Tag Archives: Cookie

Date Raisin Apricot Cookies


So on this night that I made three loaves of bread, I was feeling especially creative. I had recently bought some dates from the store and was itching to use them. I started looking up recipes, and flipping through food magazines and cook books to see what recipes I could find that included dates. I wasn’t really finding a lot of “simple” things, after all, I’d already baked 3 loaves of bread and it was nearing 10 o’clock at night. I knew that Tom would be home in about an hour. Finally fed up with what I was finding, I decided to come up with my own on-the-spot cookie. “How hard could it be?”, I thought. I’ve made cookies since I was a child, most cookie recipes have basically the same sort of base. So I started making my little “date” cookies, and then suddenly I thought to add raisins to it, and then what about apricots? And soon the spices and creativity were flowing through my blood, and Viola! One of the best cookies I’ve ever tasted! 🙂 I often bring my cookies and treats to my work place, just to let people help me and Tom eat some of the goodies I make. Though I live in Chicagoland, there are still a lot of people who are reticent to new or “exotic” groupings of food. I even had a friend say “I would not normally try THAT combination…. but since you made it, I’m going to be open minded and give it a try” 🙂 and to her delighted surprise, she loved them! 🙂 I always have delight in “beating” people’s food dislikes. My husband has often gone on about different foods he didn’t like, and at about maybe a 98% success rate on my part, I’ve been able to convert him over on most of them. 🙂 


  • 1/2 cup butter, softened
  • 1/2 vegetable shortening
  • 1 cup brown sugar, packed
  • 1 tbsp black strap molasses
  • 2 tbsp vanilla
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves
  • 2 eggs
  • 1/2 cup chopped, pitted dates
  • 1/2 cup raisins
  • 1/2 cup chopped dried apricots
  • 2 cups rolled oats
  • 2 cups flour
  • 1 tsp baking soda







Preheat oven to 375 degrees F. In a large bowl, mix together butter, shortening, and brown sugar. Mix until smooth and without lumps. Add molasses, vanilla and eggs. Beat by hand in bowl until sugars start to dissolve. Add dates, raisins and dried apricots. In a separate bowl, mix together cinnamon, nutmeg, cloves, flour, and baking soda. Slowly add dry mixture to wet, mix well. Add rolled oats.


On a non-stick baking sheet, drop cookies, being sure to make them uniform size. Bake for 8-10 minutes or until just lightly browned on tips. Release from pan and cool on rack. Enjoy!


Posted by on January 13, 2012 in Cookie


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Frosted Sugar Cookies

Being a music teacher, I have many opportunities and liberties to do fun things with my students. Each semester I help my students prepare for a recital, Christmas and “Spring”. My first year as a music teacher, my students seemed to lack the drive to practice their songs. Slightly stumped, I decided to do a slightly different incentive and announced a “cookie week”. I set up a system of “points” where the children might earn cookies as rewards. I wasn’t entirely sure what to make, but I figured my best bet would be to make the two most popular cookies: chocolate chip and sugar. My chocolate chips had always been a wild success, but I had never yet made a sugar cookie. I called up my mom and asked for a recipe which she had previously used as a “cutout” cookie recipe. I was definitly not going to be cutting out cookies for over 50 students, especially when you could earn up to 5 cookies for each student!

I don’t remember all of the details of how this recipe transformed into what it is today, but I think some of it was experimentation, and some of it was accident. Either way, these cookies are OUT OF THIS WORLD. After I made them that very first year, I have had students and teachers alike requesting I make them again. The cookies became a bit of a legend around the school and each year when I would announce it being time for “cookie week” I would see the excitement in my students eyes, and magically all the work I wanted them to do would miraculously happen!

Last year, because of wedding preparations and whatnot, I never got around to making the cookies. This year when I announced to one of my students about the upcoming “cookie week”, he replied with big eyes “I’ve only HEARD about these cookies!”.

While I was preparing to make these cookies, my husband Tom told me I should call them the “try them if you dare” cookies. I laughed and asked him why, “well,” he said,” Because you can’t just eat one, you have to eat at least 5 or 6 and then you just have to keep coming back for more; they’re SO good!”

By far, my most popular cookies, these finiky little jewels are worth the trouble. Beware, the batter is incredibly addictive, but far more addictive is the end result! Do not make if you are trying to stay on your diet! 😉

  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup shortening
  • 1 tsp. salt
  • 2 beaten eggs
  • 1 tbsp. vanilla
  • 3 tsp. baking soda
  • 1 cup buttermilk
  • 4 cups flour

Preheat the oven to 357 degrees F. In a stand up mixer, beat together the white and brown sugar with the shortening. Add the salt. Beat in each egg. Add the vanilla. In a separate bowl, combine the baking soda and buttermilk, set aside and let them react. The mixture should about double in size. Add the buttermilk mixture to the original batter and stir only just enough that the ingredients are combined. Add flour, if the batter looks too wet, add 1/4 c more. Cook for 8 minutes, or until there is a light tan color on just the tips. DO NOT OVERCOOK! Set to cool, and frost with your favorite frosting and sprinkles! 🙂


Posted by on December 5, 2011 in Cookie, Dessert


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Crunchy Chocolate Chocolate Chocolate Cookies

This recipe is an adaptation of one I found in Better Homes and Gardens magazine. I changed around quite a few things, so maybe I should just say that I got the “general” idea there? Tom helped me in the naming of these cookies, since they are *very* chocolately. With three forms of chocolate in them, this will satisfy your craving for something sweet…. until you finish the cookie… and you’ll be wanting another. Believe me, I can attest to this!

I am not generally known for making crunchy cookies. Tom has always said that he loved my cookies because they were soft and moist. These however, he loved as well, even though they have a definite crunch to them. I’m tempted to try them again sometime and change around the ratio of wet to dry, eggs to flour, ratio and maybe the length of baking to see if I could also make these into “Chewy” cookies… but that’s for another day and another time.

  • 2/3 cup butter, softened
  • 2/3 cup shorting
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs
  • 2 tbs. vanilla
  • 1/2 cup dark chocolate unsweetened cocoa
  • 1 1/2 cups semisweet chocolate pieces
  • 1 cup coarsely chopped walnuts
  • 1/2 cup milk chocolate pieces

Preheat oven to 375 degrees F. In a large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Beat in the eggs and vanilla. Beat in the cocoa powder. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in the semisweet chocolate pieces, walnuts, and milk chocolate pieces.

Using a teaspoon, drop dough onto ungreesed cookie sheets. Bake for 12-14 minutes. Col on cookie sheet on a wire rack for 2 minutes. Transfer cookies to wire rack and let cool.

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Posted by on October 29, 2011 in Chocolate, Cookie, Dessert


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Double Chocolate Pumpkin Cookies

Somehow, cooking has a solace all of its own. No matter what major crisis is going on, no matter what happened “at the office”, there is always that simple joy of mixing ingredients together and coming out with a delight.

These cookies are like little jewels of pumpkin bread sprinkled with the sweet delectableness of creamy chocolate. Both the dark mysterious flavor of semi-sweet, and the bright cheerful butteryness of white chocolate combine in a beautiful duo.

When Tom came home tonight from his training at the firestation, he insisted that he had to have several cookies in order to do his homework “properly”. Not overly sweet, but intensly irrisistible, these cookies are perfect for fall and autumn.

  • 1 cup unsalted butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 generous tsp. vanilla
  • 1 ½ cups canned pumpkin puree
  • 3 cups all-purpose flour
  • 2 tsp. Baking Soda
  • ½ tsp. salt
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • ½ tsp. nutmeg
  • ½ tsp. cloves
  • 1 cup semi sweet chocolate chips
  • 1 cup white chocolate chips

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

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Posted by on October 18, 2011 in Pumpkin


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