Dark Chocolate Pecan Cookies

simple yet delicious cookie! gotta love pecans!

1 cup butter

1 cup brown sugar

1/2 cup sugar

2 Eggs

1 tsp vanilla

2 cups flour

1/2 tsp salt

1 tsp baking soda

1/2 tsp baking powder

1 cup pecans 

1 cup dark chocolate chips

cream first three, scrape sides. add one egg at a time. add vanilla. blend and mix in remaining ingredients. spoon on parchment lined pan or stoneware pan. bake at 365 for 8-10 mins or until golden brown!

melt 1/2 cup white chocolate chips with 1 tbsp peanut butter, drizzle over cookies! :♥)

topped Whole Wheat Cookies

these turned out really well, i love my simple basic recipe for cookies and do a twist like add whole wheat flour instead! you only need a thin coat of chocolate, they also get softer the next day.

1 cup butter

1 cup brown sugar

1/2 cup sugar

2 Eggs

1 tsp vanilla

2 cups whole wheat flour

1/2 tsp salt

1 tsp baking soda

1/2 tsp baking powder

cream first three, scrape sides. add one egg at a time. add vanilla. blend and mix in remaining ingredients. spoon on parchment lined pan or stoneware pan. bake at 365 for 8-10 mins or until golden brown!

melt 1 cup dark chocolate chips with 3 tbsp peanut butter, spread over cookies and sprinkle with your choice of nuts! :♥)

Lemon Blueberry Macaroons

Chocolate Chip Cookies

best cookie there is! :♥)

1 cup crisco golden shortening (chilled)

3/4 cup brown sugar

3/4 cup sugar

2 Eggs

1 tsp vanilla

2 cups flour

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

1 bag dark chocolate chips

cream first three, scrape sides. add one egg at a time. add vanilla. blend and mix in remaining ingredients. spoon on parchment lined pan or stoneware pan. bake at 365 for 8-10 mins or until golden brown! 

Nutella Meringue Cookies

These are so good, just like eating a ferrero rocher lol I do recommend not adding the fluff unless you want a sweeter cookie or just going to eat one! I personally dont like sweeter-er things! :♥)

1 cup powdered sugar

2/3 cup ground almonds 

3 tablespoons unsweetened cocoa powder

2 large egg whites, at room temperature

4 tablespoons granulated sugar

jar of fluff and jar of nutella to spread 

Preheat oven to 375 degrees F.

In a food processor, grind together the powdered sugar with the almond powder and cocoa so there are no lumps. Using a standing electric mixer and at slow-medium speeds, beat the egg whites until they begin to rise and hold their shape. While whipping, gradually beat in the granulated sugar until very stiff and firm.

Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag.

Pipe the batter on the parchment-lined baking sheets in 1/2-inch circles. Tap the baking sheet a few times firmly on the counter top to flatten the meringues, then bake them for 15 minutes. Let cool completely then remove from baking sheet.

To assemble, you match up similar sized meringues. Depending on size of meringues, spread 1/2 – 1 teaspoon of nutella on one cookie’s inside and fluff on the other side, and then gently press the matching cookie on top, forming a sandwich. 

You can store in an airtight container or in the fridge for at least one day before serving and the meringues can keep up to 5 days, after that they may be stored in the freezer up to 3 months!

Shortbread Stackers

I had some left over dark chocolate ganache so I baked some shortbread cookies from my "melt in your mouth" shortbread recipe, flattened them and smothered the bottoms with ganache then top another cookie and boom.. instant shortbread stackers, soo good :♥) 

Lemon Cheesecake Cookies

What do you do when you have left over lemon cheesecake squares? hehe I guess the real question is why  would you have left overs?  I suppose I could have frozen it but not when I was craving cookies! So I took  my favorite basic cookie recipe and cubed up the squares smaller and voila, lemony creamy goodness! :♥)

1 cup Butter 

2 Eggs

1 cup Brown Sugar 

2 1/2 cups Flour

1/2 tsp Salt 

1 tsp Baking Soda 

2 cups Lemon Cheesecake (cubed)

In a bowl, cream butter and brown sugar! Add in eggs, one at a time. 

Add flour, salt and baking soda and combine together well. 

Fold in the chopped lemon cheesecake. 

Spoon on baking stone or parchment line cookie sheet, 

Bake at 365 for 8-10 minutes or golden brown! :♥) 

Lemony Shortbread Cookies

love l♥ve love these! Best ever lemony shortbread cookie... ever!! :♥)

2 cup REAL Butter (NO Substitutes :D ..no no no)

3 cup Flour

1/2 cup Cornstarch

1 cup Powdered Sugar

1 large Lemon 

In a small bowl, zest the lemon. In a separate bowl, juice the lemon and take 2 tbsp of the juice for the dough. Set aside the remaining lemon juice, mixing in some powdered sugar for the icing drizzle. I just poured sugar in the juice until I got the consistency I wanted.

Combine all ingredients with the lemon zest & 2 tbsp juice in a electric mixer stand until it has a smooth consistency! Whip it up real good :)  

Line baking sheet with parchment paper, drop teaspoonfuls and bake for 12-15 minutes on 350 until light golden brown bottoms/edges, I recommend not over baking them! 

Cool on cookie rack and drizzle with lemon icing :♥)

Crinkle Cookies

From Hershey's Chocolate Cookbook, These are a rich cocoa crinkle cookie and so delicious, a perfect chocolate fix and a great christmas cookie! :♥)

2 cups granulated sugar

3/4 cup vegetable oil

1 cup Hershey's cocoa powder 

4 eggs

2 tsp vanilla

2 1/3 cups flour

2 tsp baking powder

1/2 tsp salt

powdered sugar

~Combine granulated sugar and oil in large bowl (or kitchen-aid mixer stand on 2); add cocoa, beating until well blended. Beat in eggs and vanilla.

~Stir together flour, baking powder and salt. Gradually add to cocoa mixture, beating well.

~Cover and refrigerate until dough is firm enough to handle, about 2-3 hours.

~Heat oven 350. Grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place 2 inches apart on prepare cookie sheet.

~Bake 10-12 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly then remove from cookie sheet to wire rack. Cool completely!

Oatmeal Fruit Cookies

Oatmeal cookies are my absolutely all time favorite cookie! This time I thought to add dried cranberries, apricots and currents! These turned out so good being soft and chewy with crispy edges!

1 cup Butter

2 Eggs

1 1/2 cups Brown Sugar

3 cups Oatmeal

2 cups Flour

1 /2 tsp Salt

1 tsp Baking Powder

1 tsp Baking Soda

1/2 cup dried Cranberries (i love Ocean Spray Craisins!!)

1/2 cup Currents

1/2 cup Apricots (diced)

~Preheat oven 375

~In a bowl, cream butter and brown sugar! Add in eggs, one at a time. 

~Add in the cranberries, currents and apricots, combine. I add in with the wet cause I dont want my fruit with flour stuck to it hehe and I dont add them in last cause its a pain to mix them all together.

~Then blend in your oats. Add flour, salt, baking soda and baking powder, combine together well with the fruit mix. Spoon on baking stone or parchment line cookie sheet, bake for 8-10 minutes.

"Melt in your mouth" Shortbread Cookies

love l♥ve love these! Best ever shortbread cookie... ever!! Enough said!  :♥)

1 cup REAL Butter (NO Substitutes :D ..no no no)

1 1/2 cup Flour

1/2 cup Powdered Sugar

1 tsp Vanilla

Combine all ingredients in a electric mixer stand until it has a smooth consistency! Whip it up real good :) 

Line baking sheet with parchment paper, drop teaspoonfuls and bake for 12-15 minutes on 350 until light golden brown, I recommend not over baking them!

Top with jam or cherries. If you are using jam, make a well in the middle of the dough with your finger then spoon in jam and bake! :♥)

Perfect Peanut Butter Cookies

These are the best peanut butter cookies I have made! With crispy edges and chewy middle, you cant beat that! You can also add chocolate chips or nuts or even raisins! :♥)

1 cup Butter (softened)

1 cup Brown Sugar

2 Large Eggs

1 tbsp. Vanilla

2 cups Peanut butter

1 1/2 cups Flour (sifted)

1/2 tsp Salt

1/2 tsp Baking Powder

1 tsp Baking Soda

Preheat oven 375°F

~Cream butter and brown sugar until you get a pretty maple colour, light and fluffy. Mix in the peanut butter, then the eggs, one at a time with vanilla, combine!

~In a bowl, combine flour, salt, baking powder and soda together then add to the peanut butter mixture slowly until well blended!

~Now grab your baking stone or parchment paper lined cookie sheet. Roll dough into 1-2 inch balls and then flatten. Bake for 7-10 minutes. You can freeze left over dough if you don't want to bake them all. Enjoy! :♥)