Candy Cane Chocolate Chunk Cookies

Ingredients

1 cup butter, softened
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 (5 ounce) milk chocolate candy bar, chopped
1 cup coarsely chopped peppermint candy canes


Directions

Preheat the oven to 400 degrees F (200 degrees C).

In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts.

Combine the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture until all of the dry has been absorbed.

Mix in the chocolate chunks and chopped candy cane.

Form spoonfuls of dough into balls, and place them 2 inches apart onto a lined baking sheet.

Bake for 8 to 10 minutes in the preheated oven.

NOTE: If you really want to, you can chop the candy canes with a large knife. I find the quickest method is to keep the candy cane in the wrapper, put it on a cutting board and smash it with a hammer.

NOTE: The chocolate can be chopped fairly coarsely, but the candy canes need to be pretty fine. Large chunks of candy cane tend to melt and make a mess. If you smash them into small pieces, the candy is mixed in and tends to hold up better (and I think it looks prettier). Some people find that the cookie isn't sweet enough, you could drizzle it with chocolate if you want.


This recipe is also linked to...

This Week's Cravings: Christmas Baking

Peanut Butter Blossoms

Ingredients

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup shortening
1/2 cup creamy peanut butter (or soy nut butter)
1 egg
1 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
granulated sugar
48 chocolate kisses


Directions

Preheat oven to 375 degrees F.

In a small bowl, whisk together the flour, baking soda and salt. Set aside.

Cream the shortening, peanut butter, and sugars together. Beat in the egg and vanilla.

Add the flour mixture. Mix until a soft dough forms.

Shape into 1-inch balls. Roll balls in granulated sugar and place 2 inches apart on lined cookie sheets.

Bake in preheated oven for 10 to 12 minutes. Remove from oven and immediately press a chocolate kiss in the center of each cookie.

Cool and remove from pan.


This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Nuts

Perfect Pie Crust

Crust:
4 1/4 cups flour
1 tsp baking powder
1 lb Tenderflake
1 tsp salt
1 Tbsp vinegar
1 egg
plus ice water to make 3/4 cup liquid

In a large bowl, mix flour, baking powder and salt. Use your hands to mix in the lard.

In a measuring cup, beat together egg, vinegar and enough ice water to make 3/4 cup liquid. Add the liquid to the flour mixture and continue to work the dough together with your hands until the dough forms. You don't need to worry about overworking the dough.

Roll out dough, and fit into pie pans. Depending on how thick you roll it out, you should get enough to make 2 covered pies (2 bottoms and 2 full tops) and 1 pie shell (just the bottom).

If you don't want to use all of the dough at once, you can form leftovers into discs and cover with plastic wrap or put into resealable bags. Just take dough out of the freezer and allow it to thaw the next time you want to make pie.

For filled pies, bake at 350 degrees F for approximately 1 hour (until filling is bubbling inside).

For unfilled pies, pierce the bottom of the shell with a fork and bake until golden brown. But keep an eye on it, if a bubble starts to form, pierce it and continue baking.

Siropskuchen

Ingredients

1 cup sugar
1/2 cup butter
2 eggs
1/2 cup molasses
1/2 cup whipping cream
2 eggs, beaten
1/2 teaspoon all-spice
1/4 teaspoon cinnamon
pinch of nutmeg
3 teaspoons baking powder
1 teaspoon baking soda
4 1/2 cups flour
Damson Plum Jam or Black Currant Jam
1 egg white
2 teaspoons water
1 cup icing sugar
vanilla

Cream together sugar and butter. Add the eggs and beat well. Stir in cream and molasses. Add spices. Sift together 2 cups flour with baking powder and baking soda. Slowly add remaining flour using only enough flour to make a soft dough. If you add too much flour the cookies will be tough and bitter. After mixing all the ingredients together using a wooden spoon, place in refrigerator to rest over night.

The next day, roll about 1/4-inch thick on a floured surface and cut with a jar ring or large sharp edged tumbler. Spoon 1/2 teaspoon jam onto center of the circle. Moisten edges of circle; fold pastry in half making sure edges are even. Press edges together with fingers.

Put the cookies silicon or parchment lined baking sheets and bake in a 325 degrees F preheated oven about 12 to 15 minutes.

Once cookies have cooled you can ice them. Beat the egg white and slowly add the icing sugar beating until you get a glossy white icing. Add up to 2 teaspoons water to thin it out to a glaze consistency. Use fingers to spread icing on the top of the cookies.

Peppermint Cookies (a.k.a. Oma Cookies)

Ingredients

2 cups white sugar
2 eggs
2 cups sour cream
1/2 cup oil
3 Tablespoons peppermint extract
1/8 cup boiling water
1 teaspoon salt
2 Tablespoons bakers' ammonia
1 teaspoon baking powder
1/2 teaspoon baking soda
4 1/2 to 5 cups all-purpose flour
1 1/2 cups confectioners' sugar
3 Tablespoons milk (or water)


Directions

In a large bowl, cream together the white sugar and eggs, then stir in the sour cream, oil and peppermint extract.

Combine the bakers' ammonia with boiling water and blend into the mixture.

Sift together 2 cups of the flour with the salt, baking powder and baking soda and stir into the mixture. Gradually add more flour to make a stiff dough. Leave the dough soft for drop cookies or add more flour to make cut-out cookies.

Refrigerate dough overnight.

Preheat oven to 350 degrees F. Grease cookie sheets or use parchment paper or silicon liners. Also place another cookie sheet with some water in the oven and keep it in while baking the cookies. This keeps the cookies nice and soft.

Drop dough from heaping spoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, or until golden. When cool, mix confectioners sugar together with the milk in a bowl until smooth and spread on the cookies.


NOTE: If you're looking for a more "pepperminty" flavour, you can add a little bit of peppermint extract into the glaze.

NOTE: We usually use just the glaze. But I've seen it when the glaze is tinted before spreading and then once the cookie is glazed it's dipped in crushed candy canes.

Mandelkuchen (a.k.a. Jam Cookies)

These cookies go by many names - "Linzerkuchen", "Spitzbuben", "Jam Cookies" and "Mandelkuchen" are just some of the ones I'm familiar with for this recipe.

Ingredients

1/2 cup sugar
1/2 cup butter
2 eggs
1/2 cup ground almonds
2 tsp baking powder
1 1/2 to 1 2/3 cups flour
any flavor fruit jam
confectioners' sugar


Directions

Preheat oven to 325 degrees F.

In large mixing bowl, beat butter and sugar until light and fluffy. Add eggs and beat well.

Add almonds and baking powder. Gradually add flour and mix to dough consistency with hands.

Cover and chill dough for 1 hour.

Roll and cut into desired shapes.

Bake for 8 to 10 minutes or until done. Let cool.

Spread jam on half of the cookies and top with other half. Then dip into powdered sugar. If the top half has a hole in it like ours do, dip it in the powdered sugar before sandwiching the cookies.

This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Nuts
Sweet Indulgences Sundays
Sweets for a Saturday
This Week's Cravings: Christmas Baking

Vanillekipferln (a.k.a. Almond Crescents)

Ingredients

1 cup unsalted butter (no substitutes), softened
1/3 cup sugar
1 2/3 cups all-purpose flour
2/3 cup finely ground almonds
1/4 teaspoon salt
confectioners' sugar


Directions

Preheat oven to 325 degrees F.

In a mixing bowl, cream butter and sugar.

Combine flour, almonds and salt; gradually add to the creamed mixture.

Cover and refrigerate for 1 hour or until easy to handle.

Divide dough into fourths. Roll out each portion into a long rope, about 1/4 in. diameter. Cut into 2-in. lengths. Place 2 in. apart on lightly greased baking sheets; form each into a crescent.

Bake for 14-16 minutes or until set. Cool.

Roll gently in additional powdered sugar after cooling.

NOTE: also tastes great if you use ground hazel nuts instead of almonds.


This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Nuts
Food on Friday: Cherries and Almonds 

Cornflake Cookies

Ingredients

2 cups sugar
2 cups unsalted butter
8 eggs
1 tsp vanilla
6 cups flour
4 tsp baking powder
pinch of salt
maraschino cherries, cut into quarters


Directions

Preheat oven to 350 degrees F.

Mix together flour, baking powder and salt and set aside.

In large mixing bowl, beat butter and sugar until light and fluffy. Add eggs and beat well. Stir in vanilla, then add flour mixture. Combine well.

Shape dough into 1-inch balls. Roll in crushed cornflakes. Place two inches apart on greased cookie sheets. Top with cherry quarter.

Bake for approximately 10 minutes until lightly browned. Remove immediately from sheets and cool on wire racks.

This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Yellow

Sachertortekuchen (a.k.a. Pudding Cookies)

Ingredients

1 cup margarine or butter, softened
1 (4 ounce) package instant chocolate pudding mix
1 egg
2 cups flour
3 tablespoons sugar
maraschino cherries, cut into quarters)
1/2 cup semi-sweet chocolate chips
3 tablespoons margarine or butter


Directions

Heat oven to 325 degrees F.

In large bowl combine 1 cup margarine and pudding mix; beat until light and fluffy. Add egg; blend well.

Gradually add flour; mix well.

Shape dough into 1-inch balls; roll in sugar.

Place 2 inches apart on ungreased cookies sheets.

Press maraschino cherry piece in center of each cookie.

Bake for 15-18 minutes or until firm to the touch. Immediately remove from cookie sheets.

Cool 15 minutes or until completely cooled.

In small saucepan, melt chocolate chips and 3 tablespoons margarine over low heat, stirring until smooth.

Drizzle glaze evenly over cookies.


This recipe is also linked to...

Sweet Treats Thursdays
Sweet Indulgences Sundays

Snickerdoodles

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon


Directions

Preheat oven to 400 degrees F (200 degrees C).

Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.

Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.

Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Starbucks Ginger Molasses Cookies

YUM!! Next time you wander into Starbucks for one of those $2.50 mega ginger cookies with crackled tops, remind yourself that you can make this same cookie right in your own kitchen!!









Ingredients

2 1/4 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground cloves
3/4 cup unsalted butter, softened
1 cup dark brown sugar
1 extra-large egg
1/4 cup regular unsulphured molasses
granulated sugar (for coating cookie dough before baking)

Directions

Heat oven to 375 degrees with the rack in the center. Line 2 baking sheets with parchment paper or silicon pan liners. Set aside.

Sift flour, baking soda, salt, cinnamon, ginger, allspice, and cloves into a medium bowl. Set aside.

Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until the mixture no longer looks curdled. Scrape the sides with a rubber spatula several times while mixing.

Mix in the flour mixture on low speed. The batter will be rather stiff. Place some granulated sugar on a small plate or saucer. Use a 1/4 cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough. (Spray the cup or scoop with the optional non-stick vegetable spray to make it easier to release the dough.) Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.

Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one filled baking sheet while the other bakes.

Bake for 12 minutes, or until the cookies have spread and are firm to the touch. Rotate the sheet 180 degrees halfway through the baking time. Remove from the oven and let the cookies cool on the baking sheet.

Note: This dough can be frozen for slice-and- bake cookies. Just roll into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil. Can be stored in the freezer up to 6 months.

Note: We make our cookies a lot smaller (roll the balls to maybe the size of a large gumball and then flatten) and bake them for 6 to 8 minutes. And instead of using fingers to flatten, we dip the bottom of a flat drinking glass into the sugar and use it to slightly flatten the cookies. Just remember the flatter you make it and the longer you bake it, the crispier the cookie will be. So don't over do it.


This recipe is also linked to...

This Week's Cravings: After-School Snacks

Vanilla-Tangerine Blossoms

Ingredients

1-3/4 cups all-purpose flour
2 tbsp cornstarch
1/4 tsp salt
3/4 cup unsalted butter, at room temperature
1 cup icing sugar
Zest of 4 tangerines (about 2 tbsp)
3 tbsp fresh tangerine juice
1 tbsp vanilla extract
1/2 cup granulated sugar


Directions

Stir together flour, cornstarch and salt in medium bowl.

In large bowl, cream together butter and sugar until smooth. Add zest, juice and vanilla.

Slowly add in flour mixture just until moistened and blended. (Dough is soft.)

Line baking sheet with parchment.

Shape dough into walnut sized balls and roll in granulated sugar. Place 2 inches apart onto unprepared cookie sheets. Dip the bottom of a flat drinking glass into the sugar and use it to flatten the cookies to 1/4-inch thick.

Bake in centre of preheated 325F oven until bottoms turn golden, about 8 to 12 minutes.

Remove from oven. Cool pan on rack 1 minute. Gently transfer cookies to rack.

Sandies (a.k.a. Russian Tea Cakes)

Ingredients

1 1/2 cups butter
1/2 cup white sugar
1 tablespoon water
1 tablespoon vanilla extract
3 cups sifted all-purpose flour
1 1/2 cups chopped pecans
1/3 cup confectioners' sugar


Directions

In a medium bowl, cream together the butter and sugar until smooth. Beat in the water and vanilla. Stir in the flour and pecans until well blended.

Preheat oven to 325 degrees F (165 degrees C). Shape dough into walnut sized balls. Place 2 inches apart onto unprepared cookie sheets.

Bake for 18 to 20 minutes in the preheated oven, until golden. Roll in confectioners' sugar while still warm.

Meringue Cookies

INGREDIENTS

1 large egg whites, at room temperature 30 minutes, divided
1 tsp pure vanilla extract (or whatever flavour you want)
1 pinch of cream of tartar, divided
1/4 cup superfine granulated sugar, divided
1 (3 1/2-ounce) bar 70%-cacao bittersweet chocolate, melted
1 Tbsp vegetable oil


DIRECTIONS

Make vanilla meringues:
Preheat oven to 200°F with racks in upper, middle, and lower thirds of oven (or use 2 racks and bake in batches). Line 2 or 3 large baking sheets with parchment paper.

Beat 1 egg white with vanilla (for vanilla meringues) and a pinch each of cream of tartar and salt with an electric mixer at medium-high speed until it just holds soft peaks. Add 2 tablespoons superfine sugar, a little at a time, beating, then increase speed to high and beat until meringue holds stiff, glossy peaks. Fold in 2 tablespoons superfine sugar gently but thoroughly.

Transfer meringue to a pastry bag fitted with tip, then dab some meringue under corners of parchment on all baking sheets to secure to sheets. Pipe 1-inch-wide stars (1 inch high) about 1/2 inch apart.

Bake meringues:
Bake, switching position of upper and lower sheets halfway through baking, until dry, crisp, and firm, 1 1/2 to 2 hours. (Meringues are done when they release from parchment.)

Turn off oven and cool meringues in oven with door propped open about 1/2 inch using handle of a wooden spoon 1 hour, then slide parchment with meringues onto racks to cool completely.

Dip meringues in chocolate:
Line a large baking sheet with parchment or wax paper.

Stir together chocolate and vegetable oil until completely smooth. Peel meringues off parchment, then dip bottom of each into chocolate, allowing excess to drip off. Transfer meringues to lined baking sheet, arranging as close together as possible, and when baking sheet is full, freeze meringues just until chocolate is set, about 3 minutes. Remove meringues from freezer.


NOTE: I used the largest star tip I had for my meringues. To avoid stickiness, try to bake meringues on a dry day.  Dipped meringues keep, layered between sheets of parchment or wax paper, in an airtight container at cool room temperature 1 week. To achieve the marbled look, paint stripes in the inside of your piping bag with food coloring gel.

Variations:

You can use whatever flavour of extract you want instead of the vanilla. I've had or made them using peppermint, cherry, spearmint, orange and lemon. I've also added peppermint to the chocolate meringue variation to make chocolate-mint meringues. You could also add dyes for colour variations to go with the flavours (peppermint - I've seen done with 1/2 the mixture red and 1/2 white and then swirled together before putting into the pastry bag).

You can also experiment with shapes for the meringues. I've seen peppermint meringues dyed green and shaped into Christmas trees or wreaths, pink cherry or strawberry hearts for Valentine's Day, vanilla bones for Halloween, chocolate bunnies for Easter, the list is endless.

Make coffee meringues:
using same amounts and procedure as above but using espresso powder (1 1/2 teaspoons) in place of vanilla.

Make chocolate meringues:
Sift 2 teaspoons unsweetened cocoa powder through a fine-mesh sieve and whisk together with 2 tablespoons superfine sugar (from the 1/4 cup).


This recipe is also linked to...

Allergy Friendly Friday

Alfajores (a.k.a. Dulce de Leche Cookies)

Ingredients

6 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup unsalted butter, room temperature
2 cups granulated sugar
2 large eggs, room temperature
1 cup sour cream
1 teaspoon pure vanilla extract
Dulce de Leche
Coconut, finely shredded (optional)


Directions

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or nonstick baking mats; set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.

In the bowl, cream together butter and sugar on medium speed until light and fluffy, 1 to 2 minutes. Add eggs, one at a time, and continue mixing until well combined, about 1 minute. Gradually add flour mixture; mix until well combined. Add sour cream and vanilla; continue mixing until a dough forms, 1 to 2 minutes.

Roll out dough 1/4 inch thick. Cut into circles and place onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake, rotating baking sheets halfway through baking, until golden, 10 to 14 minutes. Transfer cookies to a wire rack until completely cool.

When cookies have cooled completely, spread the bottoms of half of the cookies with dulce de leche; sandwich together with remaining cookies. Roll edges of sandwiched cookies if finely shredded coconut, if desired.

NOTE: These cookies are fairly crisp when they are first sandwiched. I like them better the next day, once they've softened up.


This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Mexican
Sweet Indulgences Sundays
This Week's Cravings: Christmas Baking