Category Archives: Cookies
Bring on Spring! We are finally getting a break from this crazy harsh winter. It was so nice to bake with bright sunshine and some fresh air filling the house. My daughter is having a Daisy Girl Scout Investiture Ceremony tonight and I wanted to make a special little treat for our troop. These Daisy Spritz Cookies will be perfect to celebrate!
Spritz Cookie Recipe
- 3 ½ cups all-purpose flour
1 teaspoon baking powder
1 ½ cups butter softened
1 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
Sift the flour and baking powder. On high speed, beat the butter and sugar until light and fluffy. Add the egg, milk and vanilla extract. Lower the mixer speed and add the flour mixture slowly until combined. Fill the cookie press (I love my Wilton Cookie Press!) with dough and place the desire disk in. Press cookies onto an ungreased cookie sheet. Back for 10-12 minutes until the edges are lightly browned. Place on a cooling rack. Makes 7-8 dozen cookies.
Once cooled, I decorated the daisy center with the Girl Scout Daisy blue center. Just like the first patch they earn when they can recite the Girl Scout Promise. The centers were iced with a dollop of glaze (1 cup confectioners’ sugar, 1 teaspoon corn syrup and 1 tablespoon of milk) and dyed with two drops of blue food coloring. Blue crystal sugars were sprinkled on top.
Sweet Stackers are pictured in an air-tight Rubbermaid Take Alongs container. Create 3 layers of cookies in this container.
Sweet Stackers elevate your baked goods on stackable trays in your container. Decorate your cookies right on the trays, place the risers carefully in between and stack the trays without messing the decorations right in your container. Dry the icing with the lid off, then store with an air-tight lid to keep them fresh. They are ready to transport to your event!
Sweet Stackers are reusable, economical, versatile and fit a variety of containers that you probably already own – visit www.sweetstackers.com for more information.
Merry Christmas from our cookie table to yours!!
Memories are made in the kitchen. This year’s Christmas preparation has been fun – sharing recipes and coming together with family and friends to create special times and celebrate traditions. Christmas Eve ended with a candlelit cookie table and the kids even picked out a few special cookies to leave out for Santa. Hope you enjoyed some of this year’s cookie recipes:
2014’s assortment of cookies & recipes
Gingerbread cookies are THE Classic Christmas Cookie! The aroma fills the house to create the mood of the holidays. Simple decorations turn these delicious cookies into something festive and beautiful! Plus, let the kids get excited and decorate the classic shaped Gingerbread Men.
1 cup butter
1 cup sugar
1 ¼ cup molasses
1 teaspoon vanilla
5 cups all-purpose flour
1 teaspoon baking soda
2 teaspoon ground ginger
3 teaspoon ground cinnamon
1 ½ teaspoon ground cloves
2 teaspoon ground nutmeg
Preheat oven to 375°. Cream the butter and sugar together at high mixer speed. Gradually add the molasses, eggs and vanilla. Sift the flour, baking soda, ginger, cinnamon, cloves and nutmeg together. Measure 5 cups even cups of flour. Reduce the mixer speed and gradually add the flour mixture. Divide the dough into three portions, wrap with plastic wrap and refrigerate for at least a couple of hours.
Roll cold dough to about 1/4 inch thick, cut into shapes and place on ungreased cookie sheet (preferably lined with a silicone mat or parchment paper). Bake 6 – 8 minutes. Larger cookies may take longer. Cool on a rack and decorate.
The glaze used to decorate (1 cup of confectioners’ sugar, 1 teaspoon light corn syrup, 1 teaspoon milk and 1/4 teaspoon vanilla extract).
Store your decorated cookies in an air-tight container. Sweet Stackers layer your beautiful decorated cookies to keep them looking beautiful! The trays and risers are reusable and insert into a variety of containers you may already own. Decorate your cookies right on the trays and lower them into your container – a great way to save space on your crowded kitchen countertops! Plus, it makes it easy to transport “hard to transport” cookies, like jam filled or decorated cookies, to a holiday party and keeps them looking great!
Rubbermaid’s 1 gallon Take Alongs container is pictured with Sweet Stackers 7.75 x 11 inch tray set. Get three layers of decorated cookies in this container!
Visit sweetstackers.com to learn more about this handy product!
My Czech grandma made these Crescent Cookies for Christmas every year. Many other neighboring countries seem to use a similar recipe. Today, I have seen them rolled into balls and named “snowballs” or “pecan snowball” cookies. Either way, these are a very traditional Christmas cookie. Besides tasting absolutely delicious – they are so easy and require only 5 ingredients!
Czech Crescent Cookies
1 cup butter
1/2 cup confectioners’ sugar
1 3/4 cup flour
1/2 cup pecans – finely chopped
1/2 teaspoon vanilla
Preheat oven to 350°.
Cream butter and sugar until light and fluffy. Add vanilla. Reduce mixer speed and gradually add flour and pecans.
Shape into 1 1/4 inch balls (using a cookie scoop helps keep them uniform!). Then shape into crescents and roll in a small bowl of confectioners’ sugar.
Bake for approximately 15 minutes until the bottoms turn golden brown. Once cooled, roll again in confectioners’ sugar.
Don’t let your green sanding sugars get on your jam filled thumbprints, and don’t let your powdered sugar get on your slice and bakes! Sweet Stackers Stackable Food Storage System insert into your air-tight containers. Layer your baked goods to maximize food storage space and prevent your flavors from mixing or disturbing the decorations! sweetstackers.com
Christmas Spiral Cookies are so fun and festive for the holiday season! These homemade slice and bake cookies will certainly stand out in an assortment of Christmas cookies. A perfect cookie to take to a cookie swap party and impress the guests!
Spiral Christmas Cookies
yields approximately 30 cookies
- 2 1/2 sticks unsalted butter
- 1/4 cup sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup confectioners’ sugar
- 1 teaspoon vanilla
- red gel food coloring
- 1 1/2 cups sanding sugar
Using an electric mixer, cream butter and sugar until light and fluffy.
Sift the flour, baking powder, salt and confectioners’ sugar together. Reduce the mixer speed and gradually add the dry ingredients to the mixing bowl. Add the vanilla.
Split the dough into two equal halves. Remove half of the dough. In the other half, gradually add the red food coloring and mix until you reach the desired color.
Rollout each half of the dough between 2 sheets of wax paper or parchment paper into a rectangular shape and 1/8 inch thick. While in the paper, place the rolled out dough onto a cookie sheet and refrigerate for a couple of hours.
Remove from the refrigerator and place the sheet of red dough on top of the plain dough. Trim the edges to evenly create a rectangular shape. Once the dough warms slightly, it can be rolled without cracking. Roll into a log, pressing out the air in between the layers.
Roll the log in a pan of green sanding sugar.
Wrap the log in plastic wrap and refrigerate overnight.
Heat the oven to 325°. Slice the log with a sharp knife about 1/4″ thick and place on a baking sheet for 14 – 16 minutes until the cookie is lightly browned.
Store in an air-tight container and they will be fresh until Christmas!
Sweet Stackers convert your air-tight containers to multi-level using stackable corrugated plastic trays. Visit my website http://sweetstackers.com for more information about our product, get more ideas on how to use our product or find the right size trays that will fit a plastic storage container that you already own!
This traditional Czech/Polish pastry has acquired an American twist! Kolacky (or Kolaches) are cookies traditionally filled with a variety of fruit, poppy-seed or cheese fillings. My family serves them at most holiday dinners and they are the perfect bite-sized treat after any feast. This time, I made them with a homemade pumpkin pie filling.
The baking season has really kicked in this week since I was invited to attend the Chicago Food Swap this weekend. The Chicago Food Swap is an organization that meets monthly to swap homemade and homegrown food in the Chicago area. No money changes hands and it is free to participate, plus it is a great way to form friendships and trade inspiration. I am baking a few varieties of goodies in preparation for this event. My baked goods will be stored and transported using Sweet Stackers. Special for the November swap, I will get to showcase my Stackable Food Storage System and even raffle Sweet Stackers as a door prize.
These homemade Pumpkin Pie Kolacky are on my swap list and I will probably be making more for Thanksgiving dinner.
Click to get my PartyKitchen Kolacky Recipe
Pumpkin Pie Kolacky Filling
1/2 cup pumpkin puree
2 tablespoon sugar
pinch of salt
1/2 teaspoon pumpkin pie spice
1 tablespoon egg, beaten
1 tablespoon milk
Combine all ingredients in a bowl.
Place a teaspoon dollop of filling on kolacky dough. Bake in 400° oven for 10-12 minutes or until lightly browned.
Sweet Stackers – economical and versatile system to convert your containers to multi-level and maximize food storage. The Stackable Food Storage System allows you to store and transport layers of baked goods in one container. Available in 4 trays sizes made to fit major brand food storage containers. Visit sweetstackers.com to learn more about this product. Sweet Stackers are available to purchase on Etsy.
October is National Cookie Month! Aside from baking this delicious recipe, we are also celebrating with a Sweet Stackers Facebook GIVEAWAY! This is the perfect chance to try out a NEW way store and transport layers of baked goods in one container. Sweet Stackers are designed to fit major brand containers and are versatile, reusable and economical! Imagine storing your Christmas cookies and holiday desserts neatly.
Check out our video of storing these frosted Pumpkin Cookies using Sweet Stackers…
So visit the Sweet Stackers Facebook page to enter in this easy contest! A winner will be picked on 10/16/2014. Now back from the commercial break and onto this perfectly delicious cookie recipe to celebrate the fall season! Who wouldn’t like the combination of spicy pumpkin and the lightly sweet cream cheese frosting? It will be hard to only eat one!
- 1 cup butter
- 2/3 cup packed brown sugar
- 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- 2 cups flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup chopped pecans
Cream Cheese Frosting
- 1/4 cup butter, softened
- 4 ounces cream cheese
- 2 cups confectioners’ sugar
- 1 1/2 teaspoon vanilla
Preheat the oven to 350°.
In a large mixing bowl, cream the butter and sugars together at a high speed. Add the egg, vanilla and pumpkin. Turn the speed of mixing down and gradually add the flour, cinnamon, baking soda, salt and baking powder. Stir in the pecans.
Using a cookie scoop, drop a tablespoonful of dough 2 inches apart on a greased cookie sheet. Bake for 10-12 minutes until the edges are golden brown.
(note: after 10 minutes, I removed from the oven and gently pressed the cookies flat with a flat spatula, otherwise the cookies are puffed like a pillow. Bake for an additional 2 minutes or until the edges are golden brown.) Let cool completely.
For the frosting, beat the butter and cream cheese. Reduce speed to low and gradually add the confectioners’ sugar and vanilla.
Frost the cookies and store in an air-tight container in the refrigerator.
Sweet Stackers are a great way to store your baked goods in the refrigerator or freezer to prevent them from sticking together!
This recipe tastes and make the house smell just like Banana Bread…but in cookie form! The cookies are moist and cake-like with the perfect amount of sweetness drizzled over the top. The best way to store them, especially during the summer is to layer them separately to prevent them from sticking together. Sweet Stackers convert your containers to multi-level using stackable trays and risers. They insert perfectly into major brand air-tight food storage containers to make the perfect cookie container. This whole batch of cookies were layered neatly in one 3″ deep container.
This recipe came from a blog called Pots Pans & Parkers. The banana cookies turned out delicious and of course everyone in the house wanted one immediately when they came out of the oven based on the aroma. I had to shoo them out of the kitchen in order to make the frosting!
- 3/4 cup butter
- 3/4 cup white sugar
- 1 egg
- 1/2 teaspoon vanilla
- 2 mashed bananas (3 if they are small)
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups of flour
Preheat oven to 350°.
Cream the butter and sugar together. Add egg, vanilla and bananas. Sift flour, baking soda and salt together. Gradually add the flour mixture.
Place a scoop of cookie dough onto an ungreased cookie sheet. Bake for approximately 9 minutes or until the bottom are golden brown.
Banana Cookie Frosting:
- 1/4 cup milk
- 1/4 cup butter (one stick)
- 1/3 cup brown sugar
- 1 tsp vanilla
- 2 cups powdered sugar
Scald the milk in a pot. Add the butter, brown sugar and vanilla. Bring to a boil on a medium heat. Gradually add the powdered sugar into the pot, constantly stirring to avoid sugary clumps. (note: you can add more or less powdered sugar depending how thick or thin you want the frosting)
The Sweet Stackers risers are versatile! The risers are used to stack full-sized cooling racks to let the cookies cool and the frosting dry – saving space on the kitchen counters.
The cookies in this container didn’t last long!
Visit sweetstackers.com for more details about the product and the containers they fit.
Shop on Etsy using coupon code LABORDAY20 now through 9/6/2014.
The first week of school is coming to an end. My little one has started Kindergarten and had a rough morning. Day 1, excited, but clung to Dad as she was getting on the bus. Day 2, tearing up, got in line to get on the bus, then made a quick turn to run back to me. Day 3, crying most of the morning, crying to the bus stop and needed me to hold her hand onto the bus. Of course, she has a great day and is super smiley when she gets off of the bus! But with all of the tears this morning, we promised her ice cream when she gets home. Hoping to distract her from her anxiety.
But I have really, really wanted to make homemade chocolate chip cookies and tada – I had a great idea! Ice Cream Sandwiches.
Actually tried a new chocolate chip cookie recipe from Allrecipes and they were delicious! They turned out to be the perfectly shaped, with a thin crispy outside and soft chewy middle. I baked these an extra 2 minutes, but followed the recipe exactly. They made 45 cookies using a 1 inch cookie scoop.
Love the versatility of the Sweet Stackers risers. They elevate cookie racks at the perfect height to save space on the kitchen counter tops!
Once cooled, I transferred the cookies to a staging container to keep them extra fresh. Sweet Stackers neatly organizes the cookies in tiers.
Time to fill the cookies! Place a good round scoop of ice cream in between two chocolate chip cookies (they bottom of the cookies touching the ice cream). I used a smaller container to store 12 ice cream sandwiches separated using a Sweet Stackers tray.
Even though I was in a cool room, the ice cream melted quickly. I suggest placing the container in the freezer and adding one or two sandwiches at a time. But even is some ice cream dripped, the container and trays wipe down easily. The trays also made a nice surface to work on.
There were extra cookies for a later treat!
The kids had a great day at school and were very excited about this yummy summertime treat!
Sweet Stackers convert your food containers to multi-level using stackable trays. Available in 4 sizes and designed to fit major brand food storage containers. Visit the Sweet Stackers Etsy Shop today.
Thumbprint cookies are NOT just for the holidays! In fact, they are perfect for summer when the berries are harvested. By preserving summer berries, we are able to enjoy them year round. These thumbprint cookies are so easy, using a handful of ingredients and buttery delicious. Use any flavor jam, but the homemade sweet U-Pick Raspberry Preserves are the perfect topping!
Raspberry Almond Thumbprint Cookies
- 1 cup butter, softened
- 2/3 cup sugar
- ½ teaspoon almond extract
- 2 cups flour, sifted
- ½ cup raspberry preserves (or any flavor jam)
Using and electric mixer, cream the softened butter and sugar on high. Add the almond extract. Lower the mixer speed and gradually add the flour. Refrigerate the dough for one hour.
Preheat the oven to 350°. Shape the dough into 1 inch balls and place on an ungreased cookie sheet about 2 inches apart. Make an indentation using your thumb in the center of each ball. (I make two thumbprints at 90 degree angles, to make a better circle) Fill each center with about 1/4 teaspoon of preserves or your favorite jam.
Bake for 12-15 minutes until the edges are lightly browned. Remove to a cookie rack.
Sweet Stackers – No matter what time of year, Sweet Stackers come in handy to store jam or jelly filled cookies. Thumbprints are very popular holiday or Christmas cookie. You don’t want to mess up the jam toppings or have them stick to other cookies! Sweet Stackers convert your air-tight containers to multi-level using corrugated plastic stackable trays. They are an inexpensive storage solution and can easily be wiped down and reused. Visit sweetstackers.com to learn more about this product or shop on Amazon or my Etsy shop.
Look! 3 dozen cookies without a sticky mess in 1 container!