Nutella Thins

In this recipe I used the new Jiff Chocolate Mocha Spread. It has an ounce more chocolatey goodness than regular nutella. This caused the cookies to spread thin.

NUTELLA THINS

2 1/2 cups all purpose flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter

1 1/4 cup nutella (the whole regular sized jar! 13 ounces)

1 1/3 cups sugar

1 cup brown sugar, packed

2 large eggs,

1 teaspoon vanilla

Cream together butter, nutella and the sugars. Beat in eggs. Add vanilla. 

In a separate bowl, sift together the flour, baking powder, baking soda and salt.

Add the flour mixture to the creamed mixture and beat until well combined

Chill one hour or overnight, but if you are adding the extra bit of nutella and want them thin, don't do this

Preheat oven to 375

On parchment lined baking sheets, use the medium scoop to drop cookies on to sheets. About 2 inches apart for thins, and 1 inch for regular

Bake for 10 to 12 minutes.

Makes about 36

Cherry Coconut Drops

Cherry Coconut Drops
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1/2 teaspoon almond extract
1 large egg
1 cup coconut
1 cup chopped candied cherries
1 cup white chocolate chips

Preheat oven to 375

Line baking sheets with parchment

In a medium mixing bowl, combine flour, baking powder and salt. Set aside

In the bowl of a mixer, cream butter and sugar. Add egg and almond extract.

Add dry ingredients, mix well.  Add coconut, cherries and white chocolate chips. Mix in with a wooden spoon. 

Using the medium scoop drop onto parchment lined sheets. 

Bake for 10 to 12 minutes or until bottoms are browned. 

Cool slightly on pan before moving to wire rack to cool completely. 

Makes about 2 dozen. 

Pink Lemonade

Pink Lemonade Cookies

1/2 cup butter, no subs, please

1/2 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 large egg

1/3 cup frozen lemonade concentrate, thawed

1 3/4 cup all purpose flour

Pink and yellow sanding sugar

Preheat oven to 350

Line baking sheets with parchment

Cream butter in the bowl of the electric mixer for about 30 seconds. 

Add sugar, baking powder and baking soda. Beat well to combine and the mixture is light and fluffy

Add egg and concentrate. If you would like to add about 4 drops of red food coloring to make it a nice shade of pink

Drop onto baking sheets using medium scoop.

Bake for 10 to 12 minutes or until the edges are golden brown.  Cool on sheets for about a minute then transfer to cooling racks.

Makes about 36

BONUS:

You can use limeade instead of lemonade and add some chopped dried cherries for a wonderful  new cookie!  I would use green food coloring instead of red though. 

Tea Squares

Tea Squares
3/4 cup butter
1 cup sugar
1 large egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 cups flour
1/4 teaspoon ground cinnamon or Penzey's cake spice
1/2 cup tart cherry jam or your favorite flavor
1 cup sliced almonds
confectioner's sugar for dusting

Preheat oven to 350

Grease an 8 inch pan, set aside

In the bowl of the electric mixer, beat butter until light. Add sugar and beat until light and fluffy. 

Add egg and flavorings. Mix well. 

Add flour and spice. 

Spoon about half the mixture into the bottom of prepared pan, press to spread out. 

Spread jam evenly on top of mixture

Crumble the rest of the topping over jam. Sprinkle with almonds

Bake for 40 to 45 minutes or until golden brown

Cool in the pan before dusting with powdered sugar

When cool, cut into small squares.  

Makes 25 squares.