Pumpkin Cookies

 Brown Butter and Maple Chewy Pumpkin Cookies

Ingredients:

Pumpkin Cookies:

1 cup (220g) unsalted butter

1 1/2 cups (280g) dark brown sugar, packed

1 large egg yolk

3 tbsp pure maple syrup

1 tsp vanilla extract

1/3 cup (80g) pumpkin puree

2 1/4 cups (280g) all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

Coating:

2 tbsp brown sugar

2 tbsp granulated sugar

1 tsp cinnamon

Instructions:

Brown the Butter:

Melt 1 cup of butter over medium heat in a saucepan, stirring continuously until it turns a rich amber color and gives off a nutty aroma. Watch closely to prevent burning.

Pour the browned butter into a measuring glass and scrape any browned bits from the bottom of the saucepan. Chill in the refrigerator for about 20 minutes until it thickens slightly but is not solidified.

Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.

Prepare Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.

Mix Wet Ingredients:

In a large mixing bowl, whisk together the cooled brown butter and brown sugar until it resembles clumpy wet sand.

Whisk in the egg yolk, maple syrup, vanilla extract, and pumpkin puree until smooth and well combined.

Combine and Chill Dough (if needed):

Add all of the dry ingredients to the wet ingredients and use a rubber spatula to fold them together until just combined. If the dough is too thin and doesn’t hold its shape well, chill it for 15-20 minutes until it thickens.

Prepare Coating:

In a small bowl, mix together the brown sugar, granulated sugar, and cinnamon for the coating.

Shape and Coat Cookies:

Use a large cookie scoop (about 2 ounces) or a 1/4 cup measuring cup to scoop out the dough. Drop each portion into the cinnamon sugar mixture and gently toss to coat. The dough will be very soft but not sticky.

Bake the Cookies:

Place the coated cookie dough balls onto the prepared baking sheet, spacing them about 3 inches apart. You should be able to bake 4-5 cookies at a time.

Bake in the preheated oven for 12-15 minutes, or until the edges are darkened and the centers look puffed and slightly underdone.

Cool and Serve:

Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.

J.C. Gregg’s Peanut Butter Cookie Recipe

I am a fan of J.C. Gregg and this is his famous Peanut Butter Cookie Recipe as posted in InKansasCity.com


Ingredients:
1 cup room temperature butter
1 cup room temperature peanut butter (your favorite brand)
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 tablespoon vanilla
3 cups flour
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda.

Directions:
Preheat oven to 375°

In the bowl of a stand mixer fitted with paddle attachment, add the first six ingredients and blend on medium low speed until completely combined—with no sign of the eggs present.

Add flour, salt, baking powder and baking soda. Blend until combined (roughly two minutes). Remove bowl from mixer and hand stir—making sure to scrape that bottom of the bowl to get anything incorporated that may have not been fulling incorporated with the paddle. (Chef note: Yes, you can make these with a hand mixer or even mix by hand. Just follow the ingredients in order—making sure everything is well blended before you scoop and bake.)

Using an ice cream scoop, scoop up and place on a baking pan lined with parchment. A rimmed half sheet pan can fit eight dough balls comfortably. Bake for 17-20 minutes depending on your oven. (Chef note: If you want them chewy, pull them out at the 17-minute mark as long as they have started to brown slightly. If you want the crunchy, leave in until desired level of darkness is achieved.

Let cool on pan for 5 minutes and remove to a wire rack to completely cool. I bake both, chewy and crunchy. I don’t think there is anything much better than dunking a cookie in my coffee for an evening snack.)

Serve. Share. Enjoy. Repeat. (Chef note: I love to see how others create and am always willing to answer questions and help with any baking needs.)

Judi’s Oatmeal Raisin Cookies

1 cup butter (softened)
1 cup sugar
1 cup brown sugar
2 eggs
2 cups flour
2.5 cups oatmeal
1 teas. baking powder
1 teas. baking soda
1 teas. salt
2 teas. pure vanilla extract
1 cup raisins

Combine ingredients in order given.
Drop on lightly greased baking sheet
Bake at 350 degrees for 11- 12 minutes. DO NOT overbake (if smaller cookie size bake 10 minutes)
The key is undercooking. Remove cookies from the baking sheet right away so they don’t keep cooking.

These cookies get hard within 1 – 2 days so you have to eat all the day they are baked !!

Optional: use cranberry-raisins instead of raisins and add almonds

EASTER STORY COOKIES

1 cup whole pecans
1 teaspoon vinegar
3 egg whites
Pinch of salt
1 cup sugar
Zipper baggie
Wooden spoon
Tape
Bible

Preheat oven to 300° F.

Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested he was beaten by the Roman soldiers. Read John 19:1-3.

Let each child smell the vinegar. Put 1 teaspoon vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.

So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Ps. 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isa.1:18 and John 3:1-3.

Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matt. 27:65-66.

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matt. 28:1-9.

HE HAS RISEN!

Cafe Coffee Cookies

Must make these cookies!!!!

I found this recipe on Bunny's Warm Oven (Gotta love that name) at
http://wwwbunnysovencom.blogspot.com/

COOKIES:
1/2 c. granulated sugar
1/2 c. packed brown sugar
1/2 c. butter or margarine
1 egg
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1 Tbsp. instant coffee or instant espresso coffee granules or crystals
1 tsp. baking soda
1/4 tsp. salt
1/2 c. chopped pecans
1 (12 oz.) pkg. semisweet chocolate chips

COFFEE DRIZZLE:
1/2 tsp. instant coffee or instant espressp coffee granules or crystals
1 Tbsp. hot water
1/2-3/4 c. confectioners' sugar

Preheat oven to 350 degrees.

In a large bowl, beat sugars, butter, egg and vanilla with electric mixer on medium speed until creamy.

On low speed, beat in flour, 1 Tbsp. coffee granules, baking soda and salt. Stir in pecans and chocolate chips.

Drop dough by rounded tablespoonfuls 2" apart onto ungreased baking sheets.

Bake @ 350 degrees 10-12 minutes or until golden brown and edges are set. Cool on pan for 2-4 minutes; remove cookies from pans to wire racks and cool completely.

For the glaze, in a small bowl, dissolve 1/2 tsp. instant coffee in hot water. Stir in 1/2 c. confectioners' sugar, adding more confectioners' sugar, if necessary, to reach desired drizzling consistency.

Drizzle glaze over cooled cookies. Allow glaze to set before storing cookies in an airtight container between layers of waxed paper, plastic wrap or foil.

Makes about 2 1/2 dozen cookies.

Pecan Tea Cookies

1 3/4 c butter 

1 1/2 c (300 gm) sugar 

1/4 c Crisco 

1 T vanilla 

1 1/2 t salt 

1 egg 

4 1/2 c (540 gm) bread flour 

3/4 c (70 gm) pecans, finely chopped 

6 c powdered sugar 

6 1/2 T light corn syrup 

1/2 c water 

food coloring 

Preheat oven to 325 degrees. Soften cold butter in a mixer and add sugar, shortening, vanilla and salt. Blend but do not aireate. Add egg, blend only. Add flour and pecans. Blend only. Roll dough into log shaped pieces, approximately 1/2 inch in diameter. Cut in 1/4 inch slices and lay on parchment lined cookie sheet. Make a thumb print in the center of each cookie. Bake at 325 degrees for 10 minutes or until light brown. Cool on cookie sheet. 

Place powdered sugar in a bowl. Combine water and corn syrup in a small saucepan and heat to 140 degrees on a candy thermometer, do not boil. (This isn't rocket science - if you don't have a candy thermometer, just guess.) Then add 1/2 of this liquid to the powdered sugar in the mixing bowl. Mix unitl mixture becomes a thick paste with no lumps. Then add remaining liquid and mix until smooth. Add a few drops of food coloring to obtain your desired shade of icing. With an icing bag place a dot of icing into the thumb print on each cookie.

Pumpkin Snickerdoodles

8 oz softened, butter
1 1/2 c sugar
1/2 c canned pumpkin
1 t cream of tarter
1/2 t salt
1/2 t baking soda
2 t vanilla extract
1 large egg
3 c plus 2 T flour
1/3 c sugar
1 t pumpkin pie spice
1 t cinnamon

Beat the butter on medium speed. Add 1 1/2 c sugar and canned pumpkin. Beat until fluffy. Add cream of tartar, salt and baking soda. Mix well. Add vanilla and egg. Beat until well mixed. Add flour in two increments, beating until just incorporated. Cover dough with plastic wrap and chill for 1 hour. Preheat oven to 350 degrees.

Mix 1/3 sugar, pumpkin pie spice and cinnamon to create coating. Remove half of dough from refrigerator and roll into 1 1/2 inch balls. Roll balls in coating, covering all sides. Place on cookie sheet 2 inces apart. Bake 12-14 miutes. Allow cookies to cool 5 minutes, then transfer to cooling rack. Repeat process with other half of mixture.

Breakfast in a Cookie

This is a brilliant way to get your bowl of outmeal, milk and fruit all in a convenient cookie. This recipe makes a lot so you can freeze plenty for weeks of quick breakfasts, dessserts and snacks.

Position oven racks to accommodate 2 sheets at a time in the cneter of over. Preheat oven to 375 degrees. Coat nonstick cookie sheets with cooking spray.

Mix together in a small bowl and set aside to soad for 10 minutes:
1 cut oat bran
3/4 c orange juice

Meanwhile...combine in a large bowl, using an electric mixer, until smooth:
1 c + 1 T applesauce, unsweetened
2 T canola oil
1 c honey
1/3 c firmly packed brown sugar
3 large eggs
1 1/2 T vanila extract
1 T grated orange rind or 2 tsp orange extract

Measure into a sifter and sift over applesauce mixture:
1 1/2 c whole-wheat flour
1 1/2 c all-purpose flour
1 T baking powder
1 1/2 t baking soda

Add the soaked oat bran and remaining ingredients to the large bowl and mix thoroughly with a storng wooden spoon.
1 c non-fat dry milk
2 1/2 c oats (quick-cooking or old fashioned)
1 c nuts
1 c raisins
1 c ground flax seed (optional)

Drop by slightly heping tablespoons 1" apart. (To save time, load cookie sheets up with as many cookies as possible, baking 2 trays at a time. Stagger trays 1 to the left and 1 ot the right, to allow air circulation around each outer edge.) Bake until lightly browned for 12 to 14 minutes.

Nutrition information for 2 cookies:
Calories 210
Calories from fat 26%
Fat 6 grams
Saturated fat .6 grams
Fiber 4 grams
Cholesterol 22 mg
Sodium 170 mg
Protein 6 grams
Total Carbohydrate 35 grams
Sugars 17 grams

Oatmeal Raisin Cookies

1 cup raisins
1 T rum
3/4 c butter, softened
3/4 c white sugar
3/4 c packed light brown sugar
2 eggs
1 t vanilla extract
1 1/4 c flour
1 t baking soda
3/4 t ground cinnamon
1/2 t salt
2 3/4 c rolled oatsS

Soak raisins in rum. Preheat oven to 375 degrees.

In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Praline Apple Waffle Cookies

Cookies
1 1/4 c firmly packed brown sugar
1/2 c butter or margarine, softened
2 eggs
1 t vanilla
1 1/2 c flour
1 t baking powder
1 t cinnamon
1/2 t salt
1/8 t nutmeg
1/2 c shredded peeled apples
1/2 c finely chopped pecans

Topping
1/2 c powdered sugar
1/4 t cinnamon

Heat waffle iron to medium-low. In large bowl, beat brown sugar and butter until blended. Add eggs and vanilla; beat well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, 1 teaspoon cinnamon, salt and nutmeg; mix well. Stir in apples and pecans.

Spray waffle iron with nonstick cooking spray. Drop dough by heaping teaspoonfuls 2 inches apart onto waffle iron. Bake 1 1/2 to 2 minutes or until cookies are deep golden brown. Immediately remove from waffle iron; cool 1 minute on wire rack. Repeat with remaining dough.

In small bowl, combine powdered sugar and 1/4 teaspoon cinnamon; mix well. Using powdered sugar mixture, dip or dust both sides of slightly warm cookies. Serve warm or cool. Store in tightly covered container. 3 dozen (2 1/2-inch) cookies. 90 calories each

Crisp Cake Mix Cookies

1 pkg Pillsbury Plus German Chocolate Cake Mix
1 c rice crispies cereal
1/2 c margarine or butter, melted
1 egg, slightly beaten

Heat oven to 350. Combine all ingredients; blend well. Form into 1-inch balls, pressing firmly. Place 2 inches apart on ungreased cookie sheets. Bake for 9 to 13 minutes or until light golden brown around edges. Cool 1 minute; removed from cookie sheets. Makes 3 1/2 dozen cookies.

Frosted Maple Cookies

1 c firmly packed brown sugar (230 grams)
3/4 c shortening (150 grams)
1 t maple extract
1/2 t vanilla
1 egg
1 1/2 c flour (190 grams)
1 t soda

Frosting
2 c powdered sugar (240 grams)
2 T milk
2 T margarine or butter, softened
1 t maple extract
36 pecan halves

Heat oven to 350. In large bowl, combine brown sugar, shortening, maple extract, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour and soda; mix until well blended. Drop by teaspoonfuls 2 inches apart, onto ungreased cookie sheets. Bake at 350 for 10 to 12 minutes. Let rest 1 minute befoer removing from cookie sheets; cool.

In small bowl, combine all frosting ingredients except pecan halves; spread thinly or drizzle over cooled cookies. Place pecan half on top of each cookies. Makes 3 dozen cookies.

Glazed Orange Spice Cookies

1 sugar
1/2 c margarine or butter, softened
1/2 c shortening
1/2 c finely chopped almonds
3 T grated orange peel
1 3/4 c flour
1 t baking powder
1/2 t nutmeg
1/4 t cloves
1/4 t cinnamon
1/4 t salt

Glaze
1 c powdered sugar
1/3 c orange marmalade
Sliced almonds

Heat oven to 350. In large bowl, cream suga, margarine and shortening. Blend in shopped almonds and orange peel. Lightly spoon flour into measuring cup; level off. At low speed, blend in remaining ingredients. Roll out dough on floured surface to 14x12 inch rectangle. Cut into 2x1-inch rectangles; place on cookie sheets. Bake for 9 to12 minutes. Let cool 1 minute before removing from cookie sheets. Cool.

In small bowl, combine powdered sugar and marmalade; stir until well blended. Spread glaze over cookies. Decorate with sliced almonds. 5 1/2 dozen cookies

Peanut Butter Blossoms

48 HERSHEY'S KISSES Milk Chocolates
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Directions:
1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. `About 4 dozen cookies.

Nutmeg Logs

It's Autumn and despite the beautiful weather in Hong Kong, Lucy and I feel like nesting. We're a little lonely without Rikki, so I'll bake Christmas cookies. And this is my all time favorite Christmas cookie. Tastes like egg nog with rum. Yum.

1 cup soft butter
2 teaspoons vanilla extract
2 teaspoons rum flavoring
3/4 cup sugar
1 egg
3 cups sifted all-purpose flour
Ground nutmeg (2 to 3 teaspoons)
1/4 teaspoon salt
Rum-Flavored Frosting

Cream butter with flavorings; gradually beat in sugar until light.Blend in egg. Sift flour, 1 teaspoon nutmeg, and salt; add tobutter mixture and mix well. Shape pieces of dough on a sugaredboard into long coils 1/2 inch in diameter. Cut into 3-inch lengthsand put on greased cookie sheets. Bake in preheated moderate oven (350F.) for 12 to 15 minutes. Cool. Spread Rum-Flavored Frosting on top and sides of cookies; mark with tines of fork to resemble bark. Sprinkle lightly with remaining nutmeg.
Makes 6 dozen.

Rum-Flavored Frosting
Cream 1/3 cup butter with 1 teaspoon vanilla extract and 2 teaspoonsrum flavoring. Blend in 2 cups sifted confectioners' sugar and 2tablespoons light cream; beat until smooth and creamy.

Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 cup butter, softened
2/3 cup brown sugar
2 eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 t baking soda
1/2 t salt
1 6-oz pkg sweetened dried cranberries
2/3 cup white chocolate chunks or chips

Preheat oven t 375.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Makes 2 1/2 dozen cookies.

Iced-Spiced Ginger Bars

Bar
2 cups flour
1 cup sugar
1 t baking soda
1 t cinnamon
1 t ginger
1 t cloves
1/8 t salt
1 cup hot coffee
1/2 cup margarine or butter, softened
1/2 cup shortening
1/2 cup molasses
2 eggs

Frosting
1/3 cup margarine or butter
3 cups powdered sugar
1/2 t vanilla
3 - 4 T water

Heat oven to 350. Grease 15 x 10 inch jelly roll pan or 13 x 9 inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, blend all bar ingredients at low speed until moistened; beat 2 minutes at medium speed. Pour into prepared pan. Bake at 350 for 20 to 30 minutes or until top springs back when touched lightly in center. Cool.

In medium saucepan over low heat, cook 1/3 cup margarine until light golden brown, stirring constantly. Add remaining frosting ingredients; blend until smooth. Spread over bars. 36 bars.

Peanut Butter Fingers

Bar
1 cup flour
1 cup rolled oats
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 t baking soda
1/4 t salt
1/2 c margarine or butter, softened
1/3 c peanut butter
1/2 t vanilla
1 egg

Frosting and Glaze
6 oz pkg (1 cup) semi-sweet chocolate chips
1/2 c powdered sugar
2 T peanut butter
3 - 5 t milk

Heat oven to 350. Grease 13 x 9 inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all bar ingredients; blend at low speed until mixture forms a soft dough. Press in bottom of prepared pan.

Bake at 350 for 15 to 20 minutes or until golden brown. Sprinkle immediately with chocolate chips. Let stand 5 minutes; spread evenly to cover. In small bowl, combine remainng glaze ingredients; drizzle over chocolate frosting. Cool completely; cut into bars. 36 bars.

Chocolate Chip Cookies

This recipe is for the real thing - Toll House Cookies (You can make this recipe with a little less sugar - cut the white sugar and brown sugar down to 1/2 cup eadch and use only 1/2 package of chocolate chips)

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Banana Rum Coconut Cookies

These are low fat too. Mom, I'm sure you can make these without the coconut...

2/3 c packed dark brown sugar
1/2 c ripe mashed banana (aobut 1 medium)
1/2 c reduced-fat mayonnaise
1 t rum (seriously, I would use a tablespoon - but that's just me)
3/4 c flour
1 c quick-cooking oats
1/2 c flaked sweetened coconut
1/2 c golden raisins
1/2 c chopped walnuts
1 t baking powder
1/4 t ground cinnamon
1/8 t ground nutmeg
Dash of ground ginger

Preheat oven to 350. Place first 4 ingredients in a large bowl; beat with a mixer at medium speed until blended. Combine flour and remaining ingredients, stirring with a whisk. stir flour mixture into banana mixture. Drop dough be 2 tablespoonfuls onto parchment paper-lined baking sheets. Bake at 350 for 19 minutes or until lightly browned. Remove from pan, cool completely. Makes 20 cookies.