Autumn Spiced Snickerdoodles Recipe
By Lynn Bowers
2 ¾ cups all purpose flour
1 t. baking soda
½ t. salt
¾ t. nutmeg
1 t. cinnamon
1 ¼ t. allspice
¾ t. ginger
½ C. butter flavored Crisco
½ C. unsalted butter, softened
1 ½ C. sugar, plus 3 tablespoons
2 large eggs
1 tablespoon cinnamon
Preheat oven to 350 degrees.
Sift flour, baking soda, salt, nutmeg, cinnamon, allspice and ginger into a bowl.
With a handheld or standing mixer, beat together the shortening and butter. Add the 1 ½ cups sugar and beat until light and fluffy. Add the eggs one at a time, beating well. Add the flour mixture and mix until smooth.
Mix the 3 remaining tablespoons of sugar with 1 tablespoon of cinnamon in a small bowl. Roll the dough by hand at least 12 seconds into a ball. Roll the ball into the cinnamon sugar.
Bake about 12 to 14 minutes. Cool on a rack.
Makes about 36 cookies
By Tonia SeiditaI enjoy cooking, baking, canning, etc. I like to make my own recipes and I have entered my creations in various competitions like the Sonoma County and Harvest fairs, farmers markets, Dining Around, Gravenstein Apple Fair, etc.
During the holidays I do a lot of baking and make around 20 varieties of cookies each year. My husband’s family is Italian and I have taken to researching and making various Italian cookies that we take to my inlaws each year. The cookies that I take to them mean the Holidays for my inlaws.
I love lemon anything and for the last couple of years I have been perfecting a lemon pie cookie recipe. Attached is my latest and best lemon cream pie cookie recipe. The cookie has the flavors of the classic lemon bar but also a creamy lemon filling.
Recipe
2-1/2 Cups Flour
1⁄2 Teaspoon Baking Powder
2 Cups Powder Sugar
1 Cup Butter, (unsalted), soft
1⁄2 Teaspoon Salt
2 Large Egg Yolks
2 Tablespoons Lemon Zest
1 Tablespoon Lemon Juice
1 Teaspoon Vanilla
10 Ounce Jar of Lemon Curd or make your own and use the recipe below
12 Ounces Softened Cream CheesePreheat oven to 350 degrees F. Line 4 cookie sheets with parchment paper.In a medium bowl, whisk flour, baking powder and salt. In a large bowl mix at medium speed, beat butter and 1 cuppowdered sugar until light and fluffy. Add yolks, 1 tablespoon lemon zest, lemon juice and vanilla, beat to combine. Gradually
beat in flour mixture just until clumps form. Gather dough into a ball. Roll dough into 1” balls. Arrange 1” apart on cookie
sheets; make an indentation in the center of each using floured index finger. Fill each with 1⁄2 teaspoon of lemon curd and
bake for 20 minutes until crusts are golden brown. Let cool completely on wire rack.
While the cookies are cooling, mix the other tablespoon of lemon zest, 1 cup powdered sugar, cream cheese and 1⁄4 cup of
lemon curd together until light and creamy. Put mixture into a pastry bag and pipe approximately 1 teaspoon on to each
cooled cookie. Put 1 cup of lemon curd into a pastry bag and pipe a small amount on top of each cookie.
This recipe makes 48 cuties.
Lemon Curd, makes 2 cups
6 Egg Yolks, lightly beaten
1 Cup Granulated Sugar
6 Tablespoons Lemon Juice
1 Tablespoon Lemon Zest
1⁄4 Teaspoon Salt
1⁄2 Cup Unsalted Butter, Cubed
2 Tablespoons Cornstarch
6 Tablespoons Water
Stir together sugar, salt and cornstarch in a medium saucepan. Stir in zest, juice and water. Cook and stir over medium heat
until thick and bubbly (will be quick). Whisk half of the lemon mixture into the beaten yolks, and then add the entire mixture
back into saucepan. Cook and stir until it comes to a gentle boil, cook and stir for 2 minutes more. Remove from heat and stir
in butter until it melts. Transfer to a bowl, cover top with plastic wrap and chill for at least 1 hour. This will last for 2 weeks in
These cookies, called “simply the best, crunchiest flourless peanut butter cookies” were a bit curious when we looked at the recipe. Really? Would they hold together? Turns out they lived up to their promise, and were very popular with our judges
Makes 24
1 Cup Peanut Butter (preferably smooth)
1 Cup Sugar
1 teaspoon baking soda
1 extra large egg, slightly beaten
Mix peanut butter, sugar, baking soda and egg. Roll dough into small (about a tablespoon) balls.
Flatten balls with fork to make cross hatch pattern.
Cooke for 15 minutes at 350 degrees until brown. Cook on rack.
Guilt-free, Low Carb and Low Gluten Chocolate Chip Cookies
1 1/2 c Jovial Einkorn flour*
1 cup almond meal
1 t baking soda
1 t salt
1 c or 2 sticks grass fed organic butter, brought just to room temperature
1/2 c coconut crystals**
2 T stevia
1 t vanilla
2 eggs
2 cups Lilly’s stevia sweetened chocolate chips
2 cups chopped pecans
Stir together in a bowl the flour, almond meal, baking soda and salt. In another bowl use an electric beater to beat together the butter, coconut crystals, stevia and vanilla, until combined. Add in the two eggs and continue beating until combined. Add in the flour mixture stirring by hand. When the mixture is fully combined, stir in the chips and nuts. Do not overbeat.
Use a 1 1/2 inch releasing scoop to drop dough onto a Silpat covered cookie sheet. Bake cookies at 375 degrees for 8- 9 minutes. Do not overcook, or they will get very dark. These cookies are naturally darker than Toll House because of the dark brown color of the coconut crystals. Put cookies on a rack to cool.
These cookies freeze very well and can be eaten frozen for a delicious treat.
*Einkorn has 14 chromosomes, whereas modern wheat has a 42 chromosomes which changes the gluten structure. The gluten in einkorn lacks the high molecular weight proteins that many people can’t digest. If you are sensitive to modern wheat, einkorn may provide a delicious alternative. Einkorn does contain gluten and is not ok for those with celiac disease. Einkorn is considered more nutritious than modern wheat, based on the higher level of protein, essential fatty acids, phosphorous, potassium, pyridoxine, and beta-carotene.
**Coconut Sugar has a Glycemic Index of 35 according to the Philippines Dept. of Agriculture, which puts it in the low range. This is much lower than table sugar, which is somewhere around 60. Each cookie has about 5g of carbohydrates and 1g of protein.
My husband’s grandparents (both sides) immigrated from Italy in the 1920s. One of the many holiday favorites enjoyed by most was Panettone. My mother-in-law even made bread pudding from the left overs. Over the years those who enjoy this unique taste became fewer and fewer. A few years ago my husband asked me to made one of his childhood favorites as we were hosting the family for a holiday gathering. I was into make cookies so this cookie came from several experiments for taste and texture that resembles the Panettone.
Oven 375 yield about 48
1 box pineapple cake mix
1 cup all purpose flour
1 cup oatmeal flour (1 cup of quick oatmeal blended in food processor into flour)
12 Tablespoons of melted butter or margarine (1 1/2 sticks)
2 large eggs
1 teaspoon orange extract
1/2 lb. candied fruit-type used for fruit cake* finely chopped (a little granulated sugar on cutting board does help)
1 cup golden raisins
* can use candied pineapple and cherries or any combo of candied fruits
Mix cake mix, flour, oat flour, butter, eggs and orange extract with electric mixer on low for one minute. Scrape down and mix on medium for another minute or until all are incorporated. Fold in candied fruit and raisins. Drop by teaspoons onto lined cookie sheets. Bake until edges are golden-12-15 minutes (use timer). Allow to cool for 1 minute before transferring to cooling rack. Store in closed container and can be frozen.
I have taken these as part of cookie trays and folks are pleased enjoy a taste of their heritage.
Looking through your past winners, I was excited to find a few other gluten-free recipes. After we discovered that my boyfriend was gluten-free a few years ago, I was devastated. I thought my baking days were over. I was the girl who loved to bake a different kind of dessert every few days as one way to express her love. (Not to mention I have an extremely sweet tooth!). However, I have schooled myself on alternative flours, and even this flour-free recipe. My boyfriend and my while family love this easy and tasty recipe so much, I make it every few days!
1 cup peanut butter (chunky or creamy, your preference)
1 egg
1/2 cup brown sugar
1/2 tsp cinnamon
1 tsp baking soda
2/3 cup old-fashioned rolled oats
1/2-2/3 cup chopped peanut butter cups (better if frozen)
Stir to combine all ingredients in a bowl. If your batter is too runny, chill in the fridge or freezer for 30 mins or so.
Set oven to 350 degrees F. Scoop batter (1.5 Tablespoons) onto parchment paper placed on cookie sheet. Mold and flatten slightly if candy pieces fall off. Bake for ~10 minutes. Let cool slightly and remove from sheet.
These cookies taste like a combination of gingerbread and chocolate. They are even better the next day.
1 cup unsalted butter, softened to room temperature
1 cup packed dark brown sugar
1 cup white sugar
1 egg
2 teaspoons vanilla
2 cups all-purpose flour
½ cup Dark Cocoa Powder
1 teaspoon baking soda
2 teaspoons Chinese 5 Spice Blend
1. Preheat oven to 375º.
2. Cream softened butter in a bowl with dark brown sugar and white sugar until mixture is fluffy.
3. Add egg and vanilla to creamed mixture, beating until thoroughly blended.
4. Sift together flour, baking soda and Chinese 5 Spice blend and cocoa. Set aside.
5. Gradually add flour mixture to butter mixture, beating well.
6. Using cookie scoop, place scoops of dough approx 2 inches apart onto ungreased cookie sheet.
7. Bake for 12 minutes. Let stand for 2 minutes and then remove to cookie rack to cool.
Makes about 2 ½ dozen cookies.
Blue Cheese Walnut Cookie Recipe (Savory jam thumbprints)
By Kathleen Hardy
This recipe is for something really different. The idea just came to me when I gave a friend a gift of really good blue cheese and I saw her eating it with fig jam. Sometimes I let my guests know that the cookie will not be sweet, and sometimes I just surprise them. They can be served as an appetizer, but you can also serve them after dinner with fruit. You can also play around with the cheese and jam (cheddar and hot pepper jelly is good) but I think this combination is delicious and festive.
Savory jam thumbprints
1/4 lb (1 stick) unsalted butter at room temperature
8 oz your favorite blue cheese at room temperature
1 cup all purpose flour
1/2 cup whole wheat flour
2 tsp salt
1 tsp freshly ground pepper (I like to use a peppercorn blend)
1 tbsp water
1 cup finely chopped pecans (or your favorite nut)
fig jam
Cream together the butter and blue cheese until smooth. Add the all purpose and wheat flours, salt, and pepper and mix until it forms large crumbles. Add the water and mix just until combined. Form the dough into a ball, flatten slightly, cover with plastic wrap and chill at least 30 minutes.
Pre-heat oven to 350 degrees F.
Form the cold dough into balls about the size of walnuts. Roll one half of each ball in finely chopped nuts, then place on a baking sheet lined with parchment paper, nut side up, flattening slightly, about one inch apart. With your thumb or the handle of a wooden spoon, make an indentation in the center of each ball. Fill each indentation with fig jam (about 1/2 tsp each). Bake at 350 degrees for about 15 minutes, rotating the pan once during baking. Cool pans on racks for 10 minutes, then transfer cookies to parchment or waxed paper to finish cooling. Serve room temperature.
Makes about 5 ½ dozen cookies
As soon as I see egg nog in the grocery store I know that the holidays are near! These cookies have an incredible egg nog flavor but in a rich buttery cookie. They are super easy to make and my son always loves to help me! I hope you enjoy these as much as I do!!!
Ingredients:
3 cups flour
1 tsp baking soda
½ tsp salt
2 sticks of unsalted butter at room temperature
1 ½ cup sugar
½ cup brown sugar
2 eggs
2 TBS brandy
1 tsp vanilla
½ tsp freshly grated nutmeg
Glaze:
Combine the following ingredients together and set aside
1 ½ cup powdered sugar
3 TBS egg nog
¼ tsp freshly grated nutmeg- plus more for garnish
Directions:
Heat oven to 350
Sift the flour, baking soda and salt together and set aside. Cream the butter and sugars together until fluffy- approx. 2-3 minutes. Add the eggs, brandy, vanilla and nutmeg and mix until combined. Add the flour mixture and mix until just combined- be careful not to over mix!
Scoop the batter onto cookie sheets lined with parchment paper and bake for 10 minutes or until the outsides of the cookies are golden. Remove from oven and spread a small amount of glaze over the warm cookies and finish with a light dusting of freshly grated nutmeg.
Enjoy!
