These cookies are good enough by themselves but with a little vanilla ice cream sandwiched in between two, you’ll be sure to cool off in the summer heat!

Recipe

1/2 lb. butter (2 sticks), at room temperature

1 cup organic granulated sugar

1 cup brown sugar

2 teaspoons pure vanilla extract

2 extra-large eggs

2/3 cup unsweetened cocoa (dutch processed is a good choice)

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon sea salt

2 cups semisweet chocolate chips

Preheat the oven to 350 degrees.  Cream butter and sugars until light and fluffy.  Add the vanilla and eggs.  Add the cocoa and mix again.  In a small bowl mix together the flour, soda and salt.  Add the flour mixture and mix until just combined.  Fold in chocolate chips.

Drop 2 tablespoons of dough onto baking sheets that have been prepared with parchment paper.  Flatten the dough slightly with your hands and bake for 15 minutes.  Remove from oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

These little delicious desserts are simple and fun to make!  I love adding just a few drops of peppermint essential oil to the dough to give it a refreshing and bright flavor!  Try making them for your next gathering!  People will go crazy over them!

Recipe

1 package reduced fat Oreo cookies

1 8ounce package cream cheese, room temperature

3-4 drops peppermint essential oil

Good dipping chocolate such as Guitard  (I like to use a mix of dark and milk chocolates).

Parchment Paper

Toothpicks

Prepare a jelly roll pan lined with parchment paper.  In a food processor fitted with the blade, blend all the Oreos’ until it turns into crumbs.  In a separate bowl add the Oreo mixture and cream cheese.  Blend with beaters until just combined.  Add the essential oil if using.  Roll the dough into 1-inch balls and place on the parchment lined pan.  Freeze for 6-12 hours until the balls are firm.

Melt the chocolate over a double broiler and add 1 tablespoon organic canola oil to help the chocolate melt more evenly.

Use a toothpick to dip the cold Oreo ball into the chocolate.

Place on newly lined parchment and allow the chocolate to set.  Remove the toothpick with the help of another and swirl the top to finish.

The word that comes to mind for these little gems is divine!  This cookie is delicate in its buttery crumble cookie and sweet with its raspberry jam and almond icing!  Life doesn’t get much better than this when these are in the house!  Perfect for afternoon or evening tea too!

Recipe

1 cup butter, softened

2/3 cup organic sugar

1/2 teaspoon almond extract

2 cups all-purpose flour

1/2 cup good raspberry jam

Almond icing

In a large electric bowl fitted with a paddle attachment cream together the butter and sugar and almond extract.  Add the flour and mix until just combined.  Cover and chill for one hour or until the dough is easy to handle.

Preheat the oven to 350` F.  Shape dough into 1-inch balls.  Place them on the pan 1-inch apart.  Using your thumb, press an indentation into the center of each ball.  Spoon 1/2 teaspoon into each cookie and bake for 10-12 minutes or until the bottoms are lightly browned.  Cool on wire racks before icing.

Icing

Mix together 1 cup powdered sugar, 2-3 teaspoons water and 1 1/2 teaspoons almond extract.  Place icing in a small sandwich baggy, cut off a tiny tip of one corner and drizzle on cooled cookies!  Enjoy!

These cookies aren’t what you think!  They pack a little heat and a big chocolate punch!  The caramel adds a smooth chewiness that balances the cocoa and cayenne!  I promise you won’t be disappointed!

Recipe

3/4 cup butter, softened

1 cup sugar

3/4 cup dutch processed cocoa

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

1 egg

1 1/2 teaspoons vanilla

1 1/4 cups all-purpose flour

1/2 cup prepared dulce de leche or Peter’s caramel

Cream butter and sugar in a large electric bowl fitted with a paddle attachment.  Add cocoa, cinnamon, slat, cayenne, egg and vanilla.  Add the flour.  Divide dough in half and chill for 30 minutes of until it is easy to handle.  Shape each portion into 1 3/4-inch logs.  Wrap and refrigerate for 4 hours or until firm enough to slice 1/4-inch thickness.

Preheat oven to 325` F.  Line cookie sheet with parchment and place slices 1-inch apart.  Bake for 12-14 minutes.  Cool completely on wire racks and then heat caramel so it is easy to use.  Sandwich the cookies with caramel inbetween and let set before eating.  Careful the caramel can get very hot!