Thursday, September 16, 2010

Share a Spoon: Time to fill the cookie jar!

Hi peeps!
It's Share a Spoon time!
This week it's a cookie swap.

I think we all know how much I love desserts.

If you don't know about Share a Spoon, hop over to Think Tank Momma and see what it's all about. You should hop over there anyway so you can share your favorite cookie recipe and find some new ones to try.

Here are some of my favorites.
I hope you like them.

(I'm not saying that 2 cookies count as a serving of veggies, but...carrots.)1 cup butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 tsps ground cinnamon
1/2 tsp baking soda
2 eggs
2 tsps vanilla
2 1/2 cups all purpose flour
2 cups finely shredded carrot
1 cup chopped pecans, toasted
Cream Cheese Frosting (see below for recipe)

Preheat oven to 350 degrees. Lightly grease a cookie sheet and set aside. Beat the butter on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, cinnamon, baking soda and a dash of salt. Beat until combined, scraping the sides of the bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can. Stir in remaining flour, the carrot and 1 cup of the pecans. Cover and chill the dough for 30 minutes.
Drop the dough by slightly rounded tablespoons onto prepared cookie sheet. Bake for 10-12 minutes or until edges are lightly browned.
Spread with the cream cheese frosting and sprinkle with toasted pecans if desired.
Makes 48 cookies.

Cream Cheese Frosting -
In a medium mixing bowl beat together 1/2 of an 8oz package softened cream cheese and 1/4 cup softened butter. Beat in 2 cups sifted powdered sugar and 1/4 tsp vanilla.

(These are so easy and soooooo yummy)
1 (18.25oz) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 tsp lemon extract
1/3 cup confectioners sugar for decoration

Preheat oven to 375 degrees.
Pour cake mix into a large bowl. Stir in the eggs, oil and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
Bake for 6-9 minutes. The bottoms will be light brown and the insides chewy.

It wouldn't be a true cookie swap if I didn't tell you about the best chocolate chip cookie recipe ever.
I. love. these. cookies.
I can take absolutely zero credit for these. They are from Alton Brown on The Food Network. Since this is already a long post, I'll just give you the link so you can check it out on your own.
Go here to get it. You will not be disappointed.


  1. Carrot Cake cookies? Oh. Em. GEE! Carrot Cake is MY FAVORITE! And lemon anything works for me!!

    THANKS THANKS THANKS for Sharing these recipes!!


  2. Uhm, I'd probably end up using a box of carrot cake mix, but this is a great idea! Veggies in your cookies -- yum and multi-tasking foods!


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