Cinnamon Coins

These bite sized cookies are perfect for snacking and fit perfectly in a lunch box for a quick afternoon snack. The great thing about these cookies is that you can make the dough days before baking and store in the fridge until ready to bake. Unlike many of my cookies that are soft, these are cookies that you slice from a preformed chilled dough log that has been rolled in Turbinado sugar (Sugar in the Raw). The sweet, coarse texture of the Turbinado sugar is a nice contrast to the slightly spicy cinnamon flavoring and chips in the cookie. While the original recipe did not call for pecans, I find they add a welcomed flavor addition.

I crushed the left over cookies and used as ice cream topping and added to crushed graham crackers to make a pie crust for a cheesecake. So yummy!

I rate these cookies a 7

Cinnamon Coins
from Cuisine at Home Holiday Cookies
1/2 cup butter, softened
1/4 cup sugar
1 large egg
1 teaspoon cinnamon
1 teaspoon Vanilla
1/8 teaspoon salt
1 1/4 cups flour
1/2 cup coarsley chopped Cinnamon Chips (I used Hershey’s brand)**
1/4 cup finely crushed pecans (my addition)
Turbinado Sugar (to roll dough logs)

**Make sure the Cinnamon chips are chopped or you will not be able to slice the chilled dough log into uniform slices. You can leave the cinnamon chips out if desired, just up the amount of cinnamon in the recipe a bit (to taste)

In a large mixing bowl cream the butter until smooth. Add the sugar and beat until fluffy. Add the egg, cinnamon, vanilla and salt. Beat until combined. Gently fold in the flour, cinnamon chips and pecan pieces until combined. Divide the dough into two equal parts. Generously sprinkle a smooth countertop with Turbinado sugar.

Roll each dough half in the sugar into a 20 inch long dough rope. Add more sugar as needed to coat and prevent the dough log from sticking. Wrap dough ropes in Seran wrap and chill for at least 2 hours or until firm. The longer chilled the easier to slice.

When ready to bake: Preheat oven to 350. Line a baking sheet with parchement paper. Slice dough ropes into 1/4 inch thick slices and place on baking sheet leaving 1 inch between each slice of dough.

Bake for 15 minutes or until golden and crisp. Cool on baking sheet 10 minutes and transfer to rack to cool completely. Store in air-tight container.

Cheater Cookies

Why are these called “Cheater Cookies”? It is because they start with a cake mix so all you need to add is eggs, butter/oil and any add-ins (chocolate chips, nuts, candies etc) that you want. So easy to whip up when you are in a pinch with minimal ingredients on hand. If you are looking for a delicious, quick, easy and sure to please cookie, give these a try!

These cookies (if not overbaked) are so soft and chewy, not cakey. You really need to watch thses while baking, they can go from perfect to overbaked pretty quickly. These cookies are very versatile and can be made with any cake mix that you have on hand. I sprinkle a little sugar over the cookies before baking which produces a slightly-sweet crisp exterior that is the perfect balance to the tender interior of these yummy little morsels.

I used a Yellow Cake mix this time but other family favorites are: chocolate cake mix and Andes mint chips; white cake mix and dried cranberries and walnuts; chocolate cake mix and chocolate and peanut butter chips. The possibilities are endless if you use your imagination!

I rate these cookies a 7 (depending on the flavor of the cake mix and what you  add to them)

Cheater Cookies
1 (18.25 ounce) package Yellow cake mix
1/2 cup butter, softened
2 TBS Vegetable Oil
2 eggs
1 tsp Vanilla
1 cup Milk chocolate chips (or nuts, candies, dried fruits, etc)
Sugar (for sprinkling on top)
Preheat oven to 350.
Line baking sheet with parchment paper.
In a medium bowl, beat together the butter, oil and egg. Add cake mix and vanilla and blend well. Fold in chocolate chips or other add-ins.
Chill for 10 minutes.
Drop by spoonfuls onto prepared baking sheets
Bake for 8 to 10 minutes.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely as they will break easily if moved too soon.

Cinnamon Cream Cheese Pinwheels

I really wanted cinnamon rolls Monday morning for breakfast but did not have time to make any from scratch. So, I decided to improvise and use what I had on hand.
These scrumptious little pinwheels take less than 30 minutes from start to finish and are perfect for weekday mornings! While no replacement for my homemade Cinnamon Rolls, these did fine in a pinch and were perfect with a mug of hot chocolate. The crescent roll dough keeps these rolls light and flaky and the cream cheese mixture provides just the right amount of cinnamony sweetness that satisfies my morning sweet tooth without causing a sugar overload! I used the same technique in making these pinwheels as I did for the Bacon Appetizer Crescents
I rate this recipe a 7
Cinnamon Cream Cheese Pinwheels
5 oz. cream cheese, softened (I used 1/3 less fat Neufatel cheese)
3 TBS packed brown sugar
1/4 tsp ground Cinnamon
Preheat oven to 375°F.
Spray cookie sheet with PAM.
Mix cream cheese, brown sugar and cinnamon in a large bowl.
Take two triangular pieces of dough and press the perforations together to seal and create a rectangle.
If you are using the 8 oz. cans of dough, divide the cream cheese mixture into 4 equal parts and spread 1/4th of the mixture evenly on the dough. If you are using the larger cans of dough, divide the cream cheese mixture into 6 equal parts and evenly spread 1/6th of the mixture on the dough.
Cut the dough lengthwise into 4 equal pieces, approximately 1/2 to 3/4-inches wide.
Roll the dough up into a pinwheel and place flat on baking sheet.
Bake as package directs or until golden in color.
*You could make a quick glaze using sifted powdered sugar and cream/milk to drizzle over top of the warm pinwheels.

Sugar Cookies

I was in the mood for some sugar cookies.

You know the kind that are nice and chewy (yet crisp) and are slathered with frosting!
While these are no where near the best sugar cookies I have eaten (moment of silence for G’s bakery which closed after G died last year and sadly took my beloved Froting topped chewy yet crisp sugar cookie with him). However, this recipe is one of the best I have baked.
I got the recipe from a wonderful cook/baker who posted this recipe on a cooking board I frequent (Shout out to WC Sistas!!). She got it from a coworker of hers and has been kind enough to pass it along to others! My sweet tooth thanks you Joelen! The dough does need to be chilled overnight for the easier rolling of the dough (but feel free to taste test it before chilling!)Oh, and don’t substitute butter for the margarine, the margarine is needed for the cookies to maintain their texture and chewiness. Butter will produce a crisper cookie so if that is what you are after, go for it, heck, they are YOUR cookies after all.
I rate this recipe a 7

Jon’s Super Sugar Cookies

from nestie Joelen
*Check out her blog:
2 eggs
3/4 cup margarine
1 cup white sugar
1 teaspoon real vanilla
1 teaspoon baking powder
1 teaspoon salt
2 1/2 cups AP flour
frosting – recipe follows
Cream margarine and sugar well. Add vanilla and eggs; combine well.
In separate bowl, sift the baking powder, salt and flour. Add to wet ingredients slowly until thoroughly combined.
**Cookie dough must be chilled until firm, or overnight.
Remove dough from fridge and roll out to a 1/4 inch thickness.
Preheat oven to 400 degrees
With cookie cutters or rim of drinking glass, cut out cookies. Place cookies on an ungreased cookie sheet and bake in preheated oven for 8-10 minutes, depending on oven. Check often to prevent over cooking or burning. Cool on baking rack when done.
Meanwhile, to prepare frosting – its a MUST for these cookies! (go all the way or not at all- lol)
1 teaspoon real vanilla
1 stick of real butter
4 cups powdered sugar
1 tablespoon cream or whole milk
Cream butter, milk and vanilla together.
Slowly add powdered sugar to butter until desired consistency. If you’d like, add liquid food coloring for festive cookies.
When cookies are cooled, slather this heavenly frosting. For more texture and color, press the top of the cookies in sprinkles, colored sugar or just eat plain!

Naturally Nutty Peanut Butter Cookies

Peanut Butter, that is.
This is my first time using all natural PB, (I usually by Jif or Skippy) but the last time I was at store I decided to give “All Natural” a whirl.
My friend has raved about this recipe for months now, insisting that I just HAD to try it.

She ONLY buys “All Natural” products and insisted that this recipe is not as good with any other peanut butter because of the chemicals in them (chemicals schmemicals, I love my Jif and Skippy and its lab created flavor. Plus the stuff has an incredibly long shelf life, not that I have personal experience with an open jar lasting long enough around here to be sure).

This is my first time using this recipe so I do not know how they would turn out with using your regular old tub of Peanut Butter. In my opinion, anything with Peanut Butter is pretty darn good, so I will definately have to try out my good old Jif (in the name of science of course!)

I have not taste tested one yet because they are for work tommorow, but I can NOT wait to sink my teeth into one of these babies.

I rate these cookies a 7

Naturally Nutty Peanut Butter Cookies

1 3/4 cups plus 2 TBS flour
1 tsp baking soda
1/2 teaspoon salt
1 1/2 cups natural creamy peanut butter, (make sure to stir it to combine the oil and solid mixture)
2/3 cup sugar
2/3 cup brown sugar
4 TBS unsalted butter, room temperature (NOT too soft)
2 eggs
2 TBS light Karo corn syrup
1 TBS vanilla extract

Preheat the oven to 350.
In a medium mixing bowl combine flour, baking soda and salt. Set aside.
In a medium mixing bowl blend together the peanut butter, sugar, brown sugar, and butter on low speed until JUST combined, making sure not to over mix. With the mixer turned off, add the eggs, corn syrup and vanilla extract and beat on low until JUST combined.

Slowly add the flour mixture until just combined. Stop mixer before the flour is completely incorporated to prevent over mixing and finish by hand.The dough should a little sticky.

Using the Pampered Chef Medium size scoop, shape the cookie dough into balls Place formed dough balls on parchment lined cookie sheets. With the tines of fork dipped in sugar, lightly press and flatten each ball making a crisscross pattern.

Bake cookies 9-11 minutes until they are JUST SET and start to show a tiny amount of light brown color on the edges. Cool the cookies in the pan for a minute. Then, transfer to wire rack to cool completely.