Jell-O Cookies

Myles really wanted to make Jell-O cookies for his Grandma. I've made them before and didn't like them. But, we found this recipe and loved them. We used raspberry Jell-O. So good.

http://bakerette.com/jello-cookies/

Recipe of the Day - Carrot Cookies

Courtesy of Me

Rating: 5 stars
Difficulty: Easy

So, I know I haven't posted for a while, but that doesn't mean I haven't been cooking. Just extremely busy!! But, this is a recipe I used to make when I was little with my mom. I changed a few things - they are delicious. Probably my favorite cookie. Don't let the word "carrot" fool you - they are SO good. Here you go:

cookies ingredients:
3/4 C Crisco
3/4 C sugar
2 eggs (beaten)
2 C flour
1/2 t. salt
2 t. baking powder
1 C cooked, mashed carrots

Mix Crisco, sugar, and eggs in mixer. Add flour, salt, baking powder, and carrots. Drop by teaspoonfuls onto onto baking sheet and bake at 375 degrees for 12-14 minutes.

orange frosting ingredients:
3 T. butter, softened
2 t. grated orange peel
1 1/2 C powdered sugar (I didn't use the entire amount)
1 T orange juice

Blend butter and sugar. Stir in remaining ingredients and beat until smooth.

Chewy Chocolate Chip Cookies

Our Best Bites
http://www.ourbestbites.com/2009/03/chewy-chocolate-chip-cookies/

Difficulty Level: Easy
Rating: 4 stars

I am not a huge fan of chocolate chip cookies. In fact, the only way I like chocolate is if it's covered with peanut butter! But, I really like these cookies. They are soft and gooey and delicious! Made some last night. Hope you enjoy:

2 C plus 2 T flour
1/2 t baking soda
1/2 t salt
12 T butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 C granulated sugar
1 large egg + 1 egg yolk
2 t vanilla extract
1 1/2 C semi-sweet or bittersweet chocolate chips

Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients;mix until just combined. Stir in chips.

*If for some reason your dough is too soft to form balls at this point, don’t add more flour. Just cover and place bowl in the fridge until dough firms.

Take about 1/4 C dough and form into a ball. Break ball in half and place dough on cookie sheet with broken edge facing up. (Or just use a standard sized cookie scoop). Bake until cookies are set around outer edges start to harden yet centers are still soft and puffy, 10-13 minutes. Cool cookies on cookie sheets. Serve or store in airtight container.

Chewy Chocolate Chip Cookies

Our Best Bites
http://www.ourbestbites.com/2009/03/chewy-chocolate-chip-cookies/

Difficulty Level: Easy
Rating: 4 stars

I am not a huge fan of chocolate chip cookies. In fact, the only way I like chocolate is if it's covered with peanut butter! But, I really like these cookies. They are soft and gooey and delicious! Made some last night. Hope you enjoy:

2 C plus 2 T flour
1/2 t baking soda
1/2 t salt
12 T butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 C granulated sugar
1 large egg + 1 egg yolk
2 t vanilla extract
1 1/2 C semi-sweet or bittersweet chocolate chips

Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients;mix until just combined. Stir in chips.

*If for some reason your dough is too soft to form balls at this point, don’t add more flour. Just cover and place bowl in the fridge until dough firms.

Take about 1/4 C dough and form into a ball. Break ball in half and place dough on cookie sheet with broken edge facing up. (Or just use a standard sized cookie scoop). Bake until cookies are set around outer edges start to harden yet centers are still soft and puffy, 10-13 minutes. Cool cookies on cookie sheets. Serve or store in airtight container.

Recipe of the Day - Peanut Butter Sandwich Cookies

Courtesy of Our Best Bites
(http://www.ourbestbites.com/2009/02/peanut-butter-sandwich-cookies/)

My good friend Pancho was out this past weekend. It seems that every time we talk on the phone, I am baking something and comments on why I never make him anything. So, I went a little crazy and made 2 separate cookies for him this weekend (over 30 cookies - a little much for one person. He was nice enough to share...) Anyways, these were SO divine! If you like peanut butter, you'll love these. Here you go:

1 C butter flavored Crisco
1 C creamy peanut butter
1 C sugar
1 C packed brown sugar
1 t vanilla
3 eggs
3 C flour
2 t baking soda
1/2 t salt

Additional white sugar for rolling

filling:1 C creamy peanut butter
1/2 C real butter, softened
4 C powdered sugar
2 t vanilla
3-4 Tbs milk

CookiesPreheat oven to 375 degrees.
Cream shortening, peanut butter, and sugars together until light and fluffy, 1-2 minutes. Add in vanilla, and eggs one at a time. In a separate bowl whisk together flour, baking soda, and salt and add to dough. Mix to combine. The dough will be very soft- that’s normal!

Roll dough into 1/2 inch (or a little larger) balls, roll in sugar, place on ungreased cookie sheet and do the little forky criss-cross thing.

Bake for 6-8 minutes, or until puffed and set, but not browned. Remove from oven, let cool on baking sheet for 2-3 minutes and then transfer to cooling rack.

Filling: Beat peanut butter, butter, sugar, and vanilla together until smooth, if needed, add milk until desired consistency is reached. When cookies are completely cooled, spread a layer of frosting on one side and sandwich together.

yield: about 4 dozen sandwiches

Recipe of the Day - Peanut Butter Sandwich Cookies

Courtesy of Our Best Bites
(http://www.ourbestbites.com/2009/02/peanut-butter-sandwich-cookies/)

My good friend Pancho was out this past weekend. It seems that every time we talk on the phone, I am baking something and comments on why I never make him anything. So, I went a little crazy and made 2 separate cookies for him this weekend (over 30 cookies - a little much for one person. He was nice enough to share...) Anyways, these were SO divine! If you like peanut butter, you'll love these. Here you go:

1 C butter flavored Crisco
1 C creamy peanut butter
1 C sugar
1 C packed brown sugar
1 t vanilla
3 eggs
3 C flour
2 t baking soda
1/2 t salt

Additional white sugar for rolling

filling:1 C creamy peanut butter
1/2 C real butter, softened
4 C powdered sugar
2 t vanilla
3-4 Tbs milk

CookiesPreheat oven to 375 degrees.
Cream shortening, peanut butter, and sugars together until light and fluffy, 1-2 minutes. Add in vanilla, and eggs one at a time. In a separate bowl whisk together flour, baking soda, and salt and add to dough. Mix to combine. The dough will be very soft- that’s normal!

Roll dough into 1/2 inch (or a little larger) balls, roll in sugar, place on ungreased cookie sheet and do the little forky criss-cross thing.

Bake for 6-8 minutes, or until puffed and set, but not browned. Remove from oven, let cool on baking sheet for 2-3 minutes and then transfer to cooling rack.

Filling: Beat peanut butter, butter, sugar, and vanilla together until smooth, if needed, add milk until desired consistency is reached. When cookies are completely cooled, spread a layer of frosting on one side and sandwich together.

yield: about 4 dozen sandwiches

Recipe of the Day - Thin Mints

Courtesy of Come on, Ilene
(http://comeonilene.com/2011/05/05/unwrapped-thin-mints/)

Difficulty Level: Medium
Rating: 4 stars

Ok, I could eat a whole box of girl scout thin mints - in one sitting! So, I was so excited when I found the recipe for these cookies. I gave them a try - so yummy! Not exactly girl scout version, but so good. I definitely recommend putting them in the fridge after to harden up. Hope you enjoy:



Cookie Dough Ingredients
• 1 cup butter, softened
• 1 cup sugar
• 1/2 cup unsweetened cocoa
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 egg
• 1 tsp. vanilla
• 2 1/2 cup flour
• 2 teaspoons of mint extract

Chocolate Coating Ingredients
• 12oz bag of dark chocolate chips
• 2 tablespoons of shortening
• 2 teaspoons of mint extract

Directions
In a stand mixer, beat butter and sugar until fluffy. Add cocoa powder, baking powder and salt and beat until combined. Beat in the egg, vanilla and mint extract. Slowly add in flour one at a time.
Divide the dough in half and roll dough into two 2″ wide logs. Wrap logs in wax paper. Chill in the fridge for at least 1hour or in the freezer for 20 minutes. You want the dough to be firm enough to cut. You can also chill the dough overnight or freeze half of it to bake on another day.

Using a sharp knife, cut the dough into 1/8″ slices. The thinner you cut the dough the better. These cookies are called Thin Mints after all:

Place cookies on cookie sheet and bake at 350 degrees for 10-12 minutes. You want the cookies to be crisp. They should continue to crisp when removed from the oven. Let cool to room temperature:

Now let’s get the glaze ready! In a double broiler, add the chocolate chips (I used Ghiradelli dark), extract and shortening in a bowl. (You can also microwave the chocolate in short 30 intervals but with this much chocolate, I find it safer to use a double boiler):

Stir over medium heat until chocolate is melted and becomes smooth and glossy:

Using a spatula or knife, spread melted chocolate evenly over the top and sides of the cookies. Let cool and harden on a wire rack:

I put mine in the fridge to help speed up the cooling process.

Recipe of the Day - Thin Mints

Courtesy of Come on, Ilene
(http://comeonilene.com/2011/05/05/unwrapped-thin-mints/)

Difficulty Level: Medium
Rating: 4 stars

Ok, I could eat a whole box of girl scout thin mints - in one sitting! So, I was so excited when I found the recipe for these cookies. I gave them a try - so yummy! Not exactly girl scout version, but so good. I definitely recommend putting them in the fridge after to harden up. Hope you enjoy:



Cookie Dough Ingredients
• 1 cup butter, softened
• 1 cup sugar
• 1/2 cup unsweetened cocoa
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 egg
• 1 tsp. vanilla
• 2 1/2 cup flour
• 2 teaspoons of mint extract

Chocolate Coating Ingredients
• 12oz bag of dark chocolate chips
• 2 tablespoons of shortening
• 2 teaspoons of mint extract

Directions
In a stand mixer, beat butter and sugar until fluffy. Add cocoa powder, baking powder and salt and beat until combined. Beat in the egg, vanilla and mint extract. Slowly add in flour one at a time.
Divide the dough in half and roll dough into two 2″ wide logs. Wrap logs in wax paper. Chill in the fridge for at least 1hour or in the freezer for 20 minutes. You want the dough to be firm enough to cut. You can also chill the dough overnight or freeze half of it to bake on another day.

Using a sharp knife, cut the dough into 1/8″ slices. The thinner you cut the dough the better. These cookies are called Thin Mints after all:

Place cookies on cookie sheet and bake at 350 degrees for 10-12 minutes. You want the cookies to be crisp. They should continue to crisp when removed from the oven. Let cool to room temperature:

Now let’s get the glaze ready! In a double broiler, add the chocolate chips (I used Ghiradelli dark), extract and shortening in a bowl. (You can also microwave the chocolate in short 30 intervals but with this much chocolate, I find it safer to use a double boiler):

Stir over medium heat until chocolate is melted and becomes smooth and glossy:

Using a spatula or knife, spread melted chocolate evenly over the top and sides of the cookies. Let cool and harden on a wire rack:

I put mine in the fridge to help speed up the cooling process.

Recipe of the Day - Bakery Style Cookies and Cream Cookies

Courtesy of Picky Palate
(http://picky-palate.com/2011/04/21/bakery-style-cookies-and-cream-cookies/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+PickyPalate+%28Picky+Palate%29)

Can you say yum! I guess I have dessert on the mind because I sure seem to be posted a lot of them lately. Anyways, this is definitely on the menu for tonight...



2 sticks softened butter
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups chocolate chips, I used semi-sweet
1 cup cocoa powder
15 whole Oreo Cookies, finely ground

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.

2. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.

3. Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chips, slowly mixing until just combined. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other. Bake for 9 to 11 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk.

Makes 3 dozen cookies

Recipe of the Day - Bakery Style Cookies and Cream Cookies

Courtesy of Picky Palate
(http://picky-palate.com/2011/04/21/bakery-style-cookies-and-cream-cookies/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+PickyPalate+%28Picky+Palate%29)

Can you say yum! I guess I have dessert on the mind because I sure seem to be posted a lot of them lately. Anyways, this is definitely on the menu for tonight...



2 sticks softened butter
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups chocolate chips, I used semi-sweet
1 cup cocoa powder
15 whole Oreo Cookies, finely ground

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.

2. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.

3. Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chips, slowly mixing until just combined. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other. Bake for 9 to 11 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk.

Makes 3 dozen cookies

Recipe of the Day - Smore's Stuffed Chocolate Chip Cookies

Courtesy of Picky Palate
(http://picky-palate.com/2011/02/21/smores-stuffed-chocolate-chip-cookies/)

Difficulty Level: Medium
Rating: 3 1/2 stars

We made these last night - pretty much really good! Pretty much not good for you - but, I won't tell! The first batch, the cookies turned out way too big. So, Dusty had a great idea to make the inside smaller. So, we used only one square of the chocolate, one half of the marshmallow, and cut the square of graham cracker in half as well. That batch was still big, but much more reasonable. They are a little hard to make, but so worth it. Hope you enjoy:



2 sticks softened butter
1 Cup granulated sugar
3/4 Cup packed light brown sugar
2 eggs
1 Tablespoon vanilla
3 1/2 Cup all purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 Cups semi sweet chocolate chips
24 graham cracker quarters or 12 full sheets separated at perforations
3 Hershey Bars, broken into rows of 3 bars
12 large marshmallows cut in half lengthwise

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.

2. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined.

3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.

4. Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves. Close with another graham cracker. Top s’more with a large scoop of cookie dough. Place in hands and place another large scoop on bottom then front and back sides as needed. Form dough around s’mores. Will get messy, but stick with it, it does not have to be perfect. S’mores will move around but it’s no big deal. Place large cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through. Let cool for 10 minutes before transferring to cooling rack or serving plate.

Makes 12 large stuffed cookies.

Recipe of the Day - Smore's Stuffed Chocolate Chip Cookies

Courtesy of Picky Palate
(http://picky-palate.com/2011/02/21/smores-stuffed-chocolate-chip-cookies/)

Difficulty Level: Medium
Rating: 3 1/2 stars

We made these last night - pretty much really good! Pretty much not good for you - but, I won't tell! The first batch, the cookies turned out way too big. So, Dusty had a great idea to make the inside smaller. So, we used only one square of the chocolate, one half of the marshmallow, and cut the square of graham cracker in half as well. That batch was still big, but much more reasonable. They are a little hard to make, but so worth it. Hope you enjoy:



2 sticks softened butter
1 Cup granulated sugar
3/4 Cup packed light brown sugar
2 eggs
1 Tablespoon vanilla
3 1/2 Cup all purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 Cups semi sweet chocolate chips
24 graham cracker quarters or 12 full sheets separated at perforations
3 Hershey Bars, broken into rows of 3 bars
12 large marshmallows cut in half lengthwise

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.

2. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined.

3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.

4. Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves. Close with another graham cracker. Top s’more with a large scoop of cookie dough. Place in hands and place another large scoop on bottom then front and back sides as needed. Form dough around s’mores. Will get messy, but stick with it, it does not have to be perfect. S’mores will move around but it’s no big deal. Place large cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through. Let cool for 10 minutes before transferring to cooling rack or serving plate.

Makes 12 large stuffed cookies.

Recipe of the Day - St. Patrick's Day Marble Cookies

Courtesy of Red Couch Recipes
(http://redcouchrecipes.blogspot.com/)

I've found some great St. Patrick's Day recipes on this site - hopefully I'll have time to try them all, lol.

1 cup softened butter
1 cup sugar
1 egg
1 teaspoon peppermint or almond extract
1/2 teaspoon baking soda
2-1/3 cups all-purpose flour, plus 1 tablespoon to add to chocolate dough, if needed
1/3 cup chocolate chips -- I used milk chocolate.
2 tablespoons baking cocoa
Sugar for rolling dough in
Green coloring

Put butter and sugar in medium mixing bowl and cream until light and fluffy. Add egg and almond extract and beat until incorporated. Then add baking soda and flour little by little. Divide dough in half; color one half with green coloring. For the other half, melt chocolate chips in microwave, being very careful that they don't burn. Cool chocolate and add melted chocolate and cocoa powder to the other half of the dough and mix until chocolates are incorporated. If the chocolate dough doesn't seem stiff enough, add 1 tablespoon of flour.

Take green dough and, using a little less than 2 teaspoons of dough, roll into small balls. Take chocolate dough and so the same and add to gether to make cookie ball as pictured below.


Roll the green and chocolate dough together and roll into sugar.

Place chocolate/green cookie ball on baking sheet. Press bottom of glass on cookie and smash until about 1/4 inch thick.


Bake in 350 degree oven for 8 -10 minutes, making sure you don't overcook.

Remove from baking sheet and cool on rack.

Recipe of the Day - St. Patrick's Day Marble Cookies

Courtesy of Red Couch Recipes
(http://redcouchrecipes.blogspot.com/)

I've found some great St. Patrick's Day recipes on this site - hopefully I'll have time to try them all, lol.

1 cup softened butter
1 cup sugar
1 egg
1 teaspoon peppermint or almond extract
1/2 teaspoon baking soda
2-1/3 cups all-purpose flour, plus 1 tablespoon to add to chocolate dough, if needed
1/3 cup chocolate chips -- I used milk chocolate.
2 tablespoons baking cocoa
Sugar for rolling dough in
Green coloring

Put butter and sugar in medium mixing bowl and cream until light and fluffy. Add egg and almond extract and beat until incorporated. Then add baking soda and flour little by little. Divide dough in half; color one half with green coloring. For the other half, melt chocolate chips in microwave, being very careful that they don't burn. Cool chocolate and add melted chocolate and cocoa powder to the other half of the dough and mix until chocolates are incorporated. If the chocolate dough doesn't seem stiff enough, add 1 tablespoon of flour.

Take green dough and, using a little less than 2 teaspoons of dough, roll into small balls. Take chocolate dough and so the same and add to gether to make cookie ball as pictured below.


Roll the green and chocolate dough together and roll into sugar.

Place chocolate/green cookie ball on baking sheet. Press bottom of glass on cookie and smash until about 1/4 inch thick.


Bake in 350 degree oven for 8 -10 minutes, making sure you don't overcook.

Remove from baking sheet and cool on rack.

Recipe of the Day - Green Jello Cookies

Courtesy of Red Couch Recipes
(http://redcouchrecipes.blogspot.com/)


So, I am sorry I have been MIA the past few days. I hosted a winter guard competition this weekend, and it was a little busy for me to say the least. But, I have found some great St. Patricks Day recipes that I wanted to share. Here are some Green Jello Cookies and I'll post another cookie recipe tomorrow.

3/4 cup butter or shortening
1/2 cup sugar
2 eggs
1 (3 ounce) package of Lime Jell-o
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon salt
2-1/2 cups flour

Mix all ingredients. If you desire, I didn't today, add a dab of green food coloring to dough. Roll dough into small balls. Put them on a greased cookie sheet, then dip the bottom of a glass in sugar and press dough until flat. If you like mounded cookies, chill the dough for an hour, then roll in sugar and don't flatten the cookies. Bake in 350 degree oven for about 10 minutes. Yield: About 32 cookies -- I used the Pampered Chef cookie scoop.

Recipe of the Day - Green Jello Cookies

Courtesy of Red Couch Recipes
(http://redcouchrecipes.blogspot.com/)


So, I am sorry I have been MIA the past few days. I hosted a winter guard competition this weekend, and it was a little busy for me to say the least. But, I have found some great St. Patricks Day recipes that I wanted to share. Here are some Green Jello Cookies and I'll post another cookie recipe tomorrow.

3/4 cup butter or shortening
1/2 cup sugar
2 eggs
1 (3 ounce) package of Lime Jell-o
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon salt
2-1/2 cups flour

Mix all ingredients. If you desire, I didn't today, add a dab of green food coloring to dough. Roll dough into small balls. Put them on a greased cookie sheet, then dip the bottom of a glass in sugar and press dough until flat. If you like mounded cookies, chill the dough for an hour, then roll in sugar and don't flatten the cookies. Bake in 350 degree oven for about 10 minutes. Yield: About 32 cookies -- I used the Pampered Chef cookie scoop.

Recipe of the Day - Mint Oreos

Courtesy of A Whisk and A Prayer
(http://whiskandaprayer.blogspot.com/)

Difficulty Level: Medium
Rating: 5 stars

This might just be my heaven! It was that good. I made these yesterday because I want to make them tomorrow for an event I have going on, and I needed to give them a test try. SO SO GOOD! I didn't even have mint extract, so I substituted that for peppermint extract and it was delish! Oh, and I didn't have margarine OR unsalted butter so I just used 6 Tbsp. of salted butter. Didn't seem to make a difference. I'm going to make mint and peppermint ones for tomorrow. The mint ones are perfect for St. Patricks Day! Hope you enjoy:


1 cup all purpose flour
1/2 cup unsweetened cocoa powder (sifted)
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, room temperature
3 tablespoons margarine (or Smart Balance)
2/3 cup packed light brown sugar
1/2 cup white granulated sugar
1 teaspoon pure vanilla extract
1 large egg white

In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and margarine until well blended. Add the sugars and vanilla extract and beat on high speed for about one minute. Scrape down the sides of the bowl. Beat in the egg white. Add the flour mixture and beat just until incorporated.


Place the dough on your work surface and, using your hands, form the dough into a log shape that is about 9 inches (23 cm) long. Carefully wrap the dough in aluminum foil, parchment paper or wax paper and fold or twist the ends. Try not to flatten the log (easier said than done, some of my oreos were square). Refrigerate for at least one hour or overnight.
Preheat the oven to 350 degrees F and place the oven rack in the center of the oven. Line two baking sheets with parchment paper. (I didn't have parchment paper so I just sprayed a light layer of Pam.)
Using a sharp knife, slice into 1/4 inch thick wafers. Place on the baking sheet spacing about 1 inch (2.5 cm) apart. Bake for approximately 10-12 minutes or until the the cookies puff and the tops of the cookies have crackles (ripples). Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing to a wire rack to cool completely. Can be stored in an airtight container, at room temperature, for about 10 days.

Cream Cheese Filling(From Sister's Cafe)
1/2 cup butter (1 stick)
1 block of cream cheese, room temp (8 oz)
3-4 cups - powdered sugar (depending on desired consistency)
1 - tsp mint extract
A few drops green food coloring

Cream butter and add cream cheese, add food coloring and mix well.
Add powdered sugar slowly until you reach your desired consistency.
Frost backs of cookies and smoosh together. (I put the frosting in a freezer bag, made a small cut in the corner, and frosted them that way - a knife would work too.)

Recipe of the Day - Candy Bar Chocoate Chip Cookies

Courtesy of Picky Palate
(http://picky-palate.com/2011/01/17/candy-bar-chocolate-chip-cookie-sandwiches/)

Wow - these look SO good. I saw this site on FB, and I am falling in love with it! It has so many good desserts, I can't wait to try them.


2 sticks softened butter
1 Cup granulated sugar
3/4 Cup brown sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
10 oz bag chocolate chips
Variety of snack size Reeses Peanut Butter Cups, Snickers and Kit Kat

1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream butter and sugars until well combined. Add eggs and vanilla until well combined.

2. Place flour, baking soda and salt in large bowl; mix then slowly add to wet ingredients. Add chocolate chips to combine. Using a cookie scoop take one scoop of cookie dough and place on top of snack size candy bar. Take another scoop of dough and place on bottom of candy bar.

Seal edges together by pressing and cupping in hand until candy bar is enclosed with dough.


Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!

Makes about 24 LARGE Cookies

Recipe of the Day - Chocolate Mint Cookies

Courtesy of ME (I found this recipe online a long time ago and tweaked it to my liking...)

Difficulty Level: East
Rating: 4 stars

So YUMMY!! That's all... Enjoy:



Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups mint flavored semi-sweet chocolate morsels
6 Tablespoons butter, softened
1 cup sugar
1 1/2 teaspoon vanilla extract
2 eggs
Confectioners sugar

Directions:
In bowl, combine flour, baking powder and salt; set aside. Over hot water, melt 1 cup mint morsels, stirring until smooth. In bowl, beat butter and sugar until creamy. Add melted morsels and vanilla. Beat in eggs. Gradually beat in flour mixture. Stir in remaining morsels. Wrap dough in plastic wrap; freeze until firm. Preheat oven to 350 degrees. Shape dough into 1-inch balls; coat with confectioners sugar. Place on ungreased cookie sheet. Bake 10-12 minutes, until tops appear cracked. Let stand 5 minutes on cookie sheet. Cool completely.