Cookies


No Bake Energy Bites

No Bake Energy Balls

We had a bake sale at work and I wanted to contribute something that wasn't overly sugary but was still full of great flavour.  I found this recipe while I was on Pinterest and they turned out great.  What is awesome about these No Bake Energy Balls is that they are so versitile that you can add or omit different ingredients depending on your preference.  For my version that I made, I omitted the coconut and added more oatmeal instead and they still turned out great.  Enjoy!

 

No Bake Energy Balls

Rum Balls

Rum Balls

Who doesn't love Rum Balls during the holidays?  The best thing about Rum Balls is the longer they sit for, the boozier they get (if you can make them last that long).  This recipe is from my 'Joy of Cooking - All About Cookies' cookbook, the original recipe calls for bourbon but I used a spiced rum instead and they tunred out just great!  Happy Holiday's!

Rum Balls

Rum Balls

1 Cup powdered sugar
2 Tbsp cocoa powder
1/4 - 1/3 Cup of rum (or bourbon)
2 Tbsp light corn syrup
2 1/2 Cups chocolate wafers (or vanilla), crushed finely in a food processor
1 Cup coarsley chopped pecans

1) Sift together powdered sugar and cocoa powder and set a side
2) In a seperate bowl, mix together rum and corn syrup
3) Mix together cocoa mixture and rum mixture until combined
4) Stir in crushed wafers and nuts into cocoa rum mixture until well combined (if mixture is too dry, add more corn syrup and if mixture is too wet, add more powdered sugar a little bit at a time.  This mixture should stick together well and keep their shape)
5) Roll mixture into balls and coat with powdered sugar
6) Ball can be kept at room temperature for 3 weeks or can be stored in the fridge or freezer for later use (the longer they sit, they stronger they taste!), enjoy!

Rum Balls

Chocolate Brownie Cookies

Chocolate Brownie Cookies

I got this recipe from the December 2011 'Everyday Food - A Martha Stewart Magazine'.  The original recipe is called Chocolate-Peppermint Thumbprints but I omited the peppermint flavor.  These cookies were so good; they were full of chocolate, sugar and more chocolate.  They had a nice brownie texture with a soft chocolatey center.  Here is the recipe below for you to try.

Chocolate Brownie Cookies

2 Cups flour
2/3 Cup unsweetened cocoa powder
1/4 tsp salt
1 Cups butter, room temperature
1 Cups granulated sugar
1 Large egg
1 Tbsp vanilla
Decorating sugar
5 Ounces semisweet chocolate chips
1/4 Cup butter
(1/2 tsp peppermint extract)

Chocolate Brownie Cookies

1) Preheat oven to 350F and line two cookie sheets with parchment paper
2) Whisk together flour, cocoa powder and salt then set aside
3) In a large bowl, beat 1 Cup butter and 1 Cup of sugar on medium high until light and fluffy, about 3 minutes
4) Beat in egg and vanilla until well combined
5) Mix in flour mixture gradually on low speed until combined
6) Roll dough into 1 inch balls and then roll balls in the decorating sugar
7) Bake for 5min then remove the cookies from the oven, and with the bottom of a small teaspoon, make a imprint in the center of each half baked cookie
8) Continue baking for another 4min (do not overbake), until the cookies are set but still look moist then cool on wire racks

9) While cookies are cooling, melt together the 5 ounces of chocolate and the 1/4 Cup of butter (either in the microwave or over top a double boiler), (add peppermint extract if desired)
10) Spoon chocolate mixture into the center imprints of the cookies
11) Let cookies continue cooling, store at room temperature and enjoy!

Chocolate Chip Cookie

Chocolate Chip Cookie

I got this reciepe from my '100 Best Cookies by Better Homes and Garden' magazine.  When I make Chocolate Chip Cookies, I usually stick to my mom's recipe but I decided to give these a try because the picture in the magazine looked delicious.  The flavor of the cookie was good because of the combination of butter and shortening but they didn't flatten out very much which I would have preferred.  Overall they were soft and chewy; here is the recipe below for you to try.

Chocolate Chip Cookie

Chocolate Chip Cookies

3/4 Cups butter, softened
1/4 Cup Shortening
1 Cup packed brown sugar
1/2 Cup granulated sugar
3/4 tsp baking soda
1/2 tsp salt
2 eggs
1 tsp vanilla
2 1/2 Cups flour
2 Cups chocolate chips

1) Preheat oven to 375F and line two cookie sheets with parchment paper
2) In a large bowl, beat well together butter and shortening for 30 secondds on medium to high speed
3) Add both sugars, baking soda, and salt and beat until well combined
4) Beat in eggs and vanilla until well combined
5) Mix in flour on low spead
6) Stir in chocolate chips
7) Place rounded teaspoon sizes on prepared cookie sheets and bake for 8-9min until the edges are slightly browned
8) Cool on pan for 5min then transfer cookies to cooling rack and enjoy!

Grandma's Shortbread

Shortbread Cookies

This is not actually my Grandma's Shortbread Cookie recipe but in fact this is what the recipe is called.  I got this recipe on the back of the 'Canada Corn Starch' box and they are 'deliciously simple' as the box states.  The cookies are light but buttey and soft but flakey.  This is a good and quick recipe and who knew it would come off a corn starch box!

Shortbread Cookies

Grandma's Shortbread

1/2 Cup (Canada) corn starch
1/2 Cup icing sugar
1 Cup all-purpose flour
3/4 Cup butter, softened

1) Sift together corn starch, icing sugar and flour
2) With a wooden spoon, blend in butter until soft and smooth dough forms
3) Roll dough out to about 1/4 in thick and cut into desired shapes with cookie cutters (if dough is too soft to handle, cover and chill for about 30-60min)
4) Bake at 300F for about 15-20min or until edges become lightly browned
5) Cool on a wire rack and enjoy!

Chocolate and Toffee Chip Cookies

Chocolate and Toffee Chip Cookies

When it comes to making chocolate chip cookies I don't like to steer too far away from my favorite recipe that I've posted here.  I usually just change a few ingredients and hope for the best and this time it turned out well.  I substituted the shortening for butter and added toffee baking bits instead of nuts but also kept the chocolate chips for extra goodness. 

Chocolate and Toffee Chip Cookies

1 Cup butter, at room temperature
1/2 Cup golden brown sugar
3/4 Cup white sugar
2 Large eggs
2 tsp vanilla
2 Cups of all purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 Cups semisweet chocolate chips
1/2 Cup chopped toffee baking bits

1) Preheat oven to 350F and line two cookie sheets with parchment paper
2) In a large bowl, beat well together butter and sugars with an electric hand beater
3) Add eggs and vanilla to the sugar mixture and beat well
4) In separate bowl, mix together flour, soda, and salt
5) In two additions add flour mixture to egg mixture using a wooden spoon
6) Fold in chocolate chips and toffee bits
7) Drop cookies by rounded tablespoonfulls onto lined cookie sheets and bake for 10-12min (the less time, the chewier the cookie)
8) Cool on pan for 5min then transfer cookies to cooling rack and enjoy!

Chocolate and Toffee Chip Cookies

Thin and Chewy Chocolate Chip Cookies

Thin and Chewy Chocolate Chip Cookies

Sometimes mistakes are a good thing!  I was too busy talking to my boyfriend when I started making this recipe that I didn't realize it when I added too much shortening to the recipe. Little did I know that the cookies actually turned out well, a little thinner and chewier than I wanted them to be but they still tasted great and I ate about 5 cookies everyday until they were gone!  So this recipe turned out to be a good mistake.

Thin and Chewy Chocolate Chip Cookies

1 3/4 Cups shortening
1/2 Cup brown sugar
3/4 Cup white sugar
2 Large eggs
2 tsp vanilla
2 Cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 Cups chocolate chips

Thin and Chewy Chocolate Chip Cookies

1) Preheat oven to 350F and line a cookie sheet with parchment paper
2) In a large bowl cream together shortening and both sugars until well mixed
3) Add eggs and vanilla and beat until well combined
4) Stir in flour, baking soda, and salt until cookie dough forms
5) Stir in chocolate chips
6) Scoop tsp size balls onto prepared cookie sheet and bake for 10-12min or until cookie edges are nicely browned
7) Because the cookies are so thin, keep them on the pan until almost completely cooled then transfer them to a wire rack to cool completely then enjoy!

Chocolate Chocolate Chip Cookie

Chocolate Chocolate Chip Cookie

I got this recipe from my '100 Best Cookies' magazine by Better Homes and Gardens.  If your craving chocolate, these will definately satisfy your needs because they have cocoa powder, chocolate chips, and melted chocolate all in one cookie!  Here's the recipe for you to enjoy!

Chocolate Chocolate Chip Cookie

3/4 Cups flour
1/4 Cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1 Cup semisweet chocolate pieces
3/8 butter, softened
3/4 Cups white granulated sugar
2 Eggs
1/2 tsp vanuilla
3/4 Cups chocolate chips

Chocolate Chocolate Chip Cookie

1) Preheat oven to 350F and line a cookie sheet with parchment paper
2) Stir together flour, cocoa powder, baking powder, and salt then set aside
3) In a medium saucepan melt 1 Tbsp butter and 1 Cup chocolate pieces until melted then set aside to slightly cool
4) In a seperate large bowl beat remaning butter with sugar on medium to high speed for 30sec.
5) Beat in eggs one at a time then beat in melted chocolate and vanilla
6) Beat in flour mixture until dough forms then stir in chocolate chips
7) Droup Tbsp size scoops onto cookie sheet and bake for 8-10min or until edges are slightly firm and tops are slightly cracked then enjoy!

 

Gingersnap Balls

Gingersnap Balls

If you like gingersnap cookies then you'll enjoy these balls just as much.  They are soft and chewy with tons of gingersnap flavor, their great little one bite treats.  I prefer using crispy ginger snap cookies but I think this recipe would also work well with other types or crispy cookies too.

Gingersnap Balls

20-30 Gingersnap cookies
2 Tbsp corn syrup
1 Tbsp honey
2 Tbsp cream cheese, softened at room temperature
1/4 Cup powdered sugar

Gingersnap Balls

1) Crush cookies into very fine crumbs using a food processor or in a resealable bag with a rolling pin
2) In a small bowl combine corn syrup, honey, and cream cheese and mix until well combined
3) Add about 20 crushed cookies and mix well (the mixture should hold together on its on without being overly sticky).  Continue to add crushed cookies until desired texture is reached (if mixture becomes too dry add a little bit more cream cheese)
4) Roll into 1inch balls and then roll them in powdered sugar, store them in the fridge and enjoy!

Strawberry Themed Engagement Party

A good family friend of mine asked me to bake for her son's engagement party that she was hosting at her house.  Since it was the beginning of summer she thought it would be a great idea to take advantage of the local strawberries and asked me to bake her chocolate covered strawberries, strawberry tarts, strawberry shortcakes and strawberry shortbread cookies. 

Chocolate  Covered Strawberries

For the chocolate covered strawberries, I thought it would be a cute idea to decorate the strawberries in outfits of chocolate covered wedding dresses and tuxedos.  I used semisweet chocolate for the tuxedo jackets and white candy coating for the wedding dresses.

Strawberry  Shortbread Cookies

For the shortbread cookies, I got the idea from the Pioneer Woman for this recipe.  I thought the combination of shortbread, creamcheese, and strawberries was perfect for a light and sweet simple dessert. I decided to use a flower shaped cookie cutter and sprinkled the dessert with raw sugar to make it look more prettier.

Strawberry Tarts

The tarts were very fun to make and I used this vanilla pudding recipe that turned out really well.  I didn't have any vanilla beans so I added an extra 1 1/2 tsp of vanilla to the recipe and used 2% milk.  I made the pudding the day before assembling and let it sit in the fridge overnight so it was extra vanilla tasting.  Hope you enjoyed all the strawberry treats, happy baking!