Recipes

Candy Corn Surprise Cookies

Image

HAPPY HALLOWEEN EVERYONE!
Wishing everyone a very happy & safe Halloween.

Who’s ready for a delish Halloween cookie recipe?!

These cookies are fun, tasty & perfect for Halloween.

CANDY CORN SURPRISE COOKIES!

I used my mom’s recipe for her Cream Cheese Cookies & just added a candy corn in the center of the cookie for a little Halloween surprise!
They are soft & delicious cookies & it’s so fun taking a bite into the cookie & seeing the candy corn colours pop in the middle.

Image

Image

Image

Image

Candy Corn Surprise Cookies Recipe

Ingredients:
1 cup unsalted butter, soft
1 (8 oz) pkg cream cheese
1 cup granulated sugar
1 egg yolk
1/2 tsp vanilla extract
2 1/2 cup all-purpose flour
candy corn candies
sprinkles (optional)

Directions:

1, Preheat oven to 325 degrees F. Spray cookie sheets with non-stick cooking spray.
In the bowl of your stand mixer fitted with the paddle attachment, cream the butter, cream cheese, & sugar until light and fluffy. Beat in egg yolk, and vanilla. Stir in flour.

2. Scoop out batter by 1 1/2 – 2 tablespoon-sized scoops and roll into a ball with your hands. Press 1 candy corn in the middle of the ball, and press surrounding dough over the candy corn so its completely covering the candy. Make sure the dough is in a round ball, completely covering the candy corn or else the candy corn will leak, and melt onto the cookie and pan. Top cookies with sprinkles. (optional. i put sprinkles on some of the cookies).

3. Bake for 12 – 15 minutes, or until the bottoms are just lightly golden.

(Happy Halloween from Natasha & Laura!)

Happy Baking!
Natasha xo

Advertisements
Standard
Recipes

Martha Stewart’s Oatmeal Cranberry Cookies

Image

Tonight I made a quick, easy recipe by Martha Stewart.

Oatmeal Cranberry Cookies!Β 

They turned out moist, chewy and delicious. The oatmeal and cranberries taste perfect together.
This recipe is from Martha’s ‘Holiday Cookies 2001’, and they definitely are Christmas cookies but who says you can only have cranberry cookies at Christmas?! I love cranberry and wanted to try them out.Β These cookies are the perfect Christmas cookie though, and I’ll definitely be making these again in December… maybe add some white chocolate chips next time!

ImageImage

Notes:
I followed her recipe exactly except for the following…

– I added 1/2 cup of chopped walnuts
– I did not use the bottom of a glass to flatten the cookies out. I prefer the cookies a bit thicker.
– I only baked them for about 11 minutes each, (instead of 16-18 minutes like stated in the recipe) to keep them chewy.

Martha Stewart’s Oatmeal Cranberry Cookies
http://www.marthastewart.com/342189/oatmeal-cranberry-cookies

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 teaspoon table salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pure vanilla extract
  • 3 tablespoons milk
  • 2 large eggs
  • 1/2 pound (2 sticks) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 3 cups old-fashioned oats
  • 1 cup dried cranberries

Directions:

STEP 1:Β In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In a small bowl, whisk together the vanilla, milk, and eggs. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours or overnight.

STEP 2: Preheat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch-diameter rounds.

STEP 3: Bake until golden but still soft in center, 16 to 18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.

Image

Happy Baking!
Natasha xo

Standard