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Category Archives: Cookies

A Bevy of Beguiling Irish Dishes for St. Patrick’s Day

17 Mar

A Happy St. Patrick’s Day to you all! While for most people who think of Irish cooking as simply corned beef and cabbage and nothing more, I can tell you there are a lot of great Irish dishes you can try beyond that typical meal. There are some great meals you can choose from all over the Internet and I have posted a lot of Irish recipes on here, being he good Irish boy that I am. I have always wanted to see the cuisine beyond the corned beef and when Michelle and I went to Dublin we got to see, smell and taste a lot of different things. So if you are looking for some things to try this St. Patrick’s Day, here are some Irish meals I have posted on the blog that you can check out, including the classic corned beef and cabbage.

Beef and Barley Broth

Irish Cream and Coffee Cookies

Irish Onion Soup

Dark Chocolate Guinness Cake with Bailey’s Buttercream Frosting

Whiskey Glazed Carrots

Irish Mussels in Guinness Cream Sauce

Beef & Guinness Stew

Guinness Chocolate Truffles

Traditional Irish Stew

Guinness Brown Bread

Blood Pudding

Lemon Tart

Irish Coffee

Irish Spiced Beef

Corned Beef and Cabbage in the Pressure Cooker

Corned Beef and Cabbage

Colcannon

Guinness Mustard

Grasshopper Pie

Homemade Shamrock Shake

Potato and Leek Soup

Irish Soda Bread

There are also lots more great recipes out there on the Internet that you can check out from some great sources if you are looking for something a little different. I will be making the corned beef and cabbage in the pressure cooker, along with some Colcannon, cabbage and the brown bread. Of course there will be Guinness and Irish coffee later on as well.

That’s all I have for today. Check back next time for some more great recipes. Until then enjoy the rest of your day, have a happy St. Patrick’s Day and enjoy your meal!

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Posted by on March 17, 2014 in Beef, Beverages, Breads, Breakfast, Cakes, Cookies, Cooking, Dessert, Dinner, Holidays, Lamb, One Pot Meals, Pie, Potatoes, Sauce, Side Dishes, Soups & Stews

 

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Craving Chocolate Crinkle Cookies

14 Jan

This particular recipe actually dates back to just before Christmas when we had a big snowstorm and we decided to make cookies all day. This was one the Michelle and Sean had picked out that Michelle had picked up online from Martha Stewart. It is for chocolate crackle cookies and while they were a great holiday cookie, I think they would be awesome for just about anytime of year and they were not hard to make at all. All you need is a handful of ingredients and the time to put them together and you can be dipping these in your milk or hot chocolate in just a few minutes.

Chocolate Crinkle Cookies

8 ounces bittersweet chocolate, melted and cooled
1 1/4 cups all-purpose flour
1/2 cup Dutch cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/3 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup confectioners’ sugar, plus more for rolling

Heat the oven to 350 degrees. Chop the bittersweet chocolate into small bits and melt it over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set it aside to cool. Sift together the flour, cocoa, baking powder, and salt.

In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and light-brown sugar until light and fluffy. Add the eggs and vanilla, and beat until they are well combined. Add the melted chocolate. With the mixer on low-speed, alternate adding the dry ingredients and the milk until they are just combined. Divide the dough into quarters, wrap it with plastic wrap, and chill it in the refrigerator until it is firm, about 2 hours.

On a clean countertop, roll each portion of the dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent it from sticking. Wrap the logs in plastic wrap, and transfer them to a baking sheet. Chill the dough for 30 minutes. Cut each log into 1-inch pieces, and toss each piece in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll the dough in confectioners’ sugar again to coat it completely. Place the cookies 2 inches apart on a parchment paper-lined baking sheet. Bake until the cookies have flattened and the sugar splits, about 12 to 15 minutes.

Transfer the cookies from the oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.

These cookies were delicious with a great chocolate flavor to them. I can tell you that these did not last long around the house and went over pretty well for the holidays. I can see making these again for a party or just as a nice chocolate cookie to have for dessert one night.

That’s all I have for today. Check back next time for another great recipe. There’s still lots of good stuff coming down the road. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on January 14, 2014 in Cookies, Cooking, Dessert, Holidays

 

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Cookies With a Kick – Irish Cream and Coffee Cookies

06 Jan

I am a fan of Irish cream and an even bigger fan of coffee,so something that can bring the two together is bound to be pretty tasty right? When we were on the lookout for Christmas cookies this year this is one of the recipes that we came across during our hunt and I knew we had to give them a try if for no other reason than I liked the way they sounded. A coffee flavored sugar cookie with and Irish cream butter cream meringue on top? Yes please! The recipe originally comes from the Cooking Channel and Nealey Dozier.

Irish Cream and Coffee Cookies

For the Coffee-Flavored Sugar Cookies:

8 ounces (2 sticks) unsalted butter, at room temperature
1 cup sugar
2 ounces cream cheese, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon coffee extract
1 large egg
3 cups all-purpose flour (spooned in and leveled)
3 tablespoons finely ground coffee (not instant)
1 1/2 teaspoons baking powder
1/2 teaspoon salt

For the Irish Cream Italian Meringue Buttercream:

1 1/4 cups sugar
5 egg whites
1 pound (4 sticks) unsalted butter, cubed, at room temperature
1/4 cup Irish cream liqueur, such as Bailey’s Irish Cream
1/2 teaspoon or more coffee extract
Chocolate-covered espresso beans, for garnish

For the coffee-flavored sugar cookies: In the bowl of a stand mixer fitted with the beater blade (or with a hand mixer), beat the butter, sugar and cream cheese on medium speed until light and fluffy, 4 to 5 minutes. Combine the vanilla, coffee extract and egg in a small bowl. Reduce the mixer speed to low; add the egg mixture to the butter mixture and beat until combined.In another bowl, stir together the flour, ground coffee, baking powder and salt. On low-speed, slowly add the dry ingredients to the butter mixture and mix until completely incorporated and a soft dough has formed.

Place a rectangular sheet of parchment or wax paper on a clean surface. Pat the dough out into a rectangular shape on top of it. Cover with another sheet of parchment and roll the dough to 1/4- to 1/2-inch thickness. Remove the top sheet of parchment and transfer the dough to a baking sheet. Refrigerate for a minimum of 1 hour or overnight.

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

Cut the dough into rounds (or desired shape) using cookie or biscuit cutters. Transfer the cutouts to the baking sheets, spacing them about 2 inches apart. Gather the scraps, roll again and cut out more rounds (refrigerate to chill the dough if it gets too soft).

Bake for 10 to 15 minutes, depending on thickness and shape. Do not let the cookies brown; start checking for doneness early. The finished cookies will have slightly golden brown bottoms, but they will feel very soft and under-baked until they cool. Hold the cookies on the baking sheets for 10 minutes, and then transfer to a wire rack to cool completely before frosting.

For the Irish cream Italian meringue buttercream: In a small, heavy saucepan, stir together 1 cup of the sugar with 1/4 cup cold water to combine. Heat the mixture on medium-high heat. Dip a pastry brush in water and brush down the sides of the pan to remove any excess sugar, and then partially cover with a lid to prevent crystallization. Cook the sugar mixture until the temperature registers 245 degrees F on a candy thermometer.

While the sugar mixture is heating, make the meringue. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on high-speed until medium peaks form. Slowly add the remaining 1/4 cup sugar and continue beating until stiff peaks form, about 5 minutes total.

With the mixer running, slowly pour the hot syrup into the meringue. Continue beating at high-speed for 2 minutes. Reduce the speed to medium and beat until the meringue has cooled to room temperature and the bowl is cool to the touch, about 15 minutes.

Begin adding the butter two to three cubes at a time. Increase the mixer speed to high; add the Irish cream liqueur and coffee extract and beat until the butter and liquids are fully incorporated. (The buttercream can be held in the refrigerator for up to one week or frozen for one month.)

Transfer  the buttercream frosting to a disposable piping bag fitted with a star or round tip. Pipe a layer of frosting onto each cookie and top with a chocolate-covered espresso bean.

The recipe says it makes about 30 cookies, which we got. I have to tell you, this was a little tricky to do and we had some mishaps and restarts along the way, but the end results are pretty good. Coffee extract may not be easy to find in your area ( I know it isn’t easy in mine) and it took some hunting but we got it. The cookie itself can seem deceiving when you are making it because they are very soft even when they are done. They do harden up once they have cooled but you will keep checking yourself because you swear they aren’t finished. Trust me, when the time is done, they really are done! The meringue needs some careful watching too between making sugar syrup carefully to make sure it doesn’t get too hot and crystallize (which happened and I had to start again) to being convinced the meringue would never hold up because you are adding hot syrup to it (somehow it holds; I am no scientist, but I am glad it worked). The end results though is worth it. I think it is a great tasting cookie. You get great flavor from the cookie itself and the meringue is spectacular.

That’s all I have for today. Check back next time for another recipe. There is still lots to come, and I do have some recipes I forgot to take pictures of (sorry about that) but I will still share them anyway, Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by on January 6, 2014 in Cookies, Cooking, Dessert

 

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Christmas Cookie Ideas, Part 3: Alton Brown’s Gingersnap Cookies

21 Dec

Okay, so now that we have covered Sean’s cookie and Michelle’s cookie, it is time for the cookie that I made. There are a bunch of cookies I like that we eat fairly often, like chocolate chips, oatmeal raisin cookies and even Heath bar brickle cookies, but there is something about ginger snaps that I really enjoy. I love the deep ginger flavor a good one has, almost tasting spicy with a little bite to it. I can remember eating them out of the box when I was a little kid and just the smell of them alone is enough to get me thinking about them. I have made ginger snaps before, but I came across this recipe from Alton Brown a while back and had been holding back on it so that we  could use these for part of our Christmas cookies. The best thing is that they are really easy to make. One thing to note about this recipe is that Alton uses weight measurements for a few of the ingredients instead cup measurements. I don’t have a kitchen scale, but if you do you can make good use of one here. I did some research online to get some conversion rates and they seemed to work out fine, so I have included the conversions here.

Alton Brown’s Ginger Snaps

9 1/2 ounces (2 1/4 cups) all-purpose flour

1 1/2 teaspoons baking soda

1 tablespoon ground ginger

1/2 teaspoon ground cardamom

1/2 teaspoon ground clove

1/2 teaspoon kosher salt

7 ounces (1 cup) dark brown sugar

5 ounces butter, room temperature

3 ounces (1/4 cup) molasses

1 egg, room temperature

2 teaspoons finely grated fresh ginger

4 ounces (2/3 cup) finely chopped candied ginger

Preheat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda, ground ginger, cardamom, clove and kosher salt.

Place the dark brown sugar and the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on low-speed until the mixture is light and fluffy, about 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium speed for 1 minute. Add the crystallized ginger and, using a rubber spatula, stir the mixture to combine. Add the dry ingredients to the wet ingredients and stir the mixture until it is well combined and the dough has formed.

With a 2-teaspoon sized scoop, drop the cookie dough onto a parchment paper-lined cookie sheet or half sheet pan approximately 2 inches apart. Bake the cookies on the middle rack of the oven for 12 minutes for slightly chewy cookies or for 15 minutes for more crisp cookies. Rotate the pan halfway through the baking process to ensure even cooking and browning.

Remove the pan from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring them to a wire rack to cool completely. Repeat the process with the remaining cookie dough. Store the cookies in an airtight container for up to 10 days.

You can even freeze the cookie dough if you want to make it ahead of time and then use it closer to your desired date for the freshest possible cookies. Just scoop and freeze the cookie dough on a sheet pan and once it is frozen place the  cookie dough in a resealable bag to store in the freezer. You can then bake the cookies directly from the freezer as the recipe instructions suggest.

One more thing about the recipe. The conversions can be a little confusing if you don’t have a scale and you may question if you have too much or too little of a particular ingredient.This recipe showed me that it is probably a good idea to have a kitchen scale for recipes like this. In any case, when I first mixed the dough it seemed way too loose and dry, as if it had too much flour. After some consideration, I decided to add another egg to help balance things out since that was the only liquid in the recipe other than the molasses. I think I could have added more molasses too and still have gotten good results but the taste might have been a lot stronger than I wanted. The extra egg seemed to even things out and the results were perfect. A very ginger-tasting cookie with just the right texture was what I ended up with.

That’s all I have for today. Check back next time for some more recipes. I made a nice Cuban pork shoulder and black beans in the slow cooker last night that was a great recipe that I will be sharing. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by on December 21, 2013 in Cookies, Cooking, Dessert, Holidays

 

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Christmas Cookie Idea, Part Two – The Easiest Peanut Butter Cookie Ever

19 Dec

Continuing along with the Christmas cookie theme when we had made cookies this past weekend, Michelle opted to go for a peanut butter cookie. She and Sean both love these cookies, and even though I am not a big fan, they are always a big favorite whenever they are made. Now there are lots of peanut butter cookie recipes out there and most of them are not very difficult to do anyway, but this one seems to be the easiest one I have ever come across. All you really need to do is put the ingredients together in a bowl, give it a mix, portion out the cookies, bake and you are done. This particular recipe makes use of Bisquick to help it do everything and make it even faster.

Easy Bisquick Peanut Butter Cookies

1 cup smooth peanut butter

1/4 cup butter, softened to room temperature

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1/3 cup boiling water

2 cups Bisquick

Preheat the oven to 400 degrees. Line some cookie sheets with parchment paper and spray the paper with nonstick cooking spray. In a large bowl of a standing mixer fitted with a paddle attachment, combine the peanut butter, butter, granulated sugar, brown sugar, water and Bisquick. Mix all of the ingredients on medium-low speed until everything is well combined and dough begins to form, about 2 to 3 minutes.

Using a small cookie scoop or tablespoon, scoop rounded mounds of the cookie dough onto the parchment paper-lined cookie sheets. Using the back of a fork, lightly press into the cookie dough mounds to flatten slightly and make a pattern into the cookie dough. Place the cookie trays in the oven and bake the cookies for until they are a lightly golden brown, about 8 to 10 minutes, rotating the cookie sheets about halfway through the baking process. Allow the  cookies to cool on the cookie sheets for about 2 to 3 minutes. Transfer the cookies to a wire cooling rack and allow them to cool completely.

This recipe generally makes 2 to 3 dozen cookies in total, depending on how big of a cookie you like to have. Michelle and Sean gobbled these up and loved the rich peanut butter flavor. it turns out to be a rather dense cookie in my opinion, which I attribute to using Bisquick in the recipe, but if you like that kind of cookie than this one is certainly for you. The best part is that the recipe requires very few ingredients, most which people usually have on hand (which was perfect for snowstorm weather) so you can really make them any time. Michelle actually makes these often when she makes cookies.

That’s all I have for today. Check back next time when I will feature the cookie recipe that I made that day. It is another easy one and a take on the classic gingersnap cookie, always one of my personal favorites. I also have some other recipes that I have tried recently to share, including a baked ziti, a roasted boneless leg of lamb, some quick biscuits you can make any time in a snap, and more. I also have my Christmas menu planned so I will get to share that with you as well. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by on December 19, 2013 in Cookies, Cooking, Dessert, Holidays

 

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A Christmas Cookie Idea, Part One: Lemon Crinkle Cookies

17 Dec

After taking a couple of days off while a stomach virus ran rampant through our household, I am back with a new post. This past weekend while we were snowed in on Saturday we each decided we were going to make a Christmas cookie of our own. All three of us scoured recipes to try to find one that we would like to make while using only the ingredients we had in the house already since we were being pelted with snow. The first one to come up with one was Sean, who found this recipe online for lemon crinkle cookies. It’s a very straightforward recipe that produced some very yummy results.

Lemon Crinkle Cookies

1/2 cup butter, softened

1 cup granulated 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 all-purpose flour

1/2 cup confectioners’ sugar

Preheat the oven to 350 degrees. Grease light-colored baking sheets with nonstick cooking spray or cover them in sheets of parchment paper and set them aside.

In a large bowl, cream the butter and the granulated sugar together until the mixture is light and fluffy. Whip in the vanilla, the egg, the lemon zest and the lemon juice. Scrape the sides of the bowl and mix again until everything is well incorporated. Stir in the salt, baking powder, baking soda and flour slowly until it is all just combined. Scrape down the sides of the bowl and mix everything together again briefly. Pour the confectioners’ sugar onto a separate plate. Roll a heaping tablespoon of the cookie dough into a ball and then roll it in the confectioners’ sugar to coat. Place the cookie on a baking sheet and repeat the process with all of the remaining dough.

Place the cookie sheets in the oven and bake the cookies for 9 to 11 minutes or until the bottoms of the cookies begin to barely brown and the cookies look like they have a matte finish, not melted or shiny. Remove the cookies from the oven and allow them to cool for about  3 minutes on the trays before transferring them over to a wire cooling rack to cool completely.

This recipes makes about two to three dozen cookies, so you should get plenty from them. I really enjoyed the lemon flavor of these cookies. It is subtle and not overpowering like some lemon cookies can be and it combined nicely with the sweetness of the sugar. Best of all, it was really simple to make and doesn’t require a lot of ingredients. For most people, it may be things you already have on hand all the time so you could easily make these any time of year, not just for the holidays. We were all quite pleased with the results of this one and Sean was very happy that he made such a good cookie himself.

That’s all I have for today. Check back next time for another cookie recipe from our cookie day. Next up will be Michelle’s choice of cookie. Until then, enjoy the rest of your day, and enjoy your meal!

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Posted by on December 17, 2013 in Cookies, Cooking, Dessert, Holidays

 

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Thanksgiving Dessert Recipes – CHOW

27 Nov

Thanksgiving Dessert Recipes – CHOW.

CHOW has some wonderful ideas for your Thanksgiving Day dessert table. If you are looking to do something a little different than the usual pumpkin pie or apple pie, check out these suggestions and give one a try this year!

 
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Posted by on November 27, 2013 in Cakes, Cookies, Cooking, Cooking Websites, Dessert, Holidays, Pie

 

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A Sweet Treat – Heath Bar Brickle Drop Cookies

03 Sep

My wife makes great cookies. I don’t know what it is about them when she makes them, but they just come out better than anyone else’s cookies, most of all mine. That is why I leave the cooking baking to her. She is the expert. Michelle knows how much I like Heath Bars. Heath bars are really the only candy bar that I can say I really like and would eat regularly. I just love the English toffee in them. When we saw the Heath bar brickle bits in the supermarket not that long ago, Michelle knew right away I was going to want to try them out and have some cookies. This is the recipe that is right on the back of the package and is also available through Hershey’s website (the maker of Heath bars).

Heath Bar Brickle Drop Cookies

1 cup (2 sticks) butter, softened

1 cup granulated sugar

1 cup packed light brown sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

3 eggs

3 1/2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons cream of tartar

1 1/3 cups (1- 8 ounce package) Heath Bits ‘O Brickle Toffee Bits

Preheat the oven to 350 degrees. Lightly grease a cookie sheet or line it with parchment paper.

Beat the butter, granulated sugar, brown sugar, vanilla and salt in a large bowl until blended. Add the eggs; beat well. Stir together the flour, baking soda and cream of tartar; gradually add the flour mixture to the butter mixture, beating until well blended. Stir in the toffee bits. Drop by heaping teaspoons onto the prepared cookie sheet.

Bake the cookies for 8 to 10 minutes or until lightly browned. Cool slightly and remove them to a wire rack to cool completely. Repeat the process with the remaining cookie dough.

The recipe says it makes about 6 dozen cookies, which seems to be about right. These cookies come out most and chewy and have the great toffee flavor to them. They go great with a nice cup of coffee or just as a midnight snack when you have to get up and walk the dog at night. For me, they rank right up there with Michelle’s chocolate chip cookies and her oatmeal raisin cookies, both family favorites around here.

That’s all I have for today. check back again to see what recipes come up next. I do have recipes for some polenta with roasted vegetables, a homemade Shake N’ Bake pork chops recipe, and I have the dough for the ciabatta bread proofing right now, so we’ll have that one this week as well and anything else that may come along that strikes my fancy. Until next time, enjoy the rest of your day and enjoy your meal (or your cookies)!

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Posted by on September 3, 2013 in Cookies, Cooking, Dessert

 

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Michelle’s Not-So-Secret Oatmeal Cookies

29 May

Everyone, and I mean everyone, always loves the cookies Michelle makes. This is particularly true of the chocolate chip cookies she makes and the oatmeal raisin cookies. I love the both myself, but I have to admit the oatmeal raisins are my favorite. They come out perfectly and I am pretty sure I could eat an entire batch of them myself if I put my mind to it. What’s her secret recipe? Well, it’s hardly a secret really. She uses the same recipe as is listed on Quaker Oats’ website for their cookies, but she does tweak it a little.

Michelle’s Famous Oatmeal Raisin Cookies

1 cup (2 sticks) butter, softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

3 cups quick cooking Irish oatmeal

2 cups raisins

Preheat the oven to 350 degrees. Beat together the butter and both of the sugars until creamy. Add the eggs and vanilla extract; beat well. Combine the flour, baking soda, cinnamon and salt in a separate bowl and mix well. Add the combined flour mixture to the butter mixture and mix well. Slowly stir in the oats until just combined.Fold in the raisins until just combined. Drop rounded teaspoons of cookie dough onto cookie sheets lined with parchment paper. Bake the cookies for 10 to 12 minutes or until golden brown. Cool for 1 minute on the cookie sheet and then remove to a wire rack for further cooling.

That’s all there is to them. The only changes she really makes are in the oats and raisins. She uses the Irish oatmeal a lot of  the time. It seems to have a more natural and better flavor than from the standard Quaker Oats we have bought in the past and I really like them this way. She also adds in twice the amount of raisins as is in the standard recipe. This seems to make the cookies softer and more chewy, which is great in an oatmeal raisin cookie. As I said, everyone really seems to enjoy them, and she just made them this weekend and we devoured them at every chance, almost as quick as they were coming out of the oven. I had to stop and make a plate just to be sure I could get a picture of them before they all disappeared.

That’s the recipe for today. Check back later in the week and I’ll have a few more recipes, including a little different take on baby back ribs that I made last night, a new chicken recipe and even some burger recipes I want to try. I have a few others in store for the coming weeks as well that should be great that I have picked up from various sources, including The New York Times, Food Republic, Alton Brown, Marc Murphy, Bon Appetit and many more. Keep checking back to see how they work out. Enjoy the rest of your spring day today and enjoy your meal!

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Posted by on May 29, 2013 in Cookies, Cooking, Dessert

 

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20 Cookie Recipes That Will Take You Back to Childhood: BA Daily: Bon Appétit

25 Apr

20 Cookie Recipes That Will Take You Back to Childhood: BA Daily: Bon Appétit.

Who doesn’t love a good cookie? Personally, I love when Michelle makes a homemade chocolate  chip or oatmeal raisin cookie. There is nothing in the world just like it. Bon Appetit has put together 20 cookie recipes that will bring you back to those when days when Mom or Grandma would pull a tray of cookies out of the oven for you. Check it out and see if you want to try one of your own.

 
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Posted by on April 25, 2013 in Cookies, Cooking, Cooking Websites, Dessert

 

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