Thumbprint Cookies

This is a cookie recipe that I got from my Mom. The cookie itself melts in your mouth and has a great nutty flavor. The sugary icing is a great compliment!

Rating: 10 of 10

Thumbprint Cookies

½ c. Brown Sugar

1 c. Butter

2-3 egg yolks

2c. flour

Egg whites

1 ½ c. chopped nuts

Icing:

½ c. confectioners sugar

1 tbs. butter

2 tsp. milk

¼ tsp vanilla

24 milk chocolate kisses

Cream together sugar, butter and egg yolks. Beat flour into this mixture. Form balls and dip into slightly beaten egg whites. Roll balls in chopped nuts. Put on lightly greased cookie sheet and make a thumbprint on each ball. Bake at 350 for 8 minutes. Remove from oven and reset thumbprint. Bake 8-10 minutes longer. Fill with icing.

Christmas Cookies!!!!

My Mom and I had our traditional Holiday baking day (dayS). We don't really make the cookies for a specific reason. We take them with us to all the get togethers we have over the holidays. It's just a fun time for us!

My dad and Justin had the hard job of testing out the cookies and eating the ones that turn out so perfect. A day of watching football, drinking beer and eating cookies.... really hard right?

My pups liked the baking as well. Cooper found his new love, powdered sugar! He ended up with it all over his nose!

Below are the cookies we made:

- Thumbprints

- Russian Tea Cakes

- Peanutbutter Blossoms

- Reeses Peanutbutter Cookies

- Lady Locks

Russian Tea Cakes

Recipe coming soon!

Peanutbutter Blossoms

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Ingredients:
1/2 cup granulated sugar
1 cup packed brown sugar
1 cup creamy peanut butter
1 cup butter or margarine, softened
2 eggs
3 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
Additional granulated sugar (about 2 tablespoons)
About 7 dozen Hershey®’s Kisses® milk chocolates

1. Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.

2. Shape dough into 1-inch balls; roll in additional granulated sugar. Place about 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheet to wire rack.

Reeses Peanutbutter Cup Cookies

INGREDIENTS

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Chocolate Chip Cookies

I love making Chocolate Chip Cookies. Mainly, it's because I like to eat the raw cookie dough and I love to see someone biting into one and saying "OMG this is really good!".

I have always used a stand by recipe that I got from my Home Ec. class when I was in middle school (Thanks Miss Webb, lol!). I am open to trying new ones though. I like my Chocolate Chip Cookies to be soft and chewy. I hate it when they are hard!

Chocolate Chip Cookies

2 1/4 Cups Flour
1 Tsp. Baking Soda
1 Tsp. Salt
1 Cup (2 sticks) unsalted Butter ( I only used 1 stick of butter and added 1/2 cup of Butter Flavored Crisco)
3/4 Cup Sugar
3/4 Cup Packed Dark Brown Sugar
1 Tsp. Vanilla
2 Eggs
1 12 oz. Package Chocolate Chips


Preheat oven to 375˚. Melt butter in microwave. Let cool completely (I like to just put the bowl of butter in the freezer for about 5 minutes). While butter is cooling, combine flour, baking soda and salt in a small bowl (set aside). Beat (melted, cooled) butter, sugar, brown sugar & vanilla in a larger bowl. Add eggs, one at a time, beating well. Gradually add flour mixture in increments. Stir in chocolate chips. Add more flour until not tacky. You want to be able to roll the dough in your hands without it sticking much. Roll the dough in your hands and drop on an air bake cookie sheet. Bake at 375˚ for 9-11 minutes. Be careful not to overcook! These are not supposed to be a dark brown, but a light color when they come out of the oven. Enjoy!!