Chocolate Thumbprints

These are cute little cookies that are great for anything!

Ingredients:

1 cup (2 sticks) plus 3 tablespoons unsalted butter, room temperature

1 cup confectioners' sugar

1/4 teaspoon salt

2 teaspoons pure vanilla extract

2 1/2 cups all purpose flour

3 ounces semisweet chocolate, chopped

1 teaspoon corn syrup

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

In the bowl of an electric mixer, fitted with the paddle attachment, beat together 1 cup (2 sticks) butter, confectioners' sugar, salt and vanilla on medium speed until smooth. Beat in flour, beginning on low speed and increasing to medium until combined.

Form balls using 2 teaspoons of dough for each; place balls 1 inch apart on prepared baking sheets. Bake 10 minutes, remove from oven, and press thumb into cookies to make deep, wide indentations. Rotate pan and return to oven; bake until light brown on the edges, 7 to 9 minutes more. Transfer to wire rack to cool completely.

Combine chocolate, the remaining 3 tablespoons butter and the corn syrup in a small heatproof bowl set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool a bit until slightly thickened. Fill thumb prints with the chocolate mixture, and set aside to firm up.

Enjoy!

Gingerbread-White Chocolate Blondies

Just catching up on all of my old recipes that I never was able to post! These were great and super easy to make!

Ingredients:

2 3/4 cups plus 1 tablespoon all purpose flour

1 1/4 teaspoons baking soda

1 1/4 teaspoons salt

1 1/4 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature

1 1/4 cups packed light brown sugar

1/2 cup plus 2 tablespoons granulated sugar

2 large eggs plus 1 egg yolk

1 1/4 teaspoons pure vanilla extract

1/3 cup unsulfured molasses

1 3/4 cups coarsely chopped white chocolate (10 ounces)

Nonstick vegetable spray

Preheat oven to 250 degress. Coat a 12 by 17 inch rimmed baking sheet with nonstick spray and line the bottom with parchment paper. Spray the parchment paper and set aside.

Whisk together flour, soda, salt, and spices in a bowl.

In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and sugars on medium high speed until creamy and pale. Add eggs and yolk one at a time, scraping down sides of bowl as needed. Add vanilla and molasses and mix on medium speed until combined. Add flour mixture on low speed. Stir in white chocolate.

Spread batter evenly into prepared pan and bake until golden on edges, about 25 minutes. Let cool completely in pan, cut into 2 inch squares.

Enjoy!

Grammy's Chocolate Cookies

These are simply amazing! If you have ever eaten Archway Dutch Cocoa cookies, these are just like them! I absolutely loved them and could have eaten the whole batch on my own!

Ingredients:

2 cups plus 2 tablespoons all purpose flour

3/4 cup unsweetened Dutch-process cocoa powder (I used Hershey's)

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature

2 cups granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

Sanding sugar, for rolling (I used Sugar in the RAW packets)

Sift together flour, cocoa powder, baking soda, and salt into a bowl.

In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy. Add eggs and vanilla, and beat to combine. Reduce speed to low, and gradually add flour mixture; beat to combine. Form dough into a flattened disk, wrap with plastic wrap, and chill until firm, about 1 hour.

Preheat oven to 350 degrees. Shape dough into 1 1/4 balls. Roll each ball in sanding sugar. Place on baking sheets lined with parchment paper, about 1 1/2 inches apart. Bake until set, 10 - 12 minutes, rotating halfway through. Transfer to a rack to cool for 5 minutes. Transfer cookies from baking sheet to wire rack.

Enjoy!

*Sorry, still no pictures! Will take pictures ASAP! :)*

Carrot Cake Cookies

Great Cookies! We ABSOLUTELY loved them! :)

Camera is still not working...

Ingredients:

1 cup unsalted butter, room temperature

1 cup packed light brown sugar

1 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

2 cups all purpose flour, plus more for flattening cookies

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoons ground ginger

2 cups old fashioned rolled oats

1 1/2 cups finely grated carrots

1 cup raisins

Line two baking sheets with parchment paper. In an electric mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy. Add eggs and vanilla and beat on medium speed until well combined.

Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour mixture to butter mixture; mix on low speed until just blended. Mix in oats, carrots, and raisins. Chill until firm, atleast 1 hour.

Preheat oven to 350 degrees. Shape tablespoons of dough into balls, and place on prepared baking sheets, spacing 2 inches apart.

Bake until browned and crisp, 12 to 15 minutes, rotating halfway through. Transfer to wire rack to cool completely. Spread 2 teaspoons of frosting onto flat sides of half the cookies. Sandwich together with remaining cookies.

Cream Cheese Frosting

Ingredients:

8 ounces cream cheese, room temperature

1/2 cup unsalted butter, room temperature

1 cup confectioners' sugar

1 teaspoons pure vanilla extract

Place cream cheese in a mixing bowl. Using a rubber spatula, beat cream cheese until smooth. Gradually add butter and continue beating until smooth and well blended. Sift in confectioners' sugar and continue beating until smooth. Add vanilla and stir to combine.

Enjoy! :)

Almond Horns

I was looking forward to trying these cookies..but they didn't turn out the way that they were supposed to! I could not get them to roll together to make the "u" shape that they wanted me to make them in. So I just made a regular cookie!

Ingredients:

2 1/2 cups all purpose flour

1/2 teaspoon baking powder

1 1/2 teaspoons coarse salt

1 cup unsalted butter, room temperature

1 1/4 cups confectioners' sugar, plus more for dusting

1 large egg

2 teaspoons pure vanilla extract

1/4 teaspoon pure almond extract

1 cup whole raw almonds, toasted and finely ground in a food processor

Whisk together flour, baking powder and salt in a bowl.

Put butter and confectioners' sugar in the bowl of an electric mixer with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in egg and extracts, reduce speed to low. Mix in flour mixture and almonds until just combined. Wrap dough in plastic; refrigerate until firm, about 30 minutes.

Preheat oven to 350 degrees. Roll 1 tablespoon of dough into a 4 inch long log; gently shape into a horseshoe. (Good Luck!) Repeat with remaining dough. Transfer to baking sheets lined with parchment.

Bake cookies until pale golden, about 20 minutes, rotating sheets halfway through. Transfer cookies to wire racks; let cool completely. Sift confectioners' sugar over cookies.

Enjoy!

Pecan Logs

I enjoyed making this cookie because it was a different kind than I have ever made before! Jay loves pecans so he loved the smell and enjoyed eating them afterwards! :)

*this recipe makes 4 dozen cookies...I am going to put the ingredients as she has them in the book, but I only made half of the batch!*

Ingredients:

2 cups pecans, toasted

2 1/2 cups all purpose flour

1/2 teaspoon baking powder

1 1/2 teaspoons coarse salt

1 cup (2 sticks) unsalted butter, at room temperature

1 1/4 cups confectioners' sugar

1 large egg

2 teaspoons pure vanilla extract

Process pecans in a food processor until finely ground; set aside

Whisk together flour, baking powder, and salt in a bowl. Put butter and confectioners' sugar in the bowl of an electric mixer with the paddle attachment; mix on medium speed until pale and fluffy. Add egg and vanilla; mix until well combined. Reduce speed to low. Add flour mixture and half of the ground pecans; mix until just combined. Wrap dough in plastic; refrigerate until cold, about 30 minutes.

Preheat oven to 350 degrees. Roll tablespoons of dough into 2 inch long logs. Roll logs in remaining pecans. Place on baking sheets lined with parchment paper, spacing about 1 inch apart. Bake cookies, rotating halfway through, until pale golden and slightly cracked, 14 to 15 minutes. Transfer to wire racks to cool.

Enjoy!

Pfeffernussen

I was really excited to make these cookies because I wanted to know what they were! They are full of ingredients but fun to make and a great cookie for the holidays! At least that is what Jay and I think!

Ingredients:

1 1/4 cups confectioner's sugar

2 1/4 cups all purpose flour

1/4 teaspoon freshly ground pepper

3/4 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon baking soda

1 stick butter

3/4 cup brown sugar

1/4 cup unsulfured molasses

1 large egg

1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place the confectioners' sugar in a brown paper bag (I didn't have one so I used a ziploc bag, worked just the same!)

In a bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves and baking soda.

Place butter, brown sugar, and molasses in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off tablespoons of dough and roll into balls. Arrange on cookie sheet. (the dough can be frozen for up to 1 month if wrapped tightly with plastic wrap)

Bake until golden and firm to the touch with slight cracking, about 15 minutes, rotating sheets halfway through. Transfer sheets to wire rack to cool slightly, 10 minutes, then place cookies in a bag to coat with the confectioners' sugar.

Enjoy!

Surprise Cookies

These are the best smelling cookies ever! Have a glass of milk next to you because they are really rich!

Ingredients for the cookies:

1 3/4 cups all purpose flour

3/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon coarse salt

1/2 cup (1 stick) unsalted butter, room temperature

1 cup granulated sugar

1 large egg

1/2 cup whole milk

1 teaspoon pure vanilla extract

Marshmallows, halved crosswise

Preheat the oven to 375 degrees. Make cookies: sift together flour, cocoa powder, baking soda, and salt into a bowl.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla. Mix in flour mixture, 1/2 cup at a time, until combined.

Using a spoon, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating halfway through, until firm, 8 to 10 minutes. Immediately press marshmallow half on top of each cookie. Bake until marshmallows begin to melt, 2 minutes more. Let cool completely on sheets on wire racks.

Ingredients for the frosting:

3 cups confectioners' sugar

6 tablespoons unsalted butter, room temperature

1/4 cup plus 1 1/2 teaspoons unsweetened cocoa powder

1/4 cup plus 2 tablespoons whole milk

3/4 teaspoon pure vanilla extract

Make frosting: Put confectioners' sugar in medium bowl. Melt butter with the cocoa powder in a saucepan over medium-low heat, stirring occasionally. Add butter mixture to the confectioners' sugar. Whisk in vanilla and milk.

Spread about 1 tablespoon of frosting on top of each cookie to cover marshmallow. Let stand until set, about 10 minutes.

Enjoy!

Chocolate Pretzels

This was super easy and really good!

Ingredients:

1/4 cup unsweetened Dutch-process cocoa powder (I used regular cocoa powder)

1 teaspoon good - quality instant espresso powder

3 tablespoons boiling water

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup granulated sugar

1 teaspoon pure vanilla extract

1/2 teaspoon coarse salt

1 large egg

2 cups all purpose flour

1 large egg yolk

1 teaspoon water

Coarse sanding sugar for sprinkling

Stir cocoa and espresso powders into the boiling water in a small bowl until dissolved.

Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in vanilla and salt. Reduce speed to medium low. Mix in egg, then cocoa mixture. Gradually add flour, and mix until a smooth dough forms. Turn out onto a piece of plastic; pat into a square. Wrap dough, and refrigerate until cold, about 30 minutes.

Preheat oven to 325. Divide dough into 24 equal pieces. Roll into balls. Shape balls into 12 inch long ropes. Form each rope into a pretzel shape. Space 1 inch apart on baking sheets lined with parchment paper.

Whisk egg yolk with water in a small bowl. Brush cookies with egg wash; sprinkle with sanding sugar (we bought sugar in the raw). Bake cookies, rotating sheets halfway through, until dry, about 35 minutes. Let cool on sheets on wire racks. Pretzels can be stored for up to a week!

They are a great quick snack and just have a little taste of chocolate to cure any craving! :)

Enjoy!

Cappuccino-Chocolate Bites

These are some delicate cookies, but in the end they were yummy! A unique cookie to make for a special occasion! :)

Ingredients:

2/3 cup all-purpose flour

1 tablespoon finely ground espresso beans

1/8 teaspoon coarse salt

6 tablespoons unsalted butter, room temperature

1/4 cup confectioners sugar, plus more for dusting

1/4 teaspoon pure vanilla extract

1/3 cup heavy cream

2 1/2 ounces milk chocolate, finely chopped

unsweetened cocoa powder, for dusting

Whisk flour, espresso and salt in a bowl.

Put butter, and sugar in the bowl of an electric mixer with the paddle attachment (again, I think you could use a hand mixer for this) and on medium high speed until pale and fluffy. Mix in vanilla. Add flour mixture; mix on medium low until dough comes together. Shape into a disk and wrap in plastic. Refrigerate for 30 minutes.

Preheat oven to 350. Let dough stand at room temperature for 10 minutes (my sister called and she struggled with this step, so I did not use it and I think mine came out a lot better...) Roll between sheets of parchment to 1/8 inch thick. Cut out rounds with a 1 1/2 inch cutter; space 1/2 inch apart on baking sheets lined with parchment.

Bake until set but not browned, about 9 minutes. Let cool on sheets, 5 minutes. Transfer to wire racks and cool completely.

Bring cream to a simmer. Pour over chocolate; stir until smooth. Press plastic wrap onto surface; refrigerate at least 4 hours or up to overnight. Whisk to soft peaks; transfer to a pastry bag (or ziploc!) Pipe about 1 teaspoon filling on bottoms of half of the cookies; sandwich with remaining cookies. *we decided to just dunk ours in the cream and chocolate mixture instead of make them into cookies*

Dust with cocoa and confectioners' sugar.

Enjoy!

Banana-Walnut Chocolate-Chunk Cookies

Here we go! First Recipe and they were amazing! Tonight, Jay and I were watching our nephew, James Connor, and he was a big help with the baking of the cookies! He loved every single step of it! :)

Ingredients:

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon coarse salt

1/2 teaspoon baking soda

3/4 cup unsalted butter, room temperature

1/2 cup granulated sugar

1/2 cup light brown sugar

1 large egg

1 1/2 teaspoons pure vanilla extract

1/2 cup mashed ripe banana

1 cup old-fashioned rolled oats

8 ounces semisweet chocolate, coarsely chopped into 1/4 inch chunks

1/2 cup coarsely chopped walnuts (about 2 oz.) toasted

Preheat oven to 375 degrees Fahrenheit.

(The walnuts need to be toasted before going in the batter..so while my oven was heating up I placed the chopped up walnuts on a baking sheet to toast them! Watch them to make sure they don't burn)

Whisk together both flours, salt and baking soda in a bowl.

Put butter and both sugars into a bowl for an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. (I used my kitchenaide mixer, but I think a hand mixer will work as well)

Reduce speed to low and add egg and vanilla; mix until combined.

Here is James checking the progress!! :)

Stir in oats, chocolate chunks and walnuts.

Scoop out cookies and place on cookie sheets covered with parchment paper. Place the cookies 2in. apart from each other.

Bake cookies for 12 minutes rotating them halfway through. Cool on cookie sheets for 5 minutes before moving to wire racks to cool completely.

Then Enjoy! :)