Cinni Mini's

1 recipe sugar cookies AND

12 T butter, softened
1 1/2 cups packed brown sugar, divided
1 1/2 T cinnamon, divided

Make sugar cookies according to directions. After the dough has chilled in the fridge, remove 1 disk and cut into thirds and roll into a 1/8 inch thick oval, about 12 inches x 5 inches. Spread 2 T softened butter, 1/4 cup brown sugar, and 1/4 t cinnamon. Start rolling from the longest end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough and placing it on a cookie sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for a few minutes on the baking sheet before transfering to a cooling rack.

Prepare cream cheese frosting according to recipe and spread over top of the cookies and then die on the spot because they are that good.


Cream Cheese Frosting:

2 (8oz.) pkgs. cream cheese, softened

½ c. butter, softened
2 tsp vanilla

4½ - 4¾ c. sifted powdered sugar

Beat cream cheese, butter and vanilla until light and fluffy. Gradually add 2 c. powdered sugar, beating well. Beat in enough of remaining sugar to make frosting of spreading consistency. Yields 3 cups.

*For Chocolate cream cheese frosting: add ¼ c. unsweetened cocoa powder and reduce powdered sugar to 4¼ -4½ c.

Courtesy of Picky Palate

Chocolate Chip Pudding Cookies

My Visiting Teacher gave this recipe to me in exchange for my TOP SECRET Best Ever Chocolate Chip Cookie Recipe that I found in my Great Grandma Angie Family Cookbook.

As Bryan ate these cookies he used words such as... 'Awesome', 'Incredible', and 'Amazing'. So, I think he liked them.

Mix Together:
2 cubes butter, softened
3/4 c. sugar
1 1/2 c. brown sugar
3 eggs
3 t. vanilla

Add a small box of instant pudding (any kind you wish)
Add:
1 t. salt
1 t. baking soda
4-5 c. flour
chocolate chips

Bake at 350 for 9-10 minutes.

Peanut Butter Sandwich Cookies

I thought these were AWESOME!
Found in my Taste of Home Baking Book
Recipe is by Debbie Kokes

1 c. butter-flavored shortening
1 c. creamy peanut butter
1 c. sugar
1 c. packed brown sugar
3 eggs
1 t. vanilla extract
3 c. all-purpose flour
2 t. baking soda
1/4 t. salt

FILLING:
1/2 c. creamy peanut butter
3 c. confectioners' sugar
1 t. vanilla extract
5 to 6 T. milk

1. In a large mixing bowl, cream the shortening, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture.

2. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten to 3/8-in. thickness with a fork. Bake at 375 for 7-8 minutes or until golden. Remove to wire racks to cool completely.

3. In a mixing bowl, combine filling ingredients; beat until smooth. Spread on the bottom of half of the cookies; top with remaining cookies.

Yield: 4 dozen

Alyssa's Pumpkin Chocolate Chip Cookies

Given to me by a mysterious ghost (aka: Alyssa) during Halloween. Left on my doorstep with a note that said ,"Do it or die!" (meaning, pass on the merriment) Alyssa failed to leave a little smiley face at the end of the threat thereby relieving me of any alarm so I was, for a time, slightly alarmed. I took a great risk and never did pass on the merriment. But to this day I am still alive. Is that not a moving story?

These cookies are so soft they're like eating pure care bear cloud dust. That's the only way I know how to explain it. ( :

1 c. margarine/butter

3 c. sugar

3 eggs

3 c. can pumpkin

12 oz. bag of chocolate chips

5 c. flour

3 tsp. baking powder

2 tsp. baking soda

1 tsp. vanilla

1 tsp. salt

1/2 tsp. nutmeg

3 tsp. cinnamon

Bake at 350 for 12-14 minutes. Makes like 6 dozen. Enjoy!

BEST EVER Big & Chewy Chocolate Chip Cookies

I have finally found the best ever chocolate chip cookie recipe. These are definitely big and chewy. Tip: I had to add 1-2 additional T. of flour to get it to the right consistency. Also, I could only fit 6 cookies on one cookie sheet. My batch made 17 cookies. It is important to take them off the pan after 10 minutes of cooling or they will overcook. Enjoy!

Makes 17-20 large cookies

3 1/3 cups all-purpose flour
3/4 t. baking soda
1/2 t. salt
2 sticks unsalted butter, melted & cooled
1 1/4 c. packed light brown sugar
1/2 c. granulated sugar
2 large eggs
2 large egg yolks
1 T. vanilla extract
1 (12 oz.) bag semisweet chocolate chips (2 c.)

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Whisk the flour, bakins soda, and salt together in a large bowl and set aside.

2. Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined, 1 to 2 minutes. Beat in the eggs, egg yolks, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.

3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips until incorporated.

4. Working with 1/4 cup of dough at a time, roll the dough into balls and lay on two parchment-lined baking sheets, spaced about 2 1/2 inches apart. Bake until the edges are golden but the centers are still sof and puffy, 17-20 minutes, rotating and switching the baking sheets halfway through baking.

5. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

This recipe is courtesy of America's Test Kitchen.

Raspberry Sandwhich Cookies

DELICIOUS! Do not undercook. Vanilla beans cost $7 (they're cheaper in the ethnic food section). I did not think it was hard at all to sieve the raspberries. Enjoy! (courtesy of Martha)

Makes 3 dozen
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 sticks (10 tablespoons) unsalted butter, softened
• 1 1/2 cups plus 2 teaspoons sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 vanilla bean, halved lengthwise, seeds scraped and reserved
• 6 ounces (1 cup) fresh raspberries
• 7 1/2 ounces best-quality white chocolate, coarsely chopped
• 1/3 cup heavy cream
Directions
1. Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt; set aside.
2. Mix butter and 1 1/2 cups sugar with an electric mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract, and vanilla seeds; mix until smooth. Reduce speed to low. Gradually mix in flour mixture.
3. Scoop batter using a 1-inch ice cream scoop; space 2 inches apart on baking sheets lined with parchment paper.
4. Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4 to 6 minutes more. Let cool on parchment on wire racks.
5. Puree raspberries and remaining 2 teaspoons sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside.
6. Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Whisk in reserved raspberry mixture. Refrigerate 30 minutes.
7. Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies. Cookies can be stored at room temperature in an airtight container up to 2 days.

Soft, Perfect Sugar Cookies

This recipe courtesy of The Picky Palate.
They are delicious and I love her suggestion about using the rolled fondent. It was a lot of fun decorating these soft, perfect sugar cookies.

2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt

In an electric or stand mixer, cream the sugar and butter.
Add eggs, vanilla and sour cream until well combined.
Slowly add in the flour, baking soda, baking powder and salt until well combined.
In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
Once chilled, roll and cut into desired shapes.
Bake at 350 degrees for 9-11 minutes depending on how thick you cut your cookies. Remove and let cool. Frost and decorate as desired.

Fondant Frosting Directions:
Roll the fondant out into an even thinness. (I used parchment paper to roll the fondant, so it didn't stick)
Use the same cookie cutter you cut the cookie into to cut out your shape.
Brush a light layer of corn syrup on top of the cookie
Press the cut fondant over your cookie.
Press around the edges to seal.

Snickerdoodles

1 c. shortening
1 ½ c. sugar
2 eggs
2 ¾ c. flour
2 t. cream of tartar
1 t. baking soda
½ t. salt

Mix into dough.
Roll into small walnut sized balls.
Roll balls in 2 T. sugar & 2 T. cinnamon mixture.

Bake at 400 for 8 minutes.

Carrot Cake Cookies

1 c. packed brown sugar
1 c. sugar
½ lb unsalted butter (room temp.)
1 t. vanilla
2 eggs (room temp.)
¼ t. salt
1 t. Baking powder
1 t. Baking soda
2 c. flour
½ t. ginger
1 t. Cinnamon
½ t. Nutmeg
1 c. Raisins (optional)
2 c. Old fashion oats
1 ½ c. carrots (finely grated)

Preheat oven to 350.
Combine sugar and butter beat until light and fluffy.
Add eggs and vanilla and beat until well combined.
Combine dry ingredients together.
Slowly add flour to butter mixture and mix on low until just blended.
Mix in oats, carrots, and raisins.
Chill 1 hour.
Put on parchment paper on cookie sheet leaving 2 in. b/t cookies.
Bake 12-15 minutes. Let cool.
Spread 2 tsp. of cream cheese filling onto each cookie and sandwich together.

Pilgrim Pies

COOKIES:
2 eggs
2 c. light brown sugar
1 c. vegetable oil
1 t. vanilla
1 (15 oz.) can pumpkin
3 c. flour
1 T. pumpkin pie spice
1 t. baking powder
1 t. salt

FILLING/CREAM CHEESE FROSTING:
4 oz. cream cheese (softened)
2 t. vanilla
½ c. butter (softened)
4-5 c. powdered sugar

Mix cookie ingredients together.
Drop heaping tablepoons onto an ungreased cookie sheet.
Bake at 350 degrees for 12 minutes.
Let cookies cool completely.
Turn half the cookies bottom side up, spread icing on each.
Top them with remaining cookies (turned right side up).
Makes 10-14 Pilgrim Pies.

Jackie's Peppermint Patties

COOKIES:
2 c. flour
½ c. cocoa powder
¼ t. baking soda
¼ t. salt
1 c. unsalted butter at room temperature
1 c. sugar
1 large egg
1 t. vanilla

DARK CHOCOLATE COATING:
6 oz. semisweet chocolate, chopped (1 cup)
½ oz. unsweetened chocolate, chopped
1 ½ T. canola oil

PEPPERMINT FILLING:
½ c. unsalted butter at room temperature
2 c. powdered sugar
1 t. vanilla
½ t. peppermint extract

Mix together flour, cocoa, baking soda, and salt and set aside.
Using and electric mixer on low speed, beat butter and sugar until blended (about 2 minutes).
Add the egg and vanilla and mix until blended (about 1 minute).
On low speed, add the flour mixture mixing just until it is incorporated and the batter looks smooth.
Cover and refrigerate the dough for about 20 minutes to firm it slightly.
Position a rack in the middle of the over. Preheat to 325.
Line two baking sheets with parchment paper.
Roll heaping T. of dough between the palms of your hands into smooth 1 ½ inch balls.
Place them 3 ½ inches apart on baking sheets.
Flatten the cookies using the palm of your hand to 2 ½ - 3 inch rounds.
Bake cookies at 325 for 15 minutes or until the tops feel firm and look dull rather than shiny (very important).
Cook cookies on baking sheets for 5 minutes then cook completely on cooling rack.
Make Chocolate coating by melting until smooth. Let cook and thicken (for about 20 min.)
Spoon chocolate coating over the top of half of the cookies using 1 T. per cookie.
Let firm (put in fridge for 20 minutes to speed it up)
Make the peppermint filling. Use 1 well rounded T. each for filling.
Refrigerate cookies for at least 2 hours before serving.

BEST EVER! These are from the Big Cookie Book! And they're Fabulous!

Keri's PB&C Cookie Sandwhiches

½ c. butter, softened
½ c. granulated sugar
½ c. packed brown sugar
½ t. baking soda
½ t. salt
1 egg
1 t. Vanilla
1 c. All-purpose flour
½ c. unsweetened cocoa powder
1 (11oz.) pkg peanut butter and milk chocolate pieces
½ c. purchased chocolate frosting
½ c. peanut butter

Beat butter with a mixer on medium speed for 30 seconds.
Add sugar, brown sugar, soda, and salt. Beat until combined.
Add egg and vanilla. Beat until combined.
Beat in as much flour as you can with the mixer.
Stir in any remaining flour and the cocoa powder.
Stir in peanut butter and milk chocolate pieces.
Cover and chill dough for 2-3 hours until easy to handle.
Preheat over to 375.
Roll out dough into 1-inch balls.
Place 2 inches apart on lightly greased cookie sheets.
Flatten cookies slightly with a glass dipped in sugar.
Bake for 7-8 minutes or until tops are cracked and look dry.
Let cool on cookie sheets for 1 minute.
Remove and cool completely on wire rack.
Stir together frosting and peanut butter.
Spread 2 t. frosting mixture on the bottoms of half the cookies.
Top with remaining cookies, bottom sides together.
Store sandwich cookies in an airtight contained are room temperature up to 24 hours or freeze in freeze container up to 3 months.
Makes 24 sandwich cookies.

Peanut Butter Cup Cookies

1/2 c. margarine, softened
½ c. creamy peanut butter
½ c. sugar
½ cup packed brown sugar
1 egg
½ t. vanilla
1 ¼ c. flour
½ t. salt
¾ t. baking soda
Peanut Butter cups

Cream together margarine and peanut butter.
Add sugar and brown sugar.
Beat until fluffy then beat in the egg and vanilla.
In separate bowl combine flour, salt & baking soda.
Add to peanut butter mixture.
Chill dough for 1 hour.
Shape into 1 in. balls.
Lightly grease 1 ¾ in. mini muffin pans.
Bake at 350 for 12 minutes.
Take out of oven and immediately push Peanut Butter cups in the middle of cookies.
Let cool completely in mini muffin pans.
Pop out with knife.

Lacy's Oatmeal Chocolate Chip Cookies

5 c. quick-cooking rolled oats
2 c. butter, softened
2 c. white sugar
2 c. packed brown sugar
4 eggs
2 T. vanilla
4 c. flour
2 t. baking powder
2 t. baking soda
1 t. salt
24 oz. semi-sweet chocolate chips
8 oz. milk chocolate candy bar, finely chopped
3 c. chopped nuts (I like walnuts)

Preheat oven to 375.
(Optional)- Blend 2 ½ c. oats in a blender or food processor until it turns to powder or oat flour. Set aside.
Cream butter and sugars.
Add eggs and vanilla to cream mixture. Mix well.
Stir in chocolate chips, milk chocolate and nuts.
Store dough in refrigerator covered with plastic wrap and then foil.
Making your cookies from cold dough will ensure you end up with cookies that are moist inside.
Shape into golf-ball size cookies and place on cookie sheet. (I make them smaller than this)
Bake for 6-12 minutes or until golden brown.
Makes 9 ½ dozen.

A Best Ever from Lacy Lowry.

Mary Caroline's Sugar Cookies

1 ½ c. sugar
1 c. shortening
1 c. sour milk
2 eggs
1 t. soda (1 ½ t. baking powder)
1 t. nutmeg or flavoring
Flour enough for soft dough

Bake at 375 for 10 minutes.

I grew up on these. They were my favorite cookie growing up.

Kjiersti's Sugar Cookies

2 eggs
1 ½ cups sugar
1 cups shortening
1 c. milk
1 ½ t. vanilla
1 ½ T. baking powder
6 c. flour
¾ t. salt

Bake at 350 for 15 minutes

CREAM CHEES FROSTING:
2 c. powdered sugar
½ c. butter

Homemade Oreo Cookies

2 boxes devils food cake mix
4 eggs
1 ½ c. shortening
1 t. vanilla

Mix and roll into small balls.
Place on cookies sheet.
Bake at 350 for 6 minutes.

Buy pre-made cream cheese frosting for middle.

Best Ever! Makes about 18 sandwhiches.

Heidi's Sugar Cookies

1 c. butter
2 c. sugar
2 eggs
1 t. vanilla
5-6 c. flour
1 t. baking soda
1 t. baking powder
1 t. salt
1 c. sour cream

Chill overnight.
Roll out pretty thin.
Bake at 375 for 10 minutes or right before they turn brown.

FROSTING:
½ bag powdered sugar (2 c.)
8 oz. cream cheese
1 t. vanilla
1 t. lemon juice
1 t. milk or evaporated milk
2 T. softened butter

Be sure and frost the cookies with plenty of time to let the icing harden.
It takes awhile.

Quite of few of these recipes are from the fabulous Heidi. This is a Best Ever!!!

Keri's No Bake Cookies

1 cube margarine
2 c. sugar
½ c. milk
3 c. oats
1 t. vanilla
3 T. peanut butter
1/3 c. cocoa

Combine margarine, sugar, and milk in saucepan.
Bring to a rolling boil and boil for 1 minute.
Remove from heat.
Add oats, vanilla, peanut butter and cocoa.
Mix well.
Drop by teaspoonfuls onto greased cookie sheet or wax paper.

Grandma Finlinson Sour Cream Cookies

4 c. sugar
4 c. sour cream
1 t. soda
4 eggs
2 cubes butter
2 t. baking powder
1 ½ t. vanilla
6-8 c. flour
Chocolate chips

Bake at 350 for 13 minutes.

Aunt Lisa always makes these. They're moist and DELIC!