Italian Chocolate Chip Roll

A tender dough with fudgy filling!

Photo from Pinterest

This cookie isn't really a traditional Italian cookie, but more of an Italian-American one. These festive, iced pastries were developed by Italian immigrants who adapted flavors and techniques from their homeland to the ingredients available in the United States. Personally, I'm really happy they did this!

Mom made these very year at Christmas time and we all loved them! It might take a 

little practice, but I promise, they are totally worth it!

Ingredients:

Dough:

1/2 cup sugar

4 eggs

1/4 cup oil

1 1/2 tsp. vanilla

4 tsp. baking powder

3 cups flour (or enough to make soft dough)

Add the above ingredients into a mixer bowl until smooth; set aside.

Preheat oven to 350'F.  Prepare baking sheets with cooking spray.

Divide the dough into 4 equal parts. Sprinkle flat surface with confectioners' sugar. Roll out each section to a 1/4" thick rectangle.

Filling:

12 oz. pkg. semi-sweet chocolate morsels

1 (14 oz.) can sweetened condensed milk (NOT evaporated)

1 cup chopped walnuts, if desired (I never use the nuts...just a preference)

Instructions:

Melt chocolate chip morsels and sweetened condensed milk over low heat in a double boiler, stir until smooth and blended. Add chopped walnuts and stir together. (I turn off heat, but keep it over the double boiler for easier spreading)

Spread filling into the center of each rolled out 1/4 part of dough, spread towards the sides up to an inch from the edge. Roll up like a jelly roll from the longer side.

Press to seal all the edges, then turn to seal the bottom. (Important to make sure the seal is secure or the filling will burst through.)

Use two spatulas to lift the rolls and place onto the prepared baking sheets.

Bake at 400'F. for 10-12 minutes or slightly golden.

Cool before frosting with vanilla glaze or powdered sugar.

Be encouraged!

Therefore, encourage one another and build each other up, just as, in fact, you are doing.  -1 Thessalonians 5:11

 

Pecan Tea Tassies

Small, sweet and nutty tarts!

Like many people, I enjoy pecan pie, in fact, it was my mom's favorite. But, also, like many people, it's rich and a sliver will do. But, these mini pecan pies, are little gems that you can pop right into your mouth! They're not as sweet as the full pie, but are so tasty and filled with chopped pecans tucked into a tender cream cheese crust. 

Instructions:

Preheat oven to 350'F. Lightly coat mini-muffin tins with cooking spray.

Dough:

1 cup butter or margarine

8 oz. cream cheese

2 cups flour

Beat butter and cream cheese until smooth; add flour gradually, cover and chill 1 hour in refrigerator

Filling:

2 Tbsp. butter, melted

2 tsp. vanilla extract

3 eggs, well beaten

2 cups brown sugar

Beat together...then

Fold in 2 cups chopped pecans

Remove dough from refrigerator and form into 1" round balls.  Place balls in greased tin (mini-muffin pans) and gently press into the bottom and up the sides of the mini cupcake openings.  

Fill each cup with the pecan mixture 3/4 full. 

Bake at 350'F. for 15-20 minutes or until edges are golden and filling is puffed up.

Cool in pans for 2 minutes then remove onto a wire rack.

Yields: 4 dozen tarts

A Tip from Grammy:

-Divide in half for a smaller gathering

-They freeze well in an airtight container for up to 2 months

-Dust with confectioners' sugar, if desired.

FOR CHOCOLATE LOVERS!

Fudge Sweethearts:

Make half of the cream cheese dough as for the Pecan Tea Tassies and follow the instructions through placing dough balls into the mini-muffin tins.

Fudge Filling:

1 cup or 6 oz. pkg. of semi-sweet chocolate morsels

1/2 cup sugar                                              

1 Tbsp. milk

1 Tbsp. butter

1 tsp. vanilla extract

1 egg, beaten

Melt morsels in top of double boiler. Stir in remaining ingredients until blended.

(Add  1/2 cup chopped pecans, if desired)

Place a scant Tbsp. of filling in each pastry, top with pecan half. 

Bake at 350'F. for 15-20 minutes or until edges are golden and filling is puffed up.

Remove  from oven and cool; when cooled, sprinkle with confectioners' sugar.

Yields: 2 dozen

Fudgy goodness all through!

Be encouraged!

"God is my strong fortress, He makes my way perfect."  2 Samuel 22:33

Fudgie Scotch Squares

So easy, just mix and bake!

I was rifling through my old recipe box and found this sweet treat from 1968. It was originally given to me by my husband's grandmother shortly after we were married.  Somehow I forgot all about it and now I'm thrilled to have found it again...along with the original ad. LOL!

"Fudgie Scotch Squares" are not a pre-packaged product but a vintage recipe that was promoted by ingredient companies in the mid-20th century. The recipe gained popularity in the 1960s.

You're going to love making these, they are so easy to put together! And don't forget to share with you friend, they make a great gift!

Ingredients:

1 1/2 graham cracker crumbs

1 (14 oz.) can sweetened condensed milk (not evaporated)

1  cup  semi-sweet chocolate chip morsels

1 cup butterscotch morsels

1 cup coarsely chopped walnuts

Instructions:

Preheat oven to 350'F.  Line a 9x9" baking pan with aluminum foil and grease generously.

In a medium bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips, butterscotch chips and chopped walnuts until well blended. Press mixture into the very well greased pan.

Bake at 350'F. for 30-35 minutes. Cool for 45-60 minutes, remove from pan, peel off foil and cut into 1 1/2 inch square.

Yields: 25 squares

Be encouraged!

"Now the Lord is the Spirit, and where the Spirit of the Lord is, there is freedom".  -2 Corinthians 3:17

Classic Peanut Butter Cookies

 The humble "cookies and milk"...still a winner!

Peanut butter cookie dough is dense, so fork marks are pressed into the dough to flatten it for even baking, ensuring a softer, more tender cookie with crispy edges and a chewy center. The distinctive crisscross pattern is also a signature look that helps identify peanut butter cookies and has become an iconic design from early 20th-century cookbooks.

Every Christmas, I make the Peanut Blossoms.  You know, the peanut butter cookie with the Hershey's Kiss in the middle.  My kids have always loved them, and so do my grands. But, the other day, I realized it's been ages since I made the good ol' classic Peanut Butter Cookie.  You guessed right...it was time!

They turned out better than I remembered, crunchy on the outside and soft and chewy on the inside.  Now, that's a great cookie in my book!  I used the smooth peanut butter because not everyone can tolerate the nuts themselves.  But, if you can,  then definitely try the crunchy...or divide the dough and add chopped peanuts to half.  Hmmm, why didn't I think of that sooner?  Oh, well, I don't think anyone was disappointed since they're just about gone.  

Ingredients:

1 cup unsalted butter

1 cup smooth peanut butter (or crunchy...your choice)

1 cup white sugar                                     

1 cup packed light brown sugar
1 tsp. vanilla 

2 eggs

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons baking soda

Cream butter, peanut butter, vanilla, and sugars together in a bowl; beat in eggs.

In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Refrigerate dough 1 hour.

Roll dough into 1 inch balls and put on baking sheets.  Flatten each ball with a fork, making the classic crisscross pattern. 

Bake in a preheated 375 degrees F oven for about 8-10 minutes or until cookies begin to brown.  Careful not to over-bake or they'll be dry.

Now, grab a glass of milk and enjoy! They're good for dunking too! LOL!


A Tip from Grammy:

-Roll into balls first, then refrigerate.

-Roll into brown or granulated sugar for an extra crunch.

-Lightly sprinkle with a little bit of sea salt; looks pretty and adds that extra touch of "sweet & salty" flavor.

-Add chocolate chips, M&M's, Reese's Pieces or broken up peanut butter cups. Let your imagination go wild.

Be encouraged!

"So, my dear brothers and sisters, be strong and immovable. Always work enthusiastically for the Lord, for you know that nothing you do for the Lord is ever useless." - 1 Corinthians 15:58

Pineapple Filled Cookies

 One of Mom's best!

I just found my mom's Pineapple Filled Cookie recipe in her old wooden recipe box! I don't know how I missed this for all these years, but I couldn't be happier right now! 

These are one of the holiday cookies that we enjoyed along with so many others that my mom and aunts would bake and share amongst family and friends every year.  So many precious memories go hand-in-hand with holiday cookie baking, and it makes me realize how blessed I was with a childhood that was filled with family and so much love!

Ingredients:

Dough: Cream together:

1/4 cup shortening

1/4 cup brown sugar

Beat in with the above mixture:

1 egg

1 tsp. vanilla

3 Tbsp. milk

Sift together, then add to above mixture:

2 cups flour

1 tsp. baking powder

1/4 tsp. salt

Make a soft dough and chill 3-4 hours or until firm enough to roll.

Filling:

1 1/2 cup crushed pineapple (drained well)

1/4 cup sugar

2 Tbsp. cornstarch

1/2 tsp grated lemon peel

1 Tbsp. butter

Combine ingredients, place over low heat. Stir until thickened, about 15 minutes.

Cool completely.

Roll chilled dough into oblong, cut into 2 1/2" squares.

Place 1 heaping teaspoon of filling on each square, bring opposite corners together, pinch to seal.

Bake at 400'F. for 10 minutes.

Cool on racks. Sprinkle with confectioner's sugar.

Be encouraged!

Rejoice always! - 1 Thessalonians 5:16

Vanilla Butter Melt-away Cookies

 They really do "melt in your mouth!"

These little gems showed up on my Facebook page, they're from The Taylor House blog.  Let's face it, anything that says "melts in your mouth" is begging to be baked, right?

They were a hit with everyone who tasted these wonderful, delicate and very yummy little cookies. 

My piano students gave them a "thumbs up" so I just had to share this recipe with you all.

Ingredients:
1 cup unsalted butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Instructions:

Preheat oven to 350' F.  Prepare baking sheets by lightly greasing with shortening or use cooking spray.

In a stand mixer, cream together the butter and sugar until it's light and fluffy. Add egg and vanilla, mix until combined.

Add the flour, salt, baking powder and baking soda and mix well.

Roll cookies into 1-inch balls and place on the prepared cookie sheet.

Using the bottom of a glass, flatten cookie balls (not too flat).
​​
Bake in 350' oven for 7-8 minutes depending on your oven. Take them out when they look almost cooked. They will continue baking after you take them out.

Yields: Approximately 2 dozen

Vanilla Butter Frosting
1/2 cup butter at room temperature
1 lb. confectioners' sugar (3 cups)
1 Tablespoon vanilla extract
3 Tablespoons milk

Cream together all ingredients until light and fluffy.  
​​
You're ready to frost these delicious cookies!

A Tip from Grammy: 
- Exchange the vanilla for other flavors, lemon, almond, peppermint.  They're all delicious!
-Add coloring to the frosting for different occasions 
-Add sprinkles onto the tops of the frosting.


Be encouraged!
"May the Lord of peace Himself give you peace at all times and in every way." -2 Thessalonians 3:16

Spice Cake Cookies

 

Soft, Chewy and Delicious...made from a cake mix!

I don't know about you, but sometimes I can get a little lazy in the kitchen...like, I want to bake something, but don't want to fuss over it.  Well, I found the perfect way to get "hot out of the oven" cookies without spending a lot of time prepping, baking or cleaning the kitchen. Oh yeah, my kind of cookie when I feel like that!  

They take only 20 minutes to make, from start to finish. Now, don't get me wrong, when I'm in the mood I really enjoy recreating my mom's recipes from scratch, but sometimes....well, you know.  

So, my granddaughter, Sarah, and I love finding new recipes to try.  One day, she felt like baking (I didn't) so we compromised. Seems like good things can happen from "compromise".  Oh, and I watched my daughter (picture below) eat a half dozen all by herself! Look at that happy face!  

INGREDIENTS:

18.25 ounce box spice cake mix
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/3 cup granulated sugar (add cinnamon and you have a Spicy Snickerdoodle)

DIRECTIONS:
Preheat oven to 350°F and line two cookie sheets with a silicon mat or parchment paper. Place granulated sugar in a shallow bowl and set aside.

In a large bowl, combine cake mix, oil, eggs and vanilla extract until there are no large lumps left.  If the dough is too soft to roll, refrigerate it for about 10 minutes.

Roll 1 heaping tablespoon of dough into balls and coat in granulated sugar. Place on cookie sheets, leaving about 2 inches for spreading.

Bake for 9-10 minutes, or until the tops have cracked and the tops look set (check the bottoms for a light golden brown color). Let sit for 5 minutes and then transfer to a cooling rack.

Serve warm or store in an airtight container for up to 5 days.


Be encouraged!
"I will give you a new heart and put a new spirit within you." -Ezekiel 36:26

Chocolate Crinkle Cookies

 Quick, easy cake mix cookies!

I was craving chocolate the other day and couldn't find even the smallest piece of candy or cookie in the house. But, I did find a chocolate cake mix! Yep, I decided to make cake mix cookies...this way I'd have plenty of chocolate "something" in the house in case of another craving, and there's always "another" craving. LOL!

Anyway, I used the same basic ingredients as for the Spice Cookies from a few days ago. Except, of course, I had to add more chocolate! 

Ingredients:
1 Devil's Food cake mix (I like Betty Crocker)
1/2 cup butter, softened or 1/3 cup vegetable
2 eggs
1 tsp. vanilla extract
1/2-1 cup chocolate morsels (I used semi-sweet)
Confectioners' Sugar

Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs, vanilla and chocolate morsels with spoon until dough forms.

Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1.5-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart.

Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.


Be encouraged!
Jesus said, "...in the world you will have trouble. But, take heart!  I have overcome the world." -John 16:33

White Chocolate Macadamia Cranberry Dreams

 A "dream" of a cookie!

It's just two weeks until Christmas 2016 and I'm actually ahead of myself this year. No, I can't explain it...just being very thankful.   I've already made several of the family's favorite cookies.  So, "yay for me!"  Haha!

Sometimes the "hundreds" of cookie recipes in my file just aren't enough, so I search for something new to add.  I'm so glad I found this yummy recipe on "All Recipes", it's practically perfect. They're soft, buttery and delicious!

I made them with the small cookie scoop and they're just right for the cookie tray, but if I were just making these, I'd make them regular size and bake them 12-14 minutes.  I'm thinking this way because I'm sure I don't want to wait until next Christmas to make these again.  

Ingredients:

3 cups flour
3/4 tsp. baking soda
3/4 tsp. salt

1. In a medium bowl combine flour, baking soda and salt; set aside.
2. 
   

1 cup softened butter (DO NOT USE SHORTENING)
3/4 cup white sugar
1 cup light brown sugar
2 eggs (slightly beaten)
1 tsp. vanilla

      Cream together butter and sugars; add slightly beaten eggs and vanilla.  Mix well.

Add:
1 cup white chocolate baking chips
1 cup chopped macadamia nuts
1 cup dried cranberries

      Blend in white chocolate baking chips, chopped macadamia nuts and dried cranberries.

      Add flour mixture and blend until just mixed.

Preheat oven to 350 degrees F (175 degrees C). 

Place cookies on ungreased cookie sheet by small scoop or rounded teaspoon. 

Bake for 10 minutes or just until set...do not over-bake.

Remove from oven and let cool.  Cookies will sink slightly.

Be encouraged!
"So Joseph also went up from the town of Nazareth in Galilee to Judea, to Bethlehem the town of David, because he belonged to the house and line of David.  He went there to register with Mary, who was pledged to be married to him and was expecting a child."   -Luke 2:4-5
   

Pecan Pie Cookies

Your favorite pie in a cookie!

If you like pecan pie, you'll love these little gems!   These are another new addition to the cookie tray this year.  I know, I can't help myself, I just love trying new cookie recipes.

The recipe I used is from the Land O Lakes website, but I did make a couple of slight revisions, one being the amount of flour.  It called for only 2 cups, but I had to add another 1/4 cup to be able to roll them easily.  I think they would have flattened out had I not done that.  

The second thing was to use a smaller cookie scoop (the smallest) to make them for the Christmas cookie tray.  I ended up with 44 cookies, instead of the 2 dozen it listed, and they are actually still a nice size cookie.

Oh, and did I tell you, they are so easy to make!  

Ingredients:

Cookie:
1 cup light brown sugar, packed firmly
3/4 cup butter
1 egg, large
1 tsp. vanilla
1 tsp. baking powder
2-2 1/4 cups all-purpose flour (it called for 2 cups, so stop there first.  But I needed and extra 1/4 cup to get "rolling" consistency)


Filling:
1 cup finely chopped pecans
1/2 cup light brown sugar, packed firmly
1/4 cup heavy or whipping cream
1 tsp. vanilla

Heat oven to 350'F.

Combine all cookie ingredients except flour and baking powder in large bowl.  Beat at medium speed until creamy.  Add flour and baking powder; beat at low speed until well mixed.

Shape dough int 1 1/4" balls.  Place 2 inches apart onto lightly greased cookie sheets.  Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.

Combine all filling ingredients in bowl; fill each cookie with 1 round teaspoon filling.

Bake 8-10 minutes or until lightly browned (I always check them at 8 minutes, then go 1 minute more at a time, if necessary).  

Cool one minute on cookie sheets before removing to cooling rack. (If you move them too quickly they fall apart - that's the one I tested, heehee).  

Be encouraged!

"Him hath God exalted with his right hand to be a Prince and a Saviour, for to give repentance to Israel, and forgiveness of sins."   -Acts 5:31 

Soft Sugar Cookie Bars

 These sugar cookie bars will melt in your mouth!



We're all big fans of sugar cookies in our house, and when I came across this recipe for soft sugar cookie bars, I knew I had to try them. 

Since my granddaughter and her hubby were taking a trip back to Jersey to see the family, I figured this was as good a time as any.  I love sending them goody packages, made with love from their grandma!   Anyway, I saved out a few for pictures, but forgot to tell my husband they weren't for consumption yet.  Big mistake!  So, now I have no pictures of my own sugar cookie bars.  That's okay, though, I'm really glad he likes them too.

I found a picture of them from Betty Crocker so you all can see how yummy they look.  I frosted mine with a tint of orange in the frosting and sprinkled them immediately with chocolate sprinkles.  If you wait, they'll just bounce all over the top of the frosting and escape to places unknown. 


Ingredients:

1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
1 1/2 tsp vanilla extract
1/2 tsp. almond extract
4 3/4  cups all-purpose flour
1 tsp salt
1 tsp baking soda

Preheat oven to 375'F. 

In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla.

In a separate bowl whisk together flour, salt and baking soda. Add to wet mixture and mix just until combined. Spread on a greased, rimmed baking sheet (use a 13x18x1″ pan/cookie sheet).  The dough will be just like cookie dough- heavy and sticky- so it’s best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.

 Bake at 375 degrees for 18-20 minutes until light golden brown or until a toothpick inserted in the middle comes out clean.  Cool completely before frosting.

Frosting:

1/2 cup (1 stick) margarine or butter, softened
1/2 cup shortening
pinch of salt
5 Tablespoons milk
2 tsp vanilla
4 cups powdered sugar (more or less depending on how thick/runny you like it)
Food coloring, if desired

Combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.

Immediately, top with sprinkles if you want, but do it before the frosting hardens! Otherwise, they'll bounce off all over your counter and floor (voice of experience here.) LOL!


Be encouraged! 

"By whom also we have access by faith into this grace wherein we stand, and rejoice in hope of the glory of God." Romans 5:2

Cream Wafers

 I'll bet you can't eat just one!

These delicious, delicate cookies are perfect for any special occasion. They're a hit for the holidays, a shower, tea with friends or even just a light dessert - they're tender, buttery cookies, put together with a creamy, pastel-colored filling.  Pretty little "sandwiches" that will melt in you mouth!

Yes, you guessed it too...I found them in my old 1969 Betty Crocker cookbook. It's held together with masking tape and glue, but still holds some of the best recipes I've ever made! Thanks, Betty! 

Ingredients:

Wafer:
1 cup soft butter
1/3 cup heavy cream or whipping cream
2 cups flour
Granulated sugar
Creamy Filling (below)

Mix thoroughly butter, cream and flour.  Cover and chill.

Heat oven to 375'F. 

Roll about 1/3 of dough at a time 1/8" thick on floured cloth-covered board (keep remaining dough refrigerated until ready to roll).  Cut in 1 1/2" circles (or any shape small cookie cutter).

Transfer rounds with spatula to piece of waxed paper that is heavily covered with granulated sugar; turn each round so that both sides are coated with sugar.  Place on ungreased baking sheet.  Prick rounds with a fork about 4 times.

Picture is from my old B.C. recipe cards

Bake 7-9 minutes or just until set but NOT BROWN; cool. 

Put cookies together in pairs with Creamy Filling.

Makes about 5 dozen small cookies.  


Creamy Filling:
1/4 cup soft butter
3/4 cup confectioners' sugar
1 tsp. vanilla

Cream all ingredients until smooth and fluffy.  Tint with a few drops of food color (to fit your occasion).  Add few drops water if necessary for proper spreading consistency.




Be encouraged!

Jesus said to him, “If you can believe, all things are possible to him who believes.”  -Mark 9:23 

Chewy Oatmeal-Coconut Cookies with Cinnamon Chips

 Quick and easy, these come together in minutes!

I always buy a few cake or cookie mixes to have on hand, especially when they're on sale!   Using the Betty Crocker cookie mixes as a base has produced some really delicious goodies ever!  

Don't be afraid to experiment with adding some of your favorite flavors.  Just follow the directions on the back of the package, then start incorporating the extras of your choice.  You won't regret it, it's fun and the family will love them!

Here's my latest creation...and they are deeee-licious!

Ingredients:
1 (17.5oz) package of Betty Crocker Oatmeal Cookie Mix
1 stick butter, softened
1 Tbsp. water
1 egg
1/2 cup Baker's Sweet Coconut, heaping
1/2 cup Hershey's cinnamon chips, heaping

Preheat oven to 375'F.                  

Mix all ingredients until well blended.  Drop by teaspoonfuls onto a prepared cookie sheet.   I spray mine with cooking spray.

Bake for 8-9 minutes, remove from oven and let sit on baking sheet for a few minutes before removing them.  Do not over bake!

Makes 24 cookies.










A Tip from Grammy:

-Butterscotch chips are great added to these cookies.

-Chocolate chips, milk or semi-sweet are always a good choice!

 

Be encouraged!

"Love never fails."   -1 Corinthians 13:8