Cherry Pie Cookies M

Cherry Pie Cookies

Cherry Pie Cookies
 
These are simple to make and everyone LOVES them. I also used the same recipe and added ⅓ cup of cocoa powder, 1 tbsp of water and used the milk chocolate chips for Black Forest Cherry Pie Cookies
Author:
Serves: 24 cookie
Ingredients
  • ½ cup Butter, softened
  • ½ cup margarine, softened
  • 2 cups Flour
  • ¾ cup Powdered sugar
  • 1 teaspoon Vanilla
  • 1 21-ounce can Cherry Pie Filling
  • ½ cup white or milk chocolate chips
Instructions
  1. Preheat oven to 325 degrees F.
  2. Mix butter and margarine until fluffy. Add flour, powdered sugar and vanilla just until combined and a soft dough is formed.
  3. Roll the dough into two-inch balls. Place on greased baking sheet or baking sheet lined with parchment paper. (you can also use a baking mat ) ** If you put them on a cookie sheet without using either the parchment paper of the mat they will not work they will spread too much so make sure you use one or the other** Press thumb into center of cookie to make a well. Place cherries into each cookie.
  4. Bake 12-15 minutes. Allow cookies to cool.
  5. Melt chocolate according to package directions. Drizzle over cookies. Let chocolate set and serve immediately or store in an airtight container.

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KOLACKY (Polish Filled Cookies) M

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KOLACKY (Polish Filled Cookies)
 
These are so good everyone will love them.
Author:
Recipe type: Cookies
Ingredients
  • 1 lb. butter
  • 1 lb. cream cheese
  • 4 c. flour
  • ¼ tsp. vanilla
  • 1 T. sugar
  • Preserves of your choice cherry, strawberry etc ( I like to use the Solo fruits you can find them in the bakers aisle.)
  • confectioners' sugar
Instructions
  1. Beat butter, sugar and cream cheese in large bowl with electric mixer at medium speed until smooth and fluffy. Add vanilla. Gradually add flour; beat at low speed until mixture forms soft dough. Divide dough ball in half; wrap each half in plastic wrap. Refrigerate 1 hour or until firm.
  2. Preheat oven to 375*F. Roll out dough, half at a time, on a surface coated with confectioners' sugar to ⅛-inch thickness. Cut into 2-1/2 inch squares. Spoon 1 tsp. preserves into center of each square. Bring up two opposite corners to center; pinch together tightly to seal. Fold sealed tip to one side; pinch to seal. Place 1-inch apart on ungreased cookie sheets. Bake 10 to 13 minutes or until lightly browned. Remove to wire racks; cool completely and lightly dust with confectioners' sugar

Chubby Bunnies

Chubby Bunnies

Taste of Home Bunnys

This soft cookie is made from a cake mix and bakes up in minutes. The kids will enjoy adding  simple decorations to make these cute bunnies.

Chubby Bunnies
 
Author:
Recipe type: Cookies
Serves: 16
Ingredients
  • •1 package yellow cake mix (regular size)
  • •2 eggs
  • •1/2 cup water
  • •15 drops red food coloring
  • •16 red gumdrops
  • •32 miniature semisweet chocolate chips
Instructions
  1. •In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Reserve 1 cup batter. To remaining batter, stir in food coloring. Cut a ¼-in. hole at the corner of two food-safe plastic bags; fill one with pink batter and one with plain batter.
  2. • Using pink batter, pipe a 4-in. x 2-in. oval ring onto a greased baking sheet for bunny face. Pipe two ovals for ears. Using plain batter, pipe centers for ears and cheeks for face. Pipe additional pink batter to completely fill ears and face. Repeat with remaining batters.
  3. • Trim off bottom ends of gumdrops; use rounded tops for noses. Add chocolate chips for eyes. Bake at 375° for 4-6 minutes or until set. Cool for 1 minute before removing to wire racks to cool. Store in an airtight container.

 

Iced Oatmeal Raisin Cookies M

Iced Oatmeal Raisin Cookies

Glazed Oatmeal Raisin Cookies

Iced Oatmeal Raisin Cookies

Oatmeal Raisin Cookies are my family’s favorite. Unlike other Oatmeal Raisin Cookies these are soft and chewy. They make a great after school snack

◾3/4 cup all purpose flour
◾3/4 teaspoon salt
◾1/2 teaspoon baking soda
◾1/2 teaspoon ground cinnamon
◾3/4 cup butter, softened
◾3/4 cup granulated sugar
◾3/4 cup packed light brown sugar
◾1 egg
◾1 tablespoon water
◾1 tablespoon vanilla, divided
◾3 cups uncooked quick or old-fashioned oats
◾1 cup raisins
◾1/2 cup powdered sugar
◾1 tablespoon milk
1.Preheat oven to 375F. Line baking sheets with parchment paper or spray with nonstick cooking spray and set aside.
2.In a small bowl, stir together flour, salt, baking soda and cinnamon.
3.In a large mixing bowl with an electric mixer on medium speed, beat butter, granulated sugar and brown sugar until light and fluffy.
4.Add egg, water and 2 teaspoons vanilla and mix well.
5.With mixer on low speed, gradually add dry flour mixture and beat just until blended.
6.With large wooden spoon, stir in oats and then raisins.
7.Drop dough by tablespoonfuls about 2 inches apart, onto prepared baking sheets.
8.Bake until edges are golden brown, about 10 to 11 minutes.
9.Remove from the oven and let cookies cool on the sheets for 2 minutes then transfer to wire racks to cool completely.
10.Prepare Glaze:
Stir powdered sugar, milk and remaining 1 teaspoon vanilla in small bowl until smooth. Drizzle with fork or spoon over cooled cookies.
11.Store cookies in tightly covered container at room temperature or freeze for up to 3 months.

Ooey-Gooey Turtle Bars

Ooey-Gooey Turtle Bars

Ooey-Gooey Turtle Bars

When it comes to dessert we all know the Ooey-Gooey the better and these Ooey-Gooey Turtle Bars are so good the family will want them again and again. 

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1 bag (12 oz) semisweet chocolate chips (2 cups)

3 cups Fisher® Chef’s Naturals® Chopped Pecans

1/2 cup LAND O LAKES® Butter

1/2 cup packed light brown sugar

1 jar (12.25 oz) caramel ice cream topping

1 cup graham cracker crumbs (16 squares)

DIRECTIONS

1. Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13×9-inch pan.

2. Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.

3. In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans

4. Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 rows

Source Pillsbury