Jeane Lassen and an Epic Pumpkin Cookie | | Noshing With The NolandsNoshing With The Nolands. I originally posted this recipe back in April when Jeane had asked for the recipe. She unfortunately had to pull out of the Olympics due to a back injury. It is now that time of year for a great pumpkin cookie. I hope you enjoy these this Fall!! Jeane is one of our great Canadian athletes and is on track for her second Olympics this year in London, England for weight lifting. 1 cup unsalted butter, softened 1 cup sugar 1 cup canned pumpkin puree 1 egg 1 tsp. vanilla extract 2 cups flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. freshly grated nutmeg 1 cup walnuts, chopped 1 cup raisins Preheat oven to 350F. I hope you like these as much as you remember them Jeane. Spiced Apple Cookies with Vanilla Glaze. Shortbread Hearts with Raspberry Jam. Oh hey there. My name is Nina, and I like to bake.
Like is probably not a strong enough word…and neither is love…I’m actually sort of obsessed with it. The problem with baking is always finding some sort of justification for it. I mean, if I could, I would bake cookies and muffins and cupcakes every day, but then comes the “I-can’t-possibly-eat all-of-these-myself” problem…but no worries. I have found a solution. Ambrosia is my solution. Let’s start with some cookies. These cookies are nothing more than basic shortbread cookies that have been sandwiched together with some seedless raspberry jam and dusted with powdered sugar.
Once you learn the basics of working with this dough, you can roll it out and cut it into any shape to fit the season, holiday, or occasion. Shortbread Cookies with Raspberry Jam Adapted from Williams-Sonoma 2 cups all-purpose flour ½ teaspoon of salt 1 cup of unsalted butter (2 sticks) at room temperature ¾ cups powdered sugar, plus extra for dusting. Lime-Raspberry Thumbprint Cookies. Time for a quick post. Hurricane Irene is approaching (ugh) and there's no time to lose; we're about to evacuate, but not before I publish a quick post.
I present to you, delicious lime-raspberry thumbprint cookies. Yum. I clearly have my priorities straight. Cookies are just as important as the upcoming hurricane/tropical storm. These cookies are unbelievably simple to prepare. Enjoy, and if you're expecting to be hit by the storm like I am, take care! Lime-Raspberry Thumbprint Cookies Ingredients 2 1/4 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1 cup (2 sticks) unsalted butter, at room temperature2/3 cup sugar2 large egg yolkszest of one limejuice of one lime1 teaspoon vanilla extract1/2 cup good raspberry jam (seedless if possible)powdered sugar, for dusting (optional) Directions Position an oven rack in the middle of the oven, and preheat to 350 degrees F. In a large bowl, combine the flour, baking powder, salt, and whisk together until fully incorporated. Blueberry, Caramel and White Chocolate Oatmeal Cookies. In the mood for cookies today?
I am :) Let me introduce you to my latest cookie with dried blueberries, caramel bits, white chocolate and oatmeal. I am thrilled with how these came out over the weekend. I had a house full of kids running around Saturday and tried these out on them. Needless to say, the cookies were a huge hit. Had to shoo them all out of the kitchen so I could snap some photos before they devoured them all I found these cute little Kraft caramel bits at Target, hope you guys can find them. They are so handy and so great in baking. Basic line up of ingredients Mmmm, caramel and blueberries Hard to see, but there are white chocolate chunks in the back of the bowl, love white chocolate in Oatmeal Cookies!
You know a cookie will be good if you can’t stop eating the dough right? There’s that crunchy bit of caramel on the edge, LOVE it Blueberry, Caramel and White Chocolate Oatmeal Cookies 2 sticks softened butter 3/4 Cup granulated sugar 1 Cup packed brown sugar 2 eggs 1. 2. 3. The Diary of DavesWife: Molasses Pumpkin Kiss Cookies. You will remember that a few weeks ago I picked up a bag of Hershey’s Pumpkin Spice Kisses. I heard about these kisses last fall, and wasn’t able to find them ANYWHERE! So when I spotted them at my local Walmart, you better believe I snagged a few bags, With baking plans in mind for them.
The Result: These little pumpkin spice kisses, are delicious all by themselves, But when paired with a chewy molasses cookie, You better believe there were fireworks going off in my mouth!!! Make sure you have plenty of milk in your house though, if you plan on making these, because you will need a nice tall glass to finish them off! Here is the recipe: Molasses Pumpkin Kiss Cookies Ingredients 3 Cups Flour 2 tsp Ground Ginger 1 tsp Ground Cinnamon 1 tsp Baking Soda 1/4 tsp Ground Nutmeg 1/4 tsp salt 3/4 cups (1 1/2 sticks) unsalted butter at room temperature 3/4 cup packed brown sugar 1/2 cup molasses 1 egg 1/4 cup granulated sugar 1 tsp. vanilla extract 1 Package of Hershey's Pumpkin Spice Kisses Instructions. Blueberries n’ Cream Cookies. I scored a fantastic deal on some dried blueberries a few months ago.
I bought a bunch to eat on cereal and salads. But what I really wanted to make with them was cookies. There’s a cake we like that combines blueberries, lemon and white chocolate together in a magical way. These are the cookie version of that cake. I also wanted to share a few quick tips for cookie making. If you find that your cookies are spreading too much, like the cookie on the left in the picture below, add more flour to the dough.
Sometimes dried fruit gets a little too dried out. Now go make some cookies! Blueberries n’ Cream Cookies Ingredients: 1 cup (8 oz.) butter, at room temperature 1 cup brown sugar 1/2 cup white sugar 1 large egg juice and finely grated zest of 1 large lemon 1 tsp. vanilla extract 2 3/4 to 3 cups flour (use less for thinner, crispier cookies) 1 tsp. baking soda 1/2 tsp. salt 1-2 cups white chocolate chips 1 cup dried blueberries (soaked in hot water and drained well before using) Instructions: 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. Lemon Sugar Cookies. Brown Sugar Blueberry Cookies. Certain things happen when you bake cookies that taste like muffins. Cookies become breakfast food. Midnight snacks too. You pass them off as two servings of fruit. Or three. You sleep-eat cookies. You closet-eat cookies. They somehow disappear. You weep. Face, meet cookies. Few things in this house bring excitement like a soft, fluffy cookie filled with bursting, plump blueberries.
Yeah. Who wants a cookie? Brown Sugar Blueberry Cookies makes 12-15+ cookies 1 stick butter, at room temperature 3/4 cup packed brown sugar 1 egg 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1 1/2 teaspoons cinnamon 1 tablespoon milk 3/4 cup fresh blueberries Preheat oven to 375. Beat butter and sugar with an electric mixer until smooth. Remove dough from fridge and roll into 1 1/2 inch balls or scoop out with an ice cream scooper.
Cookies > muffins. Strawberry-Shortcake Cookies. Dizzy Girl Bakes: Frosted Banana Cookies. If you ever wished banana nut bread could be turned into a cookie,hen your wish is about to come true. Tired of making banana nut bread every time I had very ripe bananas, I decided to search for something new and found Frosted Banana Cookies by Krumkake. Really I'm not lying. These cookies taste just like banana nut bread. They are soft and moist with the perfect amount of banana flavor.
I loved the brown sugar frosting. Like I said before, frosting makes everything extra yummy! Since I'm sending you to the recipe page, I won't reprint the recipe, but just tell you what I did differently. 1. 2. 3. 4. 5. Blueberry Muffin Cookies. I should clarify, that’s a blueberry muffin cookie with a few raspberries. I added the raspberries for a bright shot of berry tartness that the blueberries alone could not provide. Remember awhile back when I was flipping classic desserts into cookies, eg.
Cinnamon Roll Cookies, Banana Bread Cookies, Coffee Cake Cookies, Pecan Pie Cookies, Carrot Cake Cookies. I went back to that with this one. Keep reading to find out the two key ingredients to turning a classic blueberry muffin into blueberry muffin cookie. And no, these are not muffin tops . So aside from the cottage cheese, you might be wondering what is up with the cornstarch in the cookie. A few notes: Use fresh or frozen berries, the result is minimally different. Blueberry Muffin Cookies Makes about 3 dozen 2inch cookies | Preparation: Heat oven to 375 degrees F and line bake sheet with parchment paper. Ingredients: Streusel Topping Muffin Cookie Instructions: To make streusel To make muffin cookies Leave a Comment.