Lemon Thyme Sugar Cookies

If I send out spring energy into mother nature, do you think she’ll reciprocate and make spring actually come to be?!

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So we’re a week into April, and I won’t complain too much – I know we didn’t have a terrible winter but dudes – I’m so ready for spring! I want to wear open toe shoes, cute flowy dresses, I want to be able to finally leave my huge-mongous winter jacket behind!! Also … there’s tons of ice cream to be eaten on bright balconies – priorities.

Could there BE anything more spring than lemons?! Well, tulips maybe … and I’ve been trying to flood my kitchen with them – but lemons to me, with that burst of tang – ahhhh brrring on the spring!!

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Today’s Lemon Thyme Sugar Cookies are dainty and kind, but relatable. They would fit in beautifully over tea, but put them out at a lemonade stand ( do kids still do this?!) and they’ll be gone in no time. The cookies are sweet, savory and a little tangy – most importantly, you’ll want them in your face as soon as they come out of the oven!!

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Lemon Thyme Sugar Cookies

1 cup margarine

1 cup brown sugar

1/2 cup granulated sugar + 2 tbsp (separated 1/2 cup by 2 tbsp)

1 tsp vanilla extract

1 tsp baking soda

2 tbsp cornstarch

2 eggs

2 1/2 cups flour

2 tbsp lemon zest  (separated 1tbsp x 1 tbsp)

1 tbsp fresh thyme (finely chopped)

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Directions

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Pre-heat oven to 350 oc.

In large bowl, combine margarine, brown sugar, 1/2 cup granulated sugar, vanilla and eggs.

In a separate bowl whisk together baking soda, cornstarch, flour and 1 tbsp lemon zest.

Combine wet and dry ingredients.

In a small bowl, combine 2 tbsp sugar, 1 tbsp lemon zest and 1 tbsp thyme. Massage together to release all of the lemon-thyme extracts.

Scoop out cookie dough using a 1 tbsp scoop, roll into a ball and gently roll in lemon-thyme-sugar mixture. Place on cookie sheet 1/2 inch apart.

Bake for 9 minutes, and remove from baking tray right away.

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Herb de Provance Cranberry Shortbread cookies

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At the rate I’m going, I might as well start referring to my blog as a cookie corner!! While, I’ve clearly proven I’m crazy for cookies – there’s something about a sweet and a touch savoury shortbread cookie!! This particular recipe has a good crunch to it, it would hold it’s own next to any cup of tea – a pipping cup of coffee or hungry little ones looking for a yummy snack.

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Also, I can’t even describe the amazing smell of these as they bake – almost like spring time flowers. You can thank the herb de provance!!

Can we talk about this AH-MAZING herb blend … since discovering it late last year – I pretty much add it to everything under the sun!! Cooking beef –   herb de provance ; lamb – herb de provance ; salad dressing – herb de provance ; making muffins … herb de provance and cookies, dude – that could do with some herb de provance!! It’s a combination of Rosemary, Marjoram, Thyme, Savory and lavender aaaahhhh soooo good!!

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Dear I say, these may be my absolute favourite non-chocolate related cookie ( I had to be specific, because we all know nothing can come between me and a chocolate chip sea salt cookie fresh from the oven!!). It’s THAT delicious!!

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Herb de Provance Cranberry Shortbread cookies

1 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg

1 teaspoon vanilla

2 1/2 cups sifted all-purpose flour

1 tablespoon Herb De Provance

1/2 cup Dried Cranberries

1/4 teaspoon sea salt

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Directions:

Cream together butter and sugar.  Add egg and extract.

Add flour, Herb de Provance, cranberries and sea salt. Mix until combined.

Divide dough and shape into 2 long cookie-logs.

Wrap each in parchment paper and freeze until firm, about 1 hour.

Preheat oven to 375. Cut into 1/4-inch-thick rounds and bake for 17 minutes.

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…. And then, you’re more than welcome to send me some 🙂

p.s … I apologize for all of the double exclamation mark-ness of this post … they just make me that excited (!!)

Mocha Toffee Cookies

Confession – there are tons of cookies that are about to come your way.

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Kind of a #SorryNotSorry situation.

Heh. I used a hashtag in conversation. Oh internet, you have successfully ruined me.

Speaking of which, my spelling is now at an all-time low.

Does this make you cringe for generations to come? Did I just sound like an old lady …. Hahaha. Sad.

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I’m just a kickin success these days … also in kind of funny/not so funny news – I got an e-mail last week from a reader noting that my writing was filled with a lot of slag, and they wondered if I also wrote this way at work.

*ROTFL*

That’s how I feel about that.

I shouldn’t have even addressed this, but still.

ARE YOU KIDDING ME internet world, can we all not just sit in a circle, eating cookies singing kumbaya?!?!

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These cookies have bits of toffee in them; and coffee; and chocolate. #Winning 😉 hahaha …

Mocha Toffee Cookies

1 Cup bittersweet chocolate, coarsely chopped

2 tablespoons unsalted butter

3/4 cup light brown sugar

2 large eggs

1 teaspoons vanilla extract

1 teaspoon ground instant coffee

1/2 teaspoon baking powder

1/4 cup all-purpose flour

3 tablespoons cocoa powder

1 ½ cup Skor toffee bits

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Directions:

Preheat the oven to 350 degrees F.

In a microwave safe bowl, melt the chocolate and butter together, stirring until smooth.

In a medium bowl, combine the brown sugar, eggs, vanilla, instant coffee, and baking powder.

Add in chocolate mixture.  Fold in flour and cocoa powder.

Add Skor toffee bits.

Spoon onto a prepared baking tray and bake for 10 minutes.

Allow to cool on baking tray for 2 minutes before moving to a cooling rack.

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Excuse me while I chow down on these cookie monster style, chased with iced cold milk!

Dark Chocolate Chunk Mango Coriander Cookies

Hehehe last week I got my official Foodblogger cookie swap e-mail.

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I was pretty much ( read: totally) bouncing off the walls!! I’ve participated in the past and to be honest, there’s nothing that gets me in the holiday spirit more than cookies.

Oh and Santa of course … speaking of which – the big guy made his appearance this past weekend!!

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This of course makes it okay for me to even start talking about Christmas!! Some of our stores have already started playing carols … too early?!? When do you put up your tree? Is it already up? I have a feeling ours won’t go up for at least a couple weeks … I’m thinking at least until the first weekend of December. The holiday season is always a special time for my family and I – and cookies only sweeten the deal.

Even if you’re not quite in the holiday spirit just yet ( and yes, I know there’s still American Thanksgiving) it’s always a good time for cookies!!

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These particular cookies are a new mixture of sweet and savory – they’re cake like and definitely a heightened version of an everyday chocolate chunk cookie. And the colour and smell of the mango baking away are sure to tantalize your taste buds… also, look how yellow they are!!

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Dark Chocolate Chunk Mango Coriander Cookies

1 Large mango; peeled and diced

1/4 cup water

1 cup gran­u­lated sugar

1 Tbsp fresh coriander, minced as fine as possible

1/2 cup shortening

2 eggs

2 cups flour

1/2 tsp salt

1 tsp baking soda

1/2 cup Dark Chocolate Chunks

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Directions:

Pre­heat oven to 325 degrees F.

In a blender / Food processor combine mango and water. Blend to a thick pulp.

In a small bowl, combine sugar and coriander – rub together to flavour the sugar.

In a medium bowl, whisk together flour, salt and baking soda.

In a separate bowl, cream together shortening and sugar mixture.

Add eggs and mango puree.

Fold in dry ingredients, and add in chocolate chunks.

Scoop onto prepared baking sheet and bake for 12 minutes.

Remove from oven and allow to cool.

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Dark Chocolate Chunk Chocolate Red Wine Cookies

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Noooooovember … could it beeeeee that cookie season is upon us?!?!

Am I pulling a starbucks, and rushing life?!?

But I have dark chocolate, and red wine, and cookies – all up in one jooooint!! I suppose you could call these adult cookies … as we ma-ture, the relationship ma-tures with us.

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How I met your mother … hah. such a good show, early on. And then, when we found out who the mother was, it was like WHAT THE HECK – WHHYYY – NOOOO. Okay.

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Cookies, to cure the mondays.

Cookies to help with your Halloween tummy ache ( not sure how that works, but what evs.)

Cookies, to remind you, that you should decide what you’re going to make for this year’s Food Blogger Cookie Swap

Cookies, to also help me decide what I should make?!?! — seriously, please help me 😦

WINE + Chocolate = Cookies. That’s the kind of math i can get behind.

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Dark Chocolate Chunk Chocolate Red Wine Cookies

1 1/4 cups flour

1 cup unsweetened cocoa powder

1 teaspoon Sea salt

1 teaspoon baking soda

¼ teaspoon cinnamon

½ tsp instant coffee powder

½ cup margarine

3/4 cup sugar

3/4 cup brown sugar, packed

1 egg

1 teaspoon vanilla extract

1/2 cup red wine

¾ cup dark chocolate chunks

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Directions

Preheat oven to 375 degrees F.

In a mixing bowl, combine flour, cocoa powder, salt, baking soda, ground coffee and cinnamon.  Set aside.

In a separate mixing  bowl, cream together the butter and sugar.  Next, add in the egg, vanilla, and red wine.  Mix until well combined.

Add the dry ingredients to the wet. Fold in dark chocolate chunks.

Spoon the batter onto a prepared baking pan; bake for 9 minutes Bake for 8-10 minutes. Let cool slightly before serving.

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Chocolate Chip Cookie Dough Brownies

We have to talk.
Talk about serious life stuff.

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Mostly brownies … brownies and chocolate chip cookie dough… together.
Like Ernie and Bert , Batman and Robin, Cookie Monster and Cookies, Rachel and Ross.

Pretty much a match made in heaven.

There’s only one way to describe today’s recipe : drooltastically delicious.

I haven`t made brownies for a while, and I’m so happy that these gorgeous suckers are the ones to break my lack-of-brownie curse.

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They are perfectly fudgey, and sweet but not too sweet. The cookie dough is light, and creamy and adds that extra push to yum-ville.

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Chocolate Chip Cookie Dough Brownies

For the Brownies:

1/2 cup margarine

1/2 cup semi sweet chocolate chips

1 cup sugar

2 eggs

1 teaspoon vanilla

1/3 cup cocoa

1/2 cup flour

1/4 teaspoon sea salt

1 Tbsp ground coffee

1/4 teaspoon baking powder

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For the Cookie Dough
2 cups flour

1 cup margarine

1 ¼ cup brown sugar

1/4 cup granulated sugar

1/4 cup whole milk

2 teaspoons vanilla

1 cup mini semi sweet chips

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Directions:

Preheat the oven to 350 degrees F. Line an 8×11 inch pan with foil and grease it lightly with cooking spray.

In a medium bowl, whisk together the cocoa powder, flour, sea salt, ground coffee and baking powder.

In a small bowl, melt the margarine. Pour into a large bowl and whisk in the chocolate chips until melted.

Whisk in the sugar and then the eggs. Stir in the dry ingredients.

Pour into the prepared pan and bake for 20-25 minutes.

Allow to cool completely.

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For the cookie dough topping, beat the butter with both sugars until light and fluffy. Add in the milk and flour. Stir in the remaining chips.

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Once the brownies are cooled, top with cookie dough.
Refrigerate for at least 30 minutes and then slice.

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Pop back into the refridgerator until ready to serve … or… forget about slicing, grab a fork and heeeellllooooo Chocolate Chip Cookie Dough Brownies for one!!

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Chai Tea Walnut Oatmeal Cookies

I’m clearly slowly coming around to fall … I bought new scarves. Thick – woolly – cozy- way too big – scarves.

I’ve restocked my shelves with cinnamon, nutmeg, cardamom, ginger powder &  molasses.  I’ve began roasting vegetables instead of grilling them. My morning cup of caffeine hasn’t changed over to Pumpkin Spice …. Yet – but I’m a work in progress.

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And I made cookies!!

Cookies chock full with oats & spices …  and everything nice(s) … I also added grape nuts.

Have you ever had grape nut cereal …. I’m embracing my inner old lady, when I say this – but I freaking LOVE grape nut cereal … and Toucan Sam doesn’t even grace the cover of the box.

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– I’m totally growing up.. yo.

….. or not. And we’re back to you probably wanting to punch me , or just shake me and say hey, grow the hee-haw up!!

I just say hee-haw. Heh. So funny.

I also added tea to these cookies. I’ve baked with teas before .. like in this cake … and these killer muffins … oh, and these muffins too. I like the flavour and depth it adds – it also creates a spice blend that I sometimes can’t match – and it’s so freaking easy to just tear open your favourite tea bag and throw it into your favourite recipe, instead of guess the ingredients and their measurements.

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Chai Tea Walnut Oatmeal Cookies

Ingredients 

1½ cups flour

1 cup rolled oats

¼ cup Grape Nut Cereal

2 Tbsp Dried Chai Tea

1 teaspoon baking soda

2 tablespoons cornstarch

1 Tsp Cinnamon powder

1 Tsp fresh nutmeg

1 cup softened butter

1 1/4 cup brown sugar

¼  cup granulated sugar

1 Tbsp vanilla extract

2 eggs

1 Cup walnut pieces

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Instructions 

Preheat oven to 375ºC. Line 2 baking sheets with parchment paper and set aside.

In a large bowl, mix flour, rolled oats, grape nut cereal, tea, baking soda, cornstarch, cinnamon & nutmeg. Set aside.

In the bowl of an electric mixer, beat together butter and sugars until smooth and creamy.

Add the vanilla and eggs.

Add dry ingredients to wet – mix until well combined.

Add walnuts

Scoop the dough using a medium cookie scoop (or a heaping tablespoon) onto prepared cookie sheets. Bake for 12 minutes.

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If this smell of these cookies, don’t hoax you into falling in love with fall …. Well by golly, you’re tough cookie.

Heh. Get it, cookie .. for a cookie recipe

.. and falling in love with fall, because it is fall!!

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… please come back — I’m not a total dork