Tuesday, December 13, 2011

Cherry Bomb (from Joanna Fluke's Sugar Cookie Murder)

Cherry Bomb Cookies
Yield 5 - 6 dozen cookies

3 cups flour (no need to sift)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 eggs
1 cup sugar
2 (16 ounce) jars maraschino cherries , with stems (about 65 cherries)
confectioner's sugar (for dipping)

Drain the cherries. Leave them in a strainer while you make the cookie dough.

Put flour, baking powder, soda and salt in a mixing bowl. Stir with a fork until thoroughly mixed. Cut in the softened butter with two forks, continuing to cut until the mixture looks like course corn meal (you can also do this in a food processor with the steel blade, using cold butter cut in 1/2 inch chunks).

Beat the eggs in a medium-sized bowl and combine them with the sugar.

Add the egg and sugar mixture to the rest of the ingredients and stir until thoroughly mixed.

Extract small bits of dough with your fingers and wrap them around each maraschino cherry, leaving the stem sticking out. Press the bottoms of the dough-wrapped cherries down slightly on a greased baking sheet.

Bake at 350 degrees for 10 minutes (cookies will be white, if they start to brown, reduce the baking time). Let the cookies cool on the cookie sheet. Then dip them in powdered sugar so that the entire cookie part is covered, but not the stem.


Love and bondage,
Rubi Jayne <3<3

Fairy Drop Cookies

Fairy Drops

4 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
1 cup butter
1 cup sifted powdered sugar
1 cup granulated sugar
1 cup cooking oil
2 eggs
2 tsp almond extract
Colored or plain sugar (optional)
Almond frosting (optional)
Crushed candy canes (optional)

In a medium mixing bowl stir together flour, baking soda, cream of tartar, and salt; set aside.

In a large mixing bowl beat butter with an electric mixer on medium-low speed until smooth. Add powdered sugar and granulated sugar; beat on medium-high speed until fluffy. Add oil, eggs, and almond extract; beat just until combined. Gradually add dry ingredients, beating on medium speed just until combined. Cover; chill dough about 30 minutes or until needed.

To shape cookies, roll rounded teaspoonfuls of dough into balls. The dough will be soft. Arrange balls on ungreased cookie sheets. With the palm of your hand, the bottom of a glass, or a swirled or patterned cookie stamp, gently flatten the balls to about 1/4" thickness. Sprinkle with sugar, or leave plain, if planning to frost.

Bake in a 350F oven for 10-12 minutes or until edges are light brown. Transfer to a wire rack; cool completely. If desired, frost with Almond Frosting. Also, if desired, sprinkle crushed candy cane pieces over frosting. Makes 55 - 60 cookies.

TO MAKE AHEAD: Place unfrosted cookies in a freezer container; seal, label, and freeze for up to 8 months. Frost after thawing.

In a small mixing bowl beat 1/2 cup butter with an electric mixer on medium speed until fluffy. Beat in 1/2 tsp almond extract and 1/2 tsp vanilla. Alternately add 2 1/2 - 3 1/2 cups sifted powdered sugar and 3 tbsp light cream or milk, beating until smooth and of spreading consistency. To tint, stir in a few drops food coloring, if desired. Makes about 2 cups.


Love and bondage,
Rubi Jayne <3<3

Chewy Lime Sugar Cookies

Chewy Lime Sugar Cookies


2 3⁄4 cups all-purpose flour
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
1 cup butter softened
1 1⁄2 cups white sugar
1 egg
1⁄2 teaspoon vanilla extract
Zest of one large lime finely minced
3 tbsp lime juice
1⁄2 cup unsweetened toasted coconut (optional)
1⁄2 cup sugar for rolling cookies

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside. Using a mixer, beat together the butter and sugar until smooth and very fluffy. Beat in egg, vanilla extract, lime juice and lime zest. Gradually blend in the dry ingredients and toasted coconut, if using. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.

Bake 8 to 10 minutes in the preheated oven, or until lightly browned.

Let stand on cookie sheet two minutes before removing to cool on wire racks.


Love and bondage,
Rubi Jayne <3<3

Cheesecake Cookies

Cheesecake cookies

1 cup butter, softened
2 (3 oz each) packages cream cheese, softened
2 cups sugar
2 cups flour
1 cup chopped pecans (optional)

Cream together the butter and cream cheese. Add sugar, beating until light and fluffy. Add flour, beating well. Drop by teaspoons onto cookie sheets and bake at 350 for 12 to 15 minutes or until edges are golden. Watch carefully, these burn easily.

**My notes: It took me the first three years that I had this recipe to ever get the batter INTO the oven after it'd been made. What wasn't eaten before the flour stage got eaten between the flour being mixed in and being put on the pan. Even now, I have to make a second batch for my brother to munch on when I make these. Oh, and I leave out the pecans. And throw in a little splash of vanilla extract. Sometimes a few drops of rum or peppermint extract, depending on how I feel. I would highly recommend playing with the flavors for a little variety (cherry flavoring is to die for, but I haven't been able to find it in years), but add no more than a total of 1/4 teaspoon of extra liquid to the recipe or you'll end up with soggy cookies or have to increase the amount of flour a little bit.

[eta] Little Miss loves to throw crushed chocolate chips into the batter before we bake them. I tend to go lightly with that so that the chocolate doesn't overpower the cheesecake, but the kid always begs me to add more. I think it might be a matter of taste.

[eta2] This year we're crushing up some candy canes and throwing them in to some of the dough.

[eta3] The candy canes were great! That will be one of the permanent additions from now on. At least during the winter holidays.


Love and bondage,
Rubi Jayne <3<3