“Lofthouse” Cookies for Santa

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Christmas Eve is just a couple of days away.  I’ll admit, I wasn’t in the baking mood this year.  I had went to Jodi’s house and got a container of cookies, toffee and other goodies to leave out for Santa.  BUT, I knew my grandkids needed to make the cookies and decorate them themselves for Santa.  It just wouldn’t be the same if we didn’t.

I thought for sure we had a sugar cookie recipe on our own site that we use each year for christmas baking, but I just didn’t find it.  And I’m thinking I didn’t find it because I needed to make these instead.  I got to Target at least 4 times per week.  I walk past the Lofthouse cookies and so want to buy them.  Most times I don’t but I did last week.  Not for me of course, but for the kids (ok I had one).  But these cookies are so good.  So when I went to my go to site for a recipe (Brown Eyed Baker) the first one that came up was this one.  I HAD TO MAKE THESE.

Let me say that I did buy a pack of Pillsbury Sugar Cookie dough JUST in case I may have needed it!  Yay for me, I didn’t.  These turned out really well.  Not quite as sweet as the store bought ones but pretty dang good.    BEB did have a recipe for the frosting in her site as well but I made a different cream cheese frosting (click this link to see how I made it).  The only reason I made the cream cheese frosting is because I didn’t have Heavy Cream and had no intentions of running back to the store again.

I’m not going to  say that these were easy to make.  It’s not hard to make them, it’s just me that is a bit on edge when trying to bake something new.  Especially when they’re for Santa, the big event you know.  There’s a lot riding on these cookies for the big guy.  If he didn’t like them, well then that could determine what he left under the tree!

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Yep, I added the first bit of flour for the cookies and of course it flew out all over.  I had to laugh and capture this on camera!  Not pretty in here at that time at all, but I had fun!  It landed on my feet and all!!!

IMG_7788Here’s the dough just waiting in the fridge patiently for me to take out and roll it out.

IMG_7789One of my issues with making dough for these kinds of cookies is that the dough always sticks to my rolling pin or the counter and I get frustrated and just use the pre made stuff from the store.  But this time I had great success.  Not sure what I did different but I only had it stick to the counter a bit and after I added a bit more flour it was just fine.

IMG_7791They turned out just perfect!!!!!!

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Next up?  The frosting.  I used the cream cheese frosting not just because I didn’t have the Heavy Cream and didn’t want to go to Target, but it’s one of our favorite here!!!

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Here’s the green bowl!

IMG_7802Here’s the red.  It looks a little pink but I started to run out of the red food coloring!!!!

IMG_7803Doubtful that this batch will last until Tuesday night.  Good thing I save a lot of them just in case.

Brooklyn helped a bit and frosted some of the cookies for Santa.

IMG_7815She did a pretty good job!!!!!

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Her finished product.

I should have some left over to bring to our Christmas Eve dinner!!

This year has gone by fast.  Times have changed, the kids have grown older, but one thing remains the same.  I’m very blessed to have a home to take care of my grandkids that have come to be with me.  Most have this time to spend on their own after their kids have grown doing what they want.  I’ve chosen to give up that freedom and take in kids and give them love and a home.  I may not be perfect and I may not always do the right things but I have faith that God will provide for us as He has for the past 7 years.  I’m thankful at this time of the year that I can not only give the gifts that will be opened on Christmas day but the gift of what Christmas is truly about.

May your home be blessed with love, hope and joy this holiday season.

From our home to yours…Happy Holidays.  May the new year bring your hopes and dreams to reality.

“Lofthouse” Cookies for Santa
Recipe Type: Cookies
Author: Patricia
Prep time: 30 mins
Cook time: 7 mins
Total time: 37 mins
Ingredients
  • For the Cookies:
  • 6 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1½ cups sour cream
Instructions
  1. DIRECTIONS:
  2. In a medium bowl whisk together the flour, baking soda, baking powder and salt; set aside.
  3. In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
  4. Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.
  5. Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper; set aside.
  6. Flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.
  7. Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

Two Girls Cooking – Patricia 😉

Source

Brown Eyed Baker

Reece’s Chewy Chocolate Cookies

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This past weekend I was in the mood to do baking.  I had seen a picture online somewhere of pull apart cookies.  I googled and searched all over for a recipe and could not find one.  I thought I had saved the recipe to my bookmarks, but I did not.

I went to the store and was trying to think of what type of cookie to make.  I saw the Reece’s bag and thought this was a good one to try.  I did use my first batch in a glass baking dish for the pull apart cookies.

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They looked as though they turned out good, but when I tried to pull them apart, the middle was a bit undercooked or gooey!!  So I made the rest of the dough into cookies!!!

Ingredients

2 cups all purpose flour

3/4 cup Hershey Cocoa

1 tsp baking soda

1/2 tsp salt

1 and 1/4 cup (2 – 1/2 sticks)butter  or margarine, softened

2 cups sugar

2 eggs

2 tsp vanilla extract

1 and 2/3 cups (10 0z pkg) Reece’s Peanut Butter Chips

How to:

Heat oven to 350 degrees F.

Stir together flour, cocoa, baking soda and salt.  Beat butter and sugar in a large bowl with mixer until fluffy.  Add eggs and vanilla; beat well.  Gradually add flour mixture, beating well.   Stir in peanut butter chips.

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Drop by rounded teaspoons onto ungreased  cookie sheet.  Bake 8-10 minutes (do not overbake, cookies will be soft).  They will puff while baking and flatten while cooling (which I didn’t realize until reading through the package directions the 2nd time).  Cool completely.

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This was a great chocolate cookie.  I wondered what it would taste like without the cocoa in it.  I’ll try next time and see what the outcome is.  I know I’ve searched for white cocoa (not even sure if it exists – the baker that I am) but I bet it’s just as good!

 I felt like I was dipping my chocolate in a jar of peanut butter.  These were pretty good.

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Great treat.  They were nice and chewy too!  I hope I run across the pull apart cookie recipe again.  Or if someone knows of a recipe, let me know.

Have a great week.

Two Girls Cooking – Two Girls Cooking 😉

Source

Reece’s Peanut Butter Chip package

Strawberry Shortcake Cookies

Today was a lazy Saturday.  Had a lot to get done and chose to hang out with the kids, play some PS3 and bake some cookies.  Craig was looking around in the fridge and said that I needed to use my strawberries soon or they’d go bad.

That lead me to search for a good cookie recipe.  But then thinking of Strawberries brought me back to good old school music days…Strawberry Lover by Mazerati!  Went to You Tube and found the video.  Wow did that bring back good memories!  From there to now!  For those of you that know and remember…watch the video.

Now back to the strawberry cookies.  I wanted to find something I hadn’t made before, something that would stand out.  I made the first batch as the recipe called for minus the sanding sugar.  I cannot find that type of sugar.  So the 2nd batch I added some white chocolate chips and added a sprinkle of sugar on the top to add a bit more flavor.

I may have eaten more than half of them by myself!!  Great cookie.  I loved the strawberries added together with the chocolate chips.  Just enough sweetness to this soft strawberry lover cookie!!!

Ingredients

  • 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
  • 1 teaspoon fresh lemon juice
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
  • 2/3 cup heavy cream – I used half and half
  • Sanding sugar, for sprinkling – couldn’t find the sanding sugar and used regular sugar

Directions

  1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
  2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day. (I added white chocolate chips to the 2nd batch of cookies)

Give these a try.  Sure not to disappoint.

Patricia – Two Girls Cooking 😉

Source

Martha Stewart

Rolo Stuffed Choco Chunk Cookies

Last week Craig made home made chocolate chip cookies.  I begged him to let me have him be a guest blogger but he obviously said no since you didn’t get the chance to see his face or his awesome cookies.  I’d say he’ll laugh when he reads this……but the only way he’ll read it is if I actually show it to him.  Supportive, I know right!!

Anyhow, I like the $5 dinners blog and get their posts on Facebook.  I like to save money when grocery shopping.  And I love trying new recipes.  Since it takes me 2 hours to plan our weekly menu and what I want to bake each week, I headed on over to see what I could find.  I found the recipe for the stuffed cookies as well as some pork chops with peaches!  A post coming for that later this week.

On to the cookies.  So when shopping, I grabbed the bag of chocolate chips not looking at the bag.  Why?  Well because I had 2 kids trying to shove everything in the cart while I wasn’t looking, so I try not to turn my attention from them very often!!  I ended up grabbing a bag of the chocolate chunks instead of chips.  I’d say that it didn’t matter, because chocolate is chocolate.  But it did over power the Rolo a bit.  And being that the point of the cookie was for the Rolo, I have more dough in the fridge to try and make it work. Chocolate chip cookies are a favorite in our house so we’re good to go no matter what happens with these!!  Plus a friend wanted some for breakfast today, so more than half are already gone! Hope you liked Mary!!

Ingredients

  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter or margarine
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 cups chocolate chips (I used the big chocolate chunks)
  • Enough Rolos for each cookie, about 18

Directions

  • In a mixing bowl, whisk together the flour, baking soda and salt.
  • In a stand mixer or mixing bowl, beat together the butter/margarine and the 2 sugars. Add in the vanilla. Beat in the eggs, 1 at a time, until smooth. Scrape down the sides if necessary.
  • Add the dry ingredients and mix on low speed, until batter forms.
  • Fold in the chocolate chips.
  • Flatten the Rolos, using a potato masher, or the bottom of a measuring cup.
  • Form the cookies by placing dough on top and on bottom of the flattened Rolos. Place on cookie sheet, or Silpat baking mat, and bake at 350 for 9-11 minutes, or until begin to golden.
  • Let cool slightly before serving. Makes 18-24, depending on how much dough you use for each cookie.

The cookies were huge!  I tried to make them a bit smaller but then I had a had time getting the smashed Rolo on top of the dough.  I ended up using a measuring cup to smash my Rolo.

*updated* I used the rest of the dough and put the Rolo on top.  Yep took away from the stuffed part but I wanted to taste that candy!!

Craig made some regular chocolate chunk cookies with the remainder of the dough.  I didn’t get a picture of him, but I did of the cookie.

Wondering how this would be with white chocolate chips too…hmmmm..onto other thoughts!!

Have a great week.

Patricia – Two Girls Cooking 🙂
Source:
Read more: http://www.5dollardinners.com/2011/03/rolo-stuffed-chocolate-chip-cookies.html#ixzz22Jz6CSTq

Chocolate Sprinkle Thumbprint Cookies

Oh how sweet are these cookies  that I found on Brown Eyed Bakers site!  I was nervous, as always with adding the frosting to the cookies, but I was ready to give it another try!

Brooklyn has been telling me lately that she wants to spend more time with me.  Since we both love to cook we decided to put our best effort forth in making these cookies.  Hoping that we can, first make them taste good and second come close to looking as good as Brown Eyed Baker does.  Thanks to her my grand daughter and I got to spend some awesome quality time baking awesome cookie!

Apparently I didn’t buy enough chocolate sprinkles so we used some pretty colorful ones too!!

I sure take my hat off because I’m not sure I could begin to know how to come up with a cookie ingredient just by taste.  Dinner?  Sure, but for cookies or desserts, I turn to these awesome blogs for my help.

Chocolate Sprinkle Thumbprint Cookies

Yield: 2 to 3 dozen cookies, depending on size

Prep Time: 10 minutes | Bake Time: 18 minutes

For the Cookies:
2½ cups all-purpose flour
½ teaspoon salt
1 cup unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons vanilla extract
Chocolate sprinkles

For the Chocolate Icing:
4 tablespoons unsalted butter, at room temperature
1½ cups powdered sugar
1/3 cup Dutch-process cocoa powder
4 tablespoons whole milk
½ teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour and salt; set aside. Pour the chocolate sprinkles into a small bowl; set aside.

2. Using an electric mixer on medium-high speed, cream together the butter, powdered sugar and vanilla extract until light and fluffy, about 3 minutes. Reduce the mixer speed to low and add the flour mixture. Once it is mostly incorporated, slowly increase the speed back to medium-high and beat for another minute or so until a dough forms.

3. Scoop out a tablespoon of dough, roll it into a ball, and then roll it in the chocolate sprinkles and place it on the baking sheet. Repeat with the remaining dough, spacing your cookies about 1½ inches apart on the baking sheet. Make a slight indentation with your thumb (or the back of a melon baller – my favorite tool for this task) on the tops of all the cookies. Bake for 10 minutes, then make a deeper indentation in the middle, and bake for an additional 8 minutes. The cookies should not brown much at all around the edges. Transfer the cookies to a wire rack to cool completely.

4. Meanwhile, make the chocolate icing for the filling. Beat the butter with an electric mixer on medium-high speed for 2 to 3 minutes, or until light and creamy. Reduce speed to low, add the powdered sugar and cocoa powder and mix until combined, then increase the speed to medium and beat until smooth. Add the milk and the vanilla extract and beat until light and fluffy. Add more powdered sugar or milk to achieve the desired consistency.

5. Once the cookies are cool, pipe some frosting into the middle of each cookie (or you can spoon it in). Store leftovers in an airtight container at room temperature for up to 5 days.

I was so pleased with the taste of the cookie.  Way to go Michelle.  She did what she was trying to do in my opinion!!!  These taste awesome.  Reading her post, she says she’s trying to get as close to the bakery that makes these cookies.  I have no idea what they taste like, but what she has here, is pretty dang good to me (and my family who keeps asking if they can have more!).

You’ve got to try these for sure.  The flavor of the cookie…I can’t come up with how it tastes, but it’s a very good thing!!

Patricia – Two Girls Cooking

Source:

Brown Eyed Baker

Peach Buttercream Cookie Cups

Where do I start with these?  I haven’t made a fun dessert or baking in a week or so.  I was due to try my luck with something fun and easy.

I’ve done a cookie cup before and I do know that my cups don’t turn out as nice as I’d like them to be.  The top seems to crumble apart.  So this time I tried to bake them a bit longer to see if that would do the trick.  First batch they did fall apart a bit more than the second batch.  However, it doesn’t matter with these pretty little things.  They taste delicious and are so fun to make!

INGREDIENTS

Cups
1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies
Peach Buttercream
1 cup butter, softened
3 cups powdered sugar
1/4 cup sparkling peach juice (no alcohol for the kiddos)
1 to 2 drops red and yellow food color to get the peach color
Decorations
White candy sprinkles, if desired

DIRECTIONS

1 Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
2 Remove cookie dough rounds from tray. Place 1 cookie dough round in each muffin cup. Bake 12 to 15 minutes or until light golden brown.
3 Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation. Remove cookies from muffin cups onto cooling rack. Cool while making Champagne Buttercream.
4 In medium bowl, beat butter with electric mixer on high speed until soft peaks form. Gradually add powdered sugar while beating 1 to 2 minutes. Add champagne and enough food color to create pink champagne buttercream; beat 1 to 2 minutes until stiff peaks form.5Fill each cooled cookie cup with about 1 tablespoon champagne cream. Decorate tops with candy sprinkles.
For a more finished looking dessert, pipe frosting from a decorating bag into the cups.
Sparkling grape juice can replace the champagne for a nonalcoholic version of the buttercream.
I couldn’t find the grape juice so I got the sparkling peach juice and it was pretty good!!

Let me say this.  There is no way to eat just one of these.  In fact, I wanted to lick the bowl after making the buttercream but thought what a bad example I’d be setting for the kids.  One for not sharing and two for eating it all and then most likely getting a tummy ache from it.  Oh but it does taste so dang good!!!!!

Loved, loved, loved these.

Patricia – Two Girls Cooking 😉

Source:

Pillsbury

Easter Sugar Cookies

Easter is this weekend.  I’ve never been much of a baker at this time of the year.  Usually I boil our eggs, we color them and I make deviled eggs for an appetizer for Sunday Dinner.

But I found this cute Spring Cookie sheet and had to make these.  I took the easy way out and bought a package of the sugar cookie mix.  I wasn’t sure how much to put in each little cup and had to make another batch due to too much the first time around :).

I got some of the glitter icing and just tracked around each cookie and made them as cute as I could possibly do!  Remember who you’re talking to.

I package of Pillsbury Sugar Cookie pre made mix

Glitter Icing for decorations

Spring Cookie pan

Sprinkles for topping

Heat oven to 350 degrees.  Fill each cup with a small portion of sugar cookie dough and bake for 11-13 minutes – until slightly browned.  (I did put too much in the first time around and the cookies went over each cup).

Once the cookies are done they came out easily.  I let them cool for a bit before decorating each cookie.  I kept the package the pan came in and just sort of followed how they had the cookies decorated and then just came up with some of my own ideas.  Cute.  Fun. Easy to make.  Fun Easter treat.

Now the Easter Bunny will have some carrots and some sugar cookies when dropping off the Easter baskets at our house this weekend!

Super easy to make.  Super easy to decorate.  Super good to eat!

Happy Easter

Patricia – Two Girls Cooking