Cookie Recipe #29 - Chocolate-Filled Ravioli Cookies

This is not pasta, only in the shape of ravioli-no marinara sauce involved! The outside is almost a shortbread with a touch of honey then when you get to the inside your mouth fills with chocolate and walnuts. A terrific combination! I've never made these before, but will make them again in the future. It's a little bit of work, but well worth the effort!

Ingredients: 1 cup granulated sugar, 1/2 cup shortening, 1/4 cup butter, softened, 2 eggs, 1 teaspoon vanilla, 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 3/4 cup mini chocolate chips, 3/4 cup chopped walnuts, honey, 1/2 cup additional chopped walnuts.

Instructions: Mix sugar, shortening, butter, eggs and vanilla in medium mixing bowl. Stir in sifted flour, baking soda and salt; mix well. Divide dough into 4 bowls; cover with plastic wrap and refrigerate 2 hours. (May be done the night before).

Place chocolate chips and walnuts in food processor and process about 30 seconds, or until mixture begins to hold together. Heat oven to 400 degrees. Remove one bowl of dough from refrigerator and place dough on a floured surface. With floured rolling pin, roll dough into rectangle, 12x8 inches. Cut dough into 12 rectangles, each 3x2 inches. Place 1 teaspoon of packed chocolate/walnut mixture on one end of each rectangle. Using metal spatula or knife dipped in flour, carefully fold dough over filling. Pinch edges to seal with your fingers. Press edges with a fork dipped in flour. Using the spatula or knife, carefully lift cookie and place on ungreased baking sheet about 1 inch apart. Bake 7-9 minutes or until cookies are light brown.

Remove pan from oven and brush tops of cookies with honey, then sprinkle with reserved chopped walnuts. Allow to cool 2 minutes, then transfer to cooling racks.

Makes about 4 dozen raviolis. Can be cut into larger squares and add an extra amount of filling to each cookie.

I found this recipe in my Betty Crocker Cookbook - 40th Anniversary Edition that I had received as a Christmas gift in 1992. Why I never made these before baffles me...

Cookie Recipe #28 - Pecan Tassies

Pecan Tassies are like consuming bite-size pecan pies - sweet, nutty center surrounded by a wall of cheesy dough. It's difficult to eat just one of these, so bake more than one batch!

Ingredients: 9 oz. cream cheese, softened, 1 1/2 cups (3 sticks)butter, softened, 3 cups all-purpose flour, dash of salt, 2 eggs, 1 1/2 cups brown sugar, 2 tablespoons soft butter, 1 1/3 cups chopped pecans.

Instructions: Blend softened cream cheese and butter together in medium mixing bowl. Stir in flour and mix thoroughly. Chill in refrigerator for one hour.

Preheat oven to 325 degrees. In bowl, beat together salt, eggs, brown sugar and butter; add pecans and mix well. Remove dough from refrigerator and shape into 1 inch balls. Place a ball in one cup of an ungreased MINI muffin pan. With finger, press in middle against sides to form a cavity for the filling. Repeat with all dough, then fill each pastry-lined cup with about a tablespoon of filling-do not overfill. Bake at 325 degrees 20-25 minutes or until filling is set.

Remove from oven and allow to cool for a minute. Gently scrape around each cup to loosen and lift carefully to cooling racks.

Makes about 4 dozen tassies.

Cookies Rule!!!

Cookie Recipe #27 - Boiled No-Bake Cookies

Boiled No-Bake Cookies are just what they say-no oven needed, only a stovetop. They are rich in chocolate and peanut butter, chewy in oatmeal, yet crunchy in nuts, and so easy to make. Once everthing is mixed in, you have to work quickly to drop the hot mixture on baking sheets before they cool-that's the only hard part (not really that difficult). My husband loves these; he remembers making them as a child and how yummy in the tummy they were then and still are!

Ingredients: 1/2 cup (1 stick) butter, 2 cups granulated sugar, 1/2 cup cocoa, 1/2 cup evaporated milk, 1/2 cup peanut butter, 2-2 1/2 cups quick oats, 1/2 cup chopped nuts, 1/2 teaspoon vanilla.

Instructions: Using two baking sheets, place a sheet of waxed paper on each; set aside. In medium saucepan place butter, sugar, cocoa and milk. Heat over medium heat, stirring constantly, until butter melts. Continue cooking and stirring until mixture comes to a boil; boil for one minute. Remove from heat; stir in peanut butter until melted, then add vanilla, oats and nuts and mix thoroughly. With two spoons, quickly scoop a tablespoonful of chocolate mixture out of pan and scrape off onto prepared baking sheets with the other spoon. Continue with remaining mixture. Allow to cool until cookies are set and can be removed from waxed paper to serving dish.

Makes about 3 dozen 2-2 1/2 inch cookies. Store in airtight container at room temperature or in refrigerator-they're good either way!

Cookie Recipe #26 - Ayisha's Walnut Bites

While having lunch at Michael's in Mountain View, Ayisha explained how her favorite cookie is "a chocolate chip cookie without the chocolate chips, but with lots of walnuts". So, that's how today's cookie came about-I took my chocolate chip cookie recipe, subtracted the chocolate chips, added lots of chopped walnuts and topped each cookie with a half a walnut. The smile on Ayisha's face reflects what she thinks of the cookies.

Ingredients: 1 cup (2 sticks)butter, softened, 3/4 cup granulated sugar, 3/4 cup brown sugar, 2 eggs, 1 teaspoon vanilla, 2 1/4 cup flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 1/2 cups chopped walnuts, 24 walnuts, cut in half.

Instructions: Preheat oven to 375 degrees. In large mixing bowl, beat sugar, add in both sugars and mix well. Drop in eggs and vanilla and beat until light and fluffy. Sift flour, baking soda, and salt over mixture, then combine completely. By hand, mix in chopped walnuts. Drop by teaspoonful onto ungreased baking sheets. Place a half a walnut on top of each cookie and bake in preheated 375 degree oven for 8-9 minutes, until lightly browned.

Remove from oven and allow to cool on baking sheet for a minute or two before transfering to cooling racks.

Makes about 4 dozen nutty bites.

Cookies Rule!!!

Cookie Recipe #25 - Oatmeal Scotchies

Oatmeal Scotchies fill your house with the smell of butterscotch while they are baking-you can hardly wait for them to cool long enough so you can pop one in your mouth without burning it. It was back to work for me today. My husband and I own our business, air duct cleaning and while my son, Joe, was on his Christmas break, he helped with the business. Gave me more time to bake! But Joe went back to San Jose State yesterday, so, of course, we had 3 big jobs today. Thankful for the work, though, when so many people are without, and ours is so inconsistent. This explains why cookie baking didn't happen until about 7pm tonight. Doesn't matter when you bake, it always smells good!!

Ingredients: 1 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1 cup (2 sticks) butter, softened, 3/4 cup granulated sugar, 3/4 cup firmly packed brown sugar, 2 eggs, 1 teaspoon vanilla, 3 cups quick or old fashioned oats, uncooked, 2 cups butterscotch chips.

Instructions: Preheat oven to 375 degrees. In small bowl, combine flour, baking soda, salt and cinnamon; set aside. In large mixing bowl, beat butter and sugars together. Add eggs and vanilla; beat well. Sift bowl of dry ingredients over butter, sugar, eggs and vanilla mixture and mix until thoroughly combined. By hand, stir in oats and morsels. Drop by tablespoonfuls onto ungreased baking sheets. Bake 10 minutes; another 1-2 minutes for crisper cookies. Remove from oven and allow to cool on baking sheet for a minute or two before transfering to cooling racks.

Makes about 4 dozen cookies.

Cookie Recipe #24 - Nanaimo Bars

The Nanaimo Bars are a request by Jeannie who works at Paul & Eddy's and remembers her grandmother making these for her. I found the recipe in a book entitled, "The Christmas Cookie Book" by Judy Knipe and Barbara Marks published in 1990 by Ballantine Books.

My husband and I both tried these after they had chilled and found ourselves licking our lips and saying "Mmmmm". I had never made these before or had ever heard of them, but they will now be included on the "sweet things" list.

Ingredients: Crust: 1/2 cup (1 stick) butter, cut into 8 pieces, 1/4 cup granulated sugar, 1/4 cup cocoa, 1 teaspoon vanilla extract, 1 egg, 1/4 teaspoon salt, 1 1/2 cups graham cracker crumbs, 3/4 cup flaked coconut, 1/3 cup pecans, chopped. Filling: 1/2 cup (1 stick) butter, softened, 3 ounces cream cheese, 2 tablespoons instant vanilla pudding powder, 1 cup confectioners' sugar, sifted, 2 tablespoons milk. Glaze: 1/2 cup chocolate chips, 1 tablespoon butter.

Instructions: Line the bottom of a 9-inch square baking pan (or glass) with a piece of wax or parchment paper cut long enough to extend up and over the two opposite sides of the pan, to make it easier to remove the squares from the pan. (I just sprayed the bottom and sides of a glass pan with cooking spray).

For the crust: In a heavy saucepan, combine the butter, granulated sugar, cocoa, vanilla, egg, and salt. Stir with a wooden spoon until mixture is smooth (the butte will still be in chunks). Cook over low heat, stirring constantly, until the butter is melted and the mixture has thickened slightly, 3-5 minutes. Remove from the heat and stir in the graham cracker crumbs, coconut and pecans. Combine well, then pour mixture into the prepared pan, spreading evenly over the bottom.

For the filling: In large mixing bowl, combine butter, cream cheese and pudding powder until combined. Add the confectioners' sugar and milk and mix until smooth. Spread this mixture evenly over the crust, cover with was paper and refrigerate for 30 minutes, or until filling is firm (I found it took about an hour).

For the glaze: Melt the chocolate chips and butter in small saucepan over low heat, stirring constantly, until no chunks of chocolate are left. Remove pan from refrigerator and pour glaze over top; spread evenly with spatula. Re-cover and further refrigerate until firm. (I placed the pan in the freezer at this point for about 15 minutes to hurry it along).

When firm, cut into 1 inch squares, preferably with a metal-bladed pastry scraper, and refrigerate again for about 30 minutes before removing squares from pan. (I skipped this step, but the glaze cracked a little, so maybe if do the 30 minute refrigeration thing, the pieces will come out crack-free). Store in the refrigerator for about a week or freeze up to a month (they won't last that long, because you'll eat them all in the first day or two

Cookie Recipe #23 - Chocolate-Frosted Marshmallow Cookies

Another rainy, dark Monday here in San Jose. From the chair I'm sitting in as I'm blogging I can see the trees swaying along to the music of the wind as it whispers, "more rain coming"! Dark clouds are hovering overhead just waiting for the perfect spot to release their drops of moisture...it's a good day to bake and blog!

This is another recipe from my Christmas cookie baking days as was yesterday's. If you like marshmallow covered in chocolate with a crisp sugar cookie bottom, this is the cookie for you!

Ingredients: 1/2 cup butter, softened, 1 cup brown sugar, 1 egg, 1/2c. milk or cream, 1 teaspoon vanilla, 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, pinch of salt, 25-30 large marshmallows, halved, 1 cup chocolate chips, 1 tablespoon shortening.

Instructions: Preheat oven to 350 degrees. Slice all marshmallows in half with a sharp knife and place on a plate cut side down; set aside until needed. In large mixing bowl, cream butter and brown sugar. Add egg, milk and vanilla and continue beating until light and fluffy. Sift in flour, baking soda and salt; mix well.

On ungreased baking sheet, drop a dollop of dough about 1 inch in diameter about 2 1/2 inches apart. Bake in preheated 350 degree oven about 5-6 minutes. Cookies should be slightly browned around the edges. Place on heat resistant surface and immediately put a marshmallow half, cut side down, on top of each cookie. Return to oven and continue baking about 2 minutes, just until the marshmallow sticks to the cookie. Remove from oven and allow to cool on baking sheet a couple of minutes, then transfer to cooling racks.

To make frosting, place chocolate chips and shortening in glass bowl in microwave. Heat on High for a minute, stir, then continue heating another minute until chips are completely melted when stirred. After cookies are cooled, using a spoon or spatula, drop a teaspoonful of chocolate on the top of each cookie, allowing chocolate to run down the sides and spreading with the back of the spoon to cover the entire cookie. (I found that picking the cookie up with my fingers to spread around the bottom edges was easier, the advantage being chocolate gets all over your fingers and you HAVE to lick it off). This is a little time consuming, but just think about the reward in the end. Allow the chocolate-covered cookies to set on the cooling racks until chocolate is hard (may be put in the refrigerator to hasten this process), then pop one in your mouth and smile!!

Makes 4-4 1/2 dozen chocolate mounds.

Cookies Rule!!!

Cookie Recipe #22 - Caramel-Filled Chocolate Cookies

The first bite into one of these cookies involves chocolate, white and dark, crunchy pecans, followed by a creamy caramel filling-utopia in your mouth! You can't eat just one (or at least I can't). When I lived in Michign, this was one of the several kinds I made at Christmas time to give as gifts to all our friends and relatives. The center is a Rolo candy, so as you unwrap them to prepare to use them in the cookies, try to save a few for the cookies...

Ingredients: 2 1/2 cups flour, 3/4 - 1 cup cocoa, 1 teaspoon baking soda, 1 cup granulated sugar, 1 cup firmly packed brown sugar, 1 cup butter, softened, 2 teaspoons vanilla, 2 eggs, 1 cup chopped pecans 48 Rolo Caramels, unwrapped (9 oz pkg-larger, if you want to eat some), 1 T. sugar, 1/2 cup white chocolate chips, 1-2 teaspoons shortening.

Instructions: Preheat oven to 375 degrees. In small bowl, combine flour, cocoa and baking soda; set aside. In large mixing bowl, beat sugar, brown sugar and butter until light and fluffy. Add vanilla and eggs; beat well. Sift flour, cocoa and baking soda over bowl of wet ingredients and thoroughly combine. Stir in 1/2 cup chopped pecans.

In small bowl, combine other 1/2 cup chopped pecans with 1 tablespoon sugar (I use raw sugar); set aside.

With floured fingers, shape 1 tablespoon dough around one Rolo and roll into a ball. Dip one side of ball into bowl of sugar & pecans pressing lightly, then place on ungreased baking sheet, nuts side up, about 2 inches apart.

Bake in preheated 375 degree oven for 7-8 minutes. Cookies should be slightly cracked and still soft. Remove from oven and allow to cool on baking sheet until they retain their shape when removed, about 5 minutes. While cookies are cooling, prepare drizzle as follows: Melt vanilla chips and shortening in microwave-safe bowl on High about a minute. Stir until chips are completely melted (return to microwave for an additional 20-30 seconds, if necessary). Using a spoon, drizzle the melted chocolate over each cookie and allow to harden.

Makes about 4 dozen cookies.

Cookies Rule!!!

Cookie Recipe #21 - Peanut Butter Dog Biscuits

Today's recipe is a cookie for all our four-footed furry friends and is also a dedication to a friend who moved on this past week, Celine (picture at left). She was 12 years old and was a loyal and loving companion to Jessica. May you rest in peace, Celine!

Ingredients: 1/2 cup water (add more later, if needed), 1/2 cup vegetable oil, 2 eggs, 3 tablespoons peanut butter, 2 teaspoons vanilla, 2 cups flour, 1/2 cup cornmeal, 1/2 cup oats.

Instructions: Preheat oven to 400 degrees. Blend water, oil, eggs, peanut butter and vanilla together in mixing bowl. Stir flour, cornmeal and oats together in another bowl, then add to wet ingredients and combine to form a ball of dough. On a floured surface, roll out to 1/2 inch thick with a floured rolling pin. Cut out shapes with cookie cutters dipped in flour. Place on ungreased baking sheet, pop into oven and bake for 20 minutes. Turn off oven and allow the cookies to cool in oven until crisp and hard. Store in an airtight container.

Makes about 2 dozen depending on size of cookie cutter used.

I found this recipe on-line at Bullwrinkle.com. Below is a picture of my taste-tester (Lilly)protecting her new cookie. She wouldn't give me her opinion, but she gobbled it right down, and I swear she smiled! (At least her tail wagged!)

Cookies Rule!!!

Cookie Recipe #20 - Banana Nut Cookies

These cookies are a good breakfast food. Have a couple with your coffee or a glass of milk or orange juice; they'll keep you going all morning! (Good as a midnight snack, too!).

This is my banana bread recipe that I've been using for years; instead of making a loaf or muffins, I tried cookies. They are a real soft cookie with lots of banana flavor and crunches of nuts (I used macadamia, but walnuts or pecans would also work).

Ingredients: 1 cup of granulated sugar, 1/2 cup (1 stick) butter, softened, 1 egg, 1 teaspoon vanilla, 1 teaspoon baking soda, 1 teaspoon salt, 2 cups all-purpose flour, 3 ripe bananas, sliced thin, 1/2 cup chopped nuts (a little more for sprinkling on top, if desired).

Instructions: Preheat oven to 350 degrees. In large mixing bowl, combine butter and sugar; drop in egg and mix well. Add vanilla (or use 1/2 teaspoon vanilla and 1/2 teaspoon almond extract). Sift in flour, baking soda and salt and combine. Slice bananas over mixture and beat until bananas are thoroughly mixed in; add nuts.

Drop by teaspoonfuls on ungreased baking sheet about 9 cookies to a large sheet. Sprinkle a few nuts on top of each cookie, if desired. Place in preheated 350 degree oven and bake 11-12 minutes. Cookies should be lightly browned. Remove and allow to cool for a minute before transferring to cooling racks.

Makes 2 1/2-3 dozen cookies 2 1/2-3 inches in diameter.

Tip about bananas: It is important for the bananas to be ripe (almost black). Cut out any bad spots. I place the whole banana in the freezer when they get too ripe and I'm not ready to use them yet. Just remove from freezer and allow to thaw on paper towels on counter for an hour or two before you're ready to whip up a batch of Banana Nut Cookies!

We're playing peek-a-boo with the sun here today, but it's nice to have it smiling on us again (if only briefly) after so many days...

Cookies Rule!!!

Cookie Recipe #19 - Gingerbread People

This cookie is for today's birthday people-my granddaughter, Aubrey, turning 2; my nephew, Tony, turning 17; and Chuck Clark, turning (in a whisper) 50! Wish I could give each of you your birthday cookie in person and celebrate the day...

Gingerbread People comes from a book called "Mrs. Fields Cookie Book" published in 1992 by Time-Life Books where its called Gingerbread Men. I made a few bears along with the people-you can use any cookie cutter shape you like.

Ingredients: 3 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon cinnamon, 2 teaspoons ground ginger, 1/4 teaspoon ground cloves, 1 cup butter, softened, 3/4 cup dark brown sugar, firmly packed, 1 egg, 1/2 cup molasses, 2/3 cup confectioners sugar, 1-2 teaspoons milk.

Preheat oven to 325 degrees. Sift together in medium bowl the flour, soda, salt, cinnamon, ginger and cloves. In large mixing bowl, cream butter; add sugar and mix. Add egg and molasses and continue beating. Add flour mixture gradually until combined; don't overmix. Cover bowl with plastic wrap and chill for 1 hour or until firm (I let it sit overnight).

On floured surface with floured rolling pin, roll dough out to 1/4 inch thickness. Using cookie cutters dipped in flour press firmly on top of dough and lift carefully. Transfer cookie to ungreased baking sheet and continue until all dough is used. Gather pieces of leftover dough together into a ball, reroll and continue cutting out shapes.

Place into preheated 325 degree oven for 8-10 minutes; cookies should still be soft; not hard. Allow to cool for a minute on baking sheet before transferring to cooling racks. While cookies are cooling, make icing as follows: Stir sugar and milk together in small bowl until mixture is smooth, but liquidy. If too dry, add a little more milk. Spoon icing into a pastry bag fitted with a small piping tip. (You may also use a small ziploc bag with a very tiny triangle cut off a bottom corner). Decorate your cookies as desired with eyes, mouths, clothing, etc.

Mini chocolate chips, red cinnamon perils, sprinkles, nuts, etc. can also be used to decorate your cookies.

Makes about 2 dozen 6 inch cookies; more if you use smaller cookie cutters.

Today is supposed to be the last day of storms for us that began on Monday; by Saturday we should see the sun again and hopefully all the rain will help out the drought conditions we have had here in California. If you can't be outside playing, you might as well be in the kitchen baking!!! Happy, happy birthday to Aubrey, Tony, Chuck and all the other birthday people!

Cookies Rule!!!

Cookie Recipe #18 - Fortune Cookies

I always looked at fortune cookies and thought they would be hard to make, as I'm sure others have also. But, they really aren't. You have to work quickly after they are baked to get them into their unique shape, but otherwise simple.

I found this recipe in a cookbook entitled "Martha Stewart's Cookies" published in 2008 by Martha Stewart Living Omnimedia, Inc. If Martha made it, it can't be bad, right?

Ingredients: 4 large egg whites, 1 cup granulated sugar, 1 cup all-purpose flour, sifted, pinch of salt, 5 tablespoons unsalted butter, melted, 3 tablespoons heavy cream, 1 teaspoon pure almond extract, 45 paper fortunes, about 5 inches long, cooking spray.

Instructions: Preheat oven to 400 degrees. Coat baking sheets liberally with cooking spray. In mixing bowl, combine egg whites and sugar, and beat on medium speed until frothy, about 30 seconds. Add sifted flour and salt; beat until combined. Add melted butter, cream, and almond extract and mix thoroughly.

Only prepare 3 or 4 cookies at one time on one baking sheet by spooning 1 teaspoonful of the batter onto the prepared sheet and spreading with the back of the spoon or a spatula into an even, thin 3-4 inch circle. Repeat with the 2 or 3 other cookies.

Bake cookies in preheated 400 degree oven until the edges are golden brown, about 4-5 minutes. Remove from oven to heat-resistant surface and working quickly remove one cookie at a time with a spatula to a clean kitchen towel. Place paper fortune in center of cookie and fold in half. Grab points of each cookie and bend over edge of bowl, pulling points down to form shape of a fortune cookie. Place in ungreased muffin tin to cool completely; repeat with other cookies. This whole process should take about 10 seconds.

Make about 3 1/2 - 4 dozen cookies. Store in an airtight container at room temperature up to a week.

Fortunes can be found on-line at several websites. Words of love can be done for Valentine's Day, Bible verses, or make up your own! Mrs. Confucius say, "Eat many cookies; be happy!"

Cookies Rule!!!

Cookie Recipe #17 - Chocolate Oatmeal Cookies

These cookies are a chewy chocolate mouthful. The recipe is simple to follow and can be whipped up quickly to satisfy that chocolate craving (every day occurence for me)!

We are having stormy weather here in CA-lots of rain and wind. We even had thunder and lightning at 6:00 this morning! This happens so rarely here that it brought a smile to my face; made me feel like I was back in MI. Makes for a good day to bake...may even make Ham and Potato Chowder for dinner!

Ingredients: 1 cup butter (2 sticks) butter, softened, 1 1/2 cups granulated sugar, 1 cup packed light brown sugar, 2 eggs, 2 teaspoons vanilla extract, 1 1/2 cups all-purpose flour, 1/2 cup cocoa (I used 3/4 cup because I like it a bit more chocolatier), 1 teaspoon baking soda, 1/2 teaspoon salt, 3 cups quick-cooking or regular rolled oats, 1/2 cup chopped nuts.

Instructions: Preheat oven to 350 degrees. In large mixing bowl, beat butter and sugars until light and fluffy; blend in eggs and vanilla. Mix flour, cocoa, baking soda and salt together in bowl, then pour into sifter over wet mixture and combine thoroughly. By hand, stir in oats and nuts (batter will be stiff).

Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake in preheated 350 degree oven for 10-11 minutes. Cookies should be slightly moist in center and should not be overbaked. Remove from oven and allow to cool on baking sheet for 1 minute before transfering to cooling racks.

Makes about 4 dozen scrumptious snacks.

I found this recipe in a hard-cover small book put out by Hershey's in 1991 called "Hershey's Homemade".

Cookies Rule!!!

Cookie Recipe #16 - Lemon Poppy Drops

This is the first cookie I've made that I didn't like. I'm not a big poppy seed fan, but the cookie itself seemed dense and not too lemony. At the end of this recipe it did say to store in a container with a slice of apple for 2 days and it would soften up. Guess I don't want to wait for 2 days to eat my cookies...

Ingredients: 2 eggs, 1 cup granulated sugar, 1 teaspoon grated lemon peel, 2 cups all-purpose flour, 1/4 cup of ground almonds, 1 teaspoon cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/4 teaspoon ground pepper, 1/4 cup poppy seeds.

Instructions: Preheat oven to 350 degrees. In large mixing bowl beat eggs, sugar, and lemon peel until light and fluffy. Sift flour, cinnamon, cloves, nutmeg, baking powder, salt and pepper all together and mix in with egg, sugar and lemon mixture until completely combined. Add in poppy seeds and almonds.

With floured fingers, roll into balls and place on ungreased baking sheets about 1/2 inch apart. Bake 13-15 minutes or until lightly browned on bottom. These cookies retain their shape and crackle slightly on top. Remove from oven and transfer to cooling racks.

Makes about 4 dozen cookies.

I'll try putting some in a container with a slice of apple and leaving for 2 days...have my doubts that I'll like them any better, but stay tuned for further comments.

Another recipe for Lemon Poppy Seed Cookies is on my list, so sometime in the days ahead I will try again...

Be brave, try this one and send me your comments on what would make it better (definitely more lemon peel; maybe some lemon juice; maybe some butter???)

Cookies still Rule!!! (even if today's don't)

Cookie Recipe #15 - Snowballs

I'm a little late getting a new recipe up today because we decided to take a ride out by the coast. Today is the beginning of 7-8 days of rain storms and wind arriving which usually makes the waves on the ocean something to observe. Mother Nature puts on quite a show. Our friends, Anand and Sharon, live in Aptos in a house overlooking the ocean. The waves weren't overly powerful, but are still fun to watch. So, I started this recipe before we left, stuck it in the refrigerator, then took off. All I had to do when I got home was bake them.

Snowballs are known by other names: Mexican Wedding Cookies, Walnut Balls, etc. They consist of walnut-filled dough rolled in powdered sugar. There are also variations of recipes for this cookie, but the following is the one I have found most tasty and retains its shape better than others.

Ingredients: 3 3/4 cup all-purpose flour, 3/4 t. cinnamon, 1 1/2 cup (3 sticks)butter, softened, 3/4 cup light corn syrup, 1/2 tablespoon vanilla, 1/2 tablespoon almond extract, 1 cup or more of powdered sugar, 2 cups ground walnuts.

Instructions: Preheat oven to 350 degrees. Measure out the powdered sugar and place in small bowl; set aside. In large mixing bowl, cream butter; add corn syrup, vanilla and almond extract; mix well. Sift flour and cinnamon over dough, then blend completely. Stir in walnuts. Cover with plastic wrap and refrigerate for at least 3 hours (good time to go look at the waves or enjoy some other form of nature!).

Using floured fingers and spoon, form dough into 2 inch balls and roll in a bowl of powdered sugar until completely covered. Place on ungreased baking sheets about 2 1/2 inches apart. Bake in preheated 350 degree oven for 13-15 minutes. Cookies should crackle a little on top, but should retain their shape and upon lifting have a lightly browned bottom. Allow to cool on baking sheet for a minute, then, if desired, you may roll them a second time in the powdered sugar before placing them on cooling racks.

Makes about 5 dozen balls. Have a napkin ready for the powdered sugar spillings if you don't pop them in your mouth quick enough!

Cookies Rule!!!

Cookie Recipe #14 - Scotch Shortbread

If you are one of those who at a young age was allowed by a Grandparent to eat a pat of butter all by itself(my Grandpa let me eat sugar cubes), then you will enjoy this cookie. It's similar to filling your mouth with delicious butter-only sweeter because of the sugar involved.

Only 3 ingredients form these little morsels: 3/4 cup butter, softened, 1/4 cup granulated sugar, 2 cups all-purpose flour.

Instructions: Preheat oven to 350 degrees. Cream the butter and sugar in medium mixing bowl, about 20 seconds. Sift flour over bowl and mix well. If dough is crumbly, add in 1-2 tablespoons soft butter. Pick some up with your fingers and squeeze lightly. If it sticks together, it's ready to roll.

On a lightly floured surface with a lightly floured rolling pin, roll dough 1/2 - 1/3 inch thick. Cut into small shapes with cutters dipped into flour. Place 1/2 inch apart on ungreased baking sheets. Bake in preheated oven 11-13 minutes, just until cookie is set. Remove from oven and immediately transfer to cooling racks.

This recipe makes about 2-3 dozen. Great with a hot cup of coffee or tea!

As I tried one of these, I could feel the butter going directly to my arteries and raising the number on my cholesterol, but I guess one won't kill me (don't tell my doctor!). If I go for a 20-mile hike now, I can probably wear that one cookie off (like that's going to happen!).

Cookies Rule!!!

Cookie Recipe #13 - Ambrosia Macaroons

Biting into an Ambrosia Macaroon can confuse the palate of your tongue. It will be trying to decide what brings more pleasure-the chocolate beginning, the chewy coconut center with the pop of orange, or the crunchy bottom ending the experience.
Bring a smile to your taste buds!

Ingredients: 1/2 cup butter, softened, 3/4 cup granulated sugar, 1/8 teaspoon salt, 2 teaspoons finely grated orange peel, 3 large eggs, 24oz. sweetened flaked coconut (about 6 cups firmly packed), 3/4 cup chocolate chips, melted.

Instructions: Preheat oven to 325 degrees. Beat butter in large mixing bowl until fluffy. Add sugar and salt; mix until blended. Beat in orange peel; then eggs, one at a time, mixing well after each addition. Mix in coconut until completely incorporated.

With tablespoon drop dollops of mixture unto GREASED baking sheets 1 1/2 inches apart. Bake macaroons until golden brown on bottom and browned in spots, 14-15 minutes. Remove from oven and cool completely on baking sheets. If you try to remove them before they are cool, they will fall apart.

Transfer to cooling racks. In small saucepan over low heat, melt chocolate chips, stirring continually until completely melted. Using a fork, drizzle hot chocolate over cooled cookies.

Makes 3 1/2-4 dozen mounds of tongue-pleasing satisfaction.

I forgot to grease my baking sheets when making these today and found it difficult to remove them (one fell apart in the process and had to be eaten immediately!). Also, important to let them cool on the baking sheets completely.

Cookies Rule!!!

Cookie Recipe #12 - Chocolate & Peanut Butter Fusion

Today's cookie is a little more work because you are preparing 2 different kinds of cookies, but the result is well worth it. If you are a Reese's Peanut Butter lover, this will become your favorite cookie!

Ingredients: Peanut Butter recipe: 1 cup butter-flavored shortening, 1 cup creamy or crunchy peanut butter, 1 cup granulated sugar, 1 cup brown sugar, 1 teaspoon vanilla, 3 eggs, 3 cups flour, 2 teaspoons baking soda, 1/4 teaspoon salt.

Ingredients: Chocolate cookie recipe: 1/2 stick butter, 2/3 cup shortening, 3 eggs, 2 cups granulated sugar, 2 teaspoons vanilla, 1/3 teaspoon salt, 1 1/2 cups flour, 3/4 cup cocoa, 1 cup of chocolate chips.

Instructions: Preheat oven to 350 degrees. In large mixing bowl, cream shortening, peanut butter and sugars. Add vanilla. Drop in eggs, one at a time, beating well after each addition. Sift flour, baking soda and salt into creamed mixture and fully incorporate. Set aside. Next, prepare the chocolate cookie as follows:
In microwave, melt the butter and shortening together in a microwave-safe bowl;allow to cool slightly. In another large mixing bowl, beat eggs until light; add sugar, vanilla, and salt and mix well. Blend in butter/shortening mixture, then sift flour and cocoa over dough until fully incorporated. By hand, fold in chocolate chips.

Using a metal spoon, scrape out a small amount (1/2 teaspoonful)peanut butter mixture into floured hands, then scrape out same amount of chocolate. Roll these two together gently (will be sticky!) The peanut butter seems to be a little less sticky, so you could start with p.b., add a little chocolate, then add more p.b.-this process made it a little easier to roll.

Drop these rolls onto an ungreased baking sheet and top with 3 chocolate chips (if desired). Bake in a preheated 350 degree oven for approximately 11 minutes. Remove and allow to cool on baking sheet a minute or two before transferring to cooling racks.

If you have leftover dough (one or the other) just bake whatever is left by itself. You will have either plain peanut butter or plain chocolate-both are good all by themselves.

This recipe makes about 9 dozen (1 dozen of these were plain chocolate). You could cut the recipe in half if this is too many cookies (can there ever be too many cookies?). Tip: To cut an egg in half, I either use just the yolk or just the white.

Cookies Rule!!!

Cookie Recipe #11 - Chocolate Walnut Meringues

Chocolate Walnut Meringues are like eating chocolate clouds. The flaky exterior breaks away to reveal a melt-in-your-mouth chocolate delight with bits of crunchy walnuts topping off the experience.

Ingredients: 12 oz. package chocolate chips, 4 egg whites, at room temperature, 1 cup granulated sugar, 1 teaspoon white vinegar, 1/4 teaspoon salt, 1 teaspoon vanilla, 1 cup chopped walnuts.

Instructions: Preheat oven to 300 degrees. Place mixing bowl and beaters in freezer for a few minutes while you melt the chocolate chips in a small saucepan on the stove (this helps the egg whites to form peaks quicker). Stir the chocolate chips until completely melted; remove from burner and allow to cool slightly.

Remove the mixing bowl and beaters from freezer; place egg whites in bowl and beat until foamy, 30-45 seconds. Gradually add sugar, 2 tablespoons at a time, until stiff peaks form. This means when you stop the mixer, lift it from the mixture and a peak stands on its own, it's ready (could take up to 5 minutes). Add vinegar, salt and vanilla, beating well. By hand, fold in the melted chocolate and the nuts; gently stir until no white remains.

Drop mixture by teaspoonfuls 2 inches apart onto well-greased baking sheets. Bake at 300 degrees 14-15 minutes. The cookies will spread and crackle on top. Remove from oven and allow to cool on baking sheet before transfering to cooling racks.

Store in an airtight container, removing when a chocolate attack arises! Makes approximately 3 dozen chocolate clouds.

Cookies Rule!!!

Cookie Recipe #10 - Orange Burst

This is a cookie I came up with last summer as I was experimenting in the test kitchen. It is a light cookie that fills your mouth with sunshine (orange) when you bite into it with another texture and flavor of citrus when you reach the gummy center.

Ingredients: 1 cup butter, softened, 1 1/2 cups of granulated sugar, 2 egg yolks, 1 teaspoon vanilla, 3-4 tablespoons of orange juice (my family only drinks the "no pulp orange juice", but if you use the "pulp o.j. it will only give it more flavor),2-3 tablespoons grated orange peel, 3 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cream of tartar, 12-14 orange gumdrops (sliced in half), raw sugar.

Instructions: Preheat oven to 350 degrees. Pour about 1/4 cup of raw or granulated sugar in small bowl; set aside. Slice orange gumdrops in half;set aside. Grate orange peel in small bowl (be careful not to grate any of the white part); set aside. In large mixing bowl, beat butter; add sugar and continue beating. Drop eggs in middle of mixture and gradually mix all together. Add vanilla, orange juice and grated orange peel. Sift flour, baking soda, salt and cream of tartar over dough and mix until completed incorporated.

With floured fingers, roll into 1 inch balls and dip only one side into raw sugar. Place on ungreased baking sheet, sugar side up and place one gumdrop half lightly on top of each cookie. Place in 350 degree preheated oven and bake 10-11 minutes. Edges should be barely brown; remove and allow to cool on baking sheet a minute or two. Transfer to cooling racks. When cool, bring a burst of sunshine to your mouth!

This recipe makes approximately 4 dozen cookies.

Cookies Rule!!!

Cookie Recipe #9 - Mountain Cookies

Mountain Cookies have a sugar cookie base encasing a mound of cream cheese, coconut and pecans. The whole cookie is then drizzled with melted chocolate. After eating a few, you will want to climb the highest mountain (or a nearby hillside; maybe just a few steps to retrieve more cookies...)

Ingredients: 2 cups butter, softened, 2 cups confectioner's sugar, 4 teaspoons vanilla, 4 cups flour, 1 teaspoon salt. For Filling: 1 pkg (8oz)cream cheese, softened, 2 cups confectioner's sugar, 4 Tablespoons flour, 2 teaspoons vanilla, 1 cup finely chopped pecans, 1 cups flaked coconut. For Topping: 1/2 cup chocolate chips, 2 Tablespoons butter, 2 Tablespoons water, 1/2 cup confectioner's sugar.

Instructions: Preheat oven to 350 degrees. In large mixing bowl, beat butter for 30 seconds; add sugar and continue to blend. Pour in vanilla and mix well. Sift flour and salt over mixture and fully incorporate.

Using floured fingers, shape into 1 inch balls; place on ungreased baking sheet. Make a deep indentation in center of each cookie with thumb. Bake at 350 degrees for 10 minutes or until only the edges of the cookies are just lightly browned. Remove from oven and cool on baking sheet for a minute or two before transferring to cooling racks. As soon as you remove the sheet from the oven, carefully (they will be hot)push down in the center of each cookie again to make room for the filling.

As cookies are cooling, make the filling as follows: In medium mixing bowl, beat cream cheese until fluffy; add sugar and flour; mix well. Pour in vanilla and continue beating. By hand, stir in the pecans and coconut. Using a teaspoon fill each cookie's middle, distributing it evenly among the cookies.

To make the topping, heat chocolate chips, butter and water in a small saucepan, stirring until melted. Remove from burner and stir in sugar. Using a small spoon, drizzle the hot chocolate over each cookie. Voila! - Mountain Cookies!

Cookies Rule!!!

Cookie Recipe #8 - Chocolate Sandwich Cookies

This is a fairly simple recipe because you begin with a cake mix. The cookies are soft and the cream cheese filling is sweetly delicious.

Ingredients: 2 pkgs (18 1/4 oz. each)devil's food cake mix, 4 eggs, 2/3 cup vegetable oil, 1 package (8 oz)cream cheese, softened, 1/2 cup (1 stick)butter, softened, 3-4 cups confectioner's sugar, 1/2 teaspoon vanilla, food coloring(optional).

Instructions: Preheat oven to 350 degrees. In large mixing bowl, empty the 2 packages of cake mix, drop in eggs and vanilla, blending well (batter will be very stiff). With floured fingers, roll into 1 inch balls; place on ungreased baking sheet and flatten slightly with fingers or floured bottom of a glass.

Bake at 350 degrees for 10-12 minutes or when touched lightly the cookie bounces back. Remove from oven and allow to cool for a minute or two; transfer to cooling racks. While cookies are cooling, the filling can be made as follows:
Beat cream cheese and butter in medium mixing bowl until blended. Add vanilla;mix well. Start adding the confectioner's sugar a cup at a time until thick enough to spread with a knife. If desired, you may add a few drops of your favorite color of food coloring.

To assemble: Find 2 cookies of approximately the same circumference and apply a dollop of filling to the flat side of one with a knife or spatula; spread evenly and top with the flat side of the other cookie, forming a sandwich.

These cookies are also good all by themselve, without the filling. If they do have the filling in them, they should be kept refrigerated. Allow to stand at room temperature for awhile before eating if you don't care for them cold.

I have also tried this recipe with a white cake mix and add a chocolate filling. The variations are unlimited. Experiment until you find the combination you like!

Cookies Rule!!!

Cookie Recipe #7 - Chocolate Crinkle Cookies

In the 14th century, travel became widespread globally and cookies were a natural travel companion. The "jumble" became one of the most popular cookies. It traveled well because of it being a hard cookie made of mostly nuts, sweetner and water. The jumble became known on every continent by similar names.

In the early 1600's, cookies came to America. The name "koekje" arrived with the Dutch and became Anglicized to "cookie" or "cooky". (http://www.ochef.com/25.htm Ochef.com).

Today's cookie is called the Chocolate Crinkle Cookie. It's chewy chocolate cookie rolled in powdered sugar before baking. It has a pretty appearance and tastes almost like a brownie. It needs to be mixed up the night before or early in the day because of the 6 hour refrigerator time.

Ingredients: 2 cups granulated sugar, 3/4cup vegetable oil, 3/4-1 cup cocoa, 4 eggs, 2 teaspoons vanilla, 2 1/3 cup flour, 2 teaspoons baking powder, 1/2 teaspoon salt, powdered sugar for rolling

Instructions: Preheat oven to 350 degrees. Put 1/2 cup powdered sugar in small bowl (use more if needed)and set aside. In large mixing bowl, combine sugar and oil; mix well. Add sifted cocoa and blend. Beat in eggs and vanilla. Sift in flour, baking powder and salt. After completely mixed, cover with plastic wrap and refrigerate for 6 hours or overnight (then dream about how good they will taste tomorrow!).

Using a metal tablespoon and floured fingers, make 1-1 1/2" rolls then toss in bowl of powdered sugar. When competely coated place on ungreased baking sheets, 2 1/2 inches apart. If desired, you may lightly press down on each cookie to assist the spreading of the cookie. Bake in 350 degree oven approximately 10 minutes. Cookies should be crackled on the top, yet soft to the touch in the middle. Remove from oven and allow to cool on baking sheet a minute or two, the transfer to cooling racks.

This recipe makes 4-4 1/2 dozen chocoliscious cookies!

Cookies Rule!!!

Cookie Recipe #6 - Sugar Cookies

The origin of cookies appears in 7th century AD Persia when it became common to use sugar in that region(http://whatscookingamerica.net/History/CookieHistory.htm Whatscookingamerica.net). Through the Muslim conquest of Spain, cookies then spread to Europe. By the 14th century whether you were royalty or just a street vendor, cookies were common.

Today's cookie is the Sugar Cookie. There are many different recipes for Sugar Cookies, but following is the one I generally use. Send me your favorite Sugar cookie recipe and why you prefer this one.

Ingredients: 1 lb (4 sticks) butter, softened, 3 cups granulated sugar, 4 eggs, 2 teaspoons vanilla, 5 cups flour, 1/2 teaspoon salt, 1 teaspoon baking powder, sugar or other toppings for decorating.

Instructions: Preheat oven to 350 degrees.
In large mixing bowl, beat butter; add sugar and continue beating. Add eggs and mix gradually incorporating the butter/sugar mixture; add vanilla. Sift in flour, salt and baking powder and blend well.

Drop by teaspoonfuls onto ungreased baking sheet 2 1/2 inches apart. Using decorator sugar, raw sugar, mini chocolate chips, coconut, nuts, or whatever topping you desire, place on each cookie. You may gently press the top of each cookie before placing the topping for better coverage.

Place in a preheated 350 degree oven for 10-11 minutes. Cookies should be lightly brown around edges and slightly underdone in middle. Remove from oven and allow cookies to cool on baking sheet for a couple of minutes (they can finish baking during this time). Transfer to cooling racks. When cool, enjoy with a glass of milk or a cup of coffee!

Cookies Rule!!!

Cookie Recipe #5 - Oatmeal Raisin Cookies

Today's recipe is an old fashioned Oatmeal Raisin Cookie. Most of our Grandma's made this cookie. I never cared for a bowl of hot oatmeal and raisins were not to my liking, but combine the two, I'm getting my oatmeal for the day (you can always pick the raisins out or just not put them in!).

Ingredients: 1 cup butter, softened, 1 cup firmly packed brown sugar, 1/2 cup granulated sugar, 2 eggs, 1 teaspoon vanilla, 1 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1 cup raisins, 3 cups old-fashioned oats.

Instructions: Preheat oven to 350 degrees

In large mixing bowl, cream butter; add both sugars and beat well. Add eggs to middle of bowl and mix them lightly before mixing into the butter/sugars mixture. Add vanilla. Sift in flour, baking soda, cinnamon, and salt until well blended. By hand, using a wooden spoon, stir in oats and raisins.

Drop by rounded teaspoonfuls on an ungreased baking sheet about 2 1/2 inches apart. Bake in preheated 350 degree oven for 10-12 minutes. Cookies should be lightly browned. Allow to cool in pan a minute or two, then transfer to cooling racks.

Makes about 4 dozen cookies (enough to share with friends!)

Cookies rule!!!

Cookie Recipe #4 - Gingersnaps

I believe there have been studies done showing the benefits of ginger, one being settling an upset stomach. I say it's an excuse to eat gingersnaps! If it helps your digestive system, eat more!

Recipe for Gingersnaps:

Preheat oven to 350 degrees. Ingredients: 1 1/2 cups shortening, 2 cups granulated sugar, 1/2 cup molasses, 2 beaten eggs, 4 cups all-purpose flour, 4 teaspoons baking soda, 1/2 teaspoon salt, 2 teaspoons each of cinnamon, ground cloves, and ginger.

In large mixing bowl, beat the shortening a few seconds. Add sugar and continue beating, then the molasses. Drop eggs in center of bowl; beat them a few seconds then incorporate into the shortening, sugar and molasses mixture. Sift the flour, baking soda, salt, cinnamon, cloves and ginger over bowl. Stir until completley mixed. In a small bowl, place 1/4 - 1/2 cup sugar.

With floured fingers, form 1-1 1/2 inch balls and roll in sugar. When completely covered with sugar, place on ungreased baking sheet about 2 1/2 inches apart. Place in center of oven, one sheet at a time.

Bake about 9-10 minutes. Cookies should have cracked slightly on top and should be lightly browned. Remove from oven and allow to cool on sheet for a minute or two. Transfer to cooling racks.

Gingersnaps should be a little crispy around the edges, but soft and yummy in the middle. These are good served with a Pumpkin Dip (recipe to follow) or all by themselves. Be good to your tummy and eat several!

Pumpkin Dip Recipe: 1 package (8 oz.) cream cheese, softened, 1-18 oz. can pumpkin pie mix, 2 cups confectioners sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ginger.

Beat cream cheese in bowl until smooth; add pumpkin pie mix and beat well. Add sugar, cinnamon and ginger; blend completely. Serve with cookies. Store in refrigerator.

I've started out with basic cookies-a few more are on the way. Later, I will introduce some I came up with by experimenting. Stay tuned...

Cookies Rule!!!

Cookie Recipe #3 - Snickerdoodles

Tip: Try to use 2 baking sheets allowing the first one to cool after removing baked cookies before putting on unbaked ones.

Snickerdoodles are a variety of a sugar cookie only rolled in a delectable, palate-pleasing, cinnamon and sugar mixture. Rolling things in cinnamon and sugar is almost as delicious as covering anything in chocolate...almost...

Snickerdoodles recipe: 2 Tablespoons sugar & 2 teaspoons sugar for dipping; 1 cup butter (at room temperature), 1 1/2 cups sugar, 2 eggs, 1 teaspoon vanilla, 2 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cream of tartar.

Preheat oven to 400 degrees.

Start by combing the 2 T. sugar and 2 t. cinnamon in a small bowl; set aside. In large mixing bowl, beat butter with electric mixer for 20 seconds. Add sugar and continue beating. Drop eggs in middle of mixture; stir the eggs for a few seconds then gradually beat the butter/sugar mixture into the eggs. Add vanilla. Sift in the flour, baking soda, salt and cream of tartar; beat until completely corporated.

Using floured fingers, roll into 1-1 1/2" balls then drop into the sugar/cinnamon mixture. Roll around until completely covered then place on ungreased baking sheet,about 2 inches apart.

Bake in 400 degree oven for 6-7 minutes. Makes about 4 dozen cookies.

When I baked these today I was trying to hurry and let my butter melt a little too much so the cookies turned out a little flatter than I like. It's so important when you use a microwave to soften butter that you start out with only a few seconds, then increase as needed. Less is more...

Cookie Recipe #2-Peanut Butter-January 4, 2010

Today's recipe is for Peanut Butter Cookies: 1 cup butter-flavored shortening, 1 cup creamy or crunchy peanut butter, 1 cup granulated sugar, 1 cup brown sugar, 1 teaspoon vanilla extract, 3 eggs, 3 cups all-purpose flour, 2 teaspoons baking soda, 1/4 teaspoon salt, whole or crushed peanuts

Preheat oven to 375 degrees.

In large mixing bowl cream the shortening and peanut butter, about 20 seconds. Add in the 2 sugars and mix well; add vanilla. Add the eggs, one at a time, beating well after each addition. Using a sifter, add the flour, baking soda and salt. Mix until completely incorporated into the creamed mixture.

Using floured hands, roll dough into 1 inch balls and place 2 inches apart on ungreased baking sheets. Flatten to 3/8 inch thickness with a floured fork in a crisscross pattern. I like to use a slotted deep fryer dipper for a different pattern. Experiment with other gadgets in your kitchen (cookie cutters, etc.) until you find a design you like. At this point, you may place 2-3 whole peanuts to the center of each cookie or a small amount of crushed peanuts.

Place in oven, one sheet at a time, and bake about 9-10 minutes. The outside edges should be lightly browned and the center slightly underdone. Remove from oven and allow to cool for a minute or two. Transfer cookies to cooling racks, then enjoy with others.

This recipe makes about 6 dozen 2 1/2" cookies. It may be cut in half with good results.

I enjoy these cookies because there was a time as a child that I broke out with giant hives all over my body. The doctor said I had an allergic reaction to something. Somehow we came up with peanut butter being the culprit, so for years I didn't eat it in any form. After several years, I tried a cookie because it just looked so good. Nothing happened, so if I was allergic to it, I apparently grew out of it and now I have trouble stopping at just one...

Cookies Rule!!!

Cookie Recipe #1-Chocolate Chip Cookies-January 3, 2010

A Year of Cookies – 365 Days of Sweetness

We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail or a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Cookie recipe #1 is the ever famous Chocolate Chip Cookie. I basically follow the Nestle Toll House Chocolate Chip Cookie Recipe with a few variations. Here is the recipe: 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt,
1 cup (2 sticks)butter, softened, 3/4 cup granulated sugar, 3/4 cup packed brown sugar, 1 teaspoon vanilla extract, 2 large eggs, 2 cups (12 oz.) Chocolate chips, 1 cup chopped nuts.

This is the way I make them: Preheat oven to 375 degrees. I start with the butter (not margarine). I prefer to letit set out to soften for an hour or two, but if I forget, it can be softened in the microwave for about 20 seconds-it should only be soft, not melted. Using a large mixing bowl, put the butter in it and mix with an electric mixer (I prefer a hand one, but a standing one can be used or can be mixed by hand if neither is available). Whip for about 30 seconds, then add the white sugar and brown sugar (make sure the brown sugar is tightly packed). Beat again for about 30 seconds until completely mixed in. Slightly push the mixture to the sides of the bowl so you can crack the 2 eggs into the center and beat them with the mixer for about 20 seconds then begin incorporating the eggs and dough together.

Next measure and add the vanilla extract. I like to occasionally use 1/2 teaspoon vanilla and 1/2 teaspoon almond extract for a little nuttier taste. Blend for about 20 seconds. Using a sifter, spoon the flour in measuring cup then pour into sifter over bowl of dough; repeat with baking soda and salt. Mix well, until all flour is completely mixed into the dough. By hand, stir in 2 cups of chocolate chips. I like to use more chips than the recipe, usually 3 cups or more. I like chocolate in every bite, as a cookie should be! If you like nuts, this would be the time to mix them in.

Drop by rounded teaspoon onto a cookie sheet. Some people use parchment paper; some spray their pans with a cooking spray. I do neither and have never had a sticking problem with this cookie. I then sprinkle a pinch of raw sugar on the top of each cookie and pop them in the oven. One sheet at a time ensures an even-baked cookie.
I bake my cookies for about 10-11 minutes. I have made these for so long I can smell when they are done. They should be medium brown on the outsides, but slightly under done on the insides. They should have a little height to them-if they have spread too much and are completely flat, add a little more flour to the mix. Remove the cookie sheet from the oven and leave cookies on the baking sheet for about 30 seconds to 1 minute to continue baking.

Using a good flipper (I use a Kitchenaid slotted silicone one) remove the cookies to cooling racks. While still warm, I like to grate chocolate over the cookies for extra taste. I keep a few chocolate chips in the freezer for this purpose. A choclate candy bar could be used or whatever chocolate you prefer. I grate a mixture of semi-sweet chocolate and white chocolate for an appealing look.

At this point, allow to cool for about 5 minutes, then enjoy a mouthful of chocolate richness warm from the oven or if you prefer allow to cool completely then store in an airtight container or ziploc bag. I have found, if for some reason they are not consumed all in the first day (what's up with that?), you can freeze them and pull out a few as needed, for a close to fresh cookie.

I have been making these cookies since my oldest son was able to eat a cookie (he is now 29!) At least once every 2 weeks, sometimes every week, I was whipping up a batch of choclate chip cookies. If there were no cookies in the house, the world could not continue to spin. His wife now bakes for him as his love for chocolate chip cookies continues. So, after baking this many batches, this is the way I make a chocolate chip cookie.

Cookies Rule!!!