AMISH SUGAR COOKIES 4 WAYS

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What a hit these cookies are!!! I loved the Lemon flavor and Cinnamon flavor. Bob was crazy about the Lemon. I haven’t brought the cookies to our new neighbors yet, but I will later.

The recipe is the same exact recipe for Amish Sugar Cookies that I posted before, but with flavor and color variations. It was so simple!!! And now instead of bringing just Vanilla/Almond cookies to the neighbors, I’ll be bringing Lemon, Orange, Cinnamon and Vanilla/Almond.  Full instructions below.

PLEASE REMEMBER TO SHARE THIS WITH FRIENDS AND FAMILY. THEY’RE GOING TO WANT THIS ONE FOR SURE!

Ingredients 

1 cup butter, (2 sticks), softened

1 cup vegetable oil

1+ cup sugar

1+ cup confectioners’ sugar

2 large eggs

1 teaspoon vanilla extract

(my addition – ½ tsp almond extract)

4-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Directions

  1. In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla and Almond extract. Add baking soda and cream of tartar. Gradually add flour.
  2. Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen. I USED MY LARGE SCOOP AND BAKED FOR  12 -13 MINUTES.

NOTE:  If you want to make a variety of flavors/colors, scoop part of the batter out and put it in a medium size bowl.  Add food coloring and whatever flavor extract you want.  Then bake that sheet, rinse out the bowl and do your next flavor/color.

If you make 1 ½ batches of dough, you can make one orange tray, one lemon tray (I added lemon zest and lemon food coloring), plain vanilla/almond, and cinnamon.  For the cinnamon flavor, I added some Saigon cinnamon to the dough, scooped the cookies out and then sprinkled cinnamon sugar on top.  Make sure you bake that batch last.  You don’t want cinnamon getting mixed in the fruit or plain flavored cookies.

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By Tika for CHEW WANNA EAT? © 2017

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Browned Butter Chocolate and Variety Chip Cookies

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Make these cookies for your family!  It’s like having a variety pack!  They’ll think you went to the bakery.

     There’s something homey and comforting about Chocolate Chip Cookies. Everyone loves them, and for good reason. They’re delicious. For years though, I was plagued by flat cookies. You know the ones I mean. They’re beautiful when they come out of the oven, but as they cool, they became flatter than a fritter. What was wrong that it happened time and time again? Time to put my thinking cap on to figure this out. 

     It had to be the recipe on the bag. Something or some things needed serious adjustments. I decided that browned butter was the first place to start. Eureka! It made all the difference. The texture is wonderful, the cookies are chewy, and the best part is they stay soft for days. And the flavor? Delish!! So here is my all-new recipe and how I did it. (Yes, of course I had to change almost everything. You know me by now.)

     The cookies will remain soft for days if kept in a covered plastic or glass container. Of course, that’s providing they last that long.
INGREDIENTS: YIELDS 30 LARGE COOKIES

1 ½ sticks salted butter, roughly chunked

¾ cup Dark brown sugar, packed

½ cup granulated sugar

2 tsp Vanilla Extract

2 eggs

½ tsp baking soda

½ tsp salt

2 cups AP flour (If you want a firmer cookie, add a few extra TBSP flour)

 

Remember that at any given time I may have 20 different bags of chips, nuts, dried fruit, etc. in my freezer.  I mix and match a lot, so they last me a long time because I won’t use a whole bag of one flavor in one recipe.

OPTIONAL FLAVORS: Semi-sweet chips, Milk chocolate chips, Caramel chips, Peanut butter chips, White chocolate chips, Cherry chips, Cinnamon chips or even some of those crushed candy bar flavors.  Pecans, walnuts, raisins, dates, coconut. If it sounds good, it probably will be.  You can always make a few test cookies to taste before you make a whole tray of something you aren’t sure of.
PREPARATION:

In a small saucepan, melt butter over medium/low heat. It will begin to foam, and that is due to the moisture escaping. Swirl the pan every minute or so. The color will change from yellow to light brown. You will also notice a difference in the scent. Some people say it smells nutty when it’s done. I can’t say that I smell nuts, but the scent definitely changes to something much richer. To me, it smells like brown sugar. Sediment will begin to form at the bottom. Either strain that out or leave as much as possible in the pan. Set aside to cool, and then refrigerate for 30-45 minutes, but not until it sets up again.  Remember, starting with hot ingredients will make your cookies spread. 

Add the browned butter to your mixer bowl and beat for about a minute. Then add the sugars and beat until the batter is smooth. Add the eggs and vanilla, and beat again. Add cinnamon, baking soda, and salt, giving it a quick mix to incorporate. Add the flour and beat on low speed only until incorporated. Add chocolate chips and nuts. Chill dough for an hour.

NOTE: Chilling the dough and baking at a lower temperature along with using the browned butter keeps the cookies from spreading into a flat cookie.

Preheat oven to 350° F. It’s always best to use a stoneware baking sheet, but if you don’t have one, use a silicone mat or parchment paper. I make large cookies and they need to bake about 14 -15 minutes or until edges are set.

INSTRUCTIONS TO USE VARIOUS CHIP FLAVORS:     If you want to make a variety of chip flavors, all you do is grab some of the dough from the bowl and plop it into a small bowl.  Stir in peanut butter chips, for instance.  Scoop the dough onto the baking sheet and top each unbaked cookie with a few extra peanut butter chips.  This will help people identify them after they’re baked.  Then put more dough in the same small bowl and add white chocolate chips, remembering to put a few white chocolate chips on top of each unbaked cookie. People will think you’re a genius, really!  (Or they’ll think you’re nuts, and spent 3 days making seventeen varieties of chip cookies.) I wanted some with coconut, of course, so I mixed a bit of coconut and semi-sweet chips with another small portion of dough in the small bowl.  After placing the dough on the cookie sheet, I sprinkled a bit of coconut on top of each.  (Look at the photos and you’ll see an example of marking each cookie for identification later.)

IMPORTANT NOTE: If you’re using regular baking sheets instead of stoneware, always make sure your baking sheets are cool before you drop a new batch of dough on them, even if you used silicone or parchment paper. Otherwise the dough will get hot and begin to spread before you put the sheet in the oven. This will mess with baking time, and possibly give you flat cookies.  I usually throw the unbaked dough in the fridge between batches.

WHY BROWN THE BUTTER? When butter melts, the water evaporates and the milk solids are exposed to heat and start to turn brown. They will sink to the bottom of the pan and begin to brown. You should see dark bits in the bottom. While you’re busy messing with Mother Nature’s perfect butter, it is taking on not only color, but flavor and aroma! It smells SO good!!

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By Tika for CHEW WANNA EAT? © 2017

Browned Butter

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Browned Butter Chocolate Chip and Variety Chip Cookies

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Blueberry Lemon Zucchini Cookies

Blueberry Lemon Zucchini Cookies (4)

     There’s been a new marriage in town, and I’ll bet you haven’t heard about it yet.  It was hush, hush, but I’m here to tell you all about it.  Blueberry, lemon, and zucchini cookies are melt in your mouth good!  Now, get this.  You all know what a sugar addict I am.  While the first sheet of cookies was baking, I dug out my lemon cream cheese frosting recipe and my lemon buttercream frosting recipe.  I was definitely going to use one or the other.  Guess what?  They are so good just as they are, I didn’t frost them.  Yep, they’re nekkie.  Bob and I both agreed that no frosting is necessary.  Our waistlines are thanking me.

Here’s how I made them:

INGREDIENTS:         YIELDS 32 COOKIES

1 stick salted butter, room temp

½ cup white sugar

½ cup packed light brown sugar

½ tsp vanilla extract

¾ tsp lemon extract

1 large egg

2 dashes salt

1 tsp baking soda

¾ tsp baking powder

1 3/4 cup + 2 Tbsp AP flour

1 1/2 cups grated zucchini

1 ¼  cup fresh blueberries

 

PREPARATION:

Wash squash and peel most of it.  I always leave a few skinny strips of the skin on just because I like the looks of the dark green in whatever I’m baking.  Grate it, using a box grater.  (Takes less than a minute). Set aside.

In mixer bowl, beat butter and sugars until light and fluffy.  Add egg, vanilla extract, and lemon extract, beating another minute.

Add salt, baking soda and baking powder, giving it a quick mix.

Add grated zucchini and give it a quick mix, just until incorporated.  With mixer on low speed, slowly add flour, mixing until just incorporated. Gently fold in blueberries.

On a stoneware baking sheet (or baking sheet lined with parchment paper or silicone sheet), drop batter using large cookie scoop.  Bake about 12 – 12 ½ min at 375° F Cool 2 minutes and remove to cooling rack. Frost when completely cooled.

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Blueberry Lemon Zucchini Cookies (2)

Blueberry Lemon Zucchini Cookies (3)

Blueberry Lemon Zucchini Cookies (5)

Blueberry Lemon Zucchini Cookies (4)

 

 

Zucchini Cookies with Cream Cheese Frosting

Zucchini cookies with cream cheese frosting

    Oh what to do with all the zucchini?  Not more bread (although I love my zucchini bread recipe).  Cookies it is!  You’ll note the addition of only 1/8 tsp nutmeg.  I want to taste it, but I do not want it to be overpowering.  Nutmeg can be strong.  I think 1/8 tsp is just right.  This recipe makes a soft cake-like cookie.  Vegetables and fiber in every bite!

INGREDIENTS:         YIELDS 30 COOKIES

1 stick salted butter, room temp

½ cup white sugar

½ cup packed light brown sugar

1 ½ tsp vanilla extract

1 large egg

2 dashes salt

1 tsp baking soda

½ tsp baking powder

1 3/4 cup + 2 Tbsp AP flour

1 tsp ground cinnamon

1/8 tsp ground nutmeg

1 1/2 cups grated zucchini

OPTIONAL:  Dates, walnuts, chocolate chips

Cream Cheese Frosting Ingredients:

4 oz cream cheese , softened

4 Tbsp butter, softened

1 tsp vanilla extract

2 cups confectioner’s sugar

 

PREPARATION:

Wash squash and peel most of it.  I always leave a few skinny strips of the skin on just because I like the looks of the dark green in whatever I’m baking.  Grate it, using a box grater.  (Takes less than a minute). Set aside.

In mixer bowl, beat butter and sugars until light and fluffy.  Add egg and vanilla, beating another minute.

Add salt, baking soda, baking powder, cinnamon, and nutmeg, giving it a quick mix.

Add grated zucchini and give it a quick mix, just until incorporated.  With mixer on low speed, slowly add flour, mixing until just incorporated. Stir in dates, walnuts, or chocolate chips.  Or go crazy and add them all.

On a stoneware baking sheet or baking sheet lined with parchment paper or silicone sheet, drop batter using large cookie scoop.  Bake about 12 min at 375° F Cool 2 minutes and remove to cooling rack. Frost when completely cooled.

 

Cream Cheese Frosting Preparation:

In a mixing bowl fitted with the paddle attachment, whip together butter and cream cheese until smooth and fluffy. Stir in powdered sugar and vanilla and continue to mix until smooth and fluffy.  Frosted cookies must be refrigerated.

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By Tika for CHEW WANNA EAT? © 2017

zucchini cookies

Zucchini cookies with cream cheese frosting

zucchini cookies w-cream cheese frosting

PECAN COOKIES

pecan cookies (2)

 I considered calling these Pecan Surprise cookies, cause you could add different surprises every time you make them. I might go crazy next time and do white chocolate chips. They’d be great with the pecans.

       Here’s a brand new one bowl, mix, scoop ‘em on the cookie sheets and bake delicious cookie for you!  You can customize them any way you want.  Don’t you just love that?  The recipe makes a lot, so I’m NOT counting them for you.  Sorry.  Bob guesstimates 75 cookies.  I’m still not gonna count.

INGREDIENTS:    PLEASE KNOW THAT I COPIED AND PASTED THIS FROM MY FACEBOOK PAGE.  THE SPACING ON THE INGREDIENTS LIST POSTED WEIRD.  THE LIST IS  CORRECT THOUGH.  THERE IS NOTHING MISSING.

 

2 sticks salted butter

1 cup Canola oil
1 cup sugar
1 cup confectioner’s sugar (sifted)
2 large eggs

1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon cream of tartar
½ tsp salt

4 cups AP flour

1 ¾  cups pecans (chopped)

1 ½ cups chopped (or whole chocolate chips (I used semi-sweet)

1 cup Heath bits

PREPARATION:
Preheat oven to 335 ° F.  (You want a relatively low baking temp so they don’t spread).
In mixer bowl, beat softened butter for 30 seconds.  Add Canola oil, and both sugars.  Beat til smooth.

Add eggs and beat until combined.  Add vanilla, baking soda, cream of tartar and salt.  Beat until combined.

Add flour and beat until just combined.

Stir in chopped pecans, chopped chocolate chips, and Heath bits.  For the last sheet, I mixed in some coconut.  Holy cow!  Outstanding.

Using a large cookie scoop, place dough balls approximately 2” apart on ungreased cookie sheet or stoneware sheet.  Bake for 14  – 17 minutes.

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VALENTINE’S DAY COOKIES

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These are by far the best rolled sugar cookies ever!  I won’t tell you how many disappeared before they were frosted.  They’re just that good!  Love this frosting because it spreads easily and dries to a beautiful shine.

COOKIE INGREDIENTS: Yields about 60 cookies

1 cup salted butter, at room temp

1 ½ cups confectioner’s sugar

1 tsp baking soda

1 tsp cream of tartar

1 large egg

2 ½ cups AP flour

1 ½ tsp vanilla extract

½ – ¾ tsp almond extract

 

FROSTING INGREDIENTS:

5 cups confectioner’s sugar

5 TBSP Karo syrup

4 TBSP milk or ½ and ½

Dash of salt

Extracts for flavoring

Food coloring to tint

 

COOKIE PREPARATION:

In your mixer bowl, cream butter and confectioner’s sugar until fluffy (about 90 seconds at medium speed).  Add vanilla and almond extracts, and then add the egg.  Beat well.

Add baking soda and cream of tartar, mixing until blended.  Add flour, beating until just combined.

Cut four lengths of Parchment paper approximately 12” – 14” long.  Divide dough in half.  Place each ball of dough between two sheets of cut Parchment paper and roll to 1/8” (or thicker if you want a thicker cookie).  Be sure that the dough is rolled evenly in height.  If you have some thick areas and some thin areas, the cookies will not cook evenly.

Chill both sheets of dough for 20-30 minutes.  This makes dough easy to work with and helps prevent spreading during baking.  If you don’t have stoneware baking sheets, save the Parchment paper to bake the cookies on later.

Preheat oven to 350 ° F.  Cut cookies and place on Stoneware sheets or Parchment paper.  They need only about 1” in between because they shouldn’t spread.  Save the scraps, roll, and chill again.  Bake 9 – 13 minutes or until cookies are barely turning brown on the edges.  Time depends on size of cutter you used and thickness.  Place on racks to cool.

 

FROSTING PREPARATION: 

Combine confectioner’s sugar, corn syrup, and enough milk to achieve desired consistency.  I never add extracts at this stage because I want to make a variety of flavors and colors.  I add them AFTER I’ve separated the frosting into individual bowls and just stir with a fork or butter knife.  You want the consistency to be just a smidge runny or drippy.  It shouldn’t have any stiffness to it like a buttercream has.  You can pipe it or spread it with a knife.

When you’re ready to tint and add extracts, match the colors with the flavorings.  Red tint and cinnamon flavoring.  Green tint for spearmint.  White tint for peppermint or vanilla.  Yellow tint for lemon.  Blue tint for raspberry.  See?  How much fun is this?

If you’re going to use sprinkles, brushing a teesy bit of Karo syrup after frosting will make them stick.  I don’t know about you, but I hate it if I use sprinkles and they fall off when you’re eating the cookie.

Keep the bowls covered because the frosting dries out.

If you’re going to pipe, small round tips work best.

Now go make cookies and have some fun!

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CARROT CAKE COOKIES W/ORANGE CREAM CHEESE FROSTING

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    These cookies are so delectable, nobody will guess that they’re chock full of healthy ingredients.  Low in sugar, full of beta carotene, Vitamin C, as well as fiber.  They are like taking a piece of carrot cake to go!  You can add dates, chocolate chips, raisins, or walnuts. You can frost them or eat them plain.  You can add walnuts to the delicious Orange Cream Cheese Frosting.  You can omit an egg and make them a little firmer, or use both eggs and end up with a soft cake-like result.  They’re your cookies.  Bake them your way. It’s more fun!

INGREDIENTS:  Yields 36 cookies

1 stick room temp butter

½ cup shortening

½ cup white sugar

¼ cup packed brown sugar

2 eggs for cake-like (1 egg, 1 TBSP canola oil if you want more cookie-like)

1 cup carrots, cooked, mashed and cooled (3 – 5 carrots)**

1 tsp vanilla extract

1 ½ rounded cups AP flour (or 1 rounded cup AP flour and 1/2 cup wheat flour)

½ cup oatmeal

2 tsp baking powder

1 tsp cinnamon

1/8 tsp cloves

Couple dashes salt

OPTIONS:  chopped nuts, dates, raisins, chocolate chips.

 

PREPARATION:

Peel carrots, cut into chunks and cook in covered pan with about 2” water until soft.  When cool, drain (reserving water) and mash with fork.  (Cooked a bit too much?  No problem.  If you have a baby, there’s lunch.  If not, give the dogs whatever is left over.  I also pour the cooled liquid over their dry food to provide extra nutrients.   The cooled liquid can also be frozen to use in soups or stews.)

In mixer bowl, beat butter and shortening for 30 seconds.  Add sugars and beat for 1 minute.  Add eggs, cooled carrots, vanilla, oatmeal, baking powder, cinnamon, salt, cloves and beat until well incorporated.  Add flour and beat until thoroughly mixed but not over beaten.  Add Optional Ingredients.

I use my large cookie scoop (2 TBSP or so per cookie.)  Bake at 350 ° F for 16 – 17 min on stoneware, silicone sheet or regular sheet with parchment paper.

 

Orange Cream Cheese Frosting Ingredients:

2 oz cream cheese, at room temp

1 TBSP butter, room temp

2 TBSP orange juice +/-

2 tsp orange zest

½ tsp vanilla extract

1 ½ cups confectioner’s sugar

Dash salt

OPTIONAL:  ½ tsp cinnamon, crushed walnuts

PREPARATION:

In mixer bowl, beat cream cheese and butter until just combined.  Add remaining ingredients and beat until desired spreading consistency is reached.  Add a bit extra orange juice if it seems too thick.  If too thin, add a bit extra confectioner’s sugar.

If you want the crushed nuts, they can be added directly to the frosting, or sprinkled on top.  I usually do half with nuts on top and half plain.

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RUSSIAN TEA CAKES

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A traditional Christmas cookie in my house for as long as I can remember.

Made the world over, these delicious cookies are known by many names.  Russian Tea Cakes, Mexican Wedding Cookies, Swedish Tea Cakes, Italian Butter Nut, Southern Pecan Butterball, Snowdrop, Viennese Sugar Ball, Sand Tarts, and Snowballs. Call them whatever you want. They’re all so similar that you won’t have a problem renaming them. I do know, however, that some Italian recipes use anise. I am posting my Russian grandmother’s recipe which is the only one I use. The recipe is well over 100 years old.

You can mix them and have the first tray in the oven in less than ten minutes. Love that? I thought you might!

INGREDIENTS:  Yields 40 cookies 

Combine:  1 cup soft butter

½ cup sifted confectionery sugar

1 tsp vanilla

2 tsp half and half or milk

Sift together:  2 ½ cups flour

¼ tsp salt

Add:  ¾ cup finely chopped nuts (almonds, walnuts or pecans)

 

PREPARATION:

Roll dough into 1” balls.  Place 2” apart on ungreased cookie sheet.  Raise rack so they don’t burn on the bottom, or use parchment paper or silicone baking sheet.

Bake until set, but not brown.  400* for 10-12 min

While still warm, roll in confectionery sugar.

*NOTE:  The above ingredients are my Grandmother’s.  Me being me, I often add ½ tsp Almond Extract and 2 teaspoons of half and half.  I like the texture better.

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SPRITZ COOKIES

spritz-cookies

Spritz cookies are wonderful!  The flavor is so good, and they are simple to make.  Go find your cookie press and let’s make cookies!  You can customize with food coloring, sprinkles, colored sugar, frosting, or whatever else you can think of.  I’m going to teach you how to use your regular pastry tip to create dual or even triple colored cookies.  The recipe makes a lot of cookies, but I promise you, they won’t last long. 

     Of course, you can change the flavor extract to make other than vanilla flavored.  Some suggestions would be cinnamon, anise, chocolate, coffee, orange, lemon, peppermint, etc.  How about ginger powder?  Get the idea?  Make these your own!

VANILLA SPRITZ COOKIES

YIELD: 48 cookies

INGREDIENTS:

2 STICKS BUTTER, AT ROOM TEMPERATURE

1 CUP GRANULATED SUGAR

1 LARGE EGG

2 ½ TSP VANILLA EXTRACT

2 ½ CUPS AP FLOUR, SIFTED

Optional: 3/8 TSP CINNAMON AND

3/8 TSP NUTMEG

 

PREPARATION:

In large mixer bowl, beat butter and sugar until light and fluffy.  Add egg, vanilla and any other seasonings you want to add and mix well.

Add flour, mixing only until incorporated.

That’s it!  Could any cookie be simpler?  I doubt it.

Now for the fun part.  Find the disks you want to use and fit one in your cookie press.  Fill the press with plain or tinted dough.

I don’t like to use too much food coloring, because it could mess with the consistency of the dough.  So for approximately 1/3 of the dough, I would use 3 – 4 drops maximum.  Leave the white dough in the mixer bowl or make a third color.  Use a cereal or soup bowl to make red and green dough.  Or make purple or blue if you want.  These are your own special creations! Use a spoon to mix the coloring.  I even did some without thoroughly mixing the food coloring in so the cookies were a bit swirly.

To make two or three colors in one cookie, roll out two or three colored ropes that are the length of the press.  Press one piece of dough against one side of the tube.  Use a small spatula or butter knife to push it to one side.  Press the second colored dough on the other side of the tube.  If using three colors, put in a third colored rope.   You’ll get some very interesting and colorful cookies that don’t need to be decorated if you don’t want to.  They are delicious just as they are.

Bake on a silicone mat or stoneware sheet.

In my oven 355° F for exactly 10 minutes is perfect.

GAIL’S HINTS:

Do not chill the dough.  The butter will harden and your consistency will be off.

The first cookie out after changing the disk will probably be garbage.  Throw it back in the dough bowl.  It takes one wasted cookie to get all the air pockets out of the tube.

Cookies do not spread, so you only need to leave an inch between them.  Cool?  Yep

Place the press directly on the silicone sheet.  When you squeeze the handle and pull the press up in a straight motion.   Work in a semi quickly motion.  Place press on sheet and press the handle once.  Move on to the next.  When you figure out the perfect rhythm, you can fill a whole sheet in about one minute.

Let the sheet cool between batches or the cookies will begin cooking the moment they hit the hot sheet.  This is pretty true for any cookie recipe.  Best to use two sheets.

You want your baking utensil to hold onto the dough as you’re pressing.  Silicone mats do the job perfectly.  If I didn’t have them, I would use a plain, uncoated, non-greased cookie sheet.  I would not suggest parchment paper or Teflon sheet for this reason.

Slide them right off onto a cooling rack.  Do NOT let them turn brown.  It will ruin the texture and give you a very crunchy cookie.

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BLUEBERRY WHITE CHOCOLATE COOKIES

blueberry-white-chocolate-cookies

If you’ve been following me for a while you may remember when I made these awesome cookies before. I did something different this time. I used dehydrated blueberries. Look how pretty! And of course, they’re still delicious whether you use dehydrated, fresh or frozen blueberries. If you went berry picking this summer, here’s a great recipe to try.

A delicious soft cookie with a subtle taste of lemon.

YIELD: 18 COOKIES
INGREDIENTS
• 6 Tablespoons salted butter, softened
• 2 ½ ounces cream cheese, softened (use markings on side of package for easy measuring)
• ½ rounded cup granulated sugar
• 1 Egg
• ½ Teaspoon vanilla extract
• ½ Teaspoon lemon extract
• 1 ½ Teaspoons lemon juice
• 1 Teaspoon lemon zest
• ¼ Teaspoon salt
• 1 cup + 1 TBSP all-purpose flour
• ½ cup white chocolate chips
• ½ cup dehydrated, fresh or frozen blueberries (Craisins or raspberries are fantastic too!)

PREPARATION
Use a stoneware baking sheet if you have one. Otherwise, line two baking sheets or a half baking sheet with parchment paper or silicone sheets, and set aside.

Beat cream cheese and butter until fluffy. Add sugar and beat about 2 min.

Add egg, lemon zest, salt, lemon juice, both extracts, and beat well.

Add flour and beat on low speed until just incorporated.

Fold in white chocolate until combined. Add frozen blueberries, which will be partially thawed by now. (NOTE: If you prefer the cookies to be swirled, don’t be so gentle with them. (I wanted them left whole).

Preheat oven now to 350*

Using a medium cookie dough scoop or two tablespoons place cookie dough balls on prepared baking sheets. I left them in a rounded mound because it was near impossible to shape them. They will flatten and take on a cookie shape as they bake. Bake cookies for about 15 minutes or until tops are firm.

Cool in pan for 2 -3 min then place on cooling racks.

blueberry-white-chocolate-cookies

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