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Posts Tagged ‘cookies’

Quick Cookies


The other day I wanted to bake some cookies but was running short on time. I remembered this recipe and we had three dozen cookies in less than an hour. This recipe is highly adaptable. Use any flavor cake mix you prefer and choose add ins which complement that flavor. A friend once gave us some she had made with a Butter Pecan cake mix and toasted pecans. They were delicious. Here is the version I made recently:

Cake Mix Cookies

1 package German Chocolate Cake Mix
1/2 cup chocolate chips
1/2 cup rolled oats (I used Instant Oats)
1/2 cup golden raisins
1/2 cup oil
2 eggs, slightly beaten

Heat oven to 350 degrees. In a large bowl combine all ingredients. Blend well. Drop by rounded spoonfuls onto cookie sheets. Bakes at 350 degrees for 8-10 minutes. Cool briefly and then remove from cookie sheets. Makes about three dozen cookies.

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Breakfast Cookies


I saw a recipe for "Breakfast Cookies" on the King Arthur website a while back and thought they sounded like a good thing to make and take to DD Nora after the birth of her baby a few weeks ago. They contain a good number of nutritious ingredients such as whole wheat flour, old fashioned oats, liquid and powdered milk, eggs, peanut butter, dried fruits, coconut, and sunflower seeds. Another advantage is that they can be eaten with one hand while nursing a baby. ๐Ÿ™‚ Nora told me that the recipe is very similar to some she has seen called "Lactation Cookies." They also seem to keep well and taste good. ๐Ÿ™‚

Breakfast Cookies (adapted from King Arthur Flour)

1/2 cup butter, softened
1 cup peanut butter
1 1/4 cup brown sugar
2 tsps. vanilla
2 eggs
1/3 cup milk (liquid)
*1 1/4 cup white whole wheat flour
*1/3 cup white whole wheat flour (this is not a mistake)
1/3 cup powdered milk (dry)
1 tsp. cinnamon
1 tsp. salt
4 1/2 cups add-ins. I used the following:
1 1/2 cups old fashioned oats
1 cup chocolate chips
1/2 cup raisins**
1/2 cup chopped dates**
1/2 cup coconut
1/2 cup sunflower seeds

*The original recipe called for two kinds of flour. I modified it to use just the white whole wheat flour so that's why there are two listings.

** I like to cook the dried fruit in the microwave for about 1 minute on high with 2-4 Tbsps. water (amount depending on how dried out the fruit is. Use more water for drier fruit.) Let cool. This can be done a day ahead and then refrigerated if desired.
Line three baking sheets with parchment. Combine butter, peanut butter, brown sugar, and vanilla in mixer. Add eggs and liquid milk. Mix in flour, cinnamon, dried milk, and salt. Then, STIR in the add-ins. Scoop with a LARGE scoop and then flatten slightly with your fingertips. Bake at 350 degrees for 18 minutes. I put nine cookies per sheet and get about two dozen. These keep well and are delicious at whatever time you decide to eat them. ๐Ÿ™‚

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Some favorites


I tried a couple of new cookie recipes this summer which we really enjoyed. DD Nora wanted me to post the link for these Swig Style Sugar Cookies. The recipe is quite large but can easily be cut in half. The cookies are very tender and they freeze well. I did not have a Starbucks bottle so I just used a juice glass to smash the balls of cookie dough onto the cookie sheets.

DH Rob said I should be sure to post this recipe for Frosted Maple Drops from the Iowa Housewife site. They are delicious and would make a nice Christmas cookie. Go ahead and make the entire batch because you will want to eat them all. They also freeze well if layered between sheets of waxed paper in an airtight container.


I have posted about this cornbread salad before, but it truly is delicious and it makes a nice side dish. I try to freeze leftover cornbread when I bake it or when we get some at a restaurant. I tend to use less cornbread and bacon than the original recipe calls for and more vegetables. I also use prepared ranch dressing. I have seen other recipes that include pinto beans.


Our cat Buddy has seemed rather bored living with two empty nesters so we took out a "loaner" cat from The Cat Clinic to see if having a companion would improve his behavior. So far the two cats are on friendly terms and seem to be adjusting well. We still haven't come up with a name for the new little cat but are considering some having to do with mustaches. ๐Ÿ™‚


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Cranberry Almond Biscotti


Did you know that Biscotti means "twice baked"? I made these cookies recently and realized that I had never posted the recipe here on the blog. I got this recipe years ago when I was helping at a baby shower. Biscotti keep well so this is a good cookie to remember if you are planning to send some treats to someone far away. They are not difficult to make and you can make them as crisp as you like them. I prefer mine on the softer side so I only bake them for 10 minutes for their second baking.

Cranberry Almond Biscotti

2 1/4 cup flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon (optional)
1/2 tsp. nutmeg (optional)
3 eggs
1 Tbsp. almond or vanilla extract (I use a combination)
3/4 cup sliced almonds
1 cup dried cranberries

Preheat oven to 350 degrees. Combine the dry ingredients in a mixing bowl. Whisk together the eggs and the extracts in another bowl and then combine the two just until the batter is moist. Add the dried cranberries and almonds and mix thoroughly. Dough should not be crumbly. If necessary you may need to add 1-2 Tbsps. of water to make the dough a nice consistency.

On a floured surface shape the dough into two flattened logs and place on a cookie sheet that has been greased or lined with parchment paper or foil. (Grease the parchment or foil as well.) Bake for 30 minutes or until firm. Remove from oven and after about 5 minutes remove the logs from the cookie sheets and cool on a rack for about 5 minutes more. Don't let them cool too long or they will be hard to slice.

Lower the oven temperature to 325 degrees. Slice the logs diagonally and place them back on the cookie sheets. (I use fresh parchment at this step and place the cookies vertically on the sheet.) Bake the cookies for 10 minutes. (If you like them really crisp place the cookies on their sides horizontally and bake for 10 minutes and then flip them to the other side and bake for an additional 10 minutes.) Remove from the cookie sheets and cool completely.

Enjoy with a cup of coffee or hot tea!

Here is a picture of the dough ready to go in the oven:


Here is a picture of the baked biscotti ready to be cut and baked for the second time:



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Little Lemon Tarts


A few days ago I had some lemons languishing the refrigerator. I ran across this recipe for lemon curd and this recipe for lemon tarts and decided that this would be a great way to use up the lemons.

I have made lemon curd in the past and found the process to be a little daunting. This method was much easier. I found that the lemon curd thickened pretty quickly. I did check the temperature with a food thermometer after it thickened and found it was in the safe range. I refrigerated the lemon curd and then made the cookies a few days later.

I used a small cookie scoop to portion the dough into the mini muffin tins and I got three and a half dozen from this batch of dough. You bake the dough for eight minutes and then remove it from the oven and make an indentation with the handle of a wooden spoon or you can use this little tool from Pampered Chef if you happen to have one. I have had one for several years and was glad to find a use for it!


After making the indentations in the cookies you fill them with lemon curd and then return them to the oven for four more minutes. You cool them briefly in the pans and then carefully remove them to a cooling rack. I used an offset spatula to help take them from the pans. After cooling you can sprinkle them with powdered sugar if desired.

I think these little tarts would be nice to serve at a shower or tea or just enjoyed by anyone who likes lemon. The lemon curd can be frozen so I think the tarts themselves should also freeze well--I plan to try freezing a couple and I will update this post later if it is successful.

Edited to add: The lemon tarts that I froze were great! This makes this recipe even better in my book. ๐Ÿ™‚


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