Glazed Almond Cutouts

  
Over the years, I have had a few favorite “go to” cutout cookie recipes.  Most have similar ingredients and use specific techniques for preparing a crispy, yet tender almond flavored disk. Recently, we purchased a 3 pound package of bees and placed them in a backyard hive. Since then, I have been testing recipes that have a very special ingredient in the mix…that ingredient is honey.   I recently made this recipe for a baby shower that my office hosted for a co-worker. While I don’t eat a lot of sweets, I’m told these crispy, tender morsels tasted divine.   

   
Glazed Almond Cutouts

2 1/4 cups flour

1 tsp. baking powder

1/2 teaspoon baking soda

3/4 cups butter, softened

3/4 cups sugar

1/2 teaspoon salt

1 large egg yolk

2 tablespoon honey

1 teaspoon almond extract

1 teaspoon vanilla extract

In medium bowl, whisk together flour, baking powder and baking soda; set aside. In a separate bowl, beat butter, sugar and salt until creamy. Beat in yolk, then honey and extracts until smooth. Carefully beat in the flour mixture until smooth. Divide the dough in half. Wrap each half in plastic and refrigerate 15 to 30 minutes.

Preheat oven to 375 degrees. Roll out dough  to a 1/4″ thickness.  With a 2″ cookie cutter, cut shapes and place on cookie sheets. Optional: freeze for 30 minutes before placing in preheated oven. Bake 10-12 minutes or until golden.

Let cookies cool on cookie sheet 5 minutes. Transfer cookies to wire rack to cool completely. Glaze cookies and decorate cookies as desired.  The recipe that I use for the glaze can be found here.

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Butterscotch Blondies

  While on our annual spring break visit to Disney World, we passed many bakery style shops displaying an assortment of carefully prepared baked goods and other sweet treats. Most items were meticulously iced with a thick layer of frosting representing the familiar red, yellow, black, and white colors that Mickey and Minnie traditionally wear. For my family, this thick layer of icing is a bit too much; the “sweet” on top of the “sweet” is more than we can take. Especially when there are so many other treats that entice us throughout the parks.  
This year, as we were checking out the shops, my oldest daughter spied a scrumptious square of deliciousness that reminded her of my traditional blondie recipe. Unfortunately, a layer of icing donned the top. In a disappointed tone, she asked if I might bake some blondies when we returned home. She also requested the addition of butterscotch chips. Here is my traditional recipe with a twist of butterscotch and walnut flavors.  

Butterscotch Blondies

3/4 cup butter, softened

3/4 cup light brown sugar, firmly packed

1/2 cup sugar

2 eggs

1/4 cup water

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 2/3 cups butterscotch chips

1 cup walnuts, chopped

Preheat oven to 350 degrees. Grease a 13 x 9″ baking pan.

In a large mixing bowl, beat butter and sugars until creamy. Add eggs and water; beat well. In a medium bowl, Combine flour, baking soda and salt; add to butter mixture, mixing well until completely combined. Stir in butterscotch chips and nuts. Batter will be thick. Spread into prepared pan.

Bake 30 to 35 minutes or until top is golden brown and center is set. Cool completely. Cut into 1 1/2″ bars.

Easy Pistachio Cookies

This is one of the easiest cookies you’ll ever assemble.  These little gems are melt-in-your-mouth delicious and take no time to prepare.  The festive green color makes these cookies a great addition for a spring or Easter dessert, a spring wedding or baby shower luncheon, a St. Patrick’s Day celebration, or even a Christmas holiday table. I often add a lightly drizzled glaze with lemon zest to the top of each cookie but this is completely optional. 

Easy Pistachio Cookies 

1 pouch (1 lb. 1.5 ounce) sugar cookie mix

1 box (4-serving size) pistachio instant pudding and pie filling mix

1/4 cup flour

1/2 cup butter or margarine, melted

2 eggs, slightly beaten

1 cup roasted and salted pistachios, chopped

(Optional: Powdered Sugar Glaze)



Heat oven to 350 degrees.  In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Add pistachios and mix well. Using small cookie scoop or teaspoon, drop dough 2 inches apart on lined cookie sheet. Flatten slightly with your fingers.

Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. 

Optional: Prepare glaze and drizzle over cookies. I often add some fresh lemon zest for a tart addition.  Store in a tightly covered container at room temperature.



M’s Triple Chippers

 
This is a great basic cookie recipe that is truly scrumptious as the mix of chips adds a special taste to the batter.  Have you ever started a recipe only to find that you didn’t have all of the ingredients needed? 

Well, resourceful M found herself in this situation and took a simple recipe and added a mixture of chips that we had available on the baking shelf, turning this into an absolutely delicious treat.
M’s Triple Chippers

1 cup butter, softened
1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

1 teaspoon baking soda

2 teaspoons hot water

3 cups all-purpose flour 

1/2 teaspoon salt

3/4 cup semisweet chocolate chips

3/4 cup peanut butter chips

1/2 cup butterscotch chips

Preheat oven to 350 degrees.  Cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter; stir completely.  Stir in flour, salt, and chips.  Use large ice cream scoop to drop onto cookie sheets.  Bake for 10-12 minutes in the preheated oven, or until edges are nicely browned.

Crispy Ginger Snaps

There’s nothing like a quiet weekend morning when all in the house are still asleep.  I so enjoy tiptoeing through the kitchen to watch  the sun come up while sipping a cup of freshly brewed coffee.  I use this time to plan weekly meals and search my “kitchen file” for clipped recipes from years past that I’ve been wanting to try again.  This “kitchen file” holds recipes from my college days, the early years of marriage, the harried years of raising young children, and the middle aged years of managing a busy work schedule.  My recipe interests seem to morph depending on my stage of life.  During my college years, my favorite recipes were quick and inexpensive.  During the early ears of marriage, my favorite recipes showcased new and interesting ingredients.  While raising my young children, as I had three children within one year, it was mandatory that my recipes be quick and easy!  Now, in my middle aged years, I’m all about prepping for a week’s worth of meals so I don’t have to fuss too much after a long day of work.

I think you’ll enjoy this recipe as my family seems to grab these cookies for any occasion.  An “on the go” breakfast with a cup of tea, an afternoon snack, or a quick evening dessert…   Delicious!

This is the version I make most often but I have also posted a link for a low sugar version that is delicious as well.

 

Crispy Ginger Snaps

 

1 cup oat bran flour

1 cups flour

2 teaspoons baking soda

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 cup margarine, softened

1/4 cup unsalted butter, softened

1/2 cup brown sugar, firmly packed

1/2 cup coconut sugar

1/4 cup molasses

1 large egg

1/4 cup turbinando sugar

Preheat the oven to 350 degrees.  In a medium bowl, whisk together the oat bran,flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves. Set aside.  In a large bowl, combine the margarine, butter, and brown sugar and coconut sugar.  Beat until light and fluffy.  Next, add the molasses and egg, beat until fully combined.  Add the flour/oat bran mixture to the wet ingredients; mix until combined.

In a small bowl, pour in the turbinado sugar.  Roll the dough into 1″ balls, then roll in the sugar. Place on a baking sheet roughly 2″ apart. Bake at 350 degrees for 10-12 minutes.  Slightly cool before removing from baking sheets to cool completely.

For a healthier version of this recipe try this website…

http://amyshealthybaking.com/blog/2014/12/11/soft-baked-ginger-cookies/

 

 

Melt in Your Mouth Christmas Cutouts

The holiday season is upon us and it’s just about time to start our Christmas baking.  We had a great time this weekend as we welcomed a few young guests to share in the fun.  I was happy to have found some package labels (last year’s clearance aisle) to wrap up our tasty treats for gift giving.  As one of my favorite cookie recipes, I posted it several years ago… You can find it here.  These tasty morsels truly do “melt in your mouth” and they are relatively simple to make.  Great little gifts for those that we share our lives with… Coworkers, colleagues, the mail carrier, our anyone else that you care to share a heartfelt gift with.  

Wishing you the blessings of the season as you celebrate the holidays with your family and friends.




Peanut Butter Bites

For those of you trying to reduce the amount of refined sugar and processed white flour in your diet, this is a doozy of a cookie.  I stumbled on a version of this recipe several years ago when the only readily available sugar substitute on the market was Splenda.  Since then, the options are abundant when choosing sweeteners to add to baked goods.  For this particular recipe, I use a mixture of unrefined coconut sugar and a brown sugar substitute blend to sweeten the batter. The result, an absolutely delicious cookie that everyone is sure to enjoy. Tuck them away in a safe place after they’ve cooled or they’ll be gone in no time at all!



Peanut Butter Bites

1 16 oz. jar natural crunchy peanut butter (no sugar added)

1/4 cup unrefined coconut sugar (readily available in grocery stores)

1/4 cup Splenda brown sugar blend

2 eggs

1 teaspoon vanilla extract, optional

Preheat oven to 350 degrees.  Lightly spray two cookie sheets w/ cooking spray. 

In a large bowl, combine the peanut butter, sweeteners, eggs and vanilla extract; mix well.  With a small round ice cream scoop, press the dough into walnut-sized balls and place 2″ apart on the cookie sheet.

With a tines of a fork, flatten the cookies in a criss-cross pattern. Bake 9-10 minutes or until just starting to turn golden brown.  Wait a few minutes before removing from tray to cool on wire racks.  Store in an airtight container.

(Note: If you prefer a sweeter cookie, double the coconut sugar and brown sugar blend to equal 1/2 cup each.)