Cookies

Halloween Sprinkle Cookie Cake #HalloweenTreatsWeek

My chocolate chip cookie cake has gotten a sweet and spooky upgrade with chocolate frosting, a fun sprinkle mix, and candy bones & eyeballs. A Halloween Sprinkle Cookie Cake is the perfect sweet treat for any costume party on All Hallow’s Eve!


This post is sponsored in conjunction with #HalloweenTreatsWeek. All opinions are mine alone.

Halloween Sprinkle Cookie Cake from LoveandConfections.com #HalloweenTreatsWeek #ad


Happy October! I love Halloween so much and am very excited to participate in this year’s #HalloweenTreatsWeek hosted by my friend Angie from Big Bear’s Wife. Angie loves Halloween just as much as I do and I cannot wait to share all of my sweet treats with you this week!! First up is a Halloween Sprinkle Cookie Cake.

Cookie cakes have always been a favorite treat of mine. I love being able to bake and decorate it with frosting and sprinkles – which I usually don’t for regular chocolate chip cookies. Themed cookie cakes are especially fun. I added a bright and festive sprinkle mix into this batter for some extra color and flair.

Halloween Sprinkle Cookie Cake from LoveandConfections.com #HalloweenTreatsWeek #ad

I love the Dragon Dreams sprinkle mix from sponsor Shop Sweets & Treats, and knew it would be a great addition to my cookie cake. The sprinkles are used both inside the cookie dough, and on top of the frosting. Sprinkles are my favorite thing to hoard. With all the fun sprinkle mixes out there, there are so many options for treats.

Halloween Sprinkle Cookie Cake from LoveandConfections.com #HalloweenTreatsWeek #ad

The delicious chocolate frosting is easy to whip up and a dream to work with. Only a few ingredients are needed for an easy decorative element. I chose chocolate for the frosting – because chocolate! – but feel free to omit it replace the cocoa with powdered sugar, and color the frosting. I think the chocolate showcases the sprinkles best, and because I had white sprinkles and candies, chocolate was perfect for everything.

In addition to the fun sprinkle mix, I used Wilton Candy Eyes and Wilton Skull & Bone Sprinkle Mix. They add both a cute and spooky vibe and are perfect on the chocolate frosting. Little L&C loved looking at the eyeballs and bones and sprinkles when the cake was finished. No tricks needed for this treat. Have a happy Halloween!

Halloween Sprinkle Cookie Cake from LoveandConfections.com #HalloweenTreatsWeek #ad

Halloween Sprinkle Cookie Cake

Adapted from Sally’s Baking Addiction

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cups unsalted butter, room temperature
  • 3/4 cups light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup mini semi-sweet chocolate chips
  • 1/4 cup sprinkle mix

Instructions

  1. Heat oven to 350F. Lightly spray 14-inch pizza pan with cooking spray.
  2. In medium bowl, whisk together flour, cornstarch, baking soda and salt. Set aside
  3. In large bowl or bowl of stand mixer with paddle attachment, cream butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes. Add in egg and vanilla and combine. Scrape down sides of bowl.
  4. While mixer is on low, add in dry ingredients and incorporate. While on low, add in chocolate chips and sprinkles and mix until just combined.
  5. Place cookie dough into pizza pan and using a spatula or your hands, flatten dough until it barely reaches the edges (dough will spread). Make sure your pan is big enough, or the dough will overflow in the oven. You can also use a deep dish pan.
  6. Bake for 20-24 minutes, or until lightly brown. Cool cookie cake completely before decorating.

Chocolate Frosting

By Love and Confections

Ingredients

  • 3/4 cups unsalted butter, softened (1 1/2 sticks)
  • 1 3/4 cups powdered sugar
  • 1/3 cup cocoa powder
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons heavy cream

Instructions

  1. In large bowl with hand blender, or bowl of mixer with whisk attachment, combine butter, powdered sugar, and cocoa on low until combined. Scrape down sides of bowl.
  2. Once incorporated whip on medium low and add in heavy cream, 1 tablespoon at a time. Scraping down sides of bowl as necessary.
  3. Whip on medium to medium-high until light and fluffy, 3-5 minutes.
  4. Using a spatula, scrape down the sides of the bowl to make sure all ingredients have been mixed in. Place frosting in piping bag fitted with a 2D piping tip.
  5. Pipe around edge of cookie cake and in center. Top with sprinkle mix, skull & bone sprinkles, and candy eyes.

Here are some items I used in this recipe:

Halloween Sprinkle Cookie Cake from LoveandConfections.com #HalloweenTreatsWeek #ad



Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!

Happy Halloween! We hope you’re ready for a spooktacular event as we celebrate Halloween with the first annual #HalloweenTreatsWeek event hosted by Angie from Big Bear’s Wife. This haunting week-long event is filled with fantastic Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”


Image may contain: one or more people, text and food

For our very first #HalloweenTreatsWeek event we have 30 talented bloggers that are sharing their favorite Halloween recipes throughout the week! There are going to be over 100 Halloween themed recipes shared during this year’s #HalloweenTreatsWeek and we can’t wait for you to see them all!

Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

Prize #1

Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!

 

Prize #2


Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Pure Vanilla Extract, Ground Cinnamon, Caramel Extract, Almond Extract, Pumpkin Pie Dip Mix and Adam’s Best Twice as strong Vanilla

 

 

Prize #3

Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Halloween Cookie House Bat, Tombstone and Skull 3-Piece Cookie Cutter Set, Halloween Skull Tube Pan, Zombie Cupcake Liners, Skull Sugar Decorations

 

Prize #4

Prize #4 — Sweets and Treats Shop is giving away 1 (one) 1.5lb Sprinkle Mix Kit from their shop

 

Prize #5

 

Prize #5 — Treat Street USA is giving away a $25 Visa Gift Card

 

 

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 1st – October 6th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Treat Street USA ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.

Lemon Lavender Glazed Sugar Cookies

Lemon Lavender Glazed Sugar Cookies are buttery and delicate with a subtle floral flavor and aroma. The combination of lemon and lavender is the perfect addition to a brunch, afternoon tea, or bridal or baby shower.
This post is sponsored by Dixie Crystals.

Lemon Lavender Glazed Sugar Cookies from LoveandConfections.com

Simple, delicious and flavorful are probably some of the best words to describe this delicate citrus and floral cookie. Lemon and lavender are flavors that compliment each other, whether in cookies, cake, or even chocolate truffles. Lemon Lavender Glazed Sugar Cookies are great any day of the year, and even more perfect to enjoy for special occasions.

Lemon Lavender Glazed Sugar Cookies from LoveandConfections.com

This cookie is almost a mix between a shortbread and a sugar cookie. The buttery texture melts in your mouth and the lemon hits you with such brightness. Citrus in cookies is one of my favorite flavors. Gorgeous citrus like lemons, grapefruit, oranges and limes, is readily available in Florida. I enjoy those flavors year-round in all of my baking and cooking. My Lemon Ricotta Bundt Cake and Sunrise Smoothie are definite winners around here.

Until pastry school, I had never used lavender in baking. I always associated it with perfume and soap; often an overpowering smell. Culinary lavender definitely changed my way of thinking. Using it in baked goods and chocolate, in a reasonable amount, adds so much to the flavor.

Lemon Lavender Glazed Sugar Cookies from LoveandConfections.com

A light floral flavor pairs nicely with lemon. A food processor breaks apart the lavender buds and mixes it with the sugar. You could definitely stop there and place the lavender sugar in a mason jar for future use. I would also add a vanilla bean pod. Imagine the aroma the next time you opened that jar of lavender vanilla sugar!

When using lavender in baking, you don’t want too much that it resembles perfume, but just enough that you notice it in the dessert. In addition to the lemon glaze on top of the cookie, feel free to add more culinary lavender as garnish – or even some of that lavender sugar!

Lemon Lavender Glazed Sugar Cookies from LoveandConfections.com

Here are some items I used in today’s recipe:

Until next time,
LOVE & CONFECTIONS!

Succulent Vanilla Sugar Cookies #BrunchWeek

Sugar Cookies are a family favorite for holidays and celebrations. I jumped on the trend and created Succulent Vanilla Sugar Cookies that are perfect for Mother’s Day, bridal showers, baby showers, and so much more.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. This post contains affiliate links.

Succulent Vanilla Sugar Cookies from LoveandConfections.com #BrunchWeek


For #BrunchWeek Day 2, I am bringing you a family favorite recipe that we use for pretty much every holiday throughout the year. We love baking and decorating cookies. In addition to my fun straw collection I mentioned yesterday in my Strawberry Frosé post, I also have quite a collection of cookie cutters. I don’t have hundreds like a lot of the cookiers out there, but I keep adding to my collection. I chose a simple round cutter for my succulent sugar cookies today.

Succulent Vanilla Sugar Cookies from LoveandConfections.com #BrunchWeek

I have a thing for succulents. I liked them before they were big and everywhere, actually. However, I have a black thumb and kill almost every plant I own. “Succulents can’t be that hard to keep alive; they’re sturdy little suckers” – said the voice in my head before going to a plant and flower show and purchasing some.

Well, low and behold, while they are pretty easygoing plants, I learned the hard way that they really, really, really need a lot of light. Did you know that succulents grow taller when they need more sunlight? Yep, I didn’t, but I do now. And now I have to find a sunnier spot than my back patio to place them for optimum sunlight… Oh, and thanks to Youtube, I know how to trim them and try and get them smaller again. That’s my project this Spring and Summer – to not kill my plants.

Succulent Vanilla Sugar Cookies from LoveandConfections.com #BrunchWeek

Anyway, back to the recipe. I love sugar cookies and wanted to do a fun, themed cookie for
#BrunchWeek. Succulents are great because they come in any and every color under the rainbow. I chose to use my favorites, green and pink.

Succulent Vanilla Sugar Cookies from LoveandConfections.com #BrunchWeek

After mixing the frosting and coloring them with gel colors (do not use regular food coloring) I fell in love with the forest green one. The avocado green is really pretty and I might try doing a shade darker next time. I also used a moss green, but it didn’t look appetizing at all… we won’t go there. The pink frosting is actually a few drops of Merlot color. I love how it came out all dusty rose-like.

Succulent Vanilla Sugar Cookies from LoveandConfections.com #BrunchWeek

The frosting I made is absolutely delicious. I had always been curious about LorAnn Oils and Flavors, especially the Princess Baking Emulsion. It has a vanilla, citrus, nutty taste and was a pleasant surprise and addition to my frosting. I will definitely be using it again soon my my baked goods and frostings!

In case you’re wondering what tips I used: 18, 21, 32, 101, 104, 352. Here are some items I used for today’s recipe:

I had a lot of fun coming up with designs and cannot wait to practice piping more succulent cookies soon! I hope you are enjoying #BrunchWeek so far and don’t forget to enter the giveaway!!

Succulent Vanilla Sugar Cookies

By Cookies adapted from Pillsbury, Frosting from Love and Confections

Ingredients

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1 cup (2 sticks) unsalted Cabot butter, softened
  • 1 Eggland’s Best large egg, room temperature
  • 3 tablespoons heavy whipping cream
  • 1 teaspoon vanilla bean paste or vanilla extract

Instructions

  1. Combine flour, baking powder, salt and sugar into a large bowl. Use a whisk to combine and break up any lumps. cut in butter using a pastry blender.
  2. In a small bowl or measuring cup, beat the egg and add in heavy cream and vanilla paste or extract. Pour into flour mixture and combine with a spatula, or by hand, until it forms a ball of dough, without overworking it.
  3. Form a disk and wrap airtight in plastic wrap. Refrigerate at least 4 hours or overnight. If not using immediately, you can securely wrap it and place in a zip top bag and store in the freezer for up to 2 weeks. Thaw overnight in refrigerator or a few hours on the counter.
  4. When ready to make cookies, heat oven to 400F, roll out to 1/4 inch thick, cut out shapes with cookie cutters and place on an ungreased air-bake baking sheet.
  5. Bake for 10-16 minutes, on an air-bake sheet tray or until just golden brown around the edges. If using a regular sheet pan, cooking time will be reduced to 5-8 minutes. Cool on cookie sheet for 2 minutes, then transfer to cooking rack and cool completely before icing.

Princess Frosting

Ingredients

  • 1 cup (2 sticks) unsalted Cabot butter, softened
  • 1 cup vegetable shortening, preferably Crisco
  • 1/2 teaspoon salt
  • 2 pound bag Dixie Crystals Powdered Confectioners Sugar
  • 1 teaspoon LorAnn Princess Emulsion
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 3-6 tablespoons milk
  • Gel food colors

Instructions

  1. In stand mixer, beat butter 2-3 minutes until light. Scrape down the sides of the bowl, add in shortening, and beat until combined.
  2. Add about half of the powdered sugar and mix on low. Scrape down the sided of the bowl. Add in the emulsion, extract or paste and 3 tablespoons milk. Top with remaining powdered sugar and mix on low to combine. Scrape sides of bowl then mix on medium speed for 3-5 minutes. If frosting is too thick to pipe, add in remaining milk, 1 tablespoon at a time and beat to combine. Buttercream should be soft enough to pipe, but hard enough to retain shape and fine lines.
  3. Separate buttercream into bowls and color with desired gel food colors. Keep covered when not in use. Place into piping bags prepared with tips. Pipe and decorate cookies. Once frosting has “crusted” slightly, keep covered in an airtight container, refrigerated, for up to 2 days.
Yield: 20 cookies

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Carrot Grapefruit Smoothie from Rants From My Crazy Kitchen
Cranberry Orange Mimosas from The PinterTest Kitchen
Hazelnut Coffee Syrup from The Redhead Baker

BrunchWeek Appetizers:
Antipasto Salad from Cooking with Carlee
Egg & Asparagus BLT Salad from Sweet Beginnings
Spring Brunch Veggie Tray from Wholistic Woman

BrunchWeek Egg Dishes:
California Club Omelet from The Barbee Housewife
Quick & Easy Cheesy Cheddar Asparagus Frittata from 4 Sons ‘R’ Us
Huevos Rancheros Cups from A Day in the Life on the Farm
Kuku Sabzi (Persian Herb Omelette) from Culinary Adventures with Camilla

BrunchWeek Breads, Grains, and Pastries:
Buttermilk Scones from Mildly Meandering
New York Style Garlic Knots from Girl Abroad
Miso Butter Toast from Brunch-n-Bites
Pecan Belgian Waffles with Strawberry Sauce from Family Around the Table
Savory French Toast with Asparagus from Forking Up

BrunchWeek Main Dishes:
Breakfast Macaroni and Cheese from Strawberry Blondie Kitchen
Canadian Bacon, Egg & Asparagus Quesadilla from Kudos Kitchen by Renee

BrunchWeek Fruits, Vegetables and Sides:
Asparagus Fried Rice from Tara’s Multicultural Table
Asparagus Bacon Rollups from For the Love of Food
Creamy Baked Cheesy Asparagus from Daily Dish Recipes
Roasted Asparagus with Parmesan from Books n’ Cooks

BrunchWeek Desserts:
Blueberry Raspberry Chocolate Bark from Caroline’s Cooking
Raspberry Chocolate Cheesecake from The Crumby Kitchen
Red Velvet Cake Macaron from A Kitchen Hoor’s Adventures
Succulent Vanilla Sugar Cookies from Love and Confections

Until next time, 
LOVE & CONFECTIONS!

Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the #Brunchweek posts or entry.

Funfetti Cheesecake Sugar Cookie Cups #EasterSweetsWeek

When you can’t decide between funfetti cake, sugar cookies, or cheesecake, have all three in a fun bite-sized treat. Funfetti Cheesecake Sugar Cookie Cups are perfect for any occasion or celebration.

This sponsored post is written on behalf of Dixie Crystals for #EasterSweetsWeek. All opinions are my own.

Funfetti Cheesecake Sugar Cookie Cups from LoveandConfections.com #sponsored #EasterSweetsWeek


Welcome to this year’s #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.

Funfetti Cheesecake Sugar Cookie Cups from LoveandConfections.com #sponsored #EasterSweetsWeek

If you take a look into my baking supply closet, you’d see that I LOVE sprinkles. I have different colors, mixtures, holiday sprinkles, custom sprinkles, eyeballs, hearts – basically a ton of sprinkles. These Funfetti Cheesecake Sugar Cookie Cups were the perfect way to use some of my favorite baking accessory, and just in time for Easter. Spring is all about color, and these sweet treats are great for your Easter brunch or dessert table.

Funfetti Cheesecake Sugar Cookie Cups from LoveandConfections.com #sponsored #EasterSweetsWeek

Lately I have been baking a lot of cookie cups. I really love them because they are bite-sized and can be made into almost any flavor. Some of my favorites are my Banana Cream Pie, Chocolate Irish Cream Cheesecake, and Creme Brulee Cookie Cups. Since cookie cups are small and packed with flavor, they are a great dessert idea for holidays, especially since they can be made in advance. We usually have big family gatherings, and I always try to make things ahead of time for holidays, especially desserts.

Funfetti Cheesecake Sugar Cookie Cups from LoveandConfections.com #sponsored #EasterSweetsWeek

This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors! Scroll down to take a look!

 

Check out the amazing #EasterSweetsWeek recipes from our bloggers today!

 

Brownies:

Cakes:

 

Candy:

 

Cookies:

 

Baked Desserts:

 

No Bake Treats:

#EasterSweetsWeek Logo

PRIZE #1

Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!

 

PRIZE #2

 

Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.

PRIZE #3

Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table

 

PRIZE #4

Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta™ 9-Inch Square Baker in Cobalt Blue

PRIZE #5

Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from March 26th – April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Until next time,
LOVE & CONFECTIONS!

Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.

Crème Brûlée Cookie Cups

Your favorite Crème Brûlée dessert is now in cookie form. Vanilla-flecked sugar cookie cups are filled with a smooth homemade pastry cream, then topped with crunchy caramelized sugar for a portable and bite-sized treat.

This sponsored post is written on behalf of Dixie Crystals. All opinions are my own. 
Crème Brûlée Cookie Cups from LoveandConfections.com


Crème Brûlée is most probably in my top 3 favorite desserts, alongside eclairs and ice cream. The smooth, creamy custard topped with caramelized sugar just beckons to be cracked with a spoon into a hundred little pieces. I love the texture combination of crème brûlée – silky smooth and crunchy.

Crème Brûlée Cookie Cups from LoveandConfections.com

Making crème brûlée isn’t too difficult, but I wanted to make it bite-sized and in cookie form. What better way to have the best of both worlds than with a cookie cup. The cookie cup holds the perfect amount of pastry cream – no need to bake the custard here since it’s already cooked in a pot. It also makes the top nice and flat to sprinkle and caramelize sugar on, just like the traditional dessert.

Crème Brûlée Cookie Cups from LoveandConfections.com

To caramelize the sugar, you need a torch. Because of the cookie base and pastry cream, it can’t go in the oven under the broiler, like some recipes call for. A small crème brûlée torch is fine if you don’t use it often. I opt for a hardware store torch, because I use it for crème brûlée and toasted meringue quite a bit. As always, when playing with fire, please keep a fire extinguisher handy – we own one for the sole purpose of torching sugar and meringue, just in case.

Crème Brûlée Cookie Cups from LoveandConfections.com

Crème Brûlée Cookie Cups from LoveandConfections.com

I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. Thank you for supporting the brands that make Love and Confections possible. This post may contain Amazon Affiliate links – if you make a purchase after clicking the link, the price will not be higher, but a portion of the sale will go towards the sustainability of this website. As always, all opinions are my own.

Pignoli Cookies #ChristmasCookies

Pignoli Cookies are a delicious treat. This sweet dough is made with almond paste and covered in crunchy pine nuts. A dusting of powdered sugar creates a perfect finish.

Pignoli Cookies from LoveandConfections.com


I have never made pignoli and now I can cross them off my baking bucket list. Do you have one of those? A list of things you want to cook or bake? I have a huge list and love crossing off items, like these pignoli.

Pignoli Cookies from LoveandConfections.com

Most of the recipes I have encountered use almond paste as the main ingredient. I love using pine nuts in savory recipes, like pesto and hummus. Cookies with pine nuts are so delicious and have such a great flavor. I opted to dust it with powdered sugar, because it not only looks beautiful, but gives it an extra little sweetness.

Pignoli Cookies from LoveandConfections.com

There is a very well known Italian bakery that doesn’t use almond paste, and I eventually want to try their recipe soon. For now, I baked this version and hope you enjoy it as much as I did.

Tools to use:

Pignoli Cookies

By adapted from TasteofHome.com

Ingredients

  • 12 ounces almond paste
  • 1/2 cup granulated sugar
  • 2 egg whites
  • 1 cup confectioners’ sugar
  • 1 1/2 cups pine nuts
  • Confectioners’ sugar for dusting

Instructions

  1. Heat oven to 350F. Line cookie sheets with parchment paper.
  2. In the bowl of your stand mixer, beat almond paste and sugar until crumbly. Beat in egg whites then gradually add in confectioners’ sugar. Mix well, scraping down sides of bowl if necessary.
  3. Place pine nuts in a shallow bowl. Using a q tablespoon cookie scoop, roll dough into balls. Roll balls into pine nuts then place on baking sheet. Bake for 18-20 minutes, or until lightly browned

Until next time,
LOVE & CONFECTIONS!

White Chocolate Decorated Ginger Crinkles #ChristmasCookies

My favorite spice cookie is extra special when dipped in white chocolate and topped with festive sprinkles. Ginger Crinkles are crunchy on the outside, chewy on the inside, and has the perfect amount of spice!

White Chocolate Decorated Ginger Crinkles from LoveandConfections.com


Ginger Crinkles are a family favorite. We make at least 8 dozen every year, usually more. They are perfect to give out as Christmas goodies to family and friends. We have to make a few dozen just for us because the whole family devours them – they are that good!

White Chocolate Decorated Ginger Crinkles from LoveandConfections.com

I decided to jazz up my favorite recipe with a little white chocolate and sprinkles, because you can never have too many sprinkles! You can easily use white candy melts or white almond bark, but since I didn’t have any on hand, I went with the white chocolate.

White Chocolate Decorated Ginger Crinkles from LoveandConfections.com

These cookies can easily be customized for any occasion with different sprinkles, chocolate, or frosting. Trust me when I say that Ginger Crinkles will become a holiday favorite!

Tools to use:

White Chocolate Decorated Ginger Crinkles

By adapted from The Food Network

Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/2 cup vegetable shortening
  • 1/4 cup unsalted butter, room temperature
  • 1/2 cup packed brown sugar
  • 1/2 cup packed granulated sugar
  • 1/4 cup molasses
  • 1 large egg
  • Turbinado sugar for rolling cookies
  • White chocolate
  • Sprinkles

Instructions

  1. Heat oven to 350F. In medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt, allspice and cloves. Set aside.
  2. In bowl of your stand mixer, beat together shortening, butter, brown sugar and granulated sugar until light and fluffy. Add in molasses and egg and beat until combined. Slowly add in flour and beat until just combined.
  3. Place turbinado sugar in a small bowl. Using a tablespoon-sized small cookie scoop, drop the batter into the sugar. Roll around to cover completely.
  4. Place 12 dough balls onto an ungreased cookie sheet, about 2 inches apart, and bake for 9-11 minutes, rotating halfway through baking. Cool on baking sheet for 5 minutes, then continue cooling on a wire rack.
  5. Line a cookie sheet with wax paper. In a microwave safe measuring cup or bowl, melt a small amount of chocolate according to package directions. Dip cookies halfway into chocolate then place on cookie sheet. Cover in sprinkles. Place in refrigerator a few minutes for the chocolate to harden. Best when dipped no more than 2 hours before serving.

Yield: 4 dozen

Until next time,
LOVE & CONFECTIONS!

Try some of these delicious cookies this Christmas season: 


This post may contain Amazon Affiliate links – if you make a purchase after clicking the link, the price will not be higher, but a portion of the sale will go towards the sustainability of this website. As always, all opinions are my own.

Vanilla Bean Pizzelles #ChristmasCookies

Italian Pizzelles are one of my must-have Christmas cookies. Vanilla extract and vanilla bean paste help make this a delicious and delicate cookie that is perfect for all your holiday occasions.

I received product from Nielsen-Massey Vanillas to help create this post. This post contains affiliate links.

Vanilla Bean Pizzelles from LoveandConfections.com

Vanilla Bean Pizzelles are my favorite pizzelle flavor. This delicate and crisp cookie is perfect for Christmastime, or any time of year in my opinion. The traditional flavor, and one my best friend loves, is anise. I have to admit that I am not a fan of licorice so I steer clear of it.

Vanilla Bean Pizzelles from LoveandConfections.com

If you’re like me and don’t want anise seeds, vanilla, almond, citrus and chocolate are great alternatives to the original. In addition to creating the traditional shape, you can also roll them into faux cannoli shells or form them into a cone for fillings. All are delicious in my book, but I like standard pizzelle shapes the best.

Vanilla Bean Pizzelles from LoveandConfections.com

Pizzelles are a pretty easy cookie to make. I used my mom’s pizzelle make, but definitely need to get one of my own. If I had two, we could make batches twice as fast, and believe me, when a cookie tastes this good, they are eaten as fast as they are made. These cookies also cook really fast, so you cannot step away while making them.

Vanilla Bean Pizzelles from LoveandConfections.com

A tip I have found while scouring the internet for recipes is to use a towel with vegetable oil to coat the pizzelle maker instead of cooking spray. Sometimes the cooking spray can leave a sticky residue. You have to let the pizzelle cool completely before storing, so they get nice and crisp. Nobody wants a soggy, soft pizzelle.

Vanilla Bean Pizzelles from LoveandConfections.com

This is my first recipe for Christmas Cookie Week and I cannot wait to see what everyone else has made. All the recipes are at the bottom of the post, as well as a fun giveaway! Hope you enjoy a sweet holiday season with lots of cookies!

Tools to use:

Vanilla Bean Pizzelle

By adapted from King Arthur Flour

Ingredients

  • 3 large eggs, room temperature
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla bean paste
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup (8 tablespoons) melted butter

Instructions

  1. Whip eggs until foamy. slowly add in sugar and salt while whipping. Add vanilla and whip until well combined.
  2. Switch to paddle attachment and add in flour and baking powder, mixing until smooth. Add melted butter and combine.
  3. Heat pizzelle iron. Grease according to manufacturer’s directions. The batter stiffens as the iron heats
  4. Cook pizzelle according to manufacturer’s directions. Mine cooked for about 30-45 seconds.
  5. Use an offset spatula to help remove the pizzelle from the iron and cool on a wire rack.

Yield: 30-50 pizzelle

Until next time,
LOVE & CONFECTIONS!

Try some of these delicious cookies this Christmas season:

Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

a Rafflecopter giveaway

This post may contain Amazon Affiliate links – if you make a purchase after clicking the link, the price will not be higher, but a portion of the sale will go towards the sustainability of this website. As always, all opinions are my own.

Vanilla Bean Pizzelles from LoveandConfections.com

Almond Joy Coconut Macaroons

Crunchy, chewy, nutty and chocolate-covered Almond Joy Coconut Macaroons taste just like the beloved candy bar and are an easy treat to make.

 

Almond Joy Coconut Macaroons from LoveandConfections.com


Almond Joy Macaroons combine the taste of my hubby’s favorite candy bar and dessert – coconut macaroons. These cookies are chewy, crunchy, sweet and have just the right amount of chocolate for a scrumptious bite.

Almond Joy Coconut Macaroons from LoveandConfections.com

Coconut macaroons are always a hit in my family. There are so many coconut lovers, including my husband and my dad. The moment Mr. L&C heard I was making Almond Joy Coconut Macaroons, he kept asking when the photographs would be done so he could dig in. My dad did pretty much the same, trying to sneak some before they had been dipped in chocolate.

Almond Joy Coconut Macaroons from LoveandConfections.com

These aren’t your ordinary coconut macaroons. They are reminiscent of Mr. L&C’s favorite candy bar – Almond Joy. I wanted to create the same flavor profile with a twist. Sliced almonds are chopped and incorporated into the macaroon mix, baked, dipped and drizzled in chocolate, then topped with more almonds. Talk about a delicious creation! Let’s just say these Almond Joy Coconut Macaroons didn’t last too long.

 

Click here for the FULL RECIPE:

Until next time,
LOVE & CONFECTIONS!

Almond Joy Coconut Macaroons from LoveandConfections.com

I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. I receive product, coupons and/or compensation for posts featuring their products. Thank you for supporting the brands that make Love and Confections possible. As always, all opinions are my own.