Several years ago I found Andes Peppermint Crunch Baking Chips in the Holiday baking section and decided to give them a try. The first batch I just used them in the chocolate chip cookie recipe I grew up making. They where okay, but I knew I could improve them. The next time I made them they where good warm but too crunchy once they cooled. The third time was the charm.
3/4 cup Butter Flavored Shortening
3/4 cup Salted Butter
1 cup Brown Sugar
2 cups Granulated Sugar
1/4 cup Sour Cream
1 T Pure Vanilla
2 tsp Salt
2 tsp Baking Soda
1 tsp Baking Powder
5 cups Flour
2-10 oz Andes Peppermint Crunch Baking Chips (You can substituent Andes Mints chopped up)
Pre-heat oven to 375 degrees. Line cookie sheets with parchment paper. Cream together shortening, butter, brown sugar, and granulated sugar. Stir in sour cream, eggs, vanilla, salt, baking soda, and baking powder. Mix completely before stirring in flour. Once flour is completely incorporated stir in baking chips.
Scope 1/2 inch to 1 1/2 inch balls on the the tray leaving plenty of room for them to spread out while baking. Bake for 6 1/2 minutes for 1/2 inch to up to 10 minutes for 1 1/2 inch balls until golden brown.
These cookies are crispy and chewy. They make a large batch of 6 – 9 dozen depending on the size ball you make. I use a 2 tablespoon scoop.
1 cup Butter Flavored Shortening
1 cup Unsalted Butter (softened)
1 – 3.56 oz Box of White Chocolate Pudding
2 cup Brown Sugar
2 cup Granulated Sugar
1 T Vanilla
1 T Salt
1 T Baking Soda
1 T Baking Powder
5 cups Flour
12 oz White Chocolate Chips
12 oz Milk Chocolate Chips
12 oz Dark Chocolate Chips
Preheat oven to 350 degrees. Cream together shortening, butter, pudding, and sugars. Stir in vanilla, and eggs. Stir in salt, baking soda, and baking powder. Stir in flour. Stir in chocolate chips. Form in to balls and bake for 10-12 minutes.
I know this doesn’t sound like a sweet treat, but it is a little boys dream. It is a playful twist on a dirt cup. My son wanted to great these for birthday gifts for his friends. The amounts you will need will depend on the size of your jar, so this recipe is just a guideline.
16 oz Package Chocolate Sandwich Cookies
1 – 4 oz sleeve of Graham Crackers
1 lb Chocolate Rock Candy
2 lb Gummy Worms (we use half sour and half regular)
Pulse cookies and graham crackers in a food processor or blender until crumbs. Layer 1/3 of the cookie mixture to the bottom of the jar. Layer 1/4 rock candy. Layer 1/2 gummy worms. Layer 1/4 rock candy. Layer a small piece of plastic wrap to prevent too much cookies falling through the worms. Layer 1/3 of the cookie mixture. Layer 1/4 rock candy. Layer 1/2 gummy worms. Layer 1/4 rock candy. Layer a small piece of plastic wrap and top with the remaining cookie mixture.
I LOVE Sugar Cookies. Growing up my grandmother’s recipe was the one we used and it was my favorite. But I realized it was my favorite because it was the one I had the most. As time has gone on I have have cookies from several other places. I would find thinks I liked also things I didn’t. The text would be good but it lacked flavor. The cookie was good but I didn’t like the frosting. So for the last couple of years I have played around with recipes for myself. I have finally nailed it. We found that this cookies are best 2 to 3 days after making them. It gives the frosting and cookie to become one amazing flavor.
2 Cups Unsalted Butter
2 Cups Granulated White Sugar
1/2 Cup Whipping Cream
2 tsp Pure Vanilla
1 tsp Almond Extract
4 tsp Baking Powder
1 tsp Salt
5 – 6 Cups Flour
Preheat oven to 350 degrees. Cream together butter and sugar. Whip together whipping cream, eggs, vanilla, almond extract, baking powder and salt. Cream together the two mixtures together until smooth. Stir in flour 1/2 cup at a time. You want the mixture to be think but not dry.
DO NOT CHILL DOUGH. Divide into workable batch (2 to 4). Roll out on to floured surface to 1/4 inch think. Cut out with cookie cutters. Bake for 6 to 8 minutes.
1/2 cup Unsalted Butter Softened
8 oz Cream Cheese Softened
25-30 doTerra Lemon or doTerra Wild Orange Essential Oil
1 1/2 – 2 lbs Confection Sugar.
In a mixer whip together butter and cream cheese. Mix in vanilla. Gradually add in powdered sugar to desired consistency.