Nutmeg Cookie Logs

This has become a traditional cookie in my house. In my opinion, the nutmeg makes the cookie. Without it, there isn't much flavor, just a hint of rum in the icing. Every year, after making them, I swear I won't do it again. But every one loves them, so I continue to make them. This year, my boyfriend's niece, who is extremely picky about which cookies she'll eat, declared these were her favorite. Enough said. I will be making them again next year.

Warning: This is a refrigerator cookie, so it will take a while.

What you need:

For the cookie:
3/4 cup of sugar
1 cup of margarine (butter will work, margarine is cheaper)
2 tsp. vanilla
2 tsp. rum extract (don't use real rum here)
1 egg
3 cups of flour
1 tsp. nutmeg

For the frosting:
2 cups of powdered sugar
2 Tbl. or margarine
3/4 tsp. of rum extract
1/2 tsp. vanilla
2 to 3 Tbl. milk
nutmeg

What to do:
From the cookie ingredient list, combine the sugar, margarine, vanilla, rum extract and egg in a large bowl. Beat until it's light and fluffy. You can do this by hand, but I recommend using an electric mixer. Add the nutmeg. Mix some more. Slowly add in the flour. I usually do this a 1/2 cup at a time. Mix it well. When you're done, cover the bowl (a lid to the bowl you're using for the eco-conscience, plastic wrap for the non-eco-conscience).

Refridgerate it for at least 45 minutes. I usually leave it in longer while I make other cookies, run some errands or watch something on TV. This is your 45 minutes, do with it what you will.

When you're ready, heat the oven to 350' F. Divide the dough into 12 pieces. I use a butter knife and divide in the bowl, taking it out in chunks. You can do this or take it out of the bowl, create a rectangle, and slice it that way. Your choice.

On a floured surface (cutting board or counter top), roll the dough out into a long rope. If your hands stick to the dough, stick them in the flour tin and then resume rolling out the dough. The directions say to roll it out to a 1/2 inch diameter about 15 inches long. More than not, my rope doesn't make it to 15 inches. My advice is to roll it out evenly and when your eyeballs say it's a 1/2 inch thick, you're done. In the end, no one will no and it will taste the same. Cut the pieces into 3-inch lengths, more or less, depending on how long your rope is. They don't spread very much while baking, so place as many as you can on a cookie sheet (stoneware is the best! but use an ungreased one if you don't have stoneware) about  a 1/2 inch apart.

Bake them for 12-15 minutes. When the edges are starting to turn a light golden brown, they're done. Take them off the baking sheet immediately and let them cool on a wire rack.

When the last batch is in, start making the frosting. In a bowl, combine all the frosting ingredients except the milk and nutmeg. Add the milk a tablespoon at a time until you get a nice consistency. The less milk you use, the thicker the frosting (too thick and it will be too hard to spread), the more milk you use, the thinner the frosting will be (too thin and it will become a glaze instead). Once you have your desired consistency, add the nutmeg, mix well, then start spreading it on the top of the cookies. If you can, lay another wire rack over the sink and place the frosted cookie on it. Put as many as you can on it, then sprinkle nutmeg over them. Remove them from the rack to dry, either on the first wiire rack or some paper towels. (This saves time in the clean-up deapartment and I'm all about that.) Repeat until you are finished.

It will make 5 dozen cookies, more or less, and your nutmeg fans will adore you.

(Adapted from Pillsbury Holiday Cookies and Candies, Nov. 2001)

Chocolate-Covered Cherry Cookies

This recipe is dedicated to my good friend Jeannie. I'll be honest, I've been making this cookie for six years and I've never tried it. Personally, I don't care for chocolate cookies, brownies, chocolate ice cream ... basically, anything chocolate flavored that isn't actual chocolate. But Jeannie swears by these and I make them for her every year. So I'll pass it on to you and you can be the judge.

What you need:

For the Cookie
1/2 cup sugar
3/4 cup butter, softened
1 tsp. vanilla
1 egg yolk
1 1/2 cup flour
1/4 cup unsweetened cocoa

For the Filling
1/4 cup, softened
1 tbl. brandy
1 cup powdered sugar

For the Topping
36 maraschino cherries (with stems is prettier but without will do), drained on paper towels
1/2 cup semisweet chocolate chips (tollhouse ones melt the best)
oil

What to do:
Preheat the oven to 375'F.

In a large bowl, combine sugar, 3/4 cup butter, vanilla and egg yolk; beat until light and fluffy. If you have an electric mixer, I suggest using it. If not, this is a good arm workout. Gradually, add the flour and cocoa. Beat until it is well mixed.

Shape 1-inch balls and place them about 1-inch apart on a cookie sheet and use your finger to an indentation in the center of each cookie. The recipe calls for an ungreased cookie sheet. Personally, I use stone baking sheets, so I don't worry about greased or ungreased. If you don't have one, I highly suggest purchasing one.

Bake them for about 7-9 minutes. They won't brown, so use your best judgement as to when they're done. They shouldn't look shiny and some might crack. If they all crack, they've been baked too long. Remove them immediately from the cookie sheet and cool completely on a wire rack.

When you're ready to add the toppings, spread all the cookies out on wax paper on a table. In the end, this will make your life easier and clean up a cinch. Trust me.

In a medium bowl, combine all the filling ingredients; beat until smooth. Again, I suggest an electric mixer. When it's smooth, spoon a 1/2 tsp. into each cookie. It doesn't have to be exact, just eyeball it using a regular teaspoon out of your silverware drawer and you'll be fine. If you have extra, you can always go back and add more.

Press a cherry into the filling of each cookie. Make sure you have drained the cherries first or you will have a big mess on your hands. I pour the cherries into a strainer in my sink and let it sit while I make the filling. Then, before I put the filling on the cookies, I put them on paper towels to drain.

Now it's time to melt the chocolate. I recommend melting it in the microwave using an acrylic measuring cup or a large coffee cup. Add 1 tsp. of oil to the chocolate chips and microwave it on high for about 20 seconds. Take it out and stir until it is smooth. If it isn't smooth, microwave again for 10 seconds, take it out and stir. If it isn't smooth, repeat this step again until it is. Once it is smooth, dip your spoon in, raise it out of the chocolate mixture and watch how well it drains. It should fall off the spoon smoothly, but not too runny. If it's clumpy, add a little bit more oil. If it's too runny, add more chocolate chips and melt them using the 10 second rule.

This is the part where you'll thank me for spreading your cookies out on wax paper. The cookies will come off the wax paper easily. If you use paper towels, it may stick. If you use nothing, the clean up time will take a looooooooong time.You can add the chocolate by spooning it over each cookie or by drizzling it. I've used both and prefer the look of drizzling the chocolate. I dip my spoon in the chocolate and gently shake it over the cookies. The first shake usually results in a large clump, so I make sure I'm not directly over a cookie for the first shake. Also, don't worry too much about the look of it now, just have fun with it and make sure some chocolate lands on each cookie.

Leave the cookies alone until the chocolate is test (unless you need to taste test them). The more oil you add, the longer it will take to set. Generally, I'll let mine set over night before putting them in an air tight container.

It makes about three dozen cookies and I can guarantee Jeannie will love them!

(Adapted from Pillsbury Holiday Cookies and Candies, Nov. 2001)

Almond Bark

This simple recipe is an endless favorite. This season alone, I've made four batches and it's all gone! The best part is that it's super easy, fast, and every one will think you slaved over it.

What you need:
1 bag of white chocolate chips (I prefer Tollhouse, it melts the best)
1 bag of almonds (1 to 1 1/4 cups)

What to do:
Preheat your oven to 350'.

Grab an oven sheet and spread out the almonds evenly. Throw it (not literally) in the oven for about 10-15 minutes. You'll know they're toasted enough when you open the oven and it smells nutty. When you're done, let them cool.

Take out a cookie sheet and line it with wax paper. Technically, you don't need the wax paper, but it'll make it easier in the end and makes cleaning up simple.

Empty the white chocolate chips in to a large, microwaveable bowl. Microwave on high for 45 seconds. Take it out, stir with a spoon, then put it back in for about 30 seconds. Take it out again and stir the chocolate until it is smooth. If it's still lumpy, microwave again for ten seconds, then stir. Repeat until it's smooth.

While you're microwaving the white chocolate, chop the nuts up. For this, I use my Pampered Chef Chopper, but if you don't have one of your own, use a knife or put them in a plastic bag and beat them with a rubber mallet. The goal is to create smaller almond pieces.

When the white chocolate is smooth, add the nuts in and stir until it is completely mixed. Spread the mixture out on the wax paper as evenly as you can. Pop it in the freezer for about ten minutes. Take it out, and break it into smaller pieces.

(Source: me. I Googled toasting almonds and added it to melted white chocolate.)

Butterscotch Coconut Cookies

This recipe has become a staple in my kitchen. It's as easy as chocolate chip cookies and brings out the wow factor when I give them away.

What You Need:
1 1/3 cups of flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup of unsalted butter, softened (don't use salted for this one!)
1/2 cup sugar
1/2 cup brown sugar (firmly packed ofcourse)
1 egg
1/2 tsp. vanilla extract
1 3/4 cups sweetened shredded dried coconut
1 1/2 cups butterscotch chips

What To Do:
Preheat the over to 325'.

In a large bowl (or your kitchenaid mixer bowl), cream the butter using an electric mixer on high speed. When it's fluffy and pale yellow, you're done. Add the sugar and brown sugar. Mix it again on high speed. The actual directions say to continue doing this until it no longer feels gritty between your finger and thumb. In my personal opinion, it's done when it's mixed well. Only you will know the difference.

Next, add the egg and vanilla and beat on low until blended. If needed, ,scrape the sides of the bowl.

Add in the baking powder, baking soda, salt and flour. The actual directions say to sift the flour, mix all the dry ingredients first, then add the complete mixture in. Personally, I add the first three in while the mixer is going, wait a few moments, then slowly add in the flour. Your choice.

If you're using baking sheets that are not non-stick, line it with parchment paper. I use stoneware so I skip this step. (If you aren't familiar with stoneware, I highly recommend it!) Drop rounded teaspoons on to your baking sheet about 2 inches apart. If you want, you can create rounded balls first, but they end up the same after baking. Again, your choice.

Bake for about 12-15 minutes, until they're browing around the edges. When you take them out of the over, let them sit on the baking sheet for 2-3 minutes before removing them. Trust me, this will make your life easier.

It makes about 4 dozen cookies and everyone will think you're a goddess!

(Adpated from Williams-Sonona Cookies)

Welcome!

Hello everyone and welcome to my blog. I am starting this blog to showcase my favorite recipes, which are mostly cookies and other desserts. Whenever possible, I will tell you where I found them but rewrite the recipe wherever I deem it should be.

Your comments and ideas are always welcome.