Sugar Cookies with Buttercream Frosting

**UPDATED 12/30/2013**
Every year in my family we have a tradition.  A sugar cookie tradition.  We will get together one Sunday in December and make a TON of cookies...frosted and decorated, too.  This year, I perfected my recipe. Seriously.  It turned out UH-MAZing!  I've always felt um, snobbish towards sugar cookies....and this is why!

{sugar cookies}
2 tsp. baking powder
1/2 tsp salt
4 c. flour
 1 c. unsalted butter, room temperature
2 c. sugar
1 tsp. almond extract (you can sub. vanilla here if you have to)
2 eggs

Preheat oven to 300 degrees.

Sift together first three dry ingredients.  Set aside.  Combine the butter and sugar and beat until fluffy.  Add Almond extract. Combine.  Beat in one egg at a time until just combined.  Add dry ingredients.  Mixture will be slightly crumbly.  Form into one large disc or two smaller discs.  Wrap in plastic wrap and chill for 20 min.

Roll out dough, cut out.  Bake 8-10 min. Cookies will be done when it no longer has a shinny look to it.

*I prefer mine more chewy so I bake for about 8 min.  If you prefer yours more crunchy, bake for 10 min or more...but NOT until golden. Just until they don't have a glossy shine anymore and don't slide when you hold your cookie sheet at an angle.

{buttercream frosting}
1 1/2c. salted butter, at room temperature
5-6 c. powdered sugar
2 tsp. vanilla extract
1 tsp. almond extract
1/4 c. whipping cream

Whip butter until light and airy.  Combine remaining ingredients in a large mixer and whip until thoroughly combined.  Spoon frosting amounts into bowls for food coloring separation.  I use the Wilton food coloring in the jars.  You can find them at most craft stores in the baking/cakes isle.  They will give you a deeper more true color than the grocery store tubes.

 Be sure to have ample sprinkles and decorations to top your cookies with.  As you can see, in my family there is no such thing as too many red hots.  They're the FAVORITE!!!!

Lactation Cookies

Don't let the name of these cookies scare you.  They DON'T contain breast milk.  What they do contain, that's out of the ordinary for cookies, is flax seed meal, Brewer's Yeast and thick cut oats.  All of which are super incredibly beneficial for Mom's that are breast feeding!  This is the perfect desert to add to a post-partum dinner delivery, too!

Why are those three ingredients so magical?

Flax seed meal is full of healthy benefits like omega-3s.  Thick Cut Oatmeal (Thick cut oats are similar to the Quaker Old Fashioned Oats, but MUCH thicker and filled with even more iron) and Brewer's Yeast (both are found at Sprouts or Whole Foods type stores)are galactogogues, which have been linked to increased milk production.  There is no scientific study on the ingredients used, but that does not mean they don't help with milk production.  I personally have experienced great benefits after eating just one cookie!

I've had friends and family try these cookies and they get rave reviews!  Who knew something so delicious could be so good for you, too!!!

{lactation cookies}

    makes about 4 dozen cookies

1 c. brown sugar
1 c. white sugar
1 c. butter very softened (I used butter flavored Crisco since my baby doesn't like it when I eat diary)

1/4c. water

2 eggs

1 1/2 tsp vanilla
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 c. flour
3 c. Thick Cut Oats
1/4 c. flaxseed meal
2 T. Brewer’s yeast  (MUST be Brewer's Yeast for milk production)
1 cup chocolate chips, or raisins or chopped almonds, butterscotch chips, etc. (I prefer chocolate chips with toasted chopped almonds)  I also used vegan chocolate chips because of the diary issue and they are so incredible you wouldn't know the difference!

Preheat oven to 375 degrees.

Cream together sugars and butter. Then add eggs and vanilla and beat well.  Add remaining ingredients. Mix until just combined.

Shape into 2" balls and place on a parchment lined cookie sheet.  Bake 9-11 min or until edges are browned. Cool for a few minutes on the cookie sheet then transfer to a wire rack to finish cooling.

Cookie Carnival::Lemon Tartlets

This is the first month in FOR-EV-ER that I've been able to participate in the Cookie Carnival.  Cookies are a serious weakness for me, so it has been really hard not to participate.  Though, if you look at the cookie I made, it looks more like a mini tart.  Yes, I decided to use my mini tart pan and make some lemon tarts instead of cookies.  It just sounded like a good idea.  Sounded being the key word here.  Honestly, I've never used my mini tart pan for making tarts.  I usually use it for mini muffins.  SOO....it was a day to play and experiment! 

These mini tarts turned out really yummy!  They very very closely resemble a lemon bar, which I {HEART}, just with a slightly thicker crust (oops)!  The only thing that would have made them better was to add that favorite ingredient of mine...ALMOND!  So, if you like the traditional tasting lemon bars but want to change it up a bit, try these cookies/tarts out.  BUT if you're like me and have a love affair with Almond flavorings, then you'll definitely want to make my Toasted Almond Lemon Bars.  They are absolutely positively a WOWZA in your mouth and you will crave them forever-more. You're welcome.

{lemon tea cookies recipe}

{toasted almond lemon bars recipe}

TWD::Chocolate Biscotti

 This week's Tuesday's with Dorie recipe selection comes from Jacque with Daisy Lane Cakes.  Can I just say, BRAVO Jacque!  I absolutely positively LOVED these!  I didn't make them into true biscotti, all hard and crunchy.  BUT I did a "half baked" version.  I really really enjoy my biscotti on the chewier side, more cookie-like.

Oh and did these deliver such incredible flavors!!!  The original recipe calls for espresso powder and bittersweet chocolate chunks.  Well, I don't drink coffee-type drinks so I don't have that on hand, and after baking many many of Dorie's recipes, I've discovered I don't have the love that she does of the deep dark chocolate flavor. So I opted for 1/2 c. of mini semi-sweet chips and 1/4 c. of white chocolate chips.  Also, because I omitted the espresso powder, I decided to add a splash of almond extract (only the BEST flavor on the planet!) to give it more of a chocolatey-almond oomph.

These were sheer perfection at my house.  The perfect balance of chocolate and nuts and chewy goodness.  The best part...actual prep time was about 15 min.  So incredibly EASY for such maximum output!!!

 Since I know you're going to want to see what other variations were made, here's the link to the TWD Blogroll.  You're really going to want to make this one yourself, too.  So, here's the recipe link.  She'll have it up soon...I promise!

{chocolate biscotti recipe}

Cookie Carnival::Chiquita Banana Breakfast Cookies

We finally remembered to bake along with the Cookie Carnival Bakers! Wahoo! My kids really wanted to make the banana cookies. So we did. They had a blast baking them, but really we didn't think they tasted all that great. They were super super crumbly, too. Oh well. The kids had fun getting messy in the kitchen with me. That's what's really important anyway...that we have FUN!

{Chiquita Banana Breakfast Cookie Recipe}

TWD::Peanut Butter CrissCrosses with Reeses

For this week's Tuesdays with Dorie recipe, Jasmine of Jasmine Cuisine chose the peanut butter crisscrosses, p. 78 in one of my favorite baking books, "Baking; From My Home to Yours" by Dorie Greenspan. 

I have to tell you they are incredibly delicious, but not that different than the recipe I grew up on.  The one difference here was making the crisscrosses.  In a chocolate-loving family it's WAY more fun to add the chocolate kiss to the top. Also, I find when you make the crisscross pattern in this cookie, it tends to be less chewy, which is how I {HEART}my cookies.  So, I made a few as directed by Dorie, then put a little childhood twist on them.  That's right.  Not kisses, but CUPS!  Peanut Butter Cups, that is!  I have to say, if you LOVE peanut butter with a touch of chocolate THIS is how to make your cookies.  You will DIE!  They are THAT good!  Don't put them on until the cookies are done and out of the oven.  Chop up your PB cups and then sprinkle and lightly press them into the top of the cookie.  The heat from the cookie will melt the chocolate just right to make it adhere to the cookie.  DELICIOUS!!!

To see how other TWD Bakers fared, check out the TWD Blogroll.

Or if you want to be a part of the Dorie Greenspan deliciousness, join our new cooking/baking group French Friday's with Dorie starting  October 1st using Dorie's new cookbook that just came out, Around My French Table.  Get your copy and start baking/cooking with us!

TWD::Chockablock Cookies

This week, our Tuesdays with Dorie recipe for Chockablock Cookies was chosen by Mary at Popsicles and Sandy Feet.

The description "everything but the kitchen sink"-would be quite appropriate for this one. Dorie's recipe calls for a variety of dried fruits, chocolate, coconut, nuts, raisins, molasses, oatmeal, etc. I've never really liked Molasses but was pleasantly surprised at how subtle the flavor was and in no way overpowering.

I'm not a big fan of dried fruit, especially in my cookies, but I decided to take Dorie on with these cookies. I used raisins. Probably not the best choice. I should have left them out. I'm sure I would have enjoyed these cookies so much more without the raisins or any dried fruit for that matter.

Oh, lets not forget the bittersweet chocolate chips. I know! I've made friends with the bittersweet chocolate, I think. Or maybe I'm just really getting old and my taste buds just aren't what they used to be...or maybe they're much more refined now. Yes. That's what we'll go with. Refined. In any case. These cookies are good...not great, just good. Their flavor is best when first out of the oven and all the flavors are so ooey gooey together. After they cool completely, the raisins are more pronounced, so not quite as good leftover.

My kids LOVED these cookies. I added a small scoop of ground flax to the mix, hoping to get them to "pass" as a healthy treat. Hm, there I go rationalizing again!

If you'd like to snag this recipe for yourself, grab yourself a copy of Dorie's book, "Baking: From My Home to Yours" or you can head on over to Mary's blog, too. To see how other TWD bloggers fared this week, check out the TWD Blogroll.

Easter Resurrection Cookies

I was perusing fellow food bloggers sites when I came across KT's Cooking Blog with a recipe for Easter Resurrection Cookies. I remember these being a big hit a few years ago, but my kids were too small to care. I'm so glad she posted the recipe and directions because I think my kids are now old enough (one is at least) to really understand and enjoy the learning process with this one. In any case, I wanted to pass along the recipe and her post so you could share with your family if you wanted, too. Click the link below for the recipe. I'll be taking pictures this weekend and posting them here, too!

{Easter Resurrection Cookies Recipe}

TWD::Dulce de Leche Duos

Our recipe selection for this weeks' Tuesdays with Dorie comes from Jodie of Beansy Loves Cake. I'm so glad she chose the Dulce de Leche Duos because, Oh boy! When I saw what the main ingredient was in our cookie this week, instantly I started drooling. Dulce de Leche is heavenly!!! I already {HEART} sweetened condensed milk and since Dulce de Leche is so similar, with a caramely taste, what's not to like, right!?


The cookies themselves were extremely easy to whip up and bake. Basic cookie dough, minimal ingredients, maximum flavor and chewiness. They taste fantastic with a single layer of extra dulce de leche, but when you add the bittersweet ganache to the middle, too...oh baby! I'm not a bittersweet chocolate fan but in this cookie the bittersweet ganache is the perfect balance to keep the cookies from getting too sweet. The perfect combination of caramely sweetness with an award-winning supporting role from the chocolate. MMmmmm....delish!!!


Don't forget to see how other Tuesdays with Dorie bakers fared by checking out the TWD Blogroll.

TWD::Thumbprints for Us Big Guys (On Wednesday)

This week's Tuesdays with Dorie recipe was chosen by Mike of Ugly Food Dude.  I have to say it was surprisingly easy and tasted pretty good, too. 

Before I get any further into my review of this cookie, I want to sincerely apologize for not posting on Tuesday like I'm supposed to.  I had good intentions.  Much to my surprise, I even made this recipe on-time, too.  What side-tracked me you ask?  Cleaning.  I know. I know.  Lame excuse. But it's true, I tell you!  I've been getting in cleaning moods lately and I just can't stop.  Ceiling to floor and every square inch much be attacked, vacuumed, scrubbed, polished, Windexed, etc. before I'm satisfied.  I sure do LOVE getting in these moods, but really NOTHING else gets done when I get going except that cleaning.  I must have caught the Spring Cleaning Bug sooner this year.  Good thing.  My house has been needing some TLC pretty bad! 

That said, let's talk cookie...Thumbprint Cookies, that is.  I chopped up some almonds for this recipe instead of the hazelnuts it called for.  I'm not a super big fan of hazelnuts and I already have stashes of almonds handy.  Besides I completely {HEART} almonds.  Seriously. My kids do too.  It's funny.  They saw me using the almonds AND putting the almond extract in the dough and vultures they became!  Silly kids!

Also, I used my homemade kiwi raspberry jam I had lying around, and Mmmm!  The combination of everything was just TASTY!  I did make my cookies 2x the size Dorie said to...and eating them I know why.  SUPER crumbly, but Oh SO good, anyway and Incredibly FAST to make and look at the beautiful result! 

If you'd like to try this recipe out, too.  Head on over to Mike's blog HERE to get a copy of the recipe.  You can also check out what other Tuesdays with Dorie bloggers baked up this week by going to the TWD Blogroll HERE.

TWD::Coconut-Almond Chocolate Chip Cookies

This week's Tuesdays with Dorie recipe comes from Kait from Kait's Plate and can I just say, YUM! Thanks Kait for picking such a delicious recipe!

I have an incredible family oatmeal chocolate chip cookie recipe, so I opted to play with this recipe a bit and added coconut, toasted chopped almonds in place of the pecans and milk chocolate chips instead of the bittersweet chips. It was DIVINE!! If I had used the bittersweet chips like Dorie put in her recipe (I can't believe I'm about to admit this) it would have been even better! I know!

There was just the right amount of sweet, and with the texture from the coconut, the crunch from the almonds and the melted goodness from the chocolate chips, it was not only eye-appealing, but mouth watering. I also prefer my cookies chewy so that when I bite into one, it just melts in my mouth while I gobble up each and every last bite!

I'm so glad I only baked up half of the batch because there would have been some serious weight gain from them. What did I do with the rest, you ask? I scooped them out with my handy dandy scooper and placed them on wax paper then rolled 'em up, put the rolled up sets of 12 in a ziploc baggie and froze them. Yup. I plan on having them on hand for any unnecessary/necessary occassion!

Go on over to Kait's blog to snag a copy of the recipe for yourself. You can also go to the TWD Blogroll to see what other TWD bakers did with their cookies.

TWD::Sables

Oh boy oh boy oh boy!  I've never actually made this type of cookie before, but I sure do love to eat them!  As I bit into one to taste-test, I was instantly reminded of the yummy shortbread cookies in those big blue tins you can get almost anywhere this time of year.  Crisp, buttery, sweet with a bit of crunch from the sugar adorned rims.  Yes, most delicious!  Would I make them again...undecided.  Maybe if I make a batch using Dorie's suggestions for Playing Around.  Maybe then they wouldn't seem so commercial, I guess. 

This photo is just to show you that putting cookies in the oven right before leaving to pick up your daughter from school is not the best idea.  Wouldn't you know, Murphy's Law was in effect and it took her EXTRA long to get out of the school...groan.  So, here you see what NOT to do.  They still tasted good, though.  To that I cannot complain.  These Sables were incredibly easy to put together and required very little fussing.  I'm grateful for that.  I really enjoy the cookies that are minimal fuss and maximum flavor!

If you're interested in this recipe, you can find it in Dorie's book, Baking: From My Home to Yours or you can visit the blog site of our host for this recipe Barbara of Bungalow Barbara.

Applesauce Cookies with Chocolate Chips & mixed Nuts

I've been wanting to make these for quite a while now and finally got around to it and I'm excited to share this amazing recipe with you, too!

These cookies are more of a cake-like texture because of the applesauce but when you throw in the chocolate chips and nuts, well, wahoo! This is one I can eat over and over again! Honestly, at first bite they're good, but not fabulous. If you let them cool, and remember to store in the fridge, then they turn into WOWZA!

I know it sounds crazy, but that cooling time in the fridge makes the chocolate chips harden so you not only have the soft gooey cake-like cookie but also the crunch of the nuts and the chocolate chips! Mmmmm!! Usually, I only put chopped pecans in, but this time, I put chopped almonds in, too. Both nuts have fantastic flavors so combining them just made this recipe that much better! The only thing that would make this even better, make them into little mini cupcakes and add some cream cheese frosting!!! Oh la la! I may just have to try that next time, that is unless YOU beat me to it! If you do, you MUST share!

APPLESAUCE COOKIES W/ CHOCOLATE CHIPS & NUTS

2 c. Sugar
1 c. unsalted butter, softened
2 eggs, beaten
2 c. applesauce, natural
1 tsp. cloves
1 tsp. nutmeg
1 tsp. cinnamon
4 c. flour (sometimes I splurge and use 1/2 whole wheat 1/2 white)
1 tsp. salt
1 tsp. soda, dissolved in small amount of hot water
2 c. chopped nuts (pecans, almonds, walnuts - OPTIONAL)
2 c. chocolate chips (I prefer milk, but if you like richer chocolate flavors you may opt for semi-sweet)

Preheat oven to 350 degrees.

In large bowl, cream shortening & sugar. In separate bowl combine dry ingredients, minus nuts and chips. Add beaten eggs. Dissolve baking soda in small amount of hot water. Add applesauce. Add baking soda alternately with dry ingredients. Fold in the chocolate chips & nuts. Drop tablespoonfuls onto greased cookiesheet (I used parchment paper). Bake 10-12 minutes or until centers of cookie spring back like a cake would.

Makes 3 doz.

The Clean Plate Club: Lemon Ricotta Cookies with Lemon Glaze

I have to admit I was really excited to make these cookies. This is my first time participating in a baking round-up!

Lemon is one of my favorite flavors to bake with #1, and #2, it's a recipe from Giada De Laurentis! I'm a complete Food Network Loyalist. Next Food Network Star fans, I'm rooting big time for Melissa, how about you?

Okay, I know...back to the cookie!

Though I didn't quite know what to anticipate with the cookies, I was pleasantly surprised. They were super super easy from start to finish, though they look as though you could have spent hours on them! The ricotta makes the cookie exceptionally moist and delicious in more of a cake-like texture. The lemon glaze is pure lemon heaven! Since the cookies themselves are more mild in their lemon flavor, I definitely enjoyed the glaze. It brought all the flavors together in a sweet lemony bliss!

Since I KNOW you're going to want to make these, too, you can get the recipe HERE.