Category Archives: Recipes

Cookie Insanity

I am a crazy woman.

This is what I baked today:

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They are, beginning at the triangular shaped plate and going clockwise around the outside of the table, Chocolate Covered Nuts, Chocolate Chip Cookies, Cheery Cherry Cookies, Rosemary Shortbread, Lucye’s Persimmon Cookies, Peanut Butter Dog Cookies, Confectioner Sugar Cookies, Cranberry Oatmeal Cookies, Cranberry White Chocolate Chip, Santa’s Whiskers, Buttery Brown Sugar Slices, and Pomegranate Butter Cookies.

The three in the middle, left to right, are Lucye’s Peanut Butter Cookies, Lucye’s Oatmeal Craisin Cookies, and Plantation Chews.

Yes, that is fourteen varieties of cookies, and Chocolate Covered Nuts.  I baked at least three dozen of every variety, meaning 14 times 3.  That’s at least 42 dozen, and that would be something over 500 cookies.

A woman obsessed.

Now, to be clear, I also put together 15 cookie trays this morning.  A half dozen have been delivered to friends and neighbors, some will go to the party I’ll be going to tonight, and the rest of that batch will go to the SIG group party tomorrow.

There are still unbaked cookies for most of the varieties in the fridge, though I have baked all the pomegranate and the rosemary shortbreads.

I am done making cookies, too, unless something irresistible strikes my fancy, but tomorrow the cookie baking supplies will get put away – I leave things out while I’m making cookies regularly, but now that I’m done, it can be put away.

I’ve used almost all the flour I had, and there are a few other things that need to be replenished.

So, I made dog cookies and baked the Confectioner Sugar Cookies and the Rosemary Shortbread, and made Chocolate Covered Nuts.

The dog cookies are easy.

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Peanut Butter Dog Treats

3 cups whole wheat flour
½ cup rolled oats
2 teaspoons baking powder
1 ½ cups milk
1 ¼ cup peanut butter
1 Tablespoon molasses or honey

Preheat oven to 350.  Combine flour, oats and baking powder in a large bowl.  Mix the milk, peanut butter and molasses or honey until smooth.  Add dry ingredients.  Knead dough with hands.  It will be stiff.  Roll out to ¼” thickness and cut into shapes.

Bake for 20 minutes or until lightly browned.  Turn oven off and leave in oven until cool.  Store in airtight container.  Makes about 3 – 4 dozen treats.

I baked the Confectioner Sugar Cookie, too.  I made some slight adjustments, nothing much, but I did add a healthy dose of almond extract.  I think these would actually be a nice basic dough – it suggested using them for pinwheels or checkerboard cookies, but the dough didn’t seem that firm to me to make that doable.  But the cookie is a nice, light, sugar cookie.

I decorated them with dragees when I baked them.  There was a period of some years when you could not find dragees.  They apparently have enough heavy metal – lead – in them that they had been outlawed.  Bear in mind, you’d be eating an enormous amount of dragees if you consumed a tablespoon of them, and they had only a trace to begin with.

They must have decided a few years ago that they do not represent of horrific public health threat, because they’re available again, and I am all in favor of that.

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Confectioner Sugar Cookies
Makes: 3 dozen

1 cup butter
1 1/2 cup powdered sugar
1 egg
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon Cream of Tartar

Cream butter. Add sugar. Beat until light. Add egg and vanilla. Beat until fluffy. Add dry ingredients. Stir just until mixed. Refrigerate. Roll, cut and bake for 6 minutes at 350. (ungreased cookie sheet) Cool, frost and decorate.

Variations: Spread unbaked shapes with egg white and decorate with sprinkles-then bake. Add 1 cup chopped nuts (walnuts or pecans here in Texas). Roll in 1″ balls. Bake, cool and toss in a paper lunch sack with confectioner’s sugar to coat.

Roll dough in 1″ balls. Bake, cool and toss in paper bag with sugar/cinnamon mixture to coat.

Add 1 cup of candied fruits to dough. Roll in 1″ balls. Bake and cool.

Divide dough in half. Color dough and use dough as basis of pinwheel cookies or checkerboard cookies.

I baked my Rosemary Shortbread.  The rosemary was freshly snipped, and I used some vanilla sugar around the edges.  I’d originally planned to roll them out, but they never reached a consistency that you could do that with while I still had the ambition, so they became roll cookies, and that’s just fine, too.

They are NOT sweet cookies at all.  More savory.  I imagine they’d be really good with cheese added, too, Parmesan, perhaps.

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Rosemary Shortbread Cookies

1 1/2 cups all-purpose flour
1/2 cup butter, chilled
1/4 cup sifted powdered sugar
2 tablespoons minced fresh rosemary
2 tablespoons granulated sugar

Process first 4 ingredients in a food processor until mixture forms a ball.  Roll dough to 1/4-inch thickness on a lightly floured surface. Cut with a 2-inch cookie cutter; place on lightly greased baking sheets.

Bake at 325° for 18 to 20 minutes or until edges are lightly browned. Sprinkle with granulated sugar. Remove to wire racks to cool completely.

Finally, I made Chocolate Covered Nuts today.  There isn’t really a recipe for it.  You take the chocolate you find in the grocery labelled as “Almond Bark.”

Melt it in the microwave, I use a glass measuring cup.  I used about three and a half squares of it, but I’ve no idea how much that is.  Maybe three or four ounces.

I took a can of salted mixed nuts, the “deluxe” kind that has less than 50% peanuts.  Dump them in your melted chocolate, and mix it up with a fork.

Drop them by spoonfuls onto wax paper.  I let them set for a few minutes, then tuck them in the fridge for a few minutes to set them.

Once they’re set, they don’t re-melt unless they get fairly warm.  It made about 48 of them, but you could make more or less, obviously, depending on sizes, etc.

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And that is, I think, mostly the end of my foray into cookie blogging.  That’s not to say that I might not post recipes in the future, but I think I have been an over-achiever in terms of cookie making.

I hope you’ve enjoyed the recipes, and you are all welcome to take them and try them.  If you publish them somewhere, I”d like a link back here, but nothing else.  Beyond that, I only hope you enjoy them.

Some of you reading this will actually get cookie trays, so now you have the recipes for them, too.

I have a party tonight, and I’ve been up since very early, so getting this done before I go will be a very good thing.

My oldest Scottie, Belle, turns 11 today.  Thankfully, she seems to act and feel like a pup most of the time.

Have a great day.

Not Cookies

I think we’re all a bit in shock because of the shooting today.

Perhaps the positive that can and will come from this horrible incident will be that we as a country will finally stop listening to the idiocy of the NRA and the Cold-Dead-Hands people and develop rational and enforced gun control legislation.

There’s nothing to say, really, other than what we all are feeling, that this is a tragedy of unimaginable horror.  I will keep the families of those affected in whatever way in my thoughts, and I hope you will do the same.

So, I came home today from getting my nails done, and made two batches of which I have baked none yet.  Tomorrow will be baking.  I made today a Rosemary Shortbread, which is likely to be almost savory, but sounded very interesting, and a batch of Confectioner’s Sugar Cookie, to which I added a fair dose of almond extract.

I’m not sure if I’ll make them as drop cookies or rolls, but tomorrow they’ll be baked, and I plan to make some dog cookies, too. And chocolate covered nuts, possibly the easiest thing in the world to make.

That will bring the total to 15 varieties of cookies and candy this year.  I think that’s my biggest variety.  Tomorrow will be a baking day, to get the cookies made for some of the baskets that will likely get delivered tomorrow.

I got photos printed, too, and my Christmas cards are on my desk, waiting to be written, which I will start after I finish this.

What I did make and complete today, though, was a batch of Black-Eyed Pea Salsa.

Let me say I don’t like this recipe.  I can eat it, and may have a but I think it’s pretty blah, frankly. I will have a spoonful to make sure it’s “good,” but it’s not one I eat much of.

The recipe came from slave drew’s mother originally, but over the years, I have changed it.

So, you might ask, if I don’t like it, why make it?

Because, I answer, everyone else loves it.

First, I don’t like black-eyed peas.  Never did.  I’m not overly fond of cold beans of any kind, either.

However, I have honestly never made it to take to something, and I do often make it, that I haven’t been asked for the recipe.  I usually end up sending the remains home with someone who has fallen in love with it, and emailing them the recipe.

My friend, Ms Kendra, LOVES it.  She can eat it like a soup, almost.

My friend marsha LOVES it.  Same for her.

slave drew likes it a lot, and it’s a good thing to bring to potluck suppers because it’s vegetarian – you could make it vegan if you wanted, by eliminating the sour cream, too, or adding a vegan variety – and because it’s beans, it’s a good protein option.

It can be a sort of side dish, a dip thing, or you can eat it as more of a main dish.  You could probably serve it on a bed of lettuce, too, slightly drained, as a salad.

You also can do anything you want to the recipe in terms of adding or subtracting.  I always add garbanzo beans, and often black beans, too.  I like the variety in beans.  Serve it with tortilla chips, and it is SLIGHTLY better if you make it a day before, but if you make it on the way out the door, no one but you will know.
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Black-Eyed Pea Salsa

2 – 15 oz. cans black-eyed peas, rinsed and drained
2 medium tomatoes chopped
1 cup Italian dressing
1 cup chopped green pepper (I don’t like green pepper, so I left it out)
1/4 cup sour cream
1/2 cup chopped red onion
1/4 cup minced fresh parsley
1/4 cup minced fresh cilantro
4 green onions sliced
minced garlic (your guess of how much you like…lots!)

Tortilla chips

In a bowl, combine the peas, tomatoes, green pepper, red onion, green onion, garlic.  Combine Italian dressing, sour cream and parsley.  Add to pea mixture; toss to coat.  Cover and refrigerate 24 hours.   Serve with the chips.