Tag Archives: Jennifer L. Cowart

Your Tray or Mine? Cookie Tray Recipe of the Day: Chocolate Chip Butterballs

21 Dec

These cookies could be made with nuts instead of chocolate chips if you prefer!

ORIGINALLY POSTED DECEMBER 5, 2011

Today’s recipe is another one of my favorite cookie recipes, one we’ve made for years and years. Way back when I was a Girl Scout, I used to participate in the Girl Scout Bake Off each year and one of the years I earned second place with these cookies! That’s how long my family has been making them.

We call them Chocolate Chip Butterballs, but they have many other names: Snowballs, Mexican Wedding Balls, Hazelnut Balls and probably other names I don’t even know about.

Traditionally they are made with nuts. I don’t like nuts, my family never baked with nuts growing up and I don’t either We all really love Chocolate Chips though, so my mom has always subbed in the chocolate chips for nuts. You can choose either mini chips or the regular sized chips. Personally, I prefer the big ones, but if you don’t, switch them for the minis instead. If you’re into tasting batter, this one is safe to eat, there are no eggs in this recipe. I’m always pretty sure I’d come out with about six more cookies in each batch if I ate less batter!

This recipe can be made fast and easy if you have extra set(s) of hands to help you roll the batter into balls! This is one I often let my kids help with. I don’t usually have them roll the hot ones in the sugar though, even though I use a spoon for that. Their “part” is the cold batter getting rolled into the balls for baking.

Be sure to check back tomorrow to see what the coordinating kids’ activities are for this recipe!

Enjoy!

Chocolate Chip Butterball Cookies

INGREDIENTS

2 cups flour **for a healthier version, I have used one cup of wheat flour mixed with one cup of white flour**
1 cup butter or margarine  **for a healthier version I have substituted “I Can’t Believe It’s Not Butter” for regular**
4 TBL granulated sugar
1/4 tsp salt
2 tsp vanilla

one 12 oz. package chocolate chips

Bowl of confectioner’s sugar

DIRECTIONS

Combine flour, butter, granulated sugar, salt, vanilla in bowl of electric mixer. Mix well.

Add in chocolate chips, mix them into the batter.

Refrigerate dough 30 minutes (or longer.)

Form into 1″ balls, place on cookie sheet. These don’t spread, so you can put a lot on a sheet, no need to spread them out a ton.

Bake at 375 for 15-20 minutes.

Cool only slightly, maybe a minute or so, and then roll each one in a bowl of confectioner’s sugar.

Roll a second time in confectioner’s sugar before serving.

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Your Tray or Mine? Cookie Tray Recipe of the Day: Chocolate Thumbprints

20 Dec

ORIGINALLY POSTED DECEMBER 1, 2011

I first posted this recipe on my FB page on December 5, 2008!! It’s a cookie recipe my mom and I make every year, and if I had to pick a top favorite, this would be in my top two. I LOVE these cookies. They’re easy to make and easy to just POP into your mouth!! And, they’re chocolate on chocolate. I mean really…how much better can you get than that?

This is a rolled cookie, so your kids can help you if you’d like them to. They can also use their thumbs to make the indentation in the cookies for the filling.

***As of 2013, I’ve added some modifications to the recipe to go with our dietary restrictions. You can either stick to the original recipe or try the healthified version.***

Chocolate Thumbprint Cookies
Makes six dozen
Preheat oven to 375 degrees

Thumbprints before baking

Almost ready to go in the oven!

Alex making thumbprint batter

Alex did almost all the measuring and mixing for the thumbprints herself, with very little help from me.

INGREDIENTS FOR COOKIES

1 cup margarine or butter, soft (We now use I Can’t Believe It’s Not Butter)
1 cup granulated sugar
1 tsp vanilla extract
2 oz (2 sq.) unsweetened chocolate, melted and cooled
1 egg
2 1/2 cups all purpose flour (you can sneak in some wheat flour, mixing half wheat and half white)

DIRECTIONS FOR COOKIES

In large bowl, cream margarine and sugar until light and fluffy.
Blend in vanilla, chocolate and egg.
Lightly spoon flour into measuring cup, level off. Gradually add flour to creamed mixture, mix well.
Chill dough 30 minutes for easier handling.

Shape dough into 1″ balls, place 2″ apart on ungreased cookie sheets or parchment lined sheets. With thumb, make imprint in center of each cookie.

Bake at 375 degrees 8-10 minutes. Let cool one minute before removing from cookie sheets. Fill with chocolate cream filling.

Thumbprints ready to fill

Thumbprints are ready to be filled!

INGREDIENTS FOR CHOCOLATE CREAM FILLING

6 oz. (1 cup) semisweet chocolate chips
2 Tablespoons corn syrup
1 Tablespoon water
1 Tablespoon margarine or butter
1 teaspoon vanilla extract

In small saucepan melt chocoalte chips with corn syup, water and margarine over low heat, stirring constantly. Stir in vanilla.
Spoon 1 tsp into each cookie.

Your Tray or Mine Recipe of the Day: Chocolate Crinkles

19 Dec
Betty Crocker's Cooky Book

Can you spot the Chocolate Crinkle cookie on the cover of our cookbook?

ORIGINALLY POSTED DECEMBER 15, 2011

This recipe is an original to our cookie trays and I like it because it makes a lot of cookies, so it’s not a cookie that you have to ration one per tray or anything like that. You can be generous when you give them out.

I also think these are such pretty cookies, like snowflakes, which is funny for a chocolate based cookie.

They’re easy to make but you do need to make sure you make the batter ahead of time and chill it, so take that into account when you’re doing your planning.

CHOCOLATE CRINKLES

INGREDIENTS

1/2 cup vegetable oil

4 sq. unsweetened chocolate (4 oz.) melted

2 cups granulated sugar

4 eggs

2 tsp vanilla

2 cups all purpose flour

2 tsp. baking powder

1/2 tsp salt

1 cup Confectioner’s Sugar

Chocolate Crinkles on baking sheet

Chocolate Crinkles fresh out of the oven

DIRECTIONS

Mix oil, chocolate and granulated sugar.

Blend in one egg at a time until well mixed.

Add vanilla.

Measure flour by dipping method or by sifting (I really just measure. I’m not sure what either of those methods are, although it says See p. 5 to find out what the dipping method is.)

Stir flour, baking powder and salt into oil mixture.

Chill several hours or overnight.

Heat oven to 350 degrees.

Drop teaspoonfuls of dough into confectioner’s sugar BEFORE rolling into balls. Roll in sugar, shape into balls. (This is how you get the snowflake look when they bake.)

Place about 2″ apart on greased baking sheet.

Bake 10-12 minutes. Do not overbake. Makes about six dozen cookies.

Three tiered cookie rack with crinkles

This recipe is the whole reason why I wanted this three tiered cooling rack this year. It makes a ton of cookies!

Baking with the kids

Many hands make light work. Messy work, but light work. Powdered sugar everywhere!

Your Tray or Mine? Cookie Tray Recipe of the Day: Snickerdoodles

18 Dec
Snickerdoodle Cookies

These are fast and easy cookies to make and one of my kids’ favorites.

ORIGINALLY POSTED DECEMBER 12, 2011

Today’s recipe is a new addition to our cookie trays. It is not one that we did when I was growing up but it’s one I include every year now.

Several years ago when my kids were in preschool we attended a book fair there prior to Christmas. I got them a “Strawberry Shortcake Holiday Treats” cookbook and this recipe is from there! It had all “regular” ingredients (aka ingredients I had on hand) and that’s why I liked it.

I usually have them help me by dropping the cookie dough in the cinnamon and sugar and having them roll them. Rolled cookies are good for that!

I often double this one, it’s a fast tray filler.

Tomorrow be on the lookout for a fun craft for the kids to go along with this recipe!

Strawberry Shortcake Holiday Treats Cookbook

Here’s the girls’ cookbook that this recipe came from.

SNICKERDOODLES
Ingredients:
1 3/4 cups flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter, softened

1 cup white sugar

also 2 Tbl. white sugar

1 egg

2 Tbl milk or cream

2 tsp vanilla

1/2 tsp cinnamon

Directions:
Preheat oven to 375

In medium bowl, stir together the flour, baking soda, and salt. Set aside

Use the electric mixer to cream together the butter and 1 cup of sugar.

Beat in the egg. Add the milk and vanilla. Beat until all combined.

Add in dry ingredients and beat til well mixed.

In the small bowl, stir together the 2 TBL sugar and 1/2 tsp cinnamon.

Roll the dough into 1″ balls. Roll the balls in the cinnamon sugar mixture and place them about two inches apart on the baking tray.

Bake for 10-12 minutes or until cookies are done. Remove to wire rack and cool completely.

A Your Tray or Mine Recipe and an Online Cookie Swap: Chocolate Buttersweets

17 Dec
Chocolate Buttersweets

These are my other top favorite cookie from our trays!

ORIGINALLY POSTED DECEMBER 19, 2014

This week I was invited to participate in such a fun activity: a digital cookie exchange! Now, you know how much I love cookies, and what a fun idea to do an online recipe swap! I was invited by Patience Brewster, a company that offers a unique line of handmade, hand painted ornaments and gifts for holiday and every day decor.  Their products are so beautiful! Every piece in the collection is based on original artwork by artist/designer Patience Brewster and is filled with intricate details and fanciful designs. You can read more about the company here.

As I was going through my favorite cookie recipes, trying to decide which one to choose for today’s online cookie exchange with Patience Brewster, I had such a hard time deciding! Not just any cookie would do. Ultimately I decided to run the recipe for one of my top two favorite Christmas cookies, the Chocolate Buttersweets. These cookies were the ultimate equivalent of a beautiful Patience Brewster ornament, in a cookie. Hand-glazed, multi-step, multi-layer, delectable cookies, beautiful confections….it’s a perfect fit.

Below you’ll find the step-by-step instructions for this cookie. I hope you’ll give it a try, and I certainly hope that you’ll go on over to the Patience Brewster site and and take a look at their beautiful creations.

In the meantime, I’d like to tag my friend Paula over at My Soup for You and invite her to join in on our online cookie exchange! Paula is a wonderful cook and baker, and I know she’ll be doing some baking this weekend, too! In fact, I’d like to challenge all of my readers and fellow bloggers. Link up a great cookie recipe in the comments here, blog about a good cookie recipe on your own blog, or share a cookie recipe wherever you share, and tag us all!

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ORIGINALLY POSTED DECEMBER 19, 2011

When I first began the Your Tray or Mine series of recipes earlier this month, I began with the Chocolate Thumbprints, which I said were one of my top two favorite cookie recipes from the trays my mom and I do. Today’s cookie, the Chocolate Buttersweets, are my other top favorite cookie on the tray.

This recipe is not complicated, although it does have three distinct steps: the cookie, the filling and the frosting. Because the cookie should be frosted when it’s warm (but not hot) I recommend prepping the filling first, so that it’s ready. Then make your cookies, and after they are filled, make your frosting and frost the filled cookies.

INGREDIENTS

Cookie base for chocolate buttersweets

If you have a wooden spoon with a round handle, you can use it to poke the holes in the tops of the cookies before baking.

Cookies:
1 cup margarine or butter
1 cup confectioners sugar
1/2 tsp salt
2 tsp vanilla
2 cups all purpose flour (we also make these gluten free, using Bob’s Red Mill 1 to 1 flour)

**Filling:
6 oz cream cheese, softened
2 cups confectioners sugar
4 TBL flour
2 tsp vanilla

Frosting:
1 cup semisweet chocolate chips
4 TBL butter or margarine
4 TBL water
1 cup confectioners sugar

DIRECTIONS:
**Prepare the filling first. The cookies, when done, need to be filled while warm. Have the filling ready to go.

Preheat oven to 350 degrees.

FOR COOKIES:
1) In large bowl cream together butter, confectioners sugar, salt and vanilla.
2) Gradually add flour to creamed mixture, mix well.
3) Roll dough into 1″ balls, placing them 2″ apart on ungreased cookie sheets.
4) Press hole in center of each cookie with finger or the handle end of wooden spoon (if handle is round, not flat.)
5) Bake at 350 for 12-15 minutes until edges are lightly brown.
6) Fill while warm
7) Frost

Filled Chocolate Buttersweets

Step two: fill the cookies while warm.

FOR FILLING:
Soften cream cheese. Blend in sugar, flour, vanilla. Cream well. Fill cookies.

FOR FROSTING:
In small saucepan melt chocolate chips, butter, and water over low heat. Stir constantly. Stir in confectioners sugar and mix well. Will be lumpy at first until the sugar melts. Spoon a little frosting onto each cookie.

Your Tray or Mine: Baking with the Grandmas…More Family Favorites

16 Dec

ORIGINALLY POSTED DECEMBER 14, 2011

I am very, very lucky and I know it. I still have two of my grandmothers living and although they are both now in their 90s, they are both healthy and they are both tremendous cooks. I literally was born into this tradition of baking and cooking. Knowing that so many of the grandmas’ recipes were “in their heads,” we’ve taken a great deal of effort to get them to put them down on paper recently. Especially important to me are the two recipes for the cookies that go on our Christmas Cookie Trays. Grandma Rose makes hundreds of tiny Wine Biscuits each year for her trays and ours, and Grandma Grello makes her delicious iced Prune Cookies for our trays as well. Like I said, we are very lucky.

In honor of the Grandmas I am going to share with you their two cookie recipes. Consider them passed on from me to you. 🙂

Grandma Rose

This is Grandma Rose with our girls, three of her five great-grandchildren, on her 90th birthday this past November.

GRANDMA ROSE’S WINE BISCUITS

5 cups flour

1 cup sugar

3 tsp. baking powder

1/2 tsp. salt

1 cup wine (Deep Burgundy)

3/4 cup oil

Grandma Rose's Wine Biscuits

Can you imagine making 400 of these every Christmas? Grandma Rose can!

DIRECTIONS

Preheat oven to 375 degrees.

Roll dough into small logs, form into knots.

Brush beaten egg yolk on knots for glaze before baking.

Bake 18 to 20 minutes til lightly browned

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Grandma Grello and the girls

This is Grandma Grello with our girls, three out of I think 15? great grandchildren, this past July which is shortly after she turned 91 in May.

GRANDMA GRELLO’S ICED PRUNE COOKIES

*Note: This recipe, as well as her Meat Pies recipe, was featured in the Providence Journal’s Food Section this past year.

A note from my mom:

Although this recipe may seem involved, it’s really not difficult because the cookies are made in several steps, and the various steps can be spread out over a period of time.

FOR THE FILLING:

1 large box of pitted prunes (18 oz. or more)

1/2 lb. raisins (dark, not golden)

1/2 cup granulated sugar

1/2 cup strong black coffee

Zest of one lemon and one orange

1/2 lemon

1/2 orange

=====================================

10 oz. jar maraschino cherries, drained and chopped

1/2 cup coffee brandy or Kahlúa

=====================================

Cover prunes and raisins with water.  Add sugar, coffee, lemon zest, orange zest, the half lemon and the half orange.  Cook until prunes and raisins are soft to the touch.  Drain well and return to pan.  Add chopped cherries and coffee brandy or Kahlúa.  Mix well and refrigerate overnight or for several days.

This is what the finished Prune Cookies roll looks like before you slice it for serving or putting on trays.

FOR THE DOUGH:

6 cups all purpose flour

3 tsp. baking powder

1/2 tsp. salt

1 cup Crisco shortening

1 1/4 cup sugar

1/2 cup milk

2 tsp. vanilla

6 eggs

Combine flour, baking powder and salt in a large bowl and set aside.  In another bowl, combine sugar and shortening and beat with mixer until smooth.  Add milk and vanilla.  Add eggs one at a time.  Add this mixture to dry ingredients and mix together by hand with a large spoon.  Once incorporated (and with lightweight “kitchen-type” gloves, if possible), finish mixing with your hands until it comes together into a smooth dough.  Transfer to a floured surface, and use a knife to cut dough into six pieces.  Roll each piece out into a long strip (approximately 13-14” long and about 7” wide), one at a time, and fill center of strip with a portion of the prune filling.  Fold each side over the middle and fold the ends under.  Place filled strip on parchment-lined cookie sheet (two strips per sheet) with seam side down.

Bake at 350 for 25 minutes.  Transfer to wire rack and cool completely before adding glaze.  (If desired, the strips can be frozen without glaze for later use.  To freeze, wrap them individually, first in parchment paper and then in heavy duty foil.  Then when needed, thaw completely and add glaze.)

Let glaze “set” (dry), and then slice before serving.

Here is what they look like once they are sliced.

FOR THE GLAZE:

The following amounts may be adjusted for consistency and flavor desired, but these ingredients should frost six strips.

4 1/2 cups confectioner’s sugar

4 1/2 tbl. lemon juice

3 to 4 1/2 tbl. hot water (try with 3 tbl. first, then add more as needed)

Multi-colored nonpareils (optional)

Mix until smooth.  Top each strip with glaze, and if desired, add nonpareils.

ENJOY TODAY’S COOKING WITH THE GRANDMAS RECIPES!

Enjoy!

Your Tray or Mine: Old World Raspberry Bars

15 Dec

ORIGINALLY POSTED DECEMBER 11, 2011

In keeping with my promise to do one bar recipe each Sunday, here is today’s recipe.

Old World Raspberry Bars original recipe card

Here’s the original recipe that I work from when I make these! It’s funny to see my old handwriting and maiden name!

This is such an old recipe that I’ve been making since I was in elementary school. When I was in about 4th grade the Girl Scouts had a bake off and I won twice with this recipe. When I make them, I still read off a photocopy of the original recipe card that I wrote out for the contest. It’s funny to see my 4th gr. handwriting and my maiden name at the top. You can use raspberry, strawberry, or apricot jelly. These are fast and easy and only have a few ingredients. I make them several times each holiday season. A friend of mine even melts chocolate and drizzles it over the top before cutting.

INGREDIENTS

2 1/4 cups flour
1 cup sugar
1 cup margarine (2 sticks)
1 egg

Filling: 12 oz. raspberry jelly (seedless works well) or choose your own flavor

DIRECTIONS

Preheat oven to 350 degrees.

This recipe says to grease an 8 x 12 pan, but I use 11×7. You probably could use 9 x 13, they’d just be thinner.

Mix together all ingredients EXCEPT jelly.

Beat at low speed, scraping sides of bowl occasionally until evenly mixed.

Reserve approx. 1 cup of mixture, set aside.

Alex and Caroline making Raspberry Squares

This recipe has lots of opportunities for the kids to help out including measuring the ingredients and putting the dough and jam into the dish.

Press remaining mixture into baking dish.

Spread jelly within 1/2″ of edges.

Crumble (break into little pieces and drop them all over the top) the remaining 1 cup of batter over the jelly.

Bake at 350 degrees 42-50 minutes until lightly brown around the edges.

Cool completely and cut into bars.

Enjoy!

**When I originally typed this, I typed two and one half cups of flour, but it was a typo! Should be two and one quarter cups of flour. I caught it the day it posted, but I hope I didn’t cause anyone to mess up their batter! My apologies…
Jen

Raspberry Squares before they're baked

This is how the raspberry squares look just before going into the oven….

Baked raspberry squares

….and how they look when they come out, nice and brown around the edges!

Apricot bars

Here’s the apricot version of these bars, just as delicious!