Root Beer Float Ice Cream Sandwiches

This shop has been compensated by Collective Bias, Inc. and its advertiser.  All opinions are mine alone.  #SoHoppinGood #TopYourSummer #CollectiveBias

 You guys - it is hot where I live.  Like cook an egg on the sidewalk - hot.  Um ya -  Crazy, Crazy, dry heat and my absolute favorite time of year.  It is fabulous!!!   But with the heat comes that feeling of wanting something cold and delicious.  

Summer time means lots of cold ice water, delicious watermelon, and ice cream!!  

The other day when I woke up at 6:00 am to do my usual morning workout I stepped outside to water the plants on my porch and a wave of what we lovingly refer to as "the blow dryer" hit me in the face.  Suddenly, my usual scrambled eggs and toast for breakfast didn't sound that good, so I hopped in my car and ran over to my local Walmart to grab some ice cream, because honestly that seemed to be calling my name (and yes, I'm the mom that lets her kids eat whatever they want for breakfast - you know, ice cream, corn dog, whatever as long as they eat right?!!)  

I grabbed a small cart because I just wanted to get a couple of things (maybe I should've grabbed a big one).  I turned to go down the ice cream isle and started to browse.  Then the Blue Bunny ® ice cream was just staring me right in the face.  Seriously, I could see every scrumptious swirl of chocolate, beautiful pieces of perfectly shaped cookie dough, and twists of caramel.  Let me tell you the new clear containers are so enticing.  

I couldn't decide on just one flavor, so I ended up with 4 containers of ice cream and a  Smucker's® caramel topping.  I brought them home and ate ice cream for breakfast.   It was delicious.  But I had a ton of ice cream left so I wanted to make something else.  A fun treat just for summer.

I decided on some root beer float cookies and thought they would be perfect with the Blue Bunny ®Vanilla ice cream.

Root Beer Float Ice Cream Sandwiches

1/2 butter
1 c granulated sugar
1/4 tsp baking soda
1/8 tsp cream of tartar
1 egg
2 tsp root beer extract
1 1/2 c flour
 1/4 granulated sugar (to roll cookie dough in before baking)
1 container Blue Bunny ® Vanilla ice cream

In a medium mixing bowl, beat the butter with an electric mixer for 30 seconds.  Add 1 c sugar, baking soda, and cream of tarter.  Beat until combined, scraping sides of bowl.  Beat in the egg and root beer extract until combined.  Beat in as much of the flour as you can with the mixer.  Stir in remaining flour.  Cover and chill for 1/2 hour.

Shape dough into 1 inch balls.  Roll dough balls in sugar to coat.  Place 2 inches apart on an ungreased cookie sheet.  Bake in a 350 ° oven for 10 minutes.  Transfer cookies to a wire rack or towel to cool.

Once the cookies are cool,  place a small scoop of ice cream on the wrong side of on cookie, then take your second cookie and place it wrong side down on top of the ice cream, making a sandwich.

 This is a fun easy summer treat perfect for all of these amazing, hot summer days when you are trying to beat the heat.
  

For more Blue Bunny ® recipes click here.

Oreo Pudding Cookies

I am a cookie-aholic!  And some of my favorite cookies are my best friends chocolate pudding cookies.  I have tried them with vanilla, and vanilla&cinnamon too!  But when I found this recipe that was so so so similar to her cookies (which I need to post and I am shocked that I haven't yet!!) but Oreo flavored I was super excited to try it.  Needless to say it did not disappoint!

Oreo Pudding cookies

cream together:   1 cup softened butter

                              3/4 c. sugar

                              1/4 c. packed brown sugar

Add in              : 2 eggs

                            1 tsp. vanilla

                            1 box Oreo pudding mix and cream together some more

Then mix in     : 1 tsp baking soda

                            1/2 tsp salt

                            2 1/4 c. flour

Finally fold in  : about 10 Oreos crushed (put them in a Ziploc bag and hit them with a rolling 

                              pin)

                          : 3/4 c. white chocolate chips.

Roll into 1 1/2 inch balls and put on a greased cookie sheet.

Bake @ 350* for 8-10 minutes.

Black and White Almond Cookies

We have Netflix at our house and I get on a series watching kick.  The most recent has been 'Hart of Dixie'.  Its adorable!  In the show it talks about these black and white cookies from New York that are supposedly amazing and got me wanting cookies so bad!  While I've never been to New York or tasted the originals, this is our version.  Donna made the cookies which are a yummy buttery, almondy shortbread type of cookie and I found the frosting recipes that worked perfect for these cookies.


Almond shortbread cookie
1 1/3 c flour
3 T. sugar
1/2 c. butter
2 tsp. almond extract
1 T. water

In a medium bowl combine flour and sugar. using a pastry cutter cut in the butter till mixture resembles fine crumbs and starts to cling.  Sprinkle almond extract and water.  Form the mixture into a ball and knead till smooth.  On a lightly floured surface roll dough to 1/2 inch thick use 1 1/2 inch round cookie cutter to cut rounds.  Place on a cookie sheet bake for 20-25 minutes @ 325* on an ungreased cookie sheet.

Chocolate Glaze
3/4 oz unsweetened chocolate, coarsley chopped
3/4  oz semi-sweet chocolate chips
1 T. butter
1/2 c. powdered sugar
1 T. boiling water, plus additional as needed
1 T. light corn syrup
1/2 tsp. vanilla extract.  

Melt the chocolates and butter in a bowl microwaving in 20 second bursts.  mixing after each. Stirring until smooth.  add the sugar alternately with the water.  Stir in corn syrup and vanilla.  beat well with a wooden spoon until smooth.  

Vanilla Glaze
1 c powdered sugar
1-2 T. hot water
1 T. light corn syrup
1/2 tsp. vanilla extract
pinch of salt

Mix all ingredients until smooth.


------- After the cookies completely cool on a wire rack.  Frost each cookie, half with chocolate, the other half with vanilla and put back on wire rack to set.  The frosting should set quickly without to much run off.

Pecan Wedding Cookies

Happy National Cookie Day!!!!

But seriously, any reason to make cookies is a great excuse right?

Last week my brother in law gave me a brown bag filled with pecans from his yard.  Pecans grow well where I live and there are plenty of them.  Plus, you can't beat fresh pecans.  They are pretty dang delicious.

I pulled down the nut bowl my uncle made and filled it with pecans.  My kids spent a couple of days cracking and eating them, and then they just sat there.  I wanted to get the rest of them shelled and chopped and use them or freeze them (best way to keep nuts fresh).  So I spent a little time and got them all shelled and chopped.  They smelled amazing and I was thinking about cookies and candy and oh, the many wonderful things we make during the holidays.

I thought back to these delicious Pistachio Wedding Cookies and thought if I changed them up a bit, they would be great with pecans instead of pistachios.  I was right.  They turned out amazingly.  Now my house smells fantastically and I'm sure my neighbors are happy for the treat.

Pecan Wedding Cookies

1 c butter, softened
1 c powdered sugar
2 tsp vanilla
1 3/4 c flour
3.4 oz box of vanilla  instant pudding mix
1/2 tsp salt
1/2 c chopped pecans

Cream butter, beat in 1/2 c sugar until fluffy.  Add vanilla.  In a separate bowl combine flour, pudding mix & salt.  Slowly add flour mix to wet ingredients until well mixed.  Stir in pecans. .  Refrigerate for 1 hour.  Preheat oven to 350 degrees.  Prepare cookie sheet with Pam, or other non-stick spray.  Make teaspoon size balls.  Place onto cookie sheets.  Press down slightly.  Bake 9-10 minutes.  Remove and let cool down for 5 minutes.  Toss in sugar.  Enjoy.

Easy Freezer Meals

This month in our town it has been all about emergency preparedness.  With so much going on in the world, and disasters happening all over the place, even very close to home, we have been feeling a sense of urgency to work on our food storage. 

We were also counseled a couple of weeks ago to live within our means.  For me this meant that I needed to work on my budget.  The place we spend the most money is our food and unfortunately, even though I cook a lot, most of it takes place on the weekend.  During the week we are so guilty of eating out.  We eat out A-LOT!!!!  I mean a ridiculous amount.  So my sisters and I decided we would use recipes we already have, things we know our families love, and spend an afternoon making freezer meals. 

They are just nice to have on hand for all sorts of things.  Meals on the fly for when we are in a rush, or sick, or just don't feel like cooking. 

We chose 5 of our favorite dinners, 2 kinds of cookies, and 2 breakfast items.  We went shopping and kept the receipts because we wanted to be as accurate and we can be for those of your wanting to try it.

We also opted for the throw away pans, press n seal, heavy duty tin foil, and gallon size zip lock freezer bags for storage.

Before all the madness began, we stacked all of our groceries on the table.  We looked over our recipes and decided that one of us would start cooking our meats on the stove, while the other mixed her batch of cookies.   We had our sister Mary, and my daughters there helping us assemble things as we went along.

 Mary and Paige cooked the french toast sticks, while MaKady scooped the chocolate chip cookies onto the cookie sheets to be frozen. 

Meanwhile Tabitha put together the Shepherds Pie.

 After my batch of cookies I got my chicken enchiladas put together.

 We covered our pans with press n seal, then covered that with tin foil to help avoid freezer burn.

 We both shared the table so I could put together the lasagna and Tabitha scooped the chili into gallon size freezer bags.  We used freezer bags for things that don't need to bake in the oven in it's own container, like chili that will cook in a crock pot or on the stove, and Samoan chicken, which will get cooked on the grill.

 Next Tabitha made sugar cookies while I put together some breakfast burritos.

Here is what we made:

Shepherd's Pie - 3x this recipe (makes 48 servings)
Lasagna -2x this recipe (makes 38 servings)
Samoan Chicken - (makes 20 servings)
Chicken Enchiladas - 2x this recipe (makes 36 servings)
Chili - 3x this recipe (makes 60 servings)
Chocolate Chip Cookies (makes 6 dz, about 36 servings)
Sugar Cookies - 2x this recipe (makes 6 dz, 36 servings)
Breakfast Burritos - no recipe on this.  We scrambled 18 eggs, cooked 1 lb sausage, 1 lb bacon, 1 bag of cubed potatoes (in the freezer isle) and 30 flour tortillas.  Cook everything, mix together, then spoon into tortillas.  Roll and place in bags to freeze.  (makes 30 burritos, 30 servings)
French Toast Sticks - 2 loafs of bread, 18 eggs, a little bit of milk and cinnamon.  Cut each slice of bread into 3, dip in egg batter, then fry.  (Makes 8 dz, 24 servings)

In total, we have 328 servings of food.  Our groceries cost $150 for everything, with the exception of a few spices and flour that we already had on hand).

Each serving cost $0.46.  You guys!!!!  Seriously.  Compare that to what you would spend getting a pizza, which is about $1.00 per serving, or eating at McDonald's which is about $5.00 per serving.  You can see that a little bit of time is so worth it.

It took us 4 hours to get all this food done, and there were 4 of us working together.  Just a couple of notes:

1.  Plan ahead.
2.  Select meals that you know your family will eat.  It doesn't do anyone any good picking meals if your family won't eat them.
3.  Label your meals.  Write what it is, cooking instructions, and the date it was made.  
4.  Many hands make light work.

Now our freezers are full and we don't have to worry about spending money eating out.  Woohoo!!!

Thumb Print Cookies

I was going through my cupboard the other day and found a book of recipes that I forgot I had.  It was one of those old write-your-own recipe kind of books.  In it were tons of recipes of my moms and some from food network that I scribbled down as I watched (back before kids and when I had time to watch).  I found this old recipe of my moms for thumb print cookies and my mouth instantly started watering.  I love these cookies and I knew that they would go perfect with the jam I just made.  This cookie is very similar to those butter crisp cookies you get at Christmas time in the tins... I seriously could eat a whole batch! 

And while you are waiting for the cookies to bake and cool take some time to do a little bit for breast cancer awareness month!

There are a ton of really cool ways to help donate and spread awareness this month.  One of my favorites is Ford Warriors in Pink.  You can buy some super cute clothes and accessories and most of the money goes towards supporting the cause!!

Also my sister started Chemo last week and it has already started effecting her body.  She is still trying to work to support her and her children through all of her treatments so any help would be greatly appreciated! 

There is a Go Fund Me sight in her name.

And my Etsy shop, I am giving all proceeds this month to her!

There is also a scentsy sale this month that is donating directly to her as well!
(in the pick a party section click on Julie Bawden Pink October)



Thumb Print Cookies

1/2 c. shortening
1/4 c. brown sugar
1 egg yolk (save the egg white in a bowl)
1/2 tsp. vanilla
1 c. flour
1/4 tsp. salt

Mix ingredients together.  Roll dough into 1 inch balls and dip in egg white.  Place on cookie sheet and press thumb in the center to make an indentation in each cookie.  Bake at 375 * for 10-12 minutes.  Once again, when slightly cooled, indent with thumb.  Fill indents with jelly or jam and refrigerate. 

Pumpkin Spice Sandwich Cookies

The leaves are changing colors, the air is getting cool, and we are just heading into my favorite time of the year.  I love fall.  It is absolutely, hands down the best time of the year for me.  School is back in session and the holidays are upon us.  Fall seems to be the most creative time for me.  It's when I want to spend more time indoors and bake every chance I get. 

This weekend I've been craving pumpkin.  Something sweet, something easy, and something kind of new.  So I came across some pumpkin spice muffin mix while grocery shopping and I figured I could easily turn it into cookies.  Yes - muffin mix = cookies.  We made them this afternoon and handed them out to our amazing neighbors who helped me for hours in the rain yesterday so my house didn't flood (scary).  I've already heard great reviews.  Hope you all enjoy them too.

Pumpkin Spice Sandwich Cookies

2 boxes Pumpkin Spice Muffin Mix (I used Krusteaz brand)
3 eggs
1 c shortening

Mix together well, then roll dough into 1 inch balls and bake on non-greased cookie sheet for 8-10 minutes at 350 degrees.  While your cookies are cooling down, make your frosting.

Frosting
1 (8 oz) package cream cheese, room temp.
1/4 c butter, softened
1 tsp vanilla
3 1/2 - 4 c powdered sugar.

Mix all ingredients.  You can add more or less powdered sugar if needed.

Put frosting on inside of cookie #1, press cookie #2 on top of cookie #1 to form a sandwich.

Peanut Butter Bars

We moved to Utah when I was in 5th grade.  It was the first time I had ever had school lunch.  Up until that point I always took a lunch from home.  It's just what we did.  But in 5th grade our class got to take a turn helping in the lunch room and in exchange each student got a free school lunch that day.  I can't remember what the main course was but I will never forget the dessert on my tray.  It was the most delicious thing I had ever tasted.  The perfect mixture of peanut butter and chocolate with just the right amount of each.  It was heavenly. 

A couple years later, while having a sleepover with my friend "Z", we decided to made some treats for the neighbors.  She pulled out a recipe card and on the top it said "Peanut Butter Bars".  I gasped, dreaming of that wonderful school lunch treat.  Could it be?  I asked her where she got the recipe, she smiled and said "I got it from the lunch lady." 

Peanut Butter Bars

1 c butter
1 c granulated sugar
1 c brown sugar
1 c peanut butter (creamy)
1 egg
2 TBSP vanilla
1 tsp baking soda
1/2 tsp salt
2 c flour
2 c quick oats

In a bowl, cream together, butter, sugars, peanut butter, egg, and vanilla.  Blend till smooth.  Then add remaining ingredients.  Blend until everything is mixed together. 

Press into a cookie sheet.  Bake at 350 degrees for 12-15 minutes.  While warm, spread 1/2 c peanut butter on the top.   Let cool for about 10 minutes.

For frosting:
3 TBSP cocoa powder
4 c powdered sugar
1/3 c butter
1/4 tsp salt
1/4 c warm milk
1 tsp vanilla

Beat together till well blended.  Then spread over peanut butter layer.  Enjoy!!

Rainbow Dipper Cookies

We are getting ready for St. Patrick's Day at our house.  Nothing big, but we always do a little something.  Sometimes we get bored on Sundays so we take an old favorite recipe and change it up a bit.  These cookies were the result of a fun Sunday afternoon spent baking in the kitchen with all of my kids.  The kitchen is our favorite place for family time.

Donna's Sugar Cookies
3/4 c butter
1 c sugar
2 eggs
1 tsp vanilla extract
1 tsp almond extract
2 1/2 c flour
1 tsp baking powder
1 tsp salt

Mix butter, sugar, eggs, vanilla, and almond extract in a bowl.  Mix till well blended.  Then stir in flour, baking powder and salt.  *Chill dough in refrigerator for 1 hour.  Roll out dough on lightly floured surface and cut with cookie cutters.  Bake on greased cookie sheet at 400 degrees for 6-8 minutes.

*This is my very favorite sugar cookie recipe.  To make the rainbow dippers follow instructions for cookies above.  Then divide the dough evenly into 6 bowls.  Using food coloring, make all the colors of the rainbow   Red, Orange, Yellow, Green, Blue, and Purple (or Violet).  Then cover each bowl and chill in fridge for 1 hour.  

Next on a clean flat surface roll out your first color (red).  That will be your base layer, then using a sheet of wax paper, roll out the next color on the wax paper till it is about the same shape and thickness as your first layer.   Then turn that over onto your red dough.   Do this for each color, continue rolling out each color of dough onto the wax paper and transferring to your "stack" of dough.  You should end up with a stack of colored dough about 1 1/2 inches thick.  Next using a long knife, starting on one end of your stack of dough, cut a strip about 1/2 inch thick from your stack of dough.  Then lay the trip on its side and cut it into 2 inch segments.  Lay these segments on your prepared cookie sheet and bake as directed. Dip your cookies in the cookie glaze and enjoy!

Glaze (powdered sugar icing)
1 c powdered sugar
1/2 tsp vanilla
1-2  TBSP milk

Mix powdered sugar, vanilla, and 1 TBSP milk add a little more milk if necessary till it reaches a drizzling consistency.

Stawberry Pie Cookies

Strawberry Pie Cookies
1 pkg refrigerator pie crust (2 pies)
1 can strawberry pie filling
1 egg
sugar

Preheat oven to 350 degrees.  Roll our pie crust and using a round cookie cutter (mine was a 2.5 inch circle), cut out 18 rounds (you can get about 9 rounds from each pie crust using this size of cookie cutter).  Next lay 1 round on the counter, put about 1 tsp pie filling on each round.  then cover with another cookie round and seal edges with a fork.  Place on un-greased baking sheet.  Poke a small hole in the top to allow it to vent.  Beat egg in bowl, then using a pastry brush, brush the top of each cookie with the egg and sprinkle with sugar.  Bake for 20 minutes.

Remember when we made these?  Well I had a can of strawberry pie filling just sitting in my pantry and thought I would try a strawberry version.  I think they might even be better than the apple cookies.

Mini Strawberry Cookies

Mini Strawberry Cookies
1/2 c butter
1 c sugar
1/4 tsp baking soda
1/8 tsp cream of tarter
1 egg
1 tsp strawberry extract
5 drops of red food coloring
1 1/2 c flour

In a medium bowl, mix butter and sugar together until creamy.  Then add baking soda and cream of tarter till well blended.  Next add your egg and strawberry flavor and food coloring.  Finally add your flour, 1/2 cup at a time, mixing till it forms a stiff dough.  (You might have to mix by hand towards the end).  Chill dough in refrigerator for 30 minutes.

Preheat oven to 375 degrees.  Shape dough into 1/2 - 1 inch balls, then roll in sugar and place on non-greased cookie sheet.  Bake for 8-10 minutes. 

These little cookies were perfectly delicious with a glass of milk.  (we made ours dairy free by replacing the butter with earth balance buttery stick).  The kids loved them.  Hope you are all gearing up for a great Valentines Day.

Root Beer Cookies

Root Beer Cookies
1/2 c sugar
1/2 c brown sugar
1/2 c butter
1/4 c buttermilk
1 egg
1 tsp root beer extract
1/2 tsp vanilla extract
2 1/2 - 3 c flour
1/2 tsp baking soda
1/8 tsp salt

Frosting:
2 TBSP butter
1 c powdered sugar
1 TBSP milk
1 tsp root beer extract

Combine sugars and butter.  Add milk, egg, and extracts.  Mix till well combined.  Add flour baking soda and salt.  (may need to adjust flour depending on your altitude).  Bake for 10 minutes at 375.  Frost when cool.

If your like me, summer came to an end way too quickly.  School is back in session and we are really missing our late summer nights, playing games, going on walks, splash pad, swimming, road trips, drink runs, root beer floats, snow cones, I could just go on about all the great things about summer.    These cookies are so perfect for a little reminder of those long, lazy days.  Hope you all enjoy!

Apple Pie Cookies

Apple Pie Cookies
1 can apple pie filling (or make your own, you would also use almost any other flavor like peach, cherry, strawberry, etc.)
1 pkg pie crust (I used the refrigerated pie crusts that come 2 to a package)
1 egg
Cinnamon Sugar

Preheat oven to 350 degrees.  Roll our pie crust and using a round cookie cutter (mine was a 2.5 inch circle), cut out 18 rounds (you can get about 9 rounds from each pie crust using this size of cookie cutter).  Next lay 1 round on the counter, put about 1 tsp pie filling on each round.  then cover with another cookie round and seal edges with a fork.  Place on un-greased baking sheet.  Poke a small hole in the top to allow it to vent.  Beat egg in bowl, then using a pastry brush, brush the top of each cookie with the egg and sprinkle with cinnamon sugar.  Bake for 20 minutes.

I love apple pie so these cookies were a perfect match.  They were easy to make and would be good with so many different kinds of filling. 

Pistachio Wedding Cookies

Pistachio Wedding Cookies

1 c butter, softened
1 c powdered sugar
2 tsp vanilla
1 3/4 c flour
3.4 oz box of pistachio (or any flavor) instant pudding mix
1/2 tsp salt

Cream butter, beat in 1/2 c sugar until fluffy.  Add vanilla.  In a separate bowl combine flour, pudding mix & salt.  Slowly add flour mix to wet ingredients until well mixed.  Divide dough in half.  Refrigerate for 1 hour.  Preheat oven to 350 degrees.  Prepare cookie sheet with Pam, or other non-stick spray.  Make teaspoon size balls.  Place onto cookie sheets.  Press down slightly.  Bake 9-10 minutes.  Remove and let cook down for 5 minutes.  Toss in sugar.  Enjoy.

I found this recipe on www.motherthyme.com.  My family loved these cookies so much.  I think next time I am going to try using a little bit of coconut extract and a box of coconut pudding.  You could use any sort of instant pudding, chocolate, vanilla, banana cream, etc.  The sky is the limit.

Giant Chocolate Chip Cookies

Does anyone else remember the giant chocolate chip cookies we had in school?  For me it was what made high school great!!  Every day 3rd period I would walk down to the lunch room and get a hot, fresh, gooey chocolate chip cookie for $0.25.  Seriously, I have missed those cookies.  I have thought about them often.  I even thought at one point that I would drive the 3 hours to my old high school during the day just to buy a cookie, I've been told they still have them.  The other day I just couldn't take it anymore.  So I grabbed my trusty old cookie recipe and whipped up a batch.  They were amazing!!!!  Hope you all enjoy.

Chocolate Chip Cookies:
 
1 lb. butter
2 c brown sugar
1 1/2 c granulated sugar
3 eggs
2 tsp vanilla
1 1/2 tsp baking soda
1/2 tsp salt
6 c flour
2 c chocolate chips

Preheat oven to 350. Mix butter and sugars, till well blended. Add eggs and vanilla, beat another minute. Add baking soda, salt and flour. Mix well, then stir in chocolate chips. Spoon onto un-greased cookie sheet, bake 8-10 minutes. Makes about 5 dozen (regular size).

For the bigger cookies I just form them into a big ball about the size of my hand then place on cookie sheet and flatten it out a little with the palm of your hand.  I usually only cook about 2 at a time. They take a little longer to cook, somewhere between 12-15 minutes depending on how you like them, a little less if you like the really gooey center

Peanut Butter Cookies

Peanut Butter Cookies

1 c creamy peanut butter
1 c white sugar
1 egg
1 tsp baking powder

In a bowl mix peanut butter and sugar together until well blended.  (This works best if you mix by hand).  Then add slightly beaten egg and baking powder.  Mix till well blended.  Dough will be a little sticky.  Roll dough into 1 inch balls, the roll in white sugar and place on greased cookie sheet.  (at this point you can make the prints on the top with a fork if you want).  Then bake for 10 minutes in a 350 degree oven.  Enjoy!!

I was so happy to find this recipe.  My little boy has wanted some cookies for so long and these are gluten free!!  "Yay!!  Hope you love them.  We sure do.

Gingerbread Cutouts

For this recipe I pulled out the trustly ol' Better Homes and Gardens cook book! I've wanted to make ginger bread men for a while and this was my first attempt which turned out pretty good if I do say so myself!

1/2 cup shortening

1/2 cup sugar

1 tsp baking powder

1 tsp ground ginger

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 cup molasses

1 egg

1 T vinegar

2 1/2 cup flour (a little more when rolling out dough)

In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping sides of bowl occasiionally. Beat in molasses, egg, and vinegar until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 3 hours or until easy to handle.

Grease cookier sheet; set aside. On a lightly floured surface, roll half of the dough at a time until 1/4 in thick.. using cookie cutters, cut out shapes. Place 1 in apart on cookie sheet.

Bake at 375* for 5 to 6 minutes or until edges are lightly browned. Cool on cookie sheet 1 minute. Transfer to wire rack and let cool. If desired, decorate cookies with icing and sprinkles.

Spritz Cookies

This is a new recipe that I tried out this year and I'm surprised at how easy and how good it is. I bought this fun little gadget at Target for $9.99 (except mine is white) and it came with the recipe on the box:) I'm assuming that Target will still have it in stores through the holiday. Sadly, I could not find it at Target.com.

Spritz Cookies

1 cup. butter, softened

2/3 cup. sugar

1 egg, slightly beaten

2 1/4 cups. flour

1/2 tsp. baking powder

1 tsp. almond extract

sprinkles

Cream butter. Mix in sugar and egg. Add remaining ingredients and mix well. Roll dough into a log and chill 30 minutes. Place dough into cookie press. Press cookies using desired shapes onto an ungreased (make sure it's ungreased, other wise cookie won't stick to pan!) cookie sheet. Sprinkle with decorations, if desired. Bake at 375* F for 8-10 minutes.

Christmas gift tray

I got a little ambitious this year and decided to do goody trays for some of our neighbors. Needless to say I bit off a lot more than I could chew... so after like 2 straight days of cooking I finally finished all the treats. And next year I will probably only do one or two things.. Some of the recipes are already on the blog but some will be new :)


(Already on the blog)
Donna's Sugar cookies..Peanut Butter Balls...

Caramel.....

Lemon Sugar Cookies with Avacado Frosting

LEMON SUGAR COOKIES

1 c. softened butter

1 c. sugar

zest from 1 lemon

juice from 1 lemon

1 3/4c. flour

1 tsp. baking soda

pinch salt

Mix together butter and sugar. Add lemon zest and juice and mix. Mix flour, baking soda, and pinch of salt together then add wet mixture and blend together. Set up in refrigerator 2 hours. Cut out and either dip in colored sugar (1/2 c. sugar mixed with 2-5 drops food coloring) or leave plain. Place on ungreased baking sheet for 13 minutes in a 350* oven.

AVOCADO FROSTING

8 oz. avocado

2 tsp. lemon juice

---beat together--

sift 1 lb. powdered sugar.

--slowly add to avocado mixture on low speed--

add 1/2 tsp. lemon extract

--mix together--

~~Keep refrigerated!!

Hi, my name is Tabitha and I am a Food Network Addict. I watch it all the time and that's usually where I get my idea's and recipes. these two recipe's are from two different shows but they go so well together. the cookie itself is very yummy! The avocado frosting was kind of an experiment. I wasn't to sure about it, and right when it is made, it doesn't taste very good, but be patient and let it sit in the fridge for a bit so it can set up and cool off and you seriously can not tell that it's made with a healthy fat like avocado, instead of butter. This cookie is defiantly for lemon lovers!!