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National Cookie Month (and a Tate's Bake Shop giveaway)

Did you all know that October is national cookie month? I must admit I had no idea.

When the good people at Tate's Bake Shop contacted me about doing a review and hosting a giveaway to commemorate this glorious month of cookies, I was thrilled. Mainly because they promised to send me some cookies to sample.

We tried the Whole Wheat Dark Chocolate cookies last night. I'll admit, my cookie preference is generally for a soft, chewy cookie. Having said that, these thin, crispy cookies really are delicious. The most impressive thing about the cookies (aside from the delicious flavor) is their list of ingredients...dark chocolate chips, whole wheat flour, butter, sugar, brown sugar, eggs, soda, salt, and vanilla. Sounds like my recipe...minus the whole wheat flour. No "HIGH OLEIC CANOLA OIL AND/OR PALM OIL AND/OR CANOLA OIL, AND/OR SOYBEAN OIL" (copied from the online ingredient list of oreo cookies).

And you can definitely tell they are made from natural ingredients. The cyclist was impressed he could taste the butter. My oldest actually commented on how good the aftertaste was. (random...I know...). But no chemicals and no preservatives.


Here's the good stuff:
Tate's Bake Shop will send one lucky reader THREE bags of Tate’s Bake Shop’s Whole Wheat Dark Chocolate Chip cookies along with a signed copy of Kathleen King’s cookbook, The Tate’s Bake Shop Cookbook†. I've browsed the cookbook and can't wait to try the Banana Chocolate Chip Muffins, Double Peanut Chocolate Cookies, Raspberry Squares, cream cheese brownies, sour cream pound cake...really, all of the recipes are right up my alley.

To be entered in the random drawing, leave a comment by Saturday, October 15th, telling me your favorite cookie making secret *.
You get an extra entry if you Follow Tate's Bake Shop on Facebook or Twitter (just let me know you're following them in your comment).

As a bonus, for the rest of the month of October, my readers can get 15% off their total order by using the promo code "COOKIE". How about some blondies, pumpkin tea loaves, gluten free brownies?

Stay tuned. The winner will be announced on Monday morning, October 17.

†Giveaway only open to U.S. residents
*(My favorite tip is making a double batch of cookie dough, and freezing half for later use: Just roll dough into balls, freeze them for 15 minutes or so on a cookie sheet so they don't stick together, then throw them all in a freezer bag. Pull out a few to bake the next time you want hot fresh cookies)

Surprise Cookies

These cookies will always hold a special place in my heart. They were my one of my sweet sister-in-law's signature cookies. As I've said before, anything Bunny baked turned out perfectly. I learned early on to never pass up one of her sweets.
The cookies are incredibly moist and chocolaty. Add the marshmallow and chocolate frosting and you have a sweet and sinful treat.


Surprise Cookies
Adapted from Martha Stewart Cookies
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 t coarse salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1/2 cup whole milk
1 t vanilla
about 15 marshmallows, halved crosswise (just cut them in half with some kitchen shears or clean sharp scissors)

Preheat oven to 375 degrees F.
Make Cookies: sift together flour, cocoa, baking soda and salt into a bowl.
Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to medium-low; mix in egg, milk and vanilla. Mix in flour mixture, 1/2 cup at a time, until combined.
Using a 1 3/4 inch cookie scoop, drop dough onto baking sheets lined with parchment paper, spacing them 2 inches apart. Bake cookies, rotating sheets halfway through, until firm, 8-10 minutes. Immediately press a marshmallow half on top of each cookie. Bake until marshmallows begin to melt, 2 minutes more. Let cool completely on sheets on wire racks.
Make frosting.

Chocolate Satin Frosting
from Joy of Cooking

6 oz unsweetened chocolate

1 cup evaporated milk

1 1/2 cups sugar

6 T unsalted butter, cut into small pieces

1 t vanilla

Roughly chop chocolate. Set aside.

In small saucepan, bring evaporated milk to boil. Remove from heat and add chocolate pieces, without stirring. Cover and set aside for exactly 10 minutes. Scrape into bowl over mixer or food processor and add sugar, butter and vanilla. Process until smooth. Transfer to a bowl and let sit in refrigerator until it reaches desired consistency (I let mine sit about 15 minutes)

This frosting keeps refrigerated for about 3 weeks, or can be frozen for 6 months. Let soften before using.

Spread about 1 tablespoon of frosting on top of each cookie to cover marshmallow. Let stand until set, about 10 minutes. Cookies can be stored in single layers in airtight containers at room temperature up to 2 days.

Mexican Hot-Chocolate Cookies

These rich chocolate cookies were a hit at my house. The addition of the cinnamon-sugar coating put them right over the edge.
We enjoyed them on the first day of spring with a glass of cold milk. But I will definitely bake up a batch on a cold snowy day next winter, and dip them into a mug of steaming hot cocoa.

Mexican Hot-Chocolate Cookies
adapted from Martha Stewart Everyday Food

2 1/4 cups flour
1/2 cup unsweetened cocoa powder
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar, divided
2 eggs
1 cup chocolate chips (not in the original recipe, but I thought they were a worthy addition)
2 tsp cinnamon

Preheat oven to 400 degrees F. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda and salt.
In a large bowl, using an electric mixer, beat butter and 1 1/2 cups of the sugar until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined. Add chocolate chips (you will probably have to stir with a wooden spoon at this point).
In a small bowl, combine the remaining 1/4 cup sugar with the 2 tsp cinnamon. Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place about 3 inches apart on parchment-lined baking sheets. Bake until cookies are just set (7-8 minutes), rotating sheets halfway through (the recipe is written to cook for 10 minutes, until the centers begin to crack...around here, we don't like our cookies crispy, soft and chewy for us please. If you prefer a crisp cookie, cook the full ten minutes.). Let cookies cool on sheets on wire racks 5 minutes then transfer cookies to racks to cool completely.

Mint Chip Chocolate Cookies

I love shortcut baking. Especially around the holidays. This simple cookie recipe starts with a chocolate cake mix (I say the darker, the better). I don't know if the baking chips are seasonal, but if you find some, stock up. They are delicious and festive in cookies, would make a great brownie topper, my girls even stirred some into their hot cocoa when they got home from sledding in the blizzard.

Chocolate Cookies with Mint Crunch Chips
1 chocolate cake mix
1/4 cup brown sugar
1/3 c oil
2 eggs
1 cup Andes Peppermint Crunch Baking Chips (if you can't find them, any minty chips would work)

Preheat oven to 375.
Mix together cake mix, sugar, oil and eggs. Stir in chips. Drop dough balls onto greased cookie sheet. Bake 8-10 minutes. Remove from pan and cool.

Mint Chocolate Chip Cookies

While looking through some of Bunny's recipe collection, I came across this yummy little cookie. Bunny had a knack for picking out tasty recipes...especially for sweet treats.

These cookies are wonderful. You all know my fondness for the chocolate-mint combination*.

The cyclist said they remind him of starlight mint ice cream.


Bunny's Mint Chocolate Chip Cookies
3/4 cup shortening
1 1/4 cup brown sugar
1 T milk
1 T vanilla
1 egg
2 cups flour
1 t salt
3/4 t baking soda
1 cup mint chips
1 cup chocolate chips

Combine shortening and brown sugar in a large bowl (I used a wooden spoon for the entire process). Add milk, vanilla and egg. Stir well. Add flour, salt and soda. Combine. Stir in both chips.
Bake at 375 for 8-10 minutes on greased cookie sheets. I used a #40 cookie scoop (holds a generous tablespoon of dough), but split each scoop into two cookies. The recipe made about 4 1/2 dozen cookies that way.


*Almost as good as chocolate and peanut butter!

Cake Mix Pumpkin Chocolate Chip Cookies

These are the simplest autumn cookies to make.

And I'm all about simplicity right now.

Pumpkin Chocolate Chip Cookies
1 box Spice Cake Mix
1 (14 oz) can pumpkin puree
1 bag (2 cups) mini chocolate chips (or omit the chips and frost with a good cream cheese frosting)

Combine cake mix and pumpkin puree. Stir in chocolate chips. Drop by rounded spoonfuls onto a greased cookie sheet. Bake in a preheated 350 degree oven for 12-15 minutes.

World Peace Cookies

If you are craving something intensely chocolaty, give these cookies a try.

Divine with a glass of COLD milk.

World Peace Cookies
Recipe from Dorie Greenspan via Bon Appetit

1 1/4 cups all purpose flour
1/3 cup natural unsweetened cocoa powder
1/2 tsp baking soda
11 T unsalted butter, room temperature
2/3 cup packed brown sugar
1/4 cup sugar
1 tsp vanilla
1/4 tsp fine sea salt
5 oz extra-bittersweet chocolate (do not exceed 85% cacao), chopped (no bigger than 1/3 inch)
(I substituted Guittard Extra-Dark Chocolate Chips)

***all my cookie dough lovers out there: UNITE! no eggs in this dough. eat with reckless abandon!***


Sift flour, cocoa, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until smooth but not fluffy. Add both sugars, vanilla and sea salt; beat until fluffy, about 2 minutes. Add flour mixture; beat until just blended (mixture may be crumbly). Add chopped chocolate; mix just to distribute (if dough doesn't come together, knead lightly in bowl to form ball...mine came together easily). Divide dough in half. Place each half on sheet of plastic wrap. Form each into 1 1/2-inch diameter log. Wrap each in plastic; chill until firm, about 3 hours. (Can be made 3 days ahead...just keep in refrigerator.)

Preheat oven to 325. Line 2 baking sheets with parchment paper. Using thin sharp knife, cut logs crosswise into 1/2 inch thick rounds. Space 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11-12 minutes. Transfer to rack; cool.

Mint-Chocolate Sandwich Cookies

These cookies come from the September 2010 issue of Everyday Food. Crisp little chocolate mint sandwich cookies...perfect for dipping into a mug of hot cocoa.

Mine tasted like a Milano...now to work on getting them to look like a Milano.

1 1/4 cups flour (spooned and leveled)
1/2 tsp coarse salt
1/2 cup unsalted butter, room temperature
2/3 cup granulated sugar
1 tsp vanilla
1 large egg
4 oz semi sweet chocolate, coarsely chopped
3/4 cup confectioners' sugar
1/4 tsp pure peppermint extract

Preheat oven to 325, with racks in upper and lower thirds. In a small bowl, whisk together the flour and salt. In a medium bowl, using an electric mixer, beat butter and granulated sugar on high, scraping down bowl as needed, until light and fluffy, four minutes. Add vanilla and beat to combine. Add egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined.

Transfer dough to a quart-size zip-top bag. With scissors, snip a 3/4-inch hole in one corner (or use a pastry bag with a plain tip). Pipe 54 cookies (3/4 by 2 inches), 1/2 inch apart, onto two parchment-lined baking sheets. (Mine didn't pipe out so pretty, so I had to reshape them a bit by hand.) Chill until firm, 20 minutes.

Bake until cookies are light golden at edges, about 15 minutes, rotating sheets halfway through. Transfer immediately to wire racks and let cool.

Place chocolate in a medium heat-proof bowl set over (not in) a saucepan of simmering water. Stir until melted, 2 minutes. Remove bowl from pan. In another medium bowl, whisk together confectioners sugar, peppermint extract, and 4 teaspoons water. With a small offset spatula or table knife, spread chocolate on flat side of half the cookies and mint glaze on the other half. Sandwich cookie halves together.

Bunny's Rocky Ledge Bars

A cookie party recipe in July?!?! That's almost as good as finding an unwrapped Christmas present in March!

Sister in law Bunny brought these yummy bars to the party back in April. They are chock full of tasty little morsels...milk chocolate, white chocolate, butterscotch, caramel, marshmallow. There's something for everyone.
They would be excellent to take to a family picnic.

Rocky Ledge Bars
(Martha Stewart recipe)

2 1/4 cup flour
2 1/4 tsp baking powder
1 tsp salt
1/2 cup unsalted butter, room temp
1 1/2 cup packed dark brown sugar
3 large eggs
1 tsp vanilla
1 cup mini marshmallows
1 cup semisweet chocolate, coarsely chopped (I used milk chocolate chips)
1 cup white chocolate, coarsely chopped (I used chips, again)
1 cup butterscotch chips (next time, I might substitute toffee bits...mmmm)
18 soft caramel cubes, coarsely chopped (maybe into quarters)

Preheat oven 350 degrees. Lightly butter a 9x13 pan. Line with parchment paper with an overhang and butter. (Cooking spray will work as well.)
Whisk flour, baking powder, salt in bowl. In another bowl, mix butter and sugar until fluffy. Add eggs and vanilla; mix until well combined. Mix in flour mixture until combined. Fold in half of each of the marshmallows, chocolates, butterscotch chips and caramels.
Spread batter into prepared pan. Scatter remaining marshmallows, chocolates, butterscotch, and caramels on top. Bake until top is golden brown and cake tester comes out clean about 35 minutes. Let cool on wire rack. Lift out of pan and transfer to refrigerator until set, at least 30 minutes. Remove parchment, cut, and enjoy!

Three-Ingredient Peanut Butter Cookies

Would you believe that by using just three simple ingredients, you can make delicious cookies?

Just like my stone soup recipe, you can make them even more tasty by adding a little something something (your choice).

Unlike my stone soup recipe, these are actually divine without the frills.

Peanut Butter Cookies

1 cup creamy peanut butter
1 cup sugar
1 egg

Combine all ingredients, roll into balls, bake on lightly greased cookie sheets at 350 for 8-10 minutes.

Frills: mix in chocolate chips, white chocolate chips, roll the dough in coarsely chopped roasted peanuts. You could place an unwrapped peanut butter cup in the center, or press your thumb in the middle and fill the indentation with jam.

Her Chocolate Chip Cookies

Cousin Tami has quite a reputation. She is known (at least by me...and now you) for her FANTASTIC treats. Seriously. We get together for book clubs, craft nights, cousin nights...and her assignment is always: "cookies, please".

They always have the perfect flavor and texture. And she makes them bite size so you can just pop them in your mouth. You can easily eat 5 or 6 before you know it.

I warn you, you won't stop at 6.

She entered these little beauties in the 2010 Fest and ended up taking home the trophy for "best classic with a twist".



Her Chocolate Chip Cookies*
1 C sugar
½ C brown sugar
2 eggs
1 tsp vanilla
¼-½ tsp almond extract (depending on tastes--I used 1/2 tsp of course)
¾ C shortening
3 C flour
1/2 tsp salt
1 tsp baking soda
1-2 cups of chocolate chips (Use any kind you like, Tami's winning combination was a mixture of dark, milk and white chocolate chips)
Preheat oven to 350°.
Cream sugars, eggs, vanilla, almond and shortening. Add flour, salt and soda. Mix in chocolate chips.
Form the dough into teaspoon size cookies (they will look tiny, but will puff up into the perfect bite size cookie). Bake for 6-8 minutes, until they just barely start to brown. Cool on a wire rack.

*Not to be confused with His.

Strawberry Shortcake Cookies

Cousin Linsey brought these tasty strawberry cookies to the cookie jamboree. They are just what their name implies: a buttery biscuit, strawberries, and cream baked into a tidy little cookie.

I was the vote counter and, while I probably shouldn't divulge confidential matters, I will tell you that these gave the prettiest cookie a run for the money!*

Lin's Strawberry Shortcake Cookies

from Martha Stewart

• 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
• 1 teaspoon fresh lemon juice
• 1/2 cup plus 1 tablespoon granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
• 2/3 cup heavy cream
• Sanding sugar, for sprinkling

1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

I added a glaze of 1/2 cup powdered sugar, 4 T heavy cream and a splash of vanilla. They are delicious with or without.

*(It WAS a legitimate vote...don't go thinking the cyclist's win had anything to do with his looks or charm).

Anna Marie's Molasses Cookies

Anna Marie brought a tasty cookie this year. I heard a LOT of people talking about these spicy little numbers. They are from The Silver Palate Cookbook. This is an excellent cookbook. Filled with all sorts of delicious recipes (I'm obviously partial to the cookie section).

MOLASSES COOKIES
"The Silver Palate Cookbook"

12 Tbsp. sweet butter (sweet=unsalted)
1 c. granulated sugar
1/4 c. molasses
1 egg
1 3/4 c. flour
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda

Melt butter; add sugar and molasses, and mix thoroughly. Lightly beat egg and add to butter mixture, blend well. Sift flour with spices, salt and baking soda, and add to first mixture; mix. Batter will be wet. Lay a sheet of foil on a cookie sheet. Drop tablespoons of cookie batter on foil, leaving 3 inches between the cookies. These will spread during baking. Bake at 350 degrees until cookies start to darken, about 8-10 minutes. Remove from oven while still soft. Let cookies cool on foil, but remove foil from cookie sheet. Makes 24 very large flat cookies. These soft, chewy, spicy cookies will stay moist, in an airtight tin, for at least a week.

Note - It is easy to overbake these cookies. Remove them from the oven earlier than you think.

Sugar Cookies with Royal Icing

The cyclist has been after me for years to make a sugar cookie with royal icing. I think royal icing is fine, but my preference is a tangy cream cheese frosting.

Well, he finally realized that if he wanted anything done around here, he was going to have to do it himself.

After much study and deliberation, he chose the "Baked" sugar cookie. (Love this cookbook. LOVED this cookie.)

He entered them into the COOKIE PARTY 2010 lineup and won for "Prettiest Cookie".

Not the most masculine prize, but he's taking what he can get.

Classic Sugar Cookies with Royal Icing
From "Baked"

1 3/4 cups flour
1/4 tsp salt
1/4 tsp baking powder
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 T cold vegetable shortening
2/3 cup sugar
1 large egg
1 tsp vanilla

In a medium bowl, whisk together the flour, salt and baking powder. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and sugar together until light and fluffy. Add the egg and vanilla and beat until just combined. Add the flour mixture and mix until incorporated. Wrap the dough in plastic and refrigerate for at least 4 hours.

Preheat the oven to 325. Line two baking sheets with parchment paper.

Dust a work surface with a sprinkling of flour. Unwrap the chilled dough and put it directly on the work surface. Roll the dough 1/4 inch thick. Use your favorite cookie cutter to cut shapes in the dough and transfer the cookies to the prepared baking sheets.

Bake the cookies for 12 minutes, until they are set but not browned. Remove from the oven and place the baking sheet on a cooling rack for 5 minutes. Use a spatula to transfer the cookies to the rack to cool completely.

Make the Royal Icing

2 cups confectioners' sugar, sifted
2 large egg whites
2 tsp freshly squeezed lemon juice
food coloring (optional)

In a large bowl, whisk together the sugar, egg whites and lemon juice until the mixture is completely smooth. The mixture should have the texture of a glaze. If the mixture is too thin, add a bit more sugar. If it is too thick, add a few drops of lemon juice.

The best way to ice sugar cookies is with a pastry bag fitted with a small or medium tip. First, outline the cookie or design, then fill it in. Let the icing harden before serving.

Chocolate Whoopie Pies with Strawberry Cream Cheese Filling

Each Monday night (okay most), we gather at the in-laws for family night.
The kids sing songs (usually about ailing turtles), we visit, learn a little something (this week's topic: setting and reaching goals), and most importantly, we eat treats.

We ate these tonight. They are definitely in the running for cutest cookies I've ever made.


Cookies
from Martha Stewart

Makes 2 dozen sandwiches, maybe a few more

3 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract


1. Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line two baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.

2. Using a 1-ounce ice-cream scoop, place cookies onto lined baking pans, twelve per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.

3. Spread 2 tablespoons of frosting onto each of twenty-four of cookies. Sandwich together with remaining twenty-four cookies. Store in an airtight container for up to 3 days. (I would probably just frost the ones that would be eaten on day one. Store the remaining frosting in your refrigerator and frost the rest as you eat.)

Strawberry Cream Cheese Filling
just a variation of my favorite (white wonder) frosting

8 oz cream cheese, softened
1/2 cup softened butter
4-5 cups powdered sugar
1 teaspoon vanilla extract
3 T strawberry jam

Blend until smooth.

(Flavor the filling any way you choose. I had some homemade strawberry jam in my fridge. Omit the jam altogether if you want a vanilla filling.)

PB Cup Tartlets

Here I go with another Chocolate and Peanut Butter post.

My handsome husband always keeps a bag of Reese's Peanut Butter cups on hand. Just the mini-ones. He doesn't like the chocolate/peanut butter ratio of the standard size.

I've seen these little treats at parties and finally got around to making some myself. They are SOOOOO tasty. You most likely have everything you need to make them...

You do have a mini muffin pan, right?

And you have a stash of mini PB cups in your pantry or freezer, don't you?

Doesn't everyone?

Recipe adapted from Hershey.com

About 40 (13-oz. pkg.) REESE'S Peanut Butter Cups Miniatures
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup Creamy Peanut Butter
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt

1. Heat oven to 375°F. Remove wrappers from candies. Spray mini muffin cups with cooking spray.

2. Beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until light and fluffy in large bowl. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Shape dough into 1-inch balls; place one in each prepared muffin cup. Do not flatten.

3. Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup onto each cookie. Let cool 5 minutes in muffin pan, then carefully remove from pan and cool completely on wire racks.

Makes 40 cookies.

Sugar Cookie Bars, or "The one where the bake-aholic could not get any lazier"

Sugar cookies are one of my favorite cookies (I have several favorites). However, while I love the baking and the eating, I am generally (all the time) too lazy for the rolling and the cutting. When I make sugar cookies, I generally just scoop and bake. I have a great cookie cutter collection...my girls use it for peanut butter play-dough.

And really, who is going to turn down a homemade sugar cookie because it is round instead of heart shaped?

Recently I was surfing through various baking blogs and I was stopped in my tracks. A Sugar Cookie Bar! Now all I have to do is dump all my dough on one cookie sheet, flatten it out a little, bake and frost.

And to top it off, when the cyclist saw that pan of frosted goodness, he cut them into bars for me while I lazed about on the couch reading my gossip magazines.

Sugar Cookie Bars
adapted slightly from annemarie-tastebuds.blogspot.com

1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and almond and mix well. In a separate bowl, combine the flour, salt and soda. Stir with a whisk to combine. Add dry ingredients to wet mixture and mix just until combined. Spread on a greased baking sheet (half sheet/jelly-roll pan) and bake at 375 for 10-15 minutes (until they're just barely starting to brown). Let cool. Frost and cut into bars.

White Wonder Frosting

8 oz cream cheese, softened
1/2 cup softened butter
4-5 cups powdered sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
food coloring (optional)

Blend until smooth.

Oatmeal Chocolate Chip Cookies

I love a good chocolate chip cookie.

This is the recipe that I grew up on. In my mind, these were the be-all, end-all.

Until I met the cyclist.

He baked his cookies for me and I was blown away to find that I could equally love a chocolate chip cookie with NO oatmeal (of course, I could have just been hypnotized by his charm and good looks).

But these are still a favorite.

(Do NOT ask me to pick between the two.)

Mom's Oatmeal Chocolate Chip Cookies

1 pound butter, softened or 2 cups shortening
2 cups brown sugar
2 cups white sugar
4 eggs
1 T vanilla (if you know me, you know I swapped some almond extract for a bit of the vanilla)
2 t baking soda
2 t baking powder
1 1/2 t salt
5 cups oatmeal
4 cups flour
1 bag chocolate chips

Cream butter and sugars. Add eggs, one at a time, beating well after each. Add vanilla. Mix in soda, baking powder, salt, oatmeal and flour. Add chocolate chips.
Bake in a preheated 375 degree oven for 9-10 minutes, or until the edges start to brown. Let cool on wire rack on pan for 5 minutes. Transfer to wire rack to cool completely.

Post Bathing Suit Cookies

You may have noticed that there has been a bit of a baking embargo in my kitchen. Something about me trying to squeeze my body into a swimming suit (the cyclist parades around in spandex most of the time, so he is very much at home in a Speed-o).

Well, we just returned from Paradise. No more bathing suits until summer.

Get out your mixers and preheat your ovens!

White Chocolate Macadamia Nut Cookies

2 1/4 cups flour
1 t baking soda
1 t salt
1 cup unsalted butter, softened
3/4 c granulated sugar
3/4 c brown sugar
1 t vanilla
2 eggs
2 c white chocolate chips
2 c lightly salted, roasted macadamia nuts (coarsely chopped)

Combine flour, soda and salt in a small bowl. In bowl of electric mixer, beat butter, sugars and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in chocolate and nuts. Chill dough thoroughly (about 4 hours). Preheat oven to 375. Drop dough by rounded tablespoonfuls onto ungreased baking sheets. Bake for 9-11 minutes, or until light golden brown. Cool on baking sheets for 2 minutes. Remove to wire rack to cool completely.

While in Hawaii, Luke and Bunny introduced us to the "eat a large dessert every night" lifestyle. We ate all sorts of tasty treats. Chocolate lava cake, macadamia nut tarts, caramelized pineapple upside down cake, bananas foster bread pudding, mango cheesecake, shave ice with macadamia nut ice cream...

This recipe is for you, Luke, to help you use up the two suitcases worth of macadamia nuts that you brought home.