TIA GFY Recipe blog

3 ounces cream cheese
1 cup flour
1/2 cup butter
jelly or jam (any flavor)
3/4 teaspoon cinnamon
1/4 cup sugar

Cream butter and cream cheese then mix in flour.  form into a ball and refridgerate for one hour.  Roll out the dough and cut into circles.  Put a small dot of jelly in center.  Use water to seal edge of dough before you fold in half.   Fold and crimp the edges with a fork.

Bake for 12 minutes at 375…roll in sugar/cinnamon mixture when they come out of the oven.

3 1/4 cups crushed vanilla wafers (I use the food proccesser on them)
3/4 cup confectioners’ sugar (powdered)
1/4 cup unsweetened cocoa powder (Penzy’s has the best cocoa)
1 1/2 cups chopped pecans (I use the food proccesser on them)
3 tablespoons light corn syrup
1/2 cup rum (I’ve also used some Starbucks liquor, dark rum, vanilla rum, etc)

DIRECTIONS:
1. In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners’ sugar, cocoa, and nuts. Blend in corn syrup and rum.
2. Shape into 1 inch balls, and roll in additional confectioners’ sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners’ sugar before serving.

These are the ones I posted on the Knot awhile ago. I’ve since re-named them “Diabetic Shock Chocolate Chip Cookies” since that’s what will happen to you. You are forewarned.

Preheat to 325 degrees

• 3/4 cup unsalted butter, melted

• 1 cup packed brown sugar

• 1/2 cup sugar

• 1 Tablespoon vanilla

• 1 egg

• 1 egg yolk

• 2 cups flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• Bag of chocolate chips (I like quality dark chocolate chips)

Cream together butter and sugars. Then blend in vanilla, egg and egg yolk until very light and creamy. Sift together dry ingredients and blend into dough. Add chips.

This is the important part – use a ¼ cup to measure out each cookie drop. Yes, that big. Make sure cookies are 3 inches apart. Bake for 15-17 minutes. Makes 18-24 cookies.

Preheat oven to 350.

Ingredients:
3/4 cup butter/margarine
1 t. salt
1 cup sugar
1 egg, beaten
4 T molasses
1/2 t. cloves
1 t. cinnamon
1 t. ginger
1 t. vanilla
2 cups flour
3 t. baking soda

Mix in order listed. Refrigerate for 1/2 hour-1 hour. Roll in small balls, then roll in sugar.

Bake 10 minutes.

4 sticks unsalted softened butter (2 cups)
3 cups sugar
1 cup unsulfured molasses
3 large eggs
1 tsp salt
8 cups all-purpose flour
1 1/2 tablespoon baking soda
1 1/2 tablespoon ginger
1 tablespoon ground cloves
1 tablespoon cinammon
Powdered sugar (probably about 1 cup)

In a large bowl, cream butter. Beat in sugar. Beat the mixture until it is light and fluffy. Then beat in molasses, eggs (one at a time beating well after each addition), and salt. Into a bowl, sift together flour, baking soda, ground ginger, ground cloves and cinnamon, and stir the mixture into the butter mixture until it is incorporated well. Roll the dough into one and one-half inch balls with sugar-coated hands. Roll the balls in sugar, and arrange them 2 inches apart on ungreased baking sheets. Bake the cookies in a preheated moderate oven (350degrees) for 13 minutes and transfer them with a spatula to racks to cool. Makes about 70 cookies.

2/3 c. butter or margarine
1 c. sugar
1 egg - beaten
2 Tbls. milk
1/2 tsp. vanilla
1/2 tsp. lemon extract
2 c. sifted flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda

cream butter and sugar. Blend egg, milk, vanilla, and lemon extract. Add flour, baking powder, salt, and baking soda and mix.

Chill in fridge for 2 hours. Roll 1/8″ thick on lightly floured surface. Cut. Bake on ungreased cookie sheet for 10-12 minutes at 375°. Makes about 5 dozen medium cookies.

notes: It seems really thin, but I always make sure to roll the dough down to 1/8″. They come out perfectly crisp. I also grew up baking these in an electric oven. Scott has a gas stove, and I had to turn the temperature down to 300° to keep them from burning. Not sure if it’s the difference between gas and electric or just the difference between specific ovens. Just watch your first batch closely.
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Buttercream frosting:

1/3 c. butter or margarine
2 c. powdered sugar
1 egg yolk
1 tsp. vanilla
1 Tbls. cream

cream butter and powdered sugar. Add egg, vanilla, cream, and blend until thick and creamy. Add powdered sugar or cream to achieve desired consistency.

notes: I leave the egg out. It should end up at a an easily spreadable consistency. The frosting I made for book club could’ve used a bit more cream.

Super, super, super easy and people will think they are homemade:

1 13 x 9 pan lightly greased
2 packages Pilsbury chocolate chip cookie dough
1/2 bag semi sweet chocolate morsels
1/2 bag peant butter chips.

Smoosh 2 packages cookie dough into greased baking pan. Thow in oven & bake. When almost done, remove from oven and sprinkle the chocolate & peanut butter chips on top. Wait till they soften and then spread them over the top with a knife (same motion as icing a cake). Let cool completely then cut into triangles.

Yummy, easy and look homemade. Perfect.

Note: This is a rip off of my mom’s triangles, which are made from scratch and awesome. If you want, make the choc. chip cookie dough from scratch.

Also awesome: substitute the peant butter chips for mint chips, white chocolate chips or butterscotch (use less of these they are overpowering).

Super Sugar Cookies

Ingredients List
2 eggs
3/4 cup margarine
1 cup white sugar
1 teaspoon real vanilla
1 teaspoon baking powder
1 teaspoon salt
2.1/2 cups AP flour

Instructions
Cream margarine and sugar well. Add vanilla and eggs; combine well. In separate bowl, sift the baking powder, salt and flour. Add to wet ingredients slowly until thoroughly combined. Cookie dough must be chilled until firm, or overnight. Remove dough from fridge and roll out to a 1/4 inch thickness. Preheat oven to 400 degrees With cookie cutters or rim of drinking glass, cut out cookies. Place cookies on an ungreased cookie sheet and bake in preheated oven for 8-10 minutes, depending on oven. Check often to prevent over cooking or burning. Cool on baking rack when done.

Sugar Cookie Frosting

1 teaspoon real vanilla
1 stick of real butter
4 cups powdered sugar
1 tablespoon cream or whole milk

Cream butter, milk and vanilla together. Slowly add powdered sugar to butter until desired consistency. If you’d like, add liquid food coloring for festive cookies. When cookies are cooled, frost.

A staple in my mom’s holiday baking.

1 c. choc chips
1 c. brown sugar
1/3 c. vegetable oil
2 eggs
1 tsp vanilla
1 c. flour
1 tsp. baking powder
1/4 tsp salt
1/2 c. chopped nuts (optional)
1/2 c. powdered sugar

Melt chips, add sugar and oil.
Add eggs and beat well. Add vanilla.
Combine flour, baking powder and salt. Add this to chocolate mixture.
Stir in nuts.
Chill Dough. Roll into balls in the powdered sugar. Place balls on cookie sheet.
Bake 10-12 mins at 350 degrees.

1/2 c. peanut butter
1/2 c. pure, real honey
Mix together.
Add 3/4 - 1 c. powdered milk
Mix and form balls
Roll balls in crushed cornflakes

*chill dough before shaping balls if needed.