Peanut Butter Blossoms

Beat together 1/2 C. Butter(or shortening) and 3/4 C. creamy peanut butter. I tend to use closer to 1 C. peanut butter.

add 1/3 c. sugar and 1/3 c. packed brown sugar. mix well add 1 egg, 2 Tbsp milk and 1 tsp vanilla.

Then add 1 1/2 C. flour, 1 tsp baking soda, 1/2 tsp salt

mix until dough looks like so... Roll dough into 1" balls and roll into a bowl of sugar. Bake on baking sheets at 375 for 8-10 min. 

As soon as you pull them out put a kiss in the center and take off baking sheet and cool on rack.

Dont they look devine?!

Peanut Butter Blossoms

Ingredients

            48 HERSHEY'S KISSES Brand Milk Chocolates

            1/2 cup shortening

            3/4 cup Creamy Peanut Butter

            1/3 cup granulated sugar

            1/3 cup packed light brown sugar

            1 egg

            2 tablespoons milk

            1 teaspoon vanilla extract

            1-1/2 cups all-purpose flour

            1 teaspoon baking soda

            1/2 teaspoon salt

            Granulated sugar

Directions

1 Heat oven to 375°F. Remove wrappers from chocolates. 


2 Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. 
3 Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. 


4 Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

candy corn sugar cookies

Make a sugar cookie recipe. Any recipe.

 I used:

SUGAR COOKIES

*Makes 2-3 dozen sugar cookies (about 2-3 inch size)

 1 1/2 cups (3 sticks) butter, softened to cool room temperature

1 1/2 cups granulated sugar

1/2 cup powdered sugar

4 large eggs

1 teaspoon vanilla

1/2 teaspoon almond extract

1 tablespoon lemon zest (from about 1 lemon) (optional)

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

 Directions:

Preheat oven to 400 degrees.

 In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract and lemon zest; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft. 

Then split. I split it in 4 and froze the one I wasnt using for later.

So you will have 3 portions. Color one orange, one yellow and leave the other white.

Get a loaf pan. Line with saran wrap. Lay the orange dough in it. Spread it around pretty evenly. Then add they yellow and the white doing the same. cover with the saran wrap thats over the edges and refrigerate until firm. (can freeze if you want it to be quicker)

Take out of pan and sit on cutting board. Cut in half like so...

Then cut in about 1/4" pieces and cut into triangles like so...

Lay on cookie sheet and bake about 5 minutes at 350

Cool on wire racks and frost and put sprinkles on.

Yummy huh??

I used:

CREAM CHEESE FROSTING

1  8-ounce package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla

5 3/4 to 6 1/4 cups sifted powdered sugar

Directions:

Beat cream cheese, butter, and vanilla with mixer until light and fluffy.  Gradually add 2 cups of the powdered sugar, beating well.  Gradually beat in additional powdered sugar to reach spreading consistency.  This frosts tops and sides of two 8 or 9 inch layers.  (Half of this recipe will frost a 13x9x2 inch cake) 

I cut it in half and it still made a ton. I didnt measure the sugar just added to what seemed right. I did add a bit of milk to it though.

 GOT this idea from GET OFF YOUR BUTT AND BAKE she has some great recipes

M & M Chocolate chip cookies

m & M Chocolate Chip Cookies

Cream together

1 ½ C. sugar

1 ½ C. brown sugar

2 C. butter

2 tsp vanilla

add six eggs one at a time

add:

5 C. flour

1 tsp baking soda

1 tsp salt

add:

2 C. quick oats

2 c. chocolate chips

Mix well; chill. drop onto greased cookie sheet. put m & m on top

  and bake 12-15 minutes.

 * I didnt chill my dough*

These were my favorite growing up i always had my mom make these to take to school for my birthday. they make about 5 dozen

almond/lemon sugar cookies

Almond or Lemon Sugar Cookies

Melanie from Sisterscafe.blogspot.com (Recipe from Homebased Mom via Frosted Bake Shop)

1 cup butter, softened

3/4 cup sugar

1 tsp. almond OR lemon extract

2 cups flour

1/2 tsp. baking powder

1/4 tsp. salt

Glaze: 1 1/2 cup powdered sugar, 1/2 tsp. almond OR lemon extract, 4-5 tsp. milk

Preheat oven to 400 degrees. Mix butter, sugar and extract in a large bowl. Mix well, about 1 to 2 minutes.

Add remaining ingredients. Beat 1 to 2 more minutes. It will be really dry if you dont mix long enough so make sure it  looks like this pic

Roll dough into 1 inch balls. Place 2 inches apart on cookie sheet and flatten balls to 1/4 inch thickness with the bottom of a floured glass dipped in sugar.

Bake at for 7-9 minutes or until edges are very lightly browned. I like mine almost under-baked, remember they stiffen up as they cool. Cool 1 minute.

Stir together glaze ingredients with a wire whisk. Decorate cooled cookies with glaze and sprinkles.

*I used the almond and oh soooo yummy. they didnt last long in my house*

Maple Pecan Cookies

Maple Pecan Cookies

1 cup shortening

1/2 cup butter, softened

2 cups packed brown sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon maple flavoring

3 cups all-purpose flour

2 teaspoons baking soda

1 package (10 to 12 ounces) vanilla or white chips

1/2 cup chopped pecans

                             

FROSTING:

                             

1/4 cup butter, softened

4 cups confectioners' sugar

1 teaspoon maple flavoring

3 to 5 tablespoons milk

1- 1/2 cups pecan halves

Directions:


In a large bowl, cream the shortening, butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and maple flavoring. Combine flour and baking soda; gradually add to the creamed mixture. Stir in vanilla chips and pecans.  Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.     In a bowl, cream the butter, confectioners' sugar, maple flavoring and enough milk to achieve spreading consistency. Frost each cookie with 1 teaspoon frosting; top with a pecan half. Yield: 7 dozen.

sugar gems

Sugar Gems

Cream together:

1 cup powdered sugar

1 cup sugar

1 cup oil

1 cup real butter

2 eggs

1 tsp vanilla

Add:

5 cups flour

1 tsp cream of tarter

1 tsp salt

1 tsp soda

Mix all ingredients well. Roll into golf size balls and place on cookie sheets. Flatten with bottom of glass dipped in sugar. These are very good frosted.

Bake at 350 for 12-14 minutes. Cool and frost with sugar gem frosting.

Sugar Gem Frosting

2-2 ½ cups powdered sugar

½ cup oil

2 tsp flavoring (almond, vanilla etc.)-I prefer 1 tsp of almond

3-4 Tbsp milk

Coloring if wanted

Mix well and add a little more milk or powdered sugar to get the right consistency.

fudge crinkles

Fudge Crinkles

1 box Devils Food cake mix

2 eggs

1/2 cup canola oil

powdered sugar

Preheat oven to 350 degrees. Mix together first 3 ingredients. Dust hands with powdered sugar then roll dough into 1 inch balls. Roll in powdered sugar and place on greased cookie sheet . Bake 8-10 minutes. Don't over bake! They should puff up during baking and flatten with cooling.

ginger snaps

Ginger Snaps

2 c. sugar

1 1/2 c. shortening

2 eggs

1/2 c. molasses

4 c. flour

2 tsp. cinnamon

2 tsp. ginger

1 tsp. cloves

1/2 tsp. nutmeg

1 tsp. baking soda

1 tsp. salt

1 pkg. white chocolate chips (optional)

Mix first four ingredients well, then add the remaining ingredients. Roll into balls and roll in sugar. Crystal or raw sugar is the prettiest. Bake at 350 degrees for 11 to 13 minutes.

Pink Peppermint Chocolate Cookies

Pink Peppermint Chocolate Cookies

Chocolate and peppermint is such a nice combination. These are a nice rich chocolate cookie with pink peppermint frosting—great for holidays or special occasions. We half-dipped our cookies in frosting but you could also frost the whole cookie or drizzle peppermint icing across the top.



Ingredients

1 cup granulated sugar
 1/4 teaspoon salt

1/2 cup butter 1 teaspoon vanilla


1 large egg


2 ounces unsweetened baking chocolate, melted


1 1/4 all-purpose flour


For the glaze:

2 cups powdered sugar,
a few drops of peppermint oil or extract to taste, 
a couple drops of red food coloring milk

Directions

Preheat the oven to 375 degrees.

1. Cream the sugar, salt, and butter together. Add the vanilla and egg and beat until light and airy. Fold in the melted chocolate. Beat in the flour.

2. Form little round balls about 3/4-inch in diameter. If the dough is too soft to form with your hands, refrigerate the dough for an hour. Place the balls on an ungreased baking sheet. Dip the bottom of a glass in sugar and use it to flatten the cookies to about 1/4 inch thick.

3. Bake for eight minutes or until set. Remove to a wire rack to cool.

4. Make the glaze by mixing all ingredients together adding just enough milk to reach the desired consistency. Frost after the cookies have cooled.

Oatmeal Cookie Balls

Oatmeal Cookie Balls

1/2 cup of whole wheat flour

1/2 cup of all purpose flour

1 teaspoon baking powder

1/4 teaspoon ground nutmeg

1/3 cup veggie oil

2/3 cup packed dark brown sugar

1 large egg

1 teaspoon of pure vanilla extract

2 cups of rolled oats

1/2-1 cup of nuts, raisins... etc [I made these without any].

1. Preheat oven to 350 degrees. In medium bowl whisk together the flours, baking powder and ground nutmeg. Set aside.

2. In a large bowl, whisk together oil, sugar, egg, and vanilla. Add the flour mixture and stir to combine; Mix in the oats and any extras [nuts, raisins... etc].

3. Use one tablespoon to create one cookie, roll it into a ball. Place on baking sheet that has been sprayed with cooking spray. Bake until lightly browned [15-17mins.]

4. Cool for 5mins. and then enjoy!

Mint Dipped Cookies

Mint Dipped Cookies

Ingredients

1 cup granulated sugar

1/4 teaspoon salt


1/2 cup butter


1 teaspoon vanilla


1/2 teaspoon mint extract


1 large egg

2 oz unsweetened baking chocolate melted


1 1/3 cups all-purpose flour

For the glaze:

12 ounces mint chocolate chips

2 tablespoons shortening

Directions

Preheat the oven to 375 degrees.

1. Cream the sugar, salt, and butter together. Add the vanilla, mint extract, and egg and beat until light and airy. Fold in the melted chocolate. Beat in the flour.

2. Form little round balls about 3/4-inch in diameter. If the dough is too soft to form with your hands, refrigerate the dough for an hour. Place the balls on an ungreased baking sheet. Dip the bottom of a glass in oil and use it to flatten the cookies to about 1/4 inch thick.

3. Bake for eight minutes or until set. Remove to a wire rack to cool.

4. Make the glaze by melting the mint chips with the shortening. Dip the cookies halfway into the melted chocolate. Serve when cooled.

Maple Pecan Cookies

Maple Pecan Cookies

1 cup shortening

1/2 cup butter, softened

2 cups packed brown sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon maple flavoring

3 cups all-purpose flour

2 teaspoons baking soda

1 package (10 to 12 ounces) vanilla or white chips

1/2 cup chopped pecans

FROSTING:

1/4 cup butter, softened

4 cups confectioners' sugar

1 teaspoon maple flavoring

3 to 5 tablespoons milk

1- 1/2 cups pecan halves

Directions:

In a large bowl, cream the shortening, butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and maple flavoring. Combine flour and baking soda; gradually add to the creamed mixture. Stir in vanilla chips and pecans. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. In a bowl, cream the butter, confectioners' sugar, maple flavoring and enough milk to achieve spreading consistency. Frost each cookie with 1 teaspoon frosting; top with a pecan half. Yield: 7 dozen.

Magic in the Middle Cookies

Magic in the Middle Cookies

Chocolate Dough

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar (plus extra for dredging)

1/2 cup brown sugar

1/2 cup (1 stick) butter, softened

1/4 cup smooth peanut butter

1 teaspoon vanilla extract

1 large egg plus 1 large egg yolk

Peanut butter filling

3/4 cup peanut butter, crunchy or smooth, your choice

3/4 cup confectioners' sugar

1. Preheat the oven to 375°F. To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.

2. To make the filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.

3. To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation. (I thought it was easiest to just separate the dough into 26 pieces like the filling so I didn't run out or have lots of leftovers.) Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.

4. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies. Use the bottom of a drinking glass to flatten each cookie to about 1/2-inch thick.

5. Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.