Ricotta Mini Cakes

This recipe was in Family Circle Magazine. I also added 1/4 C anise seeds.
2-1/4 cups all-purpose flour


1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1 cup granulated sugar

1 egg

1 cup ricotta

1 teaspoon vanilla extract

2 cups confectioners sugar

3 tablespoons milk

Directions

1. Cookies: Heat oven to 350 degrees F. Coat 2 baking sheets with nonstick cooking spray. Whisk flour, baking powder, baking soda and salt together; set aside.



2. Beat butter and granulated sugar together until blended. Add egg, ricotta and vanilla, beating until combined.





3. On low speed, add flour mixture and beat until blended. Drop by tablespoonfuls onto prepared pans. Bake at 350 degrees F for 14 minutes or until lightly browned around edges. Let cool on sheets 3 minutes, then remove to rack to cool completely.





4. Glaze: Beat confectioners sugar and milk together until well blended. Dip tops of cookies into glaze and set aside until glaze has hardened.

crockpot Graham Cracker Cookies

2 c semi sweet chocolate chips
2 1 oz. squares unsweetened baking chocolate, shaved
4 c. crushed graham crackers, divided
2 cans ( 140z.)sweetened condensed milk
1C finely chopped walnuts
Place chocolate in slow cooker. Cover. Cook on high 1 hour, stirring every 15 minutes, or until chocolate is melted. Stir milk into melted chocolate. Add 3 C graham cracker crumbs, 1 c at a time, stirring after each addition. Stir in nuts. Stir in remaining graham cracker crumbs to reach consistence of cookie dough.
Drop by teaspoons on greased baking sheet. Bake at 325 degrees for 7-9 minutes, or until the tops of cookies begin to crack. Remove from oven. Cool 1-2 minutes before transferring to cooling racks. Keep remaining dough mixture warm by covering and turning the slow cooker to warm.

Pecan Tassies

Yield 5 dozen
Ingredients





2 cups butter
4 (3 ounce) packages cream cheese
4 cups all-purpose flour
3 eggs
2 1/2 cups packed brown sugar
3 tablespoons melted butter
1/2 teaspoon vanilla extract
1 pinch salt
1 1/2 cups chopped pecans
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the butter and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of tart pans or mini muffin pans.
In another bowl, mix together the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans. Use a spoon to fill each of the crusts 2/3 full with the filling mixture.
Bake for 15 to 18 minutes in the preheated oven, until shell is light brown, and the filling has puffed up. Cool, and carefully remove from pans.

Saint Joseph's Staff Cookies

I followed the recipe for Saint Joseph's staff cookies as posted at Catholic cuisine except I used Bob's Gluten free baking mix for the flour.
Ingredients:
1 cup sugar
1 cup butter or margarine, softened (or half butter, half shortening)
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food coloring
2 Tablespoons finely crushed peppermint candies
2 Tablespoons sugar

Stir together 1 cup sugar, butter or margarine, milk, vanilla, peppermint extract, and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir red food coloring into 1 half of the dough. Cover and refrigerate at least 4 hours.

Heat oven to 375ºF.

Stir together peppermint candy and 2 tablespoons sugar; set aside.

For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. For best results, complete cookies one at a time--if all the dough of one color is shaped first, strips become too dry to twist.

Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.

Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. (Recipe from Betty Crocker).

Pillsbury Peanut Butter Brownie Cookies

1 (19.5-oz.) box Pillsbury® Brownie Classics Traditional Fudge Brownie Mix
1/4 cup butter or margarine, melted
4 oz. cream cheese (from 8-oz. pkg.), softened
1 egg
1 cup powdered sugar
1 cup creamy peanut butter
1/2 (16-oz.) can chocolate fudge ready-to-spread frosting

DIRECTIONS
1. Heat oven to 350°F. In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky).
2. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
3. In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
4. Bake at 350°F. for 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
5. Remove from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie

Pumpkin Spice Cookies

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Not only will these ideas give your guests something special to take home with them, they’ll also help you bring a beautiful look to your holiday table.

Thankful Place Tags

When it’s time for everyone to sit down, your guests will be touched to see some simple place tags that double as a take-home favor. Buy small, inexpensive picture frames for photos of each of your guests. Make a color copy of the photo, or if you have an electronic version of it, just print out another copy to fit in the frame.

To add a more personal touch, write a short note telling each person why you’re thankful he or she is in your life. You can write on the back of the picture or on a piece of cardstock glued to the back of the frame or the support arm. When you set the table, place everyone’s frames in front of their place setting and then encourage everyone to take this heartfelt gift home.

Thankful For Good Food

Sharing food and traditions with the people closest to you is a big part of the holidays. The simple act of sharing food around a table leads to great times, so why not give your guests something that they can take back to their own dinner tables?

Take all of the recipes that you used to create your holiday meal, and make copies of each on notecards. Stack the recipe cards and tie them up with some fall colored ribbon. Tie a short thank you note onto the end of the ribbon. Your guests can share your recipes at their own upcoming holiday celebrations and think of you each time.

Thankfully Sweet


Cookies are always an easy way to bring a smile to someone’s face, and a great way to thank someone. Here’s a delicious Pumpkin Cookie recipe to try. Personalize each place setting by writing your guests' first initial on a cookie with icing. You can serve these as part of dessert, or wrap them in tissue for a take-home treat.
















Pumpkin Cookies

INGREDIENTS

1 cup white sugar
1 egg
1 cup shortening
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup canned pumpkin
White cookie icing

INSTRUCTIONS

Preheat oven to 350°F. Grease cookie sheets.
In a large bowl, mix sugar, egg, shortening, and vanilla.
Sift together flour, baking soda, baking powder, salt, and cinnamon. Stir into the creamed mixture, then stir in the pumpkin.
Spoon dough onto the cookie sheets.
Bake for 12 minutes then let the cookies cool on cooling racks. When cool, write your guests' first initial onto each cookie with white icing

Pecan Butterscotch Cookies

From tasteofhome.com
1 cup complete buttermilk biscuit mix
1 package (3.4 ounces) instant butterscotch pudding mix
1/3 cup butter, melted
1 egg
1/2 cup chopped pecans, toasted
Directions:
In a large bowl, beat the biscuit mix, pudding mix, butter and egg until blended. Stir in pecans. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Flatten with the bottom of a glass.
Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: about 1-1/2 dozen. Editor's Note: You may substitute regular biscuit/baking mix for the buttermilk biscuit mix.

Guinea Pig Cookies

We made these cute cookies today. I used black sesame seeds for the eyes and cashews for the ears.

Date Macroons

1C pitted dates, chopped
1 3/4 C angel flake coconut
3/4 C sweetened condensed milk
1/2 tsp. coconut extract
Preheat oven to 350 degrees F. Mix all ingredients in a medium bowl. Drop by rounded teaspoonfuls onto Silpat pads. Bake 10-12 minutes or until lightly golden brown. Store in an airtight container.

Cinnamon Chip Cookies

I found this recipe at www.tasteofhome.com . The cookies tasted great and did not need the frosting so I did not make the frosting.

Lemon Cookies

1 box lemon cake mix
1/3 C shortening
1/3 C butter, softened
1 egg
Mix all ingredients until well combined. Roll into balls and place on a lighly greased cookie sheet. Bake at 375 degrees for 9-12 minutes. Let cool slightly before removing from the pan.

Peanut Butter Cake Bars

This recipe is from Simple and Delicious Magazine. I used chunky peanut butter and the bars came out moist and cake like.

Ingredients:
2/3 cup butter, softened
2/3 cup peanut butter
1 cup sugar
1 cup packed brown sugar
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 package (11-1/2 ounces) milk chocolate chips
Directions: In a large bowl, cream the butter, peanut butter, sugar and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 2 dozen.

Felix K.'s Chocolate Chip Cookies

After seeing this recipe and photos of the cookies many times at allrecipes.com, today i decided to give the recipe a try. I was very pleased with the results and so were the members of my family. The cookies were chewy but crisp around the edges. Excellent recipe.

Martha's Giant Chocolate Chip Cookies

Great tasting recipe but, my cookies spread a bit too much. I made my cookies smaller than the recipe and i cut down the cooking time.

Chocolate Revel Bars

These cookie bars are oatmeal on top and bottom and fudgy chocolate in the middle. Great combination.

Peanut Butter Candy Cookies

An easy idea for using up some of the Easter candy, make peanut butter cookies and add about 2 C of Reese peanut butter cups( I chopped them in the food processor). Mix the candy pieces just before you are finished mixing.

Resurrection Cookies Happy Easter! He has Risen!

We made these Resurrection Cookies last night and had them for breakfast this morning. These cookies taste like a light pecan pie. Yummy.

Ingredients:
1 c. whole pecans1 tsp. vinegar3 egg whites

Pinch salt

1 c. sugar

Zipper baggy

Wooden spoon

Tape

Bible

Preheat oven to 300 degrees F Place pecans in zipper baggy and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested the Roman soldiers beat him. Read John 19:1-3.Let each child smell the vinegar. Put 1-tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.So far the ingredients are not very appetizing. Add 1-c. sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Ps. 34:8 and John 3:16.Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read ISA.1: 18 and John 3:1-3.Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 27:57-60.Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matt. 27:65-66.GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matt. 28:1-9.

Saint Patrick Pistachio Cookies

I made these cookies last year and the kids really loved them. So i made them again today. Yum

Holiday M&M Oatmeal Bar Mix

In a 1 quart canning jar layer:

1/2 C old fashioned oats

1/2 C M&M's

1/2 C light brown sugar

1/2 C Bisquick

1/2 C dark brown sugar

1C Bisquick

Attach a gift tag with these instructions:

Preheat the oven to 350 degrees F. In a large bowl cream 1/2 C butter, softened, 1 egg and 1 tsp. vanilla. Add the jar contents. Stir until the mixture is well blended. Press into a greased 8 inch square baking pan. Bake for 18-22 minutes or until bars are light golden brown and center is almost set. Cool before cutting.

Crispy Thumbprint Cookies

1 package (about 18 ounces) yellow cake mix
1/2 cup vegetable oil
1/4 cup water
1 egg
3 cups crisp rice cereal, crushed
6 tablespoons Smukers Special Reserve (with strawberry, cherry and raspberry)

Preheat oven to 375°F.
Combine cake mix, oil, water and egg in large bowl. Beat with electric mixer at medium speed until well blended. Add cereal and ; mix until well blended.

Drop by heaping teaspoonfuls about 2 inches apart onto ungreased cookie sheets. Use thumb to make indentation in each cookie. Spoon about 1/2 teaspoon preserves into center of each cookie.
4.
Bake 9 to 11 minutes or until golden brown. Cool cookies 1 minute on cookie sheets. Remove to wire racks to cool completely.