I belong to a cooking Group and sadly one of everyones favorite members has passed away. In her honor, we've been cooking and baking from her various recipes she had shared over the years. I decided to honor Sharon and bake her Snickerdoodle Cookies. These cookies are excellent and please give them a try, I know you'll like them as much as we do. Diane
Cookie Ingredients: 1 Cup Butter, softened 1 1/2 Cup Sugar 2 eggs 2 3/4 Cups All Purpose Flour 1 teaspoon Baking Soda 2 teaspoons Cream of Tartar 1/4 teaspoon cinnamon 1/2 teaspoon Salt Topping Ingredients: 2 Tablespoons Sugar 2 Tablespoons Cinnamon Directions: Preheat oven to 375° In medium bowl using a stand or hand mixer; cream together the butter and sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar and salt. Stir dry ingredients into creamed mixture, until well blended. On a small plate, mix the Topping Ingredients (sugar and cinnamon) Roll dough into walnut size balls (I use my cookie dough scoop), then roll the balls in the cinnamon sugar. Place on a parchment lined cookie sheet..two inches apart. Bake for 9-12 minutes. Edges should be slightly brown. Remove from sheet to cool on wire rack. Photos by: Diane Baker Recipe by: Sharon R.
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Thankful to good friends! We happened to be talking about making lower sugar baked goods. My friend handed me this recipe and I made it right away as it's my favorite cookie!! I love all things peanut butter!! You can use any sugar substitute you prefer as long as it's designated for baking. Enjoy! Diane
Low Sugar Peanut Butter Cookies Ingredients: 1 egg 1 cup Splenda 1 teaspoon baking powder 1/2 teaspoon vanilla extract 1 cup creamy peanut butter (*I'm a Jif Girl) 1 teaspoon water Directions: Preheat oven to 350 Add all ingredients to a mixing bowl. Beat together until well incorporated. Measure out a heaping teaspoon, roll quickly in the palm of hand and placed on a parchment lined cookie sheet. Using a fork, lightly make crosshatch indentations on each cookie *if the fork stick just lightly spray with cooking spray. Bake 12-14 minutes. Once firm and slightly browned, let baked cookies cool at least 3 minutes before moving off cookie sheet to final cooling rack. Eat and ENJOY! Someone messaged me asking for a good chocolate chip cookie recipe. I've used this one in that past and it's always been a hit. We also like making this with Instant Chocolate Pudding in the mix and some toasted walnuts with chocolate chips (oh SO decadent!) Enjoy! Diane
Ingredients:
Super easy cookie recipe - and as a bonus uses your homemade jam if preferred. I used my peach jam and cherry jam for this batch of thumbprints. Enjoy! Diane
Ingredients: 2 Cups all purpose flour *I prefer King Arthur 1/2 teaspoon baking powder 1/2 teaspoon salt 1 Cup butter, room temperature 1/4 Cup white granulated sugar 1/2 Cup brown sugar, packed 1 large egg 1 teaspoon vanilla extract *I prefer Rodelle 1 Cup prepared jam Directions: Preheat oven to 350F. Cream the butter and sugars together on high in the bowl of a stand mixer until light and fluffy (2-3 minutes.) Lower mixer speed and beat in all the remaining ingredients leaving the flour to add in last until well mixed. Line baking sheets with parchment paper and roll dough into small 1.5" balls, placing about 2" apart on baking sheet. Using your thumb, depress each ball so that it makes a small "well" for the jam to set in. Fill each indentation with the jam of your choice. Bake cookies 13-15 minutes or until bottom edges are slightly browned. Let cool on baking sheets for at least 5 minutes before carefully removing to cooling racks. Cookies can be stored up to one week in an air tight container. A cookie that is named after a pretty flower, what else do you need to know? These cookies are a true family favorite and can be made any time of the year but, a great treat for any Holiday. Simple ingredients and easy to make, these tiny shortbread type cookies are topped with dollops of fudgy goodness. I like these because while they are small, they pack a tasty punch. I hope you enjoy these as much as we do. ~Enjoy! Diane
Black-Eyed Susan Cookies Cookies: Ingredients: 1 1/4 cups all-purpose flour 1/2 cup cornstarch 1/4 teaspoon salt 1 cup unsalted butter, softened 1/2 cup powdered sugar 1 teaspoon vanilla paste or vanilla extract 1/2 teaspoon almond extract Frosting: Below Directions: In a medium bowl sift together the flour, cornstarch and salt (set aside.) Using an electric mixer cream the butter with the powdered sugar until well combined. Blend in the extracts. Add in the flour, half the amount at a time and mix just until combined. Cover dough and chill for at least 45 minutes. Preheat oven to 350. Remove dough from fridge while oven is heating up. Scoop dough out into 1-inch balls and roll. place about 2 inches apart on a parchment lined cookie sheet. Bake approx. 12 minutes. (the cookies should be puffed, the bottoms should be slightly golden, do not overbake) Yield: 3 Dozen Cookies Fudgy Icing/Frosting that hardens when cool: 2 Tablespoons melted butter 2 Tablespoons unsweetened cocoa 2 Tablespoons hot water 1 cup powdered sugar 1/2 teaspoon vanilla paste or extract Combine melted butter, cocoa and hot water Blend in the powdered sugar and vanilla Place icing in a small piping bag Squirt into a small round atop each cookie Let icing dry; it will harden when cooled. (this icing is also great when poured and spread onto brownies or cake and let to cool/set) Yield: 1 Cup |