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Pomegranate Cranberry Sugar Cookies Recipe

February 15, 2012 By Momstart 34 Comments

How many ways can you dress up a plain sugar cookie? We’re discovering that you can do so many different things with one simple recipe. To make these cookies you need to use your favorite sugar cookie recipe and then make an extra special icing, to use as filling or just as icing. For these cookies we used the Krusteez sugar cookie mix we purchased at Costco. Inspiration for this recipe was found at TheFoodNetwork.

Pomegranate Cranberry Sugar Cookies Recipe

Ingredients:

1 recipe sugar cookie mix
6 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1/2 cup confectioner’s sugar
1 tablespoon pomegranate cranberry juice
Small pink & white sugar hearts, for decorating

Equipment: 2 1/4-inch round cookie cutter, 1 1/2-by-1-inch heart-shaped cookie cutter

Directions

Prepare dough as directed on your recipe or package and chill for 2 hours.

Preheat the oven to 375 degrees F.

Sprinkle the table and rolling pin with confectioner’s sugar and roll out dough to 1/8-inch thick. Or put in a cookie sheet, or baking pan flat to cook a solid cookie.

If you try rolling out the dough follow these directions.

Move dough frequently to prevent it from sticking and add more confectioner’s sugar to the work surface and rolling pin as needed. With a 2 1/4-inch round cookie cutter, cut 72 dough rounds, re-rolling dough as needed. With a small heart-shaped cookie cutter (about 1 1/2-by-1-inch), cut hearts from the center of half the dough rounds. Place the rounds and cutouts about 1 inch apart on parchment -lined baking sheets. Bake until just set but not brown, about 6-8 minutes. Let cool on the pan slightly before transferring to a rack to cool completely.

Meanwhile, make the filling: In a small bowl, whisk together the cream cheese, butter, confectioner’s sugar, and pomegranate juice until smooth and fluffy.

Spread about 1 teaspoon filling on each round cookie and top with a cut-out cookie.

Place a red candy heart in the center of each. Leftover filling can be used to sandwich the small hearts together. Or Sprinkle generously with heart sprinkles.

We don’t always end up with the same result but the taste of these cookies ended up being amazing. I don’t recommend eating the icing by itself but I do enjoy the end product no matter what it ends up looking like. YUM!

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Filed Under: recipe Tagged With: cookie recipe, Pomegranate Cranberry juice, Pomegranate Cranberry sugar cookies, recipe, sugar cookie recipe, thefoodnetwork

Tasty Treat Thursday Adorable Carrot Cake Cookies Recipe

October 6, 2011 By Momstart 57 Comments

We have a local farm spitting out great carrots though I’ve heard carrots are best after the first frost then they get some real sweetness to them. Nevertheless, I got 2 bunches from the farm specifically for making a carrot cake. Then my 4YO had a request; he’d like cookies instead … challenge accepted. Here is my recipe for Carrot Cake Cookies.

Adorable Carrot Cake Cookies Recipe

Ingredients:

2 eggs
¾ cup milk
¾ cup applesauce, unsweetened
4 Tablespoons butter, unsalted and softened, divided
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 cup + 2 Tablespoons brown sugar, divided
1 cup flour
½ cup wheat germ
½ cup quick oats
¼ ground flaxseed
2 cups (shredded) carrots
1 cup raisins
1 cup Bob’s Red Mill coconut, shredded unsweetened
16 ounces cream cheese
1½ cups powdered sugar
1 Tablespoon milk (2% or higher)

Directions:

1. Preheat oven to 350^oF. Grease your cookie sheets.

2. With your Kitchen Aid Stand Mix using the whisk attachment mix together eggs, milk, applesauce, 3 Tablespoons butter and extracts. While in stir mode add in cinnamon, baking soda and 1 cup brown sugar.

3. Wash carrots and remove greens with ¼ inch top of carrot.

4. Stop mixer and add shredding attachment to your Kitchen Aid Stand Mixer. Drop in flour, wheat germ, oats, and flaxseed into bowl with wet ingredients. While stirring in bowl, shred carrots.

5. Stop mixer and add carrots, raisins, and coconut to mix and stir until they appear throughout the dough.

6. Drop cookies onto baking sheet. Cook for 12 minutes or until golden brown. Regrease your cookie sheet for each batch!

7. In the meantime, boil carrot tops for 8 minutes or until tender enough to pierce with a fork. Quickly drain fluid and run cold water over tops. Place tops in a skillet with 1 teaspoon butter and 2 Tablespoons brown sugar.

8. While everything is cooling, whip together cream cheese, powdered sugar, and milk.

9. When cookies and carrots are cool, frost cookies and decorate with carrot tops.

Yields 4 Dozen

About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

Check out the 2012 Holiday Gift Guide

Filed Under: recipe, Summer Tagged With: carrot cake cookies, cookie recipe, recipe, tasty treat

Tasty Treat Thursday Low Sugar Bob’s Red Mill Granola Oat Cookies Recipe

September 8, 2011 By Momstart 23 Comments

When I made my High-Altitude Chocolate Cake I told you all that my FIL likes low sugar desserts. These cookies are for him; so if you’d like then add ½ cup more of sugar or for some natural sweetness add raisins.

Low-Sugar Bob’s Red Mill Granola Oat Cookies Recipe

Ingredients

1 cup unsalted butter, softened
½ cup light brown sugar
½ teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoons ground cinnamon
1 cup flour
2 large eggs
½ cup wheat germ
½ cup ground flaxseed
2 cups quick oats
1 cup Bob’s Red Granola (any desired flavor, I used natural)

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Directions:

1. Preheat oven to 350^oF.

2. Cream together butter and sugar. Add vanilla, baking soda, and cinnamon. While mixing drop in ½ cup of flour, then egg, repeat. Add wheat germ then flaxseed in the same way. Then add
oats and granola.

[Stir in optional items such as 1 cup of chocolate chips or raisins. Stir well.]

3. Bake for 8 minutes or until golden brown.

I rolled my dough into balls; these cookies keep their shape so make flat or drop cookies for whatever you desire as a shape after baking. My whole family (including the kids) loved this low-sugar option. I made half with the patch without raisins and half with, so this is another option for your family to enjoy!

About Summer:

Check out the 2012 Holiday Gift Guide

Filed Under: recipe, Summer, Tasty Treats Tagged With: Bob's red mill granola, cookie recipe, low sugar, Oat Cookies, recipe, Red Mill Granola, Tasty Treat Thursday

Tasty Treat Thursday: I Want Marshmallow Cookies Mom

July 7, 2011 By Momstart 9 Comments

My son loves sweets; he gets it honest enough. We always seem to have marshmallows on hand – s’mores in the summer and hot cocoa in the winter. My sons love marshmallows. My children also know what I love to bake and cookies are easy enough to throw together and slap into the oven, and they cook so quickly … it’s immediate gratification! My 4YO has been asking for weeks now for marshmallow cookies. I thought he’d drop it but he hasn’t. So today I decided to make some. I thought long and hard about what type of cookie to make and in the end (this time) I decided to settle on making a honey cookie with marshmallows and chocolate mixed in.

This ended up making 3 dozen for me and I did roll each cookie into a ball for placement and cooking. This recipe makes a sticky dough and a fluffy cookie. ENJOY!

Marshmallow Cookie Recipe

INGREDIENTS:
2 eggs
¼ cup unsalted butter, softened
1 cup honey
½ cup Agave
½ cup CalNaturale svelte spiced chai
2 ½ cups flour
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup quick oats
½ cup wheat germ
½ cup ground flaxseed
2 cups mini-marshmallows, frozen
1 cup semi-sweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350^oF. Grease cookie sheet.

2. Mix all ingredients except marshmallows and chocolate. When well combined add marshmallows and chocolate chips; dough is very sticky, use the “stir” speed on your Kitchen Aid stand mixer to help mix-in the final two ingredients.

3. Bake for 8 to 10 minutes. DO NOT OVER BAKE. Remove promptly from cookie sheet and allow to cool on wax paper for 20 minutes before moving to serving dish.

About Summer:

Summer is the President of our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.