Candy Cane Kiss Cookies

Yield: 2 1/2 dozen cookies Prep Time: 30 min Cook Time: 12 min When the fall holidays arrive, the Candy Cane Kisses begin to appear on supermarket shelves too. These are an incredibly delicious flavor delivered by the Hershey’s Kisses people. And they’re amazing tucked into a cookie too. Ingredients: 1 1/2 cups powdered sugar 1 1/4 cups butter, at room temperature 1 teaspoon peppermint extract, optional 1 teaspoon vanilla extract 1 large egg 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup Candy Cane flavored Hershey's Kisses, finely chopped granulated sugar additional, unwrapped Candy Cane Kisses- about 30 Directions: 1. Preheat oven to 350°F. Make room in either refrigerator or freezer for your cookie sheet. 2. In large mixer bowl, combine powdered sugar, butter, extracts and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). In a separate bowl, whisk together flour, baking powder and salt. Add to wet mixture and beat, scraping bowl often until well blended (1-2 minutes). The mixture will be a bit crumbly. Stir in chopped Kisses. 3. Shape dough into 3/4-inch to 1-inch balls; roll in granulated sugar. Place 1-inch apart on cookie sheet. Bake for 10-12 minutes or until set. As soon as they come out of the oven, press a Candy Cane Kiss in the center of each cookie. They'll crack a little around the edges, so just use your fingers to kind of hold the cookie together while you set the kiss inside. Put cookie sheet (with cookies) immediately into the freezer (preferred) or refrigerator so that the Kisses will set quickly. As soon as you press them into the cookie, they will begin to soften... so if you can get them into the freezer then they will keep their Kiss shape. 4. Store in a covered container- at room temperature for up to a week. In the freezer they should be ok for a couple of weeks. Tips: *The addition of peppermint extract is completely optional. The cookie gets plenty of peppermint flavor from the addition of the chopped kisses, but if you’d like it really minty then go ahead and add the peppermint extract. *I’ve spotted these Kisses at Target and CVS Pharmacy. Source: RecipeGirl.com

Strawberry & White Chocolate Cake Mix Cookies

Ingredients • 1 box strawberry cake mix • 1 stick {8 Tbls} butter, melted • 1 egg • 1 teaspoon vanilla • 4 oz Neufchatel cheese {light cream cheese}, room temperature • 3/4 cup white chocolate chips • 3/4 c M&Ms

Instructions 1. Combine, butter, egg, vanilla, and cream cheese in a bowl. Mix together thoroughly. 2. Add cake mix, half of the box at a time, mixing until well combined. 3. Stir in chips and candies by hand. 4. Refrigerate for at least one hour and then roll dough into 1 inch balls. 5. Preheat oven to 350 degrees. 6. Place dough balls onto parchment lined baking sheet and bake for 9 minutes - you don't want the cookies to brown at all! Set a timer. 7. Let cookies cool on a baking sheet for several minutes before removing to a wire rack to cool completely. 8. Cookies can be stored in an airtight container for 4-5 days. 9. Makes 3 dozen cookies. http://www.momontimeout.com/2013/01/strawberry-white-chocolate-cake-mix-cookies/

PEANUT BRITTLE COOKIES

INGREDIENTS - 1/2 c creamy peanut butter - 1/4 c margarine/butter softened - 1 c brown sugar - 1 Tbsp lemon juice - 1/3 c milk - 3/4 c flour - 1/2 c chopped peanuts - 1/8 tsp baking soda - 1/2 tsp baking powder - 6 oz milk chocolate chips - 1/2 c finely chopped peanuts

DIRECTIONS 1. Cream peanut butter, margarine/butter and sugar mix in lemon juice. Add milk, stir in flour, soda, baking powder and nuts. 2. Spread evenly in cake pan 9 x13. Bake 350 degree for about 30 min. Note: if you want them thicker use a 8 x 8 square pan. 3. Sprinkle with milk chcoolate chips and finely chopped peanuts. Cut in squares. Store in air tight container

Reese’s Peanut Butter Cookies

Ingredients • 1 cup salted butter, softened • 1 cup creamy peanut butter • 1 cup brown sugar • 1 cup sugar • 2 eggs (at room temp) • 1 1/2 tsp vanilla • 2 3/4 cups flour • 2 tsp. baking soda • 48 Reese’s peanut butter cups (hearts for valentines) • 1/2 cup sugar for rolling the dough into before baking

Instructions 1. Preheat oven to 350. Combine butter, peanut butter and sugars in a large mixing bowl. Blend until combined. Add eggs and vanilla and mix well. Next add flour and baking soda. Mix just until combined. Place 1/2 cup sugar into a small bowl. Roll cookie dough into one inch balls and then roll into sugar. Place balls onto a cookie sheet and bake for 10 minutes. Allow cookies to cool on pan for one minute and then place Reese’s peanut butter lightly on top of each cookie. Remove cookies from pan and allow to cool. Store cookies in Tupperware to keep soft. iheartnaptime.com

Lemon Coconut Clouds

Yields: 24 Cooking Time: 8 min What You'll Need: • 1 (18.25-ounce) box lemon cake mix • 1 1/2 cups frozen whipped topping, thawed • 1 egg • 1/2 cup coconut • 3/4 cup confectioners' sugar

What To Do: 1. Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray. 2. In a large bowl, beat all ingredients except confectioners' sugar with an electric mixer; mix well. 3. Place confectioners' sugar in a shallow dish. Roll a heaping teaspoonful of dough in sugar. Place on prepared baking sheets. 4. Bake 8 to 10 minutes, or until light brown around edges. Let cool 5 minutes then remove to a wire rack to finish cooling. Notes Feel free to use your favorite flavor cake mix

Butterfinger Brownie Cookies

Yield: 2 1/2 dozen cookies Prep Time: 20 min Cook Time: 12 min Ingredients: 4 tablespoons (1/2 stick) unsalted butter, cut into pieces 8 ounces bittersweet chocolate chips 1 cup granulated white sugar 1/4 teaspoon salt 1/2 teaspoon vanilla extract 2 large eggs 1/3 cup + 1 tablespoon All Purpose Gold Medal® Flour 1/8 teaspoon baking soda 2 cups chopped Butterfinger candy bars (7.8 ounces)- I used two 6-packs of .65-ounce bars found in grocery store candy aisle

Directions: 1. Preheat the oven to 350 degrees F. Line cookie sheets with silpat mats or parchment paper. 2. Put butter and chocolate chips in a glass bowl. Microwave for 2 minutes, stir, then microwave an additional 15 to 20 seconds if needed until the mixture is melted and smooth. (Alternately, you can heat the butter and chocolate in the top of a double boiler or in a metal pan set over a pot of simmering water). 3. Stir sugar, salt and vanilla extract into the chocolate mixture. Add the eggs one at a time, stirring until they are completely incorporated. 4. In a small bowl, whisk together the flour and baking soda, then add the flour mixture to the chocolate batter. Stir vigorously with a wooden spoon. Give it all you've got for a good 2 to 3 minutes of mixing. The batter should be smooth and glossy and thick. If the batter is cooled off, stir in the butterfingers. 5. Drop heaping tablespoonfuls of batter onto your prepared cookie sheets- leaving about 2-inches between cookies as they'll need space to grow. Bake 10 to 12 minutes. They'll spread out and puff up. You want to take them out when they've crackled but they're still soft and gooey. They'll sink and become more firm as they cool. Wait a few minutes, then transfer them to a cooling rack to cool completely. Eat them up within 2 to 3 days (stored in a covered container).

Cathedral Window Cookies

1 (4oz.) bar German chocolate squares (found in the baking section) 1 cube butter 1 egg 1 cup powdered sugar 1 (10 oz.) colored marshmallows coconut

Melt chocolate and butter slowly until melted. Whisk egg and add stirring constantly into the chocolate mixture (you don't want the chocolate mixture to hot as to cook the cook the egg). Add in the powdered sugar and marshmallows. Pour on a a board and mold into 2 logs. Roll in coconut to cover, then roll in saran wrap, then in tin foil. Leave at room temperature for 1/2 an hour and then place in freezer until ready to use. Cut in slices and serve by Mary Nelson Briggs

Crème de Menthe Cheesecake Cookies

48 Servings Prep: 15 min. Bake: 10 min./batch + cooling Ingredients • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough • 1 package (8 ounces) cream cheese, softened • 1 egg • 1-1/3 cups Andes crème de menthe baking chips • Green candy coating disks and sprinkles, optional

Directions • Let cookie dough stand at room temperature for 5 minutes to soften. • In a large bowl, beat cream cheese until fluffy. Add egg and cookie • dough; beat until combined. Add baking chips and mix well. Drop by • tablespoonfuls 2 in. apart onto ungreased baking sheets. • • Bake at 350° for 9-12 minutes or until lightly browned. Cool for • 2 minutes before removing from pans to wire racks to cool • completely. • • If decoration is desired, melt candy coating in a microwave. Transfer • melted coating to a pastry or plastic bag; cut a small hole in the • corner. Pipe designs onto cookies and decorate with sprinkles. • Yield: 4 dozen. • To Make Ahead: Bake and cool cookies as directed. Freeze for up to 1 month. Several hours before serving, proceed with finishing cookies as directed.

BUTTERSCOTCH PUDDING COOKIES

1 c. butter 3/4 c. brown sugar 1/4 c. sugar 2 eggs 1 tsp. vanilla 1/2 c. quick oats 2 c. flour 1 tsp. baking soda 1 tsp. cinnamon 1/4 tsp. salt 1 (3.4 oz.) box instant butterscotch pudding 1 c. chocolate chips 1 c. butterscotch chips 1 c. coarsely crushed pretzels

In a large mixing bowl, cream the butter and sugars until light and fluffy. Add the eggs and vanilla and beat again. Combine the oats, flour, baking soda, cinnamon and salt. Slowly mix into the butter mixture. Stir in the chips and pretzels by hand. Drop by small spoonfuls onto a baking sheet. Bake at 375* for 8-10 minutes. Cool on a wire rack. Store in a sealed container.

White Chocolate Macadamia Bars

Cook time: 30 Min Prep time: 30 Min : Ingredients - 2 c flour - 1/2 c powdered sugar - 1 c softened butter - not melted - 2 c white chocolate chips - 1 1/4 c chopped macadamia nuts - 3 egg whites - 1 c light brown sugar

Directions 1. Crust: mix flour, powdered sugar, and butter with pastry blender until crumbly. Press firmly into a ungreased 13X9 pan and bake at 375° for 14 minutes or until golden. Remove from heat. 2. Topping: sprinkle morsels and 1 cup nuts over the hot crust. 3. Beat egg whites with mixer until frothy. Gradually add brown sugar. Beat until stiff peaks form. Spread meringue over morsels and nuts. Sprinkle with remaining nuts. Bake at 375° for 15 minutes or until golden brown. Serve warm or cool

NO Bake Peanut Butter Chow Mein Noodle Cookies

Ingredients - 3/4 c chunky peanut butter - 3/4 pkg chow mein noodles - 1 pkg marshmallows - 1/4 c butter or margarine - 1 pkg butter scotch morsels - 3 med chocolate candy bars melted to drizzle

Directions 1. Melt butter in 5 qt sauce pan swirling around to coat sides and bottom. 2. Over Low Heat, Add peanut butter and 1/2 bag of butterscotch morsels. Stir till melted. 3. Add marshmallows stirring quickly and add chow mein noodles, and all of the other items stirring quickly. Just until mixed well. Drop onto wax paper your choice of size. Cool an hour. Drizzle with chocolate making a big dollop in the middle. Cool and put in a covered container, enjoy!!

CHUBBY HUBBY BARS

Cook time: 30 Min Difficulty: EASY Prep time: Serves: INGREDIENTS - 2 c all-purpose flour - 1 tsp baking soda - 1/2 tsp salt - 3/4 c unsalter butter or margarine (room temperature) - 1 c light brown sugar - 1/2 c granulated sugar - 2 lg eggs - 1 Tbsp vanilla extract - 1 c semi-sweet chocolate chips - 1 1/2 c coarsely chopped pretzels - 1/4 c peanut butter chips (for top) - 1/4 c chocolate chips (for top) - 1/4 c coarsely chopped pretzels (for top) DIRECTIONS 1. Preheat oven to 350. Foil line and spray a 9X13" pan. In a bowl, whisk flour, baking soda and salt. Using a mixer, beat butter and both sugars at medium speed until fluffy. Add eggs and vanilla. On low speed, beat in dry ingredients just until incorporated. I stirred in some chunky peanut butter eye balled about 1/4 cup or so,1 cup chocolate chips and 1 1/2 cups pretzel pieces. 2. Spread batter evenly in pan. Sprinkle peanut butter chips, 1/4 chocolate chips and 1/4 cup chopped pretzels. 3. Bake for about 30 minutes or until golden brown. Cool completely

FORTUNE COOKIES

FORTUNE COOKIES

2 large egg whites
½ TSP pure vanilla extract
¼ TSP pure almond extract
1 TSP lemon zest
3 TBL vegetable oil
8 TBL all-purpose flour
1½ TSP cornstarch
¼ TSP kosher salt
8 TBL granulated sugar
3 TSP water
Write fortunes on pieces of paper that are 3 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets.
In a medium bowl, lightly beat the egg white, vanilla extract, almond extract, lemon zest and vegetable oil until frothy, but not stiff.
Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.
Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.
Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently use the back of the back of a spoon to make circular motions on the surface of the batter to form circles with about 3.5” diameters.
Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 – 15 minutes).
Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, and then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.
Makes about 14 cookies.

Lemonade Cookies

Lemonade Cookies

Makes: 4 dozen cookies
Cooking Time: 15 min
Ingredients
• 1 cup (2 sticks) butter, softened
• 1 cup plus 2 tablespoons sugar
• 2 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 (6 ounce) can frozen lemonade concentrate, thawed, divided
• 1 tablespoon grated lemon peel
Instructions
1. Preheat oven to 400 degrees F.

2. In a large bowl, cream together butter and 1 cup sugar. Add eggs, beating well. In another large bowl, combine flour and baking soda and add alternately with 1/2 cup of lemonade concentrate into egg mixture. Stir in lemon peel.

3. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake 8 to 9 minutes or until edges are light brown.

4. Remove from oven and brush hot cookies lightly with remaining lemonade concentrate. Sprinkle cookies with remaining 2 tablespoons sugar.

Holly Christmas Cookies

Holly Christmas Cookies

INGREDIENTS:
1 (10 ounce) package large
marshmallows
1/2 cup butter, softened
1 1/2 teaspoons vanilla extract 1 1/2 teaspoons green food coloring
4 1/2 cups cornflakes cereal
1 (2.25 ounce) package cinnamon red hot
candies
DIRECTIONS:
1. In a saucepan over low heat, melt together the marshmallows, butter, vanilla, and food coloring. Mix in the cornflakes cereal.
2. Drop by spoonfuls on well-greased cookie sheet and decorate with red hots. Set aside, and allow to cool.

Secret Kiss Cookies

Secret Kiss Cookies

15 Servings Prep: 25 min. Bake: 15 min./batch
Ingredients
• 1 cup butter, softened
• 1/2 cup sugar
• 1 teaspoon Spice Islands® pure vanilla extract
• 2 cups all-purpose flour
• 1 cup finely chopped walnuts
• 30 milk chocolate kisses
• 1-1/3 cups confectioners' sugar, divided
• 2 tablespoons baking cocoa
Directions
• In a large bowl, cream the butter, sugar and vanilla until light and fluffy. Gradually add flour and mix well. Fold in walnuts.
• Refrigerate dough for 2-3 hours or until firm.
• Shape into 1-in. balls. Flatten balls and place a chocolate kiss in the center of each; pinch dough together around kiss. Place 2 in. apart on ungreased baking sheets.
• Bake at 375° for 12 minutes or until set but not browned. Cool for 1 minute; remove from pans to wire racks.
• Sift together 2/3 cup confectioners' sugar and cocoa. While cookies are still warm, roll half in cocoa mixture and half in remaining confectioners' sugar. Cool completely.
• Store in an airtight container. Yield: 2-1/2 dozen.

Forgotten Meringue Cookies

Forgotten Meringue Cookies

Ingredients
• 1/4 teaspoon salt
• 2 egg whites
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1 cup pecans, chopped
• 1 cup chocolate chips
Instructions
1. Preheat oven to 350 degrees F.

2. Line 2 cookie sheets with foil.

3. With electric mixer, beat egg whites until peaks begin to form.

4. Add sugar slowly (about 1 tbsp at a time ). Add vanilla, salt, and beat until everything is very stiff and shiny.

5. Fold in pecans and chocolate chips.

6. Drop by tspfulls onto cookie sheets and put in preheated oven.

7. Turn oven off and forget the cookies until morning.

CREAM CHEESE CAKE MIX COOKIES

CREAM CHEESE CAKE MIX COOKIES

Cook time:	10 Min		Difficulty:
Prep time:	5 Min		Serves:

INGREDIENTS

- 1 bx cake mix, any flavor - 8 oz cream cheese, room temperature - 1/4 c butter, room temperature

- 1 large egg - 1 tsp vanilla (optional, depending on flavor) - 1 c any add-ins (flavored chips, candy, nuts, etc) - amounts can be varied. for chocolate chip I added a 12 oz bag of semisweet chips

DIRECTIONS

1. Preheat oven to 375 degrees.

2. Cream together butter and cream cheese. Add egg and vanilla and mix until well blended (I used a mixer for this part only).

3. Stir in cake mix a little at a time until it's all blended and then add any chips, candy or nuts, as you like

4. Bake for 10 minutes, until edges are brown.

Original NESTLE® TOLL HOUSE® Dark Chocolate Chip Cookies

Original NESTLE® TOLL HOUSE® Dark Chocolate Chip Cookies

INGREDIENTS:

2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter, softened 3/4 cup granulated sugar

3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 1 2/3 cups NESTLE® TOLL HOUSE® Dark Chocolate Morsels 1 cup chopped nuts*

DIRECTIONS:

1.	Preheat oven to 375 degrees F.
2.	Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
3.	Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Stained Glass Window Cookies

Stained Glass Window Cookies

Makes: 24 cookies

Preparation Time: 5 min

Chilling Time: 2 hr

Cooking Time: 5 min

Ingredients

• 1/2 cup (1 stick) butter, softened
• 1 (12-ounce) package semisweet chocolate chips
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts
• 1 (10.5-ounce) package multi-colored miniature marshmallows
• 1 cup sweetened flaked coconut

Instructions

1. In a large saucepan, melt butter and chocolate chips over low heat, stirring constantly. Remove saucepan from heat and stir in vanilla and walnuts. Cool mixture about 15 minutes, until cool but not to the point of hardening.
   
2. Fold in marshmallows and stir until well coated. Spoon half the mixture lengthwise down the center of an 18-inch piece of wax paper. Shape into a 12- x 2-inch log and place at one edge of wax paper. Sprinkle 1/2 cup coconut over remainder of wax paper.
   
3. Roll log over coconut, evenly coating the outside of the entire log. Wrap log firmly in wax paper, folding ends snugly. Repeat with the other half of the marshmallow mixture and 1/2 cup coconut.
   
4. Chill until firm, at least 2 hours or overnight. Unwrap each log and cut into 1/4-inch slices.