Patriotic cookies

Thanks to Betty Crocker and Red Couch Recipes for this one!Click on title to view
For those of you wondering who the character in green and white is,  that is Michigan State University's mascot, Sparty.  Go Green!

Pecan Chewies

These sound yummy!  If you don't have self rising flour you can use regular flour but  add
2 1/2 tsps. of baking powder and 1/8 tsp of salt per 2 cups of flour

Lemon Blossoms

Lemon anything is a favorite in our house.  So when I saw this recipe on Southern Plate's website I thought I should share it.


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Chocolate Sugar Cookies

3 squares Baker’s unsweetened chocolate
1 cup (2 sticks) unsalted butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Microwave chocolate and butter in microwave safe bowl for 2 minutes or until butter is melted.  Stir together until all the chocolate is melted and combined with the butter. Stir in sugar until well blended.  Add the egg and vanilla and mix well. Stir in the flour, baking soda and salt.  Cover and refrigerate dough for 30 minutes.

Preheat oven to 375.

Roll dough into 1 inch balls and roll in sugar to cover completely.  Place on parchment covered baking sheet.  Bake for 8 – 10 minutes.

Easy Crushed Lemon Drop Sugar Cookies

INGREDIENTS:
1 package Betty Crocker Sugar Cookie Mix
1/3 cup butter, softened
15 Lemon Drops, crushed
1 tablespoon Lemon Juice
1 teaspoon Lemon Zest
Glaze:
1 cup powder sugar for glaze
4 teaspoons lemon juice for glaze
Combined cookie ingredients and bake according to package instructions. Remove cookies from oven when edges begin to brown and center is set. Let rest on cookie tray for 5 minutes then remove to cooling rack and drizzle/spread glaze on each cookie while still warm.

S'More Cookie Bars

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Sugar Cookie Icing

1 cup powdered sugar

2 teaspoons milk

2 tsp corn syrup

1/2 teaspoon extract (vanilla or almond!)

Simple ingredient list, right? 

Add your powdered sugar to a medium sized bowl and to that bowl add your milk and your corn syrup.  Mix well.  Then add your extract and slowly add more milk and corn syrup until you get the consistency you prefer. 

Surprise Cookies

These cookies are awesome with either Rolo's or Milk Dud's
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Scotcheroos with Chocolate topping

Yesterday I posted Kellogg's version of Chocolate Scotcheroos.  However that is not how I made them last night.  My version:

6 cups of Rice Crispies
12 oz of butterscotch chips
3/4 Cup of peanut butter
12 oz of semi-sweet chocolate chips
1 TBS  of shortening                                                                                                                                     Melt the chips and peanut butter in a saucepan on stove.  Pour this over Rice Crispies so the cereal sticks together.  Spread in a 9 X 13 pan.  Refrigerate.   Melt chocolate chips and shortening in a saucepan on stove.  Pour over cooled butterscotch Rice Crispy bars.  Refrigerate until chocolate hardens.                                                                                     

Ruldolph the Red Nosed Reindeer Cookies

These are really cute!

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Google Books-The Christmas Cookie Club

Whoopie Pies

1 cup flour 1/4 cup cocoa 1 tsp. baking soda 1/4 tsp. salt 1/2 cup sugar 1 egg white 1/4 cup shortening or coconut oil 1/2 cup skim milk 3/4 cup marshmallow cream

Combine the first four ingredients (flour, cocoa, baking soda and salt) in a small bowl and set aside. In a small mixer bowl, beat sugar, shortening and egg white until light and fluffy, about 2 minutes. *NOTE* The recipe calls for shortening but I like to use coconut oil for health reasons and to add a hint of coconut flavor. If you use coconut oil, be sure to get the healthy (unrefined) stuff that is white and smells like coconut, not the stuff you buy at Wal-mart for your popcorn! Now, back to the recipe: Stir the dry ingredients into the stuff in the mixer bowl and then add the milk and stir just until combined.

Drop by small spoonfuls onto large ungreased baking sheets, making 36 cookies. Bake 5-7 minutes until top springs back when lightly touched. Cool completely. Spoon 2 t. marshmallow spread in between 2 cookies . Store in airtight container up to 3 days. Makes 18 small whoopie pies!

Thanksgiving Cookie Turkeys

Cute idea !Click title to view

Merry Cherry Fudgies

Cookies
1/4 cup butter or margarine, softened
1 package (3 oz) cream cheese, softened
3/4 cup all-purpose flour
1/4 cup powdered sugar
2 tablespoons unsweetened baking cocoa
1/2 teaspoon vanilla

Cherry Fudge Filling
2/3 cup granulated sugar
1/3 cup unsweetened baking cocoa
1/4 cup finely chopped red or green maraschino cherries, well drained
2 tablespoons butter or margarine, softened
1 egg

Cherry Glaze
1/2 cup powdered sugar
1 to 2 teaspoons red or green maraschino cherry juice
Additional red or green maraschino cherries, well drained and finely chopped, if desired.

1) Heat oven to 350F. In large bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed or mix with a spoon. Stir in flour, 1/4 cup powdered sugar, 2 tablespoons cocoa and the vanilla.

2) Place mini foil or paper baking cup, if desired in each of 24 mini muffin cups. 1 3/4 x 1 inch. Divide dough into 24 equal pieces. Press each piece in bottom and up side of muffin cup. In small bowl, mix all filling ingredients. Spoon about 2 teaspoons, filling into each cup.

3) Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly. Cool 1 hour, loosen from cup with tip of knife. Remove from pan to wire rack. In small bowl, mix 1/2 cup powdered sugar and cherry juice until smooth and spreadable. Drizzle glaze over cookies, sprinkle with additional chopped cherries.

Thumbprint Cookies

1/4 cup packed brown sugar
1/4 cup shortening
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg yolk
1 cup all purpose flour
1/4 teaspoon salt
1 egg white
1 cup finely chopped nuts
About 6 tablespoons jelly or jam, any flavor

1) Heat oven to 350F. In medium bowl, beat brown sugar, shortening, butter, vanilla and egg yolk with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.

2) Shape dough into 1-inch balls. In small bowl, beat egg white slightly with fork. Place nuts in another small bowl. Dip each ball into egg white, then roll in nuts. On ungreased cookie sheet, place balls about 1 inch apart. Press thumb or end of wooden spoon into center of each cookie to make indentation, but do not press all the way to the cookie sheet.

3)Bake about 10 minutes or until light brown. Quickly remake indentations with end of wooden spoon if necessary, immediately remove from cookie sheet to wire rack. Fill each thumbprint with about 1/2 measuring teaspoon of the jelly.

Fudgy Peanut Cookies
Roll balls of dough in finely chopped salted dry-roasted peanuts. Cool completely , fill indentations with purchased hot fudge topping or hazelnut spread with cocoa(from 13-oz jar) instead of jelly.

Lemon-Almond Thumbprint Cookies
Roll balls of dough in finely chopped slivered almonds. Fill indentations with Lemon Curd or purchased lemon curd instead of the jelly.

Big Soft Ginger Cookies

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No Bake Nutella Cookies

• 1/2 cup butter
• 1/2 cup milk
• 1 & 3/4 cups sugar
• 1/2 cup cocoa
• 1 teaspoon vanilla
• 1/2 cup Nutella
• 3 cups rolled oats

1. In a saucepan over medium-high heat, combine butter, milk, sugar, and cocoa. Bring to a boil, stirring constantly.Reduce heat and continue to boil for 3 minutes, still stirring.
2. Remove from heat and add Vanilla.
3. Add Nutella.
4. Add oats and mix well.
5. Drop quickly onto  waxed paper and allow cookies to cool and set.

Nutella Chocolate Chip Cookies

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (1 stick)
1 cup sugar
1/2 cup brown sugar
2 eggs
1-1/2 teaspoon vanilla
1/4 cup Nutella
1-1/2 cups chocolate chips

Directions:
1. Preheat the oven to 375 degrees and prep baking sheets with parchment paper.

2. In a large bowl whisk together the flour, baking soda and salt.

3. In the bowl of an electric mixer, cream the butter, the sugar and the brown sugar. Add the eggs and the vanilla until combined.

4. Gradually add the flour until the mixture is combined.

5. Then mix Nutella. Finally add in the chocolate chips.

6. Use ice cream scoop and drop on baking sheets and bake for 9-11 minutes.

Butterscotch Oatmeal Cookies

Butterscotch Oatmeal Rice Crispy Cookies

1 c. sugar
1 c. brown sugar
1 c. butter
1 c. oil
1 egg
3 1/2 c. flour
1 c. white chocolate, peanut butter and butterscotch chips
1 tsp. cream of tartar
1 tsp. soda
1 c. Rice Krispies
1 c. chopped nuts
1 c. oatmeal
1 c. coconut

Cream sugar, butter, oil and eggs. Beat in flour, soda and tartar. Stir in Krispies, oatmeal, coconut and chips. Bake at 350 degrees for 10 minutes on ungreased cookie sheet.

Candy Corn Sugar Cookies

Pay close attention if you make these and be sure to use a loaf pan

Ingredients:

2 Sticks Butter, softened

1 Cup Granulated Sugar

1 Egg

2 Tablespoons Lemon Juice

2 Teaspoons Lemon Zest

1/8 Teaspoon Salt

3 Cups All-Purpose Flour

1/2 Teaspoon Baking Soda

Red Food Dye

Yellow Food Dye

1/2 Cup Granulated Sugar (for dusting)

Directions:

Combine butter and sugar in a large bowl; beat at medium speed until creamy. Add egg, lemon juice, lemon zest, and salt. Continue beating until well mixed. Add flour and baking soda, beat until well mixed. Divide dough into thirds. Press one-third of the white dough evenly into the bottom of a loaf pan that you have lined with foil, wax, or parchment paper. Place another one-third of the dough into a bowl and add yellow and red food dye to make orange (refer to the chart on the back of your box). Once it is mixed evenly, press orange dough evenly over white dough. In another bowl, add the final amount of dough and dye yellow. Press that evenly over the orange dough. Cover and refrigerate until firm (2 hours or overnight is best). Once chilled, invert your loaf pan and unwrap your dough. Flip it back over and place it on a cutting board. Cut loaf crosswise into 1/4-inch slices using a sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Place 1-inch apart onto ungreased cookie sheet. Bake for 7-10 minutes in a pre-heated 375 degree oven. Place cookies straight into a bowl with sugar and coat. Place coated cookies on a baking rack to cool.