Recipes

Apricot-Peach Thumbprint Cookies

Apricot-Peach Thumbprint Cookies

Ingredients:

3/4 cup Butter, softened
3/4 cup white Sugar
4 oz. Cream Cheese, softened
1 Egg
1 Tbsp. Lemon Juice
3/4 tsp. Lemon Zest
2-1/4 cups Flour
3/4 tsp Baking powder
1/4 tsp Salt

1/2 cup Mrs. Miller’s Apricot-Peach Jam

Directions:

Beat together butter, white sugar, and cream cheese until smooth. Add egg, lemon juice, and lemon zest and beat well. Combine flour, baking powder, and salt and stir into cream cheese mixture until just combined. Cover and chill until firm; about 2 hours. Roll Tablespoons full of dough into balls and place 2 inches apart on ungreased baking sheets. Using your thumb, make an indentation in center of each ball and fill with about 1/2 tsp of Apricot-Peach Jam.

Bake at 350° for 15 minutes or until edges are golden. Allow to cool 2 minutes on baking sheets before removing to wire racks to cool completely. Sprinkle with powdered sugar if desired.

Chocolate Peanut Butter Cake Mix Cookies

Chocolate Peanut Butter Cake Mix Cookies

Ingredients:

2 eggs
1/3 cup water
1/4 cup margarine
1 cup peanut butter
1 (18.25 oz.) yellow cake mix
1 1/2 cups chocolate chips

Directions:

Cream eggs, water, margarine, and peanut butter in a large bowl. Add cake mix and stir in. Blend well. Fold in chocolate chips. Drop by rounded spoonful onto greased cookie sheets. Bake at 350° for about 10 minutes or until they test done. Cool.

Note: These do not taste like a cake mix. They are quick and easy and a family favorite!

Cranberry Pumpkin Cookies

Cranberry Pumpkin Cookies

Ingredients:

1/2 cup butter, softened
1 cup white sugar
1 tsp. vanilla
1 egg
1 cup pumpkin puree
2 1/4 cups flour
2 tsp baking powder
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1 cup fresh cranberries, cut in half
1 Tbsp. orange zest
1/2 cup chopped pecans, optional

Directions:

Cream butter and white sugar until light and fluffy. Add vanilla, egg, and pumpkin puree and beat well. Combine flour, baking powder, soda, salt, and cinnamon and add to pumpkin mixture. Stir until well blended. Stir cranberries, orange zest, and pecans into batter. Drop onto greased cookie sheets. Bake at 350° for about 15 minutes or until center springs back lightly when touched.

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Homemade Debbie Oatmeal Cream Pies

Homemade Debbie Oatmeal Cream Pies

Cookies
Ingredients:

4- ½ cup Brown Sugar
2 cup Margarine, softened
6 Eggs
1 ½ tsp. Salt
2 ¼ tsp. Baking Soda
3 tsp. Cinnamon
¾ tsp. Nutmeg
1 ½ tsp. Vanilla extract
6 cup Quick Oats
3- ½ cup Flour

Directions:

Cream brown sugar, margarine, and eggs in a large mixing bowl. Add salt, baking soda, cinnamon, nutmeg, and vanilla extract and beat well. Stir in quick oats and flour. Drop onto greased baking sheets. Bake at 350° until light brown or until springs back when lightly touched. Cool.

Cookie Filling
Ingredients:

3 Egg Whites
3 cup Powdered Sugar
1 ½ cup Shortening
½ tsp. Vanilla Extract

Directions:

Beat egg whites until stiff. Add powdered sugar, shortening and vanilla and beat until smooth. Place filling between two cooled cookies to make a sandwich.

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Peanut Butter Cookies

Peanut Butter Cookies - square.png

Ingredients:

1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 egg yolk
2 tsp. vanilla
2 cups peanut butter (18 oz. jar)
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp. salt

Directions:

In a large bowl, cream together butter, white sugar, and brown sugar until smooth. Add eggs, egg yolk, and vanilla and mix until fluffy. Stir in peanut butter. Sift together flour, baking soda, and salt and stir into peanut butter mixture. Refrigerate for at least 2 hours.

Roll dough into walnut sized balls and place onto greased baking sheets. Flatten slightly with a fork dipped into powdered sugar. Bake at 350° for 12-15 minutes. Allow to cool a few minutes before removing to a wire rack to cool. Do not over bake! 

Servings: 30

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Soft Chocolate Chip Cookies

Soft Chocolate Chip Cookies

Ingredients:

4 1/2 cups all-purpose flour
2 tsp. soda
2 tsp. baking powder
1/2 tsp. salt
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 oz.) packages dry instant vanilla pudding powder (no milk added, only dry mix!)
4 eggs
2 Tbsp. vanilla extract
2 cups semi-sweet chocolate chips

Directions:

Sift flour, soda, baking powder, and salt together. Cream well butter, brown sugar, and white sugar. Beat pudding powder into butter mixture until well blended. Add eggs and vanilla and blend well. Stir into the flour mixture. Add chocolate chips and mix well. Drop by rounded spoonful onto ungreased cookie sheets and bake at 350 for 10-12 minutes. Edges should be golden brown.

Note: These are my very favorite and way better than any bought cookies.....packaged or from a bakery!