I forget about the recipe box in my cupboard all the time. 3 x 5 cards of recipes copied down from my mom, from friends, and a few Pampered Chef recipe cards. Do you have one of these hangin’ out with your cookbooks? No? Just Me?
This is a great recipe for a cookie that is chewy but not gooey, and gets a little crunchy around the edges. And who doesn’t love chocolate chip cookies on a random Wednesday night?
Chocolate Chip Cookies
3/4 c packed brown sugar
1/2 c sugar
1/2 c butter
1/2 c shortening
1 1/2 tsp vanilla
1 tsp baking soda
1 3/4 c flour
1/2 tps salt
6 oz chocolate chips
Heat oven to 375 degrees.
In a large bowl beat sugars, butter and shortening until light and fluffy. Add vanilla and egg, beat well. Add flour, baking soda and salt, mix well before stirring in the chocolate chips. Drop by tablespoon full onto ungreased cookie sheets.
Bake approx 12 minutes, until edges are done and cookies are a light golden brown.
These cookies come together quickly and are wonderful right out of the oven, at room temperature, or with a caramel latte… (Have I mentioned how blessed I am to have a barista husband??)
How did I forget these cookies? These are some of the best sugar cookies ever.
The recipe came from the packaging on the Wilton cookie tray. The tray had cavities of hearts and “Valentiney” designs.
No substitutions were made.
1 c butter, softened
1 1/2 c granulated sugar
1 1/2 tsp vanilla – b/c the almond extract is optional, I used 2 tsp of Vanilla
1/2 tsp almond extract (optional)
2 3/4 c all-purpose flour
1 tsp salt
Preheat oven to 350 degrees. Lightly spray cookie pay with cooking spray
Beat butter and sugar with electric mixer at medium speed until well blended. Beat in egg and extracts; mix well. In a separate bowl, combine flour and slat; add to butter mixture. Beat until well blended.
Press dough into cavities, filling 2/3 full. Bake 9 -10 minutes or until lightly brown around edges. Cool in pan 5 minutes. Turn pan over; tap to remove cookies. Cool completely on cooling rack.
Did I say these cookies were good? Husband even commented a couple nights ago how good they were. (I think he was hinting for me to make more..) There were 3 batches of these cookies made in about 2 days. I did add a little red food coloring to some just to have some fun with the Valentine holiday.
I also did a simple glaze of powdered sugar, a little lemon extract and water, blended until clearish. Then applied with a silicone brush.
I haven’t tried to roll these out and use with cookie cutters, but I think it’d work. I’m sure I’ll be trying it soon.
Today’s post is a part of Leanne Penny‘s online Christmas Cookie Exchange!
Growing up, we didn’t keep cookies or sweets on hand, but at Christmas, my mom would fill the cookie jar. Lemon bars, peanut butter blossoms, and my favorite – Santa’s Whiskers. A rich buttery shortbread with bits of candied cherries and pecans, rolled in coconut (hence the whiskers…).
1 c butter, softened
1 c sugar
2 tblsp milk
1 tsp vanilla or rum extract
2 1/2 c all-purpose flour
3/4 c chopped red (or green) candied cherries
1/2 c finely chopped pecans
3/4 c flaked coconut
Cream together butter and sugar until smooth; then add the milk and vanilla extract. Mix in flour, cherries and pecans.
Form dough into two 8 inch logs. Roll in flaked coconut to coat outside. Wrap in waxed paper or plastic wrap and chill thoroughly.
Once dough has chilled, preheat oven to 375 degrees. Cut dough into 1/4 inch slices and place on an ungreased cookie sheet.
Bake till edges are golden, about 12 minutes.
I’m not sure of the origins of this recipe, but Christmas just isn’t Christmas without these cookies.