Snickerdoodles

Snickerdoodle Cookie

These cookies are so delicious, and they have the best texture. 

1 c butter, room temp

1 1/2 c sugar

2 large eggs

1 t vanilla

2 3/4 c flour

2 t cream of tartar

1 t baking soda

1/2 t salt

 

3 T sugar

3 T cinnamon

Preheat oven 350.

Mix butter, 1 1/2 c sugar, eggs and vanilla thoroughly in stand mixer.

 Combine flour, cream of tartar, baking soda, and salt in a separate bowl.

Add dry ingredients into butter mixture, mix well.

Chill dough, for 30 minutes. 

Meanwhile, mix 3 T sugar and 3 T cinnamon in a small bowl.

Scoop 1 inch globs of dough into the sugar and cinnamon mixture. Coat by gently rolling balls of dough in the sugar mixture. Place on cookie sheet, lined with parchment and bake for 10 minutes. 

Remove cookies from pan immediately and cool on wire rack till completely cooled. 

 

Enjoy!

Merookies

Merookies

 Another favorite. 

Combination of a meringue and a cookie, a chewy chocolate meringue cookie. Chewy and crisp at the same time. 

2 large egg whites, at room temp.

pinch of fine sea salt

1/2 c super fine sugar

1 t cornstarch 

a small drizzle vanilla bean paste

1 t apple cider vinegar

1/4 t ground cardamon

1/3 cup mini chocolate chips

3/4 c pistachios, finely chopped 

Preheat oven 350.

Line a large cookie sheet with parchment paper. 

Whisk together with standup mixer egg whites and salt in a grease free bowl, until you have soft peaks. whisk in sugar a little at a time until thick and gleaming. 

By hand, fold in the cornstarch, vanilla bean paste, vinegar, and cardamon, then add the chocolate chips and most of the pistachios and very gently fold these in too.

With a spoon, drop mounded blobs of the mixture onto the prepared cookie sheet. Sprinkle with remaining pistachios. 

Put the merookies into the oven, shut the door and turn off the oven immediately. Let the merookies sit in the turned-off oven overnight. in the morning they will be ready.

Enjoy!

Figgy Paleo Skillet Cookie

Figgy Paleo Skillet Cookie 

Chewy and delicious.

1 egg, slightly beaten

1 t vanilla 

1/2 c coconut oil, melted and cooled

1/2 c coconut sugar

1 c almond flour

1/4 c coconut flour

1/2 t baking soda

1/4 cup chopped figs

course sea salt, for sprinkling

Pre heat oven 350

in a large bowl, add in beaten egg, melted and cooled coconut oil. sugar and vanilla. Next add in flours, baking soda, mix well to combine dough. Fold in figs, you may have to use your hand to mix well. 

Gently flatten dough into small skillet. Bake for 12-15 minutes or until edges are slightly golden brown. Sprinkle with course sea salt and cool for 10 minutes. 

  

Enjoy!

Chocolate No Bake Cookies

Chocolate No Bake Cookies

Simple and delicious little treats and no oven required. 

1/2 C butter

1 1/2 C sugar

1/2 C milk

4 T unsweetened cocoa powder

1/4 t salt

1/2 C peanut butter

2 t vanilla

3 C quick cooking oats

Add first 5 ingredients in a saucepan. Bring to a boil, let boil for 1 minute.

Remove from heat. Stir in peanut butter and vanilla until smooth, stir in oats. 

Using a medium cookie scoop drop onto parchment paper-lined baking sheet. 

Let cool until set, about 30 minutes. Store in airtight container at room temp or refrigerate. 

Enjoy!

Lemon Coolers

Lemon Coolers

  

Tender, buttery Lemon Cooler Cookies are full of lemon flavor and generously coated with lemon-zest powdered sugar.  Yum.

1 cup flour

3/4 cup confectioners' sugar, divided

1 1/2 teaspoon finely grated lemon zest, save the 1/2 teaspoon to add to powder sugar at the end

1/2 cup butter, softened

1/4 teaspoon vanilla

1/4 teaspoon lemon extract 

1. Heat oven 350 and line cookie sheet with parchment paper

2. Mix flour, 1/4 cup confectioners' sugar and 1 teaspoon lemon zest in a bowl.

3. Add butter and extracts, beat until ingredients form a ball.

4. Drop dough by generous teaspoons onto cookie sheet.

5. Bake 11- 15 minutes, or until bottoms lightly brown.

6. Transfer cookies to wire rack and cool completely.

7. Place the remaining 1/2 cup confectioners' sugar and lemon zest into a zip lock baggie. Drop a few cookies at a time and coat well. Store in air-tight container

Enjoy! 

Recipe adapted from: Food.com

Momma's Coconut Macaroons

Today is my Dad's 69th birthday.  Last night we celebrated his birthday with tostadas and coconut macaroons. I know the two really don't go together but they are my Dad's favorite. We had a great time just hanging out with my Dad. I cannot believe he is 69, WOW! Thought I would share a photo of my Dad and Frank.

So the recipe I'm introducing today is my Momma's recipe and I'm thrilled to share it with everyone.  It is easy and delish!

Momma's Macaroons

1-16 ounce bag of coconut flakes, I chop mine quite a bit
2/3 cup sugar
5 1/2 tablespoons flour
1/4 teaspoon salt
4-5 egg whites,  I use 4
1 teaspoon almond extract

Combine coconut, sugar, salt and flour in large bowl and mix well.  Add egg whites and almond extract until well blended. Drop by tablespoonfuls onto parchment lined cookie sheet.

Bake @ 325 for 20 minutes or until edges are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely. Makes about 2 dozen when I use the medium pampered chef scoop.

Enjoy!