Chocolate Chip Cookies on

Chocolate Chip Cookies

2/3 cup butter, softened to room temperature

2/3 cup shortening

1 cup sugar

1 cup brown sugar (packed)

2 extra large eggs, room temperature

2 tsp. vanilla

3 1/2 cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

2 cups semi-sweet chocolate chips

Cream the softened butter, the shortening,  white sugar and brown sugar together with a spoon,  until there are no lumps of brown sugar.

 Add the eggs and vanilla and combine well.

Stir in the dry ingredients and mix well.  Add the chocolate chips.

 With a 1-1/2 inch ice-cream scoop, drop dough onto a cookie sheet and bake in a 375° oven for 8 – 10 minutes until the cookies are just beginning to brown.

Remove from the oven and let rest on hot cookie sheet for a few minutes.  They will continue to bake.

Remove from cookie sheet to a cooling rack and allow to completely cool.

 Chocolate Chip Cookies on


Vanilla Bean Sugar Cookies

1 vanilla bean

3/4 cup butter softened

3/4 cup sugar

1 large egg, lightly beaten

1/2 tsp vanilla extract

2 – 1/4 cups all-purpose flour

1/4 tsp salt

  **For frosting:

1 (12-ounce) white chocolate chips


   Cut the vanilla bean in half lengthwise.  Carefully scrape out seeds, using a small sharp knife.  Set seeds aside.

  Beat butter in a large mixing bowl at medium speed of an electric mixer until creamy.  Gradually add sugar and vanilla bean seeds, beating until light and fluffy.  Add egg and vanilla extract, mixing well.

  Combine flour and salt; gradually add to butter mixture, beating until smooth.  Shape dough into two discs.  Wrap each in plastic wrap, and chill at least 1 hour.

  Roll each disc to 1/4″ thickness on a lightly floured surface.  Cut with cookie cutters  Place on lightly greased cookie sheets.

    Bake at 350° for 8-10 minutes or until edges are lightly browned.  Cool 1 minute on cookie sheets; remove cookies to a wire rack and cool.

** Combine 1/3 cup white chocolate chips and 1 tablespoon shortening in a 1 cup glass measure.  Melt chocolate chips according to package directions.

  Place cookies on a wire rack over wax paper.  Spread white chocolate mixture over each cookie.  Sprinkle cookies with glitter and sparkling sugar if desired.

Butter Cookies

1 cup butter

1 cup sugar

1 egg

2 -1/2 cups all-purpose flour

1 tsp. baking powder

2 Tblsp. orange juice

1 tsp. vanilla

   In a large mixing bowl, cream the butter and sugar.  Add the egg and combine.  beat on medium until light and fluffy.  Reduce to low and stir in flour, baking powder, orange juice, and the vanilla.

Mix well until completely combined.  Wrap in plastic wrap and chill for 2 – 3 hours.

   Preheat the oven to 400°.

   Roll half of the dough out on a floured surface to 1/4″ thickness. Cut shapes with cookie cutters.  Place on an ungreased cookie sheet and bake in the center of the oven for 6 to 10 minutes, depending on the size of the cookies, until golden brown on the edges.

   Remove from the oven and cool on a wire rack.  Decorate with frosting or icing.

 Shortbread Cookies on

Shortbread Cookies

2 cups flour

1/4 tsp. salt

1 cup unsalted butter

3/4 cup sugar

1 tsp vanilla

On medium-high speed with an electric mixer beat the butter and sugar until light and fluffy.   Mix in flour and salt.  Add vanilla and mix well.

   Divide the dough in half and place on a sheet of wax paper.  Place another sheet of wax paper on top of the cookie dough and press the dough down into a flattened disk.

   Using a rolling pin, roll the dough into a round 1/4″ thick.  Place in the refrigerator.

   Repeat the process with the remaining half of the dough.

   Remove the flattened dough prepared first and cut into 2″ rounds with a cookie cutter.

Bake at 350° for about 18 minutes.

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