Tag Archives: cookies

Million Dollar Cookies

I first had these cookies at my grandma’s house probably 35 years ago. I think the recipe was one of my aunt’s not sure but all I know that when I take a bite of these cookies I am back in my grandma’s small kitchen in Hebron, ND. Where I would wash the dishes with scalding water….if you weren’t burning your hands the water just wasn’t hot enough! This is the same grandma whose famous caramel corn recipe I make. That is a recipe I don’t give out. You may have to bribe one of my cousins or sisters to give it to you…..because I am not talking about that one!

For a quick cookie fix I love the fact that they have shortening in them, because I don’t have to wait for the butter to soften. I can have these cookies mixed and out of the oven within 20 minutes.

What you need to know about these cookies is that they have anise (the flavor of black licorice) seeds in them. The last time I went to buy anise seeds, they were out so I bought anise flavoring instead. The flavoring worked just as well. The three foodies in my house love these cookies. The two food fussies, passed on them…..their loss.

Million Dollar Cookies

Ingredients:

  • 1 cup shortening
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 1/4 tsp. soda
  • 2 cups flour
  • 1 tsp. anise seed

Directions:

  1. Make into balls; flatten with glass dipped in sugar. Bake at 350 degrees for 8 to 10 minutes.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at http://www.ididit-fargo.com/.

• Interested in starting your own Professional Organizing business, visit http://www.mssimplicity.com/ to learn about how Melissa can help you!

• Need to contact MS. Simplicity privately, you can email her at melissa@mssimplicity.com.

• MS. Simplicity offers monthly classes, click here to find out the latest offerings!

• For daily organizing tips find the MS. Simplicity fan page here.

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Macadamia And White Chocolate Chunk Cookies

Day 90: “Chewy Gooey Crispy Chrunchy Melt-In-You-Mouth Cookies”

March 31, 2011

Macadamia nut cookies seem to be one of those exotic cookies that you only buy in restaurants but don’t try to make at home. Not sure why I have never tried to make these before. They are treat whenever I buy them so why not try to make them at home. Macadamia nuts are the nuts that my grandma would receive from my aunt who lives in Hawaii. Or when my aunt would visit, she would bring us a box of the chocolate covered nuts. I can still picture the box. So maybe the nut has a good memory for me that has a grip on my psyche. Now the nuts can be found in most grocery stores so the allure is now gone. I asked my middle son what he thought of the nut thinking that he would think it was cool, he simply said all he knows is that they get stuck in his braces. That should their new marketing slogan!

Cookies have never been presented in such a lovely format before! I love how the sections of the cookbook are divided: Crispy, Crunchy, Chunky, Gooey, Flaky and Melt-In-Your-Mouth. Picking you favorite cookie in this cookbook will be like picking your favorite child….impossible. If you only bake a cookie that is on the back of the bag of chips, it is time to expand your cookie baking skills. The cookbook offers such curious creations like “Whole Wheat Hazelnut Cookies with Currants and Cacao Nibs” or “Salted Peanut Toffee Cookies”. This cookbook just might make my Top 10 list for the year!

The Ruling: Of course everyone loved them!  Usually Macadamia nut cookies are so sweet and buttery. This recipes has a decreased amount of sugar and butter. You don’t miss all that butter and sugar since I think it highlight the salty nuts and sweetness that the white chocolate chips offer. The addition of pulverized rolled oats gave the cookies a nice texture. I challenge you to make this just once. The recipe calls for it to chill in the fridge overnight…..I bet you can’t do it.

Macadamia And White Chocolate Chunk Cookies, page 138

Ingredients:

  •  3/4 cup (2.5 ounces) rolled oats
  • 3/4 cups (3.375 ounces) unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoons salt
  • 8 tablespoons (1 stick) unsalted butter, melted and still warm
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 1 cup dry-roasted salted macadamia nuts, coarsely chopped
  • 1 cup white chocolate chips, or 6 ounces chopped white chocolate

Directions:

  1. Pulverize the oats in the processor or blender until fine. Add the flour, baking soda, and salt and pulse to combine. Set aside.
  2. In a large bowl, combine the melted butter with the sugars and vanilla. Whisk in the egg, Stir in the flour mixture just until all of the dry ingredients are moistened. Let the mixture cool for a few minutes if it is at all warm. Stir in the nuts and chocolate chips. Cover and refrigerate for at least 2 hours, and preferably overnight.
  3. Preheat the oven to 325 degrees F. Position racks in the upper and lower thirds of the oven.
  4. Remove the dough from the refrigerator to soften. Scoop rounded tablespoons of dough and place about 2 inches apart on the ungreased or lined pans. Bake until the cookies are deep golden brown, 13 to 15 minutes. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. For unlined pans, use a metal spatula to transfer the cookies to racks to cool; for lined pans, set the pans or just the liners on the racks. Cool the cookies completely before storing or stacking. May be kept in an airtight container for several days.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

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Mini Black and White Cookies

Day 84: “The Gourmet Cookie Book”

March 25, 2011

If you have ever been to New York City, chances are that you have tried the famous Black and White cookie. I was in New York in October of 2009 and I am going back in October 2011.  I will have a Black and White cookie again. There are certain things that you have to eat while in New York, one is the pizza, obvious. But the second is the Black and White cookie, not so obvious. The cookie is not your particular cookie consistency, more cake-like than cookie.

A cookbook that highlights the best cookies from each year in “Gourmet” magazines history. From 1941-2009….that is a lot of cookies! The 1940’s start with a Cajun macaroon and 2009 ends with Grand Marnier Glazed Pain D’Epice Cookies. Many of these cookies Santa would be happy to find under the tree. Most if not all of these cookies my kids would be thrilled to find on a plate after school! My only complaint about the cookbook is that the font is too small!  I must be getting….sob…..old!

The Ruling: Is there any doubt that we all loved it?! Just like I remembered in New York. I was a little scared of the frosting of the cookie. I don’t have a good record of frosting cookies…..it has to do with me not wanting to take my time or something like that! So glad I decided to take the plunge and make them. The only downside is I wish I would have doubled the batch as these only made 2 dozen!

Mini Black and White Cookies, page 142

Ingredients:

For cookies:

  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup well shaken buttermilk
  • 1/2 teaspoon vanilla
  • 7 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg

For the Icing:

  • 2 3/4 cups confectioners’ sugar
  • 2 tablespoons light corn syrup
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon vanilla
  • 4 to 6 tablespoon water
  • 1/4 cup unsweetened Dutch-process cocoa powder

Directions:

  1. Make cookies: Put oven racks in upper and lower thirds of oven and preheat over to 350 degrees F. Butter 2 large baking sheets.
  2. Whisk together four, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Reduce speed to low and add flour mixture and buttermilk mixture alternately in batches, beginning and ending with flour mixture, and mixing just until smooth. Drop rounded teaspoons of batter 1 inch apart onto baking sheets. Bake, switching positions of sheets halfway through baking, until tops are puffed, edges are pale and golden, and cookies spring back when touched, 6 to 8 minutes. Transfer to a rack to cool.
  3. Make icing while cookies cool: Stir together confectioners’ sugar, corn syrup, lemon juice, vanilla, and 2 tablespoons water in a small bowl until smooth. If icing is not easily spreadable, add more water, 1/2 teaspoon at a time. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as vanilla icing. Cover surface with a dampened paper towel, then cover bowl with plastic wrap.
  4. Ice cookies: With offset spatula, spread white icing over half of flat side, the bottom, of each cookie. Starting with cookies you iced first, spread chocolate icing over other half.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

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