Chocolate Candy Cookies

This is another recipe from Chocolate Never Faileth, although I have changed the name from Chocolate Rolo Cookies. Because really, any kind of chocolate candy will work in these. I used several varieties of Hershey's kisses, and also some Dove Chocolate chunks. I also think the Rolo candies would be divine. When I ran out of candy, I just made cookies with the dough, and those were also really good. So there's no way these can NOT be good. And that's a good thing :) This recipe can easily be cut in half.

Ingredients:
1 cup sugar
1 cup brown sugar
1 cup (2 cubes) butter or margarine
2 eggs
2 tsp. vanilla
3 cups flour
3/4 cup cocoa
1 tsp. baking soda
40-50 Rolo (or other chocolate) candies

Instructions:
Preheat oven to 375 degrees. Grease cookie sheets. (I used stoneware and did not grease). Cream sugar, brown sugar, and butter. Add eggs and vanilla and mix well. Add flour, cocoa, and baking soda. Mix until well combined. Add a little more flour if the dough is too sticky to work with your hands. Pinch off walnut-sized balls of dough and wrap a piece of dough around each chocolate candy. (I scooped the dough with a small scoop and then just pressed the chocolate candy into the dough while it was still in the scoop. That way, everything was uniform and I didn't have to get my hands so messy). Place on cookie sheets a couple of inches apart. Bake 7-9 minutes, until the cookie is set but the top is still soft to the touch. Don't overcook. Let the cookies cool on the baking sheet for about 5 minutes before transferring to wire racks. (If you try to transfer too soon, you'll break the bottom and the candy or caramel will ooze out). These are best eaten while still warm and melty, but they taste great the next day, too!

Orange Pecan Whole-Wheat Chocolate Chip Cookies

Thanks to a blog friend, I was made aware of a cookbook that I thought I didn't need, but found out I really did. As soon as I saw it in the store (and the discount sticker on it) I knew I had to make it mine. It is called Chocolate Never Faileth, and it has the most marvelous, fun, and tasty recipes inside. At first, I thought I would do the Julie and Julia thing and try to make each of the recipes in the book. I figured I would do one a week, but then realized that would take me about three years, and would probably add about 50 pounds to my figure, so I abandoned that idea. Instead, I am picking and choosing and making about one a week, which sounds sort of like my original plan and will still probably result in an extra 50 pounds.

However, the recipe I'm going to share today assuages my guilt somewhat because it is healthy. And by healthy, I mean that it has eggs (protein) and whole wheat (grain and fiber) in it. Also, if you use dark chocolate, there are antioxidants galore. So really, you could eat these for breakfast and it would be like having cracked wheat and eggs and a cup of blueberries. Really. At least that's what I tell myself when I'm eating them for breakfast. I'll stop yakking now and give you the recipe. I thought it needed a little more flour, so my recipe is slightly altered from the one in the cookbook.

Ingredients:
1 cup whole wheat flour
2 cups white flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) butter, softened
1 cup brown sugar
2 tsp. orange extract
1 Tbsp. vanilla extract
2 eggs
1 cup pecans, chopped
1 1/2 cups chocolate chips

Instructions:
Heat oven to 375 degrees. Grease cookie sheets (I used stoneware and did not grease the stones). Blend flours, baking powder and salt in a small bowl; set aside. In a separate bowl, cream butter and brown sugar. Add orange extract, vanilla extract, and eggs, one at a time, mixing well between each one. Add flour mixture and stir until well combined. Stir in pecans and chocolate chips. Drop by rounded teaspoons on cookie sheet. Flatten slightly. (I open the oven about a minute before they are done and quickly flatten with a fork because I found the dough to be too sticky to flatten easily before baking). Bake 9-12 minutes, until edges are barely golden brown. Do not overbake. Even slightly underdone is o.k. so the cookies will stay soft. Store in an airtight container. Then eat for breakfast, or a snack, or whenever. Because, you know, these are healthy :)

Perfect Sugar Cookies

With Valentine's Day right around the corner, I thought I'd post this recipe for sugar cookies that I adore. I'm not a big fan of crispy cookies. I like mine soft, and that includes the ever-popular sugar cookie. This recipe has a secret ingredient that makes the cookies nice and soft. I've never been disappointed when using this recipe. Just make sure you really do use the sour cream (it is the secret ingredient!)

Ingredients:
1 cup sugar
1/2 cup softened butter
1 egg
1 tsp. vanilla
1/3 cup sour cream
1/2 tsp. salt
1/2 tsp. baking soda
2 cups flour

Instructions:
Cream together sugar and butter. Add egg and vanilla. In separate bowl, combine sour cream, salt and soda. Add flour to butter mixture in thirds alternating with thirds of sour cream. Beat until smooth. Chill dough for several hours. Roll and cut with shaped cutters. Bake at 375 degrees for 10 minutes.

Almond Cookies

Tomorrow is the Lunar New Year! Happy Year of the Rabbit! I thought I’d share a recipe for Almond Cookies.

I like these cookies because they are not too sweet.

Ingredients

• 2 3/4 cups sifted all-purpose flour
• 1 cup white sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter
• 1 egg
• 1 1/4 teaspoon almond extract
• 1 cup sliced almonds
  

Directions

1. Coarsely chop the almonds. You can do this by putting them in a bag and crushing the almond slices with your fingers or a rolling pin. The pieces should be about the size of a red pepper flake.
2. Sift flour, sugar, baking soda and salt together into a bowl. Add the almond pieces and mix well.
3. Cut in the butter until mixture resembles coarse cornmeal and there are no large chunks of butter left.
4. Scramble the egg lightly and mix in the almond extract.
5. Add egg mixture to the dough and mix well.
6. Pre-heat the oven to 325 F.
7. Roll dough into 1 inch balls.
   
   NOTE: The dough may be a little dry so you may need to squeeze the dough into balls.
   
8. Set the dough balls 1 1/2 inches apart on an ungreased cookie sheet.
9. Bake in oven for 15-18 minutes. Cool on rack.
   
   NOTE: These cookies do not brown while baking. If they make a ‘sizzling’ noise when you pull them out of the oven, they need another minute.
   

Variation

'Restaurant' cookies
I know that some people do not like crushed nuts in their cookies. You can omit the crushed almonds and if you like, use whole almonds instead. In step 2, after rolling the dough into balls, press a whole almond (or sliced almond) into the top of each ball.

‘Rabbit’ cookies
In honor of the year of the rabbit you could also omit the crushed almonds and instead, use the sliced almonds as ‘rabbit ears’ in the cookies. Since these cookies do not brown much, their pale ivory color does remind me of a cute little bunny.

Coconut Crisp Cookies

Coconut Crisp Cookies

1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
2 tsp. vanilla
2 cups rolled oats
2 cups flour
1 tsp. soda
1 tsp. baking powder
½ tsp. nutmeg
¾ tsp. salt
2 cups coconut

Cream butter with sugars. Add eggs and vanilla. Beat until light and fluffy. Add flour, baking powder, soda, salt and nutmeg. Stir in oats and coconut. Drop by teaspoonfuls onto a cookie sheet. Bake at 350 degree oven until golden (12-15 minutes).

Chocolate-orange Chocolate Chip Cookies

Have you ever had a chocolate orange? These cookies remind me of those. I decided to make these and give them out for Christmas this year. However, I am also trying to find ways to maximize my time and simplify, so I came up with what I think is a brilliant idea. Instead of baking cookies for hours, I decided to scoop them into round balls and freeze them and give them out that way. I made a cute label and called them "Cookies for Santa," with instructions on how to bake them. I thought this would also be a way to help others save time during this busy season by already having cookie dough at the ready on Christmas Eve instead of having to make some. Here is the cute label I made:

I think I may do this every year! Here is the recipe for these scrumptious cookies!

Ingredients:
1 cup sugar
2/3 cup butter or margarine, softened
1 Tbsp. grated orange peel
1 egg
1 1/2 cups flour
1/3 cup cocoa
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1 cup chopped pecans
1 package (6 ounces) semisweet chocolate chips (1 cup)
1/3 cup sugar
1 tsp. grated orange peel

Instructions:
Heat oven to 350 degrees. Mix 1 cup sugar, the margarine, 1 Tbsp. orange peel and the egg in a large bow. Stir in flour, cocoa, salt, baking powder and baking soda. Stir in pecans and chocolate chips.

Roll dough into 1 1/2 inch balls. Mix 1/3 cup sugar and 1 tsp. grated orange peel. Roll balls in sugar mixture. Place about 3 inches apart on ungreased cookie sheet. Flatten to about 1/2 inch thickness with bottom of glass. Bake 9-11 minutes or until set. Cool slightly and remove from cookie sheet. Makes about 2 1/2 dozen cookies.

To freeze:
Scoop dough to make balls. Roll in sugar mixture and place close together on a cookie sheet. Place in the freezer uncovered for 1-2 hours. Remove and put balls into plastic bags. Put back in freezer to save for baking.

White Chocolate Candy Cane Drops

These are the best cookies ever. Seriously. And they are perfect for Christmas. I make them every year and give them out (or just eat a ton myself). If you want to impress your friends and neighbors, these are the cookies to make.

Ingredients:
8 oz. white chocolate baking squares or 8 oz. white chocolate chips. (Try to use chocolate with cocoa butter, as this will make the most tender cookies).
1 cup sugar
1/2 cup butter, softened
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1 tsp. vanilla
2 3/4 cups flour
2/3 cup crushed peppermint candy canes

Directions:
Chop 4 oz. of the white chocolate (not necessary if using chips) and set aside. In a small saucepan, cook the remaining 4 oz. chocolate over low heat until melted. Cool slightly. In a large mixing bowl, beat butter with electric mixer on medium or high speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined. Beat in eggs and vanilla. Beat in melted white chocolate. Beat in as much flour as you can with the mixer. Stir in the rest by hand. Stir in the remaining 4 oz. white chocolate or chocolate chips and crushed candy canes. Drop by rounded teaspoons two inches apart onto a cookie sheet lined with parchment paper or waxed paper. Or you can use stoneware with no paper. Bake 8-10 minutes (longer on stoneware) at 375 degrees or until lightly browned around the edges. Transfer to wire rack and cool. Makes about 50. Store cookies in layers between waxed paper in an airtight container.

Note: I have found that it is best not to have the candy canes pulverized into powder, but to just try to get them into small pieces.

The Best Peanut Butter Cookies Ever!

I am generally not a fan of peanut butter cookies. They are often too dry and hard. But these cookies are completely the opposite! They taste just like the Girl Scout peanut butter cookies, but they're better because they're soft and chewy. You can make them with the cream filling of without--they're fantastic both ways. But you will want to double this recipe, because these will disappear quickly!

Oatmeal Peanut Butter Cookies

3/4 cup all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1 tsp vanilla extract
1 cup quick cooking oats

Cream filling
3 Tbsp butter, softened
1 cup confectioners sugar
1/2 cup smooth peanut butter
2 1/2 Tbsp heavy whipping cream (I almost always use milk and it works fine)

Directions
Cream together 1/2 cup butter, 1/2 cup peanut butter, sugars, and vanilla. Add egg and beat well.

Mix dry ingredients together in separate bowl and add to creamed sugar mixture. Stir. Add oatmeal and stir.

Drop by teaspoons onto greased baking sheet and press each mound down with a fork. Bake at 350 degrees for 10 minutes or until cookies are light brown.

Make the cream filling while the cookies are cooling. Spread the filling on one cookie and top with another to make a sandwich. Super yum!