Soft- Apple cookies

Dough:
10 tbs butter
1/2 cup yogurt
1 cup powdered sugar
1/2 cup oil
1/2 cup starch
1 teaspoon vanilla extract
1 tea spoon baking powder
3 1/2 cups flour

Filling
5 apples
1 teaspoon ground cinnamon
1/2 cup sugar
1 teaspoon vanilla sugar
1/2 cup ground almonds

Filling:  Grate the apples, and cook them in a pot with the sugar. Add the cinnamon and almonds and let cool.

Dough: Add all ingredients one at a time, blend in the flour and baking powder after sifting, and then knead until it forms soft dough.

Shape dough into 1 inch pieces and using a knife draw a line starting from the middle of the dough. Place 1 tsp filling on the dough at one end.  roll the dough into a moon shaped cut and put onto baking sheets. Bake in the preheated oven at 180ºC  ( 356ºF )  and remove before the top is brown. Cool completely and dust with powdered sugar.

Snowball Cookies

Snowball Cookies
Yield: 2 1/2 dozen
Recipe Source: Cooking Classy
http://www.cookingclassy.com/2012/12/snowball-cookies/


Ingredients

1 cup butter, softened
2/3 cup powdered sugar
1/4 tsp salt
2 tsp vanilla extract
3 Tbsp cornstarch
2 cups all-purpose flour
1/2 cup finely chopped Pecans (I just used Pecan cookie chips so I didn't have to do any chopping, just poured them in right from the bag).
1 1/2 - 2 cups powdered sugar, for coating


Directions

Preheat oven to 350 degrees. In the bowl of an electric stand mixer fitted with the paddle attachment, mix butter on medium speed until creamy, about 20 seconds. Blend in 2/3 cup powdered sugar and salt. Mix in vanilla. Sprinkle cornstarch over mixture (just so it doesn't blend into one area) then with mixer set on low speed slowly add in flour and mix just until combine. Stir in Pecans. Scoop dough out 1 Tbsp at a time and roll into a ball, then place balls on Silpat or parchment paper lined baking sheets and bake in preheated oven for 16 - 18 minutes, until bottom edges are lightly golden (these are a cookie that I think are best when they aren't moist in the center so I'd say don't under bake them. These actually are a cookie that are meant to be dry. Dry but a melt in your mouth kind of dry). Remove from oven and allow to cool several minutes then while cookies are still warm, pour 2 cups powdered sugar into a bowl and roll cookies in powdered sugar. Transfer to a wire rack to cool then once cookies are cool, roll in powdered sugar once more, this time to generously coat (I pressed it into the powdered sugar to give it a thick coating. Store cookies in an airtight container.


NOTE: Wrap them around a candied cherry or cut in half, indent with thumb fill with jam, reseal and bake 

Almond blueberry cookies

Almond blueberry cookies makes 30 cookies
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter
1 cup sugar
1 egg yolk
1/4 to 1/3 cup whole milk
1 teaspoon almond extract
2 teaspoons lemon zest, about 1 lemon
1/2 cup chopped almonds, toasted
1 cup frozen blueberries, thawed and drained
Directions
In a medium bowl, combine flour, baking powder, and salt.

In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest.

Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes.

Cool the cookies on a wire rack. Save in a storage container to take to the picnic.

Recipe courtesy Giada De Laurentiis

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/almond-blueberry-cookies-recipe.html

Cherry Thumbprint cookies

Cherry Thumbprint Cookies
By Mindi
Read more at http://momsneedtoknow.com/cherry-thumbprint-cookie-recipe-christmas-cookie-idea/#Zs3D6tpeX6GhswAr.99

Yield – 4 servings

Preparation Time – 15 minutes

Cooking Time – 15 minutes

Ingredients

1 cup softened Butter
1/2 cup Sugar
2 cup Flour
1 tsp Vanilla
Cherry Pie Filling
1 cup Powdered Sugar
1-2 tsp Milk
Directions

Preheat oven to 375.
Cream together butter and sugar and vanilla
Mix in flour (your dough will look crumbly).
Roll dough into round balls and place on a parchment-paper lined cookie sheet.
Make thumbprints in each dough ball and fill with your a cherry from the pie filling.
Bake for 15 mins until edges start to get lightly brown and cookie sets up.
Allow to cool on cookie sheet for 15 minuutes.
Mix powdered sugar with milk to make a thick glaze.
Place in corner of zipper bag and clip corner to pipe.
Pipe icing in perpendicular lines across cookie to decorate.

Egg nog Meltaways

egg nog meltaways
http://therecipecritic.com/2012/12/eggnog-meltaways/

Ingredients:
1 3/4 cups all purpose flour
1/2 cup cornstarch
1/4 tsp salt
1/4 cup powdered sugar
1 cup butter, softened
1/4 cup eggnog
1 cup powdered sugar for rolling the cookies

1. Mix together the flour, cornstarch, and salt in a medium bowl and set aside.
2. Cream together the butter and sugar.  Beat in the eggnog.
3. Add the flour mixture gradually until well combines.  Cover and refrigerate for an hour or until the dough is firm.
4. Preheat the oven to 350 and line two baking sheets with parchment paper.
5. Roll the dough into 1 inch balls and place on the baking sheet about 1 inch apart.
6. Bake 12-14 minutes.  Remove to a wire rack and cool for about 5 minutes and then roll them in powdered sugar.  Makes about 3 dozen.

**************** MY NOTES : These came out bland and I could not taste egg nog in them at all. In an attempt to salvage them I mix in a tsp of rum extract. 1/2 tsp some nutmeg, and about 1/4 tsp cinnamon. Also rolled them in a mix of the powdered sugar with some nutmeg mixed in and about a good tablespoon of cinnamon mixed in with the powdered sugar. That definitely helped but I'm still not impressed with these at all!!! 

Ny Cheescake cookies

ny cheesecake cookies
Read more at: http://www.foodnetwork.com/recipes/sandra-lee/new-york-cheesecake-cookies-recipe.html (only makes about 24 cookies. )

Ingredients
1 1/4 cups finely crushed graham crackers (1 sleeve)
1 cup flour
1 1/2 teaspoons baking powder
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup packed brown sugar
1 egg, separated
3 ounces cream cheese, softened
1/4 cup granulated sugar
2 teaspoons lemon zest
1/2 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F.

In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.

In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.

Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.

Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.

*****MY NOTES:It seemed there was too much grahm cracker and not enough cheesecake.They are very tasty though. Also I would double the recipe next time. I'm thinking of trying them in mini muffin tins so the graham could come out more like a "cup" instead of a thick chunky cookie. Will need to probably triple the cheese mix if I do this-check back and I'll let you know how it goes

Chewy Chocolate Cookies

chewy chocolate cookies
http://www.marthastewart.com/339686/outrageous-chocolate-cookies

8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1 package (12 ounces) semisweet chocolate chunks
DIRECTIONS

Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
 WATCH: How to Measure Flour
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.
COOK'S NOTE
Don't worry if the batter seems thin. It should look more like a brownie batter than a cookie dough.

Cheesecake Cookies

Cheesecake cookies 
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
2 1/2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 cans (20-ounce) cherry pie filling (or your favorite kind.)
Download an Apple Butter e-Cookbook

Directions

Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish.
Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.
Prep Time: 45 min (including refrigeration time) Cook Time: 14 min Yield: 3 dozen cookies


Read more: http://www.heatovento350.com/2012/05/cheesecake-cookies.html#ixzz3MTXE5qoA

Hot chocolate Cookies

hot chocolate cookies

source: http://www.lovefromtheoven.com/2012/01/13/hot-cocoa-cookies-with-kraft-jet-puffed-marshmallow-mallow-bits/#wmemb4IKHFlgrmDA.99


1+1/4 cup soft butter (2 and 1/2 sticks room temperature butter)
1 cup sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
3 1/4 cups flour
4 packages Hot Chocolate Mix or 3/4 cup (not sugar free)
1 teaspoon salt
1 1/4 teaspoon baking soda
1 teaspoon baking powder
1 cup chocolate chips
1 cup Marshmallow Bits (you could substitute mini marshmallows)
Instructions

Preheat oven to 350 degrees F.

Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well.

In a separate bowl, mix together your dry ingredients, including your hot chocolate packets.

Add the dry ingredients a little at a time to your wet ingredients. I found that my dough was very dry – as in I had to almost knead it by hand to work in the chocolate chips and marshmallow bits.cover and chill 1 hour. 

Drop 2tbs 2 inches apart on to cookie sheets.The dough was dry, but the end result was fabulous.

Bake in an oven preheated to 350 degrees for 9-11 minutes. Allow to cool for approximately five minutes then remove from cookie sheet. Enjoy!!!

**My notes: Had to cook my the full 11 minutes otherwise they were underbaked- that may be because mine were in the frig for over 1 & 1/2 hours !?

Homemade Tea Cakes

Homemade Tea Cakes

3 cups flour
½ tsp baking soda
½ tsp baking powder
1 tsp lemon or vanilla extract
1 cup butter
2 eggs
1 cup sugar

In bowl, sift flour, baking soda and baking powder. Cut in butter until resembles cornmeal. In another bowl beat eggs, sugar and flavoring. Add to flour mixture. Chill dough. Roll 1/8 inch thick. Cut with cookie cutter and sprinkle with sugar. Bake at 375 degrees F. for 6 to 8 minutes. Makes 6 dozen.

Pecan Sandies

Pecan Sandies

1/2 cup butter, softened
1/4 cup sugar
1 teaspoon vanilla extract
1 egg
1 cup cake flour
1/2 cup finely chopped pecans
In a bowl, cream butter egg and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes.
Roll into 1-in. balls; place on a greased baking sheet. Bake at 350° for 15-18 minutes or until bottom edges are golden brown. Cool on a wire rack.
https://www.facebook.com/nellsoldfashionrecipes

kool-aid cookies

kool-aid cookies.
Adapted from joanne fluke "apple turnover murder"
DROP cookies

preheat oven 325 degrees.depending on size, makes about 6 dozen cookies

ingredients:
1 package (aprox .16 oz) of kool-aid, the unsweetened kind - * any flavor
1 2/3 cups sugar
1 1/4 cup softened butter (2 1/2 sticks)
2 large eggs slightly beaten
1/2 teaspoon salt
1 teaspoon baking soda
3 cups all-purpose flour (pack it down in cup when measuring)
1/2 cup white surge in bowl for rolling dough in

to make:
mix the kool-aid with the sugar. add softened butter and mix until fluffy.
add eggs and mix well.
mix in salt and baking soda until well incorporated.
Add flour in 1/2 cup increments mixing well after each addition.

prepare cookie sheet with non-stick spray or parchment paper
 With hands, roll dough into balls aprox, 1 inch in diameter
roll cookie dough ball in white sugar and place on cookie sheet.
bake 325 for 10-12 minutes... or until they just start to turn golden around the edges.
dont' over bake!
let cookies cool on sheet for about 1 minute then remove to wire tack to cool.

*NOTES: Black cherry makes the best flavor cookies )watermelon is also a favorite.
Peach-mango was different..not too bad ,
also did a lemon-berry(think it was blueberry?) they went over well at a tea part.
we're not fans of grape in this house but they'd probably be good too.
hoping to try strawberry soon!

Rosemary-Cheese Spritz Cookies

Rosemary-Cheese Spritz Cookies

These cookies are great to freeze- individually freeze them ,then transger to a bag- you can pull out the right amount for any size crowd

Prep 20 min Inactive Prep 20 min Cook 30 min
Total: 1 hr 10 min
Level: Easy Yield:about 4 dozen cookies


Ingredients

* 1 cup (2 sticks) unsalted butter
* 1 teaspoon finely grated lemon zest
* 1 large egg yolk
* 6 tablespoons heavy cream
* 1 3/4 cups all-purpose flour
* 3/4 cup finely grated Pecorino cheese
* 1/2 cup finely grated Parmesan cheese
* 1 tablespoon sugar
* 2 teaspoons minced fresh rosemary leaves
* 1 teaspoons fine salt
* Pinch freshly ground nutmeg
* Special Equipment: Cookie Press

Directions

Bring all ingredients to room temperature.

Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream.

Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.

Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets. Leave about one inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes.

Preheat oven to 325 degrees F.

Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.

Cook's Notes: These freeze beautifully. Press the cookies out into desired shapes on cookie sheets and freeze. Transfer frozen cookies to a plastic bag, seal, and keep frozen for up to 1 month. When ready to bake, lay out frozen cookies on cookie trays and bake from frozen for 25 minutes.

Some disk shapes work better than others. Since this is savory cookie, we liked the cutters that result in a cracker shape cookie, like the ribbon, clover. Stars and and snowflakes work, too.

Copyright 2005 Television Food Network, G.P. All rights reserved.

Ricotta cheese cookies

A family Favortie during the holidays!

Ricotta cheese cookie


2 cups of sugar
1/2 pound butter or margarine
15 ounce carton of Ricotta cheese
3 eggs
2 teaspoons vanilla
4 cups flour, sifted
1/2 teaspoons salt
1 teaspoons baking soda
Frosting: 4oz cream cheese
2 teaspoons butter
2 cups confectioners sugar
1/2 teaspoons vanilla


Cream well together sugar, butter or margarine, ricotta cheese, eggs and 2 teaspoons vanilla. Sift together flour, salt and baking soda. Add to creamed mixture, mix well. Drop by teaspoons on greased cookie sheet. Bake at 350 degrees until light brown on bottom (about 10 minutes). Cool, then ice with frosting. Frosting; cream cheese, 2 teaspoons butter, confectioners sugar, and 1/2 teaspoon vanilla. Dip in sprinkles.

sour cream cookies

sour cream cookie recipe‏

1/2 cup crisco
1 cup sugar
1 egg

cream together with a fork
add 2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
mix all together and add
1/2 cup sour cream
1 teaspoon vanilla

put teaspoon on of batter on cookie sheet (not too big of a heap)

bake at 375 for about 8 to 10 minutes

I usually double the batter.

when cooled you can add sugar icing and sprinkles if desired
ICING:powdered sugar and water- add water in small amounts until desired consistancy- should be thick but not too thick - enough to dunk cookie in - add sprinkles while icing still is wet.

Oat Cakes

Oat Cakes & tea from the Lyceum in Sydney, Nova Scotia.

3 cups flour
3 cups rolled oats
2 cups sugar
2 tsp salt
1 tsp baking powder
2 cups shortening
3/4 cups cold water

mix dry ingredients first then cut in shortening.Add water & mix. Roll out thin on a lightly floured surface. Cut into squares.
on un-greased cookie sheet , Bake 350 degrees for Min.

hint: it's easier to roll out if you slightly chill dough.

Very yummy- my sister made them and we thought they were tasty...

Best ever butter Cookies

Butter cookies

1 cup butter- softened
1 cup sugar
1 egg
2 tbsp. orange juice
1 tbsp. vanilla
2-1/2 cups all purpose flour
1tsp. baking powder

frosting
3 cups powdered sugar
1/2 cup butter- softened
1 tsp vanilla
1 to 2 tbsp milk
Optional:food color and/or decorator
candies/sugars if desired


Combine 1 cup butter , sugar ,and egg in large bowl. beat at medium speed , scraping bowl often, until creamy. Add orange juice and vanilla, mix well. reduce speed to low, add flour and baking powder, beat until well mixed.

Divide dough into thirds ; wrap each in plastic food wrap. Refrigerate until firm (2-3 hours)

Heat oven to 400 degrees . roll out dough on lightly floured surface.one third at a time (keeping remaining dough refrigerated). roll to 1/8 to 1/4 inch thickness. Cut with 3 inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6-10 minutes or until edges are lightly browned. cool completely

FROSTING
combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl. Beat at low speed, scraping bowl often and adding enough milk for desired spreading consistency. tint frosting with food color, if desired. frost and decorate cooled cookies as desired.
Makes 3 dozen cookies

Chocolate Chip Cream Cheese Cookies

Chocolate Chip Cream Cheese Cookies

1/4 c. margarine
1 (8 oz) pkg. cream cheese; softened
1 egg
1/4 tsp. vanilla
1 pkg. white cake mix (2 layer)
1 (8 oz) pkg. chocolate chips
1/4 c. ground nuts

Cream margarine and cheese until light and fluffy. Beat in egg and vanilla and half the cake mix until smooth. Stir in remaining cake mix. Add chips and nuts. Bake at 375 on an ungreased cookie
sheets. Bake for 10 to 12 minutes.

notes: they are cake like and the chocolate chips stayed kinda gooey...but they do taste yummy; however, I think I will stick with the good ole toll house recipe.

Easy Gingerbread cookies

Gingerbread Men ( or any shape really)


INGREDIENTS
1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon


DIRECTIONS
In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.


Suprisingly tasty!!

Chocolate covered Cherry delight cookies

Chocolate Covered Cherry Delights

Preheat oven 350 degrees
1 cup melted butter (2 sticks)
2 cups white gradulated sugar
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla
1 cup cocoa powder
3 cups flour
2 small jars maraschino cherries
1 pkg. chocolate chips (I used milk chocolate) 2 cups
1/2 cup condensed sweetened milk

Melt butter and mix in sugar. Let mixture cool and add eggs. Mix thoroughly
and then add baking powder, baking soda, salt, vanilla and cocoa. Stirring after each addition. Add flour and mix well. Dough will be stiff and crumbly.
Drain cherries, reserving juice. Pat dough into walnut sized pieces. Place on a greased cookie sheet. Press down in center with thumb to make a deep indentation. Place cherry in each indention.
In a saucepan combine chocolate chips and condensed milk. Heat on low until chips are melted. Add approx. 1/8 cup cherry juice. Stir to a thick sauce. If the sauce is too thick add more juice in small increments. Test it with a teaspoon if it doesn't glob off its too thick.
Spoon sauce over the center of the cookies just enough to cover the cherry. Make sure it doesn't drip down the sides.Bake at 350 degrees 10-12 minutes.

NOTES:
cake like cookies- very yummy!!!
I made the drops too big at first then too small... try and stick with the "walnut" size as best you can.