Tag Archives: easy cookie recipe

Pecan Praline Cookies with Brown Sugar Frosting from My Own Sweet Thyme

An awesome holiday cookie recipe…or an all year indulgence! Brown sugar, pecan cookie with brown sugar icing…seriously, what’s not to like?

We hope you enjoy it and thank you to My Own Sweet Thyme for posting it. FYI: This blog is worth checking out!

My Own Sweet Thyme: Pecan Praline Cookies with Brown Sugar Frosting: One of the best things about being a home cook is finding others who share that same interest. It is a delight to meet someone whose eyes …

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Dark Chocolate Ginger Molasses Cookies

A tasty cookie for the Autumn/Winter season and a lovely hostess gift or party favor along with the recipe!

Makes about 5 dozen.

¾ cup softened butter or good margarine such as Imperial
1 cup granulated sugar
¼ cup unsulphured molasses
1 egg
3 cups sifted all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. ground ginger
½ tsp. salt
¼ pound candied ginger slices, finely diced
¼ to ½ pound dark chocolate, 72%
Additional granulated sugar

1. Reserve 2 Tbsp. candied ginger for decoration. In a large bowl, cream together butter and 1 cup sugar with a pastry blender or a mixer at low speed. Add molasses, egg and remaining candied ginger, beating until well blended.

2. In a separate bowl, sift together flour, baking soda, cinnamon, cloves, ginger and salt. Add to butter mixture and mix well. Cover and chill in refrigerator overnight.

3. Form dough into 1 inch balls. Roll each ball in granulated sugar and place on greased cookie sheets 2 inches apart.

4. Bake at 375°F for 6-8 minutes or until golden brown. Let stand 1 minutes and remove cookies to wire rack to cool.

5. Melt chopped chocolate in a double boiler or microwave. Using a fork drizzle melted chocolate over cookies. Before chocolate sets, sprinkle tops with reserved candied ginger.

6. After chocolate is set, place cookies in an airtight container and store in a cool place 1 week or freeze for 1 month.

For your next tea party, we invite you to visit Teapots ‘n More and browse our selection of authentic English bone china tea sets, teapots, tea accessories and antique tea cups.

Brown Sugar Shortbread

For your Autumn tea, try this easy & deliciously rich cookie with the taste of buttery caramels. It’s certain to become a year round favorite!

Makes about 3 dozen.

1 cup softened butter (no margarine)
½ cup packed brown sugar
2 ¼ cups flour

1. Preheat oven to 300 degrees F. In a mixing bowl, cream butter and sugar.

2. Gradually stir in flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes.

3. Pat into a 3/8″ thick rectangle measuring 11″ by 8″ (about the size of a sheet of lined paper).

4. Cut into 2″ by 1″ strips. Place 1″ apart on ungreased baking sheets. Prick with a fork.

5. Bake for 25 minutes or until bottom begins to brown. Remove from oven and cool on baking sheet for 5 minutes then remove to a wire rack to cool completely. Store in an airtight container 1-2 weeks or freeze for 3-4 months.

You’re invited to visit Teapots ‘n More and browse our selection of English bone china tea sets, teapots, tea accessories and antique tea cups.