Red Velvet Cookies

This past weekend I rolled out of bed at 8:30 am. Yes that's right. Miss K finally slept in! We maybe have let her stay up WAY past her bedtime on Friday night, but hey she slept. The hubby had to work so I just soaked up my extra zzzz's.

When I got up I stumbled over to the computer and checked Facebook. I usually don't do this, but I did this morning. Well I had a message from a bestie from college, whom I haven't saw in forever. She was wondering what I was doing this weekend and was thinking about visiting. In her message she included that we should baked and blog! Since I had the weekend free I said, "Heck Yes!"

She packed up her 8 month old and made the 3 hour treck out to western MN from the big metropolis of Minneapolis, actually a suburb, but details.

We had a ton of fun, a couple batches of  cookies were made, snack mix was made, lots of wine was consumed and we played with the kiddos. Life was good. Why is it that the unplanned, spontaneous days are sometimes the best?

She sent me a list of recipes she wanted to try and she said these Red Velvet Cookies were awesome, so I decided to give them a shot. They didn't disappoint. I never even knew you could make Red Velvet Cookies! The only other Red Velvet recipe I had made was this yummy Easy Red Velvet Cake.

This cookies are soft, cake like and have a surprise of chocolate chips in them. If you are looking for a little bit different Christmas cookie this year add these to your list!

Red Velvet Cookies
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Ingredients

Cookie
2 one ounce squares unsweetened baking chocolate
1/2 c. butter, room temp
2/3 c. brown sugar, firmly packed
1/3 c. white sugar
1/2 tsp baking soda
1/2 tsp salt
1 large egg
1 Tbsp red food coloring
3/4 c. sour cream
2 c. flour, firmly packed
1 c. semi sweet chocolate chips

Cream Cheese Frosting
1/4 c. butter, softened
4 oz softened cream cheese
1/2 tsp vanilla
2 c. powdered sugar

1. Preheat oven to 375 degrees.

2. Unwrap squares of chocolate and put them in a microwavable bowl. Melt in microwave, 30 seconds at a time, stirring in between.

3. Combine butter, brown sugar, and white sugar in a mixing bowl. Beat on medium speed until smooth.

4. Add baking soda and salt. Beat for another minute or until well mixed. Add the egg and beat until it is well mixed. Add red food coloring and mix unil well incorporated.

5. Scrape the sides of the bowl. Add melted chocolate and mix until well combined.

6. Scrap sides of bowl. Mix in one cup flour. Mix in sour cream.  Add the rest of the flour and mix well. Mix in chocolate chips.

7. Drop tablespoon sized cookies onto a greased or parchment paper lined cookie sheet.

8. Bake cookies for 11 minutes or until they rise and become firm. Cool on wire rack.

9. For the frosting mix butter, cream cheese and vanilla until smooth. Add powered sugar. Adjust powdered sugar for desired spreading consistency.  Spread over cooled cookies.

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Crazy for Crust
Chef In Training
Mandy's Recipe Box
Semi Homemade Mom
Cupcakes Garden
Weekend Potluck  

Soft Chocolate Chip Cookies

For Christmas my nephew request chocolate chip cookies for part of his present. I figured with so many goodies around at Christmas time I'd save it for another time and put an "IOU" in his Christmas present. Well finally four months later I'm delivering on my present!

I've been looking for a chocolate chip cookie that stayed soft and I think I finally found it! This little bugger is so soft and it reminds me a little of the "Soft Batch" chocolate chip cookies. Once I knew this recipe was going to turn out I loaded a plate up my nephew and sent him a picture message asking if I should share with him. He of course, replied with a YES!

His dad happened to be over and I told him I'd send them home with his dad. His quick reply was, "No I'll come over and get them because I'm going to a friends house by your house." He then informed me that he didn't think they would make it home if he gave them to his dad! Don't worry his dad got a full belly worth of cookies also!

Soft Chocolate Chip Cookies
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Ingredients
2 1/4 c. flour
1 tsp baking soda
3/4 brown sugar, packed
1/2 c. butter, softened
1/2 c. shortening
1/4 c. sugar
1 (4 oz) package instant vanilla pudding
1 tsp vanilla extract
1/8 tsp almond extract
2 eggs, beaten
2 c. chocolate chips

1. Preheat oven to 350 degrees

2. Combine flour and baking soda. In a large bowl beat brown sugar, sugar, butter, shortening, pudding mix, vanilla and almond extract. Mix until well blended.

3. Add eggs and mix well. Beat in the flour mixture. Stir in chocolate chips.

4. Drop by teaspoonfuls onto parchment lined baking sheet. Bake 10-12 minutes. Cool for 2 minutes on pan and then remove to cooling rack.



Recipe from: Food.com

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Flour Me With Love
Our Delightful Home 

Reese's Pieces Peanut Butter Cookies

Back when I was young aka during high school I worked at a gas station for many years. During these years I ate a ton of Reese's Piece Peanut Butter Cookies that I used to bake there. In fact we always accidentally "broke" a few so we could eat these. They were soft and chewy and the outside would get a bit crunchy. I still drool whenever I see them when I go to the gas station.

I've been on the hunt of a recipe for cookies like this and this is the closest that I have come to finding a comparable recipe. The cookies stay nice and soft and chewy even a few days old. Once again this is a must in my book!

Reese's Pieces Peanut Butter Cookies
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Ingredients

Cookies
3 c. flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c. butter, room temperature
1/4 c. shortening
1 c. sugar
1 c. brown sugar, packed
2 eggs
1 tsp vanilla extract
2 c. Reese's Pieces

Peanut Butter Mixture
1 c. creamy peanut butter
1/4 c. butter, room temperature
1/4 c. honey

1. Preheat oven to 350 degrees. Mix the ingredients for the peanut butter mixture.

2. In a medium bowl, mix flour, baking powder, baking soda, and salt. Set aside. In a large bowl cream the butter, shortening and both sugars until light and fluffy. Add the eggs, beating well after each one. Add vanilla and the peanut butter mixture. Add the flour mixture by the cupful and beat at a low speed until fully mixed. Mix in the Reese's Pieces.

3. Line your baking sheets with parchment paper. Drop dough onto sheets about 2 inches apart. Bake for 11minutes. They won't look quit done but this will keep them soft! Remove from oven and let them sit on the baking sheet for 1 minute, then remove to a cooking rack.

Recipe from: The Spiffy Cookie

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Weekend Potluck
Flour Me With Love  
Our Delightful Home 
Newlyweds 

Lemon Crinkle Cookies

As I was making these I was dreaming of the cabin, the lake, sunbathing, a gentle breezy blowing my hair....

And then I realized I was in Minnesota and it's the middle of February. Depressing. This cookie tastes like summer. It makes me want summer. Why do I live in Minnesota?

It's time for another Secret Recipe Club reveal date! And this little recipe is the lucky one I choose. It's from the lovely blog Authentic Suburban Gourmet. She has a ton of yummy recipes and quite the variety, but when I was scrolling down her home page and found these Lemon Crinkle Cookies I knew I need not look any farther. They were calling my name.

I was doubtful that my hubby would like these and I didn't think he was a lemon fan. He got all excited when he walked in the door to me making this dough. He was disappointed when I told him that he probably wouldn't like them. Then he had to test a little dough...he got a huge grin on his face and said they taste just like orange sherbet but lemon sherbet if they made that...ya know Julie ... ya know? Then after they came out of the oven he couldn't stop shoving them in his mouth. SUCCESS!

Lemon Crinkle Cookies
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Ingredients
½ cups Butter, softened
1 C. Sugar
1 t. Vanilla Extract
1 Egg
1 T. Lemon Zest
1 T. Fresh Lemon Juice
¼ t. Salt
¼ t. Baking Powder
⅛ t. Baking Soda
1 ½ C. Flour
½ C. Powdered Sugar

1. Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray and set aside.

2. In a stand mixer, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar into a medium bowl. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and press lightly to flatten slightly and repeat with remaining dough.

3. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. I found 10 minutes was perfect. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Makes between 2 and 3 dozen cookies depending on the size. Highly recommend doubling this recipe!

Strawberry & Cream Butter Cookie

The other day I was combing my Pinterest Boards looking for a new dessert to make. I found these little cookies again and knew that I had a Strawberry Cake mix at home calling my name.

This cookie is super moist, fluffy, and yummy and a special treat instead of more chocolate again! I mean seriously does anyone complain about more chocolate? I think not, but in case you do here's a different twist on a cookie!

I thought these cookies were even better a few days old. I mean a cookie that gets better with age? What is not to love about that? I'd like to think they are just like me...getting better with age! Plus this recipe comes from the fabulous Megan over at Country Cleaver. If you haven't checked out her blog I highly recommend it. It's awesome plus she's a sweetie!

 Strawberry & Cream Butter Cookie
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Ingredients
1 package Strawberry Cake Mix
1 package cream cheese (8 oz), softened
1 egg
1 tsp vanilla extract
1/2 c. butter, softened
1/2 c. powdered sugar

1. Preheat your oven to 350 degrees F.

2. In a bowl beat the cream cheese and butter until smooth. Beat in the egg then the vanilla extract. Then add the cake mix and mix.

3. Cover bowl and refrigerated 2 hours.

4. Take one inch balls of batter and roll them in the powdered sugar. Place on an ungreased cookie sheet. Bake 12-14 minutes. The bottoms will be lightly golden brown when done.

Recipe from: Country Cleaver

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The Country Cook 

White Chocolate Reese's Peanut Butter Blossoms

Wow that was a mouth full for a recipe title wasn't it?

And yes I know I got off my "dessert" kick for a whopping one recipe! Why ruin a good thing that you have going on? Back to desserts I go...

This recipe caught my eye because it has WHITE chocolate and for some reason I can eat white chocolate, but I get sick from dark chocolate. I knew these little babies were calling my name. I even had a bag of these White Chocolate Reese's Cups tucked away in the pantry. Meant to be right??

I was not disappointed. These cookies were yummy and stayed nice and soft, which in my book is a must. I'm just not a fan of hard cookies, well, unless they are Oreos!

White Chocolate Reese's Peanut Butter Blossoms
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Ingredients
1 c. butter, soft
1 c. packed brown sugar
1/2 c. granulated sugar
2 eggs
1 1/2 c. creamy peanut butter
2 1/2 cups all-purpose flour
1 tsp baking soda
2 tsp vanilla
Sugar, for rolling the cookies
12 oz bag Reese's cups

1. Cream the butter and sugars together on medium speed. Add peanut butter, mix. Add eggs and vanilla, mix until combined.

2. Slowly add dry ingredients and mix until combined.

3. Chill dough for about an hour.

4. Remove dough from fridge and roll into tablespoon-sized balls. Roll each ball in the extra sugar. Place each ball on a baking sheet.

5. Bake for 9-10 minutes at 350 degrees. Bake until the cookie just starts to crack.

6. Let cookies cool a couple minutes and then press the peanut butter cup into the center. Transfer to cooling rack.

Recipe from: Cookies & Cups

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Jennifer Cooks 

Oreo Truffles

So I'm a little behind most of you it seems. I have never made Oreo Truffles. This popular treat has eluded me all these years so this year I decided to change this.

Let's say that my little brother was sure happy that I changed this because he couldn't keep his fingers out of these treats! In fact I made a treat plate for him, my brother-in-law (who happens to be little bro's best friend aka BFF) and little bro STOLE his Oreo Truffles off his plate. The little snitch!

I'm not going to lie. When others are stealing treats from each other because they like them so much, well it makes me happy. It equals a success in my mind!

These little babies are quick and easy to make so don't be like me and run away when you think about making them for years!

Oreo Truffles
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Ingredients
1 package cream cheese, softened
1 package Oreos, crushed
1 package almond bark

1. Mix cream cheese and Oreos together. Make into small balls and place on a cookie sheet. Freeze for about 10 minutes.

2. Melt the almond bark (I used white, but you can use chocolate!) in a double boiler. If you don't have a double boiler just use the microwave. I find it easier in the double boiler because the almond bark doesn't get hard as fast.

3. Take the truffles out of the freezer and dip in the almond bark. Use forks to remove from the almond bark. Place on wax paper. Sprinkle crushed Oreos over truffles if desired.

Snowman Cookies

I love Christmas treats. I love making them, I love eating them and I love sharing them. They are just fun all around! I spied these cuties on Pinterest. If you haven't explored the wonderful world of Pinterest you are missing out and you NEED to go there now.

These are so adorable and so easy. I was intimidated by the looks of them and thought the would be a little bit time consuming but they really weren't at all. Totally worth the time because they are so cute!

I had a little help from my niece Hallie on these and it's a fun activity for kids. She was in charge of the M&M decorating. I love sharing these memories with her. She did look at me half way through our Christmas treat day and inform me, "You know Julie you will have a little munchkin running around next year. How will we do this?" We decided we'd make Daddy take care of the munchkin and still have girls day!

Snowman Cookies
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Ingredients
1 package Nutter Butter Cookies
1 package White Almond Bark
M&M's
Orange Tic Tacs
Black Decorator Icing

1. Melt almond bark in double boiler. If you don't have a double boiler you can microwave it. I find that melting it in the double boiler always me more time to dip before it hardens again.

2. Dip Nutter Butter Cookies in the almond bark and lay on wax paper. Dip all the cookies. Then put the M&M's on the cookies with the "M" face down. Put one tic tac on the cookie for the nose.

3. Squirt the black decorator icing into a small ziplock and cut a tiny hole in the corner. Place the eyes and mouth on the cookie.

Recipe from: My Pretty Purse

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Jane Deere
Cupcakes Garden  

White Chocolate Macadamia Cookies

I have two brothers for those of you that don't know that yet. An older one and a younger one. That's right I'm the middle and the girl stuck in the place where I had two wonderful brothers to pick on me while growing up. At least I was four years older than the little one so I could boss him around and beat him up for the better part of my childhood. Then he grew up. I mean really grew up. Currently he measures in at 6' 7'' so no more picking on him. Luckily I can out run him still and sneak away after I push his buttons. I know I'm angel and you can't imagine me picking on my brother right? You just keep thinking that!

Little bro is single and lives on a farm outside of the town I live in. He farms with my dad. I should probably cook for him more than I do but unfortunately it doesn't happen. I should really remedy that. He really likes my Creamy Chicken Enchiladas. He's been asking for those for sometime so I should probably treat him to those soon....

I bet you are wondering what all this has to do with a cookie recipe. This weekend I told him I would come and ride in the combine with him. He requested for me to make this type of cookie a long, long time ago. I'm thinking it was 6 months ago possibly even a year. I had got the macadamia nuts and found the recipe and just never got around  to it. I figured this was the perfect time to make these. I even surprised him with a whole plate (don't worry he shared with my bro in law that was driving semi). He said they were magnificent and the bro in law stole a couple, then came back for a couple more so I say success! And I had a wonderful ride in the new combine with him. It amazes me how much technology is equipment now days. I LOVE harvest time. Nothing beats going out to the farm and riding in something with my dad or brother. The sounds, the smell nothing tops it. You can take the girl off the farm, but you can't take the farm out of the girl!

These cookies are soft and chewy. The perfect cookie in my opinion. Make sure they are just starting to brown on the side and take them out of the oven. If you over bake them they won't stay soft! Enjoy!

White Chocolate Macadamia Cookies
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Ingredients
3 c. flour
1 tsp baking soda
1 tsp salt
1 c. butter, softened
3/4 c. sugar
3/4 c. brown sugar
1 1/4 tsp vanilla
2 eggs
1 1/2 c. white chocolate chips
1 c. macadamia nuts, chopped

1. Preheat oven to 350 degrees F.

2. Mix flour, baking soda and salt in medium bowl and set aside. Mix butter with sugars in a different bowl. Add vanilla and eggs and mix until smooth and fluffy.

3. Add flour mixture and combine. Then add chips and nuts.

4. Drop onto greased cookie sheets and bake 10-12 minutes or until bottoms are golden brown. The tops might still look doughy but they will cook as they sit on the cookie sheet. Let sit on cookie sheets for 5 minutes then remove to wire rack and let cool.

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Everyday Mom's Meals 
Hugs & Cookies 
Jane Deere  

Pumpkin Snickerdoodles

Guess how I found this recipe? Pinterest of course! The hubby is coming home for the weekend and I said I should make some food for him. He was all giddy and declared I should make cookies, and bars, and banana bread! Well, I got the cookies done. If his luck is with him I might tackle the other two throughout the weekend, but we've got a busy one coming up so we will see!

When he asked for his treats I of course went to my pinterest boards to see what I could round up. I knew I wanted something with a fall twist on it as it got incredibly cold last night (like literally freezing cold) and it felt like fall was here with an edge of winter. Apples looked like a great ingredient and I realized I didn't have any at home. Pumpkin sounded good and I knew that was in my pantry (aka coat closet hubby turned into a make shift pantry we do with what we have!).

This recipe comes from Recipe Girl and she doesn't lead me wrong so I figured I was safe making these cookies. She's also one of my blog "idols". She's made this her very own business and does all sorts of cool things like writing recipes for different companies, develops her very own recipes, guest speaks at blog camps just to name a few things. Plus her son has his own blog called Recipe Boy. He begged to get it for his birthday. Now how cool is that? She seems like a lovely lady and has amazing recipes so if you haven't checked out her website I highly recommend you go do it now and her sons for that matter!

These cookies are awesome. The pumpkin isn't overpowering and there's a hint of cinnamon coated on the outside. Plus they are soft which is a must in my book with any cookie. I'll admit I was hesitant when I saw the list of spices in the rolling sugar but I had faith in Recipe Girl and went for it anyways. I always thought I didn't like Snickerdoodles but I must because I love these cookies and I love the Gooey Snickerdoodle Bars. It must have been one of those weird kid phobias. So if you are looking for a fall treat to try out I highly recommend these lovely cookies. Enjoy!

Click here from printer friendly recipe!

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Everyday Mom's Meals: Church Supper
Petite Hermine
Hugs & Kisses
Creations by Kara
Eat Yourself Skinny!
Everday Sisters 

Zucchini Cookies with Cream Cheese Frosting

I had some zucchini that definitely needed to be used up. Like yesterday. I did the typical Zucchini Bread and I still had some left so I was determined to find something different that I could use it up in. I told my mom I wanted to make pancakes and she didn't think that sounded good. I still think it sounds good but I didn't go with the pancakes because the hubby was gone for work and I knew I'd have to much on hand. I decided to try out these cookies. Wow. I'm sure glad I did. They were wonderful! These cookies are soft even after a few days which is a must in my book plus you top them with a cream cheese frosting that hardens just enough to be perfection. They even turned my mom into a believer that you can actually do something with zucchini other then make it into bread.

I'm not going to say that this whole cookie making process didn't go without a little mishap. Back in college my professor always told us to make sure that we read our recipes through and double checked them. I remember one time none of us did this in class and we were making marshmallows. Lets just say it didn't end pretty and there were grown students getting reprimanded for not following directions and it ended with us having to clean up and not make marshmallows. Not a pretty scene. You would think that after that incident I'd learn to read my recipes, but nope it didn't happen. I got to the "add flour" step in the recipe and there was no flour listed. I might have panicked. Without much of a choice I just started adding flour until I thought it formed a cookie dough. I did a test cookie. Nope to runny. Added some more flour. Tested another cookie. Just perfect. Success! I'll try and make sure all the ingredients are listed on this recipe for you!

This recipe does make a lot. I mean a ton of cookies so if you don't have an army to feed or a lot of friend and family to share with you might want to cut it in half. I shared my cookies with my sister-in-law and her family (who just had the most adorable baby boy ever!), my brother-in-law, my co-workers, my parents, my hubby ate a ton...so you get the idea. I think you could easily freeze these for later also. I added raisins to my cookies but feel free to throw in some chocolate chips instead if you aren't a raisin fan. Enjoy!

Zucchini Cookies with Cream Cheese Frosting
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Ingredients
3 eggs
1 c. sugar
1 c. brown sugar
1 c. vegetable oil
2 c. grated zucchini
3 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp salt
4 c. flour
1 c. raisins

Frosting
4 oz cream cheese, softened
4 Tbsp butter, softened
1 tsp vanilla extract
2 c. powdered sugar

1. Preheat oven to 350 degrees. Beat eggs until light and fluffy. Add oil, sugars, zucchini and vanilla. Mix well.

2. In a separate bowl combine flour, soda, baking powder, baking soda, cinnamon and salt. Add to egg mixture and mix well. Add raisins.

3. Drop onto greased baking sheet. Baked 10-12 minutes or until edges start to turn golden brown. Cool completely and the frost.

4. For the frosting cream butter and cream cheese. Add vanilla. Mix in powdered sugar until the right consistency. Add more if needed. Frost cookies.

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This Chick Cooks! 

Everyday Mom's Meals 

Everyday Sisters

Vanishing Oatmeal Raisin Cookies

Tonight during supper I told my husband that I had this fabulous idea. He hesitantly asked what it was. I said I'm inventing leftover Fridays. That means that whatever is leftover in the fridge on Friday night that's what we eat for supper. He quickly came back with the fact that he eats leftovers for lunch all week, which he does, but we still have leftovers piling up in the fridge and it drives me bonkers! About two hours later we were sitting downstairs. Yes downstairs. It's finished and we can actually sit here and enjoy it!! AMAZING! We have doubled the space we have to live in and it's great. Ok back to the story at hand. We were sitting downstairs and he asks me if we still have a gift certificate to a local bar and grill and I said I thought so. Well he's thinking we should go out to eat tomorrow night to celebrate having the basement done. I started laughing and he couldn't figure out why. I asked him if leftover Friday night was really that awful. He claims he forgot but I'm doubtful on that one! This cookie recipe is awesome. The cookies are soft and chewy just how I like them. They seriously will vanish. I asked Jason what were were going to do with them all since there's only two of us and I used to bring extras to work but we don't have that many people at my new job. He promised that they would be gone in a few days because Julie I'm going to eat at least half a dozen tonight, a few tomorrow morning for breakfast because they do have both oatmeal and raisins and that's a good breakfast, a few for dinner and so on...he has made a big dent in them already. I may have helped him out also. My mom also confessed she stopped over to peak at the finished basement and just may have took a cookie! Enjoy!

Vanishing Oatmeal Raisin Cookies
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Ingredients

1 stick plus 6 Tbsp butter
3/4 c. Brown Sugar
1/2 c. Sugar
2 Eggs
1 tsp Vanilla
1 1/2 c. Flour
1 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Salt
3 c. Quick Oats
1 c. Raisins

1. Heat over to 350 degrees.

2. Beat together butter and sugars until creamy. Add eggs and vanilla, beat well.

3. Add combined flour, baking soda, cinnamon and salt, mix well.

4. Stir in oats and raisins, mix well.

5. Drop onto ungreased cookie sheet. Bake 10-12 minutes until golden brown. Do not over bake. Make sure they are just golden brown on the edges. This keeps the cookie nice and chewy! Cook 2-3 minutes on cookie sheet.

Recipe Adapted From: Quaker Oats

Rolo Cookies

Well look its another Sunday and I'm posting again. This must mean I have lots and lots of time on Sunday! Well I do, well more than any other day usually. Another end to the weekend. Maybe I'm depressed and find comfort in blog postings so this is why I always post on Sundays. Who knows. I once again had this Saturday off and found lots to do around the house. We successfully got the basement stairwell painted so that was a welcome accomplishment. The basement is finally starting to look like a basement. The family room is almost done and it will be onto the bathroom. The bathroom scares me. We are going to attempt to tile the shower and floor. Sometimes there are things that you should hire professionals for. This might be one of them I fear. Just because Jason is a carpenter sometimes he thinks he should be able to do everything. I may have shared this with you once or twice before. Luckily for me he usually comes out on the winning side so lets hope once again this is the case or I might be asking for you to come help us! The recipe I am going to share with you is Jason and Hallie Jo's favorite. My niece absolutely LOVES these cookies. I first made them at Christmas time under Jason's begging. It's the typical Peanut Butter Blossom cookie but instead of a star or a kiss they are topped with a Rolo. Hallie takes them by the handfuls. She literally begs for me to make them. The best part is she's not really a sweet lover so they must be delicious! Enjoy!

Rolo Cookies
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Ingredients

1/2 c. Crisco Butter Shortening
1/2 c. Creamy Peanut Butter
1/2 c. packed Brown Sugar
1/2 c. Sugar
1 Large Egg
2 T Milk
1 tsp vanilla
1 3/4 All Purpose Flour
1 tsp Baking Soda
1/2 tsp salt
Sugar
48 Rolo's unwrapped

1. Preheat oven to 375 degrees

2. Cream together shortening, peanut butter, brown sugar and 1/2 c sugar. Add egg, milk and vanilla. Beat well.

3. Stir together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff and dough forms.

4. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.

5. Bake for 10 - 12 minutes or until golden brown.

6. Top each cookie immediately with an unwrapped Rolo, pressing down firmly so that cookie cracks around the edge. Remove from cookie sheets to cool.

Sweet Cherry Cookies

ike I said on the last post...I didn't forget to make things I just haven't posted so beware...there are going to be a few posts tonight. These cookies are very festive and cute for the holiday season. They have cake mix in the recipe so they stay super moist and yummy. Jason wasn't a fan of the cherry flavor in the red dough so if you'd rather not have this flavor just make the dough both with the almond extract and food coloring to half. I personally liked the cherry flavor, but I like cherry and he's does not. If it was strawberry he mighta went for it :)

Sweet Cherry Cookies
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Ingredients

2 boxes white cake mix
1 cup butter, melted
2 eggs

Red Dough:
1 small box black cherry jello
1 T water
1/2 t red food coloring jell

White Dough:
1 T water
1/2 t almond extract.

1. In a mixing bowl, or your stand mixer (I obviously opt for my beloved stand mixer!) beat together the cake mix, melted butter and eggs.

2. Separate the dough in half. Add the jello, water and food coloring to one half of the dough.

3. To the other half of the dough add the water, and almond extract.

4. Shape each half into a big round ball. Then cut the ball into approximately 24 pieces.

5. Take a  1/2 red and a 1/2 white piece. Roll them together to make a marble like cookie.

6. Place on greased cookie sheet and bake at 350 degrees for 8 minutes. The cookies will start to crack when they are done. Remove from the oven and let them continue to cook for about 2 minutes on the hot sheet.

7. Remove from the pan and finish cooling on wire rack.

Recipe from Jamie Cooks It Up!

Yield: about 2 dozen cookies

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 Sweet As Sugar Cookies

Oatmeal Cranberry White Chocolate Chunk Cookies

Wow what a long title for a recipe! I tackled these cookies today. I made them once before about a year ago. In my mind they are a totally fall cookie. My dad LOVES anything to do with cranberries so when I found this recipe in a magazine I tried them out for him. We found out that the rest of us thought they were pretty good also. They are a bit different but I like them! This recipe doesn't make a lot of cookies so if you are looking for a large batch make sure you double it. After this post I'm back to enjoying my Sunday and watching the Vikes. Hopefully they can actually pull something together this time! Yay they just scored there is hope!!!!


Oatmeal Cranberry White Chocolate Chunk Cookies
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Ingredients

2/3 c. butter or margarine, softened
2/3 c. brown sugar
2 Large Eggs
1 1/2 c. old-fashioned oats
1 1/2 c. flour
1 tsp baking soda
1/2 tsp salt
1 6-ounce package Craisins, original, dried
2/3 c. white chocolate chunks or chips

Directions

1. Preheat ove teo 375 degrees.

2. Beat butter or maragine and sugar together.

3. Add eggs, mixing well.

4. Add oats, flour, baking soda and salt.

5. Stir in cranberries and white chocolate chunks. (I used white chocolate chips because I had those)

6. Drop by teaspoonfuls onto ungreased cookie sheets. (I use my cookie scoop...gotta have it if you don't!!)

7. Bake for 10-12 minutes or until golden brown.

ENJOY!

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Everyday Mom's Meals: Church Supper