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.

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Toasted Coconut Thumbprint Cookies with Salted Caramel

I cannot tell a lie.  This recipe comes from the queen, Martha Stewart.  It has been floating around on pinterest for a while now and I’ve always looked at it and thought, “hmmm, maybe I’ll try those.”  Then one day, my fabulous friend, Stacey, showed up at my door with a plate full of these in her hands!  They are so yummy.  And so worth the little bit of extra effort it take s to make them.  I served them at an event my mom and I catered in San Francisco the other night and they were a huge hit!

Toasted coconut Thumbprint Cookies with Salted Caramel

  • 3 sticks unsalted butter, room temperature
  • 1 cup sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • Table salt
  • 2 large eggs, lightly beaten
  • 12 ounces sweetened flaked coconut
  • 44 small soft caramel candies (12 ounces), such as Kraft
  • 6 tablespoons heavy cream
  • Large, flaky sea salt, such as Maldon
  1. Preheat oven to 350 degrees. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and 1/2 teaspoon table salt, and beat to combine.Press dough together in plastic wrap, then roll into 1 1/4-inch balls.

    ( I skipped that last part and just used my small cookie scoop to create the dough balls, straight out of the mixing bowl, it worked just fine.  I’m all about finding an easier way.  I also scooped all my balls into a separate mixing bowl so that once the dipping began, I wouldn’t have to be trying to scoop balls again.  See picture below)

    Dip each ball in beaten egg, and roll in coconut.

    Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb.

    Bake for 10 minutes, then remove sheets from oven, and re-press indentations.

    Bake cookies until golden, 9 to 10 minutes more. Let cool on wire racks.

  2. Place caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes.Spoon into indentations in cookies, and sprinkle with sea salt.

    Rewarm caramel if it hardens before all cookies are filled.

    ENJOY!

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 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!

Linking up at: Stuff and Nonsense, Simply Sweet Home, This Chick Cooks, Ginger Snap Crafts, Skip to My Lou, Fireflies and Jellybeans, Mandy’s Recipe Box, Chef In Training, Blue Cricket Design, The Shabby Creek Cottage, Sweet as Sugar Cookies, Mom’s Crazy Cooking, The Gooseberry Patch

Rolo Cookies

Can you stand it? Another cookie! But let’s face it, we are baking a lot around the holidays and this cookie is always a winner. I like to call it the “Chocolate Magical Caramel Surprise Cookie,” because inevitably when I make these I always get the question, “how did you get the caramel inside the cookie?” But hopefully the name Rolo Cookie is self explanatory. So go ahead and make these and then you can tell people how magical you are!

Rolo Cookies

  • 1 1/2 cup flour
  • 3/4 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup butter
  • 2 eggs
  • 2 teaspoon vanilla
  •  36 Rolos
  • 4 Tablespoon sugar

Preheat oven to 350 degrees.

In a small mixing bowl combine flour, cocoa, and baking soda. Set aside. In a stand up mixer cream butter and both sugars until well blended. Add the eggs and vanilla. Mix until eggs are fully incorporated. Add dry ingredients and mix well. Shape the dough into small balls.

Then press the Rolo into the center of the ball and cover with dough until Rolo is covered. Place 4 Tablespoons of sugar in a shallow bowl. Roll dough around in the sugar until coated. Place ball on a cookie sheet and cook for 12-14  minutes. Yields about 2 1/2 dozen.

Linking up at : This Chick Cooks, Sew Much Ado, Lady Behind the Curtain, Miz Helen’s Country Cottage, Somewhat Simple, The Shabby Creek Cottage, Everyday Tastes, Stuff and Nonsense, Singing Three Little Birds, Sumos Sweet Stuff, All the Small Stuff, Blue Cricket Design, Sweet As Sugar Cookies, Serenity You