Ramblings of Random Rashawn

just a bit of everything

Great Grandma’s Molasses Sugar Cookies January 5, 2012

Filed under: Cookies,Recipes — ramblingsofrandomrashawn @ 1:37 pm

LOVE these cookies! Just have to get that out there. These cookies are an all time family favorite. You can bake them anytime of the year but I always make sure they are included in my Christmas cookie baskets. This recipe came from my Great Grandma Cecil. How I loved that woman! I always remember her beautiful long white hair wrapped into a bun, her matching sweatshirt and sweatpant outfits and how she always made you eat hominy (gag!). She was a great woman, I don’t know if she found this recipe or if she created it but it came from her either way!

Great Grandma's Molasses Sugar Cookies


1 1/2 c. Shortening

2 c. Granulated Sugar

1/2 c. Molasses

2 Eggs

4 teaspoon Baking Soda

4 c. Flour

1 teaspoon Cloves

1 teaspoon Ginger

2 teaspoon Cinnamon

1 teaspoon Salt

In a large bowl cream sugar and shortening until smooth. Add in eggs, molasses, soda, salt, spices and flour; beat until combined. Dough is going to be very stiff. Cover dough with plastic cling wrap and refrigerate for at least an hour. The longer you refrigerate the more pronounced the molasses taste will be. Roll dough into balls and roll the dough balls into granulated sugar until lightly covered. Bake at 375° F on parchment lined baking sheets for 8 to 10 minutes. Allow to “bake” for 2 minutes longer on cookie sheet before removing to wire rack to cool. Makes about 3 dozen cookies.


Peanut Butter Reindeer Cookies January 4, 2012

Filed under: Cookies,Recipes — ramblingsofrandomrashawn @ 12:52 pm

These cookies are one of my holiday favorites. They are easy to make because they just use a store-bought cookie mix but you can use your favorite peanut butter cookie recipe. The assembly of the cookies can be a little time-consuming but they are so cute in the end!

I apologize the finished product picture is from last year, so the photo is not that great but it gives you a general idea of what they will look like.


1 Peanut Butter Cookie mix (I used 2 Betty Crocker snack sized) or 1 batch of your favorite Peanut Butter Cookies

Ingredients called for on the Packaged Mix (mine had water and oil)

Mini Pretzels Twists

Semi-sweet Chocolate Chips

Cinnamon Decorations (Red Hots or the Betty Crocker Cinnamon Decors. Red M&Ms would also work)


Prepare cookies according to the directions. Cover dough with plastic cling wrap and refrigerate for at least an hour. The cooler the dough will be the easier it will be to work with.

Prepare a bake sheet with parchment paper and flatten out your cookies and assemble them. I only bake 3 at a time because they spread. I have found that easiest way to shape the faces is to, roll a tablespoon of dough into a ball. Hold your pointer finger and thumb about an inch apart and flatten the dough between your fingers until it’s about 1/4 inch thick. Should look something like this.

Easiest way to shape the head.

Once the cookie is flattened add 2 pretzels for antlers, make sure you don’t press them all the way down through the dough or they will snap off  once they are baked. Add 2 chocolate chips for his eyes keeping them close together. These cookies spread when they are baked and you don’t want his eyes to end up miles apart. Then place a cinnamon candy for his nose. He should look something like this.

Before the Bake

Bake at 350° F for about 8 minutes or until lightly browned. Allow to cool on baking sheet for about 2 minutes and then move to a cooling rack to finish cooling. I store mine in a plastic container that way they don’t break as easily. Makes about 24 cookies.

Finished Cookies


Chocolate Reese’s Cookies November 5, 2011

Filed under: Cookies,Recipes — ramblingsofrandomrashawn @ 10:49 am
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When I came across these cookies on The Faux Martha I automatically thought of Halloween. So I made a batch of these on Halloween and they are delicious! A bit of a pain in the butt to make but I think that is easy enough to change. These cookies call for being made into a log and froze and then sliced and baked. Well, I did this and my Reese’s Pieces didn’t stay whole and pretty, they were really hard to slice! So my solution, I will be making drop cookies with these next time. The cookie dough spread quite a bit when baked making them very crunchy. I hope that making drop cookies with my smallest scoop they won’t spread so far and maybe have a bit of softness to them. A girl can only hope, right?!


Chocolate Reese’s Cookies

Source: The Faux Martha

1 1/4 c. Flour

1/3 c. Cocoa Powder (she used dark and I used regular)

1/2 teaspoon Baking Powder

11 tablespoon (1 stick plus 3 tablespoon) Butter, softened

2/3 c. Brown Sugar, packed

1/4 c. Sugar

1 teaspoon Vanilla

1/4 teaspoon Salt

5 oz. Reese’s Pieces (I used 1 and 1/2 4 oz. boxes)

Sift together flour, cocoa, and baking soda in a medium bowl

Using electric mixer, beat butter in large bowl until smooth (but not fluffy). Add both sugars, vanilla and salt, beat until fluffy.

Add flour mixture beat until just blended (mixture may be crumbly). Add in the Reese’s Pieces and mix until distributed (if dough doesn’t come together, knead lightly in bowl to form a ball).

Place dough on a cookie sheet lined with parchment paper. Roll into a 1 1/2 inch diameter log. Chill until firm (3 hours in the fridge or 30 minutes in the freezer).

Preheat oven to 325°F. Line cookie sheets with parchment paper. Using a sharp nice, cut log crosswise into 1 inch thick rounds. Space 1 inch apart on prepared cookie sheet. Bake cookies for 11-12 minutes, or until they look dry. The cookies will not have firm edges. Transfer to wire rack and cool.






Pumpkin Spice Sugar Cookies November 4, 2011

Filed under: Cookies,Frosting,Recipes — ramblingsofrandomrashawn @ 12:29 pm
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Have to apologize for my absence, I have no excuses for not posting these cookies sooner besides sheer laziness. Cold weather does that to me. It also puts me in a slump which makes me in horrible mood. But what would turn my mood around is one of these spicy cookies and big hot mug of tea! I found this recipe from Sweet Pea’s Kitchen on FoodGawker and I instantly thought well aren’t those the cutest things ever (oh how I wish I could decorate cookies like that)! I grumbled a little bit that they were frosted, to me frosting belongs on cupcakes not cookies, but I reminded myself that they were sugar cookies. I didn’t frost the batch that I did because I was already having a bad day in the kitchen (should have run when I dumped the pumpkin pie spice all over the floor) but next time I will try it with the frosting. These cookies have a nice mellow spice taste to them that is not too overwhelming, they crunchy with a slight soft center. The only complaint I had to add almost another 1/2 cup of flour to them in order to get them to roll out. You can find the recipe here and I also posted it below.


Pumpkin Spice Sugar Cookies

Source: Sweet Pea’s Kitchen


2 c. Flour

1/2 teaspoon Baking Powder

1/2 teaspoon Salt

2 teaspoon Pumpkin Pie Spice

16 tablespoon (2 sticks) Butter, softened

1 c. Sugar

1 tablespoon Brown Sugar

1 Egg

1 1/2 teaspoon Vanilla

In a medium bowl whisk together flour, baking powder, salt and pumpkin pie spice, set aside.

In your stand mixer bowl cream the butter, sugar and brown sugar at medium speed until light and fluffy. Scrape sides of the bowl as needed, will take about  3 minutes. Add the egg and vanilla, beat at medium speed until combined. Add in dry ingredients and beat on low-speed until just combined, scrap sides of the bowl as needed. Shape into a disk and wrap tightly with plastic wrap. Refrigerate for at least 1 hour.

Line cookie sheets with parchment paper. Remove dough from refrigerator onto a lightly floured surface. Let the dough sit at room temperature for about 10 minutes.

With rolling-pin, roll dough out to 1/4 inch thickness. Use cookie cutter to cut out cookies, placing on prepared baking sheet.

Preheat oven to 375°F. Place cookie sheet with cookies in the refrigerator for at least 15 minutes. Bake cookies for 8-9 minutes until edges are just ready to turn the slightest bit light brown. Cool on wire rack before decorating.

Can't believe we don't own pumpkin cookie cutter!


4 c. Powdered Sugar

1/4 c. and 1 tablespoon Cream

1/2 c. Butter

2 teaspoon Vanilla

In a saucepan over medium heat, heat cream and butter until butter is melted. Stir in vanilla and sugar. Remove from heat, and beat with electric mixer until smooth and thick.

Icing sets up very quickly , if it becomes hard to work with, place in microwave for 10-15 seconds and it will re-soften and be smooth again.

*As always, please check out the original recipe over at Sweet Pea’s Kitchen and the pictures posted in this post our mine!









The World of Pudding Cookies September 14, 2011

Filed under: Cookies,Recipes — ramblingsofrandomrashawn @ 5:03 pm
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Few weeks back when searching for a chewy but soft chocolate chip cookie recipe I came across this recipe which called for a box of instant vanilla pudding. I thought to myself how odd is that, I have never heard of adding such a thing to cookies. When I mentioned this additive to my mom she said it is most likely to moisten the cookies. I figured it couldn’t hurt anything so I gave the recipe a whirl.

This recipe was not exactly what I was looking for but was delicious anyways. The cookies had a slight crisp on the outside and were so soft on the inside, and they kept that way! Not to mention that they also contained 2 cups of chocolate chips, the most I have ever seen in a chocolate chip cookie recipe. They were amazing straight out of the oven and even after they were cooled. Everyone seemed to enjoy them!

After finding this one recipe that calls for instant pudding I have come across a few more recipes that call for this. I cannot wait to try them out. One in particular caught my attention when it contains my favorite candy bar, Hershey’s Cookies n Cream! Will be trying that recipe soon.

Soft and Chewy Chocolate Chip Cookies


2 sticks Unsalted Butter*, at room temperature

3/4 c. Brown Sugar

1/4 c. Sugar

3 1/2 oz. Vanilla Instant Pudding

2 eggs

2 teaspoon Vanilla

2 1/4 c. Flour

1 teaspoon Baking Soda

1 pinch Salt*

2  c. Semi-Sweet Chocolate Chips

Preheat your oven to 350°F and line cookie sheets with parchment paper or spray with cooking spray, set aside. In your mixer bowl, combine butter and sugars until light and fluffy. On medium speed beat in the pudding mix, eggs and vanilla. On low-speed mix in flour, soda and salt. Only mix until combined. Stir in the chocolate chips. Drop tablespoons of cookie dough on your sheets. Bake for 10 to 12 minutes, or until cookies are just turning golden brown and centers are just set. Let cool on cookie sheet for a few minutes before transferring to cooling rack.


Makes about 3 dozen cookies

*Notes: As usual I did not have unsalted butter. I used my salted butter and did not add the pinch of salt the recipe called for. I also had to flatten the dough down before baking because they weren’t flattening when baking. This recipe comes La Casa de Sweets. The pictures are mine =D Happy baking!