Warning…..you may not be able to stop eating these cookies. I can’t!!
It’s pumpkin season but these cookies would be great on a Christmas plate too!
I usually don’t have time to bake except at Christmas when I block out a whole day but I found myself with a morning off and dug out my favorite cook book from 1979 and looked for a new recipe.
I have loved everything I have ever tried in this cookbook so I tried another new one. Here is the recipe and all I’m going to add is that I sprinkled nutmeg on the top of the frosted cookies. Yum!! Oh and I skipped the nuts. 🙂
- 1 cup shortening or butter (I used butter)
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chopped walnuts
- 3 tablespoons butter
- 1/2 cup packed brown sugar
- 1/4 cup milk
- 2 cups confectioners’ sugar (about)
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together shortening, brown sugar, and white sugar. Add pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto ungreased baking sheets.
- Bake for 12 to 15 minutes in the preheated oven. (If your oven runs hot may only need 10). Cool on wire racks.
- To make frosting, combine the butter and brown sugar in a saucepan. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly (about 15 minutes). Add milk, and beat until smooth. Gradually stir in 2 cups confectioners’ sugar (or amount needed) until frosting has reached desired spreading consistency. Spread on cooled cookies. (then I sprinkled with nutmeg).
First I want to say this is not my recipe. It is by Cakes Cottage and I found it on the internet but boy oh boy is it good!
Even better there is no baking so it’s perfect for summer, it is light which is also perfect for summer, and it is red, white and blue which is perfect for summer 4th of July celebrations!
I made this for my book club this past week because my book selection was based at West Point and I had a Patriotic theme. It was a beautiful summer night so this light dessert was perfect and looked so pretty.
One warning: you can eat the whole pan! Seriously!! The creamy sweetness offset by the fresh fruit just makes it too yummy to stop.
My pieces didn’t sit up pretty like this, they were softer and less formed but I used a bit smaller pan so the layers may have been thicker. It really didn’t matter though as it got devoured quickly.
Here you go:
NO BAKE SUMMER BERRY ICEBOX CAKE
19 oz graham crackers
8 oz cream cheese, softened
2 (3.4 oz) packages Vanilla Instant Pudding 2-1/2 cups cold milk
12 oz Cool whip (or homemade whipped cream) 3 cups fresh strawberries, sliced
1-1/2 cups fresh blueberries
2 oz white chocolate chips
- Beat cream cheese and dry pudding mixes in large bowl with mixer until blended.
- Gradually beat in milk.
- Gently stir in Cool Whip or homemade whipped cream, reserving 1⁄2 cup.
- Spread a thin layer of cool whip in a 9×13 pan just to coat the bottom.
- Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges.
- Spread a layer of pudding mixture over grahams and top with a layer of blueberries and sliced strawberries.
- Place graham crackers on top of berries, then pudding mixture, then layer of berries again.
- Repeat the graham-pudding-berries layers 1 more time (3 times total) and you should reach the top of thepan.
- Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
- When ready to serve, melt white chocolate chips in a bowl as directed on package and drizzle over dessert.
- You can use a spoon to drizzle it over the tops of the berries or you can put it into a small zip-top bag and snip of the corner for an easy “piping bag.” Recipe by Cakescottage at https://cakescottage.com/2016/05/11/no-bake-summer-berry-icebox-cake/
I just want to go on the record and say I hate coconut. And this includes anything with coconut in it. Almond Joy candy bars. Coconut Cream Chocolates. Just not for me.
Now fresh coconut is another story but how often do you really eat fresh coconut unless you are on a Caribbean Island. LOL
I love to bake and it would never have crossed my mind to ever make Coconut Macaroons. Until now!
I took a baking class at Kitchen Window in Minneapolis to learn how to make French Macaroons. Fabulous! Since it was a holiday baking class they also taught us how to make a few other classics of which Coconut Macaroons was one of them. I thought okay, I will make them in class and never make them again. I WAS SO WRONG.
The secret is the coconut. Don’t use the sweetened shredded stuff you find in grocery stores that’s all sugar coated and doesn’t actually taste like fresh coconut. Use real Unsweetened Coconut Flakes or Chips. I used the Chips which are bigger and I think creamier.
I bought my chips online as I couldn’t find them even in the premium high end grocery stores. I bought dried chips and also Organic. FYI…..they make a super healthy snack.
Here is the recipe:
- 8 ounces Butter, unsalted
- 1 pound Sugar, granulated
- 6 eggs
- 18 ounces coconut flakes, unsweetened
- Dark coating chocolate, melted (optional)
- Place the butter and sugar in a sauce pan and heat to 150 degrees F while stirring constantly. Remove from the heat and beat in eggs a few at a time. Stir in Coconut.
- Return to the stove and cook, stirring constantly, until the mixture pulls away from the sides of the plan (this happens around the 170 degree F range).
- Let the batter cool to room temperature. (I googled this and room temp is around 70 degrees).
- Scoop the batter onto the baking mat, using an ice cream scoop.
- Bake at 350 degrees F for approximately 15 minutes.
- Brush simple syrup over the cookies as soon as they come out of oven. (See Simple Syrup recipe below).
- If you would like to add chocolate to your macaroons, wait until the cookies have completely cooked, dip half of each cookie in chocolate and return to the baking mat to set.
Equal parts sugar and water, brought to a boil and allowed to cool. Could be infused with a flavor as well.
- I used chips not flakes
- I would not advise using an ice cream scoop. The cookies would be huge and they are so rich. I used the smallest cookie dough scoop from Pampered Chef.
- I made a double batch so with the smaller scoop I ended up with 150 cookies!! A single batch next time will be best. 🙂
- If you press them together when forming them it will help in them not falling apart and being so fragile.
- I baked mine 12-13 minutes. Watch your oven because if it runs hot the cookies may burn.
*Recipe by Kitchen Window~3001 Hennepin Ave Minneapolis, MN ~ www.KitchenWindow.com
If you like Coconut you will love these!! If you hate Coconut like me I think you will LOVE these!