We all know what time of year it is and that means making some cookies to share with all your family and friends! Although I do bake it’s not my favorite thing to do but these sugar cookies from Taste Of Home made it simple. After reading some of the reviews of this recipe I made a few small changes. The original recipe calls for vanilla extract. I wanted something just a little different so I used lemon extract and I also added lemon zest to the batter. This recipe can be made as a drop cookie or rolled into balls. Flatten with the bottom of a glass that has sugar on the bottom of it so it leaves a nice light coating of sugar on top of the cookies. Needless to say, this recipe is easily adaptable and it makes a lot. This made almost five dozen!
Because it made so many I was able to send some with my husband while he was flying with the Army National Guard. During his travels, he stopped at an Air Force base where our dear friend Adam (our niece Becky’s significant other, who we love) was working and could come out and enjoy a cookie or two! Needless to say, there were some happy military people today!
1 cup of butter, softened
1 cup of vegetable oil
1 cup of sugar
1 cup of confectioners sugar
2 large eggs
1 teaspoon vanilla extract (or if making lemon, I used 1 1/2 teaspoons lemon extract)
4 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
NOTE– if making the lemon version you will need 3 small lemons. I zested two of the lemons into the batter and zested 1 lemon into 1/2 cup of granulated sugar I used for the top.
Preheat oven to 375 degrees. In a large bowl beat the butter, oil, and sugars. Beat in the eggs until well blended. Add the vanilla or lemon extract. In another large bowl, add the flour, baking soda, and cream of tartar. Gradually add the flour mixture into the butter/sugar mixture and mix to combine. If making the lemon version add the zest of two lemons and mix until combined.
If making drop cookies simply drop about a tablespoon of the dough on an ungreased baking sheet and bake for 8-10 minutes until they are lightly browned. Mine took 8 minutes.
If you want to flatten them and add the sugar on the top, place about 1/2 cup of granulated sugar onto a plate, add the zest of one lemon into the sugar and mix. Roll the dough into balls about a tablespoon or so and place on an ungreased baking sheet. Using the bottom of a drinking glass coat the bottom of the glass lightly with the sugar mixture and lightly press the dough balls down to your desired thickness. This will leave a light coating of sugar on the top of the cookie. Bake for 8 – 10 minutes.
These cookie bars are addicting! So good, especially warm out of the oven! Sadly, Robby can’t eat these due to some gut issues but his friends had no problem diving into them. This makes a 13 x 9 baking dish so it’s great for a party or a bunch of hungry boys! I’m thankful Robby’s friends took these out of my hands as these were really, really good and I did not want to eat them all myself! These would also be good with some chopped pecans or walnuts. Next time I know I have a few extra growing boys around I will make another batch with the nuts!
1 cup of unsalted butter
1 cup brown sugar
2/3 cup white sugar
1 1/2 tsp. Vanilla
2 2/3 cup flour
2 tsp. Baking soda
1/2 tsp. Salt
1 1/2 cups semi-sweet chocolate chips
1 (8 ounce) package health English toffee bits
Preheat the oven to 375 degrees. In your mixer, or a large bowl and hand mixer, cream the butter and both sugars until fluffy. Add the eggs and vanilla and mix to combine. Add the flour, baking soda and salt mix again until just combined. Fold in the chocolate chips and toffee bits.
Press the batter into a greased 9 x 13 glass baking dish and bake for 30 minutes or until the top is golden brown. Remove from the oven and let cool for 20 minutes and serve if eating them warm, otherwise let cool completely at room temperature before cutting. This will serve between 18 and 24 depending on how big you slice them.
This recipe can be found at www.cozycountryliving.com
A few weeks ago we had a really nasty snow storm and one of the things I love to do with a big storm is to get in the kitchen and cook lots of delicious food. I don’t make a lot of cookies, but I have to say these were hands down the best peanut butter cookies I have ever had. I sent some over to my parents and their fantastic neighbors and they all loved the cookies as much as I did. These cookies are soft, buttery rich and full of that great peanut butter flavor. These are my new favorite cookies that I will be making every chance I get.
1 cup unsalted butter, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup creamy peanut butter
3 cups plus 2 Tablespoons all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup granulated sugar for rolling
Using a stand mixer fitted with a paddle attachment. Cream the softened butter, granulated sugar and brown sugar together on medium speed until smooth. Add the eggs and mix on high until combined, about 1 minute. Scape down the sides of the bowl and bottom as needed, add the vanilla and peanut butter mix on high until combined. Set aside.
In a separate bowl whisk the flour, baking soda, baking powder and salt together. Add this to the wet ingredients and mix on low until combined. Dough will be wet and sticky. Cover dough tightly and chill for at least three hours (up to 2 days) in the refrigerator. Pre-heat oven to 350 degrees. Line two baking sheets with parchment paper. Roll balls of dough, about a Tablespoon and a half per cookie into the granulated sugar. Place 2 inches apart on the baking sheets. Press fork tongs onto the dough forming a cross cross pattern. Bake for 11 minutes until lightly browned on the sides. The centers will look soft and slightly under done. Remove from the oven let cool for 5 minutes on the pan and transfer the cookies to a wire cooling rack to cool completely.
This recipe comes from sallysbakingaddiction.com
As you all know by now I don’t really like to bake, but one of the things I have learned is that my family loves home made cookies much more than the store bought. When I saw this recipe I knew immediately that was going to be the next cookie I make. Sure enough, I made these cookies sooner than later! We all enjoyed these. I really like the addition of the toffee bits and the pop of white chocolate was just right! These lasted less than two days at our house… but we did share!
2 sticks of unsalted butter
1 cup packed light brown sugar
1/2 cup white sugar
1 tsp. vanilla extract
2 1/4 cups all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking solda
1 (8 ounce) bag of toffee bits
1/2 to 3/4 bag of white chocolate chips
1 cup of old fashioned oats
Using a mixer, cream together butter, sugars and vanilla on medium speed. Add the eggs to the butter mixture and mix well. In a separate bowl, whisk flour, salt and baking soda together. Slowly add the dry ingredients into the butter mixture on low speed. Once combined mix in the toffee bits, white chocolate and oats and mix with a large spoon until well combined. Cover with plastic wrap and refrigerate for about one hour. When ready to bake preheat the oven to 350 degrees. Drop dough by teaspoons onto an ungreased baking sheet and bake for 10 – 11 minutes or until the edges of the cookie are lightly browned. Let cool for just a couple minutes on the pan then remove the cookies and place them on a baking rack to finish cooling.
I found this recipe at www.sharedappetite.com
Do you have kids or loved ones in your life that have allergies? Do you have trouble finding sweet treats that you feel good about feeding your kids? These cookies are simply delicious! I first saw these cookies on NH Chronicle (television program) as they are made in New Hampshire, but the best part is you can order them through Amazon. So no matter where you live you can get them!
These cookies are not soft and chewy, they are crispy and full of flavor! I ordered the 6 box sampler from Amazon for $27.53. They are not super cheap, but I know exactly what is in the cookies and feel good about sharing them! Let’s talk a bit about the allergy piece, these cookies are made in a peanut free, tree nut free, egg free, dairy free,wheat free and gluten free bakery! Not only are they allergy friendly but they are not made with anything artificial! No GMO, whole grain, kosher, vegan, low sodium, no trans fat, no rice, no soy, no corn! Yes, they really do taste good too!
Home Free cookies has several varieties, most of them come in a mini size. The six I ordered were, chocolate chip, mini chocolate chip, double chocolate chip, vanilla, lemon burst and mint chocolate chip. They also have a ginger snap flavor that we did not try. Our favorite was the lemon burst, we all loved these! Don’t get me wrong they are all good but the lemon burst has a great lemon flavor that really comes through!
Home Free cookies have won several awards in 2016 they were awarded the top healthy gourmet snack of the year. Also awarded best gluten free cookie by Good Housekeeping.
Home Free Cookies has a website at www.homefreetreats.com where you can see where the cookies are sold and get more wonderful information about theses delicious cookies. Don’t forget you can get these cookies no matter where you live through Amazon!