Category: Baked Goods

This recipe is from a newspaper clipping I found in an old cookbook I inherited from my late mother in law. She put a small note saying these were from the early 1900’s. The paper clipping was worn and brittle so while copying it to save it, I decided to try these. This called for orange marmalade, which I used, but I think you can use any flavor based on the taste of these cookies. When you first smell and taste these, you are reminded of a meringue cookie. The cookies are very soft and delicate, and are more cake like. These were delicious hot out of the oven,and the next day after sitting in a covered container. The smell is amazing. This recipe makes a lot, so I froze some of the cookie dough by dropping spoonfuls on to a dish, flash freezing and then dropping the little nuggets into a Ziploc freezer bag. I used a 1/2″ cookie scoop and a 1″ cookies scoop; I preferred the size, and taste of the 1/2″ scoop. The 1/2″ scoop can get you about 50 of these cookies. These are very soft coming out of the oven; you definitely want to either use foil on the cookie pan with shiny side up, and spray with oil; or use a silicone liner, because they will stick if you don’t – think honey like cookies. Note: Keep the dough in refrigerator at all times – it really does help

Marmalade Bites

3 cups cake flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup butter

1 cup sugar

2 eggs, beaten

1 teaspoon vanilla

3/4 cup marmalade

Preheat the oven to 350. Cover baking sheet with foil, shiny side up. Coat the foil with vegetable spray or use a silicon liner. Sift flour, salt and baking soda Cream butter and sugar in the bowl of a standing mixer fitted with paddle attachment. Add eggs and vanilla. Add sifted dry ingredients and combine. Add marmalade.

Let dough rest 5 to 10 minutes in the refrigerator. (this step is important, the dough is very soft and sticky – you must let it sit in refrigerator between baking batches) Drop dough by teaspoons on baking sheet. These do spread.

Bake 15 minutes (the recipe called for turning them after 7 minutes but these were way too soft; I tried that with the first batch and they tore apart while trying to scoop them up due to how soft and sticky they were, so I let them bake as is for the entire 15 minutes until light brown). Place baking sheet on a rack and let cook for a few minutes. Transfer to cookie rack to cool completely.

These are very soft as you lift and place on racks; these cookies will become firmer as they cool. Store between sheets of wax paper in a covered container.

I always consider the recipe a win if Jim does not suggest an alternate idea for next time. He said these are delicious and he ate quite a few. They are very rich.

Cinnamon Chip Chai-Spiced Snickerdoodles

These freeze well – I remember the first time I made these, Jim took a bite and said, “This is InSANE how good these are!” 🙂 Keeper!

½ cup sugar

2 tsp ground cardamom

2 tsp ground cinnamon

½ tsp ground ginger

½ tsp ground cloves

¼ tsp ground nutmeg

Dough: ½ cup butter, softened

½ cup shortening

1 cup sugar

2 large eggs

1 tsp vanilla extract

2 ¼ cups all-purpose flour

2 tsp cream of tartar

1 tsp baking soda

Dash salt

1 pkg (10 oz) cinnamon baking chips

Preheat oven to 350. For spiced sugar, mix first six ingredients In a large bowl, cream butter, shortening, sugar and 2 Tbsp spiced sugar until light and fluffy. Beat in the eggs and vanilla extract. In another bowl, whisk together flour, cream of tartar, baking soda and salt, gradually beat into creamed mixture. Stir in baking chips.

Refrigerate, covered, until firm enough to shape, about 1 hour. Shape the dough into 1-in. balls, roll in remaining spiced sugar. Place 2 in. apart on greased baking sheets. (I use the baking mats, so I skip the greased baking sheet step) Bake until set, 11-13 minutes. Remove from pans to wire racks to cool.

Makes about 6 dozen

Tip: The recipe starts out saying to preheat the oven but since you need to put the dough in the fridge for about an hour – I did not preheat until it was close to time to take the dough out of the fridge. I continued to refrigerate the dough between each pan that I filled. These were true to the baking time shared in the recipe.

You can probably use any type of chip, and this recipe will be good, but I really believe the cinnamon chips took them to the chai level quickly

I buy cinnamon chips at Meijers here in Indiana

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