Sugar Drops

It seems like everyone has different specifications for the "perfect" sugar cookie. This recipe fits my definition of perfect--soft, dense, and a little chewy. Mmmm!

Sugar Drops

1/2 cup butter, room temperature

1/2 cup canola oil

1/2 cup sugar

1/2 cup powdered sugar

1 large egg

2 tsp vanilla

2 tsp lemon zest

1/2 tsp baking soda

1/4 tsp salt

2 1/4 cups flour

Place butter into the bowl of a stand mixer and beat for one minute. Add oil and stir until well-incorporated. Add sugars. Mix. Add egg. Mix. Add vanilla and lemon zest . Mix. While mixing, add remaining dry ingredients slowly. Stir just until combined.

Cover with plastic wrap and refrigerate for two hours.

Preheat oven to 350. Line a baking sheet with parchment paper. Use your hands to tightly pack the dough into a large scoop. Dough will be crumbly. Place drops of dough onto baking sheets at least 2" apart from each other. Sprinkle lightly with sugar.

Bake for 16 minutes (12 minutes for smaller cookies). Let cool slightly and then enjoy!

Chocolate Peanut Butter Rice Krispie Treats

I must be in the mood for layered foods today. Here's a great little snack that combines three crave-worthy ingredients: chocolate, peanut butter, and rice krispies.

Chocolate Peanut Butter Rice Krispie Treats

1/4 cup water

1/4 cup corn syrup

1/4 cup sugar

1 3/4 cup Rice Krispies

3 Tbsp butter

Pinch salt

5 oz milk chocolate

1 cup creamy peanut butter

4 oz bittersweet chocolate

1 tsp corn syrup

4 Tbsp butter

Combine water, 1/4 cup corn syrup, and sugar in a small saucepan. Cook to the soft ball stage (see here for directions: link).

While syrup is heating up, cut 3 Tbsp butter into small cubes. Put Rice Krispies into a medium bowl. Line a 8" or 9" square pan with foil and spray lightly with non-stick spray.

When syrup has reached the correct stage, quickly stir in butter and salt. Pour over Rice Krispies. Press into the bottom of the foil-lined pan.

Combine peanut butter and milk chocolate in a small saucepan. Cook over low heat, stirring frequently, until chocolate is melted and mixture is smooth.

Pour peanut butter mixture over Rice Krispies. Spread evenly. Place in refrigerator.

Combine bittersweet chocolate, remaining corn syrup, and remaining butter in small saucepan. Cook until chocolate is melted and mixture is smooth.

Pour over peanut butter mixture. Spread evenly.

Return pan to refrigerator for an additional 1-2 hours. Let sit for 10 minutes. Cut into squares.

Store squares in refrigerator.

Last Minute Cookies

I took dinner to someone last week--and realized at the last minute that I'd forgotten to plan dessert. Eek! That's where this recipe came in handy. It's a good quick cookie recipe for those last minute projects.

Last Minute Cookies

1 German Chocolate Cake Mix

1/2 cup oats

2 eggs

1/2 cup oil

1 cup chocolate chips

2 1/2 Tbsp flour

Combine all ingredients. Roll into balls and bake on ungreased cookie sheet at 350 degrees for 8-10 minutes. Let stand on cookie sheet for 2 minutes before removing.

Cherry Crumble (for two)

This recipe was a perfect way to use cherries from my co-op order this month. It was done in under a half hour and absolutely delicious. My rating: 5 out of 5.

Cherry Crumble (for two)

1 1/2 cups fresh cherries, pitted and halved
1 Tbsp sugar
2 Tbsp water
1 tsp corn starch

1/3 cup flour
1 Tbsp sugar
2 Tbsp brown sugar
pinch of salt
pinch of cinnamon
2 1/2 Tbsp butter, melted

In a small saucepan on medium heat, cook cherries, sugar, water, and corn starch until cherries are softened and mixture thickens--about five minutes.

Combine flour, sugars, salt, and cinnamon in a small bowl. Slowly add melted butter and stir with a fork to form the crumble topping.

Spray a small glass pan with non-stick cooking spray. Pour in cherries. Place crumble on top and lightly press it down into the cherries.

Bake at 400 degrees for 10 minutes or until top turns light brown.

Pinwheel Sugar Cookies

Here's a fun way to "spice up" otherwise blah-looking sugar cookies. This is a great overall rolled sugar cookie dough and could be used to cut out shapes as well. My rating: 4.5 out of 5.

Pinwheel Sugar Cookies

1 cup butter, softened

1 1/3 cup sugar

2 eggs

2 tsp vanilla extract

1/2 tsp salt

1/2 tsp baking powder

3 cups flour

3 oz dark chocolate, chopped

Cream butter and sugar for at least three minutes.

Add eggs and vanilla. Mix well.

Add in salt and baking powder. Stir.

Add flour one cup at a time and stir until everything is well-combined. The dough will be rather wet. That's okay.

Divide the dough in half. Wrap one half of the dough in plastic wrap and place in the refrigerator.

Melt the dark chocolate over low heat. Stir chocolate into the remaining dough half. Wrap dough in plastic wrap and place in the refrigerator.

Allow your two dough blobs to chill for at least two hours.

Tear off four pieces of waxed paper that are about 15" long.

Place one blob of dough inbetween two pieces of waxed paper and roll it into a rectangle that is about 1/8" thick. Repeat with the other color of dough.

Place the rectangles on top of each other and trim off the edges so that they are exactly the same size. Refrigerate for 10 minutes so that it will stick together when you roll it up.

Roll the dough up jelly-roll style. Wrap in waxed paper or plastic wrap and refrigerate for 2 hours.

Remove the dough from the refrigerator. Cut into 1/4" slices using a long sharp knife or, preferably, string.

Bake the cookies at 350 degrees for 9 minutes. Yield: 2 dozen.