SANDRA'S RASPBERRY ALMOND BUTTER COOKIES

The ultimate butter cookie with a sweet treat of
raspberry flavor in its center and the added crunch of finely diced almonds...

Yield: Appx. 4 doz.
Prep: 15 Mins
Chill: 1 Hr
Roll: 30 Mins
Bake:

INGREDIENTS

1 cup salted butter, room temp
1 cup granulated sugar
1 large egg, beaten
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/3 cup raspberry jam, cold
1/3 cup finely chopped raw, unsalted, almonds (from Costco)

METHOD

In a stand mixer with the beater attachment, cream together softened butter and sugar for 5 minutes until light, yellow and fluffy; scraping sides of bowl several times throughout.

Add the beaten egg and vanilla extract; mix to combine. Again, scraping bowl to evenly incorporate.

Add the flour. Start mixer on low to begin combining, then on high just until incorporated (do not over mix dough).

Place dough onto a sheet of plastic wrap, cover completely and refrigerate for 1 hour.

Meanwhile, prepare to bake the cookies. Preheat the oven to 350F.

Pinch off small pieces of dough and form 1-teaspoon-size balls. Place balls 1" apart on a silpat-lined baking sheet, and flatten slightly with your hand.  Bake for 8 minutes.  Remove baking sheet from oven, use a wooden spoon to indent the center of cookie half way through, place 1/4 teaspoon of cold raspberry jam in the indent center, and top that with finely chopped almonds. Place cookies back in oven, and continue baking for an additional 8 minutes.

Remove cookies from oven and let them cool for 1 minute on baking sheet. Remove cookies to a baking rack to completely cool.  Repeat with remaining batter. Once cookies are fully cooled, place in an airtight container. ~ Enjoy!

SANDRA'S NO-BAKE CHOCOLATE PEANUT BUTTER MARSHMALLOW OAT COOKIES

These a incredibly tasty cookies that are a cross between candy, cookies, and brownies!

Plus, they're fantastically easy to make, no baking required!

Yields: Appx. 4 dozen

Prep: 10 Mins.

Cool at room temp: 30 Mins.

INGREDIENTS

1-2⁄3 cups granulated sugar

1⁄2 cup unsweetened cocoa powder

1⁄2 cup condensed unsweetened milk

1/2 teaspoon ground cinnamon

1⁄8 teaspoon kosher salt

1⁄2 cup creamy peanut butter

5 tablespoons unsalted cold butter, cut into 1/2" cubes

1 teaspoon vanilla extract

3 cups quick-cooking rolled oats

1/2 cup miniature marshmallows

METHOD

Whisk sugar, cocoa, milk, cinnamon and kosher salt in cold medium-size heavy-bottom saucepan. Place over medium heat and cook, while whisking constantly, for 5 minutes, just until sugar has dissolved. (Do not boil.) Remove saucepan from heat.

In increments, add cubes of cold butter, then peanut butter, while constantly stirring with a wooden spoon to incorporate. Add the vanilla extract; stir to combine.

Fold in oats, then marshmallows, mixing thoroughly until combined.

Drop by cookie (small) scoop fulls onto parchment paper. 

Cool thoroughly at room temperature for a minimum of 30 minutes before removing from parchment paper and serving. ~ Enjoy!

SANDRA'S SNICKERDOODLE BISCOTTI DIPPERS

So satisfying with a nice cup of tea while dipping these tasty jewels,
or coffee, or hot chocolate...it's a win-win! Also, a perfect
tiramisu making substitute vs lady fingers...

Yields: 3 doz (appx)

Prep: 15 Mins.

Bake/Stand/Re-bake: Bake 30 Mins/Stand 15 Mins/Re-bake 10 Mins.

INGREDIENTS

Cream Wet

2/3 cup granulated sugar

6 tablespoons unsalted butter, at room temperature

2 large eggs

1 teaspoon vanilla extract

Sift Dry

2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons cream of tartar

1/4 teaspoon salt

Brush tops of logs (just before baking)

1 egg, beaten

Sprinkle Mix (just before re-baking)

3 tablespoons white sugar

1 teaspoon ground cinnamon

METHOD

Preheat oven to 325 degrees. Line baking sheet with parchment paper; set aside.

In a stand mixer with the paddle attachment, cream together 2/3 cup sugar and butter for 5 minutes on low speed. Add in 2 eggs and vanilla, and continue to cream for 2 minutes longer.

Sift through a sieve placed over wet ingredients in stand mixer bowl, and shake to sift the flour, cinnamon, baking powder and soda, cream of tartar, and salt.

On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 12" long. Place logs on the prepared baking sheet and flatten slightly so they are 2-1/2" wide (the will spread slightly while baking). Brush top of each log with the beaten egg.

Bake 30 minutes (turning baking sheet half way through baking), until golden and slightly cracked on top. [Do not turn off oven]. Cool for 15 minutes on baking sheet.

Carefully move logs to a cutting board, and using a serrated knife slice each log crosswise at a diagonal into 1/2 inch slices (I snack on the 4 end pieces that aren't as pretty, but oh so tasty ;). Flip each slice cut side down, and sprinkle with a cinnamon sugar mixture. Place back on baking sheet, and re-bake for an additional 10 minutes (turning baking sheet half way through baking), until toasted. (You should end up with 3 doz. 1'' thick by 3-1/2" wide biscotti after baking.)

Transfer biscotti to cool on a wire rack. Once completely cool, store in an airtight container for up to 2 weeks (or freeze up to 6 months). ~ Enjoy!

SANDRA'S CINNAMON-PECAN SHORTBREAD COOKIES

The most amazing buttery and flavorful cookies

so you might consider preparing a double batch,

as they're usually gone in a flash...

Yield: (4 dozen)

Prep: 10 Mins.

Chill: 20 Mins.

Bake: 12-14 Mins.

INGREDIENTS

Cream wet:

1 cup (2 cubes) unsalted butter, room temperature

1/2 cup confectioners' sugar (no need to sift)

1 teaspoon vanilla extract

Sift dry:

2-1/4 cups flour

1 teaspoon ground cinnamon

1/4 teaspoon cream of tartar

1/4 teaspoon salt (omit if using salted butter)

Addition:

3/4 cup pecans, finely chopped (I did so using my mini-food processor)

Coating mixture:

1/2 cup granulated sugar

1 teaspoon ground cinnamon

METHOD

In a stand mixer with the paddle attachment, add the creaming ingredients and mix just until combined. Take care to not over mix.

Add the sifted dry ingredients, and again mix just until combined. The dough will be rather dense.

Add the finely chopped pecans, and pulse mixer to incorporate.

Pour the dough out onto a 16" piece of plastic wrap or parchment paper, then roll up into a 12"-long log. Twist ends of wrap to enclose, and place log of dough in freezer to chill for 20 minutes.

Meanwhile, preheat oven to 400F. Set aside parchment-lined baking sheets (or use silpat liners).

Mix the coating ingredients of sugar and cinnamon together in a small bowl; set aside.

Remove chilled log of dough from freezer, cut in half crosswise; cut each half into 6 sections forming 12 discs, then cut each disc into quarters (this will yield 48 pieces). Working quickly, form all pieces into balls (all should end up being 1" in diameter).

Roll cookie balls in the cinnamon-sugar coating mixture. Place balls on a baking sheet about 1" apart and press down slightly; bake each batch for 12 to 14 minutes.  While hot, carefully roll cookies a final time in the cinnamon-sugar coating mixture, and place to cool completely on a wire rack.   Store cookies in an airtight container. ~ Enjoy!

SANDRA'S BANANA-OAT-CRAISIN COOKIES

A newly created incredible cookie that's a synch to prepare and is now my husband's favorite.

What a great method in which to use the ever-infamous ripe bananas,

especially when you have a 'banana lover' in house like my hubby is

so we always have a never-ending supply!

Yields: Appx. 4 doz.

Prep: 20 Mins.

Bake: 14 to 16 Mins.

INGREDIENTS

Wet:

3/4 cup shortening (I use Crisco), room temp

1/2 cup dark brown sugar, packed

1/2 cup granulated sugar

1 large egg

2 medium-size ripe bananas, fully mashed (1 cup mashed)

1 teaspoon bourbon-vanilla extract (or regular)

Dry (sift):

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon double-acting baking powder (or regular)

1/4 teaspoon table salt

1 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

Additions:

1-3/4 cups quick cooking oatmeal

1/2 cup craisins (or raisins), chopped to your desired fineness

METHOD

Preheat oven to 350F. Place aside a baking sheet topped with a silpat liner or parchment paper.

In the bowl of a stand mixer with the paddle attachment, cream together shortening and both sugars; beating until light and airy.  Add the egg, mashed bananas and bourbon-vanilla/regular; mix to combine.

Place a sieve over the mixing bowl; add the flour, baking soda and powder, salt, cinnamon and nutmeg.  Sift over wet ingredients. Turn on mixer to #3 just until all ingredients are combined (do not over mix).

Add the oatmeal and raisins; turn on mixer just to incorporate.  Scrape bowl using a spatula to ensure all ingredients are fully combined.  Cover bowl with plastic wrap and let cookie dough rest 15 minutes.

Use a mini-scoop (2-teaspoon measure) to drop cookie dough mounds onto prepared baking sheet. Bake for 14-16 minutes (turning half way), just until edges began to brown.  Cool cookies 1 minute on lined baking sheet, then completely on a wire rack. Store cooled cookies in an airtight container. ~ Enjoy!

SANDRA'S CHRISTMASTIME SPRITZ COOKIES

A tradition that's going to take place every year during Christmastime
from now on, they're beautiful and a buttery scrumptiousness...

Yield: Appx. 7 Doz. (depending upon disc sizes used)

Prep: 15 Mins.

Bake: 8-12 Mins. (Per batch, depending upon disc sizes used)

INGREDIENTS

3-1/2 to 4 cups all-purpose flour

--(depending upon humidity, adding 1 TB at a time to reach desired consistency)

1 teaspoon double-acting baking powder (or regular)

1/2 teaspoon baking soda

1-1/2 cups (3 sticks) unsalted butter, at room temperature

1 cup granulated sugar

1 large egg, beaten

1/2 teaspoon almond extract

2  teaspoons vanilla extract

1/8 teaspoon freshly grated nutmeg

1/2 teaspoon kosher salt (omit if using salted butter)

2 tablespoons milk

--Assorted colored decorating sugar crystals

METHOD

Preheat oven to 350 degrees.

Set aside silpat- or parchment-lined baking sheets.

In medium bowl, sift flour and baking powder and soda; set aside.

In bowl of stand mixer, using the paddle attachment, beat butter and sugar for 5 minutes until light and fluffy. Add beaten egg, almond and vanilla extracts, nutmeg, salt and milk; mix to combine. Gradually add dry mixture to wet mixture, while gently mixing just until combined.

[Do not chill cookie dough.]

Fill cookie press with dough and desired disc (alternate disc to a new one when desired), press cookies onto lined baking sheets about 1" apart.

Generously sprinkle with your favorite decorating sugar crystal color(s).

In batches, bake 8-12 minutes (depending on size of selected discs), just until edges are light golden brown. Cool 1 minute on baking sheet then transfer to a cooling rack. Store, once completely cooled, in an airtight cookie jar. ~ Enjoy!

SANDRA'S PEANUT BUTTER-MINI CHOCOLATE CHIP-CINNAMON COOKIES

A light, buttery cookie that enhances in flavor over time,
they're delectable and deliciously addicting!

Yields: About 42 cookies
Prep 15 mins

Bake: 10-12 mins

INGREDIENTS

1 cup creamy peanut butter

1/2 cup unsalted butter, at room temperature

1/2 cup packed light brown sugar

1 large egg, beaten

1 teaspoon vanilla extract

1-1/4 cups all-purpose flour

1 teaspoon double-acting baking powder (or regular)

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt (omit if using salted butter)

1/4 cup semi-sweet mini chocolate chips

--Sugar (1/2 cup) for rolling balls, and dipping fork to form criss-cross texture on cookie tops

METHOD

Preheat oven to 350 degrees. Prepare baking sheets topped with silpat liners or parchment paper; set aside.

In a stand mixer using the paddle attachment, cream together the peanut butter, butter, white sugar, and brown sugar for 5 minutes, until light and creamy. Add the beaten egg and vanilla, mixing to combine. Place a sieve over the wet ingredients in the stand mixer bowl and sift flour, baking powder and soda, cinnamon and salt; mix to combine. Add the mini chocolate chips, mix just to combine (do not over mix).

Place 1/2 cup sugar into a small bowl; set aside.

Roll mini scoop full of dough into balls. Roll each ball in sugar, and place cookies 2 inches apart onto prepared baking sheets. Press each ball twice with fork tines to form a criss-cross pattern (dip fork into sugar so it does not stick while doing so). Be sure not to flatten the cookies too much when doing so, or they will not bake properly.

Bake for 10 to 12 minutes in preheated oven, until edges are lightly browned. Let cool on baking sheet for 1 minute before transferring to a baking rack to cool completely. Store cooled cookies in an airtight container. ~ Enjoy!

SANDRA'S PERFECT BUTTERCREAM FROSTING or ICING

A truly delightful and airy buttercream frosting or icing
that I often prepare, as this confectioners' delight
enhances most any cake, bar, cookie, or sweet bread recipe...

Yields: (2-1/2 cups)
Prep: 7 Mins.

INGREDIENTS

1/4 cup (1/2 cube) unsalted butter, room temperature

1/4 cup (1/2 of an 8-Oz. block) cream cheese, room temperature
½ teaspoon vanilla extract

2 cups confectioners’ sugar, sifted

1-2 tablespoons milk for frosting | 3-4 tablespoons milk for icing

METHOD

In a medium mixing bowl, using a hand mixer to cream together softened butter and cream cheese on high for about 2 minutes. Sift confectioner's sugar over wet ingredients, add milk (depending on your desired consistency for frosting or icing), blend on medium speed until light and fluffy for about 3 minutes. Scrape down the sides of the bowl with a spatula, as needed. Cover tightly with plastic wrap until ready to use, keeping it at room temperature (as it will tend to harden if refrigerated).

~~~~~~~~~~~~~~
Tips:

~For variations, feel free to add natural food coloring(s), extracts for flavor, sprinkles, etc.

~One of my favorites is chocolate, simply add 1/3 cup Hershey's unsweetened cocoa powder.

~Finally, I substitute caviar of a small vanilla bean, when on-hand, I like the punch of flavor and its small flecks it provides.

SANDRA'S WHITE 'N DARK CHOCOLATE WALNUT COOKIES

Watch out folks!

These newly created sinfully delicious cookies

will knock your socks off, they're every chocolate lovers' dream...

Yields: (Appx. 5 doz.)

Prep: 15 Mins.

Bake: 10 to 12 Minutes (per batch)

INGREDIENTS

Wet:

1 cup (2 sticks) unsalted butter, at room temperature

3/4 cup granulated sugar

2/3 cup packed dark brown sugar

1 teaspoon vanilla extract

2 large eggs

Dry (sift):

2-1/4 cups all-purpose flour

2/3 cup Hershey's unsweetened cocoa powder
1 teaspoon espresso powder

1 teaspoon baking soda

1/2 teaspoon double-acting baking powder (or regular)

1/4 teaspoon table salt

Additions:

1/2 cup Mini Semi Sweet Chocolate chips
1/2 cup White Chocolate Chips

1/4 cup finely chopped walnuts (measure after finely chopping)

INSTRUCTIONS

Preheat oven to 350 degrees.  Line 2 baking sheets with silpat liners or parchment paper; set aside.

Beat butter, granulated sugar, brown sugar and vanilla extract in stand mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together through a sieve, then gradually add and beat into dry mixture. Add both chocolate and white chips, and walnuts; mix, just to incorporate. Drop by a rounded mini-scoop (or teaspoon), 1" apart, onto prepared  baking sheets.

Bake in batches for 10 to 12 minutes/batch, until centers are set. Cool on baking sheet for 2 minutes; remove to wire rack to cool completely. ~ Enjoy!

SANDRA'S PUMPKIN TOFFEE OAT COOKIES

An amazing combination of ingredients all rolled into once terrific cookie recipe, 

you're going to love, love these yummy morsels!

Yields: (Appx 5 doz)

Prep: 15 Mins.

Bake: 10 to 12 Mins.

INGREDIENTS

Wet

1 cup unsalted butter, room temperature

1 cup granulated sugar

3/4 cup light brown sugar, packed

2 large eggs

1 cup pumpkin puree (not pumpkin pie filling)

1 teaspoon vanilla extract

Dry

1-3/4 cups all-purpose flour

1-1/2 teaspoons ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground ginger

1 teaspoon baking soda

1/2 teaspoon double-acting baking powder

Pinch of salt

Additions

3 cups quick-cooking oats

1/4 cup toffee bits

METHOD

Preheat the oven to 350 degrees. Line a couple of baking sheets with silpats or parchment paper.

In the bowl of a stand mixer using the paddle, cream butter, and sugars until light and fluffy for a few minutes. Scrape down sides of bowl and add eggs, pumpkin puree and vanilla extract; beat until combined.

Place a sieve over mixing bowl of wet ingredients, and sift in flour, spices, baking soda and powder, and salt; mix on low speed until well combined. (Do not over mix). Add oats and toffee bits, mix on low just until combined.

Using a mini scoop (I use a 1/2-tablespoon size) and place dough in mounds onto prepared baking sheet, spacing at least 1" apart. Bake for 12 minutes (turning half way through baking) until slightly golden brown around edges. Cool on baking sheet for one minute; transfer to a wire rack to cool completely. Repeat with remaining cookie dough. ~ Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~

Tip:

Store cookies, once they're completely cooled, in an airtight container.

SANDRA'S SPICE 'N EVERYTHING NICE COOKIES

I was in a creatively baking mood today when I came up with this new recipe for these
light, lovely, and spicy cookies!

I've made this recipe so it creates only 3-1/2 dozen,
which works incredibly nice in a smaller batch for our 2-person household...

Yields: (3-1/2 doz)

Prep: 15 Mins.

Bake: 10-12 Mins.

INGREDIENTS

1/2 cup unsalted butter, room temperature

1/2 cup granulated sugar (plus more for rolling cookie balls)

1/2 cup quality molasses

1 large egg

1 teaspoon vanilla extract

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/4 teaspoon fine-grain salt

METHOD

Preheat oven to 350 degrees.  Set a couple of baking sheets aside lined with silpat liners or parchment paper. Set a baking rack aside as well for cookies to fully cool. Place a 1/2 cup granulated sugar in a small bowl (to roll formed cookies into prior to baking).

In a stand mixer bowl, add butter, sugar and molasses, and beat to combine. Add egg and vanilla extract; mix to combine. Place a sieve over wet ingredients and add flour, baking soda and powder, ginger, cinnamon, cloves, and salt; sift over top. Mix dough just until fully combined. (Do not over mix or cookies will become tough.)

Using a miniature scoop, scoop up dough to evenly form 1" balls and roll in sugar in the small bowl. Repeat until all cookies are formed. Place cookies 1" apart on prepared baking sheet and bake for 10 minutes (softer cookies) or up to 12 minutes (crispier cookies). Once cookies are done, leave hot cookies on sheet for 1 minute, then transfer to baking rack to fully cool prior to storing in an airtight container. ~ Enjoy!

FRUITY MEATLESS MINCEMEAT COOKIES (Easy 'N Tasty)

Even those who are not a fan of mincemeat adore these fruity (yes, meatless) cookies

and always come back for more!

The jarred meatless mincemeat consists mainly of fruit and spices,
hence this 7-ingredient recipe...

Yield: 4+ Doz.

Prep: 10 Mins.

Bake: 12 Mins.

INGREDIENTS

--Note: I've only slightly revised this recipe from its original None Such cookie recipe

and have been preparing these since grade-school days--

1-1/2 c granulated sugar

1 cup shortening at room temp (or 2 cubes salted butter, room temp - but omit salt below)
1 teaspoon vanilla extract

3 large eggs

3 cups sifted all-purpose flour

1 teaspoon baking soda
1/2 teaspoon baking powder

1/2 teaspoon table kosher salt

1-1/3 cups (1/2 of a 27 oz. jar) None Such (Borden) ready to use meatless (or 1 9-oz-pkg condensed, broken into small bits)

DIRECTIONS

Preheat oven to 350 degrees. Prepare cookie sheets lined with silpat liners or parchement paper; set aside.

In large stand mixer, beat sugar and shortening (or butter) until fluffy, about 4-5 minutes. Add vanilla extract and eggs; beat well. Sift flour, baking soda, baking powder, and salt through a sieve placed over mixing bowl of wet ingredients. Mix together, then add in mincemeat and mix until combined.

Drop cookie dough by heaping tablespoon fulls, 2 inches apart, onto prepared baking sheets.

Bake for 12 minutes, or until lightly browned, rotating baking sheet half way through. Do not over bake or cookies will become too dry.  These cookies are meant to be moist and cake like. ~ Enjoy!

SANDRA'S GLAZED CARROT CAKE COOKIES

A portable carrot cake in cookie form...

 ~ How divine is this?! ~

Yields: Appx. 3 doz.

Prep Time: 10 Mins.

Cook Time: 14-16 Mins.

INGREDIENTS

Cookies:

1/2 cup unsalted butter, at room temperature

3/4 cup granulated sugar

1/4 cup packed brown sugar

2 large eggs, beaten

1 teaspoon vanilla extract

1 (8 oz.) can crushed pineapple, undrained

3/4 cup shredded carrots

--about 2 medium, scrubbed

1/4 cup shredded apple (I used Braeburn)

--about 1/2 unpeeled, cored apple

1/4 cup shredded coconut, chopped finer

1/2 cup raisins

1/4 cup chopped pecans

2-1/4 to 2-1/3 cups all-purpose flour

--depending on juiciness of grated carrots and apple

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine-grain sea salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon allspice

Cream Cheese Glaze: Yields 1 cup

4 oz. whipped cream cheese

--does not need to be at room temp

2 tablespoons unsalted butter, at room temp.

1 cup confectioners’ sugar

--sift through sieve for a smoother glaze

2 to 3 teaspoons milk

--add more or less, depending on desired glaze consistency

1/2 teaspoon vanilla extract

METHOD

Preheat oven to 350 degrees. Set aside a couple of baking sheets lined with silpat liners or parchment paper.

In the bowl of a standing mixer, cream together butter and sugars until smooth. Beat in eggs and vanilla extract until mixture is light and creamy. Add crushed pineapple and its juices, carrots, apples, raisins, coconut, and pecans. Place a sieve over batter in mixing bowl, and add flour, baking powder and soda, salt, cinnamon, ginger, and allspice; sift dry ingredients into wet ingredients in mixing bowl.  Turn on stand mixer and beat on low, just until batter is fully combined (do not over mix).

Drop rounded spoonfuls of dough onto prepared cookie sheets 1-1/2" apart. Bake cookies for 14-16 minutes in preheated oven, just until bottoms begin to brown and cookies are set. Allow cookies to cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Cookies cooling on wire rack prior to glazing...

Meanwhile, in a small bowl, using a hand mixer, cream together cream cheese, butter, and vanilla extract. Add confectioner’ sugar, and a bit of milk, and begin mixing until smooth (add additional milk, if necessary, to reach desired glaze consistency). Use a fork dipped on its backside into the glaze, then run the fork tines through the glazed top of each cookie to form drizzle marks using a gentle back-and-forth motion.

Place glazed cookies in a single layer on decorative platters. Cover any leftovers with plastic wrap. ~ Enjoy!

~~~~~~~~~~~~~~

Tip: This particular cream cheese glaze will not harden. If you wish to make a hardening non-cream-cheese type of glaze instead, simply combine confectioners' sugar with reserved pineapple juice, milk, or water to desired drizzle consistency, which will harden within 1/2 hour for easier storage.

SANDRA'S LAYERED FRUITY OATMEAL BARS

Luscious fruity goodness in every bite!

If you're at all like me, you won't be able to stop with only one bar...

Servings: (24 bars)

Prep Time: 15 Mins.

Cooking Time: 28 to 30 Mins.

INGREDIENTS:

Dough:

½ cup (1 stick) unsalted butter, at room temperature

¾ cup firmly packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/8 teaspoon ground cardamom

¼ teaspoon ground ginger

½ teaspoon fine-grain salt

3 cups old-fashioned oats (for more crunchier bars),
--Or, quick cooking oats (for chewier bars)

1 cup raisins

Filling:

1-1/4 cup jarred meatless mincemeat with apples and raisins (I use Nonesuch, not the 'dry' pkg'd type)

PREPARATION:

Preheat oven to 350 degrees. Spray a glass 9”x11” baking dish; set aside.

In large stand mixer bowl, beat together butter and sugars until creamy. Add eggs and vanilla; beat well. In medium bowl, sift through a sieve the flour, baking soda, cinnamon, cardamom, ginger, and salt; mix well. Add to butter mixture; mix well. Stir in oats and raisins; mix well.

Divide dough in half. Spread half of dough mixture into bottom of prepared baking dish, using fingers ‘slightly’ moistened with water to prevent sticking. Layer meatless mincemeat fruit filling to within ¼” of edge of first layer, then drop by tablespoons the remaining dough atop the filling and press lightly with fingers (it’s okay if a bit of filling remains visible).

Bake for 28 to 30 minutes, until light golden brown. Cool completely for 1 hour in baking dish on wire rack, prior to cutting evenly into 24 bars. ~ Enjoy!

Hot out of oven cooling for 1 hour on wire rack...

SANDRA’S MOLASSES-KISSED CHEWY OATMEAL-RAISIN COOKIES

This cookie recipe creation yesterday turned out phenomenal!

Back in the kitchen today, upon request,
to bake an additional double batch ~ Gotta keep my guys happy...

Yields: 30 (Appx.)

Prep Time: 15 Mins.

Bake: 8 to 10 Mins.

INGREDIENTS

½ cup (1 stick) unsalted butter, at room temperature

¼ cup + 2 tablespoons packed brown sugar

2 tablespoons granulated sugar

2 tablespoons molasses (spray spoon first)

1 large egg

2 teaspoons vanilla extract

1/2 teaspoon double-acting baking powder (or regular)
1/4 teaspoon baking soda

½ teaspoon ground cinnamon
1/4 teaspoon ground ginger

Pinch of salt

¾ cup + 2 tablespoons all purpose flour

1-1/2 old-fashioned oats (not quick cooking)

½ cup raisins

METHOD

Preheat oven to 350 degrees. Line a couple of baking sheets with a silpat liner or parchment paper; set aside.

Beat butter and sugars in a large bowl with hand mixer (or stand mixer with paddle attachment) on medium-high speed until fluffy. Beat in molasses, egg, vanilla extract, baking powder and soda, cinnamon, ginger, and salt. On low speed, beat in flour, and then oats and raisins just until fully combined.

Drop level tablespoons 1-1/2” apart on a prepared baking sheets.

Bake 8 to 10 minutes until tops appear dry for chewier cookies, more dry for less chewy (my baking time for chewy perfection is 9 mins.). Cool cookies on baking sheet 1 minute before removing to wire rack to cool completely.

Store cooled cookies in an airtight at room temperature up to 5 days (or freeze up to 3 months). ~ Enjoy!

~~~~~~~~~~~~

Tip: To retain stored cookie chewiness so they do not harden over time, place ¼ slice of fresh bread inside airtight container ~ Ensure to replace with a fresh piece of bread daily until cookies are gone.

  

SANDRA'S PECAN MEXICAN WEDDING COOKIES

Melt in your mouth cookies that are superbly airy and tender…

Yields: 32 cookies

Prep: 10 Mins.

Bake: 12 Mins.

Melt in your mouth cookies that are superbly airy and tender…

INGREDIENTS

2 sticks unsalted butter, at room temperature

2-1/2 cups confectioners’ sugar, divided

1 teaspoon bourbon-vanilla extract (or regular vanilla extract)

2 cups all-purpose flour, sifted

Pinch of fine-grain sea salt

2 cups pecans, very finely chopped

METHOD

Preheat oven to 350 degrees. Set aside a couple of baking sheets lined with parchment paper or Silpat liners.

With an electric or stand mixer, beat butter, 1/2 cup confectioners’ sugar, and bourbon-vanilla extract, until pale yellow and fluffy. Add sifted flour, salt and nuts to batter; and mix to incorporate (if using a hand mixer, you may want to use a spoon at this point), ensuring to scrape sides of bowl.

Roll dough into 1" balls. Place on ungreased, lined baking sheets.

Bake 12 minutes, until lightly golden.

While hot, roll in remaining 1-1/2 cups unsifted confectioners’ sugar. Cool on wire rack, then dust with additional ‘sifted’ confectioners' sugar. Let cookies fully cool. ~ Enjoy!

SANDRA'S FRESH RHUBARB-GINGER SNICKERDOODLES

I created this divine cookie recipe today
using fresh rhubarb a kind neighbor provided to me.

These snickerdoodles turned out to be incredibly awesome,
and my husband loves 'em too...

Yields: 7 Doz.
Prep: 20 Mins.
Bake: 12 to 14 Mins.

INGREDIENTS:

1 cup unsalted butter, at room temperature
1-1/2 cups dark brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
3-3/4 to 4 cups all-purpose flour
--(depending upon moistness of fresh rhubarb)
1 teaspoon baking soda
½ teaspoon baking powder
2 teaspoons cream of tartar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch of fine-grain kosher salt
2 cups finely-chopped fresh rhubarb

--1/2 cup granulated sugar
--1 teaspoon ground cinnamon

METHOD:

Mix 1/2 cup sugar and 1 teaspoon cinnamon in a shallow, flat-bottom bowl, and set aside.

Preheat oven to 375 degrees.  Line a couple baking sheets with parchment paper or use a Silpat liner.

With a hand mixer, blend together butter and granulated sugar in a medium bowl until smooth. Add eggs, vanilla, and mix to incorporate. Sift into another medium bowl the flour, baking soda, baking powder, cream of tartar, cinnamon, ginger, and fine-grain kosher salt. Using a wooden spoon, mix the flour mixture into the wet ingredients, until incorporated. Fold in rhubarb, just until combined. (Add additional sifted all-purpose flour at this point, if needed, to adequately form balls.)

Roll dough into 1” balls, and alternately coat the outside of each with the cinnamon/sugar mixture. Place cookies on prepared baking sheets spaced 1” apart, and bake for 10 to 12 minutes; remove to a cooling rack, and repeat until dough is gone. – Enjoy!

SANDRA’S FESTIVE PB&J THUMBPRINT COOKIES

A very festive and happy day

was spent creating and baking

these lovely cookies...

Yields: Appx. 3 Doz.

Prep: 25 Mins.

Bake: 10 Mins.

INGREDIENTS

½ cup granulated sugar

½ cup packed dark brown sugar

½ cup creamy peanut butter

½ cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

¾ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

-- Your favorite jam or jelly

(I used Sandra’s Homemade Strawberry-Rhubarb-Banana Jam dyed red and green using food coloring)

--Granulated sugar, for dusting bottom of potato masher (or fork) to flatten cookies

-- Red and green sugar crystals

METHOD

Preheat oven to 375 degrees.  Line a couple of baking sheets with parchment paper, and set aside.

Using a hand mixer, beat together sugars, peanut butter, butter, egg, and vanilla extract in medium bowl.

Place flour, baking soda and powder, and salt in a sieve, then sift over wet ingredients in bowl. 

Using a spoon, stir in dry ingredients, just until blended. Cover and refrigerate for 2 hours.

Shape dough into 1-¼” balls. Place 2 inches apart on prepared baking sheet.

Flatten using a potato masher (or fork) dipped in sugar.

Make an indent in center of cookies using the end of rounded utensil (or your thumb). 

Sprinkle half of the cookies with red sugar crystals, and the other half with green.

Bake 10 minutes, just until light golden brown. Cool 5 minutes on baking sheet.

Move cookies to cool completely on wire rack. 

Once fully cooled, fill center thumbprint of cookies with jam or jelly.

Enjoy!

SANDRA’S SOFT SUGAR COOKIES with 5 VARIATIONS of BUTTERCREAM FROSTING

Soft and buttery delicious sugar cookies

that melt in your mouth. 

The possible flavor and color variations

are endless...

Yields: (28 to 30)

Prep: 20 Mins.

Chill: 1 Hr.

Bake: 6.5 to 7 Mins.

INGREDIENTS

Cookies:

1 cube unsalted butter, at room temperature

1 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

3/4 cup sour cream

--Sift dry ingredients

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Pinch of salt

Buttercream Frosting:

1 cube unsalted butter, at room temperature

½ teaspoon vanilla extract

2 cups confectioners’ sugar, sifted

3 tablespoons milk

Organic food coloring

Sprinkles

METHOD

In a medium mixing bowl, using a hand mixer cream butter and granulated sugar at medium speed until light and fluffy for about 3 minutes. Scrape down the sides of the bowl with a spatula, as needed. 

Add eggs, one at a time, beating until each is incorporated. 

Add vanilla extract and sour cream, and beat on low speed until fully incorporated.

Sift dry ingredients, and add to wet ingredients 1/3 at a time; mixing to incorporate with each addition while scraping down bowl, as needed. 

Cover bowl, and chill for at least 2 hours until firm.

Meanwhile, prepare the frosting in a medium bowl using a hand mixer to cream together butter and vanilla extract. Slowly beat in the sifted confectioners’ sugar. Once smooth and creamy, add milk 1 tablespoon at a time until desired spreading consistency is achieved. [If desired, divide the frosting into 5 separate batches, and add food coloring and extracts (listed below) to achieve the cookies shown in the photographs.]  Cover each of the 5 ramekins with plastic wrap, and set aside.

Preheat oven to 425 degrees. Line a couple of baking sheets with parchment paper, and set aside.

Uncover and dust the top of dough with flour, and then flip and flour the other side; place plastic wrap over top of dough. With a rolling pin, roll the dough out to ¼” thickness. 

Using a 2-1/2” round cookie cutter dusted in flour, cut out circles.

Transfer cut out cookies onto baking sheets. Bake each batch for 6.5 to 7 minutes, just until pale. Immediately transfer cookies to a wire rack to cool.

Once cookies have cooled completely, frost and immediately add sprinkles. 

Allow frosting to set, then store in an airtight container in one layer (do not stack). ~ Enjoy!

~~~ Five variations of buttercream frosting ~~~

(Add extract and food coloring to your desired taste and hue levels):

Orange extract and orange food coloring + multicolored sprinkles;

Mint extract and green food coloring + multicolored sprinkles;

Lemon extract and yellow food coloring + multicolored sprinkles;

Cherry extract and red food coloring + multicolored sprinkles; and

Unsweetened cocoa powder

and additional vanilla extract to thin frosting + chocolate sprinkles.