Tuesday, December 27, 2011

Adventures in Cooking - Cookie Craziness

I went a little overboard this CHRISTmas with the confections.

We made a HUGE batch of toffee to give as gifts and the boys and I baked five, yes, FIVE, different types of cookies.

We made Hershey Kiss cookies, Luke's favorite. We baked Brownie Toffee Cookies, a new recipe this year. We made the traditional Cream Cheese Cutouts that we decorated, Candy Bar Cookies and my all-time favorite, Ginger Cookies.

We gave all the Brownie Toffee Cookies away, much to my chagrin.

We I made a HUGE mess.

I We had a magnificent time!

Recipe: Toffee Brownie Cookies

From aspicyperspective.com


  • 8 oz. bittersweet chocolate (chopped or chips)
  • 4 Tb unsalted butter
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon instant coffee
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 3 Tb. cocoa powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 8 oz. bag toffee bits


  1. In a double boiler (or in the microwave) gently melt the chocolate and butter. Stir until all the chocolate melts.
  2. In an electric mixer, beat together the sugar and eggs until combined. Add the instant coffee and vanilla and beat again.
  3. Add the hot melted chocolate, baking powder and salt. Then slowly add the flour.
  4. Finally stir in the toffee chips, reserving 1/4 cup for the tops.
  5. Preheat the oven to 325 degrees F. Line cookie sheets with parchment paper.
  6. Drop the cookie dough onto the prepared baking sheets in 1 Tb. scoops. Leave 2 inches between the dough balls.
  7. Bake for 11-12 minutes. Once out of the oven, immediately sprinkle the tops with extra toffee chips. Cool on the baking sheets.
Preparation time: 15 minute(s)
Cooking time: 12 minute(s)
Number of servings (yield): 30 cookies

Cream Cheese Cutouts

1 cup butter
1 (8 oz.) pkg. cream cheese, softened
1-1/2 c. sugar
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2-1/2 c. flour
1 tsp. baking powder
Almond Frosting (recipe follows)
In a large mixer bowl combine butter and cream cheese. Beat until well combined. Add sugar; beat until fluffy. Add egg, vanilla, and almond extract and beat well.In a medium bowl stir together flour and baking powder. Add flour mixture to cream cheese mixture; beat until well mixed.
Divide dough in half. Cover and chill in the refrigerator about 1-1/2 hours or until dough is easy to handle.
On a lightly floured surface, roll dough to 1/8-inch thickness. Cut with desired cookie cutters. Place on an ungreased cookie sheet.
Bake in a 375°F oven for 8-10 minutes or until done. Remove to wire racks; cool.

Pipe or spread Almond Frosting onto cooled cookies. (I don't make almond frosting; we just decorate them with sprinkles and such before baking).
Almond Frosting:
2 cups sifted powdered sugar
2 tablespoons softened butter
1/4 teaspoon almond extract
4-5 tsp. milk
food coloring (optional)
colored sugar and nuts (optional)

In a small mixer bowl beat 2 cups sifted powdered sugar, 2 tablespoons softened butter, and 1/4 teaspoon almond extract until smooth. Beat in enough milk (4 to 5 teaspoons) until of piping consistency. For spreadable icing, add a little more milk. Stir in a few drops of food coloring, if desired. Garnish with more colored sugar or nuts, if desired.Makes about 90 cookies.

Hershey Kiss Cookies
From cooks.com

1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar
1/2 c. peanut butter
1 egg
1 tsp. vanilla
1 3/4 c. flour
1 tsp. baking soda
1 tsp. salt
Hersheys Kisses, 1 for each cookie

Pre-Heat oven to 375°F.
Cream together butter, both sugars and peanut butter. Add 1 egg and vanilla. Add flour, baking soda and salt.
Form in walnut size balls. Roll in white sugar and place them on a cookie sheet.
Bake for 8 to 10 minutes. Press Hershey Kiss into each cookie when fresh out of the oven.
Makes about 2 1/2 dozen.

Candy Bar Cookies

from aspicyperspective.com


  • 1 1/2 sticks unsalted butter, softened
  • 3 Tb. cream cheese
  • 2 tsp. vanilla extract
  • 1 egg yolk
  • 1/2 cup sugar
  • 2 cups flour
  • 1/2 tsp. salt
  • 1 1/2 cups chopped chocolate candy bars, any variety
  • Powdered sugar for dusting


  1. Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper.
  2. Using an electric mixer, beat the butter, cream cheese, vanilla, egg yolk, and sugar until light and fluffy, 3-5 minutes.
  3. Sift the flour and salt together. Turn the mixer on low, then slowly add the flour to the butter mixture.
  4. Roll the dough into 1/2 oz. (1 Tb.) balls and place the the cookie sheets.
  5. Press 4-6 candy chunks into the top of each dough ball. Press to flatten.
  6. Bake 9-11 minutes. Cool on the baking sheets.
  7. Once cool, dust the cookies with powdered sugar.
Preparation time: 20 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 30 cookies

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