Cookie Friday: Peanut butter blossom cookies

When Christmas rolls around, I get a little obsessed with cookie baking.  I pour through all my cookbooks, trying to find a new recipe that will wow my family.  But I always crave my old favorite, Peanut Butter Blossoms, with the Brach's chocolate stars, just like my mom made when I was a kid.

I've tried a couple different recipes for this cookie, but my favorite so far is the peanut butter blossoms recipe from Land O'Lakes.  Be sure to eat one of these cookies fresh from the oven, when the chocolate star is melting on top.  Yum!

We'll be leaving out a plate of peanut butter cookie blossoms for Santa this year!

Have a Merry Christmas and Happy Hanukkah, all my blog friends!  Wishing you all the best and brightest of the season.

Cookie Friday: Apple brownies

I don't know about you, but I can't resist a good apple recipe, especially when Iowa-grown apples are in season in the fall. I found this apple brownie recipe in a recent issue of King Arthur Flour's Baking Sheet. I'm not sure why they are called "brownies," instead of "blondies."  There isn't any chocolate in this recipe.  Yet these apple "brownies" are still excellent.  I've baked up these brownies twice now because my husband liked them so much. The recipe is below, if you want to give them a try.

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Apple Brownies

From King Arthur Flour

• 1-1/4 C. King Arthur Unbleached All-Purpose Flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 1/4 C. unsalted butter
• 1 C. sugar
• 1 large egg
• 2-1/2 C. (3 medium) apples, peeled and chopped
• 1/2 C. cinnamon chips (I left these out)
• 1/2 C. chopped walnuts

Preheat oven to 350 degree Fahrenheit. Grease and flour a 9-inch square pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside. melt the butter, either in a saucepan or the microwave. Remove from the heat and stir in the sugar. Cool the mixture to lukewarm, then stir in the egg. Once incorporated, add the flour mixture, mixing to combine. Fold in the apples, chips and nuts. Pour the batter into the prepared pan and bake for 40 minutes. Yield: 16 brownies.

Cookie Friday: Mound Bars

Happy Cookie Friday, everyone!  If you're a coconut lover, you're going to want to try this recipe immediately.  I found the recipe for Mound Bars in a local farm publication.  If it's from a farm cook, it's got to be good.

But I should warn you, this treat is rich.  Plan on cutting it up into small squares, because just a couple bites will satisfy your sweet tooth.  In fact, the chocolate frosting is so rich, my husband suggested replacing the frosting with a drizzle of dark chocolate.  I'll probably try that the next time I make these. Oh yeah. I'll definitely be making these Mound Bars again.

Enjoy!

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Mound Bars

• 1/2 C. butter
• 3 T. cocoa
• 3 eggs
• 1-1/4 C. sugar
• 1 C. flour

Mix ingredients and put into a greased 9x13-inch pan. Bake 15 to 20 minutes at 350 degrees.

Combine:

• One 14-oz. can sweetened condensed milk
• 2 C. coconut
• 3/4 C. nuts

Mix ingredients and spread on top of first layer when removed from oven. Return to oven and bake 12 to 15 minutes.

Frost with:

• 6 T. butter
• 6 T. milk
• 1-1/2 C. sugar
• 1/2 C. chocolate chips

Mix ingredients, except chocolate chips, and boil 30 seconds.  Add chips.  Beat with electric mixer.  Pour over bars.

Cookie Friday: Palmer's Deli lemon bars

Happy Cookie Friday, everyone!  It's 10 degrees outside today, so I wanted to bake something sunny to brighten the day.  I love all the citrus fruits in the grocery stores right now.  It's the perfect time of year to make lemon bars.

A popular lunchtime spot in Des Moines, Palmer's Deli, serves the best lemon bars.  And they are very generous with their servings.  I remembered seeing the recipe for Palmer's Deli lemon bars in the Des Moines Register a few months back, but the Register doesn't archive its stories for more than two weeks (boo!). But after a quick Google search, I found the recipe on the Midwest Living magazine website.

Let me tell you, these lemon bars were even better than I remembered!  They have a great sugar-cookie-like crust and an almost pudding-like texture.  Check out Midwest Living for a printable recipe.  Enjoy!

Cookie Friday: Raspberry crumb bars

Happy Cookie Friday, everyone!  Hope you are enjoying the last day of 2010.  I am definitely looking forward to starting a new year.  I have a feeling that there are exciting, wonderful things to come.

I'm spending New Year's at home, in my fuzzy slippers, eating BBQ pork ribs and flipping TV channels to see all the fun concerts and celebrations around the world.  Some day I hope to travel to NYC to see the ball drop on Times Square.  But I have to get my courage up to leave my small town for the big city :)

I don't feel the need to make resolutions this year, although I am trying to get through my stack of recipes that I've been wanting to try.  My husband requested that I make raspberry crumb bars, so I dug up what looked to be the best recipe from my stack. 

These bars turned out wonderful -- so buttery and caramelized.  Plus, it gave me an excuse to use the raspberry jelly I made this summer from the berries my hubby and I picked at a local orchard.

Give these bars a try if you're looking for an alternative to chocolate brownies.  I think they would be terrific for Sunday coffee at church.  Enjoy!

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Raspberry squares
Adapted from King Arthur Flour's Cookie Sheet

• 3 C. flour
• 1 C. light brown sugar
• 1 tsp. salt
• 1/2 tsp. baking soda
• 1/4 tsp. ground cinnamon
• 1/2 C. honey
• 1 tsp. vanilla extract
• 1 C. chopped pecans
• 1 C. old-fashioned rolled oats
• 1 C. shredded, sweetened coconut
• 3/4 C. unsalted, cold butter
• 1-3/4 C. seedless raspberry jam
• Preheat oven to 350 degrees. Grease a 9x13-inch pan, and line with parchment paper or foil.

In a large bowl, mix together the flour, sugar, salt, baking soda, cinnamon, honey and vanilla. Cut the cold butter into the dry ingredients until the mixture is crumbly. Stir in the nuts, oats and coconut. Press 5 C. of the mixture into the prepared pan.  Bake for 15 to 20 minutes. Remove from oven, and spread the jam on top. Sprinkle the reserved jam mixture over the jam. Bake for another 20 minutes until the top is golden brown.

Cookie Friday: Christmas cookie plate

One of my very favorite things to do is bake cookies.  I've been known to go a little crazy when it comes to Christmas cookie baking.

My record is baking more than 12 different kinds of cookies for Christmas.  I went on a month-long baking spree.  Every free night I had was spent mixing up cookie dough in the kitchen.

While I had a lot of fun trying new cookie recipes, it was seriously too much.  My family is fairly small, and we don't have big gatherings for Christmas.  We ended up with way too many leftover cookies in the freezer, which isn't ideal considering that's also the time of year when you're trying to work off those extra holiday calories.

So this year, I went simple.  I only made two types of cookies.  One batch was my favorite ginger creme cookies, the other was the lemon sandwich cookies that my husband requested.

I'll leave the sugar cookies to my sister this year.  She's a much better baker than I.

So, what's on your Christmas cookie plate this year?

Cookie Friday: Coconut macaroons

Happy Friday, everyone!  I'm so glad that the weekend is finally here, although I'm a little disappointed that there's rain in the forecast tomorrow.  I was hoping to go for a long, leisurely bike ride.  But I'm thankfully that we've had so many beautiful fall days this past month.  It's been a blessing!

For my favorite day of the week, Cookie Friday, I'm sharing a speedy 5-ingredient recipe that my husband went ga-ga over.  He loves anything coconut, so I clipped this recipe for coconut macaroons from the August/September issue of Taste of Home magazine.

These were so easy to make and would make a cool tailgating treat.  My husband has already requested them again, and he's pretty picky when it comes to sweets.

So without further delay, here's the recipe.  Enjoy, my friends!

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Coconut Macaroons
From Taste of Home

• 2-1/2 C. flaked coconut
• 1/3 C. all-purpose flour
• 1/8 tsp. salt
• 2/3 C. sweetened condensed milk
• 1 tsp. vanilla extract

In a small bowl, combine the coconut, flour and salt.  Add milk and vanilla; mix well. (Batter will be stiff).

Drop by tablespoonfulls 1 inch apart onto a greased baking sheet.  Bake at 35 degrres for 15 to 20 minutes or until golden brown.  Remove to wire rack. Yield: 1-1/2 dozen

Cookie Friday: Snickerdoodles

Happy Cookie Friday, everyone!  Today, I'm sharing a recipe for an all-time classic -- Snickerdoodles!

Sorry if this photo doesn't really "sell" these cookies.  I was in a bit of rush to take this photo before I shared these cookies with my co-workers, who gobbled them up quickly.

This recipe comes from the 2008 Iowa State Fair Cookbook.  (I can't wait for the state fair to start in a couple weeks!  I've been craving corn dogs in the worst way.)

Bake up a batch of snickerdoodles, and enjoy a taste of the Iowa State Fair from home.

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Snickerdoodles
From the 2008 Iowa State Fair Cookbook

• 1 C. butter or margarine
• 1-1/2 C. + 2 T. sugar
• 2 eggs
• 1 tsp. vanilla
• 2-3/4 C. all-purpose flour
• 1 tsp. baking soda
• 2 tsp. cream of tartar
• 2 tsp. cinnamon

Cream together butter or margarine and 1-1/2 cups of the sugar.  Add eggs and vanilla.  Sift together flour, baking soda and cream of tartar and gradually add to creamed mixture.  Combine remaining sugar and cinnamon.  Roll dough into balls.  Roll balls into cinnamon-sugar mixture.  Place on ungreased baking sheet.  Bake in 350 degree oven in 5 to 10 minutes.

Cookie Friday: Citrus sandwich cookies

Happy Cookie Friday, everyone!  Sorry this post is so late.  And sorry, this post is going to be short.  I was on the road until late last night, worked a 15-hour day, then woke up early for work this morning.  Plus, I had to skip my lunch break today, because a person who promised to call me back at noon never did, and I didn't want to leave my desk in case she did call.  Urrgh!  So frustrating!

Anyhow, I'm super tired tonight. So excuse my typos.  I recently squeezed in some time to bake up a new cookie recipe, Citrus Sandwich Cookies from the Summer 2010 edition of King Arthur Flour's Baking Sheet.  (Such a great source for baking inspiration.)

These cookies were so much fun to bake, and so easy!  I didn't need to refrigerate the dough overnight, so I could get my sugar fix immediately.  I had to substitute quite a few ingredients (such as lemon powder?) because I knew they weren't available at our small-town grocery store.

I wasn't sure if my husband would like these cookies, but he ended up eating nearly all of them himself.  He even told me I should make these again for Christmas cookie swaps, because they will stand out from the other cookies people typically bring.  I love it when my husband tells me to make a recipe again!  I always take it as a compliment.

Enjoy!

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Citrus Sandwich Cookies
Adapted from King Arthur Flour's Baking Sheet

• 1/2 C. unsalted butter, soft
• 3/4 C. sugar
• 1 large egg
• 1 Tbl. grated citrus zest
• 1 Tbl. orange juice (I used lemon juice)
• 1-1/2 C. King Arthur's Unbleached All-Purpose Flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 C. sugar (for dredging)

Filling:

• 1 pkg. (3 ounces) cream cheese
• 1/4 C. vegetable shortening
• 3 C. confectioners' sugar, sifted
• 1 Tbl. citrus zest
• 1 to 2 tsp. citrus juice, as needed

Preheat oven to 375 degrees. Lightly grease two cookie sheets, or line with parchment. In large bowl, cream together butter and sugar; beat in egg, citrus zest of your choice and orange juice. Scrape the bowl and mix in four, baking powder and salt. Scoop by teaspoonful and roll in sugar. Place on the prepared baking sheets, and press flat with the bottom of a glass dipped in the sugar. Bake for 7 to 8 minutes, just until the edges turn light brown. Remove from the oven and cool on a rack.

For the filling: Cream the cream cheese and shortening together until fluffy. And the confectioners' sugar, 1 cup at a time. Beat in the zest. Add juice as needed until the filling is a spreadable consitency; remember to keep it pretty stiff (about the consistency of PlayDoh).

To assemble: Spread a tablespoon of filling on the bottom of one wafer cookie; press another cookie on top of the filling, bottom down. Yield: 40 wafers, enough for 20 sandwich cookies.

Cookie Friday: Butter-Pecan Turtle Bars

Happy Cookie Friday, everyone!  I don't know about you, but I'm so ready for the weekend.  I've been working all week on deadline, so I'm looking forward to kicking back and relaxing, maybe seeing if there's anything fun to do in Des Moines this weekend.

I'm so excited to share this recipe with you.  I recently sorted through my huge stack of cookbooks and rediscovered the Ocheyedan United Methodist Church Cookbook, a wedding gift from a family member.

I found this gem of a recipe, Butter-Pecan Turtle Bars.  At first, I was skeptical that the bars would turn out, because one of the steps in the recipe is boiling brown sugar and butter, and I have terrible luck with making caramel.  And the cookie crust seemed a little dry when I was mixing it up.

But I'm telling you, you have to try these bars.  They are so rich and so good.  When my husband smelled the bars baking in the oven, he thought I was making toffee.  And it does taste like toffee, even though I was expecting gooey caramel like my favorite turtle candies.

The best part was they were so quick to make.  I baked them up on a weeknight. They would be perfect for unexpected treat days at work.  I already had all of the ingredients in my cupboard.  I love it when I don't have to make an extra trip to the grocery store.

Enjoy!

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Butter-Pecan Turtle Bars
From Ocheyedan Methodist Church Cookbook

• 2 C. flour
• 1/2 C. butter or margarine
• 1 C. brown sugar
• 1 C. pecan halves
• 1/2 C. brown sugar
• 2/3 C. butter or margarine
• 1 C. milk chocolate chips

In mixer, combine flour, butter and brown sugar. Pat into 9x13-inch pan. Sprinkle pecans over unbaked crust.

Cook brown sugar and butter over medium heat.  Boil 30 to 60 seconds, stirring constantly.  Pour mixture over pecans and bake at 350 degrees for 18 to 22 mintues, or until caramel layer is bubbly.  Remove from oven and sprinkle with chocolate chips.  Wait 2 to 3 minutes and swirl chips.  Cool and cut into bars.

Cookie Friday: Macadamia nut cookies

Hello, everyone!  It's Friday, and I think we should celebrate by breaking out the cookies!

My hubby came home from work the other day and said he had a craving for macadamia nut cookies.  Well, I didn't have all the ingredients to make them right away, but after a weekend grocery trip, I was ready to start baking.  (I got these TJ's macadamia nuts from a Minneapolis shopping trip.)

Found this macadamia nut cookie recipe on AllRecipes.com.  The recipe calls for white chocolate, but I was feeling cheap and bought Tollhouse vanilla chips.  Just as delicious.

Unfortunately, our A/C is still out.  I tried to wait until the evening when the house cooled off to bake, but it was still steaming in the kitchen.  So these all-butter cookies were spreading on the pan.  I must have undercooked the first batch, because they stuck to the silicone mat. 

I used the '70s era plates from my childhood to pretty up the pic.  Nice!

My baking days will probably be over for a while until my house cools off.  That just gives me an excuse to buy ice cream!

Cookie Friday: Runaway Ranger Cookies

Hi blog friends!  The weekend is finally here!  Time to indulge in my favorite treat, Cookie Friday!

I'm really excited to share these cookies with you.  I found the recipe in the 2008 edition of the Iowa State Fair Cookbook.  They are called Runaway Ranger Cookies, and they won a blue ribbon in the Recipes of Yesteryear: Foods Made with Nuts category.

I have to admit, I was a little skeptical about this recipe.  A cookie recipe without chocolate chips? Or peanut butter?  And you add corn flakes?  Definitely not your ordinary cookie.

But these cookies turned out amazing!  Seriously, you have to try them for yourself.  They are an awesome combination of sweet, salty and chewy.  In fact, I think these are my new favorite cookie!

Hope you enjoy the recipe!


Runaway Ranger Cookies

• 1 C. all-purpose flour
• 1/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/8 tsp. salt
• 1 C. packed brown sugar
• 1/2 C. butter or margarine
• 1 egg
• 1 tsp. vanilla
• 1 C. quick cooking rolled oats
• 1 C. corn flakes
• 1/4 C. flaked coconut
• 3/4 C. crushed pecans

Combine flour, baking powder, baking soda and salt; set aside. In a separate bowl, combine brown sugar, butter or margarine, egg and vanilla. Add flour mixture to sugar mixture. Add remaining ingredients. Drop by teaspoonfuls onto ungreased baking sheets. Bake in 350 degree oven 10 minutes. (It doesn't give a quantity, but I ended up with about 2-1/2 dozen.)

Milk & Cookies Friday: Puffed-up Chocolate Chip Cookies

I thought it would be fun to start a Milk & Cookies Friday on my blog.  Cookies and bars are my favorite baked goods to make, other than yeast and quick breads. And I'm adding (chocolate) milk because I'm a huge fan of milk, yogurt, ice cream and cheese. And I always enjoy visiting dairy farms across the state. 

I'd like to share one of my favorite cookie recipes.  It's a very unconventional recipe for a favorite cookie: Puffed-up Chocolate Chip Cookies.  I found this recipe years ago from Cooking Light magazine.  I love recipes for healthy sweets, and this one delivers.  Applesauce replaces shortening in the cookie recipe.  As a result, each cookies is only 78 calories! But the magazine stresses that the applesauce must be strained first to remove some of its liquid.

My husband adores these cookies, even though they don't have the same texture as a traditional chocolate chip cookie.  These cookes are very soft, and the fruity flavor of the applesauce really makes the chocolate chips "pop".

Give these Puffed-Up Chocolate Cookies a try if you're looking for a healthier way to tame your chocolate cravings.


Puffed-Up Chocolate Chip Cookies

• 1-1/4 C. flour
• 1-1/2 tsp. baking powder
• 3/4 tsp. salt
• 1/4 c. applesauce
• 1 C. packed brown sugar
• 1/4 C. butter, softened
• 1 Tbl. vanilla extract
• 1 large egg
• 1 C. semisweet chocolate chips
• Cooking spray

Preheat oven to 375 degrees. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder and salt in a small bowl. Stir well with a whisk.

Spoon applesauce into a fine sieve over a bowl; let stand 15 mintues. Discard liquid. Scrape drained applesauce into a large bowl. Add sugar and butter; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Beat in vanilla and egg. Add flour mixture; beat at low speed until well-blended. Fold in chips.

Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 375 degrees for 10 minutes or until almost set. Cool on pan 2 to 3 minutes or until firm. Remove cookies form pan; cool on wire racks. Yield: 3 dozen.