Brownie Cookies

Some of my all-time favorite cookies!  I tried to look the recipe up on here and couldn't believe it wasn't here!!  Fave, fave, favorites!

1 1/4 cups flour

1/2 tsp baking soday

1/2 tsp salt

1/2 cup cocoa

1/2 cup + 2 tbsps butter

1 1/2 cups sugar

2 large eggs

1 tbsp vanilla

Cream the butter and sugar and then add the eggs and vanilla.  Separately mix dry ingredients and then add to butter mixture.  Drop on cookie sheets and bake at 375 for 9 minutes (unless you're using stoneware, in which case bake for 15 minutes!).

Sugar Cookies Revisited

Okay, new pics. Fun, festive Christmas Sugar Cookies.

SUGAR COOKIES

1 cup plus 2 Tbsp butter at room temp

1 1/4 cups granulated sugar

2 eggs

1 tsp vanilla extract

1/4 tsp almond extract

3 1/2 cups all-purpose flour

1 tsp baking powder

In a bowl, using an electric mixer, cream together the butter and sugar until light. Add the eggs, vanilla and almond and beat until smooth. In another bowl, stir flour and baking powder. Add flour mixture to butter mixture, beating until smooth. Scrape dough onto a sheet of wax paper or plastic wrap and flatten into disc. Wrap and chill about 1 hour or until firm.

Preheat oven to 375. Use non-stick baking sheets, or light grease baking sheets.

Divide dough into 4 equal portions. On a lightly floured surface, roll out one-fourth of dough about 1/8 inch thick. Cut into desired shapes using cutters. Place on baking sheets, spacing about 1 1/2 inches apart. Sprinkle with sugar crystals, if desired, or leave plain to ice after baking.One sheet at a time, bake cookies for 6-8 minutes, or until light brown on the edges (I use my Pampered Chef stoneware so it takes a little longer at first). Transfer to racks to cool.

Store plain cookies in an airtight container up to 2 weeks.

PETIT FOUR CAKE FROSTING:

3 cups powdered sugar

1/2 of 1/3 of a cup white corn syrup

1 1/2 Tbsp butter, melted

1/4 cup or less water

1/2 tsp vanilla

1/4 tsp rum, lemon, or almond (optional-I use almond)

Mix all ingredients in a bowl with a spoon except water. Slowly add water until frosting is desired consistency. Store covered in the fridge up to two weeks.

Sugar Cookies

Ever come across a recipe that you just had to have? This is one of those. I had a perfectly good sugar cookie recipe that I was perfectly happy with. And then I had my neighbor's sugar cookies and I had to have it. There was no more perfectly content with my old recipe anymore. This recipe rocked our household to the core and there was no existing without it (I may be exagerating a little bit).


SUGAR COOKIES
1 cup plus 2 Tbsp butter at room temp
1 1/4 cups granulated sugar
2 eggs
1 tsp vanilla extract
1/4 tsp almond extract
3 1/2 cups all-purpose flour
1 tsp baking powder

In a bowl, using an electric mixer, cream together the butter and sugar until light. Add the eggs, vanilla and almond and beat until smooth. In another bowl, stir flour and baking powder. Add flour mixture to butter mixture, beating until smooth. Scrape dough onto a sheet of wax paper or plastic wrap and flatten into disc. Wrap and chill about 1 hour or until firm.

Preheat oven to 375. Use non-stick baking sheets, or light grease baking sheets.

Divide dough into 4 equal portions. On a lightly floured surface, roll out one-fourth of dough about 1/8 inch thick. Cut into desired shapes using cutters. Place on baking sheets, spacing about 1 1/2 inches apart. Sprinkle with sugar crystals, if desired, or leave plain to ice after baking.

One sheet at a time, bake cookies for 6-8 minutes, or until light brown on the edges (I use my Pampered Chef stoneware so it takes a little longer at first). Transfer to racks to cool.

Store plain cookies in an airtight container up to 2 weeks.

PETIT FOUR CAKE FROSTING:
3 cups powdered sugar
1/2 of 1/3 of a cup white corn syrup
1 1/2 Tbsp butter, melted
1/4 cup or less water
1/2 tsp vanilla
1/4 tsp rum, lemon, or almond (optional-I use almond)

Mix all ingredients in a bowl with a spoon except water. Slowly add water until frosting is desired consistency. Store covered in the fridge up to two weeks.

Peanut Butter Cookies

Around here we like sprinkles. On pretty much anything. We go looking for a reason to use sprinkles.

That's how we ended up with these Sunday night. Loved them. Way too much fun.

And the peanut butter cookie recipe couldn't be any easier...

1 cup peanut butter

1 cup sugar

1 egg

That's it! Bake on 350 for 10-12 minutes! (If you so choose to use sprinkles add them after, and then kind of tap them down a little with your finger :-)