Cookies – Page 2 – JAMSquared

Mint-Topped Chocolate Cookies

Posted on May 11, 2009 by Jennifer

We had friends visit from out of town the first weekend in May. While they were here, we had the rest of our WoW guild (well, those that live in Austin) come over Saturday night for a get-together. One of the things I prepared for the party were these tasty cookies. I had made them once before for a holiday party and they were as good then as they are now. As you can see, they have two of James’ favorite dessert flavors: mint and chocolate, plus they were quite easy to make. So they will stay in the go-to pool of cookie recipes.

Mint-Topped Chocolate Cookies

Source: Taste of Home Holiday & Celebrations Cookbook 2007

Ingredients:

1 18.25-oz. package devil’s food cake mix
1/2 cup shortening
2 eggs
1 tablespoon water
confectioner’s sugar
40 chocolate-covered thin mints (I used Necco Haviland Thin Mints found at my local Walgreens)

Directions:

Preheat oven to 350°F.

In a large mixing bowl, combine the cake mix, shortening, eggs and water. Shape into 1-in. balls; roll in confectioner’s sugar.

Place 2 in. apart on ungreased baking sheets. Bake at 350°F for 8-10 minutes or until slightly firm to the touch. Place a mint on each cookie; remove to wire racks to cool.

Yield: 40 cookies

Operation Baking Gals Round 3: Team We’ll Eat Everything

Posted on October 19, 2008 by Jennifer

Yes, I know I’m late in posting this. Yes, I know I forget to email Lauren of I’ll Eat You to tell her about what I baked. I’m a bad bad Baking Gal. On the flip side, yes, I did bake cookies and send them to sailor Eddie and his buddies, so I can’t be all bad. I put together a goodie box that included a recent edition of Texas Highways (what can I say, I found someone at work who didn’t want their copy), some goldfish crackers, mints, and a very full container of Lime Meltaway Cookies. I had been wanting to make these cookies since I read about them last June in one of the blogs I peruse (unfortunately I can’t remember which one). They were delicious, because I, of course, couldn’t make them for Eddie without saving some for my hubby and me. I hope Eddie and his buddies enjoyed them as much as we did. The cute little boot plate was given to me by brother and his fiancé at the time (now his wife) for Christmas last year. Aren’t they adorable? I have no idea where they got them, but according to the back of the plate they’re made by the Boston Warehouse Trading Corp. I tried to find them online for those of you who have addictions to cute plates like me, but no luck.

Lime Meltaway Cookies

Oh, and I also made a card to include in the goodie box. This card is inspired Lexi Daly‘s simple style. I stamped the Stud Muffin twice, once on white cardstock and once on the card, cutting out everything but his tail and whiskers and then adhering the colored cut-out on top of the stamped Stud Muffin on the card giving his tail dimension (plus who can cut out that teeny tail).

Thank You for Serving Card

Stamps: Saltbox Studio’s Celebrations Sayings Set

Cardstock: A Muse square French Roast notecard; Stampin’ Up Certainly Celery and Whisper White

Ink: Stampin’ Up Basic Brown

Markers: Stampin’ Up Blush Blossom, Creamy Caramel, Barely Banana, Basful Blue

Accessories: Stickles X-Mas Red

My sister, who found out about Operation Baking Gals from perusing my blog, also joined round 3, but on a different team. She made snickerdoodles, but forget to take any pictures, otherwise I would share some for her.

Operation Baking Gals Round 2: Team Steph Chows

Posted on September 1, 2008 by Jennifer

I don’t completely remember how I came across Operation Baking Gals, maybe through Phe/Mom/enon, but as soon as I found out about it, I thought how cool is that. I have a great appreciation for our troops. They protect our country’s liberties and for that I am extremely grateful. So I signed up for Team Steph Chows, probably because I read that Lt. Eric Olson, our armed forces member, is a mechanical engineer, and well, I’m partial to engineers being that I’m an engineer.

In trying to organize my loose recipes, I came across a clipping from Good Housekeeping entitled Cookie Jar Classics. Looking through the article, there were some really delicious sounding cookies. I decided that I would make Chipperdoodles for Eric and his fellow troops. In addition to the cookies, I included lifesavers, chewing gum and some recent editions of Texas Highways (some co-workers don’t keep their copies).

The chipperdoodles were pretty easy to make. I actually doubled the recipe and instead of the expected 7 dozen, I got 10 dozen. I don’t know if I made the cookies smaller or what. It worked out though. Eric got 5 dozen and I had 5 dozen for my hubby who really enjoys Snickerdoodles and the friends we went and had dinner with Saturday night.

Chipperdoodles

Source: Good Housekeeping, October 2003

Ingredients:

3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt (I actually omitted this since I used salted butter)
1 cup butter (2 sticks), softened
1 1/4 cups plus 3 tablespoons sugar
1/2 teaspoon vanilla extract
2 large eggs
1 cup mini chocolate chips
2 teaspoons ground cinnamon

Directions:

Preheat oven to 375°F.

On waxed paper, combine flour, cream of tartar, baking soda, and salt.

In large bowl, with mixer at medium speed, beat butter and 1 1/4 cups sugar until creamy, occasionally scraping bowl with rubber spatula. Beat in vanilla, then eggs, 1 at a time, beating well after each addition. At low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl. With spoon, stir in chocolate chips.

In a small bowl, combine cinnamon and remaining 3 tablespoons sugar. Shape dough by rounded measuring tablespoons into 1 1/2-inch balls. Roll each ball in cinnamon sugar.

Place balls, 2 inches apart, on ungreased large cookie sheet. With bottom of flat-bottom glass, flatten balls slightly to make 2-inch rounds. Bake cookies 13 to 15 minutes or until plate golden and firm. Transfer cookies to wire rack to cool.

Yield: 3.5 dozen cookies

Cookies Ready to Go in the Oven

Shortbread Cookies

Posted on May 9, 2008 by Jennifer

My friends Justin and Jessie recently bought their first home. On Sunday, they had an open house for their family and a few of their friends, around 20 people. I was kinda stoked that they included us. Justin, who happens to be a co-worker also, had told me that Jessie planned to have a chocolate fountain. I offered to bring a dessert that would be tasty to dip in the fountain. Right away, I thought of shortbread cookies. So I browsed my cookbook collection and came up with Chocolaty Shortbread Cookies from Pillsbury The Complete Book of Baking; however, since they were to be dipped in the chocolate fountain, I omitted the cocoa and added some flour. They turned out quite tasty. Next time, I’ll have to try the chocolaty version.

Shortbread Cookies

Ingredients:

3/4 cup sugar, plus some
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla
1 egg
2 3/4 cups flour
1/2 teaspoon baking powder

Directions:

Preheat oven to 325°F.

In a large bowl, beat 3/4 cup sugar, butter and shortening until light and fluffy. Add vanilla and egg; blend well. Stir in flour, and baking powder; mix well. Shape dough into 1-inch balls. Place two inches apart on ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Bake at 325°F for 8 to 13 minutes or until set. Cool 1 minute; remove from cookie sheets.

Yield: 4 dozen

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