60 in 60: Day 19-Strawberry Thumbprints

Th' recipe ye be searchin' for be found 'ere.

Strawberry Thumbprints


2/3 c butter
1/3 c sugar
2 eggs, seperated
1 tsp vanilla
1/2 tsp salt
1 1/2 c flour
1/3 c strawberry preserves

Cream th' butter an' th' sugar.

Add yolks in the mixture.

Add the vanilla, salt, and flour into the mixture.

The egg whites ortin' ta be beaten, nay whipped t' th' point 'ere ye want t' call them Kunta Kinte, like me first mate decided t' do.

Make 1 inch balls ou' o' th' dough an' dip them in t' th' egg whites.

Now, ye need t` be pressin` a thumb in t` yer cookies. If ye nay be havin` a thumb, like me ship`s physician, any finger be doin` ye well.

Bake at 350 for 15-17 minutes.

Now, normally, after th' cookies cooled, ye`d put th' strawberry preserves on top. Well, either through me first mate whippin' so much air in t' th' egg whites, or me nay turnin' on th' o'en fer 10 minutes after they be in thar, these cookies wouldna release the'r hold from th' cookie sail. They do make a nice strawberry shortcake type deal, tho!

Yield: 16 cookies, kind of.

60 in 60: Day 19-White Chocolate Macadamia Nut

Ahoy, maties! Today I be postin' three cookies, all made at the same time. My first mate, Mickey the boyfriend, be helpin' me with all me cookie booty.

Ye can be findin' today's recipe port side.

White Chocolate Macadamia Nut

Here be the things ye need:

1 c butter
1 c sugar
3/4 c light brown sugar
2 T vanilla
1/2 tsp salt
2 eggs
2 1/2 c flour
1 tsp baking soda
1 bag (minus a handful) white chocolate
1 c choped macadamia nuts

First, in yer largest bowl, beat the butter, sugars, vanilla, and salt together

Then, ye be addin' the eggs and mixin' that together, too.

In a slightly smaller bowl, stir flour and baking soda together.

Then ye be addin' that to th' buttery mixture.

Stir in yer white chocolate (that be remindin' me o' one time, in Tortuga...)

Stir in yer macadamia nuts.

Bake at 375 for 8-10 minutes

(But don't make yer cookies this large. Me first mate be thinkin' large cookies be better. After this picture I be cuttin' 'im in half....the cookies, not me first mate.)

Avast! Ye made delicious cookies. They be my favorite kind too. Ye bein' so kind as to make 'em for me, I be bein' so kind as to be eatin' 'em.

Yield: 41 cookies (Ya lily livered scurvy cur!)

60 in 60: Day 17-Black Moons

Today's recipe was a bit of fun for me. All of the measurements given were in oz. (25 ounces of flour and so on), plus it was an incredibly huge recipe, so I also had to halve it. These two factors may be the reason for the almost chalk-like outcome of the cookies, or it could have been something else. I'll give the measurements I used here. The original ones can be found with the original recipe here.

Black Moons


1 c powdered sugar
2 1/4 sticks butter
2 eggs
1/2 tsp vanilla
1/2 tsp salt
2 3/4 c flour
1/4 tsp cinnamon
1/2 c cocoa
strawberry preserves (or whatever suits your fancy)
1 c tempered dark chocolate

Mix sugar, butter, eggs, and vanilla by hand.
Or cheat and put the butter in the bowl first and get that good and soft and stirable with the mixer.

Sift dry ingredients together in a separate, smaller bowl.

Fold dry ingredients into butter mixture.
Be careful not to work the dough to much.

Chill dough for half hour in fridge then roll out to 1/8" thickness.
Cut dough into an equal amount of moons. (I would have liked to use stars, as the original recipe dictates, but Wal-Mart doesn't sell star shaped cookie cutters in September. They do, however, sell a turkey shaped muffin pan. Why I would ever want that is beyond me.)

Bake 10-12 minutes in a 350 degree oven.

Use the preserves to make little sammiches out of your cookies. This is why you want an even number of cookies. Otherwise one of your sammiches won't be a sammich at all. It'll just be a cookie with jam on top of it.

Temper your dark chocolate.
First, give it a good talking to. Make sure it knows that it is the reason the restaurant is in ruin and that the chocolate is a lazy twat and it works like a pig.

Then you start your double boiler up and put all but an ounce or two of chocolate in it.

Let the chocolate melt in the boiler, stirring occasionally.

When it's all melted down in to a liquid, add the rest of the chocolate in and stir it together so it all melts.

Congrats! You've tempered chocolate!

Dip the ends of the cookie sammiches in to chocolate.
If you have left over chocolate (like I did) you can just coat the cookies with it.

These cookies tasted mostly like cocoa powder to me. If I were to do them all over again, I'd probably add a third less cocoa powder to them.

Yield: 19 Cookie Sammiches

60 in 60: Day 17-Oatmeal Toffee Cookies

Find the recipe here.

Oatmeal Toffee Cookies


1 c butter
2 eggs
2 c light brown sugar
2 tsp vanilla
1 3/4 c flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 c oats
1 3/4 c toffee bits
1 c coconut flakes (optional)

I only had one bag of toffee bits for this recipe (which is only 1 1/3 c), so to make up for it, I added extra coconut flakes. I probably wouldn't have added extra coconut, except I wanted to finish that bag of coconut, instead of having just a tiny bit left in there.

Beat together butter, eggs, brown sugar, and vanilla.

Add flour, baking soda, cinnamon, and salt to the mixture.

Add oats, toffee, and coconut with a spoon...or a rubber spatula if you don't own a nice, big, wooden spoon.

Bake for 8-10 minutes (mine took 11) on a greased cookie sheet at 375 degrees in an oven.

These cookies really didn't take like toffee. They tasted more like toasted coconut, which is my fault for not having enough toffee and too much coconut. But, they were still very delicious, easy to make cookies. Next time, though, I'd add more cinnamon because you really couldn't taste it unless you tried.

Recipe Yield: 4 dozen
My Yield: 4.5 dozen

60 in 60: Day 16-Butterscotch Cookies

Today's cookie: Butterscotch Cookies
Today's Recipe: Found at BakeSpace.

Butterscotch Cookies


1/2 c butter
1 c sugar
1 egg
1 tsp vanilla
1 1/4 c flour
1/4 tsp salt
1/4 tsp baking soda
2 c rice crispies
1 c butterscotch chips

Cream together butter and sugar until fluffy.

Add vanilla and egg

Add flour, salt, and baking soda.
Add cereal and butterscotch.

Place on ungreased cookie sheet and bake at 350 for 12-15 minutes.

Remove from oven and enjoy.

These were easy to make and super delicious. The rice crispies gave the cookies just the little something they needed.

Yield: About 3 dozen

60 in 60: Day 16-Day 11's No Bakes

Well, I'm finally getting caught up on Friday's cookie post. I was planning on writing it Saturday, after I got home from my friend's birthday party, but then I caught a bout of the death. So, without further ado, here it is- Friday's blog post.

Friday's cookie: Chocolate Peanut Butter No Bakes
Friday's recipe: I used this one from the Food Network, even though everyone has their own.

Chocolate Peanut Butter No Bakes


2 c sugar
4 tbs cocoa
1 stick butter
1/2 c milk
1 c peanut butter
1 tbs vanilla
3 c oatmeal

Boil sugar, cocoa, butter, and milk in a large saucepan.

Let boil for one minute

I learned from my last no bake disaster, and measured my other ingredients ahead of time.

Add peanut butter, vanilla, and oatmeal to the boiling mixture in the saucepan.

Drop cookies on to wax paper and let them cool.

Yield: 4 dozen