cookies Archives - Mother Thyme

Frosted Gingerbread Cookies

December 4, 2013 by Jennifer (Mother Thyme) 5 Comments

Soft Gingerbread Cookies topped with a sweet and creamy Lemon Buttercream Frosting.

Countdown to Christmas Cookies — Week 5

Now that Thanksgiving is behind us, the holiday season is in full swing. Over the Thanksgiving weekend I unplugged from social media including my personal Facebook and it was nice. Taking time to step away from the vast world of social media from time to time is refreshing. It gave me time to enjoy Thanksgiving with my family, decorate the house for Christmas and do one of my favorite things, bake cookies!

Over the past five weeks I have been sharing with you some of my favorite classic Christmas cookie recipes. These have to be on the top of my list of favorites. If you like soft Lofthouse style cookies or have tried my Lofthouse Sugar Cookies, Lemon Sugar Cookies or Pumpkin Spice Sugar Cookies, meet the holiday version with these Frosted Gingerbread Cookies. They are topped with a creamy Lemon Buttercream Frosting. I love the combination of the gingerbread with lemon, however you could use a plain buttercream frosting as well. These cookies are great even without frosting, or you could simply dust with confectioners sugar for a soft Gingerbread Cookie that you will absolutely love!

Miss a week of the 2013 Countdown to Christmas Cookies?

Week 1 – Iced Oatmeal Cookies
Week 2 — Pecan Sandies
Week 3 — Coconut Cherry Drops
Week 4 — Mint Chocolate Chip Cookies

Frosted Gingerbread Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 2 dozen

Frosted Gingerbread Cookies

Ingredients

3 1/2 cups all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1/3 cup molasses
1 teaspoon vanilla extract

Lemon Buttercream Frosting

1/2 cup (1 stick) unsalted butter, softened
3 cups confectioners sugar
Zest and juice of one lemon

Instructions

In a medium bowl mix flour, baking powder, ginger, cinnamon, salt, cloves and nutmeg.
Using an electric mixer cream butter and sugars.
Add eggs one at a time then molasses and vanilla.
Gradually stir in dry ingredients until combined.
Wrap dough in plastic wrap and place in the refrigerator for at least an hour.
Preheat oven to 350 degrees. Spray baking sheets with cooking spray or line with parchment paper.
Roll dough into 2 tablespoon size balls and flatten slightly with the palm of your hand or the back of a drinking glass. Place on baking sheet 2 inches apart.
Bake for 10-12 minutes until bottoms begin to brown. Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

Lemon Buttercream Frosting

Using an electric mixer beat butter until fluffy.
Mix in confectioners sugar until combined.
Stir in lemon zest and juice until creamy. If consistency is too thick, add in a little more lemon juice, water or milk until desired consistency.
Frost cookies and store in an airtight container.

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Filed Under: cookies, Countdown to Christmas Cookies, Uncategorized

Mint Chocolate Chip Cookies

November 26, 2013 by Jennifer (Mother Thyme) 3 Comments

Soft and chewy Mint Chocolate Chip Cookies, perfect with a tall glass of cold milk!

Countdown to Christmas Cookies — Week 4

Chocolate Chip Cookies are my absolute favorite! A plate of Chocolate Chip Cookies and a tall glass of milk, I’m a happy mommy.

Another favorite of mine is Mint Chocolate Chip Ice Cream. Combining my two favorites into one soft Mint Chocolate Chip Cookie is the perfect match.

My holiday cookie tray wouldn’t be complete without these cookies, they are always a hit. It is hard to resist these perfect Chocolate Chip Cookies with a hint of mint. The addition of the green makes them festive for the holidays.

I usually use semi-sweet chocolate chips but I have used chocolate chunks as well. When it comes to Chocolate Chip Cookies, since the chips are such a key ingredient to the quality of the cookie, using good quality chocolate chips is essential. It really makes a difference.

If you love chocolate mint desserts as much as I do, another holiday favorite is my Chocolate Mint Pudding Poke Cake.

Miss a week of the 2013 Countdown to Christmas Cookies?
Week 1 — Iced Oatmeal Cookies
Week 2 — Pecan Sandies
Week 3 — Coconut Cherry Drops

Mint Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 4 dozen

Mint Chocolate Chip Cookies

Ingredients

2 sticks unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon peppermint extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoons salt
8-10 drops green food coloring
12 ounce bag semi-sweet or milk chocolate chips

Instructions

Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
Using an electric mixer cream butter and sugar.
Add in eggs and peppermint extract until blended.
In a medium bowl stir flour, baking soda and salt. Gradually stir into butter mixture.
Stir in chocolate chips.
Make tablespoon size balls and place on baking sheet. Bake for 9-10 minutes until bottoms is just brown, don't over bake. Cool on baking sheet for about 5 minutes until transferring to wire rack to cool completely.

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Filed Under: cookies, Countdown to Christmas Cookies

Coconut Cherry Drops

November 19, 2013 by Jennifer (Mother Thyme) 6 Comments

Soft Coconut Cherry Drops filled with sweet coconut flakes, chopped walnuts and maraschino cherries. These will quickly become a favorite!

Countdown to Christmas Cookies — Week 3

Have you planned your holiday cookie list yet? If you like a nice variety of cookies to bake throughout the holiday season, you will want to add these to your list. They are so easy to make and will quickly become a holiday favorite.

For me, when it comes to baking cookies I’m all about easy peasy cookie recipes. On occasion and when I actually have time to spare, I’ll make some cut outs or more elaborate cookies. Most of the time, I’m all about make, drop and bake. Who’s with me?

These Coconut Cherry Drops are so festive for the holidays with the bright red maraschino cherries. They look so pretty on any cookie platter or even tucked in a little box tied with a ribbon for gift giving. Of course if you are attending a cookie exchange, these would be great as well. My only problem with these cookies as I can’t stop eating them. I love the texture and the flavor, and once you try these I’m sure you will too.

Have you missed Week 1 or 2 of the Countdown to Christmas Cookies? Be sure to check these holiday favorites below.

Iced Oatmeal Cookies
Pecan Sandies

Coconut Cherry Drops

Prep Time: 15 minutes

Cook Time: 9 minutes

Total Time: 24 minutes

Yield: 3 dozen

Coconut Cherry Drops

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup sweetened coconut flakes
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries, rinsed, drained,patted dry

Instructions

Preheat oven to 375 degrees. Spray baking sheets with cooking spray and set aside.
In a medium bowl mix flour, baking soda and salt.
Using an electric mixer beat butter and brown sugar.
Add in egg and vanilla extract.
Gradually mix in flour mixture until combined.
Slowly mix in coconut flakes, walnuts and chopped cherries until combined.
Drop dough by the tablespoon on prepared baking sheet. Bake for about 8-9 minutes until bottom of cookies begin to brown.
Cool on baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container.

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Filed Under: cherries, cookies, Countdown to Christmas Cookies, holidays

Pecan Sandies

November 12, 2013 by Jennifer (Mother Thyme) 7 Comments

These buttery soft Pecan Sandies melt in your mouth and are so easy to bake. They will quickly become one of your favorite cookies to make.

Countdown to Christmas Cookies — Week 2

I love Pecan Sandies. Yes, the Keebler kind.

Making Pecan Sandies are incredibly easy and that is why they are one of my favorite classic cookies to make, especially during the holidays.

During the holidays I prefer to bake easy cookies. It allows me time to make a variety of cookies to have on hand throughout the holiday season. I like to plan my holiday cookie menu ahead of time that include a variety of cookies that offer different textures and flavors. I like to freeze cookies so when the holiday rush hits, I have cookies on hand to quickly thaw when needed.

To freeze cookies, I wrap several cookies depending on size tightly in plastic wrap then place them in freeze safe bags or containers. Thaw at room temperature before serving. It’s easy as that. I don’t freeze frosted cookies. I will freeze them without the frosting and when ready to serve I will thaw and frost them.

These soft and buttery Pecan Sandies are one of my favorites. Don’t expect these to taste like the Keebler kind. I think they are actually better. They are a great addition to include in your holiday baking. Whether you package these cookies to give, freeze for later or take to a cookie exchange, these will become a favorite of yours year round.

Pecan Sandies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: About 2 dozen

Pecan Sandies

Ingredients

1 cup unsalted butter, softened
1/2 cup light brown sugar
1/4 cup white granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1 cup finely chopped pecans

Instructions

Using an electric mixer cream butter and sugars. Add in vanilla.
In a medium bowl mix flour, salt and cream of tartar. Gradually add to butter mixture until combined.
Stir in pecans.
Wrap dough in plastic wrap and chill for one hour.
Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
Roll tablespoon size balls of dough and place on baking sheet spacing about 1 inch apart. Slightly flatten with palm of your hand or with a bottom of a glass.
Bake for 10-12 minutes, don't overbake.
Cool on baking sheet for about 5 minutes. Using a spatula, transfer to a wire rack to cool completely.
Store in an airtight container.

To freeze, allow cookies to cool completely. Wrap cookies tightly in plastic wrap. Place in a freezer safe bag or container. Thaw at room temperature before serving.

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Filed Under: cookies, Countdown to Christmas Cookies

Iced Oatmeal Cookies

November 5, 2013 by Jennifer (Mother Thyme) 48 Comments

Soft and chewy Iced Oatmeal Cookies, perfect with a tall glass of milk!

Countdown to Christmas Cookies — Week 1

Just seven more weeks until Christmas Eve!

When you think how quickly this year has flown by, Christmas is going to be here before we know it. Think about all the events you have leading up to Christmas. Thanksgiving, holiday parties, shopping, decorating, sending holiday cards, you name it. I like to get as much down now as I can before the holiday rush so I can enjoy the season.

To help you plan your holiday cookie list, for the next six weeks I will be feature some of my holiday favorites in my third annual Countdown to Christmas Cookies series. Each year I have done this I have featured some of my holiday favorites. This year it’s all about my favorite classic holiday cookies.

I am kicking it off with these classic Iced Oatmeal Cookies. I heard they are Santa’s favorite. These cookies are simply delicious! They have such great flavor and texture. I have to admit, these are probably one of my top five all-time favorite cookies, no matter what time of year it is. The are dangerously good, so beware once you start eating these you may have a hard time putting them down. This is coming from experience.

With the hustle and bustle of the holidays, these are super easy to make. Just make the dough, drop, bake and glaze. If you are going to any cookie exchange parties this year, I highly recommend making these.

The gift of food is always the best present. Make these cookies and place them in pretty packaging along with a recipe card. They will make a lovely gift everyone will love.

What you need
Old-fashioned rolled oats
All purpose flour
Baking powder
Baking soda
Salt
Cinnamon
Nutmeg
Butter
Brown Sugar
Sugar
Eggs
Vanilla extract
Confectioners sugar
Milk

Quickly pulse the rolled oats in your food processor.

Whip up the dough.

Make 2 tablespoons size dough balls and place on a greased cooking sheet. Bake in a 350 degree oven for 10-12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack. Glaze once the cookies are cool.

Iced Oatmeal Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 2 dozen

Iced Oatmeal Cookies

Ingredients

2 cups old-fashioned rolled oats
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 cup (2 sticks) butter, softened
1 cup light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract

Glaze

2 cups confectioners sugar
3 tablespoons milk

Instructions

Preheat oven to 350 degrees. Spray baking sheets with cooking spray and set aside.
Place rolled oats in a food processor and pulse for about 10 seconds until coarse.
Mix oats with flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Using an electric mixer cream butter and sugars.
Add in eggs one at a time then vanilla extract.
Gradually add in flour mixture until combined.
Roll dough into 2 tablespoon size balls and place on baking sheet spacing about 2 inches apart.
Bake for 10-12 minutes until the bottoms begin to brown.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Glaze

Mix confectioners sugar and milk together in a medium bowl.
Quickly dip tops of cookies into glaze and let excess drip off.
Place back on wire rack until glaze sets.
Store cookies in an airight container.

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Filed Under: cookies, Countdown to Christmas Cookies, oatmeal

Apple Butter Thumbprint Cookies

October 31, 2013 by Jennifer (Mother Thyme) 6 Comments

These soft and buttery Apple Butter Thumbprint Cookies make a delicious fall treat and so easy to bake!

Meet Apple Butter Thumbprint Cookies. These cookies are the relatives to the ever so popular Pistachio Wedding Cookies and Lemon Wedding Cookies that everyone has been raving about.

I wanted to make these slightly different than the first two which are just baked then dusted with confectioners sugar. For these Apple Butter Thumbprint Cookies I use Pumpkin Spice pudding mix which I finally stumbled upon at the grocery store. The pudding mix adds a hint of pumpkin spice, so it great combined with the sweet apple butter. If you can’t find Pumpkin Spice pudding mix, just use vanilla instant pudding. It will alter the taste a little, but it is a good substitute.

These cookies are soft and buttery, a great treat to enjoy throughout the fall. I like to serve a variety of desserts for Thanksgiving, these cookies are going to be one of them. They are easy and delicious, a great addition to your holiday dessert table.

What you need
Butter
Confectioners sugar
Vanilla extract
All-purpose flour
Pumpkin Spice pudding mix
Cinnamon
Ground ginger
Salt
Milk

Baking notes

You will want to chill the dough for at least one hour before making these cookies.
If you find the dough is cracking when you press down on the dough, just let the dough sit at room temperature until softer. When you press down they won’t crack as much. I like a little cracking as it gives these cookies a rustic and fall homemade feel.
Glaze is optional but makes them look really pretty.
If you can’t find pumpkin spice pudding mix, use vanilla pudding mix and add the cinnamon and ginger. It will alter the flavor slightly from this recipe but they are still really good.
Use pumpkin butter instead of apple butter is really good too!

Apple Butter Thumbprint Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 1 hour, 27 minutes

Yield: 2 dozen

Apple Butter Thumbprint Cookies

Ingredients

1 cup (2 sticks) butter, softened
1/2 cup confectioners sugar
2 teaspoons vanilla extract
1 3/4 cup all-purpose flour
3.4 ounce box pumpkin spice instant pudding mix
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
Pinch of cinnamon
1/2 cup apple butter

Glaze (optional)

1/2 cup confectioners sugar
1/2 teaspoon vanilla extract
1 tablespoon milk
Pinch of cinnamon

Instructions

In a large bowl cream butter. Beat in sugar until fluffly. Add in vanilla extract.
In a medium bowl combine flour, pudding mix, cinnamon, ginger and salt. Gradually mix flour mixture into wet ingredients until combined.
Divide dough in half and form into a ball. Wrap in plastic wrap and place in the refrigerator for at least one hour.
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Remove dough from plastic wrap and make tablespoon size balls. Place on baking sheet and gently press down to form a disc. Indent the center of the cookie slightly with your thumb. Add a small amount of apple butter into the center. Space each cookie about 1 inch about.
Bake in preheated oven for about 10-12 minutes. Don't overbake. Cookies will still feel soft when removing them from the oven. Let them sit on baking sheet for about 5 minutes then transfer them to a wire rack to cool completely.

Glaze

In a small bowl whisk confectioners sugar, vanilla extract, milk and a pinch of cinnamon. Drizzle over cooled cookies. Let set until glaze hardens.
Store cookies in an airtight container.

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Filed Under: bake goods, baked good, cookies, fall

Funfetti Blossoms plus Kindle Fire HD Giveaway!

September 20, 2013 by Jennifer (Mother Thyme) 25 Comments

Fun and easy Funfetti Blossoms are soft and buttery, topped with a chocolatey kiss. A fun treat for any celebration!

I am throwing a party on MT today. Who’s ready to celebrate?

One thing I love about food blogging aside from talking about food all the time is that I get to meet some fantastic people. And although I am a busy mom that doesn’t have much time to spend on social media making connections with other bloggers, I still have been fortunate to get to know a few bloggers that I truly adore. My good friend Dorothy who is the crazy talented voice behind the wildly popular blog Crazy for Crust has been a close blogging buddy of mine for a few years now. Her mouthwatering sweets inspire me. The ideas she comes up with are brilliant. If you are looking for some sweet treats that will rock your world you need to check out her blog, it is ah-mazing.

Crazy for Crust is turning 3! To celebrate I created these fun and easy Funfetti Blossoms. They remind me of some of the yummy treats Dorothy has featured on Crazy for Crust like these Funfetti Gooey Bars that I still dream about at night.

These Funfetti Blossoms are a fusion of a soft and buttery funfetti cookie and everyones favorite peanut butter blossom minus the peanut butter then topped with a chocolatey kiss. A fun treat to make for any celebration. And since sprinkles make any treat more festive, you can switch out the colored sprinkles to match the occasion.

What is a celebration without gifts? To celebrate, a bunch of Dorothy’s best blogging buddies have joined forces to bring you this awesome giveaway for a Kindle Fire HD plus a $20.00 Amazon Gift Card!

birthday kindle giveaway

The Prize: One 7″ Kindle Fire HD (16GB) and a $20 Gift Card to Amazon.com!

Details about the Kindle Fire HD:

1280×800 HD display with polarizing filter and anti-glare technology for rich color and deep contrast from any viewing angle
Exclusive Dolby audio and dual-driver stereo speakers for immersive, virtual surround sound
World’s first tablet with dual-band, dual-antenna Wi-Fi for over 35% faster downloads and streaming
High performance 1.2 Ghz dual-core processor with Imagination PowerVR 3D graphics core for fast and fluid performance
Over 23 million movies, TV shows, songs, magazines, books, audiobooks, and popular apps and games such as Facebook, Netflix,Twitter, HBO GO, Pandora, and Angry Birds Space
Integrated support for Facebook, Twitter, Gmail, Hotmail, Yahoo! and more, as well as Exchange calendar, contacts, and email
Front-facing HD camera for taking photos or making video calls using Skype, Facebook, and other apps
Free unlimited cloud storage for all your Amazon content
Kindle FreeTime — a free, personalized tablet experience just for kids on the Kindle Fire HD. Set daily screen limits, and give access to appropriate content for each child
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What’s in the box: a 16GB Kindle Fire HD with 7″ screen and a USB cable to connect it to your computer.

We’re also throwing in a $20 gift card so you can buy your first few books!

How to enter:
Enter via the rafflecopter form below. Sometimes the form takes a few minutes to load. You will need to login to the rafflecopter form using either Facebook or your email address. Be sure to use an email address you check often, as that is how you will be notified if you win.

Fine Print:
Open to U.S. residents only. You must be 18 years or older to enter. Giveaway runs through October 4, 2013. Winner will be notified via email within 48 hours of the end of the giveaway and has 48 hours to respond to said email or a new winner will be chosen.

a Rafflecopter giveaway

What you need
All purpose flour
Baking soda
Salt
Sugar
Butter
Vanilla
Egg
Sprinkles
Chocolate kisses

Step one: Using an electric mixer cream butter and sugar.

Step two: Mix in egg and vanilla.

Step three: In a medium bowl mix flour, baking soda and salt.

Step four: Gradually add in flour mixture into wet ingredients until combined.

Step five: Fold in some of the sprinkles.

Step six: Roll dough into tablespoon size balls and place on a parchment lined baking sheet. Bake in a 350 degree oven for 9-10 minutes.

Step seven: Cool on the baking sheet for a few minutes then with a spatula transfer to a wire rack. Carefully press a chocolate kiss into the center of the cookie. Let cool completely on wire rack.

Funfetti Blossoms

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2 1/2 dozen

Funfetti Blossoms

Ingredients

3/4 cup sugar
1/2 cup (1 stick) butter, room temperature
1 large egg
1 teaspoon vanilla
1 3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sprinkles
25-30 chocolate kisses, unwrapped

Instructions

Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
Using an electric mixer cream sugar and butter in a large bowl.
Add egg and vanilla and mix until blended.
In a medium bowl mix flour, baking soda and salt.
Gradually add flour mixture into wet ingredients until combined.
Fold in 2 tablespoons sprinkles into dough. Place remaining sprinkles in a shallow bowl.
Roll dough into tablespoon size balls and roll in sprinkles. Place on baking sheet.
Bake for 9-10 minutes. Remove from oven and allow to cool on baking sheet for a few minutes.
Transfer cookies to a wire rack. Press chocolate kiss into the center of cookie and let cookies cool completely.
Store in an airtight container.

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Filed Under: cookies

Chocolate Covered Banana Bread Truffles

September 18, 2013 by Jennifer (Mother Thyme) 11 Comments

These easy, no baked Chocolate Covered Banana Bread Truffles make a great dessert or package in a little box as a gift.

I made Banana Bread Dip a few weeks ago that was kind of popular.

If you somehow missed it you need to give it a try. It is all the yummy flavors of banana bread blended in a creamy dip.

It is out of this world!

Anyways, in that post I suggested making banana bread truffles. It is a great way to use up the remaining mix you may have on hand, plus who can resist truffles? Many have emailed and asked me for this yummy recipe, so I couldn’t wait any longer to share it with you. Truffles are one of my favorite desserts. They are easy to make and make a great presentation whether you are serving them on a platter or package them in a cute little box as a gift.

I created this recipe using an entire box of banana quick bread mix. If you want to use up the remaining mix you have on hand there are only six ingredients in this recipe so it is easy to cut the recipe in half.

Did I mention these truffles are no bake too? Oh yes! These easy, no bake truffles have a nice hard chocolately shell. The interior is soft with all the flavors you love in banana bread. I like the inside of truffles nice and soft so I didn’t include any walnuts in the mixture, however I did sprinkle some on top for that added crunch that blends so well with banana bread and for a little garnish.

Now that you see how easy it is to make delicious truffles using quick bread mixes, you can switch out the banana quick bread mix for any of your favorite flavors. From cinnamon roll, pumpkin or even lemon poppyseed quick bread mixes, the possiblities are endless.

What you need
Banana Quick Bread Mix
Butter
Milk
Vanilla extract
Chopped walnuts
Bittersweet chocolate morsels

Step one: In a large mixing bowl mix quick bread mix, softened butter, milk and vanilla until well blended, about 3 minutes.

Step two: Roll tablespoon size balls of dough and place on a parchment lined baking sheet or follow the technique I like to use that I adapted from Saveur. Place a toothpick in the truffles and stick the toothpicks in styrofoam and place them in the refrigerator to firm, about 30 minutes. {See my notes in the recipe below about using the toothpicks and ways to avoid them sliding off.}

Step three: Melt chocolate.

Step four: Dip truffles in melted chocolate allowing excess chocolate to drip off. Place back on stryofoam and sprinkle with walnuts before chocolate hardens. Place back in refrigerator until chocolate hardens completely. Carefully remove toothpick. Dab hole with melted chocolate if needed to fill hole. Place on a plate to let chocolate harden.

Chocolate Covered Banana Bread Truffles

Prep Time: 25 minutes

Total Time: 25 minutes

Yield: 24 truffles

Chocolate Covered Banana Bread Truffles

Ingredients

14 ounce box banana quick bread mix
1 stick (1/2 cup) butter, softened
3 tablespoons milk
1 teaspoon vanilla extract
10 ounce bag good quality bittersweet chocolate morsels
1/4 cup finely chopped walnuts, optional

Instructions

In a large mixing bowl mix quick bread mix, butter, milk and vanilla with an electric mixer until well blended and you can form a ball with the dough, about 3 minutes.
Form tablespoon size balls with mixture and place on a parchment lined baking sheet or insert a toothpick into the center and place toothpick into a piece of styrofoam.
Place truffles in the refrigerator until firm, about 30 minutes.
Using a double boiler melt chocolate or place in a microwave safe bowl and microwave in 30 second intervals until melted.
Dip truffles in melted chocolate, allowing excess to drip off. Place back on baking sheet or on styrofoam.
Sprinkle with chopped walnuts before chocolate hardens then place in the refrigerator for 15-20 to let set.
Carefully remove truffles from toothpick. Place a small dab of chocolate into the hole where toothpick was removed. Place on a parchment lined baking sheet until remaining chocolate hardens.

If you find the balls slide off the toothpick, then first make the balls and set them on a parchment lined plate to firm up. When you are ready to dip them in the chocolate insert a toothpick or even use a cake pop stick. This may help in them sliding down the stick. You can even try using the cake pop stick or toothpick just to dip them in the chocolate then carefully place back on the parchment paper and remove stick and then let the chocolate firm. After the chocolate firms if you have a little hole from the stick, just dab some chocolate to fill the hole.

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Filed Under: banana, cookies, desserts

Lemon Wedding Cookies

August 29, 2013 by Jennifer (Mother Thyme) 7 Comments

It is love at first bite with these melt-in-your-mouth Lemon Wedding Cookies. Once you try these, you will want to make them again and again!

These soft and buttery Lemon Wedding Cookies were not on the lineup for today however if you join me on Facebook I was talking about the Pistachio Wedding Cookies a few days ago which these are very similar to. By request I decided to post the recipe to the Lemon Wedding Cookies because these are to good not to share.

These were actually intended to be in the Summer Thyme cookbook. I pulled them last minute as I swapped it for another recipe I wanted to include in the cookbook instead. This recipe has been sitting in the vault for almost a year but I am so happy to publish it for you all to enjoy!

Unlike most of my posts lately that include step by step photos that I hope you are enjoying, these do not as these photos were taken awhile ago for the cookbook. No worries, these are so easy to make that those photos aren’t really necessary.

The unofficial end to summer is this weekend which is hard to believe. Many of us will be soaking in the last rays of summer until it comes to a close. Since we are saying goodbye to summer and looking ahead to fall I thought I would share with you a little something to enjoy these last few weeks of summer with. If you own a Kindle or have the Kindle app on your computer, tablet or smartphone you are in luck! Today and tomorrow ONLY you can download a copy of my cookbook Summer Thyme on Amazon for FREE. Pretty exciting! The cookbook includes over 50 NEW recipes that are not included on the blog except for the Key Lime Angel Food Cake which I featured when the book was released. Other than that, all the recipes including Chipotle Turkey Burgers, Slow Cooker Rotisserie-Style Chicken Breasts, my simple and easy Fruit Dip, Pineapple No Bake Cheesecake, Lemon Chia Seed Waffles with Honey Lemon Syrup just to name a few you, can’t find on the blog but you can find in the cookbook. So grab your copy for FREE before this offers ends!

Click HERE to download your free copy. Offer ends at the end of the day August 30th!
If you don’t have a Kindle or Kindle app, the book is available for purchase on Amazon! You can click HERE to order your copy.

Don’t forget to pin and print this recipe! If you have tried and love the Pistachio Wedding Cookies you will love these! If you haven’t tried either yet, you will want to make these soon. Trust me, this is one amazing cookie!

Lemon Wedding Cookies

Prep Time: 45 minutes

Cook Time: 9 minutes

Total Time: 54 minutes

Yield: About 3 dozen cookies

Lemon Wedding Cookies

Ingredients

1 cup (2 sticks) butter, softened
1 cup confectioners sugar, divided
2 teaspoons pure vanilla extract
1 teaspoon fresh lemon zest (optional)
1 3/4 cups all-purpose flour
3.4oz package lemon instant pudding mix
1/2 teaspoon salt

Instructions

In a large mixing bowl cream butter. Beat in 1/2 cup sugar until fluffy. Add in vanilla extract and lemon zest.
In a medium bowl combine flour, pudding mix and salt. Gradually mix flour mixture into wet ingredients until combined.
Divide dough in half and form into a ball. Wrap in plastic wrap and place in refrigerator for at least an hour.
Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
Remove dough from plastic wrap and make teaspoon size balls. Place on baking sheets and press down on the balls slightly spacing them about 1 inch part.
Bake in preheated oven for 9-10 minutes. Don't overbake. Remove from oven and let them sit on baking sheet for about 5 minutes. While cookies are still warm toss them in remaining confectioners sugar and set on wire rack until cooled completely.
Store in airight containers.

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More lemon favorites
Lemon Sugar Cookies with Lemon Buttercream Frosting
Lemon Cake Pie
Spaghetti with Brussels Sprouts and Lemon Butter
Lemon and Asaragus Risotto
Lemon Cream Pie Frozen Yogurt

Filed Under: cookies, lemons

Anise Cookies + BeaterBlade Giveaway

December 20, 2012 by Jennifer (Mother Thyme) 33 Comments

These anise cookies are very special to me. They remind me of cookies I would make with my mother growing up. She must have used anise in her Christmas cookie cutouts since that distinct anise flavor that are in these were in those cookies too. We used to make our cookies in late November and freeze them. As we got closer to Christmas we would spend the day frosting the cookies. As a child it was so much fun frosting the cookies that were in shapes of Santa, Christmas trees and snowflakes. I look forward to passing on those holiday baking traditions with my kids as well.

These darling Italian anise cookies are the last featured cookie for this seasons Christmas Cookie Countdown series. If you plan on doing last minute baking this weekend before the big day, these are simple to make and a perfect addition your holiday cookie tray. They are slightly sweet and buttery with just the right amount of anise. They are topped with a simple anise glaze to layer the anise flavor and sprinkled with nonpareils. If you are looking for a classic Italian Anise Cookie you will love these and love how easy these are make too!

To make my baking easier this holiday season, I have to thank the BeaterBlade. This brilliant attachment fits perfectly to my KitchenAid. It also works on Cuisinart, Viking, and Kenwood stand mixers. It scrapes the bowl while mixing. How genius is that? I can’t tell you how many times I used to have to stop while mixing to scrap the bowl before I owned this. With the BeaterBlade it scraps it for me. The Beaterblade and Beaterblade Pro also cuts mixing time up to 50%. With all the baking I am doing for the holidays, this handy attachment is making my baking a lot easier.

I am in love with the BeaterBlade attachment and I am so excited to giveaway one of these to one lucky MT reader! Enter below for your chance to win! Good luck!
a Rafflecopter giveaway

Cream butter and sugar. While mixing add in eggs and anise extract.

Stir in flour mixture.

Drop tablespoon size balls on parchment lined baking sheets. Bake at 350 degrees Fahrenheit for 12-15 minutes.

Dip top of cookies into glaze and sprinkle with nonpareils.

Anise Cookies

Yield: 3 dozen

Ingredients

2 3/4 cup all-purpose flour
1 tablespoon baking powder
3/4 cup butter, room temperature
3/4 cup sugar
3 large eggs
1 1/2 teaspoons anise extract

Anise Glaze

1 1/2 cups confectioners sugar
1/2 teaspoon anise extract
3 tablespoon milk
Nonpareils or sprinkles for garnish

Instructions

Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
In a medium bowl combine flour and baking powder and set aside.
Using an electric mixer cream butter and sugar. Stir in eggs, one at a time then anise extract. Gradually blend in flour mixture until combined.
Drop tablespoon size balls on prepared baking sheets. Bake for 12-15 minutes until bottoms are golden brown. Place on wire rack to cool.

Anise Glaze

In a small bowl stir together confectioners sugar, anise extract and milk until creamy. Dip tops of cookies in glaze. Sprinkle with nonpareils before glaze dries.
Store in an airtight container.

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Filed Under: bake goods, baked good, baking, cookies, Countdown to Christmas Cookies, giveaway