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.
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.
This recipe only has 4 ingredients. If you like chocolate and peanut butter together, this will hit the spot.
1 roll (16.5 oz) refrigerated peanut butter cookie dough
1/2 cup creamy peanut butter
1/2 cup chocolate hazelnut spread (Nutella or Jif)
1 1/2 cups trail mix
Preheat oven to 350 degrees F. Spray 24 cups of mini muffin pan with non stick cooking spray.
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.
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.
Carefully remove each cookie cup and place on a wire cooling rack.
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.
By Pamela Shank
GRANDMA HONEY'S HOUSE http://grandmahoneyshouse.com/
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 LOVE cookies. .. I could be the cookie Monster. Especially when it comes to decorated Sugar Cookies. I have been making these 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. The children have always loved helping me make these.
I remember baking cookies with my mother from the time I was a very young girl. This is one of the special memories I wanted to create with my own children and grandchildren. One of my grandchildren, a 4 year old who lives in Denver, has even called me to say “Honey,the cookies are gone” That means I need to get a box in the mail! When I visit them we do make cookies too.
I have used this recipe for about 35 years and find it to be fool-proof. You can create these special cookies for any event just by purchasing a cookie cutter or being creative and designing your own cookie shapes. I find most of my cookie cutters at Craft 2000 or www.coppergifts.com. My tips are to use the metal or copper cookie cutters and to use only the best ingredients. I always use my baking stones, they keep the bottoms from becoming too dark and the cookies remain softer. If you do use metal cookie sheets, line with parchment paper. Another good tip I recommend is to use the Wilton Coloring Paste when coloring the icing. I use a toothpick or the end of a small plastic knife to add the coloring to icing bowls. When I am preparing the icing, I divide it out into heavy disposable bowls and use plastic silverware . EASY CLEAN-UP!
Please see a few pictures of some of the cookies I have made and try this great recipe
1 cup butter,softened (Land O Lakes Unsalted Butter)
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup flour for dusting
2 lb bag confectioner sugar
1/3 cup solid shortening (Crisco)
food coloring paste
sprinkles/other decorative candies
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. ( I use baking stones)
In a large mixing bowl,stir together the flour,baking powder,and salt. Set aside.
In another large mixing bowl,using an electric mixer on a medium speed ,beat the butter until smooth and creamy. Add the sugar and combine well. Beat in the eggs and vanilla. Gradually add the dry ingredients in 3 parts,beating only enough to combine. Shape dough into a ball,cover and refrigerate for 1 hour.
Place the remaining flour into a small bowl. Sprinkle some of the flour onto a flat work surface. Scoop out about 3 tablespoons of the dough and place on surface. Dip cookie cutters and small rolling pin into the bowl of flour. Roll dough out to about 1/4 inch thickness. Cut out the cookies and place on baking sheets. Continue to cut out all of the cookies, re-rolling the pieces of dough.
Bake about 10 minutes or until cookies are light golden brown around the edges. Remove baking sheets from oven and allow to set 5 minutes. Transfer cookies to a wire cooling rack.
To make the frosting,place the confectioner sugar in a large mixing bowl. Add the shortening and 1/4 cup water. Slowly beat together on the lowest speed of mixer. Add additional water a tablespoon or 2 at a time and increase speed on the mixer. Beat until smooth.
Divide icing into separate small bowls. Using a toothpick or end of a plastic butter knife,add the coloring paste to each bowl. If icing is too thick,add drops of water and stir to desired consistency;if too thin,add small amounts of confectioner sugar. Decorate cookies as desired.
May place icing in pastry bags also to decorate cookies.
Dough may be made a day ahead of time and allow to come to room temperature before cutting the cookies out.
Using a plastic pastry mat makes cutting out the cookies so easy.
Use heavy, disposable bowls and plastic silverware to make clean up a breeze.
GRANDMA HONEY'S HOUSE http://grandmahoneyshouse.com/