Orange Cranberry Pecan Butter Cookies

Hey friends– I know the name for these cookies is way too long!  But I wanted you to know up front all the goodies they have tucked inside.

And– the best part of these cookies is that you make the dough ahead, put it in the fridge and then slice and bake as many as you need when you’re ready to eat them.   I made the dough this morning, will slice and bake a few for friends coming in tonight and save the rest of the dough for next week when the kids are arrive!

ORANGE CRANBERRY PECAN BUTTER COOKIES
1 large orange
1  1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup powdered sugar
1 tsp. vanilla
2 cups flour
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup dried cranberries, minced
1/2 cup pecans, chopped fine
garnish:  powdered sugar for dusting

Start by grating all the rind off of the orange.  Set it aside.  The cut the orange in half and juice it.  Set the juice aside for a minute.

Use a mixer to beat together the butter, sugar, powdered sugar, vanilla and orange juice– until it’s smooth and well blended.  Then add in the flour baking powder, salt, cranberries, pecans and orange peel.  Beat with the mixer until it all forms a big sticky ball of dough.

On a lightly floured counter take out half of the dough and roll it into a log bout 2″ thick.  Wrap it in plastic wrap and set it in the fridge.  Do the same with the remaining dough.  Chill it all in the fridge for an hour or more (up to several days…)

When you’re ready to bake– Preheat the oven to 375 degrees.  Slice the logs of dough into 1/4″ slices and set them on a baking sheet that has been sprayed with cooking spray.  Bake for 12 to 15 minutes until they are lightly browned around the edges.  Be sure to eat at least one warm from the oven (the best!).

When they cool you can dust them lightly with powdered sugar shaken through a sieve. Makes about 3 dozen.

Chocolate Sea Salt Cookies (Gluten Free)

Hi Cookie Lovers– I almost hesitate to call these cookies.  With no flour and with an unusual mix of ingredients, they are more like candy!!  But what they truly are is chewy chocolaty delicious!!

Making them for my Monday ladies tonight, and trundling the leftovers up with me to visit the kids in San Francisco this week.  A grandma should always arrive with a bag of treats!

CHOCOLATE SEA SALT COOKIES
3 cups of powdered sugar
1/2 cup unsweetened cocoa
1/4 tsp. salt
2 eggs
1 tsp. vanilla
1/4 cup canola oil
1 1/2 cups chocolate chips
1 cup walnuts, coarsely chopped
sea salt

Stir together the sugar, cocoa and salt,  Then stir in the eggs, vanilla and oil until it is all blended.  Finally fold in the chocolate chips and walnuts.

Spoon globs of batter at least 2″ apart (they really spread in the oven!) onto a baking sheet that has been lined with parchment (so that they don’t stick).  Lightly sprinkle with just a little sea salt on each cookie.

Bake them up at 350 degrees for 10 to 12 minutes. Let them cool on the parchment to firm up before you take them off of the pan. Makes about 2 dozen.  Enjoy!!

Cherry Bit Chocolate Chip Oatmeal Cookies

Hello all– We lived in Texas the first 4 years we were married. Larry was in seminary and I taught science all week.  So every Saturday it was the same routine.  He’d study– while I cleaned our student apartment (so tiny, it didn’t take long!) went with 3 friends to grocery shop together, did laundry and then made cookies. So many cookies!  Now days we don’t need weekly cookies…

But for some young friends coming in last Thursday, I pulled out this old recipe.  Homey and sweet and best hot from the oven!

CHERY BIT CHOCOLATE CHIP OATMEAL COOKIES
1 cup butter (2 sticks)
1 cup white sugar
1 cup brown sugar
2 eggs
1  1/2 cups flour
1 tsp. salt
1 tsp. baking powder
1  1/2 cups oats
1 cup walnuts, chopped
2 cups chocolate chips
1 cup dried cherries, minced*

With an electric mixer beat the butter, 2 sugars and eggs until they’re creamy.  Then beat in the flour, salt, baking powder and oats.  Finally, use the mixer to blend in the walnuts, chocolate chips and cherries.

Drop the batter by spoonfuls on a cookie sheet sprayed with cooking spray.  Flatten the cookies a bit with the bottom of a heavy glass.

Bake them up at 350 degrees for 11 or 12 minutes.  Be sure to eat at least one hot from the oven!!

*Whole dried cherries are too gummy for me.  I mince them to bits, for their cherry sweetness, but no gummy bites!

Dark Chocolate Sea Salt Cookies

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Hello here– It’s still raining here– All yesterday afternoon I sat and read and watched through the back door– at the pounding persistent rain.  Thankful to be cozy and snug under my blanket of the couch with my book—and a cup of hot chocolate pudding.  So content.

Well, I won’t send you a “recipe” for chocolate pudding (1 box of pudding mix cooked with 3 cups of milk!!), but if you are in a rainy day mood for something desperately chocolate, these cookies might do the trick!

DARK CHOCOLATE SEA SALT COOKIES
12 oz. butter (1  1/2 stick)
1/4 cup unsweetened dark cocoa*
1  3/4 cup brown sugar
2 eggs
2 tsp. vanilla
2 cups flour
3/4 tsp. baking powder
1 tsp. sea salt (coarse salt)
2 cups chocolate chips (12 oz. bag)**

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In  small mixing bowl, melt the butter in the microwave (a little over 1 minute).  Then stir in the cocoa and set it aside.

With an electric mixer beat together the brown sugar, eggs and vanilla.  Then beat in the flour, baking powder and sea salt.  Lastly, beat in the chocolate chips.

Put rounded tablespoons of batter onto a baking sheet that has been lined with parchment paper (or sprayed with cooking spray). Bake them up at 350 degrees for 8 to 10 minutes.  With a spatula remove the cookies to baking racks to cool.  Will make about 3 1/2 dozen cookies.

*I use Hershey’s dark chocolate cocoa (easy to find)
**The recipe I worked from called for regular chocolate chips, but I just had mini chips–either are fine.

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Swedish Lemon Hearts

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Hello Cookie Makers– Got this recipe from my friend Sue, who actually learned to make these from her Swedish grandmother.  We’ve both been making them since our kids were small– almost 40 years!  It’s a Christmas favorite.

They are thin and crisp and citrusy and sweet.  And so pretty, they belong on a Christmas table.

SWEDISH LEMON HEARTS
1/2 cup butter (1 stick), room temperature
1 cup sugar
1 1/2 cup flour
1 lemon
maraschino cherries
sprinkling of sugar

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With a fine grater, grate the peel off of the lemon.  Then juice the rest and strain the seeds from the juice.

With an electric mixer beat the butter, sugar and lemon juice until it’s blended and smooth.  Then beat in the flour (it will be dry, may take a few minutes).    Chill the dough in the fridge for 30 minutes or more.

Roll out the dough thinly with a rolling pin an a floured counter.  Also sprinkle a little flour on top of the dough–it may be a little sticky.  Cut out your hearts and place them 1″ apart on a baking sheet that has been sprayed with cooking spray.

Sprinkle a sugar very lightly and cut up the cherries and put a small bit of cherry at the cleft of each cookie.

Bake them up at 350 degrees for 8 or 9 minutes, just until they start to brown at the edges.  Merry Christmas!

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Oatmeal Granola Chocolate Chip Cookies

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Hello Cookie Lovers–  We have an old family favorite when it comes to cookies around here.  The page in my cooking notebook that has this recipe is stained and faded from so much use.  The original recipe from a friend in Spain called for granola (like here), but over the years we’ve thrown in any flakey cereal in it’s place (no Cheerios please!)  Sometimes we added in nuts or currants or dried cranberries white chocolate chunks.  It’a a basic recipe you can mix up to suit your cookie preferences.  Just trying to say– it’s a good cookie, soft on the inside an crispy around the edges. I think it could become a favorite of your family too.

OATMEAL GRANOLA CHOCOLATE CHIP COOKIES
1 cup butter (2 sticks)
1 cup brown sugar
1 cup while sugar
2 eggs
1 1/4 cup flour
1  1/4 cup oats
1 tsp. salt
1 tsp. baking powder
1 cup coconut
1 cup granola
2 cups chocolate chips

With an electric mixer, beat together butter, 2 sugars and eggs until they are smooth and creamy.  Then beat in the flour, oats, salt and baking powder.  Finally mix in the coconut, granola and chocolate chips.  It will be a stiff batter.

Then drop the cookie dough by heaping tablespoonfuls onto a baking sheet that has been sprayed with cooking spray.  Will make about 3 dozen medium cookies.  Put them in a 350 degree oven for 12 to 14 minutes until they are beautifully browned on top.  Best eaten (at least one or two) hot from the oven!!

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Whole Wheat, Bran Chocolate Chip Cookies

 

 

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Hi cookie eating friends– Loving this new nubble-y version of chocolate chip cookies.  They are hearty and satisfying and really taste like the sort of cookies that should come out of a grandma’s oven.  Lots of nuts and chocolate wrapped in that whole wheat/bran cookie.

I know this is not the first chocolate chip cookie that has crossed paths with this blog– but I think it will the favorite for a long time.  If you are need of cookies, hope you give these a try…

WHOLE WHEAT, BRAN CHOCOLATE CHIP COOKIES
1 cup butter. room temperature
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp. vanilla
1 cup whole wheat flour
1 cup white flour
1/2 cup bran
1/2 tsp. salt
1 tsp. baking powder
1 1/2 cup walnuts, coarsely chopped
2 cups chocolate chips

With an electric mixer, cream together the butter and the 2 sugars.  Then beat in the eggs and vanilla.  Next mix in the wheat flour, white flour, wheat germ, salt and baking powder. Then finally, beat in the nuts and chocolate chips.

Drop the batter by spoonfuls onto a baking sheet sprayed with cooking spray.  And bake them up in a 375 degree oven for 8 to 10 minutes until the cookies a beautiful browned around the edges.  And eat one while they are hot from the oven–delish!

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