Since last Saturday, I've been baking, and subsequently, eating cookies. On top of that, Andrew has fallen victim to pink eye. I'm thrilled to not be working. No papers to grade so I can just relax and enjoy the vacation that my boys will have. I thought that I would put up a cookie exchange to see what your favorite recipes are. I think that the best cookies we made this year were my mom's M&M Cookies.
1 cup of butter - softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 tsp. vanilla
2 eggs
2 1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 1/2 cups M7Ms (divided)
Blend the butter and both sugars. Beat in vanilla and eggs. Sift remaining dry ingredients together and add to the sugar/egg mixture. Mix well. Stir in 1/2 cup of M&Ms, reserving 1 cup to decorate cookies prior to baking. Drop a teaspoon of dough onto an ungreased cookie sheet. Decorate unbaked cookies with remaining M&Ms.
Bake at 375 for 8-12 minutes.
My oven runs hot, so eight minutes is perfect. Also, do not overload with M&Ms. The cookies will come out too crisp and crumbly.
Share your cookies here.
6 comments:
Hi Toni.
You want the potato kugel recipe, you get the potato kugel recipe. :)
Potato Kugel (9x13 pan)
5 potatoes
2 large onions
1/8 c. oil in potatoes
1 t. salt
1 1/2 t. baking powder
garlic powder
15 grindings of pepper
5 T. flour
3 eggs
1/8 - 1/4 c. oil in dish
Preheat oven to 450°. About 5 minutes before potato mixture is ready, pour oil in dish so that it comes up about 1/8 inch on the sides. Put in oven. Shred potatoes and onions (use kitchen aid shredder). Mix all the ingredients together. When oil is hot, take dish out of oven and pour in mixture. Bake for 1 hr.
Can I borrow your Kitchen Aid shredder? It sounds fancy :)
Is this a main dish or a side dish? It sounds yummy.
Sure come on down and borrow it -- it's just a shredder attachment that goes on my mixer. I forgot that was in there but anyway the reason why we mentioned it in the recipe is that most people grate potatoes but we find using a coarse shredder both makes them less watery and gives a nicer texture to the kugel.
Well I'm late to the exchange, but this one thing we're making today (one of my favorites):
Russian Teacakes
1 cup butter, softened
½ cup confectioner’s sugar
1 teaspoon vanilla
2 ¼ cups flour
¼ teaspoon salt
¼ cup finely chopped nuts
Heat oven to 400 degrees. Mix thoroughly butter, sugar, and vanilla,. Work in flour, salt and nuts until dough holds together. Shape dough into 1 inch balls, place on ungreased baking sheet.
Bake 10-12 minutes or until set but not brown. Whyile warm, roll in confectioners’ sugar. Cool Roll in sugar.
These are the best sugar cookies I've ever had:
Brown Sugar Cookies
Makes 2 Dozen Cookies
14 tablespoons unsalted butter (1 3/4 sticks)
1/4 cup granulated sugar (about 1 3/4 ounces)
2 cups packed dark brown sugar (14 ounces)
2 cups unbleached all-purpose flour plus 2 tablespoons (about 10 1/2 ounces)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon table salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
Heat 10 tablespoons of the butter in a pan over medium-high heat until melted. Continue to cook the butter until it is browned a dark golden color and smells nutty, about 1 to 3 minutes. Transfer the browned butter to a bowl and stir the rest of the butter into the hot butter until it melts- let this rest for 15 min. Preheat oven to 350 degrees F. In a baking dish, mix granulated sugar and a ¼ cup of the brown sugar until combined well; set this mixture aside to roll dough balls in. Mix flour, baking soda, and baking powder in a bowl. Add 1 ¾ cup brown sugar and salt to cooled butter and mix until there are no lumps. Add egg, yolk, and vanilla to butter mixture and mix well, then add flour and mix until just combined. Roll dough into balls about 1 ½ inches in diameter, and roll balls in brown sugar and white sugar mixture. Place balls about 2 inches apart on parchment lined baking sheets. Bake sheets one at a time until cookies are puffy and lightly browned, about 12- 14 minutes. (It says the cookies will look slightly raw between some of the cracks and seem underdone, but be careful not to overbake.) Cool on sheet for about 5 minutes and then transfer to a rack to cool.
Hi Mary,
My mom used to make those Russian tea cakes, I used to love rolling them in the sugar.
Those brown sugar cookies sound yummy. I think I'll have to try them.
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