This recipe was originally from Yummy Addiction via Pinterest. I’ve made it a few times, and have been known to shift around flavors and mix-ins based on what I have available!
Orange Poppy Seed Ricotta Cookies
This is an easy recipe to halve, if you have part of a container of ricotta cheese that needs to be used up. The texture of these cookies is very different from an ordinary cookie--a nice chewy change of pace.
Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper, or a Silpat liner. Set aside.
In a medium bowl, combine the flour, baking powder, salt, cardamom, and poppy seeds. Stir with a whisk to blend. Set aside.
In a large bowl, combine sugar and orange zest. Mix with your fingertips until the sugar is moistened and fragrant. Add butter to the mixture and beat until light and fluffy. Add the eggs, one at a time, until incorporated. Beat in the orange juice, vanilla and ricotta cheese. Scrape the bottom of the bowl and beat for another minute to make sure everything is incorporated.
Slowly add in dry ingredients and mix until incorporated. The dough will be moist and a bit sticky because of the ricotta cheese.
Spoon/scoop about two tablespoons of dough for each cookie on a baking sheet. Bake for 16-18 minutes, until slightly golden at the edges. Remove from oven and and let rest on the baking sheet for 5 minutes. Transfer to a wire rack and cool completely.
While the cookies cool, make the glaze. In a small bowl, combine the powdered sugar, orange juice and zest. Whisk until smooth. Spread about a teaspoon of glaze on the top of each cookie. Let glaze harden before serving. Enjoy!
Baking Bites via Pinterest provided this yummy recipe. The cookies are great on their own, and even better when stuck together as a peanut butter sandwich!
Toffee Peanut Butter Sandwich Cookies
Makes about 40 cookies, or 20 sandwich cookies
Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, oatmeal, baking soda and salt.
In a large bowl, cream together butter and sugars until light. Beat in egg and vanilla until smooth, followed by 1/2 cup peanut butter.
With the mixer on low speed or working by hand, gradually blend in the flour mixture, then stir in the toffee bits.
Drop scant 1-inch balls onto prepared baking sheet.
Bake for 9-11 minutes, until edges are golden.
Cool on baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
When cookies are cooled, sandwich each pair with 2-3 tsp smooth peanut butter.
Original recipe (with more explanation and photos!) is from Baking Bites
This is my go-to classic chocolate chip cookie recipe. It took me years to find just the right one, and this is it! Hooray for Pinterest…
The original (with much better photos and explanations) is from Over the Big Moon–read it there!
Caroline's Famous Chocolate Chip Cookies
Cream butter, Crisco, and sugars in mixer.
Then add eggs, vanilla, baking soda and salt.
Mix again and then add 2 c. semi sweet chocolate chips and walnuts if desired.
Drop by heaping spoonfuls onto a foiled or greased cookie sheet and bake at 350 for 10-12 minutes or until the tops are turning golden brown.
July 2016 in Review, and Christmas Cookie #7
A favorite photo…
A few highlights…
- Annual 4th of July trip to Idaho
- Fireworks in Idaho
- Time on my aunt and uncle’s beautiful Idaho “farm”
- Lazy days of summer
And a cookie recipe to go with it!
These lovely cookies were a big new favorite on my 2016 cookie trays. They involved learning how to candy orange peels, and the chocolate dipped candied orange peel was even more popular than this chocolate dipped orange shortbread cookie! Both the candied peels and the cookies made from them will become Christmas gift staples.
Beat the butter and sugar until creamy and smooth.
Beat in the salt and flour until large clumps form.
Add orange peel, zest, juice, and vanilla. Mix well and press the dough into a tight ball.
Shape according to how you want your slices to come out (rectangles, squares, rounds, wedges), wrap in plastic wrap and refrigerate for a couple of hours.
Preheat oven to 325 degrees. Slice the dough to 1/4 inch thickness and place on cookie sheet with enough space between for spreading.
Bake at 325 degrees for 20-25 minutes or until golden. Let cool completely on cooling racks.
Melt chocolate gently and stir in a bit of shortening to temper it if desired. Dip cooled cookies in chocolate or drizzle with chocolate and let cool until chocolate sets.
Original recipe, found via Pinterest: http://userealbutter.com/2008/06/11/chocolate-dipped-orange-peel-cookies-recipe/
*People have had issues with the candied orange peel turning hard during baking. To remedy this, when you make your candied orange peel, store the peels in the syrup rather than drying the individual orange peel slices. You can dry the ones that you want to turn into orangettes, but for this recipe, keep them soft and moist in the syrup. This should help with the texture when baking. Even peel stored in syrup will gradually harden, but it will take longer!
Here's a link to good instructions for making the candied peel: http://tiphero.com/candied-orange-peel/ I did it just like this, except I didn't toss the finished peel in additional sugar. I just spread all that sticky goodness out to dry and left it in the spare bedroom for a few days! The peels got less bitter after sitting for a while, and are good with or without the chocolate. (But of course, everything is better with chocolate...)
May 2016 in Review, and Christmas Cookie #5
A favorite photo…
A few highlights…
- School year ends
- A family wedding with lots of festivities
- Visit to St. Louis, complete with a backyard Senegalese meal and lots of good family time
And a cookie recipe to go with it!
These pretty mint swirls are fun to make with kids, since they can help with the rolling and swirling. They make a colorful addition to Christmas platters. The recipe originally came from Light and Tasty magazine.
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Divide dough into thirds. Stir red food coloring into one portion of dough; stir green food coloring into another portion. Leave remaining dough plain. Cover and refrigerate for at least 1 hour.
Divide each portion of dough into four equal pieces. Roll each piece into a 12-in. rope. Place a red, a green and a plain rope next to each other. Cut through all three ropes at 1-in. intervals, forming sets of three differently colored doughs. Repeat.
Roll each set of doughs into a ball; place balls 3 in. apart on ungreased baking sheets. Flatten to 1/8-in. thickness with a glass dipped in additional sugar. Bake at 375° for 8-10 minutes or until bottoms are lightly browned. Remove to wire racks to cool.