Archive for the ‘Cookies’ Category

Ghiradelli brownie mix + oreo cookies (+ walnut, optional) = yummm

  • Spray muffin tins well with cooking spray.
  • Mix up the brownies and drop in enough batter to cover the bottom.
  • Place oreo cookie on top of batter. (This is good job for a 4 year old who wants to help…as long as you don’t mind constant suggestions that she eat a cookie for each cookie she puts in the tin.)
  • (Option-place a walnut or pecan half on top of oreo. I tried marshmallows, but they just dissolved.)
  • Cover with more batter.
  • Bake in preheated 350 degree oven 12-15 minutes.
  • Cool in tins
  • Eat when you can restrain yourself no longer.
  • Repeat last instruction as long as necessary.

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Emma helped me make these cookies in December. They are delicious. Light and, somehow, both crispy and a bit chewy at the same time. Great flavor.

Emma’s Coffee Cookies
● 2 C ap flour ● 1/4 tsp salt ● 16 Tblsp (2 sticks) unsalted butter, softened ● ½ C packed brown sugar ● 1/4 C granulated sugar ● 1 Tblsp instant coffee granules


● Combine flour and salt in one bowl. Beat (med-high speed) butter, brown sugar, granulated sugar, and coffee powder till light and fluffy. Reduce speed to low, add flour mix. Divide dough and shape into flat disks, wrap in plastic and freeze for at least 2 hours. ● Oven racks – upper-mid and lower-mid positions; heat oven to 300. Line 2 baking sheets with parchment paper. Roll each disk till about 1/4″ or less. Cut out cookies. Gather and reroll dough (freeze for 10 minutes before rerolling) ● Space cookies about an inch apart (they will spread a bit while baking). Bake till set (18-22 minutes). Switch and rotate sheets halfway through baking.  ● Cool 5 min on sheet pan, then transfer to cooling racks. ● Cookies can be drizzled with melted chocolate to gild the lily.

adapted from a Cooks Country recipe.

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