Tag Archives: cookies

Ginger-Lemon Pinwheel Cookies

Gingerbread cookies are perfect for the holiday season but they can be a bit much in my opinion. I think I like looking at gingerbread men more than I like eating them. These Ginger-Lemon Pinwheel Cookies provide that festive gingerbread taste but are mixed with fresh lemon which keep the cookies lighter in flavor. Two different doughs are made – a ginger dough and a lemon dough – and they are rolled out thin, layered, and rolled up and sliced to make the pinwheel effect. Of course, my pinwheels aren’t nearly as fancy or tight as the picture from Cooking Light’s website but they turned out good enough for me! These do take a little bit of time because the doughs need to be chilled in three different stages but they aren’t as hard to make as I thought they would be. The hardest part is rolling the dough into a log but I used plastic wrap to help me keep the dough from splitting and I worked slowly. These cookies are as visually pleasing as they are tasty. Give these a try if you just don’t feel like making gingerbread men…again.

The ginger dough ingredients:

Beat together brown sugar and butter. Add in molasses and egg yolk and mix well.

Add all of the spices to the flour and mix together. Slowly add the flour mixture to the bowl and mix well.

Turn dough onto plastic wrap and form into a disk. Refrigerate for 30 minutes.

The lemon dough ingredients:

Mix together butter and sugar until creamy. Add in egg white and mix.

Add in vanilla and lemon zest.

Slowly mix in the flour until combined. Like the ginger dough, form dough into a disk in plastic wrap and chill for 30 minutes.

After doughs have chilled, roll both out until thin. Chill for another 10 minutes.

Layer ginger dough on top of lemon dough and carefully roll (from the long end) into a log as tightly as you can without tearing the dough. Freeze for 30 minutes.

Remove plastic wrap and slice the dough. Bake cookies on a baking sheet for 8-9 minutes in a 350°F oven.

Additions: None

Omissions: None


  • Light brown sugar for dark brown sugar

Overall Rating: Like It

Source: Cooking Light Magazine

Hello Dollys

I’m sure you’ve had these before but maybe you don’t know them by the name Hello Dollys. These are nothing more than seven-layer bars but my mom always called them Hello Dollys so I can’t call them anything else. There is nothing different here than your normal seven layer bars but they are a holiday favorite of mine and the only time of year I make these. It’s nothing more than layers of butter, graham crackers, chocolate chips, butterscotch chips, walnuts, sweetened condensed milk, and coconut baked until lightly browned. While I make these with the traditional ingredients, one thing I love is that you can mix it up with whatever suits your fancy. Don’t like butterscotch? Try peanut butter chips or white chocolate. Don’t like walnuts? Try almonds or pecans. These are decadent, rich, gooey little pieces of heaven so enjoy every bite.

The ingredients:

Melt butter in the oven and top with graham cracker crumbs.

Begin layering other ingredients: chocolate chips, butterscotch chips, walnuts, sweetened condensed milk, and coconut.

Bake in a 350ºF oven for 25 minutes until golden brown.

Additions: None

Omissions: None


  • Fat-free sweetened condensed milk (I have NO idea why!)

Overall Rating: Love It

Source: Allrecipes.com

Oatmeal Toffee Cookies

I love cookies and if I had to pick a favorite, I’d have to say it’s peanut butter.  But, each and every time I eat an oatmeal cookie, I’m reminded just how much I love them as well.  My mom loved oatmeal cookies and made them often (without raisins) so I can’t help but think of my childhood with each bite.  These Oatmeal Toffee Cookies aren’t my mom’s old fashioned oatmeal cookies though.  These contain little toffee bits and are just as good as any oatmeal cookie you might like.  Want to make some easy drop cookies for a cookie swap or to leave for Santa?  I bet there won’t be a crumb left.

The ingredients:

Combine flour, oats, baking soda, and salt in a bowl and set aside.

Beat sugar and butter together with a mixer.

Add vanilla and egg.

Slowly add the dry ingredients and mix.

Stir in the toffee bits.

Drop dough by spoonful onto a baking sheet and bake for 11 minutes at 350°F.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light Magazine

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