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Category Archives: Cookies

Lemonade Cookies…with a twist!

Posted on June 15, 2013 by easybaked

Lemonade Cookies with Strawberry Bits!

Chewy lemonade cookies made with bits of strawberry licorice…a fun treat that every kid (or kid at heart) in your life will love!

Months ago I received a baking challenge from an 8 year old boy named Zao.  His mom Erika works with me and he asked her, “Do you think Ruthanne could make cookies with red licorice in them?”  Well, of course we can!

Now, as a little warning to you:  the bits of licorice are yummy, but they are very chewy and you end up eating licorice after the cookie is all gone in your mouth.  Remember bubble gum ice cream?  It’s a little like that sort of dilemma.  The taste combination is wonderful though and if you can get past the consistency you will love these!

For those of you not-so-brave folks out there….the cookies are soooooo yummy without the licorice too!  I made two batches– one with and one without the licorice.  I loved both varieties (and it gave me an excuse to eat TWO cookies instead of one!)

Lemonade cookies!

Here’s how to make them:  (printer- friendly recipe)

INGREDIENTS:

  • 1 1/2 cups granulated sugar
  • 1 cup butter, at room temperature
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 packet (0.23oz.) Kool Aid Lemonade
  • Yellow food coloring gel 
  • 2 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup of chopped Twizzler Strawberry Licorice. (I just chopped them into chocolate chip-size bits using a sharp knife)

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Using a mixer, beat together butter and sugar until smooth and creamy.
  • Add egg and vanilla extract and mix until combined.
  • Add Lemonade powder and coloring gel (if needed) to create a nice yellow color. Mix well.
  • Blend in the dry ingredients, using clean hands to knead the dough together at the end.
  • Add chopped strawberry licorice bits at the very end and blend well (this step can be skipped if you aren’t feeling wild and crazy– you’ll just have yummy lemonade cookies!)
  • Roll rounded tablespoons of dough into balls and place on baking sheets that have been covered in parchment paper.
  • Bake for 8 to 10 minutes or until cookies are set. 
  • Slide parchment paper (with the cookies still on top) onto a cool counter and allow cookies to cool right on paper.

lemonade cookies!


My thoughts:  With or without the strawberry bits, these are great cookies.  I think they balance perfectly between sweet and tart. I was surprised at how many people loved the idea of putting licorice bits into cookies. I think they would be great with a strawberry or raspberry icing on top.  Yum….!  Enjoy!

Enjoying his cookies-- thanks for the recipe idea Zeo!

Enjoying his cookies– thanks for the recipe idea Zeo!

 Lemonade cookies with licorice

 

 

You might also enjoy:

Yummy Lime Cupcakes with Lemon Butter cream Frosting!Lemon-Lime and graham cracker truffleLemon Drop3Confetti Cups

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Chocolate Fudge Cut-Out Cookies!!

Posted on May 24, 2013 by easybaked

Chocolate cut out cookies!

The rich dark cocoa flavor of these cut-out cookies sets them apart as one of the yummiest cookies I’ve ever had!!

This weekend was a special treat — my good friend (and fellow baker/blogger) Megan came to visit me from Pennsylvania.  We met in 2010 on a mission trip to Russia and we have been best of friends ever since.  Russia with Megan

Megan and her mom and sisters create the most beautiful and unique cakes I’ve ever seen, and they blog about life and caking on their blog Happily Ever Cakes.  Megan has such great decorating ideas and she promised to share some of her recipes and techniques with me this weekend.

We spent hours in the kitchen (often accompanied with friends who wanted to help and learn too!)  It was so much fun, and I’m so excited to share with you all the things I learned!!

Holding our personalized mug cupcakes--technique coming soon to Easybaked! Such a fun weekend!

Holding our personalized mug cupcakes–technique coming soon to Easybaked!
Such a fun weekend!

I wasn’t sure which project to tell you about first, so I decided to begin by dedicating this post to some truly yummy chocolate cut-out cookies.

Megan wanted to prove to me that royal icing isn’t always a tedious mess…. but honestly, royal icing is a tedious mess no matter what your technique or recipe (in my humble opinion!)

Chocolate cut-out cookies


They are cute.  Super super cute cookies.  But  24 cookies took three of us about 3 hours….which means if I’d done them alone they would have taken me 9 hours….yeah.

So there are a lot of pictures because this will likely never happen again.

Cut out cookies with Royal Icing!

We even put some of them on lollipop sticks which was a really fun way to display them.

Cut out cookie pops

When Megan suggested a royal icing project I immediately thought of this great family recipe.  I’d never made them as a cut-out cookie or attempted to bake them with sticks inserted, but I thought it would be worth experimenting with since they taste SO good.  The verdict??  These dense chocolate cookies are easy to cut into shapes and worked great with or without lollipop sticks.  The dark cookie really made all the fun colors in our frosting stand out too!

Ready for the recipe?   (printer friendly recipe)

INGREDIENTS: (makes 24 large cookies)

  • 2 sticks (1 cup) butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Add butter, sugar, eggs, vanilla and cocoa together in  large mixing bowl.
  • Blend on medium speed with a mixer until smooth.
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
  • Wrap in plastic and chill for at least one hour.
  • Allow cookie dough to soften a little at room temperature
  • Roll out cookie dough on floured counter.  If you are adding sticks, you will want to roll the cookies out thick (about 1/3″)
  • Cut into desired shapes and place on a parchment-lined baking sheet.  Insert lollipop sticks, if desired, by gently pushing stick into cookie about 1- 1 1/2 inches. You will need to arrange cookies to fit with sticks on top of cookie sheet.
  • Bake for 8 to 11 minutes until the edges are firm.
  • Gently slide parchment paper off of cookie sheet and onto a flat surface.  Cool completely before moving- this allows the cookie to “set” around the stick.  Even when it is cooled, handle it with care.  It takes a little time for the cookie to harden around the stick.
  • Frost as desired.  A simple powdered sugar glaze will be delicious on these, or if you want to get fancy (and have a nice hard surface on your cookie) click here for Megan’s royal icing recipe and instructions for use.

Fun chocolate cookie cut-outsMy thoughts:  These cookies are SO yummy.  I’m not usually a huge fan of cut-out cookies, but these are truly worth the effort of rolling out and cutting!  I like them thick- even if you don’t add sticks to make them into pops.  They are so much fun all set up in a vase~ what a perfect way to serve cookies at a party!  You could wrap these in cello bags and tie them with cute ribbons too- a perfect favor for a wedding or shower!  Hope you have fun with these treats!!!   Enjoy!! ~r  

Royal Icing!!!


Other fun cut-out cookies to try:

Sugar cookie cut-outsHoney cut-out cookiesGingerbread Cookies!Easy Easter cut out cookies

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Alfajores (Peruvian Caramel Cookies)

Posted on May 3, 2013 by easybaked

Alfajores- Peruvian Caramel Cookie! These shortbread-like cookies are sandwiched around caramel and topped with chocolate and sugar…yum!

Machu Picchu!

Machu Picchu!

I’m back!  For those of you who follow the comings and goings of Easybaked you know that I spent about 10 days in Peru.  It was a wonderful trip.  I visited my childhood friend Deb in Lima and then the two of us toured Machu Picchu and spent a few days in the Amazon jungle.  The foods were incredible, especially the fresh fruits!  I will add some pictures of our trip at the end….

One of the treats we had in Peru was a cookie called an Alfajore.  The cookie is very subtle- not too sweet- and very dense.  It is served with a caramel filling called Manjarblanco.  I had this filling in a variety of desserts and kept thinking that it tasted like Dulce de Leche.  When I returned home and looked it up I found that it is Dulce de Leche- in a convenient little pouch and ready to eat.

Manjarblanco

Here is my version of this yummy cookie.  If you like things that aren’t overwhelmingly sweet, this is your dessert!

INGREDIENTS:

Cookies (makes about 24 sandwich cookies)

  • 1/2stick (2 oz) butter (softened)
  • 1/4c. sugar
  • 1 whole egg
  • 1 egg yolk
  • 1 tablespoon light corn syrup
  • 2 teaspoons vanilla
  • a few drops of rum (optional)
  • 2 1/2 c. flour
  • 1/2 teaspoon baking soda

Dulce de Leche:

  •  1 can (14 oz) sweetened condensed milk (or Manjarblanco if you live in an area that offers this!)

DIRECTIONS:

{If you can’t purchase ready-made manjarblanco (dulce de leche), you will need to make your own.  Do this before making your cookies as it takes some time and will need to cool.  My favorite method of making dulce de leche involves boiling cans of sweetened condensed milk, and I have detailed instructions if you click here.}

  • Preheat oven to 350F degrees.
  • Cream together sugar and butter.
  • Add eggs, corn syrup, vanilla and rum.
  • Add flour and baking soda last, and knead dough together with clean hands. (The dough will be dry- a little like play-dough in consistency.  You can add a little water to soften it up if necessary.)
  • Roll dough out to about 1/8 inch thick and cut using a 1 1/2 inch or 2 inch cookie cutter.
  • Place on an un-greased cookie sheet and bake for 8-10 minutes until just turning brown on top.
  • Remove from cookie sheet and cool on a rack.
  • Spread cookies with cooled caramel and sprinkle with powdered sugar/ drizzle with a little chocolate if you like.


Alfajores (Peruvian caramel cookie)!

My thoughts:  I love international recipes.  One of my favorite parts of travel is trying new foods and hearing stories about how those foods fit in with the lives of the people I meet.  These cookies are really good, and available all over in Peru.  I hope you enjoy them as much as I did!!!

Alfajores
Alfajores-- yummy dulce de leche filling!

A few glimpses at Peru…such a beautiful country full of kind and beautiful people!

Sunrise at Machu Picchu

Sunrise at Machu Picchu

Stairs up Wayana Picchu

Stairs up Wayana Picchu

Beautiful Machu Picchu!!!

Beautiful Machu Picchu!!!

Amazon Village

Amazon Village

Piranha fishing!!

Piranha fishing!!

Jungle hike...baby ferns

Jungle hike…baby ferns

Fresh watermelon in the market at Iquitos

Fresh watermelon in the market at Iquitos

Sloth cuddles :)

Sloth cuddles :)

Anaconda!

Anaconda!

Amazon sampler: Jungle pig, Cayman and Paiche (Arapayma)

Amazon sampler: Jungle pig, Cayman and Paiche (Arapayma)

Deb and I - we've been friends since we were two! Fun trip!!

Deb and I – we’ve been friends since we were two! Fun trip!!

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Chocolate Chip Oatmeal Cookies

Posted on January 18, 2013 by easybaked

Chocolate Chip Oatmeal CookiesEveryone will love this classic oatmeal cookie (with chocolate instead of those yucky raisins!). It’s crisp on the edges and chewy in the middle-YUM!!!  COOKIES!!!!!!!

My friend Laura kept telling me about a chocolate chip oatmeal cookie recipe from when she was a little girl.  Her friend’s mom would make them and they are still one of Laura’s favorites.

DSCN0028Whenever a treat stays in someone’s mind from childhood you know it has to be a good one, so I asked for the recipe.

I texted Laura in the middle of the grocery store standing in front of the oatmeal (yes, I am one of those people…)  She immediately scanned in the recipe and sent it to me, and here you have it….truly amazing oatmeal and chocolate cookies (Thank you Laura!!)

INGREDIENTS:oatmeal recipe

  • 1 c. margarine
  • 1 c. brown sugar (packed)
  • 1 c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 c. flour
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 3 cups uncooked old-fashioned oatmeal (plain, and not instant!)
  • 2 cups of chocolate chips (I added all my leftover chips- some milk chocolate, some dark, some semisweet.  The original recipe calls for only a cup.  That is crazy.  I think I added 2 (maybe 3!) You need at least three chips for every cookie bite in my opinion!)
  • 1/2 c. nuts (If desired ~I didn’t add them)

DIRECTIONS:

  • Preheat oven to 375F degrees.
  • Line cookie sheet(s) with parchment paper – you don’t have to do this, but my cookies stuck a little bit to the sheets, so I did my next batch with paper and they slid right off.
  • Beat margarine and sugars together in a large mixing bowl until creamy.
  • Blend in eggs and vanilla
  • Add flour, soda and salt to cream mixture and beat well
  • Stir in oats, lots of chocolate and nuts (if desired)
  • Mix until well combined. I just used my hands at this point as it was such a stiff dough and I wanted to fully incorporate the two million chocolate chips I added.
  • Drop by about one tablespoon of dough (I used a Medium Cookie Scoop and it was a lifesaver!) onto parchment lined cookie sheets and bake at 375F for 10-14 minutes.  Remove from cookie sheets while warm and cool completely on parchment paper or a wire rack.

 


chocolate chip oatmeal cookies

My thoughts:  These were really good cookies. You’ll notice a few differences in my recipe and the original.  

I used margarine, not butter.  I generally prefer butter in baking, but cookies are one exception.  I nearly always use margarine as butter seems to make the cookies “spread” more, giving you flat, crunchy cookies instead of thick, chewy ones.

I never “sift” ingredients.  I know that makes some of you shudder in horror, but I just never do.  I put my flour in and sprinkle the other ingredients on top and hope for the best.  I blame my mom for this.  She never taught me to sift ;)  In this recipe if it makes you feel better to sift, by all means do it!!

I did not double this recipe.  It overflowed my biggest mixing bowl.  The handwritten notes on this recipe recommend making a double batch and freezing.  I can only assume she mixed the batch up in her bathtub, as it would be a tremendous amount of cookie dough.  I do NOT recommend doubling this.  I did freeze some and I thought they were ok- a little dry.  I’d stick with making them fresh, and in a reasonable amount.

I hope you enjoy these cookies as much as all of us here did!  Happy baking!!!  ~r

Oatmeal Cookie recipeWant to try more cookie recipes from Easybaked?  We have a lot of them!  Click on an image to be taken to the recipe:

Lemon Drop Cookies with CoconutNew Zealand Chocolate cookiesStrawberry Cookies with Sweet Tart FrostingChocolate chip cookies!!!Chocolate drop cookies!Gingerbread Cookies!Peppermint Chocolate CookiesGerman Chocolate Cookie

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Oreo Snowman Pops!

Posted on November 30, 2012 by easybaked

These cute little snowmen are easy to put together and make cute stocking stuffers or party favors!

What could be better than an Oreo cookie??  An Oreo cookie dipped in white chocolate and decorated as a fun hat-wearing snowman!

These are really fun.  If you’ve tried making Oreo pops already, these will be a breeze for you.  If this is your 1st time, you will want to refer to my original Oreo pop recipe to see pictures of these steps.  Click HERE to see the tutorial.

INGREDIENTS:

  • One package of Double Stuff Oreos
  • 2 (12oz.) bags of Wilton White Candy Melts
  • 24 Lollipop sticks 
  • Small amounts of colored Wilton Candy Melts for eyes, nose and hats
  • 24 M&Ms in colors that match your hat colors.
  • Fun ribbons to tie on as scarves

DIRECTIONS: 

  • Carefully twist apart all of the Oreo cookies.
  • Using one of the pop sticks, make an indentation in the white filling of each cookie.
  • Melt the Candy Melts in the microwave in 30 second increments, stirring until completely melted and smooth.
  • Dip the end of one stick into the melted white chocolate, drizzle a little in the center of the white cookie filling and then gently press it into the indentation made.
  • Place the top of the cookie back on and allow white chocolate to harden (5 minutes or so), cementing the cookie back together with a stick inside.
  • Holding the stick, lower the entire Oreo into the bowl of melted white chocolate, spooning it over the top and sides to cover it completely.
  • Allow the excess chocolate to drain off and gently place covered Oreo on a piece of parchment paper to harden.  
  • Melt small amounts (about 2 c. TOTAL) of Wilton candy melts in your hat colors.
  • Hold coated Oreo over bowl and gently spoon color over top edge of cookie at an angle to make a hat shape.  Use spoon to shape this.
  • Tap cookie over bowl and slide bottom edge against edge of bowl to remove excess.
  • Gently place an M&M on the cookie- against the melted candy melts and wait a few seconds for it to stick.
  • Set pop back on parchment paper to harden.
  • Use a toothpick to add eyes and a nose with Wilton candy melts in black and orange.  (If you want to color your white candy melts for these tiny bits of color you can use Wilton Icing Colors in them.)
  • Allow pops to harden completely and add a cute ribbon to the lollipop stick for a scarf.


You can put these into cute clear cello bags, tie them shut and give them as gifts or put them in a cute jar or basket as a Oreo Pop arrangement for your Holiday party!

The best part????  There’s an OREO inside!!

Enjoy these yummy winter treats!!!!!!

Click on the banner below to get more Holiday ideas and free printable gift tags:

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DIY Caramel Corn and other great gift ideas from Easybaked!

Posted on November 22, 2012 by easybaked

I love making and getting creative edible gifts. I’m not talking just a plate of Christmas cookies here…I’m talking unique and different.  Take Caramel Corn, for example.  It is my grandmother’s favorite and I remember spending long evenings watching my parents try various caramel corn recipes in search of the perfect (yet not too messy!) one.  There was the giant brown sack method (where you shake the caramel in) and the cookie sheet one where you pour the caramel on and try to mix it on the sheet (my dog liked that method– lots of popcorn on the floor!)

A few years ago a friend handed me an adorable little Christmas package with mysterious items inside (all tied up with a cute tag and bow) and when I opened it I found ingredients for caramel corn.  All I needed was butter….. I promptly made it and YUM!!!  Quick, easy, delicious and SUCH a creative gift.  This post is dedicated to the recipes you can use this Christmas to make creative and memorable gifts for your friends and families.

CARAMEL CORN:

  • Place  1/2c. packed brown sugar in a small bag and zip or tie it tightly.
  • Place 8 large marshmallows in a small bag and zip or tie it tightly.
  • Place both of the above ingredients in a larger bag or gift box with one packet of microwave popcorn.


Close the bag or box with the following directions:

  • Pop corn in microwave according to package
  • Place brown sugar, marshmallows and 1/2 stick (4T) butter into a 2 qt. bowl
  • Microwave for 3 minutes, stirring well at 1 and 1/2 minutes.  Syrup should be smooth and bubbly.
  • Pour over popped corn and enjoy!

Click on the photo below to get free printable tags to use with this gift:

OREO POPS:

These fun chocolate-covered Oreos on a stick are great for any season.  I made them for the 1st time last spring for a baby shower.  Change up the sprinkles and tie some cute Christmas tags on and you have a great stocking stuffer- or even a holiday centerpiece bouquet!  All the how-to tips, including pictures are available if you just click HERE.  I also made up some free tags for you to tie on your pops~   Click on the picture below to get the free printable file:

HOT CHOCOLATE POPS:

I made these as gifts for SO many people last year.  I made extra for myself.  These are so easy and SO delicious~ everyone will LOVE them.  What are they?  Chocolate (in a variety of flavors and colors) hardened over a marshmallow on a stick.  You stir them into hot milk and make the most creamy, delicious hot chocolate ever.  The best part?  You can make them WAY ahead.  I made some in December and used them in March…still wonderful.  The recipe and directions can be found by clicking HERE.  If you want to print some free tags to tie on your pops click on the image below:

SPICED MOCHA MIX:

My cousin Eden made little jars of this wonderful mix for us several years ago at Christmas and I’ve used the recipe ever since.  It’s just wonderful, easy to make, keeps for months in a sealed bag or jar and makes a great gift.  Want the recipe and easy directions?  Click HERE.  Free printable tags?  Click on the picture below to get them: (I actually printed these on full-sheet labels, cut them apart and made stickers for my jars…just another idea…)

I hope that these ideas have inspired you to create your own fun and unique Christmas gifts!!!  Enjoy!  ~r

Want to try some other fun Christmas recipes by Easybaked?  Click on an image below to be taken to the recipe:

Shop Amazon – Black Friday Deals Week

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Honey Cookies (Medovniky) in fun fall colors!

Posted on October 27, 2012 by easybaked

It’s almost too late for these cookies.  Around here the leaves are turning brown and falling fast!  The good news is that these incredibly flavorful cookies can be cut into any shape for any season!

These are a traditional Slovak cookie, generally made around Christmas.  When I traveled to Slovakia I fell in love with a traditional cake called Medovnik (if you want to see my attempt at it, click here).  When I came across this recipe on the Slovak Cooking blog, I knew I had to try them.

They are wonderful.  A little like honey graham crackers, a little like gingerbread cookies, a little like spice cake… an incredibly unique cookie that is SO easy to roll and cut out (I can’t stand sticky, messy cut-out cookie dough!)  They filled my house with wonderful fall scents when I baked them and I will definitely be making them again.  Here’s the recipe:

INGREDIENTS:

  • 4 ¼ cups flour
  • 1 cup sugar
  • 1 ¼ sticks (5 oz.) of unsalted butter
  • 3 ½ tablespoons of honey
  • ½ cup of water
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ tablespoons cinnamon
  • ½ tablespoon ginger
  • ½ tablespoon cloves

DIRECTIONS:

  • Heat the sugar, water and honey in a sauce pan until the sugar dissolves, stirring constantly.
  • Stir in the butter, salt, cinnamon, ginger and cloves.
  • Once the butter has melted, let the mixture cool.
  • In a large bowl, combine the flour, baking powder and baking soda.
  • Pour the sugar-spice mixture over it and mix well.
  • Knead lightly to form a smooth dough.
  • Wrap it in cling film and refrigerate for at least an hour. (the recipe called for refrigeration, but my dough was just perfect to roll out immediately.)
  • Preheat oven to 400F degrees.
  • Roll dough out on a board dusted with flour.
  • Cut cookies in whatever shapes you want and place on a cookie sheet.
  • Bake for 5-8 minutes (they bake fast, so keep an eye on them).
  • Cool and frost with your favorite glaze or frosting (I used Royal Icing, click here for the recipe and for directions on how to use it)

My thoughts:  I really do love these cookies.  The recipe was so different than any other cookie recipe I’ve made before.  I have a love/hate relationship with royal icing.  I hate the 12 years it takes to frost my cookies, but then I LOVE the finished result.  However you ice them, these cookies are a unique addition to your cookie recipe collection.  Enjoy!  ~r

Other recipes you might enjoy: (just click on the image to see the recipe)

 

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Mummy Oreo Pops for Halloween!!

Posted on October 19, 2012 by easybaked

These make me smile– aren’t they cute?  I saw the idea on a regular cookie at Mel’s Kitchen Cafe (along with a really cute mummy hot dog idea!) and I immediately thought of my Oreo pops recipe from last spring and decided to turn some Oreos into mummies!  It was a little time consuming, but not difficult.  I think the results were worth the effort!  Here’s how we did it:

INGREDIENTS:

DIRECTIONS:

  • Carefully twist apart all of the Oreo cookies.
  • Using one of the pop sticks, make an indentation in the white filling of each cookie.
  • Melt the Candy Melts in the microwave in 30 second increments, stirring until completely melted and smooth.
  • Dip the end of one stick into the melted white chocolate, drizzle a little in the center of the white cookie filling and then gently press it into the indentation made.
  • Place the top of the cookie back on and allow white chocolate to harden (5 minutes or so), cementing the cookie back together with a stick inside.

(For a picture tutorial on this click here)

  • Before dipping the entire cookie, unwrap your fondant, split it in half and immediately place one half in an air-tight zip-top bag (you will only use half of the fondant).
  • Roll the remaining  fondant out with a rolling pin as directed on the box.  Using a sharp knife, cut strips (about as wide as an oreo) in the fondant and then cut narrow strips across (see photo)

  • Now it is time to dip your Oreo pops (you may need to put your candy melts back in the microwave for a few seconds to remelt them)
  • Holding the stick, lower the entire Oreo into the bowl of melted white chocolate, spooning it over the top and sides to cover it completely.
  • Allow the excess chocolate to drain off and gently place covered Oreo on a piece of parchment paper to harden. 
  • Immediately place two eyes on the front and gently lay strips of fondant back and forth across the cookie.  It took me a little bit to figure out a pattern that looked good and worked– copy mine if you want!!
  • Allow everything to harden and place in treat bags with ties.

My thoughts:  These are a little time-consuming, but if you enjoy the process  (I do!) and you have a free afternoon (I did!) these are just really fun to put together.  The smiles when people see them make all that work worthwhile!  Enjoy!  ~r

Other recipes you might enjoy (click on the image to see the recipe):

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Coconut Lemon Drop Cookies

Posted on September 4, 2012 by easybaked


These crunchy little cookies are full of sweet coconut and tart lemon drop flavor- yum!!!

INGREDIENTS:

  • 12 T. (1 and 1/2 sticks) butter -room temp.
  • 1/2 c. sugar
  • 1 t. vanilla extract
  • 6 t. lemon juice
  • 1 1/2 c. flour
  • 1 c. finely crushed cornflakes
  • yellow food coloring (to desired shade)
  • 1 c. shredded coconut
  • 1/2 c. Wilton’s candy melt in white chocolate
  • 15 lemon drops (or other lemon-flavored hard candy)

DIRECTIONS:

  • Heat oven to 250 degrees.
  • Place 1 c. shredded coconut on a small cookie sheet and place in oven for 10-15 minutes until it is dried and crunchy— not browned– just dry and crunchy.  Remove from oven and cool.
  • When coconut is cool, use your hands to crush it up  into smaller pieces, set aside.
  • Heat oven to 350 degrees.
  • Line two cookie sheets with parchment paper.
  • Cream sugar and butter together, add vanilla.
  • Add lemon juice, food coloring, flour and coconut, beating until well combined.
  • Add crushed cornflakes and mix (use clean hands if you want!) until well combined.
  • Use a small cookie scoop to spoon batter onto parchment paper. Press tops down a little to make the cookie flat on top.
  • Bake at 350 degrees for 12-16 minutes.
  • Allow cookies to cool.
  • Crush candies in a small zip-top bag using a hammer.
  • Melt Wilton’s candy melts in a small bowl in the microwave in 30 second increments until smooth and completely melted.
  • Spoon melted white chocolate into a zip top bag, clip a corner off and drizzle over each cookie.
  • Before chocolate hardens, sprinkle generously with crushed candy.  Allow chocolate to harden and ENJOY!!

My thoughts:  These cookies were really a stretch as far as inventing goes– I was really unsure if they would be any good at all.  They are SO yummy- I’ve had 4 now…(shhh….) I took them to a Labor Day picnic and everyone loved them– especially the “crunchiness”.  Well, everyone but my Uncle Keith who hates coconut….who hates coconut?  Just seems wrong.  Anyway– if you like lemon and candy and coconut and cookies—you are gonna love these little treats!!!!  Enjoy!  -r

3 Comments

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Carrot Cookies with Creamy Orange Frosting

Posted on August 14, 2012 by easybaked

These moist cake-like carrot cookies are topped with a thick orange cream frosting.

INGREDIENTS:

Cookies:

  • 1 cup shortening
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup mashed carrots (I used canned)
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt

Frosting:

  • 5 T butter (melted)
  • 3 cup powder sugar
  • 3 T fresh squeezed orange juice
  • 4 t finely grated orange rind

DIRECTIONS:

  • Preheat oven to 400 degrees F.
  • Beat together shortening, sugar, eggs and carrots until smooth.
  • Add flour, baking powder and salt.
  • Mix together until smooth and creamy.
  • Using a Small cookie scoop, scoop batter onto parchment paper lined cookie sheets.
  • Bake for 10 minutes at 400 degrees F.
  • Cool completely.
  • To make frosting, add all ingredients together and beat until smooth,
  • Frost cookies and enjoy!

My thoughts:  Yuck.  I don’t like carrots and I don’t like carrot cake, carrot muffins, carrot anything…these were no exception (I’ve gotta be honest here!!).  I got this recipe from my sister-in-law who promises that people love them and rant and rave over them.  I will find that out tomorrow when I serve them- and from you if you try them!  They are easy as can be to make and they really are very moist and cake-like (which I prefer to crunchy cookies)…but those carrots….sigh.  The frosting, on the other hand, is delicious.  I love the orange flavor and I think it would be wonderful over lemon cupcakes- yum.   In any case– enjoy—and do let me know if you try these and what you think!   -r

11 Comments

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