Foodie Friday: Cookies, cookies, cookies

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Categories Feeding, Foodie Fridays, Mommy IssuesTags

 As always, if you have a topic you’d like to see discussed in Foodie Friday or a great food suggestion to share with us, post in the comments section. We’d love to hear from you. Otherwise, you’re stuck reading about my food thoughts, and this week, it’s cookies.

Halloween has passed and it’s November, which in my book means it’s almost time for that Thanksgiving/Hannukah/Christmas/New Year’s holiday season. Of course, if you ask Home Depot, the holiday season started three weeks ago when they started carrying Christmas trees, but that’s a bit ridiculously early. Nope, for me, the holiday season starts post Halloween.

Christmas last year
Christmas last year

Now, my kids are only 18 months old, so they do not realize what the next few months have in store for them. They don’t remember last year, their Christmas outfits, the colds we all had for Thanksgiving, their first plane ride—although I do. Already this year, family members are asking me what they want for Christmas and our plane tickets to Maryland were bought weeks ago. Family is descending on us for Thanksgiving and we are descending on them for Christmas. This past weekend, after a nightmare week of a sick toddler on a food strike, we celebrating the end of the strike (she was done in by a pound of grapes at Market Basket), we made a pre-Thanksgiving dinner, my favorite turkey recipe

Mouse cookies
Mouse cookies

, with stuffing from a box (really, not classy, I know, but  by far our favorite kind) with extra craisins, mashed sweet potatoes and apple cider gravy.

But I digress. I started this post talking about cookies. Somehow I got signed up for this MyRecipes Cookie countdown daily email. I’m sure in some “hey, I like cookies” moment I signed up for this, since it seems like the kind of thing I’d do, but for now, evey day, I get an email with a new, delicious looking cookie recipe. Today it was gingerbread cookies (um, yum), earlier in the week it was lemon-coconut snowballs (double yum) and the other day it was death by carmel bars (goodness). These emails pretty much guarantee that I will be thinking about nothing other than how much I want cookies. Hmm, cookies. One of my favorite parts of the holidays. We usually do a cookie-making party sometime in early November and do our favorites—butterballs (do they have a better name than that? They must.), sugar cookies, molasses cookies. At home, we always used to do date bars as they were my dad’s favorite. I think he had some deluded sense that they were healthy since they had fruit in them. They’re not. 

What are your favorite cookie recipes? Post them here! I expect my cookie craving to be out of control by this weekend (who knows what cookie delights will be emailed to me by then!?) and I’m going cookie baking! There’s nothing my kids like more than “helping” cook, so it can be a family project.


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5 thoughts on “Foodie Friday: Cookies, cookies, cookies”

  1. As you well know, I am a cookie nut pretty much all year round. But holidays bring out specific recipes. My standards are:
    1. Nutmeg Noels – sort of a sugar cookie with nutmeg and rolled in a mix of nutmeg and colored sugar
    2. Swedish Spice Cookies – a dark, chewy, molasses and spice cookie
    3. Chocolate Shots – a light, crispy oatmeal cookie with chocolate sprinkles on the outside edge
    4. Toffee Squares – might not strictly be “toffee,” but it’s a crust of Nilla Wafers with brown sugar, butter, and a chocolate layer.

    I’m still trying to hit on a favorite butter/sugar shaped cookie. I have a few good recipes, but they haven’t become the year-to-year standards.

  2. This isn’t necessarily a ‘cookie’ (although I do have many loved recipes at home for those) but it’s a favorite every year and so easy:

    Hanover pretzel squares
    pecan halves

    Preheat the oven to 200. Place each rolo on 1 pretzel on a cookie sheet. Place in the oven for a few minutes just until the rolos starts to get soft. Immediately take out of the oven and press a pecan half down onto the rolo. Delicious! Like a sweet/salty turtle!

  3. My family has a lot of cookie traditions but my favorite holiday item is BUCKEYES!

    1 lb chocolate chips
    2 lb peanut butter
    3 lb powdered sugar
    1 lb margarine
    1/2 cake parrafin wax

    Mix peanut butter, sugar, and margarine together. Roll into balls.

    Melt chocolate and parrafin in double boiler. Dip balls into chocolate and let set on wax paper.

    I swear all of my 5 lb weight gain every year is due to buckeye consumption.

  4. We love the standards: choc. chip, peanut butter, etc. But I have a few that I break out for the holidays. A fairly healthy cranberry oatmeal that have people begging for the recipe (adapted from Vegetarian Times many years ago), and a no bake choc. oatmeal cookie that is a favorite with kids of all ages.

    Cranberry Oatmeal Cookies
    2 Tablespoons Margarine
    1 Cup Brown Sugar
    1/2 Cup Applesauce
    1 Whole Egg
    2 Tablespoons Molasses
    2 Tablespoons Water
    1 Teaspoon Vanilla
    2 Cups Oatmeal
    1 Cup Flour
    1/2 Teaspoon Cinnamon
    1/2 Teaspoon Nutmeg
    1/4 Teaspoon Salt
    1/4 Teaspoon Baking Powder
    1 Cup Cranberries
    1/4 Cup Walnuts — diced

    Mix dry ingredients.
    Cream margarine and sugar.
    Beat applesauce, egg, molasses, water and vanilla into margarine and sugar
    Fold dry ingredients into the batter.
    Fold in cranberries and nuts.
    Cover and chill for 30 minutes
    Preheat Oven to 375 degrees. Bake 15-20 minutes.
    Yield: “2 Dozen”

    No Bake Chocolate Oatmeal Cookies

    2 3/4 cups rolled oats
    1 Teaspoon vanilla extract
    1 Cup chopped nuts — (optional)
    2 cups granulated sugar
    1/3 Cup cocoa powder
    1/2 cup evaporated milk
    1/2 cup butter

    Combine oats, vanilla and nuts in a bowl and set aside.
    Combine sugar, cocoa and evaporated milk in a heavy, 2-liter sauce pan.
    Bring to a full rolling boil over medium high heat, STIRRING
    CONSTANTLY. Let boil, while stirring, for 2 minutes.
    Remove pan from heat and add the butter. Stir until butter is melted
    and incorporated.
    Quickly add oat mixture to pan and stir until well mixed.
    Drop by the spoonful onto waxed paper. Let cool for 2 hours to set.
    Yield: “3 dozen”

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