Category Archives: Cookies

Jam Thumbprint Cookies

Posted in Christmas Baking, Cookies, Dessert by

This time of year, one of the most popular cookies is the thumbprint cookie. There are so many different recipes out there and it’s hard to choose which one is the best. I’ve made several different kinds and I think Ina’s cookies are the best. They are a shortbread based cookie which lends a nice flakiness to the cookies. Once the dough is chilled they are rolled into balls and dipped into coconut. The coconut does not overpower the cookies.  People who don’t like coconut, generally like these. Just ask my son who kept saying ewww when I was making them.

I ended up bringing them to a cub scout Christmas party and learned that the raspberry flavor was the most popular. All I had leftover were several apricots. Which is fine with me, I have leftovers!

Jam Thumbprint Cookies:

  • 3/4 pound (3 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • 7 ounces sweetened flaked coconut
  • Raspberry and/or apricot jam ( I used sugar free)
  1. Preheat the oven to 350 degrees F.
  2. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
  3. Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Source: Barefoot Contessa Family Style by Ina Garten

Holiday Biscotti

Posted in Christmas Baking, Cookies, Dessert by

About 4 years ago I saw Giada De Laurentiis make these holiday biscotti on her show. I was always a little fearful of making biscotti and I have no idea why. These are so easy to make, but take a little extra time because they have bake twice. I made the biscotti as soon as I saw the recipe and added them to my regular holiday baking list. Everyone raves about them and it won’t be Christmas without having a plate of biscotti. I am sitting here and asking myself why I only make them during the holidays. The only thing that makes them “holiday”‘ biscotti are the red and green sugar crystals sprinkled on the white chocolate. Take those away and they are regular biscotti to be made all year round. I will probably start doing that.

Note: Please use really good white chocolate, like Baker’s, which can be found in every grocery store. I’ve found that using the white chocolate chips can be stressful. I’ve tried many times using just the chips only to have the white chocolate seize up on me. But using good white chocolate and chopping it up with a knife before melting, always works for me. I use the double boiler method. I take a glass bowl and place it over a pot of low simmering water. Works every time!

Holiday Biscotti:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup pistachios, coarsely chopped
  • 2/3 cup dried cranberries
  • 12 ounces good-quality white chocolate, chopped
  • Red and green sugar crystals, for garnish
  1. Preheat the oven to 350 degrees F.
  2. Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
  3. Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet.(Lightly wet your hands while you form the dough, it will make it easier)Bake until light golden, about 40 minutes. Cool for 30 minutes.
  4. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
  5. Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
  6. The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Source: Giada De Laurentiis via Food Network


Hershey’s Candy Cane Kisses Cookies

Posted in Christmas Baking, Cookies, Dessert by

Have you seen these little gems yet? Hershey’s Candy Cane Kisses are now one of my favorite holiday candies. They have bits of candy cane in them which was a nice surprise to me. My mother-in-law got a bag this week and we noticed on the back of the package is a cookie recipe. I knew this was something I must try.

My son and I had a great time making the cookies. This recipe is perfect for the kids! You don’t need a fancy mixer. Use your standard hand held blender and a spoon. He had so much fun rolling the dough and rolling it in the sugar crystals. One thing I recommend is to wait at least 3 minutes, or a little more, to put the kisses in the middle of cookie after baking. I was a little anxious with my first batch and the kisses melted a bit too much for my liking. With the second batch I patiently waited and they turned out much better. I know you will enjoy these cookies as much as we are right now.

Hershey’s Candy Cane Kisses Cookies:

  • 48 HERSHEY’S KISSES Brand Candy Cane Mint Candies
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons milk
  • Red or green sugar crystals, granulated sugar or powdered sugar
  1. Heat oven to 350°F. Remove wrappers from candies.
  2. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
  3. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Source: Hershey’s Candy Cane Kisses

Sugar Cookies – Pumpkin Shaped

Posted in Cookies, Dessert by

Last week my mother and Aunt blew through State College and demanded that I make them sugar cookies if I wanted them to stop and see me. I really did want to see them so I listened to their demands. I decided to make them pretty pumpkins.

It took time to make these and I had fun making them. Although I wasn’t overly thrilled with them, they tasted great. My son, Bryce, recommended doing the stems of the pumpkins brown. His argument was good, ‘Pumpkins stem turn brown after they are picked’. How right he is. I loved the contrast with the brown and orange, sometimes listening to an 8 year old does pay off.

I outlined the cookies and flooded them all orange and brown for the stems. Let that dry and piped the outline and design of the pumpkin. When finished piping I dipped the wet royal icing in sugar to give it another dimension. I used the sugar cookie recipe found here.

Sugar Cookies – WE ARE…PENN STATE

Posted in Cookies, Dessert, Football Food by

While shopping in State College a few weeks ago, I saw a lion paw cookie cutter and had to have it. It’s amazing how many cookie cutters are out there right now. Iced cookies are becoming very popular and I’ve been searching for that perfect sugar cookie. I’ve made several different recipes and they were all good in their own way. But they never did “wow” me. Most of the recipes I found were a bit time consuming since you would have to chill the dough before you rolled it out. One day I stumbled on Bake at 350 and saw she makes her cookies with chilled butter and rolls them out as soon as it comes together. I knew I had to try it and I’m so happy I did. These made me say, “WOW”! I had the cookies done within 1 hour after I started. I will give you one tip. When you put the cold butter into the bowl, turn on the mixer and start the process of breaking down the butter BEFORE you add the sugar. I didn’t do that and when I turned the mixer on sugar went flying. Live and learn.

If you want a great tutorial of how to do the royal icing, Bake at 350 has it broken down for you. She really does an outstanding job explaining how to thin the icing and do outlines on the cookies.

Sugar Cookies:

  • 3 c unbleached, all-purpose flour
  • 2 tsp baking powder
  • 1 c sugar
  • 2 sticks cold butter
  • 1 egg
  • 1 tsp tsp pure vanilla extract
  • 1/2 tsp pure almond extract
  1. Preheat oven to 350.
  2. Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.
  3. Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.

Royal Icing:

  • 4 TBSP meringue powder
  • scant 1/2 c. water
  • 1 lb. powdered sugar
  • 1/2 tsp light corn syrup
  • few drops clear extract
  1. Combine the meringue powder and water. With the paddle attachment of an electric mixer, beat until combined and foamy.
  2. Sift in the powdered sugar and beat on low to combine. (Do NOT skip the sifting!)
  3. Add in the corn syrup and extract.
  4. Increase speed to med-high/high and beat for about 5 minutes, just until the icing is glossy and stiff peaks form.
  5. Cover with plastic wrap touching the icing or divide and color using gel paste food colorings.

Source: Bake at 350

Thick and Chewy Chocolate Chip Cookies

Posted in Cookies, Dessert by

I love chocolate chip cookies, but only if they are soft and chewy. Please don’t ever give me crispy cookies. I’ve been looking for the right cookie, you know, the one that makes you smile when you bite into one. Good news, I found it! These cookies are big, soft and chewy. There is a saltiness to them that makes the sweetness come alive and sing in your mouth. I start skipping around the house when I make these cause they make me so happy. Did I ever tell you that my mother always said I was a bit dramatic? I didn’t? Well, she did and she said one day I will win an award. Mom, I’m still waiting for that award. Try making these cookies and you too will skip and sing around your house.

If you are not using unbleached all purpose flour, you need to start using it. Unbleached all purpose flour works the same as regular all purpose flour but doesn’t have the chemicals that make it bleached.

Thick and Chewy Chocolate Chip Cookies

  • 2 cups plus 2tbs unbleached all purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 12 tbs (1 1/2 sticks) unsalted butter, melted and cooled until just warm
  • 1 cup packed light or dark brown sugar
  • ½ cup granulated sugar
  • 1 large egg, plus 1 large egg yolk
  • 2 tsp vanilla extract
  • 1-1 ½ cups semisweet chocolate chips

1. Adjust the oven racks to the upper and lower middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg,  yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant ¼ cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves.

Rotate the halves 90 degrees and, with the jagged surfaces facing up, join the halves together at the base, again forming a single ball, being careful not to smooth the dough’s uneven surface.

Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 ½ inched apart.

5. Bake until the cookies are light golden brown, the outer edges start to harden, and the centers are still soft and puffy, 15-18 minutes, rotating the the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a wide metal spatula.

Source: The New Best Recipe by Cooks Illustrated