Cookie of the Week

Yes, I am still making cookies! Well, I missed last week and I haven't even thought about this week yet, but let's not talk about that. I have a few recipes to share from the past month.



These are so good! A little rich and buttery but that is not neccesarily a bad thing! We had these for breakfast as well as dessert.

English Matrimonials

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups oats
1 cup packed brown sugar
1 3/4 sticks butter, cut into pieces
1 12 ounce jar of your favorite preserves ( I use peach)

Mix all ingredients except Apricot Preserves. Press one half of the mixture into a buttered 8 inch square pan. Spread the preserves over the crust. Sprinkle second half of mixture over the top and pat lightly. Bake at 350 for 30 - 40 minutes or until light brown. Let cool completely, then cut into squares.



This is one of my favorite cookies. It always makes me think of my grandmother and I'm not exactly sure why. I don't really remember her making these but I always think of her when I make them.

This is a two-fer recipe. You make a batch of butter cookie dough and divide in half. Half goes to these cookies and half gets wrapped in the freezer for another cookie recipe that I'll share later or another batch of these.

Basic Butter Cookie Dough
1 lb butter softened
1 1/3 cup sugar
3/4 tsp salt
3 large egg yolks *
2 tsp vanilla
4 2/3 c flour

Beat the butter, sugar and salt until light and fluffy. Add in the egg yolks one at a time. Add the vanilla. Gradually beat in the flour until combined well.

* save the egg whites and freeze for later use.

Jelly Bowl Cookies

1/2 batch of Basic Cookie Dough
3/4 c jam (I like Strawberry)

roll the dough in small balls and place on a prepared cookie sheet. Using your thumb, press an indentation in to the dough to for a little bowl. Fill will a small about of jam. Bake at 350 for 12 min.



There is not much really to say about these cookies. They are kind of light and crumbly (in a good way) with a great taste of honey. It's a simple cookie that stores well.

Honey Tapioca Cookies

1/2 c butter, softened
1/3 c honey
2 Tbls brown sugar
1 large egg
3/4 c tapioca flour
1 1/4 c rice flour
1/4 tsp cinnamon
1/2 tsp vanilla
1 tsp baking powder

Cream the butter, honey and brown sugar until light and fluffy. Add egg. Add remaining ingredients and mix for about 2 minutes. Roll in to tablespoon sized balls, slightly flatten and place on a prepared baking sheet. Bake at 350 for 8-10 minutes.



What can I say about chocolate chip cookies?! Everyone loves them and these are no exception. The kids (mine and the neighbors) have no idea that they are made with whole wheat flour so you can sneak a little more whole grains in to their diet (let's just not talk about the sugar, though!) The whole wheat flour gives them an almost nutty quality. You can't go wrong with chocolate chip cookies!

Whole Wheat Chocolate Chip Cookies

2 c brown sugar
1 c white sugar
2 c butter, softened
4 eggs
2 Tbls vanilla
1 tsp baking soda
1/2 tsp salt
4 3/4 c whole wheat flour
4 c semisweet chocolate chips

Cream together the brown sugar, white sugar, and butter until fluffy. Beat in the eggs one at a time. Stir in the vanilla, salt, and baking soda until well blended, then mix in the flour. Stir in the chocolate chips last. Drop spoonfuls of cookie dough onto prepared baking sheets so they are about 2 inches apart. Bake at 350 for 10 to 12 minutes, until the cookies are just starting to brown at the edges.