The base for this recipe came from my favorite cookbook, the one my mom gave to me when she kicked me out of the house. I’ve been running through it, looking for ideas, when I came across a recipe for California Fig cookies. Sounded good to me, except I didn’t have any figs on hand. But I did have dates! So I switched it up, added some Scotch and clove. And took out the walnut or pecan halves, they were optional anyway. Now I have to say these turned out amazing! They are now one of my favorite cookies. Enjoy!
- 1 cup chopped dried dates
- 4 tbsp. Scotch
- 6 to 8 tbsp. water*
- 1 cup butter, at room temp
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp real vanilla
- 2 cups sifted flour
- 2 tsp baking powder
- 1/2 tsp ground cloves
- 1/2 tsp kosher salt
Pre-heat your oven to 375° and line 2 cookie sheets with parchment paper.
In a small pan; cook the dates, scotch, and 6 tbsp. of water until the dates are super soft and like a paste. *You may need more water for this, it depends on how dry your dates are. Allow mixture to cool completely.
In a stand mixer with the paddle attachment, cream the butter and sugars. Once it’s light and fluffy, add in the egg and vanilla. Beat until it’s light and fluffy again, you’ll probably have to scrap down the bowl.
Sift together the flour, baking soda, clove, and salt. Turn the mixer to low and slowly add in the flour mixture and beat until combined. Now stir in the dates. Drop a teaspoon full of dough onto your cookie sheets, about 2″ apart.
Bake for 12 minutes. The edges should just start to turn golden brown. Allow to cool and then eat.
This recipe comes from my Farmer’s Journal Country Cookbook. I didn’t do much modification to it. Add a little lemon extract and extra cream cheese, that’s about it. Enjoy!
Cream Cheese Drop Cookies
- 3/4 cup unsalted butter, at room temp
- 4 oz cream cheese, at room temp
- 2 cups sifted powdered sugar, divided
- 1 tbsp lemon juice, zest of 1 lemon
- 1 tsp real vanilla
- 1/2 tsp lemon extract
- 2 cup sifted cake flour*
On medium speed in a stand mixer, with the paddle attachment, cream the butter and cream cheese until smooth. Turn down to low and slowly add in 1 cup of powdered sugar and beat until smooth again. Combine the lemon juice, vanilla, and lemon extract. Slowly add it into the butter/cream cheese mixture. Once it’s smooth again, slowly add in the flour and lemon zest.
Of note here, cake flour is different from other types of flour and you can’t substitute. Cake flour has a lower protein content. You can make your own with all-purpose flour and either arrowroot or corn starch.
Once it’s all combined drop about a teaspoon of dough, roughly 2″ apart, on a parchment-lined cookie sheet. Bake for 25 minutes or until set. These won’t look done but they will be. You don’t want them brown. While still hot roll in the remaining powdered sugar and allow to cool.
I can’t remember where I came across the recipe that these cookies are based on but they sure are delicious. I only made a few minor modifications to the original recipe. And they’re perfect for the holidays. I did experiment with the types of kisses I used and baking the cookies with the kisses already on them vs putting them on after they’re done. I found that the milk chocolate kisses worked best vs the dark chocolate ones. They melted better. Also if you bake the cookies with the kisses already on them they don’t melt and the cookies don’t puff up. Enjoy!
Red Velvet Peanut Butter Kisses
- 1/2 cup unsalted butter, at room temp
- 3/4 cup creamy peanut butter
- 1 1/3 cups sugar
- 1 egg
- 2 tbsp. milk
- 2 tsp vanilla
- 1 tsp red food coloring
- 1/4 cup cocoa powder (I use Dutch processed)
- 1 tsp espresso powder
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- pinch of kosher salt
- 1/3 cup sanding sugar or sugar sprinkles
- 1 bag Hershey’s kisses
Pre-heat your oven to 375° and line a couple of cookie sheets with parchment paper.
Beat the butter, peanut butter, and sugar until light and fluffy. I use my stand mixer for this with the paddle attachment. Turn to low and add in the egg, milk, vanilla, and food coloring. When it’s combined turn up the mixer to medium-high and beat until light and fluffy again.
Sift together the cocoa, flour, baking soda, and salt. Turn the mixer back down to low and add in the flour mixture and beat until just combined.
Take a tablespoon or so of the dough and roll into a ball. Put the sanding sugar into a shallow dish or bowl, dip the tops of the cookie balls into the sugar and then place them on your cookie sheet with the sugar side up. Bake for 10 – 12 minutes.
Once the cookies are done press a kiss into the center of each one while still hot from the oven. The cookie will “crack” around the edges, which is what you want. Allow to cool slightly before chowing down.
Tis the season and this last weekend I got the hankering for some good old fashion gingerbread cookies. So I turned to my favorite cookbook and it didn’t disappoint me. I did modify this recipe just a tad, added some ground cloves and used butter instead of shortening. They turned out pretty darn good! Warning, this recipe makes A LOT of cookies. Enjoy!
- 5 1/2 cups all-purpose flour
- 1 tbsp. baking soda
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 cup butter, at room temp
- 1 cup sugar
- 1 egg, beaten
- 1/2 tsp vanilla
- 1 cup dark molasses, I use blackstrap
- 1/2 cup espresso
- powdered sugar for dusting (optional)
Preheat your oven to 400°. Line a couple of cookie sheets with parchment paper.
Sift together the flour, baking soda, baking powder, salt, and spices.
In a stand mixer, cream together the sugar and butter until light and fluffy. Add in the egg and vanilla and beat until smooth. Add in the molasses and coffee. Add in the flour and beat until mixed well. Wrap in plastic wrap and chill for at least 1 hour.
On a lightly floured board, roll out the dough until about 1/4″ thick. Cut out the cookies with a cookies cutter. I used a 2″ round but you can use whatever you like. Bake for 8 minutes. Dust with powdered sugar and eat.
As this recipe makes a lot of cookies, make sure to put the dough back in the refrigerator between batched to keep it chilled.
Since I found the simple Instant Pot recipe for making Dulce de Leche I’ve been on the hunt for recipes to use it in. I came across this one and it sounded tasty. The cookies are similar to the Mexican cookie recipe I’ve posted before. Only that recipe is a shortbread type cookie and this is more of a traditional cookie. I added a sprinkle of sea salt on top where the original recipe called for sugar. I prefer that salty vs sweet vibe. Enjoy!
Mexican Chocolate Sandwich Cookies
- 1 cup all-purpose flour
- 1/2 cup Dutch processed cocoa powder
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp chipotle powder
- 1 stick unsalted butter, at room temp
- 1 1/2 cups sugar
- 2 large eggs, at room temp
- 1 tsp vanilla extract
- Flake sea salt
- Dulce de Leche (see my previous recipe)
Preheat your oven to 325° and line 2 cookie sheets with parchment paper.
In a medium bowl shift together the flour, cocoa powder, salt, baking soda, cinnamon, and chipotle .
Using a stand mixer, cream together the butter and sugar on medium speed until light and fluffy. Add in the eggs one at a time and beat until well blended. Add in the vanilla. Turn the speed down to low and slowly add in the flour and beat until combined.
Use a small ice-cream scoop or a tablespoon to measure out the dough and space at least 2 inches apart on the cookie sheet. Sprinkle with the flake sea salt. Bake for 15 minutes, the tops should show some crackling. Cool completely.
Spread a heaping tablespoon of the Dulce on one cookie and top with another, making a sandwich.
It’s definitely fall here in Seattle. It’s cooler, rainy, the leaves are changing color, and it’s getting dark earlier. Therefore it’s been inspiring me to make fall like things. Such as the Bourbon pumpkin cake I posted earlier and the soon to be posted pumpkin bars, which to be honest are almost the same as the cake only without the Bourbon. And this recipe. Apparently there are Canadian cookies similar to this that I’ve never had. I’ve upped this slightly by added a Bourbon maple frosting to it, which I used some Bourbon barrel aged maple syrup and some Bourbon. I’ve got to use up that Bourbon somehow (other than drinking it)! These cookies are pretty delicate and crumbly because of all the butter so be warned. I may try modifying it in the future to see if I can cut down on this. Enjoy!
Maple Shortbread Cookies
- 2 sticks of unsalted butter, at room temp
- 1/4 cup sugar
- 3 tbsp. cornstarch
- 1 tsp maple flavoring
- 1 3/4 cups all-purpose flour
- 1 cup powdered sugar
- 1/3 cup maple syrup
- 2 tbsp. Bourbon
I used a food processor but you can use a bowl and beater. Combine the butter, sugar, and cornstarch. Add in the maple flavoring. Gradually add in the flour and combine until smooth. Roll out into a lightly floured board and shape into a log, I make mine somewhat rectangle as that’s how I like my cookies. Note: You could make this into a disk and roll out to use a cookie cutter after it chills if you wanted. You’d need to re-refrigerate the dough again if you wanted to roll it out again after making the cut outs with the cookie cutter. Refrigerate for at least 1 hour. Cut into 1/4 in slices if not using a cookie cutter.
Pre-heat your oven to 325°. Line a cookie sheet with parchment paper and arrange the cookie 1″ apart from each other. Bake for 25 minutes or until the edges a light brown. Cool.
In a small bowl beat together the powdered sugar, maple syrup, and Bourbon. Spread over the cookies and let set until the glaze dries. Eat.
So I had a request to make a Dulce de Leche dessert. I gave it some thought, consulted my friend Google, and came up with the idea of a pie. The recipe I found, which I’ll post later, wasn’t exactly what I wanted so I modified it extensively. But one of the things it called for was ground up Oreos for the crust. Unfortunately it called for them WITH the filling, which I thought sounded awful (and way too sweet). So I decided to make my own but more in the style of Paul Newman’s tops & bottoms. I found this recipe, which is one of the few I haven’t modified really, and they turned out exactly how I wanted. No, in fact, better than what I wanted. Unlike the above mentioned, they were just a tiny bit moist. Well until I let them dry out for my pie. The key is GOOD cocoa. Don’t go buy cheap stuff, like Hershey’s, but true Dutch processed cocoa. The darker the better! Enjoy!
Dark Cocoa Cookies
- 1 1/4 cups butter at room temp
- 2 cups powdered sugar
- 1 cup Dutch processed cocoa
- 1/2 Tsp kosher or fine salt
- 1 Tsp real vanilla
- 1 1/2 to 1 3/4 cups flour
In a stand mixer with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy. Turn down to low and add the cocoa a little at a time, careful it’s very powdery and will fly everywhere if you’re not careful. Once incorporated, add the salt and vanilla, mix until combined. Add the flour 1/2 cup at a time. And each time you want to mix it until all the flour is incorporated. Mix until the dough is mostly dry and crumbly. It’s a fine line here, you don’t want it too moist because you want a crisp cookie; but you don’t want it too dry either. It should stick together but not be sticky at all. Divide it into 2 disks, wrap in plastic wrap, and refrigerate for 15 minutes. You want it cold but not so cold it won’t roll out. If it goes longer that 15 minutes then let it warm up at room temp for 15 minutes before trying to roll it out.
Preheat your oven to 350° and line 2 cookie sheets with parchment paper. Roll out the dough to about 1/8″ thickness. Again not to thick, you want a crisp cookie after all. I used a couple of pieces of waxed paper and sandwiched the dough between them so it wouldn’t stick. Use a 2″ circle cutter, like a biscuit cutter, to cut out the cookies.
Bake for 8-9 minutes. It’s almost impossible to tell when they’re done because they’re so dark but you should be fine as long as you stick to this range. You may need to adjust slightly depending on your oven. Better a little underdone and needing to be popped back into the oven for a minute or two than over done and burnt.
One of my coworkers (actually several of them it turns out) likes lemon. It was her birthday recently and another coworker suggested I make lemon cookies for her. Well that’s fine and all but I thought I’d kick it up a notch. So I created this recipe for Limoncello Sugar cookies. Turned out pretty well according to the office (they were gone pretty fast). The trick to a good sugar cookie is to not over-cook them or they turn out dry and crispy. If they’re a little underdone, you pop them back in the oven for another couple of minutes to finish cooking and they’re fine. Enjoy
Limoncello Sugar Cookies
- 2 sticks unsalted butter at room temp
- 2 cups sugar
- 2 eggs
- 1 Tsp real vanilla extract
- 2 Tbsp Limoncello liqueur
- 1 lemon, zested
- 3 cups all-purpose flour
- 1 1/4 Tsp baking powder
- 1/4 Tsp baking soda
- 1/2 Tsp fine kosher salt
- Sanding sugar or sprinkles
In a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy; about 4 minutes. Add in the eggs, vanilla, Limoncello, lemon zest; mix until combined.
Sift together the flour, baking powder, baking soda, and salt. With the mixer on medium-low, slowly add the flour and mix until just combines.
Line a cookie sheet with parchment paper. Drop a tablespoon full, or so, onto the sheet; keeping about 2″ between each cookie. They will spread and flatten out as they cook.
Bake in a 350° oven for 10-12 minutes or until the edges are barely turning brown. You don’t want to over cook them. Sprinkle with the sanding sugar or sprinkles as soon as you take them out of the oven. Allow to cool and then eat!
Growing up I loved Nutter Butter cookies. So instead of tracking them down and buying a box, I decided to see if I could create my own version. Enjoy!
Peanut Butter Sandwich Cookies
- 1 1/2 cups creamy peanut butter (divided, 1 cup & 1/2 cup) at room temp
- 1 stick unsalted butter plus 2 Tbsp
- 2 tsp pure vanilla extract (divided in half)
- 1 1/4 cups all purpose flour
- 1 cup powdered sugar (divided, 2/3 cup & 1/3 cup)
- 1/2 tsp kosher salt
- 3/4 cup light brown sugar
Using a mixer, I like my kitchenaid stand mixer, cream 1 stick of butter and 1/2 cup peanut butter until smooth and well combined. Beat in 1 tsp vanilla.
Whisk the flour, 1/3 cup powdered sugar and salt together. Mix with the butter mixture until the dough comes together and is no longer crumbly. If it’s too dry add another tbsp of room temp butter.
Dump out onto a board and shape it into a rectangular log. Wrap in plastic wrap and refrigerate for at least an hour.
Pre-heat your oven to 350 and line a cookie sheet with parchment paper. Cut the dough into 1/4″ slices. Place on the cookie sheet 1/2″ apart, they don’t spread. Bake for 25 minutes.
In a small bowl, beat 1 cup peanut butter and 2 tbsp butter until smooth and creamy. Mix in 2/3 cup powdered sugar, brown sugar and vanilla.
Once the cookies have cooled. Take a teaspoon or so of the peanut butter filling and sandwich it between 2 cookies.
I got this recipe from that cookbook that my Mom gave to me when I got my first apartment. I modified it just a little bit and think they are delicious. One of the things I like about them is that they don’t overwhelm with a heavy molasses flavor. Instead it’s light and subtle. Enjoy!
Soft Molasses Cookies
- 1 sticks unsalted butter
- 1 cup sugar
- 1 large egg
- 1 cup dark molasses
- 4 3/4 cups sifted flour
- 3 Tsp baking soda
- 1/2 Tsp kosher salt
- 1 Tsp espresso powder
- 2 Tsp ground cinnamon
- 1 Tsp ground ginger
- 1/2 Tsp ground cloves
- 3/4 cup milk
Beat the butter and sugar until light and fluffy. I like to use my Kitchenaid stand mixer with the paddle attachment. Add the egg and beat until smooth. Add the molasses and beat again until smooth.
Sift together the flour, baking soda, salt, espresso, and spices.
Alternating, add the flour and milk to the butter mixture until completely incorporated.
Heat your oven to 375 degrees. Drop a tablespoon of dough on a parchment lined cookie sheet about 2″ apart. Bake for 15 minutes.