Coooookies

 

 

 

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I’m with Buddy 🎄🍪 But my cookies were a little more complicated, and well, I baked them. I have a cookie exchange to attend this week!  A cookie exchange, in case you never hear of one is where several people bake batches of cookies for the party. At the party based on how many attend, each person can take x amount of your cookies. And you do the same with theirs. It’s a great way to get a variety of cookies for the holidays! Plus, another reason for a party!! I decided to make three kinds of cookies. Pecan & Chocolate Turtle Cookies, Peppermint Chocolate Drop Cookies, and Decadent Cranberry & White Chocolate Sugar Cookies. Now I’ll warn you. The lighting in our apartment needs serious help I’ve come to discover, for photography. After the new year I’m hoping to fix that because I plan to create and post a lot of recipes this coming year. I still wanted to share the recipes for my cookies with you, so don’t dwell on bad photography. I swear they are delicious!

 

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Pecan & Chocolate Turtle Cookies

Ingredients
1 cup earth balance butter, softened
½ cup coconut sugar
dash of coconut milk if needed
1½ cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
2Âľ cups all-purpose flour
1 teaspoon coarse sea salt
1 teaspoon baking soda
1½ teaspoon baking powder
1½ cups mini chocolate chips
1½ cups caramel bits
Roasted pecan bits or crushed pecans
Instructions

Preheat oven to 360 degrees. Using a standing mixer, cream butter, sugar, and brown sugar until it is nice and fluffy, about 3 minutes on med/high. Add eggs and vanilla and beat for 2 more minutes or so. If you don’t like the consistency add a bit of coconut milk.
In a bowl add your dry ingredients, baking soda, baking powder, salt, and flour mixture until it has been fully incorporated. Remove the bowl from the standing mixer and add the chocolate chips, pecan bits & caramel bits. Gently mix by hand. The batter should/will be sticky and thick.
Drop about 2 tablespoons of the cookie dough or use a medium cookie scoop and place the cookie dough ball onto a baking sheet lined with parchment paper. Bake for about 10 minutes until the edges are nice and golden brown. Turn off the oven and bake for an additional 1-2 minutes, keep an eye on them so they don’t burn. Remove from the oven and allow the cookies You can sprinkle with a little sea salt over each, but this is optional.

 

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Peppermint Chocolate Drop Cookies

Ingredients
1/2 cup earth balance butter; room temperature
1 cup granulated coconut or regular sugar
2 cups all purpose flour
1 tsp baking powder
1/2 cup coconut or almond, milk
1 tsp vanilla
1/4 tsp peppermint extract
1/4 cup + crushed peppermint candies or candy canes OR peppermint chips (found here)

Instructions
Cream butter and sugar at high speed with a hand mixer. Slowly add in milk, vanilla, and peppermint extract. Combine baking powder with flour and slowly add to butter & sugar mixture, be careful not to over mix. Dough will be crumbly. Use plastic wrap to form log shape. Refrigerate dough for at least 45 minutes. {Can also be put in the freezer for later.}
Remove dough from fridge and slice into 1/4-1/2 inch thick slices. {You can also roll dough and use cookie cutters. But if you do, allow the dough to warm a bit so you can work with it).
Place cookies on baking sheet lined with parchment paper.
Bake at 350 for 10-15 minutes. Made 26 large cookies.

 

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Decadent Cranberry & White Chocolate Sugar Cookies
Ingredients
1 cup earth balance butter, softened
¾ cup confectioners’ sugar
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour
½ teaspoon salt
½ cup chopped dried cranberries
½ cup ghirardelli white chocoklate chips
Instructions
Preheat oven to 325ºF. In a medium bowl, cream together with a large spoon butter, confectioners’ sugar and vanilla until smooth. Add flour and salt, stir until combined. Stir in dried cranberries & Ghirardelli chocolate chips . Divide dough into quarters. Shape each quarter into 1 1/2″ x 4″ log. You can use plastic wrap to help with this. Wrap tightly in plastic. Chill 45 minutes. With a sharp knife, slice dough into 1/4-inch-thick rounds. Place rounds on parchment-lined baking sheets. Bake 20 to 22 minutes or until edges are golden. Cool sheets on wire racks.

emiej

 

Too late

I already did

while making cookies!! 

 

 

 

 

 

5 thoughts on “Coooookies

    1. I think I like the decadent sugar cookies with the white chocolate chips & cranberry. I do think the next time I will use fresh cranberries to level out the sweet taste a bit. They are super sweet but amazingly good with a ht cup of tea. One or two satisfies the sweet tooth!

      Liked by 1 person

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