Snowball Cookies

1 cup butter
1/2 cup confectioner's sugar plus 1 cup for dusting
1/2 teaspoon salt
1 cup finely chopped almonds or pecans
1 Tablespoon vanilla extract
2 cups sifted all-purpose flour

Cream butter in a mixing bowl.

Gradually add sugar (1/2 cup) and salt.

Continue creaming until light and fluffy.

Add nuts and vanilla extract.

Blend in flour gradually. Mix thoroughly.

Shape into teaspoonful balls.

Place on ungreased cookie sheet.

Bake at 325° F. for 15-20 minutes.

Sprinkle some of the confectioner's sugar over cookies while still on the sheet. Cool before removing from cookie sheet.

Place some confectioner's sugar in a Ziploc bag and place some of the cookies inside. Gently shake well so the sugar completely coats the cookies.

 

I have heard these taste best when they sit for a couple of days.  We never seem to have any left that long. Maybe I will try some and hide them away...yeah right!

Sugar Cookie Bars....SO YUMMY!

I made these in a 9x13 pan, but I think next time I would use the  next size up, 12x15 I think the 9x13 made them a little too thick, but maybe you will prefer them that way!  These are great for a quick dessert for a pack meeting or church activity!

• 2 1/2 cup baking flour
• 1/2 tsp salt
• 1 tsp baking powder
• 3/4 cup sugar
• 1/4 cup powdered sugar
• 1/2 cup salted butter softened
• 1/4 cup sour cream
• 1 tsp vanilla
• 1 egg white
• 1 egg
• Butter cream frosting:
• 1/2 cup unsalted butter -softened
• 3 cups powdered sugar
• 3 TB half and half
• 1/2 t vanilla
• 1/4 tsp orange extract(I didn't have this so I just used a little extra vanilla)
• Orange food coloring (optional)

Instructions

1. Pre-heat oven to 350. Combine flour, salt and baking powder in a medium. sized bowl. Set aside.
2. With a mixer combine butter, sugar and powder sugar until fluffy (about 3 minutes). Pour in vanilla,eggs and sour cream and mix until combined. Then pour dry ingredients in this bowl and mix until combined.
3. Place mixture in a buttered 9x13 glass pan. Bake for 20 minutes or until lightly browned. Do not over bake.
4. For frosting, combine ingredients in large bowl and beat with a mixer for 2 minutes, or until fluffy. :)

Simple Candy Cookies made with Cake Mix

1 pkg. Rolo's (I also made this with York Peppermint Patties and may try PB Cups next)
1 box Devils Food Cake mix
2 eggs
1/3 c. oil

Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)

Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.

If you make this with Peppermint Patties, just know it will need to bake probably about 15 minutes. The cookies end up being much larger!  But they are so good!

Reeses Peanut Butter No-Bake Bars

Ingredients
1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips

Instructions
Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
Pour peanut butter mixture into a 9x13 pan.
Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
Refrigerate bars for one hour. Cut while bars are still cool. Enjoy!

found at http://www.iheartnaptime.net/no-bake-bars/

Andes Mint Cookies Recipe

This is a great recipe to let the kids help with.  Yummy too!  We ran out of mints and had three leftover cookies so we put some peanut butter chips on top and spread it around once they melted.  So good!

1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints

Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.

Make it Yourself: Betty Crocker Cookie Pouches

I like to get out a bunch of freezer bags, write the instructions on the front and add each ingredient to the bags.  You can easily make 5 or 6 of each kind at a time and then you have the convenience of making cookies anytime!  You can store these in the pantry for 6 months or up to a year in the freezer. 


Fake Betty Crocker Oatmeal Cookies:

1 Cup Flour
1/2 Cup White Sugar
1/2 Cup Brown Sugar
1 1/2 Cup Rolled Oats
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Cinnamon
Optional: 1/2 Cup Raisins and/or Nuts OR Cinnamon Chips, YUM!

Mix together and store in a quart size ziplock bag.  Write instructions on the bag to add:  1 Stick Melted Butter, 1 Large Egg, 1/2 teaspoon Vanilla Extract.  Mix, Refrigerate for 30 Minutes & Bake at 350 degrees for 9-11 minutes.

Fake Betty Crocker Sugar Cookies:

1 1/2 Cups Flour
3/4 Cup White Sugar
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt

Mix together and store in a quart size ziplock bag.  Write instructions on the bag to add:  1 Stick Softened Butter, 1 Large Egg, 1/2 teaspoon Vanilla Extract.  Mix & Bake at 350 degrees for 9-11 minutes.

Fake Betty Crocker Chocolate Chip Cookies:

1 Cup Flour
1/4 Cup White Sugar
1/2 Cup Brown Sugar
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
3/4 Cup Chocolate Chips

Mix together and store in a quart size ziplock bag.  Write instructions on the bag to add:  1 Stick Softened Butter, 1 Large Egg, 1/2 teaspoon Vanilla Extract.  Mix & Bake at 350 degrees for 9-11 minutes.

No-Bake Cookies

Its been too hot to make cookies in the oven.  These have been yummy and fun to make!

Ingredients:
1/2 cup (1 stick) butter
2 cups white sugar
1/2 cup milk
3 Tablespoons cocoa
3 cups quick cooking oats
2/3 cup creamy peanut butter
1 teaspoon vanilla

Instructions:
Bring butter, sugar, milk, and cocoa to a boil for one minute. To make sure cookies set up properly wait until mixture comes to a complete FULL boil and then start the timer for one minute. Remove from heat.
 
Add peanut butter, vanilla, and oats. Stir well and drop spoonfuls onto waxed paper or parchment paper. Let them set up and cool.
 
Makes 24 cookies.

Chocolate-Coconut Bars

Ingredients

• 3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
• 1/4 cup sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 1 cup pecan pieces
• 1 cup semisweet chocolate chips or chunks
• 1 can (14 ounces) sweetened condensed milk
• 1 1/2 cups sweetened shredded coconut

Directions

1. Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
2. In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
3. Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
4. Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

From MarthaStewart.com

Mexican Chocolate Sinckerdoodles

1 1/2 c	sugar
1 c	butter or margarine, softened
2 lg	eggs
1 tsp	vanilla
2 1/2 c	all purpose flour
1/4 c	cocoa, unsweetened
2 tsp	cream of tartar
1 tsp	baking soda
1/2 tsp	cinnamon, ground
1/4 tsp	cayenne pepper
1/4 tsp	salt
	SEPARATE BOWL:
2 Tbsp	sugar
2 tsp	cinnamon 1 Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper or leave ungreased. In a large bowl, cream sugar and butter together. Stir in eggs and vanilla. 2 In a separate bowl, combine flour, cocoa, cream of tartar, baking soda, cinnamon, cayenne and salt. Blend well. 3 Slowly stir flour mixture into bowl with butter mixture. Combine well. 4 In a small bowl, combine sugar and cinnamon mixture. Form dough into 1 inch balls, roll in sugar/cinnamon mixture to coat. Place on prepared cookie sheet. 5 Bake for 8-10 minutes. Cool on cookie sheet for 1 minute before removing to cooling rack. http://www.justapinch.com/recipes/dessert/cookies/mexican-chocolate-snickerdoodles.html?utm_source=Pinterest&utm_medium=Social&utm_campaign=pin-mexchocsnickerdoodle-5.1.12

Julie Hess' Choc Chip Cookies

Chocolate Chip Cookies

1/2 C Peanut Butter
1/2 C Butter, Softened
3/4 C Brown Sugar
1/2 C Sugar
2 tsp vanilla
1 Egg
1 1/2 C Flour
1 tsp Baking Soda
1 C. Chocolate Chips

Cream butters and sugars together.  Add Vanilla and egg.  Mix in flour, baking soda, and choc chips.  Drop by teaspoonfuls on greased cookie sheet.  Bake at 350* for 10-12 minutes.

Brownie Mix Double Chocolate Chip Cookies

The yumminess of a brownie, the convenience of a cookie!!!  I made these today, awesome!!!  I think our next batch will be with peanut butter cups or heath bar. 

Brownie Mix Double Chocolate Chip Cookies

• 21 ounces brownie mix(Mine was only 19 ounces)
• 1/2 cup flour
• 6 tablespoons vegetable oil
• 2 eggs, beaten
• 2 tablespoons water
• 6 ounces semi-sweet chocolate chips
• 3/4 cup nuts , chopped (optional)

Directions:

1. Preheat oven to 350°F.
2. In a medium bowl, combine all ingredients. Stir until well blended. I do not use the nuts.
3. Drop mix from a teaspoon onto a cookie sheet lightly sprayed with cooking spray. Bake for 9 to 10 minutes.
4. Once cookies have lost their gloss, yet still feel soft to the touch, remove from oven. DO NOT OVER BAKE THESE COOKIES.
5. Let cool 1 minute, then remove to racks to finish cooling. Store in airtight container for up to 1 week.

Sandlake Country Inn Cookies

Sandlake Country Inn Cookies (This a B&B that is absolutely the most romantic place on earth!  I am hoping Jeremy will take me there this year for our 10 year anniversary.  They serve these cookies that are amazing... I can't wait to bake them.  On a cool summer day!  :o)

---

Ingredients

Directions

3 C brown sugar 1 lb butter, softened 2 eggs 4 C flour 2 tsp baking soda 1 Tbsp cinnamon 2 tsp ginger 1 tsp salt 2 tsp vanilla extract 2 C chopped walnuts 3 C choocolate chips powdered sugar

cream butter and brown sugar. Add eggs. In seperate bowl, combine flour, soda, cinnamon, ginger, and salt. Add mixture slowly to butter mixture. Add vanilla and blend well. Add nuts and chocolate chips. Refrigerate covered overnight. Form dough into 1 inch balls. Put balls in ziploc bag with powdered sugar and shake to coat. Bake on ungreased cookie sheet at 350 for 10 minutes. http://www.sandlakecountryinn.com/index.htm

Best Ever Chocolate Chip Cookies

I found it- I found my chocolate Chip cookie Recipe that I didn't screw up! Normally I make CC Cookies and they spread out real thin. I have tried a number of recipes, and this one worked for me. I made the dough and thought it looked dry- even Leila said that- but I wondered if that had been my problem from the get go. I also bought real butter- not margarine. I am ELATED I can make a successful cookie after so very many tries and failures!

Anyway- long story short- here is the recipe:

Best Ever Chocolate Chip Cookies (from the Essential Mormon Cookbook- I don't own this book, but might have to look on Amazon to get it).

• 3 C butter or margarine softened
• 3/4 C White Sugar
• 1 C Brown Sugar
• 2 eggs (2 T powdered eggs + 1/4 C water)
• 1 tsp vanilla
• 3 C Wheat Flour
• 3/4 tsp salt
• 3/4 tsp baking soda
• 1 (12 oz) bag Chocolate Chips

1. Cream together butter, sugars, eggs and vanilla.
2. In a separate bowl, sift together flour, salt and baking soda.
3. Add dry ingredients to creamed mixture and beat well.
4. Stir in Chocolate Chips
5. Drop onto greased cookie sheet by heaping tablespoons
6. Bake at 350 for 8-10 minutes until lightly browned.
7. Makes about 3 dozen

Easy Monster Cookies

Sorry Megan, I know you want dinner recipes, and I will get to those, but I am sure your kids wouldn't mind if you made cookies for dinner!! We got so many baking supplies over the holidays, and I didn't make THAT many goodies. Now we are out of groceries, but we have enough cookie makin's to last the rest of the month. Anyone got a good chocolate chip caserole recipe? hehe

This is a really good EASY recipe for monster cookies, you can add more goodies to them if you like(we like white chocolate chips). Again, from the Betty Crocker website.

1	pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1	pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
1 1/2	cups quick-cooking oats
1	cup butter or margarine, softened
3	eggs
2	cups candy-coated milk chocolate candies

	Print these coupons...
	About Concordance™

1.	Heat oven to 375°F. In large bowl, stir all ingredients except candies until soft dough forms. Stir in candies.
2.	On ungreased cookie sheets, place about 1/4 cupfuls dough about 3 inches apart.
3.	Bake 12 to 13 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely. Store in covered container at room temperature.
High Altitude (3500-6500 ft): Bake 15 to 16 minutes.

Quick-Mix Chocolate Cookies

So I got this from the Betty Crocker website. Have you been there and checked out the huge assortment of recipes they have? Over the holidays we made several, but this was a favorite and you can do variations so easily. Use a white cake mix with cinnamon and sugar and you have fabulous snicker doodles. Use spike cake with sugar or cinnamon/sugar blend and its really yummy too! I was thinking these would be cute in the colored sugars too! Who knew a simple cake mix could be so versatile?!

1	box Betty Crocker® SuperMoist® devil's food cake mix
1/2	cup vegetable oil
1	teaspoon vanilla
2	eggs
1/4	cup sugar

	Print these coupons...
	About Concordance™

1.	Heat oven to 350°F. In large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms.
2.	Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart.
3.	Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered.
High Altitude (3500-6500 ft): No change.