Stacey’s Meltaway Cookies

Well, the school year has started again and so that means that HOT COOKIE MONDAY has started again as well.  For those of you who are new to our little blog, “Hot Cookie Monday” is a tradition we came up with to help our families get through the dreaded first day of the work/school week.  Here at Lucy Janes Best, we LOVE cookies!  Every kind, every variety, every flavor!  From simple to fancy, we love them all!  Now we don’t know about all of you, but after a fun weekend spent doing whatever we want, Monday is quite the downer.  So this tradition gives us something good to look forward to at the end of the day.  Our families know that after school, right around 3:00, EVERY MONDAY,  there will be hot, fresh, homemade cookies coming out of the oven.  A good little pick me up, don’t you think?  In fact, our tradition has become so well known around our circle of influence, that it’s not uncommon to get a few neighborhood drop in visitors.  They all know to show up at 3:00 and cookies will be shared and enjoyed by all!  So, if you start this tradition for your family, be sure to make a double batch every time… it doesn’t take long for the word to get out!

Over the past year we’ve made lots of yummy cookies and shared the recipes for you to enjoy.  Here’s the links so you can jump start your Hot Cookie Mondays: Brown Butter Oatmeal Chocolate Chip Cookies, Lemon Crinkles, Toasted Coconut Thumbprints with Salted Caramel Cookies, No Bake Cookies, Lemon Coconut Cookies, Robert’s Chocolate Cookies, Double Peanut Butter Blossoms, Gingerbread Boys, Cornstarch Cookies, Homemaade Oreos, Double Chocolate Peppermint Surprise Cookies, Rolo Cookies, Pumpkin Chcolate Chip Cookies, Perfect Peanut Butter Cookies, Monster Cookies, Brownie Cookies, Oatmeal Chocolate Chip Cookies,  & Chocolate Crinkles!

That ought to get you through to the new year and beyond, but don’t worry, we’ll keep posting our favorite cookie recipes, so you’ll have plenty to choose from.  This week we made Stacey’s Meltaway Cookies.  They are easy to make, to die for, deliciousness!  When word got out that these were on the menu last Monday I had 5 drop ins… including one from Stacey herself!  Nothing better than getting a few of your own favorite cookie without having to make them yourself, right?  Thanks Stacey for this yummy recipe!

Stacey’s Meltaway Cookies

  • 2 sticks butter, softened
  • 3/4 cup cornstarch
  • 1/2 cup powdered sugar
  • 1 cup flour
  • pinch of salt

Preheat oven to 350 degrees.

In an electric mixer, mix all ingredients together until well combined.  It will take a few minutes for the ingredients to come together; just turn the mixer on medium and let it work until everything is combined.  Using a small cookie scoop, scoop the dough onto a parchment lined cookie sheet, then flatten each cookie slightly.

Bake 10 minutes, cookies will not brown, do not over cook.  Let cool 5 minutes on cookie sheet then transfer to a wire rack to cool completely.  Frost and serve.

Cream Cheese Frosting

  • 1/2 cup butter, softened
  • 1/2 cup cream cheese, softened
  • 4 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 2 Tablespoons milk

In the bowl of an electric mixer, cream together butter and cream cheese.  Add powdered sugar and mix to combine.  Add vanilla and mix.  Add milk until frosting reaches desired consistency.

Advertisements

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.

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

Linking up at: Crazy for Crust, Tip Junkie, Blessed with Grace, Mandy’s Recipe Box, Chef In Training, Sugar Bee Crafts, It’s a Blog Party, The Blackberry Vine, Nap Time Creations, All the Small Stuff, Funky Polka Dot Giraffe, Coastal Charm, Sew Chatty, This Chick Cooks, Sew Much Ado, The Gooseberry Patch, Blue Cricket Design, Miz Helen’s Counry Cottage, Stuff and Nonsense

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