Butterscotch Spice Cookies





I spent today making the last of the Christmas cookies to be boxed up to give to family and friends. I'm surprised that Christmas has gotten here so soon, it seems like just yesterday I was putting away the extra turkey and fixings from Thanksgiving.

These Butterscotch Spice Cookies are a cinch to make and smell and taste yummy. My granddaughter loved helping me make them because it's kind of like playing with play dough. You roll the dough into a ball and then roll it in powdered sugar. What 5 year doesn't love that?

Recipe for Butterscotch Spice Cookies 

Ingredients:

1 cup butter, softened

1 1/2 cups packed brown sugar

1 egg

1 teaspoon vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon salt

1 11-oz. package butterscotch chips

powdered sugar

Directions:

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

In a large bowl beat butter and brown sugar with a mixer on medium until light and fluffy. Beat in the egg and vanilla. Beat in flour, baking soda, cinnamon, ginger, and salt until combined. Stir in butterscotch chips.

Roll scoops of dough to make a ball, then roll in powdered sugar. Place dough 2 inches apart onto prepared cookie sheets. Bake 12 to 14 minutes. Cool slightly on cookie sheets, Remove and let finish on wire racks.

Makes about 36 cookies.

-Post by Patricia



Santa's Gingerbread Cookies

We had a wonderful Thanksgiving, and I'm truly grateful for everyone that was able to be with us. The food was so delicious and I pretty much stuffed myself silly, including sampling three different kinds of pie. And we even made it the next morning at 7 to do a little Black Friday shopping.

Now of course it's time to start baking up holiday treats for family and friends. We are big cookie lovers in our house, so every year I make our old favorites and try to make a couple of recipes that I've never made before.

This year I bought the magazine Christmas Cookies, put out by Better Homes and Gardens. It's packed with yummy recipes that I want to try, including this one for delicious Santa's Gingerbread Cookies.

They are easy to make, and my granddaughter Ashley loves baking with me in the kitchen, so we teamed up to make them. I made a couple of changes because I didn't have time to chill the dough as the recipe called for. I honestly don't think it mattered because I can't imagine them coming out any better than they did. I also didn't have any freshly grated nutmeg on hand, so I used ground instead. But I'll give you the recipe as it is in the magazine and you can adjust it if you like.

These cookies are great for giving as gifts, and have stayed super fresh since I made them a couple of days ago. You can make them in different sizes, be sure to adjust the baking time for them.

Recipe for Santa's Gingerbread Cookies

Ingredients:

2 1/2 cups all-purpose flour

2 1/2 teaspoons ground ginger

2 teaspoons baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon salt

1/8 teaspoon freshly grated nutmeg

dash of ground cloves

3/4 cup butter, softened

1 cup packed brown sugar

1/2 cup molasses

1 egg

Directions:

In a medium bowl, stir together first 7 ingredients (through cloves). In a large bowl, beat butter with a mixer on medium 30 seconds. Add brown sugar and molasses. Beat until combined, scraping bowl as needed. Beat in egg.

Gradually beat in flour mixture until combined. Cover and chill about 1 hour or until dough is easy to handle.

Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper. Roll 2 tablespoon portions of dough into balls. Place balls at least 1 inch apart on cookie sheets. Flatten balls slightly.

Bake 13-15 minutes or until edges are set. Do not over bake. Cool on cookie sheets 10 minutes. Remove and cool on wire rack.

Makes 18 cookies.

-Post by Patricia 

Holiday Molasses Cookies

Growing up in Southern California, we never got to do some of the things that I pictured other kids at Christmas time doing. Like playing in the snow, building a snowman, or coming in from the cold with rosy cheeks from caroling and then enjoying a yummy cup of cocoa.

I can remember a few times when my mother pulled the Christmas ham out of the oven and had to wipe the sweat off her face because it was in the 80's outside and felt like a hundred degrees in the house. Maybe I saw too many Hollywood movies and all the impossible perfection they supplied my mind with, but I still feel like Christmas should somehow involve snow.

But there is one thing that happened in my house when I was growing up, and that was Christmas cookies. My mother made dozens and dozens of them for us to eat and give to our teachers and friends. I can remember coming home from school and eating them with a glass of milk, and watching my mom roll dough into a ball and then rolling it around in a bowl of sugar to make Molasses Cookies. I think they were my favorite out of all the kinds she made.

I've said many times that I wish I had some of her recipes, but I never asked her for any, and by the time I was interested she had already passed away. But I think she would have loved and approved of this wonderful recipe I found for Molasses Cookies in Taste of Home magazine. They are wonderful, and smell so good.

These cookies are quite soft, and are quite large too. Shaping the dough into 2-inch balls is the perfect size, I think. And they keep well for a few days in a container with a tight fitting lid.

I made a batch for my family and the grandkids loved them. We also gave some to friends who raved about them too. So they are going to be part of my cookie-making this year, and I'll be sharing them with friends and family.

Recipe for Molasses Cookies

Ingredients:

1 1/2 cups butter, softened

2 cups sugar, plus 1/4 cup for rolling dough in

2 large eggs

1/2 cup molasses

4 1/2 cups all-purpose flour

4 teaspoons ground ginger

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon ground cloves

1/4 teaspoon salt

Directions:

Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves, and salt; gradually add to cream mixture and mix together well.

Shape dough into 2-inch balls and roll in sugar until well coated. Place 2 1/2 inches apart on cookie sheets lined with parchment paper. Bake for 13 - 15 minutes, or until tops are cracked. Place on wire racks to cool.

Makes 2 dozen cookies.

-Post by Patricia 

Best Pumpkin Chocolate Chip Cookies Ever

I know that's a pretty bold statement to say that these are the best pumpkin chocolate chip cookies EVER, but I think it's true.

They are so melt-in-your-mouth delicious that I've decided to keep making them even after the holidays are over. That's how yummy they are. I'm having a lot of fun baking with canned pumpkin, and this recipe takes one cup. Of course there's more than one cup in a can, so I'm saving whatever is left and using it for the next recipe that calls for it. The leftover pumpkin adds up, and since I'm trying to be frugal with my baking costs, this is a big help.

My daughter and I, and my grandchildren, took some of the cookies to a sweet friend who has the most adorable baby ever. These are great cookies for sharing, and I know that whoever you might give them to will think you're wonderful.

The recipe calls for regular size chocolate chips but I didn't have quite enough. So instead, I used the mini sized and I actually think that's best. Either way, the pumpkin and chocolate blend together to give you a flavorful, soft cookie that stores well in an air-tight container. That is if you have any left over!

Recipe for Pumpkin Chocolate Chip Cookies

Ingredients:

1/2 cup (1stick) unsalted butter, softened

3/4 cup brown sugar

3/4 cup granulated sugar

1 large egg

2 teaspoon vanilla extract

1 cup pumpkin puree

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

2 3/4 cups all-purpose flour

1 1/2 cups semisweet chocolate chips

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In the bowl of an electric mixer (or handheld mixer) cream the butter and sugars until light and fluffy. Beat in the egg and vanilla. Add the pumpkin puree and stir until incorporated. Add the salt, baking soda, and cinnamon. Mix in the flour until fully combined. Fold in the chocolate chips.

Using a small sized cookie scoop, place the cookie dough onto the prepared baking sheet and bake for 12-13 minutes, or until lightly browned. Place on wire racks and let cookies cool completely.

Makes about 30 cookies.

-Post by Patricia 

Cracked Sugar Cookies Recipe

I've mentioned before how much I love collecting and using cookbooks. I don't indulge myself in a lot of things in life, but I do enjoy buying cookbooks when I want to. They just plain out make me happy, much like they did my mom, I guess. But I use mine all the time, and I only remember her using hers when she wanted to make something "fancy".

When we were getting ready to move from our Seattle area home in July, I got rid of so much stuff. I donated bags and bags of clothes, shoes, household items, and even furniture. It made me sad to let it all go at first, but then I felt lighter and happy that I got rid of things that no longer were useful, or that had memories it was time to let go of.

I got rid of a lot of books too, mostly novels and decorating books, and some self-help books that I'm now embarrassed that I ever bought in the first place. But I kept every single cookbook, some that I've had for more than thirty years.

Decades ago, before everyone has turned into a self-proclaimed stylist, there was a Southern gentleman named Lee Bailey. When his first cookbook came out, I immediately fell in love with everything he did. I just loved his the South meets New York City way of approaching his home and life in the kitchen.

He became a well know lifestyle writer and opened home-furnishing stores in New York and across the country. He also went on to write more cookbooks, and I have everyone of them.

So here I am, thirty-plus years later still using this dear man's cookbooks to make my grandchildren a recipe for the best sugar cookies I ever tasted in my entire life. Mr. Bailey has passed on, but he still lives on for me in the beautiful books he created for home cooks just like me.

When I say these Cracked Sugar Cookies are the best, I'm not exaggerating. They are just downright delicious, and actually very easy to make. The cookbook says that Mr. Bailey got the recipe from his Louisiana cousin, and that it's been around for a long, long time. I like that.

Recipe for Lee Bailey's Cracked Sugar Cookies

Ingredients:

1 1/4 cups sugar

1 cup (2 sticks) unsalted butter, softened

3 large egg yokes, lightly beaten

1 teaspoon vanilla extract

2 1/2 cups sifted all-purpose flour

1 teaspoon baking soda

1/2 teaspoon cream of tartar

Directions:

Preheat the oven to 350 degrees. Lightly grease a cookie sheet. (Or use parchment paper like I did)

Cream the sugar and butter until light and fluffy, about 3 minutes. Beat in the yokes and vanilla. Sift the dry ingredients together, then add to the batter in 4 parts, mixing well after each addition.

Form the dough into balls the size of a walnut and place balls on cookie sheet about 2 inches apart. Do not flatten. Bake for approximately 11 minutes. Cool on a wire rack. Repeat with remaining dough until used up.

Makes about 3 dozen cookies.

-Post by Patricia 









Betty Crocker Recipe For Old-Fashioned Oatmeal Chocolate Chip Cookies

There's nothing I love better than a good old-fashioned recipe for one of my favorite cookies. I remember back in the day, before Martha, or the cooking shows, homemakers turned to the mythical and perfect Betty Crocker for easy and delicious recipes.

While generations of people may recognize the name, most people assume that Betty was a real person, someone nice and cheery, ready to kindly encourage us to be confident in the kitchen. But in fact, it was a made up name that was created to give letters about baking a more personal feeling response from the large company that sold products.

The company grew to be one of the largest world wide, and so did the name Betty Crocker. I remember my mother loved her Betty Crocker cookbooks, and many, many meals and baked goods graced our table that started out as recipes from those books.

Unfortunately, I don't have any of those cookbooks of my mothers, I wish I did. But I can find many of the recipes online, just like this one for Oatmeal Chocolate Chip Cookies. It's such an easy recipe but don't let that fool you. These cookies are downright delicious, and a little bit of heaven with a cold glass of milk. 



Recipe for Oatmeal Chocolate Chip Cookies

Ingredients:

1 1/2 cups packed brown sugar

1 cup butter or margarine, softened

1 teaspoon vanilla

1 egg

2 cups quick cooking oats

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

1 cup chopped nuts, if desired

Directions:

Heat oven to 350 degrees. In a large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda, and salt. Stir in chocolate chips and nuts.

Onto an ungreased cookie sheet, drop dough by rounded tablespoon about 2 inches apart. Bake 10-12 minutes, or until golden brown. Cool slightly, then remove to wire rack to finish cooling.

Makes approximately 24 cookies.

-Post written by Patricia

Peanut Butter Toffee Cookies Recipe

I know a lot of people think milk and cookies are a kid thing, but believe me, they're not. I know some grownups who indulge in this ritual on a regular basis and it makes life more pleasurable. I happen to be one of those people, and so finding a new cookie recipe that I love and can make for my family is a real pleasure in my book.

I think a home baker who has a good list of cookie recipes to rely on can always whip up a batch on the spur of the moment. My granddaughter Ashley will sometimes ask me if we can bake something and cookies are often what she chooses to help me make. What four year old doesn't love cookies?

So milk and cookies are a regular treat around our house and I wouldn't have it any other way. This cookie recipe is quick, easy, and utterly delicious.

Recipe for Peanut Butter Toffee Cookies

Ingredients:

1/2 cup (1 stick) butter, softened
1/2 cup creamy peanut butter
1 1/2 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
2 cups chopped chocolate covered toffee candy

Directions:

Preheat oven to 350 degrees.
In a large bowl, beat together butter and peanut butter until smooth. Add sugars, baking soda, and baking powder. Beat together until combined. Beat in egg and vanilla. Stir in flour, stir in candy pieces.
Roll dough into 1-inch balls and place on cookie sheet lined with parchment paper. Bake for about 10 minutes, or until golden brown. Let cool on a wire rack.

Makes 24 cookies.

Chewy S'mores Bars Recipe

I don't know anyone who doesn't love the gooey, yummy chocolaty and marshmallow taste of s'mores. They have always been a delicious treat that we make when my family and I go camping every year at Lake Cushman in Washington State.

I'm not really a big camper, I love the comforts of home for sure, but it's a lot of fun to get together with my kids and grandkids for a few days at the lake. I have a lot of great memories from these times, and I hope it's times that my family will always remember with warmth and happiness.

As much as I love s'mores, I sure don't want to wait just once a year to eat them. So when I found this recipe, I was eager to give it a try. I'm so glad I did because they are so delicious!!

Loaded with chocolate chips and marshmallows, they are all the yumminess of regular s'mores but you can have them whenever you want, and not just around the campfire. My family loved them, and this is a recipe that's a keeper for sure.

Recipes for Chewy S'mores Bars

Ingredients:

3/4 cup butter, softened
1 1/2 cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1 1/2 cups quick-cooking rolled oats
1 cup finally crushed graham crackers
2 1/2 cups mini marshmallows
1 cup semisweet chocolate chips

Directions:

Preheat oven to 350 degrees. Line a 13 x 9-inch baking pan with foil, extending foil over edges of pan. Lightly grease foil with baking spray.
In a large bowl, beat butter with a mixer on medium for 30 seconds. Beat in brown sugar until combined, scraping bowl occasionally. Beat in eggs and vanilla. Beat in flour. Stir in oats and graham cracker crumbs.
Reserve 1 cup of the oat mixture. Spread the remaining oat mixture into prepared pan. Bake 15 minutes. Take out of oven and sprinkle warm crust with marshmallows. Top with chocolate chips. Dot with the remaining oat mixture. Bake 20 minutes more or until top is lightly browned. Cool in pan on a wire rack. Use foil to lift uncut bars out of pan. But into bars.

Makes 12 large bars.

Enjoy!!

Brown Sugar Butterscotch Chip Cookie Recipe



One of the things I love about blogging is that it forces you to be creative. In a good way of course.
It's kind of like the chicken and the egg situation. Do I do things to blog about them, or am I already going to be doing something, so I blog about it?

It turns out to be a little of both. Take these fabulous cookies, for instance. Since I live with my daughter and her family, my granddaughter Ashley loves to bake with me. And it's pretty hard to resist that sweet little four year old and her bag of butterscotch chips who begs you to make cookies with her.

So that's exactly what we did yesterday, we made these yummy Brown Sugar Butterscotch Chip Cookies. And I get to blog about it, which of course Ashley suggested I do. She is absolutely a blogger in the making, and I predict she will probably have her first blog by the time she turns five.

These cookies are super duper yummy. They are crunchy and soft at the same time, and they are rolled in brown sugar which gives them the best flavor. The butterscotch chips go perfectly with the brown sugar, and these cookies are sure to become a favorite.

Pair them with a glass of milk and you have a little bit of heaven. I plan to make them again for a book club meeting, and I totally expect to bring home an empty plate.


Recipe for Brown Sugar Butterscotch Chip Cookies

Ingredients:

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup unsalted butter, at room temperature
1 1/4 cups light or dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup butterscotch chips
 extra brown sugar for rolling cookies, about 3/4 cup

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl, put in butter and brown sugar. Beat on medium speed with a hand held mixer until light and fluffy. Add the egg and vanilla, beat on medium speed until combined.
Slowly add the flour mixture and beat until all ingredients are just combined. Stir in butterscotch chips.
Use a tablespoons worth of dough to form a ball. Roll balls in extra brown sugar and place 2 inches apart on prepared baking sheet.
Bake for 10-12 minutes, or until golden brown. Cool cookies on baking rack.

Makes 24 cookies.

Oatmeal Butterscotch Cookies Recipe

I don't know anyone who doesn't like oatmeal chocolate chip cookies, they are certainly one of my favorites. But sometimes I do get a little bored making the same recipes with the same results time after time.

I was craving some cookies today and I was out of chocolate chips, but I did find butterscotch chips in the pantry. Boy, am I glad I used the butterscotch because these are some of the best cookies I've ever made.

Moist and fragrant, these cookies are perfect with a cold glass of milk. My grandchildren loved them as an afterschool snack today.

This recipe makes about three dozens cookies. Keep them in an airtight container and they'll stay fresh for a few days.

Recipe for Oatmeal Butterscotch Cookies

Ingredients:

1/2 cup, plus 6 tablespoons butter, melted
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups old-fashioned oats
1 1/4 cups butterscotch chips

Directions:

Heat oven to 350 degrees.
In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
Add eggs and vanilla, mix together well. Add flour, baking soda, cinnamon, and salt. Mix with a large spoon until combined.
Add oats and butterscotch chips, mix well.
Drop dough by rounded tablespoons onto cookie sheet lined with parchment paper. Bake about 12 minutes, or until cookies are light golden brown. Remove to wire rack to cool.

Makes about 3 dozen.

Chunky Peanut Butter Cookies Recipe

It's almost back to school time here in the Seattle area for my grandchildren. It's been a really good summer for them, their mom has kept them busy with fun activities that they have loved, but it's time to get ready for the school year ahead.

For some reason, peanut butter cookies always make me think of elementary school. It must be because my own mother packed them in my lunch on occasion, and I can still recall how wonderful they smelled, and how delicious they tasted. Good memories for sure.

This recipe for Chunky Peanut Butter Cookies is from Martha Stewart, and it's very quick and easy. They always turn out just crispy enough, but just soft enough to melt in your mouth. Pair them with a glass of milk, and they are pretty near perfect.

I know I'll be making a lot of  these cookies to tuck in lunch bags, and have on hand for afterschool snacks for my grandchildren. And if you have any leftover, they keep well in an air tight container for up to a week.

Recipe for Chunky Peanut Butter Cookies

Ingredients:

• 1 1/2 cups crunchy peanut butter
• 1 cup packed light-brown sugar
• 1/2 cup (1 stick) softened unsalted butter
• 1 large egg
• 1 1/2 cups all-purpose flour, (spooned and leveled)
• 1 teaspoon baking powder

Directions:

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside.
2. In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.
3. Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.
4. Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.

Makes 2 dozen cookies.

My Recipe For Cowboy Cookies Made With M&M's® Crispy

This shop has been compensated by Collective Bias, Inc. and it's advertiser. All opinions are mine alone. #CrispyIsBack #CollectiveBias

It's no secret that M&M's® are one of my very favorite candies. I've loved them ever since I was a little girl, when they were only available in Original and Peanut. Time has brought lots more varieties and one of my absolute favorites has made a comeback!

That's right, M&M's® Crispy is back, and I'm so glad. I found them at Walmart, and immediately knew I wanted to put them in my recipe for Cowboy Cookies that I had promised to make for my grandchildren. I love being a Nana that bakes treats for my grandkids, and Cowboy Cookies are a real favorite in my family.

I remember when M&M's® Crispy first came out years ago, and how much I loved them. And now that they are back, I know that the individual snack size will be perfect to toss in my purse or lunch bag. At only 180 calories, they make a great tasting lower calorie snack for at home or on-the-go.

They are also available in larger size bags in the bagged candy aisle. That's the size I bought to make my cookies. I often make baked goods like cookies and brownies with M&M's® because they always seem to be everyone's favorites.

Cowboy Cookies are packed with oats, coconut, pecans, and usually, chocolate chips. Adding the M&M's® Crispy pieces instead gives then added crunch, and I love the bright colors.

I guess I don't need to tell you that my grandchildren loved these cookies and now want me to always make them with M&M's® Crispy. They are totally right, and I'm officially changing my recipe to include them.

These cookies really are delicious, and perfect for kids lunchboxes and afterschool snacks. I make them a little larger than the norm, and that way they stay softer. I also love oatmeal cookies, and the oatmeal flavor is really good in these.

Recipe for Cowboy Cookies

Ingredients:

1 cup butter, softened
1-1/2 cups packed brown sugar
1/2 cup sugar
2 eggs
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned oats
2 cups M&M's® Crispy candies
1 cup coconut
3/4 cup chopped pecans

Directions:

In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat well. Combine the flour, baking soda and salt. Add to creamed mixture, beat well. Stir in the oats, M&M's®, coconut and pecans.
Drop by rounded tablespoons onto baking sheets lined with parchment paper. Bake at 350° for about 12-14 minutes or until browned. Remove to wire racks to cool. Makes 2 dozen.

Whether M&M's® Crispy is an old favorite that you are happy to see back, or you haven't had a chance to try them yet, look for them at your local Walmart.

I found the larger bags here in the candy aisle, and be sure to look for the individual snack size bags in the checkout aisles at the front of the store.

See more great M&M's® Crispy recipe and party ideas on the M&M's® Crispy social hub.

Are you like me, and remember the great taste of M&M's® Crispy and are happy to see them back? 
And if you haven't tried them, go ahead because they might just become your new favorite variety!

Valentine's Day Sprinkled Sugar Cookies

 

I know Valentine's Day is still a few weeks away, but time just seems to speed by these days. I love making treats for my family and friends for this holiday, and I believe it's a day to celebrate all kinds of love, not just the romantic kind.

 I have made a lot of sugar cookies that weren't all I'd hoped they would be, but this is the best recipe I've ever used. The cookies are moist and delicious, and very easy to make.

 My grandchildren loved them and I had such a good time making them. And of course, you can use different kinds of sprinkles for different holidays, they will all look great on this cookie.

 

Recipe for Sprinkled Sugar Cookies

Ingredients:

1/2 cup butter, softened
3/4 cup sugar
1 large or extra-large egg at room temperature
1 teaspoon vanilla
1 2/3 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1/2 cup sprinkles

Directions:

Preheat oven to 350 degrees.
In a large bowl, and using an electric hand mixer, cream together butter and sugar until light and fluffy.
Beat in egg and vanilla until well blended. Add flour, salt, baking powder, baking soda, and cream of tartar, and mix until it forms a dough.
Reserve 3 tablespoons of sprinkles, and fold the rest into the dough. On a cookie sheet lined with foil, place heaping teaspoons of dough, spacing evenly.
Press down on dough just enough to get a flat surface. Sprinkle with reserved sprinkles.
Bake in preheated oven 8-10 minutes. Let cookies cool on cookie sheet before removing.

Makes 18 cookies.

Enjoy!!

 

I originally published this last year, but since it's such a great recipe, I wanted to share it again. 

Christmas Butter Cookies

Last week I started getting into the Christmas spirit, and decided to make some Christmas cookies. We always had butter cookies during the holidays when I was a kid. I wish that I had my mom's recipe for them, they were always so rich and delicious, and decorated with sprinkles just like these.

This recipe is actually fairly easy, and I think the cookies turn out best when the dough is refrigerated over night. You can add whatever kind of sprinkles you like of course, but the red and green are very festive.

These cookies hold up well if you'd like to give them as a gift, too. That is if you have any left over, which I didn't because my grandchildren thought they were perfect with a glass of milk on a cold afternoon.

I ate my fair share too, because they just tasted so good. For me, Christmas is about food, and treats and sharing them with friends and family. And cookies are so easy to make and give, and who doesn't love receive homemade goodies?

Recipe for Christmas Butter Cookies

Ingredients:

8 ounces unsalted butter
3/4 cup sugar
1/4 teaspoon salt
1-1/2 teaspoons vanilla extract
1 large egg yolk
2 cups all-purpose flour
Sprinkles for decorating

Directions:

Beat the butter, sugar, salt and vanilla together until smooth and creamy.
Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once,
Add the flour and mix just until incorporated.
Scrape onto a lightly floured board and knead a few times.
Turn onto a sheet of waxed paper and roll into a log, wrap and refrigerate, or over night.
Preheat oven to 350 degrees.
Before baking, line a baking sheet with parchment paper.
Slice the dough into slices about 1/8-inch thick and place them on the baking sheet. Shake on sprinkles.
Bake for 10-12 minutes, or until just beginning to turn golden brown around the edges.

Makes approximately 32 cookies.
 

Glazed Strawberry Cookies

Seeing all the strawberries that are available is inspiring me to want to start baking with them. These cookies are one of my favorites, and are really delicious.

They are perfect with a cold glad of milk at home, but also great to pack up for a picnic. Moist and flavorful, they didn't last long at my house.

Recipe for Glazed Strawberry Cookies

Ingredients:

1 cup diced strawberries
2 teaspoons lemon juice
2 cups plus 2 tablespoons all purpose flour
1 cup plus 1 1/2 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold butter, cut into small cubes
1/2 cup nonfat Greek yogurt
1 teaspoon vanilla extract
zest of 1 lemon

For glaze:
1 cup powdered sugar, sifted
2 tablespoons milk
1 1/2 teaspoons vanilla extract

Directions:

 1. Preheat oven to 375°F.
2. Place strawberries, lemon juice, 2 tablespoons flour, and 1 1/2 tablespoons sugar into a small mixing bowl and toss together until well coated. Place in refrigerator and set aside.
3. In a medium mixing bowl, sift together the remaining flour, remaining sugar, baking powder, baking soda, and salt. Cut in the butter until a fine/even, grainy texture forms.
4. Stir in the Greek yogurt and vanilla and mix until just combined. Fold in the strawberry mixture and lemon zest and mix until well combined.
5. Line a baking sheet with parchment and spoon on 2 tablespoons of dough at a time, about 1 inch apart.
6. Bake for 17 to 20 minutes or until the cookies have barely started to brown on top. Remove from the oven and transfer cookies onto a cooling rack and allow to cool completely.
7. While the cookies cool, make the glaze: Place the sugar, milk and vanilla into a small bowl and gently stir together with a fork until no lumps remain. Drizzle glaze over cookies and serve or allow to set, about 30 minutes, before serving.

Makes 20-24 cookies.


Inspired by Spoon Fork Bacon