Soft Ginger Cookies

So Betty Crocker sometimes is the best way to go
when you're rushed and busy with holidays, etc.

Just follow the directions and mix up all the ingredients

This time we turned "gingerbread" into soft/chewy ginger cookies.

Rolling them in sugar added a fun and festive sparkle to the cookies

Yum. Yum.

Salted Dark Chocolate Chip Cookies

2 1/2 sticks butter

1 1/4 C brown sugar

1 C white granulated sugar

Cream the above together on hight for 5 minutes until smooth.

Add 2 eggs (one at a time, mix well)

Add 2 tsp vanilla

Reduce speed and add:

1 1/4 tsp baking soda

1 1/2 tsp baking powder

3 2/3 C flour

Mix well and add one bag Hershey's Special Dark Chocolate Chips

For chewy cookies - chill for at least 1 hour

Drop spoons of dough on greased cookie sheet. 

Pinch of Sea Salt on top of each cookie dough ball. 

Bake at 350* for 18 minutes

Chocolate Chip Cookie Dough Cupcakes

Cupcakes:
1 box Butter Golden Cake Mix
3 eggs
1/2 C butter, room temperature
2/3 C water
1 tsp vanilla
1 bag chocolate chips

Make cake according to box. Add vanilla and chocolate chips. Preheat over to 375 degrees and bake cupcakes 20 minutes. Once cooled cut cones out of the tops (see pictures) for fillings.

Center Filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Fill holes made in cupcakes immediately and top with cone (filling will be sticky but easier to manage).

Frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips or topping with mini chocolate chip cookies for decoration.

Recipe: Florentines (Almond Lace Cookies)

Some part of me deep down feels like my Italian Grandmother used to make these cookies. My aunt has all of her recipes so when I found this one I emailed her right away asking her to let me know if Grandma did make these?

Even if these aren't a cookie of my childhood they certainly are going to be one of my adulthood. Delicate crisp almond wafers with chocolate - what could make these better?

"These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence."

Ingredients

* 1 3/4 cups sliced, blanched almonds (about 5 ounces)
* 3 tablespoons all-purpose flour
* Finely grated zest of 1 orange (about 2 tablespoons)
* 1/4 teaspoon fine salt
* 3/4 cup sugar
* 2 tablespoons heavy cream
* 2 tablespoons light corn syrup
* 5 tablespoons unsalted butter
* 1/2 teaspoon pure vanilla extract

Chocolate Topping, optional:

* 2 to 4 ounces semisweet chocolate, chopped

Directions

Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.

Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.

Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.

Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.

Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.

Optional chocolate topping:

Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)

For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.

For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

Busy baker's tips: Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days. Florentines are best stored separated from moist cookies and cakes.