Amish Puff Cookies

Chocolate Chip Amish Puff Cookies

1 1/2 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
1/2 c softened unsalted butter
1/2 c light brown sugar
1/4 c white sugar
1 large egg
1 c chocolate chips
1/4 c sugar
4 tsp ground cinnamon

Sift the flour, baking powder, baking soda, cream of tartar, and salt into a bowl and set aside.

In a stand mixer, cream butter and sugars on medium speed for several minutes until light and fluffy. Add the egg and mix until combined. Add the flour mixture, and mix on low speed just until combined. Cover dough and refrigerate for 30 minutes. Stir in the chocolate chips.

Combine cinnamon and sugar in a bowl. Preheat the oven to 350ºF. Line several cookies sheets with parchment paper. Roll tablespoon-sized balls of dough in the cinnamon sugar and place on cookie sheets about 2 inches apart.

Bake for 8 to 10 minutes, rotating sheets halfway through, until golden brown. Cool cookie sheets on wire racks.

These are the best cookies that I have ever had in my life and Mike agreed. YUMMY. We already ate about 10 just between the two of us. Whoops. They taste like fall. These will definitely be the cookies I make for gatherings from now on.

Cocoa Crinkle Cookies

Ingredients:

• 2 cups granulated sugar
• 3/4 cup vegetable oil
• 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
• 4 eggs
• 2 teaspoons vanilla extract
• 2-1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Powdered sugar

Directions:

1. Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt; gradually add to cocoa mixture, beating well.

2. Cover; refrigerate until dough is firm enough to handle, at least 6 hours.

3. Heat oven to 350°F. Grease cookie sheet. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.

4. Bake 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

This is a great recipe if you don't want to use your butter, it takes oil instead...a little cheaper way to do it.

Peanut Butter Brownie Cookies

Ingredients:

• 38 to 40 REESE'S Peanut Butter Cups Miniatures
• 3/4 cup (1-1/2 sticks) butter or margarine
• 1-1/2 cups sugar
• 3/4 cup HERSHEY'S Cocoa
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda

Directions:

1. Heat oven to 350°F. Line cookie sheets with parchment paper or lightly grease. Remove wrappers from peanut butter cups. Cut each peanut butter cup into 4 pieces; set aside.

2. Melt butter in medium saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat; stir in eggs and vanilla. Stir together flour, salt and baking soda; stir into chocolate mixture. Stir in peanut butter cup pieces.*

3. Drop by heaping teaspoons onto prepared cookie sheets. Bake 10 to 12 minutes or until set and edges are firm. Do not overbake. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
About 4 dozen cookies.

I got this off of the Hershey website. I used Reses peanut butter chips instead of the cups because it was what I had in the cupboard. You could probably try all kinds of chips like white chocolate or mint chips instead of pb. The recipe is right! DO NOT OVERBAKE! If you do then the cookies get pretty hard after they have cooled. (this happened to my first tray, but I just heat them up in the microwave and they get soft again) These were sooooo good...I totally recomend.

Sugar Cookie Bars

1 cup butter, softened

2 cups sugar

4 eggs

2 tsp. vanilla

5 cups flour

1 tsp. salt

1/2 tsp. soda

Cream butter and sugar until fluffy.
Add eggs, one at a time, mixing after each egg. Add vanilla and mix well.
In a separate bowl combine flour, salt and soda and stir with a whisk to combine. Add to wet mixture and mix just until combined.
Spread on a greased baking sheet (use a 13x18 pan). Bake at 375 degrees for 10-15 minutes, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

Frosting

1/2 cup butter, softened

1/2 cup shortening

1 tsp. vanilla

pinch of salt

4 cups powdered sugar

5 Tbsp. milk

food coloring

For frosting, combine butter and shortening until smooth and creamy.
Add vanilla and salt.
Add powdered sugar in 1-2 cup increments until combined, then add milk and mix until smooth and spreading consistency.
Spread over cooled cookie.

This is from Brian's sister's recipe blog My Favorite Recipes. I made these and they are really good although I had to cook them 6 extra minutes either because I am at a high altitude or they were just too thick. Anyways, these are great especially if you don't want to roll and cut out millions of cookies.
-Laura

Saltine Cracker Toffee

• 1 sleeve of saltine crackers
• 1 cup butter
• 1 cup brown sugar
• 2 cups semisweet chocolate chips
• 3/4 cup chopped pecans

Directions
Preheat oven to 400 degrees F . Line cookie sheet with foil and lay saltine crackers in single layer. In a saucepan combine the sugar and the butter. Bring to a boil on medium heat and boil for 3 minutes. Immediately pour over saltines and spread over crackers completely. Bake at 400 degrees F for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

This is yummy and really easy. Its a great way to make toffee without needing a candy thermometer. Both salted and unsalted crackers work well.

No Bake Cookies

* 1 3/4 cups white sugar
* 1/2 cup milk
* 1/2 cup butter
* 4 tablespoons unsweetened cocoa powder
* 1/2 cup crunchy peanut butter
* 3 cups quick-cooking oats
* 1 teaspoon vanilla extract

DIRECTIONS

1. In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Mary Vach's Chocolate Chip Cookies

1 1/2 cup butter, softened
1 1/4 cups sugar
1 1/4 packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 package chocolate chips (4 cups)

Heat oven to 350. Mix butter, sugars, vanilla, and eggs. Mix in dry ingredients. Stir in chocolate chips. Drop dough by rounded tablespoonfuls onto ungreased cookie sheet. Bake 12-15 minutes.

These are so good! I found this recipe in the Cedar River Ward relief society cookbook. It makes so much though. I think it was like 6 dozen. I shared them with so many people and they loved it.

Play Dough Cookies

I haven't tired this recipe but it definitely looks like a fun one to make with the kids or that the kids would love to eat! If anyone tries these be sure to comment and share what you think of them, I'm thinking they'll just taste like sugar cookies, but they sure are fun!

Play Dough Cookies

3/4 cup butter
3oz cream cheese
1 cup sugar
1 egg
1 tsp vanilla extract
2 3/4 cup flour
1 tsp baking powder
1/4 tsp salt
assorted food coloring (gel or paste works best)

In a bowl cream butter, cream cheese and sugar until fluffy. Add eggs and vanilla. Beat until smooth.

In a bowl combine flour, baking powder, and salt. Add dry ingredients to the creamed mixture. Stir until soft dough forms. Divide dough into fourths. Tint each with a different food coloring. Wrap in plastic and chill for two hours. (Stick it in the freezer for 15 minutes if you don't like to wait)

Preheat the oven to 350 degrees. Shape colors into 3/4 inch balls. For each cookie place one pink, one orange, one green, and one blue ball together and roll to make one giant ball. Roll into a 12 inch long snake, and then starting at one end coil roll to make a cookie. Place cookies 2 to 3 inches apart on greased cookie sheet to allow for spreading.

Bake for 8 minutes or until lightly browned. Cool and store in an airtight container. Enjoy!

Peanut Butter Cookies

• 5 1/4 cups flour
• 2 teaspoons baking soda
  
• 1 teaspoon salt
• 1 cup butter
• 3/4 cup shortening
• 1 3/4 cup sugar
• 1 3/4 cup brown sugar
• 4 eggs
• 1 teaspoon vanilla
• 3/4 cup peanut butter

Preheat oven to 350. Mix flour, baking soda, and salt together in a medium bowl and set aside. In a large mixing bowl, cream together butter, shortening, sugar, brown sugar, eggs and vanilla. Stir in peanut butter. Add flour mixture a little a time and stir until well blended.

Drop dough by tablespoons onto cookie sheet. Using a fork dipped in flour, flatten each cookie slightly in a crisscoss pattern. Bake for 8 to 10 minutes or until slightly golden around the edges. Do not over bake.

These are especially delicious with white chocolate chips!

Holiday Sugar Cookies

• 2/3 cup shortening
  
• 3/4 cup sugar
• 1 egg
• 1/2 teaspoon vanilla
• 2 cup flour
• 1/4 teaspoon salt
• 1 1/2 teaspoon baking powder
• 4 teaspoons milk

Preheat oven to 350. Cream shortening, sugar, egg, vanilla, and peel. Gradually add flour mixture. Bake for 12 minutes.

These are the best sugar cookies I have ever had! We always make huge amounts around Christmas and deliver them to people. They stay soft for days and aren't grainy sugary...just delicious. Whitney and I had so much fun as kids rolling out the dough and cutting out shapes and frosting them.