Sacred Heart of Jesus cookies

In June I ran across a picture of someone else's Sacred Heart of Jesus cookies on Pinterest. They were adorable, but I had no idea when I might need to make them. Little did I know that our ACTS retreat director in San Antonio had chosen this picture to go along with our theme for the retreat scheduled for September 19-22. It was introduced to us at our first meeting in July and I knew I was going to make these cookies for the retreat.

I made 75 of them, wrapped each one individually, and tied them with red and yellow ribbon, the colors of our retreat. I was very pleased with how they turned out.

I have decided it is time to stop dragging my feet and really get my baking business going. To see more pictures of my work, or to follow Sweet Station on Facebook, click here!

Texas Aggie Cookies

I finally got to make some Aggie cookies for a customer. I see a few things I will do better next time, but these are not bad for the first batch.

For more cookie pictures, or for ordering information, check out Sweet Station on Facebook.

Easter Story Cookies

Easter Story Cookies
To be made the evening before Easter (with older children). You can do this with younger children and leave out some of the information that they are not ready for.

1 c whole pecans
3 egg whites
1 c sugar
wooden spoon
Bible
1 t vinegar
pinch salt
zipper baggie
tape

1. Preheat oven to 300 (This is important, don't wait until you are half done with the recipe). Place pecans in zipper baggieand let children beat them with wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read John 19:1-3.
2. Let each child smell the vinegar. Put 1 t into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30.
3. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.
4. Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27
5. So far, the ingredients are not very appetizing. Add 1 c sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalm 34:8 and John 3:16.
6. Beat with a mixer on high speed for 12-15 minutes until stiff peaks are formed. Explain that the color white represents the purity of God's eyes of those whose sins have been cleansed by Jesus Read Isaiah 1:18 and John 3:13.
7. Fold in broken nuts. Drop by teaspoonful on wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60.
8. Put the cookie sheet in the oven. Close the oven door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.
9. Go to bed. Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.
10. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9.

Candy Cane Twists

#28 Candy Cane Twists by BHG Christmas Cookies '03 May freeze up to 1 month

This recipe has been moved to my cooking blog. Thanks for visiting.

25 Sweets Recipes in 25 days

#23 Sparkling Butter Toffee Cookies by Land O' Lakes
1 c sugar
3/4 c butter, softened
1 egg 1 t vanilla
2 c flour
1 1/2 t baking powder
1/4 t baking soda
1/2 c English or almond toffee bits
1. Heat oven to 350. Combine sugar through vanilla in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1-2 min). Add flour, baking powder and baking soda; reduce speed to low. Beat until well mixed. Stir in toffee bits by hand.
2. Shape rounded tablespoons of dough into 1 1/4" balls. Roll in sugar. Place 2" apart onto ungreased cookie sheet. Flatten each with bottom of glass to 2 1/4" circles (dip in sugar to prevent sticking).
3. Bake 10-12 minutes or until edges are lightly browned. Let cool 2 minutes; remove from cookie sheet. Sprinkle with sugar (colored) while warm.

25 Sweets recipes in 25 days!

#28 Candy Cane Twists by BHG Christmas Cookies '03 May freeze up to 1 month


1 c butter, softened


1 c sifted powdered sugar


1 egg


1/2 t vanilla


2 1/2 c flour


1/4 c finely chopped peppermints


red food coloring


gran or colored sugar





1. In large mixing bowl beat butter with an electric mixer on med-high speed for 30 seconds. Add powdered sugar; beat until combined.


2. Beat in eggg, vanilla, and dash of salt. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half.


3. Knead crushed peppermint candies into one half of the dough. If desired, stir red food coloring into peppermint dough to tint slightly. Leave remaining dough plain, cover, and chill doughs about 30 minutes until easy to handle.


4. Preheat oven to 375. Work with half of each dough at a time, keeping remaining dough chilled. For each cookie, on a lightly floured surface shape a 1" ball of plain dough into a 4-5" rope. Repeat with 1" ball of peppermint dough. Place ropes side by side & twist together. Pinch ends to seal. Form into a candy cane.


5. Place canes 2" apart on ungreased cookie sheet. Sprinkle with sugar.


6. Bake in preheated oven 8-10 minutes or until edges are set. Immediately transfer to wire rack to cool. Store in layers, separated by wax paper, in airtight container at room temp or freeze up to 1 month.

6 Dozen Cookies- FINISHED!

I did not advertise my goodies this year because I knew I'd be too tired to fill all the orders and I feared that Abby might come before I could finish, but word of mouth is amazing and I got an order for 4 dozen decorated cut-out cookies. So I told myself I could do it in baby steps. Monday I made the dough. Tuesday I made the frosting, Wednesday I cut out as much as the dough would let me (Lauren got her own dough too) and I baked and baked. Last night, while Stephen was at a show, I decorated until 9:30, taking a short break to feed the kids. They're done and I'm pleased.

25 Sweets recipes in 25 days!

#13 Chocolate Toffee Bars by Baker's
1 c butter, softened
1 c firmly packed brown sugar
1 egg yolk
1 1/2 c flour
1/4 t salt
1/2 c light corn syrup
1/4 c heavy cream
1 t vanilla
1 pkg 8 squares semi-sweet chocolate, ch
1 c chopped pecans, toasted

1. Heat oven to 350. Line 13x9" baking pan with foil; lightly grease foil.
2. Beat 3/4 c of brown sugar and 3/4 c butter in large bowl with electric mixer on medium until light and fluffy.
3. Add egg yolk; beat well. Beat in flour and salt until well mixed.
4. Press mixture into bottom of prepared pan- spray back of plastic spoon to spread without sticking.
5. Bake 16-18 minutes or until golden brown. Cool slightly on wire rack.
6. Meanwhile: mix remaining butter, brown sugar, corn syrup, cream, and vanilla in large microwavable bowl until well blended. Microwave on high 4 minutes, stirring halfway through heating time. Spread evenly over crust in pan.
7. Bake 18-20 minutes or until set. Sprinkle top with chopped chocolate. Bake 1-2 minutes longer or until melted. Smooth surface evenly with spatula. Sprinkle with pecans. Cool completely on wire rack.
8. Refrigerate 30 minutes or until chocolate is firm. Cut into bars or diamond shapes to serve. Store tightly in covered container. Makes 3 dz bars.

25 Sweets Recipes in 25 Days

#10 Orange Delight Balls (very quick & easy)
1 box Vanilla wafers, finely crushed
1 c pecans, finely chopped
6 oz can concentrated orange juice, thawed
1 stick butter, melted
16 oz powdered sugar
coconut*

Mix all ingredients except coconut. Chill. Roll into balls. Roll in coconut (optional).

Saturday's -25 Sweets recipes in 25 days!

tomorrow #4 Raspberry Laced Vanilla Cake

#3 White Chocolate Chunk Macadamia Cookies by Spirit of Christmas (book)

1 c butter, softened
1 c firmly packed light brown sugar
1/2 c granulated sugar
2 eggs
1 t vanilla extract
2 1/2 c flour
1 t baking soda
1 t salt
1 c macadamia nuts, chopped
2 c white chocolate or almond bark (chopped) I used Wilton's candy melts
1. Cream butter and sugars until light and fluffy. Beat in eggs and vanilla.
2. Combine flour, baking soda, and salt; gradually add to creamed mixture.
3. Stir in macadamia nuts and chocolate. Drop by heaping teaspoonfuls onto greased baking sheets.
4. Bake in a preheated 350 oven 10-12 minutes. Cool slightly before removing from baking sheets. 6 dozen

Recipe Roundup-Desserts: cookies

Cookie recipes go here
For Pumpkin Bars, go to Holiday Meals section

Spiced Butter Cookies by McCormick
2 sticks butter, softened
1 c sugar
pinch salt
1 egg
1 t pure vanilla extract
1 t cinnamon (I'll use more)
1/4 t ground nutmeg (use more)
2 c flour

1. Beat butter through nutmeg in large bowl with electric mixer on medium until light and fluffy. Gradually stir in flour until well mixed. Refrigerate 1 hour.
2. Preheat oven to 350. Shape into 1" balls. Place on ungreased cookie sheet. Flatten with a fork.
3. Bake 12 minutes or until lightly browned around edges. Cool on baking sheets.

Orange Balls
1 box vanilla wafers, crushed
1 c pecans, chopped
6 oz can orange juice concentrate
1 stick butter, melted
16 oz powdered sugar

Mix all ingredients. Chill. Roll into balls. Optional-roll in coconut.

Godiva White Chocolate Butter Bars
cookies:
1 1/2 c flour
1 1/2 t baking powder
1/2 t salt
12 T butter softened
3/4 c sugar 2 lg eggs, room temp
1 1/4 t vanilla extract
1/2 c milk
topping: 8 oz cream cheese, softened
2 lg eggs, room temp
3 1/2 c powdered sugar
1/4 t almond extract
2 t pure vanilla extract
2 bars 1.5 oz each Godiva solid Ivory melts
1/2 c pecans, finely chopped
1. Cookies-Preheat oven to 325. Spray 15x10 jelly roll pan. Set aside. Sift together flour, bk powder, and salt. Set aside. Cream butter and sugar in bowl at med. speed until light and fluffy, about 3 minutes, using electric mixer. Add eggs, one at a time, beating well after each. Lower speed and add vanilla. Add flour mixture alternately with milk, blending until the batter is smooth, do not overmix. Pour into pan and spread evenly.
2. Topping-Beat cream cheese, eggs, 3 c powdered sugar, almond, and vanilla extracts at low speed. Beat until smooth. Increase the speed to high 3 minutes. Reduce speed to low and add remaining powdered sugar. Beat until smooth. Pour over batter and bake 35-40 minutes or until top is lightly browned all over- I turn halfway. Cool in pan on wire rack for 30 minutes.
3. Drizzle the top with melted ivory and sprinkle with chopped pecans.

Raspberry White Chocolate Bars by thatsmyhome.com
1 1/2 c sugar
1 1/2 c butter, softened
1 t salt
1 t vanilla
4 c flour
2 eggs
18 oz jar red raspberry preserves
2 c (12 oz total) vanilla milk chips
1. Heat oven to 350. Combine sugar through vanilla in a large mixing bowl. Beat at med. speed, scraping bowl often, until well mixed, about 1-2 minutes.
2. Reduce speed to low. Beat, adding flour 1 c. at a time and scraping bowl often until mixture is crumbly (1-2 min). Remove 1 c crumb mixture, set aside.
3. Add eggs to remaining crumb mixture in bowl, beat until mixture forms a dough. Press/roll dough evenly into 13x10 baking pan. Bake for 30 minutes or until lightly browned.
4. Spread preserves over hot, partially baked bars. Sprinkle vanilla chips over preserves. Sprinkle with preserved crumb mixture.
5. Continue baking for 20-25 minutes or until topping is lightly browned. Cool completely.

Sinful Bars
1 stick butter, melted
2 c graham cracker crumbs
12 oz chocolate morsels 12 oz butterscotch morsels
6 oz white chocolate morsels
1 c chopped pecans 1 c coconut
14 oz Eagle Brand milk
1. Preheat oven to 350. Pour butter into a 9x13 (or melt inside).
2. Sprinkle graham cracker crumbs over, spread evenly.
3. Layer the rest of the ingredients. Bake for 30 minutes. Cool completely before cutting.

Irish Cream Truffle Cookies by Better Homes and Gardens
1 egg
1 egg yolk
1/2 c sugar
2 oz semi-sweet chocolate, melted
1/4 c cooking oil
1 t baking powder
1 t vanilla
1 c flour
sifted powder sugar
2 oz cream cheese, softened
1/3 c sifted powder sugar
1 oz semisweet chocolate, melted
1 T Irish Cream Liqueur
1. In a med. bowl, stir together egg through vanilla. Stir in the flour. Cover and chill dough 1-2 hours.
2. Preheat oven to 375. Shape chilled dough into 1/2" balls. Place 1" apart on ungreased cookie sheets. Bake in preheated oven for 6-7 minutes or until edges are set. Transfer to a wire rack and cool. Sprinkle cooled cookies with powdered sugar.
3. For cream filling, in a small bowl, combine the cream cheese through liqueur. Beat with electric mixer on medium until combined.
4. To assemble, spread 1/2 t of cream filling onto the flat side of half the cookies; top with second cookie.
5. Drizzle cookies, cover and store in fridge up to 3 days. For drizzle I combine 3 oz morsels and 1 t shortening. Heat until melted.

Peppermint Petites by Land O'Lakes
1 c butter, softened
1/2 c sugar
1/2 t peppermint extract
3-4 drops red food color
2 c flour

frosting: 1 c powdered sugar
1 T butter, softened
1 oz square unsweetened baking choc, melted
1-2 T milk crushed peppermints extract

1. Heat oven to 375. Combine all cookie ingredients except flour in a large bowl. Beat at medium, scraping often, until creamy. Reduce speed to low; add flour, beat until well mixed.
2. Shape into 1" balls. Place 1" apart on ungreased cookie sheet. Bake 10-13 minutes until edges are lightly browned. Cool completely. Meanwhile..
3. Combine powdered sugar through chocolate in a small bowl. Beat at low adding enough milk for desired spreading consistency.
4. Frost cookies. Sprinkle with crushed mints.