Tag Archives: motherhood

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!


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!


Chocolate Chip Butterball Cookies


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


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.

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

20 Dec


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.


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)


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!


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? 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.


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.

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

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.

Your Tray or Mine: Old World Raspberry Bars

15 Dec


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.


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


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.


**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…

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!

Your Tray or Mine? Cookie Tray Recipe of the Day: “Krispie” Chocolate Chip Cookies

13 Dec

The most recent time I made these, I used a mix of both chocolate Rice Krispies and the plain Rice Krispies. they were delicious!

The following recipe is a newer recipe to my collection, not one that I grew up on as we did our cookie trays when I was growing up. But, I like this recipe because it’s fast and easy, and it’s not “just” another chocolate chip cookie recipe, the cereal gives it an added crunch. I often double this recipe, it makes a lot and it’s a good filler on the trays. I have yet to have someone say they didn’t like these cookies!

I got the recipe from a cookbook I’ve had since before I was married. I always find the best recipes in it! It’s called “Favorite Brand Name Cookie Collection.” I did add the word “Krispie” to the title myself though.

“Krispie” Chocolate Chip Cookies


1 1/4 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt

1/2 cup butter or margarine softened
1 cup sugar

1 egg
1 tsp vanilla

2 cups Rice Krispies (I have used the plain  Rice Krispies as well as the chocolate flavored Rice Krispies. Either works well.)
1 cup semisweet chocolate chips

There’s lots of measuring, pouring and mixing in this recipe. Great opportunities for kids to help out in the kitchen, and for them to learn by doing.


Stir together flour, baking soda, salt in a medium bowl. Set aside.

In a large mixing bowl beat margarine and sugar until well combined.

Add egg and vanilla. Beat well.

Add flour mixture. Mix thoroughly.

Stir in Rice Krispies cereal and chocolate chips.

Drop by level tablespoonfuls (I use the Pampered Chef small scoop) onto greased cookie sheets. (I did not grease. But my cookie sheets are pretty well seasoned and there’s butter in the recipe too.)

Bake at 350 degrees for about 12 minutes or until lightly browned.

Remove immediately from cookie sheets and cool on wire wracks.

Makes about 3 1/2 dozen cookies (and mine did make exactly 42 cookies.)

Your Tray or Mine Recipe of the Day: Brown Eyed Susans, a Family Favorite

12 Dec


When I posted my first recipe last week for Chocolate Thumbprint Cookies, I mentioned that it was one of my top two favorite cookies on our trays each year (I’ll let you know what my other favorite is when I post it.) However, the thing about cookie trays is that everyone has their own favorites. Mine tend to be all the ones that are heavily chocolate chip based, but not everyone’s are.

Brown Eyed Susans for Christmas Cookie Trays

I had a near meltdown when I realized we were totally out of any sprinkles for the tops of the cookies. I recovered when I found red and green stars instead.

Today’s recipe is for Brown Eyed Susans, which are my brother’s favorites. I might have one each year, but he *loves* them. They’re good and easy to make. I hope you’ll try them!



Cream together the following:

1 cup butter

3 TBL. sugar

1 tsp vanilla

2 cups flour

1/2 tsp. salt


Rolled and flattened cookie dough

Here’s what the cookies look like as they are rolled and then as they are flattened.


Roll into about 1 level tablespoon ball and place on greased cookie sheet.

Flatten slightly using your fingers. (This is a good place to have your kids help out.)

Bake at 400 degrees for 8-10 minutes.

Frost while warm. (You can make these ahead, freeze cookies and then frost them when thawed.)

I find that if you fill all your baking sheets with the rolled and flattened cookies first, you can use the baking time to make up the frosting so that it’s ready for you to frost them while they’re warm.

Brown Eyed Susans

These look pretty with any sort of decorations on top, but we normally use sprinkes as shown here.


1 cup Confectioner’s Sugar

2 TBL Baking Cocoa

2 TBL hot water

1/2 tsp vanilla

Use about 1/2 tsp on top of each cookie (yes the frosting does drip off the cookies, so put wax paper underneath.)
**I found that the 1/2 tsp measure on top of each cookie is important. If you use just any spoon to frost them you run out of frosting because too much goes onto the cookies and then drips off the cookies onto the wax paper and then you have to make another batch of frosting.

Sprinkle colored sprinkles or chocolate sprinkles (or place an almond, or whatever you’d like,) on top. This is also a good “job” for kids to do, decorating the tops of the frosted cookies, that and running their fingers all over the waxed paper where the chocolate has dripped once the cookies are safely removed!

**In Rhode Island, the sprinkles are called Jimmies. My dad is Jimmy and my mom is Pat so we call our colored ones Patsies. Just a random fact for you…

A single recipe makes about 36 cookies.

Your Tray or Mine? Recipe of the Day: Cherry Squares

11 Dec

This recipe is not a recipe that I’ve ever posted on FB before but it’s one of my mom’s recipes that I love. Each year her office celebrates the holidays by taking turns bringing in treats for everyone in the office. Each year my mom brings these in and each year she gives me all the corners. I *love* the corners of bar cookies, brownies and cakes!! Sometimes I’ll arrive home to find a little package in my door of four wrapped corners just for me. 🙂

This Sunday and the next two I will post bar cookie recipes. You can include them on your trays or you can bring them to a party on a tray all their own. Either way, they’re delicious!



2 sticks butter or margarine, softened

2 cups sugar

4 eggs added one at a time

1 tsp vanilla extract

1 tsp almond extract

3 cups flour

2 cans cherry (or any other) pie filling

Confectioners sugar for sprinkling on top, when completely cool, for presentation


In large bowl, beat the butter and sugar together.

Add eggs, one at a time.

Add vanilla and almond extracts.

Gradually add the flour til all ingredients are combined.

Spread three quarters of the batter in the pan. My mom uses a greased 11 x 17 cookie sheet pan for hers.

Top with the fruit filling.

Top with remaining batter. (Batter will be thick and not spread easily on top of the filling, so just drop small spoonfuls of it randomly across the top of the filling. It will spread as it bakes.)

Bake at 350 degrees for 40 minutes.

Sprinkle with confectioners sugar and cut into bars for serving.