Chewy Chocolate Chip Cookies

2/3 cup melted butter
2 cups packed brown sugar
2 eggs
2 Tbsp hot water
2 2/3 cup flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups chocolate chips

Preheat oven to 375F. Beat butter, sugar, eggs and hot water together until smooth. Stir flour, powder, soda, and salt in seperate bowl. Stir into butter mixture. Add chocolate chips. Drop 1 Tbsp portions of dough onto ungreased baking sheets, leaving room for the cookies to spread as they bake. Bake for 8-10 minutes. Cool for one minute, then transfer to wire rack to cool.

Giant Ginger Cookies

4 1/2 cups all-purpose flour

4 teaspoons ground ginger

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon ground cloves

1/4 teaspoon salt

1 1/2 cups shortening

2 cups granulated sugar

2 eggs

1/2 cup molasses

3/4 cup coarse sugar or granulated sugar

1.In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.

2. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.

3. Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.

4.Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch cookies.

Gluten-Free Sugar Cookies - #2

1 cup shortening
¼ cup margarine
1 cup sugar
3 eggs
2 tsp vanilla
2 ½ cup rice flour
2 tbsp tapioca starch
2 ½ tsp xanthan gum
1 tsp salt
2 tsp baking powder

Preheat oven to 350 F. Cream shortening, margarine, and sugar together. Add eggs then vanilla. Fold in dry ingredients. Refrigerate for 3-4 hours (this is an essential step for rolling gluten-free dough). Knead until pliable before rolling dough on floured surface until ¼ inch thick (for best results roll on mixture of 3 parts flour to 1 part sugar). Bake for 10-12 minutes (time will vary based on thickness of rolled dough).

GF Homemade Oreos

Homemade Oreo Cookies

2 boxes chocolate cake mix
½ cup butter
4 eggs

Preheat oven to 350 F. With an electric mixer beat cake mixes, butter, and eggs together. Spoon dough onto ungreased cookie sheet (keep in mind, not too big). Bake for 9 – 12 minutes. When cool, ice bottom of one cookie with cream cheese icing then press another cookie to it making a sandwich. (With the Kinnikinnick Gluten-free cake mix you will want to use 1-2 extra eggs for best results—you’ll know it’s enough when the mixture is moist and can form balls)

Cream Cheese Icing

1-250g package of cream cheese
½ cup butter
3-4 cups icing sugar

Cream the cream cheese and butter together using an electric mixer. Add icing sugar gradually until desired consistency is achieved.

Sweetheart Chocolate Lollipops

4 squares Baker's Unsweetened Chocolate

3/4 cup butter

2 cups sugar

3 eggs

1 tsp. vanilla

2 cups flour

4 squares Baker's White Chocolate

Assorted Valentine sprinkles

lollipop sticks

PREHEAT oven to 350°F. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Cover. Refrigerate 1 hour or until dough is stiff.

SHAPE dough into 2-inch balls; insert lollipop stick into top of each ball. Place, 2 inches apart, on greased baking sheets.

BAKE 8 min. or just until set. (Do not overbake.) Let stand on baking sheet 1 min.; transfer to wire racks. Cool completely. Melt white chocolate as directed on package. Drizzle over lollipops; decorate with sprinkles. Let stand until chocolate coating is firm.

New Blogs of Interest

I came across these, and found some great recipes. I thought I would share. :)

A Year of Slow Cooking - results of a New Year's resolution to use the Slow Cooker (aka Crockpot) everyday all year.

PLUS, some GF sites recommended to me by a good friend.
Elana's Pantry
HEY, That Tastes Good!
Gluten Free Goddess
Strawberries are Gluten Free

This recipe is one I found on the Strawberries are GF site that is so easy to make with Sam...AND TASTY!

Peanut Butter Cookies

•1 cup peanut butter
•1 cup sugar
•1 egg

1.Stir together.
2.Drop on ungreased cookie sheet by teaspoonful.
3.Press with sugared fork.
4.Cook 325 for 8 – 10 minutes.

Could it BE easier?

GF Chocolate Chip Cookies

1 cup butter/margarine
¾ cup sugar
¾ cup brown sugar
1 tsp vanilla
2 eggs
2 ¼ cup white rice flour
1 tsp GF baking soda
1 tsp salt
2 tsp xanthan gum
12 oz chocolate chips

Preheat oven to 375 F. Cream butter and sugars together. Add vanilla and eggs; mix well. Combine flour, baking soda, salt, and xanthan gum; add dry ingredients to creamed mixture. Add chocolate chips. Bake on ungreased cookie sheet 8 – 9 minutes or until done.

Homemade Oreo Cookies

2 boxes chocolate cake mix (Use GF mixes to make GF version)
½ cup butter
4 eggs

Preheat oven to 350 F. With an electric mixer beat cake mixes, butter, and eggs together. Spoon dough onto ungreased cookie sheet (keep in mind, not too big). Bake for 9 – 12 minutes. When cool, ice bottom of one cookie with cream cheese icing then press another cookie to it making a sandwich. (With the Kinnikinnick Gluten-free cake mix you will want to use 1-2 extra eggs for best results—you’ll know it’s enough when the mixture is moist and can form balls)

Cream Cheese Icing

1-250g package of cream cheese
½ cup butter
3-4 cups icing sugar

Cream the cream cheese and butter together using an electric mixer. Add icing sugar gradually until desired consistency is achieved.

Gluten-Free Sugar Cookies #1

1 cup shortening
¼ cup margarine
1 cup sugar
3 eggs
2 tsp vanilla
2 ½ cup rice flour
2 tbsp tapioca starch
2 ½ tsp xanthan gum
1 tsp salt
2 tsp baking powder


Preheat oven to 350 F. Cream shortening, margarine, and sugar together. Add eggs then vanilla. Fold in dry ingredients. Refrigerate for 3-4 hours (this is an essential step for rolling gluten-free dough). Knead until pliable before rolling dough on floured surface until ¼ inch thick (for best results roll on mixture of 3 parts flour to 1 part sugar). Bake for 10-12 minutes (time will vary based on thickness of rolled dough).

New Find For Some of You!

For some of you, it is harder to bake as you have Celiac Disease. I have a sister and a sister-in-law who are both very careful of what they ingest because of being Celiac and Wheat intolerances.

If you, or someone you know is like that, then here are a few recipes they might enjoy that were passed onto me recently. I will also have my Sister's Sugar Cookie recipe on here soon.

Fabulously Perfect Gluten-free Shortbread
Gluten Free Donuts
Gluten Free Chocolate Cupcakes
Pumpkin Custard Squares
Gluten and Dairy Free Pancakes
Breakfast Cookies

All of these links come from the same blog, called Gluten Free Green Mommy.

Happy Baking!

Easy Strawberry Thumbprint cookies

Savor the tasty prize of jam in the center of each cookie. Value the baker's time-saving prize of using a cookie mix!

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 cup butter or margarine, softened
1 egg
3 tablespoons flour
1/3 cup seedless Strawberry jam
1 cup white vanilla baking chips
Red or green sugar, if desired

1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.

2. Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.

3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.

4. In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.

*High Altitude (3500-6500 ft): Decrease butter to 1/3 cup. Increase flour to 1/4 cup.



*Thumbprint cookies can be made with many types of jam; try apricot, blackberry or blueberry.

Lemon Butter Bars

Lemon bars are a classic bar to make any time of year.

Preparation time: 30 min Baking time: 33 min

Yield: 16 bars

Crust Ingredients:
1 cup all-purpose flour
1/2 cup Butter, softened
1/4 cup sugar

Filling Ingredients:
3/4 cup sugar
2 Eggs
2 tablespoons all-purpose flour
3 tablespoons lemon juice
1 teaspoon freshly grated lemon zest
1/4 teaspoon baking powder

Topping Ingredients:
Powdered sugar

Heat oven to 350°F. Combine all crust ingredients in small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 8-inch square baking pan. Bake for 15 to 20 minutes or until edges are lightly browned.

Meanwhile, combine all filling ingredients except powdered sugar in small bowl. Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Continue baking for 18 to 20 minutes or until filling is set.

Sprinkle with powdered sugar while still warm and again when cool. Cut into bars.

Crisp Cinnamon Stix

Bake and simply decorate these festive cookie strips for the holidays.

Preparation time: 15 min Baking time: 18 min

Yield: 50 cookies

1 cup Butter, softened
3/4 cup sugar
1 Egg, separated
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons ground cinnamon
Red and green decorator sugars

Heat oven to 350°F. Combine butter and 3/4 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolk and vanilla; beat until well mixed. Reduce speed to low; add flour and cinnamon. Beat just until mixture forms a dough. Pat dough into lightly greased 15x10x1-inch jelly-roll pan.

Beat egg white with fork in small bowl until frothy; brush over dough. Sprinkle with decorator sugars. Bake for 18 to 20 minutes or until set and lightly browned.

Immediately cut into 3x1-inch rectangles. Cool completely.

VARIATION: Cinnamon-Sugar Stix: Combine 2 tablespoons sugar and 1 teaspoon ground cinnamon in small bowl. Prepare cookie dough as directed above except sprinkle with cinnamon-sugar mixture instead of decorator sugars. Bake as directed above.

Recipe Tip
To give as a gift, place several stix in a large colorful mug and give with a package of cocoa.

Chewy Sauspan Blondies

There’s nothing as easy as this buttery blonde brownie recipe that you stir up in a saucepan in minutes.

Preparation time: 15 min Baking time: 22 min

Yield: 18 brownies

1 Half Stick of Butter (1/4 cup)
1 cup firmly packed brown sugar
1 Egg
2 teaspoons vanilla
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup chopped pecans
Powdered sugar

Heat oven to 350°F. Melt butter in 2-quart saucepan over medium heat (2 to 3 minutes). Add brown sugar; mix well. Cool 10 minutes. Stir in egg and vanilla. Add flour and salt; mix well. Stir in pecans.

Spread batter into lightly greased 8-inch square baking pan. Bake for 22 to 27 minutes or until set. Cool completely. Sprinkle with powdered sugar.

Slice and Bake Shortbread Cookies

Melt-in-your-mouth cinnamon shortbread cookies that are ready in minutes and inexpensive to make.
Preparation time: 40 min Baking time: 7 min


Yield: 3 1/2 dozen cookies

1 cup Butter, softened
1/2 cup firmly packed brown sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon

Combine butter, brown sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until mixture leaves side of bowl and forms a smooth, soft dough.

Divide dough in half. Shape each half into 6x2-inch round log. Wrap each log in plastic food wrap; refrigerate at least 2 hours.

Heat oven to 375°F. Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until lightly browned on edges. Let stand 5 minutes before removing from cookie sheets.

Meanwhile, combine sugar and cinnamon in small bowl. Roll warm cookies in cinnamon-sugar mixture.



VARIATION:
Marbled Slice & Bake Shortbread Cookies:
Melt 2 (1-ounce) squares semi-sweet baking chocolate* in 1-quart saucepan over low heat; cool 5 minutes. Prepare dough as directed. Remove half of dough from bowl; set aside. To remaining dough in bowl, add cooled melted chocolate. Beat at low speed just until mixed. Divide white and chocolate doughs into 2 pieces each. Shape each piece into a 6-inch log. Press and mold together 1 white and 1 chocolate log to create marbled effect. Shape marbled dough into 6-inch log. Repeat with remaining 2 pieces of dough. Wrap each log in plastic food wrap; refrigerate until firm (at least 2 hours). Slice and bake as directed above. Roll warm cookies in sugar. *Substitute 1/3 cup real semi-sweet chocolate chips, melted and cooled.

Cathrine's Heavenly Holiday Cookies

A hint of cinnamon and nutmeg makes these buttery cookies extra special!
Preparation time: 45 min Chilling time: 3 hrs Baking time: 8 min


Yield: 3 1/2 dozen cookies

Cookie Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup Butter, softened
3/4 cup sugar
2 Eggs
1 teaspoon vanilla

Sugar Mixture Ingredients:
1/2 cup sugar
1/4 teaspoon ground cinnamon

Combine flour, baking powder, 1 teaspoon cinnamon and nutmeg in medium bowl. Set aside.

Combine butter and 3/4 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Reduce speed to low; add flour mixture. Beat until well mixed. Cover; refrigerate until firm (3 to 4 hours).

Heat oven to 375°F. Combine 1 cup sugar and 1/2 teaspoon cinnamon in small bowl. Shape rounded teaspoonfuls of dough into 1-inch balls. Roll in sugar mixture. Place 2 inches apart onto ungreased cookie sheet. Bake for 8 to 10 minutes or until set.

Roll in sugar-cinnamon mixture again while warm, if desired.

Raspberry Almond Shortbread Thumbprints

Taste these buttery thumbprint cookies filled with raspberry preserves and drizzled with an almond glaze. They're special to serve, yet easy on your baking budget.
Preparation time: 45 min Baking time: 14 min


Yield: 3 1/2 dozen cookies

Cookie Ingredients:

1 cup Butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam*

Glaze Ingredients:

1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract


Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.

Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.

Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.


*Substitute 1/2 cup of your favorite flavor jam.

Candy Cane Cookies

It takes only a few ingredients to make this cookie. Shape the dough into candy canes and roll in decorator sugar. Easy, inexpensive and special in the holidays!

Preparation time: 40 min Baking time: 8 min

Yield: 5 dozen cookies

1 1/4 cups all-purpose flour
3/4 cup LAND O LAKES® Butter, softened
1/2 cup cornstarch
1/3 cup powdered sugar
2 teaspoons vanilla
3/4cup decorator sugar


Heat oven to 375°F. Combine flour, butter, cornstarch, powdered sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until mixture forms a dough.

Divide dough into fourths. Divide each fourth into fourths, for a total of 16 pieces. Shape each piece into thin 15-inch rope. Cut each piece into 4 (3-inch) lengths. Place 1 inch apart onto ungreased cookie sheets. Shape into candy cane-shape.

Bake for 8 to 10 minutes or until lightly browned on edges. Cool 1 minute; remove from cookie sheets. While cookies are still warm, dip into decorator sugar.


Tips for successful Candy Cane Cookies:

• This cookie is a shortbread-type cookie with a high proportion of butter to flour and sugar. The dough may seem slightly more crumbly. Egg is not an ingredient in this type of cookie.

• Be sure to measure all ingredients accurately using the proper measuring cups. For dry ingredients use graduated metal or plastic measuring cups. Spoon the dry ingredient lightly into a measuring cup. Do not tap or shake the cup or scoop the ingredient into the cup. Level off any excess amount by running a straight-edge or table knife across the top.

• Use measuring spoons to measure liquids in this recipe rather than tableware spoons for accuracy.

• The butter in this recipe should be softened, but not melted. For best results let butter stand at room temperature for 20 to 30 minutes before mixing the cookie dough. Or, cut the butter into chunks or pieces for easier mixing. Also, 3/4 cup butter equals 1 1/2 sticks of butter.

• If the dough is dry and crumbly after beating, add 1 to 2 tablespoons cream or soft butter, adding 1 tablespoon at a time until dough forms.



VARIATION:
Buttery Pretzel Cookies: Cut rolled out dough ropes into 5-inch lengths. Shape into pretzel-shape. Bake as directed. Dip in mixture of 3/4 cup sugar and 1 1/2 teaspoons ground cinnamon.

Toll House Chocolate Chip Cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

* I usually use just brown sugar, as it gives it a nicer flavor and color.