White Chocolate Chip and Cranberry Cookies

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup white chocolate chips
• 1 cup dried cranberries

Directions:

1. PREHEAT oven to 375° F.
2. COMBINE flour, 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 and cranberries. Drop by rounded tablespoon onto ungreased baking sheets.
3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pilgrim Hat Cookies

Ingredients:

• 1 cup vanilla frosting
• 7 drops yellow food coloring
• 32 miniature peanut butter cups
• 1 package (11-1/2 ounces) fudge-striped cookies
• 32 pieces orange mini Chiclets gum

Directions:

1. In a small shallow bowl, combine frosting and food coloring. Remove paper liners from peanut butter cups.
2. Holding the bottom of a peanut butter cup, dip top of cup in yellow frosting. Position over center hole on the bottom of cookie, forming the hatband and crown. Add a buckle of Chiclets gum. Repeat with remaining cups and cookies. Yield: 32 cookies.

Ghost Cookies

Ingredients:

• 1 pound white candy coating, coarsely chopped


• 1 package (1 pound) Nutter Butter peanut butter cookies


• miniature semisweet chocolate chips

Directions:

1. In a microwave-safe bowl, melt candy coating, stirring occasionally.


2. Dip cookies into coating, covering completely. Place on waxed paper.


3. (Brush ends with a pastry brush dipped in coating where fingers touched cookies.)


4. While coating is still warm, place two chips on each cookie for eyes.


5. Let stand until set.

*** These make cute snowmen cookies. Justs add choc chip buttons and pipe a nose and scarf!

Soft Pumpkin Cookies

Ingredients:
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• ½ cup butter (1 stick), softened
• 1 cup canned pumpkin
• 1 large egg
• 1 teaspoon vanilla extract
Directions:

1. Preheat over to 350° F. Grease baking sheets.
2. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl.
3. Beat sugar and butter in large mixer bowl until well blended.
4. Beat in pumpkin, egg and vanilla extract until smooth.
5. Gradually beat in flour mixture.
6. Drop by rounded tablespoon onto prepared baking sheets.
7. Bake for 15 to 18 minutes until edges are firm.
8. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
9. Drizzle glaze over cookies.
10. For Glaze: Combine 2 cups sifted powdered sugar, 3 tablespoons milk, I tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
    

Chippy Choc Cookie Mix

Ingredients:

• 1 package (18-1/4 ounces) chocolate cake mix
• 1 cup peanut butter chips
• ADDITIONAL INGREDIENTS:
• 1/2 cup canola oil
• 2 eggs

Directions:

1. In a 1-qt. glass container, layer half of the cake mix, peanut butter chips and remaining cake mix.
2. Cover and store in a cool dry place up to 6 months. Yield: 1 batch (about 4 cups).
3. To prepare cookies: In a large bowl, combine the cookie mix, oil and eggs.
4. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets.
5. Bake at 350° for 14-16 minutes or tops are cracked. Remove to wire racks to cool.

Yield: 2 dozen

Heart jam cutout cookies

Ingredients:

• 1 3/4 cups all purpose flour
• 3/4 tsp. baking powder
• 1/4 tsp salt
• 1 stick unsalted butter, softened
• 2/3 cup sugar
• 1 large egg
• 1 TBS lemon juice
• 1 tsp fresh lemon zest
• 1/3 cup strawberry jam
• powdered sugar for dusting

Directions:

1. Combine flour, baking powder, and salt in bowl.
2. In a mixer bowl, beat butter and sugar on medium-high until fluffy, about 3 minutes. Add egg and beat until smooth. Reduce speed to low; add flour mixture, lemon juice, and zest. Beat, scraping down sides, until combined. Shape dough into a disk. Wrap in plastic and refrigerate for 3 hours.
3. Preheat oven to 350. Line several baking pans with parchment paper. Roll out dough on lightly floured surface until it's 1/2 inch thick. Cut out 11/2 inch heart shapes and place on prepared pans. For half the hearts, use 3/4 inch cookie cutter to cut a heart from center. Reroll these hearts and other scraps; repeat until all dough is used. Bake until golden 8-10 minutes. Cool on wire rack.
4. Spread jam on whole cookies. Dust cut-outs with powdered sugar. Sandwich together. Makes 6 dozen.
   

Snowmen Cookies

Ingredients:

• 1 pkg (16 oz) Nutter Butter cookies
• 1 1/4 lb. white candy coating, melted
• miniature choc. chips
• M&M mini baking bits
• pretzel sticks, halved
• orange & red decorating gel
  

Directions:

1. Using tongs, dip cookies in candy coating; shake off excess.
2. Place on wax paper.
3. Place 2 choc chips for eyes, place 3 M&M down the middle for buttons.
4. For arms, dip ends of 2 pretzel stick halves into coating; attach on to each side.
5. Let stand until hardened.
6. Pipe nose and scarf with gel.

Makes 32 cookies

Cowboy Cookies

Ingredients:

• 1 cup shortening
• 1 tsp vanilla
• 1 tsp baking powder
• 1 cup brown sugar
• 1 tsp baking soda
• 2 eggs
• 1 tsp salt
• 1 cup sugar
• 2 cup flour
• 1 cup oatmeal (dry)
• 1 cup rice krispies
• 1 cup chocolate chips
  

Directions:

1. Combine the first nine ingredients until well mixed. Then add oatmeal, rice krispies and chocolate ships, stirring until combined. Bake at 350* until golden brown, about 12 minutes. Do Not grease pan. Makes 3-4 dozen cookies.

Peanut Drops

Ingredients:

• 1 1/2 lbs. White almond bark


• 1 c. Peanut butter


• 1 med. jar Dry roasted peanuts


• 2 1/2 c. Rice Krispies


• 2 1/2 c. miniature marshmallows
  

Directions:

1. Melt White almond bark and peanut butter in a large bowl in the microwave on high for 1 1/2 minutes. Stir and continue to melt in microwave at 30 sec. intervals until completely melted.


2. Stir in peanuts and Rice Krispies until well blended, then stir in marshmallows . Drop by spoonfuls onto cookie sheets and refrigerate until set. These freeze very well.

These are a family favorite and delicious!! Salty, sweet, and crunchy!!

No Bake Cookies

Ingredients:

• 2 cups sugar
• 1/4 cup cocoa
• 1/2 cup milk
• 1/4 cup butter
• 1 tsp vanilla extract
• 1 pinch salt
• 1/2 cup peanut butter
• 3 cups oatmeal (traditional works best)

Directions:

1. Bring sugar, cocoa, milk and butter to boil
2. Cool for 1 minute
3. Add remaining ingredients and mix well
   
4. Drop onto wax paper
5. Let cool to harden