Tuesday, September 22, 2015

Sugar Cookies

This is an awesome sugar cookie I must say. I made this recipe for Family Home Evening treats. Needless to say they didn't last long. I adapted it from I am Baker

1 1/2 cups butter softened
2 cups sugar
3 eggs
4 teaspoons vanilla extract
2 teaspoons almond extract(optional)
5 cups flour
1 teaspoon salt
1 teaspoon baking powder

  1. In a mixer on medium speed, beat butter and sugar until well combined.
  2. Add in the 3 eggs extracts, and mix until combined.
  3. In a separate bowl, sift together flour, salt, and baking powder. Slowly one cup at a time add to the butter mixture. Don't over mix or dough will be tough.
  4. Put dough in a  Ziploc bag and refrigerate at least 1 hour. 
  5. Preheat oven to 350 degrees. 
  6. Roll dough out a lightly floured surface to about 1/4 inch thick. Cut out with a cookie cutter of your choice. 
  7. Bake for 10 to 12 minutes. Let cool.
  8. Frost with your favorite butter cream frosting. This recipe is my favorite. You can also color the frosting with food coloring of your choice. We chose yellow.
  9. And of course what sugar cookie is complete without sprinkles. yummy. 

Saturday, September 5, 2015

Fly Me to The Moon Pies

I found this recipe in a scholastic cook book I bought for my kids at their school book fair. These cookies are super yummy and so easy to make. 

1/2 cup butter softened
1 cup sugar
1 egg
1 cup evaporated milk
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1/2 cup cocoa powder
1 1/2 teaspoons baking powder

1 cup butter softened
2 cup powdered sugar
1 teaspoon vanilla
2 cups marshmallow creme

  1. Preheat oven to 400 degrees. Lightly grease a cookie sheet.
  2. For the cookie crusts: In a large bowl, cream the butter and sugar.Add in the egg, evaporated milk, and vanilla. In another bowl, mix together the flour, salt, cocoa powder, and baking powder. Add flour mixture slowly to sugar mixture while stirring. 
  3. Drop the dough onto the greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches between each one. 
  4. Bake for 8 minutes. or until firm when pressed lightly with finger. Allow to cool. 
  5. While the cookies are cooling, make the marshmallow filling by blending the butter powdered sugar, vanilla, and marshmallow creme. 
  6. Assemble the pies by spreading 2 or more tablespoons filling on the flat side of of the cookie, then cover filling with the flat side of another cookie. Makes about 25 assembled cookies.