Cookies | Crazy Delicious

Happy Valentines Day

February 14, 2008 at 1:41 am | Posted in Cookies | 26 Comments

This is the Super Secret Sugar Cookie recipe from April’s friend Erin. April finally got the recipe from her over a month ago, but she made us wait until this week to get it. I almost my lovely April with a stick, but the cookies were good so I didn’t.

These are some pretty good sugar cookies and really I just want to say happy V-Day. What the V stands for is up to you depending on how you feel about today.

Ingredients
½ cup shortening
1 cup sugar
2 eggs
2TBSP milk
1TBSP vanilla
2TBSP baking powder
3 ½ cups cake flour

Instructions

Preheat oven to 375 F.

Cream shortening and sugar together. Add well beaten eggs. Add vanilla and milk. Sift dry ingredients together. Mix dry ingredients with shortening/sugar mixture.

Roll out on floured surface. Cut into shapes. Bake for 8 minutes.

Peanut Butter Kisses aka Peanut Butter Blossoms

January 23, 2008 at 4:37 pm | Posted in Chocolate, Cookies, Peanut Butter | 4 Comments

::singing:: Peanuttttt … Peanut Butter and kisses.

For the December SBGEX (yes I was that late … love you for not hating me KT) I could not decide what to make. The wonderful elfster let me ask questions, but what else do you need to know when based on the pervious questions your pick has been asked you know that they have the same baked goods philosophy you do. I’ll give you some examples of areas where we agree.

1. No Nuts, but PB, Chocolate and Cream Cheese are all good.

2. We love snickerdoodles Really though, who doesn’t? If you are crazy enough to not like them please let me know why

3. The quote that says it all and truly makes her a woman after my own heart is “I just don’t like anything that would be considered good for me in my baked goods.”

I had nothing left to ask her. I pretty much figured anything I liked there was a pretty good chance she would like too and unless she lied to me, she liked my cookies.

This is one of the many wonderful recipes at One Tiny Pink Kitchen. My cookies were probably more than 2 points each because my wonderful hubby helped shape them and made them bigger than they were supposed to be, but I used butter instead of shortening so that makes up for it. Right?

Peanut Butter Blossoms
From: Better Homes and Gardens Cookbook and adapted by One Tiny Pink Kitchen

1/2 cup shortening (or butter)
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup eggbeaters (or 1 egg)
2 tablespoons skim milk
1 teaspoon vanilla
1-3/4 cups all-purpose flour
1/4 cup granulated sugar
Milk chocolate kisses or stars

Directions

1. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

2. Shape dough into 1-inch balls. Roll balls in the 1/4 cup granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into each cookie’s center. Transfer to a wire rack and let cool. Makes 54.

3. To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

POINTS Per Cookie: 2 POINTS

Chocolate Chip Cookies

December 15, 2007 at 5:36 pm | Posted in Cookies | Leave a comment

Every once in awhile I can convince Greg to make something other than grilled chicken or hamburgers. The other night I was craving chocolate chip cookies like a crazy person. He got some yummy cookies with chocolate “filling” home from work (one of the coworkers wives was in a cookie swap) that were delicious, but just didn’t satisfy my specific craving. I will be making them in the near future though.

So, somehow I convince Greg to make me Chocolate Chip cookies. I’ve made these ones before, but never blogged about them (at the very least I can’t find the post). These are the BEST chcolate chip cookies. At one point the BBFCCCC were at the top, but these knocked them down awhile ago.

Chocolate Chip Cookies – Adapted from America’s Test Kitchen

Ingreditents

Ingredients:
2 cups plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until warm
1 c brown sugar, packed
1/2 c granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips

Directions

Heat oven to 325 degrees

Mix Butter and sugars until combined

Add eggs and yolk to butter mixture

Add Vanilla

In separate bowl combine and wisk dry ingredients then slowly add to wet ingredients until combined

Add chocolate chips

Make balls with 1/4 cup of dough and bake for approx 15 minutes

Ice Cream Party … Cookie Ice Cream

November 25, 2007 at 2:40 pm | Posted in Cookies, Dessert, Ice Cream | 5 Comments

I know I said I would be making cookie ice cream in the near future, but who knew that what that really mean was I would be making it within a few hours of saying that.Greg – “So, what are you making for dessert?”

Me – “Go eat the ice cream I made earlier”

Greg – “That’s not ice cream. It’s sorbet” (ok he got me there, but it’s close enough) “I really liked it, but you should make that cookies ice cream”

He got me on semantics and being the wonderful wife that I am, I made him his cookies ice cream. I really liked this ice cream, but I was more in love with the Raspberry Lime Sorbet. I think that was partially, if not completely my fault. I’m not unbelieveably good at reading directions and although the ingredient list said 1/4 of a vanilla bean, the instructions said to slice the bean in half and put it in. Ooops, I put the whole bean it and the vanilla was a bit stronger than I would have liked, but that’s my fault. Even with it’s extra vanilla flavor it was delicious and oh so yummy. The only problem is that this ice cream isn’t quite as guilt free, but it’s well worth it!

Greg loved it and Puddles was chasing after the spoon trying to grab herself a lick. She even nabbed some out of a bowl Greg had when he got up to answer the phone. We are now in frozen treat heaven. How funny is it that at the end of November I have Cookies Ice Cream, Raspberry Lime Sorbet AND doggie ice cream in my freezer. We are one oddball family

My only other problem was dealing with ml. At first I was freaking out …200ml is .85 cups. How do you measure .85 cups? hehe Luckily I was able to find my measuring set that also lits mls. I’ve read the explaination for why they plan to use the metric system for their measurements and it makes perfect sense, expecially because they’re in Ireland. This was more of a funny moment trying to figure out how I was going to make the measurements without the propper tools than an actual problem.

Cookies Ice Cream (taken word for word from Ice Cream Ireland)

Ingredients

130g Sugar
5 Egg Yolks
220ml Cream
200ml Milk
1/4 Vanilla Bean
4 Cookies

Directions:

Cut the vanilla bean lengthwise and put in a saucepan with the milk.
Bring the milk to a simmer.
Remove from the heat.
Beat the sugar and egg yolks together until thick and pale yellow.
Remove the vanilla bean from the milk.
Beat the milk into the eggs and sugar in a slow stream.
Pour the mixture back into pan, and place over low heat.
Stir until the custard thickens (around 60C).
Allow the custard to cool.
Whip the cream until it has doubled in volume (don’t over-whip!) and fold into the custard.
Freeze using a domestic ice cream machine, adding the cookies when it’s fairly solid.
You can also just cover and place in the freezer, stirring every few hours, and again, add the cookies when it’s reasonably solid.

Notes:

1. The reason not to add the cookies to early, is that they can turn the ice cream an awful grey colour if they are mixed in too early!

2. The vanilla is optional, but we like a base flavour of vanilla for this ice cream…

BGEX

October 21, 2007 at 10:35 pm | Posted in Cookies | Leave a comment

This month is the beginning of the JKnottie Baked Goods Exchange. I was pleasantly surprised on Friday to get my cookies. I can’t reveal the name quite yet, but I can post pics and the recipe.

I was sent some adorable pumpkin shaped sugar cookies with oranged colored frosting. The cookies held up really well, but the stems on the pumpkins didn’t survive quite as well. Either way, they were so cute.

I really liked the cookies, but I think Greg may have liked them a little bit more. I was sent 2 ziplocs with cookies each having about 5 or so cookies in them. Last night Greg got his hands on one of the bags while we were watching the Red Sox game. After the game I went to our bedroom to lay down, when I came back to drag him to bed I noticed the bag that had 5 cookies only an hour and a half earlier was now down to two cookies and he had been half asleep for at least 45 minutes. Our little exchage gave me a chuckle.

Me – (pointing to the cookies) So, you liked the cookies?

Greg – What? (Dazed Sleepy Voice) I only at like one or two.

Me – There are only two left.

Greg – I don’t know what happened to the other cookies … I didn’t eat them

Now, clearly Greg ate the missing cookie, he’s notorious for getting his hands on junk food and eating massive amounts without noticing it, but the last line in his half sleepy voice was hysterical. Luckily, I have more than enough cookies to share thanks to my awesome SB (secret baker).

In addition to the yummy cookies she also sent an adorable card. The front is like mad libs …. “We really need to (verb) and (verb) more often! No, she didn’t get all sexual on me with her verbs like everyone used to do back in the day … get your minds out of the gutter! She filled it in to say “We really need to bak and share more often!” ADORABLE.

And the last surprise was probably the best. After I finished taking all my pictures and had put my camera down I pulled the second bag of cookies out and hiding underneath were bride and groom rubber duckies. I’m almost positive that she has no idea that I have tons of rubber duckies, but I love them and I never did get a bride and groom ones can you say excited!!!

Thanks SB you’re the best!

I’ll post the recipe later today

Cookies, Cookies and more Cookies

September 23, 2007 at 3:44 am | Posted in Cookies | 2 Comments

I have no idea what got into me, but tonight was all about Cookies!! I just kept making them and making them with no end in site. Maybe it’s because AF is coming next week, but I only actually ate 1 cookie and I had a bite of each of the different cookies, so that doesn’t make sense. Oh well, Greg is happy.

Tonight I made, BBFCCCC (aka Big ole Chocolate Chip Cookies), the Best Peanut Butter Cookies and Glazed Pumpkin cookies in honor of fall coming. Who am I kidding I was cleaning the pantry and saw pumpkin puree that I had an itch to use.

All in all the cookies were very good.

The BBFFCCCC’s looked the best and tasted amazing.

The peanut butter cookies ended up a wee bit flat, but tasted devine (hehe I never say devine … it makes me feel like a snooty old lady wearing a fur). You also couldn’t see my fork cross, but that’s probably because I forgot to do it and did it half way through the cooking time.. I was aready onto my next batch of cookies so I was a little consumed with other things.

My first batch of Glazed pumpkin cookies were a little round, I forgot to flatten them before throwing them in, like the criss cross fork marks on the PB cookies, I was already thinking about my glaze while putting the cookies on the sheet. I only had a bite, but they were very yummy and who doesn’t like a pretty glazed cookie?

All the recipes are below

Iced Pumpkin Cookies

September 23, 2007 at 3:31 am | Posted in Cookies | 2 Comments

Stolen from Allrecipes.com

Iced Pumpkin Cookies

Ingredients

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

2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium 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 in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Best Peanut Butter Cookies Ever

September 23, 2007 at 3:27 am | Posted in Cookies | Leave a comment

Stolen from AllRecipes.com and adapted by Confections of a Foodie Bride

Best Peanut Butter Cookies Ever

1 cup creamy peanut butter
1 cup sugar
1 egg
3/4 tsp vanilla
1 tsp baking soda
pinch of salt

Stir together sugar and peanut butter until well mixed. Beat in egg, vanilla, baking soda and salt. Put dough into the fridge for 15 minutes.

Preheat oven to 350. Form dough into 2 inch balls and use a fork to spread the cookies and make criss-cross pattern on the top. Bake for 10 minutes, remove and allow to cool on baking sheet for 5 minutes. Transfer cookies to rack to cool completely.

Best Big, Fat, Chewy Chocolate Chip Cookie

September 23, 2007 at 3:25 am | Posted in Cookies, Dessert | Leave a comment

Stolen from Allrecipes.com

INGREDIENTS

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

DIRECTIONS

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Snickerdoodles

August 5, 2007 at 4:45 pm | Posted in Cookies, Dessert | Leave a comment

From Allrecipies.com

These were so yummy. I did make a few minor changes. I used 1/2 cup butter and 1/2 cup of margarine in place of the shortening because that’s what I had, I would have preferred to use a whole cup of butter, but they were still good. I also substituted 2 tsp of vinegar for the 2 tsp of cream of tartar because I couldn’t find my cream of tartar. I also needed way more than 2 tbsp of sugar and cinnamon. I recommend probably tripling that amount.

INGREDIENTS

1 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart.
Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.