Tag Archives: cookies

A change of pace…


Normally, I simply put up my favorite recipes with a snippet of why it’s my favorite.. Today, I am gonna do something differently!

I am deep in the trenches of Christmas time with my baking. If you were to see my kitchen right now, there isn’t a counter/table with any space open for more cookies, breads or candy. And to top it off, I am only half way finished!

Today, I stepped back and gazed at my creations, the same ones my grandma taught me that her grandma taught her and it made me happy that I was continuing with our family tradition. We don’t have much money, but every year since I was born, and years before that, my family would make up small trays of goodies to give to our neighbors, firefighters and teachers as a way of saying thanks. Some years, the trays weren’t as full as others, but there was always a little of everything.

My grandma doesn’t bake much anymore because of the arthritis in her hands, but man could she whip up some delicious treats when I was younger. Now-a-days, I have the honor of baking for her and my papa as well as others and it makes me feel good to see the smile on her face when I come home for Christmas with a basket of her favorite cookies.

What are some family traditions in your family during the holidays? If you haven’t started a family yet (or JUST did), do you plan on doing the things you did with your parents growing up??




Ginger Snaps!


Until recently, I never liked this spicy cookie. Lately, however, as my palette¬†continues to grow and change, I have found them quite delightful! These cookies are PERFECT for this time of year because they include all of the spices that generally remind you of the holiday season. Just a note, these aren’t chewy cookies. They are crisp ginger snaps ūüėČ


3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon plus a few pinches
1 teaspoon ground nutmeg
2 teaspoons ground ginger
Sugar for rolling

Preheat oven to 350 degrees F.  Prepare pans by laying them with parchment paper. In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour,  baking soda, salt, ginger, nutmeg and cinnamon.  Add to the egg mixture and stir just until combined. Use a cookie scoop (1 in) to dip out balls off dough. Roll each ball in sugar and place on cookie sheet about 2 inches apart. Flatten tops of cookies just a tad and bake for 13 minutes, until cookies have spread and tops have cracked.  Let cool on wire rack. Enjoy!


Butterfingers gone wild!


One of my favorite candy bars are Butterfingers. For some reason, the rich buttery goodness puts me in a trance as I devour the chocolaty goodness. NOW, I discovered a cookie that incorporates my favorite candy bar! Butterfinger Cookies =) These cookies take the rich chocolaty, buttery goodness and puts it in a rich cookie.



1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup (1 stick)butter or margarine, softened
1 large egg
3 (2.1 ounces each) BUTTERFINGER Candy Bar, coarsely chopped

Preheat oven to 375. Combine  flour, baking soda and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in Butterfinger pieces. Drop by slightly rounded tablespoon onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Raspberry Cherry Bars


When I did my internship, I experienced a great deal of amazing pastries that I would have normally passed up. My tastes were somewhat picky and up until that point I didn’t care for blueberries, raspberries or any kind of fruity pie filling. After being coaxed into trying one of their raspberry cherry bars, I opened my mind (and my mouth) to every opportunity I had to try new desserts. Which makes sense, seeing as I am now a pastry chef!

While it is technically “illegal” to share with you the recipe they used, I found this recipe online and tested it a while back. It’s not quite the same, but it is still delicious! I hope you enjoy it =)


Ingredients for dough:

1 3/4 cups unbleached all-purpose flour
1 3/4 cups quick oats
1 cup firmly packed light brown sugar
1/4 teaspoon salt
1 cup cold unsalted butter, cut into 1/2-inch pieces

Ingredients for filling:

1 (16-ounce) jar good-quality seedless raspberry jam
1 cup dried sour cherries


Preheat the oven to 350‚ĄČ and position an oven rack in the center. Line a 9 by 13-inch baking pan with foil across the bottom and up the two long sides, then lightly coat with melted butter, oil, or high-heat canola-oil spray.

Make the crumble dough. Place the flour, oats, brown sugar, and salt in the bowl of a stand mixer and beat on low speed until evenly mixed (or place in a food processor and process for 5 seconds). Add the cold butter and mix on low speed until the mixture looks like wet sand and starts to form clumps, 5 to 6 minutes (or process for 45 to 60 seconds, pausing to scrape down once with a spatula).

Divide the dough in half. Pat one half into an even layer in the prepared pan. Set the other half aside. Bake for 20 to 25 minutes, until golden and crisp. Transfer to a rack and cool for 20 minutes. Leave the oven on.

Make the filling. Empty the jam into a medium bowl and stir well to break up any lumps. Add the cherries and stir until well mixed and all the cherries are coated with ham. Spread evenly over the cooled crust, all the way to the edges. Sprinkle the remaining dough evenly over the filling.

Bake for 35 to 40 minutes, until the topping is golden brown and the filling is bubbling. Transfer to a rack and cool completely, 1 1/2 to 2 hours.

To serve, run a thin knife or spatula around the edges of the pan to loosen any dough or filling. Lift the cookies out using the foil as handles and place on a cutting surface. Cut into 3 by 1-inch bars. Just before serving, use the fine-mesh strainer to lightly dust the confectioners’ sugar over the cookies.


Shortbread Blossoms (Hershey Kiss Cookies)


So, originally, the Hershey Kiss Blossoms were made with a peanut butter cookie and a kiss in the middle. Bbbutttt I don’t always crave peanut butter cookies. I do, however, crave shortbread cookies often. So, I thought of a way to make Shortbread Blossoms. =) Enjoy!



1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour


Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract.  Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet. During the last 2 minutes of baking, place kisses in the thumbprint then finish baking.

Heath Bar Cookies!


Toffee is my absolute favorite candy in the entire world! This recipe is for cookies made with Heath bars. They are positively scrumptious. It’s a cookie you’ll definitley keep around. =)


-1 cup packed brown sugar
-1 cup sugar
-1 cup shortening
-2 eggs
-2 1/2 cups flour
-1 teaspoon baking soda
-1 teaspoon salt
-6-8 Heath candy bars broken into pieces
Cream together sugars and shortening. Add eggs and beat. Combine flour, soda and salt and add to creamed mixture. Mix well. Blend in candy bar bits. Drop by teaspoon of dough onto cookie sheets. Bake at 350 degrees for 10 to 12 minutes.

Snickerdoodles anyone?


I know I say this alot¬†(maybe it’s because one can never have too many all-time favorites) but one of my all time favorite cookies are snickerdoodles. I remember as a child, Gramma would announce to my papa and me she was going to bake something for dessert that night; but she would never tell s what. Then, an hour or so later, we’d get a whiff¬†of the enchanting aroma of cinnamon and know immediately¬†we were being treated to Snickerdoodles! Not only is this cookie one that is timeless and amazing, it is a cookie that you will enjoy saying all the time! I mean, come on… Snickerdoodle! It just sounds yummy =)



  • 1 1/2 cups sugar
  • 1/2 cup softened butter
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 3/4 cups flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons¬†sugar
  • 2 teaspoons ground cinnamon


Preheat oven to 375 degrees. Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs.  Mix well. Stir in flour, cream of tartar, baking soda and salt.  Blend well.  Shape dough into 1 inch balls.  Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon(I always use a little more cinnamon because I LOVE the taste!).  Roll dough in the mixture and place 2 inches apart on  baking sheets.  Bake 8 to 10 minutes or until set.  Transfer cookies to cooling rack immediately after taking out of the oven and enjoy!