1 C. Butter
1 C. Sugar
1 Egg
2 teaspoons Baking Powder
1 teaspoon Vanilla
3 C. Flour
Cream butter and sugar, add egg. Combine dry ingredients, mix into creamed mixture one cup at a time, mixing the last cup by hand. Add 1 Tbsp water, if stiff. Roll dough 1/8 inch thick. Cut into desired shape and bake at 400 for 6-7 minutes.
Frosting:
1/2 C. Shortening
1/2 C. Butter
4 C. Powdered Sugar
2 Tablespoons Milk
1 teaspoon Vanilla
Mix butter and shortening. Add powdered sugar, 1 cup at a time. Add milk and vanilla, whip.
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
3.06.2017
11.24.2014
Soft Sugar Cookies and Frosting
Cookie:
Preheat your oven to 375 degrees. Line two baking sheets with parchment and set aside.
Whisk together the flour, baking soda, and salt in a small bowl. Set aside. Cream the butter, shortening, and sugar until light. Stir in the egg, extract, sour cream, and dry ingredients.
Turn the dough onto a lightly floured surface and roll 1/4 inch thick. Cut using your desired shape. Place on the baking tray and cook for ten minutes or until the edges are just lightly browning. Mix all of the ingredients for frosting until you reach your desired consistency, spread on Cookie.
3-1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1 egg
1-1/2 teaspoon lemon extract
1/2 cup sour cream
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1 egg
1-1/2 teaspoon lemon extract
1/2 cup sour cream
Frosting:
8 oz cream cheese
5 tablespoons soft butter
2 teaspoons vanilla
3-1/2 cups powdered sugar
5 tablespoons soft butter
2 teaspoons vanilla
3-1/2 cups powdered sugar
Preheat your oven to 375 degrees. Line two baking sheets with parchment and set aside.
Whisk together the flour, baking soda, and salt in a small bowl. Set aside. Cream the butter, shortening, and sugar until light. Stir in the egg, extract, sour cream, and dry ingredients.
Turn the dough onto a lightly floured surface and roll 1/4 inch thick. Cut using your desired shape. Place on the baking tray and cook for ten minutes or until the edges are just lightly browning. Mix all of the ingredients for frosting until you reach your desired consistency, spread on Cookie.
11.18.2014
Monster Cookies
1 cup white sugar
1 cup brown sugar
½ cup butter (1 stick), at room temperature
3 eggs
1 1/2 cups peanut butter (smooth or chunky)
1 Tablespoon vanilla
2 teaspoons baking soda
1/2 teaspoon salt
4 1/2 cups oats
1 cup mini M&Ms
1 cup mini-chocolate chips
Pre-heat the oven to 350°F. In the bowl of a stand mixer fitted with the paddle attachment, cream together the white sugar, brown sugar and butter. Beat in the eggs, one at a time, and then beat in the peanut butter, vanilla, baking soda and salt until well combined. Add the the oats and mix until incorporated, and then add the mini M&Ms and mini-chocolate chips. Scoop 2-to 3-tablespoon mounds of the dough onto a parchment paper- or lined cookie sheet and bake for 8-10 minutes. Transfer the cookies to a rack to cool.
1 cup brown sugar
½ cup butter (1 stick), at room temperature
3 eggs
1 1/2 cups peanut butter (smooth or chunky)
1 Tablespoon vanilla
2 teaspoons baking soda
1/2 teaspoon salt
4 1/2 cups oats
1 cup mini M&Ms
1 cup mini-chocolate chips
Pre-heat the oven to 350°F. In the bowl of a stand mixer fitted with the paddle attachment, cream together the white sugar, brown sugar and butter. Beat in the eggs, one at a time, and then beat in the peanut butter, vanilla, baking soda and salt until well combined. Add the the oats and mix until incorporated, and then add the mini M&Ms and mini-chocolate chips. Scoop 2-to 3-tablespoon mounds of the dough onto a parchment paper- or lined cookie sheet and bake for 8-10 minutes. Transfer the cookies to a rack to cool.
11.17.2014
Coconut No Bake Cookies
2 c. sugar
3/4 c. butter
2/3 c. milk
1 (3.4 oz) box instant coconut flavor pudding mix
2 1/2 c. quick cooking oats
1 c. sweetened shredded coconut
1/2 tsp. vanilla
In a large pan, mix together the sugar, butter and the milk. Bring to a boil. Boil 2 minutes. Turn off the heat, add in the pudding mix, oats, coconut and vanilla. Let stand 5 minutes.
Drop by teaspoon onto waxed paper, allow to cool completely. Store in airtight container.
*Can change pudding for different flavors:
3/4 c. butter
2/3 c. milk
1 (3.4 oz) box instant coconut flavor pudding mix
2 1/2 c. quick cooking oats
1 c. sweetened shredded coconut
1/2 tsp. vanilla
In a large pan, mix together the sugar, butter and the milk. Bring to a boil. Boil 2 minutes. Turn off the heat, add in the pudding mix, oats, coconut and vanilla. Let stand 5 minutes.
Drop by teaspoon onto waxed paper, allow to cool completely. Store in airtight container.
*Can change pudding for different flavors:
Pumpkin Spice No Bake Cookies (Use Pumpkin Spice Pudding Mix, omit the Shredded Coconut)
Oreo No Bake Cookies (Use Oreo Pudding Mix, omit the coconut, add crushed Oreos)
Vanilla, Chocolate, Butterscotch....the possibilites are endless.
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11.13.2014
Creamsicle Cookies
2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups white chocolate chips
Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda, and salt; set aside. In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips. Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups white chocolate chips
Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda, and salt; set aside. In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips. Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.
10.29.2014
Death by Butter Cookies
1 box Duncan Hines butter recipe cake mix
1 stick butter
1/4 tsp vanilla extract
1 8 oz pkg cream cheese (room temperature)
1 egg
Combine all ingredients with electric mixer until well blended. Chill dough for two hours. Roll into balls (about walnut size). Roll balls in powdered sugar. Bake on ungreased cookie sheet in 350 degree oven for 10-12 minutes. Dust with powdered sugar when completely cooled.
1 stick butter
1/4 tsp vanilla extract
1 8 oz pkg cream cheese (room temperature)
1 egg
Combine all ingredients with electric mixer until well blended. Chill dough for two hours. Roll into balls (about walnut size). Roll balls in powdered sugar. Bake on ungreased cookie sheet in 350 degree oven for 10-12 minutes. Dust with powdered sugar when completely cooled.
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