FOOD RECIPES : BUTTER COOKIES

BUTTER COOKIES Food Recipes, These big 4" cookies are crispy, light as a feather and full of butter-y goodness. They are too fragile to ship through the mail, but straight out of the cookie jar, they are melt in your mouth perfection.

1 1/4 cups butter (room temperature)
1 1/2 cups granulated sugar
3 egg YOLKS
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 TABLESPOON of vanilla extract

Cream the room temperature butter and granulated sugar with your stand mixer. Once smooth, add the egg yolks, one at a time, and beat well in between each addition; beat in the vanilla.

Mix the flour, baking soda and cream of tartar, and add this mixture to the butter mixture, one cup at a time. Mix well.

Cover and chill the dough for about 30  minutes.

Roll the dough into 1" balls and roll them in granulated sugar.  Place on an UNgreased cookie sheet (3" apart)and flatten slightly.

Bake in 350° preheated oven for 10-12 minutes or until the edges of the cookies are golden.  Recipe makes 3½ dozen cookies.

Rolling dough into 1" balls, will give you 4" cookies, so leave lots of room between each cookie ball on the cookie sheet.

 
BUTTER COOKIES FOOD RECIPES
By Coleen Marie

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FOOD RECIPES : CHEWY MOLASSES COOKIES

CHEWY MOLASSES COOKIES Food Recipes, One of our baby boys turns 36 today, where have the years gone!?!? I made him a batch of these wonderfully soft and warmly spiced molasses cookies to go along with his birthday gift.

3/4 cup butter (room temperature)
1 cup brown sugar (packed)
1 egg
1/4 cup molasses
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger

In the bowl of an electric mixer, combine the room temperature butter, brown sugar, egg and molasses; mix until smooth, scraping the sides of the bowl if necessary.

Add the flour, baking soda, salt and spices and mix well.  Cover and chill the dough for about an hour.

Roll the dough into balls about the size of a small walnut and roll them in granulated sugar. Place them on an ungreased cookie sheet (about 2" apart) and flatten them just a little. 

Bake at 375° for 8 minutes (the tops will have a wonderful crackle look). Be careful not to over bake them.  The cookie batter (inside of the cracks) will still look a little "wet" after 8 minutes in the oven, but they will be perfectly baked and chewy when they cool off.  If you like a crisp cookie instead of a chewy cookie, leave them in the oven for another minute or so.

To keep these cookies soft and chewy, store them in a Ziploc bag or any Tupperware that has a tight fitting lid. These cookies freeze (and ship) very well and they smell heavenly when you open the cookie jar!!!

We have two awesome sons, Kevin (the birthday boy) is 36 today and Kris will be 41 in a couple of months. Seemingly overnight, they have grown into wonderful men that I thank God for every day; they have also blessed us with four PERFECT grandchildren.

 Happy Birthday Kevin, we love you!!

CHEWY MOLASSES COOKIES FOOD RECIPES
By Coleen Marie

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FOOD RECIPES : CHEWY OATMEAL WHOOPIE PIES

CHEWY OATMEAL WHOOPIE PIES Food Recipes, Whoopie pies are two cookies, layered back to back, with a thick layer of frosting in between. Some have a cake texture, some are crunchy and some (like today's post) are chewy.  I like to wrap them individually so the cookies stay on the soft side (plus, since they are pre-wrapped, they are easy to toss into a lunch box, sort of like home made Little Debbie's oatmeal cookies.

This recipe has the wonderful taste of "oatmeal and autumn" spices. It is also a cookie you can easily make even if the pantry is running low on everything because there are no "special" ingredients in these whoopie pies.

2 cups brown sugar (I like dark brown)
3/4 cup butter (room temperature)
2 eggs
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons boiling water
2½ cups all purpose flour
2 cups quick cooking oats

Preheat oven to 350 and spray cookie sheets with vegetable spray (I don't spray, I just use parchment paper).

Cream together the butter, brown sugar, eggs, salt, cinnamon, nutmeg, baking powder, baking soda and boiling water. Beat until mixture is light in color and fluffy.

Beat in the flour and oats. Let mixture sit for about 5 minutes.

Roll into balls about the size of a small walnut.  These cookies don't "spread" a lot, so you can space them about 3" apart. Just try and make them all the same size.

Place the cookie dough balls on a prepared cookie sheet and bake at 350 for 10 minutes.  The cookies will look like they need another couple of minutes, but they don't. Remove them from the cookie sheet and place on a cooking rack. If the cookies are puffed up... very lightly tap the top of the cookie with the back of a fork.  Cool cookies completely.

COOKIE FILLING

1 cup butter (room temperature)
2 teaspoons vanilla
4 cups powdered sugar
4 tablespoons milk

Mix everything (starting with only 3 tablespoons milk) and add the other tablespoon if the frosting is too stiff.

Use the frosting, generously, to "glue" two cookies together.

Wrap cookies individually or keep them in an airtight container so the cookies will remain chewy and not crunchy.


CHEWY OATMEAL WHOOPIE PIES FOOD RECIPES
By Coleen Marie

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