A cookie a day, Chocolate Mint Sandwich Cookies :)

Another beautiful, sunny day, here in Minnesota.  We here in this state, all fear what is possibly to come as this winter has been anything but normal and when it does hit hard we are so not going to be ready for it. 
In keeping my promise to do a cookie a day on this blog - here we are on January 10 and so far, so good.  You must know I am not the BEST with resolutions - last year my resolution was to floss everyday.  Well, thanks to my husband handing me the floss most nights I do get it done.  Cookies I am thinking I will be able to do, because they are one of my favorite things.

Chocolate Mint Sandwich Cookies
4 c. all-purpose flour
1 1/3 c. unsweetened cocoa powder
2 tsp. espresso powder (or instant coffee granules)
1/2 tsp. salt
1 1/2 c. butter, softened
1 1/2 c. sugar
2 eggs
Peppermint Cream filling

In a bowl stir together your dry ingredients, set aside.  In a large mixing bowl, beat butter and add sugar.  Beat until combined.  Beat in the eggs until combined.  Beat in the flour mixture slowly.  Divide dough in half.  If necessary, cover and chill for 1 to 2 hours, or until it is easty to handle.  Preheat the oven to 350 degrees.  Roll out your dough to 1/4" thick.  Using a 2 1/2" round cookie cutter cut out dough.  Bake 10 to 12 minutes or until edges are firm.  Cool.  Fill cookies with filling.  Chill at least 1 hour before serving.  Makes about 24 sandwich cookies.

Peppermint Cream filling:  IN a large bowl beat 1 c. softened butter until fluffy.  Add 2 tsp. vannil and 2 tsp. peppermint extract.  Beat in 2 1/2 c. powder sugar and 2 tbsp. milk.  Then add another 2 1/2 c. powdered sugar, until smooth.  Tint with green food coloring (if desired).  Add in small amounts of milk if needed for spreading consistency.

A cookie a day for a year :) No-Bake Cookies~!

It is currently 52 beautiful degrees outside, in Minnesota, on January 9.  This is so unheard of, but I will take everyday of it  :)  My cookie a day calendar has yet another variation of the turnover cookie - it is to omit the original filling and add Lemon Curd.  Sounds pretty good right?  So there is that and then I decided may as well post the No-Bake cookie that I whipped up today - and who doesn't love them, quick, easy, and chocolately!

No-Bake Cookies
2 c. sugar
1/2 c. milk
1/2 c. butter
5 tbsp. cocoa powder
Stir together in a saucepan, over medium heat.  Stir until boiling.  Let boil for almost 3 minutes.  Remove from heat.  Stir in 3 c. quick cooking oats and 1/2 c. peanut butter and 1 tsp. vanilla!  Drop by spoonfuls onto waxed paper!

A cookie a day!

Ok - apparently my fabulous cookie-a-day calendar thinks that it is !ok to post one recipe for both days of the weekend??????????  Ummmmmmmmmm no, this is not ok - so I decided I would just give you a cookie recipe of mine to fill the lull in the calendar!

This recipe is very versatile and yummy too.  Oh and by the way - the hubby and I went to Granite City Brewery today for BRUNCH and they have a buffet that was FABULOUS - I usually don't love the buffet deal but this was very good and worth it - we did not get one bad thing to eat.

Powder Sugar Cookies
1 c. crisco shortening
1 c. powdered sugar
1 egg
1 tsp. almond flavoring
2 c. flour
1 tsp. baking soda
1/2 tsp. cream of tartar

Mix all together.  Roll into balls.  Flatten on the cookie sheet with a glass dipped in sugar.  Bake at 350 for 8-10 minutes.  You can eat them plain or you can frost them!  I love them plain.  This recipe also works very well for cutout cookies, so think ahead to Valentines Day and make some heart cookies for your family and friends  :)

Cookie A day Calendar - Day 7

Okay - I am trying to show this calendar the love - but they keep doing variations of the cookies, which I guess is OK . . .today's variation is the Turnover cookie, previously posted, except today they are Apple turnover cookies.  For the dough:  add 1 tsp. cinnamon and the zest of 1 lemon.  For the filling:  1/4 c. apple butter and 1/2 c. raisins.

Not sure about this one - but its worth a try  :) I hope you are all having a great weekend  :)

Cookie Calendar, Day 6!

Today is a variation of the turnover cookies recipe posted yesterday - today DELETE the raisins and insert BLUEBERRIES!  Use the same 1 c. of blueberries that was 1c. of raisins yesterday.  Now we are talking  :)  and eating (of course!)

A cookie a day ~Day 5~Turnover Cookies

Cookies, Cookies, Cookies, I could be great friends with Cookie Monster, because Cookies are my favorite food group.  This is not a lie, a gal that was dating my brother, once told us, that "dessert" is NOT actually a food group.  However, in our family, it IS!  Silly girl.

TURNOVER COOKIES
Dough:
2 1/4 c. flour
3/4 c. self-rising flour
1/4 c. shortening
3/4 c. butter, diced
1/4 c. sugar
2 egg yolks

Preheat your oven to 375 degrees.  Grease 2 baking sheets.  Sift the flours and cut in the fats until your mix resembles fine breadcrumbs.  Add half the sugar.  Mix in egg yolks and 1 to 2 tbsp. of water.  Mix until you have a smooth dough.  Wrap and refrigerate for 20 minutes.

Filling:
Mix 15 oz. cream cheese with the remaining sugar, 1 1/2 tsp. cinnamon and 1 c. raisins.  Roll out the pastry anto 1/4" thick and cut into rounds using a 2" cutter.  Fill each round with a small amount of filling.  Dampen the edges iwth water and fold in half to give the half-moon shape.  Brush with egg white and sprinkle with sugar.  Bake for 10-12 minutes.  Cook.  Keep leftovers in the refrigerator.

A bonus Recipe for today :) Fantasy Chocolate Pie

This recipe came FREE with my latest edition of Midwest Living magazine.  It looks super yummy so I am going to give this one a try.  I need to get this done in a hurry to get back to my "real" paying job!

Fantasy Chocolate Pie
3 eggs
1 c. light corn syrup
1/2 c. sugar
1/3 c. butter,  melted
1 tsp. vanilla
1/4 tsp. salt
1/2 c. milk chocolate chips
1/2 c. semi-sweet chocolate chips
1 c. flaked coconut
1/2 c. pecan pieces
1/2 c. slivered almonds

Prepare pastry (see my previous pie crust recipe blog).   Place pastry and pan and crimp your edges.  Set aside.
In a medium bowl combine:  eggs, corn syrup, sugar, butter, vanilla and salt. 
In the bottom of the unbaked pie shell layer your chocolate pieses and coconut and pecans and almonds.  Pour egg mixture over this.  Bake at 350 degrees for 45-50 minutes or until the pie appears set when gently shaken.  Cool.  Refrigerate!  Eat!