Sparkling Dark Chocolate Cookies

Yield: about 12-16 large cookies

Ingredients

• 1¾ cups all-purpose flour
• ½ cup dark cocoa powder
• ¾ tsp. baking soda
• ½ tsp. kosher salt
• 1 cup unsalted butter, room temperature
• 1¾ cups sugar, plus extra for rolling
• 1 large egg
• 1 tsp. vanilla extract

Directions

• Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. In a medium bowl, combine the flour, cocoa powder, baking soda and salt. Whisk to blend, and set aside. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Blend in the egg and vanilla and mix just until combined. With the mixer on low speed, add in the dry ingredients. Mix just until the dough comes together and the dry ingredients are fully incorporated.
• Use a scant 1/4 cup of dough for each cookie and roll into a ball.  Flash freeze on a cookie sheet and then place into Ziploc bag to store in freezer.
• When ready to bake, heat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mat. Place additional sugar for coating the dough balls in a shallow dish. Gently roll each frozen dough ball in the granulated sugar to coat fully, then transfer to the prepared baking sheets. Space the cookies out generously (6-8 cookies per sheet). Repeat with the remaining dough.
• Bake 17-20 minutes, rotating the pans halfway through the baking time. Let cool on the baking sheets a few minutes before transferring to a wire rack to cool completely. Store in an airtight container.
• Note: These cookies are DELICIOUS!  Next time I will make them into smaller cookies...and there will be a next time!

Adapted from Annie's Eats

Springerle Cookies

4 eggs
1 lb. powdered sugar
1/4 tsp lemon oil or 1 1/2 tsp extract (can use anise oil/extract if you prefer)
4 Tbsp melted butter
3 1/2 c. flour
1 tsp. baking powder

Beat egg whites until stiff and add yolks, one at a time.  Beat until very light, about 20-25 minutes or until stiff (with Kitchen Aid mixer it's about 5 minutes).  Gradually add powdered sugar.  Add lemon or anise oil and melted butter.  Gradually add flour...may need to add more than 3 1/2 cups.  Baking powder to be added to first cup of flour.  Roll dough about 1/4 inch think and cut cookies out.  We use special springerle molds to press designs into the cookies.  Cover with towel and let stand overnight in a cool place.  Bake at 350 degrees until a very light brown, 7-10 minutes.  Do not overbake.

Freeze when cooled.  Thaw to eat.

Chewy Ginger Molasses Cookies

Ginger Molasses Cookies- GimmeSomeOven.com

INGREDIENTS:
• 1 ½ cups butter, softened to room temperature (not melted)
• 2 cups granulated sugar
• ½ cup molasses
• 2 eggs
• 4 cups all-purpose flour
• 4 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1 teaspoon salt
DIRECTIONS:
Preheat oven to 375°F.
In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
In the bowl of an electric stand mixer, beat together butter and sugar on medium speed for 1 minute until light and fluffy.  Add in the eggs and molasses, and beat on medium-low speed until combined. Gradually add in the dry ingredient mixture and beat until combined.  Cover and refrigerate dough for at least 30 minutes, until it is chilled*.
Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet at least 1 inch apart, then bake for about 8-10 minutes, until the cookies begin to slightly crack on top.  (They may crack more while cooling.)  Remove from the oven and let cool for a minute or two. Then transfer to wire racks to cool completely.

Peanut Butter Cup Brownie Bites

Ingredients:
1 box of your favorite brownie mix
1/2 cup peanut butter chips
1/2 cup semi sweet chocolate chips
3/4 cup creamy peanut butter

Preheat oven to 350 degrees.  Spray or grease 40 mini muffin cups.

Prepare boxed brownie mix as directed.  Spoon batter evenly into muffing cups (about 1 heaping teaspoon).  Bake for 13-15 minutes or until top is set and toothpick inserted into center comes out slightly wet.  After brownies are out of the oven, wait for centers to fall upon cooling.  If they do not fall, tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl.  Microwave on high for 45 seconds, then stir.  While brownies are still warm, spoon about 1/2 teaspoon of peanut butter into the center of each (or use a ziploc bag with the corner cut off to pipe in the peanut butter if you prefer).  Top with semi-sweet chocolate chips and peanut butter chips.  Cool completely in pan.  To freeze, place completed brownie bites on a cookie sheet & flash freeze until peanut butter is firm, then place in a freezer-safe ziploc bag or container.

This recipe makes 40 brownie bites.

Adapted from a recipe found here:  http://www.bakedperfection.com/2009/07/peanut-butter-cup-brownies.html

Simple Toffee

1 cup sugar

1 cup butter or margarine

1/4 cup water

1/2 cup semisweet chocolate chips

1/2 cup finely chopped pecans, walnuts or crushed peppermint candies

Directions

Heat sugar, butter & water to boiling in heavy 2-qt saucepan, stirring constantly; reduce heat to medium.  Cook about 13 minutes, stirring constantly, to 300 degrees on candy thermometer, or until small amounts of mixture dropped into a cup of very cold water separate into hard, brittle threads (watch carefully so mixture does not burn).  

Immediately pour toffee onto large, ungreased cookie sheet.  If necessary, quickly spread mixture to 1/4 inch thickness.  Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened.  Spread softened chocolate evenly over toffee.  Sprinkle with pecans.

Let stand at room temperature about an hour, or refrigerate, if desired, until firm.  Break into bite size pieces.  Store in an airtight container, or flash freeze individual pieces & then store in a ziploc bag in freezer, if desired.

Gingerbread Men Cookies

1 1/2 cups sugar
1 cup butter, softened
3 Tbsp molasses
1 egg
2 Tbsp milk
3 1/4 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp salt
1/2 tsp ground cardamom
1/2 tsp ground cloves
red hot candies

In a large bowl, beat sugar, butter, and molasses until light and fluffy.  Beat in egg and milk.  Stir in all remaining ingredients except red hots until smooth.  Cover with plastic wrap and refrigerate for 1 hour.

On floured surface, roll out 1/3 of the dough at a time to 1/8 inch thickness.  Cut with floured gingerbread men cookie cutter.  Place on cookie sheet and decorate (I use the red hots to make buttons on their chests.  You can also use currants or raisins.  If the cookies are big enough, you can add faces).  Bake at 350 degrees.  Depending on the size of your cutouts, the baking time will vary.  I have a 2" tall cutout that I bake for 5-6 minutes.  For our exchange, I used a 3 1/2" cutout and baked for 8-9 minutes.  I like them soft.

Recipe adapted from Pillsbury.

Rachael Ray's 5-Minute Fudge Wreath

Ingredients:
1 (12 ounce) bag semisweet chocolate chips
9 ounces (3/4 of a 12 ounce bag) butterscotch chips
1 (14 ounce) can sweetened condensed milk
1 tsp vanilla extract
8 oz pecan halves
8" cake pan, lightly greased with softened butter
red & green maraschino cherries, for garnish

Place a heavy pot on the stove & preheat it over low heat.  Add condensed milk first (save the empty can!),  then stir in chips.  Stir until chips are almost completely melted & combined.  Remove from heat, add vanilla, then nuts, and stir until combined.

Cover empty condensed milk can with plastic wrap and center it in the greased pan.  Spoon fudge into pan around can, making sure to recenter the can if it drifts.

The fudge will set up almost immediately.  Garnish can only be added in the first minute or two the fudge is in the pan, so work quickly.  Decorate your wreath with "holly" made from cut red & green maraschino cherries.  Remove can when fudge has set.  Chill fudge, covered, in the refrigerator.  When ready to serve, plate wreath & add a fabric bow if desired.

To freeze, cover pan with plastic wrap, then foil, and place pan inside a ziploc bag.  Remove air & seal bag.

Easy Pumpkin Spice Cookies

EASY PUMPKIN SPICE COOKIES

Ingredients:
  1 box spice cake mix
  1 can packed pumpkin
  1 cup walnuts/almonds/or raisins (optional)
  Cream cheese frosting (optional)

Directions:
  pre heat oven to 350
  mix cake mix and canned pumpkin with optional additions in a large bowl
  drop by scoop on greased cookie sheet
  cook for 15-18 minuts

Apple Hermit Cookies

1 cup all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
2 Tbsp butter
1/2 cup applesauce
1 cup packed brown sugar
1 egg, beaten
1/2 cup chopped pecans
2 cups chopped apples (small pieces)
1/2 cup craisins (first soaked in hot water then drained)

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

In a medium bowl, mix flours, baking soda, spices, and salt.  In a stand mixer, cream butter until light and fluffy.  Add in applesauce, sugar, and egg.  Stir in flour mixture and mix thoroughly.  Fold in nuts, apples, and craisins.

Drop by rounded teaspoon onto prepared cookie sheets.  Bake for 12 minutes.  Cool on wire rack.  Freeze on plate in Ziploc bag.

Makes about 7 dozen cookies. 

Neiman Marcus Cookies

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

1 tsp vanilla

2 cups flour

2 ½ cups blended oatmeal (measure first, then blend)

½ tsp salt

1 tsp baking powder

1 tsp baking soda

12 oz chocolate chips

1 Hershey bar, grated

Cream butter and both sugars.   Add eggs and vanilla.  Mix together with flour, oatmeal (blended to a fine powder in a blender), salt, baking powder, and baking soda.  Add chocolate chips and Hershey bar. 

Roll into balls and place two inches apart on a cookie sheet.  Bake for 8 minutes at 375.  Makes approx. 55 cookies. 

Gram's Peanut Brittle

• 2 cups sugar
• 1/2 cup water
• 1 cup Karo white syrup
• 2 cups raw Spanish peanuts
• oleo or butter, size of a walnut
• 1 teaspoon baking soda
• 1 teaspoon vanilla

Use a heavy pan (iron skillet is best).  STIR CONSTANTLY! Boil sugar, water and syrup until it threads (soft crack on thermometer 286 degrees).  Add the peanuts.  Stir constantly.  Boil until the color of butterscotch (don't let it get too brown or it will taste burnt).  Add the butter/oleo and stir thoroughly.  Remove from heat.  Add baking soda moistened with the vanilla.  Stir thoroughly.  Pour onto buttered pan (use REAL butter on the pan).  Spread it out while it is hot.  Using scissors pull away from center and cut into pieces immediately.  Keep in covered can or freeze in Ziploc bag.

(Photo: peanut brittle could be darker, this was my first batch)

Buckeyes

Ingredients:
-  1 1/2 cup creamy peanut butter
-  1/2 cup softened butter
-  1 tsp vanilla extract
-  4 cups confectioners sugar
-  6 ounces chocolate chips
-  2 Tbsp shortening

Directions:

1.  Line a baking sheet with waxed paper; set aside.

2.  In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.

3.  Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.

4.  Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. 

5.  Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls.

6.  Refrigerate for 30 minutes to set.

Found in my mom's family and friends cookbook

Pecan Thumbprint Cookies

My husband's granny buys bags of pecans at a local market each fall and sends me a few.  Pecans store wonderfully in the freezer. Having a couple bags in there I knew I needed to find a great cookie for our exchange that would use some of them up.  I happened upon this thumbprint cookie from Annie's Eats. I love the cream cheese dough but have never been a fan of the jam which usually fills these little delights.  So Annie's idea of filling with Pecan Pie sounded perfect for the holiday.  These turned out fabulous and actually filled the roll of "moon stone cookies" for my son's Harry Potter birthday party. They can be a bit fickle to work with.  Be sure your dough is cold; don't handle it too much.  And careful not to overfill the middle as you will have a mess in your oven.  

Dough:
1 cup butter, at room temperature
4 oz. cream cheese, at room temperature
½ cup brown sugar
½ cup sugar
1 tbsp. vanilla extract
½ cup pecans, finely chopped
¼ tsp. salt
2½ cups all-purpose flour

Filling:
¼ cup butter, melted
¼ cup sugar
¼ cup light corn syrup
1 large egg yolk
2 tsp. vanilla extract
Pinch of coarse salt
1 cup pecans, coarsely chopped

Caramel drizzle:
4 oz. caramel chips
2 1/2 tbsp. heavy cream

DIRECTIONS

FOR DOUGH: Combine butter and cream cheese.  Beat until well blended, about 1 minute.  Mix in the sugars and beat until light and fluffy, about 2-3 minutes more. Add in the vanilla extract.  Measure flour, salt, and  pecans in a bowl and whisk to incorporate and ensure that there are no lumps in the flour. With the mixer on low, mix in the flour mixture just until blended.  Cover the bowl and refrigerate.  Chill the dough for about 30-60 minutes.

FOR FILLING: In a medium bowl, combine the melted butter, sugar, corn syrup, egg yolk, vanilla, and salt.  Whisk just until blended.  Stir in the pecans.

Preheat the oven to 350˚ F.  Scooping about 2 tablespoons of dough at a time, roll the dough into balls. Do not overwork dough. Place the dough balls on the baking sheets 2-3 inches apart.  Use your thumb to make a small round indentation in the center of each dough ball.  Fill each indentation with a small amount of the pecan filling mixture. 

Bake the cookies just until edges begin to brown, about 16-18 minutes total.  Cool on baking sheets, then move to a wire rack set over wax paper or foil.  Let cool completely.

CARAMEL DRIZZLE:  Combine the caramel chips and heavy cream in a microwave safe bowl. Heat in 20 second intervals, stirring in between, until the caramels are melted and the mixture is smooth. Drizzle the caramel over the cooled cookies.

To Freeze: Transfer cookies to a rigid freezer container and freeze.  When serving, just leave out on the counter and allow the cookie to thaw a bit.  Or throw in the microwave for a few seconds for a tasty warm treat.

Adapted from: http://www.annies-eats.com/2012/12/07/pecan-pie-thumbprint-cookies/

Peanut Butter Oatmeal Chocolate Chip "Monster" Cookies

(1 recipe makes 3 1/2 - 4 dozen cookies)

12 ounces peanut butter
1 stick butter, softened
3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 tsp salt
1/2 tsp vanilla extract
2 tsp baking soda
4 1/2 cups quick cooking oats
1 cup chocolate chips (I used milk chocolate)

Preheat oven to 350 degrees.  Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine peanut butter & butter and mix well.  Add eggs, dry ingredients & oats, and mix well.  Fold in chocolate chips last.

Drop by tablespoons 2" apart onto prepared cookie sheets.  Bake 10 - 12 minutes.  Do not over bake.  Let stand about 3 minutes before transferring to wire racks to cool.  When cool, store in large, resealable plastic bags.

Source:  Adapted from a Paula Deen recipe - http://www.foodnetwork.com/recipes/paula-deen/monster-cookies-recipe/index.html

Peanut Butter Cookies

2 cups peanut butter

2 cups sugar (we used 1 cup white, 1 cup brown)

2 eggs

2 tsp baking soda

1 tsp vanilla extract 

1 pinch of salt

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes roughly 4 dozen. 

Recipe obtained from Allrecipes.com 

http://allrecipes.com/recipe/best-peanut-butter-cookies-ever/

Chocolate Peanut Butter Surprise Cookies

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 tsp baking soda
1/4 tsp salt
1/2 cup granulated sugar (plus more for rolling)
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened
1 cup creamy peanut butter, divided
1 tsp vanilla extract
1 egg
3/4 cup powdered sugar

1.  Preheat oven to 375 degrees.  Line a baking sheet with parchment paper & set aside.
2.  In a medium bowl, whisk together flour, cocoa, baking soda and salt.  Set aside.
3.  Beat together sugars, butter, and 1/4 cup of peanut butter until light & fluffy.  Add the vanilla and egg, beating to combine.  Stir in the flour mixture and stir to combine, blending well.  Set aside.
4.  In a medium bowl, mix together powdered sugar & remaining 3/4 cup of peanut butter until smooth.
5.  Pull off a heaping tablespoon of cookie dough & flatten with your hands.  Take about 1 teaspoon of peanut butter mixture & place it in the center of the dough.  Wrap the dough around the peanut butter center, pressing to seal.  Roll the cookie into a ball and roll in sugar.  Place cookies on  prepared baking sheet 2" apart.  Using the bottom of a glass, flatten each cookie to about 1/2" thickness.
6.  Bake in preheated oven for 7-9 minutes.  Let stand on baking sheet for 2 minutes, then remove to a wire cooling rack.

Recipe source:  http://bigflavors.blogspot.com/2010/12/supper-club-chocolate-peanut-butter.html

Globber-Jeebies

2 1/2 cups unsifted all-purpose flour
1 tsp  baking soda
1/2 tsp salt
1  cup butter (oleo)
2 cups sugar
2 eggs
2 tsp, vanilla
4 cups Rice Krispies
1 12-oz. pkg choc. chips (or craisins, or both)

Sift together, flour, soda and salt.  Set aside.
Beat butter and sugar until smooth.
Add eggs and vanilla.
Mix in flour mixture.
Stir in krispies and chips.
Drop by level tablespoon onto greased cookie sheet.

Bake at 350 about 10 minutes or till lightly browned.
Remove from sheet and cool.

From the kitchen of my Mom, 1982

Ginger Cookies

2 cups flour
3/4 t baking soda
1/4 t salt
2 t ground ginger
1/2 t ground cinnamon
1/8 t ground cloves
1/2 cup butter, softened
1 cup sugar in the raw
1 egg
1/4 cup karo dark corn syrup
1/3 to 1/2 c sugar in the raw

1. Combine dry ingredients; set aside.
2. Beat butter & sugar at medium speed until well mixed. Beat in egg & corn syrup until smooth.
3. Stir in flour mixture.
4. Chill dough 1-2 hours
5. Shape dough into 1 inch balls & roll in sugar
6. Bake at 350* for 9-11 minutes

Sunflower/Chocolate drops

Note:  You can use either white or milk chocolate, or chocolate bark.  My favorite is Ghirardelli Dipping and Candy Making Bars (both milk chocolate and white).   http://ghirardelli.com/products/bars_dipping.aspx  You can find them at Sam's around Christmas. 

Melt the chocolate in the microwave, stirring frequently until melted.  Mix in sunflower seeds.  I use roasted, salted seeds.  Look on the package for ingredients.  I try to find seeds with only salt added.  Some brands add lots of other things (including MSG...yuck).  I like the ratio of 2 parts chocolate to 1 part seeds, so for each pound of chocolate I used, I stirred in 8 ounces of seeds.  But you can do whatever you like best.  My MIL likes more chocolate.  My mom likes more seeds. 

Drop by the teaspoonful onto wax paper and let harden.  Easy peasy!  They last for at least a couple of months in an airtight container.  I do not recommend freezing.

Fruitcake Cookies

1c. Lt brown sugar
3 well beaten eggs
1 tsp baking soda
3 c. flour
1 tsp. cinnamon
1 c. butter
1/2 c. milk (can be as much as a cup)
3/4 lb. raisins
1 lb. sl pineapple, candied
2 c. or 1 lb. dates
1 lb. candied cherries
7 c pecans (optional)


Cream butter and sugar, add eggs and baking soda and other ingredients.

Use part of the flour to flour the fruit.

Drop from a spoon onto a greased pan.

Bake in 300 degree oven for 25 minutes.

Makes 114 large or 160 small cookies.