easy cookies Archives - The Midnight Baker

Linda’s Drop Gingerbread Cookies

Judith Hannemann — Tue, 06 Nov 2012 13:29:00 +0000

Drop Gingerbread Cookies

OK, it may be a tad early to be thinking of gingerbread, but these are so fast, easy and economical, why wait for the holidays?

This
recipe comes from my neighbor, Linda L., who has been making them for
years. I first tasted them in a holiday cookie assortment she gifted me
last Christmas. All her cookies are to DIE for, and I really hope she
gives some of them when she gets a chance to start blogging here with
us!!!

These
mix up really quickly and if you use one of those drop cookie
utensils–the one that looks like a small ice cream scoop–you’ll be
done in no time flat.

Linda has said she’s made half the recipe and the results are good.

Linda’s Drop Gingerbread Cookies

1 cup shortening
1 1/2 cups dk brown sugar
1 1/2 teaspoons of baking soda
1 1/2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon cloves
1/3 cup molasses
2 eggs
1 tablespoon milk
3 1/2 cups all purpose flour
1/2 cup raisins
1/2 cup chopped walnuts or pecans

Preheat oven to 375 degrees.

Beat
shortening in a large mixing bowl on medium to high for 30 seconds. Add
brown sugar, baking soda, ginger, cinnamon, and cloves. Beat till
well combined.

Beat in molasses, eggs, and milk till all is combined. Beat in as much of the flour as you can with the mixer. Stir in any
remaining flour with wooden spoon (mine all mixed in just fine) stir in
raisins and nuts.

Drop dough by rounded teaspoons onto ungreased
cookie sheet. Bake in 375 oven about 8 minutes or till bottoms are
lightly browned. Cool on wire racks makes about 90 cookies.

The post Linda’s Drop Gingerbread Cookies appeared first on The Midnight Baker.

Brown Sugar Shortbread

Judith Hannemann — Mon, 05 Nov 2012 16:25:00 +0000

Brown Sugar Shortbread

Super
simple and delicious, with only 3 ingredients, these velvety
shortbreads will melt in your mouth. The dark brown sugar gives it that
wonderful hint of caramel.

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Brown Sugar Shortbread

Super simple and delicious, with only 3 ingredients, these velvety shortbreads will melt in your mouth. The dark brown sugar gives it that wonderful hint of caramel.

Prep Time10

Cook Time25

Total Time35

Course: cookies

Cuisine: American

Keyword: brown sugar, SHORTBREAD

Servings: 36 cookies

Calories: 85kcal

Author: Judith Hannemann

Ingredients

1 cup butter softened
1/2 cup dark brown sugar
2 1/4 cups flour

Instructions

Preheat oven to 300 degrees.
Cream butter and sugar in a large bowl. Gradually stir in flour and mix well.
Turn
dough out onto lightly-floured surface and knead until smooth. Place
dough on cookie sheet and pat into a rectangle about 1/3" thick
measuring approximately 11 x 8 inches. Cut into 2-inch by 1-inch
pieces. Prick each piece with fork.
Bake
at 300 degrees for about 25 minutes, or until bottoms begin to get
lightly brown. Cool on sheet 5 minutes, then remove to rack to cool
completely.

Nutrition

Brown Sugar Shortbread

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Peanut Butter Black Eyed Susans

Judith Hannemann — Thu, 11 Oct 2012 14:57:00 +0000

Peanut Butter Black Eyed Susans

These cookies are a bonifide HIT with anyone who eats them. I’ve been making them for years and years now, since I first saw them in a magazine I subscribed to ages ago.

No one ever believes how incredibly easy these are. There are only *2 ingredients* if you use the cookie mix. You can, of course, make your own peanut butter cookie recipe and use that, but I have found the pouches of PB cookie mix to be almost as good as home made.

This makes 24 cookies and you need a mini muffin pan.

Peanut Butter Black Eyed Susans

1 pouch peanut butter cookie mix
24 mini peanut butter cups

Preheat oven to 350 degrees. Mix cookie mix as directed on package. Unwrap peanut butter cups, making sure to remove the fluted paper it’s wrapped in.

Form dough into 1 1/2-inch balls and place dough balls in muffin pan. Bake for 11-13 minutes; remove from oven and press one mini peanut butter cup in the center of each cookie. Let cool completely and remove from pan.

Note: When cookie cools completely, candy center will be solid, however, many people who have made this tell me it’s scrumptious when the candy center is ooey and gooey when eaten lukewarm.

Peanut Butter Black Eyed Susan

Peanut Butter Black Eyed Susans

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