Week Fifteen- Sugar Cookies (Option 2)

My camera is missing! I hope it turns up soon. In the meantime I thought I would post this weeks recipe anyway. I decided to make sugar cookies again. This recipe is a little less fussy than the first. You don't have to refrigerate the dough and it is much easier to work with. You also get more cookies out of this recipe, so more cookies- less work! That's always good right?

Sugar Cookies:
1/2 cup shortening
1 cup sugar
1 egg
1 t vanilla
3 1/2 cup flour
1 t baking soda
2 t baking powder
1 t salt

Preheat oven to 375. Cream together shortening and sugar. Add milk, egg, and vanilla. Mix well. Combine flour and other dry ingredients. Add to creamed mixture. This will make a stiff dough. Place dough on a floured surface and roll out to 1/4 to 1/2 inch, cut into desired shapes. (The thicker the dough the softer the cookies) Bake for 8 minutes. Cool and top with 2-3 inches of yummy frosting!
Pictures coming soon. . . I hope.

Week Fourteen- Sugar Cookies

Something about Sugar cookies screams Valentines Day to me! In preparation for Valentines Day- let's make Sugar Cookies!!

The Dough:

1 cup REAL butter (no substitutions)

1 cup sugar

1 egg

1 1/2 tsp extract- almond or vanilla

2 1/2- 3 cup flour

1 1/2 tsp baking soda

1/2 tsp salt

Cream butter and sugar until light and fluffy. This takes about 2 minutes, and should look like this:

Add in eggs, and extract and mix to combine.

In a separate bowl mix your dry ingredients. Slowly add the the dry mixture to the butter mixture and mix until completely combined. Start with 2 1/2 cups flour and add more if needed. You want a stiff dough, but adding too much flour the dough will crack and be too stiff when you go to roll it out.

Shape the dough into two balls and smash flat. Wrap in wax paper and chill in the fridge for at least an hour. Your cookies will hold their shape better if you chill the dough.

After your dough has chilled and you are ready to roll it out lightly sprinkle flour onto your work surface. Roll the dough out with a roiling pin and cut into desired shape.

Bake at 350 for 8- 12 minutes.

A note on rolling out: if you want a soft cookie bake a shorter time and make a thicker cookie. If you want a crispier cookie bake longer and make a thinner cookie. (you probably figured that last part out yourself!) I would bale this until the edges are golden.

After baking cool on a cooling rack.

I got one dozen of these large hearts.

Now for the frosting:

I used a icing, and it was good, but really it was missing something. While I was eating my third one I realized it was frosting!! For a great sugar cookie you need a really yummy icing and lots of it. So while this isn't the icing in my picture, this is the recipe I recommend!

The Only Butter cream Recipe you will ever need:

1/2 cup butter, softened

1 t vanilla or almond extract

4 cup powdered sugar

2- 4 tbsp milk, to consistency you want

Cream together all ingredients. You can make this any color you want!

Week Thirteen- Andes Mint Cookies

I got this recipe from a friend in Texas, Heather, and they have been a favorite around here since the first time I made them. Thanks for the recipe Heather.

Andes Mint Cookies

3/4 cup margarine ( I have used butter flavored Crisco and they still turn out)

2 T water

1 1/2 cup brown sugar

2 cups or one package chocolate chips (I have only ever used semi sweet- if you try it with Milk Chocolate I would love to hear how they turn out!)

Melt all of these ingredients over medium heat on the stove till well combined. Then add:

2 beaten eggs

Combine in a separate bowl the add:

1 1/4 tsp soda
2 1/2 cup flour

1/2 tsp salt

Mix again until well combined. Roll the dough in plastic wrap and chill in the fridge for at least 1 hour. Bake at 350 for 12 minutes. While cookies are still hot, place half of an Andes mint on top and swirl around.

Just a note: I am not trying to point out the obvious here, but just in case someone is

wondering. . . Why do I have to combine my dry ingredients before adding them to the wet ones? It just dirties another bowl and adds a step right!?!? Wrong!! It is important because doing this gets all those ingredients like flour, salt etc all mixed together evenly. Then they will mix into your dough even. You DO NOT want to bite into a big lump of baking soda- Yuck!

My two cents: If I am feelings really nice I will put a whole Andes mint on top, Bryce likes them that way! Also, the first time I made this I wrapped the dough in plastic and I thought that was a pain. Now, I just leave it in the bowl and chill it. Then when I am ready to make cookies I let the dough set for about 20 minutes to soften then use my cookie scoop and scoop it out.

Enjoy!!

Week Twelve- Hamburger Cookies Courtesy of Brinkley

For a school project Brink had to invent what she thought was the "best cookie ever." She had to make enough cookies for everyone in her class and then do a presentation about why hers were the best. Her cookies did turn out really yummy and since then she has been bugging me to post them on the Cookie Blog. So this week the cookie of the week is the Hamburger Cookie invented by Brinkley! I hope you enjoy, don't let the strange name fool you, they really are great cookies. (Grandma you are REQUIRED to make these- I think you know she will be checking up on you!)

Hamburger Cookies

1 cup softened butter
¾ cup brown sugar
¾ cup granulated sugar
2 eggs
1 teaspoon vanilla
2 ½ cup flour
1 teaspoon baking soda
¼ teaspoon salt
½ large package of M&M’s
4 Hershey’s Bars
Chocolate Frosting (we mixed a can of chocolate frosting with cool whip)

First gather all your ingrediants.

Next, with your mixer, mix together butter and sugars.

Then add eggs and vanilla, mix well.

In a separate bowl mix your flour, salt and baking soda.

Slowly add the flour mixture to the butter and sugar.

Beat all together together really good.

Cut your Hershey bars onto little pieces.

Last add the chopped up Hershey bar and M&M’s.

Scoop dough onto a cookie pan.

Bake in your oven on 350 degrees for 9-11 minutes.
When golden brown remove from oven and put on cooling rack.
When cookies are cool frost with chocolate frosting and place two cookies together.

Instructions were typed by her too. I am so proud- I hope I have a future little baker on my hands!! By the way she got an 'A'!

A note on the frosting: I wasn't in the mood that night to make homemade frosting- sinec it was a last minute addition. I heard somewhere once that mixing cool whip with a can of frosting was really good and made it lighter. Whoever invented that is a genius and has earned my undying adoration!! It was so good and easy- which I think we all agree makes it taste even better. I didn't measure mine I just whipped it up in my Kitchenaid- starting with the frosting and adding the cool whip as I went. It is pretty fool proof. I plan to try this on cakes, cupcakes etc. I think I might have even lied a time or two when people asked if it was homemade. Please don't tell on me!!

Week Eleven- Double Chocolate Peanut Buttercup Cookies

My sincerest apologies for my lack of posting!! I love this "experiment" and I just got busy with the holidays and missed a week. Then one week turned into two, two into three. . . you get the idea! What's funny is that I don't think I ever missed actually making any cookies, I just missed posting. But, I am back and I am committed! So here is the cookie of the week: Double Chocolate Peanut Buttercup Cookies. These cookies are gooooood! Definitely snitch one when they ate fresh out of the oven. I plan on taking a batch of these as a "suck up" gift to my Aerobics teacher tomorrow. I am hoping she will let us skip the million jumping jacks she forces us to do. . . She probably won't, but a girl can dream.

Enough blah blah blah- Let's BAKE!

2 1/4 cup flour

1/3 cup cocoa

1 tsp baking soda

1/2 tsp salt

1 cup butter

3/4 cup smooth peanut butter

3/4 cup packed brown sugar

3/4 cup sugar

1 tsp vanilla

2 eggs

1/2 of a 12 oz bag of peanut butter cups coarsely chopped
1 cup semi-sweet chocolate chips

Combine flour, cocoa, baking soda and salt in a bowl. In a large separate bowl beat the softened butter, peanut butter, both sugars and vanilla until light and fluffy. (do not rush this step- I swear this is a secret to soft yummy cookies) Add your eggs one at a time, beating well after each addition until thoroughly blended. Stir in the dry ingredients until smooth. Fold in the chocolate chips and peanut butter cups. Using a cookie scoop place cookie dough two inches apart on an ungreased baking sheet. Bake until slightly firm to the touch, about 10-13 minutes. Mine went 12 minutes but they were still soft. Allow the cookies to cool before transferring to a cooling rack. Makes about 4 dozen.

My two cents: These are yum! Just take my advice- double the recipe and just use the whole bag of peanut butter cups! If you don't you'll wish you had. . .

I almost forgot- don't forget to eat some dough- that is good too. I ate almost as much dough as I did cookies. Enjoy!!

I always love to hear what you think or how yours turn out. Leave me a comment!

The Winner is. . .

I really did mean to announce a winner sooner. But like most of you I have spent the last two days in the kitchen turning out yummy food! So, I apologize for the delay in announcing the winner. I loved all of your comments and wish I could give you all a subscription! I am drawing, totally random to determine the winner! Everyone that left a comment was entered once. The winner is. . .
TIA LAWS!!
Thank you very much Tia for your comments and for your recipes too. I look forward to using those in the near future. Will you please e mail me your address so I can start you subscription!?
Thank you all for your comments! Check back often, this was fun I hope to do another soon.
HapPY BaKInG!

Week Ten- Apple Peanut Butter Cookies

Wow!! I am into double digits- week ten! I am later than I would like posting this week. Like all of you, I have had a busy week preparing for Thanksgiving and class parties, etc etc. . .

This weeks cookies come from the Taste of Home magazine. I love that magazine. It is full of recipes from home cooks all over, and the recipes are usually easy, quick and still yummy. (TOF isn't paying me to endorse them) In fact- let's do a give away! I'm already in the Christmas spirit. Leave a comment at the end of this post and I will enter you into a drawing for a one year subscription to Taste of Home- from me! I will choose the winner Wednesday afternoon and post the winner on the blog. You will love this magazine, so make sure to enter!!

On to the cookies! I liked these a lot. I haven't done a lot of Peanut Butter and I know there are some lovers out there, so these are for you. The apple in these isn't overpowering, it really just makes the cookie moist and gives it a different kind of sweet. Come to think of it- could you count these as healthy since they have apples and peanut butter? I think so! Enjoy eating your healthy cookies!

Apple Peanut Butter Cookies

1/2 cup shortening

1/2 cup chunky peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1/2 tsp vanilla

1 1/2 cup flour

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 cup peeled grated apple

In a large bowl, cream shortening, peanut butter and sugars until light and fluffy. Beat in the egg and vanilla. Combine the dry ingredients and gradually add to the creamed mixture. Mix well. Stir in the apple.

Drop by rounded tablespoons onto greased cookie sheet and bake at 375 for 10-12 minutes. Cool on cookie sheet for 5 minutes before moving to cooling rack. Makes about 2 dozen.

My two cents- I doubled the recipe and used a large apple, it was exactly a cup and I got 5 dozen cookies.

Week Nine- Cornflake Cookies

I got this cookie recipe from a friend of mine here, Austin, and she got it from her mom! The best cookies always come from your mom right? These aren't any different. The cornflake/ coconut combo melts in your mouth! Another bonus- these cookies went together super fast. I had them mixed up and on the cookie sheet before my oven finished pre heating! I really liked the crispiness of this cookie. I do think the name, Cornflake Cookies, seemed kind of boring for these. So, you try them out and give me a name suggestion! (something snazzy) Thanks Austin and her mom for sharing!!

Cornflake Cookies

1 1/4 shortening (I prefer the butter flavored)

1 cup sugar

1 cup packed brown sugar

2 eggs well beaten

1 tsp vanilla

2 cup flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 cup shredded coconut

2 cups cornflakes

Cream together sugars and shortening. Add eggs and vanilla beat well. Mix together dry ingredients and then add to the sugar mixture. Mix well. Stir in coconut and cornflakes by hand. Drop tablespoons of dough onto cookie sheet and bake at 350 for 8-10 minutes. Let these sit a few minutes to firm up before moving to a cooling rack. Makes 4 dozen.

Week Eight- Caramel Frosted Pumpkin Cookies

I love pumpkin! I'm actually not a fan of pumpkin pie, but anything else with pumpkin- I love. The cookies this week have a subtle pumpkin flavor, and with the icing- they're great! They are a more cake-like cookie. I hope you enjoy. . .

Caramel Frosted Pumpkin Cookies

Cookies:

2 cup shortening

2 c sugar

1 29oz can of pumpkin

2 eggs

2 tsp vanilla

4 cup flour

2 tsp baking soda

2 tsp baking powder

1 tsp salt

2 tsp cinnamon

Combine shortening, and sugar. Mix well. Add pumpkin, vanilla and eggs. Mix dry ingredients together and then add to the wet ingredients. Mix well. Bake at 350 on a greased cookie sheet for 12-16 minutes.

This recipe makes a lot. I got about 7 dozen smaller cookies. You could easily half this.

Frosting:

Combine 6 T of butter with 1/2 cup milk in a large saucepan. Boil 2 minutes over medium heat. Remove from heat and let cool. When cool add powdered sugar and vanilla. Mix well, then frost cookies!

My two cents: I sprinkled mine with a little cinnamon sugar mixture.

Week Seven- Homemade Oreos/ Halloween Spiders

I wish I would have posted this earlier in the week. I am sure some of you might have appreciated this idea for school snacks etc. I didn't need them until treats for today and didn't even think about posting them sooner.

I got this idea from my mom! (the recipe is from my sister in law, Raquel) When I was a kid every Halloween she would make spiders out of Oreo cookies for our class Halloween parties. I remember helping her frost these and putting red hots for the eyes- good times! I thought about this and thought it would be fun to make out of homemade oreos which are a favorite around here! Here you go, Homemade Oreos made into Halloween Spiders!



Ingredients:
Cookies-
2 pkg Devils Food Cake Mix
1 1/2 cup shortening
4 eggs


Frosting-
8 oz Cream Cheese
2 2/3 cup powdered sugar
1/2 cup margarine

Mix cake mix with shortening and eggs. Roll into small balls (about a tbsp) and bake at 350 for 8-10 minutes. Let set on cookie sheet about two minutes before removing to the cooling rack. Mix sugar, margarine, and cream cheese to make frosting. When cookies are cool frost with icing and place two cookies together.

To make into Spiders:

I frosted each side of the cookie a little to give it some "glue". I cut a piece of pull apart licorice in half and used three short pieces for the legs, laying them across the cookie before putting them together. (You can tell that, I probably didn't need to explain it!) I used red decorators gel for the eyes, but you could use red hots stuck on with a little frosting. (no red hots at the commissary)

My Two Cents:

I was in a huge hurry this morning, I was braiding hair, packing lunches, cooking breakfast, and making cookies all at the same time! So, to make it easy I used my medium Pampered Chef cookie scoop. It made very big cookies- almost too big. I thought they were cute, but it would have been more fun to have lots of small ones. When I make these normally I do like to make them this big, because we put them in the freezer- they taste really yummy that way. Using a big scoop you get 2 dozen sandwich cookies. Using a tablespoon you get closer to 3 dozen sandwich cookies.

You can make this recipe using different cake mixes.

One more thing, i love my cookie stone, but don't recommend using it for these. Go Old School and use your regular cookie sheets.