Katy's Cookie Jar:Pumpkin Cookies

Here is my weekly post,  honoring my favorite

treat.. COOKIES!!

If you like to share a cookie recipe for my weekly post, please 

email me at sillymom2three@gmail.com

Pumpkin Cookies with Cream Cheese Icing

YIELD: 24 Cookies

INGREDIENTS:

For the Cookies

1 cup butter flavored shortening
1 cup unsalted butter; softened
2 cups white sugar
2 cups canned pumpkin (solid; not pie mix)
2 eggs
2 teaspoons baking soda
3 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon nutmeg
1 teaspoon salt
4 cups all-purpose flour

For the Cream Cheese Icing

1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla bean paste (extract will also work)
2 tablespoons milk

DIRECTIONS:

For the Cookies

1. Cream shortening, butter, white sugar and pumpkin. Add eggs and mix well.

2. Sift together the baking soda, ground cinnamon, pumpkin pie spice, nutmeg, salt and flour. Add to pumpkin mixture and mix well.

3. Drop from spoon to cookie sheet. Bake 13-15 minutes at 350°F (175°C).

For the Cream Cheese Icing

1. Mix the cream cheese with the butter, confectioners' sugar, vanilla extract, and milk in a bowl.

2. Heat in a microwave for 15 seconds.

3. Drizzle spoonfuls over the cooled cookies and smooth with the back of a spoon or a spatula.

NOTES:

- I wanted big cookies, so I measured each cookie out to 1/4 cup, I shaped the cookies into circular blobs and smoothed the tops with dampened finger tips.
- When the cookies were just slightly warm, I spooned on the cream cheese icing, smoothed the surface and tossed on some fall inspired sprinkles.
- This icing recipe does not harden!

Read more here: http://www.mybakingaddiction.com/pumpkin-cookies-recipe/

Katy's Cookie Jar

Here is my weekly post,  honoring my favorite

treat.. COOKIES!!

If you like to share a cookie recipe for my weekly post, please 

email me at sillymom2three@gmail.com

Laura Bush's Texas Governor's Mansion Cowboy Cookies
Yield: enough cookies to feed most of the Lone Star State

3 cups flour

1 tbsp baking powder

1 tbsp baking soda

1 tbsp cinnamon

1 tsp salt

1 1/2 cups butter, at room temperature

1 1/2 cups sugar

1 1/2 cups brown sugar

3 eggs

1 tbsp vanilla

3 cups semisweet chocolate chips

3 cups old-fashioned rolled oats

2 cups sweetened coconut flakes

2 cups chopped pecans (8 oz) (optional - I omit)

Preheat oven to 350ºF.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a second bowl, beat the butter on medium speed until smooth. Add the sugar and brown sugar and beat for another 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. 

Stir in the flour mixture, blending until just combined. Add the chips, oats, coconut, and pecans and stir until fully incorporated.

Drop by rounded tablespoon onto an ungreased baking sheet, making sure to allow plenty of room between cookies. Bake for 10-12 minutes or until the edges are set and golden brown. Allow the cookies to cool on the pan for 1-2 minutes before placing on a cooling rack.

Adapted from Family Circle magazine 

Katy's Cookie Jar

Here is my weekly post,  honoring my favorite

treat.. COOKIES!!

If you like to share a cookie recipe for my weekly post, please 

email me at sillymom2three@gmail.com

Butterscotch Pudding Triple Chip Cookies

Yield: 3 dozen cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Super soft butterscotch cookies with chocolate chips, white chocolate chips, and butterscotch chips.

ingredients:

1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 (3.4 oz) package butterscotch instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose Gold Medal flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 cup butterscotch chips

directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat baking mat and set aside.

2. Using a mixer, beat together butter and sugars until creamy. Add in butterscotch pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips, white chocolate chips, and butterscotch chips.

3. Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10 minutes, or until slightly golden around the edges and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.

Note-these cookies will stay fresh for days in an air-tight container, thanks to the pudding! Enjoy!

I found these yummies here: http://www.twopeasandtheirpod.com/butterscotch-pudding-triple-chip-cookies/

Katy's Cookie Jar

I am starting a new weekly post, honoring my favorite

treat.. COOKIES!!

If you like to share a cookie recipe for my weekly post, please 

email me at sillymom2three@gmail.com

It's OREO day here at The Frugal Random Chick...

I found this recipe here :

Cupcake Project

DIY Oreo Cookies

Makes about 40 Oreo average sized Oreo cookies. It's hard for me to say exactly since I made a variety of sizes.

• 1 1/4 C all-purpose flour
• 1/2 C unsweetened cocoa
• 1 t baking soda
• 1/4 t baking powder
• 1/4 t salt
• 1 C sugar
• 1/2 C plus 2 T butter, room temperature
• 1 large egg

1. In a medium-sized bowl, mix the flour, cocoa, baking soda and powder, salt, and sugar.
2. Beat in the butter and the egg. Continue mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. (I found that while the dough wasn't sticky enough to roll, I could press it flat with my hands like the recipe said and then use cookie cutters to cut perfect circles. If you just care about the taste, then there is no need for the cookie cutters. Also, remember this is a chance to get creative and use all kinds of cookie cutters.)
4. Bake for 9 minutes at 375 F. Set on a rack to cool.

The Filling

• 
  1/4 cup room-temperature, unsalted butter
• 1/4 cup vegetable shortening
• 2 cups sifted powdered sugar
• 2 teaspoons vanilla extract (I used vanilla bean paste instead.)

1. Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.
2. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
3. To make a cookie, pipe teaspoon-sized blobs of cream into the center of a cookie using a pastry bag with a 1/2 inch round tip. (If you don't have a pastry bag, you could easily just spread the filling with a knife or use a Ziplock with the corner cut off as a pastry bag. I had a pastry bag, but I only had a star tip. The tip doesn't matter much.)
4. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. (If you do this really fast, it will look like you are spinning records. See above.)
5. Eat the cookies using whatever method you prefer. I like the take apart, lick the cream, then eat the cookie method. Be sure to save some to make oreo cupcakes!

Read more: http://www.cupcakeproject.com/2009/02/oreo-cookies-made-from-scratch-just.html#ixzz23nlmOB5w

Katy's cookie Jar

Welcome to my favorite weekly post, honoring my favorite

treat.. COOKIES!!

If you like to share a cookie recipe for my weekly post, please 

email me at sillymom2three@gmail.com

PB&J Sandwich Cookies (from Cookie Swap)

Yield: 2 dozen (3-inch) sandwiches

Prep Talk: For easiest handling, chill the dough at least 3 hours before rolling. Store unfilled cookies in airtight containers at room temperature up to 1 week. Once filled, the cookies are best eaten within a few days, as the cookies will soften next to the jam.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup creamy peanut butter
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup firmly packed light brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 3/4 to 1 cup seedless red raspberry or strawberry jam (for filling)

Method:

1 | Combine the flour, baking powder, and salt in a small bowl. Set aside for use in Step 3.

2 | Place the peanut butter and butter in the bowl of an electric mixer fitted with a paddle attachment, and beat on medium speed until well combined. Gradually add the brown and granulated sugar. Turn the mixer to medium-high speed, and beat 1 to 2 minutes longer, until light and fluffy. Add the egg and vanilla extract. Mix until well combined. Scrape down the sides of the bowl, as needed, to ensure even mixing.

3 | Turn the mixer to low speed, and gradually add the reserved dry ingredients, mixing just until incorporated. Divide the dough into two equal portions, and flatten each portion into a disk. Wrap tightly in plastic, and refrigerate at least 3 hours, or until firm enough to roll without sticking.

4 | Position a rack in the center of the oven, and preheat the oven to 375°F. Line two or more cookie sheets with parchment paper.

More Sharin|Share on facebookShare on myspaceShare o

A True Kid Pleaser
Photo by Steve Adams

5 | Work with one disk of dough at a time. On a lightly floured surface, roll the dough to a 3/16-inch thickness. Cut into squares using a 2 3/4-inch square cookie cutter, and then cut each square along the diagonal into two triangles. (Should the dough get too sticky to easily roll at any point, simply return it to the refrigerator or freezer until it has firmed up. Chill any scraps before re-rolling.) Place the triangles about 1 inch apart on the prepared cookie sheets, and bake 10 to 12 minutes, or until golden brown around the edges. Immediately transfer to wire racks, using an offset spatula to prevent breakage. Cool completely. Repeat with the remaining disk of dough.

6 | Preheat the broiler. Turn half of the triangles upside down on a cookie sheet, and top each with 1 1/2 level teaspoons jam. Spread the jam into an even layer with a small offset spatula, covering the cookie as completely as possible. Place the cookies under the broiler, in the top third of the oven, for 1 to 2 minutes, or just until the jam begins to bubble around the cookie edges. (Watch carefully, as the jam and any exposed cookie edges can quickly burn.) While the jam is still warm, top each cookie with another triangle and gently press together. Transfer the cookies to wire racks, and cool completely before storing. (Note: As the jam cools, the sandwiches will hold firmly together without sliding. The bottom cookie, which may have softened under the broiler, will also return to its original crisp state.)

Katy's Cookie Jar

I am starting a new weekly post, honoring my favorite

treat.. COOKIES!!

If you like to share a cookie recipe for my weekly post, please 

email me at sillymom2three@gmail.com

I am sharing These cookies from

Somewhat Simple

 Lemon Supreme Cookies

Ingredients:

Lemon Supreme Cake Mix

1- 8oz tub cool whip topping, softened

1 egg

Preheat oven to 350 degrees.

Mix all the ingredients.

Bake at 350 degrees for 10 minutes. Let cool on the cookie sheet for about 10 minutes