Carrot Cream Cheese Whoopie Pies

If you enjoy carrot cake with cream cheese frosting, I think you will love this pretty little sandwich cookie that will fit perfectly with your Easter dessert menu.  If you think children will rather enjoy some butter icing between the layers. .go ahead and fill with the icing of your choice.

Make them ahead during the week and store them in the freezer.  Since they have a cream cheese filling, do not store them unrefrigerated.

The cookie is sweet but is balanced with the cream cheese filling.

• 1 1/4 cup flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup creamed honey
• 1 large egg
• 1 tablespoon fresh lemon juice
• 3/4 cup finely grated carrots (about 2 medium)
• 1/2 cup solid packed dates (chopped very fine)
• 8 ounces cream cheese
• 3 tablespoons creamed honey
• 1 tablespoon fresh lemon juice

1. Whisk together flour, cinnamon, baking soda and salt in a bowl.
2. In a food processor or mixing bowl, combine butter, brown sugar and honey until creamed.
3. Add the egg, honey and lemon juice.  .pulse until creamed or mix with beaters.
4. Add the dry ingredients and the carrots and dates and pulse until just combined. .or mix with beaters.
5. Refrigerate batter for 1 hour.
6. Preheat oven to 350 convection or 375 regular bake.
7. Using a small ice cream scoop to keep the cookies even in size, drop 2 inches apart on a parchment paper lined cookie sheet.
8. Bake until browned.
9. Remove to a cooling rack.
10. Combine the cream cheese, the 3 tablespoons honey and the 1 tablespoon fresh lemon juice until creamy and smooth.  (using the food processor makes this a quick job)
11. Divide the cookies in half.  Put one teaspoon of cream cheese filling on a cookie and top with it's twin.
12. Sift some powdered sugar over all the cookies while they are still on the rack.
13. Freeze in a single layer and then store in a covered container in the freezer or overnight in the refrigerator.

Chocolate Chip Cookie Slice

This is a recipe that I got from my dear friend Marie, and have been making it for over 25 years now. The other day my youngest was having a study night with a friend, and just as I was getting ready to leave the house she asked...."do we have a snack, cookies or something". What? she is asking now....so I decided to time myself, see how long it would take to make these and have all the ingredients back in the pantry and dirty dishes in the dishwasher and the slice in the oven. It took 6 minutes and 37 seconds! (I am not a speedy person and just did it the way I normally do). So when you think you don't have time to whip something up, think again. I put it in the oven and left. The slice was in the oven to bake,and 25 minutes later the girls enjoyed warm and chewy cookie slice with ice cream.
However the next time I made this I goofed and then I just changed the name called it Chocolate chip cookie slice "Biscotti".
Ooops,
I left them in the oven to long and forgot to set the timer, so they were not soft and chewy but crunchy.....hey they were still good, and I just gave it a new name. It still works, the key is don't panic when you make something and it doesn't work, even seasoned cooks goof. I should know :)

• 2 eggs
• 1 1/2 cups brown sugar (I also cut down on the sugar by 1/2 c. sometimes even 3/4c.)
  
• 2/3 cup vegetable oil or canola
• 1 teaspoon vanilla
• 1 1/2 teaspoon baking powder
• 1 teaspoon salt (I use half because I use sea salt and you need less)
• 1 cup chocolate chips (oops, more fell in, oh well)
• 1 1/2 cups flour

1. Combine oil, sugar, egg and vanilla.
2. Add all the remaining ingredients and stir till combined.
   
3. Grease a 10 x 15** pan and press dough into it using your hands that have been moistened with a little water. It may look like it will not spread will and that you have some bald spots but do not worry it covers the pan well as it bakes.
4. Bake at 300 for 20-25 minutes*, or until a very light brown. You don't want to over bake it unless you want it to be like Biscotti of course, then go right ahead....:^)

*My oven it takes about 30 minutes, I don't always have the same results with baking time, so watch your at the 20-25 minute mark, you want a very light brown and the top looks shiny.
** Also if you really want to have a very chewy cookie slice then I do the recipe 1 1/2 times, to make them extra chewy and then bake them 7 minutes or so longer, but remember every oven is different.

Coconut Crisps

This recipe comes from Marion, whom I met on a service project in Lithuania in1994. She and her husband were from Pennsylvania, overseeing the work there as different volunteers came along. She was a delight to work with in the kitchen and, as a couple, they were an example of how to enjoy one's retirement years.

Ingredients:  

• 1 cup flour
• 1 tsp baking powder
• 1 tsp salt
• ¾ cups butter
• 1 1/2 cups sugar (half brown)
• 2 eggs
• 1 ½ tsp vanilla
• 2 ½ cups rolled oat
• 1 cups flaked coconut

 Method: 

1. Stir together flour, baking powder and salt. Set aside.
2. Cream butter and sugar till light.
3. Beat in eggs, one at a time.
4. Stir in the flour mixture, vanilla and oats, then coconut.
5. Drop by rounded tsp on greased cookie sheet.
6. Bake at 375F, about 10 min.
7. Yield: 4 - 5 doz. They will be soft when you take them out of the oven. Leave on cookie sheet for five minutes and then, using lifter, transfer to clean cookie sheet. Easier to remove before they crisp up completely. A very nice crispy, chewy oatmeal/coconut combination.

Chocolate Chip Oreo Cookies

These cookies will please anybody who loves chocolate! And I'm sure they would be a hit with the little ones to find a surprise in the center of the cookies. This is the recipe my grandson uses when he bakes chocolate chip cookies.

Ingredients:

• 1 cup butter, softened
• 3/4 cup brown sugar, packed
• 3/4 cup white sugar
• 2 eggs
• 2 teaspoons vanilla
• 3 cups flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/4 cups semi sweet chocolate chips
• 1 package mini oreo cookies

1. Cream together softened butter and sugars.
2. Add eggs and vanilla and mix well.
3. In another bowl mix together the flour, baking soda and salt.
4. Combine the dry and wet ingredients till well blended.
5. Chill dough for 15 minutes.
6. Take a ball of dough, place a mini oreo in the middle and form the dough around the mini oreo. You won't use all the oreos from the package but I'm sure someone would be willing to eat the leftovers:)
7. Place the cookie balls on a parchment lined pan.
8. Bake at 350º for 10 minutes.

Chocolate Cherry Mallows

These cookies draw the children like bees to honey.

The big kids don't seem to mind them either!

• 20- 25 large marshmallows cut in half - do this first, dipping your scissors or kitchen shears in water with each cut to keep the scissors from sticking. Set marshmallows aside.

• 3/4 cup margarine, softened
• 1 cup brown sugar, firmly packed
• 2 eggs
• 1/2 cup maraschino cherry liquid
• 1 1/2 squares unsweetened chocolate melted
• 2 1/4 cups flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup chopped pecans
• 1/2 cup maraschino cherries drained and chopped
• 
  
• 1/2 cup chocolate chips melted (for the drizzle)

1. In mixer bowl, beat margarine with brown sugar until fluffy.
2. Add eggs one at a time, beating in between additions.
3. Add unsweetened chocolate and maraschino cherry liquid and mix.
4. Add flour, baking soda and salt and mix well.
5. Stir in pecans and cherries.
6. Drop by spoonfuls on to ungreased cookie sheets.
7. Bake at 350º for 10 to 12 minutes.
8. Immediately place a half marshmallow piece on each cookie while it is still hot then remove cookies to rack.
9. When cookies are cool, drizzle with melted chocolate.

Oatmeal Date Sandwich Cookies

This date cookie recipe is one of my Mom's and it is my absolute favorite. I noticed the other day that my container is nearly empty.  I keep them in the freezer and eat them while they are still slightly frozen.  You can't store them on the counter, they will get very soft and mushy. These are easy because they are just a roll in your palm cookie.

Oatmeal Date Sandwich Cookies

• 1 cup sugar
• 1/2 cup brown sugar
• 1 cup butter
• 2 eggs
• 2 cups flour
• 1 1/4 cup oatmeal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 cup coconut

1. Cream together the butter and sugars.
2. Add the eggs and combine well.
3. Add all the dry ingredients and mix until combined.
4. Chill in the refrigerator an hour.  (make the date filling while the dough  chills)
5. Roll into small balls and flatten with a glass by about half the thickness.
6. Bake at 350 F for 10 minutes or until lightly browned.

Date Filling

1. Buy a 1 pound package of dates. .the kind that is a rectangular block.  They will be found by the raisins in the grocery store.
2. Chop them up and put them in a small saucepan.
3. Add  1/2 cup water and bring to a simmer.
4. Stir occasionally and simmer until the consistency of thick jam.
5. Let cool.

To sandwich the cookies put a small spoonful of date filling on the underside of one cookie and sandwich with the underside of another cookie.  Freeze in a container.

Oatmeal Chocolate Chip Cookies

Chewy, moist...and almost healthy with the addition of oatmeal...these cookies have been a family favorite for decades.  When my grandson comes to visit...we bake cookies...and these are usually his pick!

• 1 cup butter
• 1 1/2 cups brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 2 1/2 cups quick cooking oats
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 cups chocolate chips
• 1/2 cup chopped nuts, optional

1. Cream together butter and sugar until light and fluffy.
2. Beat in eggs and vanilla.
3. Add flour, oatmeal, soda and salt and mix until well blended.
4. Stir in chocolate chips (and nuts).
5. Drop dough in large mounds (ice-scream scoop works great) onto greased cookie sheet.
6. Flatten mounds slightly.
7. Bake at 350°F for 10-12 minutes.

White Chocolate Chip Craisin Cookies

This is a good cookie jar and lunch box cookie. It also works well for a gift giving idea. Using a clear glass container or jar, layer the dry ingredients along with the craisins and chocolate chips. Tie the recipe onto the jar with a ribbon and you have a sweet little gift ready to deliver to a friend. All they have to supply is the butter, eggs and vanilla, then add the jar of ingredients and bake themselves fresh cookies.

Ingredients:

• 2/3 cup butter, room temperature
• 2/3 cup brown sugar
• 2 eggs
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla
• 1 1/2 cups quick oats
• 1 1/2 cups flour
• 1 cup craisins
• 1 cup white chocolate chips

Method:

1. Mix together butter, brown sugar and eggs until smooth.
2. Add remaining ingredients and mix.
3. Using 2 spoons place medium size mound onto cookie sheets.
4. Bake at 350 for 10-12. Allow to rest on pan for 1 minute and then remove to cooling racks.

Yields approximately 2 dozen cookies. This recipe can easily be doubled. Cookies freeze well.

Toffee Almond Sandies

This is an easy, large recipe that can be cut in half but, left complete, it is a great one for a cookie exchange or to be packaged up as gifts. These cookies have a bit of a biscotti texture, with the special addition of toffee bits and almonds.

Ingredients

1 c butter, softened
1 c sugar
1 c icing (confectioners) sugar
1 c oil
2 eggs
1 tsp almond extract
3 ½ cups flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
2 cups chopped almonds
1 pkg. (6 oz) English toffee bits

additional sugar and whole almonds

Method

1. Cream butter and sugar. Add oil, eggs and extracts. Mix well.
2. Combine dry ingredients then gradually add to creamed mixture.
3. Stir in chopped almonds and toffee bits.
4. Shape into 1 inch balls and roll in sugar.
5. Place on ungreased cookie sheets and press a whole almond in the center of each cookie. Bake for 12 min in 350 F oven, till slightly golden. Yield: 11 - 12 doz.

Lemon Sugar Cookies

I owe Judy credit for this recipe.  I wanted to make her Jello Sugar Cookies and had the butter and sugar mixed together before I realized I did not have 2 packages of jelly powder.

What I did have was one package of Lemon Pie Filling Mix  so I used that and these cookies have received rave reviews from guests.

• 3- 1/2 cup flour
• 1 teaspoon baking powder
• 1 1/2 cup softened butter (use the real thing)
• 1 cup sugar
• 1 package Lemon Pie Filling Mix (the kind that needs sugar added)
• 1 egg
• 1 teaspoon vanilla

1. Preheat oven to 375 F
2. Mix together the flour and baking powder and set aside.
3. Beat the butter and sugar in a large mixing bowl and add the Lemon Pie Filling Mix.
4. Add the egg and Vanilla and beat until combined.
5. Add the dry ingredients and stir until combined.
6. Chill the dough one hour at least.
7. Roll the dough out on a pastry mat using a bit of flour to sprinkle on the counter.
8. Using a pastry wheel with a scalloped edge. .measure and mark your dough at equal intervals and then cut the dough into squares or rectangles. 
9. Sprinkle. .colored sugar or sprinkles over the dough and carefully place the cookie rectangles on a cookie sheet that is parchment paper lined.
10. Bake 8 - 10 mintues or until golden browned.
11. Remove to wire racks and drizzle with a simple sugar icing.  Let dry and then store in a airtight container in the freezer.

These cookies will make a perfect little stack to wrap in cellophane to give as hostess gifts.

Cherry Squares

I got this recipe more than 25 years ago from a sweet elderly neighbor and it has become a yearly must for our family . . . a favorite of one of our kids. The texture is somewhat like a butter tart and I cut the pieces quite small, so it' s like eating a little candy bar.

Ingredients:

1 1/4 c flour
1/3 c brown sugar
1/2 c butter, room temperature
2 eggs
1 ¼ cup brown sugar
1 Tbsp flour
½ tsp baking powder
1/8 tsp salt
1 cup shredded coconut
½ cup walnuts, chopped
1/2 c maraschino cherries


Method:

1. With pastry blender, cut butter into flour and brown sugar until well mixed. It will be moist and crumbly.
2. Press into ungreased 9x13 pan. (one that has a lid, makes it easy for storage later)
3. Bake at 350F for about 12 min.
4. In the meantime, beat eggs slightly, add combined sugar, flour and baking powder,
   then the rest of the ingredients.
5. Spread over baked layer.
6. Return to oven and bake for 20 - 25 min., until golden brown.

Icing:
2 c icing sugar
2 Tbsp soft butter or margarine
½ tsp vanilla
4 – 6 Tbsp maraschino cherry juice

Beat together in small bowl to make a smooth spreadable frosting. Spread over cooled cake. Cut into 36 - 48 squares. I cut them up before freezing and then I can lift out what I need for a cookie platter.

Cover with lid or slip into plastic bag and freeze.

Almond Cookies

Years ago my SIL and I took a Chinese cooking course, taught by Mrs Wong. We had a wonderful time. She taught us how to make many dishes and then we all shared a meal together at each class. That was motivation enough not to miss a class:)
I am happy that she shared this cookie recipe, they are one of my favorites. They are the 'melt in your mouth' kind. They can of course be baked any time of year but I like to have them on my cookie platters at Christmas.

Ingredients:

• 1 cup lard
• 1 cup sugar
• 1 egg
• 1 teaspoon almond extract
• 2 1/2 cups flour
• 1/4 tsp baking soda
• whole almonds
• sesame seeds
• 1 egg for eggwash

Method:

1. Cream lard and sugar until fluffy. Add 1 egg and almond extract. Mix well.
2. Add flour and baking soda and blend into the creamed mixture.
3. Roll dough into approx 1" balls and place on cookie sheet. Press cookies down with a glass that has been dipped in flour, this prevents the dough from sticking to the glass.
4. Beat another egg for eggwash and brush on the cookies. Press an almond in the center of each cookie and sprinkle with sesame seeds.
5. The recipe says to bake at 300º for 20 minutes, then increase heat to 350º for another 8 minutes until golden brown.
6. I have changed that over the years and now find that in my oven it works well to bake them at 335º for 20 minutes.
7. Yields: 34 cookies

Chewy Chocolate Clusters

These tasty little no bake morsels, are so easy to whip up and with ingredients that we often have on hand. They are chewy, chocolaty and oh so melt in your mouth good.

• 1-12 oz pkg. chocolate chips
• 2/3 cups butter or margarine
  
• 1- 250 gm or small bag marshmallows
• 1 tsp. vanilla
• 2 cups of rice crisp type cereal
• 1 cup of coconut

1. Melt chocolate chips, margarine and marshmallow, stirring constantly until smooth.
2. Remove from heat and add remaining ingredients.
3. Drop by spoonfuls onto a cookie sheet or on to waxed paper.
4. Refrigerate til set.
5. Roll in extra coconut, just to make it look festive.
6. Now try to control yourself, they are addictive...;-).

Peanut Butter Blossoms

When my children were young, during the Advent season, they could each pick there favorite Christmas cookie and bake with me. I found baking separately with them more helpful than having them all in the kitchen with me at the same time (it is my turn to crack the egg, how come she always gets too) and I think they did too, and it builds lasting positive memories for everyone. Our son usually picked this recipe. Now he would much rather just eat the cookies than help me bake 'em.......so these are for you sonny boy.

• 3/4 cup softened butter or margarine
  
• 3/4 cup peanut butter
• 3/4 cup sugar
• 3/4 cup brown sugar, packed
• 1 egg
• 1 tsp. vanilla
• 1 3/4 cup flour sifted with
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• extra sugar to roll the cookies in

1. Cream butter, peanut butter and sugars well.
2. Add the egg and vanilla, beat again.
3. Add the flour mixture and mix well.
   
4. Chill for 30 minutes.
5. Form round ball from about one inch.
6. Roll balls in sugar and place on un-greased baking sheets.
7. Bake at 375 for 10-12 minutes. (I do 10).
   
8. When they come out of the oven, immediately place a chocolate kiss, rose bud or macaroon on top. They will melt and then when cooled completely they have become one with the cookie and stay in place.

HAPPY BAKING

Hazelnut Rounds

This hazelnut shortbread cookie recipe is a souvenir of my high school cooking class...rather a long time ago.  I have made them off and on throughout the years and always think of Mrs. Pucher...my fabulous instructor with her European accent and her contagious enthusiasm.  I have no idea what ever became of her...but her cookies live on!  They are a great addition to cookie trays during the holiday season.

• 1 cup butter  (no substitutes)
• 1/2 cup icing sugar (confectioners sugar)
• 1 1/2 cups flour
• 1 teaspoon pure vanilla
• 1/2 cup ground hazelnuts
• chocolate for drizzling, optional

1. Cream butter and sugar well.
2. Add vanilla.
3. Add flour and ground nuts and mix well incorporated.
4. Roll teaspoons of dough into small balls.
5. Place 2" apart on cookie sheets lined with parchment paper.
6. Flatten to 1" in diameter, using the flat bottom of a glass tumbler dipped in sugar.
7. Bake at 350°F for 8-10 minutes.
8. Transfer to wire rack to cool.
9. Drizzle with melted chocolate.

Pecan Raisin Tarts

Whether you call them butter tarts, raisin tarts or pecan tarts . . . doesn't really matter . . . the melt-in-your mouth taste always surprises me. You can make these quite easily if you use purchased frozen tart shells . . . using small ones can be a nice addition to a plate of assorted sweets. If you happen to have some time and patience you can make your own delicious, rustic looking shells . . . but it's not necessary.

Ingredients:

18 medium size unbaked tart shells

Filling:
3/4 cups brown sugar
3/4 cups corn syrup
2 eggs, beaten
2 Tbsp melted butter
1 tsp vanilla
3/4 cups broken pecans
1/2 cup raisins, plumped

Method:

1. Preheat oven to 350 F.
2. If using frozen tarts, set them out on a cookie sheet.
3. If using homemade pastry, roll out quite thin, cut with a tart cutter or extra large cookie cutter and line muffin tins.
4. Pour boiling water over raisins to rinse and plump them. Drain.
5. Combine all ingredients and fill tarts to about 3/4 full. The filling will rise a bit.
6. Bake for 30 minutes or until pastry is golden, at 350 F. Cool in pan on a rack.
7. Ease out gently by running a knife around the edges. These freeze well.

Jello Sugar Cookies

In my home, sugar cookies are usually baked  for special occasions...stars, trees and candy canes at Christmas...and hearts for Valentine's Day.  But here's a simple sugar cookie recipe that the grands enjoy anytime of the year...one that requires no icing since the dough is coloured.  The jello makes a very pale pastel cookie; if you prefer a somewhat deeper colour...add food colouring.  An added bonus is the flavour of the jello.

 

• 3-1/2 cups flour
• 1 tsp Baking Powder
• 1-1/2 cups  butter or margarine, softened
• 1 cup sugar
• 2 packages Jello (4-serving size /any flavor), divided
• 1 egg
• 1 tsp vanilla 

Method:

1. Preheat oven to 375°F.
2. Mix flour and baking powder; set aside.
3. Beat butter in large bowl with electric mixer until creamy.
4. Add sugar and 1 pkg. of the dry gelatin, beating until light and fluffy.
5. Add egg and vanilla; mix well.
6. Gradually add flour mixture, beating until well blended after each addition.
7. Shape dough into 1-inch balls.
8. Dip top half of each ball into reserved gelatin crystals.
9. Place on ungreased baking sheets...crystal side up.
10. Flatten with bottom of clean glass...one with a design if you want a pattern.  
11. Bake 8 to 10 min. or until edges are lightly browned.
12. Remove from baking sheets to wire racks.

*The featured cookies were made with peach jello.

 To make cut out cookies in any shape or form...use the same recipe and roll out the dough to about 1/4" thick.  Omit the gelatin crystals on top.  They make great 'cookiegrams' for any occasion!

Rice Krispies Treat on a Stick

With grandchildren coming and going I like to have fun little treats on hand, or to make with them. My granddaughter and I made these using a silicone brownie pop mold. To serve a group of children poke sticks into Styrofoam and pour mini coloured marshmallows all over the base to cover the Styrofoam. If you need to take a treat to your child's class this one works well as there is little mess. If you don't have a mold, just roll Rice Krispies into balls, dip into sprinkles and add the stick. Cool 'sticks up' on parchment paper.

Ingredients:

• 1/4 cup butter
• 250 gram package regular marshmallows
• 1/2 tsp vanilla
• 6 cups Rice Krispies

Method:

1. In a large sauce pan melt butter over low heat. Add marshmallows and stir until melted.
2. Remove from heat and add vanilla. Stir in Rice Krispies.
3. Lightly spay mold with cooking spray.
4. Add candy sprinkles to the bottom of each cup.
5. Fill cups with warm Rice Krispies mixture.
6. Stick a sucker stick into the middle of each treat.
7. Place in fridge to chill. Remove from mold and store in an air tight container in the fridge or freezer.

Pumpkin Chocolate Chip Cookies

This recipe came to me all the way from Kansas. From the first bite I knew I would be asking for the recipe. Thanks to my sister in law Lynda's friend Cindy for sharing it with me.

Ingredients:

• 1 1/2 cups butter or margarine
• 2 cups brown sugar
• 1 cup white sugar
• 1 egg
• 1 tsp vanilla
• 2 cups whole wheat flour
• 2 cups white flour
• 1 15oz can pure pumpkin
• 2 cups oatmeal
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp salt
• 2 cups chocolate chips

Method:

1. Beat together butter, sugars, egg and vanilla.
2. Alternately add flours and pumpkin and beat well.
3. Add oatmeal, baking soda, cinnamon and salt and beat until just blended.
4. Lastly mix in chocolate chips.
5. Drop onto cookie sheets and bake at 350º for 15-18 minutes.
6. Remove immediately to cooling rack.

Cookies freeze well.

Brownie Cookies

Embarrassingly easy ... but too good not to post!

Ingredients:

• 1 pkg chocolate cake mix
• 1/2 cup margarine, melted
  2 eggs, beaten
• 1 cup semi sweet choc chips
• 1 cup rolled oats
  

Method:

1. Combine all ingredients in a large bowl. Mix well.
2. Drop dough by tablespoons onto ungreased cookie sheets.
3. Bake for 8 - 10 minutes at 350 F.
4. Cool before removing from cookie sheets.
   These are good for dessert, still warm, served with ice cream and chocolate fudge sauce.

Yields 30 large cookies.