Cookies We Love: Caramel Crumb Bars

It’s cookie baking time once again and this year I am lucky enough to bake with the same special group of baker’s that I have baked with in the past! So excited!!!

Special thanks to Courtney of Coco Cooks for organizing us again this year!

It’s cookie baking time once again and this year I am lucky enough to bake with the same special group of baker’s that I have baked with in the past! So excited!!!

This year's challenge will feature a minimum of four types of cookies, spread out over four weeks ~ all chosen from Saveur's Smart Cookies: Favorite Holiday Treats From Around the World feature. As in years past, each of us will choose our cookies at random, independently from one another. We may post the same cookies on the same weeks, or we may all post something different. In any case, it will be fun to see everyone's take on the same set of recipes. I know I'm looking forward to it!

Who's involved in this completely fabulous baking group? Here's a complete list:

• Andrea of Andrea’s Recipes
• Claire of The Barefoot Kitchen
• Di of Di’s Kitchen Notebook
• Judy of No Fear Entertaining
• Kelly of Sass & Veracity
• Michelle of Big Black Dog
• RJ of Flamingo Musings
• Tiffany of The Nesting Project
• Courtney of Coco Cooks
• Sandy of At the Baker's Bench

Be sure to visit each of these blogs weekly and see what the other baking bloggers are up to!

For my first and very late cookie I decided to make the quickest one I could find. Lucky for me it was fast and delicious too…

Caramel Crumb Bars

In New Zealand, these shortbread bars are actually baked throughout the year, but the sheer extravagance of their double-layered topping,rich caramel and a crumbly butter streusel,makes them a perfect holiday treat.

This recipe uses butter. Lots and lots of rich delicious butter and did I mention they are fast to make?

More to come…

Day 8 of the 12 Days of Cookies – Chocolate Mint Cookies!

 

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project

Day 8 of the 12 Days of Cookies brought me back to wanting chocolate.  These Chocolate Mint Cookies fit the bill perfectly too.  Just the right amount of mint and I thought I would pretty them up with just a drizzle of chocolate and some sparkling white sugar…

Chocolate Mint Cookies

Ingredients:

• 1 1/2 cups all purpose flour
• 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 3/4 teaspoon peppermint extract
• 1/2 teaspoon vanilla extract
• 1 cup sugar
• 1 large egg

• 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Directions:

Whisk flour, cocoa powder, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Beat in peppermint extract and vanilla extract. Beat in sugar in 3 additions. Add egg and beat until blended. Add dry ingredients and beat just until blended (dough will be sticky).

Divide dough between 2 sheets of plastic wrap. Using plastic wrap as aid, form dough on each into 2-inch-diameter log. Wrap with plastic and refrigerate dough until well chilled, at least 2 hours. (Dough can be prepared 1 day ahead. Keep refrigerated.)

Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap cookie dough logs; roll briefly on work surface to form smooth round logs. Cut logs crosswise into 1/4-inch-thick rounds. Place rounds on prepared baking sheets, spacing 1 inch apart. Bake cookies until tops and edges are dry to touch, about 15 minutes. Transfer baking sheets with cookies to racks; cool completely. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool melted chocolate until slightly thickened but still pourable, about 10 minutes. Dip fork into melted chocolate, then wave fork back and forth over cookies, drizzling melted chocolate thickly over cookies in zigzag pattern. Refrigerate cookies on baking sheets until chocolate is set, about 10 minutes. (Cookies can be made 1 week ahead. Refrigerate in airtight container between sheets of parchment paper or waxed paper.)

Would I make these again?  Yes I would.  They are a good sturdy cookie that could be dressed up real easily for a holiday platter!  Everyone liked them even people who are not huge mint fans.  Really liked these ones!

Day 7 of the 12 Days of Cookies – Coconut-Orange Snowballs!

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project

So this is the 7th cookie I have made for the 12 days of cookies.  Unfortunately this is the 8th day of the project!  All I am going to say is better luck next year!  There is just no way I cold keep up the pace!

For the 7th cookie I choose to make the Coconut-Orange Snowballs.  They looked so elegant on all the plates I had seen.  Fortunately the coconut flavor is real mild because I didn’t use the coconut extract in it just the toasted coconut as no one in the house is really a huge fan of coconut.

Coconut-Orange Snowballs

Ingredients:

• 1 1/4 cups sweetened flaked coconut

• 1 cup (2 sticks) unsalted butter, room temperature
• 2 1/4 cups sifted powdered sugar (sifted, then measured)
• 1 1/2 teaspoons vanilla extract
• 3/4 teaspoon coconut extract
• 2 1/4 cups all purpose flour
• 1 1/2 tablespoons grated orange peel
• 1/2 teaspoon salt

Directions:

Preheat oven to 350°F. Bake coconut on rimmed baking sheet until light golden, stirring occasionally, about 12 minutes.

Using electric mixer, beat butter, 1/2 cup powdered sugar, and both extracts in bowl to blend well. Beat in flour, orange peel, and salt. Stir in coconut. Cover and chill at least 1 hour and up to 1 day. Soften dough slightly before shaping.

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Using 1 level tablespoon dough for each cookie, roll dough between palms of hands into balls. Place on prepared sheets, spacing 1 inch apart. Bake until golden on bottom but pale on top, about 18 minutes. Transfer cookies to racks; cool 5 minutes. Place remaining 1 3/4 cups powdered sugar in bowl. Roll hot cookies in powdered sugar, covering completely. Cool cookies on rack. Roll cookies in powdered sugar again, coating generously. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)

Would I make these again?  Don’t think so.  I found them a little dry.  That could have been my fault for skipping the 3/4 tsp of coconut extract but I doubt it.  They do look pretty though with all the icing sugar on them!!!

12 Days of Cookies – a bon appétit cookie extravaganza! Day5…Orange-Almond Lace Cookies

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project

Day 5 and the cookies keep coming!  Today’s cookie is an Orange-Almond Lace Cookie.  I am truly not a fan of almonds but after the pecan lace cookies I made I really wanted to try these one!  I am so glad that I did.  They are truly delicious.  Tony is taking them to work today and I am sure they will be a hit!

Orange-Almond Lace Cookies

yield: Makes about 24

The egg makes these a little less delicate (and less likely to break) than traditional lace cookies.

Ingredients:

• 3/4 cup (1 1/2 sticks) unsalted butter
• 1 1/2 cups finely chopped almonds
• 3/4 cup sugar
• 1 tablespoon all purpose flour
• 2 teaspoons grated orange peel
• 1/2 teaspoon salt
• 1 large egg, beaten to blend

Directions:

Preheat oven to 325°F. Line large baking sheet with parchment paper. Stir 3/4 cup butter in heavy medium saucepan over medium-low heat until melted. Remove from heat. Stir in nuts, sugar, flour, orange peel and salt; then stir in egg. Drop some batter by generous tablespoonfuls onto prepared baking sheet, spacing 3 inches apart (cookies will spread).

Bake cookies until lacy and golden brown, about 15 minutes. Gently slide parchment paper with cookies onto rack; cool completely. Transfer cookies to paper towels. Repeat with remaining batter, lining cooled baking sheet with clean parchment for each batch. (Can be made ahead. Store between sheets of waxed paper in airtight container at room temperature up to 1 week or freeze up to 1 month.)

Would I make these again?  I think so.  They were really good and very fast and simple to make.  But are they a “to die for” cookie?  Not really.  A nice addition to a cookie platter though!

12 Days of Cookies – a bon appétit cookie extravaganza! Cranberry-Orange Drop Cookies

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project

For Day 4 of the 12 Days of Cookies I choose to make these flavorful little ones because after Day 3’s disaster with a rolled and cut cookie I was taking no chances at all!

Really glad too.  These are delicious and decidedly a very adult cookie!  They have fresh and dried cranberries in them as well as lots of orange zest and then to top all of that off you add fresh ginger to the mix!  Just a wonderfully full flavored cookie.  The only thing I changed was adding pistachios.  For some reason I can’t find any plain just the really salty ones so I use pecans and skipped the walnuts as well.  I also added more orange zest after reading the other comments on the recipe.

Cranberry-Orange Drop Cookiesyield: Makes about 48Colorful bits of cranberries, walnuts, and pistachios make these simple cookies sparkle for the holidays.

Ingredients:

• 2 cups (packed) dried sweetened cranberries (about 10 ounces)
• 1/3 cup orange juice
• 2 cups all purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon ground ginger
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup (packed) golden brown sugar
• 1 large egg
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons grated orange peel
• 3/4 cup chopped walnuts
• 3/4 cup chopped unsalted natural pistachios
• 1/2 cup coarsely chopped fresh or frozen cranberries

Directions:

Butter 3 baking sheets. Combine dried sweetened cranberries and orange juice in small bowl. Let stand until dried cranberries soften slightly, stirring occasionally, about 30 minutes.

Whisk all purpose flour, ground cinnamon, baking powder, ground ginger, baking soda, and salt in medium bowl until just blended.

Position rack in center of oven and preheat to 350°F. Using electric mixer, beat room-temperature butter and golden brown sugar in large bowl until smooth. Add 1 egg, minced ginger, vanilla extract, and grated orange peel and beat until well blended, about 2 minutes. Beat in flour-spice mixture. Stir in chopped walnuts, chopped pistachios, coarsely chopped fresh or frozen cranberries, and dried cranberries with any juices that have accumulated.

Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing tablespoonfuls about 1 1/2 inches apart. Bake cookies, 1 baking sheet at a time, until golden and almost firm to touch in center, about 18 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks; cool cookies completely. (Cookies can be made 2 days ahead. Store cookies in airtight container at room temperature.)

Would I make these again?  Yes I would and that is so refreshing after yesterdays cookie fail!  These were really, really good and quite adult like.  I loved the pecans in them and the fresh cranberries and ginger.  Really good…

12 Days of Cookies – a bon appétit cookie extravaganza! Chocolate Peppermint Stars

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project

So, I guess you can tell that they don’t look very star like right?  These cookies and I were doomed right from the start.  Still not sure where I went wrong.  I followed the recipe to a tee.  The only thing I can think of is that it was just too stinky hot in here and the recipe is kinda weird.  No egg, no baking soda or baking powder.  Hmmm…

Here is my star attempt…

Not very star like right?  I decided that I was not gong to waste any more chocolate on these cookies so I just put the candy cane crumbles on them before I baked them.  I realized after that wasn’t such a good idea so on the drop ones I made I just pressed it into it when it was baked.

Chocolate Peppermint Stars
Servings: Makes about 32 cookies. 

Ingredients

• 1 1/4 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1/2 cup (about 3 1/2 ounces) finely crushed red-and-white-striped hard peppermint candies

Preparation

• Sift flour, cocoa, and salt into medium bowl. Beat butter and sugar in large bowl until smooth. Beat in vanilla. Add dry ingredients; beat until dough holds together. Divide dough in half. Shape each piece into disk. Wrap in plastic; chill until firm enough to roll, at least 45 minutes and up to 1 day.

• Set rack in center of oven and preheat to 300°F. Line 2 rimmed baking sheets with parchment. Roll out 1 dough disk on floured surface to 1/4-inch thickness. Using 3-inch star-shaped cutter, cut out cookies. Transfer to sheets, spacing 1 inch apart. Gather scraps into ball. Wrap; chill until firm, about 30 minutes.

• Bake cookies, 1 sheet at a time, until tops feel firm to touch, about 25 minutes. Cool on sheets 10 minutes. Transfer to racks and cool completely. Repeat rolling, cutting, and baking until all dough is used. DO AHEAD Can be made ahead. Store airtight at room temperature up to 3 days or freeze up to 2 weeks.

• Stir chocolate in small metal bowl set over saucepan of barely simmering water until smooth. Using small spoon, drizzle chocolate over cookies in zigzag lines. Sprinkle with crushed candies. Drizzle remaining chocolate over. Let stand until chocolate is set, at least 1 hour. DO AHEAD Can be made 3 days ahead. Store cookies between sheets of waxed paper in airtight container at room temperature.

Would I make these again?  No way!  As RJ of Flamingo Musings pointed out they could be saved by adding an egg, more flour, change to regular sugar and add baking powder...Hehehe!

12 Days of Cookies – A bon appetit cookie extravaganza! Pecan Lace Sandwich Cookies with Orange Buttercream

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project

Day 2 of the 12 Days of Cookies was a HUGE success!  I loved these cookies and could sit down and eat a whole bath of them!  Lucky for me the batches are really small…

Pecan Lace Sandwich Cookies with Orange Buttercream (bonappetit.com)

The orange juice and grated peel in the icing between these gorgeous crispy pecan lace sandwich cookies makes them an ideal accompaniment to any holiday dessert spread.

Makes about 18 (I only got 12 out of this)

Ingredients

COOKIES

• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1/3 cup sugar
• 2 tablespoons light corn syrup
• 1/3 cup all purpose flour
• 1 cup coarsely ground pecans (about 4 ounces)
• 1 teaspoon vanilla extract

FILLING

• 1 cup powdered sugar
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1 tablespoon orange juice
• 3/4 teaspoon grated orange peel

Preparation

COOKIES

• Position rack in center of oven and preheat to 350°F. Line 2 baking sheets with parchment paper. Stir butter, sugar, and corn syrup in heavy medium saucepan over low heat until melted and smooth. Bring to boil over medium-high heat, stirring constantly. Remove from heat. Stir in flour. Add nuts and vanilla; stir to combine.

• Drop dough by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 sheet at a time, until bubbling and lightly browned, about 11 minutes. Cool on sheets 10 minutes. Transfer to rack; cool completely.

FILLING

• Whisk all ingredients in medium bowl until smooth. Spread 1 teaspoon filling onto bottom of 1 cookie. Top with second cookie, bottom side down, pressing lightly to adhere. Repeat with remaining cookies. DO AHEAD Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature.

Would I make these again? Oh yes, but I am not sure what for.  I guess if I made them smaller they would be good for a cookie platter but otherwise they are really a stand alone cookie and would really steal the show!

12 Days of Cookies – A bon appétit cookie extravaganza! Triple-Chocolate Cranberry Oatmeal Cookies…

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but is being organized and ran by Sandy of At the Baker's Bench.

How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project

For my first cookie and to kick of the event I have chosen and rather simple cookie. I based my choice on the ingredients I had on hand in my pantry and the use of fresh cranberries was intriguing! Lucky for me they are totally delicious! I did skip the white chocolate as no one in the house is a fan and I had major problems with the drizzle…you still get the idea right?

Triple-Chocolate Cranberry Oatmeal Cookies (bonappetit.com)

Chunks of fresh cranberries and dark, milk, and white chocolate chips dress up oatmeal cookies for the holidays.

Makes about 30

Ingredients

• 1 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 cup (packed) golden brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup old-fashioned oats
• 1/2 cup semisweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup coarsely chopped fresh or frozen cranberries
• 2 ounces milk chocolate or white chocolate, chopped (for drizzling)

Preparation

• Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.

• Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.

• Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. DO AHEAD Can be made 2 days ahead. Store in airtight container at room temperature.

Would I make these again? Not so sure. Yes, they were good but I already have a cranberry, chocolate, oatmeal cookie that I love…

Peanut Butter Christmas Cookies

I always make these for my Christmas cookie tins. Why? They looks festive with the colored sugar, they freeze well, I can make a huge batch, and I like them!!!

Peanut Butter Cookies (adapted from Better Homes and Gardens-New Cook Book)

Makes about 6 dozen cookies that are perfect for freezing! You can 1/2 this recipe for a normal batch of 36.

• 1 cup butter
• 1 cup peanut butter
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 egg
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• colored granulated sugar

1. In a large mixing bowl beat the butter and peanut butter with an electric mixer on medium to high speed for 30 seconds.
2. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally.
3. Beat in the egg and vanilla.
4. Beat in as much as the flour as you can with the mixer. Stir in remaining flour.
5. Shape dough into 2 inch balls.
   
6. Place balls 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork. Sprinkle with colored sugar.
   
7. Bake cookies in a 375 degree oven for 7-9 minutes or until bottoms of cookies are lightly browned.
8. Transfer cookies to a wire rack to cool.

The sugar sticks perfectly to the cookies even when frozen. T. has been stealing them all week so I know they are good!

I am sending this along to Susan at Food Blogga for her yearly Eat Christmas Cookies Roundup! Head over here to check it out and enter your favorite cookie!!!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Cinnamon Bun Cookies

See how festive they look with the little tinge of red in the sugar? These are perfect for Christmas cookies!!!

I know...you would expect me to be done with cookies by now. All of the cookies that I did for the 12 Days of Cookies Extravaganza went to parties that I was going to. I still needed cookies to give as gifts! I have teachers, coaches, and family friends that count on my cookies!!! Time to get started again!

I was hunting around for some new ones and went to my friend The Recipe Girl's site. I knew she was making cookies and I was sure to find a recipe there! I was not mistaken. I decided on her Cinnamon Bun Cookies. Because I was going to be freezing these to go in tins at the end of the week, I opted to not ice them but that will be done at some later date!!!

These are the perfect cookies. Almost like those little pie cookies that Mom used to make with the leftover pie dough and sorta like crispy cinnamon buns! Yummmm!

The only change that I made to the recipe was to substitute some of the sugar for the roll with some red sugar to add a bit more festive touch to these!

This recipe can be found HERE!


As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Round up of my 12 Days of Cookies, A Gourmet cookies extravaganza!!!

As of now anyone who has looked at my blog knows that I spent 12 days starting on the 1st of December and posted a new cookie everyday for 12 days. This event was called the 12 Days of Cookies, A Gourmet cookie extravaganza. I was invited to participate in this little event and jumped at the chance of doing it with some of my favorite bloggers (be sure to check them out!!!).

Jerry - Cooking...by the seat of my Pants
Sandy -At the Baker's Bench
Courtney - Coco Cooks
Kelly - Sass & Veracity
Claire - The Barefoot Kitchen
Andrea - Andreas Recipes

The event was coordinated by Andrea of Andrea's Recipes. The idea behind it was that for each of the 12 days at the beginning of December we were to choose a cookie from Gourmet's online magazine and bake and post one for each day! Gourmet had decided that instead of doing a feature cookie recipe they were going to feature their best and favorite from all of the years leading up to 2008! The recipes started at the conception of the magazine in 1941 and went all the way through to 2008. The big thing was that we weren't suppose to tell each other what ones we were doing and to make the post a surprise. Some day's we posted the same cookies but this was all part of the fun!

I wanted to have one place on my blog that had all of these cookies so that if I was interested in revisiting one of them I would be able to find it easily and you wold be to!! I will be including some personal notes following each recipe!

Without further ado her is my 12 Days of Cookies!

Day 1: Lemon Thin (read my full post here!)

Lemon Thin was first published in Gourmet Magazine April 1976

My Verdict: These cookies were delicious and were everything I thought they would be. Light, crispy and full of flavor! I had some problem trying to get the size and the timing right. After my first batch I was on the right track.

Will I make these again? I most definitely will. They would be a great snack for a hot summer day around the pool!


Day 2: Jelly Centers (read my full post here!)


Jelly Centers - Gourmet Magazine June 1948

My Verdict: I loved the flavor of these cookies. Not too sweet. If I made these again I would definately fill them with a homemade jam or jelly. I think that would really add to these. For me though they were a little fussy to make and I found some of the (very short) directions a little confusing. There wasn't even a bake time in the original recipe.

Would I make these again? Probably not as they were a little fussy for me but they did look really elegant and I could see how they could have been a really popular cookie back in 1948!


Day 3: Cranberry Turtle Bars (read my full post here!)


Cranberry Turtle Bars - Gourmet Magazine November 2001

My Verdict: I love these bars. I love the tartness of the fresh cranberries mixed with the pecans. Just a wonderful flavor explosion. They also look so festive and seasonal.

Will I make these again? Oh yes without a doubt and I don't think I would change a thing! They are both tasty and pretty! These ones are being frozen and given as Christmas gifts!


Day 4: Mocha Cookies The Bakery (read my full post here!)

Mocha Cookies The Bakery - Gourmet Magazine October 1990

My Verdict: I did not like these cookies. I had more trouble with these than I have with any cookie recipe ever. Was it the way it was written or was it user error? Not sure. They never puffed up for me and I also waited for the top to become shiny and crack. As you can see that didn't happen for me. I think I ruined one of my favorite baking sheets as the batter oozed under the parchment and baked on tight! Oh well...

Will I make these again? No way! I didn't even finish baking these ones. Hope the rest of you faired better if you tried them!


Day 5: Mocha Toffee Bars (read my full post here!)

Mocha Toffee Bars - Gourmet Magazine December 1987

My Verdict: Mmmmm! These were really good! They taste very adult like with the espresso flavor coming through just enough to enhance the chocolate and the nuts...oh the nuts, the nice salty nuts with all that rich sweet chocolate!!! I am really liking the bar cookies of this series. Not only are they a bit less time consuming but I haven't really had too much trouble with them!

Would I make these again? Not sure. I liked them but there are a million more cookies that I want to try. I like these flavors together but maybe a cookie with all of them mixed together or a brownie?


Day 6: Biscotti di Regina (Queen's Biscuits) (read my full post here!)

Biscotti di Regina (Queen's Biscuits) - Gourmet Magazine November 1955

My Verdict: I LOVE these...now I'm not sure if it was them or the fact that I was sooooooo tired of mocha and coffee and chocolate! No really. I LOVED these. They are so Italian cookie tasting. I wanted to just drown it in an espresso but alas I only had hazelnut coffee!

They are sweet and cake like and covered with wonderful toasted sesame seeds and on top of all of that they are so easy to make. I made the dough the day before and then in the morning used the 450° oven to warm my kitchen and bake these little bits of goodness!

Would I make these again? OMG yes and maybe next week...


Day 7: Coconut Bars (read my full post here!)

Coconut Bars - Gourmet Magazine October 1953

My Verdict: Even once I got this all pressed into the pan and it was cooking, the timing was way off. I think I only cooked it about 15 minutes. Poured the topping on and cooked for another 15.

I only just now realized that I could have made my life easier by lining the pan with parchment and it says in the italics part of the description. What is with these recipes????

Cutting it was next to impossible. I had to wait until T. got home to cut it. He finally just lifted the whole thing out of the pan and cut it with the huge knife!!!

Would I make this again? Maybe. I think there are a lot of things that could be done better but overall everyone liked these. There was a yummy gooey layer between the crust and the top that was wonderful. Nice and sweet. my oldest daughter thought it was honey! Even T. who "hates" coconut was munching away on them!


Day 8: Kourambiedes (Greek Butter Cookies) (read my full post here!)


Kourambiedes (Greek Butter Cookies) - Gourmet Magazine April 1974

My Verdict: I hated this recipe. I almost quit baking cookies with this one. I swear I have never had a recipe for cookies (sugar people!!!!) turn out this bad. If not for the fact that I am incredibly stubborn and determined I would be hanging up my hat and baking no more of Gourmet's top pick of cookie recipes in the history of their magazine! WTH Gourmet- do you need recipe testers??? I'm pretty good at it by now!

Anyway, these turned out dry and incredibly flavorless. I am going to save then and try and make a tart crust with them or something. I took them with me and I met one of my girlfriend's and asked her to taste it. I thought she was going to gag. It was almost to dry to swallow!

Would I make these again? No way in Hell would I ever do this again! Feeling pretty strongly about this one. There are no redeeming qualities to these cookies. Please don't make them!!!!!

Day 9: Rugelach (read my full post here!)


Rugelach - Gourmet Magazine May 2004

My Verdict: I really liked these cookies. Their flavor reminded me of something from my childhood. It reminds me of our Christmas dinners at my Grandma's house but I can't quite put my finger on what it was. I don't think it was these exact cookies but...

They called for golden raisins and for some reason I could not find them so I used regular raisins. They probably are a bit stronger flavored but they were still delicious. T. does not like raisins so I made one log with just the nuts and the sugar. Those were good too.

Would I make these again? Probably but only for someone really special. Not that they were hard or anything but they seem really special for some reason. Could that just be the memory attached to it? Not sure.

Day 10: Dutch Caramel Cashew Cookies (read my full post here!)


Dutch Caramel Cashew Cookies - Gourmet Magazine March 1972

My Verdict: I really liked this cookie. The only thing that I was very sad about was that it only made about 18 cookies!!! Not nearly enough of a good thing!

Would I make these again? Oh yes and next time I would double or triple this to give me more!!! See how nice and gooey the praline is? This was after it was baked. Before it was just crisp and delicious! I LOVED these cookies!

Day 11: Spritz or Norwegian Butter Cookies (read my full post here!)


Spritz or Norwegian Butter Cookies - Gourmet Magazine March 1983

My Verdict: I truly love these cookies. They were my test to see if I could succeed at making a butter cookie after this disaster! Well I can and very well too! I wanted to dress them up a little so I sprinkled some red and green sprinkles on them and I think it made them look very festive. I wasn't going to try piping them as I was already a little gun shy after my last ones so they did get balled and flattened. I loved the way these tasted and so have the girl's. They love being able to take a different type of cookie to school with them each and every day!

Would I make these again? Most definitely. I think with the sprinkles they will be very good in cookies tins for gifts. These will be made again next week!

Day 12: Chocolate Wafers (read my full post here!)



Chocolate Wafers - Gourmet Magazine February 1950

My Verdict: My family made me make these! They wanted chocolate after all of the others that I have posted! I really liked these but mine are nothing like what the ones Gourmet magazine made. Somehow missed the part about the chilling time???? So I made my cookies and wanted to roll them out. The stuff was like glue and I knew this wasn't going to work for me. I rolled it into a log and set it in the freezer. I was short on time (can you tell). Pulled the log out and sliced it. Could I get it thin enough? No way, my dough was still too soft but I needed to get these in the oven! I rolled the edges in sugar and plopped them in. I knew my timing was going to off but I sure didn't mean to burn them!!!

I am really kind of sad that this event is coming to an end. At a crazy time of the year I didn't even have to think about what I was going to post on any given day and I got to bond with some wonderful people over our trials and tribulations of these recipes!!! Do I wish this last cookie had of turned out better? Oh yes, I would love to be going out with a blaze of glory but my timing was off and these are what I ended with!

Would I make these again? Probably not. Too many other great cookies out there that have decent directions attached to them!


I can't wait for next years cookie event!!!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com