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Fill your cookie jar with these cute cookies!
In former food blogger Debra Sennefelder’s Food Blogger Mystery series, Hope Early is a former reality TV baking show contestant who is trying to find a formula for success as a food blogger—but murder keeps getting into the mix.
When she’s not solving the latest neighborhood murder, Hope is perfecting new recipes to post on her blog. Here’s a couple of tried-and-true cookie recipes from Hope’s kitchen that are just as delicious as they are picture-perfect!
Oatmeal Raisin Cookies
The best thing about this cookie is that it’s not fancy or complicated; it’s just pure homemade deliciousness. There’s no fuss in baking this cookie and it pairs well with a cup of milk or a cup of tea. Wrap a couple in parchment paper and drop into a lunch bag or fill up a plate for an impromptu get-together. Just be warned, you may want to make a second batch of this dough because I’ve yet to fill up a cookie jar with any leftovers.
Ingredients
- 1½ cup old-fashioned rolled oats (do not use quick
- cooking oats)
- ½ cup all-purpose flour
- ½ cups raisins
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- ⅓ cup packed dark-brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
Directions
Preheat oven to 350 degrees.
In medium bowl, whisk oats, flour, raisins, baking soda, and salt together. Set aside.
With electric mixer, cream together butter and sugar until light and fluffy, scraping bowl as needed. Add egg and vanilla and beat until combined. Gradually add in oat mixture and beat until well combined.
Drop dough by rounded tablespoons, 2 inches apart, onto baking sheets. Bake until cookies are golden brown but still soft, 12–16 minutes, rotating sheets halfway through. Cool cookies on sheets for about 5 minutes, then transfer to a cooling rack to cool completely.
Yield: about 2 dozen
Lemon Ricotta Cookies
I’m in love with the brightness lemons bring to any dish but when you make it a central part of a cookie and add in a sweet and tangy glaze you’ve baked an irresistible cookie that is delightful year-round.
Ingredients
- 2 cups granulated sugar
- 2 lemons, zested
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 large eggs
- 1 container (15 oz.) whole milk ricotta cheese
- 3 tablespoons lemon juice, freshly squeezed
For the glaze:
- 1½ cups confectioners’ sugar, sifted
- 3 tablespoons lemon juice, freshly squeezed
- 1 lemon, zested
Instructions
Preheat oven to 375 degrees.
Line baking sheets with silicone mats or parchment paper.
In a medium bowl, combine sugar and lemon zest until the lemon sugar is fragrant. Set mixture aside.
Cream together the butter and lemon sugar with electric mixer until light and fluffy, about 3–5 minutes.
Reduce the speed of the mixer and add in the eggs, one at a time until fully incorporated. Add in the ricotta cheese and lemon juice and mix until well combined.
Gradually add the dry ingredients until just combined, being careful not to overmix.
Scoop the dough, about two tablespoons for each cookie, onto prepared baking sheets.
Bake for 13–15 minutes until slightly golden at the edges. Remove from oven and leave on baking sheet
just long enough for cookies to set up before moving to cooking rack.
When cookies are completely cooled, drizzle with lemon glaze.
Instructions for the Lemon Glaze:
In a medium bowl, combine the powdered sugar, lemon juice, and lemon zest. Whisk until smooth.
Dip the top of each cookie into the glaze and then place the cookies on rack or wax paper. Glaze will harden.
Get your copy of THE HIDDEN CORPSE HERE!
ABOUT THE AUTHOR
Debra Sennefelder is an avid reader who reads across a range of genres, but mystery fiction is her obsession. Her interest in people and relationships is channeled into her novels against a backdrop of crime and mystery. When she’s not reading, she enjoys cooking and baking and, as a former food blogger, she is constantly taking photographs of her food. Yeah, she’s that person. Born and raised in New York City, she now lives in Connecticut with her family. She’s worked in pre-hospital care, retail and publishing. Her writing companions are her adorable and slightly spoiled Shih-Tzus, Susie and Billy. She is a member of Sisters in Crime and Romance Writers of America. Visit her at www.DebraSennefelder.com.
