Sugar Cookies

I found this recipe over at my newest favorite cooking blog, Our Best Bites.  These cookies are absolutely perfect!  I used them as a decoration for the tops of some cupcakes I made yesterday.  I also learned I shouldn't persue a career in cookie/cake decorating :)  For the frosting, I made THIS recipe.

Sugar Cookies


1 C real butter (no substitutions!)
1 C sugar
1 egg (make sure to use a large or extra large egg)
1 1/2 t almond extract (or other flavor of your choice, like vanilla)
3 C flour
1 1/2 t baking powder
1/2 t salt

Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.

In a separate bowl combine flour, baking powder and salt.  A very important note: It's important to correctly measure your flour or you will end up with a dry, crumbly dough. Never, ever use your measuring cup to scoop up the flour.  Use a regular sized spoon and spoon the flour into the cup and then level it off with a knife.   

Slowly add the flour mixture to the butter mixture and mix until completely combined.

Chill the dough in the fridge for about an hour, or use this great tip to make things easier:

When your dough is made, instead of putting it in the fridge, immediately roll  between 2 sheets of waxed or parchment paper and then place on a flat surface in the fridge.  Chill for about 20-30 minutes and then start cutting it out.  This way it chills faster and the bonus is that you don't need to add extra flour to roll it out.  If you don't use this tip, proceed as follows:

When you're ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.

Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really and slightly chewy, about 8-9 minutes does it. If you like them slightly crisp and buttery, then go for 10-12.

No-Bake Cookies

Otherwise referred to as "Gorilla Poops" in my house growing up.

These are one of my favorite cookies!  They are so delicious and only take minutes to make.

Ingredients:
1 cube butter
2 cups sugar
2 packets hot cocoa mix (most recipes call for 2 tbls cocoa, but try it this way, you'll love it!)
1/2 cup milk
3 cups quick oats
1/2 peanut butter
1 teaspoon vanilla

Directions:
In saucepan mix butter, sugar, hot cocoa mix and milk.  Boil exactly 2 minutes, stirring constantly. Remove from heat.  Quickly stir in oats, peanut butter and vanilla.  Drop by tablespoon on wax paper.  Let cool completely before eating.  Enjoy!

Peanut Butter Cookies

Yield:  about 3 dozen cookies

Ingredients:

• 1 1/4 cups sifted all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/2 cup peanut butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 cup white sugar for decoration

Directions:

Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt; set aside.
In a medium bowl, cream together butter, peanut butter, 1/2 cup white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Gradually blend in the sifted ingredients. Shape dough into 1 inch balls. Roll in remaining sugar. Place 2 inches apart on ungreased cookie sheets. Criss-cross with fork tines.
Bake at for 10 to 12 minutes in the preheated oven. Cool slightly, and remove from pan.


I baked my cookies for only 8 minutes. 10 just seemed like too long and I like my cookies chewy! And I was right! 8 minutes was the perfect amount of time.

Snickerdoodles

Makes about 3 dozen cookies

Ingredients:

1 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Directions:

Preheat oven to 375. In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended. Roll the dough into balls. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes or until lightly browned and still soft.

Buttercream Icing- perfect for decorating!

I made this cake for my daughter's first birthday. It looked so cute, and best of all, it tasted delicious! I found this recipe in a Wilton cake decorating magazine. It was SO yummy, and it was perfect consistency to do what I needed.

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine, softened
1 teaspoon clear vanilla extract (only if you need pure white frosting otherwise regular is fine)
4 cups powdered sugar
2 tablespoons milk

food coloring

*makes about 3 cups*

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results keep icing bowl in refrigerator when not in use. If refrigerated in an airtight container, it can be stored for two weeks. Rewhip before using.

Chocolate Chip Cookies

These aren't just any chocolate chip cookies. These are THE cookies. The cookie recipe that I swore I would never part with. The recipe that was given to me as a wedding gift from my friend Alicia. The top secret recipe that I've held on to for many years.

Why am I sharing it now? Well, it turns out my top secret recipe isn't so top secret. It's the recipe on the back of the Nestle Tollhouse chips bag. Alicia first mentioned this on her blog, The Story Lady, but I didn't believe her. I didn't want to believe her.

Until today. Today I had a craving for cookies, so I started making the delicious recipe that I've had memorized for so long. I took out my bag of chocolate chips and unwillingly looked at the recipe. What I saw brought tears to my eyes. It is, in fact, the same recipe.

I feel like I just stepped off of the set of Friends Season 7 "The One with Phoebe's Cookies". When Phoebe realizes that her Grandmother's famous recipe is none other than Nestle Tollhouse's she curses, "it is stuff like this which is why you're BURNING IN [HECK]!" I, of course, don't want Alicia to go to heck, but somebody should!

Anyway- these are the best cookies ever, and now I'm going to share them with you.

Cream together:
1 cup shortening
3/4 cup sugar
3/4 cup brown sugar

Add:
2 eggs
1 teaspoon vanilla

Mix together

Add:
1 teaspoon salt
1 teaspoon soda
2 1/4 cups flour

Mix well. Add 1/2 bag of chocolate chips. Bake at 375 for 7-9 on an ungreased cookie sheet.

That's it my friends. This is the Nestle Tollhouse recipe. With ONE MAJOR difference.

Shortening.

You must use shortening instead of butter. It will change your life, and you'll never look back. I've made this recipe a couple times with butter, and then don't turn out nearly as good. Not even close.

Butterscotch Haystacks

These have been a favorite of mine since I was a kid.

Cook time: 10 minutes
Yield: about 3 dozen stacks

Ingredients:

• 1 (11 ounce) package butterscotch flavored morsels
• 3/4 cup creamy peanut butter
• 2 (5 ounce) cans chow mein noodles
• 3 1/2 cups miniature marshmallows

Directions:

Line baking sheets with waxed paper. In a large pot melt morsels over medium high heat. Stir constantly. When melted, remove from heat and add in peanut butter. Stir until smooth. Stir in chow mein noodles and marshmallows. Drop by spoonfulls onto waxed paper. Refridgerate until ready to serve.

Easy Sugar Cookies!

This is my go-to cookie recipe. It's so good and so easy! I LOVE them. Maybe a little too much.

Man, this new hobby isn't so weight-loss friendly is it?

Oh well. On to the cookies!

Ingredients:

2 3/4 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 tsp vanilla

Preheat oven to 375 degrees

In a small bowl stir together flour, baking soda and baking powder. Set aside.

In large bowl, cream together butter and sugar until smooth. Beat in egg and vanilla.

Gradually blend in the dry ingredients. Roll rounded spoonfuls of dough into balls and place on an ungreased cookie sheet.


Bake 8 to 10 minutes. Let cookies cool about two minutes before removing to cool on wire racks. Or whatever you have. I use tinfoil on my countertop.

I let my cookies cool and then topped them with The Best Buttercream Frosting recipe that I had posted a couple weeks ago.

These are also really good plain! I usually do not frost them!

This is Dustin's plate. Don't be jealous of my mad frosting skills.


I'm sure that you could also refrigerate the cookie dough and then roll it out for cut-out cookies. I don't know though, I've never tried it. I don't have cookie cutters!

I'll just add that to my ever growing list of things-I'm-saving-my-money-for.