Might Have Missed Monday: Cinnamon Roll Sugar Cookies

It's Monday again, so I'm sharing another recipe post from my blog that my family enjoyed a lot that you may not have seen.  I made these cookies last December right before Christmas.  This recipe makes a ton of cookies so I was able to use one batch for both my supper club cookie exchange and for a friend's annual Christmas party cookie competition.  Unfortunately, these cookies didn't place in the competition......but I think it's just because they weren't really "Christmasy."  Taste-wise my family loved them and they'd get a 2 thumbs up.  However, when I made them the dough was a bit sticky and hard to work with.  Luckily, my more patient husband helped me with them. So based on work involved and difficulty I gave them a 1 1/2.  I'd definitely make these again though.
 

Cinnamon Roll Sugar Cookies
recipe from Picky Palate

Yield:  approximately 6 dozen

Ingredients:
2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
1 1/2 Tablespoons ground cinnamon, divided

Frosting:
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing

Directions:
1. In a mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.

3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough placing pieces onto a parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve.

Family Rating: 1 1/2 thumbs up.

This post is shared at:
Manic Monday Party @ Bobbi's Kozy Kitchen
Tasty Tuesdays @ 33 Shades of Green
The Bulletin Board @ Mrs. Happy Homemaker
Totally Tasty Tuesdays @ Mandy's Recipe Box

Glazed Toffee Bonbons

This past weekend we had our annual Supper Club December dinner out and cookie exchange.  We tried a Southern/Carribean restaurant in New Rochelle, NY called Alvin and Sons that was REALLY good!  On the way home, even though we were stuffed from dinner, my husband and I did a mini cookie tasting.  These were the cookies that I ended up making for the exchange. I really like heath bars and thought they looked and sounded good.  They were pretty easy to put together.  I had them completed from start to finish in about an hour.  I wasn't sure that two dozen would be enough (you have to account for mess-ups, taste tests, and I had to leave some for the kids!) so I doubled the recipe.  Of course it made enough that my husband was able to bring some to work the next day.  Unfortunately, I wasn't "wowed" by these cookies like I was hoping.  They aren't bad....and according to my daughter, they're the best cookies that I've ever made!  I just found them a bit too sweet.....which is why I was suprised that my daughter loved them so much since she really doesn't like very sweet things. Luckily, I got a bunch of really tasty cookies from the other supper club members!

Glazed Toffee Bonbons
recipe from Taste and Tell

Prep Time: 30 minutes
Cook Time: 14 minutes
Total Time: 1 hour, 30 minutes

Yield: 2 dozen cookies

Toffee filled cookies are topped with caramel icing, white and milk chocolate, and more toffee pieces!

Ingredients:

Cookies
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 teaspoon vanilla
1 egg
1 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3 bars (1.4 oz. each) chocolate covered English toffee candy, finely chopped

Glaze
1/4 cup butter
1/2 cup packed brown sugar
2-3 tablespoons milk
1 1/3 cups powdered sugar
1/3 cup milk chocolate chips
1/3 cup white chocolate chips

Directions:
Heat the oven to 325F. In a large bowl, beat 1/2 cup butter, 1/2 cup brown sugar, the vanilla and the egg with an electric mixer on medium speed until light and fluffy. On low speed, beat in the flour, baking soda and salt. Reserve 1/3 of the toffee pieces for garnish. Stir remaining chopped candy into the dough. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.

Bake 11 to 14 minutes or until edges start to brown and tops of cookies feel set when tapped. Place cooling racks on waxed paper. Immediately remove cookies from cookie sheets to cooling racks.

Meanwhile, in a 1-quart saucepan, heat 1/4 cup butter, 1/2 cup brown sugar and 2 tablespoons of the milk over medium-low heat , stirring frequently, until mixture just comes to a boil and sugar is dissolved. Stir in powdered sugar; beat with a wire whisk if necessary to remove lumps. Immediately dip tops of cookies into glaze or spread on top of cookies. (Cookies don’t need to be completely cooled, just firm and set.) Place on rack; let stand about 10 minutes until glaze is set. If glaze starts to set in saucepan, reheat over medium-low heat and beat with a wire whisk.

Place chocolate chips and vanilla chips in separate small microwaveable bowls. Microwave each on high for 1 1/2 to 2 minutes, stirring every 30 seconds until melted and smooth. Using the tip of a spoon, drizzle each flavor generously over cookies. Alternately, place the chips in a zip top bag, microwave until melted, and then cut off the corner and drizzle over cookies. Sprinkle with remaining candy. Refrigerate 20 minutes to set quickly.

Family Rating:1 thumb up.

This recipe is shared at:
Creative Thursday @ Michelle's Tasty Creations
Full Plate Thursday @ Miz Helen's Country Cottage
Showcase Your Talent Thursday @ What's Cooking, Love?

Apple Pie Cookies

Unfortuantely, I recently experienced computer problems....again.  So that and a trip to visit my sister and her family in Maryland this past weekend explains the absence of posts.  But I have plenty of recipes to catch up on.  Starting with this one.  I had made this recipe for this month's "apple pie" themed crazy cooking challenge at Moms Crazy Cooking but wasn't able to post in time because of my computer problems.  I still have to share the recipe with you though because these were really good!  I'm not a big pie fan.  I like the pie part (i.e. the flaky, buttery crust!) but the warm fruit part is not my favorite.  Plus, I am NOT a baker.  I actually really dislike making dough and/or anything that requires yeast, since those recipes for me are usually epic fails!  I was really excited when I discovered these cookies since I wouldn't have to make a traditional pie. I have to admit that my husband, The Weekend Chef, did help me make the dough for these.  And he also helped me roll the dough out and cut the cookies.  Warning:  the dough was super sticky, even after refrigerating it (our dough was in the fridge for almost 24 hours).  After using a lot of flour, we (meaning my husband!) was able to work the dough without too much stress!  The apples are shredded, so there are not big fruit pieces.  It's a sugar cookie with a surprise sweet filling inside.  I ended up bringing these cookies with some vanilla bean ice cream to my parent's house for dessert.  Both of them enjoyed these a lot and my dad is not a big dessert eater.  

Apple Pie Cookies
recipe from Cassie Craves

Ingredients:

For the sugar cookies:
1/2 cup shortening
1 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon zest
3 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt

For the filling:
1/2 cup packed brown sugar
2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
3 medium tart apples, peeled and grated (about 2 cups)
3/4 cup water

Directions:
1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, milk, vanilla and lemon zest. Combine flour, cream of tartar, baking soda and salt; gradually add to creamed mixture. Divide in dough in half. Refrigerate for 2-3 hours or until easy to handle (dough will be soft).

2. Meanwhile, in a small saucepan, combine the filling ingredients. Cook over medium heat until apples are softened and mixture is thickened; cool.

3. On a lightly floured surface roll out each portion of dough to 1/8-in. thickness. Cut with a floured 2 1/2-inch cookie cutter. Place 2 inches apart on ungreased baking sheets. Spread with 2 teaspoons of filling to within 1/4 inch of edge. Top with another cutout seal edges.

4. Bake at 375 degrees for 10 to 12 minutes or until lightly browned. Remove to wire racks to cool completely. Sprinkle with cinnamon sugar, if desired. Makes 2 dozen cookies.

Family Rating: 2 thumbs up!

Peanut Butter Oatmeal Cookies

I don't bake a lot.  Although my family loves cookies, brownies, cupcakes, etc. we just don't eat a lot of them.  My kids have a very chaotic schedule this summer.  Between who goes to camp on which days, swimming lessons, gymnastics, etc. I had to create a special calendar just to keep track!  Last week my daughter was at camp all week but my son only goes three days a week.  So on one of his home with mommy days I recruited him to help me make these cookies.  They were easy enough for him to help make.  What I love about making cookies is that they don't take a lot of time to bake.  In less than 15 minutes we were sampling a warm out of the oven cookie.  I was going out to dinner with an old colleague of mine later that night so I packed a little bag of cookies to give to her.  The kids were going to my parent's house for dinner that night (so I could go out!) so we brought along a bag to share with them.  And after all that sharing we still had plenty of cookies left over for us to enjoy.  These had a lot going on but were a tasty treat.

Peanut Butter Oatmeal Cookies
from Edesia's Notebook

Yield:  Approximately 4 dozen

Ingredients:
½ cup shortening
½ cup butter, softened
1 cup packed brown sugar
¾ cup white sugar
1 cup peanut butter
2 eggs
1½ cups flour
2 tsp baking soda
1 tsp salt
1 cup quick-cooking oats
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips

Directions:
Preheat oven to 350°.

In a large bowl, cream together shortening, butter, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats and chocolate chips until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.

Bake for 10 to 15 minutes, or until just light brown. Don't over-bake. Cool and store in an airtight container.

Family Rating: 1 1/2 thumbs up.

Oatmeal Cranberry White Chocolate Chunk Cookies

My family was invited to a barbecue hosted by the family of one of my daughter's classmates.  When I asked what to bring, I was of course told, nothing.  So, my daughter and I ended up baking a box of the Betty Crocker Funda-Middles cupcake mix that I had in the pantry for the kids.  Then I found this recipe in my dessert recipes folder and figured that even if there was already dessert you can't have too many cookies.  I'm not a huge oatmeal cookie eater.  Given a plate of cookies with Oatmeal Chocolate Chip or Oatmeal Raisin, they would probably be my last choice!  However, since I had almost all the ingredients I thought I'd give these a try.  It made enough that I ended up saving half of the batch to serve with dessert at our Father's Day dinner.  At the barbecue, an almost-two year old boy was sneaking these cookies non-stop (and this was before dessert since we couldn't stay)!  Both my parents and in-laws ended up really liking these cookies.  My kids ate them but weren't the biggest fans of them.  I thought that they were okay.  Definitely not my favorite cookie that I've ever made, but I don't think that I've yet to have a home made cookie that was really awful! 

Oatmeal Cranberry White Chocolate Chunk Cookies
from the Ocean Spray website

Ingredients:
2/3 cup butter, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 5-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chips

Directions:
Preheat oven to 375ºF.

Using an electric mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chips.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

Family Rating: 1 1/2 thumbs up.

Reese's Chewy Chocolate Cookies

I was cleaning out my kitchen shelves and came upon an unopened bag of Reese's peanut butter chips.  On the back of the bag was this recipe.  Since I had all the ingredients I figured that I'd whip a batch up.  Since the recipe yields 48 cookies I ended up halving the recipe.  The 24 cookies we ended up with was plenty!  As noted in step 3, the cookies will be soft after baking.  I was over eager to get them off the pan and several ended up breaking into bits.  When I was a bit more patient, the cookies hardened a bit on the pan and were able to be moved to the cooling rack.  The kids loved these.  I thought that they weren't bad.....(who doesn't like chocolate and peanut butter?!)  However, I've definitely had better cookies. 

Reese's Chewy Chocolate Cookies
from HERSHEY'S website

Ingredients:
2 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups (2-1/2 sticks) butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips

Directions:
1. Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.

2. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.

3.  Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4-1/2 dozen cookies.

Family Rating: 1 1/2 thumbs up.

Recipe Repeat: Ricotta Cookies III

Like I mentioned in yesterday's post, I was responsible for bringing the dessert to Easter dinner.  While I made the trifle I always like to have a back-up dessert, just in case.  These cookies are a repeat that I made once before last year....I think!  I chose these because I had bought a big tub of ricotta that was on sale and was looking to make sure that I used it up (ricotta recipes coming soon!).  I'm glad that I made these again.  I didn't remember them tasting so good last time.  But these were delicious!  The ricotta helps make them super moist. I ended up making only a half recipe because I had the other dessert and there wasn't that many of us.  Oh how I wish I had made the whole amount!  These are addictingly good and I can't wait to make them again! 

Ricotta Cookies III
recipe slightly adapted from allrecipes.com - Lisa

Prep time:  15 minutes
Cook time: 12 minutes
Yield: approximately 4 dozen

Ingredients:
1 cup butter
2 cups white sugar
2 eggs
16 ounces ricotta cheese
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup milk
1/2 teaspoon butter
1/2 teaspoon shortening
4 cups confectioners' sugar
1/2 cup colored candy sprinkles

Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2.In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and baking soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.

3.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

4.To make the frosting warm the milk, 1/2 teaspoon of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners' sugar. Dip each cookie into the icing then dip in colored sugar or sprinkles.

Family Rating: 2 thumbs up!

Bailey's Chocolate Cookies

I  have a pretty much whole bottle of Irish Cream left over from my St. Patrick's Day cooking.  So, I've been scouring blogs for recipes that use it.  I found these cookies and definitely wanted to give them a try.  Being home now full-time, I've started baking more, which is definitely bad for me, when I'm trying to eat a little more healthy, with summer fast approaching.  And when I make cookies and they sit on the counter, I may happen to take one.....every time I walk by!  Luckily, I have started freezing cookies....out of sight, out of mind.....until I need to take something out of the freezer.  Unfortunately, cooking with Irish Cream means my kids can't have the treats.  These cookies were moist and chocolatey with just a hint of alcohol.  The 2 hour chill time really helped make the cookies nice and fluffy!

Bailey's Chocolate Cookies
recipe from Gimme Some Oven

Yield:  30-40 cookies

Ingredients:
1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 tsp. vanilla extract
2 2/3 cups flour
1/2 cup unsweetened cocoa powder
1 1/4 tsp. baking soda
1/4 tsp. salt
8 Tbsp. Irish Cream
1 cup white chocolate chips

Preparation:
In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt until combined.

Using an electric mixer, use the paddle attachment to cream together butter, sugar, eggs and vanilla until fluffy. Add in the Irish cream one tablespoon at a time, scraping down the sides of the bowl if needed to be sure that everything is well combined.. Add the dry ingredient mixture, and continue mixing until combined. Fold in chocolate chips. Refrigerate dough for at least 2 hours.
Roll or scoop into balls and set on a greased baking sheet. Bake at 350 for 8-10 minutes. Remove and carefully transfer cookies to a cooling rack to cool. Keep remaining dough refrigerated until use.

Mommy & Daddy Rating: 1 1/2 thumbs up.

Robbi's M&M Cookies

My daughter recently joined Girl Scouts.  Her troop had their Investiture ceremony last week and we were asked to bring refreshments to eat after the ceremony.  I knew that I couldn't go wrong with these cookies.  What five, six, and seven year old girls don't like M&M cookies?!  I have to say that I don't make cookies a lot.  And believe it or not, I don't think I've ever made M&M cookies until now.  I will say that after making these for the first time, that I WILL be making them again! I think the shortening made them so good.  I had never made cookies with shortening either before now.  Somehow, these cookies had a more buttery, crispier, taste than other cookies I've made.  I don't know if I made my cookies larger than normal but I only got about 48 versus the 72 that the original recipe says it makes.  Regardless, I saved a dozen of the cookies for the family and we ate them up in days.  The Daisy Girl Scouts and their families also ate all the cookies up at the ceremony!

Robbi's M&M Cookies
allrecipes.com - by Robbi Schultze

Yield: 5 to 6 dozen

Ingredients:
1 cup packed brown sugar
1/2 cup white sugar
1 cup shortening
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups candy-coated milk chocolate pieces

Directions:
1.In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup of M&M candies.

2.Drop dough by teaspoonful onto cookie sheet. Slightly push a few candies on top of each dough ball with remaining candies.

3.Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes, to your liking.

Family Rating: 2 thumbs up!

HERSHEY's Perfect Chocolate Chip Cookies

For Valentine's Day I sent in cookies with my daughter for her class party.  This recipe made more than she needed, so the family got to enjoy some of the extras!  I don't make a lot of baked goods and now I know why.  Being home all day I was literally eating three or more a day!  I had to send some in with my husband to work or I think I would have gained a couple of extra pounds by the end of the week. 

There's nothing like the smell of chocolate chip cookies being baked in the oven.  And I don't think it gets much better than eating a warm one right out of the oven!  I tried to be cute and make them heart-shaped, but most of them you couldn't tell (a waste of me trying to shape each one before placing on the pan!).

HERSHEY's Perfect Chocolate Chip Cookies
HERSHEY's site

Ingredients:
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 cup chopped nuts (optional)

Directions:
1 Heat oven to 375°F.

2 Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

3 Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

 About 5 dozen cookies.

Family Rating: 2 thumbs up!

Red Velvet Gooey Butter Cookies

For some reason I'm not a huge chocolate fan, but I love red velvet.  I don't know why and probably shouldn't because of all the red food coloring.....but I don't eat it (or make it) very often.  I saw this recipe and bookmarked it.  When I saw I that I already had all the ingredients I HAD to make them that day!  They're super easy to make since the recipe uses cake mix as the base.  Just be warned this recipe does call for a 2 hour chill time before rolling and baking. Like the title mentions, these are gooey, soft cookies. I am not a big crunchy cookie fan, so these were right up my alley.  Of course the kids loved them (heck, they like any cookie -store bought or homemade!).  I did end up giving them an extra sprinkle of confectioners sugar after they cooled and I plated them. My picture does not do them justice.  Check the link below to see the pic of why I HAD to make these!

Red Velvet Gooey Butter Cookies
tasteandtellblog.com
http://www.tasteandtellblog.com/2012/01/red-velvet-gooey-butter-cookies/#more-3727

Ingredients:
8-oz cream cheese, at room temperature
1/2 cup butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 box red velvet cake mix
confectioners' sugar, for dusting

Instructions:
In the bowl of a mixer, cream together the cream cheese and the butter. Beat in the egg, then the vanilla. Beat in the cake mix until completely combined. Cover and refrigerate for at least 2 hours.

Preheat the oven to 350°F.

Roll the chilled dough into tablespoon sized balls. Roll in confectioners' sugar, and place on an ungreased baking sheet. Bake in the preheated oven for 12 minutes. Remove to a wire rack to cool.

Family Rating: 1 1/2 thumbs up!

Greek Easter Cookies from Smyrna

As I mentioned in my previous post, I wasn't sure if I was going to like the baklava that made for my supper club's Greek themed dinner.  So, just in case I made these cookies to bring too.  The original recipe, posted below, yields 5 dozen cookies!  So, I halved the recipe, which still left me with a ton left over.  These cookies turned out to be a bit dry for my liking.  If I was a tea drinker, these might be nice softened up by dunking them in hot tea.  Effort wise, these cookies were not worth it.  Each cookie had to be hand rolled into worm-like shapes and then folded into S like shapes.  The orange zest did give them a nice flavor.  However, I will not be making these again!

Greek Easter Cookies from Smyrna
allrecipes.com -  by Rosina

Yields:  60 cookies

Ingredients:
2 cups butter
1 1/2 cups white sugar
4 egg yolks
1/2 cup milk
8 cups sifted all-purpose flour
2 teaspoons baking powder
1 tablespoon orange zest
1 egg

Directions:
1.Sift together flour and baking powder and set aside. In large bowl, cream together butter and sugar. Add 4 egg yolks one at a time, beating well after each one. Add milk and flour.

2.Work with the hands until dough is smooth. Add grated orange rind. Dough should be stiff so add additional flour if needed.

3.Break off small portions of dough and roll out into pencil-size strips about 11 inches long. Fold each strip into thirds, sideways, and press lightly together at ends.

4.Place cookies on ungreased baking sheet. Brush tops with beaten egg. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.

Family Rating:  So-so.

Chewy Chocolate Cookies

My daughter's Kindergarten class is having a holiday party tomorrow and I was asked to bring in cookies.  I have to admit, I was trying to avoid running out to the grocery store in the cold and rain today, so I was looking for a cookie to make that I had all the ingredients for.  I found this recipe while perusing through my cookbooks.  Before today, I had never made cookies from boxed cake mix, but have been wanting to try them. I figured, they are for five year olds and they're chocolate.  I don't think they'll care too much either way!  They didn't turn out too bad.  My husband thought that they tasted too cakey, before he was told that they were made from cake mix!  He recommended making them smaller and putting creme or marshmallow between, a.k.a. whoopie pies.  That does sound good!  I also made my cookies too big.  The recipe says they make approximately 5 dozen, but I barely got 30 made. I made two modifications - one I used regular chocolate cake mix and two, I used white chocolate chips.  These were so quick and easy, I'm thinking of buying another box of cake mix and trying the whoopie pies!

Chewy Chocolate Cookies
Cooking Light, April 1998

Ingredients:
1 (18.25-ounce) package light devil's food cake mix
2 tablespoons stick margarine or butter, softened
2 tablespoons water
2 large egg whites
1 large egg
3/4 cup semisweet chocolate chips
Cooking spray

Preparation:
Preheat oven to 350°.

Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer 2 minutes. Stir in chocolate chips. Drop by rounded teaspoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes. Remove from pans; cool on wire racks. Store in an airtight container.

Family Rating: 1 thumb up (were super quick and easy, pretty tasty, but true home-made cookies are better.)

Cinnamon Roll Sugar Cookies

So I mentioned in a previous post that my Red Velvet Blossoms were not cookie contest worthy, in my opinion.  This year it worked out that the Christmas party and my supper club's cookie exchange were on the same weekend.  I found this recipe while perusing some food blogs and they looked really good!  They are really good!  However, my dough turned out to be very sticky and really difficult to work with and roll.  The flavors were definitely there, so my husband, who helped me make these, and I made them as pretty as we could, despite our difficulties with the dough! Disapppointingly, we didn't even place at the cookie competition :(  Will have to try again next year!

Cinnamon Roll Sugar Cookies
food blog:  Picky Palate http://www.picky-palate.com/

Ingredients:
2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
1 1/2 Tablespoons ground cinnamon, divided

Frosting:
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing

Directions:1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.

3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve. These are 100 times better chilled, trust me!!

Makes at least 6 dozen

Family Rating: 1 1/2 thumbs up.

Red Velvet Blossoms

Our friends host an annual Christmas party with a cookie contest.  We won first place last year with these Chocolate-Peppermint Cookies from Martha Stewart: http://www.marthastewart.com/334691/chocolate-peppermint-cookies.

So while I was perusing the Cooking Light Message Boards searching for a cookie to make for this year's party, these jumped out at me.  I love red velvet cake and these looked delicious, and holiday-ey.  So, there I was making the cookie dough Friday when I went to add the red food coloring and discovered the two little drops left in the red food coloring bottle.  The oven was turned off, the dryer was stopped and my son and I made a quick trip to the grocery store to pick some more food coloring up.  I was surprised to discover that McCormack makes a large bottle of just red food coloring!  (I guess it's one of those things you don't notice unless you're looking for it!).  So home we went and finished preparing the cookie dough for these cookies.  Unfortunately, I didn't get the "red" enough look that I was looking for.  They looked nice, but I found them a little too crunchy, probably due to overbaking on my part.  I may retry making these to get them a little softer.  I didn't think these cookies "worthy" enough for the cookie contest so I had to search for a different cookie.  That recipe will follow in another post.

Red Velvet Blossoms
Found on the Cooking Light Message Boards, posted by Choctini
Original recipe from Cuisine at Home

Make these cookies as vibrant or deep red as you choose by simply adjusting the amount of food color.

Makes: about 3 dozen cookies
Total time: about 45 minutes

Ingredients:
WHISK:
1 1⁄2cups all-purpose flour
1⁄4cups unsweetened cocoa powder
1⁄2tsp. baking soda
1⁄4tsp. table salt

COMBINE:
1⁄2cup vegetable or canola oil
1⁄2cup packed brown sugar
1⁄2cup granulated sugar
1egg
1Tbsp. liquid red food color
1tsp. distilled white vinegar

FREEZE: 32white chocolate “kiss” candies (such as Hershey’s Hugs)

Directions:
Preheat oven to 375°. Line baking sheets with parchment paper; set aside.

Whisk together flour, cocoa, baking soda, and salt in a bowl.

Combine oil, brown sugar, and granulated sugar in a bowl with a mixer on medium speed until creamy, 3 minutes. Add the egg and mix to combine.

Mix in food color and vinegar until fully incorporated.

Add flour-cocoa mixture to sugar mixture; mix to combine.

Scoop dough with a #100 or #60 scoop (1–2 tsp.) onto prepared baking sheets.

Bake cookies until puffed and edges are set, 10–12 minutes.

Freeze candies (while baking cookies) to prevent melting when inserted into cookies.

Remove cookies from oven and insert one candy into each cookie. Let cookies stand on baking sheets 2 minutes, then transfer to a cooling rack to cool completely.

Family Rating:  so-so.