Peanut Butter Blossoms

Peanut Butter Blossoms

48 HERSHEY'S KISSES Brand Milk Chocolates

1/2 cup shortening

3/4 cup REESE'S Creamy Peanut Butter

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Additional granulated sugar(optional)

1. Heat oven to 375°F. Remove wrappers from chocolates. 

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. 3

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. 

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies

Double Chocolate Zucchini Cookies

Double Chocolate Zucchini Cookies

1/2 cup butter, softened

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 teaspoon vanilla

2 1/2 cups flour

1/3 cup cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

2 cups grated zucchini

1 (11 oz) bag chocolate chips

Preheat oven to 350 degrees. Lightly grease cookie sheets.

In a large bowl, beat the butter and sugars until creamy. Add egg and vanilla and mix well. Mix in flour, cocoa powder, baking soda, baking powder, salt and cinnamon; stir until combined. Fold in zucchini and mix, then add chocolate chips. 

Drop large spoonfuls of dough onto cookie sheets. Bake 8-10 minutes, then let the cookies cool for 5-10 minutes on the cookie sheet before removing them to wire racks.

Delicious cookies!! Someone commented on these cookies from the original site and said to put the zucchini in the food processor, skin and all, and measure out what you need. I will try that next time! This is definitely a keeper!

Lemon Sugar Cookies

Lemon Sugar Cookies
1/2 cup butter, softened
3/4 cup sugar
1/4 cup brown sugar
1 egg
1 Tbsp. lemon juice
1 1/2 cups flour
1/2 tsp. baking soda
1/8 tsp. salt
1/8 tsp. cream of tartar
4 tsp. coarse sugar

Prehead oven to 350F. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and lemon juice. Gradually add flour, baking soda, salt and cream of tartar into creamed mixture.

Shape dough into 1 inch balls. Place 6 inches apart on a greased baking sheet. Flatten to 3/4 inch thickness with bottom of measuring cup. Lightly brush tops with water; sprinkle with coarse sugar.

Bake 12-15 minutes or until light brown. Remove from pans to wire racks to cool completely. Makes 14 cookies.

I was so glad to find a sugar cookie recipe that didn't involve rolling the dough on a floured surface. I always mess those up. I didn't have any coarse sugar so I just rolled the dough balls in some sugar. It was a little tricky because the dough is pretty soft. But they turned out soft and chewy. And the lemon adds a good flavor! Oh, I was also out of cream of tartar but the cookies seemed fine without it.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
1 16-oz. can pumpkin puree
2 c. sugar
2 eggs
1 c. vegetable oil
4 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
4 c. flour
2 tsp. cinnamon
1 12-oz. pkg chocolate chips

Mix pumpkin sugar, eggs, and oil. When well mixed, add remaining ingredients. Bake on a greased cookie sheet at 350F for 12 minutes. Makes 2-3 dozen.

Super easy recipe. Moist and soft deliciousness. These are my favorite cookies :)

Sugar Cookie Squares

 Sugar Cookie Squares

1/2 cup butter, softened

1 cup granulated sugar

1 egg

1 egg white

1 Tbsp sour cream

1 tsp vanilla extract

2 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1. In the bowl of an electric mixer, whip together butter and sugar until pale and fluffy

about 3-4 minutes. Stir in egg and egg white. Add sour cream and vanilla and mix until

well blended.

2. Gradually add flour, baking powder and salt and stir until well combined. With buttered 

hands, gently press mixture into greased 9x13 baking dish.

3. Bake at 375F for 16 – 19 minutes until toothpick inserted into the center comes out

clean and edges are lightly golden. Cool completely, then frost and cut into squares.

Makes 24 squares.

Vanilla Frosting

1/4 cup unsalted butter, softened

2 cups powdered sugar

2-3 Tbsp half and half

1 tsp vanilla

Pinch of salt

Several drops food coloring (optional)

In a mixing bowl, with an electric mixer, whip together butter and powdered sugar

and half and half until fluffy. Stir in vanilla and salt. Add in food optional food coloring

and mix until well blended.

  Yum!! Sugar cookies have always been really hard for me to make. I always roll them out too thin so they come out crispy instead of soft. And I always use a ton of flour when rolling them out so they lose they're sweet flavor. Ugh. Hooray for sugar cookie squares!! No rolling required. And they were soft and chewy. I will be making these often!

The frosting was a bit sweet for me so I would use  maybe 1 1/2 cups of powdered sugar next time. I also didn't have any half and half so I just used milk. Brandon and Katy were my helpers. Brandon picked the color for the frosting.

Candy Cane Cookies

Candy Cane Cookies
 
 Make one batch of plain dough, and another batch with red food coloring added.
 1/2 cup butter, softened
3/4 cup sugar (white or brown)
1 egg yolk
2 tsp. vanilla or peppermint extract
2 tsp. red food coloring
2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt

In a large bowl, beat butter and sugar with an electric mixer until well combined. Add egg yolk and vanilla and beat for a minute, until smooth and light. For red dough, add the red food coloring.

In a small bowl, stir together the flour, baking powder and salt. Add to the sugar mixture and stir by hand just until you have a soft dough. Shape the dough into a disc, wrap in plastic and refrigerate for an hour or until chilled.

When you’re ready to bake, preheat the oven to 350°F. Roll walnut-sized pieces of dough into ropes, then twist one red and one white piece together to make something that resembles a peppermint stick. Place on an ungreased baking sheet (curled at the end like a candy cane or not). Bake for 15 minutes, or until set and pale golden on the bottom and around the edges.

Best-ever Chocolate chip cookies

Best-ever Chocolate Chip Cookies

3/4 c. unsalted butter, softened 

3/4 c. brown sugar 

1/4 c. granulated sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1 c. bittersweet chocolate chips

Directions:

1.  Preheat oven to 350 degrees F.

2.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

5.  Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.  Makes approximately 3 dozen.  Try not to eat them all!

 

 

These are seriously the most delicious cookies in the world. They are moist, and chewy, and soft. Just how chocolate chip cookies should be! They will go fast!

Banana Chocolate Chip Cookies

Wow, these are so good. It's like a mix between a banana pancake and a chocolate chip cookie. Delish


Banana Chocolate Chip Cookies
2/3 c. shortening
1 c. sugar
2 eggs
3 ripe bananas, mashed
2 1/2 c. flour (I also added an extra 1/2 c. for the high altitude)
1/4 t. baking soda
2 t. baking powder
1 c. chocolate chips
1/2 t. salt
1/2 t. vanilla

Combine all the wet ingredients, then add the dry ingredients. Mix well with mixer. Spoon cookie dough onto greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Makes 2 dozen.