Sheet Cake Sugar Cookies

Sugar Cookies have to be one of my favorite treats.

Chilling, rolling and cutting out Sugar Cookies...not so much.

This recipe takes all of the time consuming aspects of the

Sugar Cookie out of the equation.

Sheet Cake Sugar Cookies:

1 c. butter, softened (no substitutions!)

8 oz. cream cheese, softened
1/2 t. vanilla

1 t. almond extract

1 1/2 c. sugar

1 egg

1/2 t. baking soda

1/2 t. baking powder

2 3/4 c. flour

Preheat oven to 375 degrees.

In the bowl of a Kitchen Aid, cream together the butter, cream cheese, vanilla & almond extracts. Cream until light and fluffy. Add sugar and egg. Once they are incorporated, add baking soda, baking powder and flour. Do not overmix.

Spray a 10x15 inch sheet cake pan. Spread cookie mixture into the pan and bake for 18 minutes.

Frost with your favorite frosting! I used a simple buttercream flavored with almond extract & colored pink!

Bon Appetit!

Frosted Banana Cookies

Here for your consideration is yet another way

to use up those bananas that are sitting on your counter!

The cookies, while they are tasty - are elevated to another level

with the browned butter frosting.

I'd never made browned butter frosting before,

but I LOVE BUTTER. So how could I go wrong?

It is fantastic.

Frosted Banana Cookies:

1/2 c. shortening

1/2 c. butter, softened

1 c. white sugar

2 eggs

1 c. mashed banana's

1/2 c. evaporated milk

1 t. vanilla extract

1 t. distilled white vinegar

3 c. flour

1 1/2 t. baking soda

1/2 t. salt

1 c. walnuts (optional)

Mix together the first 8 ingredients until light and creamy. Add dry ingredients and mix until it comes together.

Chill for 1 hour.

Drop by teaspoon onto a greased cookie sheet about 2 inches apart. Bake at 350 degrees for 12-14 minutes.

Let cool then frost.

Browned Butter Frosting:

1/2 c. butter

2 1/2 c. powdered sugar

1/4 c. heavy whipping cream

1 t. vanilla extract

Place stick of butter in a small saucepan and set it over low heat. It is best to not use non-stick or a dark coated pan in this step because it will be difficult to tell when the butter has turned brown. Let the butter melt over low heat and turn a caramel color, about 15 minutes. Watch carefully so the butter doesn't burn. Once it has turned a nice medium brown color, remove from the heat. Pour the butter into a medium bowl. Immediately add the powdered sugar, whipping cream and vanilla. Mix well with electric mixer until the frosting is smooth and thick.

Bon Appetit!

P.S. I did try some with a whipped chocolate frosting, but I fell so deeply in love with the Browned Butter Frosting that the chocolate didn't even appeal to me. You may enjoy chocolate though.

Chocolate Chip Pretzel Cookies

I love the salty and sweet combination in this classic cookie. I like to use chunks of chocolate, like chopped Hersey Kisses. Any kind of pretzels will do--just give them a good smash with a rolling pin and throw in!



3/4 C butter, softened
1 C sugar
1/2 C brown sugar
1 egg, room temperature
1 1/2 tsp vanilla
2 C flour
1 tsp baking soda
1/2 C crushed pretzels
1 1/2 chocolate chips /or chunks


Line a cookies sheet with parchment paper and preheat oven to 350 degrees.

Cream butter and sugars until fluffy, about 3 minutes. Add in the egg and vanilla; beat well. Mix the flour and baking soda together and then beat in.
Stir in the pretzels and chocolate. Scoop out onto the cookie sheet and bake 10-13 minutes. Let the cookies rest for 5 minutes before taking off of the cookie sheet. Place on a wire rack to finish cooling. Bon Appetit!

Chocolate No-Bake Cookies

These are one of my favorite-- cannot be quicker-- "chocolate fix" snacks to make. Also good to make when you don't want to bother with the oven. When we were younger, my sister used to eat right out of the pot and never make them into cookies.

1/3 C cocoa
1/2 C butter or margarine
1/2 C milk
1 1/2 C sugar

Stir over medium heat until mixture reaches a boil. Boil for 2 minutes. Remove from heat and add:

1/2 tsp vanilla
3 C quick oats
1 C sweetened flake coconut

Scoop small amounts of mix, shape into balls and place on waxed paper to let firm up and cool. Enjoy.

Ginger Spice Cookies

I pretty much love everything about Fall.

The leaves changing, the temperatures falling,

picking out pumpkins, brisk walks, warm sweaters

AND

Ginger Spice Cookies!

Your house will smell divinely "fall" when you bake them.

Ginger Spice Cookies by Paula Deen:

1 1/2 c. butter flavored Crisco (don't try to substitute butter, they will be too flat)
2 c. sugar, plus more for rolling
2 large eggs
1/2 c. molasses
4 c. flour
2 t. baking soda
2 t. cinnamon
2 t. ginger
1 t. cloves
1 t. salt

Preheat oven to 350 degrees

In a large bowl combine Crisco and sugar. Beat until fluffy. Add eggs and molasses, beat until incorporated.
Next, add the spices, salt and baking soda. Lastly, add the flour one cup at a time to avoid a mess. Stir until combined.

Roll the dough into 1-2 inch balls and roll in sugar. Place on cookie sheets and bake for 8-10 minutes or until just set around the edges and you see "crackling" on top.

Remove from cookie sheets and allow to cool.

Bon Appetit!

Peanut Butter Cup Cookies

These are one of my favorite cookies, hands down. Who doesn't love peanut butter and chocolate anyway?


1 3/4 C flour
1/2 tsp salt
1 tsp baking soda
1/2 butter, softened
1/2 C white sugar
1/2 C peanut butter
1/2 C packed brown sugar
1 egg, beaten
1 tsp vanilla
2 T milk
40 mini-chocolate covered peanut butter cups, unwrapped

Preheat oven to 375 degrees.

Mix together the flour, salt and baking soda. Set aside.

Cream together the butter, both sugars, peanut butter until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture and mix well.

Roll into 40 balls and place into ungreased mini muffin pans.

Bake for about 8 minutes. As soon as they come out of the oven, press a peanut butter cup into each cookie. Cool and carefully remove from pan.

Simply the Best Chocolate & Butterscotch Chip Cookie

What more can I say?

These are the best.

They are soft and chewy

+

they are crisp and melt in your mouth.

Does it sound too good to be true?

Give them a try.

Simply the Best Chocolate & Butterscotch Chip Cookies!

4 1/2 c. flour
2 t. soda
1 c. butter, softened
1 c. butter flavored Crisco
1 1/2 c. brown sugar
1/2 c. white sugar
2 small boxes of instant vanilla pudding
4 eggs
2 t. vanilla
2 c. chocolate chips
2 c. butterscotch chips
2 c. walnuts, chopped & optional

Heat oven to 350 degrees.

In the large bowl of your mixer, place butter and shortening. Mix well. Add brown sugar, white sugar and pudding boxes. Mix until creamy. Add eggs and vanilla, combine. Add the flour slowly so you don't make a mess, add soda. Mix until everything is incorporated. Finally add the chips and nuts if you want.

Place spoonfuls on ungreased cookie sheets and bake for 10-12 minutes.

Bon Appetit!

Homemade Oreo Cookies

This cookie EASILY makes it into my

top 5 favorite cookies.

Easily.

They are soft, chewie, chocolaty and just plain yummy.

I dare you to eat just one.

Homemade Oreo Cookies:

Cookie Dough:

2 devil's food cake mixes

1/2 c. butter

1 c. oil

4 eggs

Mix all ingredients together. Bake at 400 degrees for 6-7 minutes. Let cool on cookie sheet for 4 minutes. Remove to rack to cool.

Frosting/Filling:

4 c. powdered sugar

1/2 c. butter, softened

8 oz. cream cheese, softened

2 t. vanilla

Combine all ingredients in bowl of mixer. Beat on high until light and fluffy.

When cookies have cooled completely fill with frosting and just see how long they last:)

Bon Appetit!

Audra's Sugar Cookies

These are my favorite sugar cookies courtesy of my college roommate Audra. For the longest time I didn't even know she could cook. She seemed to take no interest in the domestic arts. I later found out she could cook but chose to keep that talent hidden so as not to betray her feminist ways ( : Miss you Audra!
The secret ingredient in these cookies is the sour cream. I hate trying to roll crumbly dough. This dough is super soft and never breaks.



1 C sugar
1 C butter
2 eggs, at room temperature
1/2 tsp vanilla
3 C flour
1/2 tsp soda
1/2 tsp salt
1 tsp baking powder
1/2 C sour cream

Cream sugar and butter. Add eggs and vanilla; beat until for a minute or two until batter is light and smooth.

In another bowl, whisk together dry ingredients.

Add the dry mixture alternatively with the sour cream. Wrap the dough and chill for a few hours. Roll out to 1/4 -inch thick and cut into desired shapes. Bake at 375 degrees for 5 to 7 minutes. Frost with your favorite icing.

German Chocolate Cookies

If you like German Chocolate Cake - these cookies are right up your alley!

German Chocolate Cake has always been a centerpiece in our family.

My Aunt Marilyn makes this phenomenal cake every year for my Dad's birthday -

and he ALWAYS raves about it.

Here is a little taste of heaven Dad.

German Chocolate Cookies:
***************************
Frosting -
2 eggs, slightly beaten
10 oz. evaporated milk
1 1/3 c. sugar
1/2 c. butter
1 1/2 t. vanilla
2 c. flaked coconut
1 1/2 c. chopped pecans (walnuts will also work)

Cookie Dough -
1 c. butter, softened
3/4 c. sugar
3/4 c. brown sugar
2 eggs
1 t. vanilla
2 1/4 c. flour
1 t. baking soda
1 t. salt
4 c. semi-sweet chocolate chips, divided
1/4 c. flaked coconut

Preheat oven to 350 degrees.

For frosting, in a saucepan, combine the egg, milk, sugar and butter. Cook and stir over medium heat for 10-12 minutes or until slightly thickened and mixture reaches 160 degrees. If you don't have a thermometer, this happens after it comes to a roiling boil for about a minute. Stir in vanilla, coconut and pecans. Set aside.

In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour, soda and salt. Stir in 2 c. chocolate chips and coconut.
Drop by tablespoon (or the medium Pampered Chef cookie scoop:) - 2 inches apart on an ungreased cookie sheet. Bake for 9-11 mins or until lightly browned. Cool for 2 minutes on the cookie sheet. Remove to a wire rack to cool completely. Frost cooled cookies with approx. 2 T. of frosting.

In the microwave, melt the remaining chocolate chips. I put them in a Ziplock bag and microwave them that way - then you can just snip the corner off in order to drizzle the chocolate over the frosted cookies.

Bon Appetit!

Double Chocolate Marshmallow Pillows

YUMMY...

CHOCOLATY...

GOOEY...

Double Chocolate Marshmallow Pillows:

1 pouch Betty Crocker double chocolate cookie mix
1/4 c. oil
2 T. water
1 egg
12 large marshmallows, each cut in half

Frosting:

1 c. semi-sweet chocolate chips
1/3 c. heavy whipping cream
1 t. butter
1 t. vanilla
1/2 c. powdered sugar

Heat oven to 350 degrees. In a large bowl combine cookie pouch, oil, water and egg. Mix until a dough forms. On ungreased cookie sheet drop dough by spoonful - 2 inches apart.
Bake for 7 minutes. Remove from oven, gently push marshmallow halves into each cookie and return to oven for 2 minutes. Remove from oven. Let cool on cookie sheet for 3 minutes.

Meanwhile, in a microwave safe bowl place chocolate chips, whipping cream and butter. Heat for 20-30 second intervals until melted, stirring after each interval. Melting should occur within about 90 seconds. Blend well. Add vanilla, stir. Add powdered sugar and stir until smooth.

Once cookies are completely cooled, top each cookie with frosting. Let stand until frosting is set.

Bon Appetit!