Biscoff Blossoms – SRC Cookie Carnival

I know you’re confused why I’m sharing another Secret Recipe Club post this month, but we decided it would be fun to do a cookie carnival. Just like regular reveal days for the SRC, I received an assignment, but this time I had to pick only a cookie recipe from Fantastical Sharing.

Sarah runs the SRC, along with her blog, her two (soon to be three) kids and everything else that comes with life as a military wife. Sarah and I both started our blogs the same way – sharing our recipes with friends and family and tackling the continuously growing pile of recipes we’ve been saving. Definitely check out all the recipes Sarah has posted – you’ll get so many great ideas for new meals to make.

So after looking through cookie recipes, I decided on the traditional peanut butter blossoms, but with a twist. The only reason there’s a little twist is because we’re almost out of peanut butter (which is a tragedy if that happens!), so I made a substitution and used Biscoff.

1/2 cup shortening
1/2 cup Biscoff cookie spread
3/4 cup sugar
1/2 cup brown sugar
1 tsp baking powder
1/8 tsp baking soda
1 egg
2 Tbsp milk
1 tsp vanilla
1 3/4 cup flour
Hershey kisses
Preheat oven to 350 degrees and line two baking sheets with parchment paper, set aside. In a small bowl, place 1/4 cup sugar. 
In the bowl of a stand mixer, cream together the shortening and Biscoff. Add in the remaining 1/2 cup sugar, brown sugar, baking powder, and baking soda, Mix well and then add in the egg, milk and vanilla. Slowly mix in the flour until the batter forms. 
Using a tablespoon scoop, scoop out small balls of dough. Roll the dough into the 1/4 cup sugar and place 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes until the cookies are lightly golden brown. Remove the oven and immediately place an unwrapped Hershey kiss in the center of the cookie. Transfer the cookies to a wire rack to completely cool. 

Oatmeal Lace Cookies #FilltheCookieJar

This month’s Fill the Cookie Jar group is all about Christmas cookies! I had a hard time picking a cookie for this month’s theme. I’ve been making a lot of cookies recently and running out of ideas, so off to Pinterest I went. I did a generic search for Christmas cookies and found a recipe for oatmeal lace cookies. This was a new recipe for me and have never seen them before.

The recipe was super simple and it made the most delicious crispy, chewy cookies! They’re also buttery, sweet and reminded me of caramel. I sent the majority of them with my husband to work… they would be dangerous if they were left at home with me all day!

2 sticks unsalted butter, softened at room temperature
2 1/4 cups light brown sugar, packed
2 1/4 cups rolled oats
3 Tbsp flour
1 egg, lightly beaten
1 tsp salt
1 tsp vanilla
Preheat oven to 375 degrees. Line two baking sheets with parchment paper and set aside. 
In a medium sauce pan, melt the butter and brown sugar over medium heat. Stir the mixture together often until its combined and smooth. Turn off heat and add in the remaining ingredients. 
Scoop the batter out by teaspoons onto the prepared baking sheets. Leave two inches between cookies and they will spread. Bake for 5 to 7 minutes until they’re golden brown. 
Remove from oven and allow to cool for 1 minute on the baking sheet. Transfer to a cooling rack to cool completely. Store in an airtight container. 
Source: Add a Pinch 

Pumpkin Snickerdoodles #FilltheCookieJar

It’s the first Thursday of November and that means time to Fill the Cookie Jar! Where did October go? I can’t believe we’re already six days into November and the holidays are right around the corner. This month’s theme was Thanksgiving and I really struggled finding a recipe to make. I was originally thinking about something with cranberries, but after asking my husband for suggestions, he wanted something with pumpkin.

I found an easy recipe to make pumpkin snickerdoodles. OMG…they’re amazing. I’m trying to resist eating the rest of the container as I type this up. They’re what you love about snickerdoodles – soft and full of cinnamon – but with a twist of pumpkin thrown in there. 
2 3/4 cup whole wheat white flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1 3/4 cup sugar, divided
2 sticks unsalted butter, softened at room temperature
1 egg
3/4 cup pumpkin puree
2 tsp ground cinnamon
Preheat oven to 400 degrees. Line two baking sheets with parchment paper and set aside. 
In a large bowl, mix together the flour, cream of tartar, baking soda, salt and 1 tsp pumpkin pie spice. Using a stand mixer, cream the butter and 1 1/2 cups of sugar until the mixture becomes light and fluffy. Mix in the egg at medium speed and then the pumpkin puree. Slowly add in the dry ingredients until the cookie batter comes together. 
In a small bowl, combine the remaining 1/4 cup of sugar, 2 tsp of cinnamon and 1 tsp of pumpkin pie spice. Using a small scoop, roll 2 tablespoons of dough into a ball and roll in the cinnamon-sugar mixture. Place on the prepared cookie sheet and continue until all the dough has been rolled into balls. 
Bake for 10 to 12 minutes until the cookies start to lightly brown but still look puffy. Allow the cookies to cool for 5 minutes on the pan and then transfer to a wire rack to cool completely. 

Candy Corn Swirl Cookies – #Fillthecookiejar

It’s the first Thursday of the month and that means – cookie time! This month’s theme for the Fill the Cookie Jar Group is Halloween/Pumpkin. I decided to go with a Halloween themed cookie this month and saved pumpkin for an option for next month. I’m behind on decorating, getting the kids costumes and looking at my calendar for the month of October, it’s going to be a struggle to get everything in that I want to.

So now onto the cookies. They’re a simple sugar cookie recipe, colored with dye and then rolled up. They could be made for any season or in a variety of colors. I thought it would be fun to do candy corn colors, since it’s my favorite candy at Halloween. My daughter was excited for them since I haven’t made cookies in a couple of weeks.

2 sticks unsalted butter, softened at room temperature
1 cup sugar
1 egg
1 tsp baking powder
1 tsp vanilla extract
2 1/2 cups flour
food coloring – orange & yellow (or whatever colors you want to make your cookies)

In the bowl of a stand mixer, cream the two sticks of butter until it’s soft and creamy. Add the sugar and mix. Add in the egg, baking soda, and vanilla. Mix until the ingredients are creamy and everything is combined. Add the flour one cup at time to finish the dough. If the dough is sticky, add more flour (1/4 cup at a time) until the dough is no longer sticky.

Divide the dough into three even amounts. Color one orange, color the other yellow, and leave the last one uncolored. Wrap all the dough in plastic wrap and place in the refrigerator to firm up and chill for 20 to 30 minutes.

Once the dough is firm, roll out the dough until its 1/2 inch thick. Stack the rolled dough on each other, I started with uncolored,  yellow and then orange. Starting on the long side, roll the dough to form a roll. Wrap the dough in plastic wrap and place back in the refrigerator to chill for at least an hour.

When ready to bake the cookies, preheat your oven to 350 degrees. Line two baking sheets with parchment paper and set aside. With a knife or piece of thread, cut the dough into 1/2 inch thick cookies. Place the cookies two inches apart on the prepared baking sheets. Bake for 8 to 10 minutes until the cookies are no longer shiny. Allow to cool completely before removing from baking sheets.

Source: The Simple Sweet Life

Oatmeal Cream Pies with Maple Cream – #FilltheCookieJar

I’m excited for this month’s Fill the Cookie Jar reveal! This month’s theme was Fall and it gave me so many options to choose from. My sister in law gave me a copy of The Beekman 1802 Heirloom Dessert Cookbook and I knew it was a great place to start looking for a recipe. The cookbook is broken down into the four seasons, so I went right to the fall section and found this recipe for oatmeal cream pies.

As a child I loved Little Debbie’s oatmeal cream pies, but have never made a homemade version. These are so much better than them! I called them a grown up version. They had the perfect amount of spice and toasting the oats brings out an amazing nutty flavor. The original recipe called for a ginger cream but I knew finding crystallized ginger would be difficult, so I substituted maple syrup instead. The cookies are crisp, but I had put the cookies in the fridge due to the heat and humidity and they softened up. That’s what I loved about them and really reminded me of my childhood.

1 1/2 cups rolled oats
1 cup flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1 stick unsalted butter, softened at room temperature
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
8 oz cream cheese, softened at room temperature
1/3 cup confectioners sugar, sifted
2 Tbsp pure maple syrup
Preheat oven to 350 degrees. Line two baking sheets with parchment papers and set aside. On a separate baking sheet, spread out the oats. Place on the baking sheet on the upper rack and make for 10 minutes until lightly browned and fragrant. Remove from the oven and allow to cool. Keep the oven on to make sure it’s preheated to bake the cookies. 
In a small bowl, combine the flour, baking powder, baking soda and spices. In the bowl of a stand mixer, cream together the butter and both sugars until light and fluffy. Add in the egg. Slowly add in the flour mixture until just combined. Stir in the toasted oats by hand. 
Scoop the batter into two tablespoon sized balls and place them two inches apart on the baking sheet. With dampened hands, flatten each to 1/2 inch thick. Bake for 12 to 13 minutes until they were lightly browned and then remove and allow to cool 5 minutes on the baking sheets. Transfer to a wire rack to completely cool. 
While the cookies are cooling, beat the cream cheese with confectioners sugar until smooth. Add in the maple syrup until combined. Spread the filling onto half of the cookies and then top with the remaining cookies. 

Chocolate Peanut Butter Sandwich Cookies #FilltheCookieJar

It’s time for the August edition of Fill the Cookie Jar! I love cookies and was so excited for this month’s theme – Back to School/Kids Favorites. I polled my friends on Facebook to find out their kids favorites since my kids like any variety of cookie. The overwhelming comment was chocolate chip cookies…but I have already made several recipes and next up was oreos. That was a good idea! I love a good sandwich cookie and you can’t beat the combination of chocolate and peanut butter.

These cookies are soft and not crisp like a traditional oreo. The peanut butter filling was AMAZING! I could have just eaten it right out of the bowl, but that probably would have not been good for my “diet.” I didn’t realize these cookies would be so big, and would make them half the size next time. I made them for a playdate my daughter was having and one cookie was too big for each of the girls…though one was perfect sized for me. 🙂

1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cups flour
1 stick unsalted butter, softened at room temperature
2/3 cup brown sugar, packed
1/4 cup sugar
1 tsp vanilla
1 egg
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a medium bowl, combine the cocoa powder, baking soda, salt, and flour. In the bowl of a stand mixer, cream together the butter and both sugars. Add in the vanilla and egg until the mixture is smooth. Slowly add in the dry ingredients until combined. 
Scoop two tablespoon sized balls (or 1 tablespoon if you want smaller cookies) onto the prepared cookie sheet about 2 inches apart. Bake for 10-12 minutes or until they lose their glossy shine. Transfer to a wire rack and allow to completely cool.
Once the cookies are cooled, make the filling. 
1 stick unsalted butter, softened at room temperature
1 cup creamy peanut butter
1/4 tsp salt
3 cups powdered sugar
1 tsp vanilla
2-3 tsp whole milk or heavy whipping cream
In the bowl of a stand mixer, beat together the butter and peanut butter. Add in the salt and slowly beat in the powdered sugar. Stir in the vanilla and 2 teaspoons of milk. Add another teaspoon of milk if the filling is not the consistency you want. Transfer the filling into large ziploc bag and cut one of the corners off. Pipe the filling onto half of the cookies. Place another cookie on top and press down softly to spread the filling out. There will be left over filling as the recipe makes a lot. I froze the remaining in an airtight container and plan to use it the next time I make zucchini muffins. 

Lemon Thins

As you know, cookie recipes are pretty common around here. When I was looking for recipes to review as part of a new cookbook group I joined, I saw this recipe for lemon thins. I liked that they were simple and I had to only pick up a lemon at the store when I went shopping. I was worried that these cookies didn’t include a leavening agent, but they turned out pretty good. I prefer a little more substance with cookies, but they were the perfect little snack for the kids. I think if I make them again, I’ll bake them a little longer and make sandwich cookies with them…maybe a raspberry filling. Hmm…..

Don’t miss your chance to win a copy of Home Made Summer! Click over to my cookbook review to enter!

2 eggs
1/2 cup + 2 Tbsp sguar
1 tsp vanilla extract
zest of 1 lemon
6 Tbsp unsalted butter, softened at room temperature
3/4 cup flour
pinch of salt

Preheat your oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

In the bowl of stand mixer, beat together the eggs, sugar and vanilla until the mixture becomes foamy, approximately 5 minutes. Mix in the lemon zest and set aside. In another bowl, beat the softened butter until it becomes whipped and turns lighter in color.

Alternate adding the butter and flour into the egg mixture in small batches. Once the butter and flour have been completely mixed in, then stir in the pinch of salt. Drop small teaspoons of batter onto the prepared baking sheet about 2 inches apart.

Bake for 8 to 10 minutes or until the edges begin to brown. The original recipe calls for only a 5 minute baking time, but my cookies were still soft and jiggly after 5 minutes. Allow the cookies to cool on the pan for a few minutes and then transfer to a wire cooling rack to completely cool.

Source: Home Made Summer Cookbook by Yvette van Boven 

Madeleines – The Secret Recipe Club

It’s reveal day for The Secret Recipe Club! This month my assignment was Smells Like Brownies. When I saw the assignment email, I was so excited. I’ve been following Melissa’s blog for awhile and always love everything that she posts, so I knew it would be a hard time picking a recipe. I knew I wanted to make a dessert, I mean how could I not especially with the name of Melissa’s blog! She’s a mommy to a toddler and I’m jealous that she has the time to spend working on complicated recipes during the week.

So after scouring Melissa’s blog, I decided on a recipe for Madeleines. My sister-in-law bought me a Madeleine pan for Christmas a couple years ago but I hadn’t used it yet, so it was about time! I knew this recipe would take a little time chilling in the fridge, so I made the batter one more before I started working. I work from home, so after I dropped Madeline and Cooper off at daycare, I whipped together the batter before I started working and then baked up the cookies after dinner that night. It worked out perfectly. I substituted lime for lemons – they didn’t look that great in the store and I needed limes for another recipe. They were really good and I loved the texture of them. The lime was just what they needed and I can’t wait to try them with lemon zest the next time I make Madeleines. 

1/2 cup sugar
zest of a lime
2 eggs, room temperature
2 tsp vanilla extract
2/3 cup flour
3/4 tsp  baking powder
pinch of salt
3/4 cup unsalted butter, melted and cooled
In a small bowl, combine the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer, rub together the sugar and lime zest until the sugar is fragrant. Add the eggs and whisk on medium-high speed for 2-3 minutes until the mixture turns pale and thick. Beat in the vanilla extract. 
Gently fold in the dry ingredients into the egg mixture and then fold in the melted and cooled butter. Make sure the butter is fully incorporated, but take care not to overmix the batter. Press a piece of plastic wrap against the surface of the batter to keep a skin from forming. Place in the refrigerator for at least 3 hours or up to 2 days. 

When you’re ready to bake the cookies, preheat the oven to 400 degrees. Lightly spray a madeleine pan with non-stick cooking spray. Spoon the batter evenly into the two indents. The batter will spread, so there’s no need to spread it prior to baking. Bake for 11 to 12 minutes or until the cookies are golden brown and spring back when lightly pressed on. Remove the cookies from the pan by gently tapping the edge of the pan on the counter. Serve the Madeleines at room temperature or slightly warm with a cup of coffee or tea.



Apple Pie Cookies – #FilltheCookieJar

I’m excited to share this recipe for July’s Fill the Cookie Jar Facebook group! This month’s theme was patriotic. I didn’t want to go with a red,white, blue theme, so I thought more about what exactly patriotism meant. I did a little research to find out what others things they felt were patriotic – answers ranged from flags, freedom, stars and stripes, and someone suggested apple pie. Perfect, but how could I turn that into a cookie?

Of course, where else do I go when I have an idea but need inspiration – PINTEREST! I found this great recipe for apple pie cookies and knew this was it. I loved the recipe, it was super simple and the flavor was perfect. Plus, who doesn’t love handheld apple pies?!? The crust, tender apple and spices – YUM!

2 refrigerated pie crusts or a homemade recipe for pie crust
2 medium apples, peeled and shredded
squeeze of lemon juice
3 tsp granulated sugar
1 1/2 tsp flour
3/4  tsp cinnamon
dash of nutmeg
1 egg
2 Tbsp water

Preheat oven to 375 degrees and line a baking sheet with parchment paper. Set aside.

In a bowl, shred the apples and squeeze out as much juice and discard. This will keep your crust from getting soggy. Return the apples to the bowl and add in the lemon juice, 1 1/2 teaspoons sugar, flour and 1/2 teaspoon of cinnamon. Stir to combine and set aside. Combine the remaining 1/4 teaspoon of cinnamon and 1 1/2 teaspoon of sugar in a small bowl, set aside.

Roll out the pie crust and cut 2 1/2 to 3 inch circles. Make sure to have an even number of circles to have a top and bottom for each cookies. In a small bowl, whisk together the egg and 2 tablespoons of water to create an egg wash. Brush the egg wash on half of the pie crust circles. Scoop a heaping teaspoon of the apple mixture onto the egg washed circles. Top each bottom with another piece of crust and crimp the edges to seal the cookies together.

Place the cookies on the prepared baking sheet. Brush each of the tops with the egg wash and sprinkle the cinnamon-sugar mixture on each cookie. Cut a small x into the top of each cookie to allow steam to escape.

Bake for 25 to 30 minutes or until the cookies are golden brown. Place on a cooling rack to cool completely before eating.

Source: Eat Your Heart Out

Coconut Macaroons – #FilltheCookieJar

Today’s the reveal for June’s Fill the Cookie Jar. We’re a group of bloggers that are given a theme for the month and then need to bake a cookie based on the theme. It’s fun and I always know I’ll be baking at least a dozen cookies each month, that’s a win in my book!

This month’s theme was Father’s Day favorites. This was hard for me as my dad would have celebrated his 56th birthday on Tuesday, but he’ll be gone 6 years this August. My dad was diagnosed with melanoma in 2004 and fought a 4 year long battle. My dad loved these chocolate pudding cookies with walnuts, it was always the one cookie we made over the holidays, but I know he would have loved these coconut macaroons too. I remember we would go to a local farmer’s market and the Italian bakery would have these giant chocolate covered macaroons. They were so good especially as a child. So to honor my dad and celebrate his birthday, here’s a quick and simple recipe for these amazing, delicate cookies.

3 large egg whites
1/2 cups sugar
1/2 tsp vanilla extract
1/4 tsp salt
14 oz bag of sweetened coconut flakes
Preheat oven to 325 degrees. Line two baking sheet with parchment paper and set aside. 
In a large bowl, whip together the egg whites, sugar, vanilla extract and salt until the mixture is glossy and the sugar is dissolved. Gently fold in the coconut. 
Scoop the batter on the prepared baking sheets in 2 tablespoons sized balls about 1 inch apart. Bake for 20-25 minutes, rotating the baking sheets half way through the cooking process. Let cool completely. I melted about 1/3 of a cup of semi-sweet chocolate chips (I wish I would have dark chocolate) and placed a teaspoon on top and then sprinkled a little fleur de sel salt on top.

Source: Pinterest