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Thursday, January 6, 2011

Cookies, Cookies, and Cookies

While I was enjoying the warm weather in Arizona I also did a lot of baking. Along with making the pumpkin roll cookies I made butterscotch chocolate chip cookies, cream cheese spritz cookies, and Mexican wedding cookies or I know them as Snowballs. Mexican wedding cookies are Jessica's favorite. She also loves butterscotch.

I remember one time in high school we had a blizzard that knocked out some houses power. Jessica's house was one of them so her dad brought her over to stay with my mom and I. We decided to make cookies and was out of butter so we trekked across the street in knee high snow to my neighbors to get some. Crazy I know but nothing stands in our way when it comes to cookies. I believe we made butterscotch chocolate chip cookies with walnuts.

I found the recipe for the cream cheese spritz cookies in the Woman's World magazine I purchased to take on the plane. This cookie is Paula Deen's recipe. I didn't exactly follow the recipe. You are supposed to pipe the dough onto a cookie sheet using a pastry bag with a star tip. I didn't have a pastry bag so I used a cookie scoop. I thought these cookies were very tasty and they ended up really soft. I love soft cookies. I will defiantly try these next time following the recipe better because they are really pretty in the magazine and she dipped hers in white chocolate and I think that would be really yummy.

Cream Cheese Spritz Cookies
adapted from Paula Deen

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2 3/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup butter, at room temperature
4 oz cream cheese, at room temperature
1 cup sugar
1 egg
1 tsp almond extract

I didn't use this when I made them:

1/8 tsp no-taste red concentrated food coloring
1/8 tsp Kelly green concentrated food coloring
1 cup white chocolate chips melted, cooled
1 cup semisweet chocolate chips melted, cooled
red, green and white jimmies or sprinkles

Preheat oven to 350 degrees

1. Line baking sheets with parchment paper. Combine flour, baking powder and salt, reserve. On medium high speed, beat butter, and cream cheese until light and fluffy, 2 minutes. On low, beat in sugar, 30 minutes. Add egg and almond extract, beat 30 seconds. Gradually beat in flour mixture until dough forms.

2. Fit medium star tip into large pastry bag. Using small brush, starting at tip of bag, paint one line of each food coloring inside along opposite sides of the bag, ending 1 inch from top edge. Fill bag with dough. I didn't do this step I just used a cookie scoop and scooped them onto the cookie sheet.

3. On baking sheets, pipe dough into round and or S-shaped cookies. Bake 9-11 minutes or until lightly browned. Cool on pan on racks 5 minutes. Transfer to racks, cool completely.

4. Line cook baking sheets with wax paper. Dip ends of the cookies into melted chocolates, shaking off excess, transfer to wax paper. Sprinkles with jimmies. Let stand until set, 1 hour.

Mexican Wedding Cookies
as seen in Taste of Home Cookies cookbook submitted by Sarita Johnson

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2 cups butter, softened
1 cup powdered sugar
4 cups all purpose flour
1 teaspoon vanilla extract
1 cup finely chopped pecans
Additional powdered sugar

Preheat oven to 350 degrees

1. In a large bowl cream together butter and sugar. Gradually add flour, mix well. Beat in vanilla. Stir in pecans.

2. Place dough in fridge to chill for about 15 minutes. Pinch off pieces of the dough and roll into balls. Place 2 in. apart on ungreased baking sheets. Bake for 12-15 minutes or until lightly browned. Roll warm cookies in the powdered sugar, cool on wire racks. Makes about 6 dozen.

I have made these cookies quite a few times over the years and I don't remember the powdered sugar melting on the warm cookies. I would cool them a little bit next time before rolling them in the sugar. They tasted good anyway.

Butterscotch Chocolate Chip Cookies

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2 sticks butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tablespoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butterscotch chips
1 cup chocolate chips

Preheat oven to 350 degrees

1. In a mixing bowl mix together butter, sugar, and brown sugar. Beat in eggs one at a time. Mix in vanilla. In a separate bowl mix together flour, baking soda, and salt. Gradually mix the flour mixture into the butter mixture. Once incorporated mix in the chocolate chips.

2. Line baking sheets with parchment paper. Place rounded teaspoonfuls 2 inches apart on the baking sheet. Bake for 8 to 1o minutes or until golden brown. Transfer cookies onto wire rack to cool.

These turned out pretty thin. I'm not sure why because I followed the recipe. They still were addictive.

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