Post # 1
Hello Bees! Who wants to participate in a cookie exchange? Since mailing them out to all you ladies would be pretty difficult, I’m proposing an electronic version. I’ve seen a lot of cooking/dessert threads, and it seems like we have some wonderfully gifted bakers! Normally a heath nut, my sweet tooth occasionally takes over. So if you care to indulge me and other cookie-loving Bees, please post your recipe or a link here!
Here’s my contribution (which I totally stole from my KitchenAid Stand Mixer Cookbook) – Chocolate Chip Cookies (that always seem to turn out perfectly!)
1 cup granulated sugar
1 cup brown sugar
1 cup butter or 1 cup margarine, softened
1 1/2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon salt
3 cups all-purpose flour
12 ounces semi-sweet chocolate chips
Preheat oven to 375 degrees. Soften butter in the microwave. Place sugars, butter, eggs, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix for 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat another 30 seconds. Stop and scrape bowl. Sift together baking soda, salt, and flour. Turn to Stir Speed. Gradually add the flour mixture to the sugar mixture over about 2 minutes. Turn to Speed 2 and mix 30 seconds. Turn to Stir Speed and add chocolate chips, mixing for 15 seconds.
Drop by rounded teaspoonfuls onto greased baking sheets, about 2 inches apart. Bake for 8 to 10 minutes, longer if you prefer crunchy cookies. Let the cookies rest for 1 minute after removing from oven, then remove them and cool on wire racks. Allow the baking sheets to cool about 2 minutes before using them for the next batch.
Post # 3
It might not be the right season yet, but these are the absolute best gingerbread cookies E.V.E.R!!!!!! I gave these as gifts last Christmas and every single person that ate one asked for the recipe!
Soft Gingerbread Cookies
2 1/4 cup flour
3/4 cup butter flavor crisco
2 tsp ground ginger
1 cup white sugar
1 tsp baking soda
3/4 tsp ground cinnamon
1 tbsp water
1/2 tsp ground cloves
1/4 cup molasses
1/4 tsp salt
2 tbsp white sugar
1. Preheat oven to 350 degrees.
2. Sift together flour, ginger, soda, cinnamon, cloves & salt. Set aside.
3. In large bowl, cream crisco and 1 cup sugar until light and fluffy. Beat in egg, then stir in water and molasses.
4. Gradually combine sifted ingredients into molasses mixture.
5. Shape into walnut sizes balls and roll in remaining white sugar. Flatten slightly and place 2 inches apart on ungreased cookie sheet.
6. Bake for 9-11 minutes. Allow to cool on cookie sheet for 5 minutes before moving to wire rack. Store in airtight container.
Post # 4
@cant.wait.to.be.mrs.d: Zomg! I love gingerbread! Your recipe is actually making me excited for winter.
Post # 5
Can lemon bars count?? Yummy!
- 1 cup butter, softened
- 1/2 cup white sugar
- 2 cups all-purpose flour
- 4 eggs
- 1 1/2 cups white sugar
- 1/4 cup all-purpose flour
- 2 lemons, juiced
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9×13 inch pan.
- Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
- Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.
Post # 6
@BlondeBee: I really wanted to whip up a batch after that posting! I’m thinking that I just might have to bring out my kitchenaid on Friday!
Edit: I forgot to add that the butter flavored crisco is key! They don’t turn out right if you use butter and the butter flavored crisco makes them taste amazing and stay super soft and chewy!
Post # 7
@kaw2be: Those sound so easy to make! I’ll have to give them a try!
Post # 8
Black Bean Brownies –
Preheat oven to 350 F. Grease an 8×8″ pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef’s Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.
Post # 9
I love making these white chocolate filled snickerdoodles, and they are a total hit with everyone that’s eaten them:
- 1/2 cup shortening, I used butter flavored
- 1/2 cup butter
- 2 eggs
- 2 tsp vanilla
- 1 1/2 cups sugar
- 2 3/4 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 tbsp sugar
- approx 24 white chocolate pieces (I use Ghiradelli)
How to Make
- Beat the shortening, butter, eggs, vanilla and sugar together. Set aside.
- Mix flour, cream of tartar, baking soda, and salt together. Then mix with the
- creamed sugar mixture until incorporated.
- Chill dough for at least 1 hour in refrigerator.
- Preheat oven to 350°
- Mix 2 Tbsp of sugar and 1 tsp cinnamon in a small bowl
- Scoop a rounded tablespoon sized ball of dough and form it around 1 white chocolate piece. Roll the dough in the cinnamon sugar mix. Place cookies on ungreased baking sheet 2 inches apart.
- Bake for 10 minutes or until edges slightly golden.
- Remove from oven and let cool on baking sheet 3 minutes before transferring to wire rack to finish cooling.
If you want the cookies to be a bit thicker and the white chocolate layer to be a bit more substantial, you can use “whoopie” baking sheets they look like this: