Virtual Cookie Exchange— You’ve Got to Try these Cookies!!!

What would the holiday season be if we didn’t have a cookie swap? I mean really, the tastes and smells of the season are such a big part of the fun!

If you are looking for a show stopper, party popper cookie to take to your next holiday get together, look no further. This is the cookie that everyone will be eating two of and then asking for the recipe. It is a soft, sweet, and yet tangy bite of Golden Delicious goodness. These are my favorite Golden Orange Cookies

The magic ingredient in these cookies is the orange zest in the frosting. It gives the cookie that fresh little bit of tartness that compliments the sweet just right.

You can get the zest off of an orange or lemon with a sharp knife or a grater, but I like to use a zesting tool made especially for that purpose.

The zester peels just the dark colored orange part of the peel while leaving the bitter white part behind. After I zest the oranges, I cut them in half and juice them as well.

As you are making the dough, it will appear VERY dry. Don’t worry, after you add the grated carrots, it will soften up to a wonderful dough like consistency:)

Another trick to this cookie is to scoop them out onto a greased pan and then flatten them a bit with the bottom of a jar or cup.

They cook in 10-12 min and are ready to take out of the oven when the tops look and feel dry to the touch. They do not spread hardly at all.

At this point the cookie is not very sweet. It is just a warm, soft cake like cookie. It reminds me of a muffin top:). I like to glaze them with the frosting while they are warm.

Once the cookie is frosted, it is almost impossible not to eat one or two of them. I mean, someone needs to test them and make sure that they taste ok for the rest of the family…..if there are any left! Lol😊

I know you are going to LOVE these cookies! Here is the recipe–

Golden Orange Cookies

Recipe by – Tracy @ It’s a T-Sweets Day!


  • 1 c. shortening
  • 1 c. sugar
  • 2 1/2c flour
  • 2 c grated carrots
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 tbs vanilla
  • 2 eggs
  • 1 c chopped nuts

Frosting Ingredients

  • 4 c powdered sugar
  • 4 tbs butter
  • 2 tbs orange zest
  • 1/2 c orange juice



Cream shortening and sugar. Add eggs and dry ingredients. Mix well. (dough will be dry and crumbly) Add carrots, nuts, and vanilla. Drop 2″ balls onto a greased baking sheet. Press flat to 1/2″ thickness with the bottom of a cup or jar. Bake at 375* for 10-12 min. Until the tops are just barely dry.


Mix all ingredients together until smooth. Spread over warm cookies and let cool.

Makes 2 dozen cookies

I want to give a big thank you and shout out to Carol @ Just Let Me Quilt who has organized this virtual cookie exchange. Carol, you are the best!!!

Here is the list of the other bakers in today’s cookie swap. I am excited to head over and indulge myself in some delicious calorie free eye candy cookies! I hope you will be joining me. It’s going to be SWEET!!


Creatin’ in the Sticks

Vroomans Quilts

It’s A T-Sweet Day!

Domestic Felicity

That Fabric Feeling

Home Sewn By Us

Karrin’s Crazy World

Adventurous Applique and Quilting

Bumbleberry Style

Melva Loves Scraps




Kwilty Pleasures

Tu-Na Quilts, Travels and Eats

Songbird Designs

Creative Latitude

Ms P Designs USA

Alycia Quilts

Happy Cottage Quilter

Sew Many Yarns

For The Love of Geese




Pieceful Thoughts of My Quilting Life

Kathleen McMusing

DesertSky Quilting

Life in the Scrapatch

Ridge Top Quilt

Cynthia’s Creating Ark

Bejeweled Quilts by Barb

Pumpkin Patch Patterns & Quilting

Operation Domestic Goddess

Just Let Me Quilt


Until next time, I hope your kitchen is filled with happy baking!❤️


Virtual Cookie Exchange- Chocolate Waffle Cookies

The sounds, sights, and smells of Christmas are all around my house! I have been sewing and baking while listening to Christmas music. It doesn’t get any better than this. 🙂

My sewing consists of Christmas quilts and Christmas Pajamas. My baking consists of COOKIES! I am so happy to joining along in the Virtual Cookie Exchange hosted by Carol over at Just Let Me Quilt. Yum!!

Cookies are a favorite around our house all year long. But we all know Santa loves his cookies so Christmas cookies are the BEST!!

My daughter spent an entire summer baking a new batch of cookies from our church cookbook everyday. Yes, you heard me right, EVERY day! My family calls that the best summer of their lives. 🙂

We soon learned if a recipe was a thumbs up recipe or a trash bin recipe. The way to tell was this — if there were any left the next day, they went into the trash bin along with the recipe. The really good cookies were all eaten before the end of the day.

There were quite a few thumbs up recipes, but the “Chocolate Waffle Cookies” were among the very top of the list.

So when I heard about this Cookie Exchange, I knew that these were the cookies I wanted to share with you. They are soft, moist, and oh so chocolatey. I know you are going to LOVE them!

Chocolate Waffle Cookies

Recipe submitted by- Tracy @It’s a T-Sweets Day!


  • 1c butter
  • 1 1/2c granulated sugar
  • 1/2c cocoa powder
  • 4 eggs
  • 2c flour
  • 1Tbs vanilla


  • 1c butter
  • 3Tbs cocoa powder
  • 6Tbs milk
  • 1 lb powdered sugar
  • Slivered almonds or chopped nuts


Make the frosting first so it will be ready to spread when the cookies come off of the waffle iron.


In a saucepan over medium high heat, mix together butter, powdered sugar, cocoa, and milk. Stir and bring to a boil. Remove from heat.


Combine butter, cocoa, sugar, eggs, flour and vanilla. Mix well. The batter will be thick.

Drop by scooper or tablespoonful onto a hot waffle iron that has been sprayed with oil. Cook for 1 min. 15 sec.

Remove from iron with a fork. Generously cover warm cookie with frosting and sprinkle nuts on top. Yield – 2 dozen cookies

Yum! Yum! Yum! These are so delicious! There may be one or two missing, but I won’t say where they went…..hee, hee😊

Here is a fun card you can print up or save to your phone.

Thank you for stopping by and reading about my entry for the Virtual Cookie Exchange. If you have a moment or two and want to enjoy some calorie free eye SWEETNESS, head on over and check out what is cooking today or has been cooked up over the last few days in these talented blogger’s kitchens:

December 7

December 6

December 5

Until next time! –

Here is a graphic you can Pin to Pinterest 🙂

Fantastic Bake Along – Grandma’s Oatmeal Cookies

I have enjoyed this month’s Bake Along so much. Kate @ Life, Tea, and Everything was our star baker and she chose her Grandma Thompson’s oatmeal chocolate chip cookies.  You can get the recipe on her website here.

I thought of my grandma as I was making my batch of cookies. I am so grateful for her love of me.  I wish I could see her again and give her a hug and kiss.  

I couldn’t think of a better accessory to these cookies than this grateful wood cut out.  It is exactly how I am feeling today.

This recipe was quite different from many other cookie recipes.  I felt like a bit of a chemist as I boiled water and added the baking soda to dissolve.  I also liked the fork marks that were similar to a peanut butter cookie.

And the taste, mmm….yum!  They were so delicious!  I doubled the recipe and made the cookies a bit larger.  Bigger is always better in my book:)

It has been a fun Bake Along.  I’m excited to head over to see how the other bakers fared with their cookies this week.

Here is the list of those who said they would joining in:

Thank you for dropping by today.  I hope you will join in the fun next month. You can read about how to join in here.

Have a super SWEET day!

Oh, So Soft, Sugar Cookies

I make sugar cookies once a year…only once a year, beacause I have no self control when it comes to these soft, SWEET, and absolutely DELICIOUS cookies!

The hardest part about making sugar cookies is knowing when to take them out of the oven. You want to cook them JUST until they look dull and are slightly bubbly and golden on the edges.If you cook them too long, they are crispy. If you don’t cook them long enough they are kind of limp.   A good rule when making  a soft sugar cookie is to cook one or two and play with the time.  Cook one and check the time for the perfect texture.  If it comes out limpy, add more time, crisp, less time.   When you get the perfect texture, bake the rest of your cookies to match:)Another key to a soft sugar cookie is to roll the dough about 1/2″ thick.  Starting with a  1/4″ roll will result in a crisp cookie. So remember, 1/2″ inch….

Ok, now we are ready.  Here it comes, the golden soft sugar cookie recipe.   Here it is, the most wonderful sugar cookie recipe ever.  I apologize in advance for the sugar high due to the “must eat me now and eat that one too” factor that always accompanies these cookies…..sorry:)

Oh, So Soft, Sugar Cookies

recipe by Tracy @It’s a T-Sweets Day!


  • 1c softened butter
  • 1 1/2c sugar
  • 1tsp vanilla
  • 1/2tsp almond extract
  • 3 eggs
  • 4c flour
  • 1 pinch salt
  • 2 tsp baking powder
  • 3/4tsp baking soda


Pre-heat oven to 350*.  In a large bowl, beat together butter, sugar, vanilla, almond extract and eggs until light and fluffy.  Beat in the flour, salt, baking powder and baking soda until thoroughly blended.  On a floured surface, roll dough to 1/2″ thick.  Cut into desired shapes.  Place on a greased cookie sheet.  Bake for 10-12min until dull white and the edges are golden.  DO NOT OVERCOOK! –They should not deflate when they are taken out of the oven.  If they do, they are underdone and need a minute or two more to the cooking time:)  Let cool and then decorate.


  • 1/2c butter
  • 1/2c shortening
  • 1pkg powdered sugar
  • 1tsp almond extract
  • milk
  • food coloring

Cream shortening and butter until smooth.  Add powdered sugar and extract.  Blend until mixed.  Add milk a few tablespoons at a time until you get your desired thickness.  Try not to make it too thick or it will be hard to pipe.

I really do hope you have a SWEET Valentines Day.  If you make these cookies, I know you will:)

Snickerdoodle Love

I cannot put into words how delicious these cookies are.  They are crispy cinnamon goodness on the outside and soft, flaky, moist deliciousness on the inside.

Most Snickerdoodle recipes make a flat, limp cookie.  This recipe makes a thick, firm, but oh so soft cookie.   They are the number one asked for cookie around our house.

Many years back, I went to my best friend, Dana’s house just as she was pulling out a batch of these cookies.  Snickerdoodles, really?  I thought Snickerdoodles were just a cookie you make when you don’t have any chocolate chips!   I took a bite and knew that these were not your ordinary Snickerdoodle.   The cookie melted in my mouth but also had quite a bit of  substance to it.  I was converted and now am a big fan of the Snickerdoodle, but only THIS snickerdoodle.

My daughter has become the queen of the cookies around our house. One summer she made every cookie recipe in our church cook book. She made a new recipe everyday. My other kids say it was the best summer of their  lives!

She has a magic touch with cookies and especially this recipe for Snickerdoodles.  I have yet to meet anyone who doesn’t just LOVE them!  She made up this batch for the photo shoot because my sister came in town and ALWAYS likes to have them when she comes.  They have become her family’s favorite as well:)


  • 3/4c room temperature butter not margarine
  • 1 1/3c sugar
  • 2 eggs
  • 2 1/2c flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt

Cinnamon Sugar

  • 1c sugar
  • 2tsp cinnamon

Combine cinnamon sugar ingredients in a small bowl and set aside.

Preheat oven to 400*.  Blend butter and sugar until creamy.  Add eggs and blend well.  Add flour, baking powder, and salt.   Form into 1 1/2″-2″ balls and roll in the cinnamon sugar

Place on a greased pan about two inches apart and bake until lightly browned.  Touch the top of a cookie, it should feel crisp to the touch, but the edges will not be brown.  Start checking at 8 min and cook about 10-12min depending on how big of dough balls you made.

The balls will not spread very much, instead they will kind of rise.  Take a flat cup or jar to press the cookies right out of the oven to flatten them.
Remove the cookies from the pan and cool on a wire rack. Makes 12-15

You can eat these warm or cold.  They are abso-DOODLY wonderful!!!!

Thank you for stopping by:)   I hope your day is SWEET!   If you make these Snickerdoodles today, I know it will be!  – Tracy:)