VALENTINE’S DAY COOKIES

Valentine's Day Cookies.JPG

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!

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/ 

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT 

WORDPRESS   https://chewwannaeat.wordpress.com 

By Tika for CHEW WANNA EAT? © 2017

valentines-day-cookies

 

 

CARROT CAKE COOKIES W/ORANGE CREAM CHEESE FROSTING

carrot-cake-cookies-6

    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.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/ 

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT 

WORDPRESS   https://chewwannaeat.wordpress.com 

By Tika for CHEW WANNA EAT? © 2017

RUSSIAN TEA CAKES

russian-tea-cakes-4

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.

russian-tea-cakes

russian-tea-cakes-2

russian-tea-cakes-3

russian-tea-cakes-cookie-stealer

russian-tea-cakes-3

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2016

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.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2016

img_2736_crop

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

Please remember to Share, Comment, and Like our Posts 🙂

PINTEREST https://www.pinterest.com/gailwestover/

FACEBOOK https://www.facebook.com/CHEWWANNAEAT

WORDPRESS https://chewwannaeat.wordpress.com

Allrecipes http://dish.allrecipes.com/blogs/chewwannaeat/

By Tika for CHEW WANNA EAT? © 2016

CHOCOLATE CHIP COOKIES,CHEWY BROWNED BUTTER

img_1830

     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 cooled, 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 too well.)

     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

1 – 1 ½ tsp Saigon Cinnamon

½ tsp baking soda

½ tsp salt

2 cups AP flour

1 rounded cup chocolate chips, I like semi-sweet

OPTIONAL: Pecans, walnuts, raisins, dates, coconut. Bob doesn’t like coconut and I love it. I sometimes bake one normal tray and save a bit of dough for me, to which I add 1/3 – ½ cup coconut before baking.

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 about an hour.  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 minutes or until edges are set.

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.

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!!

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

Allrecipes   http://dish.allrecipes.com/blogs/chewwannaeat

By Tika for CHEW WANNA EAT? © 2016

 img_1797img_1799img_1802img_1804img_1812img_1816img_1818img_1830

 

NO-BAKE COOKIES, FOOLPROOF

  no-bakes-4 Twice recently, it came to my attention that people are having issues with these cookies.  That’s just not right!  They are so delicious that they need to be the best they can be.  As a young girl I was introduced to these cookies at school bake sales and I was in love.  I had no idea what they were or how to make them.  They sold for 25 cents apiece.  

     When I was around 20, I lucked out and had a friend that had the recipe.  She shared.  (Still love her!)   I altered the technique, of course, ‘cause that’s just what I do.  I also increased the oatmeal a bit because it  gives me  a firmer, taller cookie instead of a pancake.  

     Here is how I do it, including all my secrets in making these delightful fudgy, peanutbuttery, oatmeal laden deliciousness.  Feel free to 1 ½ or double the recipe.

INGREDIENTS:   YIELDS ABOUT 25 COOKIES

2 cups sugar

1 stick butter

4 TBSP Hershey’s cocoa

½ cup milk

2 cups + 2 TBSP quick-cook oatmeal

½ cup peanut butter

Salt (about ½ tsp)

2 tsp vanilla extract

PREPARATION: 

Place oatmeal and peanut butter in a large bowl and set aside.  You’ll thank me later. * 

Mix sugar, butter, cocoa and milk in a medium saucepan.  Bring to a rolling boil, stirring constantly over low heat.  Let it boil for ONE MINUTE ONLY, and don’t stir at this stage.

Remove from heat and add oatmeal and peanut butter.  Stir well.  Add the vanilla.

Let mixture sit for about 5 minutes, and then try dropping one cookie on waxed paper.  If it spreads too much, stir again, and let the mixture sit another 5 minutes.  Test another cookie.  When you get the thickness you want, drop all the cookies on the waxed paper.  I always turn the spoon as the cookie is dropping off, and that will give you a nice round cookie.

After 30 minutes to 60 minutes, the cookies will be set up nicely.  I turn them all upside down to give the bottoms a chance to “cure”.

   BIG HINT:  Make sure to leave a big amount of mixture in the pan so you can sit down with your wooden spoon and clean it up.  It’s best to do this in a darkened room while hiding in your closet or under your bed.

NOTE:   *If you didn’t premeasure the oatmeal and peanut butter, the mixture is rapidly cooling down while you’re doing it.  You need the high temp so the oatmeal will cook sufficiently.

I spent about an hour researching these cookies today.  I see that many recipes call for up to 3 ½ cups of oatmeal.  If you’re having an issue, possibly that’s why.  I’ve never used that much and think you’d end up with too much oatmeal and too chewy of a cookie.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

Allrecipes   http://dish.allrecipes.com/blogs/chewwannaeat/

By Tika for CHEW WANNA EAT? © 2016

img_1878

no-bakes

no-bakes-2

no-bakes-3

no-bakes-4

no-bakes

no-bakes-5

no-bakes-2

no-bakes-4

 

 

TRIPLE CHOCOLATE SOFT SUGAR COOKIES

Triple Chocolate Soft Sugar Cookies (3)

     What’s that you say?  You want a cookie, but you don’t want a crunchy sandwich cookie?  You’d rather have a soft fudgy cookie, maybe one with frosting on it.  Well, search no more.  I have just the recipe for you.  Triple chocolate?  You bet!

Triple Chocolate Soft Sugar CookiesINGREDIENTS FOR 30 Cookies using 2” scoop

2 sticks butter, softened

1 ½ cups light brown sugar + 1 TBSP

2 eggs

1 tsp vanilla extract

¾ cup cocoa powder

1 tsp baking soda

½ tsp salt

1 cup chocolate chips

OPTIONAL:  ¾ cup chopped nuts

½ cup granulated sugar if you choose to roll the cookies prior to baking

 

PREPARATION:

In mixer bowl, cream butter and brown sugar until light and fluffy.

Add eggs and vanilla, beating well.

Add cocoa powder, baking soda, and salt, beat

Add flour, mixing to combine.  Stir in chocolate chips and nuts.  Refrigerate for 30-45 minutes.

Using your 2” cookie scoop, either roll in granulated sugar or place on a stoneware baking sheet or parchment or silicone baking sheet.  Bake at 350° F for 11 minutes.  Since cookies are soft, let them sit on baking sheet for a few minutes before transferring them to baking racks.  We don’t want any breakage.  (Maybe you do.  Maybe you like to eat breakage).

 

FROSTING INGREDIENTS:  (You will have exactly enough to frost all 30 cookies.)

2 oz cream cheese, room temperature

3 TBSP butter, room temperature

1 tsp vanilla extract

¼ tsp salt

1/3 cup cocoa powder

1 TBSP dark Karo syrup

2 TBSP half and half

1 ¼ cup confectioner’s sugar

PREPARATION:

In mixer bowl, beat cream cheese and butter until well incorporated and light.  Add vanilla, salt, cocoa powder, Karo syrup, and half and half.  Beat well.  Add confectioner’s sugar in small batches and beat on low speed until well incorporated.  Increase speed and beat until light and fluffy.

This recipe is a variation of Kraft and you will note that they roll the cookies in sugar before baking.  I wanted to frost them instead, so I omitted that step.  To see original recipe by Kraft go to: http://www.kraftrecipes.com/recipes/chocolate-sugar-cookies-57582.aspx

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry. 

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

Allrecipes   http://dish.allrecipes.com/blogs/chewwannaeat/

By Tika for CHEW WANNA EAT? © 2016

Triple Chocolate Soft Sugar Cookies

 

FOURTH OF JULY COOKIES

Confetti Cookies 4th of July

     Do you remember my new recipe for Confetti Cookies that I posted a few weeks ago?  My large, soft sugar cookies?  Here’s another great way to decorate them for the 4th of July, or any holiday at all!  Recipe included below.

IMG_0859_crop

     We’ve all had those grocery store bakery cookies.  You know the ones I’m talking about, the pretty frosted sugar cookies.  Yes, they are pretty, but flavor?  It just isn’t there.

     This is my basic go to recipe when I want a soft frosted cookie.  Love that it’s adaptable.  You

can change the flavor of the cookie by omitting the vanilla and adding lemon, orange, raspberry,

cinnamon, peppermint, spearmint , anise, almond, coffee extract, or whatever you’re in the mood for.  Someone in the family loves chocolate chip cookies?  No problem.  Separate a little of the cookie dough and add chips.  If you’re doing orange or lemon, add a bit of zest to the batter and also to the frosting.  And of course, add the same extract to the frosting.  Color the frosting?  Absolutely!  It makes them more fun.  Put more than one color on the same cookie if you want to.  I do.

COOKIE INGREDIENTS:  YIELD 42 Large Cookies

4 ½ cups flour

4 tsp baking powder

¼  tsp salt

3 sticks salted butter, room temp

1 ½ cups sugar

3 large eggs

1 TBSP vanilla extract or another extract of your choice.

 

FROSTING INGREDIENTS:

6 cups 10x

1 stick salted butter, room temp

2 ½ tsp vanilla + ½ tsp almond or another extract of your choice

2 TBSP milk or half and half

2 Dashes salt

Food coloring to tint

Sprinkles

COOKIE PREPARATION:  As always, I bake these on my stoneware sheets.  If you prefer, you can line regular baking sheets with parchment paper or silicone mats.  Keep an eye on them because the baking time may vary.

In your mixer bowl, combine butter and sugar.  Blend 2-3 minutes on medium speed until soft and fluffy.  Add the eggs one at a time, beating well after each.  Add whatever extract you want.  Add baking powder and salt, beating until incorporated.  Add flour last and beat until well mixed in.  Cover and chill for one hour.  This allows the butter to set up a bit and the cookies won’t spread.

I use my 2” (2 TBSP) cookie scoop and then slightly flatten each cookie with my fingers or a spoon.  Bake in a 350° F oven for about 12 minutes.  To test for doneness, touch the centers.  You want them set, but not over baked.  Don’t let them turn brown or your soft cookie will be a harder texture.  Cool on sheet for 2 or 3 minutes, then transfer to wire rack to cool completely.

NOTE:  If you want to make two or three different flavors, transfer small amounts of dough to small bowls add a little extract.  Do the same with the frosting.  Make the frosting, then separate to small bowls to change the flavors or tints. 

FROSTING PREPARATION:

Put butter in mixer bowl and beat on medium speed for 30-45 seconds.  Add extract, salt, and milk.  Add confectioner’s sugar and beat until fluffy.  If it seems too wet, add a bit more sugar.  If it seems too dry, add 1 tsp milk or half and half.

Confetti Cookies 4th of July

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2016

 

CONFETTI COOKIES

IMG_0860_crop

     We’ve all had those grocery store bakery cookies.  You know the ones I’m talking about, the pretty frosted sugar cookies.  Yes, they are pretty, but flavor?  It just isn’t there.

     This is my basic go-to recipe when I want a soft frosted cookie.  Love that it’s adaptable.  You

can change the flavor of the cookie by omitting the vanilla and adding lemon, orange, raspberry,

cinnamon, peppermint, spearmint , anise, almond, coffee extract, or whatever you’re in the mood for.  Someone in the family loves chocolate chip cookies?  No problem.  Separate a little of the cookie dough and add chips.  If you’re doing orange or lemon, add a bit of zest to the batter and also to the frosting.  And of course, add the same extract to the frosting.  Color the frosting?  Absolutely!  It makes them more fun.  Put more than one color on the same cookie if you want to.  I do.

COOKIE INGREDIENTS:  YIELD 42 Large Cookies

4 ½ cups flour

4 tsp baking powder

¼  tsp salt

3 sticks salted butter, room temp

1 ½ cups sugar

3 large eggs

1 TBSP vanilla extract or another extract of your choice.

 

FROSTING INGREDIENTS:

6 cups 10x

1 stick salted butter, room temp

2 ½ tsp vanilla + ½ tsp almond or another extract of your choice

2 TBSP milk or half and half

2 Dashes salt

Food coloring to tint

Sprinkles

 

COOKIE PREPARATION:  As always, I bake these on my stoneware sheets.  If you prefer, you can line regular baking sheets with parchment paper or silicone mats.  Keep an eye on them because the baking time may vary.

In your mixer bowl, combine butter and sugar.  Blend 2-3 minutes on medium speed until soft and fluffy.  Add the eggs one at a time, beating well after each.  Add whatever extract you want.  Add baking powder and salt, beating until incorporated.  Add flour last and beat until well mixed in.  Cover and chill for one hour.  This allows the butter to set up a bit and the cookies won’t spread.    I us my 2” (2 TBSP) cookie scoop and then slightly flatten each cookie with my fingers or a spoon.  Bake in a 350° F oven for about 12 minutes.  To test for doneness, touch the centers.  You want them set, but not over baked.  Don’t let them turn brown or your soft cookie will be a harder texture.  Cool on sheet for 2 or 3 minutes, then transfer to wire rack to cool completely.

NOTE:  If you want to make two or three different flavors, transfer small amounts of dough to small bowls add a little extract.  Do the same with the frosting.  Make the frosting, then separate to small bowls to change the flavors or tints.

 

FROSTING PREPARATION:

Put butter in mixer bowl and beat on medium speed for 30-45 seconds.  Add extract, salt, and milk.  Add confectioner’s sugar and beat until fluffy.  If it seems too wet, add a bit more sugar.  If it seems too dry, add 1 tsp milk or half and half.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2016

IMG_0856_crop_crop

IMG_0859_crop

IMG_0860_crop

IMG_0861_crop