Category Archives: cookies

Spice Cookies and Pumpkin Dip

These are definitely one our of family’s holiday favorites! One batch of the dough makes like a billion bite-sized cookies so you will have plenty in your holiday cookie jar and plenty to share.

Note: This recipe can be made gluten-free by simply substituting the flour with all-purpose gluten free flour.

Spice Cookies and Pumpkin Dip
submitted by Andrea Stunz (recipe from a friend, Teresa W.)

1 1/2 cups butter or margarine (softened) – conversion chart if you need it for grams

2 cups granulated sugar

2 eggs

1/2 cup molasses

4 cups all-purpose flour (or substitute all-purpose gluten-free flour)

4 teaspoons baking soda

2 tsp ground cinnamon

1 tsp each ground ginger and cloves

1 tsp salt

additional sugar

PUMPKIN DIP (I don’t advise doubling. Even though it’s delicious, the cookies always disappear faster than the dip)

1 pkg 8 oz Cream Cheese (softened)

1 can pumpkin pie mix (18 oz)

2 cups conf. sugar

1/2 tsp ground cinnamon

1/4 tsp ground ginger

In a mixing bowl, cream butter and sugar. Add eggs one at a time, beating well after each addition. Add molasses and other ingredients; mix well. Chill overnight. Shape into 1/4 inch balls; roll in sugar or cinnamon sugar. Place 2 inches apart on ungreased baking sheets. Bake at 375 degrees Fahrenheit (190 Celsius) for about 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to wire rack.

For dip, beat softened cream cheese till smooth. Add pumpkin pie mix; beat well with electric mixer. Add sugar, cinnamon, and ginger; beat till smooth. Serve with cookies. Store leftover dip in the refrigerator.

Makes about 20 dozen cookies and 3 cups dip.

ENJOY!!!!!

 

Note: These amazing little dough balls can be made ahead and frozen or kept in the fridge for a while until you need them for a party or gathering.

Chinese New Year Treats

Update: I added the American conversions to the recipe. I did make these cookies and they were good. By American cookie standards, they weren’t very sweet and they were sort of dry but that is mostly what we find in Asian desserts. They’re not as big on sweets as we Americans are and they aren’t as “big” in general as we Americans are either. 🙂 I also added a tiny bit of Almond Extract. The recipe didn’t make 90 cookies and I made them small but probably not small enough. CNY treats are very petite. This is my picture. Clearly you can see that hers are better or at least her camera is. 🙂 And mine are on a paper plate and hers are on a cute little China plate. They didn’t last long with my son’s friends over so it wasn’t worth washing a dish.

In Singapore right now, everything is Chinese New Year. Red lidded plastic containers with red and gold labels filled with traditional pineapple tarts, prawn rolls and other things that I don’t know the names of. We did buy some peanut pastries yesterday, fried little pastry dumpling looking cookies with crushed peanuts in the middle. Kind of bland for my taste but quite delish with a dab of Nutella! 🙂 World Nutella Day is on CNY weekend so I thought it would be ok to combine the two.

Anyway, I have this blog (that I really like) in my Blog Reader, Mrs. Multitasker, and she posted a recipe for Chinese Cornflake Cookies. Apparently it’s a traditional CNY treat that is not sold widely like the others are so I hadn’t heard of it. But they look yummy. I’m going to Cedele’s to get some and then I will try the recipe for myself. And I might add a dab of Nutella. 🙂 I have to mention that I LOVE that this is a Chinese cookie made with American cereal. Makes my heart smile to unite these two cultures in one bite. Then add Nutella and it’s a mouthful of cultural bonding.

She mentions a few other cool things in her blog post as well so go take a look. I will be ordering pineapple tarts next year from The Hiding Place. I love to support a ministry and get goodies in the process!

Now back to Chinese Cornflake Cookies…

Chinese Cornflake Cookies
Click here for printable recipe.

Ingredients:
(Makes about 90 small cookies. You can make the cookies even smaller than I did and get a larger quantity.)

  • 150g icing sugar (2/3 cup)
  • 220g unsalted butter, at room temperature and cut into small pieces (1 cup)
  • 2 large egg yolks
  • 1 tsp vanilla essence
  • 280g cake flour (1 1/4 cups)
  • 1/2 tsp table salt
  • 160g Kellogg’s Cornflakes  (3/4 cup)

Directions:

1. Sift the icing sugar into a mixing bowl, then drop the pieces of butter into the bowl on top of the sugar. Fit your mixer with the paddle attachment, then beat the butter and icing sugar on low speed for about 10 seconds (to prevent your icing sugar from flying all over your kitchen) before increasing the speed to medium and beating for another 20 seconds or so. Scrape down the sides of the bowl.

2. Add the egg yolks and vanilla essence and beat for another 30 seconds. Scrape down the sides of the bowl again. Sift the cake flour into the mixing bowl, add the salt, and beat for another 30 seconds.

3. Pre-heat your oven to 175 degC. Prepare your cornflakes by putting them into a ziploc bag, then using your fist to pound on the bag gently so the cornflakes are roughly crushed. Pour the cornflakes into a medium-sized bowl.

4. Use a teaspoon to scoop up half a teaspoon of batter, and use another teaspoon to release the batter into the bowl of cornflakes. Use your fingertips to roll the ball of batter around till it is covered in cornflakes. Place the coated batter onto a baking tray lined with parchment paper, and repeat with the remaining batter.

5. Bake cookies for 22-24 min.

1 2 3 Peanut Butter Cookies

1 2 3 Peanut Butter Cookies
submitted by Andrea Stunz (not original, this recipe has been made by many before me)

1 cup granulated sugar
1 large egg
1 cup peanut butter (creamy or crunchy)

I absolutely LOVE that butter conversion from cups/ounces to grams is not a factor in this one!!

Mix together sugar and egg and then add peanut butter. Roll into 1″ balls and place on ungreased baking sheet. Dip a fork in sugar and press the fork into the top of the cookie ball. This makes the traditional design that sets peanut butter cookies apart from all the others. 🙂

Bake at about 350*F/175*C for 7-10 minutes. Remove from the oven and place a Hershey’s Kiss, Chocolate Chip, Reese’s Peanut Butter Cup mini or whatever you choose (or can find in Singapore) on the top of each cookie while they are still warm. We prefer chocolate chips because it’s just the right amount of chocolate. Allow to cool completely and eat up!

Let the kids help with this one. This is a super easy and super yummy recipe!! You use one bowl, one pan and a couple of utensils which also makes it an “unmessy” recipe.

All ingredients – all three of them 🙂 – can be found in any grocery store in Singapore.