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

White chocolate chips and macadamia nut cookies

The below cookie recipe was so good I’m making them with white chocolate morsels and macadamia nuts.

Today I made a half recipe.  It made 20  medium cookies .

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

For this recipe I used 3/4 cup white chocolate morsels and

1/2 cups macadamia nuts

Heat oven to 375°.

Bake 10 to 12 minutes or until lightly browned.

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.  Used parchment paper to line my 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 cookies you will get about 4 dozen.

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

Maraschino-Cream Sandwich cookies

After coming across this in a People Magazine I thought id get a little baking in today.

I going to type this recipe so hopefully you might want to make them for a Special occasion or Christmas.

The recipe for the cookie is more like a shortbread but its firm and melts in your mouth with flavor. 

Today was the perfect day and since it wasn't a large recipe it didn't take very much time at all to make these cookies. The recipe was a little difficult to read so I am attempting to get it out to you so you will  understand it better.

   Enjoy!

INGREDIENTS FOR COOKIE

2 1/4 cups All purpose flour

1/2 tsp. salt

1/2 cup powdered sugar

3/4 cup unsalted butter softened

1/4 cup vegetable shortening

1 tsp. vanilla extract

Icing:

6 tsp. softened butter

1 Tablespoon maraschino juice(you could add more for darker color)

2 Cups Powdered sugar

1-2Tablespoons heavy cream

Whisk together melted butter, cherry liquid and remaining two cups powdered sugar to combine. add 1 Tablespoon cream and whisk to combine.

Note: The filling/icing should not be runny so if you decide to add more cherry juice for color, watch amount.

Spoon icing on one side of cookie(about 1/2 tsp. of icing seems enough for me) and push down.  

Let sandwich set for at least an hour then either serve or refrigerate until using.

Note: this recipe only makes 24 cookies so it's a manageable .   Double recipe if you need more than 24.

***I'm refrigerating mine then freezing for later use.  We did mange to eat a dozen.  They are very good and rich so small size bits work very well.

The filling should be spreadable.  Spoon 1 tsp. of icing on one side of cookie and then top with the other cookie.  Press down slightly.

Cookie Batter:

Preheat oven to 350 degrees.

In a large bowl  place flour, salt,1/2 cup powdered sugar set aside.

  Using your hand mixer stationary mix softened butter, shortening and vanilla

Slowly add flour mixture to your creamed butter mixture until all in incorporated and beat until smooth.

Portion dough into 48 small uniform balls. Roll balls in the palm of your hand.  Place on parchment paper 2 inches apart.  Use a lightly flour fork to cross  hatch pattern( Similar design when you make peanut butter cookies.

Bake in pre heated 350 oven for 8 to 12 minutes.  Mine needed the 12 minutes.  Do no over bake  They'll start to brown slightly around edges.

Cool cookies in pan for 5 minutes then transfer to wire rack to completely cool.

Remove to cooling rack and don't ice them until cookies are completely cooled.

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!

Peanut Butter Cookies

Hi Everyone:

Our grandson is visiting and his favorite cookies involve peanut butter so I'll be making these today and I'm sure soon again.

1 1/3 Cups Flour

3/4 tsp. baking soda

1/2 tsp. baking powder

1/2 cup butter softened(I use salted)

1/2 cup light brown sugar(packed)

1/2 cup granulated sugar

3/4 cup regular peanut butter(I use Jif)

1 tsp. vanilla

1 egg

Hershey kisses

Preheat oven to 350 degrees F. Line two 18 by 13-inch baking sheets with silicone baking liners or parchment paper. 

• 
  
• Shape dough into balls.  I used a tsp. or even a meatball scooper depending on what size cookie I want to make. Note:   Of course you must adjust baking time depending on size.

Bake 9 to 11 minutes or until sides start to darken slightly.  

Note: I made my cookies larger so I baked approximately 14 minutes.

Remove cookies from oven place a Hershey kiss in center while still hot.

Allow to cool before removing from cookies sheet.  They must set or they might break.

Enjoy!