Taylor Swift’s Chai Tea Cookies

 INGREDIENTS

For the Cookies:

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup canola oil
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground cloves
• Pinch of fresh cracked black pepper
• 1 large egg
• 2 teaspoons of vanilla extract
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• Cinnamon sugar for rolling

For the Glaze:

• 1 1/2 cups powdered sugar
• 1/4 teaspoon ground nutmeg, plus more for sprinkling the top of the cookies
• 3 tablespoons whole milk or eggnog

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.  Line baking sheet with parchment paper.
2. Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute.  Add the vegetable oil.  It may not fully incorporate with the butter, but that’s ok.  Add the granulated sugar, powdered sugar, and all of the spices. Beat to combine.
3. Add the egg and vanilla, beating on medium speed until completely incorporated.
4. Stir in the flour, baking soda and salt all at once using a wooden spoon or the mixer set on low.
5. The dough will be soft. Refrigerate the dough for 1 hour 
6. For large cookies, dollop 2 Tablespoons of cookie dough onto the cookie sheet about 2 inches apart.  For smaller cookies use 1 Tablespoon for each cookie.  Press the dough evenly with your fingers or palm to 1/4-inch thickness.  Roll each cookie dough in a small bowl of cinnamon sugar.
7. Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies.  Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely.
8. In a medium bowl, whisk together the glaze ingredients to thick but spreadable. Spread each cooled cookie with glaze just over the center, leaving the edges of the cookie free of glaze. Sprinkle with a bit of fresh nutmeg if you have it. Store cookies in an airtight container at room temperature for up to 4 days.

Tori’s Amazing Cookies

Tori’s Amazing Cookies

Ingredients:

1 ¼ cup chopped almonds

¾ cup dried cranberries

¼ cup flour

2/3 cup heavy cream

2/3 cup sugar

¼ tsp salt

Dark chocolate chips

Mix almonds, cranberries and flour together in a bowl. Set aside.

Put cream, sugar and salt in to med saucepan – cook over medium heat stirring until sugar dissolves – add almond and cranberry mix and stir until well incorporated. Place in fridge for at least 2 hours. Must be really cold (overnight is good)

Preheat oven to 350. 

Using a teaspoon place dough on silpats – leaving space as the cookies spread – about 12 or so per batch. Bake for 11-12 minutes – let cool out of the oven for just a minute – then carefully remove from silpat on to a marble surface and let cool completely. 

Dip into dark chocolate that has been melted with just a little wax to give it a gloss finish – place on wax paper and put in fridge to let chocolate melt completely. (white chocolate works as well)

Single batch makes about 2 dozen – can double

Rosemary Butter Cookies

Ingredients
1 cup unsalted butter (softened)
3/4 cup sugar
1 egg
1 egg white (beaten)
1 tsp vanilla
2 1/2 cups flour
1 T finely chopped fresh rosemary
3/4 tsp salt
1/2 cup fine sanding sugar

Mix butter and sugar on medium speed until pale and fluffy (2 min). Mix in egg and vanilla. Reduce to low speed and add flour, rosemary, and salt.

Halve the dough and shape into a 1 1/2 inch diameter “log” (whole wrapped in parchment paper) transfer into paper towel tubes to hold the shape and freeze for 1 hour.
Preheat oven to 375. Brush each log with egg white, roll in sanding sugar and cut into 1/4” rounds. Space 1” apart on parchment paper and bake 18-20 minutes (until edges are golden brown).

I WANT TO MARRY YOU COOKIES

INGREDIENTS

• 1 cup butter
• 1 ¼ cups light brown sugar
• ½ cup granulated sugar
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 cup uncooked rolled (or old fashioned) oats - not quick oats.
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¼ teaspoon ground cinnamon
• 1 cup white chocolate chips, extra for garnishing, if desired*
• 1 cup semi-sweet chocolate chips, extra for garnishing, if desired*
• 1 cup roughly chopped, toasted pecans, extra for garnishing, if desired*

 

INSTRUCTIONS

1. In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.
2. Add the brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes.
3. Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
4. Add the flour, oats, baking soda, ½ teaspoon salt, and cinnamon and mix together.
5. Stir in the white chocolate chips, chocolate chips and pecans.
6. Roll by hand into medium-size balls or use a scoop, and place on sheet pans. If desired, tuck extra chips and pecans over tops of dough mounds for a lovely appearance.
7. Chill, on sheet pan for 30 minutes.
8. Preheat the oven to 325˚F. Remove the cookies from the refrigerator and bake for 14-18 minutes, or until golden brown. Allow to cool for several minutes on pan, then transfer to cooling rack.
9. Watch the proposals coming pouring in!!! :)

NOTES

I can't verify this but they say that these cookies are known to inspire marriage proposals. I can verify that they're crazy-good! 

BEST Chocolate Chip Cookies

This recipe came from my friend Amy, who did a 3 week chocolate chip cookie "taste test". She invited friends and for three Mondays in a row, tested out a boatload of recipes. They were judged on taste of the dough as well as the finished cookie.  This was the first place winner.  :-)

Ingredients:
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 1/2 tsp. vanilla
2 large eggs
2 3/4 flour
1 tsp baking soda
1 tsp salt
1 bag (2 cups) chocolate chips

Directions.
1. Heat the oven to 350 degrees.
2. Mix butter and sugar until smooth.
3. Add the eggs and vanilla. Mix the buttery/egg mixture for a full THREE minutes.
4. Stir in flour, baking soda, salt, and chocolate chips. Make sure to not over stir.
5. Use a standard- sized cookie scoop or about 2-tablespoon sized balls, drop dough onto baking sheet about 2 inches apart. Bake 8-10 minutes or until light brown.
6. Sprinkle a bit on sea salt on the top of each cookie. Let cookies cool on baking sheet for about 5 minutes before removing to a wire rack.

Second place:
http://m.allrecipes.com/…/felix-ks-dont-even-try-to-say-th…/

Third place:
http://kelseysappleaday.blogspot.com/…/best-ever-chewy-choc…

Fudge Jumbles

Preheat oven to 350 degrees.
Cream together:
1 C. Butter
2 C. Brown Sugar

Beat in:
2 Eggs
2 tsp. Vanilla

Sift together:
2 1/2 C. Flour
1 tsp. Salt
1 tsp. Baking Soda

Add:
3 C. Quick oats

Filling:
1 (12 oz) pkg. Milk Chocolate Chips
1 can Eagle Brand Sweetened Condensed Milk
2 Tbsp. Butter
2 tsp. Vanilla
1/4 tsp. Salt

Spray Pam on cookie sheet (jelly roll pan) and spread dough saving 2/3 cup for the topping.  Pour the chocolate mixture over all the dough.  Dot with the remaining 2/3 cup batter.  Bake 20 minutes, or until lightly brown.

Yummy and Pretty Chocolate Chip Cookies

1 Cup Butter
3/4 Cup Brown Sugar
3/4 Cup White Sugar
2 Eggs
1 Tsp Vanilla
3 Cups Flour
1 Tsp Baking Soda
3/4 Tsp Salt
1 Bag of Chocolate Chips or I sometimes switch it up and put half bag white chocolate chips and half bag milk chocolate chips or white chocolate chips and dried cranberries... yummy.

Mix butter and sugars until blended (med speed for 2 min), add the eggs one at a time mixing well after each, add vanilla.  In a separate bowl combine flour, baking soda, and salt.  Once blended add to the wet ingredients and mix well.  Add choc. chips.

Bake 350 for 8-11 minutes.

Candy Cane Cookies

1 C. Butter
1 C. Shortening
2 C. Powdered (confectioner's) Sugar
2 Eggs
3 tsp. almond extract
2 tsp. vanilla
Mix the above ingredients until smooth.
Add:
5 C. Flour
2 tsp. Salt
Red food coloring (after dough is divided)
Crushed candy canes (to sprinkle on top of frosted cookies)

Divide dough in half.  Blend red food coloring into one half of the dough.
Shape a teaspoon of white and a teaspoon of red into rope shapes by rolling back and forth on floured board.  (works best on a wood board)  Press together lightly and twist.  Complete cookies one at a time.  Place on ungreased baking sheet.  Curve top down to form handle of cane. 
Bake about 9-11 minutes or until set and very light brown.  Do not over bake, but they will fall apart if you don't bake long enough. 

Make a butter cream frosting, frost cooled cookies, and then immediately sprinkle with crushed candy canes.

Caramel Stuffed Apple Cider Cookies

Ingredients:

• 1 c. softened butter
• 1 c.granulated sugar
• 1/2 t.salt
• 1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10
• packets (I found this in my grocery store near the hot chocolate mixes.)
• 2 eggs
• 1 t. vanilla extract
• 1 t. baking soda
• 1/2 t. baking powder
• 1 t. ground cinnamon
• 3 c. all purpose flour
• 1 bag Kraft Caramels (14 oz)

Method:

· Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)

· In a small bowl whisk together flour, baking soda, baking powder and cinnamon.

· cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.

· Beat in eggs, one at a time. Add vanilla and mix well.

· Gradually add flour mixture to butter/egg mixture. Mix until just combined.

· Refrigerate for about an hour. 

· When you are ready to bake, unwrap your caramels.

· Scoop out cookie dough ball about the size of a walnut.

· Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.

· Bake 12-14 minutes, or until very lightly browned around the edges. Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.)

Chocolate Raspberry Bars

2 cups flour
1 cup butter
1 cup sugar
1 egg beaten
1 t almond extract
3/4 cup seedless raspberry jam
1 pkg chocolate chips
1 cup chopped almonds

Frosting:
1 cup powder sugar
2 T Milk

Mix flour and sugar.  Cut in butter.  Stir in eggs and almond extract until moist.  Press in 9x13 pan.  Save about 1 cup for topping.  Spread with jam. Sprinkle with chocolate chips, almonds and left over dough.  Bake 40 minutes at 350 degrees until golden.  Drizzle with frosting.

Raspberry Oat Bars

3/4 CUP BUTTER
1 CUP BROWN SUGAR
1-1/2 CUPS OATS-REGULAR
1-1/2 CUPS FLOUR
1 TEASPOON SALT
1/2 TEASPOON BAKING POWDER
10 OZ. JAR OF RASPBERRY PERSERVES

BAKE AT 400 DEGREES, 9 X 13 GREASED PAN

PRESS HALF OF MIXTURE INTO BOTTOM OF PAN, SPREAD PRESERVES OVER CRUST AND THEN CRUMBLE THE REMAINING HALF OVER THE PRESERVES AND BAKE FOR 20-25 MINUTES UNTIL LIGHT BROWN. COOL COMPLETELY BEFORE CUTTING.

AUNT GRETA'S SUGAR COOKIES

2 CUPS SUGAR
1 CUP SOUR CREAM
1 8-0Z. CREAM CHEESE, SOFTENED
3 EGGS
1-1/2 CUPS BUTTER OR MARGARINE

WHIP ALL OF THE ABOVE TOGETHER

3 TEASPOONS BAKING POWDER
1/2 TEASPOON SODA
1/2 TEASPOON SALT
5-1/2 CUPS FLOUR
2 TEASPOONS VANILLA OR ALMOND OR ONE OF EACH

MIX UNTIL SMOOTH, THEN DIVIDE INTO THIRDS AND REFRIGERATE FOR AT LEAST AN HOUR OR OVERNIGHT.

BAKE AT 350 DEGREES FOR 10-12 MINUTES.

FROSTING:

1/2 CUP BUTTER
1 8-0Z. CREAM CHEESE
ENOUGH POWDERED SUGAR TO MAKE A STIFF CONSISTENCY
1 TEASPOON VANILLA AND 1 TEASPOON ALMOND --ADJUST THE ALMOND ACCORDING TO TASTE
FOOD COLORING

Caramel Bars

Base mixture Ingredients:
2 1/4 cups oats (oatmeal)
2 cups flour
1 1/2 cups melted butter
1 1/2 cups brown sugar
1 tsp baking soda
1 tsp salt

Chocolate layer:
10 oz mild chocolate chips

Caramel Layer:
1 jar Mrs. Richards Butterscotch caramel topping
6 tsp flour
1 1/2 cups base mixture

Make base mixture: Mix brown sugar to melted butter and stir well. Mix
together oats, flour, soda and salt. Add butter/sugar mixture to oats
mixture. Take 2/3 of the base mixture and press into non-greased 9X11
pan and bake for 10 minutes at 350 degrees.

Take out of oven and sprinkle milk chocolate chips on top.

Combine 1 jar Mrs. Richards Butterscotch caramel topping with 6 tsp
flour and 1 1/2 cup of base mixture. Then spread on top of chocolate chips.

Crumble the remaining base mixture over top.

Bake 15 minutes at 350 degrees, making sure not to overcook.

Cool completely.

Pumpkin Spice Whoppies with Creamy Marshmallow Spice Filling

1 C. Canned Pumpkin
1/3 C. Butter, Soft
1 Pkg Spice Cake Mix
2 Eggs
1/2 C. Milk
1 Recipe Marshmallow-Spice Filling

Preheat oven to 375. Line a cookie sheet with parchment paper or foil (grease foil). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs and milk; beat on low speed until combined, and then on medium speed for 1 minute.

Using a 1 T cookie scoop or by the heaping tablespoon, drop mounds of batter 3" apart on cookie sheet. Bake for 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets with new paper as needed. You can make cookies ahead of time and store them at room temperature for 24 hours. Prepare Marshmallow-Spice Filling, can make ahead of time and store in a bowl in the refrigerator. Spread about 2-3 T filling on the flat side of one cookie; top with second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Serves 15-18

Creamy Marshmallow Spice Filling
1/2 C. Butter, soft
1 8oz Cream Cheese
2 C. Powdered Sugar
1/2 of a 7 oz jar of Marshmallow Cream
2 t. Vanilla
1/2 t. Cinnamon
1/2 t. Nutmeg

Beat butter and cream cheese together until smooth. Add powdered sugar, marshmallow cream, vanilla and spices. Beat well until combined.

Mindy's "Soft Batch" Chocolate Chip Cookies

1 C. Crisco
1 C. Butter
1 C. Sugar
1 C. Brown Sugar
4 eggs
1 package vanilla pudding
2 tsp vanilla
2 tsp baking soda
1 tsp salt
4 1/2 C. Flour
1 bag of chocolate chips

Cram crisco, butter and sugars. Add Vanilla. Combine dry ingredients in a separate bowl, then add to wet ingredients. Add Chocolate chips last. Bake at 350 for 9 minutes

Ranger Cookies

Ingredients:

• 1 cup shortening
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups corn flakes
• 2 cups quick cooking oats
• 1 cup flaked coconut
• 1 teaspoon vanilla extract

Preparation:

In a large mixing bowl, cream shortening and sugars until light and fluffy. Add eggs and beat until well blended and smooth. Sift flour, soda, baking powder, and salt into a separate bowl. Add corn flakes and oatmeal and sifted dry ingredients to the creamed mixture; stir in coconut and vanilla. Drop by spoonfuls onto greased cookie sheet and bake at 350° for about 10 to 12 minutes.

Makes about 6 to 7 dozen ranger cookies with oats and coconut.

Sugar Cookie Bars

1 cup butter; room temp.
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. (or, if you are lazy, like me, just add the dry ingredients and sprinkle the soda and salt all around before mixing!) Add to wet mixture and mix just until combined. Spread on a greased 13 x 18 pan. Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and then frost.

Frosting

1/2 cup butter; room temp
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)

For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.

Snickerdoodles

1/2 cup butter
1/2 cup butter flavored shortening
1 1/2 cup sugar
2 eggs
2 3/4 cups flour
2 tsp cream of tarter
1 tsp baking soda
1/4 tsp salt
2 T sugar
2 tsp cinnamon

Preheat oven to 375°. Cream butter, shortening, and sugar. Add eggs. In a separate bowl sift together flour, cream of tarter, baking soda, and salt. Add to butter/sugar mixture. Roll teaspoon sized balls in sugar cinnamon mixture. Bake 8-10 minutes.

Hopscotch Chinese Noodle Cookies

1/2 cup peanut butter
1 6 oz. package butterscotch chips

Melt over stove then stir in

2 cups miniature marshmallows
3 oz. chinese noodles

Drop on wax paper to form cookies.

Lemon Lucys

1 cup flour
1/2 cup butter
1/4 cup powdered sugar

Sift flour and sugar into a bowl. Blend in butter with a fork or pastry blender. Pat evenly into the bottom of an 8 x 8 pan. Bake for 20 minutes in a 350° oven. Let cool before proceeding to the next step (this is important)

Meanwhile...

Combine together the following:

2 eggs
1 cup sugar
1/2 tsp baking powder
2 1/2 T. Fresh lemon juice
Dash of salt

Pour over baked crust and return to oven for 20-25 minutes. Cool, then sprinkle with powdered sugar.