Tag Archives: cookies

Back in the Saddle Again…

8 Jun

Yeah, yeah, yeah…I know it’s been a while, ok a LONG time, since I last posted anything. I apologize.

Upon returning from a date night with my hubby, I thought it would be fun to make cookies with the rug-rat.  He didn’t really seem too enthused, until I started asking for a “special cookie maker.”  That got him excited, go figure.  So, I started looking at the ingredients I had on hand and Grandma’s trusty recipes.  I was missing a key ingredient for a cookie I thought looked easy enough: Mincemeat Cookies.  I ran out of pear mincemeat at Christmas and didn’t have any other jars on hand.  However I did have three jars of fig preserves from my Aunt Barbara.  She and her daughter, Haley (my oldest cousin), are always good for a few jars of this and that when I’m home.

So, I used chopped fig preserves.  If you have never had mincemeat, I suggest you try some.  Unless your great-aunt Gertrude still makes it the “real” way (with the meat of a hog’s head), a jar of modern mincemeat is usually a mix of spices, sugar and various “hearty” fruits like pears and apples.  While figs are a little softer in texture, their flavor is a similar profile and mincemeat.  In other words, it worked.

There was no indication as to the yield in the recipe.  It made about 48-60 cookies I think (give or take the “tester” cookies).  So here it is, the first recipe of the year.  Better late than never!

Mince Meat Cookies

  • 3 1/4 cups flour
  • 1/2 tsp salt
  • 1 tsp soda
  • 1 cup shortening (I used butter)
  • 1.5 cups sugar
  • 3 eggs (well beaten)
  • 1 cup of mince meat, or preserves of your choice

Sift the flour, salt, and soda together.  Cream butter and sugar then beat and add eggs.  Stir in mince meat.  Add the dry ingredients and mix.  Drop by the spoonful (or see option below) onto a greased baking sheet.  Bake at 400* for about 12 minutes, or until cookies are golden.  Option: make bake in thin sheet and cut into bars.

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Gave him a cookiephoto(2)

First biteHe likes them!He liked it!

The mix seemed a little dry while mixing, so I poured in some of the fig preserve liquid to moisten it up a bit.  It worked well and the cookies taste amazing!  The hubby just came out of the kitchen exclaiming, “Wow, that made a lot of cookies!”  Another note: The hubby is not a fig eater but enjoyed these cookies, so they must be good!

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Grandma’s Notes: 9/20/98- Went to church; crocheted some.  THANK YOU LORD FOR YOUR CLOSENESS TO ME IN MY EVERYDAY LIFE.

Chocolate mint chip cookies

14 Dec

When I went shopping for groceries, I wanted to make sure I stocked up on staple baking ingredients. So, I got flour, sugar, chocolate chips, pecans, and the. I splurged and picked up some Andes Mints chips. If you haven’t had or seen them, you are sorely missing out! I remember, every Christmas morning, going through my stocking and loving all he little toys and trinkets; but, I loved that there was always a box of Andes Mints left on the mantle. That meant they were fair game for whomever wanted some. I think I ate most of shared them.

Fast forward to today. I stared blankly at the chips and the recipe found on the back of the package. This just wouldn’t do. I thought the chips needed a good, strong chocolate cookie to match the minty goodness I had grown to love. So, searched online for a good base cookie, but everything I saw was a chocolate chip cookie-like base with…well, with chocolate added. I needed something with more of a cocoa base. Since I didn’t find anything, I decided to just make my own recipe.

Before I give you the recipe, I will give you a couple pointers. This is a very dry recipe, so when you add the dry to wet ingredients, use your hands. It’s the best way to feel how well it’s mixed. These cookies, unlike most, do not expand when in the oven. If you put the dough in a ball shape or flatten it out, it will stay that way. I wasn’t sure how they would bake, and I ended up flattening half of the first batch before they finished baking. Finally, like any baked good, they will continue to bake, even after out of the oven. So, used parchment paper and bake only for the time indicated. The parchment paper will keep them from sticking.

Amber’s Chocolate Mint Cookies
• 1.5 sticks softened butter
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 & 3/4 cups flour
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 bag of Andes Mints baking pieces


In a large bowl cream sugars and butter, add eggs and vanilla thoroughly. In another bowl mix dry in ingredients. Add dry to wet ingredients and mix with hands. Add chocolate mint chips well.
On lined cookie sheet, drop rounded (or flattened) spoonfuls about and inch apart. Bake at 375* for 8.5 minutes. Allow to cool approx 2 minted before transferring to cooling rack.

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You can see the difference in the rounded cookies vs. the flattened ones. They both tasted amazing. Just ask my two-year-old that ate three as soon as he woke from his nap!

No Eggs? No Problem!

19 Aug

Necessity is the mother of all altered recipes, I’ve learned.  As I have stated before, I am lazy.  I enjoy baking and cooking new things, but HATE to have to leave the house to get anything I’m out of.  Case-in-point, yesterday the boys were napping (as they are now) and I couldn’t sleep because the little boy had his feet in my face and the big boy was snoring.  So, I figured I would make something.  I looked in the pantry and saw we had oatmeal, I knew I had just purchased flour, chocolate-chip oatmeal cookies it was.  I even got so far as to mix the dry ingredients and add in the milk (almond in this house), after creaming butter and sugar, when I realized I didn’t have any eggs.  I know, I know, how could I be so lazy as to not even have eggs.  Believe me, I have gotten numerous scoldings from my baker-sister regarding a lack of stocking my pantry with basics.  THAT is a whole other post, though.
Anyway, I thought, “You need to use your Almond Milk before it goes bad so just add a bit more to the mix.”  Seemed like a substantial thought at the time.  So, I did.  This is what turned out:

Look good, huh?!  My son woke up from his nap, just in time to see the m&ms and was more than excited.  I even had the second half of the batch, uncooked, in the bowl.  With no eggs, I had no problems letting him taste a big ol’ spoonful of the concoction.  The reaction?  “MMMMMMM!”  Now, if that doesn’t say they are good, I don’t know what does.  The texture is obviously different from traditional oatmeal cookies, but by using the almond milk I almost made a sort of oatmeal cookie bar.  I can’t explain it, you would just have to try it!

With no further ado:

Amber’s No-Egg Oatmeal Chocolate Cookies

  • 1/4 cup butter, margarine or butter substitute (for my vegan buds)
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1/4 cup almond milk (THIS is our favorite brand)
  • 1 tsp vanilla
  • 2/3 cup flour
  • 1/2 tsp baking soda
  • pinch of salt
  • 2 cups quick cook oats
  • 1 cup chocolate chips, m&ms, or carob pieces

Cream butter and sugars, stir in milk and vanilla until mixed well.  Add dry ingredients,  except for oats and chocolate, until incorporated well.  Stir in oats and chocolate.  Spoon heaping TBSP onto parchment lined cookie sheets and bake at 350* for approximately 12 minutes.  Cookies should cool a couple minutes before removing them from the cookie sheet.  Transfer to wire rack and let cool completely.  Cookies will “firm up” upon cooling.  Store in airtight container.  Yield: 1.5 doz cookies