Craisen Shortbread

This recipe is a take on one I have been making for years.  It is super simple but I guarantee you will love it!

 

Preheat your oven to 350 degrees.

1 cup craisens

6 Tbsp sugar (split use)

1 cup softened butter

2 tsp vanilla

1 Tbsp water

2 cups flour

zest from one orange

Put the craisens and 2 Tbsp of the sugar in your food processor.  Process until the craisens are broken and in small pieces.  Put the butter and the balance of the sugar into your mixer.  Cream them together and then add the craisens, orange zest, vanilla and water.  Blend and then add the flour.  Mix until the dough comes together. Line a cookie sheet with parchment paper.  Scoop out about 2 Tbsps of the dough and roll in sugar.  Press with a flat bottom glass to about 1/4″ thick.  Bake for 20 minutes.  Makes 2 dozen cookies.

Best Ever Oatmeal Cookies

I like to put lots of extras in my oatmeal cookies.  I start with the basic recipe, change the type of oats, add fruit, nuts and chocolate chips…..what could be bad about that?  Here you go…..

Preheat your oven to 350 degrees

1 cup room temp butter

1 cup packed brown sugar

1/2 cup granulated sugar

Cream the above until nice and smooth. Add two eggs and cream until incorporated.  Add:

1 tsp vanilla

1 tsp baking soda 1 tsp cinnamon

1 1/2 cups flour

Blend and then add:

3 cups steel-cut style oats

1 cup dried cranberries

1 cup chopped pecans

1 1/2 cups chocolate chips

Mix on low until all the goodies are throughout the dough.

Drop by tablespoons on parchment paper and bake for 10 minutes or so. Makes about 5 dozen.

Best Ever Sugar Cookies

This is not my Grandmothers recipe!  I made her sugar cookies for years and then I found this one and gave it a try.  Grandmas were made with shortening and basically had no flavor .  This one uses butter and even without decorations, i.e. sprinkles or frosting, they taste really good.  If you don’t believe me, ask my Great-Nephew Grayson.  We made these in the shape of a gecko for his 5th Birthday.  Word back from his class at school was that they were the best ever……

Preheat your oven to 350 degrees.  Makes at least 4 dozen.

Put in the bowl of your mixer:

1 lb butter at room temperature

2 1/2 cups firmly packed light brown sugar

Cream until smooth.  Add:

2 eggs

2 tsp vanilla

Beat until incorporated.

Add:

5 cups flour

Form into a flat disk and refrigerate for one hour.  Roll and cut.  Bake for 8-10 minutes.  If you are going to use colored sugars you can sprinkle them on prior to baking.  If you are going to frost them then wait until they cool.

As the story goes…..when asked what she wanted to do for her 3rd Birthday, Ali said she wanted to go to Aunt Karens and make butterfly cookies!  Only 3 years old, she cut and decorated them all!

 

No-Bake Chocolate Oatmeal Cookies

If you are craving something chocolate, these treats are only minutes away!  I have no idea where my Mother got this recipe but we have been making them for as long as I can remember.  They are quick, easy and will fulfill that chocolate craving.

In a large saucepan put:

2 cups sugar

6 tbsp dry cocoa powder

dash salt

1/2 cup butter

1/2 cup milk

Stirring constantly, bring to a rolling boil. (A rolling boil is when it continues to bubble even while stirring.)  Using a timer, boil for 3 minutes.  Take off the heat and add 1 tsp vanilla and 3 cups of oatmeal.  Stir and then spoon onto wax or parchment paper.  Let cool…(if you can wait!)  Makes between 24 and 36 depending on how generous you are with the spoon.

Brown Eyed Susans

This is an old recipe that I have made for many years.  It originated from a friend of my Mother’s, Vivian Wiley.  Like my Mom, Vivian is long past.  A nice addition to your Holiday cookie plate!

Cream:

1 cup butter

3 tbsp sugar

Add:

1 tsp almond extract

2 cups flour

Shape into flat circles about 1 1/4″ in diameter.  Bake at 350 degrees for 10 to 12 minutes or until slightly browned on the bottom. 

Frosting:

1 cup powdered sugar

2 tbsp cocoa powder

1 tsp vanilla

2 tbsp hot water

finely chopped walnuts

Dip the cookie into the frosting and then into the nuts.  Set on a rack and allow to set until the frosting is hard.

Grandma Vicky’s Pecan Crisps

My Mom’s mother, Anna Victoria Anderson, was a first generation American of Swedish descent.  Many of our families holiday traditions come from her and my Grandfather’s Swedish roots.  She was a caterer along with her sister back in the 1930’s thru the 1950’s.  I have made this recipe every year for Christmas beginning when I was six! (That is 50 years for those of you who don’t know me well!)  You will find many other cultures make a very similar type of cookie.  I hope you like our families adaption…..

Preheat your oven to 325 degrees.

Cream:

1 cup butter

5 tbsp sugar

add the following:

2 tsp vanilla

1 tbsp water

2 cups flour

Mix until well blended and then add 2 cups finely chopped pecans.  Form into crescent shapes and put on a cookie sheet.  You can put them close together as they do not grow.  Bake for 20 minutes or until slightly browned.  Roll in powdered sugar and then let sit out until completely cool.

Peanut Butter Blossoms

Our family has been making these every year at Christmas for over 20 years.  This recipe came from my sister’s old boyfriend, Brian Trexal….we always called him Pete, don’t remember why!  This in my son Ben’s favorite cookie so I always double this recipe. Preheat oven to 375 degrees.  Single batch makes about 5 dozen.

1 cup butter

2/3 cup peanut butter

1 cup white sugar

1 cup brown sugar

2 eggs

2 tsp vanilla

3 1/2 cups flour

2 tsp baking soda

1 tsp salt (I eliminate this as I use salted butter)

1 bag chocolate kisses

Cream the butter, peanut butter and sugars.  Add the eggs and vanilla. Add the flour and baking soda.  Beat until smooth.  Form 1″ balls and roll in white sugar.  Put on a cookie sheet and bake for 8 minutes.  Remove and press a chocolate kiss into the center.  Put back in the oven for 3 minutes more.