Butter Pecan Cookies

This Butter Pecan Cookie is a light flaky crispy cookie and is perfect to complete the Christmas cookie platter, or to bring to any family or even non family gathering.  It will be uniquely yours.  It will never look exactly like anyone else’s cookie platter.

I remember as a child the cookies that were always baked right before Christmas. Those buttery, crispy, pecan cookie from years past.  This cookie is perfect by itself or dipped in a cup of hot chocolate, or in my case a cup of creamy hot coffee.

This Butter Pecan Cookie is a light flaky crispy cookie and is perfect to complete the Christmas cookie platter, or to bring to any family gathering.
Preheat the oven to 325 degrees.
Prepare the cookie sheet, I line the sheet with tin foil and spray with non-stick stray.

Ingredients:
2 sticks/ 1 cup butter, softened
1 cup canola oil
1 cup regular sugar
1 cup powdered sugar
2 large egg, room temperature
1 tsp vanilla extract or paste ( you can also use pecan flavoring)
4 cups flour
1 tsp. baking powder
1 tsp. cream of tartar
2 cups pecans, chopped
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Additional ingredients used for decorating the cooled cookies
1 cup dark chocolate chips melted with 1 tsp coconut oil ( I microwave 15 seconds, stir, 15 seconds, etc. until melted)
1 cup  pecans, finely chopped
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In mixing bowl, beat butter and oil for 1-2 minutes. Add regular sugar, beat, add powdered sugar, beat.
Add eggs one at a time, beat between adding eggs.
Mix dry ingredients together in a separate bowl.
Add dry ingredients to wet ingredients about 1 cup at a time.
Beat between additions.
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The choice is yours to either cook the cookies now or refrigerate first.  If you need them right away simply use a scoop or spoon, grab some dough, roll them in a ball, roll in some regular sugar, or not, up to you and place on the cookie sheet, squish down with a flat bottom cup until they are about 1/4 ” thick.  This will most likely create the most uniform cookies.
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Bake at 325 degrees for 12-15 minutes, take out of oven, they should have a slightly golden tint around the bottom edges.  Let cool for 1-2 minutes before you take off the pan.
Let cool completely before you either sprinkle the chocolate out of a plastic bag with a tiny little hole cut into the corner or just spoon chocolate over one end and then sprinkle chopped nuts onto the chocolate.
This Butter Pecan Cookie is a light flaky crispy cookie and is perfect to complete the Christmas cookie platter, or to bring to any family gathering.

If you don’t have the time to cook all the cookies, feel free to get a piece of plastic wrap and roll the dough into a log.  Refrigerate for up to 3 days.  These are great as slice a bake cookie.  They do take a few more minutes to bake-most likely 14-16 minutes.

This recipe makes about 4 dozen cookies- kind of depends on the size of the cookies you make.

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Dark Chocolate Cherry Oatmeal Cookies

I have adapted my favorite Oatmeal cookie to include all the things I love……
Dark Chocolate, Tart Dried Cherries, Oatmeal and Wheat flour.

If you are baking these for bake sales or gifts, you can drizzle chocolate over it make them ever better.
Some other options to add are:  any type of nut, raisins, coconut.  I have tried them all.
DarkChocolateCherryCookies-I have adapted my favorite Oatmeal cookies to include all the things I love...... Dark Chocolate, Tart Dried Cherries, Oatmeal and Wheat flour.

1 cup Butter, you can use  shortening or margarine-the texture might change a little though.
1 cup packed brown sugar and 1 half cup white sugar
1 large egg
1 tsp vanilla paste- you can use extract if that is what you have.
3 cups oats
1 cup wheat flour, I have also used oat flour but you will need to add another egg
1 tsp salt
1/2  tsp soda and 1/2 tsp baking powder
1/2 – 3/4 cup dried tart cherries
1/3 – 1/2 cup chopped dark chocolate.

DarkChocolateCherryCookies-I have adapted my favorite Oatmeal cookies to include all the things I love...... Dark Chocolate, Tart Dried Cherries, Oatmeal and Wheat flour.
Cream softened butter together with the sugars.  Add egg and beat together, add vanilla paste and mix.
Mix flour, salt, baking soda and powder.  Add to wet ingredients.
Add oatmeal, cherries and chocolate.
Drop by teaspoons onto greased cookie sheet.  Bake at 350 degrees for 12-14 minutes.
DarkChocolateCherryOatmealCookies-I have adapted my favorite Oatmeal cookies to include all the things I love...... Dark Chocolate, Tart Dried Cherries, Oatmeal and Wheat flour.
The reason I use wheat flour is the slightly nuttiness the flour gives to the cookies.
Use can use any type of flour in this recipe but if you use oat flour you will need a little extra moisture.

Best Sugar Cookies

This is the best sugar cookie recipe, its soft yet crunchy, a perfect cookie for decorating.
I’ve made these cookies every Christmas since 1984 with my kids and then with the grandkids.
I love those community cook books, this one has been adapted from a 4H cookbook.
( The recipe was called “Polly’s Mother’s Christmas Cookies” the recipe was donated by Joice M. Beatty, Napa, Ca.)
Best sugar cookies, homemade cookies with homemade butter-cream frosting. good for holiday baking and gift giving.
You will need:
1 cup butter
4 cups flour
1 tablespoon baking powder
1 and 1/2 cups sugar
1/4 cup of milk ( I use half and half)
2 large eggs
optional items to add:
1 tablespoon vanilla paste- for the light colored cookies-if you use the paste and not extract-remember you will see little dark dots in the vanilla cookies and the buttercream.
1/3 cup dark baking chocolate powder- for the chocolate cookies.
I usually make a batch of both and later you will see why I decided to do this.
Best sugar cookies, homemade cookies with homemade butter-cream frosting. good for holiday baking and gift giving.
Now this is a little different so read the recipe carefully.
Mix the softened butter together with the flour and baking powder. ( Weird right?)- add the chocolate to the dry ingredients here.
It will look a little like pie crust- crumbly
Separately, mix the sugar, milk and eggs and vanilla in a bowl.
Add the sugar mixture to the dry ingredients and mix together.
When it basically is one big ball of dough, wrap it in plastic wrap or whatever you choose to use and put into the refrigerator overnight.
This is required for this dough.  The least amount of time it can be in the refrigerator would be somewhere around 6-8 hours.
Best sugar cookies, homemade cookies with homemade butter-cream frosting. good for holiday baking and gift giving.
Preheat oven to 375 degrees.
This dough gets pretty stiff so while you are gathering the rolling pin, and all the cookie cutters take it out of the refrigerator and let sit at room temp.

Add flour to the cutting board and to the rolling pin and start rolling the dough.  I usually cut the dough into smaller more manageable pieces.
Roll dough to 1/4″ thickness.  If they are thicker they will be softer cookies, and you will need to bake longer.
I put foil on the cookie sheet and spray with non-stick spray.
Space the cookies at least 1″ apart, they will puff a little.

Cook for 10-12 minutes.  10 minutes they will be softer, 12 minutes crunchier.  They will not be brown, except maybe a little on the edges if you cook them the full 12 minutes.

If they are brown then the oven is too hot or you cooked them too long.

Here is the reason I make both vanilla and chocolate.
Best sugar cookies, homemade cookies with homemade butter-cream frosting. good for holiday baking and gift giving.
After I’ve cut all the other shapes I roll out into rectangles both the leftover vanilla and chocolate and then place one on top of the other and roll. Cut into slices and flatten to 1/4″.  Bake the same as the other cookies.  These cookies are softer.

For all those that don’t want to make the buttercream frosting and do all the decorating.  This cookies is still perfect if you just add colored sugar or sprinkles before baking.

I have to thank my daughter for taking most of these pictures for me, they turned out awesome.

 

 

 

 

 

 

 

Chewy Chocolate Cookies

This cookie has always been one of the favorite chocolate cookies at every event.
Perfect for any holiday or celebration.
It’s chewy, chocolaty, and melts in your mouth.
chewy chocolate cookies-This cookie has always been one of the favorite chocolate cookies at every event. It's chewy, chocolaty, and melts in your mouth.
You can do so many variations with this cookie.
I have rolled them in a ball and then nuts, or powdered sugar before baking.
I have topped them with walnuts, pecan, almonds, kisses, m&m’s, and sprinkles.
This is a recipe adapted from a community cookbook from 1984 when my daughter was in the Daisy’s.
chewy chocolate cookies-This cookie has always been one of the favorite chocolate cookies at every event. It's chewy, chocolaty, and melts in your mouth.

1 cup butter, and 1/4 cup shortening (you can use all butter, but I like the texture this way)
2 cups sugar
2 eggs, large
2 tsp vanilla paste (you can use a nut flavoring if you want- I have used almond and walnut extract)
2 cups flour
3/4 cup of special dark baking chocolate( I use Hershey’s)
1 tsp baking soda
pinch salt
optional:  1 cup chopped nuts, dark chocolate pieces, or wherever your imagination takes you.

Cream softened butter, shortening and sugar.  Just until mixed.
Add eggs, and vanilla, beat
Combine all dry ingredients in separate bowl.
Then mix dry ingredient into wet ingredients.
If adding nuts or chocolates do it after everything is mixed together.
chewy chocolate cookies-This cookie has always been one of the favorite chocolate cookies at every event. It's chewy, chocolaty, and melts in your mouth.
Drop by spoonful onto greased cookie sheet, or roll into a ball.
Bake at 350 degrees for 8-10 minutes- they will look a little puffy and under cooked- but take them  out anyway.
Let them cool on cookie sheet for 1-2 minutes before taking off sheet to cool the rest of the way on a rack.

Ginger Molasses Holiday Cookies

These cookies are spicy, sweet, crunchy and full of ginger and molasses.
Kids like these cookies but adults love, love, love them.
I break these cookies into pieces while drinking a cup of coffee.
These are always the first cookies gone off the Holiday Cookie platter.

ginger molasses cookies-These cookies are spicy, sweet, crunchy and full of ginger and molasses. Kids like these cookies but adults love, love, love them.
Preheat oven to 375 degrees

ginger molasses cookies-These cookies are spicy, sweet, crunchy and full of ginger and molasses. Kids like these cookies but adults love, love, love them.

1 cup sugar
1/2 cup butter
1/4 cup shortening
1 egg
1/4 cup molasses
2 cups flour
1 and 3/4 tsp. baking soda
1 tsp cinnamon
1 tsp ginger(dry)
1 tsp allspice
1 tsp nutmeg
1 tsp coriander
1 tsp cloves
1/2 tsp salt
In a bowl, add about 1/2 cup sugar and a little of all the spices used above- this will be for rolling the dough in before baking.
Candied Ginger

ginger molasses cookies-These cookies are spicy, sweet, crunchy and full of ginger and molasses. Kids like these cookies but adults love, love, love them.

In the mixing bowl add butter and shortening- these should be soft.
Add the sugar and cream together.
Add the egg, beat.
Add the molasses, beat.
Dump the flour, baking soda and all the spices in and blend until all flour is incorporated.
(If I don’t have one of the spices I just add more of each of the others.  I feel that you can never have too much cinnamon or nutmeg.)
You can bake now or refrigerate until you want to bake for the next day or so.
Scoop 1 tbsp. of dough and roll into a ball- roll in a mixture of sugar and some more of the spices used in the recipe.
Place balls on foil lined cookie sheet that you have sprayed with non stick spray.
Squish the cookies down with the bottom of a cup or glass until they are about 1/4 inch thick.
We always seem to have candied ginger in the house because a little goes a long way.  That said, I am totally addicted to the candied ginger on top of these cookies.
Chop a bunch of  the candied ginger and sprinkle on top of the cookies. The cookies will spread so be generous with the ginger.

Bake for 8-10 minutes, leave on the cookie sheet for 1-2 minutes before moving to a cooling rack.

Make a cup of coffee – sit and enjoy.

Teacake Holiday Cookies

These cookies are quick, easy and are eggless.  You can add almonds, walnuts, pistachio’s or any other nut you prefer.  I personally like them with walnuts.
You can call them Swedish/Russian teacakes, snowballs, Mexican wedding cake cookies they are all pretty similar.
I have been using this recipe since 1982ish.  Its from a community cookbook in the Bay area.

These cookies are quick, easy and are eggless.  You can add almonds, walnuts, pistachio's or any other nut you prefer.  I personally like them with walnuts. You can call them Swedish/Russian teacakes, snowballs, Mexican wedding cake cookies they are all pretty similar.
Preheat oven to 325 degrees.

Cream together:
1 cup butter, softened
1/2 cup Powdered sugar
2 tsp. vanilla paste ( or vanilla extract)

Add:
2 cups flour
1/4 tsp. salt
After everything is mixed well.

Add:
1 cup of whichever nut you decided to use.
You can refrigerate at this point or start rolling  dough into 1 inch balls.

These cookies are quick, easy and are eggless.  You can add almonds, walnuts, pistachio's or any other nut you prefer.  I personally like them with walnuts. You can call them Swedish/Russian teacakes, snowballs, Mexican wedding cake cookies they are all pretty similar.

 

Bake in preheated oven about 15 minutes.  They should not be brown all over just around the bottom edge of the cookie that is against the pan.
Pour powdered sugar into a medium bowl, while the cookies are still hot roll in sugar and set aside to cool.
After they cool, reroll in sugar again.

 

This recipe makes 40 -1 inch cookies.