Christmas Cookies – Cinnamon Lemon Spiral Cookies

Almost like a cinnamon roll! Perfect for a holiday breakfast addition or just to have around for snacking during the holidays. Would also make a nice statement on a Christmas cookie plate.

Cinnamon Lemon Spiral Cookies

4 cups all-purpose flour
½ teaspoon salt
½ cups granulated sugar
2 cups butter
1 tablespoon (packet) yeast
1/4 cup warm water
1 cup scalded milk, cooled
1 teaspoon vanilla extract
2 large eggs

I cup granulated sugar
1 tablespoon cinnamon
1/8 teaspoon nutmeg
Dash of cloves
Zest of one lemon, finely grated

In a large mixing box, combine Flour ½ cup sugar and cut in the butter until it resembles peas in size. Dissolve the yeast in the lukewarm 1/4 cup of water and all it to the milk, vanilla, and eggs, mixing together well. Add to the flour mixture and mix into a ball of dough. Cover with greased/vegetable oil sprayed plastic wrap and refrigerate eight hours to overnight.

Preheat oven to 375 degrees. Cover baking sheets with parchment paper or use light coating of vegetable oil spray.

On a well-floured board, roll out the dough into a rectangle about one-quarter thick. Mix the sugar, cinnamon, nutmeg, cloves and lemon zest and sprinkle liberally over the rolled out dough. Roll the dough up along the long size, pinch the edges closed and roll onto the seamed side. Cut into 1/2-inch to 1-inch slices (thinner is crisper/thicker is more cake-like) Place cut slices on parchment covered baking sheets. Bake at 375 degrees for 12-15 minutes depending on your oven and the thickness of your cookies. Cool a few minutes before removing from the baking sheet. Glaze cookies while still a bit warm.

Glaze
1 cup powdered sugar
1 teaspoon or so of finely grated lemon zest
Enough fresh lemon juice to form a glaze.

Raisin-Crasin Nut Cookies

P1010898

As always, simple cookies get the cookie jar filled in short order and makes one a much-loved mother. And, if you sneak in some raisins and nuts, you can almost feel healthy.

Raisin-Crasin Nut Cookies
1/4 cup raisins
1/4 cup dried cranberries
1 1/2 cups shortening
1/2 cup walnuts
1 1/2 cups granulated sugar
2 large eggs
2 teaspoon vanilla extract
1/2 teaspoon orange extract
1 tablespoon of freshly grated orange zest
4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup milk

Run the raisins, cranberries, and walnuts through the food processor briefly to coarsely chop them up a bit.

Place the shortening and sugar in a large mixing bowl and beat until well-combined and fluffy. Add the eggs, extracts, and zest. Beat well.

Mix together the dry ingredients. Add to the shortening/sugar combination along with the milk. Mix well. Chill the dough until easy to roll out and handle.

Preheat oven to 375 degrees. Line baking sheets with parchment paper or use vegetable oil spray.

Divide the dough up into thirds or fourths for easy rolling. On a lightly floured surface, roll dough out to about 1/4-inch thick. With a large, round cookie cutter (or your choice of shape!) cut out the cookies and place them about one-inch apart on prepared baking sheets.

Bake for approximately 8-10 minutes until lightly golden brown. Place on wire racks to cool.

Orange Glaze
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
Enough fresh orange juice to form a glaze

When the cookies are cooled, you can either brush on a coating of glaze or drizzle it over them.

Easy Stir, Drop, and Bake Sugar cookies

P1060232

Although I may have shared this before, tis the season to start thinking about warm kitchens and quick treats to start welcoming in the holiday season which will be here all too soon!

Stir, Drop and Bake Sugar Cookies

2 eggs
2/3 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon each of finely grated lemon zest and  orange zest
½ teaspoon salt

Preheat oven to 400 degrees. Beat eggs until foamy; stir in oil, vanilla, and sugar. Add dry ingredients to egg mixture. Combine until smooth. Drop by teaspoonsful about two inches apart on very lightly greased cookie sheet. Dough should be rather soft. Sprinkle a bit of sugar on each cookie before baking. Colored sugar is fun if it is on hand. Bake for 8 to 10 minutes.

This was one of the first cookies of my memory. It takes only a few minutes to throw together and is easy for older children to make on their own. On rainy days, my mother would make me these along with a cup of hot cocoa. Rainy days and warm kitchens are great! Memories!

California Cowboy Cookies

 

 

P1010898

This is a fun cookie and is open to most any change you’d like to make to it. If you like to make it more spicy, cinnamon works here. You can use any flavor of chocolate chips you prefer. I like walnuts but if I have pecans on hand, you will find that change in my cookie. You can even snip up pieces of those orange gum drops and add them to the dough. Okay, so you noticed . . . there are oats in the recipe but we can’t really call it another oatmeal cookie . . . can we?

California Cowboy Cookies
2 cups all-purpose flour
2 cups rolled oats
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter, softened
3/4 cups granulated sugar
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla
1 teaspoon grated orange zest
3/4 cups semisweet chocolate chips
3/4 cup white baking chips
1 cup chopped walnuts

Preheat oven to 350 degrees

Blend the dry ingredients together and set aside. Beat the butter and sugars until light and fluffy. Add eggs, extract, and zest. Mix well. Add dry ingredients and mix until just blended. Stir in baking chips and walnuts.

Form dough into 1/4 cup balls. Place on greased baking sheets, about 2 inches apart. Flatten to approximately 3-inch rounds. Bake for 10-12 minutes or until cookies are lightly golden and browned around the edges. Cool on wire racks. Makes about 30 cookies, depending on size.

Peanut Butter Cookies, My Way!

I enjoy creating unique desserts and cookies but when it comes down to a satisfying cookie to go with a cold glass of milk, most people would agree that you can’t beat the simple peanut butter cookie.  This is my take on the recipe.

Peanut Butter Cookies

1 cup butter (margarine doesn’t do the job, here!)

1 cup smooth peanut butter (if you only have the crunchy type, that’s okay!)

1 cup granulated sugar

1 cup brown sugar

2 large eggs

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 1/2 teaspoons baking soda

2 teaspoon vanilla extract

1 teaspoon orange extract (orange really brings out the flavor!)

Preheat your oven to 375 degrees.

Cream the butter, peanut butter and sugars together until fluffy. Thoroughly beat in the eggs and extracts. Sift totether the dry ingredients and fold into the butter mixture.

Roll dough into walnut-sized balls and put on vegetable oil sprayed baking sheets.* using a fork, slightly flatten each ball to make a cross-hatch pattern – press one way and then the other.

Bake for approximately 10 minutes. Cookies should just begin to get golden. Don’t overake them!

Let rest on baking sheet for easier removal to the cooling rack.

*Parchment paper is great for this recipe. You don’t need to grease the baking sheets, the cookies absolutely do not stick, and you don’t have baking sheets to clean.

Ideas . . .

Melt some chocolate chips and dip half of each cookie into it. Let them harden on waxed paper.

Add 1/4 cup finely diced orange slice candy.

Add 1/2 cup chopped peanuts

Sandwich cookies together with your favorite jam.

Posted by Picasa

Kitchen Sink Cookies

These are a favorite cookie that scents the house wonderfully, is easy to make, and very forgiving when you add or substitute add-in ingredients. Even when I follow the recipe exactly, it always tastes a bit different.

Everything But the Kitchen Sink Cookies

1 1/2 cups butter, softened
1 1/2 cups granulated sugar
2 cups brown sugar
4 eggs
3 teaspoons vanilla extract
1 tablespoon fresh orange zest
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
4 1/4 cups all-purpose flour
1 cup oatmeal
4 teaspoons baking soda
1 teaspoon salt
2 cups of your favorite granola cereal
1 cup bran flake cereal
1 cup chopped pecans or walnuts
1 cup dried cranberries or raisins, your choice!
1/2 cup diced, dried apricots
1/2 cup diced, dried pineapple

Cream butter, sugar, and brown sugar until light and fluffy. Add eggs, zest, and vanilla. Blend in the flour, baking soda, spices, and salt. Fold in the oatmeal, granola, cereal, pecans, cranberries, apricots, and pineapple.

With a cookie scoop, your choice of size depending on how big a cookie you want, place balls of dough about 2 inches apart on a vegetable oil sprayed baking sheet or take the easy way out and use parchment paper. Bake for approximately 10-15 minutes depending on the size of the cookies and your oven capabilities.

These are very hearty cookies and good for an afternoon pick me up, a quick breakfast on the go, and for your children’s lunch treat.

Ideas . . .

Toasted almonds and two teaspoons of almond extract would be different.

Adding a half cup of toasted coconut to the above recipe is nice and sort of tropical with the dried fruit.

Sunflower seed, sesame seeds, or peanuts will all give you a different cookie.

I like using bran flake cereal but you can add any kind you like.

Dates instead of the apricots and pineapple is very good especially with the orange zest undertone of the cookie.

Makes a lot, again, depending on what size you make them. Great for bake sales or pot lucks