Category Archives: 25 days of cookies

Day 25: ‘One Dough, Three Cookie Recipes’

Merry Christmas Everyone!!! Today is last day of 25 Days of Cookies so this one is a little special. This recipe can make 3 different types of cookies: Basic sugar, Chocolate & Walnut, Almond Orange. I enjoyed sharing these recipes with you. I hope to do something similar in a few months!! Have a wonderful holiday!!!

 One Dough, Three Cookie Recipes


Basic Dough:

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
1 large egg
1/2 teaspoon vanilla extract
Chocolate and Walnut Cookies, recipe follows
6 tablespoons cocoa powder
1/2 cup chopped walnuts
Almond-Orange Cookies, recipe follows
1/2 orange, zested
1/2 cup sliced almonds, finely chopped in a blender to a coarse flour consistency
24 teaspoons chunky marmalade
1/2 cup sliced almonds, for topping
Coarse sugar, for sugar cookies only



Preheat oven to 375 degrees F.
Whisk together the flour, baking powder, salt, and cloves in a small bowl.

Beat the butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld beater.

Beat in the egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.
Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up in the plastic wrap. Chill dough in the refrigerator for 1 hour.
Cut 1/2-inch thick slices from the log with a sharp knife and arrange on 2 ungreased large baking sheets, about 1-inch apart.

For basic sugar cookies, sprinkle generously with coarse sugar and bake for 15 minutes or until lightly browned and slightly puffed.
Cool on baking sheets for 3 minutes, then transfer with a metal spatula to racks to cool completely.

For Chocolate and Walnut Cookies:
Make basic dough according to recipe above, but adding the cocoa powder to the flour mixture and folding in the nuts just after mixing the batter.

Bake for 15 minutes and then cool on sheets for 3 minutes before transferring to racks to cool completely.

For Almond-Orange Cookies:
Make basic dough according to recipe above, but adding both the orange zest and ground almonds when you add the flour mixture.
When cookies are formed, make a slight depression in the middle and fill each with about 1 teaspoon marmalade.

Top each with a good pinch of sliced almonds. Bake for 20 minutes and then cool on sheets for 3 minutes before transferring to racks to cool completely.

Happy Baking!!

Day 24: ‘White Chocolate Coconut Cookies’

Yes, I am on a chocolate kick for the past few days, sorry! LOL This recipe has chocolate and coconut in it. Try it out and let me know what you think.

White Chocolate Coconut Cookies


1 teaspoon baking powder
1 teaspoon baking soda
2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 sticks butter, softened
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
3/4 cup shredded coconut flakes

For garnish:

8 ounces white chocolate, melted
3/4 cup toasted, shredded coconut flakes


Preheat oven to 350 degrees F.

In a small mixing bowl, whisk together the baking powder, baking soda, flour and salt.

In a large mixing bowl, cream the butter and brown sugar together until light and fluffy with a hand held electric mixer.

Beat in the egg. Add the dry ingredients and beat until just combined.

Fold in the oats, vanilla extract and shredded coconut flakes.

Form walnut-sized balls of the mixture and drop 2 inches apart onto parchment paper-lined sheet pans.

Bake in a preheated oven for about 10 minutes until the bottoms of the cookies are golden brown.

Remove from oven and cool completely.

When the cookies are cool, dip them halfway into the melted white chocolate and then into the toasted shredded coconut flakes.

Set them down onto parchment paper-lined sheet pans to dry completely.

Happy Baking!

Day 23: ‘Chocolate Peppermint Pinwheel Cookies’

This recipes was fun to do but time consuming. In the end I loved the cookies as well. It includes, chocolate and peppermint, so enjoy!

 Chocolate Peppermint Pinwheel Cookies


  • 1 batch Sugar Cookies, recipe follows
  • 3 ounces unsweetened chocolate, melted
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • 1 teaspoon peppermint extract
  • 1/2 cup crushed candy canes or peppermint candies


Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands.

Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands.

Cover both with plastic and chill for approximately 5 minutes.

Roll out doughs separately to approximately 1/4-inch thickness.

Place peppermint dough on top of chocolate and press together around the edges.

Using waxed paper or flexible cutting board underneath, roll dough into log.

Wrap in waxed paper and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Remove dough from the refrigerator and cut into 1/2-inch slices.

Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time.

Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Sugar Cookie:

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside.

Place butter and sugar in large bowl of electric stand mixer and beat until light in color.

Add egg and milk and beat to combine.

Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.

Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Day 22:’ Mocha Macadamia Shortbread Cookies’

My love for Chocolate and Shortbread have submerged to create this wonderful cookie. Gotta love it!!
Mocha Macadamia Shortbread Cookies
3/4 cup (3-1/2 oz) salted macadamia nuts
2/3 cup sugar
1/2 teaspoon pure vanilla extract
1 cup unsalted butter, cut into half inch pieces
2 1/4 cups all-purpose flour
Mocha Icing (recipe follows)
Place the macadamia nuts and sugar in a food processor and pulse for about 30 seconds, or until the mixture resembles a fine meal. 
Add the vanilla extract and butter. Process just until smooth. Add 1 1/4 cups of the flour and pulse just until the flour is incorporated. Stir in the remaining cup of flour and process just until the dough starts to form a ball. Briefly knead the dough to fold in any loose crumbs. 
Divide the dough in half and shape each half into a log about 8 inches long on a sheet of waxed paper or plastic wrap. Wrap the waxed paper or plastic wrap tightly around the dough and twist the ends closed. Chill for several hours or overnight.

Peheat the oven to 350 F. Cut the chilled dough into 1/3-inch thick slices and place 1 inch apart on ungreased baking sheets. Bake in the center of the oven for about 8 to 9 minutes, or just until set but not brown. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack (careful, they’re fragile while they’re still warm).

Glaze the cookies while still warm with mocha icing, using a pastry brush. Store completed
cookies in an airtight container, well-wrapped these may be frozen. Separate the cookies with sheets of waxed paper or the icing may stick together.

Mocha Icing:

1 tablespoon instant coffee granules
3 tablespoons boiling water
4 tablespoons butter, melted
1 3/4 cups powdered sugar, sifted
1 teaspoon pure vanilla extract

Dissolve the coffee in boiling water. Whisk in the melted butter, confectioners’ sugar and vanilla, mixing until smooth. Cover the icing with plastic wrap, with the wrap actually touching the icing surface, until you use the icing.

Day 21: ‘Chewy Cheesecake Cookies’

I love cheesecake and cookies. So why not combine the two. Lovely combination, flavored cream cheese works well here too!!!

Cheesecake Cookies


  • 1 package (3 oz size) cream cheese, softened
  • 1/2 cup softened butter
  • 1 cup all-purpose flour
  • 1/2 cup chopped pecans
  • 1 cup sugar

1. First, cream butter and cream cheese, and then gradually add the sugar, beating until light and fluffy. After that, add the flour, and beat well. Stir in chopped pecans.

2. Next, form dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets, and then dip bottom  of a glass in water, and gently press each cookie until 2 inches in diameter.

3. Lastly, bake at 375 F for 12 to 13 minutes. Cool 2 to 3 minutes on cookie sheets before removing to cooling rack.

Happy Baking