BakingMommy.com

Archive for the ‘cookies’ Category

Yesterday, Amelia and I made Valentine’s Day cookies for Daddy.  I used a quick, simple recipe and not only did we make super yummy cookies, but we made one of my favorite mommy memories to date.  My little baking baby was right next to me every step of the way, even though a time or two I had to persuade her that baking cookies was far more fun than her beckoning toys.  Luckily she bought it.  She helped me crack the eggs, turn on the mixer, roll out the dough and cut out the cookies.  Amelia’s favorite shape is a heart, which, I think (as her not- biased- at- all mom) says a lot about her sweeter than buttercream personality.  She was soooo excited that the cookies were heart shaped and kept exclaiming, “HEART! COOKIE!”  I narrated every step in a rather ridiculous sing song voice, which she seemed to think was hilarious. Can you tell I’m trying my darndest to spark her interest in baking (not to mention shopping, which I know will eventually lead to trouble, but oh well!)

Decorating was even more fun.  I pre-iced the cookies after they had cooled, and set up a decoration buffet.  I sat her at the table and set bowls of various sprinkles and sparkling sugar in front of her and let her go to town.  Naturally, she sampled as much as she decorated and kept looking up at me saying, “mummmy!” (yummy) with her eyes lit up like the Fourth of July.  Love, love, LOVE my girl.  She’s my best little friend and my silly little partner in crime.

Easy Cream Cheesy Sugary Cookie

1 (17.5 oz) dry sugar cookie mix

4 oz. cream cheese, softened

2 eggs

1 Tbls. vanilla extract

1/4 tsp. almond extract (if you don’t like almond flavoring, leave it out.  If you love it, add a little more!)

1 c. all purpose flour

flour for dusting.

Directions

Preheat oven to 350.  In a bowl of electric mixer, mix the cookie mix with the cream cheese until its crumbly.  Mix in eggs, vanilla and almond flavoring and mix until combined.  Add flour and mix just until the dough is unsticky enough to remove from the bowl.  Turn the dough out onto a floured surface and knead until it is firm enough to roll out.  (I had to add a little more flour)  Roll out to 1/4 inch thickness and cut into any shape you want!  Place on an ungreased cookie sheet (I still lined mine with parchment paper) and bake for 8 minutes until edges are lightly golden.  Cool completely on cooling rack before decorating.

Get Creative!

This simple, basic recipe can be molded into all sorts of different cookies!  Add lemon flavoring and a little lemon zest and dust with powdered sugar after baking!  Sprinkle cinnamon and sugar on top for a simple treat!  Press dough into mini muffin tins and fill with buttercream after baking and cooling!  Have fun with it!

My little Betty Crocker

The most beautiful cookies in the world

A better look at the most beautiful cookies in the world

Its been ages since my last post, I know.  Truth is, I plum ran out of energy, ideas, and ingredients.  Sure, I should have gone to the store and restocked.  Sure, I should have grabbed a latte to energize.  But then there is the lack of ideas…  I tried to cook and bake, and truthfully, everything I did was a disaster.  I don’t know what happened, but my creative mojo had vanished.  I didn’t even bake for the holidays.  The only thing I made was my trail mix from the “Road Warriors” post.

So, two months have past, and its a new year.  I have a new site and 2 pages of ideas.  I hope you all like the new site.  Please be patient with me…  I’m slow getting all the details put together just the way I am envisioning, but I’m really excited about it!  I’m adding several new special features, so stay tuned!

For today, I baked some delicious oatmeal cookies.  The original recipe is from the William Sonoma Baking cookbook.  This is one cookbook definitely worth buying.  I have loved everything I have baked from it.  Of course, you know me and I can’t just leave a recipe alone and bake it as is.  I had to tinker with it and try to skim a little fat ( not much) and add a little nutrition (again, not much…  it is a cookie after all!)  Hope you like them!

Baking Mommy Oatmeal Yummies

2/3 c. all purpose flour

1/3 c. whole wheat flour

1 c. quick cooking rolled oats

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp (rounded) cinnamon

1/4 tsp. salt

1/2 c. Smart Balance Butter Blend, cold and cubed

1/2 c. plus 2 Tbls. granulated sugar

1/2 c. firmly packed light brown sugar

1 egg

1 1/2 tsp. pure vanilla extract

Preheat oven to 375.  In a bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon and salt.  Set aside.

In another bowl (I use my stand mixer), beat butter until light and fluffy (5 or so minutes).  Add the sugars and continue to beat on high until very fluffy, another 3 or so minutes.  Add egg and vanilla and beat until smooth.  Reduce mixer speed to low and gradually add the flour mixture and mix until just incorporated.

Put the 2 Tbls. sugar in a small bowl.  Roll 1 rounded tablespoon of the dough into a ball.  Dip the top of the ball in the sugar and place, sugar side up, on a cookie sheet lined with parchment paper.  (Ungreased cookie sheet will work also)  Bake until light golden brown, 10-12 minutes.  Enjoy!

Variation:

I added 3/4 cup mini semi sweet chocolate chips to half the batter and omitted the sugar dipping step at the end.

The verdict is still out on which one I like better!  Let me know what you think!