Chewy pineapple cherry cookies

WHEN I SAW THIS RECIPE I WAS DRAWN TO MAKE THIS COOKIE…

Next batch 11/21/23

I decided that my curiosity of a fruit cookie that had candied fruit in it drew me to making this recipe.  I thought what a nice cookie for Christmas!

Side Note:  I don’t like fruitcake so my fear was I might not like this cookie…,

After trying several (2) lol they’ll be on my CHRISTMAS COOKIE List.

  

They are a chewier cookie (next day)and I followed the recipe although I was short on nuts so some baked flatter that I would have liked. I also used all Glacé fruit because I could find dried cherries. When I make them for Christmas I will hopefully find the dried cherries.  If not I will substitute another dried fruit.  Maybe raisins, cranberries or dates…

Substituting Fruit Cake Mix for the glace cherries and glace pineapple is NOT recommended. Fruit cake mix contains citron, which is a lemony and VERY STRONGLY FLAVORED candied fruit peel. Its flavor will absolutely overpower these cookies. 

****Note:  use enough nuts.  And I only used (1) cup of glacé fruit.

The first day the cookies were slightly crispy and a bit chewy and second day they were chewier.  

 Yum to both ways…

• 1 cup glace cherries red or green or gold or a combination, chopped
• ▢ 1 cup glace pineapple chopped
• ▢ ¾ cup dried cherries chopped
• ▢ ½ cup pecans chopped
• ▢ ¼ cup walnuts chopped
• ▢ ½ cup unsalted butter softened to room temperature
• ▢ 1 cup granulated sugar
• ▢ 1 large egg
• ▢ ¼ cup buttermilk
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon almond extract
• ▢ 1 ¾ cups all-purpose flourdivided
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt

• In the bowl of a stand mixer (or using a handheld electric mixer with a large mixing bowl), cream the softened butter and sugar until fluffy, about 3 minutes. Add the egg, buttermilk, vanilla extract, and almond extract. Beat on medium speed until well combined, light, and very, very creamy, about 2 minutes. 
  After tossing gently the fruit and nutmeats mixture with the remaining flour ,baking soda, and salt add to creamed mixture.  Mix with wooden spoon until combined.
• Use a 1 tablespoon measure cookie scoop to drop the dough approximately dough 21/2-inches apart onto each baking sheet.( I used a meatball scooper). Bake at 350℉ for 12-14 minutes until the edges and centers are baked and slightly golden. Do not underbake!
  Cool on baking sheet for 20 minutes.  After 20 minutes remove to cooling rack.
  ****Recommended storage.  Store loosely in a cool area.  I would not make these cookies too far ahead of when you are serving them.
  Enjoy!

***Adapted from Not Entirely average

 

Lemon thumbprint cookies

New Cookie recipe today.  I always try making a few new cookies every year before the holidays.

I think these cookies would be great for Thanksgiving for a nice light dessert with coffee, tea or cappuccino.

       Oh

▢ (2 cups) all-purpose flour 

▢ g (⅔ cup) unsalted butter, at room temperature, cut into cubes

▢ (½ cup) sugar

▢ 1 tablespoon vanilla extract 

▢ 

▢ 1 large egg, at room temperature

▢ ½ cup) homemade lemon curd( ****I bought a jar of lemon curd)

▢ powdered sugar for sifting over cookies optional

Take ( almost 1 tablespoon) of the dough and roll them into balls. Alternatively, you can divide the dough equally into 22 pieces and roll them into balls as this recipe makes approximately 22 cookies. 

Using the back of a 1 teaspoon-sized rounded balls indent the center of cookie before baking.

Preheat the oven to 350°F(177°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.

Instructions:

Place the butter and sugar in a large bowl and beat on medium speed for almost 2 minutes until creamy with a hand-held mixer or with paddle attachment if using a stand mixer. 

Add the egg and mix well. Stop the machine and scrape down the sides of the bowl with a rubber spatula during these steps when needed to be sure they are all mixed. Add the 2 cups of flour slowly remembering not to over mix.

Bake for almost 11-12 minutes or until the edges are lightly golden brown.  Don’t over bake so the cookies will stay soft.  When the edges are golden brown but the middle is still soft, remove from the oven.  If needed, you can press the middle of the cookie again with a clean measuring spoon. Then immediately fill the cookies with almost ½ and ¼ teaspoon lemon curd. The filling will set while the cookies are cooling on the baking sheet.

Lightly sift powdered sugar over the cooled cookies.

Adapted to my liking from

pastry and beyond

Snowball cookies

                          Snowballs to the right!

Snow balls.

2 cups chopped pecans, 

2 cups all purpose flour, 

1/2 teaspoon salt, 

1 cup butter softened  ( I use salted butter do I don’t add any salt). 

1/4 cup granulated sugar,

 1 teaspoon vanilla, 

confectioners sugar to toss them in 

Cream butter , granulated sugar and vanilla , add flour, salt and mix well.

Stir in pecans, roll into 1 inch balls and bake at 350 11-13 minutes, when cooled roll in confectioners sugar this recipe makes about 4 dozen but doubles and triples very well

Buttery Chocolate Chip Cookies

Updated:  12/9/2022

Note:  I've eaten these cookies and they are fabulous!

This is a recipe from a friend who makes them often for the kiddo's so this is one of the recipes that will be included in the graduation party dessert tray. 

Our grandson is graduating this weekend and Grammie knows there are several special cookies that he and his brothers like so along with the cookie recipe below (loves CC Cookies) and my Italian Anise cookies (note if you don't care for anise substitute your favorite extract) if you like.

Daniel is our oldest and first grandchild for us.  I can't believe how the time has flown. The little chubby baby born that warm day in August has become such a pride and joy to us.  We were excited to become grandparents but didn't realize how quickly time would fly and in a blink of an eye(what seemed to us) he'd be graduating from high school and off to college.

He is graduating with honors and will attend Penn State Main campus.  An engineering major he has pretty much made up his mind what he wants to do and I am sure he'll do it well.  We are so proud of him!!!

On to this wonderful Chocolate Chip recipe.  Enjoy!

4  1/4 cups All purpose flour

1tsp. Baking soda

1tsp. Baking powder 

1 1/2 cups butter

1  1/4 cups sugar

1  1/4 cups firmly packed brown sugar

2 Eggs

1 tablespoon vanilla 

2 cups chocolate chunks or morsels

Heat oven to 375°.

Combine flour, baking powder, baking soda in a bowl and set aside.

In your upright mixer combine butter, regular sugar and brown sugar.  Beat at medium speed.  Add eggs and vanilla.

Reduce speed beat on low slowly adding flour mixture.  Best until we’ll mixed.  Add chocolate .  Mix chocolate with a wooden spoon until incorporated.

Using a meatball size scooper( tablespoon size). Place on an ungreased cookie sheet. Spacing well.  Bake 10 to 12 minutes depending on size and your oven.****  Ovens vary in temperature.. 

 Do not overbake but they should be light golden brown.

Let stand a few minutes before transferring to cooling rack.

For approximately 2 to 2 1/2 size cookie you will get about 4 dozen.

Original 2015

Check out the label selection of the blog under cookies or desserts for more fabulous recipes.

Less sugar Ricotta cookie logs/ rolls

Today’s Ricotta logs/rolls

11/24/2024

This is my own creation. 

12/22/23

 Updated:

My easy Ricotta logs.  

Playing with my ricotta cookie recipe.

Concerned about your sugar consumption?  Try my ricotta cookie recipe with half the sugar and made into rolls as an option to individual cookies.

Ingredients;

1 cup  sugar

1stick softened butter

3 eggs ( room temperature)

1 lb. Ricotta ( you can use reduced fat)

1to 2 tsp.  Extract of choice ( we like anise, orange, lemon as our favorites)

4 cups flour 

1tsp. Baking soda

1/4 cup Milk to brush logs before baking

Icing

Confectionery sugar 

A few tablespoons Milk or vanilla creamer for icing 

Using an upright mixer Beat sugar and softened butter, add eggs then slowly add flour and 1 tsp. Baking soda and ricotta.

   

 Mixture will be thick but easy to manage.

On a large cookie sheet lined with parchment paper or aluminum foil, spray with cooking spray then drop large tablespoons of batter in a vertical line.  ( approximately 8 tablespoons) make a roll.  Smooth edges making sure it looks like a long roll.

***Smooth sides and top of rolls. These pictures are an example of how they look before baking them.  They  have chocolate chips in them.

***I do not usually put any thing in them.

Brush rolls with with milk before placing in oven.

Bake at 375 degrees approximately 20/25 minutes until when you insert toothpick in center it comes out clean. Oven temperatures vary.

Cool completely.  When rolls are cooled using a small brush  rolls  with icing.

Icing instructions :

Approximately 1 cup confectionery (powdered sugar)

Milk or French vanilla creamer.  With a large spoon slowly add milk to confectionery sugar until desired consistency.

Spread over rolls! Once icing dries cut with a serrated knife.  

Rolls freeze well.

Store in cool area or refrigerate until serving. I store mine in a container  with wax paper in between to keep from drying out.  

***if freezing rolls wrap securely with freezer paper or aluminum foil.

Yummy!

Cherry bars cookies

This is a Betty Crocker recipe I adapted to my liking.

I didn’t have raspberries but had fresh cherries.

I didn’t have a cookie mix so I made my own.

That’s what is all about on some days and fortunately this recipe came out delicious!

Yummy!

Cookie Base ( Betty’s recipe) 

***Note:  if using Betty Crocker recipe temperature for baking crust is different than my recipe.

1

pouch (17.5 oz) Betty Crocker™ sugar cookie mix

Butter and egg called for on cookie mix pouch

1

tablespoon finely grated lemon

** NOTE:  I used my own cookie base recipe ( M. J. Recipe)

1 stick softened butter

1/3 cup sugar
1 cup flour
1 tsp.. Vanilla extract

Using a hand or stand mixer beat above ingredients.  It will form a soft ball.

Place dough in a 13x9 inch pan.  I used my fingers to gently press into place.  Once spread I placed waxed paper over the dough used a roller to even out.

Turn oven to 450 degrees.  Place crust in oven and bake 8 minutes.  Remove from oven and place cherries spacing apart as shown. ( I pitted and cut the cherries)

Top with below filling and bake according to below directions.


Filling Per Betty Crocker

1

cup fresh raspberries ( I used pitted fresh cherries cut in half )$

3

eggs, slightly beaten

1

cup granulated sugar

3

tablespoons Gold Medal™ all-purpose flour

1

tablespoon finely grated lemon peel 

1/4

cup fresh lemon juice

Powdered sugar

• 1

  Heat oven to 350 degrees.  Use a 13x 9” baking dish 
• 2

  In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Press into pan. Bake 14 to 16 minutes or until light golden brown. Sprinkle raspberries on crust. Lightly press raspberries into crust.
  
• 3

  In medium bowl, beat 3 eggs, granulated sugar and flour with whisk until well blended. Stir in 1 tablespoon lemon peel and the lemon juice. Pour evenly over raspberries on crust.
  

  
  
• 4

  Bake 18 to 22 minutes or until center is set. Cool completely, about 2 hours. 
• 5

  When ready to serve, sprinkle top with powdered sugar. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining bars.

Adapted from Betty Crocker recipe