Moustokouloura

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Happy Thursday, everyone! How’s your week been going?

Today is Holy Thursday, which means that we are three-quarters through Orthodox Holy Week – I cannot believe how quickly time has passed! It has been a whirlwind of clinical rotations, paper writing, and watching my mom whip up spectacular vegan dinners and one amazing vegan dessert that satisfies my late-night-paper-writing sweet tooth. With three days left until Easter, I’m sharing my parent’s adaptation on my Thea Goldie’s moustokouloura.

Thea Goldie was my godmother’s mother – I met her briefly when I was little so I don’t have any concrete memories of her. According to my mother, Thea Goldie was a feisty woman who could cook and bake like no body else… this cookie recipe is a testament to those baking skills.

It starts out with combining sugar and vegetable oil in the bowl of your stand mixer.

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Then comes the “mousto” part of the moustokouloura…

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WINE! Yes, ladies and gentlemen, wine. Mousto is the leftover residue of the grapes after they are crushed to make wine – since we don’t have any leftover grape bits, wine is a great (and easy) substitute. Crack open a bottle of your favorite red wine and pour some into the mixer (and maybe pour some for yourself!). We use a basic pinot noir but a merlot will work too! Just a word of warning – wine makes the color of the cookies… interesting. I’ll talk more about it in a minute, but if you are expecting totally brown cookies, you’re in for a surprise.

All that’s left is to combine the dry ingredients – flour, oat bran, baking powder, baking soda, cinnamon, and nutmeg.

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And gently mix them into the wet ingredients.

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Toss in some walnuts for crunch, mix, and you’re ready to go!

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Form into two logs. Score the logs by making several shallow cuts ½-inch apart in the top of each log – this will help with ease of cutting later. Chill them for an hour and then stick them in the oven and bake for about 30 minutes until the tops of the cookies are set.

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Yummy! Let them cool completely before proceeding.

As you can see in this photo, the wine turns the cookies blue-green! They are perfectly fine to eat – they just look a little different!

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Then cut the logs into pieces (like biscotti!) and lay them on a baking sheet flat-side down. Bake the cookies again for 12 minutes, flipping the cookies over halfway through the baking process.

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All that’s left is to dig in!

Enjoy these Lenten, vegan treats, everyone!

Your friend,

C

Moustokouloura

  • Servings: approximately 30-40 cookies
  • Difficulty: easy
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Ingredients:

1 cup vegetable oil

1 cup granulated sugar

1 cup red wine

4 cups all-purpose flour

1 cup oat bran

4 teaspoons baking powder

1 teaspoon baking soda

3 teaspoons ground cinnamon

½ teaspoon ground nutmeg

1 cup chopped walnuts

 

Steps:

  1. In the bowl of the stand mixer, combine oil and sugar and mix to combine.
  2. In a medium-sized bowl, combine the flour, oat bran, baking powder, baking soda, cinnamon, and nutmeg.
  3. With the mixer on low, slowly add in the dry ingredients to the wet ingredients. Stir in the chopped walnuts.
  4. Form the dough into two equal logs, score the top of the logs ½-inch apart and chill in the fridge for an hour.
  5. Bake the logs in a preheated, 350° for 30 minutes. Let the logs cool completely.
  6. Using a serrated knife, cut the logs into pieces on the score marks. Lay the cookies flat-side down and bake in a 350° oven for 12 minutes, flipping the cookies over halfway through.

Serve with your morning coffee or as a midnight snack – enjoy!

Oatmeal Craisin Cookies

Oatmeal Craisin Cookies

Happy Snow Day, everyone! I hope that everyone is safe and warm at home, curled up with some TV, a good book, or a big cup of hot chocolate.

This snow day reminds me of grad school, where waking up to thick blankets of snow was a common occurrence. And nothing makes me want to bake more than a quiet, sunny, snow-filled morning.

But the question is, what kind of baked good to make?

After a lot of pondering, I settled on a twist on the classic oatmeal raisin cookie – oatmeal craisin cookies! They are a quick cookie to pull together and cannot be more comforting on a chilly day like today.

 

It all starts with the dry ingredients.

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Flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Simple, standard cookie dough basics.

The wet ingredients are simple as well. Sugar, brown sugar, and a butter/margarine combo.

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In the bowl of a stand mixer, cream together a stick of butter, a stick of margarine, granulated sugar, and brown sugar until light and fluffy. Then add in two eggs, one at a time, and some vanilla extract. When the wet ingredients are all combined, slowly add in the dry ingredients… a promptly forget to take a picture of the past three steps.

What makes these oatmeal cookies awesome are the three mix-ins. For the first, I stray from traditional oatmeal raisin cookies by adding a little crunch in the form of pecans.

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Lovely! Pecans play so well with craisins, so they were a natural addition to this recipe.

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I chopped them up nice and fine.

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Then tossed them into the bowl of the stand mixer with the oats and craisins. Mix up the dough until everything is just combined…

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… and then portion out heaping tablespoon of the cookie dough, roll them into a ball, and place them on parchment-lined cookie sheets.

Bake the cookies for 11-12 minutes until the cookies become slightly golden around the edge.

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Cookie perfection!

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All you need is a glass of milk (or a cup of joe), a blanket, and a comfy seat – snow day relaxation at its finest.

 

Enjoy and stay safe, kiddos.

Your cookie bakin’, snow day lovin’ friend,

C

Oatmeal Craisin Cookies

  • Servings: 34-36 cookies
  • Difficulty: easy
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Ingredients:

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 stick of unsalted butter, softened

1 stick of margarine

1 cup granulated sugar

1 cup light brown sugar

2 eggs

2 teaspoons good vanilla extract

3 cups rolled oats – not the quick cooking/instant kind

1 cup craisins (AKA dried cranberries)

½ cup pecans, chopped finely

 

Steps:

  1. Pre-heat oven to 350 degrees.
  2. In a medium-sized bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg – mix thoroughly to combine. Set aside.
  3. In the bowl of a stand mixer, cream together butter, margarine, sugar, and brown sugar until mixture becomes light and fluffy.
  4. Add in eggs, one at a time, until incorporated. Add in vanilla extract and mix to combine thoroughly. Scrape down the bowl of the mixer.
  5. With the mixer on the lowest speed, gradually add in the dry ingredients and mix until just combine.
  6. Add in the oats, craisins, and pecans and mix until just combined.
  7. Portion out heaping tablespoons of dough, roll into a ball, and place on parchment-lined baking sheets.
  8. Place cookie sheets in oven and bake for 11-12 minutes until the edges of the cookies become slightly golden brown. Transfer cookies to a wire rack to cool completely!

Enjoy!

 

This recipe was slightly adapted from the Oatmeal Raisin Cookie recipe on food.com.

Mom’s Secret Dried Cranberry and Walnut Biscotti

Shhh… can you keep a secret?

You can?

Good.

 

I am going to share the recipe for my mom’s famous biscotti. The biscotti that has entranced family, friends, strangers, presidents, and kings. Well, just kidding about the last two. But seriously, these cookies are addictive. And crowd-pleasing. And the perfect accompaniment to tea, coffee, or as your offering to the holiday cookie swap!

Here is my mother’s super secret Dried Cranberry and Walnut Biscotti recipe. But if anyone asks, you didn’t hear it from me…

It all starts with zesting a lemon into the bowl of your stand mixer.

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A note about these microplanes. They are the best thing since sliced bread. The holidays are coming around soon, so you should ask for one. You’ll thank me…

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When the zest is in the bowl, toss in a stick of butter.

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And some sugar.

Then beat the living daylights out of it.

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And add a couple of eggs.

Then carefully add in the dry ingredients.

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Because my brain is currently being crammed with all sorts of nutrition knowledge, I forgot to snap a photo of the dry ingredients… but they are the basic cookie ingredients – flour, baking powder, and salt.

 

When the dry ingredients are just mixed in…

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Add some dried cranberries.

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And some walnuts.

Mix it all up.

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Resist the urge to dive in with a spoon (there’s raw eggs in there, kiddos!).

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My mom divides up the batter and shapes it into two logs on a parchment-lined cookie sheet.

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Brush with some beaten egg white and then bake at 350 for about 30-35 minutes.

 

Again, I forgot to take photos but the next steps are simple. You let the logs cool completely before cutting them. Then, using a serrated knife, you cut the logs on a diagonal into ½ inch slices.

 

Biscotti means twice baked in Italian, which is exactly what we are going to do. Lay the biscotti on their sides on a cookie sheet and pop them back into the oven for about 10 minutes. Then pull out the tray, flip the cookies over (please be careful, they are very hot!), and bake for another 3-5 minutes or until the second side begins to turn golden.

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Perfect!

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All you need to do is plate them up for your next tea party, slip them into cellophane bags for hostess gifts, or place them in a container and keep them all for yourself (I won’t judge, promise!).

 

I hope you enjoy this secret cookie recipe!

Happy Thursday, everyone,

C

Dried Cranberry and Walnut Biscotti

  • Servings: 25-30 cookies
  • Difficulty: moderate
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Ingredients:

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

zest of one lemon

1 stick of unsalted butter

1 ½ cups of granulated sugar

2 eggs

¾ cup of dried cranberries

¾ cup of chopped walnuts

1 egg white, beaten

 

Steps:

  1. Preheat your oven to 350° and line a baking sheet with parchment paper.
  2. In a medium-sized bowl, combine flour, baking powder, and salt. Mix well and set aside.
  3. In the bowl of a stand mixer, add in the lemon zest, butter, and sugar. Cream together until light and fluffy. Add in the eggs one at a time. Mix well.
  4. With the mixer on low, gradually add in the dry ingredients until just combined.
  5. Add in the dried cranberries and the walnuts. Mix to combine.
  6. Divide the dough in half and form two 2 ½ inch wide x 9 ½ inch long x 1 inch high logs on the parchment paper. Brush the logs with the beaten egg white. Bake for 30-35 minutes. Remove and cool completely.
  7. Cut the logs diagonally into ½ inch wide slices and place them cut-side down on a parchment-lined baking sheet. Place into 350° oven for 10 minutes, remove and flip the cookies over, and bake for an additional 3-5 minutes. Cool cookies completely before serving.

Enjoy!

Oat Bran Chocolate Chip Cookies

Confession: This isn’t my recipe.

This is a step-by-step photo diary of a recipe I made from a packet of cookie recipes my mom has had since the dawn of forever. Well, maybe from 20 years ago. I don’t know where the recipe is from or who wrote it. All I know is that it truly is the best chocolate chip cookie recipe ever.

It’s all about the oat bran.

This nutty addition provides a little nutrition (go fiber!) and a lot of texture to these cookies, making them delicious as a stand alone treat or as a basis for ice cream sandwiches or ice box cake.

 

And it all starts with a mixture of all-purpose flour, oat bran, baking soda, and salt – basic dry ingredients for cookies plus the all-star Oat Bran.

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Then you need to break out your mixer – either stand or hand.

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And toss in a stick of butter and a stick of margarine. This is my only deviation from the recipe, which calls for two sticks of butter. I just love how margarine makes the texture of cookies chewy and soft, while the butter allows the bottoms to get crisp and golden.

Cream the butter and margarine together to break them up a little and then add the brown sugar and granulated sugar. Beat together until light and fluffy.

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Then with the mixer on, slowly add two eggs one at a time. And then add in some vanilla extract.

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Turn the mixer on low and slowly add in the dry ingredients. I learned from my banana nut muffin making experience a couple of weeks ago and actually used the funnel that goes with my mixer. No flour on the flour (or on the Cat)!

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Mix the cookie dough until everything is just combined.

Then add in some chocolate chips – semi-sweet please – and resist the urge to dive in with a spoon.

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Then throw your cookie dough into the fridge and let it chill for a couple of hours.

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To bake, line some baking sheets with parchment paper. Grab your trusty, rusty kitchen scoop and dish out the cookie dough.

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To help the cookies spread out a little, press the cookie dough down slightly with your fingers.

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Easy peasy!

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Bake for about 13-15 minutes at 350, or until the edges start to turn golden brown.

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Perfection.

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They are perfect by themselves or with some ice cream.

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YUM!

 

I hope you enjoy this delicious cookie recipe! It is a perfect after school snack (since it’s now the middle of August!).

Your cookie makin’, time’s a-wastin’ friend,

C

Oat Bran Chocolate Chip Cookies

  • Servings: 20-32 cookies
  • Difficulty: easy
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Ingredients:

2 cups of all-purpose flour

1 cup of oat bran

½ teaspoon of baking soda

¼ teaspoon of salt

½ cup of unsalted butter (1 stick), softened

½ cup of margarine (1 stick)

⅔ cup of brown sugar, packed

½ cup of granulated sugar

2 eggs

1 ½ teaspoons of vanilla extract

12 oz of semi-sweet chocolate chips (about 2 cups)

 

Steps:

  1. In a medium-sized bowl, combine flour, oat bran, baking soda, and salt. Mix well and set aside.
  2. In the bowl of a stand mixer with a paddle attachment, add in the butter, margarine, brown sugar, and granulated sugar. Beat ingredients together until well combined.
  3. Add in eggs, one at a time, and then the vanilla extract.
  4. With the mixer on low, slowly add in the dry ingredients. Mix the cookie batter until just combined.
  5. Stir in the chocolate chips. Cover the batter and place in the fridge to chill for 2-5 hours.
  6. Pre-heat the oven to 350°. Portion out cookie dough into golf ball-sized portions and place on parchment-lined baking sheets. Bake for 13-15 minutes, or until the edges of the cookies start to turn golden brown.
  7. Serve warm.

Valentine’s Day Sweets

Happy Post-Valentine’s Day weekend, everyone! I hope you had a wonderful day (and weekend) full of love, family, and chocolate (of course!).

My Valentine’s Day was composed chocolate, medical nutrition therapy studying, snow, chocolate, internship applications, snow, and cookies, lots and lots of cookies.

My friends and I were postponing our Valentine’s celebration a day so that we could submit our internship applications by the deadline, so I had a little time to take a break and immerse myself in a heart-themed baking project.

Cookies are easy, tasty, and allow you to use your imagination – a perfect canvas for a Valentine’s Day masterpiece. I decided to mimic the cookie treats I made last year but wanted to add a little extra chocolate… because what is Valentine’s Day but the day that you can polish off a bag of Hershey Kisses without anyone batting an eye. Right? Or is that just me…

These treats are simple and can be made for any holiday, season, whim, etc. All you need to do is grab your favorite cookie dough (and it can be from the refrigerated section of the grocery store… I won’t tell) and let it get slightly soft. When the cookie dough is soft-ish, spread it out in an even layer on a parchment-lined half-sheet jelly roll pan (you need at least 1” sides!).

Bake the cookie dough for about 15-20 minutes until it is done and cool it completely. Then take your trusty, rusty cookie cutter and go to town! Since I was making a regular and a gluten-free version (the GF was a mix!), I made sure I chose two heart-shaped cutters that looked completely different so I wouldn’t mix the two up and make my friend sick. Friends sick from your cooking – not awesome.

Look how pretty they turn out!

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And the leftover cookie edges can be frozen for later use – ice cream toppings, ice cream mix-ins, midnight fridge raids, etc.

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The basic cookies are beautiful and delicious by themselves, but I wanted to add a little extra decadence… so I dipped them in chocolate ganache.

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Unlike the sugar cookies last year, I submerged the bottoms of the cookies in chocolate (not just one side). An elegant touch to a simple homemade treat!

Just stick them in the fridge for a couple of hours to let the chocolate set!

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They are the perfect with a cold glass of milk and someone to share them with (or not… more for you!).

Happy Monday!

C

Cookie Time!

Yesterday, I was almost going to trade in my graduate school studies and grab a little green felt hat, climb into a huge tree, and help those famous elves make cookies (you know exactly what cookie brand I’m talking about). But then I decided that I liked being a registered dietitian-to-be, so I continued to work on my internship applications (I also don’t look good in forest green). All the baking was needed because we were hosting a “get to know you” party for all the young adults of my church and I wanted to make sure we had enough sweet stuff to fit every taste.

So I made these.

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Please note how I put gooey chocolate cookies on a rack over my mother’s pristine white tablecloth.

I live on the edge.

I would give you the recipe but I actually got it off the back of the bag of those awesome mini candy-covered chocolate bits (bad description but you know exactly what I am talking about) and I don’t think I’m [legally] allowed to share it. So just follow that recipe, which is super easy by the way, and chill overnight instead of one hour… it makes the cookies easier to dole out.

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As much as I love my chocolate chip “famous candy-covered chocolate bits” cookies, my real pièce-de-résistance were my Pecan Sandies.

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How awesome do they look?

Am I bragging too much today?

I apologize.

Our new youth director, who wanted to have this party to get to know people, is from the South and made some killer pecan pie for our Thanksgiving get-together. So I thought a pecan dessert would do well for this gathering as well.

This cookie was also made because my sister’s boyfriend’s mother (that’s a mouthful) sent her home from a visit with three-pound bag of spiced, sugared pecans.

Three pounds of pecans. That’s a lot of pecans.

Side note – do you say pea-KHAN or pea-CAN (please excuse my poor phonetic spelling skills)?

Any way, we needed a way to use some of these pecans. I was poking around the World Wide Web and found a great recipe by Tasty Kitchen member Melanie Eccles! It was super easy, used up some of the pecans, and they were super yummy. I slightly modified her recipe to accommodate the sugared pecans.

Pecan Sandies

Says it makes 24… I only got 17

 

½ cup unsalted butter, room temperature

½ cup brown sugar

1 teaspoon good whiskey

½ teaspoon good vanilla extract

1 cup all-purpose flour

¼ teaspoon salt

1 cup spiced, sugared pecans, chopped (you can use normal pecans too!) 

Note: If you don’t want to use whiskey, just add 1½ teaspoons of vanilla extract. You can’t taste the whiskey but it adds a little something to the cookie. And nothing is more southern than whiskey and pecans.

 Steps:

1. In your stand mixer, cream together butter and brown sugar until well combined.

2. Add in whiskey and vanilla extract. Mix until combined.

3. Slowly add in flour and salt. Mix until combined.

4. Add in chopped pecans and mix until just combined.

5. Place dough into fridge to hang out while oven preheats… temperature for cookie nirvana – 350.

6. Form 1½ inch balls and flatten them slightly – cookies won’t spread much on their own. 

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Note: The dough is crumbly so make sure to lightly press the dough together or else it will crumble on the cookie sheet. Not awesome.

7. Bake 10-15 minutes until the tops are lightly golden and they smell done.

8. Eat with a cold glass of milk or with your morning coffee. 

They are such a pretty cookie. But not too pretty to avoid eating them!

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The party was a success and the cookies were enjoyed along with some amazing fellowship. It was the perfect end to the holiday season.

So, kiddos, tell me. What cookie recipe are you sad to see go back on the shelf? Or are you going to be a dessert rebel that makes a gingerbread house in July? Let me know in the comments!

Your cookie elf friend,

C

Pecan Sandies

  • Difficulty: easy
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½ cup unsalted butter, room temperature
½ cup brown sugar
1 teaspoon good whiskey
½ teaspoon good vanilla extract
1 cup all-purpose flour
¼ teaspoon salt
1 cup spiced, sugared pecans, chopped (you can use normal pecans too!)

Note: If you don’t want to use whiskey, just add 1½ teaspoons of vanilla extract. You can’t taste the whiskey but it adds a little something to the cookie. And nothing is more southern than whiskey and pecans.

Steps:
1. In your stand mixer, cream together butter and brown sugar until well combined.
2. Add in whiskey and vanilla extract. Mix until combined.
3. Slowly add in flour and salt. Mix until combined.
4. Add in chopped pecans and mix until just combined.
5. Place dough into fridge to hang out while oven preheats… temperature for cookie nirvana – 350°.
6. Form 1½-inch balls and flatten them slightly – cookies won’t spread much on their own. Note: The dough is crumbly so make sure to lightly press the dough together or else it will crumble on the cookie sheet. Not awesome.
7. Bake 10-15 minutes until the tops are lightly golden and they smell done.
8. Eat with a cold glass of milk or with your morning coffee.

Royal Icing

This icing is simple to make and super versatile! This year I made one batch and divided into different bowls and added food coloring. I also do not bother with piping bags – they can be expensive and hard to get your hands on. An easier replacement is a zip-top baggie. I put the icing in the baggie, push it to one corner and snip the end. It is easy and if the bag accidently splits, it’s no big deal.

Super Simple Royal Icing

Ingredients:

1 pound of powdered sugar

3 tablespoons of meringue powder

6 tablespoons of warm water

Steps:

1. Combine all ingredients in a stand mixer with the whisk attachment.

2. Wisk on medium speed for 10-15 minutes until the frosting is smooth and shiny.

3. Place into zip-top baggies and frost away!

Here’s the handy dandy printable!

Super Simple Royal Icing

  • Servings: 2-3 cups of icing AKA enough for 1 batch of cookies
  • Difficulty: easy-medium
  • Print

Ingredients:

1 pound of powdered sugar

3 tablespoons of meringue powder

6 tablespoons of warm water

Steps:

1. Combine all ingredients in a stand mixer with the whisk attachment.

2. Wisk on medium speed for 10-15 minutes until the frosting is smooth and shiny.

3. Place into zip-top baggies and frost away!

Not-Your-Ordinary Gingerbread Cookies

My first concrete baking memories are helping my father bake gingerbread cookies around the holidays. Nothing filled the house with a wonderful baked confection smell like homemade gingerbread cookies. What added to their allure was the decorating; it was socially acceptable to pile on as much royal icing and candy on each cookie and then promptly devour it. It was never Christmas without gingerbread cookies.

Little did I know, the gingerbread cookies my family made were different than the ones traditionally made around this time of year. As a child, I remember biting into a store bought gingerbread cookie and was greeted to a strong, slightly bitter tasting morsel. My mother informed me that the gingerbread that I have been consuming my whole life lacked one ingredient – ginger. Which is why this recipe has been dubbed, “Not-Your-Ordinary Gingerbread Cookies”. And everyone I have come across who has eaten our cookies have said that they are better than normal gingerbread. So here is the secret family recipe for ginger-less gingerbread. Your holiday dessert table will never be the same again.

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Ingredients:

1 stick of margarine, softened

1 stick of butter, softened

1 cup of granulated sugar

1 egg

½ cup of molasses (any kind works here)

½ cup of dark corn syrup

2 tablespoons of white vinegar

5 cups of all-purpose flour

1½ teaspoons of baking soda

½ teaspoon of salt

1 teaspoon of ground nutmeg

2 teaspoons of ground cinnamon

Steps:

1. In a large bowl, combine flour, baking soda, salt, nutmeg, and cinnamon. Mix thoroughly.

2. In the work bowl of your stand mixer with the paddle attachment, cream the butter and sugar together.

3. Add the egg and mix until combined.

4. Add the molasses, dark corn syrup, and vinegar. Mix until combined.

5. Put the bowl guards on the mixer and slowly add the dry ingredients into the wet ingredients. Mix until a soft dough forms.

6. Refrigerate dough for at least one hour.

7. Cut into desired shapes and bake at 350° for about 12 minutes.

8. Cool cookies for an hour before frosting and/or devouring.

Enjoy!

Not-Your-Ordinary Gingerbread Cookie

  • Servings: 30 cookies
  • Difficulty: easy
  • Print

Ingredients:

1 stick of margarine, softened

1 stick of butter, softened

1 cup of granulated sugar

1 egg

½ cup of molasses (any kind works here)

½ cup of dark corn syrup

2 tablespoons of white vinegar

5 cups of all-purpose flour

1½ teaspoons of baking soda

½ teaspoon of salt

1 teaspoon of ground nutmeg

2 teaspoons of ground cinnamon

Steps:

1. In a large bowl, combine flour, baking soda, salt, nutmeg, and cinnamon. Mix thoroughly.

2. In the work bowl of your stand mixer with the paddle attachment, cream the butter and sugar together.

3. Add the egg and mix until combined.

4. Add the molasses, dark corn syrup, and vinegar. Mix until combined.

5. Put the bowl guards on the mixer and slowly add the dry ingredients into the wet ingredients. Mix until a soft dough forms.

6. Refrigerate dough for at least one hour.

7. Cut into desired shapes and bake at 350° for about 12 minutes.

8. Cool cookies for an hour before frosting and/or devouring.

Basic Sugar Cookies

I used to think that sugar cookies were the worst cookies anyone could ever bake/receive as a gift/eat. But as I made, and subsequently eaten, the cookies that are the result of this recipe, I have gained a better appreciation of the “vanilla” cookie. They are soft and moist, crisp on the bottom, and have a tiny hint of nutmeg. This cookie is as far from bland as it can be. It also lends itself wonderfully to icing; this year I used colored icings for the sugar cookies, because the off-white background is the perfect canvas for cookie masterpieces.

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Just a side note – the yield for this recipe changes depending on the shape of cookie that you make. It can yield up to 40 cookies if you use one teaspoon of dough. I used bells, trees, and circles, which yielded about 35-38 cookies.

Ingredients:

1 stick of margarine, softened

1 ½ sticks of butter, softened

2 cups of granulated sugar

4 eggs (I use extra large)

4 tablespoons of Skim Plus milk (or whole milk, whatever you have)

2 teaspoons of vanilla extract

6 cups of all-purpose flour

5 teaspoons of baking powder

1 teaspoon of salt

¼ teaspoon of ground nutmeg

Steps:

1. In a large bowl, combine flour, baking powder, salt, and nutmeg. Mix until thoroughly combined.

2. In the bowl of a stand mixer with the paddle attachment, cream margarine and butter together and slowly add the sugar. Beat until combined.

3. Add eggs one at a time. Wait until the first egg is combined before adding in the next one.

4. Add milk and vanilla to the wet ingredients. Beat until combined.

5. Put mixer onto lowest setting and put on bowl guards. Slowly add in the dry ingredients.

6. Mix until soft dough forms.

7. Place in the fridge for at least 30 minutes before rolling.

8. Bake cookies in the desired shape at 350° for a total of 12 and a half minutes until the edges are slightly golden brown.

9. Cool the cookies on a cooling rack for at least an hour before frosting/devouring.

Enjoy!

Basic Sugar Cookies

  • Servings: 48 cookies
  • Difficulty: easy
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Ingredients:

1 stick of margarine, softened

1 ½ sticks of butter, softened

2 cups of granulated sugar

4 eggs (I use extra large)

4 tablespoons of Skim Plus milk (or whole milk, whatever you have)

2 teaspoons of vanilla extract

6 cups of all-purpose flour

5 teaspoons of baking powder

1 teaspoon of salt

¼ teaspoon of ground nutmeg

Steps:

1. In a large bowl, combine flour, baking powder, salt, and nutmeg. Mix until thoroughly combined.

2. In the bowl of a stand mixer with the paddle attachment, cream margarine and butter together and slowly add the sugar. Beat until combined.

3. Add eggs one at a time. Wait until the first egg is combined before adding in the next one.

4. Add milk and vanilla to the wet ingredients. Beat until combined.

5. Put mixer onto lowest setting and put on bowl guards. Slowly add in the dry ingredients.

6. Mix until soft dough forms.

7. Place in the fridge for at least 30 minutes before rolling.

8. Bake cookies in the desired shape at 350° for a total of 12 and a half minutes until the edges are slightly golden brown.

9. Cool the cookies on a cooling rack for at least an hour before frosting/devouring.