Archives for posts with tag: cookies

Raspberry Nutella Cookies 7Granola Girl bakes 1

Valentine’s Day is just around the corner! Sweet treats are a must for Valentine’s here. For me, I chose to make my Valentine’s treats a bit early this year! Raspberry & Nutella sandwiched between a delightfully buttery shortbread… because who doesn’t love Nutella?! ;) There are so many varieties you could do with this cookie. Strawberry, blueberry, or even apricot jam would be supremely delicious! I have a brother who isn’t a huge fan of raspberries so I just made his with Nutella. They were a hit! :) Hope you all enjoy this recipe as much as I do!

Raspberry Nutella Cookies Granola Girl Bakes

Yields approximately 20 cookie scrumptious sandwiches!


  • 1 cup Butter (softened)
  • 3/4 cup White Sugar
  • 1 Egg
  • 1/2 tsp Vanilla Extract
  • 1/2 tsp Almond Extract
  • dash Salt
  • Raspberry Jam
  • Nutella


  1. In a medium bowl. cream together the butter, sugar and egg until smooth. Stir in the vanilla, salt, and  almond extracts. Blend in the flour to form a dough.
  2. Form into disk like circles wrap parchment or wax paper and refrigerate for 2-3 hours.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Gently roll out dough on a lightly floured surface. Dough should be 1/4 inch thick! Cut cookies with cookie cutter and place on parchment lined cookie sheet.  If you are doing the heart cut-out on top, cut hearts out of 1/2 the cookies before baking!
  5. Bake for 10 minutes or until slightly golden. Allow to cool completely
  6. Take bottom cookie generously spread nutella and raspberry then place another cookie on top(if you have done the heart design than this will be the top cookie). Repeat with remaining cookies!
  7. Enjoy!

Raspberry Nutella Cookies Granola Girl bakes 1 Raspberry Nutella Cookies Granola Girl bakes 3 Raspberry Nutella Cookies Granola Girl bakes 4 Raspberry Nutella Cookies Granola Girl bakes 5 Raspberry Nutella Cookies Granola Girl bakes 7 Raspberry Nutella Cookies Granola Girl bakes 13 Raspberry Nutella Cookies Granola Girl bakes 15 Raspberry Nutella Cookies Granola Girl bakes 22 Raspberry Nutella Cookies Granola Girl bakes 23

Pumpkin spice Latte cookies Granola Girl Bakes Y’all! Fall is almost officially here[1 day away :] and I can’t wait! The excitement is OVERWHELMING! :) With fall comes all things pumpkin. Pumpkin Spice Lattes, Pumpkin muffins, Pumpkin Soup, Pumpkin Pound Cake… well you get the point. So, I figured it was about time to start concocting pumpkin recipes! I allowed myself 2 cans of delicious organic Pumpkin in my grocery budget this week and instantly knew what I wanted to make. Pumpkin Cookies! But not just Pumpkin Cookies, Pumpkin Spice Latte Cookies with Caramel Cream Cheese Icing! If you try any recipe on my cooking blog, this is the recipe to try!!!!! I added instant coffee to a festively spicy pumpkin cookie not too sure how they would taste. The end result? An extraordinarily moist pumpkin cookies with a hint of espresso topped off with a decadently rich espressonated caramel cream cheese icing!  :D They were a hit at my house. Super quick recipe and a delightfully delicious fall treat! Happy Fall! Yields 25-30 cookies

  • 1 cup butter {softened}
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 heaping tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 eggs
  • 2 teaspoons vanilla
  • 1 TBS instant espresso or coffee
  • 1 8-ounce can pumpkin
  • 2 cups all-purpose flour


  • 1 stick butter {softened}
  • 4 oz cream cheese {softened}
  • 1/2 cup caramel
  • 2 tsps instant espresso or coffee
  • 1 TBS vanilla extract
  • 4-5 cups powder sugar


  1.  Preheat oven to 350 degrees. In a large bowl beat the 1 cup of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder,baking soda,salt, cinnamon,and the nutmeg. Beat until combined. Beat in the egg, dissolve espresso in 2 teaspoons of vanilla, and add to batter until combined. Beat in pumpkin. Slowly add flour until combined and scrape sides of bowl to incorporate all ingredients!
  2. Using a small ice cream scoop or cookie scoop, drop dough by heaping teaspoons 2 inches apart on ungreased parchment-lined cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
  3. For frosting, dissolve instant coffee in the vanilla. Beat butter and cream cheese until combined. Add Caramel and powder sugar along with instant coffee & vanilla. Whip until fluffy, adding more powder sugar to achieve desired consistency!
  4. Once cookies are cooled, generously ice and sprinkle with cinnamon.
  5. Enjoy!!!

Pumpkin spice Latte cookies Granola Girl Bakes 1 Pumpkin spice Latte cookies Granola Girl Bakes 2


I made these delightful pies tonight. Yes, I have blogged these before but couldn’t help re-post them! Perfect combination of pumpkin & cream cheese frosting all bound up into a little pie. :)

Original Recipe Yield 12-15 “pies”


  • 2 eggs
  • 2 cups brown sugar
  • 1 cup softened butter
  • 1 tsp vanilla
  • 1 (15oz) can Pureed Pumpkin or 2 cups freshly pureed pumpkin(I used freshly pureed)
  • 3 cups flour
  • 1tbs pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 4 oz cream cheese – softened
  • 1/2 cup butter – softened
  • 2tsp vanilla
  • 4-5 cups powder sugar


  1. Heat oven to 350 degrees .
  2. Beat eggs, sugar, oil, vanilla, and pumpkin  in large bowl. Add flour, pumpkin pie spice, soda, powder, and salt until well combine.
  3. Using an ice cream scoop(my favorite kitchen tool) or large spoon, spoon 1/4 cup dallops onto ungreased cookie sheet 1 1/2 inches apart. Bake for 11-14 minutes or until bottoms are golden. Let cool on tray for 5 minutes then remove from tray and let  cool completely on parchment.
  4. Prepare filling. Combine all filling ingredients and blend on high speed until smooth and fluffy!
  5. Pipe filling onto 1 cookie and top with the second cookie. Continue with remaining cookies and Enjoy!

1.5 1.5.1

Cuccidati! The first time I tried an authentic Cuccidati was in a very small yet delicious Mediterranean Cafe nestled deep in New York City. The first bite I was taken!  For the last 1.5 years I have determined myself to make a batch. It just so happens that I had an extra pound of dried figs(dried figs are a staple in my house) so today was the day I decided to experiment!

The taste is very similar to a fig newton in my opinion. The fig filling is sweet and rich and the cookie shell buttery! After searching out a good recipe I ended up combining a few recipes to create the cookie. I decided to use 100% whole wheat for the dough and honey for the filling. Many recipes called for a variety of dried fruit & nuts but I decided to stick with just figs for a basic Sicilian fig cookie! Perhaps I will try a few different fruit combinations next time. (:

Yields: 2-3 dozen cookies


For filling

  • 1lb dried mission figs
  • 1/2 cup orange juice
  • 3/4 cup honey
  • zest of 1 orange
  • 1 tsp vanilla

For pastry dough

  • 4 cups  flour (wheat or white)
  • 3/4 cup brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon finely grated fresh lemon zest


Make filling:
Soak figs in orange juice, orange zest, honey, and vanilla. Allow to set covered for 4 hours. Once soaked, puree in food processor. Refrigerate for 3 hours.

Make dough:
Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter and blend with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add eggs, milk, vanilla, and zest and stir with a fork until a soft dough forms. Halve dough and gather each half into a ball, then flatten each half into a rough 6- by 4-inch rectangle between sheets of plastic wrap. Chill until firm, at least 6 hours.
Form cookies:
Preheat oven to 350°F.
Roll out 1 rectangle of dough (keep remaining dough chilled) into a 15- by 14-inch rectangle on a well-floured surface with a floured rolling pin. Trim to a 13- by 10-inch rectangle (chill trimmings), then cut into 4 (10- by 3 1/4-inch) strips. Arrange 1/3 cup filling in a 1-inch-wide log lengthwise down center of each strip, then fold sides of each strip up over filling to enclose it, pinching edges together to seal. Turn rolls seam-sides down and press gently to flatten seams. Cut logs crosswise with a floured knife into 1 1/2-inch-wide slices and arrange 1/2 inch apart on buttered large baking sheets. Make more cookies in same manner with remaining chilled dough, trimmings (reroll once), and filling.
Bake cookies in batches in middle of oven until golden around edges, 16 to 20 minutes. Transfer cookies to racks and cool until warm, about 10 minutes.