Morning Beans and Cookie Hacks

Photo by Kristina Flour -
Photo by Kristina Flour –

Ok, I’m sharing my secrets. The fall is full of holidays, besides the average Thanksgiving Day feast, and each excruciating meal requires dessert. Ok, maybe not excruciating, but if you’re Jewish or Italian, you understand. I love simplicity. I don’t really like to use a recipe, and my hubby will attest to the fact that in over 20 years, nothing ever tasted the same. I say variety is the spice of life. LOL.

OK, back to the post. I think some of you who follow me may be stressing over the next set of Jewish holidays, so I’m going to make dessert super easy for you. The only thing easier is stopping at the bakery, but if you can keep a secret, so can I, and your company will be impressed that you had time to bake.

Ready for the big secret – cookie dough. Yes, I know, is it non-dairy, gluten free- whatever you need- buy it. Whole Foods or the local Kosher Market will have everything you need. If you’re serving dairy – hit the fridge section at Publix and grab the Pillsbury or Nestles. You’ll still need a mixing bowl, rolling pin and cookie sheets, but I am sure you can dig those out and dust them off.

OK, Let’s start with something easy and gorgeous to look at…Sugar Twists. If you feel energetic, mix sugar cookie and chocolate dough. Fancy Schmancy.

You need a tube of each or 2 tubes of plain sugar cookie dough. I’ve never done this chocolate chip, but I am thinking about it.

  • Roll out the dough into logs, about ¾ inch diameter. Cut the logs into 6 inch pieces (approximate peeps) Shape into a figure 8 and place on a cookie sheet. Fancy folk can sprinkle Raw Turbinado Sugar on top (baste with an egg wash first). Bake according to package directions.
Simple, easy & great with AM Beans.

Next, how about some Chocolate PB cookies?

You will need a tube of peanut butter flavor cookie dough and one chocolate. If you can’t find a tube, I’ve used the place and bakes. Just let them come to room temperature and smoosh together in a bowl for a wad of cookie dough.

  • Mix together the chocolate and PB doughs. Add in some chopped pretzel pieces or reeses pieces if you’re doing dairy. Mix well.
  • Drop by teaspoonful onto parchment lined cookie sheet. Bake as to package directions.

How about some Holiday Rugelach?

For this recipe, you will need some frozen pie crust, chocolate spread or Nutella, cinnamon sugar and chopped nuts if you’re so inclined.

I remember making these at Hillcrest Jewish Center with the youth group early one Sunday morning when I was around 11. Nothing yummier than a fresh, warm from the oven rugelach.

Bring the pie crust to room temperature and roll it out on a floured surface.

  • Top with Nutella or chocolate spread ( I guess you can use jam if you are more of a fruity peep)
  • Sprinkle with cinnamon sugar, add chopped nuts if you feel a little nutty.
  • Use a pizza wheel or a SHARP knife to cut the pie crust into 12 wedges. (My friend gets 16, so good luck)
  • Roll up from the wide side, and bend it a bit into a crescent. Place on parchment lined baking sheet. Chill for about 30 minutes.
  • Bake at 350 degrees Fahrenheit for 20-30 minutes. They will turn golden brown.
The best way to roll up those ruggies!

A kid favorite is Thumbprint Cookies.

Theses are versatile. I have made with jam, m&m’s, chocolate kisses, chocolate chips, nuts, etc.

  • Break off sugar cookie dough into 1” balls. Place on line baking sheet and press your thumb into the dough, making a well in the center. Fill with jam (or your choice filling)
  • Bake at 350 for 15-18 minutes, until they just begin to brown. Cool on wire racks.
My kids love them with m&m’s.
This pixelated pic courtesy of Pinterest (iluvcookies)

And my favorite – Flaky Chocolate Angel Wings.

You will need a box of Pepperidge Farms Pastry Dough Sheets. Defrost them. Roll them out.

  • Spread Shachar Haole (Israeli chocolate spread) or Nutella or Biscoff over the pastry dough.
  • Roll from the long side into the middle. Repeat on the other side.
  • Slice with a SHARP knife and place spread out on a cookie sheet. (Spray liberally or use parchment paper)
  • Bake at 350 degrees Fahrenheit for 20-30 minutes.

As is traditional, wishing you all a sweet and happy and healthy new year. Enjoy the cookies- also great for rainy day activities. Excellent for with those morning beans. If you have any cookie dough hacks, feel free to share. Yummy desserts do not have to be time consuming affairs.

Stay motivated, caffeinated and sugared up!☕🍪😃