Archive for the 'Cookies' Category

Lavender Sugar Cookies with Honey-Blackberry Icing


1 cup butter

1 cup sugar

1 tbsp fresh or dried lavender flowers (I leave them whole, but it’s your choice)

1 tsp vanilla extract

1 large egg

2 tsp baking powder

1/2 tsp salt

3 cups flour


Preheat oven to 400F


In large bowl, cream butter, sugar, and lavender flowers. Beat in vanilla and egg. Add baking powder and flour, one cup at a time. Do not chill dough.


Divide dough into 2 balls. On floured surface roll each ball about 1/8 inch thick (or use cookie cutters as a guide).


Bake cookies on ungreased cookie sheet for 6-7 minutes, or until cookies are lightly browned. Remove to cooling racks. Cool completely before icing.



Honey-Blackberry Icing:


1 cup confectioner’s sugar

2 tsp Torani Blackberry Syrup

2 tsp Honey

1/2 tsp water


Mix in small bowl. Add water by 1/2 tsp until desired consistency. Add more confectioner’s sugar if too thin. Brush on cookies with pastry brush.


1 cup shortening
1 cup molasses
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
In large bowl, combine shortening and molasses; blend well.  Add flour and remaining cookie ingredients to molasses mixture; mix well.  Cover with plastic wrap; rifrigerate at least 2 hours for easier handling.

Heat oven to 350 degrees F. In well-floured surface, roll dough to 1/4 inch thickness; cut with floured cookie cutter.  Place 1 inch apart on ungreased cookie sheets.  Bake at 350 degrees F for 8-10 minutes or until set.  Cool completely.

Easy Biscotti

1/2 cup canola oil

3 eggs

1 cup sugar

1 tablespoon anise extract or 3 drops anise oil

3 1/4 cups flour

1 tablespoon baking powder

Preheat oven to 375 degrees F.  Grease cookie sheets or line with parchment paper.  In a medium bowl beat together oil, eggs, sugar and anise until well blended.  Combine the flour and baking powder, stir into the egg mixture to form a heavy dough.  Divide dough into 2 pieces.  Form each piece into a roll as long as your cookie sheet.  Place roll onto the prepared cookie sheet and press down to 1/2 inch thickness.

Bake 25-30 minutes until golden brown.  Remove from baking sheet to cool on wire rack.  When the cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices.  Place slices cut side up back onto the baking sheet.  Bake for an additional 6-10 minutes on each side.  Cookie slices should be lightly toasted.

Rootbeer Cookies

from JeffE’s mom

1 cup brown sugar

1/2 cup (1 stick) butter or margerine

1 egg

1/4  cup buttermilk or water

1 teaspoon rootbeer extract

1 3/4 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

rootbeer glaze:

2 cups powdered sugar

1/3 cup butter

1 1/2 teaspoon rootbeer extract

2 tablespoons hot water

Mix brown sugar, butter and egg in bowl until fluffy.  Stir in buttermilk, rootbeer extract, flour, soda and salt and mix until smooth.  Cover.  Refrigerate for 1 hour.

Heat oven to 400 degrees.  Grease cookie sheet.  Drop dough by rounded teaspoonful 2 inches apart.  Bake 6-8 minutes.  Cool completely before glazing.

Giant Snickerdoodles

2 cups butter, softened

3 cups sugar

4 eggs

5 1/2 cups flour

4 teaspoons cream of tarter

2 teaspoons baking soda

Cinnamon sugar:

1 cup sugar

1 1/2 tablespoons cinnamon

Mix butter, sugar and eggs until light and fluffy.  Add flour, cream of tarter and baking soda.  Make balls using a 1/4 cup measuring cup.  Roll balls in cinnamon sugar.  Flatten to approximately 3/4 inch thickness on pan.

350 degrees 13-15 minutes

Lemon Poppy Seed Cookies

from Family Circle Apr.17.10

yield approx 36 cookies

2 1/2 cups flour

1 tsp baking powder

1/2 tsp salt

1/2 cup (1 stick) butter, softened

2/3 cup sugar

1 egg

2 tsp lemon zest

2 tbsp lemon juice

2 tbsp poppy seeds

* in small bowl, whisk together flour, baking powder and salt; set aside

* beat butter and sugar on medium until smooth.  Add egg, zest and juice until fluffy.  Gradually beat in flour mixture just until blended.  Add poppy seeds, stir to combine.  Divide dough in half.  Flatten each half into a 6 inch square, wrap in plastic.  Refrigerate for 2 hours or overnight.  Let stand at room temp for 15 minutes before rolling out dough.

*Heat oven to 350 degrees.  Spray baking sheets.  Lightly flour dough.  Roll half dough on lightly floured surface to 1/4 in thick.  Cut with cookie cutters.

*Bake at 350 for 10-13 minutes or until golden around edges.  Cool completely.

per cookie: 73 calories; 3g fat (2g saturated fat);1g protein;11g carbohydrate; 0g fiber; 46mg sodium; 13 mg cholesterol

Brittle Meringue Bones

3 large egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
2/3 cup white sugar
1/2 tsp. vanilla

Preheat oven to 200F. Line cookie sheet with brown paper bag or parchment. In a medium sized bowl at high speed, beat egg whites, cream of tartar and salt till fluffy. Gradually beat in sugar. Add vanilla. Place in pastry bag fitted with a medium plain piping tip. Pipe 3″ bone shapes onto parchment or brown paper bag. Bake 1 hour until set. Turn off oven, dry in oven 1 hour. Be sure to store in airtight containers or they will become soggy. Makes 4 to 5 dozen small finger-sized bones.

Ginger Cookies

from Noel

3/4 cup butter

1 cup sugar

1/2 cup molasses

1 egg

2 cup flour

1 tsp baking soda

1 tsp ginger

1 tsp cinnamon

1 tsp cloves

chopped candied/crystalized ginger

make walnut size balls

350* bake 10-12 minutes

Sugar Plums

1 cup butter
1/2 cup powdered sugar
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup ground walnuts
1/4 cup quick rolled oats
30 maraschino cherries

1. In a large bowl, beat butter, sugar and vanilla until creamy.
2. In a separate bowl sift together flour, baking powder and salt. Add to creamed mixture and mix thoroughly. Stir in walnuts and rolled oats. Dough may be a little stiff. Shape into balls around cherries.
3. Bake on lightly greased cookie sheets at 325*F for 15 minutes; cool slightly on wire rack. Roll in powdered sugar while still warm.

Makes about 30 cookies.

Molassas Cookies

From JeffE

This one I used at The Afterdark

24 oz Butter

24 oz Crisco

74 oz (4 lbs 10 oz) Granulated Sugar

24 oz Molasses

Mix Well, then add:

9 eggs

Mix Well, then add:

8 oz Flour

1/2 c Baking Soda

2 T Ginger

2 T Cloves

2 T Salt

3 T Cinnamon

Mix well, then add:

5 lbs Flour

Bake at 350 degrees

10 – 12 minutes

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