Cookmore

Cookie Creations

Cookie Creations

Every season is cookie season when you have so many delectable recipes to choose from like these. Whip up classic favorites like chocolate chip or sugar, or indulge in something new like Alfajores.

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Table of Contents

  • Cheater's Alfajores

    Cheater's Alfajores Cheater's Alfajores

    Cheater's Alfajores

    Enjoy a cheater's version of alfajores, a traditional shortbread and dulce de leche sandwich cookie, with a fraction of the effort!
    View Recipe

    Serves

    1

    Ingredients

    • 1 box shortbread cookies, store-bought, as thin as possible
    • 1 can sweetened condensed milk, (sometimes called lechera)
    • coconut, finely shredded (optional)
    • 1 tablespoon confectioner's sugar, (optional, to sift over the cookies if you don't roll them in coconut)
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    Directions

    Step 1

    Remove the label from the can of sweetened condensed milk and discard. Place the can in the crock of the slow cooker and fill it with water until the can is completely submerged with water covering the top of the can. Set your slow cooker on high for 6 hours.

    Step 2

    At the end of 6 hours, turn the slow cooker off. If you're in a hurry, you can immediately remove the can from the crock using tongs and submerge it in a bowl of room temperature water. When the can is cool to the touch, you can open it with a can opener. Another way I like to do it when I have a little more time is to turn off the slow cooker and let the water come to room temperature before removing the lid and the can from the water.

    Step 3

    Once you open the can, you'll see that the silky sweetened condensed milk has turned into a beautiful brown dulce de leche. The consistency will be a little thicker, which makes it perfect for sandwiching with shortbread cookies because it won't be runny.

    Step 4

    Place a generous dollop of dulce de leche in the middle of one cookie and press another cookie on top. Make sure not to overfill them or the dulce de leche will ooze out the sides and make a mess. Ideally, the dulce de leche should just peek out. If you like, roll the edges of the cookie through finely shredded coconut which will stick to the dulce de leche.

    Step 5

    You can store any leftover dulce de leche in an airtight container in the refrigerator for up to six weeks. If you want to get creative, you can even package up the dulce de leche and give it away as a gift.

  • White Chocolate and Raspberry-Glazed Sugar Cookies

    White Chocolate and Raspberry-Glazed Sugar Cookies White Chocolate and Raspberry-Glazed Sugar Cookies

    White Chocolate and Raspberry-Glazed Sugar Cookies

    Frosting sugar cookies is a fun holiday activity. This recipe shows you how to make your own frosting from fresh raspberries and white chocolate.
    View Recipe

    Prep Time

    35 minutes

    Cook Time

    15 minutes

    Serves

    30

    Ingredients

    • 3 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 2 1/2 teaspoons kosher salt
    • 1 1/2 cups butter
    • 1 cup sugar
    • 1 egg
    • 1 tablespoon vanilla
    • 1 1/2 teaspoons almond extract
    • 1 1/2 teaspoons lemon juice
    • 4 ounces fresh raspberries
    • 12 ounces white chocolate chips, (or finely chopped white chocolate)
    • 4 tablespoons confectioner's sugar
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon almond extract
    • cookie decorations
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    Directions

    Preparation

    Preheat oven to 350° F.

    Cookie Dough

    Sift together flour, baking powder and salt; set aside. Mix butter and sugar with an electric mixer at medium-high speed for 3 minutes. Add egg, vanilla extract, almond extract and lemon juice and mix until smooth. Reduce speed to low and gradually beat in flour mixture but do not over mix.

    Shape Dough and Make Cookies

    Shape dough into 12-inch log and wrap in parchment or plastic wrap. Place in freezer for 10 minutes to firm the dough. After chilled, cut into half-inch slices and bake in preheated oven 12-15 minutes or until golden brown around edges. Let cool on cooling racks.

    Frosting

    Heat 2 inches of water in the bottom of a double boiler or a saucepan. Remove from heat. Put white chocolate in the top of the double boiler (or use a bowl placed on top of a saucepan). Stir until chocolate is melted. In a small pan, heat raspberries over low-medium heat about 5 minutes, mashing them with a fork. Pour mixture through a fine strainer into a bowl, pressing to extract juice; discard seeds. Add raspberries to white chocolate and stir to combine. Add confectioner's sugar, vanilla and almond extract; stir until silky looking. Refrigerate 5 minutes. Spread one tablespoon of frosting on each cookie. Sprinkle with decorations and serve.

    For Kids

    Use canned frosting if your kids don't like raspberries (or omit the raspberries). Omit almond extract.

    Give as a Gift

    Put them on a plate and wrap in clear wrap tied with a bow at the top.

    Common Substitutions

    Use blueberries or blackberries for the frosting. Or just use canned vanilla frosting to save time. If you use canned frosting, you can dye the frosting different colors. Use sprinkles and cookie decorations for different styles and themes.

  • Mexican Chocolate Chipotle Cookies

    Mexican Chocolate Chipotle Cookies Mexican Chocolate Chipotle Cookies

    Mexican Chocolate Chipotle Cookies

    We've captured the unique spicy sweetness of Mexican hot chocolate in convenient cookie form! Give a batch as a gift, if you can resist eating them all yourself.
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    15 minutes

    Serves

    24

    Ingredients

    • 1 1/2 cups all-purpose flour
    • 3/4 cup unsweetened cocoa powder, sifted
    • 3/4 teaspoon cinnamon, ground
    • 1/4 teaspoon kosher salt
    • 1/8 teaspoon black pepper, freshly ground
    • 1/4 teaspoon dried chipotle pepper, ground (can substitute one-eighth teaspoon cayenne or smoked paprika)
    • 6 ounces unsalted butter, softened
    • 1 cup sugar, granulated
    • 1 egg
    • 1 1/2 teaspoons pure vanilla extract
    • 2/3 cup sugar crystals, (or granulated sugar)
    • parchment paper
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    Directions

    Step 1

    Preheat oven to 325°F.

    Step 2

    Cut out parchment to exactly fit the baking sheet.

    Step 3

    In a small bowl, sift together the flour, cocoa, cinnamon, salt, black pepper and chipotle pepper.

    Step 4

    Using an electric mixer, cream the butter and sugar for 3 minutes. Add the egg and vanilla and mix until blended. Add the dry ingredients and beat on low speed just until incorporated (don't over-mix).

    Step 5

    Shape the dough into a 12-inch log and wrap in parchment or plastic wrap. Put dough in freezer for 10 minutes to firm the dough. Put sugar crystals in a 9×13-inch baking dish. Roll the dough log in the sugar, pressing sugar into the dough to coat the log evenly.

    Step 6

    Cut the log into half-inch slices and bake on parchment-lined baking sheets until cookies are no longer soft to the touch, about 10 minutes. Let them rest on the baking sheet for about 1 minute to firm them, then transfer to a rack with a metal spatula.

    Step 7

    Cool completely, and serve cookies on a platter.

    For Kids

    Eliminate the chipotle and black pepper.

    Give as Gift

    Put the finished and cooled cookies into Chinese takeout box with colorful tissue.

  • Sunny's Candy Bar Thumbprints

    Sunny's Candy Bar Thumbprints Sunny's Candy Bar Thumbprints

    Sunny's Candy Bar Thumbprints

    Sunny offers up one of her favorite cookie recipes to get you in a baking frame of mind, in case you want to send a few of your own cookies for a soldier who'd appreciate them!
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    12 minutes

    Serves

    36

    Ingredients

    • 1/2 cup unsalted butter, room temperature
    • 1/4 cup light brown sugar
    • 1 egg, beaten
    • 1/2 teaspoon vanilla extract
    • 1 cup all-purpose flour
    • 1/2 teaspoon salt
    • 1 cup turbinado or raw cane sugar, Sugar in the Raw recommended
    • 1 cup nuts, chopped: peanuts, hazelnuts, pecans
    • various candy bars, broken into one-inch pieces (Skor, Twix, Snickers, Reese's Peanut Butter Cups, Kit Kat, etc.)
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    Directions

    Step 1

    In a stand mixer with the paddle attachment blend butter and brown sugar on medium high until creamy. Turn off the mixer and use a rubber spatula to scrape the sides of the bowl, pushing everything back towards the center. Blend again, then add the vanilla, egg, salt and blend until combined. Lower the speed of the mixer and add flour in 1/2 cup intervals.

    Step 2

    Between each addition be sure to completely blend in all the flour and scrape the sides again as before. Once completely combined scrape the dough out of the mixer and add to a container with a lid and refrigerate for at least 2 hours.

    Step 3

    Meanwhile make gather the coating ingredients. In separate bowls add turbinado sugar and various chopped nuts.

    Step 4

    Heat oven to 350 degrees.

    Step 5

    Remove cookie dough from the refrigerator and using a tablespoon measure scoop out dough and roll into a ball between your hands. Continue to finish them all. Then divide the balls evenly and roll each group in one of the coatings, leaving a few un-coated. Place on a parchment-lined baking sheet, separating them on the sheet by about 1 inch. Bake each batch for 12 minutes. Remove and immediately press one chunk of candy bar in the center of each ball. Remove to a wire rack. Let cool before serving. Recipe courtesy Sunny Anderson, 2010

  • Triple-Chocolate Cranberry Oatmeal Cookies

    Triple-Chocolate Cranberry Oatmeal Cookies Triple-Chocolate Cranberry Oatmeal Cookies

    Triple-Chocolate Cranberry Oatmeal Cookies

    Milk, dark or white chocolate? No need to choose here! These oatmeal cookies are loaded up with triple the chocolate and other scrumptious ingredients that are sure to please every palette.
    View Recipe

    Serves

    4

    Ingredients

    • 1 cup all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon salt
    • 10 tablespoons unsalted butter, room temperature
    • 1/2 cup sugar
    • 1/2 cup golden brown sugar, packed
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 cup old-fashioned oats
    • 1/2 cup semisweet chocolate chips
    • 1/2 cup milk chocolate chips
    • 1/2 cup white chocolate chips
    • 1/2 cup fresh or frozen cranberries, coarsely chopped
    • 2 ounces milk chocolate or white chocolate, chopped for drizzling
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    Directions

    Method

    Position rack in center of oven and preheat to 350F. Line two large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in a large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries. Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely. Stir chopped milk chocolate in top of double boiler until melted and smooth. Using a small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until chocolate sets, about 1 hour.

  • Light Cocoa Fudge Cookies

    Light Cocoa Fudge Cookies Light Cocoa Fudge Cookies

    Light Cocoa Fudge Cookies

    Chocolate fudge cookies that are guilt free! Adapted from Cooking Light, these cookies are rich and decedent.
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    Serves

    24

    Ingredients

    • 1 cup all purpose flour
    • 1/4 teaspoon baking soda
    • 1/8 teaspoon salt
    • 1/4 cup butter, softened
    • 7 tablespoons cocoa powder, unsweetened
    • 2/3 cup sugar
    • 1/3 cup brown sugar
    • 1/3 cup plain yogurt (i used vanilla)
    • 1 teaspoon vanilla extract
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    Directions

    Preheat oven to 350.

    Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt in small bowl; set aside.

    Melt butter in a large bowl. Stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine.

    Add flour mixture to large bowl, stirring until moist.

    Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Make sure to flatten cookies just a bit on the sheet.

    Bake at 350 for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.

  • Oreo Balls

    Oreo Balls Oreo Balls

    Oreo Balls

    This is a VERRRRYYYY easy cookie recipe but it does take a little time since you freeze the balls before you dip them in chocolate. We have made several variations on this recipe like different base cookies (peanut butter filling, mint filling...) to decorating them like eyeballs with white chocolate for Halloween. You can get pretty fancy or whimsical with these but you are always guaranteed a delicious treat.
    View Recipe

    Prep Time

    1 hour

    Serves

    36

    Ingredients

    • 8 ounces Cream Cheese
    • 1 pound Sandwich cookies (Oreos...)
    • 12 chunks Almond Bark Chocolate
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    Directions

    Make the cookie balls

    Place the whole package of sandwich cookies in a sealed freezer bag and smash them into small pieces. Combine them with softened cream cheese and mix together. Yes, your hands will get messy but it's worth it. Roll the mix into one inch balls and place on a cookie sheet.

    Freeze the cookie balls

    Place the cookie sheet in the freezer for 45 mins to 1 hour to help them hold their shape when they get dipped. Don't over freeze them as the moisture that builds up could affect the chocolate dip.

    Melt and dip

    Use a double boiler system to melt the chocolate. Avoid getting any moisture in the melted chocolate or it will ruin the chocolate. Take the cookie balls out of the freezer and coat them entirely in chocolate as quickly as possible. The chocolate should firm up relatively quickly.

  • Drop Sugar Cookies

    Drop Sugar Cookies Drop Sugar Cookies

    Drop Sugar Cookies

    You can flatten these with a glass but I don't!
    View Recipe

    Prep Time

    1 hour 20 minutes

    Cook Time

    15 minutes

    Serves

    48

    Ingredients

    • 1 cup powdered sugar
    • 1 cup sugar
    • 1 cup butter
    • 1 cup canola oil
    • 3 eggs
    • 1 teaspoon baking soda
    • 1 teaspoon cream of tartar
    • 1 pinch salt
    • 1 teaspoon vanilla
    • 4 1/2 cups flour
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    Directions

    Step 1

    Combine first four ingredients, add three eggs while mixing one at a time. Mix until smooth

    Step 2

    Combine soda, salt, and cream of tartar with flour. Add this slowly

    Step 3

    Chill for a couple of hours

    Step 4

    Preheat oven to 350deg. Line cookie sheet with parchment paper. Drop by spoonfuls, and bake 10-15 minutes.

  • Chocolate Trail Mix Cookie

    Chocolate Trail Mix Cookie Chocolate Trail Mix Cookie

    Chocolate Trail Mix Cookie

    Chef Kathleen Frantz shares her recipe for Chocolate Trail Mix Cookies.
    View Recipe

    Serves

    8

    Ingredients

    • 1 1/2 cups whole-wheat white flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon sea salt
    • 6 ounces unsalted butter (1 sticks)
    • 1 cup Evaporated Cane Juice Sugar
    • 1 tablespoon Black strap molasses
    • 1 teaspoon Vanilla
    • 2 Eggs
    • 1 cup Semi sweet chocolate (6 oz)
    • 1/2 cup Dried Cherries (3oz)
    • 1/2 cup Roasted Cashews (broken into pieces)(2 oz)
    • 1/2 cup Almond slices (2 oz)
    • 1/3 cup Raisins (2 oz)
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    Directions

    Preheat Oven to 350 F. Combine the flour, soda and salt and set aside. Place the butter, sugar, and molasses into the mixing bowl. Using the paddle attachment mix on medium speed until creamy. Add the vanilla and egg. Blend until mixed in. Scrapping the bowl down once to make sure all the ingredients are blended together. Combine the chocolate, cherries, cashews, almonds and raisins togetherin one bowl. Set aside.

    Add the flour and mix on low for a few seconds. Add the chocolate mixture and blend until the flour is mixed in, about 1 minute. Remove the bowl from the mixer. Using the rubber spatula, scrape the bowl down to make sure the flour is blended in. Using a portion scoop or spoons, scoop out the cookie dough in approximately 1 inch balls onto a parchment lined paper, about 2 inches apart. Bake 12 -- 14 minutes

  • Old-Fashioned Sugar Cookies - Susan W.

    Old-Fashioned Sugar Cookies - Susan W. Old-Fashioned Sugar Cookies - Susan W.

    Old-Fashioned Sugar Cookies - Susan W.

    Easy to make and even easier to eat! Whip up a batch of these super delicious cookies with everything you already have sitting around your kitchen.
    View Recipe

    Serves

    18

    Ingredients

    • 3 cups all purpose flour
    • 1 teaspoon baking soda
    • 1/4 teaspoon coarse salt
    • 1 3/4 cups sugar
    • 1/4 cup packed light brown sugar
    • 1 tablespoon finely grated lemon zest
    • 1 cup (2 sticks) unsalted butter, room temperature
    • 2 large eggs
    • 1 tablespoon fresh lemon juice
    • sanding sugar, for sprinkling
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    Directions

    Step 1:

    Preheat oven at 350. Sift together flour, baking soda, and salt.

    Step 2:

    Put sugars and zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs one at a time, and then the lemon juice. Reduce speed to low; gradually mix in flour mixture.

    Step 3:

    Using a 1 1/2" cookie scoop, drop dough onto parchment paper-lined baking sheets, spacing 3 inches apart. Flatten cookies slightly; sprinkle with sanding sugar. Lightly brush with a wet pastry brush; sprinkle with more sanding sugar.

    Step 4:

    Bake cookies until golden, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks using a spatula; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days. This is from the Martha Stewart Cookbook

  • Jeweled Coconut Macaroons

    Jeweled Coconut Macaroons Jeweled Coconut Macaroons

    Jeweled Coconut Macaroons

    Chewy, colorful cookies that are perfect for Easter...or anytime! (even coconut haters love these cookies!)
    View Recipe

    Cook Time

    10 minutes

    Serves

    24

    Ingredients

    • 1/3 cup Butter
    • 3 ounces Cream Cheese, softened
    • 3/4 cup Sugar
    • 1 Egg Yolk
    • 2 teaspoons Orange Juice
    • 1 teaspoon Almond Extract
    • 1 1/4 cups Unbleached Flour
    • 1 1/2 teaspoons Baking Powder
    • 1/4 teaspoon Sea Salt
    • 3 3/4 cups Shredded, Sweetened Coconut, divided
    • 1 cup Various Preserves
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    Directions

    Step 1

    In large mixing bowl (or mixer), cream butter, cream cheese & sugar. Beat in egg yolk, orange juice and almond extract. In another bowl, combine flour, baking powder and salt. Gradually add to creamed mixture. Stir in 3 c. coconut. Refrigerate for 30 mins if too sticky to handle.

    Step 2

    Shape dough into 2" balls. Roll in remaining coconut. Place 2" apart on parchment lined baking sheets. With your fingers, make a deep "crater" in the center of each ball. Bake at 350 for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Fill each cookie with preserves.

  • Chocolate Covered Strawberry Pizza Cookie

    Chocolate Covered Strawberry Pizza Cookie Chocolate Covered Strawberry Pizza Cookie

    Chocolate Covered Strawberry Pizza Cookie

    This is a great (and easy) alternative to the much loved chocolate covered stawberry. Kids absolutely love this dessert for it's taste and the fact that it looks like a pizza! The sweetness from the cookie and the cream are a great pairing for the slightly tart strawberries. And of course, the chocolate is an added bonus! Enjoy!
    View Recipe

    Prep Time

    30 minutes

    Cook Time

    10 minutes

    Serves

    8

    Ingredients

    • 1 Pouch of Sugar Cookie Mix (such as Betty Crocker)
    • 1 stick of butter or margarine, softened
    • 1 egg
    • 1 8 ounce block of cream cheese
    • 1/2 cup confectioner's sugar
    • 2 cups cool whip or whipped cream
    • 8 ounces fresh strawberries, thinly sliced (one saved whole)
    • 1 tablespoon chocolate dessert sauce, heated so smooth to drizzle
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    Directions

    Step One - Preheat Oven

    Preheat convection oven to 325 or regular oven to 350

    Step Two - Cookie Crust

    Combine the sugar cookie mix, butter and egg until a soft dough forms. Place ball of cookie dough on a round pizza pan and form into the shape of a pizza. Bake in the preheated overn for approx. 10 min or until edges start to turn golden. Remove from oven and allow to cool completely.

    Step Three - Prepare Cream cheese topping

    Combine the cream cheese and confectioner's sugar together in a bowl until well mixed together. Fold in the cool whip.

  • Monster Cookie Makeover

    Monster Cookie Makeover Monster Cookie Makeover

    Monster Cookie Makeover

    Here at Meal Makeover Moms' Kitchen, we're all about taking popular recipes and giving them a healthy and delicious makeover. We recently asked our Facebook fans which cookie they'd like us to make over and Monster cookies came up several times. This recipe was inspired by a Monster Cookie recipe we found on The Pioneer Woman and another one from Paula Deen. As you can only imagine, the original recipes had LOTS of butter! We hope you love our butter-free, better-for-you-but-just-as-luscious makeover.
    View Recipe

    Serves

    36

    Ingredients

    • 4 cups quick-cooking oats
    • 3/4 cup chocolate sunflower seed drops, Find at Trader Joe's
    • 1/2 cup dried cranberries
    • 1/4 cup semi-sweet mini chocolate chips
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 3 large eggs
    • 1 cup brown sugar
    • 1/4 cup expeller pressed canola oil
    • 2 teaspoons pure vanilla extract
    • 1 cup peanut butter
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    Directions

    Step 1

    Preheat the oven to 350F. Oil or coat two large baking sheets with nonstick cooking spray and set aside.

    Step 2

    Whisk together the oats, sunflower seed drops, cranberries, chocolate chips, baking soda, and salt in a large bowl until well combined.

    Step 3

    In a separate bowl, whisk together the eggs, brown sugar, oil, and vanilla until well combined. Whisk in the peanut butter until the mixture is smooth. Pour the liquid ingredients over the dry ingredients, and stir until just moistened.

    Step 4

    Working in batches, scoop the batter using a 2-tablespoon cookie scooper and place on the prepared baking sheets, flattening slightly with the heel of your hand to create circles, about 2 inches in diameter. Leave about 1 inch between each cookie.

    Step 5

    Bake, 1 sheet at a time, about 10 minutes, or until the cookies are golden brown. Cool slightly on the baking sheet before transferring the cookies to a wire rack. Repeat with the remaining dough

  • Italian Layer Cookies

    Italian Layer Cookies Italian Layer Cookies

    Italian Layer Cookies

    When our local Italian Bakery close, my aunts started experimenting with the recipe for Seven Layer Cookies (although my recipe only has six layers) - these are also sometimes called Rainbow Cookies. They're not that complicated to make but it sure takes a while! But they're WORTH IT!
    View Recipe

    Prep Time

    24 hours

    Cook Time

    15 hours

    Serves

    24

    Ingredients

    • 8 ounces almond paste
    • 4 eggs, separated
    • 1 cup white sugar
    • 1 cup butter, softened
    • 2 cups flour, in half cup batches
    • seedless raspberry jam
    • green food coloring
    • red food coloring
    • 1 cup dark chocolate chips
    • 1/4 cup heavy cream
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    Directions

    Step 1

    Line three 9x13 inch baking pans with parchment paper, preheat oven to 350 degrees

    Step 2

    Cream together almond paste, butter, sugar, and egg yolks.

    Step 3

    When well mixed and smooth, add flower in half cup batches to form dough.

    Step 4

    Separately, beat egg whites until soft peaks form. Fold egg whites into the dough.

    Step 5

    Divide dough into 3 equal portions. Add green food coloring to one third, red food coloring to a second, and leave one "white." Spread each portion into the baking pans.

    Step 6

    Bake 10 to 15 minutes until lightly browned. Remove from pans and cool completely.

    Step 7

    Lay out a piece of plastic wrap large enough to wrap all layers. Place green layer first, spread a thin layer of raspberry jam. Place white layer on top. Spread another thin layer of raspberry jam and top with red layer. Wrap in plastic wrap

    Step 8

    Place in one of the 9x13 inch pans and place a second pan or baking sheet on top. Place something heavy on top and refrigerate overnight.

    Step 9

    Next day melt dark chocolate chips with heavy cream.

    Step 10

    Unwrap cookies and spread melted chocolate on top. Re-wrap and refrigerate for another hour or until chocolate is solid.

    Step 11

    Cut into thin rectangular pieces and enjoy!

  • Chickpea Chocolate Chip Cookies

    Chickpea Chocolate Chip Cookies Chickpea Chocolate Chip Cookies

    Chickpea Chocolate Chip Cookies

    When I first started baking healthy, I didn't understand substitutions. I also didn't have a food processor, and I can't remember the details, but chunky garbanzo beans may have been the reason my first ever garbanzo bean cookies were horrible, and my brother still gives me grief about them to this day. That may explain why though I've come across recipes for garbanzo bean desserts, I've been hesitant to try it again. After I invented a delicious cake with beans, I re-considered beans as a staple in my desserts. Protein plus low carbs sounded like a good addition to some of my gluten-free treats, so I went for it. And it resulted in some very filling and hard-to-resist garbanzo, or, Chickpea Chocolate Chip Cookies. This cookie is now a favorite in my family--my father, my sister, brother and myself have food allergies meaning we can't have gluten, dairy and most nuts. Even friends and family without allergies love this cookie and can't believe they are actually healthy!
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    10 minutes

    Serves

    14

    Ingredients

    • 1/4 cup chickpeas/garbanzo beans (about 1 can), rinsed
    • 2 teaspoons pure vanilla extract
    • 1/2 cup sunflower seed butter
    • 1/4 cup raw local honey
    • 1 teaspoon baking powder
    • 2 tablespoons water
    • 1/3 cup nondairy chocolate chips
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    Directions

    Step 1.

    For best results, "skin" beans--rinse them under hot water and gently rub off the translucent skin. This will help the beans disguise themselves into cookies.

    Step 2.

    Puree beans in the food processor, add all ingredients except nondairy chocolate chips. (Fold those in last).

    Step 3.

    Spoon little mounds (about 2 tablespoon-size) of dough onto cookie sheets, and bake about 10-12 min until fluffy and not gooey. Let cool a couple minutes and enjoy!

  • Italian Chocolate Hazelnut & Chocolate Chip Rugelach Cookies

    Italian Chocolate Hazelnut & Chocolate Chip Rugelach Cookies Italian Chocolate Hazelnut & Chocolate Chip Rugelach Cookies

    Italian Chocolate Hazelnut & Chocolate Chip Rugelach Cookies

    My Italian family heritage has taught me to savor the times when family and friends gather to eat. Searching for the best pastry, cookie, cake is a daunting task for me as I would much rather bake than take. My latest recipes, the oldest recipes, the tweaked recipes are highlights of our gatherings and are always an instant hit at dessert time. After searching and testing recipes for Rugelach cookies, I have developed this recipe that represents the best pastry and filling for this classic cookie. These cookies are so addictive with their flaky, buttery, melt in your mouth pastry.
    View Recipe

    Prep Time

    1 hour

    Cook Time

    1 hour

    Serves

    40

    Ingredients

    • can of quick-mixing flour, for the counter and rolling pin
    • Pastry:
    • 2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1 cup unsalted butter, 2 sticks, cold
    • 3/4 cup cream cheese, 6 ounces,cold
    • 1/3 cup sour cream, cold
    • 1/4 cup finely granulated sugar
    • 2 teaspoons vanilla bean paste
    • Filling:
    • 1 13 ounce jar Chocolate Hazelnut Spread
    • 1 cup mini semi-sweet chocolate chips
    • 1 cup vanilla sugar, for rolling
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    Directions

    HOW TO:

    1. MAKE THE PASTRY: To the bowl of a large food processor, add the flour and salt; pulse to aerate. 2.. Cut the butter and cream cheese into chunks. Add to the food processor with the sour cream, sugar and vanilla bean paste. Pulse a few times just until crumbly and when pinched the dough stays together. Pieces of butter and cream cheese should still be visible in the dough. 3. On a lightly floured surface turn out the dough. Form into a ball and slightly flatten. Roll into a rectangle and fold into 3 like a letter. Roll back into a rectangle and fold into 3 again. Cut the dough into 4 portions. Wrap in plastic and refrigerate until firm; preferably overnight. 4. MAKE THE COOKIES: Preheat the oven to 350 degrees. Line 4 large cookie sheets with parchment paper. Remove 1 piece of dough at a time from the refrigerator. On a lightly floured surface (use Wondra flour), roll the piece of dough into a circle. Flour and turn the dough once or twice as not to stick to the surface. Use an 8" - 9" dessert plate as a guide to cut the circle. Wrap the scraps in plastic and refrigerate. With a small offset spatula, spread the chocolate hazelnut spread 1" from the edge of the circle in an even layer that is about 1/4" thick. Lightly sprinkle chocolate chips over the spread. Use a floured pizza wheel to cut the circle into 8 equal wedges. Roll each wedge beginning with the wide end and ending with the narrow end. Dip the rolled cookie in vanilla sugar. Place 9 to each cookie sheet. Form each cookie into a crescent shape and pinch each tip. The end of the cookie should be on top and should be slightly pressed with your finger as not to separate while baking. Repeat with the remaining 3 pieces of dough. Roll the refrigerated scraps into a ball, roll into a circle and repeat the filling and cutting process. 5. Bake 15 minutes or until golden brown. As the pastry baked the butter will lightly crisp the bottoms, yielding a crunchy crust and a caramelized base. Cool on the pan 15 minutes before removing to cool completely on a tray before storage.

  • Cranberry-Orange Dark Chocolate Chip Cookies

    Cranberry-Orange Dark Chocolate Chip Cookies Cranberry-Orange Dark Chocolate Chip Cookies

    Cranberry-Orange Dark Chocolate Chip Cookies

    This recipe came from the desire to try something new with an old favorite. Several friends, who are all amazing cooks, have asked for the recipe. When other foodies like something that you have created, it is a huge compliment.
    View Recipe

    Prep Time

    2 hours 20 minutes

    Cook Time

    12 minutes

    Serves

    20

    Ingredients

    • 3/4 cup unsalted butter, softened
    • 1 cup dark brown sugar, packed
    • 1/4 cup granulated sugar
    • orange zest, from one orange
    • 1 large egg
    • 2 teaspoons vanilla extract
    • 2 tablespoons frozen orange juice concentrate, thawed
    • 1 cup whole wheat pastry flour, + 1 tbsp
    • 1 cup unbleached all-purpose flour, + 1 tbsp
    • 1 teaspoon baking soda
    • 1/2 teaspoon sea salt
    • 10 ounces dark chocolate chips
    • 1/2 cup fresh or frozen cranberries, coarsely chopped
    • 1/2 cup pecans, coarsely chopped
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    Directions

    Step 1

    Combine flours, baking soda, and salt in medium bowl. Set aside.

    Step 4

    Heat oven to 350 F. Drop by 2 ounce portions onto parchment lined cookie sheets. Bake for 12-15 minutes. The cookies should be golden brown around the edges with a soft, almost gooey cneter. Slide parchment paper from cookie sheets. Cool 5 minutees and then remove to cool on wire racks. (If you have the patience to not eat one right away!)

  • Gluten-free Double Chocolate Chip Pecan Cookies

    Gluten-free Double Chocolate Chip Pecan Cookies Gluten-free Double Chocolate Chip Pecan Cookies

    Gluten-free Double Chocolate Chip Pecan Cookies

    I had been suffering from severe thyroiditis (inflammation of the thyroid with an unknown cause) for years when I finally figured out that I was gluten intolerant. It turns out that gluten was causing a non-stop autoimmune response in my body, which let to the difficulties with my thyroid. My quality of life is so much better now, but boy - do I miss chocolate chip cookies! I experimented for months until I finally nailed the perfect replica (and with far less sugar than normal chocolate chip cookies have!).
    View Recipe

    Prep Time

    15 minutes

    Cook Time

    12 minutes

    Serves

    16

    Ingredients

    • 1 1/4 cups almond flour
    • 1/2 cup almond butter
    • 1/4 cup coconut flour
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon sea salt
    • 8 tablespoons butter, melted
    • 4 tablespoons raw honey
    • 3 tablespoons xylitol
    • 1 mini scoop stevia extract powder
    • 3 tablespoons unsweetened cocoa powder
    • 2 teaspoons pure vanilla extract
    • 2/3 cup dark chocolate chips
    • 1/2 cup pecans, chopped
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    Directions

    Step 1

    Preheat oven to 350 degrees.

    Step 2

    Mix dry ingredients in a bowl, set aside.

    Step 3

    Mix wet ingredients in a separate bowl, add to dry ingredients and mix until well combined. Fold in chocolate chips.

    Step 4

    Spoon batter onto parchment-lined baking sheet.

    Step 5

    Top with chopped pecans.

    Step 6

    Bake for 10-13 minutes until set and slightly toasty. The cookies will firm up as they cool.

  • Orange Drop Cookies

    Orange Drop Cookies Orange Drop Cookies

    Orange Drop Cookies

    Baking, like all cooking, is an act of memory. When I bring out the ingredients for Orange Drop Cookies, I remember my mother and appreciate the baking heritage she gave me and my sister. My mother, and her mother, took great pride in baking from scratch. Mom's personal favorites were always cookies. She kept colorful tins in her kitchen expressly for the purpose of storing the one or two-bite treats. I don't know where the recipe for Orange Drop Cookies originated, but it endured in our family. My own changes to the recipe are typical of my updates to my mother's baking: I use unsalted butter instead of shortening to eliminate trans fats; I use freshly squeezed orange juice plus freshly grated zest and toast the pecans to spark the flavor. In these ways, an old-fashioned favorite sings a 21st-century song. Breathing in the smell of freshly-baked cookies, I make the orange icing and look for a storage tin. Somewhere, my mother is enjoying another cookie of her own.
    View Recipe

    Prep Time

    30 minutes

    Cook Time

    10 minutes

    Serves

    24

    Ingredients

    • 2 1/2 cups sifted all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 3/4 teaspoon salt, divided use
    • 9 tablespoons unsalted butter, softened, divided use
    • 1 cup granulated white sugar
    • 2 large eggs at room temperature
    • 9 1/2 tablespoons freshly squeezed orange juice, divided use
    • 3 1/2 teaspoons freshly grated zest of orange, divided use
    • 1/2 cup toasted pecans, coarsely chopped
    • 1 cup confectioner's sugar
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    Directions

    Step 1

    Lightly grease two 10 x 15 baking sheets; preheat oven to 375 degrees.

    Step 2

    Sift together flour, baking powder, and salt in a medium bowl and set aside. In the bowl of a stand mixer fitted with beater blade, cream cup butter and granulated sugar together at medium speed about 1 minute until light and fluffy. Incorporate eggs one at a time and then cup juice and 1 tablespoon rind, mixing another 30 seconds. Turn mixer to low speed and add dry ingredients, mixing another 20 seconds or until dry ingredients are just mixed in. Remove bowl from stand and fold in nuts(if using) with a spatula.

    Step 3

    Drop batter by teaspoonfuls three across and four down on the baking sheets, to allow room for the cookies to spread. Bake 10-12 minutes on upper and lower middle oven racks, switching baking sheets after 5 minutes. When edges of cookies are golden brown, remove from oven and scrape cookies onto cooling racks using a rigid spatula. When cool, ice with orange frosting below.

    Step 4

    Orange Frosting: Sift confectioner's sugar together with remaining teaspoon salt. In medium bowl, mix together remaining orange juice, rind and butter at medium speed of hand mixer. Turn mixer to low speed and add sugar/salt mixture. When thoroughly incorporated, increase speed to medium and mix 30 seconds. Use to frost cooled cookies.

  • Razzy Chewy Chocolate Cookies

    Razzy Chewy Chocolate Cookies Razzy Chewy Chocolate Cookies

    Razzy Chewy Chocolate Cookies

    The gals in my family(aunts, cousins and sisters)would always have a big cookie exchange around the holidays. This is a version of a cookie one of my aunts made. I had to come up with my versions since she wouldn't give out her secret recipe!
    View Recipe

    Prep Time

    25 minutes

    Cook Time

    20 minutes

    Serves

    24

    Ingredients

    • 2 sticks of unsalted butter
    • 1/2 cup all purpose flour
    • 1/3 cup sifted powdered sugar
    • 1/4 cup granulated sugar
    • 3 tablespoons dutch-processed cocoa powder
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/3 cup good quality raspberry preserves
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    Directions

    For Cookie Dough

    Preheat oven to 350F. Grease bottoms, sides and top of 24(1/8 cup) non-stick mini muffin pan. In a medium saucepan over medium heat melt butter, cook swirling saucepan often until it browns and smells nutty. Remove from heat to cool slightly. Stir flour, powdered sugar, granulated sugar, cocoa powder, baking powder and salt to blend. Press 1 tablespoon dough into bottom and up side of each muffin cup. Chill until dough is firm about 15 minutes.

    For Rasberry filling

    Spoon 1 teaspoon raspberry preserves into center of each cookie. Bake cookies until golden about 20 minutes. Place pan onto wire rack and let cookies cool completely. Loosen edges of cookies with sharp knife, then carefully remove from pan.

  • Those Good Ginger Cookies

    Those Good Ginger Cookies Those Good Ginger Cookies

    Those Good Ginger Cookies

    This ginger cookie recipe started with one from my grandmother who always made them for us on our annual summer vacation trek from California to Washington. She made them with lard, rolled them in sugar and made them big and soft, and of course, they were delicious. My mom made her own version of Grandma's, but didn't make them as big or sugary, and instead of lard, she used vegetable shortening. I've tinkered with that recipe for years, and made it my own by using butter in place of some of the shortening, adding a bit of ground mustard as a mystery ingredient, and making them thin and crispy by using a cookie press. My favorite way to eat them is with a smear of honey Greek yogurt-in fact I can sort of convince myself they're "health food" that way. My mom and I both baked our cookies in a Kenmore oven...and this generation is ready for a new one!
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    40 minutes

    Serves

    12

    Ingredients

    • 1/2 cup butter
    • 1/2 cup vegetabke shortening
    • 1 cup sugar
    • 1/4 cup dark molasses
    • 1 large egg
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • 1 teaspoon ground ginger
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground dry mustard
    • 1 cup honey Greek yogurt
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    Directions

    Step 1

    Preheat oven to 350F.

    Step 2

    In a large mixing bowl, cream the butter, shortening, sugar and molasses with an electric mixer. Add the egg and beat in to mix well, stirring down the sides of the bowl.

    Step 3

    In another large bowl, whisk together the flour, baking soda, cinnamon, ground ginger, baking powder, salt, cloves and ground mustard. Mix dry ingredients with the creamed mixture and mix well to make a soft dough.

    Step 4

    Fill a cookie press with dough, using the shape you love (I love the hearts and flower shapes) and squirt out cookies onto an ungreased cookie sheet, a dozen to a sheet. Place in the oven and bake 6-7 minutes, till just slightly browned at the edges.

    Step 5

    Remove from oven and leave on the baking sheet about one minute till they firm up a bit. Remove to a wire rack to cool with a thin metal spatula. Repeat with the remaining dough. (I use three baking sheets in rotation so as to always have a cool cookie sheet to press the cookies on to.)

    Step 6

    Just before eating, spread a scant teaspoon of the yogurt on cookies, or serve beside the cookies so guests can help themselves... or eat them plain right out of the cookie jar. Makes about 5 dozen thin cookies.

  • No-Bake Energy Bites

    No-Bake Energy Bites No-Bake Energy Bites

    No-Bake Energy Bites

    No-bake energy bites are a fun snack to have on hand when you are craving a treat with a little sweetness. My recipe for these includes wheat germ and ground flax seed, both which can be healthy additions to your bowls of oatmeal, mixed into your smoothies, or even added as a salad topper for your week. The best part is that it doesn't require an oven or mixer, making these an easy treat to make...and to eat! Did I mention it tastes an awful lot like cookie dough too? Yum!
    View Recipe

    Serves

    4

    Ingredients

    • 1 cup oatmeal
    • 1/2 cup peanut butter, Substitute for other nut butter as well
    • 1/3 cup honey
    • 1 cup wheat germ
    • 1/2 cup ground flaxseed
    • 1/2 cup mini chocolate chips
    • 1 teaspoon vanilla
    • pinch salt
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    Directions

    Step 1

    Mix everything above in a medium bowl until thoroughly incorporated.

    Step 2

    Let chill in the refrigerator for half an hour.

    Step 3

    Once chilled, simply roll into balls.

    Step 4

    Store in an airtight container and keep refrigerated for up to one week.

  • Trail Mix Cookies

    Trail Mix Cookies Trail Mix Cookies

    Trail Mix Cookies

    I was inspired when I saw a container of trail mix one day. I thought, what a wonderful mixture the pistachios, cranberries, pumpkin seeds, granola crumble, and almonds would make in a cookie. The vanilla pudding mixture makes the cookie stay soft in the middle with firm edges, creating the perfect texture!
    View Recipe

    Prep Time

    15 minutes

    Cook Time

    12 minutes

    Serves

    40

    Ingredients

    • 9 ounces your favorite trail mix, Separate larger nuts and pulse them in a food processor for a few seconds
    • 1 cup unsalted butter, softened
    • 3/4 cup packed brown sugar
    • 1/4 cup white sugar
    • 3 1/2 ounces package instant vanilla pudding mix
    • 2 eggs
    • 1 teaspoon pure vanilla extract
    • 2 1/4 cups all purpose flour
    • 1 teaspoon baking soda
    • 1 cup white chocolate chips (optional)
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    Directions

    Get the oven going!

    Preheat oven to 375 degrees F (190 degrees C).

    Throw it together!

    In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in trail mix and white chocolate chips.

    Ready - Set - Bake!

    Drop by spoonfuls onto ungreased baking sheets (I use parchment paper for easier cleanup). Bake for 11-13 minutes or until lightly browned (Depending on your oven).

  • Apple Cookies

    Apple Cookies Apple Cookies

    Apple Cookies

    I took one of my favorite cookie recipes and tweaked it, thinking I could make the cookie form of an apple pie. Because how many apple pies can you make with all the apples you picked at the orchard, before having to experiment with other recipes? I use apples in everything between September-November. We had an apple, pear & gorgonzola salad the other night, and it was fantastic.
    View Recipe

    Prep Time

    30 minutes

    Cook Time

    13 minutes

    Serves

    40

    Ingredients

    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cloves
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon kosher salt
    • 1/2 cup unsalted butter, slightly softened
    • 1 1/2 cups packed brown sugar
    • 1 egg, beaten
    • 1 cup chopped walnuts
    • 1 cup chopped apples
    • 1/2 cup dried cranberries
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    Directions

    Prepare the Oven & Baking sheets

    Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

    Combine

    In a medium bowl, mix flour, baking soda, cinnamon, cloves, nutmeg, & salt. In a large mixing bowl, cream butter until light & fluffy (I use a stand mixer). Mix in sugar and egg. Stir in flour mixture (mix thoroughly). Fold in nuts, apples, & cranberries.

    Bake

    Drop by rounded teaspoon onto prepared cookie sheets about 1 1/2 inches apart. Bake for 12 to 14 minutes. Cool on wire rack.

    My Twist on this Recipe

    Replace Oil or Butter with Apple Sauce or Avocados
    by Kenmore
  • Cheesecake Cookie Squares

    Cheesecake Cookie Squares Cheesecake Cookie Squares

    Cheesecake Cookie Squares

    Cheesecake and cookie dough, do you really need any more convincing? Try your hand at this super easy and incredibly tasty dessert and wow your friends and family.
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    35 minutes

    Serves

    15

    Ingredients

    • 2 chocolate chip cookie dough, rolls
    • 8 ounces cream cheese
    • 1/2 cup sugar
    • 1 egg
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    Directions

    Step 1

    Press 1 1/2 rolls of dough in greased 9x13 pan.

    Step 2

    Beat cream cheese and sugar - Add egg and mix well. Pour over dough.

    Step 3

    Drop remaining dough on top.

    Step 4

    Bake at 350 degrees for 30-35 minutes.

  • Dirty Snow Balls

    Dirty Snow Balls Dirty Snow Balls

    Dirty Snow Balls

    I got this recipe from one of my OB nurses while pregnant with my 3rd child. We spent many hours together during non-stress tests.
    View Recipe

    Prep Time

    1 hour 30 minutes

    Serves

    30

    Ingredients

    • 30 sandwich cookies (oreos...), (entire package of oreos... crushed)
    • 8 ounces cream cheese, softened
    • 1 almond bark
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    Directions

    Step 1

    Blend crushed oreos and cream cheese together. Roll into walnut sized balls Chill for 1 hour

    Step 2

    After chilled, dip each snow ball into melted almond bark (melts well stove top or in microwave). When hardened you can drizzle chocolate almond bark across the top for accent.

  • Chocolate Peppermint Pecan Crinkles

    Chocolate Peppermint Pecan Crinkles Chocolate Peppermint Pecan Crinkles

    Chocolate Peppermint Pecan Crinkles

    Chocolate cookies are an absolute favorite in our home and ever since I whipped up my first batch of Chocolate Crinkle Cookies, they have been on popular demand! Last Christmas I decided to add a little more Christmas into the cookies. And thus was born... Chocolate Peppermint Pecan Crinkles.
    View Recipe

    Prep Time

    6 hours 15 minutes

    Cook Time

    11 minutes

    Serves

    48

    Ingredients

    • 2 cups granulated sugar
    • 3/4 cup coconut oil/olive oil, You could use vegetable oil
    • 3/4 cup hershey's cocoa
    • 4 organice free-range eggs, Or regular. We prefer organic..
    • 2 teaspoons vanilla extract
    • 2 1/3 cups all purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 cup chopped pecans, Or you could buy the pecan cookie bits (small bits)
    • 48 Hersheys Peppermint Candy Cane Kisses, i.e. 1 pack
    • powdered sugar
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    Directions

    Steps

    1. Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. 2. Beat in eggs and vanilla. 3. Stir together flour, baking powder and salt; gradually add to cocoa mixture, beating well. 4. Mix in the pecan bits. 5. Cover; refrigerate until dough is firm enough to handle, at least 6 hours. 6. Heat oven to 350F. 7. Lightly grease cookie sheet or line with parchment paper. 8. Shape dough into about 48-50 1-inch balls and roll in powdered sugar to coat. 9. Place about 2 inches apart on prepared cookie sheet. 10. Bake 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are crackled. 11. Place/gently press in a Candy Cane Kiss on each cookie while the cookies are still warm 12. Remove from cookie sheet to wire rack. 13. Cool and attack once the candy on top has hardened. (We did try it while hot and the melting peppermint chocolate was an absolute flavor enhancer!)