Category Archives: Desserts

December 2, 2019 · 8:10 am

Eleventh Annual Twelve Days of Christmas Cookies: Chocolate Caramel Pretzel Cookies

DAY 2: Chocolate Caramel Pretzel Cookies

A chocolate cookie loaded full of sweet and salty goodness: chocolate chips, pretzels, and pecans. All wrapped around a gooey caramel center.

Recipe adapted from Two Peas & Their Pod

RECIPE:

Chocolate Caramel Pretzel Cookies

Servings: 4 dozen
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1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla extract
2 ½ cups flour
¾ cup Dutch process cocoa powder
1 tsp baking soda
¼ tsp salt
1 cup coarsely chopped pretzels
1 cup chocolate chips
1 cup chopped pecans, optional
1 pkg (11 oz) caramel squares (about 24)

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

In a large mixing bowl, beat butter and sugars until light and fluffy. Beat in eggs and vanilla.

In a small mixing bowl, whisk together flour, cocoa, baking soda, and salt. Gradually beat into butter/sugar mixture, until just mixed. Stir in pretzels, chocolate chips, and pecans.

Cut caramel squares in half and set aside.

Using a cookie scoop, place level scoops of dough on baking sheets, about 2” apart. Roll each scoop of dough around a caramel square half. Return to baking sheet.

Bake for 10 minutes; cookies will still look slightly underdone. Cool for 5 minutes on the baking sheets and then remove to wire racks to cool completely.

Makes about 4 dozen cookies.

Adapted from Two Peas & Their Pod

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December 1, 2019 · 8:17 am

Eleventh Annual Twelve Days of Christmas Cookies: Whipped Shortbread Cookies

DAY 1: Whipped Shortbread Cookies

These simple cookies have quickly made their way onto our list of family favorites. The cornstarch and powdered sugar in the dough make them practically melt in your mouth.

In addition to Christmas baking and spending time with family, this month I am choosing to participate in an initiative to “Light the World” through small and simple acts of kindness. Check out the link below for daily suggestions of ways to light the world, or to sign up for daily suggestions by text:

#lighttheworld

RECIPE:

Whipped Shortbread Cookies

Servings: 5 dozen small cookies
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2 cups unsalted butter, softened
1 cup powdered sugar
3 cups flour
½ cup cornstarch
½ tsp salt
1 Tbs vanilla extract
Candied sprinkles

Preheat oven to 300°F. Line baking sheets with parchment paper or silicone mats.

In a large mixing bowl, beat butter and powdered sugar until very light and fluffy, at least 5 minutes. Beat in vanilla. Beat in flour, cornstarch, and salt.

Using a small cookie scoop, place level scoops on baking sheets, about 2” apart (I can get 20 cookies on a baking sheet). Rub your hands with a small amount of cornstarch, and then roll scoops of dough into 1” balls; return to baking sheet. Press each dough ball with the tines of a fork dipped in cornstarch, to flatten slightly. Dust the tops of the cookies with candied sprinkles.

Bake for 14-15 minutes, or until baked through. Cookies will still look very pale. Don’t overbake. Cool on wire racks.

Makes about 5 dozen small cookies.

For a wonderful new Christmas video about the birth of Jesus Christ, check out this newly produced “The Christ Child” movie:

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June 18, 2019 · 4:00 pm

Sugar-Free Blackberry Cheesecake Mousse

A light, refreshing sugar-free dessert perfect for summer evenings. You can use any fresh berry (raspberry, strawberry, blackberry). It is sugar free, low-carb, and keto friendly.

RECIPE:

Sugar-Free Blackberry Cheesecake Mousse

Servings: 8
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12 oz fresh blackberries (about 2 cups)**
¼ cup water
¼ cup granulated low carb sweetener (I used erythritol)
2 (8 oz) packages cream cheese, softened
¼ cup powdered low carb sweetener (I used a monkfruit/erythritol blend)
¼ tsp liquid stevia
1 Tbs vanilla extract
1 cup heavy cream
Additional fresh blackberries for garnish

Combine blackberries, water, and granulated sweetener in a small saucepan. Cook over medium-low heat for 15 minutes, crushing blackberries with a potato masher or spoon. Strain blackberry mixture through a fine mesh sieve, pressing with a spoon to strain all of the pulp. Set strained mixture aside to cool.

In a large mixing bowl, combine the cream cheese, powdered sweetener, stevia, and vanilla. Beat with a mixer for 3-4 minutes, or until light and fluffy. Beat in cooled blackberry mixture. Taste and add additional sweetener, if needed.

In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold whipped cream into the blackberry mixture.

Spoon mousse into 8 small ramekins and refrigerate until slightly firm (1-2 hours). Garnish with fresh blackberries, if desired.

NOTE: you can also use other berries like raspberries or strawberries.

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December 14, 2018 · 5:30 am

Top Twelve Days of Christmas Cookies (Honorable Mentions)

These cookies did not make the Top 12, but were close runners-up. If you are looking for more baking ideas, these are sure to please! Also included are some of our favorite Christmas candies.

December 13, 2018 · 5:35 am

Top Twelve Days of Christmas Cookies Recap

After an extensive process of nominations and voting, these are the cookies that our family voted as their favorites. It is not an exhaustive list, and the voting may have been skewed by the child who hates anything chocolate. Tomorrow I will share a few Honorable Mentions and some favorite Christmas candies.

Merry Christmas and Happy Baking!

DAY 1: Christmas Cherry Pecan Cookies

DAY 2: Lofthouse Style Soft Sugar Cookies

DAY 3: Swedish Peppar KaKar (soft, mild gingerbread)

DAY 4: Russian Teacakes

DAY 5: Sugar Cookies

DAY 6: Chewy Molasses Cookies

DAY 7: Andes & Rolo Cookies

DAY 8: Scottish Shortbread

DAY 9: Old-Fashioned Coconut Macaroons

DAY 10: Chocolate Dipped Orange Shortbread Cookies

DAY 11: Raspberry Almond Linzer Cookies

DAY 12: Chocolate Caramel Thumbprints

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December 12, 2018 · 5:29 am

Top Twelve Days of Christmas Cookies: Chocolate Caramel Thumbprint Cookies

DAY 12: Chocolate Caramel Thumbprint Cookies

Four of my five children voted this cookie as their favorite all-time Christmas cookie.

I like to make these cookies with a homemade caramel filling. With a candy thermometer, the caramel filling comes together quickly and turns a good cookie into a fabulous one!

You can also make the filling with melted packaged caramels. If you want to take the “easy” route and buy a bag of Kraft Caramels, that recipe can be found HERE.

Here is my tip for getting a good deep pocket for all of that amazing caramel: Use the back of a rounded measuring spoon and press it into the center of each cookie. I use a ½ teaspoon measuring spoon on the raw cookie dough before baking:

Then I use a 1 teaspoon measuring spoon on the hot, baked cookie. (The cookies do spread a little when they are baked, leaving a larger opening). This is a good alternative to actually using (and burning) your thumbs.

ORIGINAL BLOG POSTS:

(2017): Chocolate Caramel Thumbprint Cookies with Homemade Caramel Filling

(2009): Chocolate Caramel Thumbprint Cookies with Filling made from Packaged Caramels

RECIPE:

Chocolate Caramel Thumbprint Cookies

Servings: 4 dozen
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1 cup butter, softened
1 1/3 cups sugar
2 eggs, separated
1/4 cup milk
2 tsp vanilla extract
2 cups flour
2/3 cup cocoa powder
1/2 tsp salt
2 cups finely chopped pecans

Homemade Caramel Filling (recipe below)

Glaze:
1 cup bittersweet chocolate chips
2 Tbs butter
2 Tbs corn syrup

Prepare Cookies: Combine butter, sugar, egg yolks, milk and vanilla in a mixing bowl. Beat until light and fluffy. Add flour, cocoa powder and salt. Beat until well combined. Refrigerate dough for 1 hour.

Preheat oven to 350°F. Place egg whites in a small bowl. Place finely chopped pecans in a bowl. Set aside. Roll dough into balls. Dip balls into egg white and then into pecans. (I find this easier if I make a whole baking sheet worth of dough balls, then dip them in egg/pecans). Place on a parchment paper lined baking sheet. Make a small indentation in the center of each cookie with the back of measuring spoon (I use a ½ teaspoon) or your thumb.

Bake at 350°F for 12 minutes, or until cookies are set.

While cookies are still hot, press center again (use the back of a round 1 teaspoon measuring spoon). Cool.

Prepare Caramel Filling (recipe below).
Spoon small amount of warm caramel into centers of baked cookies. Carefully remove cookies to a wire rack to cool.

Prepare Chocolate Glaze: Combine bittersweet chips, butter and corn syrup in a small bowl. Microwave for 30 seconds. Stir. Microwave for another 20-30 seconds if not melted. Let cool slightly. Pour chocolate into a small Ziploc freezer bag. Poke a hole in the corner of the bag (a bamboo skewer makes a perfect sized hole). Drizzle chocolate over the cooled cookies. Cool until set.

To store: refrigerate or freeze cookies in individual layers; then store between layers of waxed paper in the refrigerator or freezer. They can also be stored at room temperature, but if you stack them, they will stick together.

Homemade Caramel Filling

1 cup unsalted butter
1 can sweetened condensed milk
2 cups brown sugar (light or dark)
1 cup light corn syrup
2 Tbs heavy cream
2 tsp vanilla extract
½ tsp sea salt

Combine butter, sweetened condensed milk, brown sugar, corn syrup and heavy cream in a large saucepan. Bring to a boil over medium heat. Place a candy thermometer on the side of the pan. Reduce heat to medium low, maintaining a low but continuous simmer, until caramel reaches 235°F (soft ball stage), stirring occasionally. This will take about 20 minutes. Remove from heat and stir in vanilla and salt.

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December 11, 2018 · 5:38 am

Top Twelve Days of Christmas Cookies: Raspberry Almond Linzer Cookies

DAY 11: Raspberry Almond Linzer Cookies

The votes for the top two favorite Christmas cookies in our house were very close. These were the runner-up.

My linzer cookies are not a traditional European linzer cookie which usually has an almond flour based dough that is spiced with cinnamon and fruit extracts. The traditional cookie also comes out crispy rather than soft. (I am almost always in the soft cookie camp.) I use one of my sugar cookie dough recipes to make these, but roll the dough thinner than I do for regular sugar cookies. As long as you don’t overbake them, these cookies stay soft and tender after baking.

These cute cookies are also a great addition to a wedding cookie table.

Linzer cookie cutters usually come in a set. This is a Christmas set, but there are also other fun varieties. To keep the dough from sticking to your center cookie cutter, dip it in flour before each cut (tap on counter to remove any excess flour). A toothpick is a good way to get out the center piece of dough.

Save those tiny centers. They make great tiny sugar cookies!

Warm the jam in the microwave for 10 seconds and stir until smooth. Frost a bottom cookie with the almond frosting and top with a small dollop of seedless raspberry jam. Place a cut-out cookie on top and press down slightly.

This recipe makes a lot of cookies. I will usually use half of the dough to make Linzer Cookies and the other half to make regular sugar cookies.

ORIGINAL BLOG POST (2009): Raspberry Almond Linzer Cookies

RECIPE:

Raspberry Almond Linzer Cookies

Servings: 8-9 dozen
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Cookie Dough:
3 cups sugar
1 cup butter
1 cup sour cream
2 tsp vanilla
3 eggs
About 7 – 7 ½ cups flour
¾ tsp baking soda
1 tsp salt

Filling:
1 cup butter, softened
2 Tbs heavy cream or milk
1 tsp vanilla extract
1 tsp almond extract
1 lb (about 4 cups) powdered sugar
12 oz jar seedless raspberry jam, about 1 ½ cups

For Cookies: In a large mixing bowl, beat together sugar, butter, sour cream, and vanilla until light and fluffy. Beat in eggs. Mix in 4 cups of flour, baking soda, and salt. Beat in enough remaining flour to make a moderately stiff dough. Chill for 20 minutes to 1 hour for easier handling.

Roll dough fairly thin, about 1/8 inch thickness. Cut cookies with a linzer cookie cutter or use small round cookie cutter and smaller designed cookie cutter to make tops and bottoms. Be sure to cut out even numbers of cookie tops and bottoms.

Bake at 375°F for 5-6 minutes; do not brown. Cool completely on a wire rack before filling.

For Filling: Combine butter, cream, vanilla and almond extracts in a large mixing bowl. Beat with a mixer until smooth. Beat in powdered sugar. Frost the bottom side of each solid cookie (without the cut-out) with a small amount of frosting.

Heat raspberry jam in the microwave for about 20 seconds to make it easier to spread. Use a small spoon to place about ½ tsp raspberry jam in the center of the frosting on each cookie.

Place top cookie (with cut-out design) over filling and jam. Store in refrigerator.

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December 10, 2018 · 5:38 am

Top Twelve Days of Christmas Cookies: Chocolate Dipped Orange Shortbread Cookies

DAY 10: Chocolate Dipped Orange Shortbread Cookies

A slightly fancier shortbread, these are one of my very favorite cookies. Orange flavored not-too-sweet shortbread cookies dipped in dark chocolate; I love this flavor combination.

The dough is shaped into a log, refrigerated until firm and then sliced into rounds to bake. Dipping only half the cookie keeps the fingers much cleaner than trying to dip the whole cookie!

You can also shape the dough logs into squares or triangles if you are looking to provide some variety of shape on your Christmas cookie tray. I wrapped my dough log in plastic wrap and then pressed it into an empty plastic wrap/foil box and used the box edges to form the mold for the dough.

ORIGINAL BLOG POST (2012): Chocolate Dipped Orange Shortbread

RECIPE:

Chocolate Dipped Orange Shortbread Cookies

Servings: 3 dozen
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1 cup butter
½ cup sugar
1 egg
1 tsp pure vanilla extract
½ tsp pure orange extract
1 tsp fresh orange zest
2 1/3 cups flour
4 oz bittersweet chocolate
4 oz semi-sweet chocolate
1 tsp coconut oil or shortening

Use a mixer to cream butter and sugar until light and fluffy. Beat in egg, vanilla and orange extracts and orange zest. Gradually blend in flour.

Roll the dough into a log about 2 inches in diameter. Wrap dough log in clear plastic wrap and refrigerate for at least 4 hours.

When ready to bake, preheat oven to 350°F. Remove dough from refrigerator and slice dough with a sharp knife into 1/4″ slices, reshaping dough into circles, as necessary. Place cookies onto ungreased baking sheets.

Bake for 8-10 minutes. Remove immediately to wire rack to cool.

While cookies cool, heat chocolate and coconut oil (or shortening) in a double boiler. Dip half of each cooled cookie in the melted chocolate and place on parchment paper to cool.

OPTIONAL: You can also shape the dough logs into squares or triangles if you are looking to provide some variety of shape on your Christmas cookie tray. I wrapped my dough log in plastic wrap and then pressed it into an empty plastic wrap/foil box and used the box edges to form the mold for the dough.

(Recipe adapted from Smells Like Home)

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December 9, 2018 · 8:15 am

Top Twelve Days of Christmas Cookies: Old-Fashioned Coconut Macaroons

DAY 9: Old-Fashioned Coconut Macaroons

Traditional coconut macaroons are always a fan favorite here.. These macaroons are flourless, gluten-free cookies made from coconut, egg whites, sugar, and almond extract.

They are technically more of a candy than a cookie, but sugar is sugar however you categorize it.

The “dough” is cooked on the stove prior to baking, which leaves you with a wonderful chewy macaroon on the inside and crispy toasted coconut on the outside.

Dipping the bottoms in chocolate is optional, but I definitely recommend it.

ORIGINAL BLOG POST (2010): Old Fashioned Coconut Macaroons

RECIPE:

Old-Fashioned Coconut Macaroons

Servings: 4 dozen
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1 (14 oz) pkg flaked sweetened coconut
6 egg whites
1 cup sugar
1/4 tsp salt
2 tsp almond extract
1 cup semi-sweet or bittersweet chocolate chips, melted (optional)

Preheat oven to 325°F. Grease baking sheets or line with parchment paper or silicone liners.

In a medium saucepan, stir together coconut, egg whites, sugar, and salt. Cook over medium heat for 10 minutes, stirring constantly (a spoon drawn through the mixture should leave a clean path). Remove from heat; stir in almond extract.

Drop by rounded teaspoons onto prepared baking sheets (I use a small cookie scoop). Let stand on cookie sheets for 15 minutes before baking. Bake for 18-20 minutes, until lightly browned. Cool on pan for 2 minutes before removing to wire rack. Cool completely.

Dip bottoms of macaroons in melted chocolate, if desired. Place on waxed paper until chocolate has hardened.

Makes about 4 dozen cookies.

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December 8, 2018 · 9:39 am

Top Twelve Days of Christmas Cookies: Scottish Shortbread

DAY 8: Scottish Shortbread

Sometimes simplicity makes for the best cookie. There is nothing fancy about this shortbread. Just good, quality ingredients that combine to make a cookie that melts in your mouth. A perfect companion to a cup of homemade hot cocoa.

For a fancier treat, dip half of each cookie in melted dark chocolate.

ORIGINAL BLOG POST (2013): Scottish Shortbread

RECIPE:

Scottish Shortbread

Servings: 4 dozen
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2 cups butter, softened
1 cup brown sugar
1 Tbs vanilla extract
½ tsp salt
4 ½ cups flour
OPTIONAL: 6 oz dark chocolate (about 1 cup chocolate chips)

Preheat oven to 325°F.

Make sure that butter is very soft, but not melted. Cream butter and brown sugar with a mixer for a full 2 minutes. Beat in vanilla and salt. Gradually add flour, mixing well.

Lightly sprinkle flour on a pastry board or mat. Gently press dough into a rectangle ½” thick (about 10”x 12”). Use a rolling pin to level out the top of the dough. Cut dough into 1” strips lengthwise and then into 2-3” wide rectangles. Prick each cookie with a fork about 4 times.

Use a thin metal spatula to transfer unbaked cookies to an ungreased baking sheet, leaving a small space between cookies. Bake at 325°F for 20-25 minutes. Do not brown. Cool on a wire rack.

OPTIONAL: Melt chocolate and pour into a narrow bowl or cup. Dip half of each cooled cookie in the melted chocolate. Place on parchment paper or wax paper to harden.

Makes about 4 dozen cookies.

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