Creation: Aaaaahhhh, Snickerdoodles
Snickerdoodles are an absolute favorite of the cookies that I make. Well, basically any cookie with cinnamon will be at the top of the list for me. This is a simple sugar cookie rolled in a mixture of cinnamon and sugar before going into the oven. The recipe took a couple of tries before I could make it an efficient workflow but I have tackled that now. After making the dough, I scoop it out of the mixing bowl and drop the dough into a glass of the cinnamon and sugar mixture. Then roll it around by the glass so the mixture isn’t really pressed into the dough, like if you rolled it on a plate where it’s natural to press down a little. Plus it’s less messy because I use small tongs to pull the cinnamon/sugar coated dough ball from the glass and place onto the cookie sheet. Follow close attention to the bake time by using a timer, which I do for all of my cookies. I’ve learned over the years to not guess on time.
You cookies will come out perfectly. A little crisp on the outside and soft and chewy on the inside.
Store them in a ziplock bag to keep them from getting crunchy overnight. I don’t like fighting to get a bite of my cookies.
Because of the cinnamon, I would probably choose a snickerdoodle over a chocolate chip cookie. Shhhhh! Don’t tell anyone.
I use this recipe from AllRecipes.com called Mrs. Siggs Snickerdoodles.
Creation: Mexican wedding cookies
These cookies seem to have different names: Mexican Wedding cookies, Russian tea cakes, or snowballs. Whatever you want to call them, they are so good! They are easy to make and the recipe makes about 5 dozen cookies.
It’s probably been a couple of years at least since I last made them, until I made them about a month ago. As soon as I tasted them again after so long, I thought to myself, “Why don’t I make these more often?”
Then I remembered how messy they are because it has powdered sugar in the recipe. Rolling the cookies in the powdered sugar when they’re warm, and then again when they’re cool…..a mess. But when I am finally finished baking and get to pop one in my mouth, none of that even matters.
Here’s the recipe. Have fun and enjoy!
MEXICAN WEDDING COOKIES
Pre-heat oven to 350 degrees
1 cup butter
1/2 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 cup nuts (walnuts or pecans, or whatever you like)
2 1/4 cups flour
For dusting or rolling cookies in after baking: 1/3 cup powdered sugar
Cream together butter, powdered sugar and vanilla.
Mix in flour, nuts, and salt.
Roll about 1 tablespoon or so of dough into balls.
Bake for 11-12 minutes. Do not over bake.
While warm, roll the cookies in powdered sugar.
Let the cookies finish cooling, then roll them in powdered sugar again.
Enjoy, or store in airtight container.
Creation: Peanut Butter Blossoms
Today’s Creation: Peanut Butter Blossoms
This is the one cookie that everyone in my immediate family loves. Somewhere around this house, I have a video from years ago when I was baking with my nieces and we were making these peanut butter blossoms, with a Mariah Carey cd playing in the background. It’s a great memory of baking with them. If I ever come across it, I probably should try to transfer it to a cd to save it from videotape deterioration.
1 cup butter (2 sticks)
1 teaspoon vanilla
1 cup white sugar
1 cup brown sugar
2 teaspoons baking soda
2 eggs, beaten
1 cup peanut butter
3 cups flour
pinch of salt
bag of Hershey kisses
1.Unwrap 48-60 Hershey kisses and set aside in a bowl. The size of your cookies determines how many your batch can make.
2. Pre-heat over to 375 degrees
3. Cream together the butter, vanilla, white sugar and brown sugar.
4. Add eggs and beat well.
5. Stir in peanut butter.
6. Mix in the dry ingredients (flour, baking soda and salt).
7. Scoop using a small cookie scooper onto a aluminum foil-covered cookie sheet, 12 cookies will fit if spaced evenly.
8. Bake for 6 1/2 to 7 minutes. I used to do 7 minutes when I had an electric oven but now that I have a gas oven, they were burnt at 7 minutes, so I now take them out at 6 1/2 minutes. Peanut butter burns quickly so you have to keep an eye on these cookies to keep from ruining them.
9. Place a Hershey kiss on top of each cookie immediately after removing cookies from the oven. Let cookies cool a few minutes before removing. Once the Hershey kiss is no longer ‘melty’, store in a covered airtight container. (The picture below was hand delivered immediately to someone, so no need to store them.)
Yield: About 5 dozen cookies
Creation: Sunday/Holiday brunch
I received this recipe years ago from a college friend’s wife after someone’s baby shower. It reminds me of a sausage, egg, and cheese breakfast sandwich from Burger King. It’s very easy to make and convenient to have available when you need a quick breakfast in the mornings.
I used to make it for my nieces on Christmas morning when they lived with me as kids, so they would have something handy and quick to eat before opening their Christmas presents. You know it’s hard to hold kids back on Christmas morning! All of my nieces are adults now, and parents themselves. I don’t know if they’ve ever made this for their kids or not, but I believe they’ve all made it before for themselves with their parents.
It’s also great to make on a Sunday night and enjoy a square or two each morning during the week so you don’t leave the house hungry before work. If I remember to make it on a Sunday evening, it keeps me from stopping at Burger King on Monday morning. 🙂
A. Kitchen Tools needed:
*Medium size cookie sheet
*Non-stick aluminum foil
*Pizza cutter or knife
*2 cans of crescent rolls (depending on size of the cookie sheet pan, you’ll usually only need to use 1 and 1/2 cans)
*2 cups of shredded cheddar cheese
*1/2 lb. of cooked sausage or fully cooked sausage patties. (I used to actually buy raw and cook the sausage first, but for convenience, I have switched to buying frozen sausage patties (fully cooked) and breaking them in small pieces instead. Tasted the same to me. The funny thing is I usually buy patties and thought I grabbed patties at the grocery store, but when I went to make, I realized I had links. So I just used what I had.)
*5 eggs, beaten with a little bit of milk (about 1/4 cup) in a separate bowl
*Make sure the oven rack is in the center of the oven. If the rack is too low, the bottom will burn and if the rack is too high, the bottom won’t cook through.
*Pre-heat oven – 350 degrees.
*Cover cookie sheet with the non-stick foil.
*Cover foil with 1 whole can plus 1/2 of the second can of crescent roll dough, making sure the dough goes to the edge of the cookie sheet.
*Cover the crescent roll dough with either the sausage you previously cooked, or the broken pieces of frozen (says “fully cooked” on the package) sausage patties/links, as little or as much as you want.
*Cover the sausage with the shredded cheddar cheese, again with as little or as much as you want.
*Beat the eggs in a separate bowl, then pour evenly over the cheese.
*Don’t let the egg mixture spill from the pan as you carefully place the cookie sheet on the center rack in the oven.
*Bake for 25-30 minutes. Check it at 25 minutes to make sure it doesn’t burn. If it doesn’t appear quite done, let it bake for another 3-5 minutes. Remove from the oven when the edges/bottom are brown. Let it cool for about 5 minutes before cutting into squares with a pizza cutter/knife.
Over the years I have shown everyone in my family how to make this. I’ve made it for a brunch that I hosted and people wanted the recipe there. I’ve also made it for co-workers at our potluck breakfast years ago, and they also wanted the recipe. So people seem to like it, plus you can customize it to your family’s liking, adding veggies, a different cheese, a different meat, or even a meatless version. Think of it as a big omelet and make it your favorite way.
—> Quick. Easy. Tasty. If you happen to try out the recipe, let me know how it turns out and add your picture in the comments. 🙂 Here are my pictures below.