Category: cookies

This is what I love about freezing cookie dough. A friend helped us with some feral kittens, and another friend made our son a large bag of deer jerky.

I pulled 15 types of cookie dough out of the freezer, and put together cookie trays for them as a thank you

Uh Oh…….These are so delicious…………

Glazed Maple Shortbread Cookies

1 cup butter, softened

¼ cup sugar

3 Tbsp cornstarch

1 tsp maple flavoring

1 ¾ cups all-purpose flour

GLAZE:

¾ cup plus 1 Tbsp confectioners’ sugar

1/3 cup maple syrup

In a large bowl, beat butter, sugar and cornstarch until blended. Beat in flavoring. Gradually beat in flour.Shape dough into a disk; wrap in plastic wrap. Refrigerate 45 minutes or until firm enough to roll.

Preheat oven to 325. On a lightly floured surface, roll dough to ¼-in. thickness. Cut with a floured 2 ¾ -in. leaf-shaped cookie cutter. Place 1 in. apart o parchment paper-lined baking sheets.

Bake 20-25 minutes or until edges are light brown. Remove from pans to wire racks to cool completely.

In a small bowl, mix confectioners’ sugar and maple syrup until smooth. Spread over cookies. Let stand until set.I used recommended size for leaf cookie cutter, and this made 25 cookies. The amount will depend on the size of your cutter.

Tip: You want to wait until these are cooled before dipping in glaze as the points will break if you don’t. These are addictive after the first bite.these are a bit browner but you can’t tell in the photo

My neighbor gave me a lot of zucchini from his garden. I made these for him. I will make these again.

Instead of using lemon peel – I used lemon zest which I bought from the King Arthur site. These cookies are easy to create, you can freeze them (I freeze the balls of dough – flash freeze on dish, and then drop the balls into a ziploc freezer bag which is marked with name, temp and time – for later baking)

Lemon Zucchini Drop Cookies

½ cup butter, softened
1 cup sugar
1 egg
1 cup finely shredded zucchini
1 tsp lemon peel
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
½ cup raisins
½ cup chopped walnuts

Lemon Glaze: 2 cups confectioners’ sugar
3 or more Tbsp lemon juice – enough to make a glaze

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, zucchini, and lemon peel. Combine flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts.Drop by Tablespoonfuls 3 in. apart onto lightly greased baking sheet. Bake at 375 for 10 minutes – or until lightly browned. Here in Indiana, on an overcast day – it took about 14 minutes.

Remove to wire racks to cool.

For the glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency. Drizzle over cooled cookies.

White chocolate, Peanut, and Caramel Candy Cookies

(what to do with leftover Halloween candy) 

Yield:  5 dozen

1 cup butter, softened

1 cup granulated sugar

1 cup firmly packed light brown sugar

2 eggs, large

1 teaspoon vanilla extract

2 ½ cups uncooked regular oats

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

3 (1.7 oz) packages chocolate covered caramel candies, chilled and chopped (I used Rolo)

2 (4 ounce) white chocolate bars, chopped

1 ½ cups unsalted peanuts, chopped

Beat butter at medium speed with an electric mixer until creamy, add sugars, beating well.  Add eggs and vanilla, beating until blended.

Process oats in a blender or food processor until finely ground.  Combine oats, flour, and next 3 ingredients; add to butter mixture, beating well.  Stir in chopped candy, white chocolate, and peanuts.  Chill dough 1 hour, if desired. 

Shape dough into 1 1/2 “balls, and place on lightly greased or parchment paper lined baking sheets.    Bake at 375 for 12 minutes or until lightly browned.  Cool 1 minute on baking sheets.  Remove to wire racks to cool.

Tip:   1.7 oz of Rolos is equal to 10 candy rolo coins.     Also, these cookies do spread so keep that in mind when placing on the pan.   I froze half the dough balls for later baking.     I did refrigerate this dough in between baking to help it hold it’s shape.   You can also make this with other candies like snickers, etc.

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.