Raspberry Almond Shortbread Cookies

What a fun cookie! I love shortbread cookies but the addition of almond then following that up with raspberry jam makes for a great little bite-sized treat! These didn’t last very long in my kitchen. Every time I’d walk by the plate of cookies I’d snitch one. I finally had to put them out of sight. Holy cow but these are yummy. And SO simple! IT Guy loved them as much as I did! I think you should try them to see if we’re right!

Raspberry Almond 

Shortbread Cookies

 

1 cup butter ~ room temperature

2/3 cup sugar

1/2 teaspoon almond extract

2 cups flour

1/2 cup seedless raspberry jam

1 cup powdered sugar

4 - 5 teaspoons water

1 1/2 teaspoons almond extract

3 - 4 tablespoons sugar ~ for sprinkling

 

In a medium mixing bowl, beat the butter, 1/2 teaspoon almond extract and 2/3 cup sugar on medium speed for two minutes.

 

Gradually add the flour and combine.

 

Cover and chill for 1 hour.

 

Preheat oven to 350 degrees.

 

Scoop dough into 1” balls and place 2” apart onto an ungreased cookie sheet.

 

Press an indentation into each cookie with your thumb then fill the hole with about 1 teaspoon of the jam.

 

Sprinkle each cookie with a little sugar.

 

Bake for 15 minutes until the edges are light golden brown.

 

Cool on cookie sheet for a few minutes then move to a cooling rack. Cool completely.

 

In a small bowl, combine the powdered sugar, 1 1/2 teaspoons of almond extract and the water.

 

Stir until smooth then drizzle the cooled cookies with the glaze.

 

Allow glaze to harden.

Here's all you need to make 

these yummy cookies!

Mix together the sugar, butter 

and almond extract.

Then add the flour.

Chill the dough for an hour.

Scoop then make a little 

well in each cookie.

Sprinkle with sugar then bake.

Mix together the powdered sugar, 

water and almond extract.

Drizzle the cooled cookies with the glaze.

Enjoy!

Frosted Lemon Butter Cookies

IT Guy is a big lemon fan. He used to eat lemons with salt for a snack. Ew. He doesn’t do that anymore but he still likes lemon desserts. And I like butter. HA! So these cookies are a great combo for us. They are simple to make, don’t make a ton and are super yummy. So there you go...three reasons you should make these cookies.

Frosted Lemon Butter Cookies

1 cup butter ~ softened

1/2 cup powdered sugar

2 cups flour

Pinch salt

1/2 teaspoon baking powder

1/2 teaspoon vanilla

Zest of 1 lemon

1 cup white chocolate chips

Frosting ~ recipe follows

Preheat oven to 350 degrees. Lightly spray a cookie sheet with cooking spray.

In a mixing bowl, combine the butter and powdered sugar until smooth.

Add the flour, baking powder, salt, vanilla, and salt. Mix until combined.

Stir in the lemon zest and the chocolate chips.

Scoop dough onto prepared cookie sheet. Lightly press cookie dough down to flatten a little bit.

Bake for 10 - 12 minutes until edges just turn golden.

Allow to cool for a few minutes then remove to a wire rack. Cool completely before frosting.

Frost each cookie with frosting then sprinkle with dried cranberries.

Frosting

1/4 cup butter ~ softened

1 cup powdered sugar

Juice from 1/2 lemon

Dried cranberries ~ about 1/4 cup

Mix butter, powdered sugar and lemon juice together until smooth. Frost cookies then sprinkle with a few dried cranberries.

Let's make some cookies!

 

Cream together the butter and powdered sugar. 

Add the flour, baking powder, salt, 

vanilla, and salt. Mix until combined.

Add the lemon zest.

And the chocolate chips.

Scoop the dough onto the cookie sheet 

then press it down a little bit.

Bake!

Mix up the frosting.

Frost the COOLED cookies then 

sprinkle with dried cranberries.

Eat cookies!!!

Toffee Chip Pecan Sugar Cookies

Sugar cookies are one of my favorite kind of cookies. They’re soft and sweet, but not TOO sweet and delicate. Yum! Also....toffee is like one of my bff’s. Love it. I prefer it without chocolate but I’ll eat that too. So adding toffee chips to my favorite sugar cookie recipe just made good sense and adding pecans because well...pecans. Yummy cookies, guys!

Toffee Chip Pecan Sugar Cookies

1/2 cup sugar

1/2 cup powdered sugar

1/2 cup butter

1/2 cup shortening

1 egg

2 cups flour

1 teaspoon baking soda

1 teaspoon cream of tarter

1 teaspoon vanilla

1 cup toffee chips

1/2 cup chopped pecans

1/2 cup sugar ~ for rolling cookies

Place parchment paper on cookie pans. Preheat oven to 350 degrees. 

Cream sugars with butter and shortening. 

Add egg and vanilla and mix well. 

Add dry ingredients and mix well. 

Stir in the toffee chips and chopped pecans. 

Scoop into 1 inch balls and roll in 1/2 cup sugar. 

Place on prepared pan and flatten dough balls a little bit with your hand. 

Bake for about 10 minutes.

Allow to cool about 10 minutes then remove to a cooling rack. 

Makes about 2 - 3 dozen

Here we go...let's make some cookies!

Cream the sugars with the butter and shortening.

Then add the egg and vanilla.

Next, the dry ingredients.

Add the pecans and toffee chips.

Roll into balls then into the 1/2 cup sugar.

Flatten a bit then bake!

Don't forget the milk!

Salted Caramel Sugar Cookies

Oh my...you guys! These are SO good! I'm telling you! So. Good. Sugar cookies are one of my favorites and also caramel and also salted caramel so tweaking my recipe a little tiny bit made for a great little cookie! They are so tender but the caramel bits inside make them so yummy!! As soon as we polished off this batch, IT Guy asked when we'd (and by WE he meant ME) be making these again. You definitely want to put these on your "to make" list for the holidays.

Salted Caramel Sugar Cookies




1/2 cup sugar1/2 cup powdered sugar
1/2 cup butter
1/2 cup shortening
1 egg
2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tarter
1 teaspoon vanilla
1 10-ounce bag caramel bits (found in the baking aisle next to the chocolate chips)

Place parchment paper on cookie pans. Preheat oven to 350 degrees.

Cream sugars with butter and shortening.

Add the egg and mix well.

Add dry ingredients and mix well then add the vanilla.

Gently mix in caramel bits.

Scoop into 1 inch balls and place on prepared pan.

Flatten dough balls and sprinkle with a little sugar.

Bake for about 10 minutes.

Allow cookies to cool on cookies sheets for a few minutes before moving to a cooling rack.

Makes about 2 - 3 dozen


 
The goods.

 
Cream sugars with butter and shortening.

 
Add the egg.

 
Then the dry ingredients.

 
Add the vanilla.

 
Now the caramel bits.

 
Scoop, flatten, sprinkle, bake!



 
Eat!

White Chocolate Dipped Cranberry Pecan Oatmeal Cookies

We went to a potluck a while back and one of the things I brought were these cookies. I left a few at home for the family to munch on but took the majority to the potluck. It was a rainy day and we were one of the first to leave so of course I had to take my cookies with me. I guess they went over pretty well, because as we were leaving, people were asking me...."are those the cookies?" "did you make those?" "can I have a couple before you leave?". So my hopes that I would be taking some home were quickly dashed as I looked into the container and saw just a few left. We came home, I had one, IT Guy had a couple and then there was one lonely little cookie left and it was in crumbs. Right about then my mom called and asked if there were any cookies left. IT Guy told her the condition of the ONE that was left and she said, "that's okay. Save it for me." So I'm guessing these were a success. What do you think?

White Chocolate Dipped 
Cranberry Pecan Oatmeal Cookies



3/4 cup butter flavored shortening
1 cup brown sugar
3/4 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
2 cups quick oats
1 cup flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup Craisins
1 cup chopped pecans (plus a little extra for sprinkling)
1 12-ounce package white chocolate chips ~ melted


Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

Combine shortening, brown sugar, granulated sugar, egg, water and vanilla in a stand mixer. Cream together until smooth.

Add flour, oats, salt and baking soda. Beat until mixed well. Add Craisins and pecans.

Drop by spoonfuls onto baking sheets and bake for 12- 15 minutes or until lightly browned.

Let set on cookie sheet for 5 minutes then transfer to a wire cooling rack to cool completely.

Dip half of cooled cookie into melted white chocolate, sprinkle with a little chopped pecans and allow chocolate to harden.

Makes about 3 dozen cookies

 

Let's get going!

 

Combine shortening, brown sugar, 

granulated sugar, egg, water and vanilla.

 

Add flour, oats, salt and baking soda.

 

Add Craisins and pecans.

 

Plop....

 

...bake. Cool.

 

Dip cooled cookies 

into the melted chocolate.

 

Like this!

 

Enjoy!!

Buckeye Brownie Cookies

Chocolate and peanut butter go together like peas and carrots...haha!!! So when I made these I was pretty excited to try one since I love that combo. Chocolate and peanut butter, that is. Not peas and carrots. Especially peas. Yuck. This little recipe only makes about 2 dozen but you really don't need more than that since they are so rich! One cookie goes a long way! I gave my folks a few of these and the next time I saw my mom she asked when I would be making more and why was I so stingy in the first place, only giving them 4 cookies! My dad is a HUGE chocolate/peanut butter fan so maybe that's where I get my love of it, too...I don't know. But I DO know...you need to make these ASAP!!

Buckeye Brownie Cookies



1 19-ounce fudge brownie mix
1/4 cup butter ~ melted
4 ounces cream cheese ~ softened
1 egg
1 cup powdered sugar
1 cup peanut butter
4 ounces Candiquick

Preheat oven to 350 degrees. 

In a small bowl, combine the powdered sugar and the peanut butter. Form mixture into balls for as many cookies as you've made, which should be about 2 dozen. Set aside.

In a medium mixing bowl, combine the brownie mix, melted butter, cream cheese and the egg.

Scoop the dough onto an ungreased cookie sheets. 

Bake cookies for about 12 minutes.

Press one peanut butter ball on the top of each cookie, pressing down lightly.

Allow cookies to cool about 5 minutes on the pan then transfer to a cooling rack to cool completely.

Place Candiquick in a small microwave safe bowl and melt for 1 minute, stirring after 30 seconds. Stir to smooth.

Spoon a couple of teaspoons of chocolate over each cooled cookie and allow to set.

Makes about 2 dozen cookies. 


 

Let's go!

 

In a medium mixing bowl, combine 

the brownie mix, melted butter, 

cream cheese and the egg. Scoop and bake.

 

Combine the peanut butter 

and the powdered sugar.

 

Place a scoop of the peanut butter 

mixture on top of a hot cookie.

 

Allow to cool completely.

 

Place 3 sections of Candiquick into 

a microwave safe bowl and melt for 

about a minute, stirring after 30 seconds.

 

Stir until smooth,

 

Then poor some over each cooled 

cookie. Allow chocolate to set up.

 

Serve with ice cold milk!