Herbed Shortbread

This is NOT your typical shortbread cookie, so get that outta your head right now. That said, oh my goodness, are these simply delightful! My sister Kam recommended this recipe to me as a "gotta try." It is one they featured on her Fox news show.  It comes from a lady named Renee who calls herself the Great Foodini. Here is a link to her website:  www.greatfoodini.com. It looks like she has a lot of yummy recipes!

It is a classic shortbread (flour, butter. and sugar) base, but the added flavors transform this from sweet to savory. They would be excellent for cocktail parties, bridal showers, garden parties, or even a baby shower when you want to serve something unexpected.

Herbed Shortbread (slightly adapted from Renee Chodkowski)
1 cup flour
1 stick butter, softened
2 Tablespoons ground Parmesan cheese
1-1/2 Tablespoons sugar, plus a little more to roll the cookies in later
1 teaspoon dried rosemary* or Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon sea salt, plus a little more to roll the cookies in later

Combine all ingredients and mix well. Press mixture into a 1 inch diameter log.  Mix 1 teaspoon of granulated sugar and 1/2 teaspoon of sea salt and sprinkle on a sheet of waxed paper. Roll the dough in the mixture and wrap in the waxed paper. Chill at least 1 hour.

When ready to bake, preheat oven to 375 degrees. Slice log into 1/3 inch discs and place on an ungreased baking sheet. Bake 12-14 minutes or just until starting to brown. Cool at least 10 minutes before removing to cooling rack.

* I crushed my rosemary by putting it in a baggie and whacking it with a rolling pin.  I wasn't sure how "twiggy" it would be once baked.  :-)

Embarrassing-ly Easy Chocolate Cookies

People may or may not know this, but mom and I had a craft business for many, many years called Hen and Chick.  We would peddle our wares at craft shows across the valley and eventually opened a storefront in Chino Valley for 2 years.  We tried to keep a country store atmosphere, handmaking most of the items.

One of the products we would distribute were these little recipe booklets from Jackie Ganaway. They were inexpensive and had good, tested recipes in them.  One book, "Lookie, Lookie, It's Going to be a Cookie!" had 50 recipes to make cookies out of cake mixes.

Our favorite is the Chocolate Cookies. They are the EASIEST cookie EVER!  The batch makes about 30 cookies, and we only have 9 left.  'nuff said.  :-)

Chocolate Cake Mix Cookies
1 box of devil's food cake mix
1/3 cup oil
2 eggs
sugar, for rolling

Preheat oven to 350 degrees. Mix ingredients together and form dough into 1 inch balls. Roll in sugar.  Place on greased cookie sheet about 2 inches apart. Bake for 9-11 minutes until puffed and crackled. Cool on a tray.

Makes approx. 30 cookies.

Sugared Cherry Jewels

 

These were from one of Mom's cookbooks... The Best of Country Cookies.  Crisp and buttery on the outside and chewy in the middle these are quite the tasty treat.  Instead of vanilla flavoring, almond compliments the cherry nicely.  These are pretty at Christmas, but are delicious anytime of the year!

Sugared Cherry Jewels

1 cup butter, softened (2 sticks) 

1/2 cup sugar (+ more for rolling) 

1/3 cup light corn syrup

2 eggs, separated 

1/2 teaspoon vanilla (or almond) extract

2-1/2 cups flour

1 (10 oz.) jar maraschino cherries, drained and halved

In a mixing bowl, cream butter and sugar. Beat in corn syrup, egg yolks, and flavoring. Gradually add flour. Cover and refrigerate for 1 hour or until it is easy to handle. Roll into 1" balls. Beat egg whites until foamy.  Dip the balls in the egg whites, then roll in sugar.  Place about 2" apart on ungreased cookie sheets. Using the end of a wooden spoon, poke a whole it the top of the cookie.  Place a cherry half in the hole.  Bake for 14-16 minutes in a 325 degree oven or until lightly browned. Cool on a wire rack.

Pumpkin Chocolate Chip Cookies

Another "later-in-life" favorite, Mom loved the cakey texture of these yummy cookies.  We usually make them around Thanksgiving for friends and family. The chocolate chips surprisingly compliment the spicy pumpkin.  Mom would enjoy them in the mornings with coffee. 

Pumpkin Chocolate Chip Cookies
1 cup shortening
3 cups sugar
3 eggs
1 cup chopped nuts (optional)
2 cups canned pumpkin
1-1/2 packages chocolate chips (about 3 cups)
2 teaspoons vanilla

4-1/2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons cinnamon
2 teaspoons ground nutmeg

Cream shortening and sugar; beat in eggs and vanilla.  Mix all dry ingredients together. Mix in with shortening/sugar mixture, adding pumpkin when dough becomes too stiff.

Add chocolate chips. Drop in tablespoon sized balls.  (Dough is sticky.  I use a cookie scoop.) Bake at 375 degrees for 13 to 14 minutes.  Makes about 7 dozen cookies.  Store in airtight container. 

Snickerdoodles

 Snickerdoodles are my hubby's favorite cookie. So on a rare rainy day here in Arizona, I decided to surprise him with a batch. (Mom always baked on rainy days... it was a given.)  Nothing fancy, but simple and delicious. 

Snickerdoodles
Preheat oven to 400 degrees. 
Mix together: 
     1/2 cup shortening
     1/2 cup butter
     1-1/2 cup sugar
     2 eggs

Stir in:
      2-3/4 cups flour
      2 teaspoons cream of tartar
      1 teaspoon soda
      1/4 teaspoon salt

Roll into balls then roll into a mixture of:
     2 Tablespoons of sugar
     2 teaspoons of cinnamon

Bake on an ungreased cookie sheet for 8-10 minutes.

Callie's Favorite Sugar Cookies

This is our all time favorite recipe for cut-out cookies.  Mom and I tried several through the years, and by far this is my favorite. The dough is pretty forgiving, and the baked cookies freeze beautifully for decorating later.  (This is what I did at Christmas for Emily's Gingerbread Party. Huge time-saver!)   I prefer a buttercream recipe flavored with almond extract.  It just makes them different enough for people to stop and think... "Hmmm, What is this?" But you could even used canned frosting.  Mom and I made these ever since I was little, and now Emily helps me mix, cut and sprinkle.  (HER specialty!) Mom would be so proud. 


Sugar Cookies
Combine:
     3/4 cup shortening
     3/4 cup of butter or margarine (I use unsalted butter.)
     2 cups of sugar
Add:
    4 eggs
    1 teaspoon of flavoring  (I prefer almond, but you can use vanilla or lemon, too)
  
Add and mix in:
     5 cups flour
     2 teaspoons salt
     2 teaspoons baking powder

Chill for 3-4 hours or overnight.  I usually place it in a ziplock bag and throw it in the fridge.

When chilled, roll and cut cookies on a floured suface.  Bake in a 400 degree oven for 6-8 minutes, just until they start to barely get brown on the edges.  Let sit on pan for 5 minutes before removing to cooling rack.  Cool completely then decorate or freeze in freezer bags.

Yummy!

Chocolate Chip Cookies

So, I will have to finally admit it.  I am a cookie snob, especially when it comes to homemade chocolate chippers.  My Mom's were the best.  They are a bit fatter, and chewier than the "flatter-than-a-pancake" Toll House jobs. I think the recipe comes from my Grandma's ORIGINAL Betty Crocker cookbook. It's the extra flour that makes the difference.

Chocolate Chip Cookies
Mix together:    2/3 cup shortening
                          2/3 cup butter or margarine
                          1 cup brown sugar
                          1 cup sugar

Add:                  2 eggs
                         2 teaspoons vanilla
                       

Sift together and stir in:
                         3-3/4 cups of flour
                         1 teaspoon soda
                         1 teaspoon salt

Add:                12 oz of semi-sweet chocolate chips
                        1 cup chopped nuts (optional)

Preheat oven to 375 degrees. Drop rounded teaspoonfuls about 2"apart on an ungreased cookie sheet.  (These days I line my pans w/ parchment.) Bake for 8-10 minutes.  Cool slightly before removing.
Makes 4 dozen or so.