Cookie Gift Baskets Tip & Recipe Blog

Archive for the ‘Cookies’ Category

Well the free shipping promotion has come to an end, but you’ll be happy to know that you are still going to get a great discount from now until the end of August. Starting this week, all decorated cookie bouquets are on sale, so now you can save up to $25 on these unique gifts!

There are so many options to choose from, and for so many occasions, that you will not run out of ideas! Not to mention, each bouquet is delivered with care and priority. So hurry up and browse all these great cookie bouquets, they won’t last long!

Click on one of the delicious iced cookie bouquets below to start shopping.

Sale ends August 31, 2010

This unique cookie recipe has a little bit of everything!  Strawberries, dark chocolate  and oatmeal come together to create a sweet, chewy treat!

Ingredients:

• 1 cup butter, melted
• 3/4 cup light brown sugar, packed
• 1/2 cup granulated white sugar
• 1 tsp. pure vanilla extract
• 1/2 cup egg substitute
• 1 cup white whole wheat flour
• 1/2 cup unbleached, all-purpose flour
• 1/4 tsp. baking soda
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 3 cups old-fashioned rolled oats
• 1 cup dark chocolate chips (such as Nestle 62% cacao or Ghirardelli 60% cacao)
• 1-1/2 cups fresh strawberries, hulled and chopped

Directions:

1. Preheat oven to 350 degrees F. Position the oven rack in the middle of the oven. Line two cookie sheets with parchment paper.
2. In a large mixing bowl, beat melted butter and sugars together until fluffy. Beat in the egg substitute and vanilla extract. Set aside. In a small mixing bowl, whisk together the flours, baking soda, baking powder, salt, cinnamon and rolled oats. Add dry ingredients to the wet ingredients, mixing until well combined. Fold in the chocolate chips, strawberries and chopped walnuts.
3. Drop cookie batter onto prepared cookie sheets in 1″ balls. Bake cookies 14-16 minutes until crisp around the edges and just set in the middle. Don’t let the cookies get too brown. Allow cookies to cool about 10 minutes before removing from cookie sheets.

Just 6 ingredients make up this sweet treat!  Fruit added to star-shaped cookies make this the perfect snack to serve at your summer outings.

Ingredients:

• 1 tube (18 ounces) refrigerated sugar cookie dough, softened
• 1/4 cup all-purpose flour
• 1 package (8 ounces)
• 1/3 cup confectioners’ sugar
• 24 small fresh strawberries, thinly sliced
• large kiwifruit, peeled and sliced or 1 cup fresh blueberries

Directions:

• In a small bowl, combine cookie dough and flour until combined. Roll on a lightly floured surface to 1/4-in. thickness. Cut with a floured 3-in. star-shaped cookie cutter.
• Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are golden brown. Cool for 1 minute before removing to wire racks to cool completely.
• For frosting, in a small bowl, beat cream cheese and confectioners’ sugar until smooth. Set aside 1-2 tablespoons. Spread remaining frosting over cookies. Place five strawberry slices on each cookie. Using reserved frosting, attach one kiwi slice or 4-5 blueberries to each. Store in the refrigerator. Yield: 2 dozen.

Add a spring time touch to your sugar cookies by adding a splash of lemon!  Use your favorite cookie cutters like flowers, butterflies, bees, etc. to create a delicious sunny treat.

Ingredients

• 1  lemon
• 3 cup(s) all-purpose flour
• 1/2 teaspoon(s) baking powder
• 1/2 teaspoon(s) salt
• 1 1/4 cup(s) sugar
• 1 cup(s) butter (no substitutions), softened
• 1 large egg
• 1 teaspoon(s) vanilla extract
• Optional frosting and sprinkles

Directions

1. From the lemon, grate 1 tblsp peel and then squeeze 1 tblsp juice. Set aside.

2. Combine flour, baking powder, and salt, then set aside. In large bowl beat sugar and butter on low speed until blended. Increase speed to medium-high then beat 3 minutes or until light and creamy, frequently scraping bowl with spatula. Reduce speed to low; beat in egg, vanilla, and lemon peel and juice until mixed. Beat in flour mixture, just until mixed, occasionally scraping bowl. Divide dough into 4 equal pieces; flatten each into a disk shape then wrap each in plastic wrap and refrigerate 1 hour or overnight, until firm enough to roll. (Or place dough in freezer 30 minutes.)

3. Preheat oven to 350 degrees F. On lightly floured surface, with floured rolling pin, roll 1 disk of dough to 1/4-inch thickness. With floured 2 1/2- to 4-inch favorite springtime cookie cutters, cut dough into as many cookies as possible; wrap and refrigerate trimmings to reroll later. Place cookies, about 1 inch apart, on ungreased large cookie sheet.

4. Bake cookies 10 to 12 minutes or until lightly browned. With wide metal spatula, transfer cookies to wire racks to cool, about 10 minutes. Repeat with remaining dough and trimmings.

5. When cookies are cool, if you like, decorate with frosting and sprinkles.

You may not find gold at the end of these rainbows, but the delicious flavor makes up for it!

4 colors of cookie dough are rolled into a log and then sliced to create a rainbow shaped treat!

The white cake mix in this recipe not only cuts down on the ingredients needed, but it also creates a delicious twist to the traditional rolled sugar cookie.  With the wide variety of cookie cutters available, you’re sure to find one suitable for any occasion!

Ingredients:

* 1 box Betty Crocker® SuperMoist® white cake mix
* 1/2 cup shortening
* 1/3 cup butter or margarine, softened
* 1 teaspoon vanilla or 1/2 teaspoon almond extract or lemon extract
* 1 egg
* Sugar
* 1 cup Betty Crocker® Rich & Creamy vanilla frosting
* Food colors

Directions:

1. Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl beat cake mix, shortening, butter, vanilla and egg with electric mixer on low speed 30 seconds, then on high speed 1 minute.
2. Divide dough into 4 equal parts. Roll each part 1/8 inch thick on lightly floured cloth-covered surface with cloth-covered rolling pin. Cut with 2 1/2-inch cookie cutters into desired shapes; sprinkle with sugar. On ungreased cookie sheet, place 2 inches apart.
3. Bake 5 to 7 minutes or until light brown. Cool 1 minute; remove from cookie sheet to cooling rack. 4. In microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until melted; stir. Frost cookies.
5. Stir together small amounts of water and food color. Paint colors on freshly frosted cookies, using fine-tip brush, then swirl colors with brush or toothpick to create marbled designs.

Dry completely before storing.

Makes about 4 dozen 2 1/2 inch cookies.

Chocolate and more chocolate – what more could you want?  How about a quicker way to bake double chocolate cookies? This recipe starts with a chocolate cake mix and ends in deliciousness!

If you’re feeling adventurous, you can switch up the cake mix and mix-ins for new creations like Strawberry Cake Mix with White Chips or a Spice Cake with pecans.

Ingredients

* 1 (18.25 ounce) package chocolate cake mix
* 1/2 cup butter, softened
* 2 tsp. vegetable oil
* 1 tsp. vanilla extract
* 2 eggs
* 1 cup semisweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together the cake mix, butter and eggs until smooth and well blended. Mix in the chocolate chips. Drop by spoonfuls onto ungreased baking sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes about 3 dozen cookies.

Imagine the smell of delicious Oatmeal Raisin cookies baking in the oven!  Here’s a great recipe that cuts down on the prep time so you can enjoy that mouth-watering, warm cookie even quicker!

Ingredients

* 1 box Betty Crocker® SuperMoist® yellow cake mix
* 1/2 cup packed brown sugar
* 1/2 cup butter or margarine, softened
* 1/2 cup shortening
* 1/4 cup water
* 1 1/2 teaspoons ground cinnamon
* 1 egg
* 2 cups quick-cooking or old-fashioned oats
* 1 cup raisins

Directions

1. Heat oven to 375°F. In large bowl, beat cake mix, brown sugar, butter, shortening, water, cinnamon and egg with electric mixer on medium speed 1 minute until smooth. With spoon, stir in oats and raisins.
2. Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheets.
3. Bake 10 to 12 minutes (centers will be soft). Cool 1 minute then remove from cookie sheets.

Makes about 6 dozen cookies.

I love peanut butter cookies!  They’re crispy on the outside, chewy on the inside and they just seem to melt in your mouth!

Here are Peanut Butter Cookies with a twist!  These cookies start with a boxed yellow cake mix and end in deliciousness!

Ingredients

* 1 box yellow cake mix
* 1/4 cup packed brown sugar
* 1/3 cup water
* 1 cup creamy peanut butter
* 1/4 cup shortening or vegetable oil
* 2 eggs
* Granulated sugar

Directions

1. Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, brown sugar, water, peanut butter, shortening and eggs with electric mixer on medium speed until smooth.
2. Shape dough into 1-inch balls. Roll in granulated sugar and, on ungreased cookie sheet, place 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar.
3. Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.

Makes about 54 cookies

Note: You can always add your favorite chips to jazz up the recipe.

f you have a chocolate cake mix on hand, then you have 1 of the 4 ingredients that make up these delicious cookies! They are so quick and easy to whip up, and they disappear almost as fast as you can make them!

My 2 favorite cake mixes to use in this recipe are Chocolate Fudge and Devil’s Food.

* 1 package Devil’s Food (or other flavor) Cake Mix
* 1/3 cup vegetable oil
* 2 eggs
Granulated Sugar

1. Heat oven to 350 degrees. Mix cake mix, oil and eggs in large bowl with spoon until dough forms.
2. Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack.

Makes about 4 dozen cookies.

Variation:
*Add a chocolate kiss to the center of each cookie right after they come out of the oven.

* For an insanely indulgent treat, take 2 cookies straight out of the oven and place them over a bowl of ice cream.