Tag Archives: cookies

Coconut Tea Cakes

Coconut Tea Cakes are just possibly my new favorites. Adapted from my Grannie's Tea Cake recipe. #baking #cookies #recipe

Last week, I was rummaging through my favorite recipes and came across my Grannie’s Tea Cake recipe. The original recipe makes dozens of delicious flour dusted tea cakes.

Now that my kids are in college, I have working to downsize some of our favorite recipes. With a few tweaks, I simplified Grannie’s Tea Cakes to make sweet and lightly flavored Coconut Tea Cakes.


Coconut Tea Cakes 

Wet Ingredients:

  • 1 C sugar
  • 1/4 cup milk + 1 tsp lemon juice
  • 1 egg
  • 1/4 cup coconut oil (the original recipe calls for shortening if you prefer not to use coconut oil)

Dry Ingredients:

  • 2 C flour
  • 1 tsp baking powder

Preheat oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.

Cream together wet ingredients by hand or with a mixer. Add dry ingredients and mix well.

Scoop onto cookie sheet with a cookie scoop. Dip the bottom of a flat glass or bowl in flour and use to flatten the dough. Bake 12 – 15 minutes. Cool about 2 minutes on cookie sheet before removing to a cooling rack. Cookies will remain light colored but will be golden on the bottom.

Makes 18. (This is 1/4 of the original recipe. It scales nicely!)






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Recipe Review – Spice Cookies

Advent Spice Cookies

I love baking and making sweet treats, so much, in fact, that I restrict myself to birthdays and special occasions to keep from eating too many sweets!

Tis the season to make treats and goodies for friends and family. I wanted to try a new cookie recipe and pulled this out of an old favorite church cookbook that I’ve had for about 17 years.

They’re chewy with a bit of crunch, a bit like a gingerbread cookie, but with a bite of cloves. Very yummy!

Spice Cookies

  • 3/4 cup soft shortening
  • 1 cup brown sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 1/4 cups flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cloves, ground
  • 1 teaspoon cinnamon, ground
  • 1 teaspoon ginger, dried and ground
  • 1/4 cup granulated sugar

Mix shortening, sugar, egg and molasses (I used my stand mixer). Sift together all remaining ingredients except granulated sugar. Stir flour mixture into sugar mixture. Chill dough. Shape dough into balls (I used a disher/cookie scoop). Roll balls in granulated sugar, placing 2-3 inches apart on a cookie sheet lined with parchment paper or a silicone baking mat (I make all my cookies on mine!).

Bake 375° for 10 – 12 minutes. Cookies should be set but not hard. Cool 2 minutes on baking sheet before removing to a cooling rack or clean dish towel. Recipe makes 3-5 dozen cookies, depending on the size of each cookie.

Advent Spice Cookies

Cookie dough, mixed and ready to chill.

Advent Spice Cookies

My handyVollrath disher.

Advent Spice Cookies

Dough balls, rolled in granulated sugar and ready to bake on my silicone baking mat.

Advent Spice Cookies

Fresh out of the oven…yum!

Advent Spice Cookies


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Blog Hop Party with Give-Aways

It’s the last day to enter to win!

In honor of the Blog Hop Partyget 20% off  your entire purchase of PDF instant download patterns from my Shopwith coupon code BLOGHOP! Offer good through December 17, 2011.

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Baking Day

toffee close up

Today was the beginning of holiday baking. I’ve been wanting to make candy and treats since the first day of December, but it just has not happened.

2010 found me not only going back to work part-time after being a stay-at-home mom for almost fifteen years, but it’s also the year that I turned Sewhooked from humble blog and website into my own pattern publishing business. It’s been a crazy, exciting and very busy year!

The new (and exciting!) demands on my time have kept me out of the kitchen. With Linus over for the year and my kids out of school, I decided today was going to be The Day.

I broke out my favorite old cookbooks and hand-scribbled recipes and started cooking. These are today’s accomplishments.

english toffee

Toffee, adapted from a recipe found in and old church cookbook.

Chocolatey Butter Toffee

  • 1 c butter
  • 1 c sugar
  • 1 c chocolate chips
  • 1/2 c pecans

Place parchment paper on a cookie sheet, sprinkle pecans on the paper.

Cook butter and sugar in a heavy saucepan until it reaches 300 degrees F on a candy thermometer. Remove from heat and pour over pecans. Spread the mixture with a non-stick spatula. Sprinkle chocolate chips on top of hot toffee. All to sit for several minutes and then spread with the spatula. Move cookie sheet into the refrigerator for 1 hour to set chocolate. Remove, break into pieces and store in an air-tight container at room temp.

drying mints

Holiday Mints, from a company cookbook found at a thrift store. This is a new-to-me recipe.

No-bake Holiday Mints

  • 1 pound powdered sugar
  • 3 Tbs room-temp butter
  • 3 1/2 Tbs evaporated milk or 1/2 & 1/2
  • 1/2 tsp peppermint extract
  • 1/2 tsp almond extract
  • a few drops of food coloring

Combine all ingredients in a large mixing bowl (I have upright mixer – it worked a treat!); knead mixture in bowl until smooth. Shape mints in candy molds placed on a baking sheet. Cover with a towel and allow to air dry.* Remove from molds and store in an airtight container.

*note – there is no time listed for how long these take to dry. I’m going to try overnight and I’ll get back to you!

ETA – These tasted like toothpaste…I even tried dipping them in chocolate to save the batch, but then it tasted like chocolate-covered toothpaste! If I did this again, I would omit the almond extract.

cracked ginger cookies 2

Cracked Ginger Cookies from Reader’s Digest Cookies – 1001 Mouthwatering Recipes from Around The World, another new-to-me recipe!

peanut brittle

Jennifer’s Best Peanut Brittle – Yes, I did name this after myself. Follow the link and you’ll see why!


Fantasy Fudge, right off the back of Kraft’s Jet-Puffed Marshmallow Creme. I’ve been making fudge my entire adult life and this always, always gives me the best results!

Am I done for the holidays, you ask? Not by a long shot! I still have bon-bons and cookies for Santa to make!

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Recipe: Ranger Cookies

Ranger Cookies

Ranger Cookies are a family favorite.  I don’t know for sure where they get their name, but I know that just about everyone in my family makes a variation of these cookies.

I got this version from my mom, who is an amazing cook.  These are so yummy, I included them in the 2008  holiday candy parcels I sent to my friends!

Ranger Cookies

  • 1 c. brown sugar
  • 1 c. sugar
  • 1 c. shortening
  • 2 eggs
  • 1 Tbs. vanilla
  • 2 c. flour
  • ½ tsp. baking powder
  • 1 tsp. baking soda
  • 2 c. oatmeal
  • 2 c. Cornflakes
  • 2 c. pecans

Preheat oven to at 350°.

Line a baking sheet with parchment paper.

Cream together sugars and shortening.  Add eggs one at a time.  Add vanilla.  In another bowl, stir together flour, baking powder and baking soda.  Add to creamed mixture.  Stir in oatmeal, cornflakes and pecans.

The dough will be very stiff.    Use a cookie scoop and space cookies 2″ apart on prepared sheet.

Bake  for 10 minutes.  Allow to cool 2 minutes before removing to a wire rack to cool completely.

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Chocolate Chocolate Marshmallow Cookies

Chocolate Chocolate Marshmallow Cookies

This recipe was created by my son and I while trying to work out what we were going to do with half a bag of leftover marshmallows. We started with an existing cookie recipe, but altered this and tweaked that until we came up with what you see here.

I can definitely live with it. Yum!

1/2 c. shortening

1 c. sugar
1 egg
1/4 c. milk
1 3/4 c. flour
1/2 tsp. baking soda
1/2 cup cocoa
1/2 cup chopped pecans
1 tsp. vanilla

Miniature Marshmallows

Preheat oven to 350°.

Cream together shortening, sugar, milk and egg. In another bowl, combine dry ingredients. Combine with wet ingredients, add vanilla.

Using a tablespoon or cookie scoop, drop onto an ungreased cookie sheet or a cookie sheet covered with parchment paper. Bake 8 minutes. Remove from oven. Push three to four miniature marshmallows into each warm cookie. Place pan back in oven for up to two minutes. Allow cookies to rest on the cookie sheet for 2 minutes before removing to a rack for cooling.

2 c. powdered sugar
4 tbsp. cocoa
1/4 c. butter
2 tbs. half and half or milk

Place butter in microwave for 15 seconds. Add sugar, cocoa and half and half. Whip with a fork or whisk. Spoon onto cooled cookies.

Hint – Place cooling rack over a cookie sheet for this step to catch any drips.

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Recipe: Chocolate Saucepan Cookies, a.k.a. Cow Patties

Cow Pattie Cookies

This is one of my mom’s recipes. I can’t even guess how many times she made these chocolatey wonders for my brother, sister and I when we were growing up.

They are amazingly simple, yummy and cheap to make and I love making them for my own family.

One caution for those that like to change recipes and use what you have (as I do!) – you can’t substitute anything for the instant oats or the cookies won’t set properly and you’ll have a gooey mess.

Chocolate Saucepan Cookies
better known as “Cow Patties” or “Mud Cookies”
by my mom, Leona

8 tbs (one stick) butter
1/2 cup milk
2 cups sugar
4 tbs bakers cocoa
3 cups quick-cooking oats (also called instant oats)
1 tsp vanilla extract
1/2 cup peanut butter (optional…extra yummy with crunchy!)

In a medium saucepan, bring butter, milk, sugar and coca to a boil. Boil for two minutes, stirring constantly.

Remove from heat and immediately add oats, vanilla and peanut butter. Stir well. Drop by 1/4 cup-fulls on to wax paper (an ice cream scoop works well).

Allow to cool completely. The cookies will get firm and lose their shine as they cool.

Store in an airtight container. Try not to eat too many…or you’ll get a tummy ache!

Cow Pattie Cookies - made in a saucepan
boiling in the saucepan


Recipe: Autumn Apple Cookies

Apple Cookies

Sometimes, the best treats are the ones that you never planned to make.

My kids have been under the weather and everyone has been feeling a little low. I wanted to make a treat to bring up the general household spirit, but a quick rummage through the kitchen (and the knowledge that tomorrow is my grocery day!) determined that I had precious little to work with. Among other things, I found a couple of apples and some nuts. Throw that together with some basic baking supplies and Autumn Apple Cookies were born.

Sweet and a little bit fluffy, they hit the spot and made everyone feel just a tiny bit better!

Autumn Apple Cookies
by Jennifer Ofenstein

3/4 cup shortening
1 1/4 cup light brown sugar, packed
1/4 cup milk
2 eggs
1 cup flour
1 cup whole wheat flour
1 cup whole oats
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 cup apples, peeled, cored & finely chopped
1/2 cup chopped walnuts or pecans

Heat oven to 375 degrees F. Cream shortening and sugar, add milk. Blend in eggs one at a time. In a separate bowl, mix flour, oats, cinnamon, nutmeg, baking soda and salt. Slowly add to creamed mixture. Stir in vanilla. Fold in apples and nuts.

Drop by teaspoonfuls (or with a cookie scoop) onto a cookie sheet lined with parchment paper. Bake for 10 minutes. Allow to cool two minutes then move to a wire rack to cool completely.

also posted on cut out + keep

Quilty Tie-In…

While we’re talking apples, how about an apple paper pieced block? It’s zero calories and just as fun to make!

For more patterns, visit Paper Piecing on sewhooked.