Anise Cookies + BeaterBlade Giveaway

December 20, 2012 By 33 Comments

anise cookies

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!

anise cookies

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

anise cookies

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

anise cookies

Stir in flour mixture. 

anise cookies

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

anise cookies

Dip top of cookies into glaze and sprinkle with nonpareils. 

anise cookies

Print
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

  1. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
  2. In a medium bowl combine flour and baking powder and set aside.
  3. 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.
  4. Drop tablespoon size balls on prepared baking sheets. Bake for 12-15 minutes until bottoms are golden brown. Place on wire rack to cool.
    5. Anise Glaze
  5. 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.
  6. Store in an airtight container.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.MotherThyme.com/2012/12/anise-cookies.html

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

Pistachio Wedding Cookies

November 30, 2012 By 45 Comments

pistachio wedding cookies

The Christmas Cookie countdown continues this week with these buttery, melt in your mouth soft pistachio wedding cookies.  I have to admit, these are probably my favorite cookie and I have my father to thank for getting me hooked on these.  My dad brought over a tray of assorted Italian cookies, one of them being a soft pistachio cookie.  I don’t think any of us could stop eating them.  They were the first gone on the tray.  I stopped at the bakery to see what they were called and they really had no name for them.  They just said they were a pistachio cookie, however they were not filled with a lot of pistachios like other pistachio cookies I have tried in the past.  I was on the hunt to find out what this cookie was.  It was a blend between a Italian or Mexican wedding cake and a shortbread.

After researching my way through eating a few dozen cookies (the things we do to create a recipe) I finally came up with a close comparison to the cookie I just can’t get enough of.  These my friends, are simply amazing if I haven’t mentioned that already.  They are also so easy, very similar to the ingredients you would find in wedding cakes but the secret ingredient in mine that give them that lovely minty green color and that hint of pistachio just like those cookies I fell in love with is instant pistachio pudding.

If you love buttery, soft cookies these will quickly become of favorite of yours as well.

pistachio wedding cookies

 

Print
Pistachio Wedding Cookies

Yield: 3 dozen

Ingredients

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

Instructions

  1. In a large mixing bowl cream butter. Beat in 1/2 cup sugar until fluffy. Add in vanilla extract.
  2. In a medium bowl combine flour, pudding mix and salt. Gradually mix flour mixture into wet ingredients until combined.
  3. Divide dough in half and form into a ball. Wrap in plastic wrap and place in refrigerator for at least an hour.
  4. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  5. 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.
  6. 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.
  7. Store in airight containers.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.MotherThyme.com/2012/11/pistachio-wedding-cookies.html

 

Linking up to Taste and Tell

Filed Under: cookies, Countdown to Christmas Cookies

Cranberry-Orange White Chocolate Chip Cookies

November 21, 2012 By 6 Comments

Cranberry-Orange White Chocolate Chip Cookies

The Countdown to Christmas Cookies series continues this week with Cranberry-Orange White Chocolate Chip Cookies.  Cranberries and oranges remind me so much of the holidays.  I love the scent oranges combined with fresh balsam.  If I could wrap that scent up and enjoy it all year I would.  Now you know what my house smells like this time of year!

These cookies were inspired by a recipe I have in my Holiday Thyme cookbook for Cranberry Orange Muffins, perfect for Christmas morning.  And here is a little secret for you.  Monday I will be featuring a recipe from Holiday Thyme, so stay tuned.

These cookies are soft with a hint of orange in each bite.  I like to use orange extract in these cookies opposed to orange zest or even orange juice.  I think it really helps bring out the flavor of the orange without being overpowering.  

If you are looking for a new recipe for your cookie exchange this year, these would be an excellent choice.  These are also great to add to your freezer collection of cookies so you can thaw some as you need them.

Here are a few of my tips for keeping cookies fresh whether storing or freezing them.

~ My number one rule about baking cookies, never overbake.  I always go a little under the baking time than over.  After pulling cookies out of the oven, let them stay on the baking sheet for another few minutes.  The heat from the baking sheet will continue to bake them a little more.  If you bake them to long they will become hard. 

~ Use airtight containers when storing cookies.  Adding a slice of bread on top helps them stay soft. 

~ Always allow your cookies to cool completely before storing or freezing.

~ Wrap cookies in plastic wrap then place in freezer safe bags or containers before freezing.

~ Don’t freeze frosted cookies such as holiday cutouts.  You can make the cookies ahead of time but freeze them unfrosted.  When ready to eat, thaw and then frost the cookies. 

Cranberry-Orange White Chocolate Chip Cookies

Print
Cranberry-Orange White Chocolate Chip Cookies

Yield: 4 dozen

Ingredients

  • 2 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup sugar
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons pure orange extract
  • 1 1/2 cups dried cranberries
  • 1 1/2 cups white chocolate chips

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
  2. In a medium bowl stir together flour, baking soda and salt and set aside.
  3. In a large bowl cream butter and sugars using an electric mixer. Stir in eggs and orange extract. Gradually stir in flour mixture until combined. Fold in dried cranberries and white chocolate chips.
  4. Drop tablespoon size balls of dough about 2 inches apart on baking sheets. Bake for 10-12 minutes until edges just begin to brown. Let cool on baking sheet for a few minutes before transferring to wire rack to cool completely.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.MotherThyme.com/2012/11/cranberry-orange-white-chocolate-chip-cookies.html

Linking up to:  Taste and Tell

Filed Under: cookies, Countdown to Christmas Cookies, cranberries, oranges

Cowboy Cookies and Giveaway [Countdown to Christmas Cookies]

November 11, 2012 By 49 Comments

The Countdown to Christmas Cookies series is back!

For the next 6 weeks I will be featuring a cookie perfect for your holiday baking.  Last year I featured cookies such as Red Velvet Cookies, Rum Balls, and an all-time favorite Lofthouse Sugar Cookies.

This year I have another great lineup in store. So start baking now and freeze your cookies.  You’ll be happy you did when you need them during the holidays!

First up are these Cowboy Cookies.  A few weeks ago I featured a Brunch Pizza that was in the Taste of Home special edition Best Holiday Recipe.  One Mother Thyme reader was lucky to win a copy of these holiday publications.  If you didn’t win last time, I have some great news!  My friends at Taste of Home are giving another Mother Thyme reader a copy of these special edition holiday publications!

This recipe for Cowboy Cookies is featured in the Taste of Home Best Loved Cookies and Candies.  There are so many fabulous cookie recipes that I had Mr. Mother Thyme pick;  I think he made a good choice.  If you are a coconut, walnut, chocolate chip, oatmeal cookie lover, these are the cookies for you.

Last year I did Cowboy cookies in a jar as gifts. My thought is to do the same thing this year with this recipe. You will just need to cut the recipe in half to put in a one quart mason jar excluding the wet ingredients, of course. The recipient will just need to add butter, and egg and vanilla.

Whether you decide to turn this into a holiday gift or to make for a cookie exchange, these will be a perfect addition to your holiday cookie collection!

Want to win a copy of the Taste of Home Best Holiday Recipes and Best Loved Cookies and Candies?  Giveaway ends at 11:59pm on November 15, 2012 so enter now below!


ENTER HERE!
a Rafflecopter giveaway

Print
Cowboy Cookies

Yield: 4 1/2 dozen

Ingredients

  • 1 cup flaked coconut
  • 3/4 cup chopped pecans or walnuts
  • 1 cup butter, softened
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups old-fashioned rolled oats
  • 12 ounces chocolate chips

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spread coconut and nuts on a large baking sheet and bake for 6 minutes until toasted, stirring every few minutes. Set aside to cool.
  3. In a large mixing bowl cream butter and sugars until fluffy. Add eggs and vanilla.
  4. In a medium bowl combine flour, baking soda and salt and gradually add to creamed mixture.
  5. Stir in toasted nuts, coconut, oats and chocolate chips.
  6. Drop tablespoon size balls onto greased baking sheet. Bake for 10-12 minutes until brown. Cool on wire racks.

Adapted from Taste of Home Best Loved Cookies and Candies 2012

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.MotherThyme.com/2012/11/cowboy-cookies.html

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

Butterscotch Birds’ Nests

December 21, 2011 By 4 Comments

Probably the first and only time I ever tried these cookies was when I was living in West Palm Beach about six years ago.  I remember the ones I tried were covered in chocolate and they were insanely good.

Fast forward to the present and thanks to Pinterest I came across these cookies and I was able to recall how much I enjoyed them the first time.

Mr. Mother Thyme and I met in West Palm Beach just before Christmas and these cookies remind me on how our life together began.   I know, it sounds a bit silly but its funny how little things remind you of different chapters of your life.  


When he got home from work today I was putting these cookies away in the tins to save for Christmas.  Of course I told him he could, and he could not stop raving about how delicious these were.  Per Mr. Mother Thyme, these are his favorites of all the ones I made for this series.  

If you are busy with last minute holiday preparation, these only take a few minutes to whip up so in the midst of wrapping and shopping you can make these. 

So as I present my final cookie for this year’s Countdown to Christmas Cookies Series I hope you enjoy these simple and delicious cookies that require three, maybe four ingredients, no baking and for me lots of memories.

Wishing you a very Merry Christmas and Happy Holidays!


Butterscotch Birds’ Nests
Inspired and Slightly Adapted by:  Art of Dessert

Ingredients
1 12oz bag butterscotch morsels
1 tablespoon shortening
1 12oz bag chow mein noodles
1 cup semi-sweet chocolate chips (optional)

Directions
Line baking sheets with parchment paper and set aside. 

Place butterscotch morsels and shortening in a microwave safe bowl and on 50% power heat for 45 seconds.  Remove and stir.  Return to microwave and on 50% power heat for another minute or until morsels are melted.  

If you prefer you can melt butterscotch morsels with a double boiler instead.  

Stir in chow mein noodles until combined.  

Take 2-3 tablespoons of mixture and form into a ball and place on parchment paper.  If you desire, using your thumb you can push down the center to fill with goodies such as M&M’s or Hershey Kisses.

Set aside until butterscotch hardens.  

If desired melt semi-sweet chocolate chip morsels and drizzle over birds’ nest.  



Filed Under: cookies, Countdown to Christmas Cookies

White Chocolate Chip Cookies with Peppermint Glaze

December 12, 2011 By 9 Comments

(Countdown to Christmas Cookies Series)

I was thrilled to participate in the 1st Annual Great Food Blogger Cookie Swap (#fbcookieswap) hosted by Lindsay from Love & Olive Oil and Julie from the Little Kitchen.   

The concept is to bake three dozen cookies and send a dozen out to each food blogger you were matched with.   In return, you receive one dozen cookies from three different food bloggers.  The fun part is you don’t know who you are getting cookies from until they arrive at your door.  It was so nice to come home and have a package of cookies waiting at the door and to open the package to see whom they are from.  

I received AMAZING cookies from three fantastic sites.  


I was hoping to save some of these delicious cookies for Christmas but they were so delicious we have already enjoyed them all.   It was such a pleasure to connect with these fantastic sites thanks to the Great Food Blogger Cookie Swap.

Next was my big decision of what cookie I wanted to bake.  Of course, I had a difficult time deciding but I settled on making a cookie combining some of my favorite ingredients, white chocolate chips and peppermint, which is my favorite during the holidays.  

I shared my cookies with three lovely sites.


Each of them received White Chocolate Chip Cookies with Peppermint Glaze.  The perfect combination of white chocolate and a hint of peppermint.  Simple and delicious.  A great addition to your holiday cookie buffet.  


White Chocolate Chip Cookies with Peppermint Glaze

Makes 5 dozen

Ingredients
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
12oz white chocolate chip morsels
1 cup confectioners sugar
2 tablespoons water
¼ teaspoon peppermint extract
Crushed peppermint candies for garnishing (optional)

Directions
Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

Sift flour, baking soda and salt and set aside.  

Using an electric mixer in a large bowl blend butter and sugar until light and fluffy.  Add in eggs and vanilla extract until combined.  Stir in flour mixture followed by white chocolate chips.

Drop tablespoon size balls on to baking sheet.  Bake for 8-10 minutes until edges are lightly brown.  Cool on wire rack.

In a small bowl combine confectioners sugar, water and peppermint extract, stir until blended.  Drizzle over cookies.  Garnish with crushed peppermint candies before icing dries.  



Are you interested in participating in next year’s cookie swap? To sign up for notifications click HERE.



Filed Under: cookies, Countdown to Christmas Cookies

Chocolate Biscotti

December 5, 2011 By 5 Comments

{Countdown to Christmas Cookies Series}

Pour a hot cup of cocoa, snuggle up next to the fire and enjoy one of these crunchy and delicious chocolate biscotti.  These twice baked cookies are the perfect dipping cookie and become soft and moist when given a quick dunk in a hot beverage.  

I thought these cookies would be the perfect addition to the Countdown to Christmas Cookies Series.  For the holidays, these make the perfect gift.  Make a batch of these, place in a decorative box or cookie tin.  Give alone or with hot cocoa mix for your recipients to enjoy this winter.  

There are many varieties biscotti but I choose to create chocolate biscotti because who doesn’t love chocolate?  After they are baked and cooled I dip them in semi-sweet chocolate for an extra bit of chocolate goodness.  


Biscotti is relatively easy to make.  You just need to set some time aside to make these as they are baked twice.  I have found through trial and error the best time combination that works for me is baking these delightful Italian cookies at 325 degrees for about 30 minutes for the first round.  After they have slightly cooled (about 10-15 minutes), I slice them about 1/2 inch thick at an angle and bake them for an additional 10-15 minutes, turning them halfway.  Once they are baked the second time and removed from the oven, they will harden more as they begin to cool.  The end result is the perfect texture and just the right amount of crunch.  

I developed this recipe that did not making them overly sweet.  Since I dip them in chocolate and I incorporate chocolate chip morsels in to the biscotti I don’t use much cocoa powder.  If you prefer a richer, chocolaty biscotti I would suggest increasing the amount of unsweetened cocoa powder to 1/2 cup and decreasing the flour to 2 1/2 cups.  Mr. Mother Thyme who has an incredible sweet tooth and loves his “chocolaty delights” as he calls it, liked these using my original recipe below but I wanted to share this alternative with you as well for anyone that truly wants a deeper chocolate biscotti.

Lastly, I incorporate walnuts in these.  I love the combination of nuts with the chocolate, and the chocolate morsels.  You may omit the walnuts completely or use any kind of nut as you desire such as pistachios, hazelnuts, macadamia nuts or even pecans.  Just coarsely chop them before adding them in.  

Enjoy!  


Chocolate Biscotti

Ingredients
2 3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, room temperature
1 cup sugar plus additional for sprinkling 
3 large eggs 
1 teaspoon vanilla extract.  
1/2 cup semi-sweet chocolate chips 
1/2 cup coarsely chopped walnuts (optional)
1 large egg for egg wash
1 cup semi-sweet chocolate chips (for dipping, optional)
1 tablespoon vegetable shortening (for dipping, optional)

Directions
Preheat oven to 325 degrees.  Line large baking sheet with parchment paper.  

In a medium bowl sift flour, cocoa powder, salt and baking powder and set aside.

Using an electric mixer combine butter and sugar until fluffy.  Add in eggs one at a time followed by vanilla extract.  Stir in flour mixture just until blended.  Mix in chocolate chips and nuts.  

Divide dough in half and place on baking sheet(s).  Shape each half in to 16″x2″ logs, using the palm of your hand to flatten the top, making sure the top and thickness is level from end to end.    Whisk egg until lightly beaten.  Lightly brush on top of logs and sprinkle with sugar.  

Place in the center rack of the oven for 30 minutes.  Remove from oven and let cool for about 10-15 minutes.  When cool to touch, cut 1/2 inch thick slices at an angle, lay slice flat.  Place back in oven for an additional 10-15 minutes, turning slices halfway.  

Remove from oven and cool on wire racks.  

(Optional) Combine 1 cup semi-sweet chocolate chips and vegetable shortening over a double boiler until melted.  Dip cooled biscotti in to chocolate.  Set on wax paper and chill in refrigerator until chocolate hardens.  
Filed Under: cookies, Countdown to Christmas Cookies

Oreo Truffles

November 28, 2011 By 21 Comments



Oreos.




Truffles.




Oreo Truffles.


Oh yes, we have some goodness going on for this weeks Countdown to Christmas Cookies series!

Lets take a moment and think about how delicious it would be to bite in to a Oreo truffle.  Better yet, with just a few ingredients you can make these tasty truffles yourself without even turning on the oven!  

I was thrilled when I received this recipe from my mother last year.  A family friend made these for my moms retirement party last year and she raved about them.  I have had this in my recipe box since and I couldn’t wait to make these.  They turned out fabulous.  Whomever thought of blending Oreo crumbs with cream cheese, dipping them in rich chocolate was a genius!  They turn your average Oreo cookie in to a spectacular bite of deliciousness.  

If you are looking for simple and delicious cookie recipes to whip up for the holidays (or anytime), you need to give these a try.  These are perfect for the chocolate lover.

Thank you Debbie for sharing this recipe!  



Oreo Truffles
(Click here for a print friendly version)


Makes 28 truffles


Ingredients
15.25oz package chocolate creme Oreo cookies
8oz package of cream cheese
2 cups semi-sweet chocolate chips
Chocolate sprinkles (optional)


Directions
Break up Oreo cookies and place in food processor.  Blend on highest speed until cookies are finely chopped.  Mix cookie crumbs with cream cheese until well combined.  Chill mixture in refrigerator for 30 minutes.  


Make tablespoon size balls and place on wax paper.  Chill balls in refrigerator for another 15 minutes.  


Melt chocolate using a double boiler or in microwave.  Let melted chocolate cool slightly and roll truffle balls in chocolate.  Place back on wax paper.  Top with sprinkles.  Place in refrigerator until chocolate hardens.  


Store in air tight containers.


Notes and variations-
I mix the Oreo crumbs with the cream cheese using my stand mixer.  This method combines the cream cheese with the crumbs quickly.  You can also do this by hand with a large spoon or using your hands as well.  


Place Hershey kisses or caramel pieces in the center of truffles and make round balls.

Roll balls in white chocolate.


Let chocolate cool enough that it is still easy to roll truffles in but you don’t want to roll the truffles in warm chocolate hot out of the microwave or off the stove.  


Place broken up oreos and place in food processor.  Blend until finely chopped.
Blend oreo crumbs  with cream cheese.  Chill mixture in refrigerator for 30 minutes.
Make tablespoon size balls and place on wax paper.  Chill balls in refrigerator for 15 minutes.    Roll balls in chocolate and sprinkles.
Pour a tall glass of milk.
And enjoy!


Filed Under: cookies, Countdown to Christmas Cookies

Key Lime Cookies

November 22, 2011 By 5 Comments

{Countdown to Christmas Cookies Series~ Week 5}



I know for some key lime is associated with summer and popular items such as Key Lime Pie.   I always like to incorporate a citrus cookie in my holiday cookie repertoire.  As I mentioned last week when I featured Orange Yogurt Muffins, citrus reminds me of Colonial Williamsburg.  I also like to add in a bit of citrus in to my baking as it is a nice way to mix up the flavors during the the holidays.


Having a tray of Key Lime Cookies may be a welcome addition to your holiday cookie exchange or your cookie buffet.  These delicate cookies have just the right amount of key lime flavor.  Not overpowering, just sweet and delicious.  If you are a fan of key lime pie, you will definitely enjoy these little bites of goodness.

These cookies only require a few ingredients, and take just minutes in the oven to bake.  You want to keep a watch of them so they don’t over bake.  I like to pull my cookies around six minutes as I enjoy them to be soft and chewy.  If you prefer yours to be harder, let them bake a little longer but keep an eye on them so the they don’t brown to much.

I also like to make these thick.  I roll out my dough about 1/4 inch thick.  You have flexibility if you choose to make these thinner of a harder cookies, or thicker for a chewy cookie.  If you go thicker or thinner, you will just have to gage the time of them baking as they may only need to bake shorter or longer than my suggested cooking time.

Who can resist frosting?  Well, what if you had a choice?  Cream cheese frosting with a hint of key lime versus buttercream frosting with a hint of key lime.  Both are delicious and the perfect compliment to top these cookies.  Do some of with each kind of frosting (that’s what I do) or pick your preference.  I prefer the buttercream frosting over the cream cheese but whichever one you choose, I’m sure they will be a hit!




Key Lime Cookies

Makes approximately 4 dozen

Ingredients
1 cup (2 sticks) butter, soften
3/4 cup sugar
2 teaspoons lime zest (about 2 limes)
1/4 cup key lime juice
1 teaspoon vanilla extract
2 1/4 cup all-purpose flour

Key Lime Buttercream Frosting
5 tablespoons butter, softened
1 cup confectioners sugar
1 teaspoon vanilla extract
1 1/2 teaspoons key lime juice
1 teaspoon milk*

Key Lime Cream Cheese Frosting
4oz cream cheese, softened
1 cup confectioners sugar
1 1/2 teaspoons key lime juice
1 teaspoon vanilla extract
Food coloring (optional)

Directions
Using an electric mixer cream butter and sugar until light and fluffy.  Add in lime zest, key lime juice and vanilla until combined.  Gradually mix in flour until blended.  

Chill dough in refrigerator for at least 1 hour.

Preheat oven to 350 degrees.

On a lightly floured surface roll dough to 1/4 inch thick (or desired thickness).  Use cookie cutters to cut out shapes and place on lightly greased baking sheet or parchment paper and bake for 6-8 minutes, do not over bake.  Let cool slightly on baking sheet before transferring to wire rack to cool completely before frosting.  



Key Lime Buttercream Frosting
Using an electric mixer on medium speed combine butter and confectioners sugar until blended.  Stir in key lime juice followed by vanilla extract and milk until creamy.
*If buttercream is to thick, add in another teaspoon of milk until desired thickness.


Key Lime Cream Cheese Frosting
Using an electric mixer combine cream cheese and confectioners sugar until combined.  Stir in key lime juice and vanilla extract until creamy.  Add in food coloring if desired.  

Note-
The frosting recipes are for 1/2 batch in cream cheese and 1/2 batch in buttercream.  If you want all the cookies frosted in just cream cheese or buttercream, double the frosting batch of desired frosting.



Filed Under: cookies, Countdown to Christmas Cookies, key lime

Lofthouse Sugar Cookies

November 14, 2011 By 48 Comments
Lofthouse Sugar Cookies
{Countdown to Christmas Cookies Series}

Have you ever had one of those thick and cakey Lofthouse Sugar Cookies that are sold in many grocery stores?  If you have, you probably know how irresistible they are.  Each delicious bite delivers pure satisfaction to cure your sweet tooth.

Sure it may be easy to drop a package of these cookies in your cart while at the grocery store but with a few simple ingredients you can create these cookies anytime and what better time to start than making cookies for the holidays.

These cookies have all the goodness of those store bought cookies.  They are cakey and soft and topped with frosting.  These can be made all year round for all occasions and holidays;  just decorate them as you desire.  

When I was creating this recipe I tried a few versions.  What I think makes my recipe a hit is the use of cake flour.  If you don’t have cake flour, pick up a box and have it on hand.  Definitely try this recipe using cake flour.  I also add just a hint of sour cream, to add to the moist texture. 

These cookies freeze well so you can start now with baking your holiday cookies or to  have a sweet treat on hand anytime.  To freeze, bake and cool completely.  Freeze without frosting in a freezer safe container or storage bag. 


My mom with my son Tyler pointing at all the yummy cookies! 
My aunt making the cookies.

 

One thing I enjoy about making Christmas cookies is baking with my family.  I remember when I was young, making Christmas cookies was a tradition.  My mom would make the cookies in stages.   First we would make the cookies with our cut outs.  She would freeze them, and as we got closer to Christmas she would bring them out and make frosting in a variety of colors.  My brother and I would spend the day sitting at the kitchen table frosting cookies. I still remember those years, and being a mom I want to create those traditions with my children as those are memories I will always cherish.

It was so nice to bake these fantastic cookies with my mom and my aunt.  The holiday season can be a hectic time for many, but taking some time to enjoy simple pleasures like spending time with family cooking and baking is priceless.  

Print
Lofthouse Sugar Cookies

Lofthouse Sugar Cookies

Ingredients

  • 3 cups cake flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla extract
    • Frosting
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups confectioners sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • food coloring (optional)

Instructions

  1. In a medium bowl combine cake flour, baking powder and salt and set aside.
  2. Using an electric mixer cream together butter and sugar until light and fluffy. Add in eggs one at a time stirring after each addition. Stir in sour cream and vanilla until combined. Gradually add in flour mixture combined.
  3. Chill dough for at least one hour in refrigerator.
  4. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
  5. Roll 3 tablespoons of dough into a ball. Use flour on your hands if needed. Place ball on baking sheet and flatten to about 1/2 inch thick, molding sides to keep round shape if necessary. Continue with remaining dough, placing each 2 inches apart.
  6. Bake in preheated oven for 10-12 minutes. Cool for a few minutes on baking sheet, and transfer to wire rack to cool completely.
    7. Frosting
  7. Using an electric mixer combine butter and gradually add in confectioners sugar. When all sugar is added, pour in milk and vanilla and blend on medium until fluffy. Add in food color if desired.

For shapes- roll out chilled dough ½ inch thick on a well floured surface. Flour rolling pin and cut out to prevent sticking. Cut out desired shapes and place on parchment lined baking sheet. Bake in preheated oven for 10-12 minutes. Do not overbake. Cool for a few minutes and transfer to wire rack to cool.

Shapes will spread from the baking powder. To define the shape used after the cookie has cooled, place cookie cutter on top of cookie and firmly press all the way down, removing any access cookie for the edges.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.MotherThyme.com/2011/11/lofthouse-sugar-cookies.html

 

My little princess, Eden enjoying one of these delicious cookies. 
Lofthouse Sugar Cookies
Enjoy!
Filed Under: cookies, Countdown to Christmas Cookies, recipes