Chocolate Mint Cookies

This recipe was originally for double chocolate chunk cookies, but I took out the chocolate chunks and used creme de menthe baking bits from Andes. YUM! These remind me of a Thin Mint cookie, also from the Girl Scouts. Oh, how I wish those girls would just sell them all year! YUMMY!!!

Chocolate Mint Cookies

Adapted from Nestle

2 C all-purpose flour
3/4 C cocoa
1 tsp baking soda
1/2 tsp salt
1 C (2 sticks) butter, softened
2/3 C granulated sugar
2/3 C packed brown sugar
1 tsp vanilla extract
2 large eggs
1 3/4 C mint pieces (or chocolate chunks)

Heat oven to 350º. Combine flour, cocoa, baking soda and salt in medium bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in mint (or chocolate). Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until cookies are puffed and centers are set but still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Lemon Sandwich Cookies

I held a cookie exchange for friends a few weeks ago and this was my cookie! I chose this recipe because it reminded me of the Girl Scout cookies. Remember the lemon sandwich cookies they used to have? So yummy! These cookies were better the second day because they soften up. The cookie part is basically a lemon shortbread. I tried to make things easier on myself and instead of rolling out the dough and cutting it into circles, I rolled it into a log and sliced the cookies. They definitely weren't perfectly shaped and I'm sure they would have been much prettier if I had done what Martha said, but it still worked! I also skipped (i.e. forgot) a step. The sprinkling with sugar. They were still good though!

Lemon Sandwich Cookies

Source: Martha Stewart

Cookies

16 T (2 sticks) unsalted butter, room temperature
1 C confectioners' sugar
1 T finely grated lemon zest (from 1 lemon)
1/2 tsp salt
2 C all-purpose flour

2 T granulated sugar, for sprinkling

Heat oven to 350. In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.

Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm, about 1 hour (and up to 3 days).

Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).

Cut out cookies with a 1 1/2-inch round cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.

Filling

4 oz cream cheese, room temperature
1 T finely grated lemon zest

1 to 1 1/2 C confectioners' sugar

In a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup confectioners' sugar, mixing until smooth. Mix in remaining sugar as necessary to create a firm but spreadable filling.

Form sandwiches: Place about 1 teaspoon filling between two cookies, sugared sides facing out; squeeze gently.

Oatmeal Chocolate Chip Cookies

I got this recipe from some recipe cards I was sent in the mail. You've probably gotten them too. They want to subscribe and they'll send you a million more. I didn't do it, but I did save quite a few of the cards I got as a sample! The cheesecake recipe posted yesterday was from them too!

This cookies were delicious and gobbled up quickly! I would totally make them again, except next time I would grind up the walnuts in the food processor.

Oatmeal Chocolate Chip Cookies

1/2 C rolled oats

2 1/4 C all-purpose flour

1 1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. cinnamon

1 C butter, softened

3/4 C brown sugar

3/4 C sugar

2 tsp. vanilla

1 tsp. lemon juice

2 eggs

3 C semi-sweet chocolate chips

1 1/2 C chopped walnuts

Preheat oven to 350. Line baking sheets with parchment paper. In food processor, finely grind oatmeal. Combine ground oats, flour, baking soda, salt, and cinnamon in a large bowl.

In another bowl, cream butter, sugar, vanilla, and lemon juice. Add eggs and beat until fluffy.

Stir the flour mixture into the butter mixture. Add the chocolate and nuts and mix well.

Scoop onto cookie sheet. Bake 16-18 minutes and cool on a wire rack.

Amish Puff Cookies

I saw these cookies on a blog I didn't follow. Then a few weeks later I remembered them, but didn't know where I had seen them. After a lot of searching I found them! And I'm so glad I did! This recipe can be made with or without the chocolate chips. I made it with them...yummy! The cookbook this comes from says to not roll them in the cinnamon and sugar if you use the chocolate chips. I did and they were yummy! Although, I may use less cinnamon next time. I would also like to try these with the chocolate chips and without the cinnamon and sugar...AND no chocolate chips with the cinnamon and sugar. So much baking to do!

This recipe only made 24 cookies. This can be a good thing and a bad thing. GOOD: less calories available to consume. BAD: They'll be gone too quick! :)

Amish Puff Cookies

Source: Erin Cooks

1 1/2 C all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup light brown sugar

1/4 cup sugar

1 egg

optional:

1 cup chocolate chips

1/4 cup sugar

4 teaspoons ground cinnamon (I used 3 tsp, which is 1 T)

In a bowl, mix together the flour, baking powder, baking soda, cream of tartar, and salt. Set aside.

With a mixer, cream together butter and sugars. Add egg. Gradually add in the flour mixture. Refrigerate batter for 30 minutes.

Preheat oven to 350. Add in chocolate chips, if using. Mix together cinnamon and sugar. Roll balls of cookie dough, about 1 T of batter each. Roll in cinnamon and sugar. Bake on lined (parchment paper) cookie sheet. Spread apart because they puff and spread! Bake 8-10 minutes. Cool on wire rack.

Hillary Rodham Clinton's Chocolate Chip Cookies

Okay, let me start this by saying if you're not a Hillary fan you should still eat these cookies! I by no means am a fan of Hillary or her husband, but hey I know a good cookie when I eat one! :) Besides, I highly doubt she actually makes these herself or came up with the recipe. I remember when I was younger, my step mom, Cindy, made Barbara Bush cookies. I think every President and his wife comes out with a cookie recipe. If I remember correctly, George W. Bush had cowboy cookies. Anyway, these were yummy, so don't turn away because of political views. I don't think eating these cookies makes you a Liberal :)


I want to say two things about baking cookies:

1. Use a cookie scoop. I didn't always have one of these. They make your cookies perfectly round and the same size. They also make it go quicker in getting them onto the pan and into the oven.
2. Line your baking sheet with parchment paper. I don't bake cookies without this stuff! They keep the cookies from sticking and burning! The bottoms are perfect!


Hillary Rodham Clinton's Chocolate Chip Cookies
Source: White House Cookbook


1 1/2 C all-purpose flour
1/2 tsp baking soda
1 tsp salt
1 C shortening
1 C packed brown sugar
1/2 C sugar
2 eggs
1 tsp vanilla
2 C rolled oats
12 oz (about 2 C) semisweet chocolate chips


Preheat oven to 350°. Combine flour, baking soda, and salt in a large bowl. Set aside. Beat shortening on medium speed. Add sugars. Beat in eggs and vanilla. Beat in flour mixture. Stir in oats and chocolate.

Drop by rounded teaspoons on cookie sheet. Bake 8-10 minutes. Cool on wire rack.

Makes 4-5 dozen. (I got 4)

Strawberry Shortbread

I love shortbread. It's one of my favorite cookies! I have also been loving the taste of strawberries lately. These cookies looked so pretty and they were very tasty. They are rich though and one cookie is enough. Make sure you have someone to share them with. We sent some to my brother's family. Also, I would use a small cookie cutter.


Strawberry Shortbread
Source: Christmas Cookies 2007

Cookies
2 T strawberry preserves
1 C butter, softened
1 tsp almond extract
2 2/3 C all-purpose flour
1/2 C sugar
1/8 tsp salt

Glaze
1 T strawberry preserves
2 C powdered sugar
1 T milk

Beat butter, strawberry preserves, and almond extract in a large bowl with electric mixer on medium speed until combined. Roll into a log on plastic wrap. Wrap and freeze for 1-2 hours, until firm.

Preheat oven to 325°. Stir together flour, sugar, and salt in a large bowl. Add butter mixture breaking of pieces. Use a pastry blender to mix. Knead dough until mixed together and smooth.

Divide dough in half. Roll each half on floured surface and cut with cookie cutter.

Bake on ungreased cookie sheet for 12-16 minutes. Transfer to wire rack to cool completely.

Microwave strawberry preserve for glaze at 50% power for 30 seconds, until melted. Stir in powdered sugar and milk with wire whisk. Stir in 1 T of milk at a time (if needed) for glaze to be spreading consistency. (1 T was enough for me)

Spread glaze over each cookie and store at room temperature for 3 days or 3 months in the freezer.