Cookie Madness

Last week my aunt called me up and asked if I could make her 13 dozen cookies for her upcoming cookie exchange and as some gifts for her clients. Of course, I said absolutely! Did it matter that I had work everyday including a back-to-back shift (meaning I got off work at 11:30pm and had to be back at work at 5:30am!) and that I was in a different town and was without my kitchen-aid? Nahhh.

About five minutes after talking to my aunt, my grandmother calls for an additional 2 dozen. Sure!

So the mission was: 15 dozen cookies - baked and gift wrapped in two days while working and driving to OC to drop them off each day. Good luck to me right?

I completed the mission and it was really fun. I had to go old school on this and mix things up with a wooden spoon and bowl because that is all that I had! Look at me..being resourceful. 

My hand hurt like a beast by the end but the trick to getting things like this finished on time is to not sleep and then throw a temper tantrum sitting on the kitchen floor at 2:00 am over snicker-doodles thinking about how you have to leave for work in 2.5 hours and cry like a five year old. Oh gosh, was it a long night.

Here is how they turned out and some recipes for you if you are around the house baking for Christmas today! 

Everything turned out great, somewhat on-time and pretty and despite the 2 am tantrum it was really a good time baking them and hopefully the people who ate them enjoyed it.

1/2 cup unsalted butter, room temp
1/4 cup sugar
1 large egg, separated
1/2 teaspoon vanilla extract
1 cup AP flour
1/8 teaspoon salt
1 cup toasted almonds, chopped
1/2 cup jam or preserves

Preheat oven to 350 degrees
Mix and beat butter and sugar until light and fluffy
Add egg yolk and vanilla extract to combine
In separate bowl, combine flour and salt
Add dry ingredients to the butter mixture and mix to combine
In small bowl, whisk egg white until frothy and lay out almond on a plate
Roll the dough into 1 inch balls and roll into egg whites and then nuts
Place on baking sheet lined with parchment paper
Press down into the middle to make a well
Scoop jam into the middle well of the cookie
Bake for 14 minutes

Peanut Butter Chocolate Chip
  • 1/2 cup butter, softened
  • 3/4 cup peanut butter
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup instant vanilla pudding
  • 1 cup semisweet chocolate chips
  • 1 cup milk chocolate chips

Preheat oven to 350 degrees
Beat butter, peanut butter and sugars together until smooth
Beat eggs one at a time, then add corn syrup, vanilla and water
In another bowl combine your dry ingredients (flour, salt, baking soda)
Add the dry ingredients to your wet ingredients
Fold in chocolate chips
Bake for 12-14 minutes

Chocolate Fudge White Chocolate Chip
1/2 cup unsalted butter, room temp
1/2 cup brown sugar
1/4 cup white sugar
1 large egg
1 teaspoon vanilla extract
1 cup AP flour
1 tablespoon cocoa powder
1/4 cup instant chocolate fudge pudding
1/2 teaspoon baking powder
1/8 teaspoon salt
1.5 cups white chocolate chips

Preheat oven to 350 degrees
Beat butter and sugars until light and fluffy
Add egg and vanilla extract
Combine all dry ingredients and add to butter mixture
Fold in chocolate chips
Bake 8-10 minutes

Pumpkin Maple Cookies
2.5 cups AP flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup butter, soft
1.5 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

4 ounces cream cheese
2 tablespoons unsalted butter
1 cup confectioners' sugar
2 tablespoons maple syrup

Preheat oven to 350 degrees
Combine flour, baking soda, powder, cinnamon, nutmeg and salt in bowl
In another bowl cream together sugar and butter
Add pumpkin, egg and vanilla and beat until smooth
Mix in dry ingredients
Bake 15-20 minutes
For frosting cream together cream cheese and butter then add sugar and syrup
Let cookies cool completely then frost

1 comment:

  1. Hi Brittany,
    Your cookies were a hit! They were the first to go at the cookie exchange and my clients loved them. I put a basket in one office and by the time I walked back in, they were almost gone!
    Great Job and I have a client that might hire you for valentine's cookies.

    Love you,
    Aunt Theresa


Merci Beaucoup!