Cream Cheese Sugar Cookies

My daughter made these last christmas, and they were so good, she is going to make some this weekend, My hubby aka cookie monster loves them.

Cream Cheese Sugar Cookies

Prep Time:

1 Hour Start to Finish: 1 Hour

Servings:

6 dozen cookies

1 cup sugar

1 cup butter, softened

1 package (3 oz) cream cheese, softened

. teaspoon salt

. teaspoon almond extract

. teaspoon vanilla

1 egg yolk

2 cups all-purpose flour

Colored sugar or sprinkles, if desired

1.

sugar with electric mixer on medium speed until light and

fluffy. Beat in flour until well combined.

In large bowl, beat all ingredients except flour and colored

2.

refrigerate 1 hour for easier handling.

Shape dough into 3 disks. Wrap dough in plastic wrap;

3.

roll out 1 disk of dough at a time to

remaining dough refrigerated). Cut dough with lightly floured

2.-inch round or desired shape cookie cutters; place 1 inch

apart on ungreased cookie sheets. Decorate with colored

sugar or sprinkles.

Heat oven to 375°F. On floured surface with rolling pin,1⁄8-inch thickness (keep

4.

remove from cookie sheets.

Bake 6 to 10 minutes or until light golden brown. Immediately

Nutrition information per serving:

1 Undecorated Cookie:

(Saturated Fat 2g); Cholesterol 10mg; Sodium 40mg; Total Carbohydrate 6g

(Dietary Fiber 0g; Sugars 3g); Protein 1g

Calories 55 (Calories from Fat 25); Total Fat 3gLook

chocolate chip cookie ( a holiday staple)

my little sweetie (my daughter Kimberly) made some chocolate chip cookies for my hubby and her bro. Both were so happy, I didn't hear a peep out of them for a while, because they were indulging in their cookie feast.

3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening

OR 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening

1 1/4 cups firmly packed light brown sugar

2 tablespoons milk

1 tablespoon vanilla extract

1 large egg

1 3/4 cups Pillsbury BEST® All Purpose Flour

1 teaspoon salt

3/4 teaspoon baking soda

1 (6 oz.) package semi-sweet chocolate chips (1 cup)

1 cup coarsely chopped pecans (optional

HEAT oven to 375ºF..COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts. DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet. BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely. TIP * If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips..

Viennese Crescent Holiday Cookies

Here is a nice little cookie that is good for the holidays

2 cups all-purpose flour

1 cup butter

1 cup hazelnuts, ground

1/2 cup sifted confectioners' sugar

1/8 teaspoon salt

1 teaspoon vanilla extract

2 cups sifted confectioners' sugar

1 vanilla bean


Preheat oven to 375 degrees F (190 degrees C). In a large mixing bowl, combine flour, butter, nuts, 1/2 cup confectioners' sugar, salt, and vanilla. Hand mix until thoroughly blended. Shape dough into a ball. Cover and refrigerate for 1 hour. Meanwhile, place sugar in a bowl or small container. With sharp chef's knife, split vanilla bean lengthwise. Scrape out seeds, and mix them into the sugar. Cut pod into 2 inch pieces and mix into sugar. Remove dough from refrigerator and form into 1 inch balls. Roll each ball into a small roll, 3 inches long. Place rolls 2 inches apart on ungreased cookie sheet, and bend each one to make a crescent shape. Bake 10 to 12 minutes in the preheated oven, or until set but not brown. Let stand 1 minute, then remove from cookie sheets. Place hot cookies on a large sheet of aluminum foil. Sprinkle with prepared sugar mixture. Turn gently to coat on both sides. Cool completely and store in an airtight container at room temperature. Just before serving, coat with more vanilla flavored sugar.

Amount Per Serving  Calories: 95 | Total Fat: 5.3g | Cholesterol: 10mg

Cranberry Walnut Oatmeal Cookies

I found this on the crisco website http://www.crisco.com/Default.aspx It is a good cookie for Christmas.



INGREDIENTS:

• Crisco® Original No-Stick Cooking Spray
• 3/4 cup Crisco® Butter Shortening
• OR 3/4 Crisco® Butter Shortening Sticks
• 3/4 cup sugar
• 3/4 cup firmly packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 3/4 cups old-fashioned rolled oats
• 1 cup dried cranberries
• 1 cup chopped walnuts

PREPARATION DIRECTIONS:

1. 1.
   HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray.
2. 2.
   BEAT shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets.
3. 3.
   BAKE 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.

White Chocolate Macadamia Cranberry Dreams

Bake this cookie it is so good and christmasy too. I have started my cookie baking, my kids and hubby are so happy right now. I made this for the tree trimming at the chruch everyone loved them  Merry Chritmas Y'all

Ingredients

• 3 cups all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup white sugar
• 1 cup packed light brown sugar
• 1 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 1 cup vanilla baking chips
• 1 cup chopped macadamia nuts
• 1 cup dried cranberries

Directions

1. In a medium bowl set aside flour, baking soda and salt.
2. Cream together white sugar, light brown sugar and butter (do not use shortening). Add slightly beaten eggs and vanilla.
3. Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.
4. Preheat oven to 350 degrees F (175 degrees C). Place on ungreased cookie sheet by small scoop or rounded teaspoon. Bake for 10 minutes or just until set. Remove from oven and let cool. Cookies will sink slightly.
5. Variations: To make chocolate cookies - omit 1/2 cup flour and replace with 1/2 cup cocoa. To make refrigerator cookies - Roll dough into 2 rolls, wrap with plastic wrap and chill or freeze. (If you freeze the dough - thaw for at least 1/2 hr). Slice 1 inch slices - cut into 4 and place on baking sheet point up. For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie. Enjoy

Nutritional Information

Amount Per Serving  Calories: 202 | Total Fat: 10.2g | Cholesterol: 25mg

Peppermint Cookies

I found this on the crisco website  and Man! they are good. this outta get you into the cristmas spirit too.  Here is the website I found it on if you want to check it out.

http://www.crisco.com/Recipes/Details.aspx?recipeID=1931

• 3/4 stick Crisco® Butter Shortening Sticks
• OR 3/4 cup Crisco® Butter Shortening
• 1/2 cup firmly packed brown sugar
• 1/2 cup sugar
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 2 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 3/4 cup crushed peppermint candy canes or peppermint hard candies, divided

PREPARATION DIRECTIONS:

1. 1.
   HEAT oven to 350ºF.
2. 2.
   BEAT shortening, brown sugar, sugar, milk and vanilla in large bowl of electric mixer on medium speed until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture at low speed just until blended. Stir in 1/2 cup crushed candy. Shape into 1-inch balls. Place 2-inches apart on ungreased baking sheet.
3. 3.
   BAKE 8 to 10 minutes or until lightly browned. Immediately sprinkle each cookie with about 1/4 teaspoon crushed candy. Cool 2 minutes. Remove to rack to cool completely.
4. TIP
   To have enough crushed candy for this recipe, use 9 medium candy canes or 36 peppermint hard candies.

Merry Chocolate Chip Cookies

Merry Chocolate Chip Cookies

1 1/4 cups butter or margarine, slightly softened

1/4 cup shortening

 1 1/4 cups granulated sugar

 1 1/4 cups packed brown sugar

1 tablespoon vanilla

2 eggs

 4 1/4 cups Gold Medal® all-purpose flour

 2 teaspoons baking soda 1/2 teaspoon salt

1 bag (12 oz) semisweet chocolate chips (2 cups)

 1 bag (14 oz) candy-coated chocolate (Like M&M)

Heat oven to 375°F. In large bowl, beat butter, shortening, sugars, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips and chocolate candies. On ungreased cookie sheet, drop dough by level teaspoonfuls or #70 cookie/ice cream scoop about 2 inches apart. Bake 10 to 11 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack

Nutrition Information:

Nutrition Information:

1 Serving (1 Cookie)

·         Calories 100

·         (Calories from Fat 40),

Choco-Peanut Butter Cups

Here is a recipe for christmas, I am going to attempt to put christmas cookie recipe on my blog everyday until christmas

INGREDIENTS

1	roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
1	cup Hershey's® premier white baking chips (6 oz)
1 1/2	cups JIF® Creamy Peanut Butter
1	cup Hershey's® semi-sweet baking chips (6 oz)
4	Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*

DIRECTIONS

1.	Heat oven to 350°F. Spray 24 mini muffin cups with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Cut cookie dough into 24 slices. Press 1 slice in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup (sprinkle fingers with flour if necessary). Bake 10 to 15 minutes or until edges are deep golden brown. Cool in pans on cooling racks 5 minutes. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 tablespoons filling.
2.	Meanwhile, in 2-quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide mixture evenly into cookie cups (about 1 tablespoon each). Refrigerate 10 minutes.
3.	In same 2-quart saucepan, melt semi-sweet baking chips and remaining 3/4 cup peanut butter over low heat, stirring constantly. Divide chocolate mixture evenly on top of peanut butter mixture in each cup (about 1 tablespoon each). Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour. Remove from muffin cups before serving.

Fruitcake Cookies Recipe

If you are like me you start baking christmas cookies the day after Thanksgiving. I will start posting some everyday until christmas, so if you are looking for a christmas cookie recipe have a look at the blog





Ingredients

·         6 cups chopped pecans (about 1-1/2 pounds)

·         2 cups graham cracker crumbs

·         1-1/2 cup raisins

·         1-1/4 cups chopped candied cherries (about 1/2 pound)

·         1-1/4 cups chopped candied pineapple (about 1/2 pound)

·         4-1/2 cups miniature marshmallows

·         1/2 cup evaporated milk

·         1/4 cup butter, cubed

·         1-1/2 cups flaked coconut

Directions

·         In a large bowl, combine pecans, cracker crumbs, raisins, cherries and pineapple. In a large saucepan, combine marshmallows, milk and butter. Cook over low heat, stirring constantly, until melted.

·         Pour over pecan mixture and mix well. Shape into 1-in. balls and roll in the coconut. Yield: 7-8 dozen.

Nutrition Facts: 1 serving (2 each) equals 196 calories, 13 g fat (3 g saturated fat), 3 mg cholesterol, 49 mg sodium, 20 g carbohydrate, 2 g fiber, 2 g protein.