This recipe came to me from one of my mom’s friends years ago.  She once said that cookies that have milk as one of the ingredients are usually the best cookies.  This is certainly true of this one!

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Flour and butter have been hard to find in the stores lately.  I wanted to make cookies but was running low on ingredients.  So, I decided to make oatmeal cookies for two reasons.  The oatmeal serves as one of the dry ingredients so the recipe takes less flour and my husband and daughter both love oatmeal cookies anyway.  The recipe calls for a whole cup of butter. I wasn’t sure I wanted to use two sticks of my low supply of butter, so I substituted 1/2 cup of the butter with butter flavor shortening.  The texture of the cookie was the perfect combination of crispness on the outside and chewiness on the inside.  I was also low on powdered sugar, so I made half the batch without the glaze and they were just as tasty without it.

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Iced Oatmeal Cookies

Ingredients

• 1 c. soft butter
• 1 c. brown sugar
• ½ c. sugar
• 2 eggs
• 1 tsp. vanilla
• 2 c. oatmeal
• 2 c. flour
• 1 Tblsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt
• 2 tsp. cinnamon
• ½ tsp. nutmeg

Instructions

• Cream butter and sugars.
• Add eggs and vanilla.
• Add dry ingredients and mix well.
• Bake at 350° 8-10 minutes. Cool 2 minutes on cookie sheets, then transfer to cooling racks.
• Make a glaze of 2 c. powdered sugar and 3 Tblsp. milk and lightly spread each cookie with glaze.

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I love cookies that look extra pretty on a cookie tray, but more importantly, they should taste good.  This cookie does both!

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Pecan Pie Cookies

Ingredients

Cookie

• 2 c. brown sugar, packed
• 1 ½ c. butter, softened
• 2 eggs
• 2 tsp. vanilla
• 4 c. flour
• 2 tsp. baking powder

Filling

• 1 ¼ c. chopped pecans
• ½ c. brown sugar, packed
• ⅓ c. heavy whipping cream
• 2 tsp. vanilla

Instructions

• Preheat oven to 350°.
• For cookie dough:

  Beat butter and brown sugar. Add egg and vanilla. Add flour and baking powder. Mix well.
• Shape into balls. Place 2" apart on ungreased cookie sheets. Make indentation in each cookie. Press lightly, if the hole is too deep, the filling will cook through and fall out the bottom.
• Prepare filling by combining all filling ingredients in a bowl. Fill each cookie with 1 teaspoon of filling.
• Bake 8-12 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack.
• This make a large batch. They freeze very well.

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As I told you in my introductory blog, in my world FOOD=LOVE, so to me, Valentine’s day is just another reason to cook, bake and feed those that I love! Forget the crowded, expensive restaurants.  We have always celebrated Valentine’s day with a quiet evening at home, enjoying a good, home-cooked meal and each other’s company.

But first, let’s talk about dessert.  I have a friend who is famous for saying “Life’s uncertain…eat dessert first!”  And what better way to celebrate love than with a tasty, heart-shaped sugar cookie.

Today, I tried a new sugar cookie recipe and I really liked it, but I can’t say that opinion was shared by my family members. So, I will probably make another batch using the age-old recipe that my mom always used when she made sugar cookies for every occasion throughout the year.  (On that topic, I really wish I knew what happened to my mom’s cookie cutter collection.  She had a cookie cutter for every single holiday.  It was quite the collection and unfortunately it has gotten misplaced over the years.)

So, back to my cookies. These sugar cookies have a dense texture and they really hold their sharp edge when baked. (This will definitely be the recipe I use if I ever perfect the royal icing technique.)  You definitely want to add the almond extract along with the vanilla because it really gives them an added layer of flavor. And the fact that the dough does not need to be chilled, makes them pretty quick to make from start to finish.  Topped with a homemade buttercream icing and served with a cup of tea, this sugar cookie will please your taste buds and melt your heart.  Happy Valentine’s Day!

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Sugar Cookies (No Chill Dough)

Ingredients

• 1 cup butter
• 1 cup sugar
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1 egg
• 1/2 tsp. salt
• 2 tsp. baking powder
• 3 cups flour

Instructions

• Preheat oven to 350 degrees.
• Cream butter and sugar until smooth, at least 3 minutes.
• Beat in extracts and egg.
• Combine dry ingredients and add to the creamed mixture a little at a time. The dough will be very stiff. You may need to turn the dough out onto the counter, wet your hands and finish working the dough together by hand.
• Do not chill the dough. Divide into 2 or 3 batches. Roll out on a floured surface about 1/4 inch thick and cut.
• Bake for 6-8 minutes. Let sit on cookie sheet for a few minutes before transferring to cooling rack.
• Ice with your favorite buttercream icing. (or royal icing if you have mastered this technique.)

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Mmmm, the chocolate chip cookie. Who doesn’t love them?

They are probably the simplest, yet most common “favorite cookie” of all time.

Sometimes they are puffy and cakey.  Sometimes they are flat and chewy. Heck, sometimes we just eat the dough.  Cookie dough brownies, cookie dough ice cream, cookies and milk…the list goes on and on.

And the main character is inevitably the chocolate chip cookie.

I have tried a lot of chocolate chip cookie recipes.  My mom always used a recipe that had a box of instant vanilla pudding in the dough.  They were cakey and delicious and were the cookies that I grew up on.  But I love to experiment with different recipes.  When my sister introduced me to this cookie, I immediately knew the recipe was a keeper.  They are actually called “The Ultimate Chocolate Chip Cookie” and I must say they are appropriately named and I wholeheartedly agree.  They are rich, chewy and oh-so irresistible!

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The Ultimate Chocolate Chip Cookie

Ingredients

• 3/4 cup butter flavor shortening
• 1 1/4 cup brown sugar
• 2 tblsp milk
• 1/2 tblsp vanilla
• 1 egg
• 1/2 tsp salt
• 3/4 tsp baking soda
• 2 1/4 cup flour
• 3/4 cup semi-sweet chocolate chips

Instructions

• Cream shortening and brown sugar. Add milk, vanilla and egg.
• Add flour, salt and soda. Then add chocolate chips
• Bake in 350 degree oven for 7-8 minutes or until golden brown.

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Oatmeal, Cranberry & Walnut Cookies

This is one of my favorite cookies, especially during the fall and winter months.

Ingredients

• 1 cup butter-flavored shortening
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 1/2 cups oatmeal
• 2 cups flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 cup dried cranberries
• 1 cup coarsely chopped walnuts

Instructions

• Cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine oats, flour, baking soda, cinnamon, salt and baking powder; gradually add to the creamed mixture. Stir in the cranberries and walnuts.
• Drop by tablespoonfuls 2 inches apart onto baking sheets. Bake in 350 degree oven for 10-14 minutes or until lightly browned. Remove to wire racks to cool.
• Makes about 4-5 dozen cookies, depending on the size.

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This recipe that has been around for a long time.  It was originally called Cracker Toffee Bars and the base of it was saltine crackers and everyone thought it was genius!  My mom always modified recipes and I learned from her to think outside the box when cooking and baking.  The saltine cracker idea was neat, but then mom came up with the idea to use graham crackers as the base. These were definitely a notch above the saltine cracker concept.  Then one day, I was going to make a pan of toffee bars and all I had on hand was club crackers.  Oh well, how bad could it be, right?  I’ll try anything once.  So I proceeded, never expecting that this would be the ultimate cracker to use for this recipe.  The buttery, saltiness of the club crackers was over-the-top delicious when the toffee layer and chocolate layer was added.  I have made them this way ever since, never once turning back, and always making sure I have club crackers on hand for when a toffee bar craving hits.

To make these irresistible little babies, put 2 sticks of real butter and 1 cup brown sugar in a saucepan.  There is no substitution here.  It’s real butter or nothing.  Bring these two ingredients to a boil and cook for 10 minutes. I usually start my timer once it is really boiling, like this.

I stir it occasionally but I certainly don’t feel like I have to stand there for the full ten minutes.  While it is boiling, I go ahead and move to the next step of the recipe and lay the crackers out on the cookie sheet, give the boiling mixture a stir, empty the dishwasher, give it another stir, log on to my bank account and pay a couple bills, stir it again… (Now that I think about it, I can accomplish quite a bit in 10 minutes when I put my mind to it.)

Pour the boiled mixture over the crackers and place it into a preheated 375 degree oven and bake it for 5 minutes.  The baking time can be adjusted depending on how crunchy you like your toffee.  Five minutes in the oven will give the toffee a very light, buttery crunch.  Another minute or two will make it more crunchy but still buttery and delicious.  This is a personal preference step to this recipe.

After you remove it from the oven, place the cookie sheet on a rack and let it  cool slightly.  Sprinkle a whole bag of milk chocolate chips over the top of the toffee layer and let them melt.

The chocolate chips will turn glossy once melted and you will know they are ready to spread.  I like to spread them out real pretty but it will have the same creamy milk chocolate taste no matter how you like to make it look.

I usually place them in the refrigerator at this point to get the chocolate to set faster because by now my mouth is watering and I am wondering why I don’t make these more often because they are so delightful and yet so darn easy to make. After the chocolate is set up, they are ready to remove from the pan.  I used to try to cut them into perfect squares and remove them from the pan but now I simply turn the pan upside down and let it fall out onto parchment paper or waxed paper and break it into random sized pieces.  Those imperfect shaped pieces actually look more perfect on a plate and it is more fun to break them up because I can pop several sample pieces in my  mouth as I work.

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Toffee Bars

Sweet, buttery toffee bars with a hint of saltiness.

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Ingredients

• 1 cup salted butter
• 1 cup brown sugar
• 1 1/2 sleeves club crackers
• 1 bag milk chocolate chips

Notes

Cover bottom of cookie sheet with crackers.  Put 1 cup butter and 1 cup brown sugar in a medium saucepan and bring to a boil.  Boil for 10 minutes.  Pour over crackers.  Bake 5 minutes at 375 degrees.  Remove from oven and cool slightly.  Sprinkle with 1 bag of milk chocolate chips.  Let them melt and spread.  After chocolate sets, remove from pan and break into pieces.

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Ingredients

Ingredients

• 1 3/4 cup 3 1/4 sticks unsalted butter, room temperature
• 1 3/4 cup light-brown sugar firmly packed
• 1 tsp salt
• 3 cups all-purpose flour
• 3/4 cup honey
• 1/4 cup granulated sugar
• 1/4 cup heavy cream
• 4 cups 8 ounces pecan halves
• 1 teaspoon pure vanilla extract

Instructions

Instructions

• Preheat the oven to 375 F. Butter a 9×13″ pan, and line with parchment paper.
• Combine 1 1/8 cup (2 1/4 sticks) of butter with 3/4 cup brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat until light and fluffy. Add 1/2 tsp salt, then the flour one cup at a time. Mix until dough forms into large clumps.
• Press the dough into the bottom of your prepared pan, fork-prick the crust, and chill for 20 minutes. When chilled, bake for 18-20 minutes. Cool completely before proceeding.
• Reduce oven temperature to 325 F.
• Place remaining butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Stir together and bring to a boil.
• Cook until the mixture thickens enough to coat the back of a spoon, about 1 minute. Remove from heat, and stir in pecans and vanilla.
• Pour the pecan mixture over the cooled crust, and bake for 15-20 minutes, or until the filling is bubbling.
• Let cool completely before cutting into small pieces for serving.

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Sugar Cookies

"Soft cut out sugar cookie that I have used for years. I sprinkle with colored sugar before baking or you could also try icing them when cool." An easy to make, great tasting cookie. Choose any shape and decorate.

Course Dessert

Cuisine American

Servings 4

Ingredients

• 3 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup margarine softened
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract

Instructions

• Directions
• Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
• Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.

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