Snowball Cookies – Without Nuts

Snowball Cookies – Without Nuts

Snowball Cookies are also called Mexican Wedding Cookies and Russian Tea Cakes. What I love the most of these cookies is the texture and the fluffiness, not too sweet powdered sugar coating. My mother baked snowballs during Christmas, New Year and other special occasions.

Snowballs comfort me whenever I’m sad, my mom gave me those when I’m upset and crying. It makes me feel better and happy.

This is my version of Snowball Cookies also called Mexican Wedding Cookies and also called Russian Tea Cakes. Enjoy!!!

 

Ingredients:

2 cups butter “2 sticks”, soft. I used salted

4 1/2 cups all-purpose flour

1 cup powdered sugar

+ 2 cups powdered sugar (for coating)

2 tsp. vanilla extract

Directions:

Preheat oven to 400 degrees F.

Mix butter & powdered sugar together using a large mixing bowl and add in vanilla extract.

Add the flour & mix until soft dough ball formed.

Roll the dough into 1″ balls & place on ungreased cookie sheet (I used a nonstick baking mat).

Bake for about 9 minutes or until cookies are set but not brown.

Remove from oven, let cool for a few minutes then roll in a bowl of powdered sugar.

Place on cooling rack to cool and roll in powdered sugar again.

Serve,

Share with your family and friends,

Enjoy!!!

Snowball Cookies - Without Nuts
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Snowball Cookies - Without Nuts
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Ingredients
Servings:
Instructions
  1. Preheat oven to 400 degrees F.
  2. Mix butter & powdered sugar together using a large mixing bowl and add in vanilla extract.
  3. Add the flour & mixed until soft dough ball formed.
  4. Roll the dough into 1" balls & place on ungreased cookie sheet (I used a nonstick baking mat).
  5. Bake for about 9 minutes or until cookies are set but not brown.
  6. Remove from oven, let cool for a few minutes then roll in a bowl of powdered sugar.
  7. Place on cooling rack to cool and roll in powdered sugar again.
  8. Serve,
  9. Share with your family and friends,
  10. Enjoy!!!
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Super Easy Sandwich Cookies

Super Easy Sandwich Cookies

Sandwich Cookies

When my daughter and I had 24 hours to organize and set up a cookie buffet we racked our brains on what cookies to serve.  We didn’t have time to bake several different types of cookies and had to settle for cookies we could run to Walmart and buy.

Luckily Oreos now come in a variety of flavors, we grabbed a package of every flavor they had at the neighborhood store and decided to make our own “homemade” cookies to toss into the mix.

We made these sandwich cookies using store bought chocolate chip cookies and a can of ready made frosting.  It took my daughter all of 10 minutes to assemble them and they were a big hit.

It makes a great snack or addition to any party.  Best of all it has only 2 ingredients and is super easy to make.  We used chewy Chip Ahoy cookies and vanilla frosting.  You can use any kind of cookie and any flavor frosting.  Oatmeal or ginger snaps would make good alternatives.

We cut the corner off a large ziplock bag to pipe the frosting on the cookies.

Ingredients:

1 package of chewy chocolate chip cookies

1 can ready to spread vanilla frosting

Directions:

1.  Pipe about a tablespoon or more of frosting on to half the cookies in the package.

Sandwich Cookie

2.  Cover the frosting with the rest of the cookies. Gently push down on the top to spread the frosting to the edge to make it look like a sandwich.

Sandwich Cookie

3.  Arrange the cookie sandwiches on a pretty plate or tray.

I usually like to line the tray with a doily, but we couldn’t find doilies at the local Walmart or Party City, so we had to make do without.

Super Easy Sandwich Cookies
Print Recipe
Great cookie for a cookie buffet or cookie exchange. Fast and easy using only 2 ingredients and no baking involved. Wonderful for non-bakers!
Servings Prep Time
12 Cookies 10 Minutes
Servings Prep Time
12 Cookies 10 Minutes
Super Easy Sandwich Cookies
Print Recipe
Great cookie for a cookie buffet or cookie exchange. Fast and easy using only 2 ingredients and no baking involved. Wonderful for non-bakers!
Servings Prep Time
12 Cookies 10 Minutes
Servings Prep Time
12 Cookies 10 Minutes
Ingredients
Servings: Cookies
Instructions
  1. Pipe about a tablespoon or more of frosting on to half the cookies in the package.
  2. Cover the frosting with the rest of the cookies. Gently push down on the top to spread the frosting to the edge to make it look like a sandwich.
  3. Arrange the cookie sandwiches on a pretty plate or tray.
Recipe Notes

Fill a large ziplock bag with icing then cut of one corner, you've just made a piping bag!

I like to line serving trays with doilies for a more finished look.

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Triple Chocolate Cookies

Triple Chocolate Cookies

Triple Chocolate

Triple Chocolate Cookies

I’m a confirmed chocoholic!  These delicious Triple Chocolate Cookies are one of my favorites.  I love the combination of white and milk chocolate chips in a dark chocolate cookie.  It’s the perfect combination!

 Ingredients

  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 ounces best quality unsweetened chocolate, melted and cooled
  • 1/4 cup unsweetened European cocoa powder
  • 2 cups all-purpose flour
  • 1 cup Premium white chocolate chips
  • 1 cup Semi-sweet chocolate chips

Directions

  • In a large mixing bowl, beat the shortening and butter  with an electric mixer on medium to high speed for 30 seconds.
  • Add sugars and baking soda; beat till combined.
  • Beat in eggs, vanilla and melted chocolate.
  • Beat in the cocoa powder and flour.
  • Stir in the semisweet and white chocolate chips.
  • Using a 1 oz. scoop or a tablespoon drop batter, 2 inches apart, onto parchment covered cookie sheets.
  • Bake in a preheated 375 degrees F oven for 8 to 10 minutes, or till the tops look dry.
  • Cool on cookie sheets for 1 minute; move the cookies from cookie sheets and cool on wire racks.

Triple Chocolate Chip Cookies
Print Recipe
These delicious Triple Chocolate Cookies are one of my favorites. I love the combination of white and milk chocolate chips in a dark chocolate cookie. It's the perfect combination!
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
10 Minutes
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
10 Minutes
Triple Chocolate Chip Cookies
Print Recipe
These delicious Triple Chocolate Cookies are one of my favorites. I love the combination of white and milk chocolate chips in a dark chocolate cookie. It's the perfect combination!
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
10 Minutes
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
10 Minutes
Ingredients
Servings: Dz.
Instructions
  1. In a large mixing bowl, beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds.
  2. Add sugars and baking soda; beat till combined.
  3. Beat in eggs, vanilla and melted chocolate.
  4. Beat in the cocoa powder and flour.
  5. Stir in the semisweet and white chocolate chips.
  6. Using a 1 oz. scoop or a tablespoon drop batter, 2 inches apart, onto parchment covered cookie sheets.
  7. Bake in a preheated 375 degrees F oven for 8 to 10 minutes, or till the tops look dry.
  8. Cool on cookie sheets for 1 minute; move the cookies from cookie sheets and cool on wire racks.
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Ganache Filled Bar Cookies

Ganache Filled Bar Cookies

Cookies

Who doesn’t love homemade chocolate chip cookies? Here’s a family favorite, a new twist on the classic cookie jar standard.  These bar cookies are crunchy on the outside and very chocolatey in the middle.

It requires a bit more work than the reqular drop cookies, but so worth the extra time and effort. It’s sure to become one of your favorites too!

Makes 32 Cookies

Ingredients:

 

½ cup heavy cream

8 oz. semi-sweet chocolate chip morsels

1 ¾ cups all-purpose flour

¼ tsp. salt

2 sticks unsalted butter, at room temperature

1 2/3 cups packed dark brown sugar

2 large eggs, at room temperature

1 ½ tsp. vanilla extract

Directions:

  1. Boil cream over moderate heat.
  2. Finely grind chocolate chips in a food processor.
  3.  With food processor on add the hot cream and process until smooth.
  4.  Scrape ganache into a bowl and let stand til firm – 30 mins. To 1 hr.
  5.  Pre-heat oven to 350 Degrees
  6.  Lightly butter 9”x13” baking pan.  Line pan with wax paper.  Butter and flour paper.
  7.   Whisk together flour and salt.
  8. In large mixing bowl beat butter and brown sugar at medium speed for 3 mins.
  9.  Beat in eggs one at a time.
  10.  Beat in vanilla
  11. At low speed add flour in 3 increments, batter will be stiff
  12. Spread batter into pan
  13.   Bake 18-20 mins. , until tester inserted in center comes out clean
  14.   Transfer pan to wire rack and cool completely
  15.   Invert pan onto a large wire rack.
  16.    Remove pan and peel off wax paper.
  17.    Invert cake onto large cutting board.
  18.   With a long serrated knife cut cake in halves crosswise
  19.   Spread chocolate ganache on one half of cake leaving a 1/8” border
  20.  Top with other cake half
  21.  Wrap in plastic wrap and refrigerate until ganache is set – 2 hours or more
  22. Trim cake edges.
  23. Cut lengthwise into 4 strips
  24.  Cut strips crosswise into 8 bars each.

Serve chilled or at room temperature with cold milk for a yummy treat.

Cookies
Ganache Filled Bar Cookies
Print Recipe
A new twist on a cookie jar standard. Instead of chocolate chip cookies make theses bar cookies.
Servings Prep Time
32 Bars 30 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Servings Prep Time
32 Bars 30 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Cookies
Ganache Filled Bar Cookies
Print Recipe
A new twist on a cookie jar standard. Instead of chocolate chip cookies make theses bar cookies.
Servings Prep Time
32 Bars 30 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Servings Prep Time
32 Bars 30 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Ingredients
Servings: Bars
Instructions
Ganache
  1. Boil cream over moderate heat.
  2. Finely grind chocolate chips in a food processor.
  3. With food processor on add the hot cream and process until smooth.
  4. Scrape ganache into a bowl and let stand til firm – 30 mins. To 1 hr.
Assemble
  1. Invert pan onto a large wire rack. Remove pan and peel off wax paper.
  2. Invert cake onto large cutting board.
  3. With a long serrated knife cut cake in halves crosswise.
  4. Spread chocolate ganache on one half of cake leaving a 1/8” border.
  5. Top with other cake half.
  6. Wrap in plastic wrap and refrigerate until ganache is set – 2 hours or more.
  7. Trim cake edges.
  8. Cut lengthwise into 4 strips.
  9. Cut strips crosswise into 8 bars each.
Recipe Notes

You can get more cookies by cutting the bars smaller.

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Triple Chocolate Biscotti

Triple Chocolate Biscotti

BiscottiBiscotti, also called Cantuccini in Tuscany, are oblong shaped almond Italian cookies that originated in the city of Prato.  It’s name, Biscotti, literally means twice cooked.

These twice baked cookies are dry, crunchy, and made to be dipped in a drink, traditionally Vin Santo, a sweet Italian dessert wine.  Today Biscotti is made in a variety of flavors and can be dipped in white or dark chocolate.  They can be dipped in coffee, milk, or any other drink.  Of course they’re also pretty good dry.

My family loves Biscotti, specially when dipped in cold milk or hot chocolate.  I love to dip it in my morning cup of cappuccino!  I’d always thought they’d be difficult and time consuming to make.  I thought I’d have to roll each cookie into it’s oblong shape.  I was pleasantly surprised to learn that they are super easy to make and you don’t have to shape each cookie.

I’ve been playing around with different flavors and came up with our favorite, Triple Chocolate Biscotti.  They are super yummy!  Best of all you don’t spend hours kneading cookie dough and shaping them into flat oblong cookies.  You can whip up a batch in about an hour or so and have some ready for dessert.  Did I mention they’re great with ice cream?

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I like to use the best quality ingredients for most of my baking, this is specially true for chocolates.  I usually use Valrhona Cocoa Powder and Guittard White & Semi-Sweet Chips.  They really do taste better!  But if you can’t find these brands in your area you can use Hershey Cocoa Powder and whatever brand chips you can find.

Here’s my recipe for Triple Chocolate Biscotti!

Ingredients:

6 Tbs. Butter, softened

1 Cup Sugar

2 Eggs

1/2 Tsp. Pure Vanilla Extract

2 Cups All Purpose Flour

1/2 Cup Valrhona Cocoa Powder

1 Tsp. Baking Soda

1 Tsp. Salt

1/2 Cup Guittard Semi-Sweet Chocolate Chips

1/2 Cup Guittard White Chocolate Chips

Directions:

Pre-heat oven to 350º

Cream butter and sugar together

Add in eggs one at a time, beating well after each egg

Add in Vanilla

In a separate bowl combine flour, cocoa powder, baking soda, and salt.  Mix very well

Add flour mixture to the butter mixture in thirds.  Make sure the dry ingredients are well incorporated before adding more

Dough will be somewhat stiff and sticky

Stir in chocolate chips

Shape cookie dough into a 12″ x 4″ log and place on a parchment covered baking sheet

Bake for 30 minutes.

Remove from oven and let stand for 5 minutes.

Cut loaf into 3/4″ slices

Place each piece cut side down on the baking sheet and bake for 8 minutes

Turn over cookies and bake the other side for another 5 minutes

Cool on a rack then store in an airtight container

 

 

 

 

Triple Chocolate Biscotti
Print Recipe
Triple Chocolate Biscotti
Print Recipe
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 350º
  2. Cream butter and sugar together
  3. Add in eggs one at a time, beating well after each egg
  4. Add in Vanilla
  5. In a separate bowl combine flour, cocoa powder, baking soda, and salt. Mix very well
  6. Add flour mixture to the butter mixture in thirds. Make sure the dry ingredients are well incorporated before adding more
  7. Dough will be somewhat stiff and sticky
  8. Stir in chocolate chips
  9. Shape cookie dough into a 12" x 4" log and place on a parchment covered baking sheet
  10. Bake for 30 minutes.
  11. Remove from oven and let stand for 5 minutes.
  12. Cut loaf into 3/4" slices
  13. Place each piece cut side down on the baking sheet and bake for 8 minutes
  14. Turn over cookies and bake the other side for another 5 minutes
  15. Cool on a rack then store in an airtight container
Recipe Notes

BiscottiI like to use the best quality ingredients for most of my baking, this is specially true for chocolates.  I usually use Valrhona Cocoa Powder and Guittard White & Semi-Sweet Chips.  They really do taste better!  But if you can't find these brands in your area you can use Hershey Cocoa Powder and whatever brand chips you can find.

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