Posted in Cookies

Chocolate Sugar Cookies with Peanut Butter Frosting

We found a new cookie recipe on Pinterest to try.  They are definitely a keeper. 

IMG_9677

2 cups flour

1/2 cup cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup white sugar

1/2 cup brown sugar

9 Tablespoons butter, softened

2 Tablespoons sour cream

1 large egg

1 large egg yolk

1/2 Tablespoon vanilla

Peanut butter frosting:

1/2 cup creamy peanut butter

3 Tablespoons butter, softened

1/2 teaspoon vanilla

1 & 1/2 cups powdered sugar

3 – 4 Tablespoons milk

Preheat oven to 350º.  In a mixing bowl, combine dry ingredients.  In the bowl of an electric mixer, whip together sugars, butter, and sour cream until light and fluffy.  Stir in egg, egg yolk, and vanilla.  Slowly add in dry ingredients and mix until incorporated (dough will be thick).  Scoop dough out 2 tablespoons at a time and roll into a ball.  Place on lightly greased cookie sheet and evenly flatten to about 1/2 inch thick.  Bake for 9 – 10 minutes.  Allow to cool and then frost with peanut butter frosting.  Sprinkle with chocolate sprinkle if desired.

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Posted in Cookies

Whoopie Pies

I found this recipe online and decided to try it out.  It was a nice change in cookies. {print recipe}

1 cup sugar

6 Tablespoons oil

2 eggs

2 cups flour

1/2 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

4 Tablespoons milk

Filling:

4 Tablespoons milk

4 Tablespoon butter

3 – 3 1/4 cup powdered sugar

1/4 teaspoon vanilla

Cream sugar and oil.  Add eggs and milk.  Sift dry ingredients and add to sugar mixture.  The recipe called to roll the cookie dough into balls, but I just used my cookie scoop.  Place on greased cookie sheet and bake at 425º for 5-6 minutes.  Let cool on wire racks.

Mix up filling.  When the cookies are cool, spread filling on the bottom of one cookie and top with another cookie.  I was able to get enough for 18 cookies out of this recipe.

Posted in Cookies

Michigan Farmer Drop Cookies

This recipe came from the Michigan Farmer Cookbook. {print recipe}

Michigan Farmer drop cookies

1/2      cup  shortening

1          cup  brown sugar

1/2      cup  white sugar

2          eggs

1          cup  evaporated milk

1           teaspoon  vanilla

3 3/4    cups  flour

1/2      teaspoon  soda

1           teaspoon  salt

Mix the shortening, brown sugar, white sugar and eggs well.  Add the evaporated milk and vanilla.   Mix dry ingredients and add to wet ingredients.    Bake at 375º for 10 minutes and frost with a browned butter frosting when cool.

Posted in Cookies

Lemon Crinkle Cookies

I tried a new recipe today for dessert.  I found this on Tasty Kitchen’s website.  These turned out very good.  I think I will add more lemon juice next time.

Lemon Crinkle Cookies

1/2 cup butter, softened

1 cup white sugar

1/2 teaspoon vanilla

1 egg

1 teaspoon lemon zest

1 Tablespoon fresh lemon juice

1 1/2 cups flour (I used whole wheat)

1/4 teaspoon salt

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1/2 cup powdered sugar

Preheat over to 350º.  Lightly grease your cookie sheet with cooking spray.

In a bowl, cream the butter and sugar together until light and fluffy.  Beat in vanilla, egg, lemon juice, and lemon zest.  Stir in dry ingredients and mix.

Put the powdered sugar on a plate and roll teaspoons of dough into a ball and then roll in the powdered sugar.  Place on baking sheet.  Bake for 9 – 11 minutes or until cookies begin to barely brown.  Remove from oven and transfer cookies to a cooling rack.

Posted in Cookies

Soft Sour Cream Cookies

I got this recipe off the internet a while ago.  I had some sour cream that I needed to use up before the expiration date, so I searched for a cookie recipe. {print recipe}

1 cup butter

1 cup sour cream

1 cup sugar

1 cup light brown sugar

1 teaspoon vanilla

3 eggs, lightly beaten

5 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon nutmeg

Combine the butter with the sugars and the eggs.  Beat for about 2 minutes at medium speed.  Add the sour cream and vanilla and mix well.  In a separate bowl, combine the dry ingredients.  Add the dry ingredients to the butter mixture and beat for another minute.  Drop by heaping teaspoons full onto ungreased cookie sheets.  Bake in a preheated oven at 375º for 8 – 10 minutes.  cool the cookies completely, then spread with a thin layer of frosting if desired.

Posted in Cookies

Valentine Cookies

This is the same recipe for my Christmas sugar cookies.  I have added a few more ingredients to make these cookies

Valentine cookies2/3 cup shortening

3/4 cup sugar

1 egg

1/2 teaspoon vanilla

1/2 teaspoon orange peel, grated

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

4 teaspoons milk

1/2 pint of strawberry jam

powdered sugar

Cream sugar and shortening.  Add egg, vanilla, and orange peel.  Sift and stir in all dry ingredients.  Then stir in the 4 teaspoons milk.

Chill dough and roll out to 1/4 inch thickness.  Cut with heart shaped cookie cutter.  Make sure you have an even amount of heart shaped cookies.  Cut a smaller heart in the middle of half of the cookies.  Transfer to greased cookie sheet and bake at 375º for 10-12 minutes or until edges begin to brown.

Once the cookies have cooled, lightly sprinkle powdered sugar on the cookies that have the heart cut out of the middle of them.  Take the other half and spread some jam on them.  Top with a powdered sugar sprinkled cookie.

Posted in Cookies

Molasses-Rye Snaps

I got this recipe from my sister.  I like the different taste that this cookie made.  I did not add the diced crystalized ginger that the recipe called for.

Molasses-Rye Snaps

1/2 cup unsalted butter

3/4 cup packed brown sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ginger

1 teaspoon cinnamon

1/4 teaspoon allspice

1 large egg

2 Tablespoon molasses

1 cup whole spelt flour

1/4 cup diced crystalized ginger (optional)

2/3 cup white rye or medium rye flour


Cream butter, sugar, baking soda, salt and spices in a medium mixing bowl. Beat in the egg and molasses, scraping the bowl.  The mixture will look curdled; that’s OK.


Dice up the crystallized ginger (if using) and toss it with 1/2 cup of the spelt flour.  Add this mixture to the bowl, along with the remaining spelt flour and the rye flour, beating until smooth.  Cover the bowl, and refrigerate the dough for 1 hour or overnight.


Roll dough into balls, roll in sugar and bake at 350 degrees for 14-16 minutes depending on how soft or crisp you want your cookie