Archives for category: Cookies

Food is obviously important for nutritional reasons. We clearly need it to survive but it is also meaningful for social reasons.

Many of us have fond food memories that remind us of a person, place or thing. Food is nostalgic and part of most celebrations with family and friends. It is also tied to cultures and regions. Certain spices, produce or cooking techniques are associated with different countries and parts of the world.

What is your favorite food memory? For me, it is making Carrot Cake from scratch with my grandmother when I was about 5 years old. It is tamales on Christmas Eve. Or, it is Gumbo, Crawfish or Beignets for Mardi Gras and Corned Beef and Cabbage on St. Patrick’s Day.

Cooking my spouse, children, friends and family’s favorite foods and desserts for their birthday, holiday or just because is one of my greatest expressions of love.

Enjoy! XOXO Jill

These are my daughter’s favorite cookies and another easy holiday addition to the dessert table. I included these as part of a Wedding Cookie Bar a year ago and they went quickly. I am a cookie-snob and prefer homemade over store-bought any day but don’t want to work too hard. If you agree, you’ll find that these are super easy and that the peanut butter cookie base is the perfect pair for a Hershey’s Kiss.

Peanut Butter Kiss Cookies

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup creamy peanut butter

1/2 cup butter, softened

1 egg

1 1/2 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp baking powder

36 Hershey’s Kisses, unwrapped (I really wish they’d make a bag of unwrapped ones)


  1. Heat oven to 350 degrees.
  2. In a mixer, beat together both sugars, peanut butter, butter and egg until blended. Add the flour, baking soda and baking powder until the dough forms.
  3. Shape the dough into 1″ thick balls; roll in additional sugar spread on a plate. Place on ungreased cookie sheets 2 inches apart or use a mini-cupcake pan, sprayed with Pam or cooking spray (the mini pans come in 24 or 48 cups depending on brand)
  4. Bake for 8 to 10 minutes until the edges are lightly browned. Remove from the oven and place 1 Hershey’s Kiss in each cookie.
  5. Remove from the cookie sheets to a cooling rack. Makes 36.


  • Use Reese’s Peanut Butter Cups instead of the Hershey’s Kisses for variation.
  • If you want to make it even easier, purchase the pre-made peanut butter cookie log found in the dairy isle of the grocery store and begin at step 3 above. We won’t tell. Either way, you’ll find these are delish!

Enjoy! XOXO Jill

Sugar Cookies are another sweet treat synonymous with the holidays. They can be cut into any shape and decorated with icing and sprinkles to make any celebration more festive. They are also adorable at Valentine’s cut with a heart shaped cookie cutter.

The below recipe is one that I have used over and over and is really quiet easy. Chill the dough as instructed below to make it easier to work with when rolling out.

Sugar Cookies


2 cups all-purpose flour, plus more for rolling

½ tsp baking powder

¼ tsp salt

½ cup (1 stick) unsalted butter, room temperature

1 cup granulated sugar

1 large egg

1 tsp vanilla extract

Assorted candies, sprinkles or colored sugars for decorating (optional)


1 ½ cup confectioners’ sugar

3-4 TBSP milk, water or lemon juice


  1. In a large bowl, whisk flour, baking powder and salt set aside.
  2. In another bowl, with an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With the mixer on low, gradually add in the flour mixture; beat until combined. Divide the dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes.
  3. Preheat over to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with the cookie cutter(s). Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill for 10 minutes as needed).
  4. Bake rotating the pans halfway through cooking until edges are golden about 10 to 18 minutes (depending on your oven and size). Cool completely on wire racks.
  5. For the icing, sift confectioners’ sugar into a small bowl. Whisk in milk, water or lemon juice, 1 TBSP at a time; if too thick add a little more liquid.
  6. To ice the cookies, spread with back of a spoon. Let the icing harden, about 20 minutes. Decorate as you wish.
  7. Store cookies in an air tight container for up to 1 week. Or, freeze in an air tight container for freezer bag for several months.

Enjoy! XOXO Jill