Ricotta Cookies

Susan's Note:
A wonderful parent (Mrs. M) made these for our staff for Teacher Appreciation week and they are addictive! Just out of this world. These are "cakey" cookies, so do not store them mixed with crispy cookies or the crispy cookies will get soggy.

Ricotta Cookies

4 cups of flour
2 cups of granulated sugar
1 cup of butter softened
1 (15 oz) ricotta cheese ( I use part skim)
1 tsp salt 1 tsp baking soda
3 tsp of vanilla extract

Mix all of the ingredients, dough will become very thick. Roll into 1 inch balls. Bake at 350 for 10-12 minutes. Icing
1 bag of confectioners sugar, 1/4 cup milk. heat in pot on stove, stir until creamy & thick. use a spoon to ice cookie.

Almond Bark, Peanut Bark, Cranberry Oatmeal Cookies

****Susan's note: An easy, delicious holiday treat. The photo is by Ben Eley, copyright 11/27/08. It is my holiday cookie tray this year! All the treats shown are on this blog, except for the Honey Peanut cookies (recipe from MasterCook) which were just ok - not my favorite.


ALMOND BARK
Toss raw almonds with a little oil and salt on a rimmed baking sheet. Roast at 425 degrees for about 3 minutes. Cool.

Pour 1 bag butterscotch chips and 1 bag semisweet chocolate chips in a microwave-safe bowl. Microwave at 30 second intervals and stir, until melted together, about 1 minute.

Spread melted chocolate mixture over nuts. Allow to cool (refrigeration or freezing is ok). Break up with hands to make "bark" pieces.


PEANUT BARK
Follow directions above, using raw peanuts and peanut butter chips instead of butterscotch chips. Yum.



Chewy Cranberry Oatmeal Cookies
"These cookies are absolutely delicious and absolutely addictive! I keep rolls of it on hand in the freezer and just slice off as many as I want to bake at one time. They never last long. My 2 year old LOVES them. Another winner from FC..."

31 min | 20 min prep

48 cookies

* 6 3/4 ounces all-purpose flour (1 1/2 c.)
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 2 1/2 cups old fashioned oats
* 8 ounces unsalted butter, slightly softened
* 1 cup packed light brown sugar
* 1/2 cup granulated sugar
* 2 large eggs, beaten lightly
* 1 tablespoon honey
* 2 teaspoons pure vanilla extract
* 6 ounces dried cranberries (1 1/3 c.)
* 5 ounces chopped pecans (about 1 c.)

1. Oven to 350 degrees F.
2. (if baking right away).
3. Line sheet pans with parchment.
4. Mix the dry ingredients together, then stir in the oats.
5. Set aside.
6. Beat the butter and both sugars together until light and fluffy.
7. Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.
8. Add the flour mixture in two additions, beating each until well combined.
9. Stir in the cranberries and pecans.
10. At this point, you can either bake, or freeze.
11. To freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake.
12. Then just take them out of the freezer, let sit for about 15 minutes, then slice into 3/16" thick slices and bake as directed.
13. To bake immediately: drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans.
14. Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
15. Let cool on the pan for 5 minutes, then transfer to a rack to cool.

Cream Cheese Sugar Cookies

Photo Copyright Ben Eley 11/27/08

***Susan's Note: Hands down, this is the best sugar cookie recipe you will ever try. I originally found it in Guideposts magazine. The cream cheese adds a delicious tang and moistness that takes a boring, dry, sugar cookie to an MMMMMM yummy sugar cookie. I've made these for years. I've sent them to friends, and they tell me they're addictive. Don't forget to chill the dough and then work it with your hands a little before rolling it out onto a floured surface.


Cream Cheese Sugar Cookies


Original recipe yield 6 dozen

* 1 cup white sugar
* 1 cup butter, softened
* 1 (3 ounce) package cream cheese, softened
* 1/2 teaspoon salt
* 1/2 teaspoon almond extract
* 1/2 teaspoon vanilla extract
* 1 egg yolk
* 2 1/4 cups all-purpose flour


DIRECTIONS

1. In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 1-3 hours, or overnight.

2. Preheat oven to 375 degrees F (190 degrees C).

3. On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar. (SUSAN'S NOTE: I don't use an egg wash. Just press the sprinkles in lightly.)

4. Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

Thick and Chewy Chocolate Chip Cookies

***Susan's note: Another blogger posted her favorite chocolate chip cookie, these Chocolate Chip Amish Puff Cookies. I, like her husband, though, prefer the "thick and chewy chocolate chip cookie." Recipe she provides is below. I originally found this blogpost through the This Week for Dinner blog.

Thick & Chewy Chocolate Chip Cookies (from delish blog)

Thick & Chewy Chocolate Chip Cookies

2 c plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp unsalted butter, melted and cooled until warm
1 c brown sugar, packed
1/2 c white sugar
1 large egg plus 1 egg yolk
2 tsp pure vanilla extract
1 1/2 c semi-sweet chocolate chips

Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.

Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.

Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

Source: adapted from Baking Illustrated, page 434

Pumpkin cookies with brown butter icing

http://www.marthastewart.com/recipe/pumpkin-cookies-with-brown-butter-icing

Pumpkin Cookies with Brown Butter Icing

pillowy spice cookies transform pumpkin pie flavors into portable treats.
Ingredients

Makes about 6 dozen

* FOR THE COOKIES
* 2 3/4 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 1/4 teaspoons coarse salt
* 1 1/2 teaspoons ground cinnamon
* 1 1/4 teaspoons ground ginger
* 3/4 teaspoon ground nutmeg
* 3/4 cup (1 1/2 sticks) unsalted butter, softened
* 2 1/4 cups packed light-brown sugar
* 2 large eggs
* 1 1/2 cups canned solid-pack pumpkin (14 ounces)
* 3/4 cup evaporated milk
* 1 teaspoon pure vanilla extract
* FOR THE ICING
* 4 cups confectioners' sugar, sifted
* 10 tablespoons (1 1/4 sticks) unsalted butter
* 1/4 cup plus 1 tablespoon evaporated milk,
* 2 teaspoons pure vanilla extract

Directions

1. Make cookies: Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
3. Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
4. Make icing: Put confectioners' sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.

Peanut Butter Chocolate Chunk Cookies

***Susan's note: I have always tried to find a recipe for a soft, yummy pb chocolate chunk cookie, like the ones Pathmark sells...YUM! Here's a delicious cookie, the closest I've found.

Peanut Butter Chocolate Chunk Cookies


Ingredients

* 1/2 cup unsalted butter
* 3/4 cup chunky peanut butter
* 1/2 cup sugar
* 1/2 cup dark brown sugar, firmly packed
* 1 large egg
* 1/2 teaspoon vanilla
* 1 cup all-purpose flour
* 3/4 teaspoon baking soda
* 6 ounces bittersweet chocolate chips or bittersweet semisweet chocolate chunk

Directions

1.
Cream the butter and peanut butter together until fully incorporated.
2.
Add the sugars and cream on medium speed.
3.
Add the egg and vanilla and mix until completely incorporated.
4.
Add the flour and baking soda, mix until no white remains, then add the chocolate and mix on low just until everything comes together.
5.
Drop by teaspoonfuls onto parchment-lined baking sheets.
6.
Bake at 350° for 9 minutes or until golden brown.




***Susan's Note: Here's another recipe, a little denser and heartier

Peanut Butter Chocolate-Chunk Cookies (Food and Wine magazine)

TOTAL TIME: 1 HR
MAKES ABOUT 28 COOKIES
ingredients

* 2 1/3 cups all-purpose flour
* 1 1/2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 2 sticks (8 ounces) unsalted butter, softened
* 1 cup light brown sugar
* 1 cup granulated sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1 1/3 cups creamy peanut butter
* 1/2 pound bittersweet chocolate, cut into 1/2-inch chunks (1 1/2 cups) (or 1 bag chocolate chunks)
* 1/2 cup salted peanuts

directions

1. Preheat the oven to 350° and position 2 racks in the lower third. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat the butter with the brown sugar and granulated sugar until fluffy. Add the eggs and vanilla and beat at low speed until blended. Add the peanut butter and beat until combined. Beat in the dry ingredients just until incorporated. Beat in the chocolate chunks and peanuts.
2. For each cookies, use an ice cream scoop or a large spoon to scoop 3 tablespoons of the dough onto parchment-lined or nonstick baking sheets; space them 2 inches apart. Bake for about 13 minutes for slightly chewy cookies and 15 minutes for crisp cookies; shifting the pans from top to bottom and front to back for even baking. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely.

MAKE AHEAD The cookies can be stored in an airtight container for up to 1 week.
http://www.foodandwine.com/recipes/peanut-butter-chocolate-chunk-cookies

Reese's Peanut Butter Cup Cookies

Chocolate Chip Reese's PB Cup Cookies

**Photo copyright Ben Eley, 11/27/08

**Disclaimer: this makes a double batch

1 1/2c (3sticks) butter softened
1 1/4c granulated sugar
1 1/4c packed light brown sugar
4c AP flour
24oz semi-sweet chocolate chips (4c) - I used the mini-chips
3 12oz bags Miniature Reese's PB cups
2 eggs
1tsp salt
2tsp baking soda
1tbsp vanilla

Preheat oven to 3501. Mix butter, sugars, vaniila & eggs (add one at a time) in large bowl - I used a KA. 2. Add flour in small batches to eliminate a winter wonderland on countertop, baking soda & salt.3. Last add chocolate chips4. Drop dough by rounded measuring tbspfuls (I used a cookie scoop from WS, #00) into miniature muffin pan.5. Bake approx 10-12min (depending on oven) or until light brown. Cool slightly, until cookies sink slightly into pan OR 3-5min pass.6. Insert 1 miniature Reese's PB cup in middle of each cookie.7. Cool another 5-10min. Remove from pan (I use a toothpick to help pick the chocolate chip cookie out of pan as the PB will have melted.

**Makes ~96 cookies