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The Mexico Ledger - Mexico, MO
I have no special talents. I am only passionately curious. ~Albert Einstein
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About this blog
By Connie Kuhman

My name is Connie.  I am southern born and raised and have lived in the Macon area for six years with my husband, three children (who are not so little anymore!), three dogs, a cat, three cows, one of which is like a pet and named Bella and a ...

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Sit a Spell

My name is Connie.  I am southern born and raised and have lived in the Macon area for six years with my husband, three children (who are not so little anymore!), three dogs, a cat, three cows, one of which is like a pet and named Bella and a woodpecker that has moved in and made his life’s mission to destroy our front porch.  My family will tell you that I always have something to say so I thought blogging would be fun, a place where I can ramble about our life in the country, this lovely town that we have fallen in love with and now call home and maybe I will throw in a recipe or two!  I believe that a day without laughter is a day wasted so “sit a spell” with me and hopefully I can put a smile on your face!

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Connie Kuhman
By Connie Kuhman
Dec. 23, 2013 10:46 a.m.



I baked all day Sunday.  I found my grandmother’s old cookie press and even made some Christmas trees and little dogs.  The house smelled wonderful all day!   I got all my baking done and I am full of cookie dough! 

I wanted to share two of my recipes that I made.  Hope you like them!

Chocolate Crinkle Cookies

Ingredients

2 cups of sugar

¾ cup oil

4 eggs

2 tsp vanilla extract

2 1/3 cup flour

2 tsp baking powder

½ tsp salt

Powdered sugar for rolling

 

Directions

Combine sugar, oil and cocoa in a large bowl, beat until well blended.  Beat in eggs and vanilla.  In a small bowl, combine flour, baking powder and salt.  Slowly add to cocoa mixture, beating well.  Cover and refrigerate dough until it is firm enough to handle (about four hours or overnight if you can). Preheat oven to 350 degrees and grease a cookie sheet. Roll dough into 1-inch balls then roll them in powdered sugar. Place on cookie sheet about 2 inches apart from each other. Bake at 350 degrees for 10-12 minutes.

 

Cream cheese chocolate chip cookies



Ingredients

½ cup (1 stick) unsalted butter, softened

¼ cup cream cheese, softened

¾ cup light brown sugar, packed

¼ cup granulated sugar

1 large egg

2 teaspoons vanilla extract

2 ¼ cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

Pinch of salt (optional)

2 ¼ cups semi-sweet chocolate chips or chunks (I use 1 cup chips and 1 ¼ cups chunks)

 

Directions

In a bowl mix butter, cream cheese, sugars, egg, vanilla and beat on medium speed until well creamed, light and fluffy.  Stop and scrape down the sides of the bowl and add the flour, cornstarch, baking soda, optional salt and mix until just combined, about 1 minute.  Add the chocolate chips/chunks and beat momentarily to incorporate or fold in by hand.

Using a 2 inch cookie scoop form heaping mounds.  Place mounds on a plate, cover and refrigerate for at least two hours or up to 5 days before baking.  Do not bake warm dough because cookies will spread and bake thinner and flatter.

Preheat oven to 350 degrees, line a baking sheet with Silpat or parchment paper and place mounds on baking sheet spaced two inches apart.  Let cookies set at room temperature for 15 minutes before baking.  Bake for 8-9 minutes and allow cookies to cool five minutes before removing from baking sheet to cooling rack. 

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