Category Archives: cookies

I think these would be a hit if Nabisco came out with an Oreo version of these. I came across this recipe and immediately started drooling. Sadly, they did not taste as good as they sound. They’re not bad, I just thought the cookie would be more light and lemoney, and the filling more citrusey; overall a bit on the sweet and heavy side for my tastes. I must say, I did like them better on the second day, though.

Lemon Sandwich Cookies with Triple Citrus Filling

Makes 25 small cookies

For the cookies:
16 tablespoons (2 sticks) unsalted butter, room temperature 
1 cup confectioners sugar
1/4 cup heavy cream
1 tablespoon lemon zest 
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon salt 
2 cups all-purpose flour

For the filling:
4 tablespoons unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 1/4 cups confectioners sugar, sifted
1 teaspoon lemon zest
1 teaspoon grapefruit zest
1 teaspoon orange juice
Pinch of salt

Directions:

Preheat oven to 350°F degrees.

In the bowl of an electric mixer on high speed or a food processor: beat butter, confectioners sugar, heavy cream, lemon zest, lemon juice, vanilla extract, and salt until combined, about 1 minute.

With mixer on low, add flour; dough will still be quite stiff.

At this point, you have two options:
A) If you want to roll out your dough and cut out shapes: turn dough out onto a piece of plastic wrap and pat into a disk about 1/2-inch thick. Wrap and chill until firm, about 1 hour (or up to 2 days, if you like). Once dough is chilled, unwrap and place on a lightly floured surface. Roll dough about 1/8-inch thick and cut out using 1 1/2-inch rounds or your favorite cookie cutter. Place rounds on two lined baking sheets, allowing the cookies 1-inch space between one another.
B) If you are like me and too lazy to roll out dough and cut out shapes, use an ice cream scooper and drop rounded spoonfuls onto a cookie sheet, allowing 1 inch space between one another. Pat spoonfuls down until about 1/8 inch thick and a circle shape (no chilling required, too!).

To make the filling, place the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until fluffy, about 2 minutes. Add the cream cheese and beat until creamy, about 2 minutes more. Add sugar, lemon zest, grapefruit zest, orange juice, and salt, and beat for additional 3 to 4 minutes.

Bake until barely beginning to brown, 9 to 11 minutes. Transfer to wire racks to cool completely. Once cool, place about 1 teaspoon triple citrus filling between two cookies, and press gently to spread filling out evenly. If kept airtight, cookies will remain fresh for 2 to 3 days.


Inspired by a friend who always has some homebaked goods in her home, I have decided to try to bake something at least every other week (originally it was going to be every week, but then I got scared of getting really fat, so this is a compromise?). My first endeavor in this new project were peanut butter cookies, as requested by Noah. He was fluctuating between these and snickerdoodles, but in the end said he was happy with his choice. I personally am not the hugest fan of peanut butter desserts (although I will still eat them, and have seconds), but for a peanut butter cookie, this was quite good. Thanks, allrecipes!

Peanut Butter Chocolate Chip Cookies with Crisp Oatmeal

Ingredients: 

  • 1/2 cup butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 3/4 cup peanut butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup rolled oats
  • 1 cup semisweet chocolate chips
Directions:
  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the butter, brown sugar, white sugar and peanut butter until smooth. (I’ve been using our food processor as a mixer, especially for creaming stuff, and it’s so convenient!) Beat in the egg and vanilla. Combine the flour, wheat flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the oats and chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.
  3. Bake for 8 minutes in the preheated oven, or until edges are golden. Remove from cookie sheets to cool on wire racks.

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I happened to stop into LuLu bakery one afternoon for a “healthy” cookie. I had had a delicious morning glory muffin (basically a carrot-zucchini-sunflower seed-walnut-apricot-berry muffin) the day before (from Gray Dog) and wanted a treat to replicate its goodness. I went in expecting to be disappointed with finding only frosting and super-sweet things, but they surprised me with an apricot-cranberry-flax seed-walnut-maybe other things, too? cookie. I was blown away and could not stop thinking about said cookie for over a week. Finally, I decided that it couldn’t be that hard to make myself, so I found an everything oatmeal cookie and decided to adapt it. It was pretty scrumptious, but I realized that maybe I don’t quite like oatmeal in my cookies. It just tastes a bit too healthy. LuLu’s cookie was more of a sugar cookie base. Anyway, I made two batches and now I have one whole zip loc bag waiting for future cravings in the freezer.

Oatmeal Fruit, Nut & Seed Cookies

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3 cups rolled oats
1 cup all-purpose flour
1/4 cup whole wheat flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup unsalted butter
3/4 cup applesauce
1/2 cup light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1/2 cup dried cranberries
1/2 cup dried apricots, coarsely chopped
1/2 cup flax seeds
1/2 cup pumpkin seeds
1/2 cup pecan pieces
1/2 cup walnut pieces

1. Preheat the oven to 350 degrees F.

2. In a large bowl, stir oats, flours, baking soda, salt. and cinnamon.

3. In a medium bowl, combine butter and brown sugar. Using an electric mixer on medium speed, or a food processor, beat until creamy. Stir in applesauce. Add eggs and vanilla, and beat until just combined. Beat in the dry ingredients. Stir in the cranberries, apricots, seeds and nuts.

4. Drop 1 heaping tablespoon of cookie dough 2 inches apart (as they will spread) on non-stick baking sheets.

5. Bake cookies for 20 minutes, or until golden brown all over. Transfer to a rack to cool. Cool completely before storing and place in an air-tight container.


Today I attempted to make snickerdoodles fresh out of the oven for when Noah came home from work. I mis-estimated his arrival, so they had cooled by the time he actually walked in the door, but they were still delicious anyways.

The last time I bought flour, I opted to buy Trader Joe’s white whole wheat  flour instead of regular, so these snickerdoodles tasted a little bit healthier. I think I actually prefer the taste, because I can’t actually taste or feel all the granules of sugar and it makes me feel better. I also used light brown sugar instead of white.

these cookies also are much more round than your typical snickerdoodle

Ingredients:

1 1/2 c light brown sugar
1/2 c butter, softened
1 t vanilla extract
2 eggs
2 3/4 c white whole wheat flour
1 t cream of tartar (I did without this)
1/2 t baking soda
1/4 t salt
2 T white sugar
2 t ground cinnamon

Directions:

1. Preheat oven to 400 degrees.

2. Combine 1 1/2 cups sugar, butter, vanilla and eggs. Mix well.

3. Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets.

4. Bake 8-10 minutes or until set. Immediately remove from cookie sheets.