Easter Egg Cookies

These are the Easter egg cookies that I made for my niece and nephew. They love cookies and usually eat them all within a day!

Tea and Cookies

My niece loves to have tea parties so I made her the strawberry tea that she loves and baked some cookies to go along with it.

These are the miniature flower shaped cookies decorated in pink and green royal icing to match the tea cups.

Rabbit Cookies

I made these rabbit cookies for my niece and nephew. They are sugar cookies decorated with royal icing.

Hearty Bites

My toddler does not like to eat many different fruits and vegetables, but of course loves to eat cookies. I wanted to make a sugar free cookie that would contain some sort of fruit and vegetable. I included ingredients that she would not eat otherwise, such as apples and carrots. I would have probably added shredded zucchini as well, but I did not have any at the time. The cookies turned out very soft and moist, with a little bit of natural sweetness from the molasses, carrot and apple, they were great! She loved them and I don't have to feel bad about letting her eat cookies!

Here is the sugar free cookie recipe. Enjoy!

Ingredients:

1/2 cup butter

1/2 cup molasses

1 egg

1 tsp. pure vanilla extract

1/2 cup whole wheat flour

1/2 cup all purpose flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1 cup rolled oats

1/2 cup finely chopped nuts, any kind (I used a mixture of almonds, pecans and cashews)

1 medium carrot, shredded

1 medium apple, shredded

Instructions:

In a bowl, mix together the flours, baking soda, cinnamon and salt. Set aside.

Cream the butter until it is soft and fluffy.

Add the molasses and beat until mixed together.

Add the egg and vanilla, beat until mixed.

Add the flour mixture and mix until blended.

Stir in the oats, nuts, carrot and apple.

Drop by teaspoonfuls, 1-2 inches apart onto baking sheets lined with parchment paper.

Bake at 375 degrees F for 16 minutes.

Makes about 3 dozen bite sized cookies.

*I used a mini heart shaped cookie cutter to cut the cookies into shapes after they cooled off, but it is not necessary to do so. It simply makes it more fun to eat these delicious, yet healthy cookies.

Royal Icing Recipe

I love to decorate cookies with royal icing because it dries very well, and also tastes great. It took me a while to find just the right mix, but I experimented and finally found one I like!

On low speed beat together:

4 cups icing sugar
5 tbsp. meringue powder
1/3 cup water

Beat for 8-10 minutes.
Store the icing in an airtight container or,
if you are using the icing immediately, cover it with a damp cloth so it does not dry out.

Bunnies and Carrots

I made these bunnies and carrots for a friend of mine because she loves sugar cookies. I didn't get a chance to drop them off for her, so we had to eat them ourselves! I will have to make another batch of bunnies for the next time I see her.

Flower Basket & Tulip Cookies

I made these flower basket cookies and tulip cookies for my mom's birthday this year. She loved them, but probably not as much as the children did!

Sugar Cookies

This was my first time making sugar cookies. I iced them with mint flavored icing, and they were very tasty.

Ingredients:

1 cup, unsalted butter

1 1/2 cups sugar

1/4 cup icing sugar

2 eggs

2 tsp. vanilla extract

3 1/2 cups flour, sifted

1 tsp. baking powder

1/2 teaspoon salt

Instructions:

Beat butter and sugar together in a bowl using a mixer fitted with the paddle attachment.

Beat on medium speed until pale and fluffy, then add the eggs and vanilla. Mix on low speed.

Once combined, add the salt and baking soda.

Gradually add the flour while mixer is on low speed.

Roll the dough into a ball and divide in two.

Preheat the oven to 325 degrees F.

Line 2 baking sheets with parchment paper.

On a floured work surface, roll out one piece of dough to 1/4 inch thick.

Cut the dough into shapes using the cookie cutters of your choice. Place each shape onto the prepared baking sheets.

Roll out the scraps along with the other piece of dough and repeat.

Bake the cookies for 15 minutes or until just golden.

Allow the cookies to cool on wire racks, then ice them if desired.

Almond Biscotti

My very first batch of homemade almond biscotti!

I made dinner for my sister's birthday and decided to bake some almond biscotti to serve with creme brulee for dessert. She is does not like desserts that are too sweet so the biscotti was perfect.

Almond Biscotti Ingredients:

2 cups flour, plus more for dusting

1 cup cake flour

1 tsp. baking powder

1 tsp. salt

1 cup whole, toasted almonds

4 large eggs

3/4 cup sugar

2 tsp. pure vanilla extract

1 tbsp. grated orange zest (optional)

Instructions:

Line a baking sheet with parchment paper, and preheat oven to 325 degrees F.

In a large bowl, combine the dry ingredients. (the first 5 ingredients)

In another bowl, beat the eggs and sugar on medium speed until pale yellow.

Add the vanilla and orange zest (if using) and mix together.

Now, add the dry ingredients and stir just until mixed together.

The dough should be very soft and sticky.

Flour your hands, and lightly sprinkle the prepared baking sheet with some flour.

Turn the dough onto the baking sheet and form the dough into a log about 12 inches long.

Bake the log for about 45 minutes.

Lift the log using the parchment paper and transfer to a wire rack to cool for about 15 minutes.

Lower the oven temperature to 275 degrees F.

Line 2 baking sheets with parchment paper.

On a cutting board, cut the log into 1/2 inch thick diagonal slices.

Line 2 baking sheets with parchment paper.

Place the biscotti slices onto the prepared baking sheets.

Bake the biscotti for 12 minutes, then turn them and bake the other side for an additional 12 minutes.

Place the biscotti on wire racks to cool.

Spring Chicken Cookies

I made some spring chicken cookies to welcome the beautiful spring weather. My husband actually decorated one of them, and I decided to copy his design. It was a lot of fun, but I don't think he will be making a habit of icing cookies with me.