Lindor Chocolate Truffle Recipe

Ingredients 2 cups all-purpose flour 1 1⁄4 cups black cocoa powder 1⁄2 tsp. baking soda 1⁄2 tsp. salt 1 cup unsalted butter, room temperature 1 cup granulated sugar 2 eggs, room temperature 2 tsp. vanilla extract Buttercream Filling 3⁄4 cups unsalted butter, room temperature 3 1⁄2 cups confectioner’s sugar 1⁄4 tsp. salt 1 tsp. vanilla extract 3-5 heavy whipping cream 2-3 orange food gel Directions Prepare two cookie sheets by placing parchment paper on each. Set aside. In a medium sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a separate, larger bowl or in the bowl of a stand mixer fit with the paddle attachment, cream together the butter and sugar. Scrape down the sides of the bowl as you go. Cream the butter and sugar together until the mixture is light and fluffy and fully combined – about 2 minutes. Add the eggs and vanilla to the butter mixture and continue to mix on low speed scraping down the sides of the bowl as you go. Once all the wet ingredients are evenly combined, add the dry ingredients to the wet. Mix until a dough starts to form, then scrape down the sides of the bowl then finish mixing the dough until everything is nice and evenly combined. Split the dough in half then roll each one evenly between two pieces of parchment paper about 1/8″-1/4″ thick. The dough will be thin so work gently. Keeping the dough between two layers of parchment paper for easy transferring, lay them down on a cookie sheet then chill them in the fridge for 1 1/2 hours. Preheat the oven to 350 degrees F. once the dough has chilled. Cut out as many cookies as you can rerolling the scraps until all of the dough has been used up. The dough may become soft and hard to work with the longer it sits out so transfer it to the fridge as needed to keep it firm and easier to work with. Place the cutout cookies onto the prepared cookie sheets about 1 1/2″ apart. They will not spread very much. Bake for 8-9 minutes. Allow the cookies to cool completely on a wire rack before decorating. Once the cookies have cooled completely they can be filled. To make the buttercream, cream together the butter and the confectioner’s sugar while slowly adding in the heavy cream until the mixture is nice and smooth. You can use a stand mixer fit with the whisk attachment or an electric mixer. Add in the salt and vanilla and continue to mix. Add a few drops of orange food gel to the buttercream and mix to combine. Spread or pipe the filling on the back of a cooled cookie then top with another cookie of the same shape. Repeat this step for each cookie. Enjoy!

Halloween Sandwich Cookies (Oreos)

Ingredients 2 cups all-purpose flour 1 1⁄4 cups black cocoa powder 1⁄2 tsp. baking soda 1⁄2 tsp. salt 1 cup unsalted butter, room temperature 1 cup granulated sugar 2 eggs, room temperature 2 tsp. vanilla extract Buttercream Filling 3⁄4 cups unsalted butter, room temperature 3 1⁄2 cups confectioner’s sugar 1⁄4 tsp. salt 1 tsp. vanilla extract 3-5 heavy whipping cream 2-3 orange food gel Directions Prepare two cookie sheets by placing parchment paper on each. Set aside. In a medium sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a separate, larger bowl or in the bowl of a stand mixer fit with the paddle attachment, cream together the butter and sugar. Scrape down the sides of the bowl as you go. Cream the butter and sugar together until the mixture is light and fluffy and fully combined – about 2 minutes. Add the eggs and vanilla to the butter mixture and continue to mix on low speed scraping down the sides of the bowl as you go. Once all the wet ingredients are evenly combined, add the dry ingredients to the wet. Mix until a dough starts to form, then scrape down the sides of the bowl then finish mixing the dough until everything is nice and evenly combined. Split the dough in half then roll each one evenly between two pieces of parchment paper about 1/8″-1/4″ thick. The dough will be thin so work gently. Keeping the dough between two layers of parchment paper for easy transferring, lay them down on a cookie sheet then chill them in the fridge for 1 1/2 hours. Preheat the oven to 350 degrees F. once the dough has chilled. Cut out as many cookies as you can rerolling the scraps until all of the dough has been used up. The dough may become soft and hard to work with the longer it sits out so transfer it to the fridge as needed to keep it firm and easier to work with. Place the cutout cookies onto the prepared cookie sheets about 1 1/2″ apart. They will not spread very much. Bake for 8-9 minutes. Allow the cookies to cool completely on a wire rack before decorating. Once the cookies have cooled completely they can be filled. To make the buttercream, cream together the butter and the confectioner’s sugar while slowly adding in the heavy cream until the mixture is nice and smooth. You can use a stand mixer fit with the whisk attachment or an electric mixer. Add in the salt and vanilla and continue to mix. Add a few drops of orange food gel to the buttercream and mix to combine. Spread or pipe the filling on the back of a cooled cookie then top with another cookie of the same shape. Repeat this step for each cookie. Enjoy!

Cookies and Cream Cheesecake Bars

Ingredients | Oreo Crust 30 Oreos, pulsed 6 Tbsp. unsalted butter, melted Cookies And Cream Cheesecake Mixture 32 oz. cream cheese, softened 1 1⁄4 cups granulated sugar 3⁄4 cups sour cream 4 eggs, room temperature 2 tsp. vanilla extract 20 Oreos, crushed White Chocolate Cookies And Cream Topping 8 oz. white chocolate 1 tsp. coconut oil 6 Oreos, crushed Directions Preheat the oven to 325 then lightly grease and line a 9″ x 13 pan with parchment paper with enough extra hanging over the sides to make for an easy release later on. To make the Oreo crust, place the oreos in a food processor and pulse them several times until the mixture is a fine powder. Trasnfer the pulsed Oreos to a bowl then add in the melted butter. Stir to combine. Place this mixture into the prepared pan then press it firmly and evenly on the entire bottom of the pan. Cookies And Cream Cheesecake In the bowl of a stand mixer fit with the paddle attachment or in a large bowl with an electric mixer, mix together the cream cheese until nice and smooth with no lumps. Add the sugar and sour cream to the cream cheese mixture. Be sure to scrape down the sides and bottom of the bowl as you go to ensure that everything is combining evenly. Add the eggs mixing slowly between each addition. Add in the vanilla. Fold the crushed oreos into the cheesecake mixture. Pour the cheesecake mixture on top of the oreo crust then use a silicone spatula to spread it evenly. You can add a few crushed Oreos on top of the cheesecake mixture before baking if you’d like. Bake for 40 minutes or until just barley jiggly in the center. Due to the chunks of Oreo throughout the cheesecake, it may crack slightly in a few areas but don’t worry, once we add the white chocolate layer on top, none of the cracks will be visible. Allow the cheesecake to cool in the fridge for at least 5 hours or overnight. To make the cookies and cream topping, melt the white chocolate and coconut oil in 30 second intervals mixing between each interval until melted and smooth. Add the crushed oreos and mix into the white chocolate. Spread this mixture evenly on top of the cooled cheesecake bars. Allow the cheesecake bars to set again in the fridge with the white chocolate layer on top for 30 minutes then slice into even squares. Enjoy!

Scandinavian Almond Cookies

Scandinavian Almond Cookies 1 pouch sugar cookie mix 1/3 cup softened butter 1 egg 2 Tbsp. Flour 1 tsp. Almond extract 3 tsp. Milk 1 cup sliced almonds Glaze: 1 cup powdered sugar 1/4 tsp. Almond extract 5-6 tsp. Milk 2 Tbsp. Sliced almonds Heat oven to 375 degrees. In large bowl, mix cookie mix, butter, egg, flour, and almond extract until dough forms. Divide into 3 equal parts. On ungreased cookie sheet, press each part into a 12 x 3 rectangle. Brush each with 1 tsp. milk. Sprinkle each with 1/3 cup almonds. Bake 10-12 minutes until edges are light brown. Cool 1 minute. Cut into 1-inch slices. Carefully remove to wire rack. They break easily. Cool completely. Mix glaze ingredients except for almonds. Drizzle on cookies and sprinkle with almonds.

Edith Olson's Butter Cookies

 This is my dad's aunts recipe. So my great Aunt Edith's. I wanted to save this recipe because I love heritage recipes to pass down. And I'll lose it otherwise.

1 cup butter (2 sticks)

1 cup sugar

6 Tbsp. milk

4 tsp. baking powder

2 tsp vanilla or almond extract

2 eggs

3 cups flour 

Cream butter and sugar. Sift dry ingredients and add alternately with eggs and milk.  Add flavoring last. Bake at 325 degrees for 7 minutes. Alternate directions said 335 degrees for 11 minutes.

Cream Cheese Frosting

1/4 cup cream cheese

1/4 cup butter

1 tsp vanilla

milk as needed

3 cups powdered sugar

Coconut Lime Sugar Cookies

My new obsession has been Twisted Sugar ,yet another Drink/Cookie place in Utah County. The most popular cookies are favorites of mine as well. The Twisted Sugar cookie (Coconut Lime Cookie) and the Banana Cream Cookie.

I haven't found a Banana Cream copycat. But I did find a copycat on the Blog Dessert Now Dinner Later. Props to her for coming up with this. Hopefully I can find a banana cream at some point soon.

Ingredients

Cookies:

• 1 cup (2 sticks) butter, room temperature
• 1 1/4 cups granulated sugar
• 3/4 cup powdered sugar
• 3/4 cup oil (vegetable/canola)
• 2 Tbsp lime juice (about 1 lime)
• zest of 1 lime (1-2 tsp)
• 2 large eggs
• 5 1/2 cups all-purpose flour (stir, spoon, and level)
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1 tsp salt
• *an extra 1/4 cup granulated sugar for flattening the cookies

Coconut Frosting:

• 1/2 cup (1 stick) butter, room temperature
• 1/2 cup coconut oil, softened (not melted)
• 4 cups powdered sugar
• 2 tsp coconut extract
• 1/4 cup coconut coffee creamer (or milk/coconut milk)
• Lime Wedges

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Line cookie trays with a silicone baking mat or parchment paper.
2. In a mixer with the paddle attachment, cream the butter with the sugars until smooth. Then add the oil, lime juice, lime zest, and eggs. Mix well.
3. In a separate bowl, combine the flour, baking soda, cream of tartar, and salt. Add all at once to the wet ingredients and mix until everything comes together. It should be slightly crumbly and not sticky at all.
4. Using a #30 cookie scoop (about 2 Tbsp of cookie dough) scoop dough balls onto a silicone or parchment lined baking sheet (no more than 8 per tray).
5. Put 1/4 cup granulated sugar on a small plate. Dip the bottom of a glass cup into the sugar, and press it into the center of each dough ball until about 1/2-inch thick. TIP: Rocking the glass in a circular motion flattens the cookies more evenly.
6. Bake at 350˚F for 7-8 minutes. Do NOT over-bake! The tops will look matte instead of glossy when they are finished. Cool on tray for several minutes before transferring to a wire rack to cool completely.
7. With an electric hand mixer and a large bowl, beat the butter and coconut oil together until smooth.
8. Mix in the powdered sugar one cup at a time, adding the coconut extract and coconut creamer after the first two cups. Then add the remaining powdered sugar. Mix thoroughly. Add extra coconut creamer (or milk) 1/2 Tbsp at a time, if needed, until desired consistency.
9. Spread frosting over cooled cookies and top with a lime wedge. Squeeze the lime wedge juice over the frosting before consuming. Enjoy! Store extra cookies in an airtight container at room temperature or in the refrigerator.

Notes

HOW TO CUT LIME WEDGES: Cut the lime in half width-wise down the middle of the fruit (like you would do if you were juicing it). Then cut each half into thirds (at about a 45 degree angle) from the center of the fruit, for six lime wedges.

TO FREEZE: Lay cookies flat onto a cookie tray, putting wax paper between each layer. Wrap tightly with plastic wrap. Freeze frosting separately for best results. Re-whip the thawed frosting, adding extra milk or coconut creamer if needed.

Swig's Coconut Pecan Chocolate Chip Cookies

I got this from Jen's Favorite Cookies. I think it needs more butter. I need to play with this recipe.

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 1/2 cups brown sugar
• 4 eggs
• 1 teaspoon salt
• 2 teaspoon baking soda
• 4 cups flour
• 2 cups chocolate chips
• 1 cup pecans
• 2 cups shredded coconut

Instructions

• Cream butter, sugar, and brown sugar. Add eggs and mix well.
• Add salt, baking soda, and flour. Mix just until combined.
• Carefully fold in chocolate chips, pecans, and coconut, taking care not to overmix.
• Wrap dough tightly in plastic wrap, and refrigerate for one hour or more. Use a 1/4-cup measure to create large cookies. Flatten slightly and place on baking sheet, leaving plenty of space between cookies. (I only put 6 cookies on a half sheet pan.)
• Bake at 350F for 14-16 minutes, until edges are slightly brown. Let cool on pan for 1-2 minutes before moving to a cooling rack.

Swig Sugar Cookie Bars

         INGREDIENTS:

• ½ cup softened butter
• ¼ cup + 2 Tbsp Canola or Vegetable oil
• ½ cup + 2 Tbsp granulated sugar
• ¼ cup + 2 Tbsp powdered sugar
• 1 egg
• 1 Tbsp water
• 1 tsp vanilla
• 2¾ cup all-purpose flour
• ½ tsp salt
• ½ tsp baking powder
• pinch of baking soda approx 1/16 of a tsp
• a little extra granulated sugar for sprinkling on top of dough before baking (about 1-2 TBSP)
• FROSTING RECIPE:
• ¼ cup softened butter
• 1 ounce softened cream cheese
• 1½ cups powdered sugar
• pinch of salt
• dash of vanilla
• 1-2 tbsp milk or cream
• DIRECTIONS FOR FROSTING: Mix butter, cream cheese, powdered sugar, salt and vanilla with a hand mixer or whisk. Add in the milk or cream until nice and smooth. Frost bars when they are completely cooled.

INSTRUCTIONS:

DIRECTIONS FOR COOKIE BARS: Preheat oven to 350 degrees
Grease a 9x13 pan and set aside
Using your mixer thoroughly cream butter, oil, granulated sugar and powdered sugar until combined
Add egg, water and vanilla and mix until well combined
Add flour and sprinkle in salt, baking powder and baking soda, mix for approx 1 minute or until completely combined
Spread/press cookie mixture evenly into greased 9x13 pan. ( like to use a sandwich baggie on my hand to press it down evenly. Spray baggie with cooking spray if necessary)
Evenly sprinkle 1 tbsp of sugar over the uncooked bars before placing them in the oven
Bake at 350 degrees for 14-16 minutes or until edges are just barely turning a light brown. Do not over bake or bars will be dry.
Let cool completely and frost with frosting recipe before cutting.

Neal's Real Chocolate Chip Cookies

The Fake recipe is called Atticus's Chocolate chip cookies. It was wrong. This is the real one that is awesome.

2 1/2 cups flour
1 tsp baking soda
1 tsp salt

--Mix in bowl. Set aside.

1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar

--Mix in mixer, then add:

1 egg
1 tsp vanilla

--Slowly add in dry ingredients, mix. Then add:

2 cups chocolate chips

--Refrigerate dough for 1 1/2 hours. Scoop into cookie balls and line up on cookie sheet.  Then bake at 375 degrees for 9-11 minutes.

TIPS:   Use soft butter. Don't add too much butter or sugar. Don't over beat dough. Chill dough to prevent spreading.  The higher temperature and shorter cooking time is perfect for soft cookies.

Oatmeal Chocolate Chip Cookies

These chocolate chip cookies are exactly how I like them. I got the recipe from my friend Jamie Duncan. They are perfect!

BEST oatmeal Chocolate Chip Cookies/Mrs. Field's knock-off

2 C butter

2 C sugar

2 C brown sugar

4 eggs

2 t vanilla

4 C flour

5 C old-fashioned oats

1 t salt

2 t baking powder
2 tsp baking soda

1 bag (at least) chocolate chunks or chocolate chips

3 C chopped nuts (optional)

Cream butter & sugars. Add eggs, vanilla.  Mix together flour, oats, salt, baking powder, baking soda in separate bowl.  Add to butter mixture, mix until combined well.  Add chocolate chips and nuts.  Bake 11-12 minutes @ 375 degrees.

Chocolate White Chocolate Chip Cookies

    2 1/4 cups all-purpose flour
    2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
    1 teaspoon baking soda
    1/4 teaspoon salt
    1 cup (2 sticks) butter or margarine
    3/4 cup granulated sugar
    2/3 cup packed brown sugar
    1 teaspoon vanilla extract
    2 large eggs
    2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels

PREHEAT oven to 350° F.

COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Swig Cookie Recipe

I got this recipe from a combining the directions on the websites vintage revivals and the girl who ate everything.

Swig Sugar Cookies

Ingredients:

1 C Butter (room temperature)

3/4 C Vegetable Oil

1 1/4 C Sugar

3/4 C Powdered Sugar

2 T Water

2 Eggs

1/2 t Baking Soda

1/2 t Cream of Tarter

1 t Salt

5 1/2 C Flour

 Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.
Combine dry ingredients and slowly add to butter mixture.  Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all. Roll a golf ball sized ball of dough and place it on your cookie sheet.

Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.)  Stick the bottom of a glass in it.  This is going to be your cookie press.  Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip its even better.

Bake at 350 for 8 minutes.  They should just barely be browning on the bottom.    Move cookies to a cooling rack.  Once they are cool put them in the fridge.

 Sour Cream Frosting

1/2 cup room temperature butter

3/4 C Sour Cream

Approx 1 2lb Package of Powdered Sugar (I never use the whole thing but love having extra on hand just in case I add to much milk!)

1 t salt

1/4 C Milk

Red Food Coloring

Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick its not frosting like add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of red food coloring and whip on high for 1 minute.

Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving).

Frosting adaptation: Add a pinch of salt (instead of teaspoon) and about 1/2 teaspoon of vanilla. Perfect.

Key Lime Whoopie Pies

This is the dessert Olympia used for the Tea Party.

Ingredients

Cookie
• 1 box yellow cake mix (or vanilla)
• 1 cup graham cracker crumbs
• 1/2 cup canola oil
  
  
• 1/2 cup water
• 3 eggs
Filling
• 1 (8 oz) block cream cheese, room temperature
• 4 cups powdered sugar
• 1 Tbsp Lime Zest (about 2 limes)
• 3 Tbsp Key Lime Juice (about 2 limes)
• *optional ~ graham cracker crumbs for garnish

How to Make

1. Preheat oven to 350°
2. Line baking sheet with parchment paper.
3. In mixing bowl combine cake mix, graham crumbs, oil, water and eggs. Stir to combine and then beat on medium high for 1 minute.
4. Drop batter (approx 2 Tbsp) onto lined baking sheet, 2 inches apart.
5. Bake 9-11 minutes until set and edges are lightly golden. Transfer to a wire rack to cool completely.
6. For filling combine cream cheese, powdered sugar, zest and lime juice in bowl of stand mixer. Mix on low until ingredients combine, Turn mixer up to medium and beat for 1 1/2-2 minutes until smooth and creamy.
7. Fill whoopie pies with about 2 Tbsp of filling.
8. Garnish edges with graham cracker crumbs if desired.

Brown Butter Salted Caramel Cookies

What is up with browned butter and salt?  I had two friends post different recipes the same day on facebook.  So of course I am going to make both of them.  Starting with....THIS ONE!  (it's from twopeasandtheirpod.com)

Ingredients:

2 1/2 cups all-purpose Gold Medal flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1 cup unsalted butter, sliced
1 1/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain Greek yogurt
1 cup caramel squares, cut into 1/4's

For Rolling the Cookies:
1/4 cup granulated sugar
2 teaspoons ground cinnamon

Sea salt, for sprinkling on top of cookies

directions:

1. In a medium bowl, Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.

2. To brown the butter, heat a thick-bottomed skillet on medium heat. Add the sliced butter, whisking frequently. Continue to cook the butter until melted. The butter will start to foam and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burnt quickly. Remove butter from the heat and let cool to room temperature.

3. In the bowl of a stand mixer, combine the brown butter and sugars. Mix until blended and smooth. Beat in the egg, yolk, vanilla, and yogurt and mix until combined. Slowly add in the dry ingredients and mix until just combined.

4. Form the dough in a ball and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes. You can chill the dough overnight.

5. When ready to bake, preheat the oven to 350 degrees F. Measure about 2 tablespoons of dough and roll into balls. Flatten the ball with the palm of your hand and place a piece of caramel in the center of the dough. Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough.

6. In a small bowl, combine the cinnamon and sugar. Roll the balls in the cinnamon-sugar mixture. Place dough balls on a large baking sheet that has been lined with a Silpat baking mat or parchment paper. Make sure the cookies are about 2 inches apart. Sprinkle the cookie tops with sea salt.

7. Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown. The centers will still be soft. Cool the cookies on the baking sheet for 2-3 minutes, or until set. Transfer cookies to a wire cooling rack and cool completely.

Ricotta Cookies

I am exploring a new food blog.  Because that is fun for me.  But I found these and I would like to try them.  I found them on vittlesandbits.blogspot.com.

Ingredients:
2 cups sugar
1 cuo butter, softened
2 cups ricotta cheese
2 tsp. vanilla extract
2 eggs
4 cups flour (anything that calls for 4 cups has to make a lot!)
2 Tbsp. baking powder
1 tsp. salt
1 1/2 cup powdered sugar
3 Tbsp. milk
1 tsp. vanilla extract

--Preheat oven to 350 degrees.  On low, beat butter and sugar until blended.  Then increase speed to high and beat until light and fluffly (about 5 more minutes).

On medium, beat in ricotta, vanilla and eggs until combined.

Reduce speed to low and add flour, baking powder and salt.  Beat until dough forms.

One tablespoon at a time, either drop cookies onto greased sheet or form them into balls.  (Balls are a little easier to ice later because they don't have pointy edges.)

Bake 12-15 minutes until lightly golden. Cookies will be soft.

Cool completely on rack.

Prepare icing by combining sugar , milk and vanilla until smoot.  Food coloring can be added to glaze if you prefer colored icing (I don't.)

Glaze cookies, and decorate with sprinkles if desired.  Put back on rack to dry.  (No sprinkles either. I just want the cookie and glaze.)

Pecan Puffs

This is a Heritage Recipe from my Grandma Olson.  It's a family tradition!

1/2 cup butter
2 Tbsp. sugar
1 tsp. vanilla
1 cup sifted flour
1 cup chopped nuts
2 Tbsp. water

--Cream sugar and butter.  Add vanilla, flour, nuts and water.  You may need a little more flour, but the dough should be quite stiff.  Roll a butterball size of dough in the palm of your hand.  Bake at 350 degrees for 12-15 minutes.  Roll hot cookies in powdered sugar.

Melt Away Cookies

By popular request, Cliss's Melt Away Cookie Recipe from the Cookie Exchange!

Preheat over to 350 degrees.

1/2 lb. butter
3/4 cup corn starch
1/3 cup powdered sugar
1 cup flour
1/2 tsp. almond extract

Frosting:
3 oz. cream cheese
1 tsp. vanilla
1 cup powdered sugar

--Mix smooth then place a small ball on cookie sheet.  Bake at 350 degrees for 12-15 minutes.  Cool completely then frost.

Atticus's Famous Chocolate Chip Cookies

My friend Cliss's husband (that's a mouthful) makes the best cookie.  They are like heaven.  When I had these he had put white chocolate and craisins in them, rather then chocolate chips.  Yum doesn't even begin to describe Neal's cookies.  (The family calls him Atticus.)

Mix in a Bowl:
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt

In the mixer first mix:
3/4 cup sugar
3/4 cup brown sugar
Then add: 1 cup (2 sticks) butter (soft)
Then add: 1 egg & 1 teaspoon vanilla

Then slowly add: the flour mixture that was in the first bowl.

Last: add 2 cups chocolate.
(I will have to ask him, but I think I would put a cup of white chocolate chips AND a cup of craisins in.  At least until further notice I'm going to go with that.)
Refrigerate 1 1/2 hours and then cook for 9-11 minutes at 375 degrees.

Also, here's a list of tips he wrote down:
-make sure butter is soft
-don't use too much butter or sugar
-don't over beat butter
-chilling dough=prevents spreading (He told me this was the most important step.)
-higher temperature+shorter time=soft cookies

Vanilla Pecan Thumb Print Cookies

My friend Cliss made these for her daughters wedding.  I now dream about eating these all night.  So I thought it might be good to get the recipe.

2 cubes butter
1 cup sugar
2 egg yolks (reserve whites)

--Cream sugar and butter until smooth, then add egg yolks.

Add:
1 tsp. vanilla
2 cups flour
1 tsp. salt

--Mix together.  Roll in a small ball (use scoop to make ball).  Roll ball in slightly beaten egg whites, then roll in chopped pecans (about 1 1/2 cups).  Place on parchments lined cookie sheet.  Bake at 350 degrees for 8 minutes.  Cool slightly and press into ball with your thumb or a small spoon to make a dent in the middle of the cookie.  Remove from pan and cool completely before frosting.

Frosting

2 cups powdered sugar
2 Tbsp. butter
1 tsp. vanilla
2-3 Tbsp. water

--Mix ingredients well then pour into pastry bag.  Put dots of frosting into dent in the center of each cookie.

Pinwheel Cookies

Cook for 2 or 3 minutes and set aside to cool:
Filling:

1 cup chopped nuts
1/2 cup white sugar
1 cup chopped dates
3/4 cup water

For crust:
2 cups brown sugar
1 cup shortening (margarine)
2 eggs
1 tsp vanilla
4 cups flour
1 tsp soda
1 tsp salt
1 tsp cinnamon (heaping)

Cream together the shortening and the brown sugar. Add the eggs and mix until light. Add dry ingredients together. Roll the cookie dough out between sheets of parchment paper and spread with the date-nut mixture to about withing an inch of the edge. Dough may be divided into parts before rolling out for easier handling, if desired. Roll up like a jelly roll on parchment paper and put in refrigerator or freezer. Slice off cookies when ready to bake. Bake at 375 degrees for 10 minutes or less on greased cookie sheet.