Category Archives: Cookies


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.

chocolate chip cookie

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!

A quick and easy cookie cup with only 4 ingredients. Peanut butter and chocolate, yum!

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


These Peanut Butter Toffee Chocolate Chip Cookies are perfect to add to your holiday baking list.cookies, peanut butter, toffee bits, choc chips

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


I have some great ideas and a recipe to help celebrate National Sugar Cookie Day.

sugar cookies, 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.

cookies, pecans, orange, cranberriessnickerdoodles, cookies, downsized bakingsnickerdoodles, cookies, downsized baking





taste of home magazine, cookie recipes, published recipesI am always so excited and feel so honored when one of my recipes is published in a magazine.  This week I received 2 magazines from Taste of Home with one of my cookie recipes in each.   

taste of home magazine, published cookie recipes,

This is my recipe for Halloween Party Cutout Cookies.  It is in the Taste of Home magazine posted above.  I have not made my cookies yet for this year but here are a few from last year.tatse of home magazine, decorated sugar cookies


I use my recipe for decorated sugar cookies.  I decorated these very simple and some of the grandchildren helped.  
The second magazine is a cookie swap edition and is full of great looking recipes. I will be trying several of them out this year.  The cookie recipe of mine they published was actually one I created a few years ago as an after school snack for some of my grandchildren.  taste of home magazine, cookie swap 
trail mix, cookie cups, nutella, peanut butter cookie cupsThis recipe only has 4 ingredients.  If you like chocolate and peanut butter together, this will hit the spot.
Trail Mix Cookie Cups
Yields 24
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
  1. 1 roll (16.5 oz) refrigerated peanut butter cookie dough
  2. 1/2 cup creamy peanut butter
  3. 1/2 cup chocolate hazelnut spread (Nutella or Jif)
  4. 1 1/2 cups trail mix
  1. Preheat oven to 350 degrees F. Spray 24 cups of mini muffin pan with non stick cooking spray.
  2. Shape the dough into (24) even size balls, about 1 1/4 inch each. Press each into the bottom and up sides of a muffin cup.
  3. Bake for 12-14 minutes or until light golden brown. Remove from the oven and make an indentation in the center of each cup, using a wooden tart maker or the end of a wooden spoon handle. Cool in the pan for 15 minutes.
  4. Carefully remove each cookie cup and place on a wire cooling rack.
  5. Spoon 1 teaspoon of the chocolate spread and then 1 teaspoon of peanut butter into each cup. Top with a tablespoon of the trail mix. Transfer to serving platter and enjoy.


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. VS cookies, decorated sugar cookies for girls, pink sugar cookiesVS cookies, decorated sugar cookies for girls, pink sugar cookies


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. pink sugar cookies, decorated sugar cookies for girls party

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.raspberry, lime, cookie dough, sweetened condensed milk

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
Yields 24
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Prep Time
30 min
Cook Time
10 min
Prep Time
30 min
Cook Time
10 min
  1. 1 (16.5oz) roll refrigerated sugar cookie dough
  2. 1/4 cup crumbs from graham cracker ready made pie crust (may use graham cracker crumbs)
  3. 1 (14oz) can sweetened condensed milk
  4. 6 oz cream cheese, softened
  5. 3 medium limes, washed
  6. 1/4 cup red raspberry preserves
  7. 24 medium fresh raspberries, washed and dry
  1. Preheat oven to 350 degrees F. Lightly spray 2 (12 cup) mini cheesecake pans with removable bottoms, with no stick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  1. 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.