Creamy Mint Cookies

Simple ingredients & easy preparation make these chocolate & mint cookies out of this world delicious!

Creamy Mint Cookies by My Life Well Loved |  JavaCupcake.com

This is a guest post from Heather at My Life Well Loved.  A big THANK YOU to Heather for proving this super delicious cookie recipe for my JavaCupcake readers!  Heather is a 20-something Southen Belle who loves to blog about healthy living, her great sense of style, social media and her life with her sweet husband.  If you’d like to learn more about Heather, make sure to check out her blog or you can find her on Facebook too! 

I am so thankful that Betsy is allowing me to guest post here at Java Cupcake today! I am Heather and I blog at My Life Well Loved about healthy living, marriage, living your life to the fullest and healthy, easy recipes. Well, most of the time! And then I splurge on little treats like these amazing Creamy Mint Cookies I’m sharing with you today!

I LOVE Andes Mints, I mean…really, who doesn’t? Now, can you imagine combining Andes mints with cookies? It doesn’t get much better than that! These cookies are to die for! If you thought you loved cookies before, just imagine icing them with melted Andes mints. That’s exactly what happens in this delicious cookie recipe.

This was the first cookie I made successfully as a newlywed around 4 years ago. For some reason, I really struggled to get my cookies to be the right consistency until I found this bad boy. My husband likes it so much, he asked me to make them again. I hope you enjoy these cookies as much as we did!

Creamy Mint Cookies by My Life Well Loved |  JavaCupcake.com

Doesn’t this picture just make you want to dive in and lick those melty minty chocolate morsels? I hope you truly enjoy this recipe and come visit me over at my blog, My Life Well Loved! Please leave me a comment or follow along with me on Pinterest and I look forward to connecting with you!

*If you find where this recipe is from, please let me know. I cannot remember where I found it.

Creamy Mint Cookies
 
Prep time
Cook time
 
Serves: 2-3 dozen cookies
Ingredients
  • 1 box Devil’s Food Cake Mix
  • ½ cup vegetable oil
  • ½ tsp chocolate extract
  • 2 eggs
  • Andes mints
Instructions
  1. Preheat oven to 350 F degrees. Line baking sheet with parchment paper.
  2. In a large bowl, whisk together cake mix, oil, chocolate extract & eggs together. '
  3. Drop spoonfuls of dough onto baking sheet.
  4. Bake at 350 for 6 minutes.
  5. Immediately press an unwrapped Andes mint onto each cookie while still hot. Allow to stand for 5 minutes then smooth out the soft mint with the back of a spoon to cover the cookie.
  6. Remove to a wire rack to cool completely.

Grandma’s Famous Cinnamon Rolls

Swirls of cinnamon sugar, butter and nuts melded into fluffy warm layers of dough make these cinnamon rolls an irresistible breakfast treat!

Grandma's Famous Cinnamon Rolls by The Adventure Bite for JavaCupcake.com

This is a guest post from Dani at The Adventure Bite!   A special thanks goes to Dani for sharing her recipe with us this week while I’m on vacation!  Dani blogs with her husband Kevin and together they share delicious recipes for both food and beer! Two things I love! They’re also launching a new tool for bloggers called The Blog Buddy – its goal is to help bloggers organize and schedule their blogging life.  If you’d like to learn more about Dani, her blog or The Blog Buddy… check them out on the web or Facebook

My grandma is an amazing lady. As far back as I can remember she has been stuffing us full of delicious homemade love filled goodness at every chance she can get. While I was a kid she worked tirelessly running the kitchen at her local middle school. Rising to get to school by 3 a.m. she ran a tight ship at the school and at home.

Many Christmases we would pack up the car and drive what seemed like eternity to a young child (about 14 hours not including bathroom breaks) to their Southern California home. We would drive up and up the windy roads, arriving sometime in the dark of night. Dad would carry us inside in our half asleep states, snuggle us into bed and we would pass out with smiles on our faces for what we knew would come in the morning.

Grandma's Famous Cinnamon Rolls by The Adventure Bite for JavaCupcake.comEarly risers were rewarded at grandma’s house. The smell of cooking cinnamon rolls would waft down the long carpeted hallway, sneaking behind the pocket doors that helped to separate the house into long wings. If you were early enough you could catch grandma sleepily carrying grandpas coffee to him in bed and crawl up between the two to snuggle until the yeasty rolls had finished cooking.

And then leap out of said bed with excitement as the timer sounded, always to the scolding of grandpa who feared that his bare skin would soon be scalded with steaming hot coffee. But he never complained too long as he too soon wandered out as we sat up at the breakfast bar with cups of hot cocoa and steaming hot cinnamon rolls about as big as any kid could ever dream of before us.

Swirls of cinnamon sugar, butter and nuts melded into fluffy warm layers of dough. The dough was not cloyingly sweet as most cinnamon rolls are but denser, almost like fresh hot bread dough but softer. Sweet glaze dripped from the side coating our fingers and our faces with warm sticky sugar.

Grandma's Famous Cinnamon Rolls by The Adventure Bite for JavaCupcake.com

While we ate grandma would set to work cooking up eggs and bacon, hashbrowns and pancakes.  More food than any of us could ever need or comfortably eat. Oh but we would valiantly try.

Mugs of hot coffee and tall glasses of orange juice would fill the table and drowsy late comers would drag themselves out of bed just in time. And the cinnamon rolls? Oh they were there too. Grandma always made sure the late risers had plenty…still warm and soft and perfect to dunk in your coffee…but she and I both knew that the early bird always gets the worm….or in this case the perfect cinnamon roll.

Grandma’s Famous Cinnamon Rolls
 
Cook time
 
Serves: 6-8 cinnamon rolls
Ingredients
Cinnamon Rolls:
  • 3 T Instant Yeast
  • 1 lb + 5 oz all-purpose flour (4¼ cups)
  • 1⅛ oz sugar (3¼ Tbsp)
  • ⅓ oz salt (1/2 Tbsp)
  • 1⅓ oz milk (4 Tbsp)
  • 2⅔ oz butter, melted (5 Tbsp)
  • 2 eggs
  • 1 oz honey (2 Tbsp)
  • 9 oz water (1 cup plus 2 Tbsp)
  • Egg wash - 1 egg + water to make ½ cup
Cinnamon Filling:
  • ½-1 cup sugar
  • 1 Tbsp cinnamon
  • 2 tsp oil or butter
  • Nuts & raisins - optional
Glaze:
  • ½ cup powdered sugar
  • 1-2 Tbsp milk (or until you reach your desired consistency)
Instructions
  1. Preheat oven to 350 F degrees. Line a baking sheet with parchment paper and spray with non-stick spray OR spray a baking glass baking pan with non-stick spray.
  2. Proof yeast in warm water with sugar til bubbly.
  3. Mix dry ingredients (flour, salt, and sugar) in a large bowl. Combine wet ingredients (milk, butter, eggs, honey and water) in a medium bowl.
  4. Add wet ingredients to dry and stir to combine until a dough ball has formed.
  5. Allow dough to rest 10 min for instant yeast or until doubled in size if using regular yeast.
  6. Press dough out onto sheet of lightly floured saran wrap to an approx 18 inches x 12 inch rectangle.
  7. In a small bowl, mix together the cinnamon filling ingredients.
  8. Spread oil or melted butter over surface and top with cinnamon filling.
  9. Roll in spiral and slice. Place, cut side up on cookie sheet or in glass pan.
  10. Rise until doubled in size.
  11. Brush with egg wash and bake at 350 for 20-25 minutes for cookie sheets, 30-35 minutes for pans.
  12. To glaze, mix powdered sugar and tablespoons of milk together until desired consistency of glaze is achieved. Pour over warm rolls.

Salted Caramel Chocolate Tartlets

Shortbread crust, chocolate ganache and salted-caramel make these tartlets an irresistibly decadent dessert! Salted Caramel Chocolate Tartlets by TotalNoms for JavaCupcake.com

Hi everyone! It’s Mallory from Total Noms and I’m really happy to be able to be guest posting on Java Cupcake today!

Betsy and I first became buddies when she graciously guest posted for me while I was out on my honeymoon in October 2013. Her Peaches ‘n Cream cupcakes quickly became one of the most popular posts of the last few months for me, and there’s no mistaking why- Betsy is a total whiz when it comes to delicious and beautiful desserts!

So I’m honored to be able to share a recipe with you today that I hope can hold up to the level of sweet beauty of Betsy’s normal fare. The truth is, I’m an absolutely TERRIBLE cake decorator (for proof, see here from the early days) so when it comes to desserts, I usually stick to the kinds that require minimal design capabilities. Drop cookies, pies, and bars are my thing. It’s really hard to make those ugly!

Case in point- these little Salted Caramel Chocolate Tartlets.

Salted Caramel Chocolate Tartlets by TotalNoms for JavaCupcake.com

It’s pretty much impossible to make something terrible out of shortbread crust, chocolate ganache, and oh yeah, salted caramel. Sure, I might have caramel sauce stuck all over my stove top, fingers, and plates now, and there might be chocolate ganache drips all over my fridge shelf where I let these cool, but the finished product, man- it’s a doozy!

And no decoration required! :) Just a little sprinkling of salt on top is all you need!

Adapted from Sprinkle Bakes, originally from The Perfect Finish: Special Desserts for Every Occasion.

You may end up with a little extra salted caramel and chocolate ganache from this recipe (if you were able to keep yourself from dipping into them while assembling). This may seem like a tragedy, if you’re crazy. You can store the salted caramel in the fridge in an airtight container for up to a week. Use the chocolate ganache within a few days, again storing in an airtight container in the fridge. Both are perfect as dips for fresh fruit, cookies, or biscotti!

Salted Caramel Chocolate Tartlets by TotalNoms for JavaCupcake.com

Thanks so much for reading, and feel free to come visit Total Noms anytime! You can also find me on YouTube, Facebook, Google + and Pinterest.

Happy Eating :-)
Mallory

My warmest, most-heartfelt thanks goes to Mallory from TotalNoms for sharing this delicious recipe with my JavaCupcake readers!  Mallory recently was married and I had the opportunity to guest post for her!  We have become sweet internet blogging friends and I hope to continue to work with her to share sweet recipes with our readers!  If you’d like to see more of Mallory’s delicious creations, check out her blog TotalNoms or find her on FacebookPinterest, YouTubeInstagram and Twitter

Salted Caramel Chocolate Tartlets
 
Prep time
Cook time
Total time
 
Serves: about 30 tartlets
Ingredients
For the shortbread crust:
  • 10 tbsp unsalted butter, softened
  • ½ cup granulated sugar
  • 2 eggs, room temperature
  • 2.5 cups all-purpose flour
  • 1 tsp sea salt
For the salted caramel:
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, cubed
  • 1 and ¾ cup heavy cream, at room temperature
  • ½ tsp sea salt
For the chocolate ganache:
  • 1.5 cups heavy cream
  • 12 oz bittersweet chocolate chips (about 1.5 cups)
Instructions
Make the shortbread crust:
  1. Using a hand or stand mixer, beat the butter and sugar together in a large bowl until light and fluffy. Add the eggs and beat again until combined. Add the flour and salt, and mix until a dough has formed. Remove dough from the bowl, form into a ball and wrap in plastic wrap. Refrigerate for one hour.
  2. Spray a mini muffin tin with cooking spray. Between two sheets of parchment paper, roll out chilled dough to ¼" thickness. Using a biscuit cutter or other circular stencil, make 2.5" circles and press them down into the muffin tin, making sure to press down the bottoms fully into the pan. Stab a fork into the bottom of each mini pie crust. Freeze for 5-10 minutes until dough is fully hardened.
  3. Preheat oven to 350°F. Press a piece of foil over top the pie crusts, and carefully press the foil into each divot of the muffin tin so that its completely covering and touching the dough. Add pie weights, coffee beans or other dry beans into the divots to weigh the foil down. Bake for 30 minutes.
  4. (My mini muffin tin only makes 12 at a time, so I had to repeat this process more than once. While each batch is baking, keep remaining dough in the fridge to keep cold in the meantime.)
Make the salted caramel:
  1. Melt the sugar in a medium saucepan over medium-high heat, whisking often. Once sugar is completely melted, add the room temperature butter, continuing to whisk (mixture will bubble!). Carefully add the heavy cream and whisk- this will cause a lot of bubbling as well. Once mixture is smooth, remove from heat, and stir in the salt. The caramel will look very liquidy, but it will thicken as it cools. Allow to cool while you make the ganache.
Make the chocolate ganache:
  1. Bring heavy cream just to a boil in a small saucepan. While cream is heating up, place the chocolate in a large, heat-proof bowl. Once cream comes to a boil, immediately pour over the chocolate and stir everything together until it comes together as a rich, beautiful chocolate ganache. Resist the urge to eat the whole bowl right then and there.
Assemble the tartlets:
  1. Carefully spoon a ½ tsp of salted caramel into each mini pie crust. Then fill up the rest of the tart with chocolate ganache, being careful not to overflow. Lightly sprinkle with kosher or sea salt over top. Refrigerate until firm, about 1 hour. These can be stored in the fridge for a few days in an air tight container (if you really can control yourself!)

Homemade Brown Sugar

Learn to make rich and delicious homemade brown sugar with just two simple ingredients and only 10 minutes!

Homemade Brown Sugar by BranAppetit for JavaCupcake.com

Hi everyone! I’m Brandi from BranAppetit, and I’m so happy to be here sharing one of my favorite kitchen fixes.

If you’re anything like me, you forget to buy things at the store pretty regularly. Even when I have them on my list, sometimes I miss the aisle or I start thinking about something else that I need and I completely miss things like eggs or sugar or coffee. All necessities.

Homemade Brown Sugar by BranAppetit for JavaCupcake.com

Let’s say you just got back from the store and are ready to make a batch of cookies. You reach for the brown sugar and realize you don’t have any. What do you do? If you’re like me, you’re not going to want to put shoes on again and drive into town for sugar.

So what do you do if you need brown sugar right-this-minute?

1. Pray that you have enough white sugar to do this.

2. Get out the same amount of white sugar  – need 3/4 cup of brown sugar? Get 3/4 cup of white.

3. Grab that molasses that you barely use.

Homemade Brown Sugar by BranAppetit for JavaCupcake.com

This will save you.

And you may never go back to store-bought brown sugar.

This stuff smells incredible! Like…so good that you’ll just want to make it your new face scrub, right then, and forget about baking cookies. You’ve been warned.

A big THANK YOU goes out to Brandi for sharing with us her great, simple recipe for making homemade brown sugar!   But you’re in for a treat… Brandi is sharing another amazing recipe with us later this week!  So be sure to come back for that!  If you want to see more of the deliciousness that Brandi has make, visit her blog BranAppetit!  You can also find her on Facebook, Google+, Twitter and Pinterest

Homemade Brown Sugar
 
Cook time
Total time
 
Serves: 1 cup - Multiply as needed
Ingredients
  • 1 cup granulated sugar
  • 1½ Tbsp molasses
Instructions
  1. Pour sugar into a medium bowl and drizzle the molasses on top.
  2. Stir together with a fork, mixing the molasses into the sugar. The sugar will clump up with the molasses – don’t freak out! Just keep mixing.
  3. Fluff the sugar with your fork a few times once all the molasses is mixed into the sugar. Use immediately or store in an air-tight container.

Sweet Potato Cupcakes

These Sweet Potato Cupcakes aren’t your ordinary cupcake! They are filled with cinnamon, nutmeg, brown sugar then are topped with a marshmallow frosting and are sure to please the sweet potato-lover in your life!

Sweet Potato Cupcakes with Marshmallow Frosting | JavaCupcake.com

I am in love with sweet potatoes.   Seriously.  I could probably eat them several times a week with dinner if my family would let me!  hehe  Typically, I just roast them with a little olive oil, salt/pepper and a few assorted herbs.  My husband wants me to add honey – but I think they’re sweet enough without!  And… as a matter of fact, I’m eating sweet potatoes with my lunch as I write this post – left over from last night’s dinner! HA! :)

As the holiday’s went on, I noticed sweet potatoes being made into casseroles, pies, donuts and all kinds of delicious goodies.  BUT – I did not sweet a sweet potato cupcake.  So of course, I needed to make one!

Since I had huge success with the pumpkin cupcakes, I thought… why reinvent the wheel?  Why develop a completely new recipe when I’ve already got one that I could adapt for these sweet potato cupcakes!  So… that’s exactly what I did!

Of course, you can’t top sweet potatoes with anything other than marshmallows!  I topped these cupcakes with a light and fluffy marshmallow frosting that’s super simple to make and looks like a white cloud on top of the cupcakes!

Sweet Potato Cupcakes with Marshmallow Frosting | JavaCupcake.com

I hope that you can set aside some time to make these sweet potato cupcakes before the holiday season is over!  They’re really worth the effort not only because of the unique flavors but because they are actually really quite delicious!

Oh… now that I think about it, you should make these for your New Years Eve party!! YES!  You could totally decorate them with fun colors and use liners like the green ones I used from Sweets & Treats Boutique!! YES! Do it!!!  Your friends will be WOWed at your NYE party!

Enjoy!

Sweet Potato Cupcakes
 
Prep time
Cook time
 
Serves: 18 cupcakes
Ingredients
Sweet Potato Cupcakes
  • 1⅔ all-purpose cup flour
  • ½ light brown sugar, loosely packed
  • ½ cup sugar
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 3 eggs, room temperature
  • 1 cup sweet potato puree (I used canned with no added spices)
  • 1 tsp vanilla extract
  • ¼ cup sour cream
  • ¾ cup vegetable oil
Marshmallow Frosting
  • 1 cup unsalted butter, room temperature
  • 3 cups powdered sugar (sifted before measuring)
  • 1 7oz jar marshmallow fluff/creme
  • 1 tsp vanilla extract
  • 2 Tbsp heavy cream
  • pinch of salt
  • sugar pears or sprinkles, for garnish
Instructions
Cupcakes
  1. Preheat oven to 375 F degrees. Line cupcake pan with liners.
  2. In a large bowl, whisk together the flour, sugars, baking powder, baking soda, cinnamon, nutmeg and salt until combined. NOTE: Make sure all the brown sugar chunks have been broken up.
  3. In a medium bowl, whisk the eggs until combined. Add the sour cream, sweet potato puree, vanilla extract and oil and whisk until smooth. NOTE: No lumps of sweet potato or sour cream should be left after whisking.
  4. Pour the wet mixture into the dry flour mixture and fold together with a rubber spatula until all the dry has been incorporated into the wet. NOTE: Scrape the bottom and sides of the bowl to sure everything has been combined. DO NOT OVER MIX.
  5. Fill cupcake liners ¾ full. Once all the liners have been filled, tap the pan on the counter 2-3 times help settle the batter into the cups and release any air bubbles.
  6. Bake for 17-19 minutes or until a toothpick comes out clean.
  7. Leave cupcakes in the pan for 2-3 minutes before removing to a wire rack to cool completely.
Marshmallow Frosting
  1. In the bowl of your stand mixer, cream together the butter and powdered sugar until smooth.
  2. Add the vanilla and marshmallow fluff and beat on high for 1 minute.
  3. Add the heavy cream and beat on high for 2-3 minutes or until light and fluffy.
  4. Toss in the salt and mix until incorporated.
  5. Using a large open star tip, pipe swirls of frosting onto each cupcake.
  6. Garnish with sugar pearls or sprinkles

12 Days of Cookies – Day 12: Peppermint Chocolate Cookies

Crisp chocolate & peppermint cookies covered in smooth white chocolate and topped with peppermint candy make these Peppermint Chocolate Cookies the perfect Christmas treat!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

We’ve finally made it to the end of 12 Days of Cookies!  It’s been such a fun month sharing with you some of my favorite Christmas and holiday cookies that I’m almost sad to see it end!

Ha! Just kidding.  Making 12 types cookies all at once was hard and very time consuming!  But, the pay off was oh-so-delicious! And I was able to share holiday boxes filled to the brim with these cookies with Emily’s teachers and office staff at her school.  They, of course, loved it and ranted and raved over how delicious they all were!  It’s quite something to see a box with a dozen different kinds of cookies and know that one person made them!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

This final day of cookies brings you one cookie with two classic holiday flavors.  Chocolate & peppermint.   You really can’t go wrong with this combination.   The cookie is a crisp and crunchy dark chocolate & peppermint cookie that’s similar to cookie part of a Girl Scout Thin Mint cookie.  It’s then covered in creamy white chocolate and garnished with crushed peppermint candy.  These delicious Peppermint Chocolate Cookies will surely please the kids and grown-ups in your family!

Although my cookies are hardly”perfect” looking – I quite like the messiness of them.  I think it makes them look homemade, real and like I really put heart into making them.   I think they’re perfect!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

If you’ve missed out on any of the cookies in the 12 Days of Cookies, make sure to check out the main page where you can see photos and links to all the cookies!  If you have made any of these cookies, I’d really love to see them!  Post a picture on my Facebook wall or send me an email!  It really warms my heart knowing that my recipes have added some joy to you and your family this holiday season!

So… from my family to yours, I’d like to wish you all a very Merry Christmas and Happy Holidays!

Peppermint Chocolate Cookies
 
Cook time
 
Serves: 3-4 dozen cookies
Ingredients
  • 1 cup all-purpose flour
  • ½ cup dark chocolate cocoa powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 5 Tbsp unsalted butter, room temperature
  • ¾ cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp peppermint extract
  • 30 peppermint candies, crushed
  • 2 pounds white chocolate, coarsely chopped
Instructions
  1. Preheat oven to 325 F degrees. Line baking sheet with parchment paper.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.
  3. In the bowl of your stand mixer, cream together the butter and sugar on high for 1-2 minutes.
  4. Add egg and egg yolk and mix until well incorporated. Scrape the sides and bottom of the bowl.
  5. Beat in the peppermint extract.
  6. In two parts, add the flour mixture and mix on medium speed until just incorporated.
  7. With your hands, form the dough into a large disc and cut in half. Wrap each half in plastic wrap and freeze for 1 hour or refrigerate for 4 hours.
  8. Onto a floured surface, roll out the dough to ⅛" thickness.
  9. Using a 2" round cookie cutter, cut out discs of dough. Place the cut dough onto the cookie sheet and freeze until firm - about 10-15 minutes.
  10. Bake for 11-13 minutes or until the cookies are dry to the touch and are not soft in the center. Remove to a wire rack to cool completely.
  11. Line a baking sheet with wax paper.
  12. In a double broiler, melt the white chocolate until smooth.
  13. Dunk cooled cookies in the melted white chocolate until completely covered. Tap off the excess chocolate and scrape off the excess chocolate from the bottom of each cookie. Place them on the prepared baking sheet.
  14. Sprinkle the top of the chocolate covered cookies with crushed peppermint candies.
  15. Refrigerate until set. Store in an air tight container for up to 2 weeks.
Notes
Recipe from Mimi's Kitchen

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes!

Daily-Photo-Collage-day-12

12 Days of Cookies – Day 11: Lemon Ricotta Cookies

Cake-like cookies made with fresh lemon and ricotta then topped with a tart lemon glaze make these Lemon Ricotta Cookies an irresistible holiday treat!

Lemon Ricotta Cookies | JavaCupcake.com

I can’t take credit for this recipe.  In fact, I had never heard of Lemon Ricotta Cookies before I made them this holiday season.  When preparing for this series, I asked several of my friends what their favorite family Christmas cookies were and these were the only ones I’d never heard of before!

The recipe comes from my friend Sarah.  Miss Sarah as my daughter calls her.  Our husband’s work together and are both deployed to Afghanistan with 2nd Cavalry Regiment right now.   It’s comforting to have a friend whose husband is doing the exact same thing mine is… it’s like having someone who can understand exactly what you’re feeling about a subject that very few people know anything about.  That’s a quality to find in a friend when you’re the spouse of a soldier.

sarah-betsy

This picture was taken shortly after our husband’s left for Afghanistan.  Sarah and I got together with a couple other ladies to put together a big football themed care package for our husbands and the rest of their platoon.   Usually when Sarah and I get together it’s for coffee and for our kids to play… she’s got two little ladies who like to come over and play with my little Matty.   Kids get to play, Mommies get to relax and chat.  Win win.

If I can recall what Sarah told me… the recipe for these Lemon Ricotta Cookies came from her Grandmother.  Sarah let me borrow the recipe card with the hand written ingredients and directions and I took great pride in keeping her family heirloom safe and sound while I made these cookies.

These cookies are very soft and almost like little pillows of cake.  Pillows of cake covered in sweet yet tart lemon icing.  They are packed full of fresh lemon flavor and the ricotta really adds a richness that compliments the cookie perfectly.

Lemon Ricotta Cookies | JavaCupcake.com

For such a simple looking cookie, this recipe really packs a punch when it comes to flavor.  Out of all the cookies I made this season, these lemon ricotta cookies I think are going to be one I make every year.  A real winner.

Thanks to Sarah for sharing this recipe with me!  I’m really honored to be able to share this recipe with my readers!

Enjoy!

Lemon Ricotta Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4 dozen cookies
Ingredients
Cookies
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ cup unsalted butter, room temperature
  • 2 cups sugar
  • 2 eggs
  • 15oz whole milk ricotta
  • juice of 1 lemon
  • zest of 1 lemon
Glaze
  • 1½ cups powdered sugar
  • the juice of 1 lemon
  • zest of 1 lemon
  • water
Instructions
Cookies
  1. Preheat oven to 375 F degrees. Line cookie sheets with parchment paper.
  2. Whisk together flour, baking powder, and salt. Set aside.
  3. In the bowl of your stand mixer, add the sugar and lemon zest and mix until the oils of the zest have incorporated with the sugar - about 1 minute.
  4. Add the butter and cream for 2 minutes.
  5. Mix in the eggs, one at a time, scraping the sides of the bowl after each addition.
  6. Add the ricotta and lemon juice. Mix until just combined, you want to see a few chunks of ricotta in the batter.
  7. Fold in the flour and stir by hand until incorporated.
  8. Drop 2 Tbsp of dough onto the prepared cookie sheet. 12 drops of dough should fit on the sheet.
  9. Bake for 11-13 minutes or until the edges begin to brown. DO NOT OVER BAKE.
  10. Leave on the cookie sheet for about 2 minutes before removing to a wire rack to cool completely before glazing.
Glaze
  1. In a small bowl, whisk together the powdered sugar, half the lemon juice and zest until smooth. If the glaze is thick enough to spread at this point, do not add any more juice or the water. If it's too thick add more juice until it's a consistency you like. After the juice is gone, add water until you reach your desired consistency. Adding too much water/lemon will make the gaze too runny, so start with a small amount.
  2. Spoon ½ tsp of glaze on the top of each cookie and use the back of a spoon to gently spread over the cookie.
  3. Let set for 2 hours before serving.

Lemon Ricotta Cookies
 
Prep time
Cook time
 
Serves: 3-4 dozen cookies
Ingredients
Cookies
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ cup unsalted butter, room temperature
  • 2 cups sugar
  • 2 eggs
  • 15oz whole milk ricotta
  • juice of 1 lemon
  • zest of 1 lemon
Glaze
  • 1½ cups powdered sugar
  • the juice of 1 lemon
  • zest of 1 lemon
  • water
Instructions
Cookies
  1. Preheat oven to 375 F degrees. Line cookie sheets with parchment paper.
  2. Whisk together flour, baking powder, and salt. Set aside.
  3. In the bowl of your stand mixer, add the sugar and lemon zest and mix until the oils of the zest have incorporated with the sugar - about 1 minute.
  4. Add the butter and cream for 2 minutes.
  5. Mix in the eggs, one at a time, scraping the sides of the bowl after each addition.
  6. Add the ricotta and lemon juice. Mix until just combined, you want to see a few chunks of ricotta in the batter.
  7. Fold in the flour and stir by hand until incorporated.
  8. Drop 2 Tbsp of dough onto the prepared cookie sheet. 12 drops of dough should fit on the sheet.
  9. Bake for 11-13 minutes or until the edges begin to brown. DO NOT OVER BAKE.
  10. Leave on the cookie sheet for about 2 minutes before removing to a wire rack to cool completely before glazing.
Glaze
  1. Spoon ½ tsp of glaze on the top of each cookie and use the back of a spoon to gently spread over the cookie.
  2. Let set for 2 hours before serving.

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted tomorrow!

Daily-Photo-Collage-day-11

12 Days of Cookies – Day 10: Peppermint Meringues

Light and airy, these peppermint meringues are are soft with a crisp texture and are a delightful, delicate treat for the Holidays.

Peppermint Meringues | JavaCupcake.com

This was the first time I’ve ever made meringue cookies, and although they weren’t perfect…. they were super delicious!  Pillows of peppermint that melted in my mouth with each bite.  So yum!

I did learn a few things while making these… the biggest lesson being that I should NOT rush the process of making these meringues.  Although there are few ingredients, if you don’t take care to follow the process, they won’t turn out perfectly and will either crack on the outside or collapse in the center.

These were pretty on my table with all my other cookies, but I don’t know if I’d make them again.  If we’re being completely honest.  They were a new experiment, but I was the only one who liked them.  Oh well! I know there are LOTS of other people who do love them!

Peppermint Meringues | JavaCupcake.com

The recipe I used comes from my friend Amanda at i am baker.  I know there are dozens of versions of meringues available on the internet, but I wanted to a recipe that I knew I could count on.  That’s why I chose to use Amanda’s.   To spice things up for the holiday season, I flavored these meringues with peppermint extract and added a pretty red swirl!  So festive, don’t ya think ?

Enjoy!

Peppermint Meringues
 
Prep time
Cook time
 
Serves: 2 dozen meringues
Ingredients
  • 4 large egg whites, room temperature
  • ½ tsp cream of tartar
  • 1 cup sugar
  • 1 tsp peppermint extract
  • Red gel food coloring
Instructions
  1. Preheat oven to 225 F degrees. Line 2 baking sheets with parchment paper. Fit a piping bag with an open star tip and line creases with red gel food coloring about 2 inches from the tip up.
  2. In the bowl of your stand mixer, beat the egg whites on medium speed until frothy.
  3. Once frothy, add the cream of tartar and beat until soft peaks form on medium speed.
  4. Increase speed to medium-high and add the sugar 1 Tbsp at a time until gone. Continue to beat until stiff peaks form.
  5. Add the peppermint extract and beat until combined.
  6. Gently scoop meringue into prepared piping bag. Slowly squeeze the bag over the bowl until the meringue comes out with the red line showing.
  7. Pipe a swirly dollop of meringue onto the prepared baking sheet.
  8. Bake for 45 minutes. DO NOT OPEN THE OVEN WHILE BAKING and COOLING!
  9. After the 45 minutes, turn the oven off. Let the meringues cool completely in the oven - at least 1 hour.
Notes
Recipe slightly adapted from i am baker

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted Monday!

Day 10 o f 12 Days of Cookies | JavaCupcake.com

12 Days of Cookies – Day 9: Raspberry Thumbprints

Crumbly butter cookies rolled in chopped nuts and topped with sweet raspberry jam make these Raspberry Thumbprints the perfect holiday cookie!

Raspberry Thumbprint Cookies | JavaCupcake.com

The first thumbprint cookie I ever made was about 15 years ago with my friend Sarah.  Sarah and I met in 2000 in a speech class at community college… we’ve been friends, best friends, ever since.  I remember hanging out in her tiny kitchen apartment one December afternoon as we made the thumbprints.

We made thumbprints that were a chocolate cookie filled with caramel and rolled in nuts.  I, of course made mine without nuts because I’m allergic, but they were still super delicious.  And they were a big hit with our family and friends when we shared them.

I wish I would have been a blogger back then and saved the recipe… they would have made a great blog post! hehe

Because I have such fond memories of making those thumbprints with Sarah, I decided to make the Raspberry Thumbprints Day 9 of 12 Days of Cookies! This cookie isn’t chocolate though… but is a butter based cookie that crumbles and melts in your mouth as you take a bite.  Rolled in chopped almonds, the nuts add a rich flavor and a crunch to the cookie.

Raspberry Thumbprint Cookies | JavaCupcake.com

The jam on top is my favorite raspberry jam, but any jam could be used.  I really love the sweetness that the jam adds to the butter flavors of the cookie.  It’s sweet, rich and melt-in-your-mouth delicious.

If you wanted, you could finely chop up any kind of nut you wanted to roll these cookies in.  Hazelnuts, pecans, walnuts… really anything would work.  I just happen to have almonds when I made these cookies, so that’s what I used!  You could also use any flavor of jam you wanted or even a thick powdered sugar glaze tinted in holiday colors would be good!  The possibilities are endless with thumbprint cookies!

So, the next time you’re looking for a quick, fun cookie to bring to a party… try these raspberry thumbprints!  They’re sure to be a hit!

Enjoy!

Raspberry Thumbprints
 
Prep time
Cook time
 
Serves: 3 dozen cookies
Ingredients
  • ½ cup unsalted butter, room temperature
  • ¼ cup light brown sugar, packed
  • 1 large egg, separated
  • ½ tsp vanilla
  • 1 cup all-purpose flour
  • ¼ tsp salt
  • ¾ cup finely chopped almonds (or any nut)
  • ½ cup raspberry jam, for filling
Instructions
  1. Preheat oven to 350 F degrees. Line baking sheet with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter and sugar on high for about 2 minutes.
  3. Scrape the sides of the bowl, add the egg yolk and vanilla then mix until thoroughly combined.
  4. In another bowl, whisk together the flour, salt.
  5. Add the flour to the wet mixture and mix on medium-high until combined. Scrape the sides and bottom of the bowl to ensure everything has been incorporated.
  6. In a small bowl, slightly beat the egg white. Place the chopped nuts in another bowl.
  7. Roll 1 Tbsp of dough into a ball in your hands. Dip the dough ball in the egg white then roll in the nuts until covered.
  8. Place the nut-covered balls on the prepared cookie sheet 1" apart. Gently press your thumb down into the center of each ball, making a well for the jam.
  9. Bake 10-12 minutes or until the cookies have set. Cool on the pan for 1 minute before removing to a wire rack to cool completely. NOTE: If you notice some of the thumbprint wells risen, press them gently back down before they cool so that the jam has a place to be.
  10. Once the cookies have cooled, fill the wells with your favorite raspberry jam.
  11. Store in an airtight container for up to a week.

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted tomorrow!

Day 9 of 12 Days of Cookies | JavaCupcake.com

12 Days of Cookies – Day 8: Molasses Cookies

These thin and chewy molasses cookies full of unequivocal flavor are a classic cookie that will never go out of style!

Chewy Molasses Cookies | JavaCupcake.com

Day 8 of 12 Days of Cookies is here! I can’t believe we’re more than half way through the series… time sure flies when you’re having fun baking cookies! Today’s cookie is a classic.  It’s one of those cookies that can be served year round but the flavors just go so perfectly with the holiday season.

I’m talking about Molasses Cookies.   Timeless.  Classic.  Delicious.

Last month I made a different version of the molasses cookie, but it was one of my husband’s most favorite cookies I’ve ever made.  It was a big thicker than today’s recipe and covered in white chocolate.  Super yum.

Chewy Molasses Cookies | JavaCupcake.com

These molasses cookies are the classic recipe made with rich, thick molasses, sugar and 3 different spices.  The recipe is really a simple one and could easily be made even if you didn’t have a stand mixer.  Because the butter in this recipe is melted, a hand mixer or a sturdy whisk could be used to mix the ingredients together making the preparation even simpler!

Molasses cookies make a great afternoon snack with coffee or a glass of milk.  Personally, I like to throw two in a ziploc bag before I head out to run errands and munch on them on-the-go!  They’d also make a great addition to a pot-luck dessert table, Christmas cookie exchange or as dessert served with a scoop of vanilla ice cream.

Molasses-Cookies-360

I also thought a scoop of vanilla ice cream would go amazingly between two of these molasses cookies to make an ice cream cookie sandwich.  Hmmm… I think I just gave myself a new blog post idea for next summer! Doesn’t that sound seriously amazing?  YUM!

We’ve only 4 more cookies to go for the 12 Days of Cookies… so make sure to come back tomorrow for the next recipe!

Enjoy!

Molasses Cookies
 
Prep time
Cook time
Total time
 
Serves: 2 dozen cookies
Ingredients
  • ¾ cup unsalted butter, melted
  • 1 cup sugar
  • 1 large egg, room temperature
  • ¼ cup molasses
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • sugar, for rolling
Instructions
  1. In the bowl of your stand mixer with the paddle attachment, combine the melted butter and sugar and mix until combined. Scrape the sides & bottom of the bowl and mix again on high for 1 minute.
  2. Add the egg and mix until incorporated.
  3. Pour in the molasses and beat until smooth.
  4. In a small bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and cloves.
  5. In three parts, add the flour mix to the wet mix, mixing until just combined after each addition.
  6. Scrape the sides and bottom of the bowl and mix again until everything has been incorporated. Do not over mix.
  7. Cover the dough with plastic wrap and chill in the freezer for 30-60 minutes or until cold and firm.
  8. Preheat oven to 375 F degrees. Line baking sheet with parchment paper.
  9. Scoop 1.5"-2" mounds of dough and roll in your hand to form a ball.
  10. Toss the dough ball in a bowl of sugar until coated.
  11. Place 2" apart on the prepared baking sheet.
  12. Bake 9-11 minutes until the tops are cracked but the center is still soft. Cool on the pan for 1 minute before removing to a wire rack to cool completely.
  13. Store in an air tight container for up to a week.

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted tomorrow!

Chewy Molasses Cookies | JavaCupcake.com

12 Days of Cookies – Day 7: Lebkuchen

Lebkuchen, a popular treat during the holidays and Christmas,  is a traditional German cookie filled with almonds, spices, honey and candied orange peel.

Lebkuchen - a traditional German holiday cookie made with almonds, spices and honey | JavaCupcake.com

I knew I had to at least once make this traditional German cookie while I lived in Germany.  Every holiday season beginning in October, these cookies begin showing up on the shelves in the grocery stores.  They are so incredibly popular that the stores keep their shelves fully stocked because Germans love their Lebkuchen!  And with that being said, I made traditional German Lebkuchen Day 7 of my 12 Days of Cookies!

As I was reading up on the history of Lebkuchen, I learned that they were made as far back as the 1200’s in Ulm, Germany and the 1300’s in Nurnberg, Germany.  Nürnberg currently makes one of the most popular varieties of Lebkuchen made and you can get them fresh at the Christmas Markets there.

Lebkuchen - a traditional German holiday cookie made with almonds, spices and honey | JavaCupcake.comLebkuchen comes is several varieties.  Some have a wafer on the bottom, others are covered in chocolate and some even have fruit, honey or other mix-ins inside.   Most traditionally, Lebkuchen is not too sweet,  but is spiced with a very thin glaze on top.  It’s said lebkuchen tastes a lot like gingerbread because of all the spices, but it’s not a gingerbread!  The Starbucks here sells a Lebkuchen coffee and to the Americans that order it, they call it Gingerbread… but let me tell you, this cookie is far from gingerbread!   Gingerbread typically has molasses in it, but these cookies don’t!  Made with ground almonds, Lebkuchen is a light, crumby cookie full of delicious spiced flavor! 

The version I made is a honey based Lebkuchen made with candied orange peel and almond flour.  I added a basic glaze to the top that wasn’t too thick because I wanted to candied orange peel to be seen on the top through the glaze.

Lebkuchen - a traditional German holiday cookie made with almonds, spices and honey | JavaCupcake.com

Since I’m allergic to nuts, I asked my German friend, Mareile, to taste test  them for me and give me her honest feedback.  Since she’s German, she’s had her share of these cookies her entire life and she’d know if they weren’t up to German cookie standards!  Luckily for me, she said my recipe was  delish and tasted exactly like they should for a sweet, candied version of the cookie!  Awesome!

So, if you’ve ever been to Germany or have had Lebkuchen before and want to recreate them at home, my recipe will do the trick!

Enjoy!

Lebkuchen
 
Prep time
Cook time
 
Serves: 2 dozen cookies
Ingredients
Cookie
  • 250g all-purpose flour (about 1¾ cup + 2 Tbsp)
  • 85g ground almonds (about 9/10 cup)
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ⅛ tsp ground cloves
  • ⅛ tsp ground nutmeg
  • ⅛ tsp fresh cracked black pepper
  • ½ tsp baking soda
  • 1 tsp baking powder
  • zest of 1 lemon
  • 200ml honey
  • 85g unsalted butter (about 6 Tbsp)
  • 100g candied orange peel, finely chopped (about ⅔ cup)
Glaze
  • 100g powdered sugar
  • 1 egg white
  • 1-2 Tbsp water
Instructions
Cookies
  1. Whisk the flour, almonds, ginger, cinnamon, cloves, nutmeg, pepper, baking soda, baking powder, lemon zest together in a large bowl. Fold in the candied orange peel.
  2. In a small sauce pan, heat the honey and butter together over low heat just until the butter has melted.
  3. Pour the honey and butter and mix together until all ingredients have been incorporated.
  4. Cover and chill for 1 hour or until the dough is no longer warm.
  5. When ready to bake, preheat oven to 350 F degrees. Line cookie sheet with parchment paper.
  6. Using your hands, roll 2-3 Tbsp of dough into a ball. Flatten the ball slightly into a disc. Place each disc of dough 2" apart on the cookie sheet.
  7. Bake for 12-14 minutes or until golden brown.
  8. Cool on pan for 1 minute before removing to a wire rack to cool completely.
Glaze
  1. In a small bowl, whisk together the powdered sugar, egg white and water. You want a smooth, runny glaze.
  2. Dip the top of each cookie in the glaze. Shake off the extra and use the back of a spoon to spread to the edges if necessary.
  3. Let the cookies set until the glaze has hardened.
  4. Store in an airtight container.

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted tomorrow!

Day 7 - 12 Days of Cookies | JavaCupcake.com

Eggnog Cookies

These soft, nutmeg and eggnog cookies with creamy eggnog filling are the perfect cookie for the eggnog lover in your life!

Eggnog Cookies - Eggnog flavored cutout cookies filled with an eggnog frosting | JavaCupcake.com

I’ve had a pint of eggnog in my refrigerator for about 10 days now.  I don’t even drink eggnog.  But… I have baked with it in the past.  Last year I made cinnamon eggnog & bourbon cupcakes that I rave reviews about.  This year, I wanted to try something a little different.

I had seen eggnog drop cookies that were iced all over Pinterest.  I’m sure they were all delicious, but I wanted a cookie that looked a little more polished  and finished.  So, I set out to come up with a recipe that I could roll out and cut with a cookie cutter!

Eggnog Cookies - Eggnog flavored cutout cookies filled with an eggnog frosting | JavaCupcake.com

I started with a basic sugar cookie recipe.  To compensate for the eggnog I wanted to add to the batter, I needed to reduce some of the other wet ingredients.  I figured the fat and the egg would be the best… since there was both of those in the eggnog itself.

The batter – well it was delicious on it’s own.  I took one lick off the beater and I was like WOAH this is so much better than I thought it would be! I mean, I expected the eggnog flavor to be there… but I didn’t think it’d be that strong!  I was so excited to get them baked!

Although the cookies looked neater, being a cutout cookie – they were still a little plain.  So, I decided to put two of them together and fill them with an eggnog frosting.  This frosting is essentially a buttercream, but it’s not a thick as what I’d use to frost a cupcake.   To get the rich, eggnog flavor – I didn’t use any milk or cream… all eggnog.  And of course, I whipped the heck out of it to get it fluffy and smooth!

Eggnog Cookies - Eggnog flavored cutout cookies filled with an eggnog frosting | JavaCupcake.com

Serious amounts of eggnog flavor in these cookies.   Serious amounts of yum.  So, if you’re looking for something a little different this holiday season and you absolutely love eggnog… try these eggnog cookies! They won’t disappoint!

Enjoy!

Eggnog Cookies
 
Prep time
Cook time
 
Serves: 6 dozen cutout cookies or 3 dozen sandwich cookies
Ingredients
Cookies
  • ½ cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • ½ cup eggnog
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp nutmeg
  • 2" cutter (I used a snowflake shape)
Filling
  • 6 Tbsp unsalted butter, room temperature
  • 2 cups powdered sugar, sifted
  • 5 Tbsp eggnog
  • 1 tsp vanilla
  • ¼ tsp nutmeg
  • sugar crystals in various colors (I used red/green and blue)
Instructions
Cookies
  1. In the bowl of your stand mixer, cream together the butter, sugar and egg until smooth and fluffy - about 3 minutes.
  2. Add the eggnog and mix until completely smooth. Scrape the sides of the bowl and mix again to ensure everything has been incorporated.
  3. In another bowl, whisk together the flour, baking powder and nutmeg.
  4. Add the flour to the wet mixture and mix on medium-high until the dough comes together.
  5. Bring the dough together in a loose ball and wrap it in plastic wrap. Freeze for 1 hour or until firm. (NOTE - If you have time, you can chill in your fridge for 4-5 hours or overnight instead.)
  6. Preheat oven to 400 F degrees. Line cookie sheet with parchment paper.
  7. Remove about ⅓ of the dough and place the remaining back in the freezer.
  8. On a generously floured surface, knead the reserved dough 5-8 times or until it's not sticky anymore.
  9. Reflour your surface and roll the dough to ⅛" thickness.
  10. Cut out the same shape using your 2" cutter and place the dough on the prepared cookie sheets.
  11. Bake for 4-6 minutes or until the top is firm and the edges have barely begun to brown. Do not over bake! Mine took exactly 5 minutes to bake.
  12. Remove from the oven and allow to cool on the pan for about 1 minute before removing to a wire rack to cool completely.
Filling
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add the powdered sugar and nutmeg then mix on high until incorporated.
  3. Add 4-5 Tbsp eggnog and vanilla then mix until smooth. If you'd like a thinner filling, add more eggnog.
  4. Mix on high for 2 minutes.
Assembly
  1. Using a piping bag fitting with a small round tip - pipe the filling onto the bottom side of one cookie. Place another cookie, bottom down on the frosting, on top. Don't press the top down too hard - you don't want the filling oozing out the sides.
  2. Roll the sides of each cookie in the sugar crystals.
  3. Let the cookie set out for a few hours to allow the frosting to set up.
Storage
  1. Store in an airtight container for up to 3 days.
  2. If the filling is still soft, place them in the freezer to firm for an hour. Then store them in the refrigerator. Remove 30 minutes before serving.
Notes
While you're not working with the dough or while the cutout dough is waiting to bake... keep the dough chilled. If you want to cut out all the dough at once, prep a few cookie sheets with parchment paper and keep the cutout dough chilling on the cookie sheets in the freezer while they wait their turn to bake.

12 Days of Cookies – Day 6: Haystacks

Chow mein noodles and marshmallows are covered in chocolate to make these fun, non-traditional Christmas cookies!

Haystacks - Chow mein noodles and marshmallows covered in chocolate make up these super fun, non-traditional cookies! | JavaCupcake.com

I haven’t had Haystacks since I was a little kid.  I don’t see them that often at parties nor do my friends talk about making them at the holidays.  Yet, I knew they had to be a part of the 12 Days of Cookies for one reason…

There’s a hand written recipe for Haystacks on a piece of binder paper tucked into the back cover of my Betty Crocker Cooky Book.  Handwritten by me, as a kid – probably not older than 8 or 9 years old.  I’ve looked at this recipe every year and I’ve never stopped to really think about what it meant… until this year.  This recipe was a foreshadowing of my life to come as a baker and recipe developer.

Haystacks - written by JavaCupcake as a child

I posted this picture on Instagram when I made these Haystacks for this post. See it here: http://instagram.com/javacupcake

My mother’s influence – her love of baking and being in the kitchen inspired me at a young age to create make Haystacks… write the recipe down and make sure it stayed in the cooky book.

I knew that someday, I’d need the recipe again.  And now… 25, maybe 30 years later… I’m finally making my Haystacks again. My child-self would be so proud.  Little Betsy’s recipe is going to be on a big baking blog for the entire world to enjoy!  She would have never imagined such awesomeness.

So, thank you Little Baker Betsy for being inspired so young to create recipes and bake and to love being in the kitchen.  You inspire me and I hope that I can pass down that inspiration to my own children!

Haystacks - Chow mein noodles and marshmallows covered in chocolate make up these super fun, non-traditional cookies! | JavaCupcake.com

My original recipe for Haystacks say that butterscotch chips, peanut butter chips or any other flavor of chips could be used.  I stuck with the traditional and went with chocolate –  a high quality chocolate.  These Haystacks full of mini marshmallows and lots of chow mein noodles!   If you love chocolate and marshmallows with a crunch, then you’ll love these cookies!

Enjoy!

Haystacks
 
Prep time
 
Serves: 2 dozen haystacks
Ingredients
  • 10oz bag Gharidelli 60% cocoa bittersweet chocolate chips
  • 1 Tbsp vegetable oil
  • 7 cups chow mein noodles
  • 2½ oz mini marshmallows (about 1⅓-1½ cups)
Instructions
  1. Line two cookie sheets with wax paper. Set aside.
  2. In a large pot over medium heat, melt the chocolate the chips and oil together.
  3. Once melted, remove from the heat and add the chow mein noodles and marshmallows. Stir together with a fork.
  4. Drop 2-3 Tbsp into piles on the prepared wax paper.
  5. Allow chocolate to set completely before serving. Store in an air tight container.

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted Monday!

12 Days of Cookies  | JavaCupcake.com

Old-Fashioned Sour Cream Cookies & a Giveaway!

These’s something special about a simple cookie – the flavors just seem to shine through without any fuss.  These Old-Fashioned Sour Cream Cookies are just that… simply delicious. Old-Fashioned Sour Cream Cookies | JavaCupcake.com #BringtheCOOKIES You may be tired of hearing about it by now, but I am obsessed with the 1963 Betty Crocker Cooky Book.  Seriously.   This book is like my cookie bible and this year I decided to do some serious bible study.  This will be the 6th cookie I’ve made from my cookie bible this year!  And I’m absolutely positive I will be making even more!

These Old-Fashioned Sour Cream Cookies caught my attention because of their simplicity and appearance.  Perfectly round cookies with a dusting of sugar on the top stacked together made such a pretty presentation.   I knew I had to make them.

Since there are so few ingredients in this recipe, I knew they’d be simple to make.  What I didn’t realize, until after I tasted them, how delicious they would be.  These little cookies might be simple on the outside, but their flavor is undeniable.   Full of rich, sour cream flavor with a hint of nutmeg, these cookies are amazing on their own… but they’re even better dunked in coffee or a hot cup of tea.  The perfect mid-morning treat.

To get the recipe for these cookies, head over to In Katrina’s Kitchen!

A new cookie recipe every day in December- a virtual blogger cookie swap!

Every day this month, Katrina is showcasing a different cookie in what’s turning out to be a deliciously sweet party!   Today, on “I’ll bring the COOKIES!“, I’m sharing these Old-Fashioned Sour Cream Cookies!

And, because it wouldn’t be a party without a giveaway, OXO has graciously donated a prize pack full of some of their best cookie-making products!  Just use the widget below to enter to WIN!

A big THANK YOU to Katrina for inviting me to be a part of “I’ll bring the COOKIES!”  I had a lot of fun making these and even more fun exploring all the other cookies in the series!

Enjoy!