Sweet and tender Sugar Cookies are the base for every holiday occasion with good reason.  They can be rolled out and cut into whatever shape you desire and decorated to your heart's content!

Classic Sugar Cookie Recipe

Everyone needs a Classic Sugar Cookie Recipe and this one, from my mom's recipe collection, is one we've made for years.  While the recipe has stayed the same I have adjusted the method over the years to yield the best results.  I dare say this is one of my favorite cookies of all time.

Just in time for Christmas, this cookie is easy to make and creates a tender sweet cookie that holds it's shape.  Perfect for cutting out cute Christmas shapes as I have done here and leaving on a plate for Santa this Christmas eve.

What can you use sugar cookies for?

• Perfect with dessert served with milk
• Eat them plain or decorated
• Use them for ice cream sandwiches
• Dunk them in milk
• Perfect for any holiday celebration, Christmas, Hanukkah, Easter, Valentine's Day, Birthdays, Halloween, Graduation
• Serve them at a Tea Party
• Serve them along with an ice cream parfait, or pudding

What ingredients do I need?

• all purpose flour
• baking powder
• salt
• sugar
• butter
• egg
• vanilla

Substitutions and Variations

• Substitute almond extract for the vanilla
• mix-in can be added such as sprinkles, flavored chips (chocolate, white chocolate, cinnamon etc), or chopped candy bars
• Make drop cookies or form cookies by hand
• Decorate with Royal Icing, sprinkles, sanding sugar, frosting, pretzels, chopped nuts, oreo crumbs, chopped dried fruit

Kitchen Notes and Tips

• Bake on parchment paper so they don't over brown
• Remove from the oven just when the edges start to brown
• Roll out the dough evenly so the cookie all cook at the same rate.
• Splurge on a good pure vanilla extract
• Chill the dough in the refrigerator for at least 1 hour to prevent spreading.
• Keep you working surface lightly floured - too much flour will create a dry cookie.
• Measure flour the "right way" - loosen the flour by giving it a good stir with a spoon or whisk. Next, spoon the flour into a measuring cup until heaping (piled beyond the rim of the measuring cup) and then level with the flat side of a knife. 

Enjoy!

Classic Sugar Cookie Recipe

makes: 2 dozen 4" cookies

4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 sticks (1 cup) butter, softened

2 cups sugar

2 large eggs

2 teaspoons vanilla extract

To a large bowl add flour, baking powder, and salt into a bowl. In a separate bowl, beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low and add in the flour mixture a little at a time.  Remove dough to a board and divide in half. Flatten each half into a disk, and wrap in plastic. Refrigerate until firm, at least 1 hour.

Preheat oven to 325 degrees. Let one disk of dough stand at room temperature for 10 minutes, until soft enough to roll. Roll out dough on a lightly floured work surface to 1/4-inch thick, adding more flour as needed to keep dough from sticking. 

Cut out cookies using desired cutters or templates. Transfer to parchment-lined baking sheets. Roll out scraps, and repeat. Repeat with remaining disk of dough. Chill cookies until very firm, about 15 minutes,

Bake cookies until edges just start to turn golden, 15 to 18 minutes. Let cool on sheets for 5 minutes then remove to cool on wire racks. 

Essential Chocolate Chip Cookies

Fresh from the oven cookies that are buttery, chewy, thick and packed with gooey chocolate chips. 

Essential Chocolate Chip Cookies

Everyone needs a really good chocolate chip cookie recipe.  With the holidays approaching this is a great cookie to make.   

This recipe is one of my favorites made with good semi-sweet chocolate chips.  They are chewy and thick and heavenly to bite in to!  Try them soon, you won't believe how easy these are to make and how satisfying they taste.

What can I use chocolate chip cookies for?

• Dessert
• Crumbled on top of ice cream or frozen yogurt
• As the base for an ice cream sandwich
• Snacks
• To go munchies
• Perfect for a picnic or hike
• Holiday Cookie Exchange!
• Crumble on top of a yogurt parfait
• Leave them out for Santa

What ingredients do I need?

• good semi-sweet chocolate chips
• flour
• unsalted butter
• brown sugar
• granualted sugar
• baking soda
• salt
• egg
• good vanilla extract

Substitutions and Variations

• use dark chocolate chips
• use milk chocolate chips
• add in dried cranberries
• add in walnuts or pecans
• use M&Ms instead of chocolate chips

Kitchen Notes and Tips

• Make sure your butter is a room temperature for cakey cookies
• Refrigerate your dough before cooking to avoid spreading
• Watch them when baking, they brown quickly
• Bake them until they are set and golden on the edges

Enjoy!!!

Essential Chocolate Chip Cookies

makes: 1 1/2 - 2 1/2 dozen cookies depending upon the size

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter at room temperature
1/2 cup firmly packed light brown sugar
6 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups semisweet chocolate chips

Preheat the oven to 350°F.  Line two 2 baking sheets with parchment paper or spray with non-stick cooking spray.

In a medium bowl, sift together the flour, baking soda and salt.  In the large bowl of an electric mixer, cream the butter and sugars until well mixed.   Add the egg and vanilla and mix until combined.  Gradually add the flour mixture and blend until just incorporated.  Do not overmix.

Add chocolate chips and stir by hand with until incorporated throughout.  Again don't overmix.  Chill dough for 30 minutes.  

Using an ice cream scoop or spoon, place the dough onto the prepared baking sheets.  Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops are set.  Small cookies will cook in 8-10 minutes and large ones may take 10-14 minutes.  Continue until all cookies are baked.

Remove from the oven and allow to sit on the tray 5 minutes.  Remove them from the tray to a wired cooling rack to cool.  

Cranberry Walnut Blondies

Yum

Are you doing any holiday baking today?

I can't believe that Christmas is one week away.  Where did all the time go this year?  Each year I make a tray of various holiday goodies for MGG and all his staff (about 100) and another for my staff at work.  It's something I look forward to each year because it reminds me of the excitement I used to get making our holiday cookies with my mom, and getting a tray of our neighbor's goodies as well.

Each year I try and mix it up with the type of goodies.  There is always fudge, and the rest is up for grabs.  This year since time kind of got away from me I decided to make things a little easier and make some bulk items that you can bake in 9x13 pans.  That way I'll get a large quantity of a scrumptious goodies with little effort.  Sound good?  That's a big "YES!" from me!

Being the avid cookbook collector that I am I recently purchased the cutest little book called, tiny book of Christmas Joy, by Phillis Hoffman Depiano.  This book is full of holiday goodies and gifts to give.  I was so excited when I got it I flagged a ton of recipes that I wanted to make!  As that wasn't realistic I narrowed it down to this great recipe for Cranberry Walnut Blondies.

I don't typically make blondies but with the addition of cranberries and walnuts I knew this would make a great festive addition.  Boy was I right!  You guys, these are the BEST blondies I've ever had.  The flavor is outstanding.  I had a hard time getting this in the gift containers because I had a sample, and then another, and then another!  Wow!  These just blew my socks off, so watch out...and prepare to have your socks blown off too!

CRANBERRY WALNUT BLONDIES

What I did differently:  I followed the recipe almost exactly except I didn't use sweetened cranberries as stated, but unsweetened cranberries I got from Trader Joe's.  The recipe also calls for using a stand mixer.  I chose to make these by hand in a large bowl instead.  They came out perfectly, so I wrote the directions that way, but you could use your mixer if you prefer.

Made in a 9x13 pan, these make a ton.  I decided to just cut them in traditional brownie squares, but you could make them appear really elegant by cutting them in triangles and placing them on a white platter. 

I hope you make these really soon.  They are perfect to give away to friends and family, and make sure to hide a couple for yourself.  They go that quick!

Enjoy!

Cranberry Walnut Blondies

slightly adapted from: tiny book of Christmas Joy

makes 32 pieces

1 c unsalted butter, melted

1 c firmly packed light brown sugar

1 c sugar

2 large eggs

2 tsp vanilla

2 1/2 c all purpose flour

1/2 tsp salt

1/2 tsp baking soda

1 c dried cranberries

1/2 c chopped toasted walnuts

1 Tbls orange zest

Garnish:  1/2 c confectioners sugar

Preheat oven to 350 degrees.  Spray a 9x13 inch baking pan with nonstick baking spray with flour.

In a large bowl mix butter, brown sugar, and sugar until mixed and fluffy.  Add eggs, one at a time, mixing after each addition.  Add vanilla and stir to incorporate.

Add in salt, and baking soda.  Add in flour gradually, mixing after each addition.  Stir in cranberries, walnuts, and orange zest.  Place batter in prepared pan.  Bake for 30 minutes or until a wooden pick inserted in the center of the blondies comes out clean.  Cool completely in pan on a wire rack.  Cut into squares and garnish with confectioners sugar if desired.

Easy Peanut Butter Balls

Yum

 

It's Christmas goodie making day!

Every year I make a bundle of Christmas goodies for MGG's staff and mine as well, and today is the day.  It's a marathon of baking to say the least.

Today I'm bringing you a wonderful treat.  Tell me, honestly, who doesn't love peanut butter and chocolate?  I haven't met a single soul yet!

I've always been a great fan of Buckeyes cookies, and this little recipe for Easy Peanut Butter Balls, I got from my mom are pretty much the same only slightly bigger in size and completely covered in chocolate.  They are so scrumptious it was hard to keep us from eating them and getting them into the cookie containers!

They are easy to make and you can adjust the size to make a ton of them if you want.  I used this 2 tablespoon cookie scoop, but you could use this 1 tablespoon cookie scoop for more delicate ones.  It's also recommended that you freeze the peanut butter balls so they firm up.  They are much easier to handle when dipping in chocolate. 

Easy Peanut Butter Balls are always such a great hit.  Kids and adults alike love them!  I hope you add these to your list of Christmas treats this year.

Enjoy!

Easy Peanut Butter Balls

2 cups creamy peanut butter

2 cups confectioner's sugar
4 Tbls unsalted butter, softened
½ tsp vanilla extract
¼ tsp salt
1 12-ounce package dark chocolate chips

Line a baking sheet with parchment paper and set it aside.  

Using an electric mixer, mix together peanut butter, confectioner's sugar, butter, vanilla extract and salt  on low until combined. Using a 2 tablespoon cookie scoop, scoop dough to create individual balls and place onto the parchment paper. Place them in freezer for 15 minutes so they harden a little bit.

Melt chocolate chips in a heat proof bowl in the microwave for 1 minute at 50 % power.  Stir, continue heating at 50% power in 30 second increments until melted, stirring after each interval.

Remove peanut butter balls from the freezer and dip into the melted chocolate using a spoon and then place back onto the parchment paper lined baking sheet to dry.

These may be stored in an airtight container for several day, or in the refrigerator, although they will harden slightly.

Holiday Chocolate Chip Cookies

It's Christmas Eve!

As a kid I was always so excited for Christmas Eve.  There was always a traditional spaghetti dinner and then we always opened our gifts that night.  Christmas morning was all about Santa and his gifts.

It was also the time when mom and I got in the kitchen and made Santa his cookies. We usually made sugar cookies using old copper cookie cutters and sprinkled them with different colored jimmies and sugars.  It was always something I looked forward to each year.  

We would set out a plate of cookies and milk before I went to bed that night and Santa would always take a bite out of a cookie for me to see in the morning.  I love these traditions.

So if you are like our family and wait to make Santa's cookie until Christmas Eve I have a great new cookie for you.

Who doesn't love chocolate?  I know Santa does and I'm sure that chocolate chip cookies are a favorite of his!  This cookie is easy to put together using a little help from Betty Crocker.  The best part is dipping half the cookie in melted chocolate and decorating it with Christmas sprinkles.  So pretty!  Plus, they taste even better. These cookies bake up nice and tender, moist and a little "cakey".  They are the perfect cookie to serve to Santa!

Kitchen Tip:  Make sure to chill your dough for at least 2 hours.  The cookies will bake up much better and will not spread as much if you chill the dough prior to baking.

See how pretty they are?  And they taste even better.  I hope you enjoy these cookies.  I know that Santa will!





Holiday Chocolate Chip Cookies

serves: 16 cookies

1 1 lb 1.5 oz pouch of Betty Crocker Chocolate Chip Cookie Mix
1 stick (1/2 cup) unsalted butter, softened
1 large egg
1/4 cup of dark chocolate chips (optional)

1 cup semi-sweet chocolate chips
white jimmies

red sugar

Add cookie mix, butter, and egg to a large bowl.  Stir until completely combined.

Place a piece of parchment paper on a cookie sheet.  Set aside.  Scoop cookie dough using a 2 Tablespoon cookie scoop, or free form with your hands to form 16 cookie balls.   (Optional Step) I placed several dark chocolate chips strategically on top of each cookie.  Place each ball on the prepared pan.  Cover with plastic wrap and chill for 2 hours.  

Preheat oven to 350 degrees.   Line several baking sheets with parchment paper. Divide the cookies among the baking sheets.  I baked 8 cookies per sheet.  Bake 8-12 minutes or until edges are set and golden brown.  Allow to cool 30 minutes.  

Once cookies are cool add chocolate chips to a microwave safe bowl and heat on 50% power for 1 minute.  Stir and continue to heat on 50% power in 30 second intervals until completely smooth.  

Dip each cooking halfway into the chocolate using a spoon to assist.  Place the cookies back onto the parchment lined baking tray.  Decorate with white jimmies and red sugar and allow to set up for about 1 1/2 hours.  


adapted from Chocolate Dipped - Chocolate Chip Cookies

"The Fudge"

How about a classic Holiday candy?

Who doesn't love fudge?

Mom has made fudge every year at Christmas time ever since I can remember.  I and try to make it every year as well.  Sometimes I'm so bogged down with shopping and getting everything ready for the holiday that I don't have time.  It's those years that I miss having fudge around.

So this year I made sure to have it on my list of holiday goodies to make.  I've been bringing you several of the goodies so far, and today is all about "The Fudge".   This is what MGG calls it...not just fudge, but "THE Fudge"!

Well this fudge has been around forever.  My mom made it and now I use the same recipe, which by the way, comes out perfect time and again.  It's the Fantasy Fudge recipe on the back of the marshmallow creme jar!  I'm sure you've heard of it....if not, then you MUST try this now!

Simple to do, just follow the directions, and don't skip of the boiling part. It is required to boil until reaching 234 degrees in order for the fudge to set up correctly. (Trust me it won't set up if you don't do this step!)  The rest is easy peasy!  I make mine plain chocolate.  No nuts, no nothing.  But you can add them if you want.

Enjoy my favorite fudge!

"The Fudge"

by Kraft (from the back of the marshmallow creme jar)

3 cups sugar
3/4 cup butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tsp. vanilla

Line a 9x11" pan with foil, with ends of foil extending over sides. 

Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

Add chocolate and marshmallow creme; stir until melted. Add vanilla; mix well.

Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

Holiday baking: Spritz Cookies

This weekend is what I deem my Holiday Baking weekend.

Each year I take out a big chunk of time to devote to a baking marathon.  One of my favorite things to due during the holiday season is to bake goodies for friends, neighbors, and co-workers.  This all started with a neighbor we had growing up that would deliver a plate of goodies to us each year.  I looked forward to that plate e v e r y  y e a r...it was a tradition and left great memories.

The numbers we have to share with are growing each year as now MGG has about 50 employees or so in addition to mine at work as well.  Plus friends and neighbors.  You get the picture.

This calls for lots and lots of goodies!  So I hunkered down and made 7 different types of goodies and could have kept going but ran out of time!  So this variety will have to do.  Seems like the trick to providing so many different varieties of goodies are to make items that make large quantities, like bars, and that are easy to put together.

Items like fudge, cookies, quick bread loaves, and bark come to mind.  So that's what I did!

First up is are a classic.  Spritz Cookies.  They were on my neighbors annual plate and they are now on mine too.  Without a doubt a tradition.

They are easy to put together, using very few ingredients.  The batter is basically a butter cookie dough that you use with a cookie press.  I actually got a new cookie press this year and I really found it easy to handle. Here is my press!  One trick to the press is to butter the sheets with melted butter so the cookie sticks to it.  This helps, trust me!  Also you need to press down firmly and pull the trigger, then lift straight up.  Practice makes perfect.

Kitchen Tip:  If your dough becomes too warm it will soften and spread, making the cookies come out irregularly shaped, flat, and the dough may ooze out of the press in unwanted spots!  Just refrigerate the dough for about 10 minutes to firm it up and it will work perfectly in your press.

This make a LOT of cookies.  The best part is that I was done from start finish in about 1 hour.  Prepped, baked and cooled!  How is that for quick baking?  Love it...and Love, Love, Love these cookies too! 

Stay tuned for more holiday baking ideas!
 

Spritz Cookies

Yield:  30 cookies

 

1 cup unsalted butter, softened

1/2 cup sugar

2 large egg yolks

1 1/2 teaspoons pure vanilla

2 cups flour,

1/4 teaspoon salt

Preheat your oven to 350 degrees. Butter two baking sheets with melted butter.   

In a large bowl using a hand mixer, cream butter and sugar until fluffy, about 3 minutes.  Add the egg yolks and vanilla extract and beat until mixed in.   Add the flour and salt and mix until you have a well mixed dough that comes together.

Add chunks of dough into the tube of your cookie press, that is fitted with a the plate of choice.  Press cookies onto the baking sheet, spacing about 1 – 1 ½” apart.  (If the dough is too soft, because the shape of the cookies is not clearly defined, chill the dough.) If desired, decorate the cookies with sprinkles or jimmies. 

Bake cookies for about 8 minutes or just until the edges of the cookies are barely tinged with brown. Remove from oven and allow to sit on the sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely. Cookies keep at room temperature for about 10 days.  Cookie may be frozen for several months.