Ekho’s Fruity Pebble Cookies

Ingredients

• ▢ 
• ▢ 3/4 cup butter soft

• ▢ 1/2 cup sugar
• ▢ 1/2 cup brown sugar
• 2 eggs
• 1 T vanilla
• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• ▢
  
  
• ▢ 1 1/2 cups Fruity Pebbles cereal
• 1 generous cup white chocolate chips (measure with your heart)

1. Cream butter and sugars, then add vanilla and eggs.

2. Add flour, baking soda, and salt, mix until consistent.

3. Add cereal and white chips.

4. Scoop into balls and drop onto greased cookie sheet.

4. Bake in preheated 350 oven for 9-11 minutes.

Fruity Pebble Cookies

1/2 c. butter, softened
 3/4 c. brown sugar
1 tsp vanilla
1 egg
1 box instant pudding mix (small)
1/2 tsp baking soda
1/4 tsp salt
1 1/4 c. flour
1 cup white chocolate chips
2 c. Fruity Pebbles


Cream butter and brown sugar. Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Add in flour and mix, then stir in white chips and fruity pebbles. Chill dough for about 30 minutes. Scoop onto baking sheet, cook at 350 for 9-11 minutes.

Butter Rum Sandwich Triangles

Butter Rum Triangle Sandwiches

Cookie

1/2 cup powdered sugar

1/3 cup finely chopped pecans

1 cup butter, softened

2 tablespoons light rum or milk

1/2 teaspoon vanilla

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3 tablespoons large grain sugar

Filling

1 1/3 cups powdered sugar

1/4 cup butter, softened

1 1/2 teaspoons light rum*

1 to 2 tablespoons  Half & Half

Combine 1/2 cup powdered sugar and pecan pieces in food processor bowl fitted with metal blade. Cover; process 45-60 seconds or until pecans are very finely chopped. Combine sugar mixture, 1 cup butter, 2 tablespoons rum and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and salt; beat at low speed until well mixed.

Divide dough in half; shape each half on lightly floured surface into 10-inch long roll. Place onto waxed paper. Flatten sides to form triangle, using waxed paper to help shape triangle. Wrap each half in plastic food wrap. Refrigerate 2 hours or until firm.

Heat oven to 375°F. Cut each log into 1/4-inch slices with sharp, serrated knife. Place 1 inch apart onto ungreased cookie sheets. Sprinkle triangles with large grain sugar. Bake 9-11 minutes or until edges begin to brown. Cool completely.

Meanwhile, combine all filling ingredients except half & half in small bowl. Beat at low speed, adding enough half & half for desired spreading consistency. For each sandwich cookie, spread3/4 teaspoon filling on bottom of cookie. Top with second cookie, sugar-side up. Squeeze together gently.

*Substitute 1/4 teaspoon rum extract or same amount of dark rum.

-These cookies are better the next day.

- Use 2 rulers to shape triangle by pushing sides flat with rulers on opposite sides at the same time.

Recipe from landolakes.com

Peanut blossoms

Peanut blossoms                      375degrees

1/2 c butter or marg
1/2 c peanut butter
1/2 c white sugar
1/2 c brown sugar
1 egg, unbeaten
2 T milk
1 3/4 c flour
1 tsp soda
1/2 tsp salt
1 tsp vanilla

Cream butter and peanut butter. Gradually add sugars and cream well. Add egg, milk, and vanilla, beat well. Blend in dry ingredients. Chill at least 1 hour. Shape in balls, place on ungreased cookie sheet. Bake 8 min. Remove from oven, press a milk chocolate in middle. Return to oven for 2-5 min.

Chocolate Caramel Thumbprint Cookies

Chocolate Caramel Thumbprint Cookies
 1/2 cup butter
1 cup white sugar
1 egg
1 1/2 teaspoons vanill
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 cup sugar (for rolling)
1/4 cup heavy cream
14 oz caramels, unwrapped

 Preheat oven to 350 degrees F (180 degrees C). Beat the butter and sugar together in a bowl. Add egg and vanilla and beat well. Add the flour, cocoa powder, salt, baking soda, and baking powder and stir until smooth. Roll the mixture into 1-inch balls. Place on greased cookie sheet. Press a hole in the center of each ball with thumb or back of teaspoon. Bake for 10 minutes. While cookies are baking, melt caramels and cream in a saucepan over low-medium heat until smooth. Allow cookies to cool slightly, but while still warm, spoon caramel into the center of each one. Allow to cool completely. Garnish with sea salt and drizzle with dark chocolate.

Sugar Cookie bars

Sugar Cookie Bars
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Yield: about 4 dozen bars

Ingredients:
For the cookie bars:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs
2 tsp. vanilla extract
1 vanilla bean, split lengthwise
Zest from 1 lemon
5 cups all-purpose flour
1 tsp. salt
½ tsp. baking soda

For the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
1 tsp. vanilla extract
Pinch of salt
4 cups confectioners’ sugar, sifted
5 tbsp. milk
Food coloring (optional)

Directions:
To make the cookies, preheat the oven to 350˚ F. Grease a 13 x 18″ rimmed baking sheet (mine was 12 x 17″). Combine the butter and sugar in the bowl of an electric mixer. Beat on medium-high speed until light and smooth, about 2 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla, seeds from the vanilla bean, and lemon zest. In a medium bowl, combine the flour, salt and baking soda. Stir together with a fork to blend. Add the dry ingredients to the mixer bowl and beat on low speed just until incorporated.

Transfer the cookie dough to the prepared baking sheet and press into an even layer. Bake 10-15 minutes, until light golden brown and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool completely before frosting.

To make the frosting, place the butter in the bowl of an electric mixer. Beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla, salt, and confectioners’ sugar until smooth, 1-2 minutes. Mix in the milk. Tint as desired with food coloring. Spread over the cookie in the pan, cut into bars and serve.

Molasses Cookies

2 1/4 c. flour
2 tsp ginger
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp cloves
3/4 c. margarine
1 c. sugar
1 T orange juice
1 egg
1/4 c molasses

1. cream together margarine and sugar, add egg
2. Mix in OJ & molasses
3. Gradually add dry ingredients
4. Roll into balls, dip in sugar, and bake at 350 for 8-10 minutes.

Sugar Cookies

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Directions

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees. Roll out cold dough on floured surface 1/4" thick. Cut into shapes with cookie cutter. Place cookies 1 inch apart on parchment paper (on cookie sheet).
Bake 8-10 minutes in preheated oven. Cool completely.

*The trick to getting the dough rolled out without adding tons of extra flour is to roll out small sections directly from the refrigerator onto a lightly floured surface.

FROSTING:

8oz cream cheese
1/2 c. butter
1 tsp almond flavoring
1 bag powdered sugar
2-3 T half and half (milk works too)

Cream together butter, cream cheese, and almond flavoring. Slowly stir in powdered sugar until it tastes right. Half and half to get the right consistency.

Lactation Cookies

http://www.food.com/recipe/oatmeal-chocolate-chip-lactation-cookies-by-noel-trujillo-
Ingredients

1 cup butter
1 cup sugar
1 cup firmly packed brown sugar
4 tablespoons water
2 tablespoons flax seed meal
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups oats
1 cup chocolate chips
2 -4 tablespoons brewer's yeast

Directions

Preheat oven to 350°.
Mix the flaxseed meal and water and let sit for 3-5 minutes.
Beat butter, sugar, and brown sugar well.
Add eggs and mix well.
Add flaxseed mix and vanilla, beat well.
Sift together flour, brewers yeast, baking soda, and salt.
Add dry ingredients to butter mix.
Stir in oats and chips.
Scoop onto baking sheet.
Bake for 12 minutes.
Let set for a couple minutes then remove from tray.


A FEW NOTES: *More yeast= more milk. Also, from what I've read, nutritional yeast has the same effect on production as brewer's yeast, and you can find it in the bulk section at Whole Foods. *I adjusted it to 2 Tbsp water *Makes about 4-5 dozen cookies *Freezes well as dough and baked.