Pecan Pie Bars

~For crust:

2 sticks unsalted butter, softened

⅔ cup packed brown sugar

2⅔ cups all-purpose flour

½ teaspoon salt

For topping:

1 stick (½ cup) unsalted butter

1 cup packed light brown sugar

⅓ cup honey

2 tablespoons heavy cream

2 cups chopped pecans

 

Easy Lacy Oatmeal Cookies

A Light, delicate tasty cookie

1/4 cup sugar
1/4 cup dark brown sugar
Dash of salt
1 stick butter; softened
1/2 tsp vanilla extract
1 1/2 cups Quick cooking rolled oats
Heat oven to 375. Grease cookie sheets. In medium size bowl, beat butter, sugar, salt and vanilla until light and fluffy. Stir in oats; mix well. (Dough will be crumbly). Drop by a scant teaspoon (about the size of a grape) 2 inches apart onto a parchment lined or greased cookie sheet. Flatten slightly. Bake at 375 for 7 - 9 mins. or until golden around edges. Cool for 2 minutes. Remove from cookie sheet and allow to cool completely on cooling rack.
Makes approx 3 dozen.

Best Ever Butter Cutout Cookies and frosting

I got this recipe years ago from a friend...these have got to be the best cut out cookies ever... the hold their shape and are buttery and yummy!!! they aren't hard like some cut out cookies

Best Ever Butter Cutout Cookies

2 cups Butter (not margarine)
1-1/2 cups sugar
2 eggs
1 teasp vanilla

5 cups all purpose flour

2 teasp baking powder
1/2 teasp salt

In a large bowl cream butter and sugar until fluffy. Beat in eggs and vanilla.
In another bowl mix flour baking powder and salt, gradually add to the butter mixture and mix well... divide dough into fourths and chill about 30 minutes. Roll out one fourth of the dough on a floured surface to 1/4 inch thickness. Keep remaining dough refrigerated.
Preheat oven to 375 degrees Cut into desired shapes, place 1 inch apart on unbuttered cookie sheet.

Bake 6 to 8 minutes or until lightly browned on the edges. transfer cookies to to a wire rack. cool completely and decorate as desired
store in a airtight container up to one month (they won't last that long lol)
or in the freezer up to 3 months.

Buttercream Frosting ( this makes A LOT!!! it can be frozen or you can cut it in half)
1 1/4 cup Crisco shortening (only use Crisco)
2 lbs. powdered sugar
1 tsp salt
1/2 cup water
2 Tbsp Karo light corn syrup
1 tsp butter flavoring
1 tsp vanilla

Beat 5 to 10 minutes with a power mixer until very smooth. Water down a small amount for a crumb coat if frosting a cake. After 20 minutes (when set), frost with remainder of frosting. When set, use paper towel or typing paper to set desired surface texture. This is fluffy enough to frost easily, yet stiff enough for keeping its shape for decorating.

Grandma Solomon's Gingersnap

3/4 cups shortening
1 cup dark brown sugar (firmly packed)
1 Egg, unbeaten
1/4 cup molasses
2 cups sifted flour
1/4 teasp salt
2 teasp baking soda
2-1/2 teasp ground ginger
1 teasp cinnamon
1 teasp cloves

Combine shortening, sugar,and egg and beat until fluffy, add molasses and beat well....
Sift dry ingredients together and add to wet mixture and mix well.
Shape into 1 inch balls roll in sugar and place 2 inches apart on cookie sheet.
Bake at 350 for 12 to 15 minutes
Makes about 4 doz cookies

Jacques Torres' Secret Chocolate Chip Cookie Recipe

This is my niece Candace's favorite Chocolate Chip Cookie... she found it here http://tendercrumb.blogspot.com/2008/09/my-favorite-chocolate-chip-cookie.html

Jacques Torres' Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

Ingredients
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped


Directions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Meltaway Cookies

found these here http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=215376&origin=detail&&Servings=36

"These classic cookies are so named because they really do melt in your mouth!"


Ingredients:
1 cup flour
1/2 cup Argo® OR Kingsford's® Corn
Starch
1/2 cup powdered sugar 3/4 cup butter OR margarine*
1 teaspoon Spice Islands® 100% Pure
Bourbon Vanilla Extract

Directions:
1. Combine flour, corn starch and powdered sugar in medium bowl; set aside.
2. Beat butter in large bowl with mixer at medium speed until smooth. Add flour mixture and vanilla; beat until well blended. (If necessary, refrigerate dough 30 minutes to 1 hour or until easy to handle.)
3. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets; flatten slightly with floured fork.
4. Bake 10 to 12 minutes or until edges are lightly browned. Remove; cool completely on wire racks. Store in a tightly covered container.

Mint Sandwich Cookies

Ingredients:

1 can (16 oz. vanilla frosting)
1/2 tsp. peppermint extract
3 to 5 drops green food coloring (optional)
72 butter-flavored crackers (we use Ritz crackers)
1 lb. dark chocolate candy coating, coarsely chopped

Directions:
In a bowl, combine the frosting, extract, and food coloring. Spread over half of the crackers; top with remaining crackers.

Place candy coating in microwave-safe bowl. Microwave on high for 1-2 minutes or until smooth. Dip the cookies in coating. Place on waxed paper until chocolate is completely set. Store in an airtight container at room temperature. Makes 3 dozen cookies.

Potato Chip Cookies

Ingredients:

1 C. shortening
2 eggs
2 C. flour, sifted
1 C. nuts, if desired
2 C. potato chips, crushed
1 C. sugar
1 C. brown sugar
1 tsp. baking soda
1 tsp. salt


Directions:
Cream together sugar, brown sugar, and shortening. Add eggs and mix well. Mix flour, salt and soda. Add to batter. Stir in potato chips and nuts. Make small balls and press on un-greased cookie sheet with floured fork, flatten each cookie. Bake at 350 degrees for 10 minutes. Makes 4 dozen cookies.

One Cup of Everything Cookies

Ingredients:

1 C. butter softened
1 C. brown sugar
1 C. white sugar
1 C. peanut butter
1 C. chocolate chips
1 C. flour
1 C. oatmeal
1 C. raisins
1 C. pecans (chopped)
3 eggs
1 Tbsp. baking soda

Directions:
Preheat oven to 350 degrees. Beat margarine, both sugars, eggs, and peanut butter until creamy. Add remaining ingredients and mix well. Drop by tablespoonfuls on a cookie sheet and bake for 10 minutes. Makes approximately 9 dozen cookies.

Potato Chip Cookies

Found these here...love the sweet and salty taste http://thestir.cafemom.com/food_party/129316/potato_chip_cookies


Makes 30 cookies.

Ingredients:

•1 cup butter or margarine, softened
•1/2 cup sugar
•3/4 cup crushed ridged potato chips
•1/2 cup ground pecans
•1 teaspoon vanilla extract
•2 cups all-purpose flour
Directions:

•In a mixing bowl, combine butter and sugar. Stir in potato chips and pecans. Add vanilla; mix well.
•Stir in flour just until dough pulls away from the sides of the bowl and forms a ball.
•Shape into 1-inch balls and place 2 inches apart on greased baking sheets. Flatten with a glass dipped in flour.
•Bake at 350 degrees for 12-15 minutes or until lightly browned.
For extra fun, drizzle melted chocolate on the finished product or sprinkle with powered sugar. Yum yum yum!

The Party Apricot Bars

1 C. Dried Apricots
1 C. Sifted All Purpose Flour
1/3 C. Granulated Sugar
1/2 C. Uncooked Rolled Oats
1/2 Butter
1/3 Sifted Flour
1/2 Tsp Baking Powder
1/4 Tsp Salt
2 Eggs well beaten
1 C. Packed Brown Sugar
1 Tsp Almond Extract
1 C. Flaked Coconut and Extra Coconut for topping

In saucepan simmer apricots in water to cover for 10 mins. Drain and set aside to cool.

Combine sugar, 1 C. Flour and the rolled oats. With pastry blender cut in the butter until the mixture is crumbly.

Press the mixture into a greased 9x9x2 inch pan making sure mixture comes up on sides as well as bottom. Bake @ 350 for 20 minutes.

Meanwhile cut apricots into small pieces. Shift the 1/3 cup flour with baking powder and salt. Into well beaten eggs gradually blend in the brown sugar and almond extract. Stir in the flour mixture, aprictos and cocoanut. Spread this mixture carefully over the hot baked shell and sprinkle top with extra cocoanut. Bake @ 350 for 30 minutes more and let cool and cut into bars.

I usually let the bars get almost completely cold before cutting. If cut too soon the filling tends to fall apart.

Potato Chip Cookies

Salty Plus Sweet Plus Crunchy—a Delicious Combination With a Retro Flavor!

Cooking Time: Bake 10 to 15 minutes

Ingredients:
2-1/2 cups potato chips*, crushed (measure after crushing)
1/2 cup C&H Pure Cane Golden Brown Sugar, firmly packed
1/4 cup C&H Pure Cane Granulated Sugar
1 egg
1/4 cup milk
1 tsp. vanilla
1 cup all-purpose flour
1-1/2 tsp. baking powder
1/2 cup pecans or roasted peanuts, chopped

Instructions:
Preheat oven to 375°F. Combine sugars, egg, milk, and vanilla and whisk together to combine in medium mixing bowl. In small bowl, stir together flour and baking powder to combine. Add dry ingredients to batter, then mix in the potato chips and nuts. Drop by teaspoonfuls onto a greased or parchment-lined baking sheet, allowing space for the cookies to spread. Bake for 10 to 15 minutes, or until lightly browned.

* Thin, crispy potato chips work best. Avoid low-salt or flavored varieties.


Serving Size: 3 dozen cookies

Gingerbread Cookies

found this recipe here...love her blog! www.chickensintheroad.com

Fragrant with spices, gingerbread cookies make a house smell like the holidays! And gingerbread men are soooo cute.


How to make Gingerbread Cookies:

5 cups flour
1 tablespoon baking powder
1 tablespoon ginger
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon cinnamon
1 cup shortening, melted and cooled
1 cup molasses
1 cup brown sugar
1/2 cup water
1 egg
1 teaspoon vanilla

Combine flour and other dry ingredients in a bowl. In a separate bowl, mix shortening, molasses, brown sugar, water, egg and vanilla. Add flour and dry ingredients. Mix well and divide into thirds on pieces of plastic wrap. Wrap thirds and place in refrigerator for at least three hours.

Preheat oven to 350-degrees. Take cookie dough out of the refrigerator one section at a time. Dust chilled dough with flour and roll out to 1/4-inch thickness. Cut into desired shapes. Place on a greased cookie sheet and bake for 10 minutes. Cool on wire racks then decorate however you choose! Makes 3-4 dozen cookies or gingerbread men.

To hang on a tree or use as a gift tag, insert a toothpick at the top when cookies are just out of the oven to make a hole. Tie a ribbon or wire through the hole after decorating.

Rolo Cookies

found this here sixsistersstuff.blogspot.com

1 pkg. Rolo's
1 box Devils Food Cake mix
2 eggs
1/3 c. oil

Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)

Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.

Sprinkle with powdered sugar, if desired.

Ultimate Shortbread Cookies

found this one here www.lickthebowlgood.blogspot.com

1 cup of unsalted butter, room temperature
1/2 cup of granulated sugar
2 cups all purpose flour
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
non-pareils, coarse sugar, or chopped nuts (optional)


In a stand mixer, beat the room temperature butter, sugar and extracts until the mixture is light and fluffy (2-3 minutes on high).

Add the flour, half a cup at a time, beating well between each addition.

Roll the dough a log and wrap tightly in plastic wrap, then chill until very firm or up to three days.

After "logs" are very firm, roll them in sprinkles or nuts (optional) and slice into ¼" slices. Bake on ungreased baking sheet in a 350 degree oven for 18 to 20 minutes Cool on baking rack.

Makes about 24 cookies. Recipe can be doubled.

Espresso Chocolate Chip Shortbread

found this here http://userealbutter.com


1 tbsp instant espresso powder (I like Medaglia D’Oro)
1 tbsp boiling water
8 oz. unsalted butter, room temperature
2/3 cup confectioners’ sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
4 oz. bittersweet chocolate, finely chopped OR 3/4 cup store-bought mini chocolate chips
confectioners’ sugar, for dusting (optional)

Dissolve espresso powder in boiling water. Set aside to cool to tepid. Beat butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in vanilla and espresso, then reduce mixer speed to low and add flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate or chips with a sturdy rubber spatula. Using the spatula, transfer dough to a gallon-size zip-loc bag. Put bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days. Preheat the oven to 325°F. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet (okay, I didn’t poke the cookies and they’re fine). Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point (I didn’t do that either – I bake one sheet at a time). The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving. Makes about 3 dozen.

Chewy Lime Sugar Cookies

found this here http://www.mybakingaddiction.com/chewy-lime-sugar-cookies/

Chewy Lime Sugar Cookies
from Rock Recipes

Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
Zest of one large lime, finely minced
3 tbsp lime juice
½ cup unsweetened toasted coconut
1/2 cup sugar for rolling cookies

Directions
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
4. Beat in egg, vanilla extract, lime juice and lime zest.
5. Gradually blend in the dry ingredients and toasted coconut.
6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.
7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
8. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Raspberry Crumble Bars

Raspberry Crumble Bars
Recipe courtesy Anne Thornton foodnetwork.com

.Prep Time:30min
Cook Time:1 hr
Level:Easy
Serves:12 servings.

Ingredients
2 sticks butter, softened, plus more for the pan
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1 cup rolled oats
1/4 teaspoon fine sea salt
1 egg, beaten
1 cup Raspberry Preserves, recipe follows
Directions
Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.


Add the flour, both sugars, oats and salt to a bowl in your stand mixer. Add in the butter and egg and beat at low speed. Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep 2 cups crumb mixture aside.


Press the remaining crumb mixture on the bottom the prepared pan. Spread the Raspberry Preserves over top, leaving 1/2-inch border. Crumble the rest of the oat mixture over the preserves.


Bake until lightly browned, 40 to 50 minutes. Cool completely before cutting into bars.

Raspberry Preserves:
1 quart raspberries
1 tablespoon lemon juice
1 3/4 cup sugar
Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough.


Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.


Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups.

.

Tea Cake Cookies

Tea Cake Cookies
1 cup shortening
1 cup sugar
2 eggs
3 cup plain flour
1 tsp baking powder
1 tsp salt
1 tsp vanilla

Preheat oven to 375 degrees. Cream sugar and shortening. Add eggs and vanilla. Beat well. Sift flour, baking powder and salt and add to first mixture. Roll about 1/4-1/2 inch thick and cut with cookie cutter. Bake 8-10 minutes. COOKIES DO NOT BROWN! Sprinkle with sugar if desired before cooking; or after cool, ice (I use powdered sugar and water colored to desired color).

Lemon Crinkle Cookies

found this recipe here http://portland.todaysmama.com/2011/04/474/

Makes 2-3 dozen

½ C butter, softened
1 C sugar
½ tsp vanilla extract
1 whole egg
1 tsp lemon zest
1 Tbsp fresh lemon juice
¼ tsp salt
¼ tsp baking powder
⅛ tsp baking soda
1-½ C flour
½ C powdered sugar

Preheat oven to 350 degrees.

In a large bowl, mix together the butter and sugar together until light and fluffy 3-5 minutes. Add in the vanilla, egg, lemon zest, and lemon juice. Add in flour, baking soda, baking powder and salt until just combined, excluding the powdered sugar. Pour powdered sugar onto a bowl. Form dough in a ball and roll in powdered sugar. Place on greased or parchment lined baking sheet. Bake for 9-11 minutes or until bottoms begin to barely brown Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.