St. Nick’s Nightcap Cookies – #FillTheCookieJar

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

I must have a dang sweet tooth lately!!!  I have shared recipe after recipe of desserts!

You’re not complaining though right?

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

It’s another month to fill my cookie jar for our monthly Fill the Cookie Jar cookie exchange club.  Cynthia at Feeding Big is always so happy to help us get our recipes linked up.

I didn’t quite make last month’s posting at the beginning of the month, but I did finally make the Gobble Gobble Cookies I had planned to.

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

This month I made a nightcap cookie for Santa Claus.

I love the splash of pink the maraschino cherry juice adds to the cookies.  These cookies remind me of Santa’s red suit.  Bright jewels of cherry red for his suit and red cheeks, dark chocolate for his boots and buckle and then topped with plenty of snow!

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

And the nightcap…well, don’t tell my kids, but I soaked the cherries in a splash of amaretto.  And there may or may not be some more in the cookies.  Shhhh.

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

If that makes you squirm, just put some extra almond extract, I won’t tell anyone.

If you love cherry and amaretto, dark chocolate and sweet sugar cookies, you will love this cookie.  It’s what happens when I go crazy in the kitchen. 😉

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

I’m calling these after St. Nick, instead of Santa Claus or Kris Kringle, because of course, once I snapped this adorable photo of my very own Nicolas, I had to name them after him!  (I think he ate six of these!  I had four and then I did an extra session of PiYo®! #fatty :P)

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

These were really simple to put together, see!

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

 

St. Nick’s Nightcap Cookies - Cherry Amaretto Chocolate Chip Cookies

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Number of servings: 48

Per Serving 89 calories

Fat 4 g

Carbs 13 g

Protein 1 g

48


St. Nick’s Nightcap Cookies - Cherry Amaretto Chocolate Chip Cookies

Cherry Amaretto Chocolate Chip Cookies that will make St. Nick laugh with glee!

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/4 cup granulated sugar
  • 1 egg at room temperature
  • 1 Tb maraschino cherry juice
  • 1 Tb amaretto *
  • 1 tsp almond extract
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup mini semi sweet chocolate chips
  • 1/3 cup chopped maraschino cherries
  • 2 Tb powdered sugar, for dusting

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl or stand mixer, beat the softened butter until creamy. Add the sugar and beat until light and fluffy.
  3. Add the egg, amaretto, almond extract, and maraschino cherry juice. Mix well, scraping the sides of the bowl as needed. Add the flour, salt, and baking powder. Mix until just incorporated. Stir in the chocolate chips.
  4. Using a small cookie scoop, spoon onto an ungreased baking sheet. Top each cookie with a few chopped cherry pieces.
  5. Bake for 8-10 until just barely done. Remove from oven to cool on baking sheet briefly before transferring to a baking rack to cool. Dust with powdered sugar, if desired.

Notes

*You can soaked the chopped cherries in a splash of amaretto before adding to the cookies, if desired.

Mexican Chocolate Tea Biscuits – Fill the Cookie Jar

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

When I was a teenager I walked with my mom and younger siblings to the grocery store about once a week to pick up a few things. I remember we always visited the bakery counter for my little brother and sister, because they always had free cookies to give the kids. I was just young enough to get a free cookie myself. I always chose a round flat one that was covered in powdered sugar and had chocolate chips throughout, but it wasn’t crunchy, it wasn’t flaky, it was slightly tender and it was called an angel cookie. Those were my absolute favorite.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

I’ve been wanting to replicate those cookies for quite some time and I can’t say that I did, but these Mexican Chocolate Tea Biscuits really satisfied that childhood memory. So this month for Fill the Cookie Jar, our monthly cookie recipe share, and in celebration of Cinco de Mayo, I decided to make these cookies.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

They really do capture a true Mexican pastry delight. The cinnamon and chocolate marry together for a beautiful flavor combination that can be rolled in powdered sugar for a “frosted” sweetness, or left alone to relish in its simplicity.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Serve them with a hot latte or a cold glass of milk and you’re set!

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Mexican Chocolate Tea Biscuits
Ingredients:
1 3/4 cups all purpose flour
1 cup almond flour
1 cup granulated sugar
two sticks unsalted butter
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp vanilla
1 – 3.4 ounce box vanilla instant pudding mix
1 cup mini chocolate chips
1 cup powdered sugar (optional)

Directions:
In a stand mixer or large bowl, cream the butter on medium speed until light and fluffy. Beat in the sugar. Add the pudding mix, salt, almond flour, flour and vanilla and mix well. Slowly beat in the chocolate chips. The dough will leave the sides of the bowl and may even crumble slightly.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Squish the dough into two equal sized logs about 8-10″ long, either rounded or squared, and wrap in plastic wrap.

Refrigerate dough for 30 minutes.

Preheat the oven to 350°F. Take a picture of your preschooler anticipating freshly baked cookies.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Unwrap the cookie dough and slice into 3/8″ slices, transferring to a silicone baking mat or parchment lined baking sheet. Leave a 1″ space between each cookie.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Bake for 15 minutes, then remove from oven and let cool slightly on baking sheet before transferring to wire rack to cool complete.

Flip and roll cookies in powdered sugar if desired. Makes approximately 40 cookies.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Store in a covered container in the refrigerator.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Mexican Chocolate Tea Biscuits

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

Number of servings: 40

Per Serving 131 calories

Fat 7 g

Carbs 15 g

Protein 2 g

40


Mexican Chocolate Tea Biscuits

Ingredients

  • 1 3/4 cups all purpose flour
  • 1 cup almond flour
  • 1 cup granulated sugar
  • 2 sticks unsalted butter (1 cup)
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1 – 3.4 ounce box vanilla instant pudding mix
  • 1 cup mini chocolate chips
  • 1 cup powdered sugar (optional)

Instructions

  1. In a stand mixer or large bowl, cream the butter on medium speed until light and fluffy. Beat in the sugar. Add the pudding mix, salt, almond flour, flour and vanilla and mix well. Slowly beat in the chocolate chips. The dough will leave the sides of the bowl and may even crumble slightly.
  2. Squish the dough into two equal sized logs about 8-10″ long, either rounded or squared, and wrap in plastic wrap.
  3. Refrigerate dough for 30 minutes.
  4. Preheat the oven to 350°F.
  5. Unwrap the cookie dough and slice into 3/8″ slices, transferring to a silicone baking mat or parchment lined baking sheet. Leave a 1″ space between each cookie.
  6. Bake for 15 minutes, then remove from oven and let cool slightly on baking sheet before transferring to wire rack to cool complete.
  7. Flip and roll cookies in powdered sugar if desired. Makes approximately 40 cookies.


Leprechaun Tea Cookies – Fill the Cookie Jar

 Leprechaun Tea Cookies | Famished Fish, Finicky Shark

One of my all time favorite, most addicting cookies, are Russian Tea Cookies, or Mexican Wedding Cookies, or Snowballs, or whatever you might call them. I decided to dub these Leprechaun Tea Cookies, because these are traditional tea cookies, with the “luck of the Irish” mixed in.

Leprechaun Tea Cookies | Famished Fish, Finicky Shark

This is another Fill the Cookie Jar post in which we share a new special cookie for the month. With St. Patrick’s Day rounding the corner, I had to make something green! Mint and chocolate chips were begging to be added to a new cookie and pistachios rounded out this tender cookie appeal.

Leprechaun Tea Cookies | Famished Fish, Finicky Shark

These two flavors are so opposite, yet so compatible, it’s amazing I didn’t eat the entire batch! My kids are enjoying these as an after school snack this week. I will have to add these to my Christmas cookie list too!

Leprechaun Tea Cookies | Famished Fish, Finicky Shark

You see if you can’t stay away from these buttery, sugar coated gems. My finicky shark loves the powdered sugar coating and asked what the yummy frosting was on the outside. I just know I love licking my fingers when I eat these! Ha!

Ingredients:
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 tsp vanilla
2 1/4 cups flour
1 box 3.4 oz pistachio pudding mix
1/3 cup roasted, salted pistachios, finely chopped
1 cup mint and dark chocolate chips
1 1/2 cups powdered sugar

Leprechaun Tea Cookies | Famished Fish, Finicky Shark

 

Directions:
Preheat oven to 400F.
In a stand mixer, combine the butter, 1/2 cup powdered sugar, vanilla and pudding mix. Beat until fluffy.
Add the flour, chopped pistachios and mint and dark chips.

Leprechaun Tea Cookies | Famished Fish, Finicky Shark

Mix until completely combined and dough no longer sticks to sides of bowl.
Using a small cookie scoop, scoop 1 inch portions and squish into a ball. Roll to smooth.

Leprechaun Tea Cookies | Famished Fish, Finicky Shark

Bake on baking sheet for 10 minutes.
Remove from oven and cool slightly. Roll in powdered sugar by placing each cookie in a large bowl and swirling.

Leprechaun Tea Cookies | Famished Fish, Finicky Shark

Wait 15 minutes and roll in powdered sugar again. Store in an airtight container at room temperature-for as long as these cookies can last in your house (okay one week.)

Leprechaun Tea Cookies | Famished Fish, Finicky Shark

This recipe makes 50 delectable cookies.

Leprechaun Tea Cookies

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Number of servings: 50

Per Serving 84 calories

Fat 4 g

Carbs 11 g

Protein 1 g

50


Leprechaun Tea Cookies

Weight Watchers PointsPlus®: 2

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • 2 1/4 cups flour
  • 1 box 3.4 oz pistachio pudding mix
  • 1/3 cup roasted, salted pistachios, finely chopped
  • 1 cup mint and dark chocolate chips
  • 1 1/2 cups powdered sugar for rolling

Instructions

  1. Preheat oven to 400F.
  2. In a stand mixer, combine the butter, 1/2 cup powdered sugar, vanilla and pudding mix. Beat until fluffy.
  3. Add the flour, chopped pistachios and mint and dark chips.
  4. Mix until completely combined and dough no longer sticks to sides of bowl.
  5. Using a small cookie scoop, scoop 1 inch portions and squish into a ball. Roll to smooth.
  6. Bake on baking sheet for 10 minutes.
  7. Remove from oven and cool slightly. Roll in powdered sugar by placing each cookie in a large bowl and swirling. Wait 15 minutes and roll in powdered sugar again.

Notes

Store in an airtight container at room temperature for one week. Makes 50 cookies.

 


Creamy Salted Chocolate Chip Cookies – #SRC

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark

I’ve never been to a cookie exchange. I’ve always wanted to. But then, I may take days to decide on a cookie that I truly cared about sharing. This week the Secret Recipe Club members opted for a virtual Christmas Cookie Exchange for the holidays.

SRCCookieCarnival

There were so many cookies on Nicole’s blog over at I Am a Honey Bee. I had a hard time choosing between her Maple Walnut Oatmeal Cookies or her Monster Cookies for my kids. If I had seen her latest Chocolate Mint Chip Sandwich Cookies before these ones, I’d have dove in. I’ve been obsessed with chocolate and mint lately.

But this recipe had me at Sea Salt. Just like Nic (hey, she goes by the same nickname as my son!) loves salt over chocolate, I love salt with chocolate!

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark
I opted for her Pillowy Chocolate Cream Cheesy Cookies. I loved the sea salt on the chocolate tangy cookie!

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark
I hope you decide to pop on over to Nic’s blog at I Am a Honey Bee. This gal from Connecticut had a couple mishaps in high school with a sewing machine and a treadmill, that I enjoyed reading about. But I’m pretty sure she’s best in the kitchen than her high school activities 😉

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark
So please, for the love of cookies, make these, and go visit I Am a Honey Bee.

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark

Ingredients:
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
8 oz Neufchatel cream cheese, softened
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 cups semi sweet chocolate chips

Directions:
Preheat the oven to 375F.
Combine the flour, baking soda and salt in small bowl and set aside.

In a mixing bowl or stand mixer, beat the softened butter, granulated and brown sugars and vanilla, until light and fluffy.

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark
Beat in the eggs, one at a time, followed by the softened cream cheese. (I used Neufchatel cream cheese instead of full fat, which created a slightly lighter cookie.)

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark

Gradually beat in flour mixture, then the chocolate chips.

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark

Try very hard not to eat the cookie dough 🙂

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark

Using a cookie scoop, drog by spoonfuls onto ungreased non-stick baking sheets or onto non-stick baking mats or parchment paper.

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark
Bake for 10-12 minutes or until golden brown. Cool on baking sheets for 1 minute before transferring to a cooling rack.

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark

Store in a covered container in the refrigerator up to one week.

What is your favorite cookie combo?

Creamy Salted Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 15 minutes

Number of servings: 60

Per Serving 119 calories

Fat 6 g

Carbs 14 g

Protein 1 g

60


Creamy Salted Chocolate Chip Cookies

Weight Watchers PointsPlus®: 3

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 8 oz Neufchatel cream cheese, softened
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups semi sweet chocolate chips

Instructions

  1. Preheat the oven to 375F.
  2. Combine the flour, baking soda and salt in small bowl and set aside.
  3. In a mixing bowl or stand mixer, beat the softened butter, granulated and brown sugars and vanilla, until light and fluffy.
  4. Beat in the eggs, one at a time, followed by the softened cream cheese.
  5. Gradually beat in flour mixture, then the chocolate chips.
  6. Using a cookie scoop, drog by spoonfuls onto ungreased non-stick baking sheets or onto non-stick baking mats or parchment paper.
  7. Bake for 10-12 minutes or until golden brown. Cool on baking sheets for 1 minute before transferring to a cooling rack.

Notes

Store in a covered container in the refrigerator up to one week.

 Loading InLinkz ...