Candy Cane Cookies

3/4 cup butter, softened
1 cup sugar
1 lg. egg
1 tsp. peppermint extract
1/2 tsp. vanilla extract
2 1/4 cup flour
red food coloring

Preheat oven to 375 degrees. Cream butter & sugar. Add egg & beat well. Stir in peppermint & vanilla. Gradually mix in flour. Divide dough in half. Color 1/2 with food coloring. Roll out a tablespoon of red dough and a tablespoon of plain dough until they are 6 to 8 inches long. Twist them into candy canes, pinching the ends. Bake on ungreased cookie sheet 8 - 10 min. until set but not brown. Makes about 25.

S'more Cups from Pampered Chef Website

Ingredients:

7	whole graham crackers (1 cup/250 mL finely crushed)
1/4	cup (50 mL) powdered sugar
6	tbsp (90 mL) butter, melted
4	bars (1.55 oz or 43 g each) milk chocolate candy, divided
12	large marshmallows

Directions:

1. Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using Baker's Roller®;. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl. Using Small Scoop, place scant scoop of crumb mixture in each cup of Deluxe Mini-Muffin Pan. Press crumbs to form shallow cups with Mini-Tart Shaper. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
2. Cut marshmallows in half crosswise using Professional Shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to Stackable Cooling Rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
3. Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

Yield: 24 cups

Nutrients per serving: (1 cup) Calories 100, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 10 mg, Carbohydrate 11 g, Protein 1 g, Sodium 60 mg, Fiber 0 g

Cook's Tips: Dipping the Professional Shears in cold water before cutting the marshmallows helps minimize sticking.

The time it takes the chocolate to set varies depending on weather conditions and room temperature. You can refrigerate the cups briefly until the chocolate is set; store them at room temperature.

Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.

For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.

Oatmeal Date Bars from Taste of Home

Notes: I have not tried this yet.

• 16 Servings
• Prep: 25 min. Bake: 20 min. + cooling

25 20 45

Ingredients

• 1 cup chopped dates
• 1/2 cup water
• 1/4 cup sugar
• 1-1/2 cups quick-cooking oats
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup butter, melted
• 1 egg white

Directions

• In a small saucepan, combine the dates, water and sugar. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture is thickened, stirring constantly.
• In a large bowl, combine the oats, flour, brown sugar, baking soda and salt. Stir in the butter and egg white until blended. Pat half of the mixture into an 8-in. square baking dish coated with cooking spray. Carefully spread with date mixture. Gently pat remaining oat mixture over date mixture.
• Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack. Cut into bars. Yield: 16 servings.

Nutritional Analysis: 1 bar equals 186 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 124 mg sodium, 36 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.

Sugar Cookies from I Am Baker

Sugar Cookies (from here)

Notes: Try these next time (recommended by Sheelagh Evans)

Amanda's Amazing Sugar Cookies II

* 1-½ cup Butter (I Use Unsalted)
* 2 cups Sugar
* 2 whole Eggs
* 2 whole Eggs Yolks
* 4 teaspoons Vanilla Extract
* 2 teaspoons Almond Extract
* 4 cups All-purpose Flour
* 1 teaspoon Salt
* 1 teaspoon Baking Powder

Preheat oven to 350 degrees.

In a mixer, beat butter and sugar until well combined, about 2 minutes.

Add in 2 eggs and 2 egg yolks and mix until combined.

Add in vanilla and almond extract; mix until combined.

In a separate bowl, sift together flour, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine. You can use a mixer or not, just depends on how strong you are. ;)

I usually just mix ingredients until they are combined, as I have heard that if you over-mix this dough it will get tough.

Put dough in some Saran wrap and refrigerate for at least one hour. When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-8 minutes.

Sugar Cookies

Sugar Cookies (from here)

Note: This make a really YUMMY crunchier/chewy sugar cookie.

Ingredients:
1 cup butter
1 cup powdered sugar
1 egg, beaten
1 ½ t. almond extract
1 t. vanilla
1 t. salt
2 ½ c. sifted flour

Directions:
Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm. Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets. Bake at 375° for 8-10 min. Cookies should not brown. Frost and decorate when cool. Yields ~40 cookies.

Royal Icing (from here)

Royal Icing
Ingredients:
4 cups powdered sugar, sifted
2 tbsp. meringue powder
5 tbsp. water

Directions:
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes). Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping. (Remember, if you are having any difficulty piping, it is still too thick. Add a little more liquid and try again.) Using a pastry bag, pipe around the edges of each cookie. Let stand so the icing will set. Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.

Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container. Thin out by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with that still in the bowl. If you go too far and the icing is too thin, add more sifted powdered sugar to thicken it again. Once the icing has reached the desired consistency, transfer it to a squeeze bottle (or a plastic bag with a hole in one corner), and flood the area surrounded by the piping on each cookie. If it does not completely spread to the edges, use a toothpick to help it along. Allow to set.

Use the remaining thicker icing for piping decoration as desired. Gel icing color is best as it does not add a significant amount of liquid. Liquid food coloring can be used as well – add powdered sugar as needed to compensate for any thinning that occurs.

Breakfast Cookies

6 tbsp. unsalted butter
3/4 c. packed brown sugar
1/3 c. all-purpose flour
1/3 c. whole-wheat flour
3/4 tsp. baking soda
1 1/2 c. regular oats
1/2 tsp. salt
1 egg
1 tsp vanilla extract
1/2 c. chopped pitted dates
1/4 c. chopped almonds
1/4 c. sweetened coconut
1/4 c. dried cherries

1. Preheat oven to 350. Lightly spray two baking sheets with cooking spray, or cover sheets with silicone baking mats.

2. Melt the butter in a small saucepan over low heat.

3. Remove the saucepan from heat, and add the brown sugar, stirring until smooth.

4. Combine the dry ingredients - flours, baking soda, oats, salt - in a separate bowl.

5. Add the butter-sugar mixture to the dry ingredients.

6. Whisk the egg gently in a small bowl, and add to the mixture, along with the vanilla. Add the dates, almonds, coconut, and cherries, and mix well.

7. Spoon the mixture by tablespoonfuls onto the prepared pans. Bake for 12 minutes or until tops are lightly golden and dry to the touch. Remove from the oven, and allow to cool slightly. Attempt to eat just one at a time.

Sugar Cookies

Sugar Cookies

Notes: This recipe makes a soft sugar cookie. Very good! Of course, you have to sneak in the sour cream when Brandon is around :)

Blend together until smooth:

1 1/2 Cup Sugar
1 Cup melted Butter
1 Teaspoon Vanilla
2 eggs
1 Cup Sour Cream

Combined in separate bowl:

5 Cups Flour
1/2 Teaspoon Salt
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder


* Add dry ingredients to wet and mix until combined.

* Make a ball out of the dough and wrap in plastic wrap. Store in the fridge 2-3 hours or until firm. Over night works well too.
* Once dough is firm roll out a portion of the dough onto a floured surface. You want the dough thick. I roll mine out to be about 1/3" thick!
* Cut with cookie cutters and place on greases cookie sheet.
* Back at 375 for 10-12 min. You don't want them golden brown. They will be the same shade as the uncooked dough.

http://www.bluecricketdesign.net/2010/02/bestest-sugars-cookies-ever-ever.html

Peanut Butter Cookies

2 cups peanut butter
2 cups sugar
2 eggs
1 tsp. vanilla

Combine peanut butter and sugar until creamy. Beat eggs & vanilla. Pour egg mixture into peanut butter mixture and mix well. Scoop a spoonful into your hand and roll into a ball. Place on baking sheet. Using a fork make an imprint into the ball, turn fork and press again. Bake at 375 degrees for 10 - 12 minutes. (Small scoop from Pampered Chef is just the right size for making these)

Strawberry Cookies

1 package strawberry cake mix
1 egg lightly beaten
1 carton frozen whipped topping thawed (8oz)
2 c. confectioners sugar

In a mixing bowl, combine the cake mix, egg, and whipped topping until well combined. Place confectioners sugar in a shallow dish.

Drop dough by tablespoonfuls into sugar; turn to coat. Place 2 in. apart on greased baking sheets. Bake at 350 for 10-12 minutes or until lightly browned around the edges. Remove to wire racks to cool.

Chocolate Peanut Butter Bites

2/3 c. sweetened condensed milk
1/3 c. creamy peanut butter
1/2 tsp. vanilla extract
1 c. biscuit/baking mix
1/3 c. semisweet chocolate chips

In a small bowl, beat the milk, peanut butter and vanilla until smooth. Add biscuit mix just until blended. Fold in chocolate chips.

Drop by rounded tablespoonfuls 2 in apart onto ungreased baking sheets. Bake at 375 for 10-12 minutes or until edges are slightly browned. Cool for 2 minutes before removing to wire racks.

Chocolate Billionaires

1 package caramels
3 tbsp water
1 1/2 c. chopped pecans
1 c. crisp rice cereal
3 c. milk chocolate chips
1 1/2 tsp shortening

Line two baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until firm.

Chocolat Pecan Kisses

1 egg white
1/3 c. sugar
1/2 c. minature semisweet chocolate ships
1/2 c. chopped pecans

Place egg white in a small bowl; let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tbsp at a time, on high until stiff peaks form. Fold in the chocolate chips and pecans.

Drop by rounded teaspoonfuls 2 in apart onto parchment paper lined baking sheets. Bake at 250 for 40-45 minutes or until firm to the tough. Turn oven off and let cookies dry in the oven for 1 1/2 hours.

Carefully remove cookies from the parchment paper. Store in an airtight container.