Archive for the ‘Cookie Recipes’ Category

Troy-Bumpas Cookie: Layered Raspberry Squares

April 10th, 2015 by Judy Horn

Layered Raspberry Squares
Layered Raspberry Squares

We frequently get requests from guests for our recipes. Here’s is a recipe for a favorite Troy-Bumpas Inn cookie. I once submitted this recipe to a contest and was a semi-finalist. I didn’t win the big prize (and I’ve forgotten what the big prize was), but I did win an apron. I still have that apron, but better yet, I still have this recipe. This is a go-to recipe, great for anytime you want to have a delicious and attractive bar cookie. I consider the chocolate glaze optional – the cookies (shown here without the chocolate drizzled on top) are great with the glaze and great without it. Enjoy! If you try this recipe, let me know what you think!  — Innkeeper Judy


Layered Raspberry Squares

  • 3-1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 1 cup butter or margarine, at room temperature
  • 2 eggs, at room temperature
  • 1 jar (10 ounces) seedless raspberry jam
  • Icing (below)
  • Chocolate Glaze (optional, below)

Heat oven to 375 degrees F.  Position rack in center of oven.

In a large mixing bowl, combine the flour, sugar, baking powder, and slat. Using a pastry blender, cut in butter until mixture consists of particles the size of small peas. Add eggs and mix well. The mixture will be crumbly. Measure and set aside 1-1/2 cups of the crumb mixture. Press the remaining mixture evenly into the bottom of a 13-by-9-inch baking pan to form a crust. Stir jam in jar to make it more spreadable. Spread crust with jam, carefully spreading to within ¼ inch of the sides of the pan. Sprinkle reserved crumbs mixture evenly over jam; press lightly to form a top crust.

Bake 30 minutes or until set. Cool in pan on wire rack.

Spread with Icing; then dip a fork into the Chocolate Glaze and drizzle glaze on top of icing in thin strips. Let stand until chocolate sets.

Makes 48 squares.

Icing: Combine 1 cup confectioner’s sugar with 2 tablespoons milk or cream; mix well until smooth.

Chocolate Glaze: Melt together 2 ounces semi-sweet chocolate and 1 teaspoons vegetable shortening. Gradually stir in 1 to 1-1/2 tablespoons of boiling water.


Troy-Bumpas Cookies: Almond Joy Cookies

January 10th, 2013 by Judy Horn

Almond Joy Cookies

Almond Joy Cookies

This week I baked cookies that might be considered confections more than cookies. Either way, these are delicious treats. As the name suggests, the main ingredients are similar to those in an Almond Joy candy bar: coconut and almonds. For people looking for a gluten-free or egg-free cookie, this recipe will work for you.

A few tips: Be sure to grease the baking sheet well. I prefer to cover my baking sheets with a sheet of parchment paper which, for this recipe, I spray with vegetable cooking spray. This makes clean up a breeze. These cookies freeze well, but separate layers with wax paper so the cookies don’t a stick together into one big lump! Enjoy. If you try this recipe, let me know what you thought of it! – Innkeeper Judy


Almond Joy Cookies

1 can (14 ounces) sweetened condensed milk (NOT evaporated milk)
2 ounces unsweetened chocolate
¼ teaspoon salt
1 teaspoon pure vanilla extract
3 cups shredded sweetened flake coconut
45 whole almonds, plain or salted

Heat the oven to 350 degrees F. Position the racks in the center of the oven.

In a large glass bowl, combine condensed milk, chocolate and salt. Heat on high in the microwave oven for a total of 2 minutes, stirring every 30 seconds. The chocolate should melt completely and the mixture will thicken slightly. Stir in vanilla extract and coconut and mix well.

Form cookies by dropping rounded teaspoonfuls of the mixture onto a well-greased cookie sheet, 1 inch apart. Top each cookie with an almond. Bake for 10 to 12 minutes, watching the cookies carefully after 8 minutes since these cookies can quickly get too brown. Immediately remove the cookies from the baking sheet with a metal spatula and cool on a wire rack that is covered with a sheet of wax paper.

Makes 45 cookies.

Troy-Bumpas Cookies: Peanut Butter Tartlets

January 3rd, 2013 by Judy Horn

Peanut Butter Tartlets

Peanut Butter Tartlets, a Troy-Bumpas Inn favorite

One of my favorite cookies is this recipe for Peanut Butter Tartlets that I developed when I worked as a test kitchen home economist. These little tarts are rich in peanut flavor because peanut butter appears in both the tart pastry and the filling. You’ll need mini muffin pans to make these treats. The full recipe follows these step-by-step photos.


Dough should be crumbly
At first, the dough should be crumbly.

Begin by making the tartlet dough. Combine the dry ingredients and then use a pastry blender to cut in the butter and peanut butter. The mixture should be crumbly.


Wrap the dough ball
Form the dough into a ball and wrap in plastic wrap.



Using your hands, gently pull the mixture together to form a ball. Do not knead the dough since this will cause the tarts to become tough. Wrap the ball of dough in plastic wrap and refrigerate at least 20 minutes. This allows the dough to relax and firm up and also gives you time to prepare the filling. To make the filling, simply blend the ingredients together, mixing until smooth.


Dough formed into tarts
Form the dough into tart shells.


Take a rounded tablespoon of dough and roll it into a ball. You should be able to get 45 balls from the dough. Place each ball into the cups of mini-muffin pans. Use your fingers to hollow out the dough and form a tart shell. Be sure there are no holes in the bottom of the tartlets.

Filled tarts

Add the filling to the tarts.


Fill each tart shell with a tablespoon of the filling. Do not over fill. If the tarts are too full, the filling will overflow and create a mess!

Bake in the center of a preheated 350 degree F. oven for 25 minutes or until the tarts are golden brown. Set the hot muffin pans on a wire rack to cool for about 5 minutes. Then turn the tarts out of the pan and allow them to cool completely on wire racks. These tartlets can be made ahead and freeze well. Enjoy!




Peanut Butter Tartlets

2-2/3 cups all-purpose flour
½ teaspoon salt
½ cup granulated sugar
1 cup butter or margarine, at room temperature
1/3 cup creamy peanut butter

2 eggs, well beaten
½ cup creamy peanut butter
½ cup granulated sugar
½ cup packed brown sugar
1 teaspoon all-purpose flour
2 eggs, at room temperature
2 tablespoons milk or cream
1 teaspoon vanilla extract

To make the dough: In a large bowl, combine 2-2/3 cups flour, salt, and ½ cup granulated sugar. Using a pastry blender, cut in 1 cup butter and 1/3 cup peanut butter until mixture resembles coarse crumbs and ingredients are well mixed. Shape into a ball. Dough will be soft. Wrap in waxed paper or plastic wrap and refrigerate at least 20 minutes.

While dough chills, prepare filling: In medium bowl, combine ½ cup peanut butter, ½ cup granulated sugar, brown sugar, 1 teaspoon flour, 2 eggs, milk, and vanilla extract. Stir to blend well.

Heat oven to 350 degrees F.

For each tartlet, place one rounded tablespoon of dough into ungreased mini muffin cups. Press and shape to form a pastry shell. Spoon one tablespoon of filling into each tart.

Bake 25 minutes or until filling is golden brown. Cool in pans for 5 minutes before removing; complete cooling on wire racks.

A Troy-Bumpas Inn Recipe: Chocolate Ecstacy Cookies

February 25th, 2012 by Judy Horn

Rich Chocolate Ecstacy CookiesGuests at the Troy-Bumpas Inn bed and breakfast can always help themselves to complimentary home-baked cookies, which are available in our second floor guest lounge. Two recent guests loved the Chocolate Ecstasy Cookies that we served in the days leading up to Valentine’s Day so much that they had to have the recipe. The main ingredient in these cookies is chocolate and the recipe calls for a mere 1/4 cup of flour. Be sure to let the cookies sit for a minute on the cookie sheet before transfering to a wire rack to cool completely.

Chocolate Ecstasy Cookies

12 ounces (2 cups) semi sweet chocolate morsels, divided

2 ounces unsweetened chocolate 

2 tablespoons butter

1/4 cup all-purpose flour

1 teaspoon baking powder

Dash of salt

2 eggs 

2/3 cup granulated sugar

1 cup medium chopped walnuts

Preheat oven to 350. Position the rack in the center of the oven. Lightly grease a cookie sheet.

In a heavy saucepan, heat 1 cup of the chocolate chips, the unsweetened chocolate squares and butter until melted, stirring constantly (Or, you may melt this mixture in a microwave-safe bowl in a microwave oven). Transfer to large mixer bowl to cool slightly. In a small separate bowl, stir together flour, baking powder and salt. Add eggs, sugar and vanilla to cooled chocolate mixture and beat well. Add flour mixture and beat again. Stir in rest of chocolate chips and nuts. Drop by heaping teaspoonfuls onto prepared cookie sheet. Bake 8 to 10 minutes. Edges should be firm, and the surface should be dull and cracked. Cool on cookie sheet for 1 minute, then remove to a wire rack and allow cookies to cool completely.

Makes about 3 dozen cookies

Chocolate Crinkles, a Favorite Cookie at the Troy-Bumpas Inn

December 23rd, 2011 by Judy Horn

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

One of our recent guests requested a copy of my recipe for Chocolate Crinkle cookies. Many of the recipes I prepare for guests are ones that I developed myself, but this one is an old recipe that came from a Betty Crocker cookie cookbook. It’s fun to watch these cookies bake because as the dough softens in the heat of the oven, a crinkled appearance forms. Besides being tasty, the cookies are dairy free and contain no lactose.

Chocolate Crinkles

4 ounces unsweetened chocolate

½ cup vegetable oil

2 cups granulated sugar

4 eggs

2 teaspoons pure vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

1 cup confectioner’s sugar

Melt chocolate by placing squares in small microwaveable dish. Heat in microwave oven at high for 1 to 1-1/2 minutes. Squares may retain their original shape. Stir completely until melted.

In large bowl, mix melted chocolate, oil, and granulated sugar until well blended. Stir in eggs, one at a time, blending well. Add vanilla extract. Stir in flour, baking powder, and salt to form a soft dough. Chill several hours or overnight until firm.

Heat oven to 350 degrees F. Shape teaspoonfuls of dough into balls. Drop into confectioner’s sugar and roll until well coated with sugar. Place balls 2 inches apart on lightly greased cookie sheet. Bake 10 to 12 minutes, or until set. Remove from cookie sheets and cool on wire racks. Enjoy!

Makes about 72 cookies