Butter Berry Cookies

CandyforChristmas

Thoughts before baking:

This is called Merry Berry Cookies in the mystery Candy for Christmas, but I changed the name. I’ll explain later.

So when I first read the recipe for the jelly cookie it intrigued me. Could jelly be good in a cookie? I hate it in donuts, but a cookie? Could this actually work? Could a jelly cookie be tasty?

don'tthinkphysicallypossible

I just had to find out.

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Ingredients:

  • 1.5 Cups of Butter
  • 2 Cups of White Sugar
  • 1/2 Cup of melted raspberry, blackberry, strawberry, or any berry jam
  • 2 Beaten Eggs
  • 1 Teaspoon of Baking Soda
  • 1 Teaspoon of Salt
  • 4 Cups of Flour
  • 1/3 Cup of White Sugar (for later)
  • Berry jam (for later)

Directions:

  1. Melt the butter in a large microwave-safe bowl. Add the sugar and mix it in thoroughly. Let the bowl sit on the counter while you do the next step.
  2. Melt the jam in the microwave or in a saucepan over low heat. Once it is the consistency of syrup, mix it in with the butter and sugar.
  3. Add the eggs, baking soda, and salt; stirring after each addition.
  4. Add the flour and mix thoroughly. Cover the bowl and refrigerate the dough for at least 2 hours.
  5. Preheat the oven to 350 degrees F.
  6. Roll the chilled dough into small walnut size balls. Put the 1/3 cup of sugar in a small bowl and roll the dough balls in it. Place them on a greased cookie sheet. Flatten the dough with a greased spatula. Make a small indentation with your thumb in the center of each cookie, fill indention with jam.
  7. Bake cookies for 10-12 minutes. Makes 8-10 dozen.

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merryberrythumbprintdrops

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Thoughts after baking:

First of all, I used strawberry jelly as that was what I had the most of. And the strawberry jelly was pretty good, I wonder how it would taste with a different one.

I’m not sure I copied the recipe out right, I think the salt and baking soda proportions are off. I’m pretty sure of the baking soda as the cookies came out really flat.

oopsmybad

After I took the dough out of the fridge, it was rock solid. I had to use an ice-cream scoop to get them out, that being the reason why they are so big.

Whoa

So after all that how did they taste? They are really good, but not very fruity. In fact, they have more of a buttery taste, which is why I changed the name from Merry Berry to Butter Berry.

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For more recipes inspired by the Hannah Swenson Mysteries, go to Special Ingredient Chocolate Chip Cookies

For more desserts, go to Peppermint Bark Chocolate Cupcakes

For more recipes, go to Chicken, Asparagus, and Tomato Pesto Pasta

Peppermint Bark Chocolate Cupcakes

chocolate-cupcake

So the book I reviewed this week was The Missing Mah Jong Player.

the Missing Mah jong player

While this book contains no recipes, one of the characters owns a cupcake store, so I felt it was the perfect time to include a recipe I created.

Thoughts Before Cooking:

I love anything minty chocolate and we had a plethora of Ghirardelli Peppermint Bark, so I thought I would test something out.

Now I love making everything myself and don’t care for using boxed things, but I was baking a ton of cupcakes for a party, in a limited amount of time and used a cake mix from a box. If you make a favorite chocolate cake recipe and just follow my little extras it should be just as good, if not extra.

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Ingredients:

  • 1 Box of Chocolate Cake Mix (If not from scratch, I usually use Duncan Hines)
  • 1 Teaspoon of Peppermint Extract
  • Cupcake Liners
  • Ice-Cream Scoop
  • About 10 Ghirardelli Peppermint Bark Squares
  • Chocolate Frosting (If not from scratch, I usually use Duncan Hines)

Directions:

  1. Either follow a recipe for a cake from scratch or the directions on the box of cake mix.
  2. When adding your wet ingredients, add a teaspoon of peppermint extract to the cupcake batter.
  3. Using an ice-cream scoop, place the batter into the cupcake liners.
  4. Bake according to box directions.
  5. While cupcakes are baking, chop up the peppermint bark into tiny pieces. Make them as small as possible, sprinkle size.
  6. When cupcakes are finished let them cool, otherwise the frosting will melt.
  7. When cupcakes have completely cooled down, frost them.
  8. After you have frosted the cupcakes, sprinkle the chopped peppermint bark along the tops of the cupcakes.

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Thoughts After Cooking:

I LOVED THEM! and everyone else did too. They were absolutely amazing. I’m just sorry that they were snapped up so quick that I wasn’t able to take a picture.

cupcakes

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For more desserts, go to Special Ingredient Chocolate Chip Cookies

For more recipes, go to Chicken, Asparagus, and Tomato Pesto Pasta