Category Archives: Cookies

Halloween Sugar Cookies

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The recipe for my Smack Yo Momma Good Sugar Cookie is here, then all you have to do to make these is just get a pumpkin cookie cutter, some orange sanding sugar sprinkles and your good to go! Bake the cookies, make the icing attached to the sugar cookie recipe post, ice the cookies, sprinkle a generous amount of orange sanding sugar over each. Then take some reserved icing and put in a sealed zip lock bag, cut a small whole in the corner and pipe 2 triangles for pumpkin eyes and a smiley mouth and your done! Happy Halloween!

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Jessica’s ‘Smack Yo Momma Good’ Sugar Cookies

MERRY CHRISTMAS FROM MY HOUSE TO YOURS!

Jessica’s ‘Smack Yo Momma Good’ Sugar Cookies

3 cups powdered sugar

4 sticks butter

2 teaspoons real vanilla extract

1 teaspoon almond extract

2 large eggs

5 cups flour

2 teaspoons baking soda

2 teaspoons cream of tartar

Beat powdered sugar, room temperature butter, vanilla, almond extract and eggs in a large bowl with an electric mixer on medium. Stir in remaining ingredients in increments turning mixer on and off as you add more. Cover and refrigerate at least 1 hour. Roll out dough on floured surface about 1/2 thick and use desired cutouts to get shapes. Place on cookie sheets with silpat liner and bake at 375* for 8 minutes. Let set in hot pan 2 minutes after taking out of oven before transferring to a cooling rack.

Buttercream Icing

2 sticks butter, room temp

2 teaspoons vanilla extract

2-4 tablespoons milk

6 cups powdered sugar

Blend butter, milk and vanilla in mixer. Add powdered sugar in increments until you get desired icing consistency. Rule of thumb it it should stick to the attachment on your mixer when lifted up out of the bowl. That’s normally about the right thickness. If too runny and thin add more powdered sugar. If too thick add a dash more milk.

Santa’s Surprise Cookies

These cookies are a Christmas tradition in my house! Santa happens to absolutely love them! (Trust me, I know.) Your family will love them too. As you bite into the middle a Reese’s cup or snickers is buried in the middle of each cookie and tastes so amazing! Enjoy!!

Santa’s Surprise Cookies

  • 1 cup butter, softened
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 package each Reese’s cups (miniature) and  (11-1/2 ounces each) miniature Snickers candy bars

Drizzle for top:

1 cup chocolate chips & Sprinkled powdered sugar

With an electric mixer cream butter and sugars together, then add in peanut butter and mix. Add in eggs one at a time and mix well. Add in vanilla and give a quick stir. Now add in all dry ingredients. Do half the flour and mix then the other half.  Unwrap candies and start to form cookie dough into balls. Press a candy into the middle of each dough balls and work with hands to cover it up and roll into a ball. Place 9 to a cookie sheet and bake at 325 degrees for 15-18 minutes. Once cookies are cooled. Put 1/2 cup chocolate chips into a resealable plastic bag and microwave for 30 seconds. Take out and mush with hands then do another 10 seconds, mush then once final 10 seconds. Chips should be melted now. Cut a tiny hole in the corner of the bag and drizzle over each cookies once they are cooled. Sprinkle with powdered sugar for garnish.

Pumpkin White Chocolate Chip Cookies

Lazy morning with my sweet little boy today, pajamas and all! I had baked a whole pumpkin a couple days ago and pureed the inside so I thought pumpkin cookies? From that idea, I whipped together this recipe in my “test” kitchen! Tis’ the Season! Enjoy!

Pumpkin White Chocolate Chip Cookies

2 sticks butter softened

3/4 cup each of BOTH dark brown sugar (packed) and white sugar

2 teaspoons vanilla extract

1 teaspoon pumpkin pie spice

3/4 cup pure pumpkin (canned will work great)

2 eggs

1 teaspoon salt

1 teaspoon baking soda

2 1/4 cups all purpose flour

1 bag (12oz) white chocolate chips

Cinnamon Glaze Drizzle

1 cup powdered sugar

5 tablespoons water

1/2 teaspoon cinnamon

Directions:

This is easiest with a stand or electric hand mixer. Put in butter, brown sugar and white sugar. Cream together, stirring on low till combined. Add in vanilla and pumpkin pie spice and incorporate by mixing again for a few seconds. Add in pumpkin and stir. Now add in each egg, 1 at a time, stirring on medium in between. Now add dry ingredients…salt, baking powder and half the flour. Stir on medium then add in the final amount of flour. Next fold in white chocolate chips with a rubber spatula. Spoon large teaspoon fulls onto baking sheet and bake for 8 minutes at 375*. When cookies come out of the oven and are cooled off a bit then mix together powdered sugar, water, and cinnamon in a small bowl and whisk quickly. Take a spoon or fork and drizzle over cookies.

Makes: 72 cookies! Plenty to give away as gifts!

Jessica’s ‘Smack Yo Momma Good’ Sugar Cookies

The holidays are approaching and many are asking for the recipe for my sugar cookies so you can make them for the most dear people in your life and see their faces light up with every bite. It’s a few step process, doing the dough, chilling, rolling out, cut outs, making icing, then decorating and piping. It takes some work, but the payoff is the taste! Many agree it’s the best sugar cookie they have ever had! It’s soft and has the perfect amount of sweetness with the icing being just a bit sweeter than the cookie to create the perfect tasting bite! Happy Holidays and enjoy!

Jessica’s ‘Smack Yo Momma Good’ Sugar Cookies

3 cups powdered sugar

4 sticks butter

2 teaspoons real vanilla extract

1 teaspoon almond extract

2 large eggs

5 cups flour

2 teaspoons baking soda

2 teaspoons cream of tartar

Beat powdered sugar, room temperature butter, vanilla, almond extract and eggs in a large bowl with an electric mixer on medium. Stir in remaining ingredients in increments turning mixer on and off as you add more. Cover and refrigerate at least 1 hour. Roll out dough on floured surface about 1/2 thick and use desired cutouts to get shapes. Place on cookie sheets with silpat liner and bake at 375* for 8 minutes. Let set in hot pan 2 minutes after taking out of oven before transferring to a cooling rack.

For these Fall Pumpkin Sugar Cookies I added to the recipe above 1/4 cup pumpkin puree and another 1/2 cup powdered sugar to the dough to get a hint of pumpkin taste.

Pumpkin Buttercream Icing

2 heaping tablspoons pumpkin puree

2 sticks butter, room temp

2 teaspoons vanilla extract

2-4 tablespoons milk

6 cups powdered sugar

3 drops red food coloring

2-3 drops yellow food coloring (these are optional, for a more orangy color than the pumpkin puree already gives)

Blend pumpkin, butter, milk and vanilla in mixer. Add powdered sugar in increments until you get desired icing consistency. Rule of thumb it it should stick to the attachment on your mixer when lifted up out of the bowl. That’s normally about the right thickness. If too runny and thin add more powdered sugar. If too thick add a dash more milk.

Guilt Free Peanut Butter Whipped Treats

We have all been doing a little overhaul in the Harrison house about making healthy eating choices so we have gotten creative lately. How can we eat smarter but still enjoy the food we’re eating? My amazing husband and I collaborated on this one ( adding peanut butter was his idea) and it’s guilt free. This dessert will cure any sweet tooth for right at 120 calories a sandwich treat! SO ENJOY, and be healthy!

Guilt Free Peanut Butter Whipped Treats

20 graham cracker squares

1 tub light cool whip, mostly defrosted

4 tablepsoons peanut butter

4 oz dark chocolate, shaved

Spread a thin layer of peanut butter on each square of graham cracker. Dollop about 2 tablespoons Cool Whip and put top graham cracker on the sandwich. Drag each side of the square sandwich in the chocolate shavings. Wrap in plastic wrap and freeze for 1-2 hours until firm! This will makes 10 sandwiches. It tastes like an ice cream sandwich and peanut butter pie all in one! So YUM!

Double Chocolate Raspberry Cookies

I have to admit I am to cookies what Rachel Ray is to burgers. I am the self titled cookie queen! I LOVE to bake cookies, and tasting the dough is my favorite too! Seriously, since I was about 12yrs old and in Jr High any day I’d be home sick with strep throat or a terrible cold I would make my sick days prime opportunity to bake, sick or not!  This cookie recipe I came up with all on my own. I’ve been baking cookies for so long that you get a basic plan down and then try new twists on it. I love chocolate raspberry desserts but most of them are fussy and difficult to get the luxurious decadence my pallet wants without a TON of effort. This cookie solves the problem of being scared to pull off the sophisticated flavors but with easy baking! A few tips before you start: put your egg and butter out with plenty of time for them to be room temperature!

Double Chocolate Raspberry Cookies

1 stick butter, room temp

1/3 cup granulated sugar

1/2 cup brown sugar, packed down

1/2 teaspoon vanilla

1 1/2 teaspoon raspberry extract

1 large egg

1/4 cup unsweetened baking cocoa

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup all purpose flour

1 cup chocolate chips or chunks

Cream butter and two sugars, add extracts, beat in egg, add all dry ingredients and mix till just combined, stir in chocolate chips. Shape into balls and drop on greased cookie sheet. (Instead of greasing I ALWAYS use a Silpat on my baking pan) Bake at 375* for 8 minutes. Enjoy while they are still warm!!

Makes 24 cookies