Rosemary Orange Thumbprint Cookies

These are my favorite big girl cookies at the moment. Although marmalade is not one of my favorites, heating seems to take a lot of the bitterness out of it and it works really well with the rosemary, adding just a hint of sweetness. If your having girl friends over for afternoon coffee these would be the cookies to make. They are totally, melt in your mouth, divine.

1              cup         flour

1/2         cup         cornstarch
1              tsp          snipped fresh rosemary
1/4         tsp          salt
3/4         cup         butter, softened
1/3         cup         powdered sugar
1/4         tsp          almond extract
1/4         cup         orange marmalade
                              powdered sugar

In a small bowl combine flour, cornstarch, rosemary, and salt; set aside.

In a medium bowl beat the butter on medium to high speed for 30 seconds. Add the powdered sugar and almond extract; beat until well combined, about 2 minutes, scraping sides of bowl occasionally. Beat in the flour mixture until just combined. Do not over beat.

With clean hands, form a ball with the dough, incorporating any flour left in the bottom of  the bowl. Cover with plastic wrap and chill for 1 hour.

Preheat oven to 325°F. Line two baking sheets with parchment paper.

Shape dough into 24 1 1/4 inch balls and arrange 2 inches apart on baking sheet. Using your thumb, make an indention in the center of each cookie and fill with about a 1/2 tsp of the marmalade.

Bake for about 14 minutes or until the edges are lightly golden. Cool  on wire racks then sprinkle with additional powdered sugar.

And yes, I did eat the three that are missing. Along with half a dozen others.

To store, layer between wax paper in an airtight container.

Yields: about 24 cookies

Recipe adapted from Better Homes and Gardens 100 Best Cookies | 2011

Enjoy!!!

Mrs. Sigg's Snickerdoodles

These cookies are supper easy to make and never last long in my house. It's fun for the little ones as well because they get to get their hands dirty rolling the dough in the cinnamon and sugar. YUMMY!!!

1/2         cup         butter, softened

1/2         cup         shortening
1 1/2      cup         sugar
2                              eggs
2              tsp          vanilla
2 3/4      cup         flour
2              tsp          cream of tartar
1              tsp          baking soda
1/4         tsp          salt
2              tbsp       sugar
2              tbsp       cinnamon

Preheat oven to 400 degrees F.

Cream together the butter, shortening, and sugar  on med-hi speed for 2 to 3 minutes, scraping down sides of bowl once or twice.  Add the eggs and the vanilla and beat until well blended.

In a separate bowl combine flour, cream of tartar, soda and salt, mixing well to incorporate. Add to butter mixture and beat until combined.

In a small bowl stir together remaining sugar and cinnamon. Shape dough into balls and roll in the sugar-cinnamon to coat all sides and place 2 inches apart on an ungreased baking sheet.

Bake 8 minutes for soft cookies or 10 for crunchy cookies.

As you can see they were a big hit with E. I think she ate a little more than half a dozen before we were done baking the whole batch. Each picture was a different cookie!

Good times!
Enjoy!!!

Yields:  about 48 cookies

Recipe gotten from:  allrecipes.com by Beth Sigworth

Apple Cinnamon Oatmeal Cookies

I came across these while surfing the web and thought they sounded good for Fall. OMG! These are some of the best tasting cookies I've come across in a long time. We will definatly be making these again.

2              sticks     butter, softened  + 3 tbsp for sautéing apples

2                              apples, peeled and chopped
2                              eggs, at room temperature
3              cups       oats
2              cups       flour
1              cup         sugar
1              cup         brown sugar  + 3 tsp for sautéing apples
3              tsp          cinnamon
1              tsp          salt
1              tsp          baking soda

Preheat oven to 375°.

Melt 3 tbsp butter on med-low heat in a non-stick pan. Add apples, 1 tsp cinnamon, and 3 tsp brown sugar and stir until bubbly. Reduce heat and let apples simmer for 3 minutes then remove from heat.

I used one green and one red apple to give it a little tange but I think they would be good with two of either color as well.

Yum!!!

In a large mixing bowl combine oats, flour, 2 tsp cinnamon, and salt. Set aside

In a separate bowl, with an electric mixer, cream together 2 sticks butter, 1 cup brown sugar,  and 1 cup granulated sugar. Add eggs one at a time, mixing between each. Add dry ingredients; mixing until well combined. With a wooden spoon fold  in apple mixture.

Spoon dough on to greased cookie sheet 2 inches apart and bake for 12 minutes

Let cool on sheets for 5 minutes, then transfer to cooling racks.

Recipe adapted from www.kitschygirlsguide.blogspot.com

Enjoy!!

Oatmeal, Chocolate Chip, Pecan Cookies

These are one of my favorite cookies to make because they are so easy. They have the wholesome goodness of oatmeal with just enough sweetness to make you want to eat the whole plate; and if truth be told, we often do! :)

If the dough looks too dry after you've mixed all the ingredients together you can add some canola oil, one tblsp at a time. I usually only have to add one but if it is really dry outside you may have to add two. This keeps the dough a little more moist and you get a moister cookie. If you like your cookies crispier you can leave it out.


1 1/4    cups     all-purpose flour         
1          cup      regular oats
3/4       tsp       baking powder
1/2       tsp       baking soda
1/2       tsp       salt
3/4       cup      granulated sugar
1/2       cup      packed brown sugar
5 1/3    tblsp    butter, softened
1          tsp       vanilla extract
1          large    egg
1/4       cup      chopped pecans
1/4       cup      semi-sweet chocolate minichips


Preheat oven to 350°.

Lightly spoon flour into dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt), stirring to combine; set aside.

Beat sugars and butter in a large bowl with a mixer at medium speed until well blended. Add vanilla and egg, beating until well combined. Gradually add flour mixture; beating at low speed until just combined. Stir in the pecans and chocolate chips.

Drop a tablespoon of dough about 2 inches apart on a parchment or baking mat lined pan.
*I like to use a melon scoop or to roll the dough into little balls so they are roughly the same size. This insures that they will cook evenly and all be done at the same time*

Bake for 12 minutes or until the edges are lightly browned. Cool on the pans for 2 minutes then transfer to a wire rack.


Yield: approximately 3 dozen
This recipe was adapted from Cooking Light Magazine

 Enjoy!