Archive for the ‘Cookies & Bar Cookies’ Category

It finally rained yesterday and is raining again today,  to celebrate this long awaited occasion I baked up several batches of these bar cookies.  One nice thing about these cookies, they use prepackaged cake mix to prepare (or if like me, you use your own MYO prepackaged cake mix).

1 box yellow cake mix. (or your own homemade)

1 cup white chocolate chips

1/2 – 1 cup oatmeal

1/2 cup oil

2 eggs

1/2 cup raisins

1/2 cup chopped nuts (optional)

1 tsp vanilla extract

2 tsp ginger

1/2 tsp allspice

1 tsp cinnamon

1/2-3/4 cup water (this is where you need to use your eyes. You want a consistency that is not as stiff as drop cookies, yet not as thin as cake batter.)

Combine all ingredients in a bowl.  Prepare a greased cookie sheet.  Preheat your oven to 350 degrees.   Pour batter into cookie sheet and using spatula spread until it covers the bottom of the sheet (don’t worry about it looking to thin, it raises as it bakes a bit.)  Bake for 20 minutes and check center with toothpick, if  not ready yet, continue to cook at 5 minute intervals.  Remove from oven, let cool slightly and cut into bars.


Read Full Post »

I was called to duty to make some desserts for the children at my son’s school for their End of School party this week.  Being on a time crunch already with a second Science Fair and a Gifted & Talented party as well as a few other things demanding my time, and my baking, I decided to make these up early and freeze them.  The nice thing about these cookies is they freeze well, hold their form and can be defrosted the day before you need them.

Couple nice things about these cookies, having them in the “sandwich” shape, little fingers don’t become excessively covered in frosting when holding them, and your can stack them atop one another without issue, making transporting several dozen of them far easier.  See? This Mom thinks ahead.

I wish I had a fancy name for them but I don’t.  They are simply sugar cookies (your own recipe or packaged mix), frosting (again your own or store bought), and decorative sugar or sprinkles (I used up some I had left from valentines).

Mix up your sugar cookies and roll into large marble size balls.  Swirl the dough around in white sugar to coat and set on your cookie sheet.  Use the bottom of a glass to flatten them evenly.  Bake according to instructions on recipe.  Let the cookies cool completely while making up your frosting (if using homemade).  Slather the frosting on back of one cookie, put second cookie on top and roll the “sandwich” in a bowl of decorative sugar or sprinkles of choice to coat frosting edges.  That’s all there is to it.  Quick, simple and can give a crowd of children a good sugar rush.  What could be more satisfying?

Read Full Post »

For a mother’s Day gathering tomorrow I was asked to make some spring theme dishes.  With strawberries in season it seemed the perfect main ingredient to base the theme from.  These little tea cookies make for a wonderful end to a meal.  Even better, if you freeze some fresh strawberries in spring, you can defrost, puree and enjoy a taste of spring during the cold, dark winter months.

Fresh Strawberry-Pecan Cookies (4 dozen)

Cream together:

1 1/2 cups white sugar

1 cup shortening

Fold in :

1/2 tsp baking soda

2 eggs, beaten

1 pint strawberries, pureed

Stir in:

3 cups flour

3/4 cups fine chopped pecans

Mix well and drop by rounded teaspoons onto prepared baking sheets.  Bake 350 degrees for 12-15 minutes or until bottoms golden brown.


Read Full Post »

They look nothing like a pretty Strawberry Shortcake cookie cutter which were used to cut them out.  Fingerprints adorn the frosting, more eaten then spread on the cookies.  The sprinkles uneven and in heavy globs in places…but they are cherished.  Not for the beauty of them, or the perfection, but for the time they offered a mother and daughter to share a moment of bonding, of memories, in the process of their creation.

Sugar Cookies

1/2 cups butter, softened

2 cups white sugar

4 eggs

1 tsp vanilla extract

5 cups flour

2 tsp baking powder

In large bowl, cream butter and sugar until smooth. Beat in eggs and vanilla to butter mixture.  Slowly stir in flour and baking powder.  Cover and chill at least one hour or overnight.

Preheat oven to 400 degrees while rolling out dough on floured surface until 1/4 to 1/2 inches thick.  Cut into desired shapes and place 1 inch apart on ungreased cookie sheets.

Bake 6-8 minutes, remove and cool completely.

Homemade Bakery Frosting

2 cups shortening

1/2 cup powdered nondairy creamer

1 tsp almond extract

1 pkg (32 oz) confectioner’s sugar

1/2 – 3/4 cup water

Food coloring

Flavoring extracts (cherry, strawberry, orange, lemon, mint..etc)

In large bowl, beat shortening, creamer and extract until smooth.  Beat in confectioner’s sugar and add enough water until desired consistency reached.  Add food coloring and flavoring if desired.

Store in refrigerator for up to 3 months and bring to room temperature before spreading.

Yield: 8 cups.


Read Full Post »

Having a few key limes hanging around I decided now was a good time to make up icebox cookies to have on hand.  Sometimes during the dull winter months one just needs that fresh zest of spring.

Key Lime Cooler Cookies (5 dozen)

1/2 cup butter

1 cup sugar

2 tsp grated lime peel

1 egg lightly beaten

1/2 cup key lime juice

3 cups flour

4 tsp baking powder

Combine wet ingredients and add in dry.  Form by hand into balls and “smooch” down slightly with palms.  Place on lightly greased cookie sheet and bake 375 degrees for 10 minutes or until slightly golden.

To decorate place in ziploc baggy filled with confectioner sugar.

*Store cookies in freezer for later use, if any survive not being eaten.*

Read Full Post »

I’ve seen many recipes for Raisin Bran Cereal cookies using true Raisin Bran cereal.  I imagine you could use this recipe the same, but I began making these as a healthy snack for my children, and they really like them. This makes a Raisin Spice Cookie.

Raisin Bran Spice Cereal Cookies

3 cups bran flake (non sweetened) or corn flakes cereal.

3/4 cup butter (I use real butter not margarine, but you could use either)

2 eggs beaten

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup honey

1/2 cup milk (may add more if needed)

2 1/4 tsp baking powder

2 cups flour

1 – 1 1/2 cups raisins

1 tbsp cinnamon

2 tsp allspice

1 tsp nutmeg

Mix milk with cereal and let sit overnight in refrigerator to get soggy. Add all other ingredients and mix, the dough should be spongy and thick but not dry.  Spoon by teaspoons full onto greased cookie sheet.  Bake 375 degrees for 10-12 minutes or until golden.

Makes 3 1/2 dozen.

**These freeze really well so don’t be afraid to make up a large batch and freeze them. **

Read Full Post »