Ice cream cookie sandwiches. We have had some steamy hot Minnesota summer days in the past week.
Summer! I love it! We have been trying to squeeze in all kinds of summer activities, you know, in between sicknesses. I am hoping the remnants of this congestion that I have will be the last of our family sickness for a while. On our agenda for the next week: sidewalk paint (Elijah is sooo excited about this), setting up the blow-up pool in our yard and McDonald's ice cream cones (a recent potty treat that we haven't redeemed yet). These ice cream sandwiches were a hit with the kids for our Father's Day gathering last weekend. Preheat your oven to 350 degrees F. Cut a 16.5-oz. tube of refrigerated cookie dough (at room temperature) in half. Bake in the preheated oven for 15 minutes. While making my first batch, I learned that it is really really hard to get a giant square cookie out of a glass dish in one piece. No matter what method you use, even if your top cookie does break, it's not the end of the world. Butter Cookies.
These little cookies are the perfect tea snack.
Call them Mexican Wedding Cakes, Russian Tea Cakes, or Butterballs, regardless they are delicious! These cookies have a shortbread-like texture and are made with ground pecans (or almonds) then are rolled in powdered sugar. I think the reason I like these cookies so much is because they aren't very sweet. The powdered sugar on the outside provides a bit of sweetness, but compared to many other cookies these are actually quite tame. On a completely un-cookie related note, it has been a fun week here in Arlington.
Back to the cookie at hand! Ingredients. Mexican Wedding Cookies. Lava Chocolate Chip Cookie. Need I say more?
Just yum! Go make a couple of these! Made a batch of chocolate chip cookie dough. Baked most of them as these: Then I did this: Baked these two guys for 15 minutes, next time I'll only do about 12 minutes. Plenty of chocolaty deliciousness hidden inside. But that's just not quite enough, so I did this: And that, my friends, is what I call Molten Lava Chocolate Chip Cookie heaven! Any cookie dough will work, but here's the recipe I used: Chocolate Chip Lava Cookies. I am so in love with these darn chocolate lava cookies!
What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream. These are one of Kev’s favorite homemade treats, and he usually asks me to make them at least once a week. They are so simple to whip up, and such a treat! Let’s make some right now :) All you really need for these fabulous cookies is your favorite cookie dough and a bag of chocolate chips. Since these cookies are absolutely gushing with delicious rich chocolate, my favorite chocolate chips for this recipe are the Hersey’s Milk Chocolate chips. Now let’s make some chocolate lava cookies! Place the flattened cookie dough in the bottom of a well-greased standard sized muffin tin.
Now for our gooey, rich milk chocolate filling. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. A brownie Cookie. Love brownies.
Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Chocolate Chunk Skillet Cookie. Iced Orange Cookies. ICED ORANGE COOKIES www.RecipeGirl.com COOKIE DOUGH: 11 Tbsp (5½ ounces) unsalted butter 3/4 cup (5¼ ounces) granulated sugar 1 tsp vanilla extract 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 large egg 1/2 cup (4 ounces) freshly squeezed orange juice (grate zest before juicing) 2 Tbsp grated orange zest (the rind of 1 large or 2 small oranges) 2 cups (8 ounces) whole wheat flour ICING: 2 cups (8 ounces) powdered sugar 2 Tbsp (1 ounce) unsalted butter, softened 1 Tbsp grated orange zest (the rind of 1 small orange) 1/4 tsp vanilla extract 1/8 tsp salt 2 Tbsp (1 ounce) freshly squeezed orange juice 1.
Preheat oven to 350°F. Lightly grease 2 baking sheets or line with parchment paper. 2. 3. 4. Servings: 30 Yield: 30 cookies Nutritional Information per cookie: calories 97, fat 5.32g (sat fat 3.24g), cholesterol 20.28mg, sodium 81.05mg, carbohydrates 11.73g, fiber 1.04g, protein 1.41g. Inside-Out Carrot Cake Cookies. For cookies 1 1/8 cups all-purpose flour1 teaspoon cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1 stick (1/2 cup) unsalted butter, softened1/3 cup plus 2 tablespoons packed light brown sugar1/3 cup plus 2 tablespoons granulated sugar1 large egg1/2 teaspoon vanilla1 cup coarsely grated carrots (2 medium)1 scant cup walnuts (3 oz), chopped1/2 cup raisins (2 1/2 oz) For frosting 8 oz cream cheese1/4 cup honey Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Butter 2 baking sheets. Whisk together flour, cinnamon, baking soda, and salt in a bowl. Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Makes about 13 cookies. Gourmet, April 2004. Turtle Cookies. Since this is my second cookie post in a row, and I have enough cookie recipes to share every day this week*, I’m officially declaring it “Cookie Love” week on Veronica’s Cornucopia!
Next to dog love, this is the best kind of love there is. ;) *Except for Thursday, of course, when I will be doing my Thankful Thursdays feature. These are the cookies I made for The Postcard Project Cookie Swap. I had purchased a bag of Kraft Caramel Bits on sale, because I couldn’t resist the 75-cent sale price, even if I had no specific purpose in mind for them. As with the Snickers and the Sneaky Snickers Cookies, thought maybe I could use them in my cookies for the swap. Turtle Cookie Recipe.