AwesomeBites

Category: Cookies

  • Peanut Butter Cookies with Macadamian Nuts

    Peanut Butter Cookies with Macadamian Nuts

    1 cup butter
    1 cup creamy peanut butter
    1 cup brown sugar
    1 cup white sugar
    2 eggs
    1 tsp baking soda
    2 cups flour
    1/4 cup chopped macadamian nuts

    Scoop onto parchment paper sprayed with Pam. Using a fork, press down in crisscross pattern.

    Bake at 350 degrees for 16 minutes until golden brown. Let cool before removing from parchment. Store in air tight container, if there are any left!

  • Double Chocolate Black Walnut Cookies

    Double Chocolate Black Walnut Cookies

    Modified from Martha Stewart’s Recipe:
    Ingredients
    1 cup all-purpose flour
    1/2 cup unsweetened Dutch-process cocoa powder
    1/2 teaspoon baking soda
    1/2 teaspoon coarse salt
    1/2 pound good-quality milk chocolate, 4 ounces coarsely chopped and 4 ounces cut into 1/4-inch chunks
    1/2 cup (1 stick) unsalted butter
    1 1/2 cups sugar
    2 large eggs
    1 teaspoon pure vanilla extract lor black walnut extract
    1/4 teaspoon instant expresso (optional)
    1/2 cup finely chopped black walnuts

    Directions
    1.Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces coarsely chopped vegan chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.

    2.Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.

    3.Using a 1 1/2-inch ice cream scoop, drop dough onto
    parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 12-13 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

    For more delicious vegan recipes like this one, be sure to check out the wide variety of recipes on janeunchained.com.

  • Sugar Cookies

    Sugar Cookies

    Sugar Cookies

    1 cup unsalted butter, softened
    1 ½ cups granulated sugar
    1 egg
    1 ½ tsp clear vanilla extract
    ½ tsp no color almond extract
    2 ¾ cups all purpose flour
    2 tsp baking powder
    1 tsp salt

    Preheat oven to 400 degrees. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 inches wide and 1/8 inch thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 6-7 minutes or until lightly browned. Makes about 3 dozen cookies. Recipe may be doubled.

  • Peanut Butter Cookies to make you go wild!

    Peanut Butter Cookies to make you go wild!

    My son James’ favorite cookie in the whole world is peanut butter. If you want more peanut crunch, add more peanuts to your liking. Or if you love that chocolate and peanut taste together, add the chocolate chips. My only requirement of any cookie, is that it must be served with a tall, cold glass of milk. Then again, some cookies like ginger snaps are perfect in the morning with coffee. Enjoy.

    1 cup butter

    1 cup peanut butter

    1 cup white sugar

    1 cup brown sugar

    3 eggs

    2 cups flour

    1 tsp baking soda

    1 6 ox package of chocolate chip pieces (optional)

    1/2 cup chopped roasted peanuts

    Cream butter and sugars, add eggs, one at a time.  Combine dry ingredients, add flour mixture bit by bit.  Stir in Peanuts and Chocolate Chips if you are using.

    Drop by teaspoon onto parchment paper on cookie sheet and flatten with glass or back of spoon or fork to get the trademark slashes of a peanut butter cookie.
    Bake for 15-20 minutees.

    Variations:  Instead of adding Chocolate chips and peanuts, substitute broken pieces of candy bars.

  • Chewy Cranberry Pecan Oatmeal Cookies

    Chewy Cranberry Pecan Oatmeal Cookies

    If you haven’t figured it out by now, oatmeal cookies are may favorite.
    1 1/2 c all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    2 1/2 cups old fashioned oats
    8 ounces unsalted butter, slightly softened
    1 cup packed light brown sugar
    1/2 cup granulated sugar
    2 large eggs, beaten lightly
    1 tablespoon honey
    2 teaspoons pure vanilla extract
    6 ounces dried cranberries (1 1/3 c.)
    5 ounces chopped pecans (about 1 c.)

    1/2 cup white chocolate chips or chunks (optional)

    Directions
    1 Oven to 350 degrees F.
    2 (if baking right away).
    3 Line sheet pans with parchment.
    4 Mix the dry ingredients together, then stir in the oats.
    5 Set aside.
    6 Beat the butter and both sugars together until light and fluffy.
    7 Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.
    8 Add the flour mixture in two additions, beating each until well combined.
    9 Stir in the cranberries and pecans.
    10 At this point, you can either bake, or freeze.
    11 To freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake.
    12 Then just take them out of the freezer, let sit for about 15 minutes, then slice into 3/16″ thick slices and bake as directed.
    13 To bake immediately: drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans.
    14 Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
    15 Let cool on the pan for 5 minutes, then transfer to a rack to cool.

  • Grandma Jacque’s Crispy Oatmeal Cookies

    My children always remembered Jacque Nickerson, Grandma and differentiated her from everyone else in their lives because of these cookies.  These cookies have immortalized Jacque.  They are flat, crispy and nutty. Perfect flavor and wonderful with a cup of coffee or tea.

    As Jacque needed a bit of help as she aged, she would still bake cookies and hide them in ziplock bags in her closet so the help would not touch them, they were for her grandchildren.  

    1 Cup Shortening

    1 Cup White Sugar

    1/2 Cup Brown Sugar

    1 egg

    1 tsp Vanilla

    1 1/2 Cups Flour

    1 tsp baking soda

    1 tsp baking soda

    1 tsp cinnamon

    1 1/2 cups of quick rolled oats

    3/4 cup finely chopped walnuts or pecans

    Cream together shortening and sugars. Add egg and vanilla. Sift together all dry ingredients. Add to dry ingredients to creamed mixture.  Add oats and nuts. Chill 1 hour. Drop onto greased cookie sheet. Flatten with glass dipped in sugar. Bake in 350 degree oven for about 10 minutes.

  • Turkeys, Turkeys, and more Turkeys

    Turkeys, Turkeys, and more Turkeys

    My daughter Denny, family friend Colleen and I spent the evening with a bunch of Turkeys! 

    Army of Turkeys

    Well, it didn’t start out that way.  After heading to the store and buying

    Peanut Butter Cups

    Double Stuffed Oreos

    Whoppers

    Pumpkin Seeds or Candy Corn

    Pretzel Sticks or Candy Corn

    Chocolate Cookie Icing

    Red Icing

    Yellow Icing

    We proceeded to assemble a bunch of turkeys for our Thanksgiving table.

    Happy Thanksgiving Turkey!

    The only problem encountered while making these little devils was the extra broken pieces, of course, they were quickly consumed, accidents happen!  

    Step One:

    Push the pretzels (or candy corn) into the Double Stuffed Oreo.

    Step Two:

    Using the chocolate icing as glue, adhere the bottom Oreo to the Oreo you pretzeled.

    Step Three:

    Shave off one of the sides of the Peanut Butter Cup. (Use the chocolate icing as glue to adhere the chocolate piece to the oreo back and bottom.

    Step Four:  With the Turkey laying on his back, adhere the head – the whopper –  to the oreo.

    Step Five:  Cut the pumpkin seeds or you can use the white part of candy corn and chocolate glue to the head.

    Let the turkeys dry overnight.

    Step Six:  Using the red icing, pipe a little red under the beak of the turkey.

    Step Seven:  Pipe yellow dots for eyes and use a chocolate or red dot for eye centers.

    Step Eight:  Pipe yellow feet.

    This little guy has an attitude!

    You’re done!    You have turkeys for your table to use as Place markers, just add a label on a toothpick with someone’s name or decorate the center of your table with them  They are so cute! 

    Turkeys out for a trot.
    Talking Turkey

  • Old Country Black Walnut Cookies

    1 cup butter

    1 tsp vanilla

    2 eggs

    2 cups firmly packed brown sugar

    1 tsp salt

    1 tsp baking soda

    2  1/2 cups flour

    3/4 cup finely chopped Nickerson Farm Black Walnuts

    Cream butter, vanilla until butter is softened.  Add sugar gradually, creaming until fluffy.  Add the eggs in thirds, beating well after each addition.  Mix in black walnuts.  Blend flour, baking soda, and salt.  Shape dough into rolls about 1 1/2 inches in diameter. Wrap in waxed paper and refrigerate severa hours or overnight.  Cut into thin slices. Place slices on cookie sheet.  Bake at 350 degrees eggs, add brown sugar, combine dry ingredients then add to egg mixture. Lastly add Nickerson Farm Black Walnuts. for 8 minutes.  Repeat for remaining dough.

  • Rice Krispies Treats

    I think my husband grew up on these.  His mom continued to make them for my kids.  Always a hit.  You can kick them up by adding chocolate chips or
    warming the chocolate and drizzling it over the top. 
     Kellogg’s® prints the recipe for Rice Krispies Treats® on every box of Kellogg’s Rice Krispies®. The basic recipe for Rice Krispies Treats® has changed very little over the years. Oh, some of us now prefer to use butter, in place of margarine, and we may tinker a little with the ingredients, but its original flavor and texture are still there.  Some prefer to use miniature marshmallows, large ones are fine, or you can even use a 7 ounce jar of marshmallow creme. But it is important to use fresh marshmallows as they melt so nicely, and make sure to butter or spray, with a non stick vegetable spray, the baking pan, the saucepan, the bowl, and all utensils, as this mixture is very sticky. These treats are definitely at their best when freshly made, although they can be stored for a few days at room temperature.

    Rice Krispies Treats®: Butter, or spray with a non stick vegetable spray, a 9 inch (23 cm) square baking pan.

    Place the Rice Krispies® in a large bowl that has been buttered.

    Butter, or spray with a non stick vegetable spray, a heavy medium sized saucepan. Melt the butter and salt in the saucepan over medium low heat. Add the marshmallows and constantly stir until the marshmallows have completely melted. Add the vanilla extract and then pour the mixture over the Rice Krispies® cereal and stir until all the cereal has been coated.

    Immediately pour the mixture into your prepared pan and lightly pat until even. Cool at room temperature until the Rice Krispies Treats® have set. Cut into squares. Can store at room temperature for a few days if well wrapped

    Makes about 16 squares.

    Sources:

    Rice Krispies Treats, Rice Krispies and Kellogg’s are trademarks of Kellogg’s NA Co.

    Rice Krispies Treats®:

    6 cups (150 grams) Rice Krispies® cereal

    3 tablespoons (42 grams) unsalted butter or soft natural buttery spread*

    1/8 teaspoon salt

    1 – 10 ounce (285 grams) package miniature marshmallows

    1/2 teaspoon pure vanilla extract

    * I like to use either Smart Balance® or Earth Balance®

    ®Smart Balance and ®Earth Balance are registered trademarks of Smart Balance Inc.

    To make these perfect for company, dip into dark and white chocolate half and half.
    Pretty and tempting.

  • Butter Crisp Cookies

    8 oz butter

    1 Cup sugar

    3 oz cream cheese

    yolk of 1 egg

    1/2 tsp vanilla

    1 1/2 Cups sifted flour

    1 tsp orange zest

    finely chopped walnuts (optional – but, Jacque always used them!)

    Cream butter, cream cheese, and sugar. Beat yold and add to mixture along with vanilla. Add flour. Drop by tsp on greased cookie sheet. Flatten with a fork dipped in flour. Sprinkle with finely chopped walnuts if desired. Bake 350 degree oven 12 to 15 minutes.  Allow to cool before moving otherwise you will break them!