Pumpkin Snickerdoodles

Pumpkin Snickerdoodles from The Tasty Gardener

I guess it wouldn’t be October without at least one pumpkin recipe. I have been having fun with different flavours of snickerdoodles during my weekly cookie feature.  It’s helpful in coming up with a different variety each week. Basically all that entails is rolling your dough in a form of spiced sugar.  In this recipe I added the flavours of pumpkin pie to my sugar. I hope you like them!

Start off with a large bowl of your flour, baking powder, salt, and cinnamon.

Pumpkin Snickerdoodles from The Tasty Gardener

In a second bowl beat together your butter and sugars.

Pumpkin Snickerdoodles from The Tasty Gardener

Beat in the egg, vanilla and pumpkin puree. Love the bright orange colour.

Pumpkin Snickerdoodles from The Tasty Gardener

Roll the dough into 1″ round balls and coat with your pumpkin pie sugar. Place on cookie sheet and press with a fork.

Pumpkin Snickerdoodles from The Tasty Gardener

Pumpkin Snickerdoodles from The Tasty Gardener

Pumpkin Snickerdoodles from The Tasty Gardener

 

Bake until bottoms just begin to brown.

Pumpkin Snickerdoodles from The Tasty Gardener

 

Yields 5-6 dozen

Pumpkin Snickerdoodles
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Ingredients

  • 3 3/4 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup butter
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tsp vanilla
  • 1 cup sugar
  • 4 tsp cinnamon
  • 4 tsp nutmeg
  • 4 tsp ginger
  • 3 tsp allspice

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment.
  2. In a large bowl combine flour, baking powder, salt and cinnamon.
  3. In another large bowl beat together butter and sugars.
  4. Beat in the egg, vanilla and pumpkin puree.
  5. Combine the wet and dry ingredients together.
  6. In a shallow bowl mix together the 1 cup of sugar with cinnamon, nutmeg, ginger and allspice.
  7. Roll the dough into 1" balls and cover in sugar mixture. Place on prepared pans and press down with a fork.
  8. Bake 6-8 minutes or until bottoms begin to brown. Let cool completely on wire racks.
Recipe Type: Dessert
7.6.4
282

 

What I Learned Making a New Cookie a Week for a Year

That I will never, ever do it again.  Ever!

When I first started out with the concept of a year of cookies the first thing on my mind was guaranteed new content.  It was that incentive to make sure something fresh went up on the blog weekly without me feeling the pressure of being behind on my writing.  I also don’t really like cookies so I knew they wouldn’t all go to my waistline.  Because each recipe made several dozen I had one house critic and 30 plus on the street critics waiting to give me their opinions.  You have to love your co workers for that.

So what did I learn over this past year.

1. I’m overly critical of myself.

It’s funny how I think something is horrible only to be told the exact opposite. That being said…

2. Peoples taste preferences are all over the place.

Usually I baked 4-6 different kinds at a time and took them into my day job for a wide range of co workers got to enjoy.  It was guaranteed that each flavor would be LOVED by at least one person trying them.

3. Butter sales and Bulk Barn are my best friends.

Same goes with sugar, flour, and parchment paper.

4. I never measure my vanilla.

Does anyone?

5. Learn how you oven cooks.

Don’t be afraid to sacrifice one burnt dozen to get 5 gorgeous ones.  I also only baked one tray at a time.  Some days were really long.

6. Storage details important or not?

Who really has HOMEMADE cookies last more than a week. Sealed container, that’s it!

8. I don’t know what I would have done without my stand mixer.

Actually I do. Not make 52 different kinds of cookies, that’s for sure.

9. I still don’t like cookies.

There it is I said.

Click the photo of each cookie to get the recipe. I hope you find one you enjoy.

 

 

Chocolate Lace Cookies

Chocolate Lace Cookies-4

Want a beautiful and delicate treat to offer your guests on Christmas.  Try these amazing chocolate lace cookies.  Quick and easy plus they taste out of this world. Store them in the fridge to keep them firm and bring out when serving coffee or tea to your guests.  It will be hard for them to have just one, trust me!

Yields 2-3 dozen

Chocolate Lace Cookies
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Ingredients

  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 1 1/2 tbsp honey
  • 1 tbsp flour
  • 1 tbsp cocoa powder
  • pinch of salt

Instructions

  1. Preheat oven to 375 degrees F. Line cookie sheets with parchment.
  2. In a small saucepan melt the butter and sugar.
  3. Stir in the honey until everything is melted and combined.
  4. Transfer mixture to a bowl and whisk in the flour, cocoa and salt.
  5. Using a 1/2 tsp drop batter onto prepared pans at least 3" apart.
  6. Bake in oven until they bubble about 6 minutes.
  7. Let cool before tranfering to container.
Recipe Type: Dessert
7.6.4
302

 

Trail Mix Cookies

Trail Mix Cookies (1)

Ah the kitchen sink cookie.  The pantry cleaners.  The pandoras box.  The bulk barn of cookies.  These can be just about anything you want them to be.  Nuts, chocolate, seeds, dried fruit.  What ever you have throw in this batter and you are guaranteed a great cookie every time. Try it! 

Yields 4-5 dozen

Trail Mix Cookies

You can use any combination of nuts, seeds, chocolate and fruit just as long as it all totals 2 1/2 cups.

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Ingredients

  • 2 cups flour
  • 2 cups oats
  • 1 tsp cinnamon
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup butter
  • 1/2 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup each chopped dried apricots, sunflower seeds, dried blueberries, peanuts and chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl combine the oats, flour, baking powder, baking soda and salt.
  3. In a large mixing bowl cream together the butter and both sugars.
  4. Beat in the eggs and vanilla.
  5. Carefully mix in the oat mixture and then gently fold in the apricots, sunflower seeds, blueberries, peanuts and chocolate chips.
  6. Drop the batter by tablespoonfuls onto prepared pans and bake until bottoms begin to brown 6-8 minutes.
  7. Let cool on wire rack.
Recipe Type: Dessert
7.6.4
297

Pina Colada Cookies

 Pina Colada Cookies-2

When the weather is cold and crappy imagine yourself on a beach enjoying a cocktail with a fancy umbrella.  If you have trouble make yourself these cookies. 

Yields 3-3 1/2 doz

Pina Colada Cookies
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Ingredients

  • 2 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/ tsp salt
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups toasted coconut
  • 1 can (14oz) crushed pineapple, drained

Instructions

  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment.
  2. In a large bowl combine the flour, baking powder, baking soda and salt.
  3. In a seperate bowl cream together the butter and sugar. Beat in the egg and vanilla.
  4. Combine the flour mixture with the butter mixture and then carefully fold in the coconut and pineapple.
  5. Drop by tablespoonfuls onto prepared pans and bake 10-12 minutes or until bottoms begin to brown.
  6. Let cool on wire racks.
Recipe Type: Dessert
7.6.4
299

Deep Dark Chocolate Cookies

Deep Dark Chocolate Cookies-3

Chocolate Lover’s rejoice, this is the cookie for you!  I’ve said it before despite the amount of baking I do I’m not a big eater of sweets.  But when I do it’s usually somewhere along the vanilla vanilla root (cake/icing).  When the craving for chocolate does attach itself I am a lover of all things dark. A well made 75-85% is absolutely perfect.  It’s deep enough that only a little bit will satisfy me.  Anything over that percentage and I might as well be eating cocoa powder with a spoon. 

Years ago I discovered on a trip to the US a tasting package of chocolates all within my preferred range but from different countries in South America.  It was sublime with all it’s subtle hints of ingredients and variety of dark cocoa beans. Sadly I haven’t seen it around in while.  I would have loved to plan a tasting party with my blogger friends.  Hmmm maybe I can work something out.

Make sure you have a big glass of milk with these cookies.  It doesn’t seem right without.  This is also the base for my mint chocolate cookies from the 1st of the year. 

What other flavours might you add to it? 

Yields 4-5 dozen

Deep Dark Chocolate
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Ingredients

  • 1 cup flour
  • 1 cup cocoa
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups dark chocolate chips.

Instructions

  1. Preheat oven to 350 degree F. Line cookie sheets with parchment.
  2. In a large bowl mix together the flour, cocoa, baking soda and salt.
  3. In a large mixing bowl cream together the butter and sugar.
  4. Beat in the eggs and then the vanilla.
  5. Carefully add the flour mixture and mix until combined.
  6. Fold in the chocolate chips.
  7. Drop by tablespoonfuls onto prepared pans and bake 6-8 minutes or until bottoms are set.
  8. Line cool on wire rack.
Recipe Type: Dessert
7.6.4
298

Chai Almond Cookies

Chai Almond Cookies-6

These cookies are super pretty and have great flavour.  Perfect for afternoon tea. 

Yields 4-5 dozen

Chai Almond Cookies
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Ingredients

  • 2 cups flour
  • 1 cup ground almonds
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter
  • 2/3 cup sugar
  • 1 egg
  • 1 tsp almond extract
  • 1/2 cup sugar
  • 2 1/2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cardamon
  • 1/2 tsp allspice
  • 1/4 tsp pepper
  • slivered almonds

Instructions

  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  2. In a large bowl combine flour, ground almonds, baking soda, and salt.
  3. In another bowl cream together butter and sugar. Beat in the egg and almond extract.
  4. Combine the flour mixture with the butter mixture and mix until dough has formed.
  5. In a seperate bowl mix together the remaining sugar and spices.
  6. Roll about 1/2 a tablespoonful of dough into a ball and coat with chai flavoured sugar.
  7. [img src="http://www.tastygardener.com/wp-content/uploads/2013/12/Chai-Almond-Cookies-600x398.jpg?x45499" alt="" width="470" height="311" class="aligncenter size-large wp-image-19375"]
  8. Using a fork flatten slightly.
  9. [img src="http://www.tastygardener.com/wp-content/uploads/2013/12/Chai-Almond-Cookies-2-600x398.jpg?x45499" alt="" width="470" height="311" class="aligncenter size-large wp-image-19376"]
  10. Top with sliver of almond and bake until just beginning to brown 6-8 minutes.
  11. Let cool on wire rack.
Recipe Type: Dessert
7.6.4
301

Mint Chocolate Chip Cookies

Mint Chocolate Cookies-6No doubt you have lots of leftover candy canes hanging around after the holidays.  Much like Halloween and Easter candy these staples of Christmas hang around a long, long time.  Here is a great way to use them up.  Crush them up and they make a perfect topping for these minty chocolate cookies.

Yields 4-5 dozen

Mint Chocolate Chip Cookies
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Ingredients

  • 1 cup flour
  • 1 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cup mint chocolate chips.
  • crushed candy canes

Instructions

  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  2. In a large bowl combine flour, cocoa, baking soda and salt.
  3. In another bowl cream the butter. Beat in the sugar, eggs and vanilla.
  4. Add the flour mixture and mix until just combined. Fold in the chocolate chips.
  5. Drop the dough by tablespoonfuls onto prepared pans and sprinkle with crushed candy canes.
  6. [img src="http://www.tastygardener.com/wp-content/uploads/2013/12/Mint-Chocolate-Cookies-3-300x199.jpg?x45499" alt="" width="300" height="199" class="aligncenter size-medium wp-image-19369"]
  7. Bake until firm 6-8 mins. Let cool on wire racks.
Recipe Type: Dessert
7.6.4
300

 

Christmas Meringue Cookies

*I’d like to introduce everyone to a fantastic foodie friend of mine.  Gwen and I first met as each others roommate assignment for Eat, Write, Retreat, a food bloggers conference in Philadelphia.  We had both been given the chance to go by the great people at Canadian Beef and instantly hit it off.  Best roommate ever!  Despite being from two different ends of the country we connected over our love of food and our sarcastic and sometimes biting sense of humour.  We have since stay in regular contact, have discussed collaborations such as this one and can hardly wait to room together for FBC 2014.  Check out Gwen’s blog Devour and Conquer to see how those on the West Coast do it and watch for more guest posts in the future here at The Tasty Gardener. * 

It’s that time again, the season where cookies and baked goods are popping up everywhere, tempting us with their festive tastiness.

I’m lucky enough to have a great group of baking friends out here on Vancouver Island, and we meet up each December for a cookie exchange and tasting competition. We’ve all been slaving over hot ovens in anticipation of this annual exchange, and I decided to invent something new – Candy Cane Peppermints and After Eights Christmas Trees.

These festive cookies are made with baked meringue and are quite easy to whip up. They have a crisp crunch, a cloud-like texture, and a taste that shouts “Christmas!”. It should also be noted during this butter-laden season that the Candy Cane cookies are 100% fat-free and dairy-free, and both recipes are naturally gluten-free.

A note on equipment and double batches:
– A piping bag is ideal for forming these cookies, but if you don’t have one, a freezer bag with a small corner snipped off works just fine to pipe them out.
– While a fancy stand mixer is obviously the best choice for whipping up eggs, I was able to make over 250 of these cookies with a crappy old hand mixer just fine.
– The below recipes can be doubled and tripled for larger batches, you can estimate a yield of approximately 10-15 cookies per egg white.

Candy Cane Meringue Cookies After Eight Christmas Tree Meringues

These cookies are similar to the Candy Cane Meringues, but with an extra punch of mint and dipped in dark chocolate as a tribute to those irresistible wafer-thin After Eights chocolates, a Christmas tradition in my house.

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Ingredients

  • 3 large egg whites
  • ¼ teaspoon Cream of Tartar
  • ½ cup white sugar
  • ¼ teaspoon pure mint or peppermint extract
  • Red food colouring
  • ½ teaspoon pure mint or peppermint extract
  • Green food colouring
  • 1 cup dark chocolate chips

Instructions

  1. Pre-heat oven to 200 degrees.
  2. Separate eggs, taking extra care that no yolk gets into whites.
  3. Place egg whites in a large, clean bowl (with no traces of water or oil, will affect the whipping process)
  4. Beat eggs on low until they are foamy.
  5. Add Cream of Tartar and mint extract.
  6. Beat on high until soft peaks form.
  7. Begin slowly adding sugar, one tablespoon at a time, while beating continuously on high to incorporate.
  8. Continue beating until all the sugar has dissolved and the meringue is shiny and forms stiff peaks.
  9. To test if the sugar is fully dissolved, run a little meringue between your fingers, if it feels gritty, keep beating.
  10. To create a candy cane swirl design on your cookies, use red gel food colouring to paint three lines inside your piping bag before adding the white meringue mixture. If you are using liquid food colouring, separate out one cup of meringue and fold in 15 drops of red food colouring, then alternate the white and red meringues as you fill your piping bag. I used this liquid food colour technique on the cookies pictured here and was happy with the results, but gel will give you a stronger 'red candy cane stripe' in the cookie design.
  11. Pipe the meringue mixture in small, cookie-sized rounds on a parchment paper-lined baking sheet. They will not expand very much during baking, so pipe them out to the approximate size you want for your cookies.
  12. Bake for 1 hour at 200 degrees. If you want a very crisp meringue, turn off the heat and leave them in the oven, door open slightly, for an additional hour after baking.
  13. Remove cookies from the oven and let cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.
  14. Store the meringues in an air-tight container to maintain their crisp, airy texture.
  15. Separate eggs, making sure that no yolk gets into whites.
  16. Place egg whites in a large, clean bowl (with no traces of water or oil, which will affect the whipping process).
  17. Begin slowly adding sugar, one tablespoon at a time, while beating continuously on high to incorporate
  18. Continue beating until all the sugar has dissolved and the meringue is shiny and forms stiff peaks. (To test if the sugar is fully dissolved, run a little meringue between your fingers, if it feels gritty, keep beating).
  19. Add green food colouring until desired colour is achieved. Fill a piping bag with meringue.
  20. Pipe the meringue mixture on a parchment-lined baking sheet, starting with a small circle, then spiraling upwards to create a tiny Christmas Tree shape. The trees will not expand very much during baking, so pipe them out to the approximate size you want your finished cookies to be.
  21. Bake for 1 hour at 200 degrees. If you want a very crisp meringue, turn off the heat and leave them in the oven, door open slightly, for an additional hour after baking.
  22. Melt dark chocolate over a double boiler or in the microwave until fluid. Dip the base of each meringue into the chocolate, then place back on the parchment paper to set.
  23. If you wish, pipe a small dot of chocolate onto the top of your trees and add a decorative sugar star.
Recipe Type: Dessert
7.6.4
305

Store the meringues in an air-tight container to maintain their crisp, airy texture.

Devour in mass quantities. This is, after all, the season to be merry.

Thanks for inviting me to stop by The Tasty Gardener to share a festive recipe, happy holidays to all!

~ Gwen from Devour & Conquer

Devour & Conquer Food Blog website, @devourNconquer on Twitter, Devour & Conquer on Facebook

Linzer Cookies

Linzer

The great thing about Linzer cookies is that you can use any filling you want and cut them in a variety of shapes.  The not so great thing? They take forever to make.

To make the dough combine the flour, ground almond, baking powder and salt.

LinzerBeat together the butter, sugar, vanilla and egg.

Linzer

You want to then mix together the four and butter mixture until a soft dough has formed.  You want to place this dough in the fridge for at least an hour to make it easier to use.

When you are ready take 1/3 of the dough and roll out to 1/4″ thick.

LinzerUsing your cookie cutters of choice cut out the whole shape first.  Using the smaller cookie cutter of the same shape cut out the center of half of those whole cookies. Place everything on your prepared pans.

Linzer

Linzer

LinzerDon’t forget to bake up the cut out.  No dough wasted.

Linzer

Repeat with all of the dough.  Once the cookies are baked and cooled sprinkle the top cut out cookie with icing sugar.

LinzerSpread the bottom whole cookie with your preferred jam.  Here I used my homemade blueberry.

LinzerTop with dusted cookie and gently press.

LinzerThey sure are pretty though.

Yields 3 dozen

Linzer Cookies
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Ingredients

  • 2 1/4 cup flour
  • 1 1/2 cup ground almond meal
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup butter
  • 2 eggs
  • 1 tsp
  • vanilla
  • 1 cup white sugar
  • icing sugar
  • jam

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl combine flour, almond meal, baking powder and salt.
  3. In another bowl cream the butter then beat in the sugar, egg and vanilla.
  4. Combine the flour and butter mixtures into a soft dough.
  5. Let rest in fridge for at a least one hour.
  6. Working in thirds roll out the dough to 1/4" thick and cut out shapes with cookie cutter. Cut out smaller shape in middle of half the already cut shapes. Place cookies on prepared pans.
  7. Repeat with remaining dough.
  8. Bake in oven until browned 6-8 mins and let cool on wire racks.
  9. Once cool sprinkle the tops with icing sugar and spread your favorite jam on the bottoms. Place tops on bottom and carefully press to seal.
Recipe Type: Dessert
7.6.4
290

 

 

 

 

Spiced Molasses Cookies

Spiced Molasses

When I started this adventure fondly known as Cookie of the Week I knew that to stay on top of things I’d have to always be several weeks ahead with recipes.  Anything I cook today in November won’t be actually posted till January. And because of this I found myself one October afternoon pulling out Christmas items to use as props for this recipe.  Yes Christmas in October.  We had not even been through Halloween yet.  Glad I love Christmas so much.

In a large bowl combine the flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt.

Spiced MolassesIn another bowl beat together the butter, sugar, egg, vanilla and molasses.

Spiced MolassesOnce you combine the dry ingredients with the wet you will roll the dough into 1″ sized balls.

Spiced MolassesYou want to roll these in sugar.

Spiced MolassesPlace on cookie sheet, press down with fork and bake until golden.

Spiced Molasses

Spiced Molasses

Spiced MolassesPull out your Christmas stuff and enjoy.

Spiced Molasses

Yields 3-3 1/2 doz

Spiced Molasses Cookies
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Ingredients

  • 2 1/4 cup flour
  • 2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/4 tsp salt
  • 3/4 cup butter
  • 1 egg
  • 3/4 cup brown sugar
  • 1/4 cup molasses
  • 1 tsp vanilla
  • white sugar for coating

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl combine the flour, baking soda and spices.
  3. In another bowl cream the butter then beat in the brown sugar, eggs, molasses and vanilla.
  4. Mix in the flour until soft dough has formed.
  5. Roll dough into 1" balls and coat in white sugar.
  6. Place on prepared pans, press with fork and bake until browned 6-8 mins.
  7. Let cool on wire racks.
Recipe Type: Dessert
7.6.4
293

 

 

 

Pfeffernusse

Pfeffernusse

Pfeffernusse is a popular holiday cookies in Germany, Denmark and the Netherlands.  It is generally a small round dry butterless cookie coated in icing sugar and containing nuts.  In my recipe I decided to focus less on the nuts ( I omitted them) and more on the combination of spices.

PfeffernusseI used a combination of cinnamon, ginger, nutmeg, cloves, allspice, pepper, cardamon and salt.  Ideally you want more “pfeffer” (pepper).

Eggs and sugar are beaten together and blended with the flour and spices to create a rather gritty and dry dough.

Pfeffernusse

PfeffernusseYou roll the dough into 1 inch sized balls and placed on them on your cookie sheets. What is really nice about this recipe is that the cookie doesn’t expand or spread meaning you can load up your cookie sheets.

Once the cookies are baked and slightly cooled you want to throw them into a baggie of icing sugar and generously coat them before serving.

Pfeffernusse

PfeffernusseThese are messy to eat.  You have been warned 🙂

Yields 2-3 dozen

Pfeffernusse
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Ingredients

  • 2 1/4 cup flour
  • 1/4 tsp baking soda
  • 1 tsp black pepper
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cardamon
  • 1/4 tsp ginger
  • 1 pinch ground cloves
  • 1 pinch salt
  • 1 pinch allspice
  • 1 cup brown sugar
  • 2 eggs
  • Icing sugar for coating

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl combine the flour, baking soda and all the spices.
  3. In another bowl beat together the eggs and sugar.
  4. Add the flour mixture and mix until dough is formed.
  5. Roll the dough into 1" balls and place on prepared pans.
  6. Bake 10-12 minutes or until tops begin to brown.
  7. Cool slightly then toss with icing sugar.
Recipe Type: Dessert
7.6.4
292

 

 

 

Lemon White Chocolate Cookies

Lemon White Chocolate Cookies

I always love the expression on people faces when you serve them something then admit that you don’t actually like it yourself.  Not that it tastes bad but more along the lines of it’s not my favorite thing.  That’s how I feel about lemon and white chocolate.  Neither are my go to flavours but when you are trying to create 52 different kinds of cookies you need to expand your options.

Luckily for me I take all my treats to work and get a wide range of reviews from my co-workers.  And I can tell you right now that those who do like this two flavours loved these cookies. So no worries.

This is a wonderfully simple drop cookie.

A bowl of dry ingredients. Flour, and baking powder.

Lemon White Chocolate CookiesA bowl of wet ingredients. Creamed butter, sugar, egg, lemon juice and lemon peel.

Lemon White Chocolate CookiesMixed together then folded with white chocolate chips.

Lemon White Chocolate CookiesIt creates this sticky soft dough that just needs to be dropped on prepared cookie sheets and baked.

Lemon White Chocolate Cookies

Lemon White Chocolate CookiesIt’s really quite simple.

Yields 2-3 doz

Lemon White Chocolate Cookies
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Ingredients

  • 1 1/2 cup flour
  • 3/4 tsp baking powder
  • 3/4 cup butter
  • 3/4 cup sugar
  • 1 egg
  • juice of 1 lemon
  • zest of one lemon
  • 1 1/2 cups white chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl combine the flour and baking powder.
  3. In another bowl cream the butter. Beat in the sugar, egg, lemon juice and zest.
  4. Combine the wet and dry ingredients and carefully fold in the chocolate.
  5. Drop by tablespoonfuls onto prepared pans and bake for 6-8 minutes or until bottoms begin to brown.
Recipe Type: Dessert
7.6.4
289

 

Cranberry and Candied Ginger Cookies

Cranberry and Candied Ginger from The Tasty Gardener

When the weather turns colder foodies start thinking about apples and pumpkin.  I start thinking of cranberries.  A great tartness to be added to any food I love how they work beautifully here with the candied ginger.  Great burst of flavours with every bite.

Start by combining all your dry ingredients into a large bowl.  This would be your flour, salt, baking soda and baking powder.

Cranberry and Candied Ginger from The Tasty Gardener

 

In a seperate bowl beat together the butter and sugars, then the egg and vanilla.  Add your dry ingredients to the wet ones.  This is the basic formula for all cookies.

Cranberry and Candied Ginger from The Tasty Gardener

Add the chopped ginger and cranberries.  Add lots.  It will be worth it.

Cranberry and Candied Ginger from The Tasty Gardener

Cranberry and Candied Ginger from The Tasty Gardener

Drop the dough by tablespoonfuls onto prepared pans.

Cranberry and Candied Ginger from The Tasty Gardener

Bake until golden.  Enjoy!

Cranberry and Candied Ginger from The Tasty Gardener

Yields 2-21/2 dozen

Cranberry and Candied Ginger Cookies
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Ingredients

  • 1 1/2 cup flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup butter
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 cup chopped candied ginger
  • 1 cup dried cranberries

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment.
  2. In a large bowl combine the flour, salt, baking powder and baking soda.
  3. In another large bowl cream together the butter and sugars. Beat in the egg and vanilla.
  4. Combine the dry ingredients into the wet ingredients.
  5. Fold in the ginger and cranberry.
  6. Drop by tablespoonfuls onto prepared pans and bake 6-8 minutes until puffed and golden. Let cool completely on wire racks.
Recipe Type: Dessert
7.6.4
286

 

Oatmeal Cookies

Oatmeal Cookies from The Tasty Gardener

Despite the variety of my cookies of the week any list would be incomplete if it didn’t include a recipe for a classic oatmeal cookie.  As I am looking at the photos after the fact I’m thinking : ice cream sandwich?!?

Super quick and easy  to make.  A bowl of flour, cinnamon, baking powder, and salt.

Oatmeal Cookies from The Tasty Gardener

A bowl of cream butter and sugar, beaten with egg and vanilla.

 

 

Oatmeal Cookies from The Tasty Gardener

 

 

And then throw in some oats, maybe some nuts and fruit if you want.  Drop the dough by tablespoonfuls onto prepared pans. Bake and viola.  Fresh baked cookies. Or future ice cream sandwiches. You decide.
Oatmeal Cookies from The Tasty Gardener

 

 

 
Oatmeal Cookies from The Tasty Gardener

Yields 3 dozen

Oatmeal Cookies
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Ingredients

  • 1 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup butter
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 2 cups oats

Instructions

  1. Preheat oven to 350 degrees F and line baking sheets with parchment paper.
  2. In a large bowl combine the flour, baking powder, salt and cinnamon.
  3. In another large bowl beat together the butter and brown sugar. Beat in the egg and vanilla.
  4. Combine the wet and dry ingredients then carefully fold in the oats.
  5. Drop by tablespoonfuls onto prepared pans and pan for 6-8 minutes or until bottoms begin to brown.
  6. Let cool completely on wire racks.
Recipe Type: Dessert
7.6.4
285

 

 

Double Chocolate Peanut Butter

Double Chocolate Peanut Butter

Only good things can come of combining chocolate and peanut butter.  This cookie has a deep chocolate brownie consistancy and the peanut butter chips give it just enough…oomph.

Start by combing the flour, salt, baking soda and cocoa powder in one bowl and beating the butter, sugar, eggs and vanilla in another bowl.

Double Chocolate Peanut Butter

Double Chocolate Peanut Butter

Combine the two bowls.

Double Chocolate Peanut Butter

Add the chocolate chips and peanut chips.  Oh a marriage made in heaven.

Double Chocolate Peanut Butter

Drop by tablespoonfuls onto cookie sheets and bake.

Double Chocolate Peanut Butter

Yields 3-4 dozen

Double Chocolate Peanut Butter
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Ingredients

  • 1 1/2 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cups cocoa powder
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup chocolate chips
  • 1 cup peanut butter chips

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl combine flour, salt, baking soda and cocoa.
  3. In another large bowl cream together butter and sugars. Beat in the egg and vanilla.
  4. Combine the flour mixture with the butter mixture.
  5. Fold in the chocolate and peanut butter chips.
  6. Drop by tablespoonfuls onto prepared pans and bake for 9-12 minutes until set.
  7. Let cool completely on wire racks.
Recipe Type: Dessert
7.6.4
287

 

Honey Pecan Cookies

Honey Pecan Cookies from The Tasty Gardener

These cookies taste like honey.  Not slightly like honey, but like giant spoonfuls of honey.  They are awesome.  However the dough for these cookies is probably the yuckiest dough I have ever worked with.  It’s sticky and gritty and boy am I glad the cookies turned out or I would have lost my mind.

They are simple enough to make too.

In one bowl combine the flour, baking soda and cinnamon.

Honey Pecan Cookies from The Tasty Gardener

 

In another bowl beat together the sugar, honey and egg.  Mix in the dry ingredients.  These is the dough.  This is what it looks like.  You may want to have a warm wash cloth nearby cause things are about to get sticky.

Honey Pecan Cookies from The Tasty Gardener

 

Grab some of the dough and roll it into 1 1/2″ balls. Place on baking sheet.  Press a pecan half into the top which secures the but as well as slightly flattens the cookies.
Honey Pecan Cookies from The Tasty Gardener

 

That’s all.  Bake until they start to brown and enjoy.  Honey Pecan Cookies from The Tasty Gardener

 

Yields 6-10 dozen depending on size

Honey Pecan Cookies
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Ingredients

  • 4 cups flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 cup sugar
  • 8 tbsp honey
  • 4 eggs
  • pecan halves

Instructions

  1. Preheat oven to 350 degrees F and line baking sheets with parchment.
  2. In a large bowl combine flour, baking soda and cinnamon.
  3. In another large bowl beat together the sugar, honey and eggs. Add the flour mixture and combine.
  4. Roll dough into 1 1/2" balls and place on prepared pans.Press a pecan half onto each ball and bake until golden 6-10 minutes. Let cool completely on wire racks.
Recipe Type: Dessert
7.6.4
280

 

Pistachio Shortbread

Pistachio Shortbread from the Tasty Gardener

I left the pistachios in this recipe larger than what would probably be expected. I love the taste of them after they have been roasted so I want to make sure there would be a burst of flavour in each cookie.

When I thought about creating this recipe I was a bit concerned about finding already shelled nuts.  I had images of sitting down watching an episode of Dexter while trying not to undo my progress by eating every other pistachio I shelled.  Luckily my local grocer had containers of them with all the work done for me.  It still didn’t stop me from eating handfuls (or watching an episode of Dexter).

Roasting nuts is actually quite simple. The key is to not walk away from the pan. Before you know it they burn.  So throw your nuts in a fry pan over med-high heat and give them a stir every 1/2 minute or so. Once you see even one turning it means they are minutes away from being done so keep stirring them.  Should take 5-7 minutes total.  Place them in a bowl to cool (try not to eat them all too). Once they are cool enough to touch give them a course chop.

Pistachio Shortbread from the Tasty Gardener

In a large mixing bowl cream your butter.  This is also a good time to combine all your dry ingredients; flour and salt in a separate bowl.  Add your sugars to the bowl of butter and beat.

Pistachio Shortbread from the Tasty Gardener

Add your vanilla and egg.  I’ll totally admit that I never measure my vanilla.  Its a purely by sight decision.  But I also love vanilla.  A good guideline is if your cookie has a lot of strong flavours like chocolate, peanut butter, fruit etc you can be a little more heavy handed.  Lighter flavours like this shortbread need less.

Pistachio Shortbread from the Tasty Gardener

Once everything is beaten together well combine your dry mix.  Start at a low speed or else be prepared for a puff of flour dust.

Pistachio Shortbread from the Tasty Gardener

Add 1 cup of your roasted, chopped pistachios to the dough and give it one last fold on the mixer.

Pistachio Shortbread from the Tasty Gardener

Split the dough into two evenly shaped  and sized logs.  Spread the remaining nuts on your work surface.  Carefully roll the log of dough in the nuts making sure to press them down gently so they don’t just fall off.  Keep rolling to get good coverage as well as to keep the round log shape.

Pistachio Shortbread from the Tasty Gardener

Pistachio Shortbread from the Tasty Gardener

Pistachio Shortbread from the Tasty Gardener

Carefully cut off slices of the dough.  These action is going to automatically press and flatten as least one side of your log so after each cut you should give it a quick roll to put back in place.  You can also help shape the slices with your hands.

Pistachio Shortbread from the Tasty Gardener

Place the rounds on your prepared baking sheet and place in preheated oven to bake until bottoms begin to brown.  These cookies have little spread so you can get lots on one sheet.

Pistachio Shortbread from the Tasty Gardener

Like all shortbread I consider these a drier cookie so a nice cuppa will be a perfect pairing.

 

Yields 3-3 1/2 doen

Pistachio Shortbread
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Ingredients

  • 2 cups pistachios, roasted and chopped
  • 1 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  2. In a large mixing bowl cream the butter, then beat in the sugar. Add the egg and vanilla and mix well.
  3. In a separate bowl combine the flour and salt then carefully combine into the butter/sugar mixture.
  4. Fold in 1 cup of the pistachios then form dough into 2 logs about 2" wide.
  5. Place remaining nuts on work space and roll each log of dough through pistachios until completely covered.
  6. Cut logs into slices and place pieces on to your prepared pans.
  7. Bake for 6-8 minutes until browned on bottom. Let cool completely on wire racks.
Recipe Type: Dessert
7.6.4
281

 

 

 

 

 

 

 

 

 

 

 

Mexican Double Chocolate Cookies

Depending on who tries these cookies the chili powder is either very noticable or not at all.  If you are making them for someone who enjoys spicy things use 1/4 tsp chili powder.  Keep it to 1/8 tsp for those with more sensitive palates.

Yields 3-4 dozen

Mexican Double Chocolate Cookies
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Ingredients

  • 1 cup butter
  • 1 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 2/3 cups cocoa powder
  • 1 tsp baking soda
  • 1/8-1/4 tsp chili powder
  • 1 tsp cinnamon
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large mixing bowl cream together the sugar and butter. Beat in the egg and vanilla.
  3. In a separate bowl combine the flour, baking soda, chili powder, cinnamon and cocoa.
  4. Carefully combine the wet and dry ingredients. Fold in the chocolate chips.
  5. Drop by tablespoonfuls onto prepared pans and bake in preheated oven 8-10 minnutes or until set. Let cool on wire racks.
Recipe Type: Dessert
7.6.4
278

Coconut Cinnamon Cookies

Until I made these cookies I never realized how tasty coconut and cinnamon can be together.

Yields 4-5 dozen

Coconut Cinnamon Cookies
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Ingredients

  • 3/4 cup butter
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 tbsp milk
  • 3 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 2 cups swetened coconut

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large mixing bowl cream together butter and sugars. Beat in egg, vanilla and milk.
  3. In a separate bowl combine the flour, baking powder, baking soda and cinnamon.
  4. Carefully combine the wet and dry ingredients. Fold in the coconut.
  5. Drop dough by tablespoonfuls onto prepared pans and bake in preheated oven 8-10 minutes or until beginning to brown. Let cool on wire racks.
Recipe Type: Dessert
7.6.4
277

 

Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
In a large mixing bowl cream together butter and sugars.

Coconut Cinnamon Cookies from The Tasty Gardener

Beat in egg, vanilla and milk.

Coconut Cinnamon Cookies from The Tasty Gardener

In a separate bowl combine the flour, baking powder, baking soda and cinnamon.

Coconut Cinnamon Cookies from The Tasty Gardener

Carefully combine the wet and dry ingredients. Fold in the coconut.

Coconut Cinnamon Cookies from The Tasty Gardener

Coconut Cinnamon Cookies from The Tasty Gardener

Drop dough by tablespoonfuls onto prepared pans and bake in preheated oven 8-10 minutes or until beginning to brown. Let cool on wire racks.

Coconut Cinnamon Cookies from The Tasty Gardener

Coconut Cinnamon Cookies from The Tasty Gardener

 

Orange Cookies

Lemon gets far too much spotlight.  Early this year I made lime cookies and now year is a nice light orange flavoured one. Enjoy! 

Yields 3 dozen

Orange Cookies
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Ingredients

  • 1/2 cup butter
  • 1 cup white sugar
  • 1/2 tsp vanilla
  • 1 egg
  • 2 tbsp orange zest
  • 1/4 cup orange juice
  • 2 1/2 cup flour
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl cream together the butter and sugar.
  3. Beat in the egg ,vanilla, zest and juice.
  4. In a seperate bowl combine the flour, baking powder and baking powder.
  5. Carefully add the dry ingredients to the butter mixture until just combined.
  6. Drop by tablespoonful onto prepared pans and bake in preheated oven for 8-10 minutes or until bottoms just start to brown.
  7. Let cool on wire racks.
Recipe Type: Dessert
7.6.4
262

 

Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
In a large bowl cream together the butter and sugar. Beat in the egg ,vanilla, zest and juice.

In a seperate bowl combine the flour, baking powder and baking powder.Carefully add the dry ingredients to the butter mixture until just combined.

Orange Cookies from The Tasty Gardener

Drop by tablespoonful onto prepared pans and bake in preheated oven for 8-10 minutes or until bottoms just start to brown.

Orange Cookies from The Tasty Gardener

Orange Cookies from The Tasty Gardener

Let cool on wire racks.

Orange Cookies from The Tasty Gardener

Neopolitan Pinwheel Cookies

I was soooo happy how these turned out.  They are so cute.  Though to confuse everyone the vanilla is actually almond flavour, the strawberry is just vanilla with red food colouring but the chocolate is chocolate.  They take a bit of work but the end product was worth it.

Yields 4 dozen

Neopolitan Pinwheel Cookies
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Ingredients

  • 1 cup butter
  • 1 1/4 cup white sugar
  • 2 eggs
  • 1 tbsp vanilla
  • 3 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 ounces semi sweet chocolate, melted
  • 1 1/2 tsp cocoa powder
  • 1 tbsp almond extract
  • red food colouring

Instructions

  1. In a large mixing bowl cream together the butter and sugar.
  2. Beat in the eggs and vanilla.
  3. In a seperate bowl combine the flour, baking powder and salt.
  4. Carefully add the dry ingredients to the butter mixture until just combine.
  5. Seperate the dough into 3 seperate bowls.
  6. In the first bowl mix the almond extract with the dough, gather into a ball, wrap in plastic and place in fridge.
  7. In the second bowl mix the red food colouring with the dough, gather into a ball, wrap in plastic and place in fridge.
  8. In the third bowl mix the cocoa powder and melted chocolate with the dough, gather into a ball, wrap in plastic and place in fridge.
  9. After several hours of chilling, preheat the oven to 350 degrees F and line baking sheets with parchment paper.
  10. Divide the vanilla dough in half and roll out into 1 cm thick rectangle. Repeat with pink dough and chocolate.
  11. Place the pink dough onto top of vanilla. Place chocolate on top of pink. Trim away edges until you have an even rectangle.
  12. carefully roll up dough until you have a log. Cut off 1/2 inch slices and place on prepared pans. Repeat with remaining doughs.
  13. Bake 8-10 minutes and let cool on wire rack.
Recipe Type: Dessert
7.6.4
261

Beat in the eggs and vanilla.
In a seperate bowl combine the flour, baking powder and salt.
Carefully add the dry ingredients to the butter mixture until just combine.
Seperate the dough into 3 seperate bowls.
In the first bowl mix the almond extract with the dough, gather into a ball, wrap in plastic and place in fridge.
In the second bowl mix the red food colouring with the dough, gather into a ball, wrap in plastic and place in fridge.
In the third bowl mix the cocoa powder and melted chocolate with the dough, gather into a ball, wrap in plastic and place in fridge.
After several hours of chilling, preheat the oven to 350 degrees F and line baking sheets with parchment paper.
Divide the vanilla dough in half and roll out into 1 cm thick rectangle. Repeat with pink dough and chocolate.
Place the pink dough onto top of vanilla.  Place chocolate on top of pink.  Trim away edges until you have an even rectangle.
Carefully roll up dough until you have a log. Cut off 1/2 inch slices and place on prepared pans. Repeat with remaining doughs. You can alternate the order of colours to create different looking pinwheels

Neopolitan Pinwheel Cookies (1)

Neopolitan Pinwheel Cookies (2)

Neopolitan Pinwheel Cookies (3)

Neopolitan Pinwheel Cookies (4)

Neopolitan Pinwheel Cookies (5)
Bake 8-10 minutes and let cool on wire rack.

Neopolitan Pinwheel Cookies (9)

Salt and Pepper Cookies

You have read the title right.  This cookie is salt and pepper.  Black pepper in the coookie dough and sea salt sprinkled on top.  Either you will like this or not.  Don’t think there is much of a gray area here.  A co worker described the pepper as pushing the chocolate which I think is a great describtion.  Give them a try. 

Yields 2-3 dozen

Salt and Pepper Cookies
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Ingredients

  • 3/4 cup butter
  • 3/4 cup white sugar
  • 2 eggs
  • 2 cups flour
  • 3/4 cup cocoa
  • 1/4 tsp salt
  • 1 1/2 tsp black pepper
  • coarse sea salt for topping

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl cream together the butter and sugar.
  3. Beat in the egg.
  4. In a seperate bowl combine the flour, cocoa, salt and pepper.
  5. Carefully fold the dry ingredients into the butter mixture until just mixed.
  6. Roll dough into 1" balls and flatten with palm of hand.
  7. Place on prepared baking sheets and sprinkle with sea salt.
  8. Bake in preheated oven 8-10 mintues or until they just begin to crack.
Recipe Type: Dessert
7.6.4
264

Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
In a large bowl cream together the butter and sugar.

Salt and pepper cookies from The Tasty Gardener

Beat in the egg.

Salt and pepper cookies from The Tasty Gardener

In a seperate bowl combine the flour, cocoa, salt and pepper.

Salt and pepper cookies from The Tasty Gardener

Carefully fold the dry ingredients into the butter mixture until just mixed.

Salt and pepper cookies from The Tasty Gardener

Roll dough into 1″ balls and flatten with palm of hand.

Salt and pepper cookies from The Tasty Gardener

Place on prepared baking sheets and sprinkle with sea salt.

Salt and pepper cookies from The Tasty Gardener

Bake in preheated oven 8-10 mintues or until they just begin to crack.

Salt and pepper cookies from The Tasty Gardener

Salt and pepper cookies from The Tasty Gardener

Skor Cookies

You can never go wrong when you chop up a chocolate bar or two and add it to your cookie dough.  Here I used Skor bars which was awesome since the toffee melted and any bits on the bottom of the cookie carmalized and had a deep flavour.

Skor Cookies
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Ingredients

  • 2 cups butter
  • 1 cup white flour
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cup flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup Skor bar, chopped

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large mixing bowl cream together the butter and sugar.
  3. Beat in the egg and vanilla.
  4. In a seperate bowl combine the flour, baking soda and salt.
  5. Carefully add the dry ingredients to the butter mixture until combined.
  6. Fold in the Skor pieces.
  7. Drop by tablespoonfuls on prepared baking sheets and bake for 8-10 until starting to brown.
  8. Let cool on wore racks.
Recipe Type: Dessert
7.6.4
265

 

Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
In a large mixing bowl cream together the butter and sugar.

Skor Cookies from The Tasty Gardener

Beat in the egg and vanilla.

Skor Cookies from The Tasty Gardener

In a seperate bowl combine the flour, baking soda and salt.Carefully add the dry ingredients to the butter mixture until combined.

Skor Cookies from The Tasty Gardener

Fold in the Skor pieces.

Skor Cookies from The Tasty Gardener

Skor Cookies from The Tasty Gardener

Drop by tablespoonfuls on prepared baking sheets and bake for 8-10 until starting to brown.

Skor Cookies from The Tasty Gardener

Skor Cookies from The Tasty Gardener

Let cool on wore racks.

Skor Cookies from The Tasty Gardener