Easy Hand Rolled Sugar Cookies

Ask my husband, when we were first married I couldn't even boil water! Yes! It's true! I turned to a great website to help teach me how to cook and to find great recipes. All these years later I still turn to them for good recipes! I found these easy and fast cookies here. Soft, warm, sugar covered cookies are my kids favorite! My favorite is the smell and feeling in my house while I bake up memories! 

Ingredients:

1 cup unsalted butter, softened
1 1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder

white sugar for rolling

Directions:

Preheat oven to 350 degrees F (190 degrees C).

In a large bowl cream together butter and 1 1/2 cup white sugar until fluffy and smooth. Beat in egg and vanilla just until incorporated.

In a separate bowl whisk together flour, baking soda, and baking powder. Gradually blend dry ingredients into the creamed mixture.

Roll dough into golf ball sized balls, and cover in white sugar. Place on a cookie sheet with a Silicone baking pad.

Bake 8 to 10 minutes in preheated oven, or until golden brown. Let stand on cookie sheet at least 5 minutes before removing to cool.


Tips:

Unsalted Butter:  I always bake with unsalted butter. Unsalted butter is made from a higher quality of cream, so there is no need to cover the taste with salt. The only exception is rice crispy treats, I always make them with salted butter.

Creaming: creaming butter and sugar together is the most important step in making delicious, soft, fluffy cookies.  I don't ever make cookies and not cream the butter and sugars together.

Silicone Baking Sheets: I think they are miracles sent from heaven! Invest in a good one, you will never go back.

Softest, Best Chocolate Chip Cookies Ever!

Chocolate chip cookies are a classic, it seems like everyone love them. These cookies are fluffy and delicious, the perfect, classic, but unique recipe. Can you believe its already time for school to be back in session. The kids would love a yummy cookie when they get home from school.

Softest, Best Chocolate Chip Cookies Ever

Ingredients:

2 1/4 cups flour

1 teaspoon baking soda

1 cup butter, softened

2/3 cup brown sugar

1/4 cup granulated sugar

1 (3.4 oz) box vanilla instant pudding mix

2 eggs 

1 teaspoon vanilla

2 cups chocolate chips

Directions: 

Preheat oven to 350 degrees F. 

In the bowl of an electric mixer cream together butter, sugars and pudding mix, beat until light and fluffy. Scrape down the sides of the bowl and begin to add eggs one at a time. After eggs are incorporated scrape down the sides of the bowl and add the vanilla. 

In a separate bowl blend together flour and baking soda. Add slowly the flour mixture to the sugar mixture, and mix just until incorporated. By hand stir in chocolate chips.   

Place by heaping tablespoons onto a prepared cookie sheet. Bake for 10-12 minutes or until center of the cookie no longer looks wet, and edges are lightly browned.

Triple Chocolate Oreo Chunk Cookies

I found this {amazing} recipe as I was searching my favorite cooking blogs. I took these Oreo cookies to a birthday party and was asked by 4 people for the recipe, that's when you know you have a keeper! Every time we walk past the Oreos and the store my kids beg for me to make these gooey, fudgey cookies. They remind me of the Chocolate Peanut Butter Cup Cookies I posted a while back, equally as delicious. I am so happy to add these Triple Chocolate Oreo Chunk Cookies to my recipe book, thanks Two Peas & Their Pod! 

picture from Two Peas & Their Pod

Ingredients:

2 1/2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup cocoa

1 cup unsalted butter, at room temperature

1 cup sugar

1 cup brown sugar

2 large eggs

2 teaspoons vanilla extract

1 cup white chocolate chips

1 cup semi-sweet chocolate chips

1 cup chopped Oreo cookies

Directions: 

Preheat oven to 375 degrees F. In a medium bowl, mix together flour, soda, salt, and cocoa. Set aside. With a mixer, cream butter and sugars together until smooth and fluffy. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended. Slowly add flour mixture to creamed mixture and mix until just incorporated. By hand stir in chocolate chips and Oreos. Drop cookie dough by rounded tablespoons onto prepared baking sheet, about 2 inches apart. Bake cookies for 8-10 minutes. Don't over bake, the middle should still look slightly "wet". Remove from oven and let sit on baking sheet for 3-5 minutes. Move to a wire cooling rack and cool completely. 

Countdown to Halloween {Day 13} & {Project 52}

What could be cuter then a plate of these Gingerbread Mummies at your Halloween party! They have always been a huge hit for me! I am the biggest fan of gingerbread, so any excuse to make some nice soft gingerbread cookies works for me. So cute!! Thanks Kneaders!

Here are some links to fun printable and games for your little Mummies to play as they get ready for Halloween.

{Project 52} making it memorable!

http://holidays.kaboose.com/halloween-printables.html

http://www.atozteacherstuff.com/Themes/Halloween/

Halloween Countdown Recipe, Day 13

Kneaders Gingerbread Mummies

Ingredients:

1 cup butter

1 cup white sugar

1/2 cup dark molasses

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon cloves

1 teaspoon ginger

2 eggs well beaten

1 teaspoon white vinegar

5 cups all-purpose flour

1 teaspoon baking soda

white chocolate chips - reserved for frosting

Directions:

In a large saucepan, cream together butter and sugar. Add molasses and spices, mix well. Stirring constantly bring to a boil. Remove from heat and allow to cool to luke warm. Stir in eggs and vinegar. Sift flour with baking soda into molasses mixture to form a smooth dough. Chill for several hours, or overnight. When you are ready to bake roll out dough to 1/2 inch thickness. Cut with gingerbread cookie cutter. Place on baking sheet lined with parchment paper. Bake 8 to ten minutes in a an oven preheated to 350 degrees. Bake only until lightly browned on the edges, do not over bake. Allow cookies to cool on baking sheet for 5 minutes before moving them to a cooling rack. Let cool completely before frosting.

Frosting Ingredients:

click here for buttercream icing recipe- tint red with food coloring, or gel.

melt down white chocolate chips until just melted, allow to cool until slightly stiff.

Frosting Directions:

With read buttercream and a #6 round tip, make one eye on right side. Then on the opposite side with a #4 round tip, pipe stitches over the heart area. Using a #47 basket weave, with textured side out, zigzag down the mummy missing the eye and the stitches. If the texture is not visible allow the white chocolate to cool a little longer until it will hold the shape of the texture, but will still come through the tip. Let dry 15 minutes in a cool place.

Happy Baking!!

Perfect Oatmeal Chocolate Chips Cookies

I recently came across this recipe, and ABSOLUTELY LOVE these Perfect Oatmeal Chocolate Chip Cookies! Perfectly fluffy! That's right, I said fluffy! Most of the time I find oatmeal chocolate chip cookies flat and crispy, oh but not these! I can't remember where I found the recipe, but it's great! Thanks!!

Perfect Oatmeal Chocolate Chip Cookies

Ingredients:

1 cup butter, softened

1 cup white sugar

1 cup brown sugar

2 eggs

1 teaspoon mexican vanilla

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 1/2 cups quick oatmeal, measure right into food processor, and blend into flour.

11.5 oz milk chocolate chips (1 regular size package)

Directions:

Cream together butter, sugars until light and fluffy ( about 2 minutes on medium speed). Mix in one egg at a time and add vanilla, mix until just incorporated. Mix together all dry ingredients in a separate bowl. Add to wet ingredients and mix until blended. By hand stir in chocolate chips. Refrigerate for about 1 hour. Bake at 375 for about 8-10 minutes. Don't over bake, the cookies edges should be only lightly brown, the center should still look a little "wet".

Happy Baking!!

No Bake Cookies

I have to have the most amazing, talented, beautiful sisters in the world! This is a recipe my sister Tami adopted when she was a teenager, and happens to be my favorite No Bake, and I've tried a lot of No Bakes!

No Bake Cookies

Ingredients:

2 cups sugar

4 tablespoons baking cocoa

1/2 teaspoon salt

1/2 cup peanut butter

1/2 cup milk

1 teaspoon vanilla

2 1/2 cups quick cooking oatmeal

Directions:

Combine in a saucepan sugar, cocoa, salt, and peanut butter. Add milk and bring to a boil. Boil 1 minute stirring constantly so you don't burn the bottom of your mixture. Remove from heat, add vanilla and oatmeal. Mix well. Drop by spoons onto waxed paper. Let stand until firm. Makes 15 big cookies, or about 24 small cookies.

Happy Baking!

Iced Pumpkin Cookies

Hi!! Yes, I'm alive over here! My little family made an across country move, and are now finally settling! (Not to mention, living in a the middle of no where gave us some obstacles in finding a good fast internet, the good news is we got it now!) I hope you have been baking away!

You have got to try these great pumpkin cookies I found right before the move. I've made them 5 times since we've moved, yup they are that good! Here is the scoop on canned pumpkin, there is a national shortage (there has been for like 4 years, so when you find it buy it in bulk).


Ingredients:

2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 cup butter, room temperature
1 1/2 cups white sugar
1 cup canned pumpkin
1 egg
1 teaspoon mexican vanilla

2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In the bowl of a Kitchen Aid fitted with the paddle attachment cream together the 1/2 cup butter and white sugar. Add pumpkin, egg and 1 teaspoon vanilla to butter mixture, and beat until the color of the pumpkin changes to a lighter orange. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls. Bake for 13-16 minutes in a preheated oven. Cool cookies and drizzle with glaze.

To make glaze: combine confectioners sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

If you want to add chocolate chips to the mix, about 1 cup of chocolate chips, and skip the glaze.
Or mix up some cream cheese icing, and cut the cookie down the center and fill with cream cheese icing, and skip the glaze.

Kneaders Pumpkin Chocolate Chip Cookies

I told you....I have something for {FALL}, so I can't stop with the pumpkin recipes! Ekkk!!! And what could be better then Kneaders Pumpkin Chocolate Chip Cookies! I *love* it!!

{printable version}

Ingredients:

1 cup brown sugar

1/2 cup sugar

1 1/2 cups butter, room temperature

2 eggs

1 15 oz can pumpkin

2 cups flour

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon ginger

1 cup semi sweet chocolate chips (milk chocolate will work too, if you prefer)

Directions:

Preheat oven to 400 degrees. In bowl of electric mixer fitted with whisk attachment whisk together sugars, eggs, butter and pumpkin, cream together until color lightens. Scrape down the bowl, and mix for one more minute at medium speed. In a separate bowl mix together flour, baking powder, cinnamon, nutmeg, salt, and ginger. Slowly add dry ingredients to wet ingredients mixing until incorporated. Stir in chocolate chips by hand. Using a ice cream scoop, scoop out cookie dough, onto a baking pan lined with parchment paper. Bake at 400 degrees for 12-15 minutes or until light golden brown on outside edges.

Mommy's Kiss Cookies

These are my {favorite} "mommy" cookies, meaning no matter how many "helpers" you have in the kitchen you really can't mess up these cookies! I have made these cookies with many different recipes, and many different ways, this is the best I have come up with for taste and looks.

{printable version}

Ingredients:

2 2/3 Cups Flour

2 teaspoons Baking Soda

1 teaspoon Salt

1 Cup Butter

2/3 Cup Creamy Peanut Butter

1 Cup White Sugar

1 Cup Brown Sugar

2 Eggs

2 teaspoons Mexican vanilla

Additional Sugar

5 Dozen Kisses, Unwrapped

Directions:

Preheat oven to 375F. In a large bowl (kitchen aid) creamy together softened butter, peanut butter and both sugars, beat until light and fluff. Add flour, salt, and baking soda, eggs and vanilla and mix until smooth. Make tablespoon size balls out of dough--roll in additional sugar. Bake on a greased cookie sheet for 8 minutes. Remove from oven and carefully press one kiss into the center of each cookie. Allow to sit on hot cookie sheet until kisses become slightly melted.

I do NOT return my cookies with kisses to the oven, like many recipes call for, I think this makes a huge kiss mess. Instead, I allow my cookies to sit on the hot cookie sheet, this gives off plenty of heat to slightly melt those kisses. We want our cookies to look and taste great!

Double Chocolate Coconut Cookies

I made these a while back for my coconut loving husband-- he loved them!! I personal LOVED all the chocolate. I'm always looking for a recipe thats just a little different, and AMAZING-- well this is one of those.

printable version

Original Recipe by Martha Stewart- recipe has been modified

Ingredients:

1 cup unsalted butter, room temperature

1/2 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 teaspoon vanilla

1 3/4 cups all-purpose flour

1/4 cup unsweetened dutch-process cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups chocolate chunks

1 3/4 cups sweetened flaked coconut

1 3/4 shopped walnuts

Directions:

Preheat oven to 350. Put butter and sugars in the bowl of a electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs one at a time. Stir in vanilla.

Sift flour, cocoa powder, baking soda, baking powder, and slat into a bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.

Scoop batter and drop onto baking sheets lined with parchment (or sprayed with cooking spray), spacing 2 inches apart. Flatten slightly, and bake until set about 10 minutes.

xx

The Best Oatmeal-Raisin Cookies

WARNING....if you make these cookies you WILL eat a whole batch of them yourself, if they even make it to the oven! (some of the BEST cookie dough I have ever eaten.) I made these for the first time yesterday afternoon, and before dinner even started I had to make another batch. I think I might just make another right now!

printable version

Ingredients:

1 1/2 cups quick- cooking oats

3/4 cup all-purpose flour

1/2 cup raisins (plus a little extra)

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup firmly packed light brown sugar

1 egg

1 teaspoon vanilla

Directions:

Preheat oven to 350. Grease 2 baking sheets with pan spray.

In a bowl stir together oats, flour, raisins, baking powder, cinnamon and salt. Set aside. In a electric mixer fitted with the paddle attachment cream together butter and brown sugar on medium speed for 3 minutes. Scrape down sides of bowl and and egg and vanilla and beat until blended. Add four mixer and mix until just blended.

Using a tablespoon drop rounds of dough onto prepared cookie sheets. Bake one pan at a time so they will cook more evenly. Bake the cookies until they are puffed and golden brown on the edges, about 10-12 minutes.

XX

Devilish Fudge Crinkles

Great for anytime you want a treat, but not get fully invested in a project. So fast, simple, and delicious, makes an easy Valentine treat. I always have these ingredients on hand and in 15 minutes I can have hot, yummy cookies. I feel like I'm trying to sell you something-- they are dang good -- enough said.

printable version

Ingredients:

1 box Devils Food cake mix

2 eggs

1/2 cup vegetable oil

1/2 cup semisweet chocolate chips (optional)

granulated sugar

powdered sugar

Directions:

Preheat oven to 350. In electric mixer fitted with paddle mix together cake mix, eggs, oil, and chocolate chips. Dust hands with powdered sugar then roll dough into 1 inch balls. Roll in granulated sugar, then roll in powdered sugar and place on greased cookie sheet. Bake 8-10 minutes. Don't overbake! They puff up during baking and flatten with cooling.

- Rolling in granulated sugar helps keep the powdered sugar from absorbing, so you get a stark contrast in the dark chocolate and bright white.

*Hugs*

Kneaders Sugar Cookies

Another solid recipe from Kneaders!! Yay! We love Kneaders!! Here are some quick tips for you on this recipe. You can purchase rolling pin rings that slide on your rolling pin to make sure your dough has even thickness at Sur La Table -- you can also purchase Lemon Extract in powder form at Adams Extract.

printable version

Ingredients:

2 cups butter

2 1/4 cups sugar

4 eggs

1 cup milk

7 3/4 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon lemon extract powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

1 Tablespoon honey

Directions:

1. Cream together butter and sugar until fluffy.

2. Add eggs, then milk. Scrape the sides of the bowl down as you go.

3. Stir in remaining ingredients. Dough will be soft and sticky.

4. Place dough on well floured pastry cloth or workspace.

5. Knead in just enough flour to make dough workable. Dough will be very soft. It is best to knead with a rolling motion so you have a smooth surface and you will not get cracks on the tops of your cookies.

6. Gently roll out to 3/8 inch thick.

7. Cut into desired shapes and place on baking sheet lined with parchment.

8. Bake at 325 for 10-12 minutes or until just the edges barely start to change colors.

Makes 4 dozen

Icing:

4 1/2 cups powdered sugar

4 Tablespoons corn syrup

3 Tablespoons milk

1/4 teaspoon lemon extract powder

Directions:

1. Mix together all ingredients until smooth.

Dip cookie in icing and smooth with palm of hand. Let set.

Ultimate Ginger Cookie

Click here for Anthropologie apron GIVE A WAY!

Only 2 more days!

I LOVE these cookies! I found this recipe when I was pregnant with Kimball (#4) -- ginger is suppose to help with nausea, and who doesn't want a cookie when they're pregnant?! You can find the crystallized ginger at a fine foods store.

Ina Garten

Makes 16 cookies

Click here for printable version

Ingredients:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 cup brown sugar

1/4 cup vegetable oil

1/3 cup unsulfured molasses

1 egg, at room temperature

1 1/4 cups chopped crystallized ginger (6 oz)

Granulated sugar, for rolling the cookies

Directions:

Preheat oven to 350. Line 2 sheets pans with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer with a paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With mixture still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add crystallized ginger and mix until combined.

Scoop dough with a small ice cream scoop. With your hands, roll each cookie into a 2 inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

*hugs*

Amy

Cowboy Cookies

I love chocolate and coconut together! This is a classic Cowboy cookie, my kids couldn't figure out why they call them "Cowboy" cookies, after all they don't look like a Cowboy- so I researched a bit, and I still have NO idea why they call them Cowboy Cookies *shrug* - Oh well, they taste great! 

Ingredients: 

2 Cups Flour 

1 t Baking Soda

1 t Salt

1/2 t Baking Powder

1 Cup Unsalted Butter, Softened 

2 Eggs

3/4 Cup White Sugar

3/4 Cup Brown Sugar

2 t Mexican Vanilla     or      1 t Regular Vanilla

1 1/2 Cups Oats 

1 Cup Semisweet Chocolate Chips

3/4 Cup Pecan Halves

1/2 Cup Shredded Sweetened Coconut

Directions: 

Preheat oven to 350 degrees. Cream together sugars and butter until pale and fluffy (about 3 minutes). Add eggs one at a time, beating well after each addition. Beat in vanilla. In a medium bowl, whisk together flour, baking soda, salt, and baking powder. Slowly add four mixture to creamed mixture until just incorporate. Beat in oats, chocolate chips, pecans, and coconut until combined. Scoop onto a greased cookie sheet or nonstick baking mat. Bake until edges of cookie begin to brown 11-13 minutes. 

Softest, Best Chocolate Chip Cookies Ever!

Really I'm not in hiding, just very VERY pregnant! Only 13 days to go!! Anyway, here is a great chocolate chip cookie recipe. I love this recipe because it is super soft and light and fluffy, plus anything with chocolate--Right?  

Ingredients:

2 1/4 Cups Flour

1 t Baking Soda

1 Cup Butter, Softened 

2/3 Cup Brown Sugar

1/4 Cup Sugar

1 Box Vanilla Instant Pudding Mix

2 Eggs

1 t Vanilla

2 Cups Chocolate Chips

Directions:

Preheat oven to 350F. Cream together butter, and sugars until light and fluffy. Add pudding mix, eggs and vanilla and mix until fluffy. In a separate bowl blend together flour and baking soda. Stir flour mixture into creamed mixture and combine well. Once well combine stir in chocolate chips. Drop by tablespoon onto a greased cookie sheet and bake for 10 minutes. 

Tips: 

Cream the heck out of the butter and sugar, this is where you'll get the light and fluffy.

Remember as soon as baking soda comes in contact with moister it starts it's chemical reaction. Make sure you combine the flour and soda first, then add the creamed mixture. Then right into the oven after you add those chocolate chips. (This is to get the best results!) 

Soft Ginger Cookies & GIVEAWAY!

I found these cookies while I was craving ginger one pregnancy ( I know who craves ginger?), and I have LOVED them since. I love them alone, or I like making them into ice cream sandwiches-- it hot down here in Arizona! 

Ingredients: 

2 1/4 Cups Flour

2 t Ground Ginger

1 t Baking Soda

3/4 t Cinnamon

1/2 t Ground Cloves

1/4 t Salt

3/4 Cup Butter, Softened 

1 Cup White Sugar

1 Egg

1 T Water

1/4 Cup Molasses

2 T Sugar

Directions:

Preheat oven to 350F.  Combine flour, ginger, soda, cinnamon, cloves, and salt-- set aside. Cream together butter and 1 cup sugar until light and fluffy. Beat in egg, then stir in water and molasses. Gradually stir the dry ingredients into molasses mixture. Shape into tablespoon sized balls, and roll in remaining 2 tablespoons of sugar. Place cookies on a prepared cookie sheet and flatten slightly. Bake for 8 to 10 minutes. 

For this months uber cute Apron and Tea Towel GIVEAWAY click here! 

Chocolate Peanut Butter Cup Cookies

I made these for the first time about a year ago, when my sister from Alaska was in town with her kids, her 11 year old son thought these were the best! I love the peanut butter chips, and the chunks of Resses, it almost feels like these should be against the law! Well, and you know me anything chocolate and peanut butter, and I'm in heaven! 

Ingredients: 

1 Cup Butter, Softened

3/4 Cup Creamy Peanut Butter

3/4 Cup White Sugar

3/4 Cup Brown Sugar

2 Eggs

1 t Vanilla

2 1/3 Cups Flour

1/3 Cup Cocoa Powder

1 t Baking Soda

1 Cup Semisweet chocolate chips

1 Cup Peanut Butter Chips 

10 Reese's Peanut Butter Cups, chopped

Directions: 

Preheat oven to 350F. In a large bowl, cream together butter, peanut butter, white sugar, and brown sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine flour, cocoa, and baking soda; stir into the creamed mixture. Mix in chocolate chips, peanut butter chips, and peanut butter cups. Drop by spoonful onto a greased cookie sheet. Bake for 8 to 10 minutes, and let cool about 2 minutes on cookie sheet before moving, or they will fall apart. 

White Chocolate Cranberry Macadamia Nut Cookies

I absolutely love these cookies-- they are to die for! I just made these for my husbands priest class, and I had a 18 year old tell me "they were like eating a cloud with morsels of white chocolate and cranberries and macadamia nuts!" (pretty good for a teenaged boy) In other words they were YUMMY! 

Ingredients: 

1 Box White Cake Mix

1/4 Cup Flour

1/3 Cup Water

1/2 Cup Oil 

1 Egg

1/2 Cup Dried Cranberries 

1/2 Cup White Chocolate Chips

1/4 Cup Dry Roasted Macadamia Nut Pieces 

Directions: 

Preheat oven to 350F. In a large bowl, or mixer, mix together cake mix, flour, water, oil, and egg. After this mixture is well incorporated stir in cranberries, white chocolate chips, and macadamia nuts. Drop the the spoonful onto a greased cookie sheet and bake for 11-12 minutes. 

Tips:

If you want to make these just white chocolate cranberry cookies use 1/4 cup water instead of 1/3 cup when mixing together. 

You could also make these just white chocolate macadamia nut cookies. Use 1/4 instead of 1/3 cup water, and I would just white chocolate chunks instead of chips. 

These cookies "hold their shape" and don't spread as much when baking, which I love! 

Hershey Kiss Cookies

These are my favorite "Mommy" cookies, meaning no matter how many helpers you have in the kitchen you really can't mess up these cookies. I have made these cookies with many different recipes, and many different ways, this is the best I have come up with for taste and looks. 

Ingredients: 

2 2/3 Cups Flour

2 t Baking Soda

1 t Salt

1 Cup Butter

2/3 Cup Creamy Peanut Butter

1 Cup White Sugar

1 Cup Brown Sugar

2 Eggs

2 t Vanilla (Mexican Vanilla)

Additional Sugar

5 Dozen Kisses, Unwrapped

Directions: 

Preheat oven to 375F. In a large bowl (kitchen aid) creamy together softened butter, peanut butter and both sugars, beat until light and fluff. Add flour, salt, and baking soda, eggs and vanilla and mix until smooth. Make tablespoon size balls out of dough--roll in additional sugar. Bake on a greased cookie sheet for 8 minutes. Remove from oven and carefully press one kiss into the center of each cookie. Allow to sit on hot cookie sheet until kisses become slightly melted. 

Tips:

I do NOT return my cookies with kisses to the oven, like many recipes call for, I think this makes a huge kiss mess. Instead, I allow my cookies to sit on the hot cookie sheet, this gives off plenty of heat to slightly melt those kisses. We want our cookies to look and taste great!