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Welcome to #cookieweek! Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board!  Make sure you enter the giveaway with some fabulous prizes from KitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!

These cookies came out of a baking fail. You know, when you try a recipe and something just doesn’t look right. Well I tried a delicious looking chocolate cookie recipe, twice, and total fail. So I changed my gameplan and saw these little beauties in a cookie magazine.

The salty peanut butter combined with the sweet Nutella makes for a perfect cookie. I am totally a salty, sweet person! If you plan on making these ahead of time for the holidays, do the hazelnut spread at the last minute, because it will not harden, unless you freeze them in individual layers.

 Peanut Butter Hazelnut Cookies
adapted from Pillsbury
yield 20-30 depending on scoop size

Peanut Butter Hazelnut Cookie Ingredients:
 – 1 cup Peanut Butter
 – 1/2 stick Vegetable Shortening
 – 1 & 1/4 cups packed Brown Sugar
 – 3 tablespoons Milk
 – 1 tablespoon Vanilla Extract
 – 1 large Egg
 – 1 & 3/4 cups All Purpose Flour
 – 3/4 teaspoon Baking Soda
 – 3/4 teaspoon Salt
 – 1/2 cup Chocolate Hazelnut Spread (I used Nutella)

Peanut Butter Hazelnut Cookie Directions:
 – Heat oven to 350F
 – In the bowl of a stand mixer with a paddle attachement, combine Peanut Butter, Shortening, Brown Sugar, Milk and Vanilla Extract. Beat until combined then scrape down the sides of the bowl.
 – Add in the Egg and beat until combined.
 – Combine Flour, Baking Soda and Salt in a small bowl. Add to Peanut Butter mixture and beat until just combined.
 – Using a small to medium cookie scoop, drop onto ungreased non-stick cookie sheet, 2 inches apart. Flatten slightly with the palm of your hand. 
 – Bake 7-9 minutes, or until lightly brown. Cool on cookie sheet for a few minutes, then transfer to rack to continue cooling.
 – Melt Chocolate Hazelnut Spread in microwave for 10-15 seconds, then drizzle on cool cookies.

1. Mandatory Entry: Leave a comment with  your favorite cookie to bake during the holidays or for cookie swaps.
2. Many more ways to enter in the rafflecopter widget!

Disclaimer: KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane are providing the prizes free of charge.  All opinions stated are my own.

Also check out the other #CookieWeek participants and their cookies today!

Until next time,
LOVE & CONFECTIONS!

Welcome to #cookieweek! Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board!  Make sure you enter the giveaway with some fabulous prizes fromKitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!

My Uncle introduced me to these cookies a few years ago around the holidays. O-M-G! One bite and I was hooked. I totally understand why a few batches are made every year. They disappear so fast.

These cookies are great freshly made and at room temperature, but boy oh boy, try them straight from the freezer and its heavenly. They freeze perfectly, so these cookies can be made ahead well before your holiday celebrations.

Nutmeg Logs
adapted from Pillsbury
yield roughly 24 cookies

Nutmeg Log Ingredients:
– 1 cup (2 sticks) unsalted Butter, room temperature
– 3/4 cup granulated Sugar
– 2 teaspoons Vanilla Extract
– 2 teaspoons Imitation Rum Flavoring
– 1 large Egg, room temperature
– 3 cups All Purpose Flour
– 1 teaspoon ground Nutmeg, fresh if available
– 1/2 teaspoon Salt

Nutmeg Log Directions:
– Heat oven to 350F
– Combine Butter, Sugar, Vanilla Extract and Rum Flavoring in the bowl of your stand mixer with the paddle attachment.
– Once combined, add in the Egg. Scrape down the sides of the bowl to make sure everything is mixed together.
– Add in the Flour, Nutmeg and Salt. Mix to combine.
– Using a small cookie scoop, scoop out batter and roll dough, with your hands, into 3 inch logs
– Bake on an ungreased cookie sheet for 12-15 minutes. Cool on wire rack completely, then frost.

Frosting Ingredients:
– 3 tablespoons unsalted Butter
– 1 teaspoon Vanilla Extract
– 1/2 teaspoon Imitation Rum Flavoring
– 2 cups Powdered Sugar, sifted
– 3-5 tablespoons Heavy Cream
– ground Nutmeg for garnish, fresh if available

Frosting Directions:

Welcome to #CookieWeek! Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board!  Make sure you enter the giveaway with some fabulous prizes from KitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!

These cookies are addictive! My Mom told me about this recipe last Christmas and they are so good. Crispy on the outside, chewy on the inside, just the right amount of spice and sweetness.

The first time my Mom made these, she made one batch – which yields between 3.5 and 4 dozen cookies. It sounds like a lot, but they were all eaten within a day. She had to remake a couple more batches just so we could have these cookies for our Christmas celebrations. 

Trust me when I say that even though it’s a little time consuming, you will want to make multiple batches of these guys!!

Ginger Crinkles

from The Food Network
yield 3.5-4 dozen

Ginger Crinkles Ingredients:
 – 2 cups All Purpose Flour
 – 2 teaspoons Baking Soda
 – 1 & 1/2 teaspoon 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 granulated Sugar
 – 1/4 cup Molasses
 – 1 large Egg
 – Turbinado Sugar for rolling cookies in

Ginger Crinkles Directions:
 – Heat oven to 350F.
 – In a medium bowl, whisk together the Flour, Bakind Soda, Ginger, Cinnamon, Salt, Allspice and Cloves.
 – In the bowl of your stand mixer, add the Shortening, Butter, Brown Sugar and granulated Sugar, and beat until light and fluffy. 
 – Add in the Molasses and Egg and beat until combined
 – Slowly add in the Flour and spice mixture and beat until combined.
 – Place the Turbinado Sugar in a small bowl. Using a small cookie scoop, drop the batter into the Turbinado Sugar by the scoopfuls and roll around to cover completely. 
 – Place 12 dough balls onto an ungreased cookie sheet, about 2 inches apart, and bake for 9-11 minutes, rotating halfway through. Cool on baking sheet for 5 minutes, then continue cooking on a wire rack.

1. Mandatory Entry: Leave a comment with  your favorite cookie to bake during the holidays or for cookie swaps.
2. Many more ways to enter in the rafflecopter widget!

Welcome to #cookieweek! Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board!  Make sure you enter the giveaway with some fabulous prizes fromKitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!

Growing up in an Italian household not only meant lots of pasta and sauce and all sorts of delicious savory foods, but it also meant great desserts and snacks as well. My love of Biscotti stems from my Mom. She loves all things crunchy. When she toasts bread, it has to be extra dark and crispy – almost to the point of being burnt. Back to the crunchy… Biscotti is an anytime snack cookie for me. Most people like it with coffee or tea, and I’ll eat it like that too, but I also welcome it anytime of the day.

Biscotti, plural of Biscotto, is a twice baked cookie, which is how it becomes dry and crunchy. There are so many flavor options with Biscotti. The most traditional Italian biscotti is with almonds and anise. I’m not particularly a fan of anise so I went a more modern route with these Double Chocolate Biscotti. It’s a very rich cookie and perfect with a cold glass of milk.

Double Chocolate Biscotti

adapted from Advanced Bread and Pastry
yield 12 large or 24 small

Double Chocolate Biscotti Ingredients:
 – 2 oz unsalted Butter, room temperature
 – 7 & 1/8 oz granulated Sugar
 – 3 large Eggs
 – 1 teaspoon Vanilla Extract
 – 9 & 7/8 oz All Purpose Flour
 – 2 oz Almond Meal/Flour
 – 1 & 1/2 oz Cocoa Powder
 – 1 & 1/2 teaspoon Baking Powder
 – 1/2 teaspoon Salt
 – 3 & 1/2 oz Milk Chocolate Chips

Double Chocolate Biscotti Directions:
 – Heat oven to 325F
 – Cream Butter and Sugar in the bowl of a stand mixer or with a hand mixer
 – Add in Eggs and Vanilla Extract
 – Combine All Purpose Flour, Almond Flour, Cocoa Powder, Baking Powder and Salt in a small bowl. If necessary, sift to prevent clumps.
 – Add the dry ingredients to the wet ingredients slowly. Once all the dry ingredients are in, scrape down the sides of the bowl and add in the Chocolate Chips. Mix just to combine, making sure all the dry ingredients is incorporated.
 – Place the dough on a parchment or silpat lined baking sheet. Roughly 12 inches long by 3-4 inches wide by 1 inch thick. You can also form it into two smaller loaves and the second bake time will be reduced.
 – Bake for 35-40 minutes, or until firm to the touch.
 – Lower oven temperature to 300F.
 – When the Biscotti is cool, slice on a bias with a serrated knife and return to oven. Bake for 15 minutes, flip to the other side and bake another 15 minutes, or until well dried.

This giveaway is open to US residents from November 11, 2013 through November 16, 2013 11:59pm EST and will be picked from random draw.  The winners will be notified via email and have 72 hours to respond, if not their prize is forfeited and another winner will be chosen.

How to Enter:

1. Mandatory Entry: Leave a comment with  your favorite cookie to bake during the holidays or for cookie swaps.
2. Many more ways to enter in the rafflecopter widget!

a Rafflecopter giveaway

A little about our sponsors:

The iconic Kitchenaid stand mixer was born in 1919, from there stemmed an entire kitchen of  high-performance appliances -all created with the same attention to detail and quality. OXO’s mission is dedicated to providing innovative consumer products that make everyday living easier. King Arthur Flour was founded in 1790, as America’s oldest flour company they provided pure, high-quality flour to residents of the newly formed U.S., still going strong, they are the nation’s premier baking resource. Silpat was founded in 1965 by M Guy Demarle in Northern France.  He was an experience baker seeing a better way to bake bread with forms using non-stick silicone coatings.  He invented the first non-stick baguete baking trays and a few  years later invented  and created the original Silpat. Zulka Pure Cane Sugar is a Non GMO Project Verified “Morena” sugar – a term used to described granulated sugars that do not undergo conventional refining processes.  Zulka is perfect for baking, it tastes better, is less processed and is a cup for cup replacement.
Disclaimer: KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane are providing the prizes free of charge.  All opinions stated are my own.

Also, Check out the other #CookieWeek Participants and give them some love!

• Brown Butter Chocolate Chip Cookie Dough Sandwich Cookies by The Cooking Actress
• Caramel Apple Cider Cookies by Like Mother Like Daughter
• Chocolate Chip Sugar Cookie Bars with Peanut Butter Frosting by Cupcakes & Kale Chips
• Chocolate-Filled Christmas Thumbprint Cookies by Food Lust People Love
• Chocolate Fudge Brownie Sandwich Cookies by Cravings of a Lunatic
• Chocolate Peanut Butter Pie Cookie Cups by The Girl In The Little Red Kitchen
• Chocolate Peppermint Raisin Cookies from It’s Yummi!
• Classic Gingersnap Cookies by In The Kitchen With KP
• Coffee-Toffee Thumbprint Cookies from Crumb
• Dark Chocolate Andes Cookie Cups by Beyond Frosting
• Eggnog Cookies by Jen’s Favorite Cookies  
• Extra-Chewy Peanut Butter and Oatmeal Cookies from Omeletta
• Fruit Coolers by Texana’s Kitchen
• Gluten-free Elisenlebkuchen cookies  by Masala Herb
• Iced Molasses Cookies with by i heart eating
• Nutella Cookies by Total Noms
• Orange Cream Cookies by Frugal Antics of a Harried Homemaker
• Peanut Butter Cup Sandwich Cookies by Chocolate Moosey
• Pumpkin Coconut Macaroons by 52 Kitchen Adventures
• Rolo Brownie Cookies from That Skinny Chick Can Bake
• Saketini Christmas Balls from NinjaBaking.com

Until next time,
LOVE & CONFECTIONS!