Cookie of the Month

It’s thanksgiving, the boys are home, we’re celebrating a birthday, and our house is filled with lots of good meals and treats [pecan pies, apple pie, brownies, ice cream, apple dumplings, pumpkin roll, etc.] I’m cooking turkey and dressing with all the trimmings [probably only the second time I’ve done this in my life!] so while I'd hoped to make the Cookie of the Month from scratch this month -- I’m all about simplifying things for now – and keeping with that theme – here’s the cookie of the month –
Pillsbury REady to bake Cookies

http://www.pillsbury.com/products/sweet-treats/Refrigerated/readytobake.htm

- Just keepin' it real folks. And these are really delicious! ANyone can bake up a few in no time flat! Enjoy!!

October Cookie of the Month

Made a quick little cookie recipe while we're here at the beach -
Edited: After much taste-testing it was decided that these would be more delicious if the pecans were doubled and the butterscotch left out - they'd be like sweet pecan sandies...



-->Butterscotch Pecan Cookies

1 (18.25 ounce) package butter cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
1/4 cup all-purpose flour
3/4 cup vegetable oil
1 egg
1 cup chopped pecans
1 cup butterscotch chips

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir together the cake mix, instant pudding and flour. Add oil and egg, mix until well blended. Stir in the pecans and butterscotch chips. Batter will be somewhat crumbly.
Scoop cookies with a small ice cream scoop or compress 1 tablespoon of dough into a ball. Place 2 inches apart on the prepared cookie sheets. [I flattened them with the back of a spoon a few minutes after putting them to bake.]

Bake for 10 to 12 minutes in the preheated oven, until the edges are just starting to brown. Allow cookies to cool for 2 minutes before removing from baking sheet to cool on wire racks.

These are VERY sweet, so we're hoping the kids will eat them all up before they leave...

Cookie of the Month - September

Our take on Emeril Lagasses's

Kicked Up Oatmeal Cookies

These could easily be our new favorite cookie - my changes are noted -

Ingredients

• 1 cup raisins [I used dried cherries instead, cut into thirds or fourths]
• 2 sticks unsalted butter, softened
• 2 cups light brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/2 cups all-purpose flour [I used self-rising and deleted the baking powder & salt]
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• Pinch grated nutmeg
• 1/4 cup buttermilk
• 2 cups quick-cooking oats (not instant or old-fashioned)
• 3/4 cup chopped toasted pecans [I used walnuts]
• 3/4 cup white chocolate chips

Directions

Preheat the oven to 350 degrees F. Lightly grease 2 large baking sheets and set aside.
Place the raisins in a medium bowl and cover with boiling water. Let sit until plump and moist, 15 to 20 minutes. Drain well.
In a large bowl, with an electric mixer cream the butter and sugar until fluffy. Add the vanilla extract and eggs, and beat to combine.
Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into the butter mixture, and add the buttermilk, stirring to mix. Fold in the oatmeal, raisins, nuts, and chips, blending well. [We like our cookie to be a little more 'full' so I refrigerated the dough for a few hours before cooking.]
Drop the dough onto the baking sheets by rounded tablespoons, spacing them 2 inches apart. Bake for 10 to 12 minutes.
Let cool on the sheets for 5 minutes, then transfer to wire racks to cool.

Cookie of the Month - August

Chocolate Peanut Butter No-Bake Cookies

These are the cookies I often refer to as 'the ones that made me fat.'
I went through a period of time as a teenager when I'd make these over and over again. They're so popular with our family that when we published our family cookbook back in the 80's there were three different recipes for this little cookie [also called boiled cookies, or oat candy.]
And I had a former co-worker who had a particular love for them until an unfortunate incident with a client, whom, let's just say, had some problems...
So since I've lost ten pounds this summer and
plan to jump back on the wagon, hmm, treadmill this week -
I made these to celebrate.
I'm sure you'll enjoy them too -
Boiled Cookies[please excuse the deformed tomato on the counter...]
Mix together and boil for one and a half minutes:
2 cups sugar
1 stick butter
1/2 milk
2 tablespoons cocoa
Remove from heat and add:2 cups [quick cooking] oats
1/2 cup peanut butter
Beat well and drop by spoonfuls on waxed paper.
They will harden as they cool.
Oh, and for those who missed it -
the July Cookie of the Month can be found HERE.
haHAha
[I confess, it's just been posted today...]

Cookie of The Month

Been a Busy Month and this is just about as good as it gets around here right now -
EASY Chocolate Chip Cookies
1. Buy the package of cookies2. Pre-heat the oven3. Separate the little squares of cookies4. Bake and enjoy!

Cookie of the Month: Peanut Butter

Happy Father's Day Sweetie!

Made your favorite cookies today - and we laughed again about a former neighbor making these cookies and borrowing sugar to mix them up - she came back later to borrow more sugar saying the cookies just didn't taste right and she was going to make another batch - the third time she came over to borrow yet another cup of sugar she brought a cookie with her saying
something's just not right,
"Will you taste it and tell me what you think?'
- I did, and asked,
"What kind of cookies are you making?"
"Peanut Butter," she replies... and I go...
"There's no peanut butter in these cookies..."

- We laughed together since she'd made two batches of peanut butter cookies with

NO PEANUT BUTTER!
Here's the simple little recipe that's been in my family for as long as I can remember
PEANUT BUTTER CRISSCROSS COOKIES

Melt together: 1 cup shortening and 1 cup peanut butter
Add: 1 cup sugar and 1 cup brown sugar
Stir in: 2 eggs and 3 cups of self-rising flour
Roll into one inch balls and flatten [criss-cross]with a fork dipped in water.
Bake 8 minutes in 375* oven
Enjoy!

Cookie of the Month

The story the woman eating lunch at Neiman-Marcus and asking for the recipe for their famous chocolate chip cookies, then receiving a bill for $250, has been circling the internet for years. Here's the recipe for Neiman-Marcus' famous chocolate chip oatmeal cookies. Whether the story is true or not, this cookie recipe is delicious and makes 110 cookies using chocolate chips, nuts, oatmeal and a Hershey bar. THIS is my absolute favorite chocolate chip cookie - sort of mix between cowboy cookies and the classic chocolate chip - just right!

INGREDIENTS:

• NEIMAN-MARCUS COOKIES (recipe may be halved)
• 2 cups sweet butter
• 24-oz. chocolate chips
• 4 cups flour
• 2 cups brown sugar
• 2 tsp. soda
• 1 tsp. salt
• 2 C. sugar
• 1 8 oz. Hershey Bar (grated)
• 5 C. blended oatmeal
• 4 eggs
• 2 tsp. baking powder
• 2 tsp. vanilla
• 3 C. chopped nuts (your choice)

PREPARATION:

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls and place two inches apart on a cookie sheet.

Bake for 12 minutes at 375 degrees.I baked about 10 minutes and as always - I use self-rising flour and omit the baking powder, soda, and salt...

Makes 110 cookies. Enjoy with milk or coffee and feel like a million bucks!

Warning this post is loooooong and full of sweet goodness –

everyday goodness for Easter –

My grandmother always made a multi-colored Easter Cake every year and since being out on my own, I’ve sort of claimed this tradition as my own. Nothing hard about this one – simply buy a white cake mix [or two, depending on how BIG you actually want your cake to be], some food coloring, and a couple of tubs of chocolate frosting. Mix the cake according to directions, divide batter into fourths and color each one differently [pink, yellow, blue, and green], bake according to directions. Cool and frost… how springy – and delicious does this look?
[and btw - this is the mini version for the kids coming in tonight -]

And this? Cake Ball Cupcakes?
Well, many of us have been hearing about these luscious cake balls for a while now
[we first tasted them during the holidays of 2007.]
So when I saw this adorable take on the idea over at Pioneer Woman – I just HAD to give it a go – and go they did! At first I was thinking – this may be a once-every-few-years kind of thing – but as I got a process down, things went really quick and easy.
SO CUTE.
Go on over and check out the details on how to make them yourself – but hide some if you want them to last for more than a day – they’re yummy!

And lastly – my cookie of the month
– Resurrection Cookies –
– love these and the teaching idea behind them! Enjoy!
– ~Also known as Easter Story Cookies~
This is a great recipe to teach your Children the REAL story of Easter.
That the Lord Jesus Christ our Savior is not dead but has Risen.
We serve a Risen Savior......
You will need:
1 cup whole pecans
1 teaspoon vinegar
3 egg whites
a pinch salt
1 cup sugar
a zipper baggy
1 wooden spoon
scotch tape
Bible
Instructions:
These are to be made the evening before Easter. Preheat oven to 300F.
*** (this is very important --- don't wait until you are half done with the recipe).
Place pecans in zipper baggy and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested. He was beaten by the Roman soldiers.
Read: John 19:1-3
Let each child smell the vinegar. Put 1 teaspoon vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross He was given vinegar to drink.
Read: John 19:28-30
Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read: John 10:10&11
Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.
Read: Luke 23:27
So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him.
Read: Psalm 34:8 and John 3:16
Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus.
Read: Isaiah 1:18 and John 3:1-3
Fold in broken nuts. Drop by teaspoon onto waxed paper covered cookie sheet.
Explain that each mound represents the rocky tomb where Jesus' body was laid.
Read: Matthew 27:57-60
Put the cookie sheet in the oven, close the door and turn the oven OFF.
Give each child a piece of tape and seal the oven door.
Explain that Jesus' tomb was sealed.
Read: Matthew 27:65-66
GO TO BED!
Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed.
Read: John 16:20&22
On Resurrection Sunday (Easter) morning, open the oven and give everyone a cookie.
Notice the cracked surface and take a bite. The cookies are hollow!
On the first Easter Jesus' followers were amazed to find the tomb open and empty.
Read: Matthew 28:1-9

March Cookie of the Month

Am not sure WHY I didn't make these last week when the boys were home - I've fixed a cute little bucket full that will go in the mail tomorrow... and since I made these quickly between work and Bible Study I completely forgot to take the ingredient photo sorry, okay here goes -
TEA CAKES
Ingredients: sugar - corn oil - flour - eggs - and vanilla --- how basic is that?
These are the cookies my grandmother made for us so often and when we did a family cookbook - way back in 1988 -- I bet we had twenty tea cake recipes submitted all purporting to be
THE RECIPE that Mama Moland used...
I didn't try them all [I'm not much of a roll-out-the-dough kind of cookie maker] but my sister and I agree that this recipe, submitted by our Aunt Gail, is the closest to the real thing - as we remember it anyway...our grandmother passed away before the cookbook came into being.
Miss Inez Kirby's Tea Cakes
Mix together, drop by spoonfuls on a cookie sheet,
and bake at 350* until brown around the edges:
3/4 cup corn oil -- 2 eggs -- 1 tsp vanilla -- 1 cup sugar -- 2 1/2 cup flour [self-rising]
That's it! And they are delish! These are tablespoon size - about 4 inches round... I usually make them smaller [teaspoon size] but needed them to fit my bucket.
And Mama Moland always made hers HUGE too
- and frosted half with chocolate that got hard and crumbly.

Cookie of the Month

Red Velvet Whoopie Pies
Ever had a whoopie pie? My very first memory of one is those my mom bought us early in the mornings [freshly delivered to the grocer.] We called them 'mickey' cakes and they were chocolate goodness with cream filling. Then when I spent sometime out west I met a family from back east [don't you love it?!] and she made the most incredible whoopie pies - just like the mickey cakes I'd had as a kid. Jotted the recipe down, and you know what? Never made them.
When it comes to cookies I'd always dreamed I'd be the roll-out-the dough, take the time to decorate each one individually, kind of mom - but my real life was much busier than I'd envisioned and we maybe made roll-out & decorate cookies two times while the boys were growing up. I'm definitely more the scoop and drop kind of cookie gal.
But I've always wanted to make a whoopie pie...

When I first saw this recipe in Better Homes and Gardens before Christmas I knew it would be perfect for Valentine's Day! So cute and valentine-y! The weekend I'd planned to make them I left the torn-out recipe at work so searched on the web to find it and found this much easier
[and probably less expensive] recipe that I use here.
The ingredients:
Red Velvet Cake Mix
3 eggs
Vegetable Oil
1/2 cup flour
Filling:
1/4 cup butter
4 oz cream cheese
7 0z marshmallow cream
Preheat oven to 375*
Prepare cake mix as directed on package, adding the 1/2 cup flour. Do not add more flour.
The 'dough' should resemble pancake batter.
[Note - be careful with this batter - it's very RED and will stain...]
To make round whoopie pies: scoop batter into a large plastic zipper bag, snip off a very small bit of one corner and pipe the dough onto cookie sheets in one inch blobs,
being careful to leave about an inch between each blob.
[I cover my cookie sheets with foil and spray with 'pam.']
Bake for 6 -8 minutes. Cool.
Prepare filling by blending all ingredients together.
After the whoopie pies have cooled,
scoop a small bit of filling onto one side of the 'pie' and top with another side of the 'pie.'
Share with those you love...
I have to admit the filling isn't quite the taste I wanted...a little too cream cheesey for me...
I think the recipe from the friend of a friend used raw egg whites - maybe not a good idea,
but I'm wondering if possibly some coolwhip and the marshmallow cream
might work a little better...
I bet you could make the chocolate version using a nice chocolate cake mix.

January Cookie of the Month

A little late with the posting - but here's the first cookie of the month for 2009 [I plan to do a little 8x8 scrap / recipe book with each of these...]:
Cappuccino Flats
[From Better Homes and Gardens Cookies for Christmas, 1985]
2 squares unsweetened chocolate
[okay, I substitute cocoa and butter for the unsweetened chocolate]
2 cups flour
1 teaspoon cinnamon [ground]
1/2 cup shortening
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon instant coffee crystals
1 teaspoon water
1 egg
1 1/2 cup semi-sweet chocolate pieces
* in heavy saucepan melt unsweetened chocolate; cool slightly. Meanwhile, stir together flour and cinnamon, set aside.
* In large mixer beat shortening and butter until softened. Add sugars and beat until fluffy. Stir coffee crystals into water to dissolve. Add coffee mixture, melted chocolate, and egg to butter mixture. Beat well.
* Add flour mixture and beat until well mixed. Cover and chill about one hour. Shape into two 7 inch rolls, wrap and chill for six hours [over night.]
* Pre-heat oven to 350*. Slice dough into 1/4 slices and place on un greased cookie sheet. Bake for 10 -12 minutes until edges are firm and lightly browned. remove and cool.
* Melt chocolate carefully in the microwave [50% power for 30 -40 seconds at a time.] Stir well. spread chocolate mixture on one half of each cookie. Place n wax paper to complete cooling until chocolate is set.
* Enjoy
These have always been a favorite at our house around Christmas time - but somehow were left out this year [maybe the 60 dozen snicker doodles took their place...]