Snickerdoodles

I have an on-going love affair with Snickerdoodles, ever since getting them from Subway a year ago. What is that you say? Subway doesn't have Snickerdoodle. But alas, you would be wrong and right. Yes, they don't normally have them, but during the Christmas holidays they make them (I'm not sure if it's EVERY store, but mine does, so go check yours during the holidays). They are truly the best cookies ever.

This recipe isn't as good as Subway, but they are still good. And they are soft, which is a huge plus for me. Who wants a crunchy cookie?!

Snickerdoodles
Dough:
1 cup butter
1 ½ cups sugar (soft - if your butter is cold you can microwave it in the wrapper for about 10-15 seconds to soften)
2 large eggs
2 ¾ cups flour
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt

Coating to roll cookies in:
3 tbsp. sugar
3 tsp. cinnamon

1. Preheat oven to 350º.
2. Mix sugar for coating and cinnamon in a small bowl and set aside.
3. Mix butter, sugar and eggs thoroughly in a large bowl.
4. Combine flour, cream of tartar, baking soda and salt in a separate bowl.
5. Blend dry ingredients into butter mixture.
6. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
7. Once chilled, roll 1-inch globs of dough into balls and then roo in sugar/cinnamon mixture - coat well. (I leave my cookie sheet in the fridge while I roll the dough so it stays cold. The finished cookie balls I just place on a plate until I have enough to place on the cookie sheet)
8. Place balls on the chilled ungreased cookie sheet and bake for 10 minutes.
(Cookies may not look done, they are misleading. Just trust that they are done and take them out. Although this may vary according to altitude, so test your first batch before cooking more.)
9. Once cooked, remove from pan immediately and cool on a cooling rack.

Depending on size of cookies, this make about 2 dozen large cookies.

Libby's Old Fashioned Soft Pumpkin Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)

PREHEAT oven to 350°F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

GLAZE:

COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Cooks Note: For a variation add 1/2 cup chocolate chips or nuts to the recipe.

Estimated Times: Preparation - 10 minutes; Cooking - 18 minutes; Cooling Time - 2 minutes cooling.

Yields 36 cookies.

*****

As usual, I made a few changes to the recipe:

2 1/2 cups all-purpose flour (I used half whole wheat, half white)

1 1/2 cups granulated sugar (I always reduce sugar to 2/3-3/4 of what the recipe calls for. I also used brown sugar in this recipe, because I prefer the flavor)

1/2 cup butter (1 stick), softened (I used 1/4 cup butter, 1/4 cup bean butter. To make bean butter: Grind 1/4 c. of white beans in your wheat grinder to make about 5 T. of bean flour. Put 1 c. of water in large saucepan. Slowly whisk in ground bean flour. Continue to whisk frequently until starts to thicken and bubble. OR mash up canned beans. Then, measure out 1/4 cup. You can freeze the rest to pull out for another recipe later. I make up a bunch and freeze it in 1/2 cup portions.)

I skipped the glaze and added chocolate chips.

Check out this post for another bean-instead-of-butter recipe. This is where I got the idea from.

Happy Fall!

Chewy Ginger Cookies

I figured this blog hadn't been posted on in a while so it's about to post something new. I was invited to a Cookie Party during the holidays which was fun and very helpful. Depending on how many people can depends on how many cookies you make. Example, say you invite 10 people to your party, everyone invited would make 12 dozen cookies. Now, you're thinking what I was thinking, "Wow! That's a lot of cookies!" But hear me out, you make a dozen cookies for each person (10 people plus you as the host) and then a dozen to share at the party, that way everyone gets to try your cookie before you go home. Then you switch cookies, that way you go home with 11 dozen cookies. That's still a lot of cookies but it takes out the work for Christmas cookie plates, you have a variety and you didn't have to cook all of them! My point, I picked up some good recipes from the party (you bring copies of your recipe to share), and here is my favorite!:

Chewy Ginger Cookies

2 cups flour
1 ½ tsp. cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
½ tsp. nutmeg
1 tsp. baking soda
½ tsp. salt
¾ cup shortening
1 cup sugar
1 egg
¼ cup dark molasses
1 ½ tsp. vanilla extract

Preheat oven to 375°. Whisk first 7 ingredients together, set aside. Beat shortening and sugar until light and fluffy. Add egg, molasses, and vanilla to shortening mixture and mix until just combined. Mix dry ingredients into wet, one cup at a time. Form dough into 1 inch balls and coat in sugar. Bake for 9-11 minutes. Golden and cracked is a good sign. Enjoy!

Chocolate Chip Pumkpin Cookies

This was also one of my favorites from the cookie party!:

Chocolate Chip Pumkpin Cookies

½ cup Shortening
½ cup Butter
1 cup White Sugar
1 cup Brown Sugar
2 Eggs
2 tsp. Vanilla Extract
1 can of Pumpkin
4 cups Flour
1 ½ tsp. Baking Powder
1 ½ tsp. Baking Soda
1 tsp. Salt
1 ½ tsp. Ground Cinnamon
½ tsp. Ground Nutmeg
1 cup Chocolate Chips

1. Preheat oven to 375°. Grease cookie sheets.
2. In a large bowl, cream together the shortenings and both sugars until smooth. Beat in eggs one at a time. Stir in vanilla and pumpkin until well blended. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a separate bowl; stir into the pumpkin mixture. Mix in the chocolate chips.
3. Drop spoonfuls onto cookie sheets. Bake for 12-15 mintues until edges begin to brown. Allow to cool for a few mintues on the baking sheets before removing to write racks to cool completely. Makes about 6 dozen cookies.

Andes Mints Cookies

Oh. My. Yum.

3/4 c. butter
1 1/2 c. packed brown sugar
2 c. semi-sweet chocolate chips
2 eggs
2 tbsp. water
2 1/2 c. flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 pkg. Andes candies mint candy

In large pan, cook over low heat, butter, sugar, and water until melted, then add chocolate chips. Stir until almost all melted. Remove from heat and continue stirring until all melted. Pour into large mixing bowl and let stand 10 minutes. With mixer at high speed, beat in eggs, one at a time. On lowest speed, add dry ingredients. Chill 1 hour in refrigerator. Line cookie sheet with foil. Roll dough into balls and place on cookie sheet 2 inches apart. Bake at 350 degrees, for 8 minutes (slightly underbake). While still warm, put 1/2 Andes Mint candy on top. Wait a minute, then swirl with a knife. (May put cookies back in the oven a few seconds to melt candy). May also put sprinkles on top.

With some of the cookies, I wrapped dough around the mint and baked it that way. That was yummy and ooey-gooey, too. (Those are the cookies on the left in the picture.)

Strawberries and Cream Dessert Squares

Strawberries and Cream Dessert Squares

I made this today for a Ward get together and it was a big hit! i will definitely be making this again!

Prep Time:30 min

Start to Finish:2 hr 30 min

Makes:20 servings

Crust
1	pouch Betty Crocker® sugar cookie mix
1/2	cup butter or margarine, softened
1	Egg
Filling
1	cup white vanilla baking chips (6 oz)
1	package (8 oz) cream cheese, softened
Topping
4	cups sliced fresh strawberries
1/2	cup sugar
2	tablespoons cornstarch
1/3	cup water
10	to 12 drops red food color, if desired

.	1. Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 20 to 25 minutes or until light golden brown. (i cooked mine for about 21 min, and it was perfect! not to soft and not to hard. do NOT over cook, the cookie will get to hard and it will be hard to cut when you are serving it) Cool completely, about 30 minutes.
.	2. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping. (be sure NOT to over cook the vanilla chips in the microwave, i did and that is why there are some brown specks in my mix. it didn't taste any different, it just looked weird.)
.	3. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. (next time i do it i will add a little more corn starch to make it a little thicker, it was a little runnier then i would like it) Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

TRY IT!! its so good!!!

Snickerdoodles

Snickerdoodles
½ cup butter, softened
½ cup shortening
1½ cups white sugar
2 eggs
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt

2 tablespoons white sugar
2 teaspoons ground cinnamon

-Preheat oven to 400º.
-Cream together butter, shortening, 1½ cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
-Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
-Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

My Favorite Chocolate Chip Cookies

My Favorite Chocolate Chip Cookies

1 cup butter or margarine (softened)
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon baking soda dissolved in 2 tablespoons of hot water
1 teaspoon vanilla
½ teaspoon salt
3 ½ cups flour
1 cup chocolate chips½ cup chopped nuts (optional)

Mix ingredients in order. Bake at 350 until golden brown. Do not over bake.

I got this recipe from nice lady in my old ward. She told me she got the recipe from her Great-Aunt who never married, so she loved to bake. When I make them I have a few specifics that I use, and a thing or two I change. First, I think they turn out better when you use real butter. I also use Mexican Vanilla, it gives them such a nice flavor. Depending on your elevation, the amount of flour you add might differ more or less. After you make them a couple times you will find the right consistency. I also use a whole bag of chocolate chips just because I like lots in my cookies. When I put them on the cookie sheet, I semi flatten them, it makes a flatter cookie which I prefer. Depending on the size of the cookies, bake about 10-12 minutes. After cookies cool, keep them in a zip lock bag, it keeps them softer, longer. Enjoy!

Five-Chip Cookies

Finally, just what this blog needs! An ooey-gooey bad-for-you recipe. Though not deep-fried, it does include chocolate...

These are our family's favorite cookies. Unfortunately, cookies don't settle in my pregnant stomach, so I haven't made them for a long time. JuJu asked me the other day if we could make cookies, and I told her yes, after the baby's born and I can enjoy them, too.

They are still super-tasty with just semi-sweet chocolate chips, but the five chips make them [drool] oh-so-yummy. Enjoy!

3/4 cup butter, softened
1 cup peanut butter
3/4 cup sugar
2/3 cup packed brown sugar
2 eggs (add one at a time)
1 tsp. vanilla - BEAT

2 cups flour
1 cup oats
2 tsp. baking soda
½ tsp. salt
CHIPS: Milk Chocolate, Semisweet, Peanut Butter, Vanilla, and Butterscotch. (about 1/4 cup of each kind)

Bake: 350 Degrees for 10-12 minutes
Yield: 4 ½ dozen