Rugelach - Tuesdays With Dorie

Today’s Tuesdays With Dorie is a Jewish cookie called rugelach. I’ve heard of rugelach but was a little thrown off when the picture showed it as spiral cookies. The recipe has you roll the dough up jelly-roll style then slice and bake rather than traditionally roll them up as crescents. Rolling it up into a log makes it easier because you aren’t cutting out all these squares to roll up and you can freeze one and slice it if you need last-minute cookies.

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Red Velvet Mug Cookies

I know some people are getting tired of all the red velvet recipes being posted the past few days, but I can’t help but share these Red Velvet Cut Out Cookies with you. How can you not smile starting off your day with one of these whimsical cookies accompanying your coffee? And if it’s any consolation, you can make these mug cookies with any type of dough (vanilla, chocolate, red velvet, lemon) and in any shape you want (heart, star, dinosaur, snowflake).
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Chocolate Cherry Blossoms

For the past few years, Hershey has been making kisses with different fillings - cherry, mint, candy cane, caramel, pumpkin spice, raspberry, orange, Irish cream, and probably a few more I missed. They are fun to bake with because of the different flavors. I made these Chocolate Cherry Blossoms one year before I saw the cherry kisses. I said next time, I will buy those kisses and make these cookies. Well I did, several times in fact. When I was looking up the recipe this year, I decided to check the date. I posted the recipe in 2008. Three years ago!! I think it's time for me to reshare this recipe.

I make these blossom cookies every year. Sometimes I'll do the cherry version. Other times, I'll sub milk for the cherry juice, vanilla for the almond extract, leave the cherries out, and roll the balls into sprinkles. Then instead of pressing down a kiss right out of the oven, I make indents for thumbprints and add icing when cooled. Not sure why the original recipe has food coloring since the cherry juice takes care of that.

I will admit the cookie part on its own is a little...bland. There's not an in-your-face cherry kick either (at least without the cherry kisses). The chocolate (or icing) really brings it together. Make sure there are enough cherry chunks in each ball when you roll them.

Here is the original post I made three years ago. Hopefully you agree that my photography is much better ;)


Chocolate Cherry Blossoms

1/4 cup powdered sugar
1/4 cup butter, softened
1 Tbsp maraschino cherry juice
1/4 tsp almond extract
2/3 cup flour
1/8 tsp salt
2 Tbsp maraschino cherries, chopped
12 chocolate kisses, unwrapped

1. Preheat oven to 350F. Combine powdered sugar, butter, juice, almond extract, and food coloring. Add flour and salt. Mix well. Stir in chopped cherries.

2. Roll dough into balls and place on ungreased cookie sheet. Bake 10-12 minutes or until edges are slightly browned. Immediately top each cookie with a kiss, pressing down firmly to flatten out cookies. Remove to cooling rack.

Makes 1 dozen.
Source: Food.com

Nutty Oatmeal Ginger Sandwich Cookies and a McCormick Giveaway

How many of you this holiday season have baked cookies to give away? I certainly have, between the FB Cookie Swap, mailing some to friends who live far away (in the US), and bringing some in for coworkers. Quite frankly, I love it. I can try new recipes then give most of the calories away. Plus I sent cookies to friends I have never baked for before. Isn't the post office great? :D This year, McCormick and Kim Ima, cookie-sharing expert and author of the new “The Treats Truck Baking Book,” worked together to create delicious new cookies for Christmas. I made for you some Nutty Oatmeal Ginger Cookie Sandwiches.




Making was the Nutty Oatmeal Ginger Cookie Sandwiches was a change of pace for me because I rarely enjoy eating oatmeal cookies. One lady at work isn't a fan of chocolate, so I was hoping she'd like these. And she did. Even chocolate lovers like me enjoyed the ginger cookies. My favorite part was the nuttiness the cookies had from the pecans and oatmeal. I wouldn't mind making these again as individual cookies and not paired with the filling (although the filling was good too!) My concern I had with the recipe is the yield. It said 12 sandwich cookies, but the recipe used 2 sticks of butter and 2 eggs. I cut the recipe in half and still got 12 sandwich cookies. It doesn't specify how big to make the cookies, and I used my 2-inch cookie scoop.

Normally I would type out my recipe, but since it's getting late and I already forgot to post the link the first time around - here is the link to the recipe.




This holiday season, McCormick and Kim want to give one lucky reader a copy of Kim's book and few ingredients needed to make Kim's special Christmas recipes.




Contest is now closed! Congrats to A Taste of Home Cooking for winning!

The Great Food Blogger Cookie Swap - Maple Gingersnap Cookies

This year makes the First Annual Great Cookie Blog Swap, and I’m proud to say I joined in. Usually I stay away from these types of events. Not because I don’t want to, but when it comes to mailing packages, it can become a hassle (and a little pricey). I want to get more involved in the food community, so I decided to sign up and see what happens.




The recipe I chose was Maple Gingersnaps. Originally, I wanted to send Chocolate Gingersnaps, but because I blogged about them last year, it was encouraged to post a new recipe. One evening I was flipping through one of my million cookie cookbooks when bam Maple Gingersnaps popped out. Instead of molasses, it used maple syrup. Chill the dough, roll in cinnamon and sugar, bake, eat (or mail). Side note – maple syrup smells so much better than molasses. Never smell molasses. I made this recipe twice. The second time I ran out of maple syrup, so I did half maple, half honey. I figured using half molasses would clash with the maple (and maybe make it an ugly color).



The first dozen cookies I got was from Molly of Duchess of Fork. She sent me Snickerdoodle Biscoff Blondies. If you are a snickerdoodle fan (me!), then these are perfect for you (and me). Since I don’t live with anyone or have family nearby, I took most of them to work so I didn’t eat a whole dozen myself. The coworkers kept raving about them. They even got more attention than the peanut butter nutella crinkles I put next to them. Great job, Molly! And thanks :D

The second dozen cookies I got was from Lindsey herself of Love and Olive Oil (one of the event co-hosts). She sent me Chocolate Malted Sammies. Oh. My. They tasted like Oreos (except with a little more love ;) ). I already ate about four of them :X I took the rest into work so I don’t end up gaining 10 pounds. Thank you, Lindsey! :D

A special thank you to Lindsey from Love and Olive Oil and Julie from The Little Kitchen for coordinating this huge event! It even made the newspaper. The sign up had over 600 participants, so think about all those cookies being mailed! Can’t wait to hear the final count (silly people can’t keep commitments) and see everyone’s recipes.

Now for the Maple Gingersnap recipe!

Maple Gingersnaps



3/4 cup sugar
3/4 cup shortening
1/2 cup maple syrup
1 egg
2 1/4 cups flour
1 1/4 tsp baking soda
1 tsp ginger
1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp salt
2 Tbsp sugar
1/2 tsp cinnamon

Beat together 3/4 cup sugar, shortening, maple syrup, and egg in a large bowl. Stir in flour, baking soda, ginger, 1/2 tsp cinnamon, cloves, and salt. Cover with plastic wrap and refrigerate for at least an hour.

Preheat oven to 350F. Grease cookie sheets. In a small bowl, combine remaining sugar and cinnamon. Shape dough into 2-inch balls; roll in cinnamon sugar mixture. Place 2 inches apart on a cookie sheet. Bake 7-10 minutes or until light golden brown. Cool a few minutes before removing to cooling racks.

Makes 2 1/2 dozen cookies
Source: Pillsbury Cookies, Bars, Brownies 1994, page 11

Peanut Butter Nutella Crinkles

Now that Thanksgiving is over, I can finally focus on Christmas. I don’t like to see or hear anything Christmasy until Black Friday. I was sad I couldn’t bake to celebrate December 1 because I was stuck in Ohio for work until Friday night. On Saturday, I sat down with my million cookie books and couldn’t figure out what I wanted. Then I remembered – the night before my trip, I got the latest Cooking Club magazine and saw a recipe for Peanut Butter Nutella Crinkles.


I had both spreads in the pantry, so I knew what I was making :D Turns out I ate more Nutella than I thought, so I didn’t get the full 3/4 cup. Maybe 1/2 cup plus a tablespoon or two.



These cookies do need to freeze for 20 minutes before baking. BTW, who designs a freezer that is not deep enough for a cookie tray?? I had to play building blocks with Hot Pockets and meatballs for 10 minutes because the shelves on the door were in the way. When that failed, I took the one shelf off (which took another 5 minutes just to put back on). Obviously the designer was not a baker.



The texture is soft and moist in the middle. When I took them out of the oven, they felt too soft, so I put them back in. They do come together after cooling. The recipe says 3 1/2 dozen, but because I used my 2-inch cookie scoop, I got 2 dozen.

Peanut Butter Nutella Crinkles



1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/2 cup sugar
3/4 cup Nutella
1/4 cup peanut butter
1 egg
1/2 tsp vanilla
1/4 cup sugar

Whisk together flour, baking soda, and salt in a medium bowl. In another bowl, beat butter, 1/2 cup sugar, Nutella, and peanut butter for 2 minutes or until creamy. Beat in egg and vanilla 30 seconds. Beat in dry ingredients 30 seconds.

Place 1/4 cup sugar in a small bowl. Shape dough into 2 inch balls; roll in sugar. Place on a parchment paper-lined cookie sheet; slightly flatten. Preheat the oven to 350F. Freeze the cookie sheets 20 minutes.

Bake for 8-10 minutes or until lightly browned. Cool on pan for 2 minutes then place cookies on wire rack; cool completely.

Makes 2 dozen cookies
Source: Cooking Club Winter 2012 page 7

Chocolate Chip Cookie and Cream Tart

If you ever visit my apartment unannounced, you’ll find cookbooks laying
everywhere – on the coffee table, on the kitchen table, on my desk chair,
on the floor, etc. When I was cleaning for my family to visit this past
weekend, I had about 20 books to put away on my shelf (that needs to be
reorganized). I love cookbooks and when I need a recipe, I tend to look at
pictures first.



When you read The Essential Chocolate Chip Cookbook, you can’t help but
drool over the pictures. After buying the book, the picture for the
Chocolate Chip Cookie and Cream Tart has always jumped out at me. I needed
a dessert for my family and decided to (finally) make the tart.



As the name implies, it is a giant chocolate chip cookie with fudge filling
and whipped cream on top. You make the base in a springform pan, bake it
for 17 minutes (I think mine got a little too brown), then let it cool. As
it bakes, make the fudge filling and let that cool. After cooling both
parts, spread the filling on top and chill for a bit. Then you whip some
cream for the top and voila – a simple yet delicious dessert that is always
in season.



After being successful with this dessert, I have a few ideas I could play
around with. I have individual springform pans, so I want to scale this
down to make just one that you can share or have all to yourself. Then
because the base is sturdy, I want to use it for Baked Alaska.

Chocolate Chip Cookie and Cream Tart




Crust
1 cup plus 2 Tbsp flour
1/2 tsp baking soda
1/2 tsp salt
1 stick unsalted butter, melted and cooled slightly
1/2 cup brown sugar
6 Tbsp sugar
1 egg
1 tsp vanilla extract
1 cup semisweet chocolate chips

Filling
1/4 cup heavy whipping cream
1 Tbsp unsalted butter
2/3 cups semisweet chocolate chips
1/2 tsp vanilla extract

Topping
1 cup heavy whipping cream
1 Tbsp powdered sugar
1 tsp vanilla extract

Preheat oven to 350F. Grease a 10-inch springform pan.

Whisk together flour, baking soda, and salt in a bowl and set aside.

In a large bowl, beat butter and both sugars until smoothly blended, about 1 min. Add egg and vanilla; beat until blended. The mixture may look slightly curdled. On low speed, add flour mix until incorporated. Mix in the chocolate chips.

Spread the dough evenly over the bottom of the pan. Bake just until the top begins to turn golden but center is still soft, 15-17 minutes. Cool crust completely.

While the crust is cooling, make the filling. In a saucepan, heat cream and butter until the cream is hot and butter melts. Do not let the cream boil. Remove from the heat and add chocolate chips. Let sit for 30 seconds then whisk until melted and smooth. Stir in vanilla. Let cool for 30 minutes.

Leaving a 1 inch edge, spread the filling over the crust. Refrigerate for about 30 minutes to firm. Remove from the pan.

Next, make the topping. In a large bowl, beat the cream, powdered sugar, and vanilla until firm peaks form. Spread the whipped cream over the chocolate filling, mounding it slightly in the center. Serve immediately or refrigerate until ready.

Source: The Essential Chocolate Chip Cookbook, p. 58

Oreo-Stuffed Blondies

A few weeks ago, a guest post at She's Becoming Doughmesstic featured oreo-stuffed blondies. Then I saw a post for other cookie-stuffed cookies. The idea is so crazy, I just had to try it. I was having a craving attack for chocolate chip cookies and since I had a package of Oreos, I decided to give these blondies a try.



Because it made an 8x8 pan, I kept the ingredient amounts the same. However, when it came to putting the Oreos into the dough, I felt that there wasn't going to be enough dough for the top layer, so instead of 12 cookies, I used 9. Then because I had trouble spreading the top layer, I just made sure the cookies were covered. Hopefully the dough would spread and rise?



To my relief, the Oreos were covered after baking. Because I used only 9 cookies and didn't want to split the cookies while cutting, I cut them into 9 huge squares. It was SO hard not to eat the whole pan! That warm, chocolatey gooeyness from the chocolate chips and the softness of the Oreo. Mmm I'm tempted to bake some right now as I type this post.



I wasn't a fan after they were completely cooled to room temperature. Don't get me wrong - I'd still eat them, but they lost that wonderful gooeyness. Plus the Oreo became a crunchy cookie again rather than melting into the dough (and in your mouth). If you want that little bit of an Oreo crunch rather than everything meshed together, then you'd like them once completely cooled.

Oreo-Stuffed Blondies

1/2 cup butter, softened
1/2 cup sugar
3/4 cup brown sugar
1 egg
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking powder
1 1/2 cups flour
1 cup semi-sweet chocolate chips
12 Oreos

Preheat oven to 350 degrees. Line an 8x8 pan with foil and spray with cooking spray.

Cream the butter and sugars together until light and fluffy. Add in the egg and vanilla and mix until combined. Mix in the flour, salt, and baking powder until all the flour is incorporated into the dough. Fold in the chocolate chips.

Press half of the dough into the bottom of the prepared pan. Lay the cookies on the the dough and press down. Press the remaining dough on top of the cookies. The whole top may not be covered. Just make each cookie is encased in dough.

Bake for 25-30 minutes or until golden and a toothpick comes out clean. Cool 15 minutes before cutting.

Source: She's Becoming Doughmesstic

French Fridays With Dorie - Salted Butter Break-ups

I'm really bad at this whole group cookbook thing. I was kicked out of Tuesdays With Dorie. So glad French Fridays With Dorie doesn't care how often you participate. This is my second recipe made from Ms. Greenspan's book, Around My French Table. Her Salted Butter Break-Ups were very easy to put together. You put flour, sugar, sel gris (sea salt), butter, and water in a food processor. Pulse to make the dough. After chilling for a bit, you roll it out, make an imprint with your fork, then brush with an egg yolk glaze. Minus the chilling time, it didn't take long at all.



Sel gris, which translates to grey salt, is a moist sea salt used in France. Ironically, a few weeks ago, I picked up some French grey sea salt at Penzeys. I didn't get much of a saltiness to my cookies though. I think mainly because Dorie said to use a coarse grain, and I picked up a fine grain. Maybe next time I'll increase the amount? Or mix some in with the yolk glaze.



My favorite part of the cookie was the crispiness on the outside. The middle was tender and although good, I preferred the edges. My hatch marks did hold up, but it's not nearly as pretty as Dorie's picture.



As per Dorie's request, I'm not going to post the recipe. Instead, I'm going to promote her book and encourage you to go buy it! Promise you won't be disappointed.

Chocolate Gingersnap Cookies

Hope everyone is enjoying the holidays and filling their bellies (and waistline) with lots of holiday baking. I know we are:



Holiday baking not only means sticking with traditional recipes but also trying new ones. I wanted to do something for the guys at work, and what better way than with chocolate gingersnap cookies.



I was so excited almost every single cookie came out perfectly round, the same size, and with a nice crack. Very yummy too. The chocolate helps mute the gingerbread flavor slightly, so those who aren't crazy about gingerbread can find them more enjoyable. Don't get me wrong - you can still taste both flavors. They are also crunchy on the edges and soft in the middle.



Chocolate Gingersnaps




1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup molasses
1 Tbsp water
1 1/2 cups flour
1 Tbsp cocoa
1 1/4 tsp ground ginger
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 cup chocolate chips
1/4 cup sugar

In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and water. In a small bowl, combine flour, cocoa, ginger, baking soda, cinnamon, nutmeg, and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate for 2 hours or until easy to handle.

Preheat oven to 350F. Shape dough into 1-inch balls; roll in sugar. Place on greased baking sheets. Bake for 10-12 minutes or until tops begin to crack. Cool 2 minutes before removing to wire racks.

Makes 3 dozen.

Source: Taste of Home

Tuesdays With Dorie - Thumbprints For Us Big Guys

This week's recipe was Dorie's Thumbprints For Us Big Guys. When I first heard this name, I thought she meant there was alcohol or even coffee in them, but I think she just meant they are more delicate with their lovely, sandy texture and jam filling than your typical sugar thumbprints with icing and cute sprinkles.




edit - The filling on these cookies is apricot. I used those jars of Baker's fruit fillings you usually see around the holidays.

These cookies lasted maybe a few hours in the house bc I cut the recipe in half. Make sure you use butter to get the melt-in-your-mouth sandy texture. Thanks to Mike of Ugly Food Dude for hosting this week! I'm sure I'll be making these cookies over and over again. You can find the recipe on page 164 of Baking: From My Home To Yours or on Mike's blog.

Tuesdays With Dorie - Chocolate Chip Cookies

This week's chosen recipe was Dorie's Chocolate Chip Cookies. This is my second time making them. The first time they spread too thin because I used diet margarine. This time around, I decided to use my brand new heart cookie pan. I was really hoping to get the cookie texture you find in cookie cakes from the Great American Cookie Place at the mall or even your grocery's bakery, but this cookie cake was more...cakier? It was still a good recipe, just not my type of cookie. I like my CCC more chewy and not so soft.



I didn't bother decorating it because it wasn't the texture I was looking for and I was too lazy. If anybody has a recipe for a cookie cake just like the one from mall, let me know. I tried a second recipe last night, but still turned out too soft compared to the mall one.



Thanks goes out to Kait of Kait's Plate for hosting this week's recipe! You can check out the recipe on page 68 of Baking: From My Home To Yours or on Kait's blog.

Chocolate Chip Cut-Out Cookies

Halloween is closing in, so I wanted to use my cookie cutters a few times before the holiday is over. I saw a recipe in one of my books awhile ago for chocolate chip cut-out cookies. Who says it always has to be plain sugar cookies? The only bad thing about this recipe is it uses two sticks of margarine, which gives it almost a shortbread undertone. Really don't know how else to describe it.




Look at my new toy! It's a three-layer storage container that snaps together that I'm using for my cookie cutter collection. Top layer is everyday, middle is Halloween, and bottom is Christmas. Because the layers snap apart, I can take only what I need to a friend's house, which I did last night. Guess this is one of the benefits of working at Target. Otherwise, I probably wouldn't have gotten the idea.




The frosting was amazing too. Actually, I don't remember where I got the frosting recipe. I found a bunch on Recipe Zaar, which also somehow led me to someone's blog. I have three different recipes written down, so I don't remember. Not only does it stay white, it hardens after a bit so you can stack the cookies. Definitely a keeper since I haven't had such good luck before.

Chocolate Mini Chip Holiday Cookies



2 sticks butter or margarine, softened
1/2 cup brown sugar
1/3 cup sugar
2 tsp vanilla
1/2 tsp salt
1 egg yolk
2 1/2 cups flour
1 cup mini chocolate chips

Frosting
2 cups powdered sugar
1/4 cup butter or margarine
2-3 Tbsp milk
1 tsp vanilla

1. Beat butter, both sugars, vanilla, and salt in large bowl until creamy. Beat in yolk. Gradually beat in flour. Stir in the chocolate chips. Divide dough in half. Cover and chill for about an hour.

2. Preheat oven to 350F. Roll out half of dough. Cut into shapes and place onto ungreased cookie sheets. If the dough gets too soft, place back into freezer and take out the other half. Repeat until all the dough is used. Bake for 9-11 minutes or until golden brown. Let stand for 2 minutes before removing to wire racks to cool completely.

3. Frosting: Beat together butter and sugar. Add 2 Tbsp of milk and extract. Add more milk if frosting is too thick. Use immediately. If it hardens, beat it with a knife or spoon to soften it up again.

Source: Nestle Best-Loved Cookies, 1995 p. 21

Tuesdays With Dorie - Coconut Butter Thins

This week's pick was Coconut Butter Thins. Dorie calls them thins because these cookies spreeaaaddddd! I was disappointed after removing them from the oven because when they went in, they were plump little rectangles.

I modified the recipe a bit with ingredients on hand. I had a lemon to use, so instead of lime zest went the lemon. I think I put too much in because the lemon is very strong. Whoops. I also used walnuts instead of macadamia nuts because they were $4 a bag at Wal Mart. I would definitely make these again because I love how shortbread-based cookies melt in your mouth. Maybe I will make it with the specified ingredients haha




Thanks Jayne of The Barefoot Kitchen Witch for picking these delightful tropic treats! You can find the recipe on page 145 of Baking: From My Home to Yours or on Jayne's blog.

Tuesdays With Dorie - World Peace Cookies

Tidbit 1 - Never eat cottage cheese and drink coffee together. Just don't do it.

Tidbit 2 - Never underestimate Pittsburgh.


Murray enjoying the Superbowl


Tidbit 3 - Never pass up the opportunity to bake Dorie's World Peace Cookies. Despite the name, I never expected this recipe to be that great. I just expected another chocolate cookie. Wrong. These are chocolate melt-in-your-mouth shortbread-like cookies. Amazing.




I don't know why, but cookies are always the hardest thing for me to bake. I can never get them the correct shape. Sometimes they stick to the cookie sheet, throwing me into a rage. Several bakers suggested that I buy parchment paper. However, when I was in Wal Mart, I found 2 silcone mats on clearance for $7. Based on my online shopping, I knew that was a great price. I would probably spend $7 in parchment paper anyway. Plus I was helping the environment. I must say if you don't have silcone mats, go to the store right now. You will save so much frustration. Plus mine has a ruler and little circles for cookie placement. Isn't that awesome or what?



One problem I did have with this recipe is the dough crumbled a little too much. I think I might not have mixed the dry ingredients as much as I should have, but I was afraid of overmixing. I did manage to form the dough into blobs, so it wasn't a total loss.

World Peace Cookies




Thank you Jessica of Cookbook Habit for picking this recipe! I don't think I would have picked it on my own. You can find the recipe on page 138 in Baking: From My Home To Yours or on Jessica's blog

Ice Cream Sundaes...Without The Ice Cream

I love sprinkles. Although I don't use them often, I have an obsession on buying sprinkles and cupcake liners, especially after the holidays when they are on sale. I can't tell you how many Christmas liners I ended up buying this year :X I wanted to use my rainbow nonpareils, but instead of making cupcakes, I made sundae cookies. I'm not a good decorator, but I thought I did a nice job making these cute.




I printed this recipe last year from Cookie Madness and stored it in one of my many binders. As I was going through it, I was in the mood for a marshmallowy treat. Plus I had maraschino cherries to use from my cherry chocolate blossoms. The original recipe didn't call for sprinkles, but I thought the addition made them more like a sundae. I cut the recipe in half and got a dozen cookies.


Sundae Cookies




3/4 cup flour
1/4 tsp baking soda
1/4 tsp salt
1/3 cup brown sugar
1/4 cup butter
1 Tbsp water
1 1/2 tsp oil
1 tsp baking powder
1/2 tsp vanilla
3 Tbsp cocoa powder
1 Tbsp oil
1 Tbsp milk
2 Tbsp cherry juice
2 Tbsp maraschino cherries, chopped
6 large marshmallows, cut in half
3 oz semi-sweet chocolate
2 Tbsp butter
2 tsp corn syrup
1/8 tsp vanilla
Sprinkles
12 whole maraschino cherries

1. Preheat oven to 350F. Line a cookie sheet with foil or parchment paper.

2. Combine flour, baking soda, and salt. Set aside. In another bowl, cream sugar, butter, water, 1 1/2 tsp oil, baking powder, and vanilla until well blended. Add cocoa and 1 Tbsp oil; mix well. Add milk and cherry juice. Add dry ingredients. Stir in cherries.

3. Drop by teaspoon onto cookie sheet. Bake 12 minutes. As soon as they come out, press a marshmallow half on top of each cookie. Let cool until sturdy enough to transfer to cooling rack.

4. In microwave, melt butter, Stir in chocolate and corn syrup. Microwave in 10 second intervals until melted and combined. Stir in vanilla. Spoon over each marshmallow, covering it completely. Top with sprinkles and a cherry.

Makes 12 cookies.

Source: Cookie Madness

Winding Down 2008

Here's one last holiday cookie recipe for 2008. This cookie needs time to chill in the refrigerator because it softens quite easily, but once cut and baked, they look beautiful. Although these look nice on a holiday cookie tray, you could probably make these any time during the year, maybe even change up the flavors and color.




Mint is one of my favorite flavors. I decided this holiday to give in and buy peppermint extract. I used it in my peppermint bark and these cookies. I was going to do cupcakes, but my brother brought home a cookie tray from his work, so we were over our heads in sweets.


Chocolate Mint Pinwheels




1/4 cup sugar
1/4 cup butter, softened
1 Tbsp water
1 1/2 tsp oil
1 tsp baking powder
1/2 tsp vanilla extract
1/8 tsp peppermint extract
3/4 cup flour
1/4 tsp baking powder
1/8 tsp salt
1/2 oz. unsweetened baking chocolate, melted
1-2 drops green food coloring

1. In large mixing bowl, beat sugar, butter, water, oil, 1 tsp baking powder, vanilla, and peppermint extract at medium speed until creamy (2-3 minutes). Reduce speed to low. Add flour, 1/4 tsp baking powder, and salt. Beat until well mixed (1-2 minutes).

2. Remove half of dough. Add melted chocolate to one half and food coloring to the other half. Shape each half into a rectangle and wrap in plastic food wrap. Refrigerate 1 hour.

3. Roll out each rectangle thin but not too thin. Place green rectangle on top of chocolate rectangle. Gently press together. Roll up, jelly roll fashion. Refrigerate for another 2 hours.

4. Preheat oven to 375F. Cut roll into 1/4-inch slices. Place onto an ungreased cookie sheet. Bake 7-9 minutes or until set. Cool completely.

Makes 12 cookies.

Source: Land-O-Lake's 5th Annual Holiday Cookies, 1998 p.24

Chocolate Covered Cherries? Not Exactly...

I love chocolate covered cherries. I could probably eat an entire box myself, so whenever I stumbled upon this recipe at school one day, I knew I had to make them for Christmas. I tweaked the recipe a bit because there wasn't enough liquid holding the dough together. I also cut it down to one dozen because we are dealing with enough cookies already. Some of the recipe reviewers suggested using the chocolate cherry kisses Hershey makes to bring the whole recipe together, but since we already had regular kisses in the house, that's what I used. Make sure you put enough chopped cherry in the dough because the bites without the cherries lack some of the cherry flavor.

Cherry Chocolate Blossoms




1/4 cup powdered sugar
1/4 cup butter or margarine, softened
1 Tbsp maraschino cherry juice
1/4 tsp almond extract
2-3 drops red food coloring
2/3 cup flour
1/8 tsp salt
2 Tbsp maraschino cherries, chopped
12 chocolate kisses, unwrapped

1. Preheat oven to 350F. Combine powdered sugar, butter, juice, almond extract, and food coloring. Add flour and salt. Mix well. Stir in chopped cherries.

2. Roll dough into balls and place on ungreased cookie sheet. Bake 10-12 minutes or until edges are slightly browned. Immediately top each cookie with a kiss, pressing down firmly to flatten out cookies. Remove to cooling rack.

Makes 12 cookies.

Source: Recipe Zaar