So these were made last year so we aren’t really going that far back. But I thought I would feature them again as they are literally the number one source of traffic from Pinterest right now, with many people coming back and telling me how yummy they are. I recommend these cookies for cookie exchange big time. Not everyone likes gingerbread flavors, but those who do will thank you greatly for making these.

I do have to say that I am in awe that this little cookie is the thing that currently people are coming to my site to see. I mean they are good, don’t get me wrong but of all the things on my site, I am thoroughly amused that this is what is getting the most traffic. For which I am extremely thankful for though. I have quite a few new readers to the blog thanks to Pinterest, not to mention a ton of ideas for myself!

White Chocolate topped Gingerbread Cookies

3 cups flour
2 tsp. Ginger, Ground
1 tsp. Cinnamon, Ground
1 tsp. baking soda
1/4 tsp. Nutmeg, Ground (I used fresh)
1/4 tap salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/4 cup granulated sugar
1 tsp. Vanilla Extract
1 cup white chocolate chips

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.
Adapted from McCormick and Company Inc.

While most of you are running around in a frenzy trying to get your meal ready for tomorrow I thought I would quickly highlight one of my favorite holiday (and non-holiday) cookies from the past for Way Back Wednesday. They are kind of like brownies in cookie form with Andes mints swirled into them at the top. Sooo good.

While you are focused on Thanksgiving, many of you probably have a Cookie Exchange on the horizon… I have two! I highly recommend these. I would make them but I’ve already done them time and again…but then again they are always a hit. Why change what isn’t broken?

Andes Chocolate Mint Cookies
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
12 ounces semi-sweet chocolate chips
2 large eggs
2 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
Andes mints candies, broken in half

Heat oven to 350°F.
Over low heat, combine butter, sugar and water.
Heat until melted and add chocolate chips until partly melted.
Remove from heat and stir.
Pour into large mixing bowl.
Let stand 10 minutes to cool slightly.
Beat in eggs one at a time on high speed.
Reduce mixer to low speed and add flour, salt and baking soda.
Beat until well-blended.
Chill one hour (dough is almost liquid before chilling but hardens and is easy to shape after chilling).
Roll into balls, place two inches apart on parchment paper-lined baking sheets.
Bake for 10 minutes.
Place an Andes Mint half on top.
Allow to melt slightly and spread with a spoon.

Source:  Recipezar

As much as I try and fight it I am in the Holiday mood already. Not sure why. Last year it took everything in me just to put the tree up let alone put out any other decorations. But this year I can’t seem to wait. I’ve already been sneaking in a little upbeat holiday music to my workout playlist. Though will admit that it’s a little too early to get your photo taken with Santa…but he was there at the mall already the other day! Don’t they know he doesn’t come until after the Macy’s Thanksgiving Day Parade (as a kid that’s how I knew Santa was on the job)?

Now, I’m not quite as gung ho as some people. I have about a handful of friends who are already completely done with shopping this year. Maybe it’s the foodie in me but I haven’t thought about gifts, just cookies and foods I plan to make. I have two cookie exchanges to go to so far and I have a rep to protect.

One cookie that is always a hit is this Peppermint Bark Shortbread that I made back in December 2008. I have made them every year since and have no plans for stopping. These are unique in the fact that they use white rice flour. People ask me is it necessary…yes, yes it is. It gives them an amazing texture that regular flour can’t. You can usually find it near the specialty flours or nowadays where the gluten free stuff is located in your grocery store.
These are simple to make, though you might panic when you make the dough and it doesn’t come together. Just dump it in the pan and press it down and when it starts to bake it all comes together. The original recipe calls for dipping the tops, but I chose the side because I am lazy and it is easier that way.

Peppermint Bark Shortbread

1 cup granulated sugar, plus 2 TBSP for the top
2 cups unsalted butter, at room temperature
1 tsp. peppermint extract
3 ½ cups all-purpose flour
1 cup white rice flour (yes, you really do need this it makes a huge difference in texture)
½ TBSP salt
Parchment paper

In a standard mixer or with a hand-held beater, cream sugar, butter and peppermint extract until light and fluffy.
Add flours and salt and combine until mixture just starts to come together. (The dough should be crumbly but stick together when squeezed.) Don’t panic as the dough will be very crumbly, when they start to bake they will form into a cookie.
Line a 12-by-16-inch pan with parchment (I used a 9 by 13-inch pan just fine). Place dough into the pan and break up any large clumps, spreading evenly.
Press dough down gently and sprinkle the remaining sugar on top I skipped the extra sugar).
With a rolling pin or drinking glass, roll out the dough evenly. (Use a little additional sugar if the dough sticks to the rolling pin.)
With a meat tenderizer or fork, press indentations into the top of the shortbread. (This prevents the shortbread from rising unevenly.)
Bake at 350 degrees for 20-25 minutes or until shortbread is golden brown.
Cut into squares while still warm and remove cookies from pan to cool.
Makes 24 2-by-2 inch cookies

16 ounces semi-sweet chocolate
1TBSP vegetable oil
Crushed candy canes (8-10 mini canes)

To finish, melt chocolate and vegetable oil over double boiler or in a microwave, watching constantly to prevent chocolate from burning. When melted, remove from the heat and stir to cool slightly.
Dip bottoms of shortbread in melted chocolate (I did just the side), then dip in crushed candy canes. Place on parchment to dry.

Source: Adapted from Sugar Bakery & Cafe right here in beautiful Seattle.

I think of all the things that my blog has been known for over the years, I think nothing more controversially than what eventually became known in the blogging community as the Refund Muffin. Which started out as a Snickerdoodle Muffin, which I loved. And so did many other people…but not one person. Who wrote this oh so wonderful letter:

“Dear Mr. Peabody (first off Peabody is my first name and I am a woman…just want to clear that up),

I recently made your muffins that were so highly recommended. One blog even said they were the best muffins ever. Well mine turned out horrible. I am an excellent baker so I know that I did nothing wrong, it must be your recipe. I wanted to bring these to a potluck and so I made a double batch. I wasted $7.30 on making these. Enclosed is my address, I would appreciate a refund for the money I spent on the ingredients. I will take a personal check if that would be easier.

Sincerely,
XXXXX”

At first I thought this person was kidding…but turns out they were not. I told them they would get a refund as soon as every cookbook publisher gave me a refund for every recipe I tried and did not like. I haven’t heard back from them since. I have to say this is by far the strangest email I have ever received in regards to my blog. Keep in mind this is the second email like this from this individual….the first time they only suggested I should give people back their money and did not give a bill and an address.

So after receiving this let me be the first to say that if you try something and don’t like it or it doesn’t turn out…I am very sorry. I will be more than happy to work with you to figure out why it didn’t turn out right. Also realize that some flavors I like and you don’t…so some things I say I love and I think is the best, you might not like at all. With that in mind I wish you all happy baking and I hope you certainly find something on my blog that you will like!

These muffins are too good and the letter is too good not to feature on Way Back Wednesday. Please keep voting for me…I need those votes!!!

Snickerdoodle Muffins

2 (8 ounces) sticks unsalted butter, at room temperature
1 cup granulated sugar
2 tsp. vanilla extract
2 large eggs
¾ tsp. baking soda
¾ tsp. baking powder
¾ tsp. cream of tarter
¾ tsp. freshly grated nutmeg
1 and ¼ cup sour cream
2 and ¼ cups all-purpose flour

1 cup sugar and 2 TBSP cinnamon mixed together for rolling

Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.

In a separate, mix together the flour, baking soda, and baking powder and cream of tartar.

Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.

Let batter sit in fridge for 30 minutes covered in plastic wrap, this will help it to roll in cinnamon sugar easier.

Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into a greased muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.