Filed under: holidays | Tags: cookies gingerbread icing oatmeal blueberries christmas recipes
This entry will be solely dedicated to the cookies I made yesterday and the day before. They all turned out great, and everything was made from scratch, including the icing on the gingerbread cookies. So here are some play by play photos and recipes for you!
Oatmeal Blueberry Cookies:
2/3 Cup Granulated Sugar
2/3 Cup Packed Brown Sugar
1/2 Cup Butter (Softened)
1/2 Cup Unsweetened Applesauce
2 Eggs (medium or large)
1 1/2 teaspoon Cinnamon
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 1/2 teaspoon Vanilla
3 Cups Quick Cooking or Old Fashioned Oats
1 Cup Flour
3/4 Cup Fresh Blueberries
Preheat oven to 375 Degrees.
Mix all ingredients except Oats, Flour, and Blueberries in a large bowl with spoon (thoroughly).
Stir in the rest and place in oven for 10 to 12 minutes.
Gingerbread Cookies:
3 Cups Flour
1 1/2 teaspoon Baking Powder
3/4 teaspoon Baking Soda
1/4 teaspoon Salt
1 Tablespoon Ground Ginger
1 3/4 teaspoon Cinnamon
1/4 teaspoon Ground Cloves
6 Tablespoons Butter (Softened)
3/4 Cup Dark Brown Sugar
1 Large Egg
1/2 Cup Molasses
2 teaspoon Vanilla
In a small bowl mix flour, baking powder, baking soda, salt, ginger, cinnamon and cloves.
In a large bowl beat butter, brown sugar and egg on medium, add molasses and vanilla. Gradually add the other dry ingredients.
Divide dough and wrap them, place in refrigerator for 2 to 8 hours.
Preheat oven to 375 degrees and line baking sheet with parchment paper.
Roll dough flat and cut into desired shapes, heat for 7 to 10 minutes.
And then I made the Icing:
2 Cups Powdered Sugar
1/8 Cup Milk
2 Tablespoons Butter
1/2 Teaspoon Vanilla
1/8 Teaspoon Salt
Beat with electronic mixer, thoroughly. Scrape the bowl often and add a couple drops of milk if too stiff.
After I made a plain white batch, I added some food coloring; and with the green icing I added some mint extract. YUM!
And here’s how most of the cookies look..
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