cookies

Bready or Not Original: Glazed Maple Pecan Shortbread Cookies

Posted by on Jan 16, 2019 in Blog, Bready or Not, cookies, maple | 0 comments

We made it three weeks into 2019 before we hit a maple recipe. Glazed Maple Pecan Shortbread Cookies, to be exact.

Bready or Not Original: Glazed Maple Pecan Shortbread Cookies

This is a recipe that involved heavy experimentation for me. The base recipe made maple logs, which were then dipped in chocolate. I found the log-making process awkward. I didn’t want milk chocolate paired with maple, either.

Bready or Not Original: Glazed Maple Pecan Shortbread Cookies

Therefore, I tweaked and twisted things around, and the end result was a cookie that reminds me a lot of Pecan Sandies from the grocery store, just with a necessary oomph of maple.

Bready or Not Original: Glazed Maple Pecan Shortbread Cookies

Instead of making the cookies into logs, I press them flat and used by bench knife to slice them into squares. A drizzle of maple glaze added just the right touch of sweetness after baking.

Bready or Not Original: Glazed Maple Pecan Shortbread Cookies

These are ideal cookies to go along with coffee or tea. They are a little dry and crumbly, but easy to eat in a bite or two.

Bready or Not Original: Glazed Maple Pecan Shortbread Cookies

Plus, you can omit the pecans if necessary! You’ll get fewer cookies, but the texture and maple goodness are still downright scrummy.

Bready or Not Original: Glazed Maple Pecan Shortbread Cookies

 

Bready or Not Original: Glazed Maple Pecan Shortbread Cookies

Bready or Not Original: Glazed Maple Pecan Shortbread Cookies

These cookies taste a lot like Pecan Sandies, just with a special oomph of maple. That said, you can actually omit the pecans and they still taste great, you’ll just have fewer cookies. With the recipe intact, the end result is about 35 inch-square cookies.

  • Cookies:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup shortening
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple flavoring
  • 1 1/2 cups all-purpose flour
  • 1 cup quick oats
  • 1/2 cup finely chopped pecans
  • 1/2 teaspoon salt
  • Glaze:
  • 1/2 cup confectioners' sugar
  • 1+ Tablespoon milk or half & half
  • 1 teaspoon maple flavor

Preheat oven at 325-degrees. In a large bowl, cream together the butter, shortening, and confectioners' sugar. Beat in the vanilla and maple flavor.

In another bowl, sift together the flour, oats, pecans bits, and salt. Gradually combine with the wet mixture until it forms a cohesive mix.

Clean off a space of counter or tear off a large piece of parchment paper. Dump the cookie dough out and form it a roughly 8x8 square. Use a bench knife or a pizza cutter to slice into squares about an inch in diameter.

Transfer cookies to a parchment-lined cookie sheet. Add a little space between cookies, but they won't spread much.

Bake for 14-17 minutes, until cookies are set and lightly browned. Transfer to a rack to cool.

Once all the cookies are baked and at room temperature, set out another piece of parchment paper. Place the cookies there, close together.

In a small bowl, mix together glaze ingredients, adding enough milk to create a dribbling consistency. Use a fork to dribble glaze or the back of a spoon to coat each one. Leave out for an hour or so to set, then seal in container at room temperature.

OM NOM NOM!

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Bready or Not Original: Soft Muesli Breakfast Cookies

Posted by on Jan 9, 2019 in Blog, Bready or Not, breakfast, cookies, healthier | 0 comments

Let’s continue a healthy theme for another week with Soft Muesli Breakfast Cookies!

Bready or Not: Soft Muesli Breakfast Cookies

Think of these like plump little oatmeal cookies. The texture is cakey and thick, and will otherwise vary depending on the muesli you use.

Bready or Not: Soft Muesli Breakfast Cookies

I tested out this recipe using Seven Sundays Vanilla Cherry Coconut Muesli, which was FANTASTIC in these cookies.

Bready or Not: Soft Muesli Breakfast Cookies

The customization options for this recipe are really endless. Get a new muesli and get baking! Muesli is often on sale at this time of year. Take advantage of that.

Bready or Not: Soft Muesli Breakfast Cookies

These cookies are slightly tacky because of the applesauce, so be sure to keep waxed paper or parchment between the cookies in their sealed container or they’ll stick together.

Bready or Not: Soft Muesli Breakfast Cookies

The cookies will keep well for up to a week, too. In fact, take them on the go. Enshroud some in plastic for a kid’s (or your own) snack or lunch.

The recipe makes about 55 cookies if you use a teaspoon scoop, so you’ll have plenty of cookies to enjoy!

 

Bready or Not Original: Soft Muesli Breakfast Cookies

Bready or Not: Soft Muesli Breakfast Cookies

These soft-baked plump breakfast cookies are full of wholesome goodness. This recipe is easy to customize with different muesli mixes. Using a teaspoon scoop, recipe makes about 55 cookies.

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup applesauce (individual serving cup size)
  • 1/2 cup brown sugar
  • 1/2 cup vanilla or plain Greek yogurt
  • 2 Tablespoons vegetable or coconut oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (one 11 ounce package) muesli

Preheat oven to 350-degrees.

In a medium mixing bowl whisk together the flour, baking soda, cinnamon, and salt. Set aside.

In a big mixing bowl, beat together the applesauce, brown sugar, yogurt, vegetable oil, egg, and vanilla with a mixer until well combined. Add flour mixture, followed by the muesli.

Drop cookie dough by teaspoon scoops onto a parchment paper-lined cookie sheet. Bake for 10 to 12 minutes.

Allow cookies to cool on pan for five minutes, then transfer to a wire rack to cool completely. Store in a sealed container between parchment or waxed paper layers; the applesauce will make the cookies slightly tacky if they touch each other. They'll keep for up to a week at room temperature.

OM NOM NOM!

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Bready or Not: Classic Icebox Cookies

Posted by on Dec 5, 2018 in Blog, Bready or Not, cookies | 0 comments

These Classic Icebox Cookies are the kind of cookie I think about when holiday cookies come to mind.

Bready or Not: Classic Icebox Cookies

That’s because these are the kind of cookies I remember eating at Christmas when I was a kid–at preschool, at school, at home, everywhere. When my mom baked them, I had the all-important duty of Sugar Sprinkler.

Bready or Not: Classic Icebox Cookies

When I was just starting to bake, but still really nervous about it, I’d buy sugar cookie dough tubes at the store. At least I had the sugar-sprinkling down pat.

Bready or Not: Classic Icebox Cookies

This recipe makes cookies that are a total nostalgia trip. They look and taste like a childhood holiday.

Bready or Not: Classic Icebox Cookies

The only difficult thing about this recipe is stirring everything together. Get your biggest bowl, the one a large cat can completely fit in. Even then, stirring everything together might get messy.

Bready or Not: Classic Icebox Cookies

If you have kids or grandkids around, this is the perfect recipe for them to help out and build some memories of their own. Carry the nostalgia forward.

Bready or Not: Classic Icebox Cookies

Modified from All Recipes Magazine December/January 2018.

 

Bready or Not: Classic Icebox Cookies

Bready or Not: Classic Icebox Cookies

These are basic, classic, delicious cookies, packed with nostalgia and topped with colorful sugar. The hardest thing about the recipe is mixing the sheer amount of ingredients in the bowl. Do note that the dough requires chill time prior to baking.

  • 2 cups (4 sticks) unsalted butter, softened
  • 3 cups white sugar
  • 1/2 teaspoon cream of tartar
  • dash of salt
  • 1 egg
  • 4 1/2 to 5 cups flour
  • decorating sugar

Beat butter with an electric mixer until creamy. Add the sugar, cream of tartar, and salt. Gradually mix in as much flour as possible, then stir by hand to get to at least 4 1/2 cups. Dough should be stiff.

Divide dough into thirds and shape into logs about 1 1/2 inches in diameter. Enshroud in plastic wrap and chill until firm, at least 1 hour.

Preheat oven at 375 degrees. Line baking sheet with parchment paper. Slice dough rolls into 1/4-inch slices, reshaping with hands as necessary, and place them on cookie sheet with plenty of space to spread. Add decorating sugar on top.

Bake until the cookie edges are turning golden brown, 8 to 10 minutes.

Depending on how cookies are cut, makes anywhere from 60 to 90 cookies.

OM NOM NOM!

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Bready or Not: Fruitcake Cookies

Posted by on Nov 28, 2018 in Blog, Bready or Not, cookies | 0 comments

After Christmas last year, I scored a whole stack of fruitcake fruit containers for 80% off on the grocery clearance aisle. I already had recipes in mind for the fruit, and this is one of them.

Bready or Not: Fruitcake Cookies

These Fruitcake Cookies are essentially good old fashioned chewy oatmeal cookies with new mix-ins. Really good mix-ins.

Bready or Not: Fruitcake Cookies

Really, these are pretty and rustic cookies to behold. The red and green cherries look like sparkling jewels. I was surprised at how well the dates worked, too; they were meatier and softer than the usual raisins.

Bready or Not: Fruitcake Cookies

Plus, there’s a comfort food vibe around these cookies. They look like a variation of oatmeal cookies, but the different fruit gives them a distinct holiday vibe.

Bready or Not: Fruitcake Cookies

Of course, if you’re like me and use fruit snagged on a post-Christmas sale, that might be a holiday vibe in January or February. But hey, good cookies shouldn’t be confined to any one season.

Bready or Not: Fruitcake Cookies

And these are definitely good cookies.

Modified from Taste of Home Best Loved Cookies & Bars.

Bready or Not: Fruitcake Cookies

Bready or Not: Fruitcake Cookies

This recipe is a fantastic way to use fruitcake fruit mix up without the fuss and time investment of making fruitcake! These are like chewy oatmeal cookies with soft nuggets of fruit.

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup shortening
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups old-fashioned rolled oats
  • 1 cup flaked or shredded coconut
  • 1/2 cup chopped dates
  • 1 1/2 cups (about 12 ounces) fruitcake fruit mix with chopped red and green cherries, pineapple, etc

Preheat oven at 325-degrees. Line cookie sheet with parchment paper.

In a large mixing bowl, cream together butter, shortening, and sugars. Add egg and vanilla.

In a smaller bowl, sift together flour, baking soda, salt, and oats. Gradually mix into creamed ingredients. Stir in the coconut, dates, and other fruit.

Use a tablespoon scoop to place dollops of dough on parchment paper, giving them space to spread. Bake for about 15 minutes. Set on rack to cool. Store cookies in a sealed container at room temperature.

OM NOM NOM

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Bready or Not: Caramel Apple Cookies

Posted by on Nov 21, 2018 in apples, Blog, Bready or Not, cookies | 0 comments

These Caramel Apple Cookies involve some extra work, but they are worth it. These are among the best cookies I have ever made. That’s saying something.

Bready or Not: Caramel Apple Cookies

They also might involve some blood-letting. Let’s just say I will never again try to grate apple. I’m fine with finely dicing with a knife from now on.

Bready or Not: Caramel Apple Cookies

But hey, as history and mythology has taught us, sometimes blood-letting comes to good purpose. These are chewy, sweet, soft apple cookies topped with caramel. If that’s not worth sacrifice, what is?

Bready or Not: Caramel Apple Cookies

Use some variety of sweet-tart apple like you’d use for a pie. I used Braeburn, but Granny Smith and Jonathan are also good choices. 1 cup grated/diced is most of a medium apple.

Bready or Not: Caramel Apple Cookies

These cookies reminded me of a fresh-made and frosted version of the Little Debbie’s Apple Delights that I loved loved loved as a kid. I have never before had a homemade cookie that was like this.

Bready or Not: Caramel Apple Cookies

You may have some frosting leftover at the end; I had about 1/3 cup. Just look for random things you can frost like Golden Oreos, the cat, graham crackers, human flesh, etc. Trust me, you don’t want this apple-caramel frosting to go to waste.

Bready or Not: Caramel Apple Cookies

Modified from Fall Baking 2016 by Better Homes & Gardens.

Bready or Not: Caramel Apple Cookies

Bready or Not: Caramel Apple Cookies

These stunning Caramel Apple Cookies involve a little extra work, but their deliciousness is well worth the effort. Use a tart or sweet-tart apple like Braeburn, Granny Smith, or Jonathan. Recipe makes about 36 cookies using a tablespoon scoop.

  • Cookies:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/4 cups brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • sprinkle cloves and nutmeg
  • 1/4 teaspoon salt
  • 1 egg, room temperature
  • 1/2 cup apple cider or juice
  • 2 1/2 cups all-purpose flour
  • 1 cup peeled, coarsely shredded or diced tart apple (most of a medium apple)
  • Frosting:
  • 1/2 cup brown sugar, packed
  • 3 Tablespoons unsalted butter
  • 3 Tablespoons apple cider or juice
  • 2 2/3 cups confectioners' sugar

Preheat oven at 350-degrees. Line cookie sheet with parchment paper.

In a large bowl, beat butter until smooth, then add brown sugar, baking soda, cinnamon, cloves, and nutmeg, and salt. Continue to beat until fluffy, scraping bowl as needed.

Beat in the egg and apple cider or juice. Slowly mix in flour. Fold in the apple bits last; dough will be very soft.

Use a tablespoon scoop to space out dollops of dough on the parchment paper. Bake about 12 to 14 minutes, until golden brown; be careful not to under-bake, as the cookies need to be sturdy enough to be frosted. Completely cool cookies on wire rack.

When the cookies are cool, begin making frosting on stovetop. On medium heat in small saucepan, stir together brown sugar, butter, and apple cider or juice. Heat until the brown sugar is dissolved. Gradually stir in the confectioners' sugar.

Begin frosting cookies immediately; the back of a spoon works well. If the frosting in the pan begins to harden, stir in a few drops of hot water until it is smooth again.

Store cookies in a sealed container at room temperature with wax paper between the layers.

OM NOM NOM!

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Bready or Not: Pumpkin Pie Snickerdoodle Bars

Posted by on Oct 31, 2018 in Blog, blondies, Bready or Not, cookies, pie, pumpkin | 0 comments

Happy Halloween! Today I bring you a major treat, no tricks. These Pumpkin Pie Snickerdoodle Bars will boggle your mind in the best kind of way.

Bready or Not: Pumpkin Pie Snickerdoodle Bars

That’s because these bars really do, in fact, taste like a combination of Snickerdoodles and Pumpkin Pie. Crazy, right?

Bready or Not: Pumpkin Pie Snickerdoodle Bars

And since those two things are delicious, that means these bars are REALLY REALLY GOOD. Not just the flavors, but the combination of textures.

Bready or Not: Pumpkin Pie Snickerdoodle Bars

That’s because these are soft and dense, easy to eat in hand or with a fork. The ones in the middle might end up a little gooier, though. Not necessarily a bad thing.

Bready or Not: Pumpkin Pie Snickerdoodle Bars

The list of ingredients looks long but it actually comes together pretty fast. The ingredients are so alike, I didn’t even bother washing the bowl and beater, which saved a lot of time and effort.

Bready or Not: Pumpkin Pie Snickerdoodle Bars

This makes a full 13×9 pan, so this is perfect for a potluck or family gathering. They might get softer after the two day point, but they will still be tasty.

Bready or Not: Pumpkin Pie Snickerdoodle Bars

 

Bready or Not: Pumpkin Pie Snickerdoodle Bars

Bready or Not: Pumpkin Pie Snickerdoodle Bars

This recipe magically melds Snickerdoodle Cookies and Pumpkin Pie in a convenient, delicious bar. Make this treat to feed a hungry crowd!

  • Cookie Layer
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups brown sugar, packed
  • 2 eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • Pumpkin Pie Layer
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup white sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 heaping teaspoon pumpkin pie spice
  • 1 cup all-purpose flour
  • 15 ounce can pumpkin puree
  • Topping
  • 2 Tablespoons sugar
  • 1 teaspoon cinnamon

Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply nonstick spray or butter.

To make the cookie layer, cream together the butter and brown sugar. Once they are smooth, add the eggs and vanilla. Next, mix in the dry ingredients: flour, baking powder, salt, and cream of tartar. Spread the mixture evenly in the pan.

Next up is the pumpkin pie layer. No need to wash the bowl. Cream together the butter and sugar followed by the eggs and vanilla. Add the baking powder, salt, pumpkin pie spice, and flour. Once they are just mixed, fold in the pumpkin puree. Spread the everything over the cookie layer.

Spoon together the topping and add it evenly over the top of the dough.

Bake for 38 to 41 minutes, until toothpick inserted in the center comes out clean (though it may still be softer when cut). Cool at room temperature at least an hour, then chill in fridge for several hours. Use the foil to lift the contents onto a cutting board to slice up.

Keep stored chilled in a sealed container between waxed paper layers. Best consumed within 2 days; bars get mushier after that, but are still tasty.

OM NOM NOM!

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