Blueberry Chia Cookies

BLUEBERRY CHIA COOKIES

Cream:
1 Cup Butter
3/4 Cup Sugar

Add:
1 egg
2 tsp. vanilla
2 tsp. lemon juice
2 tsp. lemon zest

Add: 
3 Cups flour

Shape into cookies and gently add a few fresh blueberries.. Bake for 8 minutes at 350.  Remove cookies  and immediately drizzle with a glaze made from powdered sugar, lemon juice, and chia seeds.

Haylee’s Note:
My sister, Heather, had a cookie similar to this one at a restaurant and came up with her own version.  These are AMAZING!!!  They are so unique and so delicious!!  Give them a try, they won’t disappoint. 

Grandma Helen's Ginger Filled Cookies

GINGER FILLED COOKIES

COOKIE:

7 C. flour
1 c. Molasses
1 c. melted shortening
2 tbsp. baking soda dissolved in hot water
1 tbsp. vinegar
2 eggs
2 tbsp. ginger
1 tsp. salt

FILLING:

Ground raisins
Thick plum jam

Mix melted shortening, sugar, and molasses.  Add remaining ingredients.  Roll out dough and cut circles.  For the filling, mix the ground raisins and the thick plum jam together.  If the jam is too thin, add raisins and cook thicker with flour.  Put some of the filling in the middle of a circle cookie, and top with another cookie.  Seal the two cookies together.  Bake at 350 for 10-12 minutes.

Haylee’s Note:
This is Darin’s grandma’s recipe.  Darin’s mom makes these every year around Christmas time and they are a family FAVORITE!  They always seem to disappear quickly.  I haven’t made them myself yet, but I hope to soon!   

Carmel Cookie Ice-Cream Pie

CARMEL COOKIE ICE-CREAM PIE

3 c. crushed Vanilla sandwich cookies
5 vanilla sandwich cookies (chunks)—like ¼ of a cookie size.
1/2 c. butter
1/2 c Caramel
Caramel swirl ice-cream (softened)

Mix 1 ½ c. of the crushed vanilla sandwich cookies with 1/2 a cup of melted butter. Press the mixture down in the bottom of a 9x13 pan to form a crust. Next, spread the caramel swirl ice-cream over the crust. Place the cookie chunks throughout the ice-cream. Next pour the caramel evenly over the ice-cream. Top with the remaining crushed vanilla sandwich cookies. Freeze until solid and cut into squares. Or if using a spring form pan cut into triangles.

Haylee’s Note:

If you have ever had Winger’s Asphalt Pie, this is my mom’s caramel version of that classic! Every time I have ever made this, everyone always raves and they always think it is a lot more difficult than it really is!! I also really love this recipe because it is easy to play around with. You can do your chunks and crumbles finer or thicker depending on how you like it! I hope you enjoy this simple but delicious dessert

Mom's Soft Sugar Cookies

MOM'S SOFT SUGAR COOKIES

1 c. softened butter
1 egg
1/2 tsp almond extract
1 tsp. soda
1 1/2 c. powdered sugar
1 tsp vanilla
2 1/2 c. flour
1 tsp. cream of tartar

Mix butter, sugar, egg, vanilla, and almond extract. Add remaining ingredients. Chill 2-3 hours. Roll out thick. Use cookie cutters for shapes. Bake at 375 for 7 min.

Haylee's Note:
These are my mom's super yummy sugar cookies. I made these for the super bowl (even though we didn't even watch it ha ha).

Chewy Chocolate Peanut Butter Chip Cookies

CHEWY CHOCOLATE PEANUT BUTTER CHIP COOKIES

1 1/2 cups butter, melted
2 cups white sugar
2 eggs
1 tsp vanilla extract
2 c flour
3/4 c cocoa powder
1 tsp baking soda
1/2 tsp salt
2 c peanut butter chips

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together butter and sugar. Beat in eggs and vanilla. Combine flour, cocoa, baking soda, and salt; gradually stir into the butter mixture. Mix in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.
Bake 8 to 10 minutes in preheated oven. Cool for 1 minute before placing on wire racks to cool completely.

Haylee’s Note:
Chocolate and peanut butter!! I mean really how can you go wrong? For the orignial recipe click here

Snicker Doodles

SNICKER DOODLES

1 c. butter
2 eggs
1 tsp. soda
1 1/2 c. sugar
2 tsp. cream of tartar
2 3/4 c. flour
1/4 tsp. salt

Cream butter and sugar. Add eggs and other ingredients. Roll in 1” balls. Roll in cinnamon and sugar. Press with a fork. Bake at 400 for 8-10 minutes.

Haylee’s Note:
I love snicker doodles. This is an excellent recipe. My mom gave it to me, who got it from her friend Ann. It is better to under-cook these cookies rather than over-cooking them. That way they will be nice and soft! Enjoy!

English Toffee Cookies

ENGLISH TOFFEE COOKIES

1 c. butter
1 c. brown sugar
1 egg
1 tsp. vanilla
2 c. flour
One large Hershey bar
Chopped nuts (I like pecans)

Cream:
1 c. butter
1 c. brown sugar

Add:
1 egg
1 tsp. vanilla
2 c. flour

Spread dough on greased cookie sheet. Bake at 350 for 10-15 min. Melt the Hershey bar and spread on top. Sprinkle with the chopped nuts. Cut when cooled.

Haylee’s Note:
I don’t know if I am starting to not like food as much, but this was not my favorite recipe either. I liked it, but I didn’t love it. Other people seemed to like them though. I did love that it was really fast and easy to make. Give it a try and let me know what you think.

Ice-Cream Cookie Cups

ICECREAM COOKIE CUPS

1/4 cup shortening
1/4 cup butter, softened
2/3 cup sugar
1 egg
1/2 tsp. vanilla extract
1/2 tsp. salt
1/4 tsp. baking powder
1 1/2 cups flour
1/4 cup miniature semisweet chocolate chips

1. To make the cookie cups, beat together the shortening, butter, and sugar in a large bowl. Add the egg and vanilla extract, beating until combined.

2. In a separate bowl, sift together the salt, baking powder, and flour, then gradually stir them into the batter. Stir in the chocolate chips.

3. Divide the dough in half, shape each half into a flat disk, and wrap it in plastic. Chill the dough in the refrigerator for at least 2 hours.

4. Heat the oven to 375°. Turn two 12-cup muffin tins bottom side up and cover 10 of the cup bottoms with squares of aluminum foil (use every other cup so there's some space between them). Grease the foil with shortening and set it aside.

5. Unwrap 1 disk of dough, place it between 2 sheets of waxed paper, and roll it out to a 1/8-inch thickness. Cut out 4-inch circles of dough and place each one over a cup bottom, smoothing out any cracks. Repeat with the other disk, rerolling and reusing any scraps.

6. Bake the cookie cups for 10 to 12 minutes or until light brown. Let them cool for 10 minutes, then remove the foil and cookies together from the muffin pan. Peel off the foil and let the cups cool completely on a rack. Just before serving, fill each cookie cup with a scoop of ice cream. Makes 10.

Haylee’s Note:
I got this recipe off of Jadi’s Recipes (click here). --her picture is better too. I can’t believe I have gone my whole life without hearing this idea!! Genius!! My favorite things—cookies and icecream! I am a big fan of cookie dough ice-cream, but this idea is even better!!! Thank you Jadi for sharing this idea!! Here are a few extra pictures to help get the idea.

Roll out dough and cut with a 4 inch cookie cutter.


Cover back of muffin tin with aluminum foil and grease.


Put dough over foil and smooth out any cracks.

Lemon Sugar Cookies

LEMON SUGAR COOKIES

4 cubes softened butter
3 eggs
2 c. sugar
2 tsp. vanilla
1 1/2 tsp. lemon extract
1 tsp. baking soda
6 c. flour

Frosting:
1 cube softened butter
1 tsp. salt
1 T. milk
1 tsp. lemon extract
3/4 c. powdered sugar
1-2 drops desired food coloring


Whip until fluffy, butter, eggs, sugar, vanilla, and lemon extract. Slowly add salt and flour one cup at a time. Refrigerate for at least one hour. Roll out on floured surface and cut as desired. Bake on lightly greased cookie sheet for 8 to 10 minutes at 375.


Frosting: Mix all ingredients until smooth.


Haylee's Note:
I got this from my friend's sister's blog here. Last week Darin bought me a lemon sugar cookie from kneaders that was super delicious! I thought I would give it a try! Can you tell that I am on a citrus kick?...lime chicken, grapefruit sorbet, lemon cookies? I am hoping that my citrus cooking will make spring come faster!

Paula Deen’s Chocolate Gooey Butter Cookies

PAULA DEEN'S CHOCOLATE GOOEY BUTTER COOKIES

1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Haylee’s Note:
I saw Paula make these on Food Network, and I was really excited to try them. Unfortunately they weren’t my favorite, but everyone else seems to really like them. They are really easy to make, and they are really good with ice-cream. For the original recipe and to see more of Paula’s great recipe’s (I’m a big Paula fan) click here.

Neiman-Marcus Cookies

NEIMAN-MARCUS COOKIES

Cream:
1 c. butter
1 c. sugar
1 c. brown sugar

Add:
2 eggs
1 tsp vanilla

Add:
1 tsp. soda
2 c. flour
1 1/2 c. nuts
1 tsp baking powder
2 1/2 c. blended oatmeal
12 oz. chocolate chips

Bake at 375 for 10 min.

Haylee's Note:
These are really yummy! This recipe makes a lot of cookies, so make sure that you have someone to share with!!

No Bake Cookies

NO BAKE COOKIES

2 c. white sugar
1/2 c. milk
1 cube margarine or butter
3 tbs. cocoa
1/2 tsp. salt
3 T chunky peanut butter
3 c. oatmeal
1 tsp. vanilla

Mix first 5 ingreditents together in sauce paun for 5-7 min. Remove from heat and add rest of ingredients. Drop onto wax paper to cool.

Haylee's Note:
I used 3 different "no bake cookie" recipes and combined it to get this one. The majority of this recipe came from my friend Desiree. I loved making these in Jr. High and this is my first time since then!

Peanut Butter FIngers

PEANUT BUTTER FINGERS

Mix:
1 c. melted butter
1 1/2 c. brown sugar
1 1/2 c. peanut butter
1 1/2 c. sugar
3 eggs
1 tbs. vanilla

Add:
1 1/2 tsp. soda
3/4 tsp. salt
3 c. flour
1 1/2 c. oats

Spread on 12x15 pan. Bake at 350 for 10-15 min. While warm spread with:

2 c. peanut butter
1/4 c. butter

Cool and frost with chocolate frosting.

Haylee's Note:
These are really yummy, but super rich! The main key is: DO NOT OVERCOOK!! They are wonderful with a glass of milk! Mmmmm...I think I want another one right now!

Halloween Sugar Cookies

HALLOWEEN SUGAR COOKIES

1 c. softened butter
1 egg
1/2 tsp almond extract
1 tsp. soda
1 1/2 c. powdered sugar
1 tsp vanilla
2 1/2 c. flour
1 tsp. cream of tartar

Mix butter, sugar, egg, vanilla, and almond extract. Add remaining ingredients. Chill 2-3 hours. Roll out thick. Use cookie cutters for shapes. Bake at 375 for 7 min.

Haylee's Note:
For the spider web cookies, I just frosted with white frosting, then made a spiral with chocolate frosting (you could also use regular frosting just made black with food coloring). Next I took a skewer and made lines starting in the center of the cookie and pulled out to the edge.

Melt Aways

MELT AWAYS
1/2 lb. butter
1/3 c. powdered sugar
3/4 c. corn starch
1 c. flour

Cream butter and sugar. Add other ingredients. Roll into 1” balls. Press down slightly with spoon. Bake at 350 for 8-10 min. (Do not brown). Frost with dollop of

3 oz. cream cheese
1 c. powdered sugar
1 tsp vanilla
Food coloring

Haylee's Note:
These are a tasty treat and really fun for showers because you can die the frosting to match whatever colors you want. We like to use a cake decorating tip too just to make it cuter! Enjoy!

Nutmeg Cookie Log

NUTMEG COOKIE LOG
Cream:
1 Cup Butter
3/4 Cup Sugar
Add:
1 egg
2 tsp. rum
2 tsp. vanilla
Add:
3 Cups flour
1 tsp nutmeg

Shape into long roll 2" wide. Cute into 1/2" lengths. Bake until real light colored (approx. 10 min) at 350. Frost with rum flavored frosting.

Haylee's Note:
These cookies are really easy, and really inexpensive. Although, I am nervous because I went to Smith's and they didn't have any rum extract. Hopefully they have it somewhere else. Also, as you can see from the picture, if you use a cake decorating tip to do the frosting, they look a lot better. I used the wrong tip, but they still worked. Sometimes I even sprinkle a little more nutmeg on top. You can also use food coloring for the frosting if you are doing a baby shower or something (to make them pink or blue). These cookies would also fun for Halloween, and you could make them look like mummies by doing two dots for eyes!