Tag Archives: warcraft

Boosting a Warcraft Character from Level 60 to Level 90: An Illustrated Guide

Pre-ordering the Warlords of Draenor expansion gives your account the ability to boost any character on your account to level 90. You can boost a level 1 character all the way to the top, or you can level them up to 60 and then apply the boost. Additional boosts may be purchased for $90.

Why bother leveling a character all the way to 60 when you could just apply it right away? One word: professions. If you choose to boost a level 60 character who has already learned two professions- even if they’re sitting at 1/600 skill points- those will immediately max out to 600. Professions can be very lucrative, but leveling them can cost you thousands and wipe out the tidy profits associated with them at end game.

I pre-purchased the Warlords of Draenor expansion as soon as it became available, and after an awful lot of hemming and hawing, decided to use my free level 90 boost on my Paladin, Acima, who had stalled out while leveling in the 40’s and never really recovered. I already had all the professions leveled on other characters, so I wanted to choose the best ‘overlap’ profession for money-making cooldowns. After asking around on Twitter and doing a bit of research, I decided to make her an alchemist/herbalist. I already had a Transmutation-specialized Alchemist on my Shaman, and many Twitter friends suggested Acima should pick up the Flasks specialization.

Click on the images to enlarge.

Level 60 to Level 90 Character Boost: An Illustrated Case Study

Character: Acima
Class: Paladin
Spec: Protection


Note the changes to the spell bar; everything has been moved around.

Disciplinary Action | Warcraft Guide Boost to 90 from 60: Changes to UI

Character Pane view at 60 (left) and after boosting to 90 (right)

Class Specialization: The primary specialization is chosen at the loading screen; secondary class specialization (dual spec) was reset.
: No reputations change. No Pandaria reputations are learned if you did not already know them.
Talents: All Talents reset and all were opened to level 90
Glyphs: All glyph slots were opened and all glyphs reset. No new glyphs are learned.

Disciplinary Action | Warcraft Guide Boost to 90 from 60: Changes to Talent Pane

Talents are reset and opened to 90

Disciplinary Action | Warcraft Guide Boost to 90 from 60: Changes to Glyphs

All glyph slots are now open; no new glyphs are learned.

Professions: I chose Alchemy and Herbalism; no new recipes are learned.
Profession Specialization: If you choose Engineering or Alchemy, you will not learn a specialization.
Secondary Professions: Cooking, First Aid, and Fishing
Secondary Boosts: Only First Aid was boosted to 600. Cooking and Fishing remained at 1/600.

Disciplinary Action | Warcraft Guide Boost to 90 from 60: Changes to Professions - Alchemy and Herbalism

Your primary professions are boosted to 600, but no recipes or specializations are learned.

Quests: Your account-wide quests remain active, and the quest A Flash of Bronze, which gives your character access to the Timeless Isle, is added to your log book.

Disciplinary Action | Warcraft Guide Boost to 90 from 60: Quest Log pane

The Timeless Isle quest ‘A Flash of Bronze’ is added to your quest log.

Gear: All gear replaced with 483 iLevel items; item ‘look’ is the same as the Mists of Pandaria items purchasable from ‘Adventuring Supplies’ vendors throughout Pandaria.
Bags: All existing bags are replaced with Embersilk Bags. Everything is emptied out of your bags, and then mailed back to your character (from you to you).
Flying: Character learned Flight Master’s License, Cold Weather Flying, Expert Riding (level 60), and Artisan Riding (level 70), but NOT Master Riding or Cloud Serpent Riding

Disciplinary Action | Warcraft Guide Boost to 90 from 60: Changes to Bags

Bag contents are removed and mailed to your character; bags are replaced with 22-slot Embersilk.

The Boost Process: Once your character is level 60, if you’re choosing to get her there for the profession boost, you may click on the gold shield to the left of your character list in the WoW character login page. From there, the level boost process moves forward. Your character is deposited in the Eternal Vale at either the Shrine of Seven Moons or the Shrine of Seven Stars, depending on your faction.

Disciplinary Action | Warcraft Guide Boost to 90 from 60: Boost Leveling Process Screenshots

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LFD Explains Lore | The Black Morass

Sometimes you just get a great LFD. You can’t make it happen, but when it does, it’s fantastic. In the first installment of a new series, LFD Explains Lore, a great group comes together to explain the opening of the Dark Portal, Ner’zhul, and the role of Medivh in bringing the orcs to Azeroth:

[Click To Enlarge]

LFD Explains Lore | Black Morass | @DiscoPriest

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World of Warcraft Halloween Music Playlist

Warcraft has an amazing soundtrack- five amazing soundtracks, really, if you count each expansion and the original- and lots of those songs are absolutely perfect for Halloween. Karazhan alone could provide a creeptacular aural backdrop to your Halloween festivities, but I took a little time to put together a full playlist of Warcraft Halloween songs. My friend Rades at Orcish Army Knife recommends adding the music of Vash’jir track, and I completely agree.

If you already own all the soundtracks, it’s just a matter of setting up a playlist on your iPod (or musical earphonic device of your choosing) and rounding up the Undead for an All Hallow’s Eve party:

Halloween music playlist using the World of Warcraft soundtrack music

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A List of Portals and Quick Travel Transits in Warcraft




One Way?



Portal; north of city in SW, on tall rise in center of city in Org



Mount Hyjal

Portal; north of city in SW, on tall rise in center of city in Org



Twilight Highlands

Portal; north of city in SW, on tall rise in center of city in Org




Portal; north of city in SW, on tall rise in center of city in Org




Portal; north of city in SW, on tall rise in center of city in Org




Portal; north of city in SW, on tall rise in center of city in Org




Portal; city centers



Menethil Harbor

Boat; Alliance NPCs on boats


Booty Bay





Thunder Bluff

Zeppelin; Horde NPCs on zep



Warsong Hold, Northrend

Zeppelin; Horde NPCs on zep



Warsong Hold, Northrend

Zeppelin; Horde NPCs on zep



Valiance Keep, Northrend

Boat; Alliance NPCs on boat


Menethil Harbor

Valguard, Northrend

Boat; Alliance NPCs on boat


Sholozar Basin

Un’Goro Crater

Large pillared portal; requires flying on Un’Goro end


Blasted Lands

[All major cities]

Portal located in same room where one ports into the city



Isle of Quel’Danas

Portal; center of Shattarath


Deepholm Center

Temple of Earth



Golden Lantern/Shrine of Two Moons


Portal cluster in inn


Golden Lantern/Shrine of Two Moons


Portal cluster in inn


Golden Lantern/Shrine of Two Moons


Portal cluster in inn


Golden Lantern/Shrine of Two Moons

Ironforge/Thunder Bluff

Portal cluster in inn


Golden Lantern/Shrine of Two Moons


Portal cluster in inn


Golden Lantern/Shrine of Two Moons


Portal cluster in inn


Use: Kirin Tor Rings


Purchased in Dalaran


Use: Wrap of Unity


Purchased from Guild Vendor upon guild achievement


Use: Cloak of Coordination


Purchased from Guild Vendor upon guild achievement


Use: Hearthstone

[Destination set by user]

Available to all players. Replaceable by Innkeeper’s Daughter


Use: Blessed Medallion of Karabor

Black Temple, Shadowmoon Valley

Reward from long quest chain


Dark Portal, Outlands side




Yes (the return portals are in a slightly different location)

Please let me know if anything is missing from this list, and I’ll continue to update it. Special thanks to dlanod for much of the information.

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A Complete Idiot’s Guide To Making Money on the Warcraft Auction House: The Adventures of Banquetto

There comes a time for us all when funding your adventures in Azeroth seems like an uphill battle: you’ve got alts who demand fast flying, fancy capes with major transmogrification potential, and professions to level on all fronts. Questing and dailies bring in a steady flow of cash- especially out in the wilds of Pandaria- but for serious streams of revenue, the Auction House is your best bet.

You look it up on the internets, but the sites you find are dedicated to the hardcore millionaires. You’re not interested in conquering the gem market or making millions, you just want to fund your altoholism- and maybe have a bit left over to drop a dime on pure luxury goods (there’s no shame in getting that mammoth two xpacs late).

With me so far? Let’s get started. You’ll need:


  1. Roll your banker alt. Make him or her look as sexy as humanly possible, and consider his or her starting outfit when choosing their class. If you require a sexier shirt or pants, force a friend to roll an alt and make them send you their low-level clothing.

    Disciplinary Action's Gold Making Guide for WoW

    You have to look like a million bucks to make a million bucks.

  2. Send your banker four bags and at least 20 gold. Move your banker to the main city that best matches his or her hair. Auctions houses are located in [Horde] Thunder Bluff, Undercity, Silvermoon, and Orgrimmar / [Alliance] Darnassus, Ironforge, the Exodar, and Stormwind.
  3. Load the Auctioneer and Lil’ Sparky add-ons.


Auctioneer is the only add-on I use for the Auction House, and I only use it to keep track of prices. It has a lot of complex functions that I just can’t be assed to figure out, and since this guide is for my fellow idiots, let’s assume you, too, cannot be assed.

  1. Perform a Get All Scan. Speak to an Auctioneer in any major city and go to the top of the Auction House window. You’ll have a single triangle button, a couple of greyed-out pause and stop buttons, and a blue double triangle button. Click the double triangle button (you’ll have to click it again after a warning pops up).

    Disciplinary Action Gold Making Guide to WoW

    Perform a ‘Get All Scan’ by clicking on the double triangle button

  2. Post Using the ‘Post’ Tab. With Auctioneer installed, you have additional tabs along the bottom of the Auction House window. Click on the one labeled ‘Post’ and drag your items into the square posting window. Auctioneer will automatically price the auction to either undercut the existing competition by 5%, or will suggest a price based on previous Auction House scans. Just double-check to make sure the price isn’t zero, which happens if Auctioneer doesn’t have enough information (this usually only happens when you start using Auctioneer, since it hasn’t scanned the AH often enough to make an educated guess. It happens less as you scan more).

    Wow Gold Making Tips and Strategy at Disciplinary Action

    Moments after this screenshot was taken, ‘Pwnerss’ was viciously undercut in the Netherweave market.


  1. Sell Gear: Sell all greens and blues you come across in your travels. After every hour or so of questing, find a mailbox and just ship it all to your banker. Don’t bother using it to upgrade yourself- you’ll get better stuff as quest rewards- and don’t waste your time disenchanting it, unless the market for enchanting materials on your server is truly mind-blowing.
  2. Sell Crafting Materials: Leveling your professions is a great way to lose money, as any Engineer can tell you. Selling craftable items is a good way to make money back.
    – If you don’t already have a DK on your server, roll one and give them two gathering professions. Check the AH on your server to see if herbs, ore, enchanting materials, or leather sell for the most money. (And do me a favor and think of Enchanting as a gathering profession.)
    – Look up the prices for second-tier craftable materials to see if they sell better: bolts of cloth instead of cloth scraps, ink instead of herbs, prospected gems instead of ore, and the like.
  3. Sell Vendor Items: Distant vendors frequently sell rare recipes, particularly for cooking. People will often pay top dollar to pick up a cooking recipe if it means they don’t have to schlep all the way out to Blade’s Edge Mountains. Whenever you play in a new area, check to see if there are any rare recipes.
    List of Cooking Recipes
  4. Perform a Get-All Scan every two days. Before re-posting your auctions, do another Get-All scan of the AH to keep the listed prices current.
  5. Use the Lil’ Sparky Add-on. Lil’ Sparky uses auction house data culled from Auctioneer to put an auction price in your crafting tabs, to the right of the name of the item. When leveling up your professions, choose the items with the highest resale price. Crafted items don’t sell well as a rule, but at least you can minimize your loss.
  6. Wait For It: If the bottom suddenly drops out of a market that’s been selling very well- bolts of Netherweave, say, drop from 150G a stack to 5G a stack- just put all your Netherweave in your bank and wait. Really. Just wait. If a strong market drops precipitously, chances are good that once a group of people finish leveling that area, prices will rebound to your previous arm-and-a-leg rates.
  7. Time Your Posting: Always post all of your auctions for 48 hours. Post them all at once, so that they expire in one big group- it’s more time efficient to post everything together. Don’t get too hung up about timing your posts to coincide with raid times and weekend ups and downs, but do put off re-posting all of your auctions until after the server reset on Tuesday morning, especially if there is a patch scheduled. While the server is down, your auctions are still counting down their 48 hour timers, so you may as well wait until the server comes back up to post.
  8. Post In Reasonable Quantities. Posting one Blindweed herb fifty times is not only obnoxious for buyers, it’s obnoxious for you. Picking up those unsold Blindweeds from your mailbox one by one is not an efficient use of your time. For posting items that stack, post in stacks of 20 or in stacks of 5- or even better, both.
  9. Learn To Love Low-Level Mats. Nothing seems to sell as reliably as the low-level mats needed to level professions. Price them very high if there are no competitors.
  10. Craft At Max Level. While crafting materials sell most reliably, high-level crafted items sell for the highest price (not including great, rare BoE drops, but you can’t control that). Having at least one main character at max level who can crank out raid-quality gems or gear or enchantments will provide you with a nice nest egg.


  1. Start a guild on your banker. Advertise in the Trade or General channels that you are willing to pay for guild signatures- the going rate on my servers is about 50 gold per signature- or ask your Battletag friends to help you out. Guild masters are located near guild tabard vendors in all capital cities.
  2. Kick everyone out of the guild.
  3. Open a guild bank. Click on the guild bank next to the regular bank location, and a dialogue will pop up to purchase a guild bank. The guild bank costs 100 gold, and guild banks tabs cost 250 gold, 500G, 1000G, 2500G, 5000G, 10000G, and 20000G, respectively. Fill it with raw materials for crafting or overflows that your bags cannot contain.
  4. Get the Mobile Auction House app. The Mobile AH is free to use these days, and is a great way to relist your auctions on the fly. Be warned that the items in your guild bank will not show up in the Mobile AH, though things from your bags, mail, and personal bank will.
  5. Have a Nemesis. On Drenden, my nemesis is an unknown entity named ‘Groosome’. I hate Groosome. I assume Groosome hates me. We compete in a highly specialized market,  undercutting each other by a few copper at a time, neither of us giving more than an inch. Personal feuds and vendettas fuel the fire of the money making game, keep you coming back for more and make the whole process infinitely more amusing. Pay attention to the names you see regularly and consider making a nemesis of your own.

Have an Auction House tip? Leave it in the comments. Enjoy your own Auction House adventures. May fortune smile upon you!

Edit: Several people have mentioned the Postal add-on, which I do use myself- I didn’t include it in the original post because I figured auction house millionaires who are only just starting out on their road to riches wouldn’t have that many items for sale.

That said, Postal is an absolutely invaluable auction house add-on which empties your mailbox in one click. One click, I say! So if you’re serious about your financial endeavors, you can pick it up over on Curse.

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Moving Desktop Wallpapers: Reader Requests, Pack 2

Animated Wallpaper Pack 2: Reader Requests, World of Warcraft

Introduction to Moving Wallpapers
Moving Wallpaper Pack #1: Warcraft and Skyrim
Moving Wallpaper Pack #2: Reader Requests, World of Warcraft
Moving Wallpaper Pack #3: Mists of Pandaria, World of Warcraft coming soon!
Moving Wallpaper Pack #4: City Collection, World of Warcraft coming soon!

While working on the last set of wallpapers for the Moving Wallpaper series, I asked readers to send in their own favorite locations or screenshots to be turned into animated desktop backgrounds. Thanks to everyone who sent one in!

To run, download DreamScene Video Wallpaper (PC) or VLC Media Player (Mac)- more technical info below.

World of Warcraft Moving Wallpapers:
Download complete Pack #2: Reader Requests, Warcraft (.rar file)

Moving Wallpaper: Nagrand, Daytime (c) Disciplinary Action

Moving Wallpaper: Nagrand, Daytime

Download Nagrand Sky - submitted by @Llanion
(twilight version coming soon)

Moving Wallpaper: Elwynn Forest, Hidden Camp (c) Disciplinary Action

Moving Wallpaper: Elwynn Forest, Hidden Camp

Download Elwynn Forest, Hidden Camp – submitted by K. B.

Moving Wallpaper: Stranglethorn Coast Waterfall (c) Disciplinary Action

Moving Wallpaper: Stranglethorn Coast Waterfall

Download Stranglethorn Coast Waterfall – submitted by Reefman

Moving Wallpaper: Tirisfal Glades Windmills (c) Disciplinary Action

Moving Wallpaper: Tirisfal Glades Windmills

Download Tirisfal Glad Windmills – submitted by @EmberDione

Moving Wallpaper: Deepholm World Pillar (c) Disciplinary Action

Moving Wallpaper: Deepholm World Pillar

Download Deepholm World Pillar – submitted by @wingtipswaltz

Moving Wallpaper: Terrokar / Zangarmarsh Border (c) Disciplinary Action

Moving Wallpaper: Terrokar / Zangarmarsh Border

Download Terokkar/ Zangarmarsh Border – submitted by @Soetzufit

Moving Wallpaper: Dalaran Landing Pad (c) Disciplinary Action

Moving Wallpaper: Dalaran Landing Pad

Download Dalaran Landing Pad – submitted by @Mementh

Moving Wallpaper: Zangarmarsh in the Rain (c) Disciplinary Action

Moving Wallpaper: Zangarmarsh in the Rain

Download Zangarmarsh in the Rain – submitted by @DiscoPriest


PC: Download DreamScene Video Player [Download.com]

Mac: Download VLC Media Player [VLC Website]

  • Options > Show All > Set As Wallpaper
  • Video Settings > DirectX Output

Thank You

Big thanks to Safe Shark for the file hosting.

Huge thanks to intrepid beta testers and technical wizards Rezznul (he’s a Mac) & GayGeekDad (and he’s a PC).

As always, if you’re experiencing technical difficulty or know of a better way to run these backgrounds (especially for Mac users), drop me a line at disciplinaryaction@yahoo.com . We’re working hard to make them perfect for everyone.

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Moving Desktop Wallpapers: Warcraft and Skyrim, Pack 1

Animated Wallpaper Pack 1: Warcraft and Skyrim

Introduction to Moving Wallpapers
Moving Wallpaper Pack #1: Warcraft and Skyrim
Moving Wallpaper Pack #2: Reader Requests, World of Warcraft

Moving Wallpaper Pack #3: Mists of Pandaria, World of Warcraft coming soon!
Moving Wallpaper Pack #4: City Collection, World of Warcraft coming soon!

This moving wallpaper pack includes 13 animated backgrounds from Skyrim and the World of Warcraft.

To run, download DreamScene Video Wallpaper (PC) or VLC Media Player (Mac)- more technical info below.

World of Warcraft Moving Wallpapers:
Download Complete Pack #1: Warcraft (.rar file)

Warcraft: Orgrimmar Waterfall - Still from the Moving Wallpaper (c) Disciplinary Action

Warcraft: Orgrimmar Waterfall

Download Orgrimmar Waterfall Moving Wallpaper

Warcraft: Stormwind Entry - Still from the Moving Wallpaper (c) Disciplinary Action

Warcraft: Stormwind Entry

Download Stormwind Entry Moving Wallpaper

Warcraft: Darkshore Hurricane - Still from the Moving Wallpaper (c) Disciplinary Action

Warcraft: Darkshore Hurricane

Download Darkshore Hurricane Moving Wallpaper

Warcraft: Thunder Bluff Windmills - Still from the Moving Wallpaper (c) Disciplinary Action

Warcraft: Thunder Bluff Windmills

Download Thunder Bluff Windmills Moving Wallpaper

Warcraft: Starfall Village - Still from the Moving Wallpaper (c) Disciplinary Action

Warcraft: Starfall Village

Download Starfall Village Moving Wallpaper

Skyrim Moving Wallpapers:
Download Complete Pack #1: Skyrim (.rar file)

Skyrim: Starry Night with Hut - Still from the Moving Wallpaper (c) Disciplinary Action

Skyrim: Starry Night with Hut

 Download Starry Night With Hut Moving Wallpaper

Skyrim: Hazy Woods with Clouds - Still from the Moving Wallpaper (c) Disciplinary Action

Skyrim: Hazy Woods with Clouds

Download Hazy Woods with Clouds Moving Wallpaper

Skyrim: Whiterun Blacksmith in the Rain - Still from the Moving Wallpaper (c) Disciplinary Action

Skyrim: Whiterun Blacksmith in the Rain

Download Whiterun Blacksmith in the Rain Moving Wallpaper

Skyrim: Markarth Marketplace Waterfall - Still from the Moving Wallpaper (c) Disciplinary Action

Skyrim: Markarth Marketplace Waterfall

Download Markarth Marketplace Waterfall Moving Wallpaper

Skyrim: Markarth River - Still from the Moving Wallpaper (c) Disciplinary Action

Skyrim: Markarth River

Download Markarth River Moving Wallpaper

Skyrim: Cliffs at Day - Still from the Moving Wallpaper (c) Disciplinary Action

Skyrim: Cliffs at Day

Download Cliffs at Day Moving Wallpaper

Skyrim: Cliffs at Night - Still from the Moving Wallpaper (c) Disciplinary Action

Skyrim: Cliffs at Night

Download Cliffs at Night Moving Wallpaper

Skyrim: Old Mill - Still from the Moving Wallpaper (c) Disciplinary Action

Skyrim: Old Mill

Download Old Mill Moving Wallpaper


PC: Download DreamScene Video Player [Download.com]

Mac: Download VLC Media Player [VLC Website]

  • Options > Show All > Set As Wallpaper
  • Video Settings > DirectX Output

Thank You

Big thanks to Safe Shark for the file hosting.

Huge thanks to intrepid beta testers and technical wizards Rezznul (he’s a Mac) & GayGeekDad (and he’s a PC).

As always, if you’re experiencing technical difficulty or know of a better way to run these backgrounds (especially for Mac users), drop me a line at disciplinaryaction@yahoo.com . We’re working hard to make them perfect for everyone.

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Your Turn: Moving Desktop Wallpaper for Gamers

Introduction to Moving Wallpapers
Moving Wallpaper Pack #1: Warcraft and Skyrim
Moving Wallpaper Pack #2: Reader Requests, World of Warcraft

Moving Wallpaper Pack #3: Mists of Pandaria, World of Warcraft coming soon!
Moving Wallpaper Pack #4: City Collection, World of Warcraft coming soon!

We’ve been hard at work with our beta testers (special thanks to @Rezznul) to specialize the gamer animated desktop wallpapers for a wide variety of desktop computers.

While we’re working on perfecting the technical side of the experience, I thought it would be fun to open the process up to the community, getting your feedback for the next set of wallpapers.

Just email disciplinaryaction@yahoo.comwith a screenshot from World of Warcraft, Skyrim, or Star Wars: The Old Republic that you think would make a good moving desktop background. We’ll take a look at all the submissions at noon on Sunday, July 1, and turn one (or possibly several) into animated wallpapers.

Good luck!

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New Disciplinary Action Comic: Space Cadets

Disciplinary Action is branching out! 

With the release of Star Wars: The Old Republic (SWTOR), DA will be starting a new, comic-only website for our serial Star Wars comic, Space Cadets.

Join us for the premiere episode December 20th at 10:30 CST. In the meantime, join up with @SpaceCadetComic on Twitter or visit the website at SpaceCadets.me.

And not to worry: Maps For Tanks and Disciplinary Action will continue to operate without interruption.

See you on December 20th!

Space Cadets: Coming December 20th!

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#Warcookie Christmas Exchange: The Cookies

A number of Twitter Warcraft types threw around the idea of having a cookie exchange this holiday season. After coming to the conclusion that a multi-country cookie exchange would be more work than fun, we plumped on the idea of exchanging recipes and baking them in the floury splendor of our own kitchens. The writer and baker of each cookie would be revealed only at the end.

Each participant sent in one (or two) recipes. Using a random number generator, I assigned each person a recipe and passed on the anonymous information. Cookies were baked and photos were taken, with results as fun as they were delicious!

I hope the Warcookie bakers enjoyed their sweet treats, and that we all find a few more recipes here to try at home for the holidays.

A huge thanks to our participants:
@asherrylie | @celticlibrarian | @clandmg | @DiscoPriest | @Druidis4fite | @duskhawk | @Frosted_Miika | @glyneth | @happycho | Kamalia | @katfinate | @kissmyalas | @MaeliNexi | @melisan229 | @riththewarluid | @Rhaygar | @Rhoelyn | @Rezznul | @_Vidyala


Alphabetical by recipe giver’s Twitter 

RECIPE: Danish Wedding Cookies

Recipe Giver: Asherrylie  @asherrylie | Melting Faces
Recipe Baker: Narci  @Druidis4fite | Flavor Text Lore

Recipe Provided by @asherrylie

(Named with other various nationalities, depending on your location)


1 cup all-purpose flour
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1/2 cup butter, softened
1/2 cup pecans, finely chopped
1/2 cup powdered sugar, sifted, divided
1/2 teaspoon vanilla extract
Powdered sugar


Combine flour and cinnamon in a large bowl.
Add butter, pecans, 1/4 cup powdered sugar, and vanilla, stir well until blended. Batter will be stiff.
Shape dough into 1 inch balls. Place on ungreased cookie sheets.
Bake at 400 degrees for 10-12 minutes.
Remove cookies to wire racks to cool slightly. Roll cookies in powdered sugar, and cool completely.

Baker’s Notes by @Druidis4fite


So, I made my cookies last night. But first, story time.
One day shortly before Christmas when I was 3 years old, I was sent upstairs for a nap while my mother was baking cookies and babysitting a slightly older neighborhood child, Becky. Becky was all of four and a half, and did not need to take a nap. I started this nap quite jealous already, as Becky got to watch my mom make cookies and didn’t have to take a stupid nap I wasn’t tired ANYWAY why did … This was about the point where I passed out into a toddler coma and slept for two hours straight.
When I woke up, it was dark, and the Snowball cookies were finished and Becky Wong was grinning and covered from head to toe in powdered sugar. I wasn’t covered in sugar! WHY! I oughta! That usurper came and took my rightful place at the cookie making table. The nerve of that girl! (You can imagine how well I coped with getting a younger sister later that year.)
To make matters worse, my family, the Kodak-addicted bunch of them, stuck a bunch of pictures of Becky Wong making cookies in my photo album and told this story every year as we baked and served Snowballs to guests and brought Snowballs as hostess gifts. As the years have gone by, the vast majority of the sting has gone out of this story and I’m only maybe 5% certain my mother loved Becky Wong more than me.
You can imagine my chagrin when I opened my recipe to find “Danish Wedding Cookies”, and discovered they were just Snowballs with Ethnic Heritage. I’m not the greatest baker, probably because I slept through all my important formative lessons, MOM. I was relieved I already knew how to do this! Horray!
Here’s the recipe I was given:
[Recipe above]
Pro tip: you can totally chop nuts in a food processor. Technology is awesome! You could do this to cut down on the amount of time you spend with a big knife feeling like Dexter.
I used more cinnamon than requested largely because I cannot use measuring spoons. (THANKS, MOM.) I also added nutmeg because nutmeg is good in pumpkin pies and I have no self control. I also used more pecans because um, I’m not a very good baker but it turns out this didn’t break anything. Horray!  I smashed everything together with a fork until it was a very crumbly dough.
I proceeded to make balls. I proceeded to make ball jokes. I made about 40 balls of cookies, but probably only half that many ball jokes. (I may be under estimating but the audience, my cat, is not talking. He knows who operates the can opener in this family.)
After 11 minutes, I took my balls out of the oven and WOW are my balls TOASTY. Right. 21.
I used my family’s technique, and rolled the balls once in powdered sugar directly off the tray while as hot as possible. Then I let them cool, and rolled them again. The first layer soaks in and sweetens the cookies, the second layer is thick and powdery and attractive.

Danish Wedding Cookies getting rolled in powdered sugar

One fell apart in my fingers and I proceeded to eat that sucker. I stopped what I was doing, washed my hands, and called my mom, “MOM! These snowballs are better than yours.” I knew I had her! After all these years, my snowball related revenge would be complete!
“Well, that was a recipe from your grandma…”
She didn’t sound horrified at all! How very disappointing.
Grandma was a chef better known for her depression era thrift than her culinary prowess. My mother screamed in horror at a piece of rare beef at my father’s house as a teenager, having had no idea until age 17 that meat was not inherently grey.
This is a true story.
I would definitely recommend using butter instead of oleo/crisco, and adding cinnamon and nutmeg. I would also recommend mostly the recipes that came from my father’s father rather than my mother’s mother, unless you’re growing up in the Great Depression and looking for cheaper ways to boil beets.
Then again, you could maybe find Becky Wong’s recipe. I hear she was GREAT at making Snowballs. Bitch.
(Pictures are terrrrible, my phone does not like my kitchen!)

Danish Wedding Cookies

RECIPE: Pumpkin Chocolate Chip Cookies

Recipe Giver: Celtic Librarian  @celticlibrarian | Bright Side Reading
Recipe Baker: Kamalia  Kamalia et Alia [#Warcookie Post]

Recipe Provided by @celticlibrarian


2 1/4 cup self-rising flour
3 tsp pumpkin pie spice
3/4 cup butter, room temperature
1 1/4 cup light brown sugar
1 cup sugar
2 tsp vanilla
2 eggs
1 cup canned pumpkin
1 1/2 cups semi-sweet chocolate chips (I like the ghirardelli chips meself)
1 cup chopped walnuts or pecans (completely optional)


Preheat oven to 350′ F.

Whisk together flour and pumpkin pie spice then set aside. In a large bowl, cream butter. Add both sugars and beat until light and fluffy. Add vanilla.

Add eggs one at a time and beat until combined. Add flour/spice mixture to sugar mixture in three additions.  Alternate with pumpkin in two additions, ending with the flour mixture.

Stir in chocolate chips and chopped nuts (if you include them). Drop on a parchment paper lined cookie tray.

Bake for 10-12 minutes; let cool. Usually makes about 4 dozen cookies.

These are delicious just like this, but if you want to be really decadent here’s a frosting recipe to slather on top!

Maple Brown Butter Frosting
3 cups sifted confectioners sugar
1/2 cup butter
1/4 cup milk
2 tsp maple flavoring

Sift sugar and set aside
melt butter over medium heat until golden brown.  Watch closely so it doesn’t burn
Add butter to sugar, scraping all the butter into the bowl
Add milk and maple flavoring.  Stir until smooth
Spread on top of cookies with a knife or offset spatula

*Please note, I did not come up with this recipe, I’ve modified the cookie recipe slightly but the frosting is 100% not mine.  I got this off a lovely dessert blog and unfortunately I can’t remember the name.

Hope it’s enjoyed! :)

Baker’s Notes by Kamalia et Alia

My cookies did not quite turn out as expected, due to a moment of derp while I was mixing them up. I merrily dumped in the entire contents of a small can of pumpkin, and only realized after I’d folded in the last of the flour that the can probably contained 1.5 — 2 cups of pumpkin instead of the 1 cup required by the recipe.

I stirred in an additional half cup of flour, then decided that adding enough more flour (and the other ingredients) to correct the soft, gloppy batter back to cookie consistency wouldn’t be worth the effort. I greased up a bundt pan, dumped the batter in, baked it for an hour, and got a very nice cake instead.

Then, being rather fond of Amelia Bedelia, I knew that I had to make some *other* kind of cookies to compensate for my unexpected results. I tried out an idea I’d read online to use pomegranate molasses instead of regular molasses in a molasses cookie recipe, and came up with these

Pomegranate Pistachio Cookies
3/4 c butter-flavored shortening
1 c sugar
1 egg
1/4 c pomegranate molasses
2 1/4 c flour
1 t baking soda
coarsely chopped pistachios
Stir together the flour and soda. Cream the butter and sugar, beat in the egg, then beat in the pomegranate molasses. Fold in the flour, then the pistachios. Bake at 375 F.

The pomegranate molasses gives the dough an unusual sweet-tart flavor that is balanced by the pistachios. These cookies would be best served at a party for grown-ups, because the flavor is probably too off-beat for most children’s palates.

Pumpkin Chocolate Chip Cookie (Cake) & Pomegranate Molasses Cookies

RECIPE: Hertzog Cookies

Recipe Giver: Clandmg  @clandmg | The Autistic
Recipe Baker: Rith  @riththewarluid | Polka DoTs and HoTs

Recipe Provided by @clandmg 


2 Cups All purpose flour
2 tsp baking powder
Pinch salt
1/4 Cup powdered sugar
4 Oz margarine/butter
3 Large eggs, separated
4 Tbsp water
7 Oz apricot preserves
1 1/4 Cup White sugar
2 Cups Dessicated coconut

  • Preheat oven to 350F
  • Sift Flour, baking powder & salt together. Add powdered sugar & rub in margarine.
  • Beat egg yolks & water together & add to dry ingredients, mixing to a soft dough.
  • Roll dough out thinly and press out circles. Line a greased muffin tin with circles.
  • Spoon a teaspoonful of apricot preserves into middle of each circle.
  • Beat egg whites until soft peak stage. Add the white sugar slowly, while still beating. Fold in coconut and spoon the egg mixture onto the preserves.
  • Bake for 20 – 25 minutes
  • Turn carefully onto a wire rack to cool.

Baker’s Notes by @riththewarluid

1. I had a really hard time beating the egg whites into a ‘soft peak’ stage using a standing mixer. Maybe that was because there weren’t enough egg whites to create the volume needed for the mixer to actually do a good job? Who knows. I would recommend using a hand-mixer (I have an ancient one that works like a charm but looks like crap), or if you’re looking to be buff, whip by hand!

Hertzog Cookies

2. It doesn’t really matter whether it reaches the soft peak stage anyway (at least for me) since when you add the sugar it became very much a light syrup-y substance. And even then…
3. When you add the coconut, there is WAY more coconut than egg-sugar mixture. It becomes a glob of coconut that is held together by the delicious goo. Nothing wrong with that. I guess the point is, don’t stress too much about the egg whites being fluffy.
4. Back to the beginning… Grease your muffin tin WELL. That will make taking out the cookies SO MUCH EASIER. They are extremely delicate and will break if you’re not careful.
5. This recipe doesn’t really give a size for your circles to be (nor a definite thickness for the crust…). I rolled out the dough to be… I guess about 1/8 of an inch thick, and pressed out the circles with the top of a (wide) mug. I then slid the circles into the slot in the muffin tin, where I discovered the circle was too big to fit. Some I smoothed into the cups to make them fit; or, for a prettier effect, I crinkled the edges into a flower like shape. These came out beautifully! I only made about 15 cookies with the amount of dough this recipe makes (probably because my circles were so big).

Hertzog Cookies

6. I baked them until the pastry was golden brown at the top and the coconut-mixture was starting to brown.

Hertzog Cookies

Hertzog Cookies

RECIPE: Dream Bars

Recipe Giver: Liala  @DiscoPriest | Disciplinary Action
Recipe Baker: Glyneth  @glyneth | G+ #Warcookie Album

Recipe Provided by @DiscoPriest

These sound complicated when you look at the recipe, but really they’re pretty straightforward! They’re my absolute favorite cookies, and I would make them every week if my waistline could get away with it ;) I hope you enjoy them as much as I do!
From The Joy of Cooking:
Have all ingredients at room temperature, 68′ to 72′ F. Position a rack in the center of the oven. Preheat to 350′. Line an 11 x 7-inch or similar 2-quart rectangular baking pan with greased aluminum foil, allowing it to overhang the 2 narrow ends of the pan by about 2 inches.
Beat on medium speed until very fluffy and well blended:
4 tablespoons (1/2 stick) unsalted butter, softened
2 tablespoons sugar
1 large egg yolk
1/4 teaspoon vanilla
Stir, then knead until well blended and smooth:
3/4 cup all-purpose flour
Firmly press the dough into the pan to form a smooth, even layer (my note: I use the bottom of a measuring cup to do this).
Bake for 10 minutes; set aside to cool slightly. Toast, stirring occasionally, in a baking pan until the coconut os very lgihtly browned, 7 to 10 minutes:
1 1/2 cups chopped pecans or walnuts
1 cup flaked or shredded sweetened coconut
(my note: I sometimes skip this step if I’m rushed or don’t feel quite in the mood to dirty up yet another pan, and it’s only very slightly less awesome for it)
Beat on medium speed or with a wooden spoon until well combined:
2 large eggs
1 cup packed light brown sugar
1 1/2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 1/2 teaspoon vanilla
Stir the nut mixture into the egg mixture. Spread the mixture evenly over the baked layer. Bake until the top is firm and golden brown and a toothpick inserted in the center comes out slightly wet, 20 to 25 minutes. Remove the pan to a rack to cool slightly. While the bar is still warm, stir together:
2 tablespoons unsalted butter, softened
2/3 cup powdered sugar
2 teaspoons fresh lemon juice (my note: Bottled works perfectly fine)
1/2 teaspoon vanilla.
If necessary, stir in enough water to yield a spreadable consistency (my note: When you put the icing on top, even if it looks stiff, it will totally get warmed byt the filling and spread out all on its own. I’ve never had to really add water). Let stand ntil completely cooled and the icing is set. Using the overhanging foil as handles, lift the bar to a cutting board. Carefully peel off the foil. Cut into bars.
Makes twelve 2 3/4″ x 2 1/3″ bars

Baker’s Notes by @glyneth

[Glyneth's larger pictures may be found on her G+ album for this project right here]

Terribly blurry pic of the ingredients

The mixer that will mix it all up! It's really cobalt.

The crust, ready to bake

Crust baked, and coconut and pecans toasting

Brown sugar with my brown sugar softener. Do you have one?

Mixing the last of the coconut and nut dry mix into the wet.

Ready to bake!

And done! You can see where I tested it with a toothpick

Mixing the icing. Why did I decide to do it by hand?

Because I didn't want to dirty the bowl. Again. I dug out the hand mixer

My lovely mixer with its cover, ready to be stored.

RECIPE: Chocolate Sour Cream Cookies

Recipe Giver: Narci  @Druidis4fite | Flavor Text Lore
Recipe Baker: Liala  @DiscoPriest | Disciplinary Action [#Warcookie Post]

Recipe Provided by @Druidis4fite

Hai! Here’s my favorite family Christmas recipe. I am preserving my mother’s choice of formatting. OH BOY COOKIES 16 POINT FONT.

Chocolate Sour Cream Cookies from Grandpa Narci
2 3/4 c sifted flour
1/2 tsp. each, baking soda, baking powder and salt
3/4 cup white sugar and 3/4 cup brown sugar
1/2 c. soft shortening. I used margarine when you were growing up
2 eggs
1 c. sour cream or a light sour cream
1 t. vanilla
3 squares melted Bakers Chocolate
Sift first 4, dry ingredients together and set aside.
Cream shortening then beat in sugar and eggs. Add vanilla and sour cream and mix.
Add melted chocolate and mix.
Add dry ingredients, about 1/3rd at a time.
Fold in 1 cup chopped nuts, if desired. Pecans or walnuts work well. (Note from Narci, I always make these without nuts.)
Chill dough at least one hour. Keep dough away from Narci’s Dad if you want any cookies at all.
Grease tins. Preheat oven to 425. Drop onto sheet in approx 1 inch balls. Bake 9 minutes. Ice if desired with chocolate and/or buttercream frosting. Top if desired with pecans or walnuts.
(Note from Narci, there is no icing instructions included here but really, you want icing. AND SPRINKLES. Grandpa somehow missed the SPRINKLES part. You can have both sprinkles and a pecan stuck into a thick buttercream, which is the ideal way.)
(Mom always doubled the recipe when she made them. They double well.)

Baker’s Notes by @DiscoPriest

I basically derped up this recipe as hard as I possibly could, and then I turned around and derped a little harder for good measure. It was an incredibly easy recipe, but there was just something in the air that would not let me make these cookies! But it all starts out so hopeful (and neat!):

Thrall enjoys a supervisorial role in the baking process

When I was putting the wet ingredients into the mixer, I (1) dropped two eggs on the floor, (2) upended the entire container of sour cream into the mixing bowl, (3) tried to scoop out some of the sour cream so that approximately one cup would be left in there and (4) ended up tipping over the mixing bowl and pouring out all the wet ingredients onto the counter.

I cleaned everything up, dumped out everything, and started over.

This time, I got all the way up to the ‘add the melted chocolate’ step of the process. Unfortunately, I completely forgot that all of my ingredients were super-cold, and when the hot chocolate hit the chilly mixture, the whole thing seized up into this massively disgusting mess with huge chunks of chocolate floating in it.

Thrall quietly contemplates a tactical error

Everything went back down the drain, and I started again. At this point, I was out of baking chocolate so I substituted half a cup of cocoa powder bloomed with about a tablespoon of hot water. This time, everything went perfectly smoothly (except for dropping two proto-cookies on the floor and spilling the sugar), and they baked up beautifully on Silpat mats. I think the cocoa powder made them more cake-like than they would have been with the baker’s chocolate, but they were absolutely delicious!

"These ancient Silpats reflect our memories of the fallen."

The recipe suggested adding frosting or sprinkles, but I was too scared to attempt anything further (and they were fantastic as-is!). Thanks, Grandpa Narci!

"Back off! These cookies are FOR THE HORDE!"

RECIPE: Peanut Butter Balls

Recipe Giver: Duskhawk @duskhawk | Marksman Hunter
Recipe Baker: Rhoelyn  @Rhoelyn Beneath Two Skies

Recipe Provided by @duskhawk

Ok, these are *probably* technically considered a confection, but they’re always with the cookies, and they’re what we fight over at my gramma’s. I think in Ohio they call them Buckeyes and don’t completely coat them, but I’m from Indiana and we like our chocolate.

We used to get together and make these at my great-grandmother’s (this is her recipe).


2 cups creamy peanut butter
1/2 cup butter
4 cups confectioners’ sugar
3 cups crisp rice cereal
2 cups semisweet chocolate chips (have more on hand in case you run out – I usually go through 2 bags)


Melt peanut butter and butter in saucepan, over low heat. In large bowl, mix crispy rice cereal and confectioners’ sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.

Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay).

Melt chocolate in double boiler and keep melted while working with balls. A teaspoon is best to use in dipping the balls in chocolate. Dip good and place on cookie sheet. As you dip them place them back on cookie sheet and keep chilled till firm.

Notes: If you pick your ingredients right, these are gluten-free.  If peanuts are a problem, tahini can probably be substituted, although the flavor will be a bit different (but probably still quite tasty).

My great-grandmother would use carob for the chocolate coating, since it usually stayed glossy better.

Baker’s Notes by @Rhoelyn


Alternate ingredients for the family peanut-butter-hater: Marzipan Dried Cherries

Melting peanut butter and butter in saucepan over low heat.

Melting peanut butter and butter in saucepan over low heat.

In large bowl, mix crispy rice cereal and confectioners' sugar well.

Do it with your hands. It's good for the soul! Plus, confectioner's sugar has a fun, soft texture that just makes the kid inside giggle.

Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.

Using your hands is not recommended. First off, it’s FREAKIN’ HOT. Second, peanut butter is ewwy-gooey. Place the fully-mixed peanut butter goo into the fridge to cool down. (Can be overnight, or can cool while you make the family peanut-butter-hater some yummy alternatives.)
Non-peanut alternative balls: Squeeze off a small portion of the marzipan and press it into a 1/4″-thick flat disc. Place 2-3 dried cranberries on top and wrap the marzipan around the dried fruit, rolling it gently to seal the edges and make a nice, tidy ball.

Marzipan alternative

Remove the peanut goo from the fridge and form into 1 inch or smaller balls.

Melt chocolate in double boiler and keep melted while working with balls.

A teaspoon is best to use in dipping the balls in chocolate. 
I recommend a fork or a toothpick, as opposed to a spoon. Both will let you drip off excess chocolate better and avoid “feet” on your buckeyes, though a toothpick won’t be as ascetically perfect. It leaves holes in your buckeye. Me, I went for easy instead of pretty.

Dip good and place on cookie sheet. As you dip them place them back on cookie sheet and keep chilled till firm.

The finished product

The reward for a job well done! (Sleepy cat is sleepy.)

RECIPE: Sugar and Spice Cookies

Recipe Giver: Frosted Miika  @Frosted_Miika
Recipe Baker: Asherrylie  @asherrylie | Melting Faces

Recipe Provided by @Frosted_Miika

From the cookbook of Rhas

Makes approx. 36 cookies.

Preheat oven to 375.F (190.C)

3/4 cup vegetable shortening (or lard)
1 cup Brown (or Golden) Sugar
1 egg
1/4 cup Molasses
2 1/4 cups All Purpose Flour
1 tsp Baking Soda
1 1/2 tsp. Ground Cinnamon
1 tsp Ground Ginger (the powdered stuff.. not fresh ginger)
1 tsp Ground Nutmeg
1/4 tsp Ground All Spice
1/4 tsp Black Pepper

White/Granulated Sugar (used to roll the cookies in)

1) In a large bowl cream shortening and brown sugar using an electric mixer. Cream until light and fluffy then beat in egg and molasses.
2) In a seperate bowl combine flour, baking soda and all spices (not the extra white sugar.. leave that in a bowl to the side)
3) Combine half of the flour mixture into the cream mixture using a mixer on medium speed. Once fully combine, stir in the rest of the flour mixture.
4) Shape douhg into 1 inch balls and roll in white sugar to coat.
5) Place on an ungreased baking sheet approx. 2 inches apart.
6) Once oven is preheated, bake for 8-10 minutes. The top of the cookies should crack on the top.

The Cookies should be crisp on the outside once they cool, but still a bit soft on the inside. Good with any type of alcohol.. both with cookie and whilst baking them.. and waiting for them.. heck, even before you start baking maybe a shot or two of something ;)

Baker’s Notes by @asherrylie

These cookies were fun to make. It was interesting though, and I wasn’t so sure how they would come out. I’ve never cooked with Molasses before, and when I opened the jar, I wasn’t a fan of how it smelt. Haha. Anyways, these were a HUGE hit at my house. The Husband and his brother are sort of picky eaters, but they absolutely loved them. Brother-in-Law even said that I could sell these cookies and make money. It was quite a surprise!

I’m VERY happy with how they turned out, and I will probably make them again in the future!

This was Tons of Fun :)

Sugar and Spice Cookies

RECIPE: Chocolate Raspberry Truffle Cookies

Recipe Giver: Glyneth  @glyneth
Recipe Baker: Rhay  @Rhaygar | Healing Rhay

Recipe Provided by @glyneth


1 box devil’s food cake mix
1/3 cup powdered cocoa
1/2 cup vegetable oil
2 eggs
3/4 cup raspberry chips (Hershey makes these, but they could be hard to find)
3/4 cup dark chocolate chips


Mix together cake mix and cocoa. Add oil and eggs. Stir in both flavors of chips.
Drop by teaspoonfuls onto a cookie sheet.
Bake at 350 degrees Fahrenheit for 8-10 minutes. Makes approximately 4 dozen cookies.

Note: Apologies for using a pre-made cake mix, but these are really good cookies. I have found them to be a bit dry sometimes due to the added cocoa, so if you think they need a bit more moisture, you can add a little bit more oil.
Applesauce also works as an oil replacement for less fattening cookies! Or you can use half applesauce, half oil.
If you can’t find the raspberry chips, then I’d just recommend substituting another kind of chip.

Baker’s Notes by @Rhaygar

I made the Chocolate Truffle cookies and I have to say, these things come together FAST! I couldn’t find Raspberry chips so I used butterscotch and they were amazing. I did use some extra oil because at first it seemed dry, but an extra tablespoon or so, fixed it right up. They are awesome right out of the oven because the chips are all melty, but I had a few after they had cooled and they were really good too.

Chocolate Truffle Cookies


Recipe Giver: Su-Li  @happycho | @happytauren | Happy Tauren
Recipe Baker: Duskhawk @duskhawk | Marksman Hunter [#Warcookie Post]

Recipe Provided by @happytauren

I am submitting molasses spice cookies with rum glaze. It’s from the America’s Test Kitchen Baking Handbook, and they are really tasty!

Molasses Spice Cookies
Makes about 24 cookies
You will need about 1/2 cup of sugar for rolling the dough balls. For the best flavor, make sure that your spices are fresh. Light or mild molasses gives the cookies a milder flavor; for a stronger flavor, use dark molasses. For best results, bake only one sheet of cookies at a time.
1/2 cup plus 1/2 cup granulated sugar
2 1/4 cup all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1/4 tespoon salt
12 tablespoons (1 1/2 sticks) butter, softened
1/3 cup packed dark brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup light or dark molasses
1. Adjust an oven rack to the middle position and heat the oven to 375′. Line 2 large baking sheets with parchment paper. Spread 1/2 cup of the sugar in a shallow dish for rolling. In a medium bowl, whisk together the flour, baking soda, spices, pepper, and salt.
2. In a large bowl, beat the butter, brown sugar, and remaining 1/3 cup of sugar on medium speed with an electric mixer until light and fluffy, 3-6 minutes. Beat in the egg yolk and vanilla until combined, about 30 seconds. Beat in the molasses until incorporated, about 30 seconds, scraping down the bowl as needed.
3. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds (the dough will be soft).
4. Working with 2 tablespoons of dough at a time, roll the dough into balls with wet hands, then roll in the sugar to coat. Lay the balls on the prepared baking sheets, spaced about 2 inches apart.
5. Bake the cookies, one sheet at a time, until the edges are set and beginning to brown, but the centers are still soft and puffy, 10-12 minutes, rotating each baking sheet halfway through baking. (The cookies will look raw between the cracks and seem underdone.)
6. Let cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack to cool completely.

Baker’s Notes by @duskhawk

You may note the Alliance got raided while waiting for the Horde to come out of the oven. Alas, I have a cold, so I’ll just have to eat them all myself so I don’t infect people. >.>

Alliance in the oven

Horde waiting to go into the oven


Alliance cooling

Horde and Alliance cooling

RECIPE: Aska Mistrunner’s Mulgore Spicebread Cookies

Recipe Giver: Kamalia  Kamalia et Alia
Recipe Baker: Frosted Miika  @Frosted_Miika

Recipe Provided by Kamalia et Alia

A blend of seven ground spices and three liquid flavoring extracts gives these thin, crispy cookies a rich and delightful flavor. I love all the different shades of brown of the spices against the white flour as I’m measuring out the ingredients.


3 1/2 c Simple Flour
2 t baking powder
1/2 t salt
1 t each cinnamon & nutmeg
1/2 t each ginger, allspice, mace, cardamom, and cloves
3/4 c butter, softened
1 c sugar
1 Small Egg
1 t each vanilla & lemon extracts
1/4 t anise extract
1/4 c Ice Cold Milk


Whisk together the flour, baking powder, salt, and ground spices. Cream the butter and the sugar together until fluffy, beat in the egg, and then add the liquid flavoring extracts. Fold in the flour mixture in two or three additions, alternating with the milk and having flour as the last addition. Chill the dough for 30 – 60 minutes. Roll the dough thinner rather than thicker. Cut with your favorite cookie cutters.

Bake at 350 F until lightly browned at the edges; the thinner you have rolled the cookies, the closer you will have to watch them to make sure they don’t get too dark.

Baker’s Notes by @Frosted_Miika

Here is my photo of the cookies I made, “Aska Mistrunners Mulgore Spicebread Cookies”. It was fun trying (figuring out) someone else’s recipe. Cheers!

Aska Mistrunner's Mulgore Spicebread Cookies

RECIPE: Snickerdoodles

Recipe Giver: Katfinate  @katfinated
Recipe Baker: Celtic Librarian  @celticlibrarian | Bright Side Reading

Recipe Provided by  @katfinated


1 1/2 cups white sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt

Sugar topping:
2 tablespoons white sugar
2 teaspoons ground cinnamon


Preheat over to 375.

Cream the 1 1/2 cups sugar and butter.  Add vanilla and eggs, one at a time until each is mixed well. Stir together flour, cream of tartar, baking soda and salt.  Add to cream mix and blend well.  Shape dough into 1 inch balls. Combine the rest of the sugar and cinnamon together.  Roll dough in the mixture and place 2 inches apart on ungreased baking sheets.

Bake 8 – 10 minutes or until set.  Immediately remove from cookie sheets.

And I always recommend White Russians as an accompaniment.  For anything.  And everything.

Baker’s Notes by @celticlibrarian

The recipe was neat because while still very much a snickerdoodle recipe it was different from my grandmother’s recipe that I make once in a blue moon.  Biggest difference? No shortening – so it was a lighter tasting cookie.

Super easy to make and a lot of fun to put together with my standing mixer. Last time I made snickerdoodles I used a hand mixer and that was a bit of a pain.  This time, easy peasy!  I don’t know how to make little cookies so I think I wound up with about 27-30 cookies in all, pretty sure the recipe was supposed to make more than that but oh well! :)

Cooling cookies

Lots o' cookies!

Snickerdoodle close-up

RECIPE: Creative Mint Cookies

Recipe Giver: Alastriona  @kissmyalas | Kiss My Alas
Recipe Baker: Maeli  @MaeliNexi

Recipe Provided by @kissmyalas

Though these cookies don’t have an overtly Christmas look, they are a long-standing Christmas tradition in my family. Colderweather is nice for them since there’s a lot of potential chocolate to melt in warmer weather!


2 eggs
1 cup softened butter
1 cup granulated sugar
1 cup brown sugar, packed
1 tsp of vanilla extract
2 1/2 cups all purpose flour
1 tsp baking soda
1/2 cup cocoa
1 cup semi-sweet OR dark baking chips
1/2 cup chopped Andes mints
Additional 1 cup granulated sugar
Grated or finely chopped Andes mints
In a large bowl, beat eggs, butter and sugars together until smooth. Stir in vanilla. Add in flour slowly. Keep mixing while adding in cocoa and baking soda. Stir in both the baking chips and 1/2 cup of chopped Andes mints.
Cover and chill dough for one hour in refrigerator.
Preheat oven to 350 degrees.
Scoop heaping teaspoons of dough and form into balls, rolling in additional sugar to coat them. Place them on an ungreased cookie sheet, being sure to space them evenly.
Bake for 8-10 minutes.
Once baked, remove from oven and immediately sprinkle the shaved/finely chopped Andes on top and then let cool.

Baker’s Notes by @MaeliNexi

Here is a picture of some finished cookies. And now I think I have to have cookies for breakfast, since I just got them out to take this. ;)

Creative Mint Cookies

RECIPE: Sunwell Sugar Cookies

Recipe Giver: Maeli  @MaeliNexi
Recipe Baker: Clandmg  @clandmg | The Autistic

Recipe Provided by @MaeliNexi

These are ridiculously simple and easy, but I always make them this time of year and use red and green sugar on them, so why not.

2 eggs
3/4 cup sugar
2/3 cup oil
2 tsp vanilla
2 cups flour
2 tsp baking power
1/2 tsp salt
Extra sugar for topping (color optional) ;)
Mix the eggs, sugar, oil and vanilla until well blended.
Stir in the remaining ingredients.
Drop dough by the teaspoonful about 2 inches apart on an ungreased cookie sheet.
Flatten each cookie with greased bottom of a glass dipped in sugar.
Bake at 375 for 8-10 minutes.

Baker’s Notes by @clandmg

Okay, so we made sugar cookies but with our unique spin to it. Firstly, we used brown sugar and rather than the plain old sugar cookies we used a Pizzelle press to make these adorable sugar cookie but shaped as “Sunwell medallions” so we’re calling these Sunwell Sugar Cookies. ;)
Hope you love the pictures. The topping on top we used were some fresh cream and blackberry compote (fresh blackberries, honey and apple juice).

Us getting read - ingredients, utensils, etc.

This is the final result. :)

RECIPE: Chocolate Chip and Bacon Cookies

Recipe Giver: Melissa  @melisan229 | Nerdveau
Recipe Baker: Rezznul  @Rezznul | Red Noob Diaries

Recipe Provided by @melisan229

1/2 cup butter, softened (you could also replace some butter with an equal amount of bacon grease)
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/8 cup all purpose flour
1/2 teaspoon baking soda
pinch of salt (if you know your bacon is salty, or used the bacon grease, you can lessen this)
1 cup chocolate chunks or chips
5 strips bacon, cooked and crumbled
Cook bacon as instructed on the package. Always use a good (or your favorite) brand of bacon.  I suggest Hormel Black Label, but it could be anything.  Also, try it with plain bacon first, after that you can use maple or flavoured bacon if you like.  Be sure to use the little bacon window on the back of the packaging to ensure that your bacon is mostly meat.
You can cook it first and then crumble it, but I like to cut it first with kitchen shears and then cook. It cooks more evenly that way. As always the key to good bacon is a watchful eye, so stay with your bacon until it’s cooked. Lay crumbled bacon on a paper towel/napkin lined plate to dry.
Preheat oven to 350.
Cream together the butter and sugar, then mix in the egg and vanilla.
Mix together the flour, baking soda, and
salt.  Slowly add the dry ingredients to the wet.
Stir in the chocolate and bacon.
Scoop dough onto a parchment paper lined cookie sheet and bake for about 8-10 minutes.

Baker’s Notes by @Rezznul 

Ever since Worgens have come into their own, the one thing I’ve heard over and over is:

Well, after getting this recipe in the mail, I now know. To sniff out all of the bacon!
I was very interested and excited to give this a try. I’ve had maple-bacon donuts, which are tasty, but the combination of chocolate and bacon is just too intriguing.

Figure 01

My biggest concern was the bacon. I wanted it to be the right size, and as crispy as I could get it without overcooking (all right, burning) it. My solution was simple: I stacked the five slices up on top of each other, and cut about 1/4″ thick slices, with the cuts parallel to the narrow edge. I then rendered the bacon in my dutch oven (or any heavier pan) over medium heat, until well rendered.

Figure 02

My darn bacon only yielded 2 tablespoons bacon fat, so I added that, and just subtracted 2 tablespoons from my butter. After creaming and adding the flour, I was ready to fold in the chips and bacon.

Figure 03

It didn’t call for a size to scoop out, so I decided about a tablespoon would be good, as I figured these would spread nicely. You can fit 9 at most on a half-sheet baking pan (I use parchment paper).

Figure 04

I’m of the school that if you pull the cookies out when they look done, they’re overdone. So, about 8-9 minutes for me at 350 was perfect.

Figure 05

Conclusions: This is a great chocolate chip recipe, even without the bacon. How flavorful your bacon will make or break how it stands out. Mine was a nice neutral local brand, but I’d go with a stronger flavor next time, with possibly two more slices of bacon and maybe 3/4 c chocolate chips (I know, blasphemy). Overall, I love it, and will try it again. :)

RECIPE: White Christmas Dream Drops

Recipe Giver: Rith  @riththewarluid | Rith’s Deviant Art
Recipe Baker: Vidyala  @_Vidyala | Manalicious | From Draenor

Recipe Provided by @riththewarluid


  • 2 large egg whites, at room temperature
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3/4 cup sugar
  • 1 cup white chocolate chips
  • 1/3 cup plus 1 1/2 tbsp. coarsely crushed peppermint candies


  1. Preheat oven to 250°. Beat egg whites and cream of tartar in a deep bowl with a mixer, using whisk attachment if you have one, just until soft peaks form. Add vanilla and salt. With motor running and mixer on high speed, pour in 1 tbsp. sugar and beat 10 to 15 seconds, then repeat until all sugar has been added. Scrape inside of bowl and beat another 15 seconds. At this point, meringue should form straight peaks when beaters are lifted. Fold in chocolate chips and 1/3 cup candies with a flexible spatula.
  2. Line 2 baking sheets with parchment paper, using a bit of meringue at corners as glue. Using a soup spoon, drop meringue in rounded 1-tbsp. portions slightly apart onto sheets, scraping off with another spoon. Sprinkle with remaining 1 1/2 tbsp. candies.
  3. Bake until meringues feel dry and set when touched but are still pale, 30 to 35 minutes, switching pan positions halfway through. Turn off oven, open door, and let cookies stand about 10 minutes. Let cool on pans.
  4. Make ahead: Up to 2 days, stored airtight.

Baker’s Notes by @_Vidyala

Here is my photo for the cookie exchange. Thanks for organizing this for us. =)

White Christmas Dream Drops

RECIPE: Red Velvet Cookies

Recipe Giver: Rhay  @Rhaygar | Healing Rhay
Recipe Baker: Katfinate  @katfinated

Recipe Provided by @Rhaygar

I made these for the first time for a True Blood party (and honestly I think that I got the recipe from a True Blood fan website!) but their red color makes them perfect for Vampire events and holidays alike! It’s an easy recipe and they always go quickly!
1(18.25 ounce) box red velvet cake mix
¼ cup canola oil
½ cup mayonnaise
2 eggs or egg substitute
2 cups old fashioned oatmeal
1 cup white chocolate chips
Preheat oven to 350 degrees.
In a large bowl, combine the oil, mayonnaise and eggs. Mix well. Stir in the cake mix and oatmeal. Add the white chocolate chips. Roll the dough into 1 – 1 1/2″ balls. Drop onto ungreased cookie sheets. Bake for 8 – 10 minutes, don’t overcook. Cool on cookie sheet one minute. Transfer to wire racks to finish cooling. Store tightly covered.

Baker’s Notes by @katfinated

I ended up not changing anything.  I took them to work where everyone loved them and some even asked for the recipe, so they were very pleased.

I did, however, put in too many white chocolate chips on accident.  I wasn’t paying enough attention to the quantity when I got to that point.  It definitely made forming the cookies harder so something to keep in mind.  Lots of chips are not always a good thing.  :)

Red Velvet Cookies

RECIPE: Cranberry-Orange Cookies

Recipe Giver: Rhoelyn  @Rhoelyn Two Skies
Recipe Baker: Melissa  @melisan229 Nerdveau | DeviantArt

Recipe Provided by @Rhoelyn

Cranberry Orange Cookies

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon grated orange zest
  • 2 tablespoons orange juice
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped cranberries
  • 1/2 cup chopped walnuts (optional)
  • 1/2 teaspoon grated orange zest
  • 3 tablespoons orange juice
  • 1 1/2 cups confectioners’ sugar
  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
  3. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
  4. In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners’ sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Baker’s Notes by @melisan229

Here is my WarCookie Photo! It’s my first time experimenting with paper-child art, but I like it! It’s my Paladin Quaras, with the Cranberry Orange cookies and a big glass of milk!

Cranberry Orange Cookies

RECIPE: Yummy Bars

Recipe Giver: Rezznul  @Rezznul | Red Noob Diaries
Recipe Baker: Alastriona  @kissmyalas | Kiss My Alas

Recipe Provided by  @Rezznul 

All right, I’ll admit it. As a kid, I was incredibly picky. My Mom would make the most amazing spread of cookies and bars for Christmas, and make a platter for our teachers as a Christmas gift.

Of all of the amazing cookies, I was picky and only like three. This is my favorite. It’s also the first thing that my baking-shy sister was able to make as well as my Mom, and this is her favorite, too. :)
Yummy Bars
1 German Chocolate Cake Mix,
3/4 cup butter, melted,
1/3 cup evaporated milk.
Take half of the cake mixture and press it into a lightly greased 9×13″ pan. Bake in a 350 degree oven for 6 minutes.
In a saucepan, melt over medium-low heat:
1 bag caramels (sans wrappers, natch),
1/3 cup evaporated milk.
Sprinkle on top of the pre-baked cake layer:
6-8 oz. semisweet chocolate chips (or even better, Ghiradelli 60% Cacao Bittersweet Chips),
1 cup walnuts, chopped.
Sprinkle the remaining cake mixture on top, then drizzle caramel mixture over the top.
Bake for 20 minutes in a 350 degree oven.
Allow to cool slightly, then cut into 4×5 rows (4 cuts along the 9″, 5 cuts along the 13″ side).
Recommended cocktails: Southern Comfort Old Fashioned, Brandy Alexander, Grasshopper (those were my family’s booze of choice during Christmas time). :)
I think that’ll do it!

Baker’s Notes by @kissmyalas

[S]omething that happens often and, in fact, happened while I was attempting to make the cookies. In my defense, I was busy doing a new dance I call “amgmyfingerisbeingburnedbycaramel!getitoffgetitoff!”
(protip, don’t idly scrape at hot caramel with your finger. It’s hot and sticky. You’ll regret it.)
So they don’t look very pretty, but they taste just fine. And by “fine” I mean sinful. These are very rich!
On this batch, I left out the walnuts because I’m not really a fan of nuts in baked goods. If I ever get over my fear of hot caramel and make them again, I think I would substitute in some pretzels. I would have done it this time, had I been aware I had some of those lurking in my pantry.

Yummy Bars

RECIPE: Rum Raisin Sour Cream Cookies & Peppermint Munchies

Recipe Giver: Vidyala  @_Vidyala | Manalicious | From Draenor
Recipe Baker: Su-Li  @happycho | @happytauren | Happy Tauren [#Warcookie Post]

Recipe Provided by @_Vidyala

I’m including two recipes to provide a choice based on personal tastes and baking inclinations. The first recipe is very simple to make and tasty (also low fat, as it’s from a low-fat cookie book). The second is a bit more elaborate to make (requires cooling, somewhat fidgety stuffing of cookies, etc. but is also delicious, although not low fat.) Choose whichever you’d like, I promise they are both good!

It’s become apparent to me that some people absolutely hate raisins! The first recipe (with raisins) is actually a variation to add the raisins. The “basic” recipe would omit raisins, rum, etc and at step 5 – roll spoonfuls of dough in 1/4 cup of sugar in a shallow dish instead. This makes the crunchy coating referenced in the description. I like the rum + raisins version, but the “vanilla” version is also good.

Rum Raisin Sour Cream Cookies

Sometimes the simplest cookies are the most delicious. These soft, plain cookies have a slightly crunchy, sugary coating and are wonderful dunked in hot chocolate.


-1/4 cup stick margarine or butter, softened
-3/4 cup sugar
-1 large egg
-1 tsp vanilla
-1/2 cup low-fat sour cream
-1 1/2 cups flour
-1/2 tsp baking soda
-1/4 tsp salt
-1 cup raisins
-1/4 cup rum


1. Combine one cup of raisins with 1/4 cup each water and rum in a small saucepan. Simmer until raisins are plump and liquid has evaporated. Cool completely.
2. Preheat oven to 350°F.
3. In a large bowl, beat margarine and sugar until well combined – it will have the consistence of wet sand. Beat in egg and vanilla until smooth.
4. In a medium bowl, combine flour, baking soda, and salt. Add half the flour mixture to the sugar mixture, stirring just until combined. Gently stir in the sour cream and cooled raisins, and then the remaining flour mixture, stirring just until blended.
5. Drop spoonfuls of dough 2″ apart onto a cookie sheet that has been sprayed with nonstick spray.
6. Bake for 12-15 minutes, until set but not yet golden. Transfer to a wire rack to cool.

Makes 2 dozen cookies.


Peppermint Munchies
Sugar cookies with a creamy peppermint center.
Prep: 35 mins Chill: 30 minutes Bake: 12 mins per batch Oven: 375


-Peppermint Filling (see below)
-3/4 cup butter, softened
-1 cup granulated sugar
-1 tsp baking powder
-1 egg
-1 tbsp milk
-1 tsp vanilla
-2 cups all-purpose flour
-2 tbsp coarse white and/or red sugar (for decorating)

Peppermint Filling
-3 oz softened cream cheese (I use light)
-2 tbsps powdered sugar
-2 tbsps finely crushed peppermint candies or candy canes
-1/4 tsp peppermint extract


1. Combine ingredients for peppermint filling in a bowl. Beat with an electric mixer on low speed until smooth. Cover and chill for 30 minutes. (Clean the beaters of your mixer because you’ll need them soon!)

2. Preheat oven to 375°F. In a bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar and baking powder. Beat until combined, scraping bowl. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.

3. Shape dough into 1-1/4 inch balls. Make an indentation in the center of each ball; place 1/2 teaspoon of the Peppermint Filling in each indentation. Shape dough around filling to enclose; roll dough in hands until smooth. Place balls 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass in coarse sugar; flatten balls until 1/2 inch thick. (NB Baker’s note: The recipe says to do this but it didn’t work for me; so I flatten with just the glass and then sprinkle a bit of sugar on top of each.) Bake for 9-12 minutes or until lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool. Makes about 32 cookies.

To store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Baker’s Notes by @happytauren

Here is my submission to the #Warcookie Christmas Exchange! I made both recipes.  Not sure how in depth you’d like us to go so I’ll just be brief (and put up more photos on HelloTauren).

These cookies were both quite tasty (yes, even the raisin ones).  I changed their names to make them more Warcraft themed: Rumsey Rum Raisin Cookies for the Alliance and Undercity Peppermint Munchies for the Horde.
The Horde ones were waaaay better though.

Rumsey Rum Raisin Cookies & Undercity Peppermint Munchies

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