Candy Cookies

When your favorite Cookie Monster comes for a visit, one quickly needs to come up with a new cookie recipe. I got two thumbs up on this recipe and I was told that it was his favorite (until the next cookie comes out the oven). 

  
Ingredients:

2 1/4 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup of shortening, the white kind like Crisco

3/4 cup granulated sugar

3/4 cup brown sugar (I used light brown)

2 teaspoons vanilla

2 eggs

1 bag of Mini M&M’s (12 ounce bag)

  
Preheat oven to 350 degrees. Combine dry ingredients in a bowl. Whisk together and set aside. 

  
Cream  together shortening and sugars. Add vanilla and eggs and blend well. Slowly vombine flour mixture a little at a time. Stir in M&M’s. Drop by tablespoons (I used a small scoop) onto an greased cookie sheet. Bake for 9 minutes. Leave on cookie sheet for 1 minute, remove and remain cooling on a cooling rack. Store in an airtight container. These cookies will melt in your mouth, not in your hand. Enjoy!

  
  

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Andes Candies Chocolate Cookies

I love Andes Candies. Chocolate with a subtle hint of creme de menthe, what’s not to love?!  I can’t even begin to describe how delicious these cookies were hot out of the oven. Very hard to stop tasting after one!  😬

Ingredients:

2 cups of all purpose flour

1/2 cup unsweetened baking chocolate, I use Ghiradeli’s

1 teaspoon salt

1 teaspoon baking powder

1 cup vegetable shortening, I used Crisco, the white kind

1 cup brown sugar, packed

1/2 cup granulated sugar

2 eggs

2 teaspoons vanilla

1 bag of Andes Candies Creme de Menthe Baking Chips, found at Walmart or Target or in local grocery stores

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reheat oven to 350 degrees.

In a separate bowl, combine dry ingredients and set aside.

Using your mixer, cream together shortening and sugars. Add eggs and vanilla and blend well. Add dry ingredients and mix well. Stir in Andes Candies. Drop by tablespoons and bake for 8-10 minutes. Cool completely and store in an airtight container. Enjoy!

St. Nick’s Orange Cranberry Bliss Cookies

I had planned on baking cranberry and white chocolate chip cookies for Christmas. This recipe was inspired by my friend Nick, who was telling me about an orange cranberry cocktail. I thought orange (!)…what a great edition to my upcoming cookies. I thought of using white chocolate chips because my silly friend Lisa does not like chocolate chips.  Lisa and Nick, thank you for being my inspiration on these delicious cookies. I must say, these cookies remind me of a certain bliss bar sold at a popular coffee place. 

  
Ingredients:

2 1/4 cups all purpose flour

1 teaspoon salt

1 1/4 teaspoon baking soda

1 cup vegetable shortening, I used the white Crisco

3/4 cups granulated sugar

3/4 cups light brown sugar

2 eggs, room temperature 

1 teaspoon vanilla

1 1/2 teaspoons grated orange zest

1 1/2 cups dried cranberries, I used Craisins

1 bag of white chocolate chips

Preheat oven to 350 degrees. 

In a separate bowl, combine and whisk dry ingredients. Set aside. 

  
Blend together vegetable shortening and sugars. Add eggs one at a time. Mix in vanilla. Add dry ingredients and mix to combine. Lastly, add orange zest, Craisens and white chocolate chips. Drop by tablespoons and bake 8-10 minutes. Cool cookies completely and store in an airtight container. Enjoy!  

  

Candy Bar Cookies

Assignment:  Make a yummy delicious cookie with grandson that would bring a smile to Santa’s face while delivering. They also brought a big smile to my grandson’s face the day we made them. This recipe was created in part of the Great Food Blogger Cookie Swap 2015 that I was happy to take part in. 

  
Ingredients:

2 1/4 cup all purpose or gluten free (I use Pillsbury’s Gluten Free)*

1 teaspoon baking soda

1 teaspoon salt

1 cup of vegetable shortening, I used Crisco, the white kind

3/4 cup granulated sugar

3/4 cup light brown sugar

2 eggs, room temperature (I used extra large)

2 teaspoons vanilla

1 10 ounce package of Butterfinger Baking Bits, I bought mine at Walmart in the holiday baking isle

1 12 ounce bag of mini semi sweet chocolate chips  

  
Preheat oven to 350 degrees.

  
Combine dry ingredients in a small bowl and whisk together. In a mixing bowl, beat sugars and shortening until creamy. Add vanilla and add eggs one at a time. Add flour mixture gradually. Mix well. Stir in Butterfinger Baking Bits and mini semi sweet chocolate chips.  Drop by rounded tablespoon on an ungreased cookie/baking sheet. Bake for 9- 11 minutes until golden brown. Cool on cookie sheet for 2 minutes and remove to finish cooling on a wire rack. Once cool, store in an airtight container.  

  

  

Pumpkin Spice Cookies


I would like to say, run, don’t walk and buy these pumpkin spice chips! I bought 3 bags and I am going back for more. It’s no secret that I am not a huge pumpkin fan. I happen to know and love many people that do. These cookies made me a pumpkin lover. I admit it! I baked two batches of these cookies, one with regular all purpose flour and one batch with gluten free flour. Hard for me to tell the difference. Both batches were perfect and delicious!
 Ingredients:
2 1/4 cup all purpose or gluten free (I used Pillsbury’s Gluten Free)*
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pumpkin pie spice
1 cup of vegetable shortening, I used Crisco, the white kind
3/4 cup granulated sugar
3/4 cup light brown sugar
2 eggs, I used extra large
1 1/2 teaspoons vanilla
1 10 ounce package of pumpkin spice chips, I bought mine at Walmart in the holiday baking isle


Preheat oven to 350 degrees.

Combine dry ingredients in a small bowl and whisk together. In a mixing bowl, beat sugars and shortening until creamy. Add vanilla and add eggs one at a time. Add flour mixture gradually. Mix well. Stir in pumpkin spice chips. Drop by rounded teaspoonful on an ungreased cookie/baking sheet. Bake for 8 – 10 minutes until golden brown. Cool on cookie sheet for 2 minutes and remove to finish cooling on a wire rack. Once cool, store in an airtight container.
 *If you are using Pilsbury’s Gluten Free Flour, follow the recipe and measure cup for cup per the directions.
 

 

Shirley Temple Chocolate Chip Cookies

I grew up watching Shirley Temple movies with my Mom. I had no idea when I was watching them, Shirley and my Mom were about the same age. So when I decided to create a new cookie for my 2014 Cookie Exchange, I wanted to pay tribute to my Mom, who made the best chocolate chip cookies ever. I also wanted to honor Shirley, who was a sweet childhood memory, not to mention, had a delicious kiddie drink named after her. Please enjoy my Shirley Temple Chocolate Chip Cookies. Just for you Mommy and Shirley ❤️.

<<<<<<<
emple Chocolate Chip Cookies

Ingredients:<<<<<<<<
butter, room temperature<<<<<<<<
gar<<<<<<<<
<<<<<<<
oons cherry juice<<<<<<<<
flour<<<<<<<<
oon salt<<<<<<<<
poon baking powder<<<<<<<<
schino cherries, chopped<<<<<<<<
misweet chocolate chips<<<<<<<<
t paper

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.

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The Best Giant Ginger Cookies


GIANT GINGER COOKIES

4 ½ cups all-purpose flour
4 tsp. ground ginger
2 tsp. baking soda
1 ½ tsp. ground cinnamon
1 tsp. ground cloves
¼ tsp. salt
1 ½ cups shortening
2 cups granulated sugar
2 eggs
½ cup molasses*
¾ cup coarse sugar or granulated sugar

In a medium mixing bowl stir together the flour, ginger, soda, cinnamon, cloves and salt. Set aside.

In a large mixing bowl beat shortening until softened. Gradually add the 2 cups sugar; beat until fluffy. Add eggs and molasses; beat well. Add half the flour mixture; beat until combined. Stir remaining flour in with a wooden spoon.

Using a ¼ cup ice cream scoop, shape dough into 2-inch balls. Roll in the coarse or remaining sugar. Place on an ungreased cookie sheet about 2 ½ inches apart.

Bake in a 350 degrees oven for 12 to 14 minutes or until cookies are light brown and puffed. Let stand for 2 minutes before transferring to a wire rack. Cool. Makes 25 four-inch cookies.

Adapted from Teresa Chikodroff and Family Circle Magazine.

*Tip…if you spray your measuring cup with Pam, the molasses will not stick to the sides and it will pour right out. 😃

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