Sponsored Post: Chocolate Crinkle Cookies & Win A Cuisinart Food Processor!
It’s cookie season, people! Holiday cookies are one of my favourite parts of the season. They make a great gift – who doesn’t love home made cookies? – and it’s a really fun activity to get the kids involved with. We usually have at least a couple of holiday cookie baking play dates with the kids’ friends in the run up to the holidays. It makes a giant mess in the kitchen but the kids love feeling like they had a hand in creating something for Christmas.
This recipe is one of my favourites. They look gorgeous, are surprisingly tender and cake-y, and as an added bonus are egg and dairy free. For lots of people that’s not an issue and not even something you need to highlight. But for people who have allergies – like, Esme’s pal Campbell who can’t eat eggs – it’s so nice to have a few tricks up your sleeve. This recipe makes a lot of cookies – 4 dozen! – so it’s great to work with a big machine like the beautiful Cuisinart Food Processor we made these cookies with. I think a lot of people don’t realize that you can use a dough blade with a food processor and it does an excellent job. This machine is seriously powerful and the dough came together so easily. When you’re going to be doing a lot of holiday cooking and baking you want to pull out the big guns and this food processor is it.
Let us know about your favourite holiday cookie recipe and you could wina Cuisinart Food Processor! Share your cookie recipe in the comment section and this gorgeous machine could be yours! We can’t wait to hear what you’re baking up!
photos by Maya Visnyei
Ingredients
- 1 3/4 cups sugar
- 1 cup cocoa
- 1 cup applesauce
- 1/2 cup vegetable oil
- 2 tsp vanilla
- 2 1/4 cup flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup icing sugar
Method
Set up your Cuisinart Food Processor with the Dough Blade.
Add sugar, cocoa, applesauce, oil and vanilla to the large bowl, snap the lid on snugly and blend until all the ingredients combine wellI
In a bowl, whisk together the flour, baking powder and salt.
Add the flour mixture to the wet ingredients in the Food Processor, snap the lid on and blend again until everything comes together.
Remove the work bowl from the machine and place it in the fridge for at least 2 hours and up to overnight. You really want this batter to be very cold.
Preheat your oven to 350 degrees
Shake the icing sugar onto a plate.
Line cookie trays with parchment.
Take your batter out of the fridge.
Scoop our small amounts of dough and roll it in your hands to make a 1 1/2 inch ball.
Roll the ball through the icing sugar and place it on the cookie sheet, leaving 1 1/2 inches between cookies.
Keep working your way through the dough. If it starts to really cling to your hands, place it in the freezer for 5 minutes to firm it up. You may need to bake them in batches as this recipe makes a lot of cookies!
Bake for 10 minutes or until the cookies are firm but still tender. Remove from the oven and transfer to a rack to cool.
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Hey, thanks for stopping by!
We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
104 Comments
Nancy
November 29, 09:45My favourite Christmas treats are actually my husband’s specialty. He follows his grandmother’s recipe for traditional walnut rolls and kieflies. I love that it gives our children a special reminder of their Hungarian heritage… And also reminds me that I married well 😉
Terra
November 29, 09:53My friend’s grandmother’s shortbread chocolate chip cookies. She makes them for all the Jewish holidays. I dream about them all year round.
Rani
November 29, 10:03Just like the ones at B! These look amazing.
Joy
November 29, 10:04My favourite holiday cookies are a classic shortbread. It just doesn’t quite feel like Christmas until I make them. 🙂 A new favourite are meringue Christmas trees – little 3D cookies twisted up with green colouring & mint flavour. Yum!!
Megan
November 29, 10:07I was given this Gingersnaps recipe at the Royal Winter Fair a few years ago and it’s become my go-to! Easy and tasty. The recipe is called Betty’s Gingersnaps and it’s from the Canola Board. http://www.canolainfo.org/recipes/recipes.php?detail=113
Mary Sagharian
November 29, 10:17Choco-dipped peanut butter cookies because they vanish in mere moments after coming out of the oven, you already have the ingredients in your pantry, and they are indulgent enough for the holidays!
Raena
November 29, 10:21For 33 years our family tradition is making Cookie Monster’s Famous Cookie Dough for Shape Cookies from the volume 1 book of The Sesame Street Library! Now I have a daughter that I get to share all the fun of making those cookies with! We are so excited! They are so easy! 1 1/2 sticks of soften butter. 1 cup of sugar. With fork blend the butter and sugar. Add 2 eggs. 1 teaspoon vanilla. With fork blend together all above. Add 2 1/2 cups of all purpose flour. 1 teaspoon baking powder. 1 teaspoon salt. Mix all together (the fun part!) with hands! Put in the icebox for an hour. Then more fun! Sprinkle counter with flour. Then roll out and use cookie cutters! Heat oven 400 degrees, put cookies on ungreased cookie sheet. 6-8 minutes. When done and cool (fun part again!) Decorate!!! Yay!!
Ammy Belle
November 29, 10:57Mmm those look good! In all honesty, we have never made any kind of crinkle cookie – the only time I have been exposed (and deliciously so!) to them has been at other people’s parties and such.
My favourite holiday cookie recipe is one from the old country – where we’re from (Portugal) we make these sweet potato cookies. They’re very soft, and very sweet, and they come out around Christmas time every year much to our delight (seriously, my father has eaten like batches of them before). My favourite “Canadian” one is probably sour cream/Sugar cookies – but usually only because I get to decorate them with different coloured icings and sprinkles!
Thanks for the post! Can’t wait to try these! 🙂
Laura
November 29, 12:19Gingerbread Men … and Ladies … I’ve been making them for years! I use Martha Stewart’s recipe.
Andrea
November 29, 14:00This might be a dumb question but… will using the dough hook on my regular mixer work just as well? I don’t have a food processor but I really want to try these cookies!
Ceri Marsh
November 30, 09:31Not a dumb question at all! Yes, you can definitely use the dough hook on your regular mixer. I have also made them with just an electric hand mixer, which isn’t quite as good as it’s not as powerful as a food processor but it will work. Let me know if you try them!
Susan
November 29, 14:49Sugar cookies!
Rebecca
November 29, 17:25Wow! THESE are actually my favourite cookies! Someone at work always makes them and we, at the office, call them “crack cookies” because they are so addictive! So glad that I finally have the recipe!
Ceri Marsh
November 30, 09:31That’s hilarious! And so true – these are dangerously addictive. Let me know if you try these, okay?
Carolyn Rutley
November 29, 17:45OMG…I LOVE cookies! My favourite are simple sugar cookies that we can all decorate and give as gifts. We have to cook triple though as we eat a lot as we decorate…it is amazing how many ‘break’ while working on them. My secret to a great cookie is to use icing sugar as part of the regular sugar and then I use the icing sugar in place of flour to roll them out!
Jeff Plank
November 29, 17:56Chocolate chip cookies are my favorite.
tim
November 29, 18:04sourdough, tearaway Cinnamon rolls that we would have Christmas morning as a kid. It was a literal mountain of bite sized cinnamon buns that never seemed to last very long at all.
Lynne
November 29, 18:39My grandmother’s gingersnaps. Never found the recipe after she passed away. 🙁
MeganW
November 29, 19:46I love making White Chocolate Chip and Cranberry cookies. My sister-in-law loves them so much it’s all she asks me for for Christmas!
Seema P.
November 29, 20:21Those cookies look delicious! Thanks for sharing the recipe.
I love making sugar cookies for the holidays. Here’s the recipe I use year after year:
Combine 2 1/2 cups of flour, 1/2 tsp baking powder and a pinch of salt.
In a separate bowl, beat butter until it’s light and fluffy.
Slowly add in 1 cup of sugar.
Then beat in 1 egg and 1 tsp of vanilla.
Stir in the flour mix gradually.
Divide the dough in 1/2, flatten slightly, wrap in plastic wrap and refrigerate for a few hours.
After, roll it out on a lightly floured surface (around 1/4″ thick), cut shapes out using your favourite cookie cutters, and bake for 10 minutes (or until golden brown) at 375 F.
Mix up some icing once it cools (a cup of icing sugar, a few teaspoons of milk, 1 tbsp of light corn syrup and 1/4 tsp of almond or vanilla extract. Plus some colouring.
Can’t wait to make this year’s snowflake-shaped sugar cookies. The food processor would be great.
Seema P.
November 29, 20:23Oh, and that makes about 36 cookies, and the icing is for about a dozen.
Johnny
November 29, 20:46Yum! That is a good recipe and the cookies look amazing.
I like peanut butter alot and enjoy making these peanut butter chocolate chip flourless cookies around the holidays:
Here is a recipe for about 20 cookies:
1 cup chunky peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon baking soda
1 egg
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup dark chocolate chips
1/3 cup roasted unsalted sunflower seeds
1/4 cup sliced almonds
Micaela
November 29, 21:21My favorite holiday cookie is a rice krispie sugar cookie recipe from my mother in law!
Nicole
November 29, 21:48I love shortbread. Anything made with lots of butter is generally good in my books.
Rachel E
November 29, 22:06My favourite holiday cookie is sugar cookies because of all the shapes you can make them. I like to decorate mine for any party. This is the recipe I always use:
http://allrecipes.com/recipe/the-best-rolled-sugar-cookies/
Caroline McLean
November 29, 22:41My favorite cookies are shortbreads with cherries.
Darrah Nailey
November 29, 22:53Thumbprint Jam Cookies
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup salted butter, softened
1 cup white sugar
1 large egg
2 teaspoons pure vanilla extract
1 cup fruit jam (I’ve used raspberry, strawberry, apricot and mango. Any kind works as long as it’s relatively smooth)
Preheat oven to 300*F.
In a medium bowl combine flour and baking powder. Mix well with a wire whisk. Set aside.
In a medium bowl with an electric mixer cream butter and sugar. Add egg and vanilla and beat on medium until smooth. Add the flour mixture and blend at low speed until thoroughly combined. Dough will be firm.
Scoop tablespoonfuls of dough, roll into 1-inch-diameter balls and place on ungreased baking sheets, 1 inch apart. With the small end of a melon baler, scoop out the center of the dough balls. Do not scoop all the way through the cookie. (I’ve found that a melon baller doesn’t give as generous of a jam cup as I would like so I tend to form larger shallower holes in my cookies by hand) Place ½ teaspoons of jam in the center of each dough ball. Place scooped-out dough back into mixing bowl to use to form more cookies.
Bake 22-24 minutes or until light golden brown. Transfer to a cool, flat surface.
🙂
Laura
November 30, 00:07Soft ginger cookies with extra spices! Yum.
Brian G
November 30, 00:30My family’s favourite holiday cookie is traditional shortbread cutouts. Only 4 ingredients. They make great teacher gifts. One year I made 95 dozen to give away as gifts. Small pieces of chopped candied fruit make perfect tops for Christmas tree shapes or bottoms for bell shapes. Cut with a 2″ crinkled cutter with an x cut into the top and sprinkled white decorator sugar they make perfect snowflakes.
Vespa Woolf
November 30, 07:01We love to make soft snickerdoodle cookies rolled in cinnamon sugar. A friend and neighbor calls them “donkeynoodles” and the name stuck! I think this recipe came from allrecipes.com.
1 cup butter
1 1/2 cups white sugar
2 large eggs
2 3/4 cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar (opt)
1/4 teaspoon kosher salt
3 Tablespoons sugar
3 teaspoons cinnamon (I use Saigon)
Preheat oven to 350 F. Mis butter, sugar and eggs in a large bowl.
Combine flour and other dry ingredients in separate bowl.
Blend dry and butter mixture.
Chill dough for about 15 minutes.
Mix 3 Tablespoons of sugar with 3 teaspoons of cinnamon in a small bowl.
Scoop up small balls of dough and roll them in the cinnamon sugar.
Place on cookie sheet and bake 10 minutes.
Remove from pan immediately and cool on a rack.
Debbie B
November 30, 07:53Butter cookies: 1 cup unsalted butter, 2/3 cup granulated white sugar, 1 large egg, 1 teaspoon orange zest, 1 teaspoon pure vanilla extract,
2 1/4 cups all purpose flour, 1/4 teaspoon salt. Diced walnuts for topping. Mix everything but the nuts, form into balls place on parchment lined baking sheet top cookies with walnuts. Bake at 350 for about 10-15 minutes, or until the edges of the cookies are golden brown.
Corry VanHooft
November 30, 08:45never made them .will try this recipe ,It looks easy and tasty ,always nice to start a new tradition
Jenny F
November 30, 08:51Love this recipe… my favorite cookies over the holiday are the sugar dusted nut balls. They only come out for Christmas. I should really get the recipe already from my mum!
Amy M
November 30, 08:51My favourite holiday cookie recipe is…..Mini Kiss Peanut Blossoms!!! They are absolutely amazing and perfect for the Holiday Season! They are bite size and everyone enjoys them!
Would love to win the Cuisinart Food Processor!!!
Happy Holidays everyone! <3
Ceri Marsh
November 30, 09:34Wow – you guys are blowing us away with your cookie recipes! Keep them coming!!
Mary
November 30, 09:55I am still looking for all of the cookie recipes I can find! This one looks great!
Sharyn
November 30, 10:22My favorite recipe is raw gingerbread cookies!
■120g dates (packed 3/4c)
■38 g raw almonds (about 3T)
■1/4 tsp ground ginger
■1/4 tsp cinnamon
■1/8 tsp nutmeg
■1/16th tsp cloves
■tiny pinch salt
■1/4 to 1/2 tsp vanilla extract
Instructions: Blend like crazy. Then form into little cookies!
IT would be so wonderful to have a food processor to do the blending instead of mashing it into my magic bullet repeatedly!
Debbie Henzel
November 30, 10:24My favorite cookie recipe would have to be the traditional shortbread cookie. My mother and I would share time and family conversations as we prepared these as part of our family dainty trays. Since my mother’s passing (1 year ago), I have carried on this tradition but now I only have the fond memories to hold onto.
Roger Gray
November 30, 11:06My favorite cookie is shortbread cookies. I love eating them and fortunately I don’t have to bake them. I have a wonderful girlfriend, who, since we have been together, makes these especially for me. She always includes these as part of her Christmas gift to me. It’s her “care package” especially for me and she says that she bakes these with a lot of “TLC”. I particularly remember one year, when she was stressed out and running out of time, she stayed up 24 hours just to bake these so I would not be disappointed in the end.
Here is her recipe –
2 cups butter
1 cup white sugar
2 tsps. vanilla
4 cups all purpose flour
Preheat your oven to 350F.
Cream butter and sugar until fluffy. Stir in vanilla and flour. Mix well.
Place dough in a cookie press. Bake cookies for 10 to 12 minutes until slightly browned.
Hope you enjoy these as much as I do every year.
Rebecca
November 30, 11:20Mu favs are Pecan Crescent cookies. These can be dusted in powder sugar or dipped in chocolate on one end. Yummy!
•1 cup butter, softened
•1/2 cup sugar
•1 teaspoon vanilla extract
•2 cups all-purpose flour
•1 cup finely chopped Pecans
•Confectioners’ sugar
Directions
•In a large bowl, cream butter, sugar and vanilla until light and fluffy. Gradually add flour. Stir in pecans.
• Shape rounded teaspoonfuls of dough into 2-1/2-in. logs and shape into crescents. Place 1 in. apart on ungreased baking sheets.
• Bake at 325° for 20-22 minutes or until set and bottoms are lightly browned. Dust with confectioners’ sugar or dip in some melted chocolate. Yield: 6 dozen.
Thanks for the giveaway!
spamgirl
November 30, 11:57Double Chocolate Cookies
Ingredients:
1/2c honey
1/4c butter, softened
1 egg
1t vanilla
1c flour
1/3c cocoa
1/4t baking powder
1/4t baking soda
1/8t salt
1/4c white chocolate chips
1/4c peanut butter chips
Note: you can also substitute 1/2c swirled chocolate chips for white and peanut butter, but we like the taste of PB!
Directions:
Preheat oven to 350.
Mix honey, butter, eggs and vanilla in a mixer until fluffy.
Combine dry ingredients in a bowl, add to butter mixture until blended.
Drop 1 tablespoon balls onto ungreased cookie sheet, flatten with palm. Push chips into cookies to get them evenly distributed.
Bake 8-10 minutes or until set. Cool on sheet 5 minutes, then transfer to rack.
Eat. Enjoy! Dip in milk for optimal flavour.
30 Delicious Cookies {Perfect for the Holidays} | A Cedar Spoon | A Cedar Spoon
November 30, 12:00[…] Chocolate Crinkle Cookies: Sweet Potato Chronicles […]
kath_15
November 30, 12:10Mine would have to be Cocoa Meringue Kisses (a welcome respite from the holiday season’s caloric excesses).
3⁄4 cup confectioners’ sugar
1⁄3 cup unsweetened cocoa powder
4 large egg whites, at room temperature
1⁄4 teaspoon cream of tartar
1⁄2 cup granulated sugar
1⁄2 teaspoon pure vanilla extract
PREHEAT the oven to 300°F. Line 1 or 2 cookie sheets with parchment paper. If using 2 sheets, make sure to have one oven rack at the bottom of the top third of the oven and one at the top of the lower third, so they’re separated by at least 4 inches.
SIFT the confectioners’ sugar and cocoa through a sieve set over a me dium bowl.
USING an electric mixer at medium speed, beat the egg whites and cream of tartar in a large, clean bowl until the whites hold soft peaks. Increase the speed to high and gradually beat in the granulated sugar one tablespoon at a time, until the whites are thick, stiff, and glossy. Beat in the vanilla. Using a rubber spatula, gently fold in the cocoa mixture, making sure it’s completely absorbed.
DROP the meringue by slightly rounded tablespoonfuls onto the prepared sheet(s). The meringues should be about 11⁄2 inches in diameter and at least 11⁄2 inches high with charming pointy, craggy tops; place them about 2 inches apart on the prepared sheet(s).
BAKE the meringues for 25 minutes or until the outside feels dry but the inside is still soft.Carefully slide the parchment off the cookie sheet and onto a rack. When the cookies have cooled, gently peel them off the parchment.
STORE in an airtight container in a cool, dry place for up to 3 days, but these are best the day they’re made.
cathy @ Noble Pig
November 30, 12:19These are beauties!!!
JM
November 30, 12:45Chocolate chip cookies
Amanda
November 30, 13:31buttery shortbread: 1 cup butter, 1 cup sugar, 2 cups flour, a dash of vanilla extract. Cream the butter and sugar, mix in the flour and vanilla, bake at 350 for about 20 minutes and enjoy!
Justine
November 30, 13:37Sugar cookies with sprinkles are my favorite Christmas treat!!!!
Niki
November 30, 13:40These look amazing!!! My mom always baked sugar cookies in various shapes and then we would invite friends over and decorate them in insane amounts of icing and candy! It was such a fun tradition that as an adult some of my friends and I still continue 🙂
Sherra J
November 30, 13:50Our fave is the wiener zollen cookies my husbnd’s family has enjoyed for years. Cinnamon, clove and ginger make the house smell wonderful!
karen
November 30, 14:11I love baking rugelach – it’s fun to make up different filling combinations!
karenreichmann@hotmail.com
Andrea
November 30, 14:56I love holiday baking, but this is one of my favourites from an old magazine clipping. They look a bit time consuming, but with a food processor… they are easy.
Rugalach
2 cups flour; 1/2 c. sifted icing sugar; 1/2 tsp salt; 1 cup unsalted butter; 1/2 block cold cream cheese; 3/4 c. raisins and 3/4 c. dried cranberries, coarsely chopped; 1/2 c granulated sugar; 1.5 tsp. cinnamon; 1 egg; extra sugar for dusting.
1. mix flour, icing sugar, salt in processor. Add butter and cream cheese cut into cubes. Pulse until dough comes together. Form into 3 balls, wrap in plastic and chill (30 minutes or up to 5 days—it freezes well, too).
2. stir raisins, cranberries w. sugar and cinnamon.
3. remove dough from fridge, warm to room temperature. Grease cookie sheet or line w. parchment. Preheat oven to 350
4. Roll disc into circle about 12 in.; sprinkle with raisin mixture,pat gently into dough. Cut into 16 pie shaped wedges. Starting at the wide end of the wedge, roll toward the point.
5. Glaze w. beaten egg, sprinkle w. sugar.
6. Bake for 13-16 min.
Jennifer
November 30, 15:11Forgotten cookies….meringue cookies that are left over night in the oven and they melt in your mouth!
Jennifer
November 30, 15:14Forgotten Cookies
Original recipe makes 3 dozenChange Servings
2 egg whites
1 pinch salt
2/3 cup white sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup salted peanuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
In a large glass or metal mixing bowl, beat egg whites and salt until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Fold in the vanilla and chocolate chips. Add peanuts if desired. Spoon onto the prepared cookie sheets.
Place the cookies into the preheated oven, shut the door and turn off the oven immediately. Let cookies sit in the turned off oven for 5 to 6 hours or overnight.
Karen
November 30, 18:39My ultimate favorite cookie of all time are the shortbread cookies my eldest son came up with off the top of his head! He wrote down the recipe & made them for a few years for the family at Christmas time until he lost the recipe. I can’t wait to see what he comes up with next! He would be thrilled if (we) won the Cuisinart. We have a different brand of food processor & I recently broke the plastic blades on it (oops! it’s not the greatest brand it seems!).
Daniella Moll
November 30, 18:52My favorite holiday cookies are an orange cranberry cookie recipe I found online at allrecipes.com a few years ago. They’re incredibly fragrant and just taste and smell like the holiday season to me. They’ve become my go-to Christmas gift for the extended family and everyone just goes nuts over them!
Kirstie
November 30, 19:54I bake WAY too much at the holidays (130 dz cookies last year), but my favorite is always the Italian tricolor cookies. They’re time consuming, so I only make them at Christmas … but that keeps them special. Working in the almond paste is a PAIN – I bet the Cuisinart would make it much easier!
claudia
November 30, 19:57our fa ourite are egg nog cookies. With coffee or dessert!
Ingredients
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups white sugar
3/4 cup butter, softened
1/2 cup eggnog
1 teaspoon vanilla
2 large egg yolks
Directions
1.
Preheat oven to 300 degrees.
2.
In a bowl, combine all the dry ingredients together.
3.
In a large bowl, cream together the sugar and butter until it resembles a grainy paste.
4.
Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.
5.
Add the flour mixture and beat at low speed until blended. Do not over mix.
6.
Drop by teaspoons onto ungreased baking sheet, 1 inch apart.
7.
Sprinkle lightly with additional nutmeg.
8.
Bake for 23-25 minutes or until bottoms turn light brown.
9.
Transfer from pans immediately to cool.
claudia
November 30, 19:58yummy egg nog cookies
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups white sugar
3/4 cup butter, softened
1/2 cup eggnog
1 teaspoon vanilla
2 large egg yolks
Directions
1.
Preheat oven to 300 degrees.
2.
In a bowl, combine all the dry ingredients together.
3.
In a large bowl, cream together the sugar and butter until it resembles a grainy paste.
4.
Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.
5.
Add the flour mixture and beat at low speed until blended. Do not over mix.
6.
Drop by teaspoons onto ungreased baking sheet, 1 inch apart.
7.
Sprinkle lightly with additional nutmeg.
8.
Bake for 23-25 minutes or until bottoms turn light brown.
9.
Transfer from pans immediately to cool.
Kathy
November 30, 20:08This is the first year I am doing any Christmas baking. I wanted to start a tradition with my 2 1/2 year old, we can package them up and give them to grandparents and friends as gifts. Our first attempt was Chocolate Covered Peanut Butter Balls. The recipe is a variation of the ones I found on the internet.
4 cups of all natural peanut butter
2 cups of icing sugar (add more at the end if your mix is too runny or you like them sweeter)
1/4 cup butter
2 tbsp ground flax (optional – could use more it was all I had)
1-2 cups of Rice Krispies Brown Rice
9 ounces semisweet bakers chocolate
9 ounces dark bakers chocolate
Mix the peanut butter, sugar, butter, flax and rice krispies together (I used my hands to really mix it). Adjust batter as needed (more sugar for sweeter or too runny).
Chill the batter in the fridge (helps when rolling out the balls). Roll batter into bite sized balls and place on a parchment line cookie sheet. Place in freezer for an hour (or so).
Melt chocolate in a double boiler. Once chocolate is melted take the PB balls out of the freezer and start coating them in chocolate. I used a toothpick inserted into the ball to roll it through the chocolate and then return it to the cookie sheet. Repeat with all the balls (you may have to refreeze the PB balls halfway through as it is harder to cover them in chocolate when they thaw).
Place the chocolate covered PB balls in the freezer. Transfer to an air tight container once they have set and leave them in the freezer.
Sarah
November 30, 22:33Ginger Molasses Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cornstarch
2 teaspoons ground ginger (I like more! :))
2 teaspoon pumpkin pie spice (cinnamon, cloves and nutmeg)
1/4 teaspoon salt
3/4 cup unsalted butter room temp
3/4 cup dark brown sugar
1/3 cup dark molasses
1 egg, room temp
2 teaspoons vanilla extract
1/3 cup granulated sugar, for rolling
Mix the flour, baking soda, spices, and salt. Set aside. In the bowl of a stand or handheld mixer, cream the butter for 1 minute on medium speed. Add brown sugar and beat until light and fluffy. Add the molasses, egg, and vanilla. Beat well, scrape the sides if necessary
Slowly add the dry ingredients on low speed. Chill for at least 3 hours.
Preheat oven to 350F. Line a large baking sheet with parchment paper. Shape dough into 1-inch balls and roll in granulated sugar. Bake for precisely 8-10 minutes – the cookies will still be soft in the middle. Let cool for 3-5 minutes.
*These are AWESOME! Especially if you use a little fresh ginger in there. Go easy on it at first because it can be pretty intense!
Thanks for the recipe–I’m sure my family will appreciate it come Christmas 🙂
Sherry
December 01, 00:27My favourite cookie is one made with my kids. Generally that means a sugar cookie recipe, rolled and cut and seasonal shapes, then sprinkled with coloured sugar. Better yet, form very odd shapes that resemble no known animal, bake and bite the heads off! 🙂
Stacey
December 01, 01:01Chocolate is key to all of my favourite Christmas treats, so I definitely make these Chocolate Peanut Butter Cup cookies almost every year, often I roll them in sugar for a nice crunch and crinkle!
http://notcrocker.com/2012/04/13/peanut-butter-cup-cookies/
sara
December 01, 08:47My food processor just broke!
I like to make healthy cookies so that my kids get some nutrition even if they are eating cookies!
Amy Bronee
December 01, 09:02It’s hard to choose just one favourite festive cookie! I’m going to say rich and buttery shortbread cookies dipped in chocolate. Mmm! Right now I’m developing a recipe for a peppermint chocolate chip cookie mix in a jar, and they’re super yummy too!
Lindsay
December 01, 09:19My sister makes ginger snaps with bits of candied ginger in them. They are chewy and perfect. I’m pretty obsessed with anything ginger flavoured, so those are the winners for me for sure.
Mike Gismondi
December 01, 11:00Choc chip cookies of course!
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla
2 ¼ cups flour
3 tsp baking powder
1 tsp salt
chocolate chips
Cream butter, brown sugar, white sugar, eggs, vanilla.
In separate bowl mix flour, baking powder, and salt.
Add dry ingredients to wet slowly mixing in.
Add chocolate chips
Bake at 350 F for 10-15 minutes being careful not to burn.
Angela Griffin
December 01, 11:02I love gingerbread men
1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.
Rania
December 01, 12:32My absolute favourite thing to make at this time of year is shortbread cookies. I also am still in love with pumpkin (even though it’s well into winter). Pumpkin spice cookies with cream cheese frosting are the best!
Vesper
December 01, 12:52my Scottish mother-in law’s recipe for shortcake is one that I use – always use butter
l p
December 01, 17:46GINGER Crinkles
Ingredients
• 2 cups (500 mL) all-purpose flour
• 2 tsp (10 mL) ground ginger
• 1 tsp (5 mL) ground cinnamon
• 1 tsp (5 mL) baking soda
• 1 tsp (5 mL) baking powder
• 1/2 tsp (2 mL) salt
• 1/4-1/2 tsp (1-2 mL) ground allspice
• 2/3 cup (150 mL) vegetable oil
• 1 cup (250 mL) granulated sugar
• 1 egg
• 1/3 cup (75 mL) fancy molasses
• more granulated sugar, for rolling
Directions
1. In a large bowl, stir flour with ginger, cinnamon, baking soda, baking powder, salt and allspice.
2. In another bowl, whisk oil with sugar. Whisk in egg until evenly mixed, then molasses. Add to flour mixture, stirring to mix evenly.
3. Place on a parchment paper-lined baking sheet, leaving 1 in (2.5 cm) between balls, as cookies spread during baking.
4. Bake in preheated 375°F (190°C) oven until crisp around the edges but still slightly soft on top, 7-10 minutes. They will be cracked on top and golden brown on the bottom. Cool completely on a wire rack. Store in an airtight container up to 10 days.
5. To make ahead: Prepare dough and refrigerate dough up to 5 days; roll and bake as needed. Or freeze baked cookies up to 1 month.
6. Makes about 5 dozen cookies.
Francine
December 01, 20:39The Toblerone Shortbread on the Kraft Canada site are always a hit – I change it up a bit by using a dark chocolate Toblerone.
Eva phillip
December 01, 20:56Anything shortbread, just love it..I just don’t make it very well
eleanor
December 01, 21:39I like making chocolate chip cookies with cut up marshmellows that melt into the cookies when they bake. Yum!
Robert Cronkwright
December 02, 00:25I love to make eggnog cheesecake 2 of my favorite things in one. It’s better to use homemade eggnog turns out better store bought has all those artificial flavours and thickeners yuk.
Eggnog Cheesecake
Ingredients:
* Crust:
* 1 cup Graham Cracker Crumbs
* 1/4 cup Sugar
* 1/4 tsp Ground Nutmeg
* 1/4 c Butter, melted
* Filling:
* 1 Env. Unflavored Gelatin
* 1/4 c Cold Water
* 8 oz Cream Cheese, Softened
* 1/4 cup Sugar
* 1 cup Eggnog
* 1 cup Whipping Cream, Whipped
* 1 tsp of vanilla
Directions:
Combine crumbs, sugar, nutmeg and butter; press onto bottom of 9-inch springform pan.
Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm and ready to serve.
Garnish with nutmeg if desired.
Tanya C
December 02, 11:55My Fav cookies to make for Christmas are:
Orange Ginger Cookies
2 cups Sugar
1 cup Shortening
1/2 cup butter
1/2 cup light molasses
2 eggs
4 cups flour
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
2 tsp ground allspice
2 tsp grated orange peel
1/4 tsp salt
sugar to sprinkle cookies
In large bowl combine 2 cups sugar, shortening, butter, molasses and eggs. Beat at medium spead until light and fluffy. Add flour, soda, cinnamon, ginger, allspice, peel and salt. Beat at low speed until soft dough forms.
Divide dough into quarters. Shape each quarter into 2 inch diameter log. Wrap in plastic and refrigerate overnight.
Heat oven to 350 degrees. Cut logs into 1/4″ slices. Place slices 2 inches apart on ungreased cookie sheet. Bake for 9-12 minutes or until set. Immediately sprinkle with sugar. Cool before storing!
These are VERY yummy cookies and a must bake for me every year!
Brenda Witherspoon-Bedard
December 02, 20:18we love just plain sugar cookies
Sarah N.
December 02, 21:04My favourite is the gooey butter cookie recipe from Paula Deen:
Ingredients
1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Directions
Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and “gooey.”
12 Days of Christmas-Mouth Watering Mondays | | Noshing With The NolandsNoshing With The Nolands
December 03, 10:44[…] Chocolate Crinkles by Sweet Potato Chronicles, they look so […]
Tara
December 03, 11:04These look amazing and I have added them into my Mouth Watering Mondays post today. Here is a recipe that I love.
Pumpkin Cookies
1 cup unsalted butter, softened
1 cup sugar
1 cup canned pumpkin puree
1 egg
1 tsp. vanilla extract
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1 cup walnuts, chopped
1 cup raisins
Preheat oven to 350F. Cream butter and sugar until fluffy in a standup mixer with a paddle attachment. Add pumpkin, egg and vanilla and mix well. Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add in stages to the pumpkin mixture. Remove bowl from mixer and stir in raisins and nuts. Drop by teaspoon onto Silpat or parchment paper lined cookie sheets about 2 inches apart. Push the cookie down slightly with your fingers. Bake for 16-20 min. or until golden. Cool on a cooling rack.
joyce s.
December 03, 11:11My family loves chocolate chip pecan cookies. We eat it both raw and cooked.
CarolynW
December 03, 13:24my mother-in-law had the best shortbread – it took me 10 years to get her recipe and then I found out it was off the box! Since then my daughter and I have made a few adaptations – of her own imagination I may add 🙂 !!
Grandma’s Shortbread Cookies
Cook Time: 15 to 20 min.
Makes 24 Cookies
1/2 cup (125 mL) Fleischmann’s® CANADA
or BENSON’S® Corn Starch
1/2 cup (125 mL) icing sugar
1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) butter, softened
VARIATION 1:
1/2 tsp cinnamon
VARIATION 2:
envelope dough around a Merkin milk or white chocolate disk
VARIATION 3:
blend in 1/4 cup ground almonds or ground pecans
Directions
Sift together corn starch, sugar and flour. With wooden spoon,
blend in butter until a soft, smooth dough forms.
Shape into 1-inch (2.5 cm) balls. If dough is too soft to handle,
cover and chill for 30 to 60 minutes. Place 1 1/2 inches (4 cm)
apart on ungreased baking sheets; flatten with lightly floured fork.
Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes
with cookie cutters.
Decorate with candied cherries, coloured sprinkles or nuts, if desired.
Bake at 300°F (150ºC) for 15 to 20 minutes or until edges are lightly browned. Cool on wire rack.
Debby
December 03, 17:38I alway make a few batches of pecan sandies to take to the office and to share with friends when the holiday season comes around. It makes the whole house smell amazing!
Jeffrey
December 04, 15:43I like frosted cut out cookies.
Mary
December 05, 15:23My favourite Christmas cookies are fancy looking gingerbread snowflakes!
1/2 cup margarine
1/2 cup sugar
1/2 cup molasses
1 egg yolk
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ginger
1/2 teaspoon ground nutmeg
Directions
In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
Preheat the oven to 350 degrees F.
On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
Bake for 8 to 10 minutes, until firm. Remove from cookie sheets to cool on wire racks. Decorate when cool.
PS What a great prize!
Ernie
December 06, 15:36Ginger Molasses Cookies are my fav ! These are so tasty they are even good when overcooked.
sandra mitchell
December 06, 17:48this year we made a cookie that could easily become my new favorite. We made traditional small round ginger snaps and then put filling between two cookies. The filling consisted of :
2 1/2 cups icing sugar
6 T butter
1T finely grated lemon zest
1 T pure lemon extract
1 T fresh lemon juice
Yummy
J.C.
December 06, 19:37I like old-fashioned sugar cookies for the holidays (buttery…but it’s the holidays, so I’ll gain my Christmas weight) =D
ginette4
December 06, 20:38The whole family loves these cookies, they go fast, they get so moist.
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
Preheat oven to 350 degrees
Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt
In a large bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients.
Drop on cookie sheet by tablespoonfuls; flatten slightly
Bake for 15 to 20 minutes (I take them out at about 18 minutes and they are perfect)
Susan
December 09, 01:12Melting Shortbread Cookies are the best! I make them every Christmas, everyone loves them!
1 lb softened butter
1 cup icing sugar
3 cups flour
1/2 cup corn starch
cream the butter and sugar together, then mix in the flour and corn starch. drop by the teaspoon onto an ungreased cookie sheet and bake at 325 F for 15-25min or until lightly browned.
Holiday Baking Week: Cardamom Crescents - Sweet Potato Chronicles
December 09, 14:35[…] a food processor (Don’t have one? Head over here to our contest!), pulse 1/2 cup of sugar and the pecans until they become a course […]
j
December 10, 11:59Definitely shortbread cookies for me!!!
Brett Ardiel
December 10, 20:26Mix:
1/3 cup shortening
1/3 cup brown sugar
1 egg
2/3 cup molasses
SIFT:
2 and 3/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
Stir in sifted ingredients and combine well with the wet mix. Chill dough and roll out 1/4″ish thick. The dough will be sticky, so be diligent about dusting your cookie cutters in flour.
Bake for 8 – 10 minutes at 375°F. 8-10 is a guide. With these cookies there is a fine line between raw and burnt. Make sure to check them very often by peaking underneath with a flipper, and/or touching with a finger (no imprint should remain).
I like these cookies as is, but you can decorate them with frosting, sprinkles, or whatever.
Cool contest by the way!
aimee
December 11, 23:23i love the gf peanut butter cookies
lisa bolduc
December 12, 14:12we make these cherry cookies. i dont know the exact recipie by heart, but basically it is a soft dugar cookie dough. You take the dough and make a ball arond a maracino cherry, and bake, once cooled you drizzle with chocolate. Very yummy!
Wayne Lecoy
December 13, 21:04Please Enter Me In Your Giveaway.
It Would Be Great To
WIN A CUISINART FOOD PROCESSOR!
In Response To Your Question Of
What Is My Favorite Holiday Cookie Recipe?
My Favorite Holiday Cookie Recipe Is
Chocolate Chip and Peppermint Crunch Crackles.
This Recipe Comes From http://www.epicurious.com.
It’s A Great Site Where I Enjoy Going To Get Recipes Because I Am Not The Greatest Cook.
yield: Makes about 36
These fudgy treats, also known as crinkles, get their name from the small wrinkles that develop on top as they bake.
Ingredients:
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1 1/2 ounces unsweetened chocolate, chopped
1/2 cup finely crushed red-and-white-striped hard peppermint candies
6 1/2 tablespoons sugar
3 large eggs
2 teaspoons vanilla extract
1 teaspoon peppermint extract
1 1/2 cups all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (about 3 ounces) semisweet chocolate chips
Coarsely crushed peppermints
Powdered sugar
Preparation:
Combine first 3 ingredients in heavy large saucepan. Stir over low heat until chocolates melt and mixture is smooth. Remove pan from heat. Mix in finely crushed mints and 6 1/2 tablespoons sugar. Cool mixture to lukewarm, stirring occasionally, about 30 minutes. Whisk eggs into chocolate mixture, 1 at a time, then whisk in vanilla extract and peppermint extract. Whisk flour, baking powder, and salt in small bowl to blend. Whisk flour mixture, then chocolate chips into chocolate mixture. Cover batter and chill until firm enough to shape, at least 3 hours and up to 1 day.
Position rack in center of oven and preheat to 325°F. Line 2 baking sheets with parchment paper. Using 1 generous tablespoonful for each cookie, roll dough between moistened palms into 1 1/4-inch-diameter balls, then arrange on prepared baking sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until puffed and cracked on top but still soft to touch in center, about 11 minutes. Let stand on sheets 5 minutes. Press coarsely crushed mints onto tops of cookies or sprinkle with powdered sugar. Transfer to racks; cool completely. (Can be made 1 week ahead. Store airtight between sheets of waxed paper in refrigerator.
Thank You For Having This Giveaway!!!!!
What We’re Loving: Holiday Cookies
December 14, 22:04[…] to be dairy and egg free so you can spread this gift of chocolate goodness far and wide! {from Sweet Potato Chronicles}These adorable Orange Cacao Goji Balls bites certainly defy conventional holiday cookie tradition […]
Terri Gilson
December 16, 09:33In 2002 I bought the Better Homes and Gardens “Christmas Cookies- our 100 best-ever recipes” magazine and it was one of the best $7.99’s I ever spent! I still make several cookies and bars from this mag every single year, but my fave is a bit untraditional- Holiday Biscotti.
Not only do they taste wonderful, they look so festive with the red cranberries and green from the pistachios. I give it out as gifts every year (to teachers, kids’ bus drivers, mechanic, hairdresser etc. ) I put a few in a Christmas mug with a Starbucks gift card and a candy cane. And it’s always a hit. And I make sure to save plenty for myself (I was never a biscotti person before this)…Also makes a very nice hostess gift if you’re going to a holiday brunch! Enjoy….
Holiday Biscotti:
Ingredients:
¼ cup butter, softened
1 cup sugar
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
3 eggs
½ tsp. vanilla
¼ tsp. almond extract
2 ¼ cups all-purpose flour
1 ½ tsp. anise seed
½ tsp. fennel seed
1 cup dried cranberries
¾ cup pistachios shelled and chopped
½ cup dried apricots, finely chopped
1 egg and 1 Tbsp. water
Directions:
1.In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, and salt; beat until combined. Beat in the 3 eggs, vanilla, and almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
2.Chop the pistachios and apricots (separately) into small pieces in your food processor. Stir in the anise and fennel seed and the cranberries, pistachios and apricots into the mixture. Cover and refrigerate for 2 hours or until dough is easy to handle.
3.Preheat oven to 350 degrees F. Divide dough in half. Shape each half into a 12 inch log about 1 ½ inches thick. Place loges 3 inches apart on the lightly greased cookie sheet. Flatten each log to a ¼ inch thick loaf. Combine the 1 egg and 1 tablespoon of water to make and egg wash. Brush egg wash over loaves.
4.Bake in preheated oven for 25- 30 minutes or until light brown. Cool loaves on cookie sheet for 1 hour or until completely cooled
5.When the loaves are cool, preheat oven to 325 degrees F. Transfer loaves to a cutting board. Cut each loaf diagonally in ½ inch thick slices. Lay slices, cut sides down on cookie sheet. Bake in the preheated oven for 5 minutes. Turn slices over and bake 5 minutes more or until biscotti are dry and crisp. Transfer to wire rack. Makes about 48.
**I keep them fresh in the freezer until I’m ready to use (they’ll keep fresh at room temp for 3 days or so)
PS: I would love to post a photo of this biscotti to show how “Christmasy” it looks, but not sure how I could do it. If possible, please email me and let me know…(?)
PSS: FUN contest idea! What a great way to share so many fabulous Christmas cookie recipes!
One more PS: I won’t tell you I need a new food processer, because I’m assuming that is a given! (haha and hoho) …Merry Christmas!
Susan Cassidy
December 18, 13:04One of our family’s favorites are what we call Eggnog Cookies, but many folks would call them Chewy Snickerdoodles.
Makes about 30 cookies
3 cups all-purpose flour
3/4 tsp. baking soda
1/4 tsp. cream of tartar
½ tsp. ground nutmeg
1/2 tsp. salt
8 tblsp. unsalted butter, softened
1 1/2 cups granulated sugar, plus 3 tblsp. for rolling cookies
2 large eggs
1 tsp. vanilla extract
1 tblsp. ground cinnamon, for rolling cookies
Adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Grease cookie sheets or line with parchment paper.
Whisk flour (note: no sifting), nutmeg, cream of tartar, baking soda and salt together in medium bowl; set aside.
Cream butter, shortening and 1 1/2 cups sugar until combined, 1 to 1 1/2 minutes with electric mixer set at medium speed about 3 minutes. Add eggs and vanilla. Beat until combined, about 30 seconds.
Add dry ingredients and beat at low speed until just combined, increase to medium and beat 30 seconds.
Mix remaining 3 tblsp. sugar with cinnamon in a shallow bowl. Working with a 2 tablespoons of dough each time, roll dough into 1-1/2 inch balls. Roll balls in cinnamon sugar and place on cookie sheet, spacing them 3 inches apart.
Bake, reversing position in oven halfway through baking time (from top rack to bottom and front to back), until cookies are very lightly colored around the edges, the tops have cracked and the cookies have puffed and started to deflate.
Note: The recipe calls for the cookies to be baked for 12 minutes, but it was always at least 15 for mine.
Let cookies cool on cookie sheet 2 to 3 minutes before transferring them to cooling rack with wide spatula.
Jacquelyn
December 20, 17:47My favorite holiday cookies are the mexican wedding cookies or peanut butter thumb print cookies!
Dairy Queen Employment
June 19, 07:01or anything else that you can find that weighs approximately forty five pounds.
The instructions for the Apple brie Cheese Omelette recipe
are pretty straightforward, even a mere male such as I am able to follow
it, and even make it a tasty dish. Most red wine is not
sold until it has been in the bottle for at least two years.
Judie
December 08, 07:57This recipe sounded so promising as my original recipe added 4 eggs…With a grandson who is allergic to eggs we are always looking for egg-free recipes…this one actually isn’t as baking powder does contain eggs…
Quinn
October 12, 01:40WOW I just made these and cannot stop eating them!! I added vegan chocolate chips for even more goodness! Thanks (:
Fiona
November 23, 00:04Absolutely shortbread cookies!!
Judy Derulo
July 06, 01:47I follow a pancake recipe and craft one of my own. It tastes yummy. Share with you guys who’d like to have a try. First, the ingredients you need: Whisk 1 1/2 cups flour, 3 tablespoons sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda.
Whisk 1 cup plus 2 tablespoons milk, 4 tablespoons melted butter and 1 egg in a separate bowl; fold into the flour mixture until just combined.
Brush a large nonstick skillet or griddle with butter and heat over medium-low heat. Add ¼ cupfuls of batter and cook until bubbly on top and golden on the bottom, about 4 minutes. Flip and cook until golden on the bottom, about 2 more minutes.