Pumpkin Raisin Doodles

I shared these last year from a 2015 Better Homes and Garden baking magazine. I had a request for them today, so I’m sharing them again.

Tip: I baked for 15 minutes. These can stick to the cooking mat if they are not well coated in the sugar/spice mixture. I moved immediately to wire racks as these held their shape as soon as I pulled them out of the oven.

Cranberry White Chocolate Cookies

I freeze half this batch for later baking; I drizzle white chocolate baking discs so that I do not need to use the shortening for the top chocolate – which just makes these amazing. Delicious!

I make these every few months to restock the freezer.

Cranberry White Chocolate Cookies

These are delicious with or without the glaze –

1 cup butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

2 eggs

1/3 cup cranberry juice

1 teaspoon vanilla extract

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 cups dried cranberries

2 cups vanilla or white chips

Glaze: 2 cups vanilla or white chips 2 tablespoons plus 1 1/2 teaspoons shortening

In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, cranberry juice and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Fold in cranberries and vanilla chips. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 for 10-12 minutes or until edges begin to brown (mine baked for 14 minutes). Cool for 2 minutes before removing to wire racks to cool completely.

For glaze, microwave the vanilla chips and shortening at 70% power until melted; stir until smooth. Drizzle over cookies.

Yield about 7 dozen

I used a medium cookie scoop and this made over 54 – Jim was eating them as I baked so I’m not sure how much over the 54 tally.

I froze half of the dough balls for later baking. These are cake like on the inside and slight crunch on the outside.

These were also delicious without the glaze. Delicious and I will make again

Taste of Home Holiday & Celebrations 2008

Peanut Butter Fudge Cookies

I make and take these to elderly friends right now along with recipe. 91 year old retired doctor told me he just made them and added Kahlúa to the Chocolate glaze. Love this!

Only 3 ingredients not counting the topping. Jim took a bite and said, “mmmm, fudge peanut butter” He could not believe there was not flour in these. These were very easy and quick to make

Peanut Butter Fudge Cookies

1 cup sugar

1 egg

1 cup creamy peanut butter

Topping is optional: but yummy

1/2 cup semi-sweet chocolate morsels, melted

2 Tbsp peanuts, chopped

Preheat oven to 350F. Combine sugar and egg. Add peanut butter; mix until blended.

Scoop cookies into cookie press or using cookie scoop – shape in to balls. (I have done both, and prefer the scoop to ball method. I waste too much in the press)

Add to baking stone or cookie sheet, 1 inch apart.

Bake 15 minutes or longer depending on your area – until cookies are set and light golden brown. Remove from oven; cool 2 minutes on cookie sheet. Remove to cooling rack; cool completely.

Place chocolate morsels in small dish in microwave, uncovered, heat on high 1 minute or until chocolate is melted and smooth, stirring after each 20 second interval.

Drizzle chocolate over cookies; sprinkle with

peanuts. Let stand until chocolate is set

Yield: 3 dozen cookies

Monster Cookies -Gluten-Free Option

Our neighbor, Kristin, sent these delicious cookies over earlier this month. She knows I like to freeze dough, and bake later. Kristen put dough balls in a ziploc freezer bag with a note on the bag of what to do. I just baked these this morning, and they are delicious! I’m adding them to my baking recipes.

Mama Needs Cake is the site where you can find the recipe.

Cart Wheels

It’s like eating mini blueberry pies – these would also be delicious with apple pie filling. These little treats melt in your mouth. I had some pie filling leftover from the mini cheese cakes I made earlier this week, so I decided to give these a try.

This recipe called for making 6 balls from all of the dough. I’m guessing that is why they called them wheels. I used a scoop, and made bite size, because I knew the blueberry pie filling would be messy.

Cart Wheels recipe

1/2 cup butter

1/4 cup confectioners’ sugar

1 1/2 cups flour

1/2 tsp baking powder

2 Tbsp milk

pie filling

Cream the butter and confectioners’ sugar in a mixer bowl until light and fluffy. Add a mixture of the flour and baking powder; mix well. Stir in milk. Shape into 6 balls. Place on an ungreased cookie sheet, and flatten slightly. Make an indentation 1 and 3/4 inches wide and 3/4 inch deep in the center of each. Spoon about 2 Tbsp. of pie filling into each indentation. Bake at 375 for 20 to 25 minutes or until golden brown. Cool on the cookie sheet for several minutes.

Remove to a wire rack to cool completely.

I made icing with powdered sugar, vanilla and milk; I added a bit of the blueberry syrup to change the color. The next time, I’ll stick with white. Drizzle icing over top of cookies. I toasted walnuts, chopped them and sprinkled over the top.

This is from a vintage 1990’s cookbook called: A Taste of North Carolina

Apple Crisp Crescent Cookies


Yield 3 dozen

2 cups all-purpose flour
1/8 tsp salt
1 cup cold butter
1 egg, separated
2/3 cup sour cream
½ tsp vanilla extract
1 cup finely chopped peeled tart apple
1/3 cup finely chopped walnuts
¼ cup raisins, chopped
2/3 cup sugar
1 tsp ground cinnamon

In a large bowl, combine flour and salt, cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk, sour cream and vanilla, add to crumb mixture and mix well. Cover and refrigerate for 4 hours or overnight.

Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-in. circle. Combine the apples, walnuts, raisins, sugar and cinnamon, sprinkle ½ cup over each circle. Cut each circle into 12 wedges.

Roll up each wedge from the wide end and place point side down 1 in. apart on greased baking sheet. Curve ends to form crescents. Whisk egg white until foamy, brush over crescents.

Bake at 350 for 22-25 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

One of my older TOH Books.
Bottom of tray

Blueberry Oatmeal Cookies

Of all the blueberry cookie recipes I’ve tried, these are a favorite and a keeper. I made these last year, and have blueberries in the fridge, so I’m making again this weekend. They are delicious, and even better after sitting overnight in a covered container, and with coffee.

Blueberry Oatmeal Cookies recipe from a vintage book. The Blueberry Council. 1977 is loaded with great recipes. There are so many I plan on creating.

I froze half of the dough – I scoop the balls on to a dish and flash freeze, after 15 minutes, drop them in to a labeled freezer bag – the label has cookie name, temp and time. This makes a lot
The house smells amazing.

My experience with these is, they are weather temperament. If it’s cool out, they hold a chunkier size after baking. Perfect for winter baking.
If it’s warm/hot out, they are flatter after baking. I prefer the chunkier state, so I refrigerate dough for about 30 minutes or longer before baking and don’t allow the house to be too warm while oven is on

Wedding Bell Cookies

1 cup butter, softened

1 package (3 oz) cream cheese, softened

1/4 cup sugar

1 tsp vanilla extract

2 cups all-purpose flour

1/4 tsp salt

1/2 cup strawberry jam

Confectioners’ sugar

In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. Combine flour and salt, gradually add to the creamed mixture and mix well. Divide dough into fourths. Cover and refrigerate for 2 hours or until easy to handle.

On a lightly floured surface, roll out each piece of dough to 1/8-in. thickness. Cut with floured 2-in. round cookie cutters. Place 1 inch apart on ungreased baking sheets. Spoon 1/4 teaspoon jam in the center and spread to within 1/4 in. of edge of cookie. Shape into a bell by folding edges of dough to meet over filling. Bake at 375 for 8-10 minutes or until lightly browned. Remove to wire racks to cook. Dust with confectioners’ sugar

p 177 TOH Cookies

This called for Strawberry jam- I had a variety of opened jars in the refrigerator so, I used Strawberry jam as well as pear/lime; peach; mango and apricot jams – I was curious so I tried Andes mints because I had a few and WOW – the mints are delicious in here! If you decide to do this – watch the mints carefully as those cookies bake faster than the others

I know they don’t look like bells – I believe I should have put the dough in the refrigerator for a bit to firm it up before shaping and baking.

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