Chocolate Chip Decorated Cookies for My Cookie

Do you like chocolate chips cookies? Do you love decorating cookies? Than this is a recipe for you!

Last December as I was rolling out gingerbread dough, my oldest daughter, nicknamed COOKIE, I'm pretty sure you'll guess why, said "if only it was rolled chocolate chip cookie dough." I said "that will be a great idea". With that in mind, I had to place it in my to do list and planned it for February.

If you already have a favorite sugar cookie recipe, you can add 1½ cup of mini-chips and follow the steps like usual. I made a few modifications to my sugar cookie recipe and here it is, a rolled chocolate chip cookie dough for you to bake and decorate at home. I made a few changes to my cookies dough and they are marked with an *.

Chocolate Mini-Chip Cookies

 
Ingredients:
1 cup of butter or margarine (8 oz = 205 g)
¼ cup granulated sugar *
½ cup brown sugar * 
1 egg yolk * 
1 ½ teaspoons of  vanilla extract
3 ½ cups of  flour
½ teaspoon of salt
1 ½ cup of semi -sweet mini-chocolate chips *

Instructions: 
1. Cream butter and sugar until pale yellow and creamy (about 3 minutes). Add vanilla and egg yolk, beat until mixed.

2.Sift flour and salt together, and  to the butter mixture one cup at a time until fully incorporated (you may not need all the flour). Fold in the mini-chocolate chips. Wrap dough in plastic wrap and refrigerate for at least 1 hour. 

3. After the hour, remove the dough from the refrigerator and divide into 4 equal portions. Roll each portion of dough to ⅛ - ¼ inch (¼ - ½ cm) thick between 2 sheets of plastic wrap or parchment paper. Place back into the fridge for at least two hours.

4. Preheat oven to 350 º F (175 ° C). Working with one portion of dough at a time (keeping remaining dough refrigerated), cut the dough with sharp cookie cutters, and place on baking trays. Repeat with remaining dough. Bake for 8-10 minutes. Cool completely on wire rack before decorating.

Yields: 25 +, 2 ½ inch cookies. Why the +, well some little hands managed to reach a few before I had a chance to count them.

Note: 
a) I have used regular sized chips and they worked well, although the mini-chips make it easier to roll out.
b) These cookies come out super delicious and you won't be able to stop eating or baking them. I will not take responsibility for that, lol.
c) If you would like an icing recipe you could find it, HERE.

Enjoy!

Receta en español: AQUÍ

Love must be sincere. Hate what is evil; cling to what is good.- Romans 12:9

Cinnamon Cookies

These not-too-sweet rolled cookies are a tasty accompaniment to tea or a cup of coffee.

Cinnamon Cookies (by Cooking Light for dressbarn)

Ingredients:

For rolled cookie dough:
10 ½ tablespoons of powdered sugar or 6 tablespoons of granulated sugar
⅓ cup butter, softened
2 tablespoons light brown sugar
2 teaspoons vanilla extract
1 large egg
2½ cups all-purpose flour 
¼ cup cornstarch
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon

For cinnamon glaze:
⅔ cup powdered sugar
2 teaspoons milk or water
¼ - ½ teaspoon ground cinnamon
2 tablespoons sliced almonds


Directions:
1. Place sugar, butter, light brown sugar and vanilla extract in a large bowl; beat with a mixer at medium speed until well blended (about 4-5 minutes). Add egg, beating well after addition.

2. Combine the flour, cornstarch, baking powder, baking soda, salt and ground cinnamon and sift. Add to butter mixture; stir until combined. Divide dough into 4 equal portions. Roll each portion to a ¼ inch thickness between 2 sheets of plastic wrap. Freeze dough 20 minutes, or 2hours in the refrigerator. I left it refrigerated over night.

3. Preheat oven to 375°F (190°C). Working with one portion of dough at a time (keep remaining dough in freezer or refrigerator), remove top sheet of plastic wrap, cut dough with a 2-inch round cookie cutter; place cookies on baking sheets. Discard bottom sheet of plastic wrap. Repeat procedure with remaining dough.

4. Bake at  for 8 minutes or until lightly browned. Remove from baking sheet; cool on a wire rack. Combine powdered sugar, milk and cinnamon; drizzle mixture over cookies. Sprinkle with almonds.

Note:
a)You could use a fork, pastry sleeve or bottle with nozzle to drizzle glaze on the cookies. I used a sleeve.

b) If you want to thicken a little more the icing add one teaspoon of icing sugar at a time or to dilute it add water or milk by drops until the desired consistency is obtained.

More photos and this recipe in español: AQUÍ

See to it that no one takes you captive through hollow and deceptive philosophy, which depends on human tradition and the elemental spiritual forces of this world rather than on Christ. - Colossians 2:8

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Galletas de Mexican Wedding Cookies

Mexican Wedding Cookies or Snowball Cookies

 
Ingredients: 
¾ cup butter (1 stick and a half) unsalted, room temperature (170 g)
½ cup powdered sugar
¾ teaspoon vanilla extract
1 ½ cups flour
½ teaspoon cinnamon
¼ teaspoon salt
1 cup pecans or walnuts optional

about 1½ cup extra powdered sugar for coating


Preparation:
1. Heat oven to 350 F. Lightly grease three cookies sheet.

2. In a bowl beat the butter until light and fluffy. Add sifted confectioner's sugar and mix well. Add vanilla and mix well.

3. Sift flour, salt and cinnamon in another bowl. Add butter mixture to the flour and mix until partially combined. If you want at this time add the pecans and mix until a dough forms. If dough is sticky add more flour one tablespoon at a time, and not exceeding 6 tablespoons. Warning: Do not over mix or the cookies may come out dry and crumbly.

4. Roll the dough into  ½ inch thick logs (length does not matter), then cut into 1 inch pieces and shape each piece into 1- inch balls. You could also take 1 teaspoon at a time and roll into a ball, this way they all come out uniform in size. Place the balls about ½ inch apart on the tray. Bake one tray at a time in the middle of the oven for 8 to 10 minutes or until cookies look a little dry, with little color.

5. Remove from oven and let cookies cool in rack for 10 to 15 minutes, then roll in confectioner's sugar, allow to cool completely. When completely cool, roll again in confectioner's sugar. Enjoy!

Step by Step photos / paso a paso de como hacer las galletas de Mexican Wedding Cookies: A        QUÍ

Mexican Wedding Cookies o las Galletas Bolitas de Nieve.

Ingredientes:
¾ taza mantequilla (1 barra y media) sin sal, temperatura ambiente  (170 g)
½ tazas azúcar en polvo cernida (64 g)
¾ cucharadita de extracto de vainilla (3.5 ml)
1½ tazas de harina (195g)
½ cucharadita de canela
¼ cucharadita de sal
1 taza de pacanas o walnuts finamente picadas o molidas opcional (122g)

1½ taza de azúcar en polvo para cubrir

*Nota sobre mantequilla:1 barra = 1/4 libra = 1/2 cup = 8 cucharadas = 4 oz = 115 g.


Preparación:

1. Calentar horno a 350°F. Engrase ligeramente tres bandejas de galletas.

2. En un recipiente batir la mantequilla hasta que obtenga un color amarillo claro y esté esponjosa. Añade la azúcar pulverizada y mezcle bien. Añada la vainilla y mezcle bien.

3. Cernir la harina, sal y la canela en otro recipiente. Añade la mezcla de mantequilla a la harina y mezcle hasta que este parcialmente combinado. Si quieres en este momento se les añaden las pacanas a la mezcla, continúe mezclando hasta formar una masa. (Si queda muy pegajosa le puedes añadir de 4-6 cucharadas de harina, una a la vez). Advertencia: No debe mezclar más de la cuenta, pues las galletitas saldrán secas y granulosas.

4. Con la masa forme cilindros de ½ pulgada de ancho sin importar el largo, luego corte en trocitos de 1 pulgada cada uno y forme bolitas con cada pedazo. Coloque las bolitas a ½ pulgada de distancia en la bandeja. ( Otra forma de hacerlas es dejando la masa en forma de un bola grande y con una cucharada de  medir de 5ml =1 cucharadita, ir tomando de la masa y formar bolitas. Así quedan uniformes). Hornee una bandeja a la vez en el medio del horno por 8 a 10 minutos, o hasta que las galletas se vean un poca secas y con poco color.

5. Saque del horno y deje enfriar las galletitas en su bandeja por 10 a 15 minutos, luego espolvoréalas con azúcar de confección, y deje que se enfríen totalmente. Cuando estén completamente frías, vuelva a pasarlas por azúcar de confección nuevamente. A Disfrutar!

Gingerbread Cookies

En Español
Gingerbread cookies for decorating!!!  Decorate? .....I mean eat ... hehehe! These cookies are a the star of the holiday season. Moms, dads, grandparents, uncles, aunts, and adults in general, know that baking and decorating these gingerbread men cookies with our children,  nephews, or friends, is a family activity that we all enjoy and that children keep as a nice memory.

I had made gingerbread men before with the Sugar Cookies recipe and added a little cinnamon, ginger, and cloves to the dough, but I never tried this recipe with molasses because I thought it would not be crispy or taste right. I was wrong, these cookies are crunchy and delicious. Knowing now all the properties of molasses, I will bake these cookies more often and not exclusive for Christmas because they go perfect with tea or coffee any time of the year.

I use Vida Natural Organic Molasses made in Dominican Rep.
Molasses provides: iron, calcium, phosphorus, vitamins B1, B2 and B6.
It is a high quality, nutritious food, invigorating, purifying, anti-anemic. Prevents high pressure, rheumatism, ulcers, anemia, cysts. It is an excellent nutritional supplement for its high content of vitamins and minerals. 

How to apply disco dust on a cookie: Here.

Gingerbread Cookies Recipe

Yield: 40 medium-sized cookies.

You could easily double this recipe to make more cookies or a gingerbread house.

Ingredients:
3 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon powdered ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ cup solid vegetable shortening
½ cup granulated sugar
½ cups molasses
1 egg beaten

Royal Icing
3 egg whites, at room temperature
3 ½ - 4 (1 lbs) cups powdered sugar 300gr
1/2 tsp cream of tartar (optional)
1 teaspoon of lemon juice or vanilla
food coloring (optional)

See step by step instructions to make this icing: HERE

Preparation:
1. Preheat oven to 375°F.
2. Mix flour, baking soda, salt and spices.
3. Melt shortening in large saucepan. Cool slightly.
4. Add sugar, molasses and eggs to saucepan; mix well. Add 4 cups dry ingredients and mix well.
5.Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make firm dough. Split into two discs and put into refrigerator for at least 30 minutes to an hour or over night.
6.  On floured surface, extend dough or between to two saran wraps, until the desired thickness for cutting cookies. Place in a tray and bring to refrigerator for 30 minutes or more.
7. Cut the cookies and place in a lightly greased baking tray. Bake small and medium-sized cookies bake for 6-10 minutes and large cookies for 10-15 minutes.


Notes:
a) If you’re not going to use your gingerbread dough right away, wrap in plastic and refrigerate. Refrigerated dough will keep for a week.

b) Molasses Substitute /For 1 cup of molasses use: 1 cup honey, or 1 cup dark corn syrup or 1 cup pure maple syrup. This recipe calls for ½ cup of molasses so use ½ cup of substitute.

c) Store the cookies between layers of parchment in an airtight container at room temperature during 5 days.

Gingerbread House

But Jesus called the children to him and said, “Let the little children come to me, and do not hinder them, for the kingdom of God belongs to such as these." - Luke 18:16

I Love You No Matter What, Chocolate Chips Cookies

En Español
Last Sunday was my daughter Crystal's 19th birthday! Wow, I can't believe I have an adult daughter who is already in the university, and has begun her career in the medical field! The truth is that the years have gone by so fast and Crystal has been a very good girl. She has always exceeded with excellence my expectations for her. I admire her as a young woman and love her very much. May God continue to bless her abundantly and may all her wishes be fulfilled.

Because we have been baking cakes daily the last two years , on our birthdays we look forward to something different other than a cake. We don't miss out very much because we can always enjoy a delicious piece of cake whenever we want. The fact that I prepare my girls a dessert of their choice makes it very special.

Since she was a child, Crystal, always liked cookies so much that we nicknamed her COOKIE.  It is no surprise that for her birthday she requested that we celebrated with her favorite cookie recipe. I wanted to make this a special post, so I decided to combine her favorite cookie recipe with her favorite childhood story book, hence the name of this recipe: I love you no matter what, chocolate chip cookies. To all chocolate chips cookies lovers, here is the one and only, a classic and favorite...

I love you no matter what chocolate chip cookies recipe

 

Ingredients:
3½ cups all-purpose flour
1 teaspoon of baking soda
½ teaspoon salt
1 cup of butter or margarine
1 cup of granulated sugar
1 cup of brown sugar
1 teaspoons of vanilla
2 large eggs
2 teaspoons of sour cream (opcional)
1 ½ - 2 cups of semi- sweet chocolate chips
1 cup of walnuts or pecans

Preparation:
1. Preheat of to 350F.(175C)

2. Stir together flour, baking soda and salt, set aside. With the flat beater, beat butter with sugars until creamy and lighten in color (about 4 minutes). Stop and scrape bowl about twice during this process.

3. Add vanilla, stir and add eggs one at a time mixing on low speed until incorporated. Gradually add dry mixture and mix about 2 minutes.

4. Add chocolate chips and nuts (if desired), stir with a wooden spoon Until well combined. Refrigerate overnight.

5. Drop rounded teaspoonful or tablespoons onto ungreased baking sheets, about 2 inches apart. Bake for 10 to 12 minutes. Remove from baking sheets immediately and cool on wire racks.

Yield: About 4-5 dozens. Quantity may vary depending on the size you make the cookies.

Variations: Two cups raisins, coconut, or chopped walnuts may be substituted for chocolate chips or mix one cup with the chocolate chips.

ISBN 0-15-202061-6

Dedicated to my dear cookie, we love you, Mom & Dad : )

You who are young, be happy while you are young,and let your heart give you joy in the days of your youth. Follow the ways of your heart and whatever your eyes see, but know that for all these things God will bring you into judgment. - Ecclesiastes 11:9

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Decorated Sugar Cookies, GALLETAS DECORADAS

The Internet facilitates us many websites that teach or sell courses to make decorated cookies. Decorated cookies make a very nice gift and is a great family project to do with kids. I 've done some a couple of times and it is quite gratifying to make, decorate and see your family and friends eat them with delight and thank you for giving them these detailed and beautiful homemade cookies.

En Español, Aquí.

This is my first post with Decorated Cookies and I am sure there will be many more because these cookies were not enough for me to decorate. They sure are fun to make and the ideas to decorate them are endless. For me it was very relaxing and fun project. I always like to make these activities with my daughters because it makes it even more special.

The following is the recipe I always use to make these cookies. As I mentioned in "Double Sweetheart Sugar Cookies” post, this is an easy to make cookie dough, perfect to decorate for any occasion. It's a great recipe for when you intend to use cookie cutters because it does not spread while baking. The cookies come out of the oven the same way they were before entering. This recipe is easy to double if you want to do in large numbers of cookies

Group of cookies now decorated with gold and silver nonpareils.

I get to eat my present cookie made especially for me!

Sugar Cookies Recipe

Ingredients:
1 cup (2 sticks) of butter or margarine at room temperature (225 g)
1 ½ cups confectioner’s sugar (200 g) or granulated sugar * see notes
1 egg
1½ teaspoon vanilla
3 ½ cups of flour (450 g) if it is very sticky, you can add 1/2 cup more at the end.
½ teaspoon of salt 

Preparation:
1. With the paddle attachment, beat butter until soft (1 minute), then add confectioner’s sugar already SIFTED after measuring or granulated sugar, slowly. Continue beating until the butter mixture is pale yellow in color, fluffy and sugar has dissolve to make a creamy mixture (about 2-4 minutes). Do not over beat.
2. Add egg and flavoring (this time I use 1 ½ teaspoon lemon zest but I commonly use extracts or pure vanilla).
3. Mix dry ingredients in bowl separately and add to the butter mixture. If the dough is sticky, add a little extra flour if you think necessary.
4. Cover the dough with saran wrap and put it in the refrigerator for 30minutos - 1 hour. The more chilled the better, especially in warm weather.

5. A. Divide the dough just out of the refrigerator in two and place each ball between two sheets of wax paper. With a rolling pin extend to desired thickness (typically 1/8 - 1/4 inch). The wax paper helps to prevent the dough from sticking and it makes it easier to roll.
    B. You can also roll the dough without wax paper, sprinkling a little flour on the work table to prevent sticking. You can try both ways and decide which is best for you. See notes.

6. Bake at 350 ° F (175 ° C) by 8-10 minutes approx. or until lightly brown in bottom.
7. Leave to cool. Decorate to taste; there are no limits let your imagination run wild! See recipes below for Lemon Glaze and Royal Icing.

Notes:
a) Why use confectioner’s sugar? Although you can use regular granulated sugar, confectioner’s sugar dissolves more easy and produces a completely smooth texture in the cookie which makes it much more enjoyable when eating and gives it a more appealing texture.

b) Instead of step # 4 and # 5, I have noticed that what works for me and helps my cookies come out better is to: divide the dough into 4 equal portions. Roll each portion of dough into an 1/8 - 1/4 inch thick between 2 sheets of plastic wraps and chill it for at least two hours. At times I've left the dough overnight. After chilled, work with a portion of dough at a time (leaving remaining dough in the refrigerator), remove the top plastic sheet, cut the dough with cookie cutter of your choice, placed on baking sheet and bake at 375 ° F (190 ° C) for 8-10 minutes. Repeat the procedures with the remaining dough, allow cookies sheets to cool in between.

c) In humid or rainy days you may need more flour. If you find that after you mix everything the dough needs more sugar you can add more sifted powder sugar only, and mix a few seconds until incorporated. You should keep in mind that if you're going to decorate cookies with icing, that also makes the cookies sweeter so do not use more sugar than called for in the recipe. My favorite icing for cookies is royal icing because it dries to a matte finish, smooth and hard at the same time. Royal icing can be done in two ways, see recipes HERE. For the cookies I baked today I used a lemon glaze with icing details.

Recipe for Lemon Icing:

For these cookies I wanted to use the following glaze because it is faster to do and I was looking for a combination of the tartness of the lemon with the sweetness of sugar. This together with the taste of the butter cookies is DELICIOUS.

Ingredients:
2 cups sift confectioner’s sugar
¼ cup lemon juice

In a bowl, whisk together the sugar and the lemon juice until smooth. Spread on cookies evenly, you could do an outlining with royal icing using tip#2 if you prefer, I decided for this occasion not to. Let set until completely dry before decorating and outlining with Royal Icing.


Site recommended site with free tutorials and videos on to decorate cookies: Karen Cookies

En Español, Aquí

Happy Mother’s Day to all the Dominican Moms, that celebrate there special day today. May the Lord bless you today and always.

"Fathers, do not provoke your children to anger, but bring them up in the discipline and instruction of the Lord."  

Ephesians 6:4

Peanut Butter Cookies

Peanut Butter Cookies are one of the many favorite cookies in my home. For many North Americans, they remind us of school. It specifically reminds me of first grade at PS 20 New York. I only went there for one week, but I never forgot those peanut butter cookies I ate there for snack. I left to a private school and I did not eat more of these delicious cookies .... until I made them for my girls eight years ago. These cookies are very easy to make. Enjoy!

En Español: AQUÍ.

Peanut Butter Cookies Recipe 

 
Ingridients:
½ cup (1 stick) unsalted butter (113 g)
¼ cup granulated sugar (50g)
¾ cup brown sugar (165 gr)
½ cup peanut butter (113 g)
1 teaspoon vanilla (5 ml)
1 egg
2 cups flour (260 g)
1 teaspoon baking soda (optional) - I use ½ teaspoon only.
¼ teaspoon salt  
2 Tablespoons milk (30ml) only if dough looks dry

Preparation:
1. Pre-heat the oven to 350 degrees F (180 ° C)
2. Cream butter for two minutes. Add the sugars, cream for an additional two minutes.
3. Add the vanilla and the egg to the butter and sugar mixture beat for a minute.
4. Combine dry ingredients - flour, baking soda and salt. Mix in with the butter and sugar mixture. Add milk if necessary. Stir until mixed.
5. Form the dough into balls about 1 to 1 ¼ inch. Place on a tray 2 inches apart.
6. Flatten Criss Cross pattern with a fork. Bake until light brown, 9 to 10 minutes.

  

 

 

 

"You got to get up every morning with a smile on your face and show the world all the love in your heart... "

Anonymous