Try these buttery sugar cookies if you’re looking for a fun treat to serve on St. Patrick’s Day. The cookies are easy to make and have a light peanutty taste.

The recipe calls for rolling each dough ball in chopped peanuts. I used 50% Less Salt Roasted & Salted Peanuts that I found at Trader Joe’s. Do not buy dry roasted peanuts because they’ve got spices on them like paprika and garlic salt that would probably taste funky in a cookie. Just stick with regular ol’ peanuts for this recipe.

After finding this recipe for Blarney Stone Cookies, I then had to research what in the heck a Blarney Stone was. Here’s what I learned: the Blarney Stone is a stone set in the wall of the Blarney Castle in the Irish village of Blarney. Legend has it that kissing the stone is supposed to bring the kisser the gift of blarney (or persuasive, flattering talk). It sounds a whole lot easier just to eat a few of these cookies!

BLARNEY STONE COOKIES 
-recipe from landolake.com

This rich butter cookie, rolled in chopped peanuts before baking, resembles the Blarney Stone in Ireland.

Yield: 4 1/2 dozen cookies 

2 cups powdered sugar
1 cup LAND O LAKES® Butter, softened
1 LAND O LAKES® All-Natural Egg
1 1/2 teaspoons vanilla
2 1/4 cups all-purpose flour
2 LAND O LAKES® All-Natural Egg yolks
2 tablespoons water
1 1/2 cups finely chopped peanuts

Heat oven to 350°F. Combine powdered sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until light and fluffy. Reduce speed to low; add flour. Beat until well mixed. Shape rounded teaspoonfuls of dough into 1-inch balls.

Beat egg yolks and water with fork until well mixed in small bowl. Dip balls of dough into beaten egg yolks, then into peanuts. Place onto ungreased cookie sheets. Bake for 12 to 16 minutes or until top springs back when touched lightly in center.

Tags: Blarney Stone Cookies, butter, Irish, peanuts, St. Patrick's Day, sugar

Chewy and delicious, these gussied-up chocolate chip cookies have a few bonus ingredients thrown in for kicks (oats, coconut, raisins and/or pecans). You can have fun changing up the add-ins each time you make them. Add more chocolate chips if you don’t like raisins or pecans. Anyway, you get the picture…just make ‘em how you like ‘em!

I followed the recipe except I used coconut instead of pecans. I also threw in extra chocolate chips. The combination of chocolate chips, raisins and coconut was great! A few of these cookies and a cold glass of milk might just make your day…it’s worth a try!

John’s Kitchen Sink Cookies
-recipe from marthastewart.com

Makes 24
2 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 1/2 teaspoons light corn syrup
1 tablespoon pure vanilla extract
2 large eggs
1 cup semisweet chocolate chunks
1/2 cup raisins
1/2 cup chopped pecans
1/2 cup old-fashioned rolled oats (not quick-cooking)

Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside.

In a large bowl, whisk together flour, salt, baking powder, and baking soda; set aside.

Using an electric mixer, beat together butter, sugar, corn syrup, and vanilla until light and fluffy. Beat in eggs, one at a time, until well incorporated. Gradually beat flour mixture into butter mixture just until combined.

With a rubber spatula, fold in chocolate chunks, raisins, pecans, and oats.

Drop 2-inch balls of dough, spaced 2 inches apart, onto prepared baking sheets. Flatten dough balls slightly. Bake 12 to 16 minutes, or until cookies are lightly browned, rotating sheets halfway through.

Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

From Everyday Food, March 2008

Tags: chocolate chip, coconut, John's Kitchen Sink Cookies, oats, pecans, raisins

If you’ve never made Russian Tea Cakes (also known as Mexican Wedding Cakes or Snowball Cookies), you’ve probably eaten them at some point in your life. They’re extremely easy to make, very tasty and a great addition to any holiday cookie platter.  

Although the recipe calls for 1 cup of pecans, I decided to try 1/2 cup of chopped pistachios and 1/2 cup of chopped dried cranberries (soaked in a bit of Grand Marnier or orange juice before chopping to soften them up). I really like how the cookies turned out: a tender, buttery cookie with the added flavor and color of the green pistachios and ruby red cranberries (perfect for Christmas). A little freshly grated orange zest would also be a delicious addition to the pistachios and dried cranberries. The recipe calls for flattening the cookies but I left them in round balls.

After baking, the recipe says to roll the hot cookies in powdered sugar, which is messy and melts the sugar. I find that letting the cookies cool first then rolling them in the powdered sugar works best. I try to knock off the excess powdered sugar from each cookie so that the sugar isn’t inhaled when taking that first bite. Yumm!

Russian Tea Cakes
- adapted from a recipe courtesy of Emeril Lagasse on foodnetwork.com

Makes 4 dozen cookies.

1 cup butter, at room temperature
2 teaspoons vanilla extract
1/2 cup sifted confectioners’ sugar, plus more for rolling cookies
2 cups flour
1/4 teaspoon salt
1 cup finely chopped pecans or walnuts (I used 1/2 cup chopped pistachios & 1/2 cup dried chopped cranberries)

Preheat the oven to 325 degrees F.

Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners’ sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well.

Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving.

Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.

I’m linked to:
Homemade for the Holidays

Tags: Christmas cookies, cranberries, holiday, mexican wedding cookies, pecans, russian tea cakes, snowball cookies

Most people have some tradition that marks the holiday season for them. Mine is Pecan Tassies, a bite-sized version of pecan pie that is made with an easy cream cheese pastry crust and a not-too-sweet brown sugar-pecan filling. I grew up with these cookies. My mom was given the recipe almost 40 years ago and has been making these delicious treats for all our family gatherings from Thanksgiving throughout the Christmas season. And now that I’ve got my own family, I’m continuing the tradition.

One of the reasons I love Pecan Tassies is because they’re small (made in a mini muffin tin) — a single tassie can be eaten in a bite or two. Molding the dough into the muffin tins is easy but definitely the most time-consuming part of the whole recipe. To make up for it, I use a nut chopperto simplify the process of chopping the pecans. Make a few batches and give them as gifts or add them to your holiday treat platter. Pecan lovers will thank you!

Pecan Tassies
Make these delicious, bite-sized cookies a part of your holiday tradition.

Pastry:
1 (3 oz.) package cream cheese, softened
1 stick butter (1/2 cup), softened
1 cup flour

Filling:
2 tablespoons melted butter
1 cup light brown sugar
1 egg, lightly beaten
1 teaspoon vanilla
dash of salt

1/2 cup chopped pecans

For pastry: Blend cream cheese and butter, add flour. Refrigerate for about 30 minutes. Divide dough into 24 balls and press in mini muffin pans. Sprinkle chopped pecans in each pastry shell (about 1 teaspoon of nuts per shell).

For filling: Combine melted butter and brown sugar in a small bowl. Add egg, vanilla, and salt. Mix well. Fill pastry shells 2/3 full. Bake at 325 degrees for 25 to 30 minutes or until light brown. Cool 5 minutes and remove from pans. Makes about 24 tassies.

Note: Store tassies in an airtight container, layered between sheets of wax paper or parchment, at room temperature for 1 week.

I’m linked to:
Homemade for the Holidays

Tags: bit-sized, brown sugar, cookies, cream cheese pastry crust, pecan tassies

These moist, cake-like cookies are delicious, easy to make and a perfect treat for Autumn and holiday gatherings. My house smelled wonderful while they were baking, and my kids were so excited when they home from school and found these tasty cookies waiting for them on the counter. 

To add a little more flavor, I replaced 1/2 cup of white sugar with 1/2 cup brown sugar (using a total of 1 1/2 cups of sugar like the recipe says). I also substituted 1 1/2 teaspoons of pumpkin pie spice for the cinnamon and nutmeg. I baked the first batch as is (plain) then added some dried cranberries and chopped pecans to the rest of the batter. Both versions are delicious…just depends on what floats your boat.

Old-Fashioned Soft Pumpkin Cookies
-recipe from verybestbaking.com

These cookies are something different and great for after school with a big glass of milk. Makes 36 cookies.

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY’S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE: Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

VARIATIONS: Add 1/2 cup chocolate chips or nuts to the recipe.

Tags: glaze, old-fashioned, pumpkin cookies, soft, spice

I love a good, chewy oatmeal cookie especially when it’s studded with chocolate chips and dried cranberries. Add a big glass of cold milk and I’m a happy girl.

For this recipe, I add a dash or two of cinnamon to the dough for just a hint of spice and make smaller than saucer-sized cookies. I find that the cookies don’t spread as much while baking when the dough is a bit chilled. And since I like them on the chewy side, I make sure not to over-bake them. I usually don’t bake a whole batch of cookies at once. Instead, I make the dough, bake a few, then scoop the rest of the dough into balls and freeze them for later baking. This way, I can have freshly baked cookies in no time at all. In fact, I think I’ll turn on the oven and thaw a few cookies out right now…

Saucer-Sized Oatmeal Cookies
-recipe from Perfect Recipes For Having People Over by Pam Anderson

I like my oatmeal cookies crisp on the outside and chewy in the middle. The ingredients and their proportions in this recipe deliver that perfect combination of textures. If you don’t have a 1 1/2-ounce ice cream scoop, simply measure the dough in 3-tablespoon portions (or a scant 1/4 cup if using a dry measuring cup). Makes about 18 large cookies.

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 cups old-fashioned oatmeal
2 large eggs
3/4 teaspoon salt
1 teaspoon vanilla extract
14 tablespoons (1 3/4 sticks) unsalted butter, melted
2 tablespoons vegetable oil
1 cup granulated sugar
1 cup dark brown sugar
1 cup dried cranberries
1 cup chocolate chips or 6 ounces bittersweet chocolate, cut into small chunks

Adjust oven racks to highest and lower-middle positions and heat oven to 350 degrees. Line two large cookie sheets with parchment paper.

Mix flour, baking powder, baking soda, and oatmeal in a medium bowl. Beat eggs, salt, and vanilla in a small bowl. Mix butter, oil, and sugars in a large bowl. Stir egg mixture into sugar mixture until smooth. Stir in flour mixture, then stir in cranberries and chocolate.

Using a 1 1/2-ounce (3-tablespoon) spring-action ice cream scoop, scoop 6 dough balls on each of the cookie sheets. Bake until golden brown, 16 to 18 minutes, switching positions of sheets and turning them around after 12 minutes. Use a metal spatula to transfer cookies to a wire rack to cool. Repeat with remaining dough.

Make ahead option: The oatmeal dough balls can be placed on a cookie sheet and frozen until solid, then transferred to a freezer bag and frozen for up to 2 months. Thaw as many as needed slightly until soft on the outside and bake.

Tags: chocolate chips, dried cranberries, oatmeal cookies, oats

I like to call these cookies “Little Bites of Chocolatey Heaven”. They’re moist, delicious and loaded with chocolate. Need I say more?

Instead of using both chocolate chips and chocolate chunks,  I used 1 bag of Guittard Semi-Sweet Chocolate Chips (my favorite brand). I also used 1/2 teaspoon Nielsen-Massey Coffee Extract instead of the espresso powder because that’s what I had on hand. I made three different versions from the same cookie dough: Some plain, some rolled in powdered sugar and some rolled in Wilton Sparkling Sugar (as seen in the photo). Although the sparkling sugar is pretty and adds a slight crunch to the moist cookie, my favorite was the plain version (pure unadulterated chocolate). The cookies are best after they’ve cooled. Mmmmm, chocolate!

Double Chocolate Chunks
-recipe from kingarthurflour.com
 
Break open these dense, brownie-like drop cookies hot from the oven to find pools of melting chocolate inside. Once they’re completely cooled, the chocolate pools solidify into nuggets; either way, they’re oh-so-chocolatey-good!

1/2 cup (4 ounces) unsalted butter
1 cups (7 1/2 ounces) brown sugar
3/4 teaspoon baking powder
1 teaspoon espresso powder
1/2 teaspoon salt
2 large eggs
2 teaspoons vanilla extract
2/3 cup (2 ounces) Dutch-process cocoa
1 3/4 cups (7 1/4 ounces) King Arthur 100% Organic White Whole Wheat Flour or King Arthur Unbleached All-Purpose Flour
1 cup (6 ounces) semisweet chocolate chips
1 cup (6 ounces) semisweet or bittersweet chocolate chunks

Preheat the oven to 350°F. Lightly grease or line with parchment two cookie sheets.

In a medium bowl, cream together the butter, sugar, baking powder, espresso powder, and salt. Add the eggs and vanilla, beating until smooth. Stir in the cocoa powder, then the flour; the dough will be stiff. Mix in the chocolate chips and chunks.

Drop the cookies by tablespoonfuls (about 1 1/2″ balls) onto the prepared baking sheets*, leaving about 1 1/2″ between them. Bake the cookies for 10 minutes. Remove them from the oven, and allow them to cool on the pan. Yield: 3 dozen cookies.

*Variation: Drop the dough balls into confectioners’ sugar or coarse sugar, rolling to coat, before baking. Or sift confectioners’ sugar over the cookies before baking, or drizzle with melted chocolate afterwards—or go wild, and do it all!

*Reader Mrs. M. says she makes a “Chunky bar” variation of these with 4 ounces (2/3 cup) chocolate chips, 4 ounces (3/4 cup) raisins, and 4 ounces (3/4 cup) peanuts, instead of all chocolate chips and chunks. We found that these cookies will be VERY soft coming out of the oven, but don’t panic; they’ll firm up nicely as they cool. Thanks, Mrs. M!

Tags: chocolate, cookies

Brownies are comfort food, plain and simple. Who can pass up a plate full of freshly baked homemade brownies and not have at least one? Good grief, that’s crazy talk!

These brownies are easy to make but the directions are a little different than other brownie recipes. In Step 3, I made the mistake of using a whisk to mix the eggs with the cocoa, vanilla, etc. Because there wasn’t enough moisture from the eggs, it all clumped up and stuck to the whisk. Definitely use a wooden spoon for this step. The rest was straight forward…just stir everything together and spoon the batter into the prepared pan. The recipe calls for Dutch-process cocoa, a mellower and less acidic cocoa that is used in batters with baking powder and/or eggs. A fairly common brand to find in the grocery store is Hershey’s Special Dark Cocoa. Another option is to mail order Dutch-process cocoa through kingarthurflour.com.

Fudge Brownies
-recipe from kingarthurflour.com.

Fudgy, cakey, fudgy, cakey… can’t make up your mind? If you’re looking for a brownie that’s right in between those two styles, you’ve found it. These brownies combine a fudge brownie’s ultra-moist texture with a subtle cake-like rise, for the best of both worlds. Our guarantee: These brownies, deep chocolate brown inside with a lighter-colored top crust, will be about 3/4″ to 1″ tall when cut. They’ll be ultra-moist without crossing the line into gooey/underbaked.

1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups chocolate chips

1) Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan
 
2) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
 
3) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.
 
4) Add the hot butter/sugar mixture, stirring until smooth.
 
5) Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.
 
6) Spoon the batter into a lightly greased 9″ x 13″ pan.
 
7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving. Yield: Two dozen 2″ brownies.

Tips from King Arthur bakers:
When testing to see if brownies are done, take a cake tester or the tip of a sharp knife and carefully poke it into the center of the pan, digging around just enough to see the interior. You should see moist crumbs, but no uncooked batter. Yes, you’ll be left with a small divot in the center of your brownies; just cut around it when you’re cutting the brownies into squares.

Tags: Baking, chocolate, fudge brownies

Everyone needs a dessert recipe they can turn to that is quick and delicious. This recipe for moist and chewy Coconut Blondies is one of those. I think they’re really good exactly as written, but extra good with 3/4 cup of chocolate chips added to the dough. The recipe calls for toasted pecans but I don’t bother with that; I just use regular pecan halves and chop them in my handy nut grinder (see my post for the nut grinder under Cooking Gadgets).

Coconut Blondies
-recipe from Gourmet Magazine - epicurious.com

Yield: Makes 32 (2-inch) squares

2 sticks (1/2 pound) unsalted butter
2 cups packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups pecans (6 ounces), toasted and cooled
2 cups sweetened flaked coconut, divided

Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.

Melt butter in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.

Whisk together flour, baking soda, and salt, then whisk into butter mixture. Stir in pecans and 1 1/2 cups coconut.

Spread in pan and sprinkle with remaining 1/2 cup coconut. Bake until a pick inserted in center comes out clean, about 35 minutes. Cool completely.

Tags: bar cookies, coconut, coconut blondies, pecans

During the holidays, time is a commodity. With so much hustle and bustle, I like to have a few recipes in my holiday baking repertoire that can yield maximum quantity with minimum kitchen time. That’s why I like bar cookies because you can whip up the batter, put it in a baking pan, bake the bars and be done with it. These Chocolate Chip Cranberry Cheese Bars are extra great because not only are they delicious but they’re festive-looking, too. I love the flavor combination of cranberries, chocolate and a hint of orange. These bars will be a great addition to your holiday cookie platter!

Chocolate Chip Cranberry Cheese Bars
-recipe from verybestbaking.com
Yields 36 bars

A tasty treat for fall and winter holidays. A crunchy chocolate chip, cranberry and orange-scented bar is balanced with a lightly sweetened layer of cream cheese.

1 cup (2 sticks) butter or margarine, softened
1 cup firmly packed brown sugar
2 cups all-purpose flour
1 1/2 cups quick or old-fashioned oats
2 teaspoons grated orange peel
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup OCEAN SPRAY® CRAISINS® Sweetened Dried Cranberries
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk

PREHEAT oven to 350° F. Grease a 13 x 9-inch baking pan.

BEAT butter and brown sugar in large mixer bowl until creamy. Gradually beat in flour, oats and orange peel until crumbly. Stir in morsels and cranberries; reserve 2 cups mixture. Press remaining mixture onto bottom of prepared baking pan.

BAKE for 15 minutes. Beat cream cheese in small mixer bowl until smooth. Gradually beat in sweetened condensed milk. Pour over hot crust; sprinkle with reserved flour mixture. Bake for additional 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into bars.

Tags: bar cookies, chocolate chips, cranberries