Jammy Dodgers

These are a British cookie, made a bit more holidayish by using small christmas cookie cutters for the centers.  You can choose whatever type of jam you would like for the middle.  I had some homemade 3 berry jam and it was great in these.

Ingredients for the cookies

• 250g (1 cup) butter, at room temperature
• 200g (1 cup) sugar
• 1 egg
• 500g (2 cups) plain flour
  
  
  
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon allspice
• 1/2 teaspoon salt
• jam 
• powdered sugar
  

Beat butter and sugar until creamy. Then beat in egg until well mixed.  Mix together the flour, cinnamon, nutmeg, allspice and salt.  Add to creamed egg mixture slowly.  The dough will be stiff.  Form into a ball and wrap in Saran wrap.  Refrigerate for one hour.  Roll out dough to about 1/4" thick.  Cut circles.   Put on parchment lined baking sheets.  Using small cookie cutters, cut out a shape from the middle of half of the cut circles.  Bake at 350 degrees for about 10-1l minutes.  Spread about a teaspoon of jam onto the whole circle then top with a circle with the cut out shape.  Cool and sprinkle with powdered sugar.

Peanut Butter Brownies

These are a delicious chocolate brownie swirled with peanut butter then topped with chocolate frosting.   The recipe makes a 13" x 9" pan but can easily be halved for a smaller amount. 

For the chocolate brownie:
Beat together until creamy:
1 1/2 c. sugar
1 c. butter
Then beat in
2 t. vanilla
Beat in 4 eggs one at a time.  Add to bowl
3/4 c. cocoa
1 t. baking powder
1/2 t. salt
1 1/2 c. flour
Beat slowly at first then beat on higher speed to mix well.  Stir in
1 c. chocolate or peanut butter chips.

For the peanut butter layer:
Beat together until creamy:
3/4 c. peanut butter
1/3 c. butter
1/3 c. sugar
Then beat in
2 eggs
Beat in  3/4 t. vanilla
2 eggs
Beat until well mixed

Spray a 13" x 9" baking dish with cooking spray.  Spread half of the chocolate batter in the pan.
Then top that layer with all of the peanut butter mixture, spreading to cover the chocolate layer.
Next, top the peanut butter layer with the remaining chocolate dough.  Using a knife, cut through the layers horizontally and then vertically to marble.  Bake at 350 degrees for 40 minutes.  Allow to cool before frosting.

Frosting
3 oz. chocolate, melted
3  T. butter
2 2/3 c. powdered sugar
3/4 t. vanilla
4-5 T. water or milk
Beat all ingredients well.  Frost on brownies when cool.

Salt River Bars

These are a delightful treat that do not even require any baking.  I found the recipe on the blog lovelylittlekitchen.

1 box club crackers
1 c. Butter
2 c. Brown sugar
3/4 c.Cream
1 1/2 c. Milk chocolate chips
1/2 c. Peanut butter
1/2 c. Butterscotch chips
Sea salt
Line a 13 x 9 pan with parchment paper.  Spray the paper with cooking spray.  Line up some of the club crackers in the bottom of the baking dish so that the bottom is covered.
In a saucepan over medium heat stir together the butter, brown sugar and cream.  Bring to a boil, stirring constantly.Continue boiling and stirring for 7 minutes.  Pour 1/2 of the caramel mixture from the saucepan over the crackers in the baking dish.  Cover with more crackers.  Pour remaining caramel over this layer, spreading to cover crackers. Cover with another layer of crackers.  Put in refrigerator to cool.  In a microwave safe dish put chocolate and butterscotch chips and peanut butter. Heat at 30 second intervals until melted.  Pour over crackers and Sprinkle with sea salt.  Then return to refrigerator until chocolate hardens.  Cut into squares.

aloha cookies

Ready to try a new cookie for the new year?  How about this one?


1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
1 t. coconut flavoring
1 t. vanilla
2 c. flour
1 t. baking soda
 1 1/2 t. baking powder
1/2 t. salt
1 c. oats
1 c. coconut
1 1/2 c. chopped macadamia nuts
1 c. white or chocolate chips
  Mix butter and sugars until creamy.  Beat in eggs, coconut flavoring and vanilla.  Add in flour, oats, baking soda and powder and salt.  Stir in coconut, nuts and chips.  Drop on baking sheet.  Bake at 350 degrees for 10-12 minutes.

Cranberry Bliss Bars

These bars are a big hit this time of year ay Starbucks.  But you can make them at home easily, and have enough to share with your friends.

For the bars
1 1/2 c. Flour
1/2 t. Salt
1 t. Baking powder
12 T. Butter, melted
1 1/2 c. Brown sugar
2 eggs
2 t. Vanilla
1 t. Orange zest
3/4 c. Dried cranberries
1 1/2 c. White/vanilla chips
Mix flour, salt and baking powder.  Set aside.  Beat together butter and sugar.  Add eggs and beat until well combined.  Beat in vanilla and orange zest.  Fold in flour mixture, and then the cranberries and white chips.
Cover a 13 x 9 pan with parchment paper.  Spray with baking spray.  Spread dough into pan.  Bake at 350 degrees for 35 minutes or until golden and cooked through.  Cool.

For the frosting
1 2/3 c. White chips, melted
8 oz. softened cream cheese
1 1/2 c. Powdered sugar
1 t. Orange zest
1 t. Vanilla
1 T. Orange juice

Combine all ingredients, whip until light and creamy.  Once the bars have cooled, frost with frosting.
Then sprinkle
Dried cranberries on top.
Melt a little more chips and drizzle over the bars.

Chocolate Graham Cracker Toffee Bars

Everyone loves a chocolate treat...and these bars from the website tastesbetterfromscratch.com a delicious chocolatey toffee delight.

1 pkg. graham crackers
1 c. butter
1 c. brown sugar
1 c. nuts (your choice though the original recipe suggests pecans)
14 0z. Hershey chocolate bars-or any other chocolate you like

Place a piece of parchment at the bottom of a 13" x 9" baking dish.  Cover the bottom of the dish with the graham crackers (whole).  In a saucepan melt the butter.  Add the brown sugar and nuts.  Bring to a boil.  Cook for 5 minutes, stirring constantly.  Pour the mixture over the graham crackers.  Bake in a 350 degree oven for 7 minutes.  Take out of the oven and place the chocolate over the baked mixture.  Cover and let set 5-10 minutes.  It should melt.  Spread the chocolate over the surface.  Refrigerate to set.  Remove from the refrigerator 15 minutes before cutting and serving.

Lemon cookie cup cookies

These are a tasty lemon thumbprint cookie filled with lemon curd and sprinkled with powdered sugar.

1/2 c. Butter
1/4 c. Powdered sugar
1 egg yolk
1/2 t. Lemon zest
1 T. Lemon juice
1/2 t. Salt
1 1/4 c. Flour
Lemon curd

Beat butter and powdered sugar.  Beat in egg, lemon juice and zest.  Beat in flour and salt.  Measuring with a Tablespoon, scoop / measure out dough.  Roll into a ball.  Place on a baking sheet that has been covered with a silicone mat or parchment paper.  With your fingertip press into the center of each cookie ball.  Bake at 350 degrees for 20 minutes.

When the cookies hav cooled, fill the center well with lemon curd and sprinkle with powdered sugar.

Cinnamon Pecan Icebox Cookies

This is a great little slice and bake cookie from the blog, diaryofarecipecollector.com.  When the weather is hot, these are great to make up and have in the freezer.  Cut off as many as you want and bake for only 12-14 minutes.

1 c. butter
2/3 c. sugar
1/3 c. brown sugar
1 egg
2 t. vanilla
2 1/4 c. flour
1 1/2 t. baking powder
1/2 t. salt
1 c. chopped pecans

coating:
1/4 c. sugar
1 1/2 t. cinnamon

Cream the butter and sugars well.  Beat in the egg and vanilla.  Slowly beat in the flour, baking powder and salt.  Stir in the pecans.  Cover and refrigerate for one hour.

Mix the coating ingredients together.  On a large piece of waxed paper, form the dough into a 12" log.  Wrap the paper around the log and roll it, to form a evenly shaped log.

At this point you can freeze the dough until you wish to use it.  If you want to bake the same day, freeze it for one to two hours.

Remove dough from freezer.  Let set got 5 minutes.  Then roll the log over the coating mixture, pressing the mixture onto the outside of the log.  Cut into 1/4" slices and bake at 350 degrees for 12-14 minutes.

Chocolate Cashew Bar Cookies

During the summer I occasionally like to read those mysteries whose main character is a cook, and includes recipes in the book.  Recently I found this yummy recipe in a book by Joanne Fluke.  These bars are great for picnics, potlucks, or just a treat for those you love!

8 oz. pkg. cream cheese, softened
1 c. butter
3/4 c. sugar
3/4 c. brown sugar
1 egg
1 t. vanilla
1 t. baking powder
1/2 t. salt
2 1/2 c. flour
1 c. salted chopped cashews
1 c. milk chocolate chips

With a mixer beat butter and cream cheese until light and fluffy.  Beat in sugars until well combined.  Beat in egg and vanilla.  Next beat in the baking powder and salt.  Then beat in the flour, 1/2 c. at a time.  Stir in the cashews and chocolate chips.  Spread in a 13" x 9" baking pan that has been sprayed with cooking spray.  Bake at 350 degrees for 30 minutes.  Allow to cool completely before putting on the frosting.

Frosting:  This is super sweet..so if you want less sweetness just sprinkle some chocolate chips on top of the bars when they come out of the oven, let melt and spread like a frosting.

2 T. butter
2 c. chocolate chips
1 can condensed milk

Put butter in a microwave safe bowl.  Put chips on top of butter.  Pour milk on top.
Heat in microwave on high for 1 minute.  Stir.  Repeat until all the chocolate is melted.  Pour over bars.

Raspberry Jam Bars

These bars are easy to put together with ingredients you probably have on hand.  This recipe makes an 8 x 8" pan, but the recipe could be doubled or even tripled for more bars.  The result is perfect for a light dessert.

1/2 c. butter
1/2 c. brown sugar
1 c. flour
1/4 t. baking soda
1/8 t. salt
1 c. oatmeal
3/4 c. jam-raspberry or any other flavor you may like

Spray an 8 x 8" baking pan with cooking spray.  Mix together the butter, sugar, flour, baking soda, salt and oatmeal.  Press 2 c. of the mixture into the baking dish.  Spread the jam on top.  Sprinkle the remaining flour mixture on top.  Press down lightly.  Bake at 350 degrees for 30 minutes.

Buckeye Brownies

These are a delicious quick dessert or lunchbox treat.

1 brownie mix-or do as I did and bake your own brownies.
1 c. peanut butter
2 c. powdered sugar
1/2 c. butter
2 c. chocolate chips
3 T. butter

Make the brownies and allow to cool.  In a mixing bowl beat the peanut butter, powdered sugar and butter until completely combined.  Spread with a knife over the brownies.  Melt the chocolate chips and butter together in a microwave at half heat for 30 second intervals.  Spread over the peanut butter.

Gingersnap Cookies

These are the perfect gingerbread cookie-crisp on the edges, just a bit chewy in the middle, and nice and spicy.

• 1 1/4 cup unsalted butter 
• 2 cups white sugar
• 2 eggs
• 1/2 cup molasses
• 4 cups all purpose flour
• 1/2 tsp salt
• 4 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp grated fresh ginger or powdered ginger
• 1/2 tsp ground cloves
• 1/3 cup white sugar for rolling
•  
• Cream the butter well. Add sugar and cream on a medium high speed for about 2 minutes.  Add eggs, one at a time, mixing well after each additional.  Add the molasses and mix until completely blended in.  Add 2 c. of the flour along with the salt, baking soda, cinnamon, ginger and cloves.  Mix well, scraping down often.  Add remaining flour and mix until all the flour is incorporate.  Cover with plastic wrap and put in the refrigerator for one hour.  Put the 1/3 c. sugar into a small bowl.  Roll the dough into a ball, roll the ball into the sugar and place on a cookie sheet covered with a silipat or parchment paper.  Bake at 375 degrees for 11 minutes.  Allow to sit on cookie sheet until completely cool.

Orange Cranberry Slice and Bakes

These are delicious as made, but if you really want to give them a Christmas look exchange the walnuts for pistachios.

1 c. butter
1/2 c. sugar
2 T. milk
1 t. vanilla
1/2 t. salt
2 1/2 c. flour
3/4 c. dried cranberries
1/2 c. chopped walnuts
zest of one orange

Beat butter and sugar until light and fluffy.  Mix in milk, zest and vanilla on low speed.  Mix in salt and flour and mix until it comes together.  Mix in nuts and cranberries.  Form into a log about 15" long.  Refrigerate for an hour.  Cut into thin slices and place on baking sheet.  Bake at 375 degrees for 12 minutes.

Toffee Bars

These bars are simple to make, look beautiful on a cookie tray and are delightful to eat.

• 11 tablespoons butter room temperature
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1 1/2 cups flour
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup semi-sweet chocolate chips
• ½ cup chopped pecans
• In a mixer stir together the butter, baking powder and salt .  Add flour slowly.  Then mix in the sugar and vanilla.  Lastly, mix in the egg until well combined.  Spread in a 13 x 9 baking dish that has been sprayed with cooking spray.  Bake at 350 degrees for 12-15 minutes.  Sprinkle immediately with chips and spread as they melt.  Sprinkle with nuts.  Cut into squares, then cut the squares into triangles.

Chocolate dipped Bailey's Biscotti

Bailey's and chocolate in a biscotti?  Pure yum!!

2 c. flour
1 t. baking powder
pinch of salt
3 eggs
1/4 c. sugar
3/4 c. brown sugar
4 t. Bailey's Liqueur
1/2 t. hazelnut flavoring
Ghiradelli chocolate melting drops

Beat eggs and sugar on medium speed for 10 minutes.  Beat in Bailey's and hazelnut flavoring.
Slowly beat in flour, baking powder and salt.  Form into two 3" by 12" logs.  Bake at 350 for 20 minutes.  Cool for 20 minutes.  Reduce heat to 325 degrees.  Cut logs on the diagonal into 3/4" slices.  Lay slices on side and bake for 6 minutes.  Flip to opposite side and bake an additional 6 minutes.  Cool.  Melt chocolate in a microwave safe bowl on half power for 15 secongs intervals until melted.  Dip in melted chocolate.

White chocolate dipped Gingerbread Biscotti

This is a yummy Christmas treat from the blog, Sugarysweet.com.  If you have never made biscotti they are easy and festive.

• 6 Tbsp unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 2 Tbsp molasses
• 1 tsp cinnamon
• 1 tsp allspice
• 1t. ginger
• 2 cup all-purpose flour
• 1 tsp baking powder
• 1/4 cup sparkling white sugar(optional)
• 4 oz vanilla white candy coating

Beat sugar and butter til light and fluffy. Beat in eggs and molasses.  Make sure the molasses is well mixed in.  Beat in spices, baking soda and flour.  On a parchment paper placed on a baking sheet spread the mixture into a 12" x 4" rectangle.  Sprinkle with sparkling sugar if desired.  Bake at 350 degrees for 20-25 minutes.  Cool for 5 minutes.  Cut 12 slices, 1" wide, widewise across the rectangle.  Turn slices onto one side on the baking sheet and bake for 6 minutes.  Turn slices and bake an additional 6 minutes.  Let cool.   Melt the white coating discs and dip one side of the biscotti into it.  Place, dipped side up, on waxed paper to dry.

Copycat Starbucks Cranberry Bliss Bars

These bars are a favorite of my grand daughter, so I couldn't be happier to find a recipe for them.

Cranberry Bliss Bars 
Starbucks Copycat Recipe

Serves 12

For cake Base:
2 sticks margarine (or butter if you want to indulge) -- softened
1 and 1/4 cups brown sugar-- packed
3 large eggs
1 teaspoon ground ginger
1 teaspoon vanilla
1/4 teaspoon salt
1 and 1/2 cups flour
1/4 cup minced dried cranberries
1/4 cup Lindt or Perugina or other quality white chocolate -- coarsely chopped
1/4 cup minced candied ginger

For Frosting:
4 ounce cream cheese -- softened
1 and 1/2 cups powdered sugar
2 Tablespoons butter -- softened
1 teaspoon vanilla

For Garnish:
2 Tablespoons minced dried cranberries
1/3 cup white chocolate chips (e.g. Ghiradelli or Guittard) -- melted

Beat butter and sugar together.   Add eggs and vanilla. Beat until fluffy. Sift together flour, ginger, and salt. Add flour mixture to the butter mixture and beat well. Fold in the cranberries, chocolate and ginger. Spray a 13 x 9 pan with cooking spray.  Spread thick batter in pan and bake at 350 degrees for about 20 to 25 minutes or until light golden.
  Once the cake cools, mix all frosting ingredients together and spread thinly over the cake.  Sprinkle with the minced cranberries. Use a cake decorating bag, or plastic baggie with a small hole cut into the corner filled with the melted white chocolate and drizzle over the cake.
Cut this into bars right away as the chocolate will harden and make it difficult to cut well if you wait.

Macadamia Nut Chocolate Chip Refrigerator Cookies

There is nothing easier than a refrigerator cookie.  Just mix it up, roll it into a log, refrigerate for an hour and then slice and bake.  The chocolate chip and macadamia combination in this cookie make it especially delightful.

3/4 c. butter
2/3 c. powdered sugar
3/4 c. brown sugar
1 egg
1 t. vanilla
2 1/2 c. flour
1 t. baking soda
1 t. salt
2 c. chocolate chips
1 c. chopped macadamia nuts
Beat together the butter and sugars until well combined.  Beat in vanilla and sugar.  Add flour, soda and salt and beat slowly to combine.  Stir in nuts and chocolate chips.  On a sheet of waxed paper or parchment paper roll all the dough into a log.  Wrap sides tightly and roll again to get a good shape.  Place in a refrigerator for one hour or longer.  Unwrap paper, slice into 1/2" slices and place on a baking sheet.  Bake at 325 degrees for 14-15 minutes.

No bake Chocolate Crunchy Peanut Butter Bars

Don't feel like heating up the oven to cook a snack?  These bars come together in less than 10 minutes and are made in the microwave.  Perfect for a quick treat!

• 3 cups  rice krispies
• 1 1/2 cups chocolate chips
• 1 cup peanut butter
• 1/2 cup maple syrup
• 1/4 cup coconut oil 

Put the rice krispies in a large bowl.  In a microwave save bowl combine the remaining ingredients and mircowave on high for one minute.  Mix into the rice krispies.  Line a 8 x 8 pan with parchment paper or waxed paper.  Spray the paper with cooking spray.  Dump the mixture into the pan and press down.  Refrigerate at least one hour.  Cut into bars and serve.  Will keep well in the refrigerator.