Tag Archives: cookies

Vintage Cookie Recipes!

Vintage Cookie Recipes!

Bake your way back in time with these vintage cookie recipes that are as delightful today as they were decades ago. Perfect for any occasion, these classic treats bring the perfect blend of comfort and nostalgia to your kitchen.

Espresso Fudge Cookies

Indulge in the rich, velvety flavor of homemade fudge cookies with this exceptional vintage recipe I got from my dear Aunt Eunice. The addition of espresso gives them a lovely kick!

Makes 16 | Prep. time 10 minutes | Cooking time 10-12 minutes | Resting time 45 minutes

Ingredients

  • ½ tablespoon pure vanilla extract
  • 3 large egg whites
  • Pinch of kosher salt
  • 1 teaspoon espresso powder
  • 1 cup unsweetened cocoa powder
  • 2¼ cups powdered sugar
  • 1 cup chocolate chips
  • 1 cup mixed nuts, finely chopped

Directions

  1. Beat the vanilla extract and egg whites in a large mixing bowl until foamy.
  2. In another large mixing bowl, combine the salt, espresso powder, cocoa powder, and sugar.
  3. Gently add the espresso mixture to the egg white mixture, folding to combine.
  4. Using a cookie scoop, drop the batter onto a baking sheet lined with parchment paper. Let rest at room temperature for 45 minutes.
  5. In the meantime, preheat oven to 350°F (177°C).
  6. Bake for 10-12 minutes or until golden brown on the edges.
  7. Let cool completely before serving, or store the cookies in an airtight container.

Nutrition per serving

Calories 88, fat 1 g, carbs 19 g, sugar 16 g, Protein 2 g, sodium 47 mg

 

 

Peanut Butter Cookies

Believed to have originated in the US in the early 20th century, around the 1930s and 1940s, the peanut butter cookie came about from the rise of peanut butter-based recipes after it became popular in the early 1900s. Since then, this cookie has become a classic American treat. My Mom used to make this especially for my sister Helen, who loves anything with peanut butter!

Makes 24 | Prep. time 10 minutes | Cooking time 8-10 minutes

Ingredients

  • ½ cup shortening
  • 3 tablespoons whole milk
  • 1¼ cups light brown sugar
  • ¾ cup smooth peanut butter
  • 1 tablespoon pure vanilla extract
  • 1 large egg
  • Pinch of kosher salt
  • 1 teaspoon baking soda
  • 1¾ cups all-purpose flour

Directions

  1. Preheat oven to 375°F (191°C). Line 2 baking sheets with parchment paper.
  2. Whisk the shortening, milk, brown sugar, peanut butter, and vanilla extract in a large mixing bowl until smooth.
  3. Mix in the egg until well combined.
  4. Combine the salt, baking soda, and flour in a medium mixing bowl. Gradually add it to the shortening mixture, combining until a smooth batter forms.
  5. Using a cookie scoop, shape the batter into bite-sized balls. Arrange them on the prepared baking sheets. Flatten the balls with a fork.
  6. Bake for 8-10 minutes or until golden brown.
  7. Let cool completely before serving, or store the cookies in an airtight container.

Nutrition per serving

Calories 165, fat 8 g, carbs 19 g, sugar 11 g, Protein 3 g, sodium 146 mg

 

 

Christmas Pinwheel Cookies

The origins for these classic holiday cookies is not exactly know, but nonetheless these are fun, delicious, and beautiful cookies that will make a great addition to your holiday table!

Makes 12 | Prep. time 10 minutes | Cooking time 12 minutes | Chilling time 8 hours

Ingredients

  • 1 cup powdered sugar
  • 1 cup unsalted butter, at room temperature
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 ½ teaspoons almond extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon red or green food coloring

Directions

  1. Beat the sugar and butter in a large mixing bowl until light and fluffy.
  2. Mix in the egg, vanilla extract, and almond extract until smooth.
  3. Gradually add the flour and salt, combining until a smooth dough forms.
  4. Divide the dough in half. Add the food coloring to half the dough.
  5. Split the white dough and colored dough in half to make 2 pieces of dough from each. Roll out each half into an 8-inch square.
  6. Stack 1 white square and 1 colored square on top of each other. Pat them with a rolling pin a bit until they stick to each other.
  7. Roll the stacked squares into a tight log. Repeat the process with the remaining halves.
  8. Cover the logs with plastic wrap and refrigerate for at least 8 hours.
  9. Preheat oven to 350°F (177°C). Line 4 baking sheets with parchment paper.
  10. Slice the logs into ⅛-inch thick rounds. Arrange the logs onto the prepared baking sheets.
  11. Bake for 8-12 minutes or until golden brown on the edges.
  12. Let cool completely before serving, or store the cookies in an airtight container.

Nutrition per serving

Calories 46, fat 2 g, carbs 5 g, sugar 1 g, Protein 1 g, sodium 33 mg

 

 

Jam Coconut Buttons

This recipe was one of my Grandma Rose’s favorites. She used to have a cookie metal box with an old teddy bear image on top that was always filled with this cookie. My grandmother’s house has long been sold, but if I visited there even now, I might just check the bottom cupboard behind her chair where she stored the famous cookie box. You just never know.

Makes 24 cookies | Prep. time 30 minutes | Cooking time 12–13 minutes (per tray)

Ingredients

  • 1 cup butter (at room temperature)
  • ½ cup packed brown sugar
  • 2 eggs, separated
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 ½ cups shredded coconut
  • ¼ cup jelly or jam (your choice)

Directions

  1. Preheat the oven to 375°F (191ºC). Line two baking sheets with parchment.
  2. In a medium bowl, beat the butter and sugar until fluffy. Add the egg yolks and vanilla and mix well. Mix in the flour and salt.
  3. Lightly beat the egg whites in a bowl, and pour the coconut into a separate bowl.
  4. Roll the cookie dough into 1-inch balls. One at a time, moisten them in the egg yolk and then roll them in the coconut. Set them 2 inches apart on the cookie sheets.
  5. Using the tip of your finger or the handle of a spoon, make an indent in each cookie.
  6. Measure about half a teaspoon of jellie or jam into each indent.
  7. Bake for 13–16 minutes, or until lightly browned.

Nutrition per serving

Calories 118, fat 5 g, carbs 17 g, sugar 12 g, Protein 1 g, sodium 88 mg

 

 

Date and Walnut Cookies

Here is another variation of the classic date cookie. But this time, with walnuts! These cookies are reasonably healthy, so if you’re looking for a lighter treat you and your family will love, this is one of the best. You’ll enjoy the walnuts’ crunchiness and the dates’ chewy sweetness. This was my Aunt Eunice’s favorite cookie.

Makes 40 | Prep. time 20 minutes | Cooking time 12-14 minutes

Ingredients

  • 1 ½ cups granulated sugar
  • 1 cup unsalted butter, at room temperature
  • 4 large eggs
  • 1 ½ teaspoons pure vanilla extract
  • ½ cup boiling water
  • 1 teaspoon baking soda
  • Pinch of kosher salt
  • 3 cups all-purpose flour
  • 1 cup walnuts, roughly chopped
  • 1 ½ cups dates, finely chopped

Directions

  1. Preheat oven to 350°F (177°C). Line 2 baking sheets with parchment paper.
  2. Beat the sugar and butter in a large mixing bowl until light and fluffy.
  3. Mix in the eggs and vanilla extract until smooth.
  4. Whisk the water and baking soda in a small mixing bowl. Add the mixture to the sugar mixture, combining well.
  5. Gradually add the salt and flour, combining until a smooth dough forms.
  6. Fold in the walnuts and dates.
  7. Using a cookie scoop, drop the batter onto the prepared baking sheets.
  8. Bake for 12-14 minutes or until golden brown.
  9. Let cool completely before serving, or store the cookies in an airtight container.

Nutrition per serving

Calories 151, fat 7 g, carbs 19 g, sugar 11 g, Protein 2 g, sodium 33 mg

 

 

Samoa Cookies

These tasty, gooey cookies everyone can’t resist were introduced in 1974 to finance the Girl Scouts organization. I loved these growing up and still do. They are easy to make once you have shortbread cookies on hand.

Makes 24 | Prep time 30 minutes | Cook time 5 minutes | Chill time 1-3 hours

Ingredients

  • 24 shortbread ring cookies
  • ¼ cup butter
  • ⅓ cup white sugar
  • ½ cup golden corn syrup
  • 1 teaspoon vanilla extract
  • ½ cup condensed milk
  • 4 cups coconut flakes
  • ½ cup chocolate chips, melted

Directions

  1. Combine butter, sugar, and corn syrup in a saucepan.
  2. Heat the saucepan and cook for 3 minutes.
  3. Slowly add the condensed milk.
  4. Mix and remove from heat.
  5. Add the vanilla.
  6. Mix well until creamy.
  7. Add coconut flakes
  8. Spoon the mixture over shortbread cookies.
  9. Let cool.
  10. Place in refrigerator to cool some more.
  11. Melt the chocolate chips in the microwave for 30 seconds to 1 minute and stir until smooth.
  12. Line a baking sheet with parchment paper and set aside.
  13. Dip the cookie bottoms in the melted chocolate.
  14. Place the cookies on parchment paper to harden, chocolate-side up. Let set for 10-15 minutes. Turn over and drizzle lines with the remaining chocolate on top of each cookie.
  15. Place in the refrigerator for 1-3 hours before serving.

Nutrition Facts per Serving

Calories 142, total fat 7 g, carbs 20 g, sugar 12, Protein 1 g, sodium 60 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Cookie Forgotten Recipes: Old-Fashioned Vintage Cookies That Are Still Amazing Today! To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Cookie Recipes to Fill Your Cookie Jars!

Delicious Cookie Recipes to Fill Your Cookie Jars!

Bake delicious cookies with easy step-by-step recipes! With these 5 delicious cookie recipes to choose from, you will find your new favorites in no time! They are wicked good!

Pinwheel Cookies

Makes 60 | Prep time 15 minutes | Chill time 1-2 hours | Baking time 10 minutes

Ingredients

  • 1 cup butter, softened
  • 2 cups granulated sugar
  • ½ cup light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • ¼ cup baking cocoa

Directions

  1. Preheat the oven to 350°F (180°C).
  2. In a large mixing bowl, beat the butter, granulated sugar, and light brown sugar until creamy and fluffy.
  3. Stir in the eggs and mix until combined. Mix in the vanilla.
  4. In another bowl, mix the flour, baking powder, and salt.
  5. Fold the dry ingredients into the dough and form a dough.
  6. Divide the dough into two parts and fold the cocoa powder into one part.
  7. Roll out the dough onto a lightly floured working surface. Place them one onto the other.
  8. Roll the dough up together, wrap the dough with plastic wrap, and place it in the refrigerator for 1-2 hours or 15-20 minutes in the freezer.
  9. Take the dough out and place it on a cutting board. With a sharp knife, slice them into ½-inch rounds.
  10. Place the cookies on a baking sheet lined with parchment paper and bake for about 10 minutes.
  11. Let cool slightly before serving.

 

 

Classic Gingerbread Gentlemen

Makes 18 | Prep time 30 minutes | Chill time 1 hour | Baking time 10-12 minutes

Ingredients

  • ⅓ cup butter or butter-flavored shortening
  • ½ cup dark molasses
  • ¼ cup dark brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 2 cups flour
  • 1 ½ teaspoon baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon salt

Directions

  1. In a bowl combine the butter or butter-flavored shortening, molasses, brown sugar, and white sugar. Using an electric mixer, blend until creamy.
  2. Add in the eggs and continue beating until blended.
  3. In another bowl, sift together the flour, baking powder, ginger, cinnamon, and salt.
  4. Working in increments, slowly add the dry ingredients to the wet ingredients, mixing just until blended.
  5. Cover the dough and place it in the refrigerator for at least one hour or until firm.
  6. Remove the dough from the refrigerator and preheat the oven to 375°F. Lightly grease or line a baking sheet.
  7. Roll the dough out onto a lightly floured, flat surface.
  8. Use gingerbread men cutouts to cut out the shapes of the cookies.
  9. Transfer the cookies to the prepared baking sheet and place it in the oven.
  10. Bake for 10-12 minutes, or until the edges are nicely browned.
  11. Cool on a baking rack and frost, if desired.

Note: You can decorate your gingerbread gentlemen with nuts or candies before baking if desired.

 

 

Italian Butter Cookies with Jam

Makes 40 | Prep time 30 minutes | Baking time 15 minutes

Ingredients

  • ½ cup butter, softened
  • ½ cup vegetable shortening
  • 1 cup powdered sugar
  • 4 egg whites
  • ⅓ cup almond paste
  • Pinch of salt
  • 3¼ cups all-purpose flour
  • ¼ teaspoon baking powder
  • 1 cup seedless strawberry or raspberry jam

Directions

  1. Preheat the oven to 350°F (180°C).
  2. In a large mixing bowl, mix the all-purpose flour, baking powder, and salt. Set aside.
  3. In another bowl, beat the almond paste, butter, vegetable shortening, and powdered sugar until creamy and fluffy.
  4. Add the egg whites and mix well.
  5. Stir the dry ingredients into the wet ingredients and mix until a dough forms.
  6. Transfer the dough into a pastry bag fitted with a large star tip.
  7. Form the cookies into a round tight crown on a baking sheet lined with parchment paper.
  8. Bake in the oven for about 13-15 minutes.
  9. Let cool completely and then add some jam in the middle of each cookie.

 

 

Rugelach Cookies

Makes 16 | Prep time 10 minutes | Freeze time: 30 minutes | Baking time 18 minutes

Ingredients

  • 2 cups all-purpose flour
  • Pinch of salt
  • 1 cup butter, cold, cubed
  • 8 ounces cream cheese, cold and cut into large pieces
  • ½ cup apricot jam
  • ½ cup walnuts, chopped
  • 1 teaspoon cinnamon
  • 3 tablespoons granulated sugar
  • 1 large egg, lightly whisked for brushing

Directions

  1. In a large mixing bowl, mix the flour and salt.
  2. Add the cold butter and cream cheese and work them into the flour mixture to form a smooth dough.
  3. Divide the dough into two pieces and roll out each piece in a circle.
  4. Spread the whole dough with half of the apricot jam and sprinkle on some cinnamon, granulated sugar, and half of the chopped walnuts.
  5. Cut the dough into 8 equal triangles and roll each into a roll.
  6. Arrange the cookies on a baking sheet lined with parchment paper.
  7. Repeat with the second piece of dough.
  8. Cover with plastic wrap and place in the freezer for 30 minutes.
  9. Lightly brush the cookies with the lightly whisked egg.
  10. Bake in a preheated oven at 350°F (180°C) for about 18-20 minutes.
  11. Let cool before serving.

 

 

Coconut Macaroons

Makes 20 | Prep time 20 minutes | Baking time 25 minutes

Ingredients

  • 3 large egg whites
  • ⅔ cup granulated sugar
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 5 cups sweetened shredded coconut

Chocolate Coating

  • 1½ cups chocolate chips
  • 1 tablespoon butter

Directions

  1. In a large mixing bowl, whisk the egg whites with the granulated sugar, vanilla, and a pinch of salt.
  2. Beat until foamy and the egg whites are translucent.
  3. Stir in the coconut.
  4. Use a medium cookie scoop to form the macaroons. Arrange them on a baking sheet lined with parchment paper.
  5. Bake in a preheated oven at 350°F (180°C) for 15–17 minutes.
  6. Let cool completely on the baking sheet.
  7. Add the chocolate chips and butter to a bowl and melt in the microwave for 2 minutes on medium.
  8. Mix until creamy and dip each macaroon to coat the bottom of the cookie.
  9. Arrange the macaroons on the same sheet where they were baked and let the chocolate set before serving.

 

 

 

All these recipes are from Louise Davidson’s cookbook Wicked Good Cookies: 101 Cookie Recipes that Won’t Make it to the Cookie Jar! To get yourself a copy of the book, click on the cover or here.

 To download the featured recipes, click here.

Scrumptious Christmas Cookie Recipes!

Scrumptious Christmas Cookie Recipes!

Scrumptious Christmas Cookie Recipes!

Bake delicious holiday cookies with easy step-by-step recipes! With these 5 delicious Christmas cookie recipes to choose from, you will find your new favorites in no time! They are wicked good!

Divinity Cookies

Makes 40 | Prep time 10 minutes | Baking time 10 minutes

Ingredients

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup cinnamon chips, finely chopped

Directions

  1. Preheat the oven to 350°F (180°C).
  2. In a large mixing bowl, mix the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. In another bowl, mix the butter and granulated sugar until creamy and fluffy.
  4. Stir in the eggs and mix in the vanilla.
  5. Fold the dry ingredients into the wet ingredients and form a dough.
  6. Mix in the cinnamon chips.
  7. Add spoonfuls of the dough onto a baking sheet lined with parchment paper.
  8. Make crisscross incisions in the cookies with a fork.
  9. Bake in the oven for about 10 minutes.
  10. Let cool completely on the baking sheets before serving.

Nutrition (per serving)

Calories 85, fat 4.8 g, carbs 9.9 g, sugar 5 g, Protein 0.9 g, sodium 63 mg

 

Quick and Easy Gingerbread Man Cookies

Makes 30 | Prep time 25 minutes | Chill time 1-2 hours | Baking time 12 minutes

Ingredients

  • 1 (3½-ounce) package cook-and-serve butterscotch pudding mix
  • ½ cup butter
  • ½ cup light brown sugar
  • 1 large egg
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon

Royal icing

  • 4 cups powdered sugar
  • 3 tablespoons meringue powder
  • 10 tablespoon water, at room temperature, more if needed
  • Coloring food gels in red, and green (optional)

Directions

  1. In a large mixing bowl, mix the flour, pudding mix, baking soda, ground ginger, and cinnamon. Set aside.
  2. In another bowl, beat the butter and brown sugar together until fluffy and creamy. Stir in the egg.
  3. Fold the dry ingredients into the wet ingredients and form a soft dough.
  4. Cover the dough with plastic wrap and refrigerate for 1-2 hours.
  5. Preheat the oven to 350°F (180°C).
  6. On a lightly floured working surface, roll out the dough. Cut the cookies with gingerbread man cookie cutters. Arrange them onto a baking sheet lined with parchment paper.
  7. Bake in the oven for about 10-12 minutes.
  8. Let cool completely on the baking sheets.
  9. To make the royal icing, fit the whisk on an electric mixer. Beat the powdered sugar, meringue powder, and 10 tablespoons of water on high speed for 2 minutes. Adjust consistency with more water, 1 tablespoon at a time or it’s too thin, add some powdered sugar. If desired, add some of the royal icing to clean bowls to make red and green colors. Add a few drops of the coloring gel.
  10. Decorate with cookies with royal icing as desired.

Nutrition (per serving)

Calories 62, fat 3.3 g, carbs 9.8 g, sugar 2.4 g, Protein 0.9 g, sodium 171 mg

 

Snowball Cookies

Makes 30 | Prep time 15 minutes | Chill time 1 hour | Baking time 10 minutes

Ingredients

  • 1 cup butter, softened
  • ½ cup powdered sugar
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • 2¼ cups all-purpose flour
  • 1 cup pecans, finely chopped
  • ½ cups powdered sugar for rolling

Directions

  1. In a large mixing bowl, cream the butter with powdered sugar.
  2. Stir in the vanilla.
  3. Fold in the flour, salt, and chopped pecans.
  4. Cover the dough in plastic wrap and refrigerate for 1 hour.
  5. Preheat the oven to 350°F (180°C).
  6. Form small balls out of the dough and arrange the cookies on a baking sheet lined with parchment paper.
  7. Bake in a preheated oven at 350°F (180°C) for 10–12 minutes.
  8. Let cool slightly and roll twice in powdered sugar while still warm.
  9. Store in a cookie tin box or cookie jar and serve when needed.

Nutrition (per serving)

Calories 161, fat 11.2 g, carbs 14.2 g, sugar 6.2 g, Protein 1.8 g, sodium 48 mg

 

Glazed Italian Christmas Cookies

Makes 60 | Prep time 15 minutes | Chill time 2 hours | Baking time 25 minutes

Ingredients

  • ½ cup butter
  • 2 cups white sugar
  • 4 large eggs
  • 3 tablespoons baking powder
  • 2 tablespoons pure vanilla extract
  • 2 tablespoons pure almond extract
  • 4 cups flour

Frosting

  • 2 cup icing sugar
  • ½ cup milk
  • 1 teaspoon almond pure extract
  • Food coloring, if desired
  • Sugar sprinkle for decoration, if desired

Directions

  1. With an electric mixer, cream the butter and the sugar until smooth.
  2. Add the eggs one by one, beating at medium speed.
  3. Add the baking powder and vanilla and almond extract.
  4. Gradually add the flour one cup at a time. Mix until you have a ball of firm dough.
  5. Split the dough in two, and form two balls. Wrap in plastic wrap, and chill dough in the refrigerator for 2 hours.
  6. Preheat the oven to 375°F, and place the oven rack in the middle position.
  7. Place one of the dough balls on a lightly floured surface. Roll out the dough to ¼” thick. Cut the cookies out using Christmas-shaped cookie cutters. Keep the second dough balls in the refrigerator until you are ready to use it.
  8. Place the cutout cookies on ungreased cookie sheets lined with parchment paper.
  9. Place in the preheated oven, and bake for 8-10 minutes, until the edges of the cookies start to brown.
  10. Remove from the oven, and let the cookies rest for 10 minutes before placing them on a wire rack. Let cool down completely before glazing them.
  11. While the cookies are cooling down, you can prepare the glaze. In a small bowl, place the icing sugar. Add the almond extract and just enough milk to make a nice frosting consistency.
  12. To glaze, dip the top of the cooled-down cookies into the glaze. Decorate with pearls or colored sugar or sprinkles.
  13. Let dry completely before serving.

 

Christmas Tree Meringue Cookies

Makes 48 | Prep time 30 minutes | Baking time 2 hours +

Ingredients

  • 4 large egg whites
  • 1⅓ cups superfine sugar
  • ¼ teaspoon cream of tarter
  • ¼ teaspoon salt
  • ¼ teaspoon peppermint extract (optional)
  • Green food coloring (gel is preferred, and just a little is needed))
  • Green gel writing frosting (optional)
  • 1 oz. semi-sweet chocolate (optional)

Directions

  1. Preheat the oven to 150°F, and place the oven rack in the middle position.
  2. With the electric mixer larger bowl beat the egg whites on high speed until foamy and white.
  3. Add the cream of tartar, the salt, and the peppermint extract if desired. Continue beating at high speed until soft peaks form.
  4. Add the sugar very, very slowly as the mixer continues to beat the egg white mixture on medium-low speed. It should take exactly 7 minutes. This step is important. It will make your meringue light and fluffy. It can be useful to set a timer not to lose track of the time you need to incorporate the sugar.
  5. Add a few drops of green food coloring, and mix it in with a spatula or wooden spoon until you get the desired color shade.
  6. Place the meringue mixture in a piping bag already set with a star-shaped tip.
  7. Cut some parchment paper to fit the bottom of a large cookie sheet.
  8. Set a piping bag with the star fitting tip. Pipe the meringue in a continuous movement to shape small Christmas trees with a pointing tip finish, about 1” apart from each other.
  9. Bake for 2 hours to 2½ hours until the meringue cookies are dry and crispy.
  10. Check often on the meringue cookies after 1¾ hours so they do not start to brown.
  11. Remove from oven. Let cool on a wired rack.
  12. To make the chocolate star to decorate the treetop, place a cookie sheet in the freezer for 10 to 15 minutes until it is very cold.
  13. Reverse the cookie sheet on your working surface so the bottom is facing you.
  14. Melt the chocolate in the microwave for about 30 seconds, until it’s all melted but not burned. Let it cool down for about 2 minutes.
  15. Place the melted chocolate in a fabric piping bag set with the smallest round tip.
  16. Draw in one movement the star shape on the back of the cold cookie sheet. Make as many as you have meringue for.
  17. Wait until the chocolate star is completely cooled down to remove them delicately with a spatula.
  18. Carefully glue a star onto each meringue treetop with the green writing gel frosting. Add some gel frosting on the Christmas tree if desired to create shade.
  19. Sprinkle with powdered sugar to imitate snow.

 

Note: take into account that if you are making these meringue cookies to give, it’s hard to make a nice packaging with the chocolate star since they are very fragile and will probably break.

 

 

***These recipes and more can be found in Louise Davidson’s Wicked Good Cookies:  101 Cookie Recipes that Won’t Make it to the Cookie Jar! To get your own copy, click on the cover or here.

To save and download a copy of the recipes, click here.

Wicked Good Cookie Recipes!

Wicked Good Cookie Recipes!

Bake delicious cookies with easy step-by-step recipes! With over 101 recipes to choose from, you will find your new favorites in no time! They are wicked good!

Maple Peanut Butter Cookies

Makes 12 | Prep time 10 minutes | Freeze time 10 minutes | Cooking time 5 minutes

Ingredients

  • 3 tablespoons coconut oil
  • ½ cup peanut butter
  • ½ cup maple syrup
  • 3 tablespoons cocoa powder
  • 1½ teaspoons vanilla extract
  • Pinch of salt
  • 1½ cups rolled oats

Directions

  1. In a medium saucepan over medium heat, melt the coconut oil, peanut butter, and maple syrup.
  2. Stir in the cocoa powder, vanilla, salt, and oats.
  3. Mix until a chocolate mixture forms. Use a 1½-tablespoon cookie scoop to dollop the dough onto a baking sheet lined with parchment paper.
  4. Place in the freezer for 10 minutes before serving.

Nutrition (per serving)

Calories 170, fat 9.7 g, carbs 18.7 g, sugar 9 g, protein 4.3 g, sodium 63 mg

 

Chocolate Chip Cookies

Makes 16 – Prep time 10 minutes – Baking time 15 minutes

Ingredients

  • 1½ cups all-purpose flour
  • 1¼ teaspoons baking powder
  • Pinch of salt
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ⅝ cup butter, softened
  • 1½ cups granulated sugar
  • 7 ounces chocolate chips

Directions

  1. Preheat the oven to 350°F (180°C).
  2. In a large mixing bowl, mix the flour, baking powder, and salt.
  3. In another bowl, beat the softened butter with a stand mixer for 10 minutes until fluffy and creamy. Stir in the vanilla.
  4. Add half of the flour mixture, beat, and then add the remaining dry ingredient mixture.
  5. Fold in the chocolate chips, scraping the sides of the bowl as you do.
  6. Use an ice cream scoop to arrange the cookies on a baking sheet lined with parchment paper.
  7. Flatten the cookies with a floured fork.
  8. Bake for 15 minutes.
  9. Remove from oven and let cool completely on the counter before serving.

Nutrition (per serving)

Calories 253, fat 11.6 g, carbs 35.3 g, sugar 25.3 g, Protein 3 g, sodium 82 mg

 

 

White Chocolate and Cranberry Biscotti

Makes 25 | Prep time 25 minutes | Baking time 45 minutes

Ingredients

  • ¾ cup granulated sugar
  • ½ cup canola oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • Pinch of salt
  • ¾ cup white baking chips
  • ¾ cup dried cranberries
  • ¾ cup chopped walnuts, almonds, or pistachios

Directions

  1. Preheat the oven to 350°F (180°C).
  2. In a large mixing bowl, mix the sugar, canola oil, eggs, and vanilla.
  3. In another bowl, whisk the flour, baking powder, and salt together. Sift over the wet ingredients.
  4. Fold in the white baking chips, dried cranberries, and chopped nuts.
  5. Form a soft dough and divide in half.
  6. On a baking sheet lined with parchment paper, form two 10×1½-inch logs of the dough. Bake in the oven for 30–35 minutes.
  7. Remove from oven and let cool slightly.
  8. Cut the logs into ½-inch slices with a serrated knife.
  9. Place the slices on a sheet lined with baking paper and bake for 6–7 minutes until crunchy and crispy to the bite.
  10. Let cool completely and serve with a cup of espresso.

Nutrition (per serving)

Calories 125, fat 6.2 g, carbs 16.1 g, sugar 6.5 g, protein 1.9 g, sodium 49 mg

 

 Chocolate Cracked Cookies

Makes 24 – Prep time 10 minutes – Baking time 15 minutes

Ingredients

  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup cocoa powder
  • ½ teaspoon baking powder
  • Pinch of salt
  • 2 tablespoons butter, room temperature
  • ⅓ cup dark chocolate, chopped
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup icing sugar, more for dusting

Directions

  1. Preheat the oven to 350°F (180°C).
  2. In a large mixing bowl add the flour, sugar, cocoa powder, baking powder, and salt.
  3. Stir the butter into the flour mixture and work it in with your fingers.
  4. Mix in the egg and chocolate and form a dough.
  5. Wrap the dough in a piece of plastic wrap and refrigerate for 30 minutes.
  6. Form the dough into small balls and roll them in a bowl with the icing sugar.
  7. Arrange the cookies on a baking sheet lined with parchment paper and bake for 10 minutes.
  8. Dust with some more icing sugar if desired.
  9. Remove from oven and let cool for about 5 minutes before serving.

Nutrition (per serving)

Calories 71, fat 2 g, carbs 13.1 g, sugar 10.3 g, Protein 0.9 g, sodium 20 mg

 

Easy French Macaroons

Makes 24 – Prep time 20 minutes – Resting time 30 minutes – Baking time 15 minutes

Ingredients

  • 3 large egg whites, room temperature
  • ⅓ cup granulated sugar
  • 1⅔ cups powdered sugar
  • 1 cup almond flour
  • Pinch of salt

Filling

  • 1 cup chocolate hazelnut spread

Directions

  1. In a large mixing bowl, mix the almond flour, powdered sugar, and salt. Set aside.
  2. In another mixing bowl, beat the egg whites with the granulated sugar for 10 minutes, or until stiff peaks form.
  3. Fold the dry ingredients into the wet ingredients, being careful not to undermix or overmix the dough. You will know it’s all done when it’s dripping down like lava from the spatula.
  4. Transfer the dough into a piping bag fitted with a round tip.
  5. Pipe out the macaroons on a baking sheet lined with parchment paper.
  6. Let the cookies dry out for at least 30 minutes before baking.
  7. Preheat oven to 300°F (150°C) and bake for about 15 minutes.
  8. Let cool completely on the baking sheets.
  9. Fill each cookie with the chocolate hazelnut spread and seal them one with another to form sandwich cookies.

Nutrition (per serving)

Calories 136, fat 6.2 g, carbs 18.8 g, sugar 17.3 g, Protein 2.2 g, sodium 20 mg

 

All these recipes are from Louise Davidson’s cookbook Wicked Good Cookies: 101 Cookie Recipes that Won’t Make it to the Cookie Jar! To get yourself a copy of the book, click on the cover or here.

 

To download or print the recipes, click here.