Day 7 of LJB Cookie Week… Coconut Lemon Snowflake Cookies

 

These yummy little gems came to us just this season.  We tried this recipe and fell in love!  We love that they are a rolled cookie; doesn’t the snowflake shape just make it so festive?  And we love the texture of the coconut paired with the tang of the lemon.  Delish!!!

 

Coconut Lemon Snowflake Cookies

 

  • 2 ½ cups flour
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 2 sticks , plus 5 Tablespoons butter at room temperature
  • 1 cup sugar
  • 2 eggs at room temperature
  • 1 teaspoon coconut extract
  • ½ teaspoon vanilla
  • 2 2/3 cups powdered sugar
  • 4 Tablespoon half and half
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons lemon zest
  • white sparkling sugar, for decoration
  • 1 cup shredded coconut

Using an electric mixer, cream 11 Tablespoons butter and sugar until fluffy, about 3 minutes.  Add eggs, and extracts, scraping the bowl and beat for 2 minutes.  Mix in the dry ingredients.

Divide the dough evenly between to pieces of plastic wrap.  Shape into 2 disks, seal and refrigerate for 2 hours.

Meanwhile, using an electric mixer, beat the remaining 10 tablespoons butter, salt, powdered sugar, half and half, lemon juice and lemon zest.  Beat on high for 2 minutes, until fluffy.  Cover and chill the filling.

Preheat oven to 375 degrees.

When dough is ready, roll out on floured surface to 1/8” thick, and cut with snowflake cookie cutter.  Transfer to parchment lined cookies sheet.  Sprinkle each cookie with sparkling sugar and bake for 8 minutes.

Transfer to cooling rack and let cool.  Spread the bottom each cookie with 1 teaspoon of the filling.  Use your finger to press the coconut onto one side of the sandwich then add another cookie to create entire sandwich.

Chill 30 minutes to set filling.

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Day 6 of LJB Cookie Week… Robert’s Chocolate Cookies!

 

This recipe cracks me up every time I make it, because I don’t know who Robert is!  I was given this recipe by one of my Mom’s best friends, Karen, who is a fabulous cook and an excellent cookie maker.  The title was “Robert’s Chocolate Cookies” and remains that to this day.  Even though I probably could rename it to something like “Chocolate Decadence Cookies” or “Devine Chocolate Cookies”, I just can’t… like I said, because it continues to rouse a chuckle when I pull out the recipe.  So, thank you Robert, whoever you are… from one chocolaholic to another… thank you for this delicious recipe!!!!

 

Robert’s Chocolate Cookies

 

  • 6 ounces unsweetened premium quality baking chocolate (I use Guittard)
  • 4 ounces semi-sweet premium quality chips (Guittard again)
  • 1/3 cup flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs at room temperature
  • 1 1/3 cups sugar
  • 1 1/2  teaspoons Starbucks VIA finely ground coffee  (a little less than an envelope)
  • 1 teaspoon vanilla
  • ½ cup walnut pieces (optional)

 

Preheat oven to 350 degrees

 

Place unsweetened chocolate and butter in microwave safe bowl and melt together and 30 second intervals, stirring at each interval until melted.  Set aside.

 

In small bowl combine flour, baking powder and salt.

 

With electric mixer, beat eggs, sugar, coffee and vanilla until pale and thick (about5 minutes).  By hand, stir in chocolate mixture, using a rubber spatula.  Then gently stir in the flour mixture, followed by the chocolate chips and nuts.  Cover and refrigerate till firm (one hour or up to 4 days)

 

Drop level tablespoons (I use a small cookie scoop) onto a cookie sheet lined with parchment paper.  Bake for 8-12 minutes, until cookies are puffed, dry and cracked on the surface, but soft and gooey within.

Day 5 of LJB Cookie Week… Double Peanut Butter Blossoms

We’ve mentioned several times that we love cookies here at LJB, but have we also mentioned that we love peanut butter… and we love chocolate.  So, this cookie is always a favorite of ours because it’s peanut butter and it’s chocolate and it’s candy.  Is there anything better than that?  I submit there is not!!!!

This is an oldie but a goodie, meaning that we’ve been making these for as long as I can remember and I still love them everytime I make them!  Hope you do too!

Double Peanut Butter Blossoms

  • 1 ¾ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup light brown sugar
  • ½ cup sugar
  • ½ cup shortening
  • 1 egg
  • ½ cup peanut butter
  • 2 Tablespoons milk
  • 1 teaspoon vanilla
  • 36 miniature peanut butter cups, wrappers removed & chilled

Preheat oven to 375 degrees

With an electric mixer in a medium bowl, combine the shortening and the sugars.  Add the egg, peanut butter, vanilla, and milk.  Mix to combine.  Add all the dry ingredients and mix to combine.

Shape dough into walnut sized balls (I use a small cookie scoop to do this) and roll in sugar.  (I don’t like to roll the sticky balls in sugar, I’m just lazy like that,  so I just sprinkle with the sugar after I have them on the baking sheet.) Place on a baking sheet lined with parchment paper.

Bake for 8-10 minutes, until bottoms are golden.

Remove from oven and immediately press one peanut butter cup in the center of each cookie.  Let cool and serve.

*** You can also use Hershey Kisses for the candy.  I just prefer the peanut butter cups, because I’m a peanut butter-aholic!

For other cookies with candy in them, check out our Double Chocolate Peppermint Surprise cookies, or our Rolo Cookies

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Day 4 of LJB Cookie Week…Gingerbread Boys

It just isn’t Christmas at our house without gingerbread boys! This is the recipe I grew up with. My mom made these every Christmas and I have such fond memories of decorating them, eating them, and giving them away. They are thick, soft and a tasy gingerbread that everyone loves!

Gingerbread Boys

  • 1/3 cup shortening
  • 1/3 cup brown sugar
  • 1 egg
  • 2/3 cup honey
  • 2 1/4 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon cinnamon
  • 1 teaspoon ginger

Preheat oven to 375 degrees.

Mix shortening and brown sugar until combined. Add eggs and mix well. Then add honey and mix well. Add all dry ingredients until combined. Rollout dough about 1/4″ thick on a floured surface. Use a gingerbread man cookie cutter and cut cookies. Bake for 8-10 minutes. Use remaining scraps and roll out again until all the dough is used. Will yield about 12 gingerbread boys!

Linking up at: Sweet as Sugar Cookies

Day 3 of LJB Cookie Week…Cornstarch Cookies

So, the name may not reach out and grab you, but these cookies are incredibly buttery, melt in your mouth, fantastic! These are a great cookie to mix and match if you are doing a holiday plate of baked goods.They are a “mini” cookie and so a batch can make around 100 cookies! Talk about efficient! Make it a family affair and let the kiddos help you “decorate” the cookies.

Cornstarch Cookies

  • 1 pound (4 sticks) butter
  • 3 1/2 cups flour
  • 1 cup cornstarch
  • 1 cup powdered sugar
  • 1/2 teaspoon salt

Preheat oven to 325 degrees.

Sift flour and set aside. Cream butter in a mixer. (about 4 minutes) Then add the remaining ingredients one by one until well combined. When mixture is combined, put on a floured surface and knead for a couple of minutes. Then roll out dough about 1/4″ thick. Use a round cookie cutter (about 1″) and cut into circles. Bake for 10 minutes.

This is what the cookies look like fresh out of the oven. If they are brown at all, you have burned them!

Frosting

  • 1 stick butter
  • 4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/2 cup milk

Cream butter in mixer. (about 4 minutes) Add 2 cups of the sugar, vanilla, and half of the milk. Mix well until powdered sugar is incorporated. Then add the remaining powdered sugar one cup at a time and adding milk until desired consistency is reached.

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Day 2 of LJB Cookie Week… Homemade Oreo Cookies

This is one of the simpler cookies, so easy to make! And if you like store-bought Oreo’s then you will love these! The particular day I made these, I decided to make them Jumbo Oreo’s and give to a friend. (Hi Sabrina!) For a Christmas cookie, I will make much smaller and add crushed candy cane to the filling. And if you want to get real festive, think about dying the filling pink or red!

Homemade Oreo’s and Filling

  • 1 box Devil’s Food cake mix
  • 1 large egg
  • 1/2 cup butter

Preheat oven to 350 degrees.

Mix all three ingredients by hand until combined. Roll into balls. I used a small cookie scoop to get my jumbo ones, so you may want to do 1/2 of a small cookie scoop. Bake for 12-15 minutes. Flatten the cookies with a spatula immediately. Cool on a wire rack.

Filling

  • 1/4 cup shortening
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 1 egg white
  • Crushed candy cane (optional)

Mix all ingredients by hand until well combined. Frost a cookie and make a sandwich! Yields about 14 Oreo cookies.

Day 1 of LJB Cookie Week… Double Chocolate Peppermint Surprise Cookies

We are excited to kick off our Holiday Cookie Week with this fabulous, scrumptious cookie.  We’ve never met a person who didn’t go wild over these tasty little gems!

Double Chocolate Peppermint Surprise Cookies

  • 1 ½ cups flour
  • ½ cup unsweetened cocoa powder
  • ½ cup sugar
  • ¼ cup light brown sugar
  • 1 teaspoon salt
  • ½ tsp baking soda
  • 1 ½ sticks butter, softened
  • 1 egg
  • 24 mini peppermint patties , unwrapped and chilled
  • 6 ounces white chocolate, from a bar, not chips
  • ½ cup crushed peppermint candy canes

Using an electric mixer, mix the flour cocoa powder, both sugars, salt and baking soda on low speed.  Add the butter and egg and mix to combine.  Turn out the dough onto plastic wrap, wrap tight and put in the refrigerator to chill about an hour.

Preheat oven to 350 degrees.

Working with 1 Tablespoon of dough at a time, evenly encase each peppermint patty with dough.  Place on jelly roll pan lined with parchment paper.  Bake for 15 minutes.  Remove from oven and place on wire rack to cool.

As cookies are baking, melt white chocolate in the microwave in a small bowl for 30 seconds at a time, stirring after each interval, until melted.  Using a spoon drizzle the white chocolate over each cookie and immediately top with crushed candy cane.  *** Tip… place a piece of parchment paper under the wire cooling rack when drizzling the chocolate for easy clean up!

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