Ranting + Old Fashion Tea Cakes

First things first, I have to rant a bit because I am so upset I can hardly see straight. My laptop CRASHED again! What in the world is going on. This is the second time this has happened. I really don't think that the Computer-Tech that worked on it last time was very techy.? Is that a word? So I gave up and ordered a new one. It really has to get here soon because I really can't handle being stationary at our desktop computer. I must be mobile!!!!

Anyway....enough of that. Let's get to what really matters. Cookies! Right? Right!

I am pulling out an Oldie but Goodie from my family recipe collection. It was my Nannies recipe (I must be missing her more than usual. I've been talking about her a lot lately.) This vintage picture brings back memories of me and my Mom baking cookies together too.

These cookies are called Old Fashion Tea Cakes but really are more like a sugar cookie. Different than most of my cookies, this one doesn't use butter but shortening instead. They are the most requested cookie that I make and seem to be the most addictive. I love dipping mine in coffee and can make myself sick on them.

Now it's your turn to try this simple recipe and share it with your family. Maybe it will become one of those family recipes that will be handed down just like ours did.

Old Fashion Tea Cakes

3 cups sugar

3 eggs

2 tsp vanilla

1 cup shortening

*Enough Self Rising flour to make a stiff dough (About 4 1/2 cups)

1 cup AP flour for dredging

Preheat oven to 350 degrees.

Combine sugar,eggs,vanilla,and shortening in large mixing bowl. Mix until well blended and fluffy. Add flour slowly until a stiff dough is achieved (not dry). Separate dough into 4 or 5 dough balls. Keep cover until ready to use.

Dredge or flour counter top or surface used for rolling dough. take one ball of dough and roll out to about 1/4 inch thick. Cut with cookie cutter and place on greased or parchment covered cookie sheet. Bake for 8-12 minutes. (I like mine soft, you can be the judge on how you like yours)

Cool on wire rack and store in an airtight container.

Enjoy with the family!

Cookie Club Recipe #4~ Ranger Krispies

You and your kids will ♥ love ♥ this cookie recipe. It is very kid friendly and great for them to make with you. Use your imagination and do variations with the recipe. I know I will. :)

Ranger Krispies

1 cup sugar

1 cup firmly packed brown sugar

1/2 cup butter (softened)

1/3 cup shortening

1 tsp vanilla

2 eggs

2 1/4 cups AP flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

3 cups Rice Krispies

Variation: Add 1 cup miniature chocolate chips to batter with cereal.

1. Heat oven 375 degrees. Use Baker's joy on cookie sheets or parchment paper.

In a large bowl, combine sugar, brown sugar, butter, and shortening; beat until light and fluffy. Add vanilla and eggs and blend well.

2. Combine Flour,salt, soda, and baking powder in separate bowl and blend.

Add to creamed mixture and mix well. Stir in cereal and chocolate chips.

Drop by rounded teaspoonfuls 2 inches apart on baking sheet.

3. Bake at 375 degrees for 8-12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet and cool completely on wire racks.

High Altitude (above 3,500 ft.) Decrease baking powder and baking soda to 1/2 tsp each and bake as directed above.

Say Cheeeeeze!

As I begin this post I just want to thank each and every one of my followers and bloggy friends for all the comment love you give me each week. You are great!


Now down to some exciting news.....I FINALLY got a new camera. Yippeeeee!!!! It is an Olympus Evolt 510. Yep, that's right! A Big Girl Camera as my daughter would say. I am really excited about it and have a lot to learn about using it. Any helpers out there?
I love photography and can't wait to get some really great photos around town of the historic attractions as well as my baking creations. I have even thought about redoing my kitchen and using picture of cookies that I have made to decorate. What do you think?

Of course I could not do this post without giving you my first picture from my new camera.

Tada!

This is a picture of my Lime Sugar Cookies from this weeks recipe. Looks yummy doesn't it.
Well....They are. If you haven't tried them yet, you really should. They have a tangy lime flavor and a sweetness from the confectioners sugar. I am very proud of my picture too. :)

So I am off to find more recipes, more things to photograph, and a little R & R.

Enjoy!
XOXO

Cookie Club Recipe #4

I am so happy for the weekend. I have been sick all week with a virus and finally feel really great today. I did not make the cookies for this week but Suzi over a Savy Suzi made them and they were a big hit with her kids.
Spring is really around the corner and I am so ready for it. Old man winter can surely pack up and go away. So this week I have a really yummy Spring recipe for cookies that will get you in the mood for chirping birds and flower blooms. It is from my Martha Stewart cookie book but with a Cookie Girl twist.

I hope you all enjoy them...

Lime Sugar Cookies (Lime Flowers)

2 cups AP flour, plus more for work surface

1/2 tsp baking powder

1/4 tsp coarse salt

1 cup sugar

2 Tbs. finely grated lime zest

1 1/2 sticks butter (room temp.)

1 tsp vanilla extract

1/4 cup fresh lime juice

( I will use key lime juice)

Confectioners sugar for dusting

Directions: Sift together flour,baking powder,and salt into a bowl.

Put granulated sugar and lime zest in a separate bowl and mix on medium speed for 1 minute. Add butter, and mix until fluffy, about 2 minutes. Mix in vanilla and lime juice. Reduce speed to low, and gradually mix in flower mixture.

On a lightly floured work surface, halve the dough. Flatten each half into a 10 inch disk, and wrap each in plastic. Freeze until firm, about 30 minutes.

Working with one half at a time, roll out dough on parchment paper to 1/8 inch thick. Cut shapes with a 3 inch flower cookie cutter or cookie cutter of choice. Place 1 inch apart on baking sheets lined with parchment paper. Repeat with remaining disk.

Wrap scraps in plastic. Freeze 30 minutes, re-roll and cut.

Preheat oven to 325 degrees. Bake until cookies are set, 12-13 minutes, rotating sheets halfway through. Let cool on wire rack. Before serving, sift confectioners sugar over cookies.

Cookies can be stored in an airtight container at room temperature for 3 days.

Cookie Girl Notes: I will be using key lime juice. I am going to forgo the freezing step and use my cookie press instead. I will chill the cookies before I bake them.

Eight Amazing Years

Tuesday, February 17th marked eight wonderful years of marriage to Mr. Cookie. I just don't know where the time has gone. It was just like yesterday I was walking down the aisle to Unchained Melodies with butterflies in my tummy waiting to become the wife of the most amazing man you will ever meet.

It is funny how I reminisce and remember every little detail of our wedding day, right down to the moment he carried me through the threshold of our first home. I still miss that little place and all the memories that were made there.

So for our anniversary this year I wanted to go to the Georgia Aquarium and see the fish....sort of :) I really wanted to meet Martha Stewart who was going to be there signing her newest cookbooks. Being the wonderful man that my husband is he happily agreed to take me.

We got up early Tuesday morning and had mmmm...well, breakfast. We then left the house house and headed to the great ATL. An hour and half later we arrive at the aquarium and make our grand entrance toward the Ocean Ballroom where Martha was waiting to see ME. Okay, Okay...maybe not me personally but she was there. We actually waited and waited and waited for about two hours in line. Luckily we got there early enough to get a good place in line. There were hundreds of people behind us. The picture only captures a small amount of them.

We were even entertained by the beautiful Beluga whales the whole time. We were all served milk and cookies during the wait which for me was like Heaven! Helloooooo..I am the Cookie Girl.Yep...this is me! 100% Guilty with Dark Chocolate on my fingers and a smile on my face!

After the long wait....did I mention my AMAZING husband stood in line with me? Yes he did Girls....I just love him sooooooo much. There were reporters there with cameras taking pictures of the crowd. Once they saw Mr. Cookie and I they completely forgot everyone else and we were swamped with flashing lights and microphones......well, that is only half true. :) They did take our picture and ask us some questions about our Anniversary. Who knows if they made it into the paper. I would say Martha's picture took a little more precedence over ours.

Finally.....the doors opened and the line was moving very quickly. I was so excited but really contained myself for Mr. Cookies sake. Once we got close enough to the door they told us that we could not get a personal picture with Martha but we could take pictures from the line. Bummer!


I did have an idea though. There were two of us so Mr. Cookie could snap a picture while I was keeping Martha occupied with my Cookie Book. Woo Hooooo! I am so freakin' smart! LOL
Not really....but he was able to get a quick shot of us. Darn I should have looked at the camera.
Yes...those are real fish behind her in the aquarium!
Martha was very nice and soft spoken. She really is a beautiful lady. She complimented on my necklaces saying they were very pretty. I replied quietly with a thank you. I told her it was nice to have met her and she of course being the polite lady she is ,said it was nice to meet me as well.
I wish that we could have had tea or something after the signing but I just could not wait on her all day. :)

After all of this Mr. Cookie and I took a tour of the Aquarium gazing at all of the beautiful fish and sea otters. We got a couple of pictures of each other at this water fall that uses reclaimed rain water. Pretty Cool I thought.

The aquarium wasn't as big as I had thought. We finished up and headed out about the same time Martha did. Nope, no romantic dinner for us either. I had been feeling a little dizzy and nauseated all morning and on the way home it escalated into a full blown stomach virus. Yep...I did the most horrible thing ever....upchuck in the car. Ewwwww! Finally we made it home and my wonderful Mr. Cookie has been nursing me back to health ever since. I spared you the Gorey details...Trust me! You will thank me for that part.
All in all, it was a great anniversary DAY!

Thanks Honey for all you do. You are the LOVE OF MY LIFE!

I love you!

Cookie Of The Week Club!

Who love's cookie's so much that they would bake a new batch each week? ME! Of course
Well I have decided to see just how many crazy cookie lovers just like me are out there. I am officially starting a COOKIE OF THE WEEK CLUB!
Since this will be my first attempt at something like this, please be patient with me. So far here is how it will work.
Comment on this blog post if you would like to join.
Here is a banner for those who choose to join, that can be placed on your blog. If you add it to your side bar it should shrink to fit. Link it to this post.

Every Sunday I will post a new cookie recipe for everyone to try for that week. Once you make your cookies take pictures and of course blog about them. Let us know what you think of the taste, texture, look etc.... Add any suggestions and tips for the recipe as well. Please feel free to send me your favorite cookie recipe via email. I would love to use them as well. Also, I know that it will not be possible for everyone to make cookies each and every week. You can still be a part of this.
I will have links to all of you who join so that you will be easily found by other members.
Of course plenty of bloggy-love should be given to each member for their cookie creations, mishaps, and triumphs.
At the end of the year there may even be a Nationwide Cookie Exchange. WooHoo!!!!
Okay that excites me a little too much LOL

Come on Cookie Lovers...Let's see what kind of dough you're made of :)

xoxo

Today is National Cookie Day~ Let's Celebrate!!!

Did you know that this tasty holiday occurs every year on December 4th? And Just in time for Christmas no less.

Here is a little history for you on this sweet dessert treat we all know and love.

The English word "Cookie" is derived from the Dutch word "Koekje" which means little cake. Bakers use to place a small amount of cake batter into the oven to test the temperature before baking the final cake. They soon discovered that these little bits of cooked batter were quite tasty on their own, and so the cookie was born.

There are many types of cookies that will tempt every taste bud in the world. There are drop cookies such as chocolate chip, oatmeal, and such. Cut out cookies like sugar cookies and gingerbread, and even press cookies called Spritz cookies. Personally, I have never met a cookie I did not love!

So to celebrate the sweetest of holidays I have included a recipe for you to try and even share with your friends this season. So make a batch or two, invite over those near and dear to you and celebrate Life, Love and COOKIES!!!!!

Snoozer Cookies ( Because they are so easy)

1 box butter cake mix

stick of margarine (not butter this time)

1 egg

1 tsp. Lemon flavor

Combine all ingredients into mixer and blend until dough is formed. Shape into 1" balls, place on cookie sheet and use your thumb to press into center. Bake at 350 degrees for 10-12 minutes. Cool on pan 1 minute. Using a cookie spatula, move them to a cooling rack.

Glaze

4 cups of confectioner sugar

4-6 Tablespoons of Lemon juice or milk

Food color if desired

Mix until you have a medium-thickness. Spoon glaze over cookies and allow to dry completely.

Enjoy!!!!

The Cookie Thief...Food for Thought

A woman was waiting at an airport one night,
With several long hours before her flight.
She hunted for a book in the airport shops.
Bought a bag of cookies and found a place to drop.


She was engrossed in her book but happened to see,
That the man sitting beside her, as bold as could be.
Grabbed a cookie or two from the bag in between,
Which she tried to ignore to avoid a scene.

So she munched the cookies and watched the clock,
As the gutsy cookie thief diminished her stock.
She was getting more irritated as the minutes ticked by,
Thinking, "If I wasn't so nice, I would blacken his eye."

With each cookie she took, he took one too,
When only one was left, she wondered what he would do.
With a smile on his face, and a nervous laugh,
He took the last cookie and broke it in half.

He offered her half, as he ate the other,
She snatched it from him and thought... oooh, brother.
This guy has some nerve and he's also rude,
Why he didn't even show any gratitude!

She had never known when she had been so galled,
And sighed with relief when her flight was called.
She gathered her belongings and headed to the gate,
Refusing to look back at the thieving ingrate.

She boarded the plane, and sank in her seat,
Then she sought her book, which was almost complete.
As she reached in her baggage, she gasped with surprise,
There was her bag of cookies, in front of her eyes.

If mine are here, she moaned in despair,
The others were his, and he tried to share.
Too late to apologize, she realized with grief,
That she was the rude one, the ingrate, the thief.

How many times in our lives, have we absolutely known that something was a certain way,only to discover later that what we believed to be true ... was not?

Source: Chicken Soup for the Soul, copyright 1996 by Jack Canfield and Mark Victor Hansen
Author: Valerie Cox

Three Snaps for Ginger Snaps

Today the weather is so nice out. It is a lot cooler than the hot Summer days we have been experiencing and Fall is in the air. These are the days when my spirit is renewed and creativity flows like a river, especially in my kitchen. So what better way to enjoy this time than with a recipe for a spicy Fall favorite, Ginger Snap cookies.

A little facts of the recipe and its ingredients:

Ginger Snaps- crackly topped cookies so named for the crisp texture of the classic version- are surprisingly, a secret ingredient in many recipes for the German stew sauerbraten.

The powerful spice in these cookies is not only ginger but cloves. Cloves are not seeds like most other spices but are actually dried flower buds. The pungent flavoring (used in small amounts) often works hand in hand with cinnamon and nutmeg.

Ginger Snaps

1 cup sugar

1 tsp cinnamon

3/4 cup butter, softened

1/2 tsp salt

1/2 tsp ginger

1/4 cup molasses

1/2 tsp cloves

1 egg

1/4 tsp nutmeg

2 1/4 cups AP flour

1/4 cup sugar

2 tsp baking soda

In large bowl, combine 1 cup sugar, butter, molasses, and egg; beat until light and fluffy. Add flour, baking soda, cinnamon, salt, ginger, cloves, and nutmeg; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.

Heat oven to 350 degrees. Shape dough into 1-inch balls; roll in 1/4 cup sugar. Place 2 inches apart on un-greased cookie sheet.

Bake for 8-12 minutes or until set. ( cookies will puff up, then flatten during baking.) Cool 1 minute and remove from cookie sheets.

Yields 5 dozen cookies