Cherry Chocolate Heart-Smart cookies

These cookies are delicious- you wouldn't even know they are healthier than other choc cookies.

ingredients:
1 1/2 ounces all-purpose flour (about 1/3 cup)
1 1/2 ounces whole-wheat flour (about 1/3 cup)
1 1/2 cups old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
1 cup dried cherries
1 teaspoon vanilla extract
1 large egg, lightly beaten
3 ounces bittersweet chocolate, coarsely chopped
Cooking spray

Preheat oven to 350°.

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.

Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.

No-bake cookies

Why have I never made these before???

This has been one of my favorite treats for a long time. Our 2nd mom in Winston-Salem, Mrs. Branch, used to make them and hide them... with 5 kids in their house (and 2 "adopted" girls from down the road), they never stayed hidden for long. Leslie would also make them for special occasions. Yum.

Well today I finally made them. They are so DANGEROUS because they are made with all pantry staples and they are very quick and easy. Uh oh!

No Bake Cookies

• 2 cups sugar
• 4 tablespoons cocoa
• 1 stick butter
• 1/2 cup milk
• 1 cup peanut butter
• 1 tablespoon vanilla
• 3 cups oatmeal
• Waxed paper

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Chocolate Chip Cookies

We bought a new 1/2 sheet pan last weekend (ours was peeling apart- gross!). So, we used a Williams-Sonoma gift card and got a nice one. It came with a recipe that Doug was eager for me to make. So, today, (snow day #5), I made these chocolate chip cookies... I "tested" a few- very good.

2 1/2 cup all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

2 sticks unsalted butter

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

12 oz semisweet chocolate chips

Assemble all ingredients, allow to come to room temperature. Preheat oven to 350. Line 1/2 sheet pan with parchment paper or silicone liner. Sift together flour, baking soda and salt; set aside. In electric mixer bowl, beat butter on medium-low until smooth, about 30 seconds. Add sugars and increase speed to medium. Beat about 1 minute, stopping once to scrape sides. Add eggs one at a time, beating well after each addition. Beat in vanilla, and stop again to scrape sides. Reduce speed to low and gradually add in flour mixture. Beat until just combined. Stir in chocolate chips.

Drop the dough by rounded tablespoons onto the prepared pan, spacing them about 2" apart. Bake until golden brown, 10-14 minutes. Transfer the pan to a cooling rack and let the cookies cool on the pan for 5 minutes, then transfer to the rack and let cool completely. Makes 3 dozen cookies.

Easy Peanut Butter Cookies

These peanut butter cookies are super easy!

1 cup sugar

1 egg

1 cup peanut butter

With an electric mixer, blend sugar and egg. Blend in peanut butter until smooth. Roll tablespoons into balls and place on ungreased cookie sheet. With the tines of a fork, press down, then turn and press down again to make a criss-cross design on each cookie. Sprinkle lightly with sugar and bake at 375 for 8 minutes. Allow to sit on cookie sheet for 2 minutes, then remove to cooling rack.

Fluffy Chocolate Meringue Cookies

Just made this recipe. They are bigger and fluffier than the Chocolaty Meringue Stars.

3 egg whites, chilled
1/8 teaspoon cream of tartar
2/3 cup sugar
1/2 teaspoon vanilla
1 tablespoon cocoa
1/3 cup semi-sweet chocolate chips

Whip whites and cream of tartar until soft peaks form. Gradually add sugar. Add vanilla.
With a spatula or spoon, fold in cocoa and chocolate chips.
Drop tablespoons onto greased cookie sheet.
Bake at 300 for 25-30 minutes.
Serve warm or allow to cool and store in airtight container.

Chocolaty Meringue Stars

Chocolaty Meringue Stars

This Betty Crocker recipe was easy and tasty! We always have extra egg whites when we make ice cream, so this was perfect… cookies to go in the ice cream!

3 large egg whites

½ teaspoon cream of tarter

2/3 cup sugar

2 tablespoons, plus 1 teaspoon baking cocoa

½ cup ground walnuts

Heat oven to 275. Line cookie sheet with aluminum foil or parchment paper. Beat egg whites and cream of tarter with electric mixer on medium speed until foamy. Beat in sugar, 1 tablespoon at a time, and continue beating on high speed until stiff and glossy. Fold in cocoa (there will be some streaks).

Place meringue in a pastry bag with star tip and pipe 1 ¼ inch stars onto cookie sheet. Sprinkle with walnuts. Bake 25-30 minutes or until outside is crisp and dry. Cool 5 minutes, then transfer to wire rack. Store in airtight container

Dark Chocolate Nut Cookies

I just made this easy recipe and the cookies are delicious!

Dark Chocolate Nut Cookies

¼ cup butter, softened
1/2 cups packed light brown sugar

1 egg

1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup nuts (walnuts, pecans, hazelnuts, etc.) coarsely chopped

Preheat oven to 350 and line a cookie sheet with parchment paper.

Cream together butter and sugar; add egg and beat until smooth and creamy.

In a separate bowl, combine flour, baking soda, cocoa, and salt. Gradually add the dry ingredients to the wet ingredients and stir in the chopped nuts.

Bake for 8-10 minutes (be careful to not overbake). Allow to cool on pan for a few minutes, then move to cooling rack.

Sweetheart Cookies

This recipe is from my friend, Caroline... it has become a favorite among our friends... especially for events and holidays.

Sweetheart Cookies

1/2 cup shortening

1/2 cup sugar

1/4 cup brown sugar

1 egg

1/2 cup sour cream

1/2 teaspoon vanilla

2 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Mix sugars, shortening, and egg at medium speed. Add sour cream and vanilla. In a separate bowl, mix flour, baking powder, and baking soda. Add flour mixture to mixer and beat until combined. Chill dough for 1 hour. Roll into 1/8- 1/4 inch thick and cut with cookie cutter. Bake at 350 for 8 minutes or until golden. Transfer to cooling rack and allow to cool before icing. You can also allow the cookies to cool completely and freeze in ziplock bags for icing later.

Icing

1/2 cup butter

1/2 cup shortening

1/4 teaspoon salt

1 1/2 teaspoon vanilla

4 to 5 cups powdered sugar

1/4 to 1/3 cup milk

food coloring, if desired

Cream butter and shortening. Add vanilla and salt. Add sugar one cup at a time, mix well after each cup. Scrape bottom and sides after all sugar is added... icing will appear very dry. Add milk Mix on high until light an fluffy. Add additional sugar and milk to reach desired consistency. Mix in food coloring, if desired. Cover with a damp cloth until ready to use. Ice cookies with spatula or pipe with pastry bag.

Date Nut Bumps

These tasty cookies are best when bite size. Can be frozen and pulled out of the freezer for company. Recipe from Pamela Hendrix.

¾ cup butter, softened
¾ cup sugar
1 egg
1 ½ teaspoon vanilla
1 ½ cups flour
½ teaspoon baking powder
Dash salt
1 cup dates, chopped
½ cup walnuts or pecans, chopped

Cream butter and sugar, add egg and vanilla. Combine dry ingredients, gradually add to creamed mixture. Add dates and nuts. Refrigerate dough for ½ hour if too sticky to handle. Drop by teaspoons onto greased baking sheets, 2” apart. You may want to sprinkle on a little sugar on dough before placing in the oven, for added sweetness!
Bake at 350 degrees for 8-10 minutes. Cool for 5 minutes before removing from pan.