Welcome to my first cookie exchange on Tampa Cake Girl. I thought it might be fun to have an online cookie exchange. Listed below you will find followers of Tampa Cake Girl that submitted recipes with the pictures of their cookies. Some are from food bloggers and some recipes are from friends that like and follow my page. Enjoy!
Jodi Walsh Lang
I collect antique cookbooks. Not the old Betty Crocker or Good Housekeeping books, but the old handwritten cookbooks from the 1800s. The recipes in these books usually only give an ingredient list, with no actual instructions on how to make the recipes. These cookies are no exception. I played around with oven temps and times in order to figure out how these cookies best taste. The recipe was titled simply “Cookies” but the owner’s name (handwritten in that old calligraphy style with a fountain pen) was “Mrs. Lora E. C. Nichols” so I have renamed these cookies “Lora’s Lemon Cookies” as a tribute to the author of this book that I love so much. This book is neat…not all of the recipes are dated, but some of them are. The dates range from the 1850s to the 1880s and, as the book progresses, I can see the author’s handwriting getting shakier and less steady. It’s obvious she kept this book for quite a long time, perhaps most of her life. These cookies are not very sweet, but that’s what I love about them. And although these cookies are yummy straight from the oven, I’ve found that they actually taste better the next day. Also, keeping in mind how old this recipe is, I’ve tried to make them the way Mrs. Nichols herself would have made them. Therefore, I used all room temp ingredients and I mixed everything by hand since I’m pretty sure they didn’t have refrigerators or electric mixers back in the 1880s. Enjoy!!
Kristi Cardiasmenos Gore
Cocoa cookie cake clouds
1 cup butter, softened
1 1/2 cups brown sugar
3/4 cup cocoa
2 cups self rising flour
1 tsp salt
1 tsp vanilla
1/2 cup white granulated sugar for rolling
Cream butter and brown sugar together until light and fluffy.
Add eggs one at a time until well incorporated.
Mix together flour, cocoa and salt and add slowly and gradually. Mix until completely incorporated.
Refrigerate dough for at least one hour. After dough is chilled make one inch balls and roll in granulated sugar.
Bake at 350° for 9-12 minutes.
These are fluffy, chewy and have a cake like texture. One of Santa’s favorites with milk. I hope you enjoy.
This recipe is an adaptation from a Martha Stewart living recipe.
Linda Maury Wiepert
Peppermint Sugar Cookies
2 1/2 cups of flour
1 tsp baking powder
1/4 teaspoon of salt ( set aside)
2 sticks of unsalted butter
3/4 cups of powdered sugar
1 large egg yolk
2 egg whites
1/2 teaspoon of peppermint extract
1/2 c peppermint candies. Crushed
In large bowl beat butter so fluffy add powdered sugar . Add egg yolk until blended add egg whites and extract mix well. Mixture will look grainy gradually add dry ingredients into butter mixture. Stir in peppermint candies. Gather dough into ball wrap in plastic and chill 1 hour. Preheat oven to 350°. Position in middle rack lined with parchment paper form into 1 inch balls roll in powdered sugar and place on prepared baking sheets spacing 2 inches apart. Using tines of forks, press on cookie creating a criss cross pattern bake until golden brown 10 to 12 minutes. Cool completely.
Chocolate Cinnamon Hazelnut Balls
Original Ingredients (for 3 cookie sheets)
2.5 cups brown sugar
3.5 cups ground hazelnut
2.5 cups all purpose flour
3 tablespoons cocoa powder, unsweetened
2 teaspoons cinnamon
Preheat oven to 350°F (180°)
Beat eggs and sugar until foamy
Add hazelnuts, flour, cocoa powder and cinnamon and form a firm dough.
Roll strings, flatten them and cut into sticks.
Place on cookie sheet, lined with parchment paper
Bake for 8 – 10 minutes
Now I didn’t feel like doing the string rolling thing, so I used my mini sorbet spoon to make balls. After a couple of days that I kept them in a tin box, I didn’t like how they became kind of all the way through dry-ish.
So the next time I used the mid-sized ice cream scoop, and hooray! My cookie balls were still a bit moist in the middle! Also I doubled the amount of cocoa powder and cinnamon, and I like the result!
Holland Butter Cookies
1/2 Pound of Butter
1/2 cup cisco
1/2 cup sugar
2 1/2 cups flour
1/4 cup brown sugar ( I prefer dark)
1/2 tsp. Salt
1/2 tsp. Vanilla
Mix sugar and fats till light and fluffy. Add flour, salt and vanilla until mixed together.
Roll into logs approx. the width of a quarter. Refrigerate. Slices into 1/4″ coins and bake 250° for 40 mins. They will melt in your mouth!!!!!!
Lorinda Clark McKinnon
“Chocolate Pie” Shortbread Cookies
Makes approximately 100 small cookies (They freeze very well!)
This is very heavy dough, so if you have a stand mixer, I recommend you use it. You will probably need the dough hook when the flour is added!
2 cups (4 sticks) butter, room temperature
2 cups powdered sugar
2 egg yolks
2 tablespoons heavy cream, divided
1 teaspoon vanilla
1/4 teaspoon salt
4 cups all-purpose flour
1 cup cornstarch
1/4 cup unsweetened cocoa powder
White chocolate and dark chocolate (optional)
1. Heat oven to 350 F.
2. In a large bowl, beat together the butter and powdered sugar until smooth and creamy.
3. Add the egg yolks, 1 tablespoon of the cream, vanilla, and salt. Mix well, scraping sides of bowl.
4. Add flour and cornstarch, and mix until completely incorporated.
5. Remove half of the dough and place it in a small bowl.
6. To the dough in the large bowl, add 1 tablespoon cream and the cocoa powder. Mix well. Cover the large bowl with plastic wrap and set aside.
7. Roll the vanilla dough out between two large pieces of parchment paper, about 1/8-inch thick.
8. Cut out large circles – about 4-1/2 inches across – using a small bowl, sour cream container, or margarita glass! Place them on a plate and keep them covered with plastic wrap. It’s fine to re-roll the dough as long as you’re rolling it between sheets of parchment.
9. Roll chocolate dough out approximately 1/3-inch thick. Cut out smaller circles – about 3 inches across – using a glass or cookie cutter.
10. Working with one piece of each color at a time (keep the rest covered so it won’t dry out) center the chocolate circle over the vanilla circle. Slowly bring the white dough up the sides. Don’t worry if it cracks around the bottom edge. This isn’t pie crust! Use your fingers to press and mold the dough (think Play Doh) until it’s fairly straight and even all the way around the top, sticking up a little higher than the chocolate dough. **HINT: If the two types of dough don’t stick together well, you can brush the vanilla dough very sparingly with water.
11. Crimp the dough all the way around, using the tips of your fingers. Don’t be afraid to press firmly along the sides as you go – this will keep the fluted edge from falling off as it bakes.
12. With a sharp knife, cut pie into 8 small wedges. Move to an ungreased cookie sheet, spaced at least 1/2-inch apart. Repeat until the baking sheet is full. The cookies can be quite close together; they don’t spread. Bake for approximately 8-9 minutes, or until the bottoms are just turning light golden brown. Move to a rack to cool.
13. When all cookies are cool, frost the tops with melted chocolate if desired. Refrigerate briefly to set the chocolate. Add a dollop of white chocolate to the top.
This is a large batch of cookie dough. If you get tired of making pies, simply chop the dough up, mash it together, and form balls. Flatten with a potato masher or cookie stamp and bake for 9-10 minutes. Dip the bottoms in chocolate if desired.
SPICY DATE AND PECAN COOKIES
180g unsalted butter
1/2 cup castor sugar
1 egg yolk
2 teaspoon vanilla essence
1 1/2 cups self-raising flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup chopped dates
1/2 cup chopped pecans
2/3 cup pecan halves (for topping)
Beat butter, sugar, egg yolk and essence until light and fluffy . Stir in sifted flour and spices, then dates and chopped pecan. Mix to combine evenly and refrigerate for 30 minutes. Scoop a big teaspoonful of mixture and work into round ball. Place on greased cookie sheet about 4cm apart of each other. Press the pecan halve on top of cookie. Bake in moderate (350 F) hot oven for about 12 minutes or until lightly brown. Cool on trays. Makes about 35- 40 cookies depending on size.
Recipe adapted from The Australian Women’s Weekly during the 90’s.
Easy Shortbread Cookies
When I think of Christmas, I think of going to the Murphy’s home on Christmas day and eating Kris’ amazing shortbread cookies. They disappear very quickly so you have to get them quick! They are absolutely my favorite cookie ever! I asked Kris for her recipe and she was so kind to share it with me. You know how when someone bakes something for you it tastes better than when you make it yourself, well when I baked these cookies, I kept imagining Kris in her kitchen baking. When I took my first bite of the cookie, tears came to my eyes….yes! I got it! Kris’ shortbread cookies! My dream come true!
2 sticks softened butter- Land O Lakes please.
Merry Christmas LOL butter!!
Cut butter and flour.
Make a ball with the dough. Roll it out.
Cut into bars.
Place on a cookie sheet with a spatula.
Bake until golden brown.
Shortbread… so easy! 2 sticks Land O Lakes salted butter ( the lady who gave me the recipe insisted)
2 and ¼ cups flour
6 tablespoons of white granular sugar
Let the butter soften in a bowl to room temp – not runny. Mix the dry ingredients with a fork and a knife. Keep “cutting” and cutting until you have pea sized balls and then use your hands gently to form it together in a big mass. Don’t play with it too much.
Flour your working surface and lay it out on top. Roll it with a well floured rolling pin, or just flatten it with your hands to about ¾ inch high.
Cut into 1” x2” pieces and lift them onto an ungreased cookie sheet with a spatula.
Prick with a fork three or four times
Bake in a 325 oven until they start to brown up ( it will happen faster on the bottom, but a little brown is better than undercooked) watch them closely and use your nose!
Lift them off with a spatula and let them cool on a hard surface.
Yummy! Recipe from Kris Murphy’s kitchen.
Lori Keller DeGiglio
GRANDMA’S BEST PECAN COOKIES
The recipe came from a True Story magazine that my mom cut out back in the 50’s and we have made them every Christmas since. They are so quick and easy to whip together, and are so delicious:
2-1/2 cups flour
1/4 tsp. cream of tartar
1-1/3 cups ground pecans
1 cup (2 sticks) margarine
1-1/3 cups brown sugar
Sift the flour and cream of tartar together. Cream the margarine and brown sugar and mix in egg. Add the dry ingredients and ground pecans and stir well. Drop by teaspoonful onto greased cookie sheets. Press a pecan halve into each cookie. Bake at 350° for 12-15 mnutes, until very lightly golden on the bottom.
These are great dunked in coffee.
Sally Kimmell Monceaux
Raspberry Oatmeal Bars
1 package Duncan Hines Yellow Cake Mix
2 1/2 cups Quick Cooking Oats
1 1/2 sticks of butter, melted
1 cup (12 ounce jar) raspberry preserves or jam
1 Tablespoon of water
Preheat oven to 375 degrees.
Grease a 13 x 9 x 2 inch pan. Combine dry cake mix and oats in a large bowl. Add melted butter and stir until crumbly. Measure half of crumb mixture (about 3 cups) and press into pan. Press firmly to cover bottom. Combine preserves and water and stir until blended. Spread remaining crumb mixture over preserves. Pat firmly to make top even.
Bake at 375 degrees for 18 to 23 minutes or until top is very light brown. Cool in pan on rack; cut into bars. Store in airtight container. Makes approximately 4 dozen. *Apricot, blackberry or strawberry preserves can be substituted.
Recipe adapted from The Great Brand Name Cookbook.
Wedding Cake Cookies
1 stick butter
1 tsp vanilla
2 cups flour
2 cups confectioners sugar, divided (1/2 for mix, 1/2 for rolling)
1 cup chopped pecans
Mix butter stick n the vanilla. Then add one cup conf sugar. Then slowly add the two cups flour. Add chopped nuts. Roll into balls. Bake 14 min at 350. When cool, roll into remaining confectioners sugar.
Cindy Lefebvre Jamieson
Crackle Top Ginger Molasses Cookies
2/3 C canola oil
3/4 C white sugar
1/4 C brown sugar
1/4 C molasses
2 C all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/3 cup white sugar
Preheat oven to 350 degrees F (180 degrees C).
In a large bowl mix oil, 3/4 C sugar and brown sugar. Add egg, beat well and stir in molasses. In a separate bowl, combine the flour, baking soda and spices. Add to wet ingredients and mix well. If necessary, add more flour to make a firm dough.
Shape Tbs amounts of dough into balls. Roll in remaining 1/3 cup sugar. Place 3 inches apart on an ungreased baking sheet. Bake 10 to 12 minutes; or until tops crack. Remove from baking sheet and cool on rack (for crisp cookies), or on parchment paper (for chewy cookies)
M. J. Vitelli
Easy Peasy Coconut Macaroons
5 1/4 cups coconut flakes
1 (14 ounce) sweetened condensed milk
2/3 cup all purpose flour
2 teaspoons vanilla extract
Melted chocolate (optional for dipping)
Preheat the oven to 175C degrees (350F). Line a cookie sheet with non-stick baking paper or parchment paper.
Mix the flour and coconut together in a bowl. Add in the condensed milk and vanilla and stir together until well blended.
Scoop by teaspoonfuls and using wet hands, shape the macaroons into round balls (or triangles if you prefer) before dropping them onto the baking sheet.
Bake for 12-15 minutes until top is golden brown. Immediately remove from baking sheets. Cool completely before dipping in melted chocolate.
Note: I found these coconut Macaroons to be delicious. Mine were a bit lighter and not quite as sweet and I added 1/2 tsp. almond extract and 1 tsp. vanilla extract opting for a slight almond flavor. Also you might like to drizzle a little chocolate on top. If so melt 1/2 bag semi sweet chocolate morsels and drizzle over the macaroons. Yummy!
***I used an ice cream scooper to get the size I was looking for and they turned out perfect!
Recipe adapted from Kirbie Cravings.
Cranberry Orange Cookies
1 C. Butter
1 C. Sugar
1 C. Brown Sugar
1 Tsp vanilla
1 Tablespoon of Fresh Squeezed Orange Juice
2 Tsp of Orange Zest
2 Cups Flour
1 Tsp Baking Soda
1 Tsp Salt
1 1/2 Tsp Cinnamon
3 C. Oats
1 Cup of chopped Cranberries
1 Cup of Confectioners
2 Tblspoons of Milk
1 Tsp Fresh Squeezed Orange Juice
1/2 Tsp Zest.
In a bowl cream your butter, sugar, and brown sugar. Then add one egg at
a time. Put in your orange juice, and orange zest. Mix well, add
vanilla and mix again. Put in your flour, baking soda, salt, oats and
cinnamon. Mix it well. Then add your chopped cranberries. Mix well. Put
by spoon full on a cookie sheet. Bake at 350 for 10 minutes or until
Once your cookies are cooled, then mix up your glaze. Put it in a baggy or a icing bag. Drizzle on top of cookies. Then eat 🙂
Apple-Cinnamon Sugar Cookie Bars with Browned Butter Frosting
2 sticks unsalted butter, softened
2 cups granulated sugar
2 teaspoons vanilla
5 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
2 cups diced, peeled and chopped Granny Smith apples
Browned Butter Frosting
2 sticks unsalted butter
2 cups powdered sugar
1/2 cup milk
1 teaspoon vanilla
For the Bars:
Preheat oven to 350 degrees F. Grease a 13×18-inch pan and set aside. Cream together butter and sugar. Add eggs and vanilla and mix well. In a separate bowl combine flour, salt, baking powder and cinnamon. Gradually add to creamed mixture, mixing well. Fold in diced apples. Spread into prepared pan and bake for approximately 15-20 minutes, or until golden brown. Cool completely before frosting.
For the Frosting:
Melt the butter in a small saucepan over medium heat. Stir constantly for 10 minutes, or until butter starts to turn golden brown in color, and has a nutty smell. Watch carefully. You want the butter a nice golden brown, not burned! Remove butter from heat and place in a shallow bowl. Cover and refrigerate until butter has turned solid again.
With mixer, beat butter until smooth. Add powdered sugar, alternating with the milk. Begin and end with powdered sugar. (You may not need all of the milk, you just want the frosting to be a nice, spreadable consistency.) Add vanilla. Spread frosting over cooled bars.
Prep Time: Approximately 30 minutes (Plus time for butter to chill)
Cook Time: Approximately 20 minutes
Michaela Martin Kenkel
Chocolate Mint Candy Cookies
3/4 cup butter
1 1/2 cups brown sugar
2 Tablespoons water
2 cups semi sweet chocolate chips
2 1/2 cups flour
1 1/4 teaspoons soda
1/2 teaspoon salt
3 packages Andes Mints
Crushed Peppermints or candy canes (optional)
In a saucepan over medium heat, cook sugar, butter and water, stirring occasionally until butter is melted. Remove from heat and stir in the chocolate chips until melted. Let cool for about 10 minutes.
In your mixer, pour the chocolate batter. Add and beat each egg one at a time. Stir in flour, baking sod and salt. Cover and refrigerate for at least one hour.
Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper.
Roll dough into walnut sized balls and place two inches apart.
Bake for 8-10 minutes.
DO NOT OVER BAKE.
Place one Andes Mint on top of each cookie, let sit for about a minute to let it get all melty.
Swirl with the back of a spoon.
Top with crushed peppermint if you desire.
Red Velvet Thumbprint Cookies
2 sticks butter, softened
1 cup of sugar
4 teaspoons red food color
1 teaspoon vanilla
2 1/2 cups flour
3 Tablespoons unsweetened baking cocoa
1 bag (11 ounces) white baking chips (about 2 cups)
Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
In a large bowl, beat butter and sugar until creamy. Stir in egg and food coloring and vanilla until well blended. Best in flour, cocoa and salt till blended.
Shape dough into 1 inch balls. Place on cookie sheets about 2 inches apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
Bake 12 minutes or until set. Cool 2 minutes, quickly remake indentations with end of wooden spoon., if necessary. Remove from cookie sheet and place on cooling rack. Cool completely for about 10 minutes.
In a small bowl, microwave white baking chips uncovered on high for 30-50 seconds, stirring once, until softened and chips can be stirred smooth. Spoon melted chips into a resealable bag and seal closed. Cut off tiny corner
cookie. Let stand until set.
Recipe adapted from Betty Crocker.
Christmas Cream Cheese Cookies
1 stick unsalted butter, room temp
1- 8oz pkg light cream cheese
1 1/4 cup sugar
2 tsp vanilla
3 cups flour
2 tsp baking powder
1/4 tsp salt
Red & Green sugar sprinkles
Preheat your oven to 350 degrees.
Using a hand mixer, cream the butter, cream cheese and sugar together until well combined and smooth.
Add the eggs and vanilla and again mix until combined, 30-45 seconds.
In a small bowl mix together the flour, baking powder and salt.
With the mixer on low, slowly combine the dry mix into the wet mix until just incorporated (do not over mix).
Using a small cookie scoop, scoop out the dough and roll into balls. Roll into the mixed sugar sprinkles, slightly press down on the cookie and place onto a parchment lined baking sheet. Repeat with all the dough.
Bake for 12-14 minutes. Cool on a cooling rack. Makes approx 46 cookies.
I always double the batch due to the recipe only making about 12 cookies.
1/2 cup of butter
1/4 cup of sugar
1 egg separated, reserving egg white
1/2 tsp vanilla
1 cup flour
1/8 tsp salt
Preheat oven to 350 degrees and place parchment paper on a cookie sheet.
In mixing bowl add butter and sugar, cream together. Add egg yolk and vanilla mixing until combined. Add flour and salt and mix until dough forms.
Roll into 1 inch balls dip in egg white and place on baking sheet about 1 inch apart. With thumb put a small indent in the middle of cookie balls pushing down. Place 1 tsp jelly (I used red raspberry) and bake for 12-15 minutes. Let cool completely on rack.
This is a recipe that I got from my mom, she has been making them for 30 plus years!! I’m not sure of where the recipe originally came from!!:)
Confetti Slice and Bake Cookies
1 stick butter, softened
1 stick margarine, softened
¾ cups sugar
1 tsp vanilla
2 ¼ cups flour
½ tsp baking soda
¼ tsp salt
½ cup multicolored jimmies (sprinkles)
¼ cup multicolored nonpareils
*Cream butter, margarine and sugar
*Beat in egg and vanilla
*Mix in flour, baking soda and salt.
*Gently mix in the sprinkles and nonpareils. Try not to break up the sprinkles.
*Divide the dough in half and roll into two (1 ½ inch around) logs.
*Wrap the logs separately in plastic wrap and refrigerate for 1 ½ hours (can refrigerate for a few days or freeze for a few months).
*Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
*Slice cookies into approximately ¼ inch rounds.
*Place on cookie sheet and bake for about 12 to 14 minutes. Once they start to brown they’re done.
*Cool 2 to 3 minutes on the cookie sheet before removing.
•1 14-ounce pkg. sweetened coconut flakes
•6 Tbl. flour
•½ cup sugar
•4 egg whites
•1 tsp. almond extract
•1 8-ounce pkg. semi-sweet baking chocolate squares, optional
1.Preheat oven to 325 degrees. Line baking sheets with parchment paper.
2.In a large bowl, mix coconut, flour, and sugar. Stir in egg whites and almond extract.
3.Using a tablespoon scoop 36 balls of coconut mixture and place 2 inches apart on parchment lined sheets.
4.Bake for 20 minutes or until edges are golden brown. Remove from sheets and cool completely on wire racks.
5.If dipping in chocolate, melt chocolate squares in microwave stirring every 30 seconds. Dip cooled macaroons in chocolate and return to parchment lined sheet. Chill in refrigerator until chocolate is set, about 15 minutes.
Robin Sue Slusher
Robin Hood’s Yummy Chocolate Chip and Pretzel Peanut Butter Cookies
*1 3/4 cups of all purpose flour
* 1/2 tsp. of salt
* 1/2 tsp. of baking soda
* 3/4 cup of butter, softened
* 1/2 cup of tightly packed light brown sugar
* 1/2 cup of granulated sugar
* 1 egg (beaten)
* 1 tsp vanilla extract
* 1 12 oz bag of mini semi sweet chocolate chips
* 3/4 cup crushed pretzel sticks (any hard pretzel will do)
* 3 heaping tablespoons of creamy peanut butter
Preheat oven to 350 degrees
1. In a bowl, sift together the flour, baking soda, and salt.
2. In another bowl, beat the butter and sugars together until light and fluffy, add peanut butter and mix well. Add beaten egg and vanilla extract. Beat until mixture is combined.
3. Add the flour mixture to the wet mixture and mix well. Stir in the chocolate chips & pretzels. Dough will be stiff but workable. If dough is too soft, refrigerate for 30 mins, or until stiff, but workable.
4. Line baking sheets with parchment paper. Scoop a well rounded tablespoon of cookie dough onto sheet, leaving about 2 inches between each dough ball. Flatten dough balls slightly, as if you were making peanut butter cookies. Bake for 12 minutes….or 11 minutes for a softer cookie. Let cool on baking sheets for a few minutes before placing on counter to cool. Enjoy.
Shirley Temple Chocolate Chip Cookies
1 stick of butter, room temperature
3/4 cup sugar
3 Tablespoons cherry juice
1 1/2 cups flour
1/4 teaspoon salt
1 1/2 teaspoon baking powder
1 cup maraschino cherries, chopped
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees.
Combine dry ingredients in a bowl, whisk together and set aside.
Beat butter and sugar together until combined. Add egg and mix well. Combine dry ingredients with the wet ingredients. Mix well. Stir in chocolate chips and maraschino cherries. Drop by teaspoon on parchment lined baking sheets. Bake for 10-12 minutes.
Makes about 3 dozen..