Double Dipped Love/Hate Cookies

Hello Lovely,

Tomorrow is Valentine's Day, so we're totally taking a break from all of the healthy eating for the day! I remember in college the Psychology Club had an annual bake sale every Valentine's Day called the Love it or Hate Bake Sale. We sold desserts for people who both celebrated and hated Valentine's Day. It was the perfect marketing strategy! People who didn't care for Valentine's Day were happy with their Anti-Valentine's Day treat and lovers were happy to share their bright and colourful treats with each other. That was actually the inspiration for this cookie. To be honest, I never thought I would make cookies , but as the saying goes, "Never say never."

This recipe doesn't get any easier. In fact, it's not even actually a recipe. It uses so many shortcuts that none of it is from scratch, but that doesn't make it taste any less delicious! All you'll need is a package of Pillsbury Sugar Cookie Mix, two cans of frosting (chocolate and strawberry or vanilla with food colouring), and of course sprinkles!

Bake the cookies according to the package directions, and wait for them to completely cool. While the cookies are cooling, you can melt the frosting in the microwave. But just remember, melt it too much and you've got watery frosting that won't stick to anything and in about one minute the frosting will return to it's original texture so you've got to work fast.

Share these cookies at a bake sale, with co-workers, friends or your loved ones. Go crazy with the sprinkles and even paint a design on the cookies. Happy Valentine's Day!

Eggnog Cookies

We wish you a Merry Christmas;

We wish you a Merry Christmas;

We wish you a Merry Christmas and a Happy New Year.


Good tidings we bring to you and your king;

Good tidings for Christmas and a Happy New Year.

Oh, bring us a figgy pudding;

Oh, bring us a figgy pudding;

Oh, bring us a figgy pudding and a cup of good cheer!


It's that time of year again! Time for my annual Christmas Cookie Recipe!

But first, two things: What exactly is figgy pudding? And secondly, I have had a cup of good cheer today (whipped Pinnacle with cream).I hope you all had a great Christmas this year! I spent the day with three different families: My mums family, my dad's people and family, and my wonderful godchild!


And you know what goes great with a cup of good cheer?

Eggnog Cookies!


That's right!And it really tastes like eggnog too!That's because it actually has eggnog in it!I had so much fun making these (and wearing my new apron)!


And the cookies were a hit with my family.My nine year old cousin ate three within a six minute car ride.They are soft but not too soft, and kinda melt-in-your-mouth.These are also somewhat low fat in that I didn't use butter. I partially used margarine and substituted the rest with applesauce (a little tip I learned from Cook Yourself Thin). The applesauce makes it just a little bit chewy.They're so good I think I'll have one more with a cup of eggnog before I hit the hay.I know I know, let me stop talking and just get to the recipe already!

Merry Christmas, Hanukkah and Kwanza everyone!

Eggnog Cookies

Prep Time: 30 minutes

Cook Time: 12 minutes

Yield: About 24 cookies


2 1/4 cups all-purpose flour

2 tsp baking powder

1/2 tsp ground nutmeg, plus more for topping

1/2 tsp ground cinnamon

1/4 cup plain, natural applesauce

1/2 cup margarine, at room temperature

1/2 cup granulated sugar

2 large egg yolks

1 tsp vanilla extract

1/2 tsp rum (you won't even taste it or feel the boozy effects)

1/2 cup eggnog



1/2 cup margarine, at room temperature (Or 1/4 cup margarine and 1/4 cup apple sauce)

3 - 5 Tbsp eggnog

1/2 tsp rum extract

3 cups powdered sugar


Preheat oven to 350 degrees.

In a mixing bowl, whisk together flour, baking powder, nutmeg and cinnamon for 30 seconds, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum and egg nog.

With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Scoop dough out by the heaping tablespoonfuls and drop onto parchment paper lined baking sheets, spacing cookies 2-inches apart.

Bake in preheated oven 11 - 13 minutes.

Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.For the Eggnog Frosting:In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.

Recipe adapted from: Cooking Classy