Potato Chip Cookies

I love potato chips. I also love cookies. So it would make sense that I really enjoy these potato chip cookies. I know they sound weird and they kind of are. The texture is interesting and a bit different than most other cookies. The potato chips give them a bit of crunch almost as if they are aerated (similar to Aero, a British chocolate bar). I imagine the type of chips you use would change the texture even more. I went with plain Lays as opposed to Ruffles or thicker chips. First of all, thicker ones are harder to crush and I think they would be too noticeable in the finished product. These cookies don't taste like potato chips, but they might be just as addictive. They also get even better after a few days. So, if you have the chance, make them ahead of time.

Potato Chip Cookies

1 lb. butter
1 c. granulated sugar
2 tsp. vanilla
3 c. flour
1 1/2 c. crushed potato chips (Crush them with your hands for more consistently sized pieces)
powdered sugar, for dusting

1- Preheat oven to 350. Grease cookie sheet(s).
2- Beat butter until light and fluffy. Add sugar and beat well. Mix in vanilla, then add flour gradually. Add crushed potato chips to the mixture.
3- Drop from teaspoon onto greased sheet. Bake about 10 minutes or until brown around the edges. Sprinkle with powdered sugar. Cool completely.

Peppermint Meltways

These are quite similar to my previously posted Candy Cane Shortbread. They have a much stronger peppermint flavor and the texture is a bit different since there are no candy cane pieces in the dough. I think I prefer the Candy Cane Shortbread, but these are a decent option as well for a wintertime treat. And yes, I am aware that I'm posting about a wintry cookie in early June, but I'm trying to get caught up on recipes that should have been posted months ago.

Peppermint Meltaways

For the cookies:
1 c. butter, softened
1/2 c. powdered sugar
1/2 tsp. peppermint extract
1 1/4 c. all-purpose flour
1/2 c. corn starch

For the glaze:
1 1/2 c. powdered sugar
2 Tbsp. butter, softened
1/4 tsp. peppermint extract
1-2 Tbsp. milk
1-3 drops red food coloring, if desired
candy canes or hard peppermint candy, crushed

1- Preheat oven to 350.
2- For the cookies, combine butter, powdered sugar and 1/2 tsp. peppermint extract in a large bowl. Beat at medium speed, scraping the bowl often, until creamy. Reduce speed to low; add flour and cornstarch. Beat until well mixed. Cover and refrigerate until firm (30-60 minutes).
3- Shape rounded teaspoonfuls of dough into 1" balls. Place 2" apart onto ungreased cookie sheets. Bake for 12-15 minutes or until edges are lightly browned. Let stand 1 minute then remove from cookie sheets. Cool completely.
4- For the glaze, combine powdered sugar, butter, peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food coloring, if desired.
5- Drizzle glaze over cooled cookies. Immediately sprinkle with crushed candy.

Chocolate Covered Cherry Cookies

These cookies seemed like a good idea and they came out tasting decently. I will say that they were more labor-intensive than I expected based on the recipe. The dough doesn't quite hold the cherries as easily as it should and the frosting is a little thick. The recipe indicates that the frosting will spread over the cookies as they bake, which they do... sorta. Because the dough doesn't hold the cherries quite right, you are depending on the frosting to help hold the cookie together. This means that you have to put the frosting on prior to baking in a way that it covers the cherry completely. If I were to make these again, I think I would either add some kirsch or other liquid to soften the dough a little bit.

Chocolate Covered Cherry Cookies

For the dough:
1/2 c. butter
1 c. granulated sugar
1 egg
1 1/2 tsp. vanilla
1 1/2 c. all-purpose flour
1/2 c. baking cocoa
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
48 maraschino cherries, patted dry (I don't think I ended up using all 48, but they didn't go to waste as my dad decided to have an ice cream sundae.)

For the frosting:
1 c. (6 oz.) semisweet chocolate chips
1/2 c. sweetened condensed milk
1-3 tsp. maraschino cherry juice

1- Preheat oven to 350.
2- In a mixing bowl, cream together butter and sugar until fluffy. Beat in egg and vanilla. Combine dry ingredients and gradually add to mixture. The batter will be firm.
3- Shape into 48(ish) balls about 1" round and place on ungreased cookie sheets. Push one cherry halfway into each ball.
4- In a small saucepan over low heat, melt the chocolate chips in the condensed milk, stirring constantly. Remove from heat and add cherry juice. Stir until smooth.
5- Spoon 1 tsp. of the frosting over cherries on each cookie. The frosting will spread over the cookie during baking.
6- Bake for 10-12 minutes. Cool on wire racks.

Fresh Apple Cake

I made this cake when I had apples that I needed to use. It came out decently, but it is rather difficult to get a clean slice. This isn't much of an issue when you're having it with breakfast, but if you are slicing it up to put on trays like I was, then it's a problem. I imagine making this as muffins, mini loaves or even in a large loaf pan would be lovely. Doing so would also be a good option for those of you who are somewhat wary when it comes to tube pans. This recipe came from an issue of Good Housekeeping. I must've torn it out of a magazine at the doctor's office or some such location since I don't get Good Housekeeping but I have no idea where exactly.

Fresh Apple Cake

1 c. chopped walnuts
3 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 tsp. vanilla extract
1 tsp. ground cinnamon
3 1/2 c. chopped Granny Smith apples
2 c. granulated sugar
1 c. vegetable oil
3 eggs
confectioners sugar for dusting (if desired)

1- Preheat oven to 325. Grease and flour 10" tube pan.
2- Place walnuts in a jelly roll pan and toast in the oven 7 minutes or until golden and fragrant. Cool completely in pan on wire rack. In a large bowl, whisk flour, baking soda and salt. In another large bowl, combine walnuts, vanilla, cinnamon and 3 cups of apples. Reserve remaining 1/2 cup of apples.
3- In a large bowl, with mixer on medium-high speed, beat granulated sugar, oil and eggs until well blended. With mixer on low speed, gradually add flour mixture. Beat 1 minute longer or until well combined. With spatula, fold in apple mixture (the batter will be thick). Spoon batter into prepared pan. Scatter remaining apple over top of batter and gently press into top of batter.
4- Bake 1 1/2 hours or until toothpick inserted comes out clean. Cool in pan on wire rack until completely cooled. Remove from pan and dust with confectioners sugar if desired.

Blueberry Banana Snack Cakes

The line between snack cake and muffin is one that is so fine that I choose not to walk it. The main difference here is that often with muffins you use the well method and add the wet ingredients to the dry whereas with this snack cake you do the opposite. Either way, these make a tasty treat. I think you could make these in a mini-loaf pan and have them come out nicely as well. They might even make a good gift.

Blueberry Banana Snack Cakes

1 1/4 cups sugar
2/3 cup butter, melted
1/4 cup buttermilk
2 eggs
1 tsp. vanilla
2 cups ripe bananas, mashed (about 3 medium bananas)
2 cups all-purpose flour
3/4 tsp. baking soda
1/8 tsp. salt
1 cup fresh or frozen blueberries
powdered sugar

1- Preheat oven to 350. Line muffin pan with paper cup liners.
2- In large mixer bowl, combine sugar, butter, buttermilk, eggs and vanilla. Beat at medium speed until creamy. Add bananas and beat until well mixed. Add flour, baking soda and salt. Beat at low speed until moistened (do not overmix at this point or snack cakes will get tough). By hand, stir/fold in the blueberries.
3- Spoon batter into paper-lined cups to about 2/3 to 3/4 full. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from pan and let cool. Just before serving, sprinkle cakes with powdered sugar (this is optional if you want to keep them less messy).

Chocolate Chip Shortbread

If you've looked over old entries, then you may have become aware of my affection for shortbread and my various attempts at making it. This recipe came out rather nicely. The major downside is in appearance. If you bake these long enough to get a light brown color then they get a bit dry. Perhaps if the dough was rolled out and cut into shapes instead of done as drop cookies then you could fix this problem. Fortunately, the taste is undiminished by the outside color. You could also make these as plain shortbread by leaving out the chocolate chips.

Chocolate Chip Shortbread

2 cups flour
1/4 tsp. salt
1 cup butter, room temperature
1/2 cup powdered sugar
1 tsp. vanilla
1/2 cup chocolate chips (I used mini chips.)
granulated sugar for topping

1- Preheat oven to 350.
2- Whisk together flour and salt. In another bowl, cream butter and sugar. Add vanilla. Stir in flour mixture until dough forms. Stir in chocolate chips. Form into a ball, wrap in plastic wrap and chill for 1 hour.
3- Form dough into 1" balls and place on ungreased baking sheet. Dip the bottom of a glass in granulated sugar and lightly press each ball into a disc shape. Bake for 8-10 minutes. Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

Mint Chocolate Cookies

There really aren't many better combinations than mint and chocolate. There's little you can do when blending these flavors that won't come out at least edible if not delicious. These cookies fell into the delicious category. I thought they reminded me of Andes mints. My mom said she thought they tasted like Thin Mints. Either way, delicious. These are basically the cookie recipe on the back of the Nestle Dark Chocolate and Mint Morsels bag, but hey, they've got a well-paid, well-trained staff coming up with recipes. Who am I not to steal them?

Mint Chocolate Cookies

2 cups all-purpose flour
2/3 cup baking cocoa (I'd avoid the super dark versions of baking cocoa out there right now for this recipe since the chips themselves are dark chocolate.)
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
2/3 cup sugar
2/3 cup brown sugar
1 1/2 tsp vanilla
2 eggs
1 2/3 cups (10 oz. pkg) Dark Chocolate and Mint Morsels

1- Preheat oven to 325.
2- Combine flour, cocoa, baking soda and salt in a small bowl.
3- Beat butter, sugar, brown sugar and vanilla in a large bowl until creamy. Add eggs. Slowly add flour mixture. Stir in morsels.
4- Drop by well-rounded tablespoon onto ungreased baking sheet. Bake for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for a few minutes and then transfer to wire rack to cool completely.