White Chocolate Raspberry Cookies

When I was in college a good friend of mine made these cookies.  Marie is an amazing baker and loves chocolate!   She was always fattening me up with some sort of delicious baked good.  On this particular occasion she sent me home with a small plate of these beautiful cookies.  On my drive home I decided to sample one.  Before I made it home the ENTIRE plate was gone!  Whoops.  Ever since then these have been an absolute love.  I make these for parties, neighbors, holidays, or just because I'm craving them.  I have yet to meet someone who doesn't LOVE them the way I do.  This is one of those recipes my mom always asks me to make when she visits me.

ingredients

• 8 ounces white baking bar
• 1/2 cup butter
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 2-3/4 cups all-purpose flour
• 1/2 cup seedless raspberry jam
• 3 ounces white baking bar
• 1/2 teaspoon shortening
• 
  

directions

1. Chop 4 ounces of the white baking bar; set aside. In a heavy small saucepan, melt the remaining 4 ounces white baking bar over low heat while stirring constantly; cool.

2. In a large mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the sugar, baking soda, and salt. Beat until combined. Beat in eggs and melted white baking bar until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in the 4 ounces of chopped white baking bar.

3. Drop dough from a rounded teaspoon 2 inches apart on a greased cookie sheet. Bake in a 375 degree F oven for 7 to 9 minutes or until cookies are lightly browned around edges. Cool on cookie sheet for 1 minute. Remove cookies from cookie sheet and cool on a wire rack. Store in an airtight container or plastic bag at room temperature for up to 3 days.

4. About 1 hour before serving, melt the raspberry jam in a small saucepan over low heat. Spoon about 1/2 teaspoon of jam onto the top of each cookie. In a heavy small saucepan combine the 3 ounces white baking bar and shortening. Melt over low heat, stirring constantly. Drizzle each cookie with some of the melted mixture. If necessary, refrigerate cookies about 15 minutes to firm chocolate. Makes about 48 cookies.

Make-Ahead Tip:Bake the cookies as directed; cool completely. Do not add jam and melted mixture. Place cookies in a freezer container or bag and freeze for up to 1 month. Before serving, thaw for 15 minutes. Decorate as directed.

Beacon Hill Cookies

These are my husband's FAVORITE cookies.  His mom makes these and everyone in the family loves them!  She told me that years ago when she was first married, she ripped this recipe out of a magazine in a waiting room and it has been a favorite ever since.  I have made these cookies several times, but my husband always tells me they aren't as good as how his mom makes them. :)  Even if I follow the recipe to a T food is always better at Mom's house.

Now these are a meringue cookie - so no flour, no butter.  Just egg whites and sugar basically.  The beating process takes about 10 minutes...so it is easier to use a stand mixer than a hand mixer - but a hand mixer will do the trick too!  And don't let the meringue scare you - these are chewy delicious, chocolately cookies!

1 cup semi-sweet chocolate chip pieces (chocolate chips or chopped both work)

2 egg whites

1/8 tsp salt

1/2 cup sugar

1/2 tsp vinegar

1/2 tsp vanilla

1/2 cup angel flake coconut

1/4 cup chopped walnuts

Melt your chocolate - either in the microwave in 30 second increments stirring in between each increment, or in a double broiler.  Set aside to cool.

Using a stand, or hand mixer - beat eggs whites and salt until frothy.  Gradually add the sugar, beating well in between each addition.  Beat until mixture forms stiff peaks.

Add vinegar and vanilla and beat again.  The entire beating process will take you about 10 minutes (a little less if using a stand mixer.)

Fold in coconut and nuts.  Add chocolate and gently fold in until no more white is showing.  Do not stir.  Just gently fold it in.

These are a delicate cookie, so make them small.  Drop them by the teaspoon onto a greased baking sheet.  Bake at 350 for 10 minutes.  Transfer to a wire rack to cool.

Yield: 24 cookies

Kaye's Pumpkin Cookies

These are my grandma's pumpkin cookies.  It doesn't get much better than these.  I have so many yummy yummy cookie recipes...but this one is really beloved.  I always get lots of compliments on these and I always get asked for the recipe.

We grew up eating these, so they just seemed "normal."  But - after I entered the adult world and started sampling other pumpkin cookies (which I usually love, pumpkin chocolate chip is definitely a fav) I realized just how good these are!

This recipe makes a TON of cookies - 6 dozen large to be exact.  So - if you don't want to pass them out to all your neighbors then you can cut the recipe in half.

 Cookies

3 cups Sugar

3 cups Pumpkin

6 cups Flour

3 tsp Cinnamon

3 cups Shortening

3 Eggs

3 tsp Baking Soda

1 1/2 tsp Salt

Frosting

6 TBSP Butter

1 cup Brown Sugar

2 tsp Vanilla

8 tsp Milk

2 cups Powdered Sugar

For Cookies:

1. Cream together the shortening and sugar, add pumpkin, eggs, cinnamon, baking soda and salt. Stir in flour until combined.

2. Drop by the tablespoon onto a baking sheet (I use an ice cream scoop) and bake for 12-14 minutes at 350 degrees.

3. Spread frosting over warm cookies and let cool.

For Frosting:

1. Beat all ingredients together with an electric mixer until smooth.

Vanilla No-Bakes

So - I wish I had a great story about how I came across this recipe.  But I don't.  I was browsing on pinterest one day and saw these.  They looked yummy, so I gave them a try.  I am a BIG fan of the original no-bakes, but I'm definitely a vanilla over chocolate kind of girl - so these were right up my alley.  They were a cinch to throw together - all with ingredients I had in my pantry, and they tasted delicious!  

2 C sugar

3/4 C butter

2/3 C milk

1 (3.4oz) box instant vanilla flavored pudding mix

3 1/2 C quick cooking oats

1/2 tsp vanilla extract

In a large pot, mix together sugar, butter, and milk.  Bring to a boil and boil for 2 mintes.  Turn off heat and stir in pudding mix, vanilla, and oats.  Let stand for 5 minutes.  Drop by the tablespoon onto wax paper and let cool.  Store in an airtight container.

Sugar Cookies

Thanks to this blog for a delicious recipe!

Ingredients:
3 sticks of salted butter softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
5 cups of all purpose flour

Directions:

*Cream the softened butter and sugar together until it is nice, smooth, and fluffy.

*Next, add the eggs one at a time to the butter mixture. I use a hand mixer on low for this.

*Add the vanilla. 

*Gradually add the flour and baking powder. I use my hand mixer for this also. Make sure that all the flour is mixed into the dough.

*Chill dough for 1-2 hours to stiffen up the dough. (very important step)

*When your dough has been chilled for the alloted time, preheat your oven to 400 degrees.

*On a clean counter top, generously sprinkle powdered sugar (yep...not flour) onto the counter and begin rolling the dough with a rolling pin. Make sure to add some powdered sugar to your rolling pin and to the top of the dough to prevent it from sticking. (Keep adding a little powdered sugar as needed throughout this process).

I roll out about a third of the dough at a time so that I can carefully gauge the thickness of the dough. I like mine to be on the thick side (about 1/2 inch thick).

*Use cookie cutters to cut out your desired shapes and set them on an ungreased cookie sheet. Make sure there is at least 1 inch or so in between each cookie.

*Bake at 400 degrees for 6-8 minutes depending on the size of your cookies. 

Do NOT overcook. They may not look done, but they are.  Let them cool a bit before removing them from the pan.

CREAM CHEESE FROSTING:
1 stick softened butter (1/2 cup) 
1 brick softened cream cheese (8 oz) 
Mix butter and and cream cheese until soft, add 2 tsp vanilla, beat until light and fluffy.
Add 4-5 cups powder sugar, one cup at a time. Beat until smooth. Add your favorite food coloring to tint it your desired color. 

Candy Cane Blossoms

Thanks to Pinterest I was able to make these little cuties.  It is a spin on the classic peanut butter blossom cookie.  You could roll these in any color sugar for any holiday and add whatever flavor of hersey's kiss you like.

1 bag Hershey;s Kisses brand Candy Cane Kisses

1/2 cup butter, softened

1 cup granulated sugar

1 1/2 teaspoons vanilla extract

1 egg

2 cups all purpose flour

1/4 teaspoon salt

1/4 teaspoon baking soda

2 tablespoons milk

Red and Green colored sugar

Preheat over to 350 degrees Fahrenheit. Remove wrappers from candies (approx. 35)

Beat butter, sugar, vanilla, and egg in large bowl until well blended. Stir together flour, baking soda and salt; add alternatively with milk to butter mixture, beating until well blended.

Shape dough into 1 inch balls. Roll in red and/or green colored sugar. Place on ungreased cookie sheet.

Bake 8 - 1o minutes or until edges are lightly browned and cookies is set. Remove from oven; cool 2 to 3 minutes. Press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Yields approximately 35 cookies.

Red Velvet Cookies

1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 teaspoon vanilla

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/3 cup cocoa powder

1 teaspoon red food coloring

Pre-made Cream Cheese Frosting

Cinnamon for dusting

Preheat oven to 350.

Cream butter and sugars together until fluffy. Add egg and vanilla and combine until smooth. Beat in red food coloring. Stir in cocoa, flour, baking soda and salt until just combined.

Drop by the tsp onto baking sheets. Bake for 10-12 minutes.

Let cool completely and Frost with cream cheese frosting. Sprinkle with cinnamon.

Peanut Butter Blossom Cookies

You can't go wrong with these cookies - peanut butter, chocolate...what's not to like? Jim love love loves these cookies!

1/2 cup shortening

1/2 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 tsp baking soda

1/8 tsp baking powder

1 egg

2 TBSP milk

1 tsp vanilla

1 3/4 cup flour

1/4 cup sugar

54 chocolate kisses

1. Beat shortening & peanut butter until combined. Add sugar, brown sugar, baking soda - beat until combined, scraping sides of bowl. Beat in egg, milk & vanilla. Beat in flour.

2. shape dough into 1 inch balls and roll in 1/4 cup sugar. Place on an ungreased baking sheet 2 inches apart and bake at 350 degrees for 10-12 minutes. Immediately press a chocolate kiss unto each cookie's center. Transfer cookies to a wire rack and cool.

Mint Chocolate Cookies

• 3/4 cup butter
• 1 1/2 cups brown sugar
• 2 tablespoons water
• 2 cups semisweet chocolate chips
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 3 (4.5 ounce) packages Andes Mints
• 
  
• Directions

1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

Spritz Cookies

1 1/2 cups butter, softened

1 cup sugar

1 tsp baking powder

1 egg

1 tsp vanilla

1/4 tsp Almond Extract

2 TBSP Milk

3 1/2 cups flour

8 drops food coloring

1. Preheat oven to 375 degrees.

2. In a mixing bowl beat butter on high for 30 seconds. Add sugar and baking powder. Beat until combined, scraping bowl. Beat in egg, vanilla, almond extract, milk and food coloring. Beat in flour.

3. Force dough through a cookie press onto ungreased baking sheets, sprinkle with sugar. Bake for 8-10 minutes until edges are firm, but not brown. Transfer to a wire rack and let cool.

Chewy Ginger Molasses Cookies

These simple cookies are great around the holidays. The gingerbread flavor is subtle and they are chewy and moist! Great for cookie exchanges, neighbor gifts, and a yummy snack for the family.

Ingredients

1/3 cup butter or margarine

2/3 cup brown sugar

1 tsp baking soda

1 tsp ginger

1/2 tsp cinnamon

1 egg

1/4 cup molasses

2 cups flour

1/4 cup sugar

1 tsp cinnamon

Directions

1. Beat butter and brown sugar until smooth. Add baking soda, ginger and cinnamon - beat until combined. Add egg and molasses and stir to combine. Beat in flour.

2. Refrigerate dough 1 hour.

3. Combine sugar and cinnamon in a small bowl. Roll dough into 1 inch balls and roll in cinnamon sugar mixture.

4. Bake at 350 degrees for 10 minutes on a baking sheet that has been sprayed with nonstick spray.

Ultimate Chocolate Cookies

1 12oz package of Semi-Sweet Choc. Chips

2oz Unsweetened Chocolate

2 TBSP Butter

1/4 tsp Baking Powder

Dash Salt

2 Eggs

2/3 C Sugar

1 tsp Vanilla

1/3 C Flour

1.  In a saucepan melt 1 c choc. chips, unsweetened chocolate, and butter over low heat.  Cool slightly.

2.  In a mixing bowl combine eggs, sugar, and vanilla.  Add melted chocolate and beat until smooth.

3.  Combine flour, baking powder & salt in a bowl and add to chocolate mixture.  Stir until combined.  Add remaining chocolate chips and stir in.

4.  Drop by teaspoon onto a cookie sheet.  Bake at 350 degrees for 8 - 10 minutes.  Let cool on pan for 3 minutes, then transfer to a wire rack.

Makes about 2 dozen cookies