VANILLA BUTTER MELT AWAY COOKIES

I recently made these Vanilla Butter Melt Away Cookies for a Galentines event I attended, and they were a huge hit!  They have a perfectly crunchy outside and soft, melt in your mouth center.  Plus the homemade icing gives a nice little extra touch of sweetness!  I made the icing in varying shades of pink, which I thought would be cute for our get together and also added some festive sprinkles... because who doesn’t love cute heart shaped sprinkles?!? These cookies are perfect to bring to your own Galentines or Valentine’s Day party but would also be great for a wedding shower, baby shower, or honestly .... anytime!! Whatever the occasion, these cookies are sure to be a hit!! Enjoy! 

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WHAT YOU’LL NEED

  • 2 Cups Margarine

  • 1/2 Cup sugar

  • 2 tsp. vanilla extract

  • 1/2 tsp. salt

  • 4 Cups flour

  • 1/2 cup powdered sugar

FOR THE ICING:

  • 1 1/2 Cups powdered sugar

  • 2 Tbls. butter

  • 2 Tbls. heavy cream

  • 1 tsp. vanilla extract

  • Red food coloring

WHAT TO DO

DOUGH:

  1. Line a baking sheet with parchment paper or silicon baking mat

  2. Cream margarine, sugar, and salt together

  3. Add powdered sugar and vanilla, stir

  4. Slowly blend in flour

  5. Roll dough into marble size balls and place on baking sheet

  6. Make thumbprint in dough where the icing will go

  7. Bake cookies at 350 degrees for 10-12 minutes

ICING:

  1. Mix all ingredients together with a fork until smooth and free of clumps

  2. Add food coloring until you reach desired color

  3. Once cookie have cooled completely, fill each thumbprint with icing

  4. Top with sprinkles (not necessary, but more festive!!)

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PHOTOGRAPHY| Jenny Hansen Lane

HEALTHY(ISH) PUMPKIN COOKIES

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When fall rolls around, I want ALL things pumpkin! These pumpkin cookies are basically a mix between classic pumpkin pie and your favorite soft cookie, and are sure to satisfy all your pumpkin cravings! Plus, they are pretty darn healthy as far as the cookie itself goes. Now, I will admit, the maple frosting is a bit of a splurge, but I have yet to try a “healthy” frosting recipe that I like as well as this cream cheese frosting…and what is a pumpkin cookie without creamy frosting?! Not as good if you ask me!! I used Trader Joes Bourbon Barrel Aged Maple Syrup which gives the frosting a nice sweet + smokey flavor, but feel free to use your favorite kind! You can omit the frosting if you prefer to keep these cookies more on the healthy side, and just roll the dough in cinnamon sugar before baking. I think these would be perfect to make for Thanksgiving, a holiday party, or just for yourself! If you’re anything like this household, these will be gone in a couple days. Enjoy!

WHAT YOU’LL NEED

  • 1/4 cup melted coconut oil 

  • 1/3 cup canned pumpkin

  • 1/4 cup cane sugar

  • 1 tbsp. pure maple syrup

  • 1 egg, at room temperature

  • 1 tsp. vanilla extract

  • 2 cups packed fine almond flour 

  • 5 tbsp. coconut flour

  • 1/4 tsp. baking soda

  • 1 tbsp. pumpkin pie spice 

  • 1/4 tsp. salt

  • 1 tbsp. molasses

  • If not using frosting: Roll dough in cinnamon sugar

    For the Maple Frosting:

  • 1 pkg. cream cheese, softened

  • 1/2 cup unsalted butter, softened

  • 2 cups powdered sugar

  • 1 tsp. pure vanilla extract

  • 4 tbsp. pure maple syrup, at room temperature

  • Pinch of salt


    WHAT TO DO

  1. Heat oven to 350 degrees F. Line a large baking sheet with parchment paper

  2. In a large bowl, add the coconut oil, pumpkin, sugar, maple syrup, egg and vanilla extract. Stir until smooth. Next add in almond flour, coconut flour, baking soda, spices and salt. Mix to form dough. Allow dough to sit for 5 minutes.

  3. Roll dough into golf sized balls ( roll in cinnamon-sugar if not using frosting) and place on cookie sheet. Use palm of your hand to flatten dough.

  4. Bake for 10-12 minutes

  5. Cool completely

    For maple frosting:

    Mix well and put on top of each cookie. Frosting does best if cookies are completely cooled.

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