Happy National Chocolate Chip Cookie Day!
A chocolate chip cookie is probably the number 1, favorite cookie of everyone in our family. Not only are they delicious eaten as a single cookie, but they can be used to create other recipes.
My little grandsons seem to enjoy sneaking a bite of the dough when we are baking cookies. Continue reading NATIONAL CHOCOLATE CHIP COOKIE DAY
These Trail Mix Cookie Cups are a great treat made with only 4 ingredients!
I created these cookies a few years ago as an after school snack for my grandchildren. Several people have asked me for this recipe, so I decided to share it here. You can not go wrong with peanut butter and chocolate. My Trail Mix Cookie Cups were published in a Taste of Home Halloween magazine in 2015. Continue reading TRAIL MIX COOKIE CUPS
I am excited to share another recipe that I created for the Cape Cod Select Holiday Blogger Recipe Challenge. My Cranberry Orange Snowballs are an elegant cookie to add to your baking list.
Continue reading CAPE COD SELECT CRANBERRY ORANGE SNOWBALLS
These Peanut Butter Toffee Chocolate Chip Cookies are perfect to add to your holiday baking list.
I try to come up with a few new cookie recipes each year. This one was actually created after I went through my pantry and wanted to use a few chocolate chips and toffee bits that I had leftover. There was a big jar of peanut butter looking at me, so the idea came to me instantly. The cookies have big flavor, so they had to have a big name. Peanut Butter Toffee Chocolate Chip Cookies! Continue reading PEANUT BUTTER TOFFEE CHOCOLATE CHIP COOKIES
Cranberry Orange Pecan Snickerdoodles are perfect cookies to add to your fall baking list.
Continue reading Cranberry Orange Pecan Snickerdoodles
I have some great ideas and a recipe to help celebrate National Sugar Cookie Day.
National Sugar Cookie Day has to be one of my favorite days. I have been making these cookies for over 40 years. I made them for my children when they were growing up and now make them for my grandchildren. I try to make them for each occasion during the year and on their birthdays Continue reading HAPPY NATIONAL SUGAR COOKIE DAY
There is nothing more delicious to me than a warm, homemade cookie.
I bake a lot of cookies and I do mean a lot of cookies. My husband and I have 13 grandchildren so there are never too many cookies. I don’t bake a downsized recipe for my cookies but I have been asked to create a recipe for this.
I created a recipe for Snickerdoodles as the base cookie because any variety of ingredients can be added to them.
Some of my favorite additions are dried blueberries with almonds or cranberries and pecans. I have used fresh and dried cranberries and they both work wonderfully. I love to mix up a glaze to drizzle over them also to really add variety. This recipe only makes 1 1/2 dozen cookies so if you don’t want a large amount, this is perfect.
Make this basic recipe and add your choice of fruit and nuts.
The cookie in the first picture has cranberries, pecans, and is dipped in melted white chocolate.
The second one has dried blueberries and almonds added to the snickerdoodle dough.
Continue reading COOKIE RECIPE FOR TWO – DOWNSIZED BAKING
A few weeks ago one of my friends asked me to do some cookies for her daughter’s “Sweet 16” Birthday Party. The theme was a Victoria Secret Theme.
They turned out cute, co-ordinated with her other sweet 16 decorations and cake, and the guests really liked them.
Another grand-daughter was having a “Spa” themed birthday party the following week and wanted some of the cookies too. She turned “12” so I made these.
I bought the dog cookie cutter at a kitchen store in our mall and for the other cookies I just used heart shaped and a round cookie cutter. I did not take great pictures as I did not really plan to post them but they are a cute idea so I wanted to share them.
I used my recipe for decorated sugar cookies.
This recipe for Raspberry Lime Cookie cups is not only pretty to look at, it tastes delicious.
This recipe that I created for a summertime party is light, refreshing, and looks so pretty on your serving tray. It is a winning combination of sweetened condensed milk, cream cheese, and raspberry preserves, topped with a fresh raspberry and lime slice.
Raspberry Lime Cookie Cups
- 1 (16.5oz) roll refrigerated sugar cookie dough
- 1/4 cup crumbs from graham cracker ready made pie crust (may use graham cracker crumbs)
- 1 (14oz) can sweetened condensed milk
- 6 oz cream cheese, softened
- 3 medium limes, washed
- 1/4 cup red raspberry preserves
- 24 medium fresh raspberries, washed and dry
- Preheat oven to 350 degrees F. Lightly spray 2 (12 cup) mini cheesecake pans with removable bottoms, with no stick cooking spray.
- Break up and crumble the cookie dough into a large mixing bowl. Add the graham cracker crumbs and combine well, using hands. Divide the dough into 24 equal size balls, about 1-inch each. Press a ball into the bottom of each cup to form a crust. Bake for 10 minutes. Remove pan from oven to a wire cooling rack. Using the end of a wooden spoon, make a slight indentation in each cookie cup.
- Meanwhile, combine the sweetened condensed milk and cream cheese in a medium size saucepan. Cut 6 slices from one of the limes (1/4 inch each). Squeeze the juice from the remaining part of that lime into the saucepan. Set the slices aside. Zest the remaining 2 limes and set this aside. Cut each of the limes in half and squeeze the juice from them into the saucepan with sweetened condensed milk. Cook the milk, cream cheese and lime juice over a low heat, stirring constantly until mixture begins to bubble and starts to thicken; about 20 minutes. Remove from the heat.
- Spoon equal amounts of the filling (about 1 Tablespoon) onto each cookie crust. Top each with 1/2 teaspoon preserves. Using a toothpick, lightly swirl into the filling. Chill pans for 1 hour. Loosen the cookie cups around the edges with a small plastic knife. Return to refrigerator for 1 hour.
- Carefully, remove the cookie cups from pan by pushing the bottom disc upward with fingers. Remove disc from bottom of crust using a butter knife. Transfer to a serving platter. Cut each lime slice into 4 wedges. Garnish each cookie cup with a lime wedge pointed into the filling, and a raspberry. Sprinkle lime zest over the cookie tops. Refrigerate until ready to serve.
- I like to use a ready made graham cracker crust instead of the plain graham cracker crumbs because it is a little moister and has a sweeter taste. Plain crumbs works fine though.
GRANDMA HONEY'S HOUSE http://grandmahoneyshouse.com/