Butter Nut Shortbread Cookies

A crisp, buttery cookie just right for serving with tea, coffee, or milk. 
These would make a nice gift for neighbors or to ship to family.


adapted from Dixie Crystals

Butter Nut Shortbread Cookies
www.whispersofthyme.blogspot.com
(Yield: 4 dozen cookies)

Ingredients:
2 cups all-purpose flour
2 sticks unsalted butter, softened
1 cup plus 1 Tablespoon powdered sugar
1/2 teaspoon salt
1 teaspoon black walnut flavoring
1/2 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1/2 teaspoon sweet dough bakery emulsion, optional (purchased from K.A.F.)
1/2 cup chopped pecans

Directions:
Sift flour and set aside.
Mix butter just until creamy (about 30 seconds).
Add all of powdered sugar, salt, flavorings, and bakery emulsion, if using; mix well.
Add flour and chopped pecans, all at once, and mix until just combined.
Divide dough into two parts, forming each into logs two inches in diameter; wrap in plastic wrap or waxed paper, and chill the rolls in freezer for at least 20 minutes.
When ready to bake, preheat oven to 350 degrees Fahrenheit.
Slice the log into 1/3 inch slices and place on parchment-lined cookie sheet.
Bake just until edge of cookies are light golden brown, about 12 to 15 minutes.
Remove from oven and continue to cool cookies on cookie sheet for 5 minutes.
Once cooled, store in airtight container to maintain crispness.

Note: The black walnut flavoring will be somewhat strong in the completed dough, however; it will mellow out during baking.

Doggy Delights

 P.o.o.c.h. P.a.r.t.y!

Today is Sadi's 12th Birthday! 
She is a Boston Terrier and a wonderful pet!

So, in her honor...

      Birthday Cookies! 

First taste...will she like them?

Let's see...
(click on pic)

oops, mama wasn't quick enough with the video...let's try again...



hey...why is there a piece missing? ...hmmm

(click on pic)

Well, I would say that's a yes.



Here she is begging for more...

Guess these "Sadi Snacks" will be a regular around here...
oh, and they are fit (just barely) for human consumption.
 *Warning...some dogs have peanut allergies and may have itching and redness (or something more severe) from eating even a small amount of peanuts or peanut butter.

adapted from Allrecipes

Doggy Delights
www.whispersofthyme.blogspot.com
(makes approximately 36 small cookies) 

Ingredients:
1 egg
1/2 cup peanut butter
1 large ripe banana, mashed
1 tablespoon honey
1 1/2 cups all-purpose flour or whole wheat flour
1/2 dry oatmeal

Directions:
Preheat oven to 300 degrees Fahrenheit.

In a medium bowl, add the egg, peanut butter, banana, and honey and stir until thoroughly combined. Add in the flour and dry oatmeal. Stir thoroughly.*

Roll out dough to 1/4-inch thickness on a lightly floured surface. Using a cookie cutter or knife, cut into small shapes.
Place cookies on greased or parchment-lined cookie sheet.

Bake in preheated oven for approximately 30 to 35 minutes, depending on size or until crisp. Remove from oven and let cool. Store the cookies in airtight container in fridge.

*Freeze dough at this point for baking later.

Bakery Chocolate Chip Cookies

Soft, Chewy, and Not-Too-Gooey!

I'm not a big fan of the Toll-House Chocolate Chip cookies, partly because of burnout.
These are a great alternative.

Levain Bakery (New York) is famous for their chocolate chip cookies, and this is a copycat recipe, which I found on Michelle's blog, "Brown Eyed Baker." I left out the walnuts and used milk chocolate chips rather than dark chocolate chips. 


Bakery Chocolate Chip Cookies
www.whispersofthyme.blogspot.com
(yield: 2 to 3 dozen, depending on size)

Ingredients:

3 cups bread flour
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon kosher salt
1 cup (2 sticks) unsalted butter, cold and cut into cubes
¾ cup plus 1 Tablespoon brown sugar
½ cup granulated sugar
2 eggs, cold, lightly beaten in a separate bowl

1 teaspoon vanilla extract
1½ cups milk chocolate chips

Directions:

Do not preheat oven until after dough has refrigerated for 20 minutes.

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

Using an electric mixer, beat the butter on medium speed for 1 minute...will be one big ball.

Add both sugars and mix for 2 minutes.

Add the eggs and vanilla and continue mixing on medium speed for 1 minute; batter will be lumpy.
Scrape sides of bowl and stir gently.

Reduce mixer speed to medium-low and gradually add flour mixture until just a little bit of flour still remains.

Add chocolate chips to remaining flour and stir to coat...add chips to dough and stir thorougly to combine.

Drop 2 Tablespoons of dough (for each cookie) onto a baking sheet lined with parchment paper; do not smooth the dough.

Refrigerate 30 minutes.

Preheat oven to 375 degrees F.

Bake cookies for 10 to 12 minutes, or until very light golden brown. Remove immediately from cookie sheet and let cool.

Store cookies in airtight container.

Not-Too-Sweet Peanut Butter Cookies

Satisfy your craving for something sweet with these delicious, one-bowl cookies.


Slightly adapted from kingarthurflour.com

Not-Too-Sweet Peanut Butter Cookies
www.whispersofthyme.blogspot.com
(makes approximately 24 cookies)

Ingredients:
1/3 cup shortening
1 Tablespoon margarine
1 egg
3/4 cup raw sugar (a.k.a. turbinado sugar)
1/2 teaspoon vanilla extract
3/4 cup peanut butter
1 Tablespoon water
1-1/2 cups (3/2) cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Directions:
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, combine shortening, margarine, egg, sugar, vanilla extract, peanut butter, and water. Mix well.
Add in flour, baking soda, and salt. Mix on lowest setting just until combined.

Form cookies into a ball with small scoop or by hand, and place 2 inches apart on either greased or parchment-lined cookie sheets. Flatten each ball with tines of fork making a criss-cross pattern.

Bake at 350 degrees F. for 10-16 minutes (depending on size of cookie), or until slightly browned on outside edge only.

Note: I baked mine for approximately 15 minutes, as I like them with a slight crunch.
 
 

Simply Awesome Oatmeal Craisin-Raisin Cookies

I wish I could say this recipe originated with me, 
but I must give credit to Alice at Savory Sweet Life. Pure genius...crispy, chewy, and moist! I've baked and eaten my share of oatmeal cookies, but these are
"THE BEST OATMEAL RAISIN COOKIES"...EVER. 
This slight adaptation is pretty awesome, too!


Simply Awesome Oatmeal Craisin-Raisin Cookies
www.whispersofthyme.blogspot.com
(yields:  24 to 30 cookies, depending on size)

Ingredients:
1/2 cup (1 stick) butter, room temperature
1 cup raw sugar...a.k.a turbinado sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon imitation butter flavoring
1 1/4 cups old fashioned oats (not instant or quick oats)
1/2 cup golden raisins
1/2 cup Craisins
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt (plus a few grains more if you prefer a slight salty taste)
1 teaspoon cinnamon

Directions:
Preheat oven to 350 degrees Fahrenheit.

Place butter and sugar in large mixing bowl. Beat on low for a couple of minutes, then beat on medium-high for about 4 minutes, or until mixture is fluffy.

Turn mixer to low and add egg, vanilla extract, and butter flavoring. Turn mixer to medium and mix for 1 minute, then turn mixer off.

Add oats, raisins, and Craisins and mix for 2 minutes.

Add flour, baking powder, baking soda, salt, and cinnamon, and mix for 2 minutes.

Turn mixer off, and using a large spoon or spatula, stir mixture thoroughly.

Place spoonfuls of dough onto greased or parchment-lined cookie sheet, leaving room for cookies to spread.

Bake for approximately 10 to 14 minutes, depending on cookie size. Cookies are done when browned but appearing somewhat gooey in middle. Remove pan from oven and leave cookies on cookie sheet for a few minutes, then remove to cooling rack or plate.

Note: these cookies are designed to spread....gives them their signature crunch and chewiness.

Pistachio Mexican Wedding Cookies

This cookie is one of my favorites...tender and bursting with Craisins and pistachios and bathed in powdered sugar!


I originally saw this recipe on Ginger's website: Deep Fried Kudzu. She obtained the recipe from Bon Appetit magazine. Mine is a slight adaptation.



Here's what you'll need:
Cake Flour, All-purpose Flour, Powdered Sugar, Butter, Vanilla Extract, Salt, Pistachios, Craisins (or dried cherries), & [Butter Flavor Crisco (not pictured).] 

Add butter, butter-flavor Crisco, and powdered sugar to a mixing bowl and mix until light and fluffy.

Mix in vanilla extract and salt.

Add in pistachios (rough chopped) and Craisins (rough chopped), and mix well.

Add in flours and mix with spoon or spatula. Do Not over-mix.

Because I substitute part of the butter with butter-flavored Crisco, I also add in a teaspoon of water and mix with the mixer until it just comes together.

Shape dough into tablespoon-sized balls or footballs.
Place on either greased or parchment-lined baking sheet. 

Bake, then remove from oven once bottoms have turned golden brown...approximately 16 minutes.

Cool on pan for 10 minutes, then working in small batches, submerge cookies in powdered sugar, shake off excess, and set cookies aside until all are coated.

Serve with coffee, tea, or milk.

 Now if you'll excuse me while I go powder my face, ahem.


Note: I reduced the Bon Appetit recipe by one-half, thereby yielding approximately 4 dozen cookies. 

Pistachio Mexican Wedding Cookies
www.whispersofthyme.blogspot.com
(Yields approximately 4 dozen cookies)

Ingredients:
14 Tablespoons (2 sticks minus 2 Tablespoons) unsalted butter, room temperature
2 Tablespoons butter-flavored Crisco
1/2 cup powdered sugar, plus additional for coating cookies
1 Tablespoon vanilla extract
1/2 teaspoon salt
1/2 cup shelled unsalted pistachios
1/2 cup dried cranberries (Craisins) or dried cherries
1-2/3 cup sifted cake flour
5/6 cup (1 cup minus 2-1/2 Tablespoons) sifted all-purpose flour
1 teaspoon water

Directions:
Preheat oven to 350 degrees F.
Add butter, butter-flavor Crisco, and powdered sugar to a mixing bowl and mix until light and fluffy.
Mix in vanilla extract and salt.
Add in pistachios (rough chopped) and Craisins (rough chopped).
Add in flours and mix with spoon or spatula. Do not over-mix.
Add in a teaspoon of water and mix with the mixer until dough just comes together.
Shape dough into tablespoon-sized balls or footballs. Place on either greased or parchment-lined baking sheet.
Bake at 350 degrees F. Remove from oven once bottoms have turned golden brown...approximately 16 minutes.
Cool on pan for 10 minutes, then working in small batches, submerge cookies in powdered sugar, shake off excess, and set cookies aside until all are coated.
Store in airtight container.

Coconut Oatmeal Chocolate Chip Cookies

This great recipe is brought to you courtesy of my sister. Bonus: this is a one-bowl recipe.
Just look at this...wish you could smell the deliciousness!

Here is what you'll need: White Sugar, Brown Sugar, Oatmeal, Coconut, Chocolate Chips, Nuts, Shortening, Eggs, Flour, Baking Powder, Baking Soda, Salt, & Vanilla Extract.

Cream together: Brown Sugar, White Sugar, and Shortening until light and fluffy.

Add 2 eggs and mix well.

Add in Salt, Baking Powder, & Baking Soda.

Add in flour and mix well.

Add in coconut and oatmeal and combine well.

Add in vanilla extract (got my steps out of order, but you should add the vanilla after the addition of the eggs).

Mix well.

Add in pecans and chocolate chips and stir to combine.

Bake and enjoy!

Note:
I substituted 1/2 cup Domino Light for the 1 cup White Sugar, and I used Milk Chocolate Chips and Pecans...made medium-size cookies rather than small and adjusted cooking time accordingly. Produced approximately 4 dozen medium-sized cookies.

Coconut Oatmeal Chocolate Chip Cookies
www.whispersofthyme.blogspot.com

Ingredients:
1 cup brown sugar
1 cup white sugar
1 cup shortening
2 eggs
1 teaspoon vanilla extract
1 1/2 cups old-fashioned oats
2 cups all-purpose flour
1 cup coconut
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 to 1 cup nuts
1/2 to 1 cup chocolate chips

Directions:
Cream together:
1-cup brown sugar
1-cup white sugar
1-cup shortening

Add 2 eggs and mix well.
Add 1 teaspoon vanilla extract and mix well.

Add in:
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups flour

Mix well.

Stir in:
1 1/2 cups oatmeal
1-cup coconut
Nuts and chocolate chips

Roll into small balls or use a small ice cream scoop and drop cookies onto baking sheet.

Bake at 350 degrees F. until light brown...10 to 12 minutes.

Recipe Review - Oreo Cheesecake Bars

Brown Eyed Baker

This recipe is from Michelle at Brown Eyed Baker and combines two of my favorites, Oreo cookies and cheesecake. The end result is a creamy and very rich dessert.

Photo Source: Brown Eyed Baker

Here's what you'll need:
Oreo cookies, eggs, sugar, butter, sour cream, cream cheese, and vanilla extract

Make the base of cheesecake by placing half of the Oreos in food processor and pulsing until fine crumbs.

 Add melted butter to crumb mixture and pulse several times until thoroughly blended.

Place crumb mixture in pan and press into even layer, then bake for 10 minutes (see my note at end of post).

Place cream cheese in mixer bowl and blend until fluffy.

Blend sugar into cream cheese a little at a time.

Blend in eggs, one at a time, and mix thoroughly after each.

Blend in sour cream.

Blend in vanilla extract.

Roughly chop remaining Oreos and stir into cheesecake mixture.

Pour mixture into prepared and baked crust.

Bake cheesecake until edges are set and middle is still jiggly. Remove from oven and let cool for 2 hours at room temperature, then refrigerate overnight. Here it is fresh out of the oven. Once it cooled, it formed cracks on top, but didn't affect taste.

Cut into small bars and serve.You may freeze these for four to six weeks, or store in the fridge for up to 3 days. If freezing, you can thaw in fridge before serving or eat them frozen (my preference).  These taste good added to vanilla ice cream and blended for a milk shake.

*Note: The only issue I had with these was cutting them without crumbling and mashing the bars. When I make these again, I will cook the cookie base for 8 minutes instead of 10, and cut them only after freezing.

Photo Source: Brown Eyed Baker

Recipe: Oreo Cheesecake Bars                

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