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Entries in Cookies (4)


Top 12 Must-Bake Holiday Treats for 2012 


T's Cookies - A Tribute to Aunt T

Sorry I have been MIA this past weekend. I spent the weekend in Alabama celebrating my Aunt's life. This post is really in her honor and I've included one of her fabulous cookie recipes below - shorthand just as she wrote it. Aunt T was fabulous cook, chef, baker, canner of goods, easy bake oven extraordinaire, frosting maker, gingerbread house builder and so much more. I remember these magnificent gingerbread houses as a child - ones the size of doll houses. Covered in gum drops and frosting and snowcaps and more candy than any 5 year old could ever need, though this 5 year old certainly wanted it. Every holiday season we were guaranteed one of these and it sat in the corner of my grandparents dining room for all admiring eyes and overreaching hands. I also remember the canned goods. There were pickled onions and jams and fruit galore. Actually, there was a basement full of mason jars brimming with goodness (or at least that's how I remember it). There were cookies and brownies and pies and tarts - all made out of Aunt Ts kitchen with a whole heck of a lot of love. She eventually opened her own bakery and I can remember the first time I saw it, or more importantly saw her in it and she was so happy. She had the equipment she had probably always dreamed of owning and a walk in fridge. There were doughs and frostings and more dough and more frosting and my cousins and I, much older than 5 at that point, ate and sampled and ate some more. When I graduated from college, her one request was that she make food for my party. And she did - she made food and drove it down to North Carolina, all the way from Illinois, with her. Now we never ate that food (she left it at the hotel) but you get the point. In the last year of her life, Aunt T wanted to make goats cheese. You see, food was always a part of her. Whether it was the gingerbread houses 20 years ago or the desire to buy a goat and make goats cheese just last year, food was at Aunt Ts center - at her core. We celebrated this weekend with  family and sunshine and a whole heck of a lot of food. So here's to you Aunt T. Thank you for being such a wonderful human being, for inspiring us all a bit more, and for keeping us fat and happy for the last 24 years of my life.

Aunt T's Cookies

Servings: 2-3 dozen

  • 1 cup butter, softened
  • 1/2 cup powdered sugar
  • 2 tbsp honey
  • 2 cups flour
  • 3/4 cup walnut chopped, if desired
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/4 cup powdered sugar
  1. Preheat oven to 325 degrees F.
  2. In a medium bowl, beat butter, 1/2 cup powdered sugar, vanilla and honey together.
  3. Add flour and salt. Mix together with your hands.
  4. Form 1 inch balls.
  5. Place on greased cookie sheet.
  6. Bake for 20 minutes or until lightly browned.
  7. Place remaining 1/4 cup powdered sugar in small bowl.
  8. Roll balls in powdered sugar while they are still warm.
  9. Let cool on baking rack.
  10. When cool, roll again.



Shortbread Cookies

Here is a basic shortbread cookie recipe:

Shortbread Cookies

Servings: Approximately 3 dozen cookies

Serving Size: 1 cookie

Nutrients per serving (based on 36 cookies): 81.7 calories; 5.2g fat; 13.8mg cholesterol; 37.0mg sodium; 10.6mg potassium; 8.1g carbohydrates; 0.8g protein

  • 1 cup butter, room temperature (2 sticks)

  • 1/2 cup white sugar

  • 2 cups all purpose flour

  • 1/4 tsp baking powder

  • 1/2 tsp salt

  • 1/2 tsp vanilla extract

  • 2 tbsp skim milk


  1. Preheat oven to 350ºF. Line baking sheets with foil (if desired).

  2. In a large mixing bowl, cream together butter and sugar.

  3. Slowly add flour, baking powder and salt at a low speed.

  4. Add vanilla and milk and beat until the dough comes together into a soft, semi-sticky ball. If you are using a hand held mixer, this may not work. If that is the case, transfer all of the ingredients to your food processor and process until dough forms into a ball. This should take no more than 1 minute.

  5. Place the dough in tupperware or wrap in plastic wrap and refrigerate for 1-2 hours. I left mine overnight.

  6. You need to roll the dough out so if you don't mind a bit of a mess, just toss some flour on a hard surface (your counter, the back of a cutting board, etc.). I suggest cutting the dough into thirds to start. Lightly flour the outside of the dough and roll until it is about 1/4-inch thick. If it's too thin, you'll know because it will just fall apart.

  7. Take a round cookie cutter, the top of a glass, or in my case, the top to the parmesean cheese and cut out circular cookies. Place them onto the baking sheets.

  8. Bake for 10-12 minutes. The bottoms should be lightly browned and the cookies should be firm.

  9. Cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.


Chewy Oatmeal Chocolate Chip Cookies

What to do with a late night dessert craving? If you can't beat it, succumb to it I suppose. So what did I do last night? Made myself these irresistibly delicious oatmeal chocolate chip cookies. If you are a nut person, adding walnuts to these suckers would be pretty delicious.

Word to the Wise: Do not microwave your butter to get it soft. I am often guilty of this to speed the process along but those batches of cookies are the ones that always flatten out. Take out your butter 20 minutes ahead of time and just let it sit. It will be soft enough for a mixer to cream and you wont end up with cookies that are as  thin as a sheet of paper. Also, as a friendly reminder, do not grease your baking sheets when making cookies, as the grease burns the bottom of the cookies.






Chewy Oatmeal Chocolate Chip Cookies

Serving Size: 20 medium cookies

Prep Time: 10 minutes; Cook Time: 12-15 minutes

  • 1/2 cup butter, room temperature

  • 1/2 cup packed light brown sugar

  • 1/4 cup white sugar

  • 1 egg

  • 1teaspoons vanilla extract

  • 3/4 cups whole wheat or all-purpose flour

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 1/2 cups quick-cooking oats (anything except steel cut and instant will work just fine)

  • 1/2 cup semisweet chocolate chips


  1. Preheat the oven to 325 degrees.

  2. In the bowl beat together the butter, brown sugar, and white sugar until smooth.

  3. Beat in the egg and vanilla.

  4. Add the flour, baking soda, and salt. Beat until blended.

  5. Mix in the quick oats - you can do this with the mixer or by hand. If you use the mixer, be careful not to over-mix this.

  6. Stir in the chocolate chips by hand.

  7. Drop by  spoonfuls onto ungreased baking sheets.

  8. Bake for 12-15 minutes then remove sheets from oven and cool cookies on baking sheets for 5 minutes.

  9. Remove, let cool and enjoy!