Chocolate Espresso Sandwich Cookies

Posted on August 17, 2009. Filed under: Cookies |

These look so good!

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Jamie’s Breakfast Cookies

Posted on December 10, 2008. Filed under: Breakfast, Cookies, Family Corner |

Breakfast Cookies. I found it on a site called HeavenlyHomemakers and have changed it a bit here and there.
1 cup melted butter
3/4 cup honey
2 eggs
1/2 cup buttermilk
1 tsp. each of cinnamon, vanilla, and baking soda
Stir in dry ingredients:
1 1/2 cups whole wheat flour
1/2 cup wheat germ
1/2 cup sunflower seeds
2 cups old fashioned oatmeal
Stir-ins: nuts, fruit, chocolate chips, coconut, etc. (I used 1/2 cup dried cherries and 1/2 cup raisins)
On an ungreased baking sheet, spoon out, using 1 heaping TBSP per cookie. They will be big.
Bake for 15 minutes at 350* Good for breakfast or for snacking.

Source:  jjoj at Family Corner

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Magic Dough

Posted on September 3, 2008. Filed under: Cookies, Dessert |

Magic Dough:

1 cup sugar
2 sticks unsalted butter
2 1/2 cups flour

Heat oven to 350 degrees.

Blend magic dough with electric mixer til crumbly and starting to hold together. Then choose one of the following forms:


For Bars:

Press 2/3 of Magic Dough firmly into a greased 8″x 8″ square pan. Top with 1 10-oz jar of the filling of your choice: lemon curd, raspberry jam, blueberry jam, nutella, or 1 cup chocolate chips. (Don’t spread to edge of pan or filling will burn–leave 1/4″ boundary around perimeter). Crumble remaining dough over top. Bake approximately 40 minutes until crumb topping is beginning to brown. Cool completely and cut into squares.

For Tart:

Press 2/3 Magic Dough firmly into pie plate. Fill as desired with either chocolate chips, lemon curd, nutella, jam, or fresh fruit. Crumble remaining dough over top. Bake approximately 40 minutes til crumb topping is beginning to brown. Serve warm or at room temperature, cut in wedges, with vanilla ice cream or homemade whipped cream. (see previous post “Simply Graceful Dinner Parties” for M’s fail-safe method for whipping cream.)

For Cobbler:

Peel and chop enough of your favorite fruit to make about 6 cups: peaches, blueberries, strawberries, pears, apples or any combination thereof. Place in the bottom of a rectangular baking dish (13″ x 9″). Sprinkle with 1/3 cup sugar and 1 teaspoon of cinnamon. Crumble all of the Magic Dough over fruit. Bake 40-50 minutes (or more) til topping is beginning to brown. Crust may sink a bit into fruit and blend with juice–this is fine–it will still be delicious. Serve warm with vanilla ice cream or homemade whipped cream.

For Cookies:

Dump the dough onto a generous sheet of wax paper. Roll it into a log (about 2-3 inches in diameter) and refrigerate for 1 hour til firm. You can freeze this dough and slice off a few disks at a time when you are craving homemade cookies or need a quick and easy sweet to serve. Or, you can go ahead and cook the whole batch. Slice cookies off into disks and bake on parchment-paper lined cookie sheet til edges begin to brown, about 9 minutes. These are great plain, but fabulous with the following variations:

Before baking, sprinkle cookies with jimmies or colored sugars–use red for Christmas, pastels for Easter, rainbow sprinkles for OUTFEST, etc.

Spread a cooled cookie with jam and top with another cookie making a lovely little sandwich. Alternative fillings: nutella, dulce de leche caramel, lemon curd.

Is there anything that isn’t improved with a drizzle of dark chocolate?:

Melt 1/2 cup chocolate chips in microwave on 50% power for 2 minutes. Stir til smooth. Drizzle over cooled cookies in swirls and zigzags. Cool til chocolate hardens. Gorgeous and yummy.


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Big, Fat, Chewy Chocolate-Chip Cookies

Posted on July 12, 2008. Filed under: Cookies |

Big, Fat, Chewy Chocolate-Chip Cookies

2 cups all-purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 Tbsp. vanilla extract

1 egg

1 egg yolk

2 cups chocolate chips

Preheat the oven to 325 degrees.  Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.  Beat in the vanilla, egg and egg yolk until light and creamy.  Mix in the sifted ingredients until just blended.  Stir in the chocolate chips by hand using a wooden spoon.  Drop cookie dough onto the prepared cookie sheets.  Cookies should be about 3 inches apart.

Bake for 15-17 minutes (depending on size of cookie) in the preheated oven, or until the edges are lightly toasted.  Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.


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Molasses Cookies

Posted on February 8, 2008. Filed under: Cookies |

Soft Molasses Cookies
• 3/4 cup shortening
• 3/4 cup packed light brown sugar
• 1 large egg
• 1/2 cup molasses
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• granulated sugar for rolling cookies
In a mixing bowl with electric mixer, cream butter and sugar until light. Beat in egg and molassus until well blended.
In another bowl, combine the flour, salt, baking soda, and spices. Stir into the creamed mixture until blended.
Chill for 1 hour, or until firm.
Heat oven to 350°. Lightly grease a baking sheet.
Shape the dough into small balls about 3/4 inch in diameter; roll in the granulated sugar and place on the prepared baking sheet, leaving about 1 to 2 inches between cookies. Bake for 8 to 12 minutes, or until set. Cool in pan on a rack for 2 minutes; remove to a rack to cool completely.
Makes about 4 dozen cookies.

Source:  DeBora43 at Family Corner

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Frozen Chocolate-Chip Cookie Dough

Posted on January 9, 2008. Filed under: Cookies |

They can be used just like the ones from the store where you break them apart and slap them on the baking sheet.

3 cups plus 6 tbsp flour,

1 1/2 tsp baking soda,

1 1/2 tsp salt,

1 1/2 cup butter,

1 cup plus 2 tbsp brown sugar,

1 cup plus 2 tbsp white sugar,

1 1/2 tsp vanilla,

3 eggs,

3 cups chocolate chips,

1 1/2 cup nuts (optional).

Mix flour, soda and salt and set aside. Beat butter, vanilla and sugars until creamy. Then beat in eggs. Gradually add flour mixture, along with chocolate chips and nuts, mixing well. The place where I got this recommended rolling the dough into logs, covering with plastic wrap and freezing, so you could slice and bake them later. Here’s what I do, and I think it’s ton easier. I use the equivalent of this finished recipe to fill 3 quart sized freezer bags. I seal them and press them flat on their sides. When it’s time to bake them off, I slice the square into thirds one way, then in fourths the other way. It’s easier if you do this when the dough has only had a chance to thaw for a couple of minutes. This leaves you with twelve little squares of dough, just like the brand name store bought packages. The cool thing about this dough (I have other slice and bake recipes where you are forced to either reshape them or go with the slice and bake round log option) is that these little squares bake automatically into little round cookie shapes. Pretty neat. It takes just a minute or two to get a fresh batch in the oven if you have some freezer bags set aside.

Bake at 375 degrees for 8-10 minutes. This recipe is also easily doubled or tripled. This is a good idea if there’s a chance you’ll get hit with an unexpected spouse potluck at work or a “mom I forgot to tell you” bake sale sometime during the next couple of months. The dough keeps for a fairly long time in the freezer.


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Glazed Ginger Cookies

Posted on November 6, 2007. Filed under: Cookies |

Glazed Ginger Cookies

2 1/2 cups flour
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon and ginger
1/2 tsp. cloves
1/2 cup shortening
1/2 cup light brown sugar, packed
1 egg
1/2 cup light molasses
1 tablespoon vinegar

2 cups confectioners sugar
2-3 tablespoons milk

Sift flour with salt, baking powder, soda and spices and set aside. In large bowl cream sugar, egg and shortening until light. Stir in molasses, vinegar and 1/2 cup water. Mixture will look curdled. Gradually stir in dry mixture until smooth. Refrigerate 30 minutes. Preheat oven to 375 degrees. Lightly grease cookie sheets. Drop dough by rounded teaspoonfuls, 2 inches apart onto cookie sheets. Bake 10-15 minutes. Cool on wire rack until just slightly warm, then spread with glaze.

Glaze: Combine milk and sugar. Stir until smooth. Makes about 4 dozen.

Source:  Family Corner

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Danielle Bean’s Royal Icing for Cookies

Posted on September 29, 2007. Filed under: Cookies |

The perfect icing for decorating cut-out cookies. It dries quickly and very hard.

2 egg whites (to avoid bacteria, I use re-constituted, dried, pasteurized egg whites)
3 cups confectioners sugar
1 tablespoon lemon juice (I’ve skipped this ingredient before and it worked just fine)
1/4 tsp salt

Combine egg whites, sugar, lemon juice, and salt in a mixing bowl. Beat at high speed for several minutes, until the mixture holds soft peaks. Frost cookies and let air dry completely before packing in an airtight container.

Source:  Danielle Bean

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Confetti Bars

Posted on June 25, 2007. Filed under: Cookies |

Confetti Bars


  • 1 pkg. (18 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chunk Cookie Bar Dough
  • 2 cups miniature marshmallows
  • 1 1/2 cups (about 4 oz.) milk chocolate-covered pretzels, broken into pieces
  • 1/3 cup rainbow sprinkles
  • 1/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, (optional)

PREHEAT oven to 350° F. Grease a 13 x 9-inch baking pan.

PRESS cookie dough into prepared baking pan.

BAKE for 13 to 15 minutes or until edges are golden brown. Sprinkle marshmallows over cookie; bake for an additional 1 to 2 minutes, or until marshmallows are puffed. Distribute pretzels, sprinkles and morsels over marshmallows; press down lightly. Cool completely in pan on wire rack. Cut into bars with wet knife.

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Chocolate-Chip Cookies

Posted on June 25, 2007. Filed under: Cookies |

Chocolate Chip Cookies

Cream together in a large bowl:

1 c. butter (cool, if you’re in a hurry; otherwise at room temp)
1 c. packed brown sugar
1/2 c. granulated sugar
1 1/2 t. vanilla


2 eggs

Stir together in a bowl and add to wet ingredients:

2 1/2 c. flour
1 t. baking soda
1/2 t. salt

Stir in:

1 12-ounce package (2 cups) semisweet chocolate pieces
1 c. chopped walnuts or pecans (optional)

(Refrigerate the dough, then) drop by teaspoon onto an ungreased cookie sheet. Bake at 375 for 8 to 10 minutes.

Go to source: Raising Five

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