:: The Cookie Recipe Blog ::

1/2 c Butter or regular margarine
1/2 c Shortening
2 c Sugar
4 Eggs; beaten
4 c Flour; sifted
1/8 ts Ground nutmeg
1/8 ts Ground cinnamon

Cream together butter and shortening; gradually add sugar, beating until light and fluffy. Beat in eggs. Sift together flour, nutmeg, and cinnamon; stir into creamed mixture (dough should be stiff). Store in covered bowl in refrigerator overnight. Roll dough very thin, using floured pastry cloth on board and rolling pin. Cut in star shapes. Place 1 to 1 1/2″ apart on greased baking sheets. Bake in 350 oven 10 to 12 minutes or until crisp and straw-colored. Remove from baking sheets and cool on racks.

1 1/2 sticks butter — at room temperature
2/3 cup packed light brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 cup canned or cooked fresh pumpkin puree
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 Pinch salt
2 1/2 teaspoons pumpkin-pie spice
1 cup chocolate chips
1 cup chopped walnuts or pecans

Preheat oven to 375 degrees. In a large bowl beat together butter, brown sugar, eggs and vanilla until light. Beat in pumpkin. Add flour, baking powder, baking soda, salt and pumpkin-pie spice, beating until blended. Stir in chocolate chips and walnuts. Drop teaspoonfuls of batter 2 inches apart on ungreased baking sheets. Bake until edges are golden, 10 to 12 minutes. Transfer cookies from baking sheets to a wire rack and cool. Yield 6 to 7 dozen 1 1/2-inch cookies.

Frosted Pumpkin Walnut Cookies

1/2 c Butter/margarine, softened
2 Eggs
1/2 ts Lemon extract
2 1/2 c Flour - all purpose
1/2 ts Salt
1 c Walnuts, chopped
1/4 c Butter/margarine, softened
2 tb Milk
1 1/2 c Brown sugar, firmly
1 c Pumpkin -cooked, mashed
1/2 ts Vanilla extract
1 tb Baking powder
2 ts Pumpkin pie spice
1 Maple frosting recipe
2 1/4 c Powdered sugar, sifted
3/4 ts Maple extract

Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and flavorings. Combine flour, baking powder, salt, and pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in walnuts. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375F for 12 minutes. Cool on wire racks. Frost with Maple Frosting. Yield: 7 1/2 dozen.

Maple Frosting

Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well. Yield: about 1 cup.

There is no error in this recipe, one butter is for the cookie, the other is for the frosting, read the recipe instructions carefully.

Honey Pumpkin Cookies

1 1/4 c Honey
1/2 c Shortening
2 lg Eggs
1 1/2 c Cooked pumpkin puree ***
2 1/2 c All purpose flour
4 ts Baking powder
1 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Salt
1 1/2 c Raisins
1 1/2 c Chopped pecans or walnuts

Cream 3/4 cup of the honey with shortening. Add eggs one at a time,beating well after each. Combine the pumpkin with remaining 1/2 cup honey and add to egg mixture. Stir together flour, baking powder, cinnamon, nutmeg and salt. Gradually stir flour blend into pumpkin mixture. Fold in raisins and nuts. Chill batter for 30 minutes. Drop by teaspoonsful onto a greased cookie sheet. Bake at 375 deg.for 15 to 20 minutes until lightly browned. 4 to 5 dozen NOTE: If a spicer cookie is desired, use canned pumpkin pie filling in place of plain pumpkin.

Cups:
1/2 c Butter (softened)
3 oz Cream cheese (softened)
1 c Flour

Filling:
1/2 c Brown Sugar (firmly Packed)
1/4 c Canned pumpkin
1 Egg yolk
1 tb Half & half
4 ts Butter (melted)
1 tb Rum Or 1/4 tsp rum flavoring
1 ts Vanilla
1/8 ts Ground cinnamon
1/8 ts Ground nutmeg

Topping:
1/2 c Pecans (coarsely chopped)
1/4 c Brown sugar (firmly packed)
1 tb Butter (melted)

In a medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer until well blended. Stir in flour. Divide dough into 24 balls, 1 inch in diameter. Press the dough evenly into bottom and sides of 24 1 3/4 inch muffin pans. Bake at 325 for 10 minutes. Combine brown sugar, pumpkin, egg yolk, cream or milk, melted butter, rum, vanilla, cinnamon and nutmeg. Spoon into warmed prebaked cups. Stir together nuts, remaining brown sugar and melted butter and sprikle over pumpkin mixture. Bake at 325 for 25 minutes. Cool in pans for 10 minutes. Loosen and remove cups from pans. Serve warm or cool.

1 C crunchy peanut butter
1/3 C water
2 eggs
1 Package chocolate cake mix
M&M Plain Chocolate Candy
Cinammon Red Hots Candies

Beat together peanut butter, eggs, and water. Gradually add cake mix. Mix well. Form dough into 1-inch balls. Place on ungreased cookie sheet. Flatten balls with bottom of glass dipped in sugar. Pinch out 2 ears at top of cookie. Add M & M’s (eyes) and red hots (nose). Press fork into dough to form whiskers. Bake at 375 degrees for 8-10 minutes. Makes 4 1/2 dozen.

2 cups (4 sticks) unsalted butter
16 ounces chocolate chips
6 ounces unsweetened chocolate
6 eggs
2 tablespoons instant espresso powder
2 tablespoons vanilla extract
2 7/8 cups sugar
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
2 cups chocolate chips
2 cups chopped walnuts
1 tub prepared vanilla frosting
1 tub prepared chocolate frosting
Orange food coloring

Preheat oven to 350 degrees. Melt together butter, chocolate chips and unsweetened chocolate in top of double boiler until smooth. Set aside and allow to cool to room temperature. In large bowl, whisk together eggs, espresso powder, vanilla and sugar. Stir in cooled chocolate mixture; combine well. Stir in flour, baking powder and salt. Mix until combined. Fold in chocolate chips and walnuts. Pour into buttered 15-by-10-inch baking pan. Bake 30 minutes in preheated oven. Let cool completely in pan on rack. Cover and chill overnight.

In large bowl, whip vanilla frosting until light and fluffy, using electric mixer. Use food coloring to dye frosting deep orange color. Using favorite cookie cutters such as pumpkins, cats or leaves, cut shapes out of chilled brownies, carefully loosening from pan with spatula. Decorate brownies with frosting. Makes about 1 dozen.

1/2 c Shortening
1 c Packed brown sugar
3/4 ts Salt
1 ts Vanilla
1 Egg
3/4 c Sifted flour (sift before measuring)
1/2 ts Baking powder
1/4 ts Salt
1 c Rolled oats
1/2 c Finely chopped uncooked prunes
1/2 c Finely chopped dried apricots, dates or raisins

Preheat oven to 350 degrees. Combine shortening, brown sugar, salt, vanilla and egg; beat until well mixed. Sift together flour, baking powder and salt; stir into shortening mixture. Stir in oats, prunes and apricots. Put tablespoons of dough on greased cookie sheets and flatten with a flat-bottomed glass covered with a damp cloth. Bake 10 to 12 minutes.

1 c Powdered sugar
1 c Butter; softened
1 ts Vanilla
1 Egg
2 c All-purpose flour
3 tb Poppy seeds
1/2 ts Salt
1/2 c Fruit (raspberry; cherry, -etc.)

Recipe by: The Dessert Show, TVFN
Preheat oven to 300 degrees. Beat powdered sugar and butter until light and fluffy. Add vanilla and egg. Blend well. Stir in flour, poppy seeds and salt. Mix well. Drop dough by rounded teaspoonfuls 1 inch apart on ungreased cookie sheets. With finger, make an indentation in center of each. Fill each with about 1/2 teaspoon of preserves. Bake until golden brown, about 20-25 minutes. Immediately remove fromcookie sheets.

Monster Cookies

1 c Butter
2 1/4 c Peanut Butter
2 c Sugar
2 1/4 c Packed Brown Sugar
6 Eggs
1 1/2 t Light Corn Syrup
1 1/2 t Vanilla
3 t Baking Soda
9 c Uncooked Oatmeal
2 c Chocolate Chips
2 c M&M’s

Cream butter, peanut butter add sugars and beat until mixed. Add eggs and beat until creamy. Add corn syrup, baking soda and vanilla and beat until mixed. Stir in oatmeal and add M&M’s. Drop onto cookie sheets. Bake on ungreased cookie sheets at 350 for 10-12 minutes.