Saltine Toffee (dubbed "Christmas Crack")

I can't believe it's been so long since I've last update my blog! I actually started this post back on December 21st, 2011 and I am now finishing it on January 8th, 2012. Yeesh! With all the parties, Christmas, my son's school concert and winter break, New Year's, two visits from the Tooth Fairy, and my husband's vacation, really cut into my "alone" computer time. While it was nice to have everyone home for a plethora of good ol' fashioned family fun, I'm actually glad to be getting back into the swing of a normal routine again.

So this past holiday season was all about survival-mode for me. I really didn't cook anything new, and I was basically trying to keep everyone fed and happy amongst the busyness. I had to look back on my camera to see if I had any recipe photos, and I only had two new ones from December since the last post. Just two...that's it!!! However, I am glad to report that what I lacked in quantity, I made up for fully with quality. The two recipes that I did try out were pretty darn great (this one included).

My friend, Claire passed this easy recipe on to me and I tweaked it a little based on what I had on hand. Here is my version of this delicious "cookie", although I guess it falls more under the heading of a toffee or bark. Either way, Claire and I decided to call it "Christmas Crack" since it is soooo freakin' awesomely addicting. I had to stop myself several times from going to the store and purchasing more ingredients for making additional batches. If you have a hankerin' for something easy to make and a little naughty, this recipe is for you!

Saltine Toffee (dubbed "Christmas Crack")
Adapted From: The Girl Who Ate Everything website

Ingredients:
1-2 sleeves of saltine crackers
2 stick (4 oz) butter
2 cup packed brown sugar
2 cups chocolate chips (I used 1 bag)
2 cups butterscotch chips (I used 1 bag)
crushed or slivered raw almonds
sea salt

Directions:

1. Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them. Crush any remaining crackers into small crumbs and set aside for now.

3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.

4. Bake the toffee crackers at 350 degrees for five minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven and allow to cool for one minute.

5. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the reserved crushed crackers.

6. Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break into small uneven pieces by hand, and enjoy! Store uneaten saltine toffee in an airtight container for up to a week.



The Result:
I gained a few pounds over the holiday break, and I think I owe it mostly to this toffee. I'm not exaggerating; it's that good and shockingly easy to put together.

Chocolate Caramel Cookies with Sea Salt

I am in full holiday baking mode. I love making Christmas cookies,so I usually go a little overboard with the amount of cookies I end up churning out. Normally I make the traditional assortment that my family always had during the season, and then add one or two different variations. What can I say, I like to keep things interesting! This year, I selected this cookie as my "wild card". Oh boy, I am glad that I did...it was fantastic!

Chocolate Caramel Cookies with Sea Salt
From: The Two Peas and Their Pod blog

Ingredients:
1 1/4 cup all-purpose flour
¼ teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa (I used dark cocoa)
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup plain yogurt
1 teaspoon vanilla extract
Soft caramel candy chews
Sea salt

Directions:
Preheat oven to 350ºF; line 2 baking sheets with baking paper, lightly coated with cooking spray. Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, soda, and salt; set aside.

Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Wrap the chocolate dough around the caramel candy pieces. Place balls on cookie sheets and sprinkle with sea salt.

Bake for 10-12 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.

(This recipe yields about 2 dozen cookies.)

The Result:
I love the combo of salt and chocolate and/or caramel. Yum! These. were. awesome.

Chocolate Chocolate Chip Cookies

I brought dinner to a friend last night, and decided to bake some cookies to go along with their meal. I have the allrecipes.com Dinner Spinner app on my iPhone, so I did a search for cookies and came up with these beauties. I had everything on hand, so I didn't even need to take an extra trip to the store (I love it when that happens). Of course, we saved some cookies for ourselves and they were a big hit with my family. Really, there is so much chocolate...what is not to love!?!?!?!

Chocolate Chocolate Chip Cookies
Adapted From: allrecipes.com; Chocolate Chocolate Chip Cookies I by Kathy

Ingredients:
1/2 cup butter, softened
1/2 cup of shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
1/2 cup of white chocolate chips
1/2 cup chopped walnuts

Directions:
1.Preheat oven to 350 degrees F (175 degrees C).

2.In large bowl, beat butter, shortening, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

3.Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

The Result:
These cookies are definitely not to be considered as "health food", but they're oh sooooo good. They are really decadent and rich and chocolaty and yummy. Ohhhh, coooookies!

Family Circle Gingerbread Men

I found this recipe in the November 2009 issue of Family Circle magazine. The boy spied all the gingerbread men arranged on a platter in the cover photo and immediately started asking to make them. I am not the best baker, but this recipe looked simple enough that even my little helper and I could handle it. This is my first crack at baking/decorating these type of cookies, so hopefully they will turn out yummy and aesthetically pleasing. I will make sure to post pics of the final product later on.

Family Circle Gingerbread Men
From: November 2009 issue, Family Circle magazine

Ingredients:
2 3/4 cups all-purpose flour
3/4 teaspoons of baking soda
1 Tablespoon of ground ginger
1 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1/4 teaspoon of salt
1/2 cup (1 stick) of unsalted butter, softened
1/2 cup of packed dark-brown sugar
1 large egg
1/2 cup of original molasses
Red hot cinnamon candies, for decorating
Tubed white icing for piping

Directions:
1) In a medium sized bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.

2) In a separate large bowl, beat the softened butter and brown sugar until smooth (I used a handheld electric mixer). Beat in egg, then molasses. Stir flour mixture into butter mixture. Divide dough into 2 halves. Wrap; CHILL FOR 2 HOURS.

3)Preheat oven to 350 degrees. On a well-floured surface, roll half of the dough to 1/8 inch thickness. Cut shapes with assorted-sized gingerbread cookie cutters; transfer to ungreased baking sheets. Reroll scrap cuts. Repeat with rest of the dough.

4) Bake at 350 degrees for 13 minutes. Transfer cookies to racks to cool. Decorate with icing and assorted candies.

Jen's Notes:
I made a couple of subtle substitutions for our cookies. First, I did not have unsalted butter. I just used regular salted, which worked out fine. Then, the magazine has a recipe for Royal Icing, but I didn't use it. I already had tubed icing on hand and I reasoned that it would be easier to work with, considering I have a 3 1/2 year old assistant baker. Lastly, I don't have assorted gingerbread cookie cutters. I just have one size (it looks to be a 4 inch one), so that is what I used.

The cookies on the magazine cover don't have faces,which I think is a little strange. They look like little gingerbread drones. I think ours will have faces...that will make biting their heads off more fun, anyway!!!


Here is my assistant, hard at work mixing the dough. Notice his baking apparel...an apron, t-shirt, and Spiderman underwear.


Gee...it looks like he had to sample some of his handywork. I spy a little cookie dough at the corners of his mouth.







The Result:
This was a really fun project to do with my son. I think as gingerbread cookies go, this recipe is probably mediocre...really, nothing special. The cookies themselves tasted okay, but are super-crunchy. Personally, I like a more chewy cookie; but as it has been explained to me that gingerbread is usually pretty darn crunchy.

The fun part was decorating these guys and getting my little one involved in the whole process. I love that he is old enough to enjoy helping me in the kitchen. The decorated cookies did not turn out "magazine cover" beautiful, but I am okay with that. All in all, I would certainly make gingerbread men again...maybe just look for a better recipe. I would recommend this baking project for something neat to do with your kids!!!

Cinnamon Cookies

My little guy got a new, hand-made apron from his honorary grandmother, Gaga. I promised him that we would make cookies this weekend so that he could try it out. Every morning since he got his new apron he has asked "is today cookie day?". Really, how can I refuse??? I perused Recipezaar.com and came up with these babies. I had everything on hand for them, and the reviews were excellent. They are very similar to Snickerdoodles, and are the perfect texture of crisp edges and chewy centers. So far, I have eaten 5 of them straight off the cooling rack (I am pretty certain that they are laced with crack)...(self control has never been my strongest attribute).

Cinnamon Cookies
From:RecipeZaar.com-recipe #48241/By: PetesNina

Ingredients:
1 cup sugar
1/2 cup butter
1 large egg
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
Extra cinnamon sugar mixture for topping

Directions:
1. In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
2. Combine flour, cinnamon, baking powder and salt.
3. Add to butter mixture.
4. Blend well.
5. Cover and refrigerate 2 hours or till firm enough to roll into balls.
6. Shape dough into small balls about 3/4-inch in diameter.
7. Roll in cinnamon sugar to coat.
8. Set cookies 1-inch apart on lightly greased cookie sheets.
9. Bake at 350° for 10 minutes or till the edges are lightly browned.
10.Cool slightly on pans for about 1 minute, then remove to racks to cool completely. Sprinkle tops with additional cinnamon sugar mixture, if desired.





The Result:
These cookies are easy and delicious; they certainly lived up to all the hype from the reviews. Best of all "Mommy's Star Helper" loved helping me make them!

Ina's Ultimate Ginger Cookie

I have a Bunco game tonight which is always potluck style, so I need to bring either a dessert or an appetizer. Dessert is always a good idea, and everyone loves a good cookie. I decided to try this recipe, since Ina usually delivers delicious food. I saw her demonstrate them on her show, and they looked quite simple to prepare...which is a bonus. I love ginger cookies, so I am looking forward to sampling these beauties. With a title like "Ultimate Ginger Cookie" I am sure they will be a huge hit!

Ultimate Ginger Cookie
2006, Barefoot Contessa at Home, All Rights Reserved

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup unsulfured molasses
1 extra-large egg, at room temperature
1 1/4 cups chopped crystallized ginger (6 ounces)
Granulated sugar, for rolling the cookies

Directions:
Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.



The Result:
These cookies turned out exactly how they were supposed to...delicious! They were crisp on the outside, chewy on the inside, and very ginger-y. I will make these again, for sure. Ina rocks!!!

White Chocolate Chip Cranberry Oatmeal Cookies

Here are some more cookies for San Diego. (I enjoy eating cookies while on the beach).

White Chocolate Chip Cranberry Oatmeal Cookies From: recipezaar.com/recipe #112683

Ingredients:
3/4 cup sugar
1/4 cup packed brown sugar
1/2 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
1 1/2 cups quick-cooking oats (not instant)
3/4 cup dried cranberries
6 ounces white chocolate chips

Directions:
1. Preheat oven to 375°F.
2. In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
3. Add in egg and vanilla extract and mix until combined.
4. Add the cinnamon, baking soda, salt and flour and mix well.
5. Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
6. Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
7. Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.

Cherrios Breakfast Cookies

I made these for our San Diego trip. They are yummy. Yeah...that is all I want to say about that.

Cherrios Breakfast Cookies
From: recipezaar.com/recipe #142860 (by hellokitty)
(Adapted from the Cherrios website)

Ingredients:
1 1/4 cups sugar
1/2 cup butter or margarine
1/2 cup peanut butter
1/4 cup water
1 tablespoon vanilla
1 egg
1 1/2 cups whole wheat flour or all-purpose flour
1 cup old fashioned oats or quick-cooking oat
1 cup raisins
1/2 teaspoon salt
1/2 teaspoon baking soda
4 cups Cheerios toasted oat cereal

Directions:
1. Heat oven to 375°. Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal.
2. Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased large cookie sheet. Flatten dough to about 1 inch thick.
3. Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.
4. *If using spread, use only stick that has more than 65% vegetable oil.
5. High Altitude (3500-6500 ft): Increase bake time to 14-16 minute.
6.( The recipe doesn't say how many servings it comes up with, but I went with 12 cookies, but of course, if you want Jumbo ones then they will be bigger and you will get less cookies).

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Chocolate Cherry Bars

I have limited baking ingredients on hand, so I had to really scrounge for a "cookie" recipe today. After checking all the usual recipe spots, I finally went to the Hershey's website to see if they had anything interesting. The major ingredient I had in my pantry was Hershey's Cocoa Powder. I was dying for something chocolaty, but I didn't have any chocolate chips on hand. I needed a chocolate recipe that used the powder and not the chips. Combined with all the other ingredients that I either did or did not have, this was actually quite a challenge. Finally, I found this recipe. These bars sounded really good, and I pretty much had all the items needed to make them. Thankfully, the major component in these bars was the cocoa powder and I could make substitutions for the ingredients I did not have. For example, I didn't have mini-kiss pieces and I didn't have maraschino cherries; so creative baking was definitely in order. I ended up using dried, sweet & tart cherries, in place of the maraschinos, and leftover, pastel-colored, M & M's from Easter, instead of the mini-kisses. What can I say...I am resourceful. Hopefully, these bars will still turn out yummy!

Chocolate Cherry Bars
Adapted from: Hershey's Kitchens: Recipes

Ingredients:
1 cup (2 sticks) butter
3/4 cup HERSHEY'S Cocoa Powder
2 cups sugar
4 eggs
1-1/2 cups plus 1/3 cup all-purpose flour, divided
1/3 cup chopped almonds
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1/2 teaspoon almond extract
1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates (OR substitute M & M's)
1 cup chopped maraschino cherries, drained (OR substitute dried cherries)

Directions:
1. Heat oven to 350°F. Generously grease 13x9x2-inch baking pan.

2. Melt butter in large saucepan over low heat; stir in cocoa until smooth. Remove from heat. Add sugar, 3 eggs, 1-1/2 cups flour and almonds; mix well. Pour into prepared pan. Bake 20 minutes.

3. Meanwhile, whisk together remaining 1 egg, remaining 1/3 cup flour, sweetened condensed milk and almond extract. Pour over baked layer; sprinkle chocolates and cherries over top. Return to oven.

4. Bake 20 to 25 minutes or until set and edges are golden brown. Cool completely in pan on wire rack. Refrigerate until cold, 6 hours or overnight. Cut into bars. Cover; refrigerate leftover bars. About 48 bars.



The Result:
These are basically brownies. Yummy, almond-y, cherry brownies...but brownies. These are really good, and I totally loved the almond/chocolate/cherry combo. Delish! The added M & M's don't bring a whole lot to the party, so next time I think I will add chocolate chips and extra dried cherries. (I definitely think the dried sweet & tart cherries are the way to go with this recipe.) This was an easy dessert to make, and it turned out really good. I will add these bars to my 'keeper' file, for sure!

No-Guilt Pumpkin Cookies

I still had some pumpkin leftover from bread-making, so I thought I would try this recipe for cookies. My friend, Claire found it on recipezaar.com when she was looking for pumpkin ideas. After a glowing review from Claire, I decided I just had to make these babies. Oh man! She was quite right to brag about these cookies...they are great! Light, fluffy, cake-like. Not too sweet, but nice and buttery. Yum! I heart them very much. Also, the recipe should come with a warning label...these cookies are highly addictive! You cannot eat just one!

No-Guilt Pumpkin Cookies
Recipe #169079

Ingredients:
1/2 cup sugar or Splenda granular
1/2 cup brown sugar, packed
1 cup margarine or butter, softened
1 cup canned pumpkin
1 teaspoon vanilla
1 egg
2 cups whole wheat flour
1/4 cup ground flax seeds
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt


Directions:
Preheat oven to 350 degrees. In large bowl, beat sugars and margarine until light and fluffy. Add pumpkin, vanilla, and egg; blend well. Add dry ingredients and mix well. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets.
Bake at 350 degrees for 10-12 minutes or until light golden brown around the edges.

Jen's Notes:
I added a teaspoon of nutmeg, too. What can I say??? I love nutmeg. Also, I think that cinnamon should not be without nutmeg. It is just such a classic pairing.



The Result:
Is it wrong to have cookies for breakfast??? I hope not, because this is precisely what my son and I ate this morning. In fact, it was his idea! Who am I to say that we should not have delicious, No-Guilt Pumpkin Cookies for breakfast???? After all, you are not allowed to feel guilty while eating them...it says so right in the title! I assume that includes breakfast, too.

Mom's Christmas Cookies

I started feeling better yesterday, so my mom and I decided to do our annual Christmas Cookie Bonanza. We ended up making 6 different kinds of cookies all on Monday afternoon...which was a personal cookie making record for me. These are my favorite cookie varieties that we do every year. Quite a few of them are drenched in powdered sugar...I think that Christmas is really the only time that you can consume mass amounts of sweets drenched in powdered sugar without feeling much guilt. It is the most wonderful time of the year!

Mom’s Christmas Cookies

Nut Cups

Ingredients:
Dough:
1 small (4 ounce) package of cream cheese
1 cup of AP flour
¼ cup of margarine (not butter)

Filling:
1 cup of ground nuts (pecans)
1 egg beaten
¾ cup brown sugar
1 Tablespoon butter
1 teaspoon vanilla

Directions:
Dough:
Mix all ingredients together, wrap in foil, then chill overnight or freeze. Make into 24 balls and line small muffin tins with dough.

Filling:
Distribute filling to 24 lined cups until all is used. Bake 20 minutes @ 350 degrees. Reduce oven to 250 degrees and cook an additional 10 minutes (total cook time will be ½ hour). Cool and sprinkle tops with powdered sugar.


Fudge Scotch Squares

Ingredients:
1 ½ cups graham cracker crumbs
1 can of Eagle Brand sweetened condensed milk (not evaporated milk)
1 cup semi sweet chocolate chips
1 cup butterscotch chips
1 cup coarsely chopped walnuts

Directions:
Mix well and press into well greased 9 inch pan. Bake at 350 degrees for 30-35 minutes. Cool for 45 minutes, then cut into 1 ½ inch squares.


Aunt Marilyn’s Crescents

Ingredients:
1 cup of butter or margarine
¾ cup of powdered sugar
2 ½ cups of AP flour
1 ½ teaspoons vanilla
1 cup ground nuts (pecans or almonds)

Directions:
Knead to smooth dough and shape about 1 teaspoon of dough at a time into small crescent shapes. Bake on ungreased cookie sheet in 350 degree oven until slightly brown; about 15 to 17 minutes. Cool 1 minute. While still warm roll cookies in powdered sugar.


Lemon Squares

Ingredients:
1 cup of melted butter
2 cups plus 4 Tablespoons of AP flour
1 cup powdered sugar
1 teaspoon baking powder
6 Tablespoons lemon juice
4 eggs
2 cups white granulated sugar

Directions:
Combine melted butter with 2 cups flour and 1 cup of powdered sugar. Pat into a buttered 9 x 13 pan and bake 20 minutes at 350 degrees.

While crust is baking, beat 4 eggs well, then add 2 cups granulated sugar, baking powder, remaining 4 Tablespoons of flour, and lemon juice. Mix well and pour over baked crust. Bake 30-35 minutes at 350 degrees. When cool, sprinkle with powdered sugar lightly.


Toffee Squares

Ingredients:
1 cup butter, softened to room temperature
1 cup brown sugar
1 egg yolk
2 teaspoons vanilla
1 7/8 cups AP flour
10 oz. milk chocolate or semi sweet chocolate chips, melted
1 cup chopped pecans or almonds


Directions:
In mixing bowl, cream together butter and brown sugar until light-colored and fluffy. Add egg yolk and vanilla; gradually beat in flour until smooth and blended. (Dough will be thick.) Spread evenly on ungreased 16 x 14 x 1 inch baking pan. Bake at 350 degrees for 15 minutes or until crust is golden brown and puffy. Remove from oven. Pour melted chocolate over crust and spread evenly. Sprinkle with chopped nuts. Cool; Cut into squares. Yield 40 squares.


Cherry-Pistachio Italian Wedding Cookies

Ingredients:
1 1/2 cups cake flour (about 6 ounces)
2/3 cup all-purpose flour (about 3 ounces)
1 1/4 cups powdered sugar, divided
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 cup chilled butter, cut into small pieces
3 teaspoons ice water
1 1/2 teaspoons vanilla extract
1/2 cup dried tart cherries
1/4 cup finely chopped salted dry-roasted pistachios
Cooking spray

Directions:
1. Preheat oven to 350°.
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 3/4 cup powdered sugar, cornstarch, and salt in a food processor; pulse to combine. With food processor on, add butter through food chute a few pieces at a time; process 1 minute or until mixture is the texture of sand.
3. Combine 3 teaspoons ice water and vanilla in a small bowl. With food processor on, slowly add ice water mixture through food chute; process 1 minute or until very well combined. (Mixture will remain crumbly.) Add cherries and pistachios; pulse 10 times or just until combined. Transfer mixture to a bowl. (Mixture will be crumbly.) Gently press mixture into a level tablespoon; pack lightly with the heel of your hand. Turn out onto a baking sheet coated with cooking spray. Repeat with remaining dough to form 32 cookies.
4. Bake at 350° for 15 minutes or just until bottoms are golden. Remove from oven; cool 10 minutes on baking sheet.
5. Place remaining 1/2 cup powdered sugar in a large bowl. Add cooled cookies; toss gently to coat with powdered sugar. Transfer cookies to wax paper to cool completely.

Jen's Oatmeal Cookies

On Monday, my niece Kate and I made some cookies to give to my in laws (as an anniversary gift from their three grandchildren). This is my favorite cookie recipe, and I always have all the ingredients on hand. It is very easy to just whip up a batch, when needed. Since I don't usually bake, I figured I would post this recipe to celebrate this rare event.

Originally, these little lovelies came into my life through my friend Dawn. I am not sure where she got the original recipe, but I am thankful she introduced me to them. I have added some ingredients, changed some of the measurements, and played around with the method, to make these cookies my own.

Jen’s Oatmeal Cookies

Ingredients:
1/2 pound (2 sticks) margarine or unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1-1/4 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins (OR ALTERNATE: 1 cup of chocolate chips) (OR ALTERNATE: ½ cup of raisins and ½ cup of chocolate chips)

***Mixture of cinnamon/granulated sugar for topping***

Directions:
Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins (&/or chocolate chips); mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; Sprinkle top with cinnamon/sugar mixture & remove to wire rack. Cool completely.
Store tightly covered.

Cook Tips and Variations:
BAR COOKIES: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered,24

BARS VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon.Substitute 1 cup diced dried mixed fruit.

HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

Recipe Yield:
ABOUT 3 to 4 DOZEN