Almond Shortbread

This is not your normal shortbread. The finished product is chewy and almondy and delish!

 ¾ cup butter melted

1 ½ Sugar

2 eggs whisked

1 tsp almond extract

1½ cups flour

¼ tsp salt

1 T corn starch

½ C sliced almonds

1½ T sugar

Preheat oven to 350°

Melt butter and let it cool slightly. Stir in sugar. Stir in eggs and extract. 

Mix the dry ingredients then mix with wet. Don't over mix. 

Line a skillet (cast iron is good, but I don’t have a medium sized one so I just use a regular frying pan) with parchment paper sprayed with cooking spray. Put mixture in skillet, sprinkle almonds on top, sprinkle 1½ T sugar on that. 

Bake for 30-35 minutes until edges are brown and center raises. Leave in skilket for 45 minutes after removing from the oven. 

Carrot Cake Oatmeal Cookies

Ingredients
1 cup instant oats (as a substitute you can use old fashioned rolled oats pulsed a few times)
3/4 C whole wheat flour
1 1/2 tsp baking power
1-1 1/2 tsp ground cinnamon (to taste)
Dash of salt
2 tablespoons coconut oil- melted and cooled
1 egg
1 tsp vanilla
1/2 cup honey
1 cup grated carrots


Instructions
1. Whisk together instant oats, flour, baking powder, cinnamon, and salt, set aside.

2. In a large bowl whisk together egg, vanilla and coconut oil. Add honey and stir to com-bine.

3. Stir in dry ingredients mixture, then fold in carrots.

4. Cover the dough with plastic wrap and chill for 1 hour. CHILLING IS MANDATORY!!! The oats need some time to soak some moisture, also prevent cookies from flatten completely.

5. Preheat the oven to 350 F, line large baking sheet with parchment paper and set aside.

6. Using ice cream scoop drop the ball of cookie dough onto baking sheet leaving two inch space apart. If you chill the dough longer and the dough is very thick flatten the cookies slightly before baking.

7. Bake for 11-13 minutes. Cool the cookies on a baking sheet for 15 minutes ( they need to finish cooking on warm baking sheet) then transfer to a rack.


I haven't tried this yet, but saw it and wanted to save it for later.

Pumpkin Cookies with Cream Cheese Frosting

Ingredients:
1 C butter, softened
2/3 C packed brown sugar
1/3 C sugar
1 large egg
1 tsp vanilla extract
1 C canned pumpkin
2 C all-purpose flour
1 1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/ tsp baking powder
1 C chopped walnuts (optional)

Frosting:
1/4 C butter, softened
4 oz cream cheese, softened
2 C confectioners' sugar
1 1/2 tsp vanilla extract

Directions:
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin, mix well. Combine the flour, cinnamon, baking soda, salt, and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts.

Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 for 8-10 minutes until edges are lightly browned. Remove to wire racks to cool completely.

In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in airtight container in the refrigerator. 

Oatmeal Chocolate Chip Cookies

INGREDIENTS

• ▢1 c. salted butter or two sticks, softened
• ¾ c. granulated sugar
• ▢1 c. lightly packed brown sugar
• ▢2 eggs
• ▢2 tsp vanilla extract
• ▢2 c. all-purpose flour
• ▢1 tsp baking soda
• ▢½ tsp salt
• ▢2 tsp cinnamon
• ▢1 tsp nutmeg
• ▢3 c. old fashioned oats
• 1 bag of milk chocolate chips

INSTRUCTIONS

• Preheat oven to 375 degrees F.
• Cream butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
• Mix in eggs one at a time, beating well after each addition.
• Stir in vanilla. Stir in flour, baking soda, salt, cinnamon and nutmeg.
• Fold in oats and chocolate chips.
• Roll up 2-inch balls of cookie dough (I used a 2-inch cookie scoop for this step) and place on a parchment lined baking sheet.
• Gently press the cookie down just slightly with a fork or the palm of your hand.
• Bake for 8-10 minutes or until the edges are golden brown.
• Let cookies sit on pan for 2 minutes before moving to a cookie rack.

Ranger Cookies

1 cup butter

1 cup brown sugar

1 cup white sugar

2 large eggs

1 3/4 tsp vanilla

2 cups flour + 2 1/2 TBSPS flour

1/4 tsp salt

1 1/2 tsp baking soda

1/4 tsp baking powder

1 3/4 cups rolled oats

1 3/4 cups corn flakes

1/2 cup coconut

Mix all together. Bake at 325 for 10-12 minutes.

Pineapple Bars

 Ingredients:

Crust and Topping:

1-1/2 cups flour

1/2 cup sugar

pinch of salt

1-1/2 cubes of cold butter (cubed)

Filling:

2 eggs

1 cup sugar

1/3 cup flour

1/2 cup sour cream

pinch of salt

1 16 oz can crushed pineapple - drained (20 oz works too)

Coconut Drizzle

1 cup powdered sugar

2 T. half and half

1 tsp coconut extract 

Instructions:

Spray 9x13 glass baking dish with non stick spray

Preheat oven to 350 degrees.  Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly.  Take 1 cup of the topping mixture and set aside.  Take remaining mixture and firmly press into the dish, covering the bottom.  Bake 15 minutes.

While crust is baking, whisk eggs in a large bowl.  Add sugar, sour cream, flour and salt.  Gently fold in pineapple.  When crust is ready, remove from oven and add filling.  Gently spooning over the top of the crust.  Top with the remaining crust mixture you had set aside.  Bake for 1 hour or until top is lightly browned.  Cool for 15 minutes.  Using a fork - drizzle glaze mixture over bars.

Peanut Butter Bars

3/4 cup margarine

1/2 cup sugar

2 cups packed brown sugar

2 eggs

2 tsp vanilla

3/4 cup penut butter

3/4 tsp baking soda

1/4 tsp salt

1-1/2 cups flour

2 cups rolled oats

Cream butter, sugar, and brown sugar.  Add eggs and beat until fluffy.  Add vanilla and peanut butter.  Mix remaining ingredients and add to cream mixture.  Mix well.  Spread on greased cookie sheet with sides (13x18).  (You might have to used your fingers to spread the dough.)  Bake at 350 degrees for 10 - 15 minutes until lightly browned.  Cool in pan.

When slightly warm, frost with 1 cup peanut butter (softened in the microwave or whipped)

Frost with chocolate frosting:

3 cups powdered sugar

1/3 cup cocoa

1 tsp vanilla

1/2 cup soft butter

Combine and add milk as needed to the consistency you want.

 

Classic Chocolate Chip Cookies

 Preheat oven to 375

2 sticks butter (or margarine)

1 cup brown sugar

3/4 cup white sugar

2 eggs

Beat the above ingredients together. Then add:

3 cups flour

1 teaspoon vanilla

1 teaspoon soda

1/2 teaspoon salt

Mix together. Then add:

1 cup chocolate chips (or more)

Mix in chocolate chips. Bake 8 for minutes.

I also really like adding a pecan in the center of some before baking.

Soft and Chewy Sugar Cookies

1 cup butter, softened

1 1/4 cups granulated sugar

1 egg

2 tsp vanilla extract

1/2 tsp almond extract

2 1/2 cups all purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Topping

1/4 cup granulated sugar or sprinkles for dipping/rolling

1-Preheat oven to 350 degrees and line a baking sheet with parchment paper or silpat.

2-In a large bowl with a standing mixer or hand mixer, cream the butter and sugar together until light and fluffy, about 1 minute.

3-Add in the egg, vanilla extract, and almond extract; beat until combined.

4-Add in flour, baking soda, baking powder, and salt. Mix until just combined, making sure to scrape down the sides of the bowl every now and again.

5- Roll dough into 1" balls, and roll in sugar or sprinkles.

6-Place on baking sheet, about 2" apart. Bake for 10-11 minutes, or until cookies have set.

7-Allow to cool. Enjoy!

8-Optional: Glaze or frost if desired.

BROWNIES - Easy peasy and yummy

Ingredients:
1 Cup Butter, softened
2 Cups sugar
4 eggs
1-2 tsp vanilla
4-1/2 Tbls Cocoa
dash of salt
1-1/3 to 1-1/2 Cups flour
(2 handfuls of chocolate chips, optional)

Cream butter and sugar, add eggs and vanilla.  Mix then add cocoa and dash of salt.  Mix then add flour and (if you choose) chocolate chips.  Spray 9x13 pan and spread the batter into it.  Bake at 350 degrees for 25 to 30 minutes.

Oatmeal Butterscotch Cookies

3/4 C margarine, softened
3/4 C sugar
3/4 C brown sugar
2 eggs
1 tsp vanilla
1 1/2 C flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
3 C oats
11 oz package butterscotch chips

Beat margarine and sugars. Add eggs and vanilla, then beat. Combine flour, soda, salt, and cinnamon then gradually add to mixture. Stir in oats and chips. Bake at 375 for 8-10 minutes.

Peanut Butter Cookies

3 C flour
1 tsp soda
1/2 tsp salt
1 C butter, softened
1-1/2 C light brown sugar
1/2 C white sugar
1-1/2 C creamy peanut butter
2 eggs
2 tsp vanilla
6 T or more sugar for rolling

350 degrees.
In large mixing bowl, whisk together the flour, baking soda, and salt.  Set aside

In your Bosch or big mixer, cream together the butter, brown sugar and white sugar for 1 - 2 minutes until well combined.

Add in the peanut butter and continue mixing until well combined, stopping to scrape down the sides of the bowl as needed.  Mix in the eggs and vanilla extract until fully combined.  Slowly add in the dry ingredients and mix until just combined.

Put the extra sugar in a small bowl.  Scoop around 2 tablespoons of dough and roll into a ball, then coat with sugar.  Place each ball of dough on the baking sheets (lined with silpat or parchment).  Gently press down with a fork on the top of each cookie to make a small criss-cross pattern.

Bake at 350 for 10 - 12 minutes (definitely 10 for me).  Remove from oven and allow to cool on the baking sheet for 5 - 10 minutes, then transfer to wire rack.

These are soft and yummy!  They went fast at the YM/YW event that I took them to.

Ginger Cookies

3/4 cup shortening
1 cup sugar
1 egg well beaten
4 Tbsp molasses (1/3 cup)
2 tsp soda
2 cups flour
1/2 tsp salt
1 Tbsp ginger
1 tsp cinnamon
1/4 tsp nutmeg
white chocolate/almond bark

Cream together shortening and sugar and beat in egg and molasses. Sift together dry ingredients and fold them into shortening mix.

Take small portions of dough (about walnut size) and form into balls, roll in sugar, and place on ungreased cookie sheet at 350 degrees F for about 8-10 minutes or until done. Cool.

Melt chocolate and dip half of each cookie in. Place on wax paper to harden.

*Recipe said it made about 60 cookies, but I only made about 36. I guess my dough balls were bigger. I also ended up cooking the cookies for closer to 12-14 minutes. Delish!

Coconut Lime Swig Cookies

Prep time:10 MINS
Cook time:10 MINS
Total time:20 MINS

INGREDIENTS
5¼ cups all-purpose flour
¼ cup cornstarch
½ teaspoon baking soda
½ teaspoon cream of tarter
1 teaspoon salt
1 cup butter , softened
¾ cup coconut oil
1¼ cup granulated sugar (plus ¼ cup reserved)
¾ cup powdered sugar
2 tablespoons lime juice
2 teaspoons lime zest
1 teaspoon coconut extract
2 eggs

Coconut Lime Cream Cheese Frosting:
1 (8 ounce) package cream cheese,
softened
1/2 cup butter
2 teaspoons lime juice
2 teaspoons lime zest
2 1/2 teaspoons coconut extract
1/2 teaspoon vanilla extract
4 cups confectioners' sugar

INSTRUCTIONS

1. Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, cornstarch, baking soda, cream of tarter, and salt.
2. Set aside.
3. In a large mixing bowl, cream together butter, coconut oil, sugar (1¼ cups), and powdered sugar.
4. Stir in the 2 tablespoons lime juice, 2 teaspoons lime zest, and 1 teaspoon coconut extract. Mix in eggs.
5. Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet or use a parchment line sheet.
6. To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press
7. onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don't press them too thin.
8. Bake for 8-­10 minutes or until the bottom is lightly brown. The tops will not brown. The cookies stay soft so do not over bake. Cool completely.
9. To make the coconut lime cream cheese frosting: Beat cream cheese, butter, lime juice, lime zest, 2 1/4 teaspoons coconut extract, and vanilla together until smooth and fluffy. Add confectioners' sugar. Beat until creamy. Frost the center of each cookie. Garnish with additional lime zest if desired.
10. Swig keeps their cookies in the fridge. This isn't necessary. In fact, I like mine at room temperature. These are better the next day when the frosting has softened the cookie.

Cinnamon Toast Crunch Treats

1 cube butter
1 16 oz. bag mini marshmallows
1 box (20 oz.) Cinnamon Crunch Toast cereal

Melt butter and marshmallows, add cereal, mix well.  Spread onto a buttered cookie sheet and press with spatula until flat and even.

Friend Maker Snicker Doodle Recipe

Beat:
1 Cup butter
1 1/3 Cup Sugar

Add:
2 Eggs

Sift and Add:
3 Cups Flour
1 1/2 tsp Cream of Tarter
1 tsp Baking Soda
Pinch of salt
1 large size box of vanilla instant pudding mix

Mix until blended.  Shape into balls, maybe a tablespoon size or so, then roll them in cinnamon sugar  Bake at 375 for 7-9 minutes.  You just want them slightly golden on the bottom...or less.  They freeze really well also (if there are any left).

Lemon Sugar Cookie Bars

Dough

• 1 1/2 cups butter, softened to room temperature

• 2 cups sugar

• 4 eggs

• 1 tsp vanilla
• 1 tsp almond extract
• 5 cups flour
• 1 1/2 tsp salt
• 1/2 tsp baking powder

Lemon Cream Cheese Frosting 

• 1 (8 ounce) package cream cheese,softened
• ¼ cup butter
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 5 cups confectioners' sugar
• Half of a box of lemon heads crushed up.

1. Cookie bars: Cream butter and sugar in a large mixing bowl. Add the eggs, vanilla, and almond extract. Beat till well blended. Whisk together the flour, salt, and baking powder in a small bowl. Add to the wet ingredients and stir till well combined.
2. Press into a 17" x 12" rimmed baking sheet that has been sprayed with non-stick spray. Bake at 350° for 15-20 minutes or until barely light brown. Cool completely, then frost.
3. Frosting:  To make the lemon cream cheese frosting: Beat cream cheese, butter, lemon juice, lemon zest, and vanilla together until smooth and fluffy. Add confectioners' sugar. Beat until creamy. Once prepared add in crushed lemon heads (I like to leave some chunks still and then I sprinkle some over the top when they're all frosted as well).  

Lemon Swig Sugar Cookies from the Recipie Critic

Ingredients

• 1 Cup Butter, softened
• ¾ C Vegetable Oil
• 1¼ C Sugar (plus ¼ cup reserved)
• ¾ C Powdered Sugar
• 2 T Water
• 1 teaspoon lemon juice
• 1 Tablespoon lemon zest
• 2 Eggs
• ½ t Baking Soda
• ½ t Cream of Tarter
• 1 t Salt
• 5½ C Flour 

Lemon Cream Cheese Frosting

• 1 (8 ounce) package cream cheese,
• softened
• ¼ cup butter
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 5 cups confectioners' sugar
INSTRUCTIONS

1.  Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
2.  In a large mixing bowl, cream together butter, vegetable oil, sugar (1¼ C), powdered sugar, and water. Add in lemon juice and lemon zest.. Add in eggs.
3.  Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet.
4.  To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don't press them to thin.
5.  Bake for 8-10 minutes or until the bottom is lightly brown. The cookies stay soft so do not over bake.
6.  To make the lemon cream cheese frosting: Beat cream cheese, butter, lemon juice, lemon zest, and vanilla together until smooth and fluffy. Add confectioners' sugar. Beat until creamy.

Loaded Oatmeal Chocolate Chip Cookies

YIELD: about 12 med/large cookies

PREP TIME: 10 minutes

COOK TIME: about 11 to 13 minutes

TOTAL TIME: 3+ hours, for dough chilling

INGREDIENTS:

1 large egg
1/2 cup unsalted butter (1 stick)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 cup old-fashioned whole rolled oats (not instant or quick cook)
1 cup all-purpose flour
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts (pecans may be substituted; or nuts may be omitted)
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste
1 heaping cup semi-sweet chocolate chips

DIRECTIONS:

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
2. Stop, scrape down the sides of the bowl, and add the oats, flour, coconut, walnuts, baking soda, salt to taste, and beat on low speed until just combined, about 1 minute.
3. Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 t0 13 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

http://www.averiecooks.com/2014/12/loaded-oatmeal-chocolate-chip-cookies.html

Pumpkin Snickerdoodles

These are way good!

Ingredients

• 3 1/4 cups all-purpose flour
• 3 1/2 tsp cornstarch
• 1 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 + 1/8 tsp salt
• 3/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 cup unsalted butter, softened
• 1 large egg yolk
• 3/4 cup canned pumpkin puree
• 1 1/2 tsp vanilla extract
For rolling
• 1/4 cup granulated sugar
• 1 1/2 tsp ground cinnamon

Directions

• In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar (not until pale and fluffy, just to combined. Occasionally scrape down sides and bottom of bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl while mixing). Mix in egg yolk, then mix in pumpkin and vanilla extract. With mixer set on low speed, slowly add in dry ingredients then mix until combined. Divide dough in half and place each half in a bowl, cover with plastic wrap and chill 45 minutes to 1 hour (dough should be slightly sticky so the cinnamon sugar will stick when rolling but they should be manageable to roll in the palms of your hands). Preheat oven to 350 degrees during last 10 minutes of refrigeration.
• In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon. Scoop dough out 2 even tablespoons at a time (run the measuring spoon against side and edge of bowl so it will slightly deflate the dough while also giving an equal tbsp, twice per ball) and shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 12 - 14 minutes (they should look just slightly under-baked as they'll cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.