As photographers, we love to WOW people with our beautiful photography. But sometimes it’s fun to show them we are skilled in other areas too. Imagine walking in to your next photographer meet-up holding these tasty treats. You would be the hit of the party with these cookies made from the Camera Cookie Cutters in the CMstore. Oh wait, you say you have no time to bake or decorate cookies?! Why not use them as sandwich cutters for the kids. What a fun treat to open their lunchbox and find a camera shaped sandwich from mom! Also a perfect gift for that photographer that has everything. They are just too cute to pass up!
We thought it would be fun to add some favorite cookie recipes from some of the CMpros on the board too. They have included some tasty treats for you to make!
Want another treat? Sure, we love treats too. Use the code COOKIE10 for 10% (expires September 30th, 2012) off the camera cookie cutters and FREE SHIPPING!
Mimi’s Favorite Cookies from Jodi Arego
3 large eggs
1 cup light brown sugar
1 cup sugar
2 t vanilla extract
2 t baking soda
1 stick unsalted butter (at room temperature)
1 1/2 cup peanut butter (chunky or smooth)
4 1/2 cups rolled oats
1 cup semi-sweet chocolate chips
1 cup M&M chocolate candies
Whisk eggs in large bowl, then add sugars, vanilla, baking soda, butter, and peanut butter, blending well after each addition. Stir in remaining ingredients until well blended. Roll dough into balls, and place on an ungreased baking sheet 4 inches apart. Bake at 350 degrees for 12-15 minutes, being careful not to over bake.
Jam Shortbread Cookies from Monica Wilkinson
1 cup shortening
1/2 cup sugar
1/2 brown sugar
2 egg yolks
3 tablespoons milk
2 teaspoons vanilla
2 2/3 cups sifted all purpose flour
2 teaspoons cream of tartar
1 teaspoon salt
1/2 cup raspberry or balckberry preserves (jam)
Cream shortening and sugars: beat in yolks, milk, and vanilla.
Sift together dry ingredients; add to creamed mixture. Chill 1 hour.
On well floured surface roll half the dough at a time to 1/8 inch thick.
Cut with 2 inch cutter; cut small hole in center of half.
Place 1/2 teaspoon preserves on each plain cookie; top with cut out one and seal edges.
Bake on ungreased cookie sheet at 350 degrees for 10 to 12 minutes.
Sprinkle with powdered sugar if desired.
Makes approximately 24.
Molasses Cookies from Megan Moore
3/4 cup shortening
1 cup packed brown sugar
1 large egg
1/2 cup molasses
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
¾ teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
1 teaspoon nutmeg
Mix together shortening and brown sugar.
Stir in egg and molasses and mix well.
Slowly fold in dry ingredients and stir.
Cover and chill until firm (1-3 hours).
Preheat oven to 350 degrees.
Roll dough into small balls and then roll them in a small bowl of white sugar.
Place on lightly greased cookie sheet.
Bake at 350 degrees for 9-10 minutes.
Leave on sheet a few minutes until set.
Vegan and Allergy Friendly Oatmeal Chocolate Chip Cookies from April Nienhuis
Dairy free. Egg free. Peanut and tree nut free.
1 1/2 cup all-purpose flour
3 1/2 cups quick cook oats
1 heaping teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon table salt
1 1/3 cup packed light brown sugar
1/2 cup olive oil (you can use coconut oil if you’re not dealing with allergies and butter if you’re okay with dairy)
1/2 cup applesauce (two eggs if you’re not allergic or vegan)
1 teaspoon vanilla extract
1 bag Enjoy Life mini chocolate chips (you read that right, throw the entire bag in there)
Mix dry ingredients in one bowl.
Mix wet ingredients in second bowl.
Slowly stir dry ingredients into wet ingredients.
Stir in chocolate chips.
Cook for 8 minutes at 350 degrees.
Oatmeal Cookies from Amy Lucy Lockheart
2 cups flour
2 cups oats
1 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup margarine
1/2 cup coconut milk
3 teaspoons vanilla
Preheat oven to 350 degrees.
Mix together softened margarine, brown sugar, vanilla, and coconut milk. In a separate bowl, combine flour, oats, baking powder, baking soda, and salt. Then mix all ingredients together. Form cookie batter into circular shapes and place on a greased cookie sheet.
Bake at 350 degrees for about 18 minutes or until firm. Makes approximately 2 dozen cookies.
Grandma Liz’ Nut Rolls (aka Horseshoe Cookies) from Megan Dill
2 c butter at room temp.
1 t salt
2 c sour cream
8 egg yolks
7 c flour, about
zest from one lemon
Beat together the butter, salt, sour cream, egg yolks and zest. Stir in the flour in small batches. Roll sections of dough into one inch balls (about 95 or so). Put in fridge overnight layered on sheets of waxed paper and cover the whole plate.
5 egg whites
4 to 4 1/2 c ground walnuts
2 c sugar
Beat egg whites till white and frothy then keep beating while slowly adding the sugar. Stir in the walnuts. This gets sticky.
Making the cookies:
Preheat oven to 350 degrees. Roll out each dough ball thinly to about a 6 or 7 inch circle. About a quarter of the way down from the top of each circle of dough, squeeze out a row of the nut filling across. The nut filling is done best by putting into a cookie press and squeezing the line of filling onto the cookie. Start rolling the dough down from the line of nut filling and mold into a long horseshoe shape. Put on cookie sheets and bake 20 minutes. When cooled, cover in powdered sugar.
Keep in an air tight container on rows of waxed paper.
Honey Cookies from Emily Krbec
1 cup butter
1 cup honey
3 3/4 cups flour
2 tsp. baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp all spice
Combine all ingredients in a large mixing bowl.
Mix until a smooth ball forms; using your hands will probably work the best.
Roll thin using a rolling pin and cut into desired shape.
Bake at 350 degrees F for 7-10 mins.
For icing: Combine icing sugar and water to desired consistency. Add food coloring as you mix. Once the cookies have cooled, apply icing with a knife and decorate as you like!
So now that your stomach is growling like mine (it is isn’t it?) go bake some cookies! But first, tell us what your favorite cookies are. Better yet, leave us a link to the recipe!