Tag Archives: Cookies

Strawberry White Chocolate Chip Cookies

Valentine’s Day is almost here.  Are you perhaps looking forward to one of the heart shaped boxes of candy?  I am.

If you are looking for a sweet treat to make for someone special on Valentine’s Day, I can recommend these cookies.  These Strawberry Cookies with White Chocolate Chips are a one bowl, no beaters required cookie.  The bright pink color, white chocolate chips, and strawberry flavor are a perfect combination.

Using a boxed cake mix, these Strawberry White Chocolate Chip Cookies are easy to make.  They just may become your favorite treat.

Strawberry White Chocolate Chip Cookies

  • Difficulty: easy
  • Print

1 (15.25 ounce) box strawberry cake mix
1/3 cup vegetable oil
2 large eggs, lightly beaten
1/2 teaspoon strawberry extract (optional)
1/2 cup white chocolate chips

In a large bowl, add the cake mix, vegetable oil, eggs, and strawberry extract.  Stir with a spoon until a dough forms and mixture is thoroughly combined.  Fold in the white chocolate chips.

Refrigerate the dough for 30 minutes.  This will make the dough easier to shape into balls.

While the dough is chilling, line two large baking pans with parchment paper (or lightly spray with cookng spray).  Set aside.

Preheat the oven to 350 degrees F.

Using a medium (1 1/2 tablespoon) ice cream scoop, drop rounded balls of the dough on the prepared baking sheets.  Bake for 8-10 minutes or until set.  Once the cookies are done, remove the tray from the oven and let cool on the tray for 10 minutes.  Transfer the cookies to baking racks to cool completely.  Makes approximately 26 cookies.

I don’t live in the country but there are a lot of deer about.  They can actually be very destructive to your plants and flowers.  Here is one that showed up a couple of weeks ago in my backyard.  He didn’t seem to want to leave.

Wishing Everyone a Happy Valentine’s Day.


We are into December and just had our first snowfall of the season.  It was very pretty but I was glad to be inside watching a Christmas movie and planning which cookies to make for Christmas.

Christmas Tree

When I want to bake an old fashioned cookie for Christmas, I immediately think of Snickerdoodles.  That is such a funny name for a very delicious cookie.  I have been baking this cookie at Christmas time for many years.  The recipe is in Betty Crocker’s Cooky Book, a vintage cookbook first published in 1963.  I have a well worn copy of this cookbook that was reprinted in 1976 and passed down to me by a favorite aunt.

Betty Crocker's Cooky Book

Snickerdoodle is similar to a sugar cookie except that is rolled in a mixture of ground cinnamon and sugar.  It also has cream of tartar which helps to activate the baking soda.

Some food historians attribute the cookie as being a New England recipe [English origin] or from the Pennsylvania Dutch [German origin].  Printed recipes for the cookie appeared in the early 20th century.  One recipe that appeared in a 1902 cookbook: A Collection of Tried Recipes Contributed by Estherville [Iowa] Housewives is very similar to the one in the Betty Crocker cookbook, only it does not use shortening.  Source is The Food Timeline and can be found here.

However the cookie originated, I’m just glad we have this vintage cookie that will make you think Christmas.  You may just want to add this delicious cinnamon-sugar cookie to your Christmas cookie tray.



1/2 cup butter
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt


2 tablespoons sugar
2 teaspoons cinnamon

Heat oven to 400ºF.


In a large mixing bowl, combine the butter, shortening, and 1 1/2 cups sugar and beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. In a separate bowl, combine the dry ingredients and then add to the butter mixture.  Beat  to combine.


In a small bowl, stir together the 2 tablespoons of sugar with the cinnamon.  Set aside.

Shape the cookie dough into 1-inch balls  and roll each ball in the cinnamon-sugar mixture.  Arrange the dough balls 2 inches apart on ungreased cookie sheets, lined with parchment paper.

Bake 8 to 10 minutes or until cookies are set. Remove from cookie sheet to a wire rack.  These cookies will puff up at first, then flatten out.    



1.  Recipe makes approximately six dozen 1-inch cookies.
2.  The baked cookies freeze well.

Holiday Fruit Drop Cookies

Christmas traditions in America include many different things.  There are the Christmas trees, cards, outdoor decorations, gifts and, of course, delicious food.  One of my favorite Christmas traditions is baking Christmas cookies.  It just would not be Christmas without home baked cookies.  Baking Christmas cookies brings back memories of your mom or grandma baking cookies in a warm kitchen scented with the smell of the cookies.

Like many Christmas traditions, the origin of the Christmas cookie began a really long time ago,  during the Middle Ages in Europe. As early as the 1500s, Christmas cookies were being baked up all over Europe.  We can thank the Dutch for Christmas cookies in the United States, who brought them here in the early 17th century.  Source is The Food Timeline.

I always associate a cut-out sugar cookie with Christmas.  And sure enough, I found two recipes for Christmas cookies in the American Cookery cookbook written by Amelia Simons in 1796.  Both of these recipes call for the cookies to be cut into shapes.  One of the recipes requires the cookies to be stored for six months so they can soften up.  Can you imagine having to wait six months to eat cookies you have just baked?

Christmas cookies can be any favorite cookie that you bake for the holiday but sugar cookies,  spritz cookies, and spiced gingerbread cookies are some of the traditional types.  Two of my favorite Christmas cookies are Chocolate Crinkle Cookies and Cream Cheese Sugar Cookies.

The recipe for the Holiday Fruit Drop Cookies is from a vintage Betty Crocker’s Cooky Book that was first published in 1963.

Best Cooky of 1945-1950

It is interesting to note that Betty has a large section devoted to Christmas cookies (over forty cookies).   The Holiday Fruit Drops may have originated after the end of World War II when sugar was no longer rationed.  These cookies are packed with candied cherries, dates and pecans.  They are easy to make, keep good and actually seem to improve with storing.

Holiday Fruit Drop Cookies

  • Difficulty: easy
  • Print

2 cups packed brown sugar
1 cup shortening
1/2 cup buttermilk, or water
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups candied cherries, cut in half
2 cups chopped dates
1 1/2 cups chopped pecans
Pecan halves, if desired

In large bowl, beat brown sugar, shortening, buttermilk and eggs with electric mixer on medium speed until blended, or mix with spoon. Gradually stir in flour, baking soda and salt. Stir in cherries, dates and chopped pecans. Cover and refrigerate 1 hour.

Heat oven to 375ºF. Line a cookie sheet with parchment paper. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Place a pecan half on each cookie, if desired.

Bake 8 to 10 minutes or until almost no indentation remains when touched lightly. Immediately remove from cookie sheet to wire rack.  Makes about 8 dozen cookies. 

Holiday Fruit Drops

Note:  The picture below is from last year since we have not had any measureable snow this December.

Merry Christmas and Happy New Year

christmas tree


Chocolate Crinkle Cookies

Chocolate Crinkles are a favorite Christmas Cookie in this family.  I start getting requests for these cookies right after Thanksgiving.  A teen in the family who has a birthday in December requests them for a birthday gift.  They are that good.  These cookies taste like a brownie, chewy, moist and fudgy.  As the cookies bake they will “crack”  to give them a crinkled look.  This recipe is from Betty Crocker’s Cooky Book, 1963 edition.

Chocolate Crinkle Cookies

1/2 cup vegetable oil
4 squares unsweetened chocolate (4 ounces), melted
2 cups granulated sugar
4 eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1-2 cups confectioners sugar, or more if needed

Mix oil, chocolate, and granulated sugar.  Blend in one egg at a time until well mixed.  Add vanilla.  Measure flour by dipping method.  Add baking powder and salt to the flour and add this into oil mixture. This will be a soft dough.  Chill the dough several hours or overnight.

Heat oven to 350°F.  Drop teaspoonfuls of dough into confectioners sugar.  Roll generously in sugar; shape into balls.  Place 2″ apart on greased baking sheet or on a baking sheet lined with parchment paper.  Bake 10 to 12 minutes; or until almost no imprint remains when touched lightly in center.  Cool on baking sheet for 1 to 2 minutes before removing to a wire rack.  Makes approximately 6 dozen cookies.

Chocolate Crinkle Cookies

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