Ginger and Rosemary Shortbread

A wonderful savory/sweet combination of flavors!

Ingredients:

 

4 sticks (2 cups) unsalted butter, softened

1 2/3 cups sugar

4 cups flour

1 teaspoon salt

2 large eggs, lightly beaten

½ cup chopped crystallized ginger (approx. one 2 oz. jar)

2 tablespoons fresh ginger, finely grated

3-4 tablespoons fresh rosemary,  chopped

2 teaspoons milk 

Directions:

• Preheat oven to 350 degrees
• Prepare a 9 x 13 inch baking pan with non stick baking spray
• Beat butter and sugar together with an electric mixer until light and fluffy
• Reserve 1 tablespoon of beaten eggs for egg wash, set aside
• Add salt and largest portion of eggs to butter mixture.  Beat well
• Gradually add in the flour. Mix well, but do not over beat
• Add gingers and rosemary. Mix well
• Press dough evenly into baking pan
• In a small bowl, beat reserved egg and milk together to make an egg wash. Brush on dough using a pastry brush
• Bake for 35-40 minutes or until a tester inserted comes out clean.  Cool shortbread in pan on a rack and cut into squares and then triangles.

Shortbread can be made ahead and put into a well sealed container and frozen.  Allow shortbread to come to room temp before serving.  

Rugelachs

Rugelachs are my favorite cookie!  The traditional filling of apricot jam, cinnamon/sugar and walnuts is my favorite, although the white chocolate, raspberry, pecan filling I made recently was quite good.  Experiment with your own ideas.  These freeze well either unbaked (after chilling filled cookie) or baked.

Ingredients:
1/2 pound (two sticks) of unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1/4 cup sugar, plus 9 tablespoons, divided
1/4 teaspoon kosher salt
1 teaspoon vanilla
2 cups flour
1/4 cup brown sugar
1 1/2 teaspoon ground cinnamon, divided
1 cup walnuts, chopped fine
1/2 cup apricot preserves, pureed
1 egg beaten
1 tablespoon milf

Directions:

• Cream butter and cream cheese until light.  Add 1/4 cup sugar, salt and vanilla.
• Add flour and mix until just combined
• Roll into a ball on well-floured board.  
• Cut ball into quarters and wrap each in plastic
• Refrigerate one hour
• Combine 6 tablespoons of sugar, brown sugar, 1/2 teaspoon cinnamon and walnuts.
• Roll each ball of dough into a circle (9-12 inch in diameter)
• Spread dough with preserves and sprinkle with 1/2 cup of filling
• Press filling into dough. Cut circle into 12 equal wedges
• Starting with wide end, roll up each wedge
• Place cookies, point tucked under, on baking sheets lined with parchment
• Chill for 30 minutes or 15 minutes in freezer.
• Preheat oven to 350 degrees
• Combine 3 tablespoons sugar and 1 teaspoon cinnamon.  Brush each cookie with egg wash and sprinkle with cinnamon/sugar. 
• Bake for 15-20 minutes until lightly browned

Yield: 48 cookies

Chocolate Turtle Cookies

This recipe makes about 30 cookies.  Double the recipe if you're tempted to eat several

Ingredients:

1 cup flour
1/3 cup cocoa
1/4 teaspoon salt
1 stick butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 tablespoons milk
1 teaspoon vanilla
1 1/4 cups pecans, chopped very fine
14 soft caramels
3 tablespoons heavy cream

Directions:

• Combine flour, cocoa and salt in bowl--set aside.  
• In large mixing bowl, beat butter and sugar until fluffy, about 2 minutes
• Add egg yolk, milk and vanilla and mix well
• Add dry ingredients, just until combined
• Wrap dough in plastic wrap and refrigerate one hour
• Adjust oven racks to upper and lower middle positions. Preheat to 350 degrees
• Line two baking sheets with parchment paper
• Whisk egg whites in bowl until frothy
• Place pecans in separate bowl.
• Roll dough in to 1-inch balls, dip in egg whites and roll in pecans
• Place balls 2 inches apart on baking sheets. Using a 1/2 teaspoon make indentations in each cookie.
• Bake until set about 12 minutes, rotating and switching baking sheets halfway through
• Microwave caramels and cream until smooth, 1-2 minutes stirring occassionally
• Once cookies are removed from oven, repress indentations and fill with 1/2 teaspoon caramel
• Cool 10 minutes and move to rack to cool completely.

Yield:  30 cookies

Coconut cookies

You have to really love coconut to enjoy these cookies. There's coconut in the cookie, in the frosting and in the topping!  Be sure to brown the butter in the frosting.

Ingredients:
1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon coconut extract
1 teaspoon vanilla
1 cup sour cream
2 3/4 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup flaked coconut, toasted
1/3 cup butter, cubed
3 cups confectioner's sugar
3-6 tablespoons evaporated milk
1 teaspoon coconut extract
1 teaspoon vanilla
2 cups flaked coconut, toasted

Directions:

• Preheat oven to 375 degrees.
• In large mixing bowl, cream butter, shortening and sugars until fluffy
• Beat in eggs and extracts, Stir in sour cream
• Combine flour, salt and baking soda in separate bowl, Gradually add to mixture and mix well
• Fold in coconut. Let batter sit for 2-3 minutes
• Drop by tablespoonfuls 2 inches apart on lightly greased baking sheets.  
• Bake 8-10 minutes until set.  Move to wire racks to cool.
• Heat butter over medium heat in a small saucepan for 5-7 minutes or until golden brown.
• Pour into mixing bowl; beat in sugar, milk and extract.  Thin with more milk if needed.
• Frost cookies, dip in coconut and let stand until completely dry
• Store in an airtight container

Yield: 5 dozen

Cherry Pie Bars

Best use of a can of cherry pie filling that I've found! Sugar cookie type crust and the glaze on top are delicious.  Don't skip the almond extract--it compliments the cherries very well!

Ingredients:

1 stick butter, softened
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups flour
1/2 teaspoon salt
21 ounce can of cherry pie filling
1/2 cup powdered sugar
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract (clear is best)
1 tablespoon milk

Directions:

• Cream together butter and sugar.  Add eggs and beat well.  Add in extracts
• In a separate bowl, combine flour and salt.  Add to wet ingredients and mix until combined.
• Grease a 9x13" pan.  Spread two-thirds of batter into the bottom of the pan.  (Use oiled hands to press evenly).
• Spread with pie filling and drop remaining batter on top of filling
• Bake at 350 degrees for 30 minutes or until toothpick comes out clean.  Cool on wire rack
• Combine glaze ingredients and drizzle over cooled bars.
• Best eaten same day, but can keep for up to two days.  

Pantry Cookies (Oatmeal Chocolate Chip)

I found a recipe on a newspaper clipping in an old cookbook of my Grandma Kelly's. Then I found a similar recipe on-line.  The only difference was in which ingredients from the pantry that were added--raisins, coconut, chocolate chips, etc.  In both recipes, the secret is the rich flavor of the browned butter.  Worth the wait!

Ingredients:

1 cup butter
1 1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup brown sugar, packed
1/2 cup white granulated sugar
2 eggs
1 teaspoon vanilla
2 tablespoons water
1 1/2 cups dark chocolate chips
1 cup chopped pecans
1 cup sweetened, shredded coconut
3 cups rolled oats

Directions:

• Heat butter over medium heat; whisk while and melts and keep whisking until brown flecks start to appear in the bottom of the pan; resist the urge to remove from heat until you see the brown flecks.  Remove from heat and allow to cool
• Combine flour through nutmeg in a large bowl; whisk together.
• Pour browned butter into large mixing bowl and add sugars. Beat for 2-3 minutes. 
• Add eggs and vanilla and beat for 2-3 minute more. 
• Stir flour (with spoon) into butter mixture adding water.
• Stir in chips, coconut and pecans. Mixture will be stiff.
• Grease cookie sheets or line with parchment.  Drop large teaspoonfuls 2" apart.  
• Bake in a 350 degree oven for 9 minutes
• Allow to cool slightly on pan before transferring to wire rack to cool.
• Store in airtight container.

Lemon Sugar Cookies

Roll these in sugar before baking or skip the sugar and ice with the lemon frosting. Either way, these are delicious!

Ingredients:
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
zest of 2 large lemons
1 1/2 cups granulated sugar
1 cup unsalted butter, at room temperature (don't soften in microwave!)
1 large egg
1/2 teaspoon vanilla
2 tablespoons fresh lemon juice
Lemon Frosting:
1/3 cup butter, at room temperature
1 teaspoon zest
1/3 to 1/2 cup lemon juice
4 cups powdered sugar

Directions:

• Preheat oven to 350 degrees. Line baking sheets with parchment paper.


• Whisk together flour, baking soda, baking powder and slat. Set aside.


• Beat together butter and sugar until smooth and creamy. Add lemon zest, egg, vanilla and lemon juice; beat at medium speed until combined.Add the dry ingredients and beat at low speed until combined


• Roll into 1-inch balls and place 2 inches apart on baking sheets.


• Bake until slightly brown around the edges and the centers are just set, 8-10 minutes. cool on baking sheets for 2 minutes before transferring to wire rack to cool completely.


• Combine frosting ingredients and beat until smooth. Adjust the amount of lemon juice to find the right consistency. Ice cookies when cool.


• Store in an airtight container.
  

Yields: 3 -4 dozen

Caramel-filled Chocolate Cookies

Yummy chocolate cookie with a caramel surprise in the middle!

Ingredients:
2 1/2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter, softened
2 teaspoons vanilla
2 eggs
48-55 Rolo Chewy Caramels in Milk Chocolate, unwrapped (one bag)
1/4 cup sugar

Directions:

• In medium bowl, combine flour, cocoa and baking soda; mix well.
• In large bowl, combine 1 cup sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and eggs; beat well.
• Add flour mixture; blend well. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.
  Heat oven to 375F. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely.
• Put sugar in a small bowl. Roll ball of dough in sugar.
• Place 2 inches apart on ungreased cookie sheets.Bake at 37F. for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.

Snickerdoodles

One of my all-time favorite cookies.

Ingredients:
1 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1 tablespoon cinnamon

Directions:

• Combine shortening and sugar, beating until fluffy. Add eggs and beat until creamy
• Combine dry ingredients, stir with a whisk and then add.
• Roll dough into 1 inch balls. Combine sugar and cinnamon on wax paper. Roll balls in sugar mixture.
• Bake on greased cookie sheets at 400 degrees fro 10 minutes.

Orange Sugar Cookies

This is a Weight Watcher recipe, but you'd never know it. These bite-sized sugar cookies are only 1 point!

Ingredients:
2 cups flour
1 1/2 teaspoon baking soda
1 cup sugar, divided
1/2 cup butter, softened
1 teaspoon grated orange peel
1 teaspoon vanilla
1/4 cup Egg Beaters, or one egg

Directions:

• In a small bowl, combine flour and baking soda with a whisk; set aside
• In medium bowl at medium speed, cream 3/4 cup sugar, butter, peel and vanilla until creamy. Add Egg Beaters and beat one minute.
• Gradually stir in flour mixture until blended
• Cover; refrigerate one hour
• Shape dough into 42 (3/4 inch) balls; roll in remaining 1/4 cup sugar.
• Bake on lightly grased cookie sheets about 2 inches apart, for 8-10 minutes in a 350 degree oven.

Servings: 3 1/2 dozen--WW 1 point

Chocolate Chocolate-Chip Cookies

These cookies are big and chewy!

Ingredients:

1 1/4 cup butter
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped nuts
1 cup chocolate chips

Directions:

• Preheat oven to 350 degrees.
• Cream butter with sugar. Add eggs and vanilla and mix well.
• Combine flour, baking soda, salt and cocoa; add to butter mixture and whip, about one minute
• Add the nuts and chips. Stir well.
• Drop by plum-sized balls of dough on ungreased cookie sheet about 3 inches apart
• Bake 12-15 minutes, until cookies look puffy with cracks, but underbaked. They will fall a and flatten when removed from oven. Do not overbake.
• Cool one minute on cookie sheet and then transfer to rack to cool completely.
• Store in an airtight container in cool place.

Chocolate Peanut Butter Cookies

Ingredients:
1 cup sugar
1 cup packed brown sugar
1/2 cup creamy peanut butter
1/4 cup water
1/4 cup canola oil
2 teaspoons vanilla
2 large egg whites
1 large egg
2 2/3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup semisweet mini-chocolate chips

Directions:

• Preheat oven to 350 degrees
• Combine first 8 ingredients in a large bowl; beat with a mixer at medium speed until smooth
• Combine flour, baking powder, soda and salt in a small bowl with a whisk.
• Add flour mixture to peanut butter mixture stirring just until combined. Stir in chips
• Drop by tablespoonfuls 2 inches apart on baking sheets. Bake for 12 minutes or until golden. Cool on wire rack.

Servings: 3 dozen

Chewy Gingersnaps

Ingredients:
3/4 cup shortening
1 cup brown sugar
1/4 cup molasses
1 egg beaten fluffy
2 1/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves

Directions:

• Cream the shortening and brown sugar, until fluffy. Add molasses and egg until combined
• Sift the dry ingredients into wet and mix until combined
• Chill for 1 hour
• Roll into small balls and roll in granulated sugar
• Bake at 325 degrees for 8-10 minutes. Let cool one minute on pan before removing

Vanilijkakor (Swedish Vanilla Cookies)

Ingredients:
1 cup unsalted butter, softened
2/3 cup powdered sugar
1 large egg yolk
1 tablespoon good vanilla
2 1/4 cups sifted flour
1/3 cup raspberry jam
powdered sugar

Directions:

• Cream butter and sugar well
• Gradually add sugar, and cream until light and fluffy
• Beat in egg yolk, vanilla and flour; blend thoroughly
• Roll into walnut-sized balls and place on greased cookie sheet
• Make an indentation in top of each cookie
• Put a bit of jam into each indentation
• Bake in 350 degree oven for 15 minutes or until pale golden yellow
• Cool, then sift powdered sugar over top.

Pumpkin-Orange Cookies

Hands down, these are the best cookies I've ever made! Wonderful with cream cheese icing.

Ingredients:
2 ½ cups flour
½ teaspoon baking soda
½ teaspoon salt
2 sticks butter, softened
1 cup sugar
½ cup brown sugar
1 egg
1 ¾ cup (15oz) pumpkin
2 tablespoon orange juice
1 teaspoon grated orange peel
½ cup chopped nuts
4 ounces cream cheese, softened
1/2 stick butter, softened
2-3 cups powdered sugar
2 tablespoons orange juice
1/2 teapsoon grated orange peel


Directions:

• Combine flour, baking soda and salt in med bowl. Combine butter, sugar and brown sugar in large mixer bowl; beat until creamy.
• Add egg, pumpkin, orange juice and orange peel; beat until combined.
• Gradually add flour mixture; beat until combined. Stir in nuts. Drop dough by rounded tablespoon onto ungreased baking sheets.
• Bake in preheated 375 for 12 to 14 minutes or until edges are set. Remove to wire racks to cool completely.
• Combine cream cheese and butter in mixer. Beat until well blended. Add orange juice, peel and powdered sugar to spreadable consistency. Refrigerate cookies after frosting.

Cranberry-Pecan Chocolate Chip Cookies

One of my favorite cookies! Just a twist on the traditional toll-house cookie. Substitute dried cherries for the cranberries, if you wish. I use shortening for a chewy cookie--butter makes them crisper.

Ingredients:
1 cup Crisco shortening
3/4 cup brown sugar
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 1/4 cup flour
1 teaspoon soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup dried cranberries
1 cup chopped pecans

Directions:

• Preheat oven to 375 degrees
• In large mixing bowl, cream Crisco and sugars. Add eggs and beat well. Add vanilla
• Combine dry ingredients in medium bowl. Add to mixing bowl and mix until combined.
• Fold in chips, cranberries and pecans
• Drop onto ungreased cookie sheets; bake for 10 minutes. Remove from pans and cool on wire racks.

Servings: 3-4 dozen