Chocolate Chip Cookies

Chocolate chip cookies?  Yeah, I know…..booooring.  But hey, I hadn’t made any for a long time and was craving them!  I used semi-sweet chips and a chopped Hershey’s milk chocolate bar for the chips.  I’m more of a dark chocolate sort of gal, but I got four huge Hershey’s bars from my aunt-in-law at Christmas I knew I wouldn’t eat.  So, I figured what the heck and added one.  It turned out pretty good!  I refrigerated the dough for about an hour to let everything “meld” together.  These were really good as sandwiches with vanilla bean ice cream mashed between two cookies.


Chocolate Chip Cookies (Courtesy of All Recipes Chocolate Chip Cookies)


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips
  • Directions

    1.  Preheat the oven to 325 degrees.  Grease cookie sheets or line with parchment paper.

    2.  Sift together the flour, baking soda and salt; set aside.

    3.  In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.  Beat in the vanilla, egg, and egg yolk until light and creamy.  Mix in the sifted ingredients until just blended.  Stir in the chocolate chips by hand using a wooden spoon.  Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets.  Cookies should be about 3 inches apart.

    4.  Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted.  Cook on baking sheets for a few minutes before transferring to wire racks to cool completely.

    Published in: on January 25, 2009 at 7:45 pm  Comments (2)  

    Russian Tea Cakes

    These cookies are known by several different names, such Mexican Wedding Cakes and Snowballs just to name a few.  I’ve always known them as Russian Tea Cakes.  These cookies are very simple to make and have just a few ingredients most people have readily available.  The recipe calls for rolling them in powdered sugar twice, but I rolled mine three times for extra coating.



    Russian Tea Cakes  (Courtesy of Recipezaar Russian Tea Cakes)


    • 1 cup butter or margarine, softened
    • 1/2 cup powdered sugar 
    • 1 teaspoon vanilla 
    • 2 1/4 cups all-purpose flour
    • 1/4 teaspoon salt
    • 3/4 cup finely chopped nuts 
    • Powdered sugar


    1.  Heat oven to 400 degrees F. 

    2.  Beat butter, 1/2 cup powdered sugar and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon.

    3.  Stir in flour and salt.

    4.  Stir in nuts

    5.  Shape dough into 1-inch balls.

    6.  Place about 2 inches apart on ungreased cookie sheet.

    7.  Bake 8 to 9 minutes or until set but not brown.

    8.  Immediately remove from cookie sheet; roll in powdered sugar.

    9.  Cool completely on wire rack.

    10.  Roll in powdered sugar again.

    Published in: on January 17, 2009 at 10:22 pm  Comments (6)  

    Holiday Snickerdoodles

    Funny name, yummy cookie!  My grandma used to make these often when I was a kid, so it brings back good memories.   These are nice and crispy and different from regular sugar cookies with the addition of the cinnamon.  Of course, you can make these any time of the year by rolling them in regular granulated sugar instead of the colored sugar.  Note:  I used quite a bit more colored sugar than the recipe called for.

     Holiday Snickerdoodles  (Courtesy of Betty Crocker Holiday Snickerdoodles)


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    • 2  T red sugar
    • 1 T ground cinnamon
    • 2 T green sugar
    • 1 1/2 cups sugar
    • 1/2 cup shortening
    • 1/2 cup butter or margarine, softened
    • 2 eggs
    • 2 3/4 cups all-purpose flour
    • 2 t cream of tartar
    • 1 t baking soda
    • 1/4 t salt
    1.  Heat oven to 400 degrees.  In a small bowl, mix red sugar and 1 1/2 t of the cinnamon; set aside.  In another small bowl, mix green sugar and remaining 1 1/2 t cinnamon; set aside.
    2.  In a large bowl, beat sugar, shortening, butter and eggs with electric mixer on medium speed, or mix with spoon.  Stir in flour, cream of tartar, baking soda, and salt.
    3.  Shape dough into 3/4 inch balls.  Roll in sugar/cinnamon mixtures.  Place about 2 inches apart on ungreased cookie sheet.
    4.  Bake 8 to 10 minutes or until centers are are almost set.  Cool 1 minute; remove from cookie sheet to wire rack.  Cool completely, about 30 minutes.
    Published in: on January 11, 2009 at 7:59 pm  Leave a Comment