Day Twelve: Cherry White Chocolate Cookies Recipe

Today is the twelfth day of the PammiCakes 12 Days of Christmas Indulgences!  It went by so quickly for me, and I hope you all found it enjoyable.  There were some delicious treats that were shared, a guest blog post by my husband, and a milestone 100th post for the blog!  On the final day of the PammiCakes 12 Days of Christmas Indulgences, the recipe is for cherry white chocolate cookies. 

These cookies are chewy, sweet and tart.  Ever since I was a little girl, I have always loved cherries.  Cherries are a super fruit and an antioxidant powerhouse.  So, I am not sure if I am decreasing the benefits of cherries by baking them in a buttery, sweet cookie, but at least we are eating our fruits.  Try this unique cookie flavor combination and let me know what you think!

Cherry White Chocolate Cookies Recipe
Recipe adapted from Very Best Baking
Makes approximately 5 dozen cookies
Preheat oven to 375^o

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups white chocolate chips
1 1/2 cups dried cherries, chopped

Mix the flour, baking soda and salt in small bowl.  Set aside.

In a stand mixer with the paddle attachment, beat the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.   This will take 2-3 minutes.  Add eggs, one at a time, beating well after each addition.

Next, gradually beat in flour mixture until all is well incorporated.  Now stir in white chocolate chips and chopped cherries.  Drop by rounded tablespoon onto ungreased baking sheets.

Bake the cookies for 9 to 11 minutes or until golden brown. Remove the cookies from the trays and place on a cooling rack.  I find that doing this quickly upon taking the cookies out of the oven works best so the white chocolate chips don't stick to the tray. 

Day Nine: Raspberry Almond Shortbread Thumbprints Recipe

The Day 9 recipe of the PammiCakes 12 Days of Christmas Indulgences is for Raspberry Almond Shortbread Thumbprints!  These cookies are buttery and delicious.  Shortbreads are a butter based cookie that, to me, just sings the holidays!  These cookies are easy to make with short list of ingredients, but don’t let that fool you.  This simple combination of ingredients allows the different flavors to all shine through.      

 

Raspberry Almond Shortbread Thumbprints Recipe

Recipe adapted from Land O Lakes
Makes approximately 42 cookies

Cookies:

1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups flour
1/2 cup seedless raspberry jam

Glaze:

1 cup powdered sugar
1-2 teaspoons milk
1 teaspoon water
1 ½ teaspoon vanilla

In a mixer with a paddle attachment, combine the softened butter, sugar and almond extract.  Beat at medium speed for about 2-3 minutes, scraping bowl often, until creamy.  Next, add flour and beat at low speed, scraping bowl often, until well mixed.   Now, cover the dough and refrigerate at least 1 hour or until firm.

Heat oven to 350°F.  Shape dough into 1-inch balls and place cookies 2 inches apart onto cookie sheets lined with parchment paper.   Make indentation in center of each cookie with thumb (edges may crack slightly).  Fill each indentation with about 1/4 teaspoon jam.

Bake 14-16 minutes or until edges are lightly browned.  Let stand 1 minute on cookie sheets, then remove to cooling rack.  Cool completely.

Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.

Tips:

1)      You can use any of your favorite jam flavors. 
2)      To drizzle the glaze over the cookies, I used a sandwich baggie.  I spooned all of the frosting into the bag, cut a small part of one of the corners off the bag and squeeze the glaze over the cookies.
3)      These cookies would also be good with melted white chocolate drizzled over top instead of the glaze. 

Day Three: Fudge Filled Peanut Butter Cookies Recipe

Readers, you are in luck!  Because I loved this dessert treat so much, Pamela has allowed me, her husband Bill, to be her guest blogger on day 3 of the Pammicakes 12 Days of Christmas Indulgences.  These Fudge Filled Peanut Butter Cookies are unbelievable.  Pamela baked this amazing stack of cookies that our families were fortunate enough to get to enjoy during this holiday season.  In about 4 days, I probably had 15 of these in 3 different houses.  Mmmmmmm!

As you would expect, the combination of the peanut butter and the chocolate are perfect.  The sweet and rich tastes are complimented well by the soft texture.  Although the pictures Pamela took illustrate a striking resemblance to hamburgers, they certainly are not!  You’d be foolish not to start baking these cookies immediately!

Fudge Filled Peanut Butter Cookies Recipe
Recipe adapted from Host A Cookie Party
Makes 48 sandwich cookies
Preheat oven to 350^o

Cookies
1 1/2 cups creamy peanut butter
1 cup butter, unsalted
2 1/2 cups firmly packed brown sugar
1/3 cup milk
2 tablespoons vanilla extract
2 large eggs
3 1/2 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt

Fudge Filling
1 (14 oz.) can sweetened condensed milk
3 cups semi-sweet chocolate chips
1 teaspoon vanilla extract

Cover baking sheets with parchment paper or no-stick cooking spray. 

First beat the peanut butter, butter, brown sugar, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs. Beat just until blended.

Then, combine flour, baking soda and salt in medium bowl. Add to creamed mixture on low speed, mixing just until blended. Drop by level tablespoonfuls 2 inches apart onto prepared baking sheets. 

Bake the cookies for 6 to 7 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.

For the filling, microwave the sweetened condensed milk and chocolate chips in medium microwave-safe bowl on high for 1 1/2 minutes or until melted and smooth when stirred. Stir in vanilla. Let cool 15 minutes. Spread generously on flat side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.

Day One: Chocolate Caramel Thumbprints Recipe

Welcome to the first day of the PammiCakes 12 Days of Christmas Indulgences ! Thanks for stopping by.  I am so excited for holiday baking season!  It brings me so much joy to cook and bake for people that I love.  It must be my mix of Irish/Italian blood always cooking and baking for a small army.  I must have learned this from my mother.  At any family gathering, she always serves at least 4 vegetable sides, a main dish, mashed potatoes, stuffing, rolls and a table full of beautiful desserts.  It is fantastic because we always leave extra full and with at least one large grocery bag full of leftovers for the week!

Ok, onto the first holiday indulgence; Chocolate Caramel Thumbprints.  I stumbled upon this recipe while going through the Sunday paper.  My Sunday morning ritual is to go through the paper and clip my coupons before I head off to the grocery store.  I love coupons and saving money where I can!  In the weekly fliers was an advertisement featuring cookie recipes.  I started salivating immediately when I saw the chocolate caramel thumbprints photo.  These cookies combine some of my favorite things; chocolate, cookies, caramel!  Unite those three into one creation and it sounds perfect to me and my taste buds.  We tried them out the other weekend and they stood worthy of being part of the 12 Days of Christmas Indulgences.  So without further ado, I present the Chocolate Caramel Thumbprints cookies!
 

Chocolate Caramel Thumbprints Recipe
Recipe adapted from Host A Cookie Party
Makes 4 dozen cookies
Preheat oven to 350^o

1/2 cup firmly packed light brown sugar
1 cup butter, at room temperature 
3 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 3/4 cups flour
1/4 cup unsweetened cocoa powder
2 cups finely chopped pecans
1 cup caramel flavored topping

Cover two cookie sheets with parchment paper.  

Beat brown sugar and butter in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour and cocoa on low speed until well blended.

Beat egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.

Bake cookies for 10 minutes. Remove from oven. It may be necessary to recreate the indentation once again with a spoon. Place about 1 teaspoon caramel topping into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooling rack to cool completely.

Tips:

1)      As I always preach on this blog, use what you have.  If you don’t have pecans, no problem.  Use walnuts, hazelnuts or almonds instead!  They would all work really well.

2)      Invest in cookie scoops!  These help save so much time and size all the cookies the same.  This helps save time and ensuring consistency through your entire batch.

Raspberry Coconut Macaroons Recipe

I love making macaroons.  They were even a featured dessert in the 2012 PammiCakes 12 Days of Christmas Indulgences last year.  Macaroons are sweet, fluffy and satisfying little cookies that make me smile.  Adding fresh raspberries to this recipe creates a special twist to this traditional cookie that makes them irresistible.  I made these over the summer for a family cookout, but with Fall upon us, these would be great any time of year.  With the fresh burst of raspberry flavor and the sweet coconut, they will brighten up the dullest of gray winter days. 

Raspberry Coconut Macaroons Recipe
Recipe from Smitten Kitchen
Makes approximately 50 cookies
Preheat oven to 325°F

14 ounces sweetened, flaked coconut
2/3 cup granulated sugar
3 large egg whites
Heaped 1/4 teaspoon flaked sea salt or level 1/4 teaspoon table salt
1/2 teaspoon almond extract
1/2 pint (6 ounces or 1 1/4 cups) fresh raspberries (if washed, patted very dry)

Line two large baking sheets with parchment paper.

This recipe mixes everything in a food processor.  Blend the coconut for a minute. Add sugar, blend another minute. Add egg whites, salt and almond extract and blend for another minute. Next include the raspberries in the food processor, and pulse machine on and off in short bursts until the raspberries are swirling through the mixture.  About 10-14 pulses.  By just pulsing in the raspberries, it will just streak through the crisp white mixture adding lots of bursts of bright red color through the batter.  Do not stir the batter as this raspberry swirl effect will look beautiful in the cookies. 

With a cookie scoop, scoop batter into 1-inch mounds. These cookies don’t spread out, so you can place them close together on the sheets. 

Bake cookies for 25 to 30 minutes, until they look a little toasted on top. Let them rest on the tray for 10 minutes after baking, as they’ll be hard to move right out of the oven. They’ll firm up as they cool, but still remain softer and less dry inside than traditional macaroons.

 

S'mores Cookies Recipe

One of my favorite summer pastimes is sitting by an outdoor fire with family and friends.  The cool summer night, the warmth from the fire and the smell of the smoke just makes for a perfect setting.  Can you tell it is the middle of winter in New England and I am dreaming of the summer?!?!  S’mores, aside from ice cream, are one of my favorite summertime treats.  But why only enjoy the amazing flavor combination of graham crackers, chocolate and marshmallow in the summer?  These cookies can easily be made year round and make you feel like you are sitting fireside. 

    

S'mores Cookies Recipe

Recipe from What Megan’s Making
Makes approximately 4 dozen cookies.

Preheat oven to 375^o

1 1/2 cups all purpose flour
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 dash of cinnamon
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
4 Hershey bars, chopped

Preheat oven to 375 degrees.

In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and dash of cinnamon. In a second larger bowl beat together the butter, sugar, brown sugar and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet.

Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Return to the oven and bake an additional 3 minutes until fully cooked. Cool cookies on a wire rack.

Tips:

1)   I couldn’t find graham cracker crumbs in my grocery store, so I just picked up some whole graham crackers and used my food processor to turn them into a fine crumb.

2)   These are one of Bill’s favorite cookies, so make them often because your family and friends will be asking for them!

Day Eleven: Chewy White Chocolate Chip Ginger Cookies Recipe

Day 11 of the PammiCakes 12 Days of Christmas Indulgences brings you Chewy White Chocolate Chip Ginger Cookies.  These cookies are sugar and spice and everything nice!

I love how ginger works so well in savory and sweet foods.  The ginger in these cookies is complemented nicely with the creamy white chocolate chips.  I made these cookies extra big, plus they are soft and chewy.  Enjoy!

Chewy White Chocolate Ginger Cookies Recipe

Recipe Modified from A Farm Girls Dabbles

Preheat oven to 350°

3/4 c. butter
1 c. brown sugar
1 large egg
1/4 c. molasses
2 c. all-purpose unbleached flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. cloves
1/2 tsp. salt
3/4 cup white chocolate chips
sugar, for rolling dough balls in

Beat butter and sugar until creamy.  Add egg and molasses and beat until well mixed.  

Combine all the dry ingredients in one bowl and stir well.  Add wet ingredients until well combined.  Fold in chocolate chips.

Chill dough for at least 2 hours or overnight, as the dough is quite sticky.  Roll dough into 1″ balls and then roll the balls in sugar.  Place sugared dough balls on parchment lined baking sheet and bake until cracks form on top of the cookie, about 8 to 10 minutes (Mine took about 15 minutes because I made mine cookies about 1.5’’).  

Remove from the oven and let sit on the baking sheet for a few minutes before moving to a cooling rack.

Day Six: Coconut Macaroons dipped in Chocolate Recipe

Day 6 of the PammiCakes 12 Days of Christmas Indulgences are mouthwatering coconut macaroons dipped in chocolate!  We are halfway through the 12 Days of Christmas Indulgences. 

Coconut macaroons are a great winter dessert because I think that they look like snowballs.  Who doesn't love a theme?!?!  I take my macaroons a step further and dip them in chocolate because everything is better with chocolate.  The almond flavor with the flaky coconut makes for the perfect little treat.

Enjoy these on your next holiday dessert buffet!

Coconut Macaroons Dipped in Chocolate Recipe

Recipe from Paula Dean
Preheat Oven 350^o

3 cups shredded coconut

1 teaspoon almond extract

1/8 teaspoon salt

2/3 cup sweetened condensed milk

2 egg whites, stiffly beaten

1 teaspoon cream of tartar

5 ounces melting chocolate

In a medium bowl, combine coconut, almond extract, and salt. Mix in condensed milk to form a thick paste. Fold in egg whites with cream of tarter.

Drop by teaspoonfuls onto greased cookie sheets, about 2 inches apart. Bake for about 8 minutes or until edges are lightly browned.

Once cookies are cooled, dip into melted chocolate and place on a piece of parchment paper to allow chocolate to set.    

Day One: Chocolate Nutella Cookies Recipe

Cookies can always be found on the holiday dessert buffet, so I only found it fitting to start the PammiCakes 12 Days of Christmas Indulgences with chocolate nutella cookies.  These cookies are simple to make, but they make a statement.  With a fudgy center and amazing nutella flavor, they will accompany any holiday party perfectly. 

If you leave these cookies out for Santa, he will definitely stop at your house!

Chocolate Nutella Cookies Recipe

Recipe from Two Peas & Their Pod

Makes 3 Dozen

Preheat oven to 325^o

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup dutch-process cocoa
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 1/2 teaspoons vanilla
1/2 teaspoon hazelnut extract
1/3 cup Nutella
1/3 cup milk

In a large bowl sift together flour, baking powder, salt, and cocoa powder.  Set aside.

In the bowl of a stand mixer, beat butter and sugars together until smooth and creamy.  Next, add the vanilla and hazelnut extract.  Once the extracts are well incorporated, add the Nutella and mix batter until smooth.

Add the dry ingredients in two batches while alternating with the milk.  Mix the dough until all ingredients are incorporated.  Chill the dough for 15 minutes before baking.

Line two baking sheets with a silicone baking mat or parchment paper.  Scoop tablespoons of cookie dough and roll into balls.  Gently press down on the dough balls and place on the lined cookie sheets.  Make sure to leave enough space between the cookies while baking.

Bake cookies for 10-11 minutes or until soft and starting to set.  Remove the cookies from the oven and allow them to cool on the cookie sheets for a few minutes.  Transfer to a cooking rack and let them cool completely before plating. 

Chocolate Butterscotch Cookie Recipe

Chewy, chocolate, butterscotch heaven!! These cookies far exceeded my expectations!  I have had a bag of butterscotch chips in my pantry for a while now, just screaming at me to bake with them.  I had thought long and hard about what I wanted to create with them, and chocolate cookies came to mind. 

Chocolate Butterscotch Cookie Recipe

Inspired by All Recipes

Makes approximately 4 dozen

1 1/4 cups butter, softened

2 cups white sugar

2 eggs

2 teaspoons vanilla extract

2  1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups butterschotch chips

Preheat oven to 350 degrees F.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips. Drop dough by teaspoonfuls onto ungreased cookie sheets.

Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely.

Tips:
      1)  These cookies freeze well.  So, if you don't want all 4 dozen + cookies tempting you on your counter, you can freeze some away for later.
      2)  If you don't have butterscotch chips in your pantry, no worries.  You can juse chocolate chips, peanut butter chips, walnuts, etc.  Anything you have around.  You can just make the plain chocolate cookies. 

These cookies are so soft and chewy with just the right amount of chocolate flavor baked in, accompanied by the creamy butterscotch chips. 

Warning: You can not eat just one of these! I couldn't even control myself while taking the photos. 

Cherry Chocolate Chip Oatmeal Cookies Recipe

I love oatmeal cookies.  They are so soft and chewy.  It is also fun to add different fill-ins to make an ordinary cookie extraordinary!  Today I was inspired by the dried cherries that I had in my cabinet.  I decided to add them into the cookies to add a tart flavor, along with some chocolate chips. 

Cherry Chocolate Chip Oatmeal Cookies

Inspired by Quaker Oats

Makes about 3 Dozen

1 1/4  cups (2-1/2 sticks) margarine or butter, softened
3/4  cup firmly packed brown sugar
1/2  cup granulated sugar
1  egg
1  teaspoon vanilla
1 1/2  cups all-purpose flour
1  teaspoon baking soda
1  teaspoon ground cinnamon
1/2  teaspoon salt
3  cups old fashioned oats (uncooked)
1 cup dried cherries, chopped
1 cup chocolate chips

Heat oven to 375°F.

In large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Add oats, cherries and chocolate chips; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Spicy Oatmeal Banana Cookie Recipe

I promise this is the last banana recipe post for a while.  For some reason we had tons of very ripe bananas, and you all know how I don't like to waste food I purchased with my hard earned money.  These spicy oatmeal banana cookies are so good and the best part is you don't feel guilty eating them.  They have a soft chewy texture from the oatmeal and a nice subtle banana flavor mixed with cinnamon and nutmeg. 

I made my cookies on the smaller side with a 1 tablespoon scooper.  This made them a fun bit size cookie packed with a lot of flavor.  These cookie scoopers are so much fun to use and help save so much time while scooping out batches of cookies.  I got mine as a gift (thanks Mom and Dad) and use it all the time!  

Spicy Oatmeal Banana Cookie Recipe
Recipe modified from All Recipes
Preheat oven to 400^o

1 1/2 cups all-purpose flour

1 cup white sugar

1/2 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon ground nutmeg

3/4 teaspoon ground cinnamon

3/4 cup butter

1 egg, beaten

1 banana

1 3/4 cups rolled oats

In a large bowl, mix sugar and butter until creamy.  Add in the egg until well blended.  Next, add the flour, baking soda, salt, nutmeg and cinnamon. In a separate bowl mash the banana and add to the cookie mixture.  Then stir in the oatmeal until well incorporated. Scoop out rounded spoonfuls onto an ungreased cookie sheet.

Bake for 8 to 10 minutes in the preheated oven. Remove from baking sheet to cool on wire racks. Enjoy!

Tips:
       1) Investing in a cookie scooper will save you lots of time in preparing your cookies.  I am all about saving my time and money while cooking and this is a time saver that will pay for itself quickly.  They come in all different sizes and are so easy to use and clean.
       2) Next time I make these cookies I might add some walnuts or mini chocolate chips
       3) These also freeze well.    

Snickerdoodles

Crispy on the outside, soft and chewy on the inside, these snickerdoodles are fantastic.

I love to bake cookies.  They bake quickly and you have instant satisifaction.  Baking cookies makes your entire home smell like a bakery and brings you back to your childhood.  These cookies are rolled in a cinnamon sugar mixture before they are baked in the oven making it fun for everyone to get involved with this labor of love.

Here they are all rolled in cinnamon sugar, lined up like little soldiers and ready to be baked!

Cooked to perfection!



Snickerdoodles Recipe

Recipe from Cooking Light

Preheat oven to 400^o

3/4  cup  granulated sugar
2/3  cup  light brown sugar
1/2  cup  butter, softened
1  teaspoon  vanilla extract
1  large egg
1 1/2  cups  all-purpose flour (about 6 3/4 ounces)
1  teaspoon  baking powder
1/2  teaspoon  ground cinnamon
1/4  teaspoon  salt
1/3  cup  granulated sugar
1 1/2  teaspoons  ground cinnamon
Cooking spray

Combine 3/4 cup granulated sugar, brown sugar, and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in vanilla and egg.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1/2 teaspoon cinnamon, and salt, stirring well with a whisk. Add flour mixture to butter mixture; beat just until combined.

Shape dough into 30 balls.

Combine 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small shallow dish. Roll balls in sugar mixture, and place 2 inches apart on baking sheets coated with cooking spray. Bake at 400° for 8 minutes or until tops crack. Cool on pans 1 minute. Remove from pans; cool on a wire rack.

Hope you enjoy! What are your favorite cookies to bake?