Thumbprint cookies are easy, can be made with any kind of jam or fruit filling, flavored with whatever pleases you most, and are delicious. We are of differing opinions about what kind of glaze to use, though. Our go-to (powdered sugar, water, and flavoring) can be too soft and smeary, especially if you’re packing them as holiday treats. A royal icing squiggle works just as … Continue reading Jammy Thumbprint Cookies
Like all of the recipes in this category, we haven’t tried these yet. But they look like they will work, and sound delicious to us. When we finally get around to a test batch, we’ll move them into the category where they really belong. If you try these out before we do, let us know about your results! Preheat oven to 350 degrees. Line an … Continue reading Eggnog Blondies
For Carla, no peanut butter can ever be too crunchy. Nor can any peanut butter cookie. Preheat oven to 375 degrees. Cream butter and sugars in stand mixer until fluffy. Beat in eggs and vanilla. Add peanut butter and mix until well blended. In separate bowl, mix flour, baking soda and salt. Add flour mixture to the butter mixture and blend well. Last, stir in … Continue reading Crunchy Peanut Butter Cookies
Preheat oven to 350 degrees. Combine all ingredients in large bowl and shape into 1-inch balls. Flatten balls with the tines of fork you have dipped in flour in a criss-cross pattern. Bake at 350 degrees for 10 minutes. Continue reading Grammy’s Peanut Butter Cookies
Laura makes the best cookies, by far. She has the gift. Preheat oven to 375 degrees. Mix butter and peanut butter until smoothly blended. Gradually add sugars, and beat until fluffy. Stir in vanilla and eggs. Mix dry ingredients together in a separate bowl, and add to butter mixture in thirds, mixing thoroughly after each addition. Shape dough into 1-inch balls. Place on baking sheet, … Continue reading Laura’s Peanut Butter Cookies
Melt chocolate over hot water, or in the top of a double boiler; remove from heat. Stir in sugar and corn syrup. Next, blend in the bourbon. At this point, you may need a larger bowl. Combine the crushed wafers and chopped nuts, and pour the chocolate mixture over them. Mix well. It’s usually wise to lightly coat your fingers with the softened butter at … Continue reading Mom’s Bourbon Balls
Peanut brittle is usually one of two types: made with butter, or without. We like the butter version more; the brittle has a softer crunch, and is a little less sticky. That said, in our house, anything made with corn syrup is inevitably going to end up with dog or cat hair stuck to it somewhere. Butter (you may use nonstick spray if you want … Continue reading Peanut Brittle
Another recipe you should make in double batches … a plain Jane cookie that tastes really good. Cream butter and sugar until fluffy; add egg and vanilla and mix well. Mix together dry ingredients; add to butter and mix well. Shape into rectangle-shaped tubes, wrap in wax paper and chill in refrigerator until dough is hard. Preheat oven to 375 degrees. Slice dough into cookies, … Continue reading Spicy Refrigerator Cookies
When we say soft, we mean soft – these are nothing like traditional crunchy, chewy or sticky oatmeal cookies. They are soft, almost cake-like cookie drops that even small children will devour. Mom and Carla were both addicted to them, and would choose these over any other kind of cookie, anytime. Preheat oven to 350 degrees. Cream butter and sugar until fluffy; add eggs one … Continue reading Soft Oatmeal Cookies
Carla wheedled this recipe from a friend , who wheedled the recipe from an ex-boyfriend, who in turn wheedled the recipe from his grandmother, who made him promise not to share it with anyone ever. We say the statute of limitations has expired – enjoy for yourself. Continue reading Gingersnaps
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