Sunday, December 9, 2012

Mint Surprise Cookies for #SundaySupper

It's no secret that I like LOVE to bake. So when this weeks #SundaySupper theme was announced, I knew I couldn't miss it.  Our fabulous team will be taking you on a Holiday Cookie Tour. A virtual Cookie Exchange where you can find your favorite holiday cookie recipes and discover some new ones.

I first discovered this cookie about 7 years ago. I wanted to give something special to each of my boys' Godmothers for Christmas. At the time we did not have a lot of money. I had just left my job and my husband was working two jobs so I could stay home with the kids. I decided to make them each a fun variety of holiday cookies. I came across this recipe in a Pillsbury Cookie Cookbook. It was a bake-off favorite, and I can see why!

To this day when I make these cookies, people are surprised by the Andes Mint stuffed in the middle. It is a fun twist on a rather plain looking cookie.




Original Recipe from Pillsbury Best Cookies Cookbook
Prep time 30 minutes (including chilling dough)

1 cup sugar
1/2 cup firmly packed brown sugar
3/4 cup of butter, softened
2 Tbs water
1 teaspoon vanilla
2 eggs
3 cups of flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package of Andes Mints
chopped walnuts


Cream butter and sugars together
Add water, vanilla and eggs, mix well
Sift together flour, baking soda, and salt
Slowly add dry ingredients to the wet ingredients
Refrigerate for approximately 20 minutes until dough is easy to handle
Preheat oven to 375 degrees
Unwrap Andes mints
Cover mints with cookie dough
Place on a parchment lined cookie sheet
Top each cookie with walnut pieces
Bake for 8-10 minutes until golden brown
Cool on cookie sheet for 1 minute, remove to cooling rack to complete cooling.
Enjoy!

Now that you saw what I'm bringing to #SundaySupper, check out all the wonderful cookies we have this week! And don't forget to join us this evening for our #SundaySupper chat. we will be talking to the wonderful Janet Keeler, Food & Travel Editor for the Tampa Bay Times and Author of Cookielicious. She will be sharing her tips on baking for the Ultimate Cookie Exchange and to answer any of your baking questions. We will also be giving away 5 signed copies of her book!

The Sunday Supper Favorite Cookie Exchange Cookies:


I hope you can join us tonight. Follow #SundaySupper on twitter to joing the fun and share your favoite cookie recipes. Our chat starts at 7 ET :)

 
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Tuesday, December 4, 2012

Dried Cherry and White Chocolate Chip Cookies

Every so often I make a cookie that I really enjoy. This may surprise you, but I'm not a real big sweet eater. While the boys are having dessert, I usually opt to make myself a large bowl of stove popped salted popcorn. Rather then eat the cookie of the day.

However there are always exceptions. This cookie is one of them. The flavor combination the tart (but sweet) dried cherries, and smooth white chocolate chips was more then I could resist. The boys were a little unsure of the cookie at first. I think it was the large pieces of dried fruit in them :)

I left a few at home for them and took the rest to dance practice. There, the girls were very happy to finish them off. One girl has even been asking for the recipe since.

So today I present, Dried Cherry and White Chocolate Chip Cookies.


Dried Cherry and White Chocolate Chip Cookies

by Stephanie Zielinski
Prep Time: 10 min
Cook Time: 8-12 min


Ingredients (24 cookies)
  • 1 stick of butter, softened
  • 1 cup of sugar
  • 1 egg
  • 1 1/2 tsp of almond extract
  • 1 1/4 cup of flour
  • 1/2 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1/2 tsp salt
  • 1/4 cup oatmeal
  • 2 cups of white chocolate chips
  • 1 1/2 cups dried cherries
Instructions
Preheat oven to 350 degrees
Cream together butter and sugar
Add egg and almond extract
In a separate bowl, sift together dry ingredients, then stir in oatmeal
Slowly stir in dry ingredients
Fold in white chocolate chips and cherries
Using a cookie scoop or a teaspoon, drop dollop of dough on cookie sheet
Bake for 10-12 minutes
Cool on cookie sheet for one minute
Remove to cooling rack to complete cooling
Enjoy!
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Friday, November 30, 2012

Triple Chocolate Peppermint Cookies

Here we are. The last day of November. To date, I have baked exactly 318 different cookies. That is a lot of cookies! We have gone on a few vacations, had our entire house turned upside down so our floors could be refinished and survived the fall soccer season. And still, the cookies were made.

Now, I need to stay focused and get all these recipes up on The Cookie A Day Challenge! Since I am nearing the end of the baking portion, I think I need to up the ante and give myself a date to complete this blog. Since I have hundreds, literaly, of recipes to share, My new goal is to have all the recipes posted by the end of March. So look for lots of delicious recipes to come across your screen.

What better time to kick of my marathon of cookie blogging, then the Holiday season. It is now, when cookies take center stage. Perfect.

I made this cookie at Noah's suggestion this past Monday. He wanted to use candy canes, so we did.

 
Triple Chocolate Peppermint Cookies
 
 
 
1 stick of butter
3/4 cups brown sugar
1 egg
1 tsp peppermint extract
1 cup flour
1/2 cup dark cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup Hershey's milk chocolate chips
1/2 cup dark chocolate chips
3-4 crushed candy canes
 
Preheat oven to 350 degrees
Line cookie sheet with parchment paper
Cream brown sugar and butter
Stir in peppermint and egg
Slowly add flour, cocoa powder, baking soda and salt
Fold in chocolate chips
Using a cookie scoop, place dough on parchment lined cookie sheet
Add crushed candy canes to the top
Bake for 8-12 minutes
Cool on cookie sheet for 1 minute
Transfer to cooling rack.
Enjoy!
 

 
Much to the dismay of my husband, I stored these in our cookie jar. He is not a mint fan, and they made all the cookies taste like mint. so store separately.
 
Tomorrow: Pretzel Toffee Chocolate Chip Cookies
 


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