Peanut butter cookies

1/2 cup shortening (or butter flavored shortening)
3/4 cup creamy peanut butter
1 1/4 cups firmly packed light brown sugar
3 tbsp milk
1 tbsp vanilla
1 egg
1 3/4 cups all purpose flour
3/4 tsp salt
3/4 tsp baking soda

Preheat oven to 375 degrees F.

Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended. Add egg. Beat just until blended.

Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.

Drop by heaping teaspoonfuls (using a cookie scoop works great) 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.

Bake for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to racks to cool completely.

Chewy Chocolate Chip Cookies

Ingredients:
1 1/3 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Brown Sugar
1/2 Cup Granulated Sugar
1 Stick Butter, slightly melted
1 Egg, room temperature; slightly beaten
1 1/2 Teaspoons Vanilla Extract
1 Cup Semi-Sweet Chocolate Chips
-
Directions:
Cream together butter, egg, and vanilla until just combined. In a large bowl, mix all of your dry ingredients (yes, even the sugars). Dump all of your dry ingredients into your wet ingredients and mix well. Stir in chocolate chips. With a cookie scoop, take a scoop of dough then press it out into your hands and hand roll the dough into a ball. Repeat process and bake cookies in a pre-heated 350 degree oven for 10 minutes, or until the edges of the cookie start to turn golden brown. Do not overcook them or else they will come out crispy!

Cinnamon Roll Sugar Cookies

Cinnamon Roll Sugar Cookies


2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt

12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
1 1/2 Tablespoons ground cinnamon, divided

Frosting
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing

1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.

3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve. These are 100 times better chilled, trust me!!

Vanilla Pudding Chocolate Chip Cookies

Ingredients:
1 1/2 Cups Shortening
1/2 Cup Granulated Sugar
1 Cup Brown Sugar
3 Eggs
1 Teaspoon Vanilla Extract
1 Package Instant Vanilla Pudding Mix (Jessica says the recipe calls for the 4 serving one, but she uses the bigger one, which is 6 servings, so that's what I used and would recommend using as well)
1 1/2 Teaspoons Baking Soda
3 1/3 Cups All-Purpose Flour
1 Bag Semi-Sweet Chocolate Chips
-
Directions:
In a large bowl, cream together shortening and both sugars until fluffy. Mix in eggs and vanilla. Stir in vanilla pudding mix. Add baking soda and flour and mix until everything is evenly combined. Mix in chocolate chips. Using a cookie scoop or spoon(s) drop by teaspoonfuls on ungreased cookie sheets. Bake in a pre-heated 350 degree oven for 10 minutes. *Note: I think my cookie scoop is about a tablespoon sized one, and that worked perfectly for me. Either way, these will come out great!

Chocolate Whoopie Pies

The cookies are soft and keep very well when stored in an airtight container for several days - assuming that they last that long, of course. The two-bite sized cookies are awfully hard to resist.


Whoopie Pies
(recipe from The Good Cookie)
Cookies:
2 cups all purpose flour
1 cup cocoa powder
3/8 teaspoon salt
1/2 cup butter, very soft
1 cup sugar
1 large egg yolk
1 tsp vanilla extract
1 tsp baking soda
1/2 cup hot water
1/2 cup buttermilk

Preheat oven to 400F and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, and salt.
In a large bowl, cream together the butter and sugar until light, then beat in the egg yolk and vanilla extract.
Add the baking soda to the hot water.
Adding 1/3 of each ingredient at a time, stir in hot water, buttermilk and flour mixture to the butter/sugar mixture, making sure to end with an addition of dry ingredients and to mix only until just combined.
Shape dough into 1-inch balls and place on cookie sheets, flattening slightly.
Bake cookies for 5-7 minutes, until the tops of the cookies are cracked and cookies look set.
Cool completely on a wire rack before filling.

Filling:
2 cups confectioners’ sugar
4 tbsp butter, very soft
3 tbsp heavy cream
1 tsp vanilla extract
small pinch of salt

With the mixer on a low speed, beat together the sugar and butter until combined. Mixture will be somewhat crumbly. Add in cream, vanilla and salt and beat at high speed until smooth.

Spread the cooled cookies with the filling. Double filling recipe if you want more, but the book recommends using one heaping teaspoon per sandwich.

Makes 24-28 whoopie pies.

Cut out Sugar cookies

1 cup butter, softened
1 cup sugar
1 egg
1 1/2 teaspoon almond or vanilla extract or a mix of both
3 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 350 30 minutes before baking the cookies
Cream the butter and sugar until light and fluffy.
Add in the eggs and the extract and beat to incorporate.
In a separate bowl sift together the flour, baking powder and salt.
Slowly add the flour mixture to the butter mixture and mix until combined.
Divide the dough into 2 portions and roll to 3/8" thick in between 2 sheets of parchment paper and chill in the fridge for 2 hours.
Remove the dough and cut your desired shape. Place the formed cookies back in the fridge for 10-15 minutes. Take the scraps and re roll them to 3/8" in the parchment paper and re chill befor cutting out again.
Bake your cookies on an un greased cookie sheet for 8-12 minutes depending on the thickness of your cookie.
Cool on cookie sheet for 2 minutes before removing to a cooling rack.
Cool completely before icing.

*I have no clue the origin of this recipe, I have had it forever and it was handwritten*







ROYAL ICING COOKIE GLAZE
by antonia74


6 oz(3/4 cup) warm water

5 Tablespoons Meringue Powder

1 teaspoon cream of tarter

2 1/4 pounds powdered sugar



*If your meringue powder does not have any vanilla flavor in it, you can add a teaspoon of CLEAR vanilla.


In a mixer bowl, pour the warm water and the meringue powder in and whisk for about 30 seconds until frothy.

Add the cream of tarter and whisk for another 30 seconds.

Pour all of the sugar in at once and place on the mixer.

Using your paddle attachment, on the lowest speed, mix slowly for 10 full minutes.

Icing will be thick and creamy.(like Elmers Glue)

Cover the bowl the a damp cloth to prevent drying and crusting.

If you find the icing too thick, you can thin it by adding in water by the Tablespoon.


For GREAT tips on making these please check out the following links its a recipe from Hungy Housewife and her tips..so helpful and yummy!

http://thehungryhousewife.blogspot.com/2009/10/sugar-cookie-and-icing-tips.html

Brownie Cookies

Brownie Cookies
Source: Brown Eyed Baker
Makes 24 large cookies

Ingredients
2 2/3 cups (about 16 ounces) bittersweet chocolate, chopped
4 tablespoons unsalted butter, at room temperature
4 eggs
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon baking powder
1 cup semisweet or bittersweet chocolate chips

Directions
1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper of a silicone baking mat.
2. Put the chocolate and butter in a heatproof bowl and set it over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth.
3. In the meantime, stir together the eggs, vanilla and sugar in a medium bowl. Set aside.
4. In a small bowl, sift together the flour and baking powder.
5. Add the melted chocolate mixture to the egg mixture and stir to combine well. Slowly add the dry ingredients, folding them into the batter. Once all of the flour is incorporated, stir in the chocolate chips.
6. Scoop 1½ tablespoons of dough (a medium cookie scoop’s worth) onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Like brownies, do not overbake! Leave to cool completely on the baking sheets.

Sugar Cookie Bars

1 cup butter; room temperature
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp baking soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan).

Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

Frosting
1/2 cup butter; room temperature
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)

Combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.

Reeses Cup Cookies

Ingredients:
1 1/2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Stick Butter
3/4 Cup Brown Sugar
1/2 Cup Granulated Sugar
1 Egg
1 Teaspoon Vanilla Extract
6 Large Reese Cups (I would double this next time)
3/4 Cup Mini Semi-Sweet Chocolate Chips


Directions:
Chop up Reese cups; set aside. In a medium bowl whisk together the flour, baking soda, and salt. In a large bowl beat the butter and sugars until fluffy. Add the egg and vanilla and mix to combine. Gradually add the flour mixture until fully incorporated. Fold in the Reese cups and chocolate chips. Drop tablespoon size mounds of dough onto a cookie sheet and bake in a pre-heated 375 degree oven for 15 to 15 minutes or until light brown around the edges.


***Finally got around to making these they are soooo Good! Mine baked up just right for about 10 mins, 15 I think is way too long. I am so glad I followed her opinion about doubling the Reeses cups and I omitted the Choc chips and for our taste they were just right....So go and make these right now =)

Gingerbread Men

I baked mine at 350' for 10 minutes.

Gingerbread men
2 1/2 cups all purpose flour
1/2 tsp baking soda
3/4 tsp salt
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp (freshly) ground nutmeg
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup molasses
1/4 cup water
1 tsp vanilla extract

In a medium bowl, sift together flour, salt, baking soda, nutmeg, ginger, cloves and cinnamon.In a large bowl, cream together butter and sugar until smooth. Beat in molasses, water and vanilla, then gradually add in flour mixture until a smooth dough forms. Divide dough into two or three pieces (dough will be quite soft), cover with plastic wrap and refrigerate for at least 2 hours, until firm.

Preheat oven to 375F.
For softer cookies:
On a lightly floured surface, roll out dough to just under 1/4 inch thickness. Use cookie cutters of your choice (2-3″ gingerbread men are ideal!) to cut dough. Place cookies on a parchment-lined baking sheet. Bake for 9-12 minutes, depending on size of cookie cutter. Cookies should be slightly firm to the touch at the edges. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For crispier cookies:
On a lightly floured surface, roll out dough to just under 1/8 inch thickness. Use cookie cutters of your choice (2-3″ gingerbread men are ideal!) to cut dough. Place cookies on a parchment-lined baking sheet. Bake for 9-12 minutes, depending on size of cookie cutter. Cookies should be slightly firm to the touch at the edges and will be lightly browned. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
When cool, decorate with icing.

Makes about 30-40 gingerbread men, depending on size of cookie cutters used and whether you make them thick or thin.

Caramel Filled Chocolate Cookies

INGREDIENTS
2 1/2 cups flour Pillsbury BEST® All Purpose or Unbleached Flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup margarine or butter, softened
2 teaspoons vanilla
2 eggs
1 cup chopped pecans
48 Rolo® Chewy Caramels in Milk Chocolate, unwrapped (from 13-oz. pkg.)
1 tablespoon sugar
4 oz. vanilla-flavored candy coating, if desired

DIRECTIONS
1. In medium bowl, combine flour, cocoa and baking soda; mix well.
2. In large bowl, combine 1 cup sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of the pecans. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.
3. Heat oven to 375°F. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely.
4. In small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets.
5. Bake at 375°F. for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.
6. Melt candy coating in small saucepan over low heat, stirring constantly until smooth. Drizzle over cookies.

No Bake Chocolate Peanut butter Oatmeal Cookies

Yield: 2 to 3 dozen, depending on how large you make them

½ cup (1 stick) butter
2 cups granulated sugar
½ cup milk
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats

1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.

2. Bring to a rolling boil and let boil for 1 minute.

3. Remove from heat.

4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.

5. Drop by heaping tablespoons onto wax paper-lined baking sheets.

6. Let cool until set.

Irresistible Peanut Butter Cookies

Yield: 3 dozen

1¾ all-purpose flour
¾ teaspoon salt
¾ teaspoon baking soda
¾ cup creamy peanut butter
½ cup vegetable shortening
1¼ cups packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
Granulated sugar, for rolling cookies

1. Preheat oven to 375°. Line baking sheets with parchment or a silicone baking mat.

2. Combine the flour, salt and baking soda in a small bowl and set aside.

3. Combine the peanut butter, shortening, brown sugar, milk and vanilla in a mixing bowl. Beat at medium speed until well blended. Add the egg and beat just until blended. Reduce speed to low and add to the creamed mixture gradually, mixing just until combined.

4. Put the granulated sugar in a small bowl. Scoop a tablespoonful of dough and roll into a ball between the palms of your hands. Roll the dough into the sugar and place on the baking sheet, about 2 inches apart. Dip the tines of a fork into the sugar and make a crisscross patern on the cookies, flattening them slightly.

5. Bake for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to a cooling rack.

Storing: Store these cookies in an airtight container for about a week. You can also freeze these cookies in a freezer bag for approximately 3 months and thaw when you are ready to eat them.

Better Thank Brownies Chocolate Cookies

Makes 24 large cookies

2 2/3 cups (about 16 ounces) bittersweet chocolate, chopped
4 tablespoons unsalted butter, at room temperature
4 eggs
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon baking powder
1 cup semisweet or bittersweet chocolate chips

1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper of a silicone baking mat.

2. Put the chocolate and butter in a heatproof bowl and set it over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth.

3. In the meantime, stir together the eggs, vanilla and sugar in a medium bowl. Set aside.

4. In a small bowl, sift together the flour and baking powder.

5. Add the melted chocolate mixture to the egg mixture and stir to combine well. Slowly add the dry ingredients, folding them into the batter. Once all of the flour is incorporated, stir in the chocolate chips.

6. Scoop 1½ tablespoons of dough (a medium cookie scoop’s worth) onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Like brownies, do not overbake! Leave to cool completely on the baking sheets.

Chocolate Dream Cookies

Chocolate Dream Cookies
Yields: 48 medium-sized cookies

2 cups all-purpose flour
3/4 c cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
1 cup brown sugar, packed
1 cup butter, softened (or 1/2 cup butter and 1/2 cup butter flavored shortning)
2 teaspoons vanilla extract
2 eggs
6 oz. semi-sweet chocolate chips (I used 8 ounces)

Directions
Preheat oven to 325°F. Sift together first 4 ingredients. In a separate bowl, cream together butter and sugars until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. Stir in flour mixture just until combined (do not over beat) and fold in chocolate chips.Drop onto parchment-lined cookie sheets and bake for 8-10 minutes. Cool completely on wire racks

Chocolate Fudge Butterfinger cookies

1 cup butter
1 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1 3/4 cups flour
1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder)
2 tsps. baking soda
1/4 tsp. salt

2 Full size Butterfinger Bars, crushed

1 1/2 Cups semi sweet chocolate chips

1. Preheat oven to 350 degrees and use a cookie sheet with a silpat liner.

2. In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.

3. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in crushed butterfinger and chocolate chips. Using a medium cookie scoop, drop by rounded spoonfuls onto the prepared cookie sheet.

4. Bake for 9-11 minutes, should still be soft in center. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

3 dozen cookies



****Another MUST try from picky-palate.com*******

The BEST sugar cookies

2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt

1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.
2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
3. Once chilled, roll and cut into desired shapes. Bake at 350 degrees for 9-11 minutes depending on how thick you cut your cookies. Remove and let cool. Frost and decorate as desired.

Fondant Frosting Directions:
1. Roll the fondant out into an even thinness. (I used one of those disposable cutting boards to roll the fondant, so it didn’t stick)
2. Use the same cookie cutter you cut the cookie into to cut out your shape.
3. Brush a light layer of corn syrup on top of the cookie
4. Press the cut fondant over your cookie. Press around the edges to seal. It’s as easy as that.

Chocolate Skeleton Cookies

1 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
1 egg
1 tsp vanilla
2 3/4 cup flour
1/2 cup cocoa
1 tsp baking soda
1 1/2 cups powdered sugar
2 TBSP milk (or a little more to get the right consistency)

Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture (this is VERY stiff, but sticky). Cover and refrigerate for 1-2 hours or until easy to handle. On lightly floured surface, roll dough to 1/8 inch thickness. Cut with a floured 3 inch gingerbread boy cookie cutter. Place on greased baking sheets. Bake at 375 7-8 minutes or until set. Cool 1 minute before removing to cool completely. For icing, combine powdered sugar and milk until smooth. Cut a small hole in the corner of a resealable plastic bag; fill with icing. Pipe skeleton bones on cookies.

The Ultimate Filled Peanut Butter Cookie

1 bag of miniature Reese's peanut butter cups --FROZEN
1-1/4 cups flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter flavored Crisco (no substitutions)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla

In a large mixing bowl, cream together the Crisco, peanut butter, sugars, egg, and vanilla until it is smooth and creamy. Next add the dry ingredients and beat until smooth. Roll dough into 1-inch balls and place them in an UNgreased mini muffin pan
Bake at 375° for 10 minutes.

Immediately press a FROZEN miniature Reese's PB cup into the center of each cookie--pressing down until the top of the candy is at the same level as the top of the cookie.

Allow to cool in the pan for at least 2 minutes before removing them. To remove, insert just the tip of a thin knife between the cookie and the pan. Allow to cool completely and the chocolate to reset before serving. Makes about 30-36 cookies (mini-muffin size).

Snickers & Reeses Cookies

½ cup sugar

½ cup brown sugar

½ cup soft butter

½ cup peanut butter

1 tsp vanilla

1 egg

1 ½ c. flour

½ tsp baking powder

½ tsp baking soda

¼ tsp salt

30 mini sized Snickers candy bars (about one bag)

In large bowl, cream butter, sugars, and peanut butter. Add vanilla and egg. Combine dry ingredients and add to peanut butter mixture. Shape dough around each candy bar, making sure the candy is completely covered. Place on lightly greased cookie sheets. Bake at 350 for about 12 minutes, or till slightly golden. Cool a minute or so and remove from cookie sheets. Yummo!!Notes:-The original recipe called for creamy peanut butter, but I used crunchy because it was open. I liked the nuts in it, I think you could use either.-Make sure you cover the candy completely, or when it melts it will ooze out and make a mess on your cookie sheet.