Makes me dream of ice cream

Ok, so I DO realize it isn't cookies...

This looks AMAZING!! I am not a fan of chai though so I'm going to do some other research on making an equally inticing and beautiful pie.







Watch for follow up posts :)




http://www.pillsbury.com/recipes/caramel-pecan-upside-down-chai-apple-pie/b201c1c3-b8fe-4ad5-b400-c4a4f546776d/

As read on cookie shop wndow...

According to research 14 out of 10 people like cookies.

This looks like it should be fun and sounds tasty too :)

I was looking for a cream cheese cookie recipe and then changed my search to either a butter cookie recipe or simply a cut out cookie recipe and lo and behold what do I find?? Cream Cheese Cut Out Cookies! I haven't tried these yet but will in the morning or late tonight and will let you know what I think.

Cream Cheese Cut Out Cookies

2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp table salt
1 stick margarine

3 oz cream cheese, room temperature
1 cup sugar
1 large egg, room temperature
1/2 tsp vanilla extract

1. In a small bowl, combine the flour, baking powder and salt. Mix well to distribute and set aside.
2. In a large bowl, cream the butter, cream cheese and sugar until light-colored and smooth, a couple minutes with a stand mixer, longer by other methods.
3. Gradually stir in the flour mixture to incorporate. Divide the dough into four pieces, wrap well and refrigerate at least 2 hours, up to 24.
4. When ready to bake, set a rack in the middle of the oven and preheat to 375F Lightly spray cooking sheet and set aside.
5. Let dough stand at room temperature 3 to 5 minutes before rolling on a floured surface with a lightly-floured pin. Roll to about 1/8" thick.
6. Cut out as desired and bake for 7 to 9 minutes, until golden and lightly browned on the edges.
7. Let stand on the cookie sheet for 1 minute before transferring to a rack to cool. Store tightly covered or freeze well-wrapped for up to one month.

Yield: 24 – 36 cookies, depending on the cutters.

A delightfully fun holiday "cookie" that a friend just reminded me of.

Have you ever tried Cinnamon - Applesause Cookies? Wait, DON'T EAT! I mean, I guess you could but it sure won't be tasty! This very simple recipe makes some of the cutest decorations. I have done Christmas ornaments but my favorite is to shape the dough into shapes...kind of like playing with play-dough. Once they dry they keep for a long time. One of my favorite figures that I made was a snowman. I used tooth picks in the center to help stabilize and small twigs that I found in the yard for arms. Teeny-tiny pieces of gravel made his eyes...your getting the idea. I then used a small piece of ribbon tied around his neck for a scarf. SUPER CUTE. If he had survived my move I would put up pictures.

Cinnamon Christmas "Cookies"

3/4 - 1 Cup Applesauce
1 (4.12oz) bottle ground Cinnamon

Mix applesauce and cinnamon together to form a stiff dough. Knead in additional cinnamon if needed to achieve desired stiffness of the dough. Using cinnamon to "flour" your baking area roll out dough and use cookie cutters to obtain your desired shape. Don't forget to use a straw to make a hole at the top of the ornament before it begins to dry. Carefully lay "cookies" on a rack to dry and let air dry for several days turning occasionally. You make choose to back the cookies in a cool oven (150 degrees) for 5-6 hours. If you are like me and want to create 3D figures allow for extra drying time.

***
When you no longer are getting the fragrant benefits from these "cookies" grab an old toothbrush and lightly brush them.

As I've already said...

In case you didn't believe me the first time I said it I will say it again...I never make a recipe twice the same, NEVER! Remember the post I made with the Ooey - Gooey Chocolate Chip Chocolate Buttermilk-esk Cookies? Well you guessed it, I CHANGED IT UP! This time I think I may even like them even more, maybe! I hope you're wondering what I did to change them :)

It was really quite simple, first I left out the chocolate chips and presto you've got a brownie cookie! And even better, I added 3/4 tsp of Peppermint extract! Yummy! I attempted to bake them in a muffin tin hoping to achieve a brownie that was ALL corners, without corners. Maybe I should say that they were all EDGES. Anyway, that didn't turn out quite as well but I think the trick is to bake them longer so I will try them again.

Wonder what I'll try next...

I sure do love SOUR CREAM

I don't know if I had ever had cookies with sour cream in them or not but I got this wild idea to see what I could find. I was surprised at how many recipes I came across. I modified this one to be uniquely mine and have gotten rave reviews.


I don't like nuts in my cookies as a rule so i substituted more candy chips...success! And the really fun part is that you can trade off on your chocolate to butterscotch to peanut butter to white chocolate, well you get the idea :) And I also traded regular sour cream for it's low fat sister. Let me know what your favorite cookie/candy piece combination turns out to be :)

Oh So Yummy Sour Cream Chocolate Chip Cookies

2 cups all-purpose flour

1 teaspoon baking soda

½  teaspoon salt

¾ cup margarine

1 cup granulated sugar

½ cup firmly-packed light brown sugar

1 tablespoon pure vanilla extract

2 large eggs

½ cup low fat sour cream

12 ounces semi-sweet chocolate chips

6 ounces white chocolate chips

1.      Preheat oven to 375 degrees F. 

2.      Sift together flour, baking soda and salt. Set aside.

3.      In a mixing bowl, beat butter, sugars and vanilla until creamy. Add eggs and beat until combined. Add sour cream and mix until blended.

4.       With mixer running, slowly add dry ingredients, beating until thoroughly combined. Stir in chopped nuts and chocolate.

5.      Drop by tablespoonfuls onto baking sheets.

6.      Bake 12-15 minutes at 375 degrees F, or until cookies turn pale golden around edges.

7.      Remove baking sheet from oven.

8.      Allow cookies to rest for 1-2 minutes, then remove to a wire rack to cool completely.

Yield: approximately 40 cookies

Have you ever?

have you ever just typed in "cookies" into Google? I did this just the other day and boy did I find some interesting recipies. I even found a recipe for cookies for your dog! I laughed and scrolled on down. But I did find some recipies taht had me drooling onto my keyboard. I went home and whipped a batch of these that very evening :)

I'm calling them"

Ooey - Gooey Chocolate Chip Chocolate Buttermilk-esk Cookies
* I get to change the name because I modified the recipe to suit  me *

1 tsp lemon juice
1 Cup - 1 tsp milk
2 Cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 Cup margerine
3/4 Cup cocoa powder

1 tsp vanilla extract

2 Cup sugar

1 Cup chocolate chips

Preheat oven to 350 degrees.

#1) Put lemon juice in a 1 Cup measure and fill to the top with milk; let stand for 5 min.

#2) Sift together flour, soda and salt; set aside.

#3) Melt margerine over medium heat until melted. Remove from heat and whisk in cocoa powder until smooth. Add sugar, vanilla and 2/3 Cup of milk mixture.

#4) Whisk in flour mixture until no white streaks show.

#5) Stir in chocolate chips.

#6) Drop in 1 inch sized “dollups” on an lightly greased cookie sheet about 2 inches from each other.

#7) Bake for 9-10 minutes.

#8) Let stand for several minutes and transfer to cooling rack.

******

~ What the lemon juice and milk combined together does is makes a buttermilk substitute. I NEVER have buttermilk on hand so I came across this handy “cheater”. I even did the math to see how to make 2/3 Cup of buttermilk:

There are 48 tsp/1 Cup

We need 2/3 Cup

2/3 = 0.66

0.66 x 48 = 31.68

n = amount of lemon juice needed

n/31.68 = 1/48

48n = 31.68

n = 0.66

0.66 = 2/3

  So what we have learned is that we need 2/3 tsp of lemon juice and 2/3 cup  - 2/3 tsp milk to equal 2/3 Cup “buttermilk”… OR you can do it the easy way that I listed in the recipe and just dispose of the other 1/3 Cup of milk, OR you could even use buttermilk itself….

~ I think next time I’m going to use white chocolate chips because they will be pretty

Of course it wasn't until AFTER I had baked them all up that I realized that this recipe does NOT call for eggs and guess what that means...It's safe to eat the dough!