Spicy Parmesan Cookies

This savory cookie is a nice change from all the sweet cookies.  Try it without the cayenne pepper also, if you don’t like spicy.

At first my husband wasn’t sure he liked them, but I found him with his hand in the cookie jar.  His comment – they’re addicting.

• 1 cup all-purpose flour
• 2/3 cup shredded Parmesan cheese
• 1/4 teaspoon cayenne pepper
• 1 stick unsalted butter, cut up into small chunks
• 2 tablespoons milk

Place flour, cheese, cayenne pepper and butter in a food processor and process until well blended and mixture forms a ball.

Shape dough into a log, wrap in plastic wrap, and place in an airtight container.  Refrigerate at least 8 hours and up to 2 days.

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

Remove the dough from the wrapping, cut into 1/4-inch slices, and transfer to the prepared baking sheet.  Brush each slice with milk and bake until golden brown, 12 to 14 minutes.  Set aside to cool.

Makes 2 dozen.

“No Christian is anonymous to God.”

Chocolate Chip Cookies

These are, by far, the “best” chocolate chip cookies.  Chewy and crisp all at the same time.  You will inhale them!

• 2 sticks unsalted butter, melted
• 2 1/4 cups bread flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/4 cup white sugar
• 1 1/4 cups brown sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips

Heat oven to 375 degrees.

Sift together flour, salt and baking soda and set aside.

Put slightly cooled melted butter in mixing bowl and add both sugars.  Cream on medium speed for 2 minutes.  Whisk egg, egg yolk, milk and vanilla in a measuring cup.  Reduce mixer speed and slowly add egg mixture.  Mix until well combined about 30 seconds.  Gradually incorporate flour mixture until thoroughly combined.  Stir in the chocolate chips.  Chill dough for 1 hour.  Scoop onto parchment-lined baking sheet and bake for 10 to 12 minutes.

Makes about 3 dozen cookies.

“Look for God’s purpose in your next interruption.”

Lemon Crinkle Cookies

Oh my, these are so good you better make a double batch.  They go fast!  Chewy and crisp all at the same time and then the lemon…….Yum!

• 1/2 cup butter, softened
• 1 cup sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 1/2 cups flour
• 1/2 cup powdered sugar

Preheat oven to 350 degrees.  Spray your cookie sheet with non-stick cooking spray.  (Or use Silpats, if you have them)

In your mixer, cream butter and sugar until light and fluffy.  Whip in vanilla, egg, lemon zest, and juice.  Scrape sides and mix again.  Stir in all dry ingredients slowly until just combined,  excluding the powdered sugar.  Scrape sides of the bowl and mix again briefly.

Pour powdered sugar onto a large plate.  Roll a heaping teaspoon of dough into a ball and roll in powdered sugar.  Place on baking sheet and repeat with remaining dough.  (I made mine a little larger and baked them slightly longer.)  Just depends on what size cookie you want.  A smaller one or a larger one.

Bake for 9 to 11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny).  Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Note:  If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Makes 2 to 3 dozen cookies.

“Nothing in my hand I bring, simply to Thy cross I cling.”

Raspberry-Filled White Chocolate Bars

These are “To Die For” bars.  Fabulous!!

• 1 cup butter
• 4 cups vanilla chips, divided
• 4 eggs
• 1 cup sugar
• 2 cups flour
• 1 teaspoon salt
• 2 teaspoons almond extract
• 1 cup seedless raspberry fruit spread or preserves
• 1/2 cup sliced almonds

Melt butter in a small saucepan over low heat.  Remove from heat and add 2 cups of the vanilla chips.  Let stand – do not stir.

In a large bowl, beat eggs until foamy.  Gradually add sugar, beating at high speed, until lemon colored.  Stir in vanilla chips mixture.  Add flour, salt, and almond extract and mix on low speed until just combined.  Spread 1/2 of the batter in a greased and floured 9 x 13-inch pan.  Bake at 325 degrees for 15-20 minutes, or until golden brown.

Stir remaining 2 cups of vanilla chips into remaining batter and set aside.  Melt raspberry jam in a saucepan and spread evenly over cooked batter.  Gently spoon remaining batter over fruit.  (Some fruit may show through.)  Sprinkle with almonds.  Bake at 325 degrees an additional 30-35 minutes.  Test for doneness.  Let cool completely and cut into 1 x 1-inch squares.  Makes 9 1/2 dozen.

“Suffering can be like a magnet that draws the Christian close to Christ.”

Krispies

These cookies are very rich, very crispy, and yummy.

• 2 sticks unsalted butter, room temperature
• 3/4 cup sugar
• 1 tablespoon vanilla extract
• 2 cups flour
• 3/4 teaspoon salt
• 3/4 teaspoon baking soda
• 1 1/2 cups Rice Krispies cereal

Preheat oven to 300 degrees.

Beat the butter and sugar in your mixing bowl until light and fluffy.  Add in the vanilla.  Then add the flour, one cup at a time, the salt and baking soda until all is incorporated.  Gently stir in the Rice Krispies.

Drop batter onto cookie sheet with your cookie scoop.  Bake for 30 minutes.

Makes 2 dozen cookies.

“A moment of patience can prevent a great disaster.”

Spicy Oatmeal Raisin Cookies

• 1/2 cup butter, softened
• 1/2 cup butter flavored shortening
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1 cup raisins

Preheat oven to 350 degrees.

In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth.  Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture.  Stir in the oats and raisins.  Drop by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes until light and golden.  Do not overbake.  Let them cool for 2 minutes before removing from cookie sheets to cool completely.  Store in airtight container.

“Don’t be shy; tell the stories of God’s greatness.”

Chattanooga Chew Chews

I had to make these for my husband.  Not only is he a train buff, he loves cookies and bars.

Crust:

• 2 cups flour
• 1/2 cup butter (no substitute), softened
• 1 cup brown sugar, firmly packed
• 1 cup chopped pecans

Preheat oven to 35o degrees.  Mix flour, butter and brown sugar.  Press into an ungreased 9″ x 13″ baking pan.  Sprinkle pecans evenly over unbaked crust.

Caramel Topping:

• 1 cup butter (no substitute)
• 3/4 cup brown sugar
• 1 (12-oz.) package semisweet chocolate chips

Melt butter and brown sugar in saucepan.  Bring to a boil and boil for 1 minute, stirring constantly.  Pour caramel mixture over crust and pecans.

Bake for 20 or 25 minutes or until entire surface is bubbly.  Remove from oven and sprinkle chocolate chips over hot surface.  Gently swirl melted chocolate chips with spatula to give a marbled effect.  Cool at least 5 hours.  Cut into squares.

Makes 32 bars.

“The cross of Christ is the bridge between God and man.”

Nanaimo Bars

My very good friend, Honey, intrigued me the other day with her recipe for this bar.  She said she has been making it every year for 15 years, and I had never even heard of it.  So before she sent the recipe to me, I searched the internet and found the original recipe.  It was slightly different from hers, so we decided to have a tasting.  She made her recipe and I made the original.  Both were very good, but very sweet!  So I have adapted the recipe slightly hoping to make it less sweet.

Bottom Layer

• 1/2 cup unsalted butter
• 1/4 cup sugar
• 5 tablespoons cocoa
• 1 egg, beaten
• 1 3/4 cup graham cracker crumbs
• 1/2 cup finely chopped almonds
• 1 cup (4-oz) coconut

Melt first 3 ingredients in top of double boiler.  Add egg and stir to cook and thicken.  Remove from heat.  Stir in crumbs, nuts and coconut.  Press firmly into an ungreased 9″ x 9″ or 11″ x 7″ pan.  Refrigerate.

Second Layer

• 1/2 cup unsalted butter, softened
• 3 tablespoons heavy cream
• 2 tablespoons instant vanilla pudding
• 2 cups sifted powdered sugar

Cream butter, cream, pudding and sugar together well.  Beat until light and fluffy.  Spread over bottom layer.  Refrigerate.

Third Layer

• 4 squares semi-sweet chocolate (1-oz each)
• 2 tablespoons unsalted butter

Melt chocolate and butter over low heat.  Cool.  When cool, but still liquid, pour over second layer and chill in refrigerator.

“When we’re forgiven, no record is kept of our failures.”