Brown Sugar Cookies

This is a tried and true recipe from long ago.  My boys always enjoyed these cookies at their friends' home...and brought the recipe home for me one day. Though they are a year-round 'lunchbox' kind of cookie...I like to make them at Christmas-time as well.  Create patterns by pressing the dough flat with the bottom of a fancy glass (or a vase, in my case) dipped in sugar.  The sparkling sugar crystals add a festive touch!

Brown Sugar Cookies

• 1 cup melted butter
• 1 1/2 cups brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 1/2 cups flour
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder

1. Combine melted butter and brown sugar.
2. Add eggs and vanilla; beat until smooth.
3. Add flour, salt, baking soda and baking powder and stir until combined. Chill dough.
4. Form small balls of dough (3/4" diameter) and place on parchment lined baking sheet.
5. Press down with bottom of fancy tumbler dipped in granulated sugar.
6. Bake at 350°F for 8-10 minutes.
7. Remove from oven.  Leave on pans for several minutes; then transfer to wire rack to cool.
8. Yield: about 5 dozen cookies 

 

Pumpkin Molasses Cookies

Autumn is almost here and the pumpkins are ready for picking.
Pumpkin and molasses are a wonderful combo in these soft cookies. When my daughter brought me a taste of these cookies I knew I would be adding them to my list of favorite cookies.
Do you use canned pumpkin from the store or do you prefer to cook your own?

• 1/2 cup butter, room temperature
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 1/4 cup molasses
• 1/2 cup pumpkin, cooked and pureed
• 2 teaspoons vanilla
• 2 1/3 cups flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 2 teaspoons ground ginger
• Sugar for rolling cookies

1. Beat together butter and sugars until creamy.
2. Add egg, molasses, pumpkin, and vanilla, mix till well blended.
3. Whisk together dry ingredients and add to the creamed mixture just until combined.
4. Refrigerate dough for 1 hour.
5. Scoop tablespoons of dough, roll into balls, and roll in sugar. The dough is sticky so this part is a bit messy.
6. Place 2" apart on parchment lined baking pans.
7. Bake in a 350º oven for 10 to 12 minutes.
8. Let cookies cool on  baking pans for a few minutes, then transfer to a cooling rack to cool completely.

Oatcakes..and Date Filling

We discovered oatcakes when we visited Cape Breton. They are delicious served plain with tea or coffee. My sister and I decided to put date filling between the oatcakes and had a nice snack while travelling.
Another way to enjoy them, crumble on yogurt for a delicious breakfast.

• 1 cup flour
• 2 cups rolled oats
• 3/4 cup brown sugar
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup butter
• 1/4 cup hot water

1. Mix dry ingredients together, cut in butter until mixture is crumbly.
2. Add hot water and stir until mixture comes together.
3. Turn dough out on floured surface and roll to 1/2" thick.
4. Cut into squares and place on parchment lined pans.
5. Brush with milk and sprinkle with coarse white sugar.
6. Bake in a 375º oven for 10 minutes or until the edges are golden in color. Bake them a few minutes longer if you prefer them crispy. 
7. Yield: 9 oatcakes

* Someone asked for my date filling recipe so I will add it here.

• 1 pound package dates, chopped
• 2 small apples, peeled, cored and thinly sliced
• 1/2 cup brown sugar
• 1 cup hot coffee, I always use coffee but you may use water.

1. Cook on low heat until thick and apples are tender, stirring occasionally, approximately 10 minutes.
2. Add more coffee or water as needed.
3. Cool slightly before filling your cookies.

Gingerbread Cookies

Gingerbread cookies are always a hit with the younger crowd although I sure don't mind one with my coffee either. I used to bake these cookies when our children were younger and then later for the grandchildren. I thought it was time to bring back a few memories. These cookies are easy and fun to make.  As you place the cut dough on the pan you can move the body parts to give them a whimsical look. And decorate as elaborate or as plain as you want. I am not a 'fancy decorator' as can be seen in these photos but they make me smile anyway. These cookies are 'soft and chewy'. If you want crispy cookies roll the dough thinner, and bake a little longer.

• 3/4 cup butter, softened
• 2/3 cup brown sugar
• 2/3 cup molasses
• 2 tablespoons milk
• 1 teaspoon vanilla
• 3 cups flour
• 1 teaspoon baking soda
• 3 teaspoons cinnamon
• 3 teaspoons ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

1. Combine butter, brown sugar, molasses, milk, and vanilla. Mix until smooth.
2. Whisk together dry ingredients and stir into wet ingredients until well combined and dough forms into a ball.
3. Wrap up in waxed or parchment paper and refrigerate overnight.
4. Roll out dough, 1/4" thick on very lightly floured parchment paper, cut into gingerbread shapes. I used a 5" cutter.
5. Place on parchment lined cookie sheet and bake in a 350º oven for 10-12 minutes. 
6. Cool completely and decorate with your favorite icing. Allow to dry before packing into cellophane bags for gifts or into containers for freezing. I like to lay the cookies on a cookie sheet to flash freeze, once frozen they can be packed into containers for freezing without messing up the decorating.
7. Yield: 20 cookies

Whipped Shortbread

Love these little shortbread cookie nuggets! Pop one in your mouth and it just melts. You cannot stop at one,I know, I've tried. I've been making them for a number of years for Christmas and they never disappoint.

• 1 cup butter
• 1/2 cup icing sugar
• 1 1/2 cups flour

1. Whip butter and icing sugar together until creamy.
2. Slowly add in flour, then turn your mixer to the whip setting.
3. Whip mixture for 6 to 7 minutes scraping sides occasionally. Longer length of whipping time results in lighter shortbread.
4. Use a cookie press if you have one, or you can use a small cookie scoop or teaspoon and place cookie dough on parchment lined pans. You may decorate with sprinkles, coconut, or pieces of cherries. I prefer to leave them plain.
5. Bake in a 275º oven for 30 minutes.
6. They freeze well.

Corn Chip Cookies

I like trying different cookie recipes and I loved the results of this one. This recipe has corn chips as one of the ingredients which caught my attention. They are slightly chewy and crunchy, just perfect for coffee break.

• 1/4 cup butter
• 1/4 cup shortening
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup peanut butter, smooth or crunchy
• 1 egg
• 1 teaspoon vanilla
• 1 cup flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups corn chips, crushed
• 1/4 cup skor bits
• Sugar to roll in the cookie dough balls

1. Cream together butter, shortening, sugars, and peanut butter. Stir in egg and vanilla and mix well.
2. Whisk together dry ingredients and stir into creamed mixture until well blended.
3. Stir in crushed corn chips and skor bits.
4. Scoop approximately 1" balls of dough, roll in sugar, and place on a parchment lined cookie sheet.
5. Bake in a 350º oven for 12 minutes.
6. Yield: 2 1/2 dozen

Gumdrop Oatmeal Cookies

Gumdrop cookies are a favorite of mine. I haven't baked them in years and suddenly had a yearning for them. A great addition to a cookie platter. It was difficult finding baking gums, one store was still waiting on their order, another didn't carry them but finally I found a store that had them. You can use gumdrops but they are larger and will need to be cut up into smaller pieces.

• 1/2 cup butter
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 egg
• 1 tablespoon water
• 1 teaspoon vanilla
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups oats
• 1 1/2 cups shredded coconut
• 3/4 cups baking gums 
• Extra baking gums (optional)

1. Cream butter and sugars until creamy. Add egg, water, and vanilla. Mix well.
2. Add dry ingredients and stir until blended. Stir in 3/4 cup baking gums.
3. Roll into 1" balls and place on parchment lined baking sheet. Flatten slightly and place another baking gum on each cookie if you wish.
4. Bake in a 350º oven for 10 to 12 minutes just until edges start to look golden.
5. Yield: 3 1/2 dozen

Trail Mix Cookies

These cookies are perfect to take along on a hike, picnic, or road trip. They are filled with a delicious blend of nuts, coconut, and dried fruit. The addition of molasses and orange zest adds a nice touch. I found the recipe here . I adapted it to my liking.

• 3/4 cup butter, softened
• 2/3 cup sugar
• 1/4 cup molasses
• 1 egg
• Zest of a medium sized orange
• 2 1/4 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 cup large flaked oatmeal
• 1 1/4 cups trail mix, you can purchase trail mix or make up your own favorite mix.
• Coarse sugar for sprinkling on top of cookies.

1. Cream butter and sugar until light and fluffy. Add molasses and mix.
2. Stir in egg and orange zest until well blended.
3. In a separate bowl whisk together flour, baking powder, baking soda, salt, spices, and oatmeal. Stir into creamed mixture.
4. Add trail mix and stir until combined.
5. Scoop rounded tablespoon sized balls of dough and place on parchment lined pans.
6. Using the bottom of a glass dipped in coarse or granulated sugar, press down on each ball of cookie dough to flatten slightly. I sprinkled extra coarse sugar on top.
7. Bake in a 375º oven for 10 minutes. Don't over bake, you want soft and chewy cookies. If you want them more crisp bake them a few minutes longer.
8. Yield: 28 cookies

Loaded Chocolate Chip Cookies

Our family enjoys the original Toll House Cookies with some extras added. This time I reduced the sugar content, too.

Ingredients:

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1-1/2 cups semi-sweet chocolate morsels
• 1-1/2 cups chopped nuts
• 1-1/2 cups rolled oats
• 1 cup sweetened coconut flakes

Method:

1. Preheat oven to 375 degrees F.
2. Combine flour, baking soda and salt in small bowl.
3. Beat butter, brown sugar, vanilla in large bowl of mixer until creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Gradually beat in the flour mixture.
6. Beat in the oats and coconut.
7. Stir in the morsels and nuts.
8. Use cookie scoop to drop dough onto ungreased baking sheets.
9. Flatten each cookie scoop slightly with a fork.
10. Bake for 10 to 12 minutes or until golden brown.
11. Cool on baking sheets and then transfer to wire racks to continue cooling.

Yield: 48 cookies using medium cookie scoop.

Lactation Cookies

A dear friend of Mennonite Girls Can Cook, Rosella, shared this recipe for cookies that are a packed with good ingredients and especially good for mom's who are breastfeeding their infants. I made them for our daughter in law during her first week home after delivering our first granddaughter. We didn't have enough whole wheat flour on hand so I made them with a mix of whole wheat and all purpose flour. You can use 1-1/2 cups of whole wheat flour instead if you'd like. Thank you Rosella for sharing this recipe.

Ingredients:

• 3/4 cup whole wheat flour
• 3/4 cup all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 cup peanut butter
• 1/2 cup butter, softened
• 1 cup ground flax seed
• 3 tablespoons brewer's yeast
• 1/3 cup water
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 teaspoon vanilla
• 2 large eggs
• 1-3/4 cups rolled oats
• 2 cups chocolate chips
• 1 cup chopped nuts

Method:

1. Preheat oven to 350 degrees.
2. Combine flour, baking soda, salt and cinnamon in medium bowl.
3. In a large bowl of mixer beat peanut butter, butter, sugars, vanilla, brewer's yeast, ground flax seed, and water till creamy.
4. Mix in eggs one at a time till incorporated.
5. Gradually beat in the flour mixture.
6. Slowly mix in the oats.
7. Mix in the nuts and chocolate chips.
8. Place 1 tablespoon sized balls of the dough onto greased cookie sheets.
9. Press down with fork.
10. Bake for 12 minutes at 350 degrees.

I used a larger than 1 tablespoon scoop for the cookies I made and my yield was 2 dozen large cookies. Besides my daughter in law enjoying these cookies, my son and husband enjoyed them, too. We found the brewer's yeast in the bulk food aisle of the grocery store.

Pecan Pinwheel Cookies

These cookies started with a basic Butter Cookie Dough that could create a variety of cookies.

Ingredients:

• 1-3/4 sticks of unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 tsp. salt
• 1-1/2 tsp. vanilla extract
• 1 large egg
• 2 cups all-purpose flour
• 3 tablespoons soft butter
• 3/4 cup brown sugar
• 1/2 cup chopped pecans
• 1/2 teaspoon ground cinnamon

Method:

1. In large bowl, beat butter, sugar, salt and vanilla until smooth but not fluffy.
2. Beat in egg.
3. Add flour and mix until incorporated, using hands if needed.
4. Chill dough for one hour.
5. On floured parchment, roll half the dough into a rough rectangle about 10 x 8 inches.
6. Repeat with remaining half of dough.
7. Slide rectangles on parchment to baking sheet.
8. Refrigerate for 20 minutes.
9. Meanwhile mix 3 tablespoons soft butter, 12 cup chopped pecans, and 1/2 tsp. cinnamon in small bowl.
10. Spread half of this mixture over one of the rectangles of refrigerated dough and distribute well. 
11. With long side facing you, use parchment paper to help you roll into log.
12. Repeat for the second rectangle adding the rest of the filling.
13. Chill until firm.
14. Preheat oven to 350 degrees.
15. Cut logs into 1/4 inch slices.
16. Place on parchment-lined baking sheets.
17. Bake until lightly browned, 12-17 minutes.
18. Let cool on wire racks.

Makes 5-6 dozen cookies.

You can freeze one of the logs for future use if you don't need this many cookies at once. Just wrap them in parchment and put the log into a freezer safe zip loc bag until ready to bake.

Coconut Lime Biscotti

What's not to love about biscotti? These are crunchy and citrus flavored. If you want to make them any more special than they already are you could dip one end of each biscotti in melted chocolate. I dipped half in melted white chocolate and left the other half plain. They pair well with a cup of coffee or tea.
Package a few for gifts to bless someone or share with a friend coming for coffee.
Recipe adapted from Healthy Cooking.

• 3/4 cup sugar
• 1/4 cup canola oil
• 2 eggs
• 1/4 cup lime juice (2 limes)
• 1 teaspoon vanilla
• 1/2 teaspoon coconut extract
• 1 3/4 cup flour
• 2/3 cup cornmeal
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup flaked coconut
• 1 teaspoon lime zest
• Extra zest to sprinkle on top of dipped biscotti if you are dipping them.

1. In a medium sized bowl beat sugar and oil until blended.
2. Beat in eggs, lime juice, vanilla, and coconut extract.
3. Combine flour, cornmeal, baking powder, and salt, gradually add to sugar mixture. Mix well. Dough will be sticky.
4. Stir in coconut and lime zest.
5. Divide dough in half. With lightly floured hands shape each half into a 12" x 2" rectangle on a parchment lined cookie sheet.
6. Bake in a 350º oven for 20 to 25 minutes, until set.
7. Allow to cool. Once cool enough to handle, transfer to a cutting board and cut diagonally with a serrated knife into 3/4" slices.
8. Place cut side down on parchment lined baking sheets.
9. Bake 6 minutes on each side until golden in color.
10. Remove to rack to cool.
11. Once cool you can dip in melted white chocolate and sprinkle with a little lime zest or leave them plain.
12. Store in an airtight container.
13. Yield: 2 dozen biscotti

Pistachio-Coconut Cookies

These cookies are easy to make and would be fun for St. Patrick's Day as they turn out light green in color. It's a recipe that uses packaged cake mix and pudding mix.

Ingredients:
1 package white cake mix
1 package (4 serving) Jell-O instant pudding-pistachio flavor
1/2 cup oil
3 tablespoons water
2 eggs
1/2 cup chopped pistachios or nut of your choice
1/2 cup angel flake coconut (sweetened)

Preheat oven to 350 degrees.
Combine all ingredients in bowl.
Blend well.
Drop onto greased baking sheets or parchment lined sheets.
Bake at 350 degrees for 10 minutes or until lightly browned around the edges.
Store in tightly sealed container.
Makes about 3 dozen cookies.

Because of the size I chose for the dropper I only yielded 31 cookies from this recipe. It also took longer to bake them at the larger size and because I put two trays in the oven to begin with. My cookies were soft (the way I like them) with a nice blend of flavors. If you prefer a crispy cookie cook them a little longer.

Chai Tea Cookies

A wonderful cookie to enjoy with a cup of coffee or tea during the Christmas season. I used vanilla chai tea in this recipe but you could use any tea. Another unique cookie to add to the cookie tray. I think dipping the cookies in chocolate would be very good too.

• 1 cup butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons vanilla chai tea (2 tea bags)
• 1/3 cup sliced almonds

1. Cream butter until light colored, gradually add sugars mixing until creamy.
2. Add eggs, one at a time beating well after each addition. Stir in vanilla.
3. Whisk together dry ingredients. Open tea bags and whisk tea leaves into dry ingredients.
4. Combine creamed and dry ingredients until well blended. Stir in almonds.
5. Refrigerate dough for an hour, place half of the dough on a piece of waxed paper and shape into desired roll, repeat with the second half of the dough, the rolls can be round or rectangular. The dough is sticky, using a knife helps to shape the rolls. Roll up in waxed paper and freeze.
6. Freeze 4 hours, cut in 1/4" slices and place on parchment lined cookie sheets.
7. Bake in a 375º oven for 8 to 10 minutes until edges of cookies turn golden brown.
8. Yield: 3 1/2 dozen

Flashback Friday - Pinwheel Cookies

For flashback Friday I want to bring back my recipe for pinwheel cookies.  Snow has arrived and so my thoughts turn to Christmas baking. These cookies are a favorite at our house and are always on the bake list for Christmas. Store them in airtight containers and they will stay nice and soft. They freeze well.

• 1 cup butter
• 1 cup white sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 8 tablespoons cocoa (for half of the dough)

1. Cream butter, and sugars, add eggs, and vanilla, mix well.
2. Whisk together dry ingredients and stir into creamed mixture until blended.
3. Divide dough in half and stir in 8 tablespoons cocoa to one half of dough. 
4. Roll out both doughs and put one layer on top of the other one. I roll the dough on waxed paper so I can just turn one layer upside down on the other one. 
5. Cut dough in half and tightly roll each one up lengthwise ending up with 2 rolls.
6. Place rolls on cookie sheet and chill thoroughly in the freezer.
7. Slice 1/4" thick, place on parchment lined cookie sheets, and bake in a 375º oven for 10 minutes.
8. Cool and store in airtight containers.

Snickerdoodles

My sisters and I used to make these simple cookies when we were young and try to sell them in our neighborhood.

Ingredients:

• 1 cup unsalted butter, softened.
• 1-1/2 cups sugar
• 2 eggs, beaten.
• 1 teaspoon vanilla
• 2-3/4 Cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 3 teaspoons cinnamon

Method:

1. Preheat oven to 350°F.
2. In bowl of mixer, cream butter and 1-1/2 cups sugar thoroughly, then add eggs and incorporate thoroughly, mix in the vanilla.
3. Combine flour, cream of tartar, baking soda and salt in a separate bowl.
4. Add dry ingredients into butter mixture and mix well.
5. Chill dough, and chill 2 large ungreased cookie sheets for about 10-15 minutes in the fridge.
6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
7. Roll dough into small balls about 1 inch in diameter and drop into sugar-cinnamon mixture.
8. Coat by gently rolling balls of dough in the sugar/cinnamon mixture.
9. Place on chilled ungreased cookie sheet, and bake 10 minutes - 20 minutes. This varies due to the pan you choose and whether you cook one sheet at a time.
10. Remove from pan after they cool slightly.
11. Yield approx. 4 dozen.

 I overloaded my cookie sheets and put two pans in the oven at the same time so it took a full 20 minutes for them to bake. Make sure to leave a good amount of space between the balls of dough.

Oatmeal Butterscotch Cookies

This recipe is for the old Quaker Oats Scotchies that have been around for years. I changed up the method a little. If you like butterscotch you'll love these cookies.

Ingredients:

• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup firmly packed brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3 cups oats (quick or old fashioned, uncooked)
• 1 11-ounce package of butterscotch flavored morsels 

Method:

1. Heat oven to 375 degrees farenheit.
2. Combine flour, soda, salt, and cinnamon and set aside.
3. Beat butter and sugar together till creamy.
4. Add one egg at a time and mix well after each egg is added.
5. Mix in the vanilla.
6. Gradually mix in the flour mixture.
7. Stir in the morsels and oats.
8. Drop by tablespoon or cookie scoop onto ungreased cookie sheet.
9. Bake 7 to 10 minutes to desired consistency (chewy or crisp).
10. Cool  on sheet for a couple minutes then remove to cooling rack to cool completely.
11. Makes approx. 4 dozen cookies.

These cookies were very rich in butterscotch flavor and the next time I bake them I will cut the butterscotch morsel amount to half.

Honey Oatmeal Cookies

This cookie is soft, moist and delicious yet nutritious enough to eat for breakfast or a morning coffee break.

• 2 cups flour
• 2 cups oats
• 2 teaspoons soda
• 1 teaspoon salt
• 3/4 teaspoon ginger
• 1 teaspoon cinnamon
• 1 cup liquid honey
• 1/2 cup oil
• 1 egg
• 1 tablespoon hot water
• 1 cup raisins
• 1 cup sliced almonds

1. Combine all the dry ingredients and stir with a whisk.
2. Add the raisins and almonds.
3. Then add the liquid ingredients, stir well.
4. Drop onto greased baking sheet. 
5. Bake for 8-10 minutes in a preheated 350 oven.

Iced Oatmeal Pecan Cookies

I love all cookies, some better than others. Oatmeal cookies are always a hit and these were wonderful, a little crispy on the edges and chewy in the middle. You can omit the coffee flavored glaze but why would you:)

• 1 cup butter
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick cooking oats (I used 2 cups quick cooking and 1 cup old fashioned oats)
• 3/4 cup pecans, finely chopped

1. Cream butter and sugars till fluffy and creamy.
2. Add eggs, and vanilla. Mix until well combined.
3. Whisk together flour, baking soda, and salt. Stir into creamed mixture.
4. Stir in oats and pecans.
5. Drop by spoonfuls on parchment lined cookie sheets, flatten slightly and to make the cookies more uniform shape into round circles with your fingers.
6. Bake in a 350º oven for 10 to 12 minutes, just until edges turn golden brown.
7. Cool slightly and spread with coffee flavored glaze: 1 cup icing sugar and enough brewed coffee to make a slightly thin glaze.
8. These cookies freeze well. Bake a batch or two for the freezer. Handy to pack in lunches or when you crave something sweet with your coffee. Good 'milk dunkers' too.

Jam Jam Cookies

  

These cookies are a special treat for Christmas or anytime. For flashback Friday I am bringing back my recipe for jam jams. I like to use homemade plum jelly for the filling but raspberry jam is very good too. These cookies freeze very well.

• 3/4 cup butter
• 1 cup brown sugar
• 1/2 cup corn syrup
• 2 eggs
• Zest of a lemon
• 3 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda 

1. Cream together butter, sugar, and syrup, add eggs and lemon zest and mix well.
2. In another bowl whisk dry ingredients. Stir into wet ingredients until combined.
3. Roll dough fairly thin, 1/8" and cut out rounds with 1 3/4" cookie cutter.
4. Place on cookie sheets, you can place them quite close together, they don't spread very much.
5. Bake in a 375º oven for 6 minutes.
6. Cool cookies completely.
7. When cookies are cool put a teaspoon of jam on one cookie and top with another one.
8. Yield: 52 jam jams.