C O O K B O O K
R R E C I P E S B Y
Preheat oven to 350° F
Mix all the dry ingredients together, flour, baking soda, and salt set aside.
Cream the butter and white and brown sugar. ( not the 1/2 for rolling).
Add the milk and the vanilla.
Add the egg and peanut butter to the butter and sugar mixture and mix well.
Add the dry ingredients to the wet and mix well by hand, it will be sticky.
Using two spoons or a cookie scoop form one tsp balls of dough, drop in the bowl of white sugar to coat, and roll around.
Place the cookies on an un-greased cookie sheet about 2 inches apart.
Take a fork dipped in sugar and make a criss-cross pattern on the top of the cookie to flatten the cookie into a flat round shape. Bake for 8 to 10 minutes depending on your oven.
When you take cookies out of the oven transfer them to a cooling rack.
Take one unwrapped Kiss and gently place in the center of each cookie, press lightly.
Let cool 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13.
1 & 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup of butter
1/3 cup white sugar
1/3 cup packed brown
1 cup of creamy peanut
2 tablespoon milk
1 teaspoon vanilla
1 package Chocolate
1/2 cup white sugar for
Preheat oven to 375°.Whisk together the flour, sugar, baking powder, and salt. Set aside.Cut into this mixture with a pastry cutter the 1/4 cup of softened butter. In a stand mixer or with a hand mixer, mix together the flour mixture with the eggs and the melted butter.
Add the vanilla and mint extract.Add 10 drops of green food coloring or as many to get the color green you like.
Add the sprinkles to a small bowl.Form the dough into about 1 inch balls, roll into the sprinkles. Place the cookies on parchment paper or a silicone baking pad. Only place 8 cookies on each baking sheet as the cookies spread during baking.
Bake at 375° for 8 minutes. 1. 2. 3. 4. 5. 6.
2 1/2 cups of flour
1 1/2 cups white sugar
1 TLB and 1 tsp. baking
1/4 cup softened butter
1 tsp. salt
2 eggs at room temperature
/4 cup of melted butter and
add oil to make 1/3 cup
1 tsp. vanilla
1 tsp. mint extract
green food coloring
GRINCH CRINKLE COOKIES
Mix the butter, sugar, and vanilla, mix until creamy.
Whisk the flour with the salt.
Add the flour and the nuts to the butter, sugar mixture a little at a time. Mix this by hand with a spoon, not with the mixture.
When the dough is combined, it will still be a little crumbly, form a ball of dough with your hands. The warmth of your hands will help the dough to stick together.
Put the cookie balls on an ungreased baking sheet.
Bake at 400° F for 10 minutes. Do not overcook or they will fall apart.
While the cookies are just out of the oven, roll them in powdered sugar.
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2/4 cup of powdered sugar
1 cup (2 sticks) of room
1 teaspoon vanilla
2 1/4 cups flour
14 teaspoon salt
1 cup of chopped pecans
For Rolling the Cookies:
1 cup powdered sugar
SNOWBALL COOKIES WITH PECANS
Put softened butter & Margarine in a mixer & fluff.
Next, add the sugar 1/2 cup at a time alternating with the eggs.
Mix the Flour, Salt & Butter together. Add by hand the Flour mixture to the Butter mixture a little at a time. Do not overwork. Chill the dough for about 15 minutes. Load cookie press per the instructions. If the dough is too soft, chill a little more, if too stiff let the dough sit out.
Press the cookies onto an ungreased Cookie Sheet.
Add any sprinkles or sanding sugar at this time.
Bake at 350° for 10 to 15 minutes (My oven they cook perfectly in 12)
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1 Stick of Butter, softened
1 Stick of Margarine,
3/4 cup Sugar
1 tsp Vanilla
pinch of Salt
3 1/2 cups Flour
1 heaping teaspoon Baking
CHRISTMAS SPRITZ COOKIES
Pre-heat your Pizzelle Maker.
Put the eggs in a dish and mix with a fork slightly. Beat together eggs and sugar.
Melt the butter and have it cooled.
Add the cooled butter to the eggs and sugar. Add the vanilla (or anise seed) extract
In a separate bowl sift together the flour and the baking powder. Add the flour mixture to the egg mixture.
Mix until just combined.
Take two teaspoons and measure in one a teaspoon of batter in each section of your maker. Place the batter slightly to the back of the circle.
Close the lid and lock.
Set your timer for 30 seconds.
When the timer is done, open the maker and using a spatula remove and set on a flat surface.
I take the powdered sugar and put in a strainer and tap the side to make a snow-like layer on each Pizzelle.
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1 cup White Sugar
3/4 cup Butter Melted and
1 Tablespoon of Vanilla
extract (or Anise Seed
2 cups All-Purpose Flour,
2 tsp Baking Powder
Powder Sugar for dusting
about 2 cups
ITALIAN PIZZELLE COOKIE
Preheat oven to 350°
Cream together butter & sugar until fluffy. Add the eggs, vanilla to the butter & sugar. Sift together the flour, baking powder & salt. Mix together the flour mixture into the butter mixture. Do not overwork.
Cover & chill the dough
When the dough is firm but not too firm, roll out to 1/8 thickness, and cut with your favorite cookie cutters.
Lightly butter your baking pan.
Place cookies about 1 inch apart and bake for 9 minutes.
If you are making with sprinkles, decorate with sprinkles before baking. Cookies should be light, not overcooked.
Place on Cooling Rack and cool completely. Placed softened 6 tablespoons of butter in a mixer with 2 cups of confectioners sugar and beat until fluffy. Add milk a little at a time as needed to get the correct consistency.
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1 cup butter (softened)
1 cup of sugar
1 1/2 tsp vanilla
1 1/2 cups of flour
1 tsp baking powder
1/2 tsp Salt
6 tablespoons of butter
2 cups of confectioners
2 tablespoons of milk
First measure & whisk together in a medium bowl the flour, cinnamon, baking soda and cream of tartar and set aside. Next, mix the topping of cinnamon and sugar and set aside In a stand mixer cream together the butter and the sugar until light and fluffy.
Add the eggs one at a time and cream.
Next add the milk and the vanilla to the sugar butter mixture. With your mixer on low start adding the flour mixture a little at a time. When you have a most all added in remove from the mixer and hand mix with a spatula or mixing spoon, as the bater will be very thick that this point.
Line a cookie sheet with parchment paper. I like the parchment flat sheet you can buy. Spray the parchment lightly with cooking spray.
With a spoon scoop out about one tablespoon of dough, roll in your hand to a ball and roll the ball in the cinnamon sugar mixture.
Place on the parchment lined cookie sheet about 2 inches apart. Bake at 375° for 8 minutes.
When you take them out of the oven, let sit on the cookie sheet for 2 minutes before moving to a cooling rack. Allow the cookie sheet to cool before you bake another batch. (I use two cookie sheets to get done quicker.)
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4 cups of all purpose flour
1 tablespoon of cinnamon
1/2 teaspoon baking soda
1/2 teaspoon cream of
1 cup of butter (2 sticks)
2 cups of white sugar
2 room temperature eggs
1/4 cup of milk (I like to use
1/2 and 1/2)
1 teaspoon of vanilla
To roll the cookie in before
3 tablespoons of sugar
1 tablespoon of cinnamon
1 cup (2 sticks) of butter at
2 cups of creamy peanut
1 teaspoon of vanilla
pinch of salt
5 cups of confectioners
For the Chocolate Coating:
2 cups melted Ghirardelli
Chocolate Dark Melting
1 teaspoon vegetable oil
Wooden Tooth Picks Round
PEANUT BUTTER BALLS
In your mixer's mixing bowl combine the butter, peanut butter, vanilla and salt, mix well.
Add the confectioner's sugar and mix a little at a time on low. Using a small cookie scoop, or two spoons make uniform small balls. Place the peanut butter balls on the wax paper. Refrigerate the peanut butter ball for at least 2 hours, they need to be cold and hard to be able to dip.
When it is time to dip the peanut butter balls in chocolate; melt the disks in the microwave one minute at a time. Melt 1/2 cup to 3/4 cup of the disks at a time.
Remove the peanut butter balls from the refrigerator and one at a time take a toothpick and picking up one ball and rolling the ball in the chocolate leaving a little of the top with out any chocolate.
As you remove the buckeye from the chocolate, gently scrape the bottom on the side of the bowl or use a side of a spoon to take the excess chocolate as you move it to the wax paper. Place the chocolate covered peanut ball on the wax paper to harden.
Take your finger and smooth out the hole that is left in the top of the Buckeye.Allow the chocolate to harden in the
Preheat the over to 325°.
Mix together sugar, salt, egg whites, vanilla. Add the coconut and the flour
Mix well with a fork
Take a sturdy measuring tablespoon and scoop cookies onto a parchment lined cookie sheet
Bake for 18 to 20 minutes 1. 2. 3. 4. 5. 6.
3 cups Coconut
1/4 cup Flour
2/3 cup of Sugar
5 Egg Whites
1/4 tsp Salt
1 1/2 tsp Vanilla
Chocolate Chips melted for
Prepare your 13x9 pan or a high side cookie sheet. Line the pan or cookie sheet with parchment paper or wax paper. Spray with spray oil or butter the parchment paper. This will help you get the treats out of the pan when cool.
In a large cooking pot, melt the butter, be careful not to burn the butter.
When the butter is melted add the marshmallows and the green food coloring and mix until melted and creamy.
Remove the marshmallow mixture from the stove and mix in the Rice Krispies cereal.
Spread the mixture in the pan and spread. I use non-latex disposable gloves to use my hands to spread evenly in the pan. Spread your sprinkles over the top while it is still warm and stickie.
Let set to cool, then lift the Rice Krispy Treats from the pan to cut.
Spray the inside of your cookie cutter and have fun making Grinch Rice Krispy Treats for your movie night.
To cut use a sharp knife and a large glass of hot water to clean off the knife and help it cut through the treats.
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