Pecan Sandie Thumbprint Cookies with Cream Cheese Frosting

1 cup butter                                      

1 cup vegetable oil                        
1 cup sugar
1 tsp vanilla                                       
1 cup powdered sugar                  
1 tsp cream of tartar      
2 eggs                                                 
1 tsp baking soda
1 tsp salt
2 cups chopped pecans
4  cups flour
                                                                                                          

Preheat oven to 400F.  Cream powdered sugar, sugar, oil and butter together on medium speed.  Mix in eggs and vanilla.  Reduce speed to low and gradually mix in dry ingredients.  Drop on an ungreased cookie sheet by spoonful.  Gently press a thumbprint in center of each cookie.  Bake 8 min.  Cool completely and add frosting to center 3-6 hours before serving.

 

Frosting:

 
1 cup butter
2 (8 oz) packages of cream cheese
2 lbs powdered sugar
1-2 Tblsp heavy cream
 

Cream butter and cream cheese together until light and fluffy.  Slowly add in powdered sugar and cream to desired consistency.  Add decorator coloring and pipe onto cookies with decorator bag.

 

 

Lemony Snicket Cookies

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
Zest of one large lemon, finely minced
4 tbsp fresh lemon juice
1/2 cup sugar for rolling cookies

Directions:

 Preheat oven to 350 degrees. Cream together butter and sugar until smooth and very fluffy.  Beat in egg, vanilla extract, lemon and lemon zest.  Gradually blend in the dry ingredients.  Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on greased cookie sheets about 1 1/2 inches apart.  Bake 8 minutes until lightly browned.  Let stand on cookie sheet two minutes before removing to cool on wire racks.

Grasshopper Cookies

1 ¼ cup butter                                  
2 cup sugar                                        
2 eggs                                                  
½ tsp salt
1 ½  tsp vanilla                                
½ tsp baking powder
1 tsp baking soda
¾ cup cocoa powder
2  cup flour        
10 oz package Andes mint chips
                                                                                                                                       

Preheat oven to 350F.  Cream sugar and butter together on medium speed.  Mix in eggs and vanilla.  Reduce speed to low and gradually mix in dry ingredients and Andes mint pieces.  Drop on an ungreased cookie sheet by spoonful.  Bake for 8 minutes.

 

 

Nutella Cookies

1/2 cup butter (1 stick)                 
2 cups all-purpose flour
1/2 cup sugar                                    
1 teaspoon baking soda
1/2 cup + 2 tbsp brown sugar     
1/4 teaspoon salt
2 eggs                                                  
1 teaspoon vanilla           
1/4 cup + 1 tbsp Nutella                               
 
Preheat oven to 350F.  Cream brown sugar, sugar, nutella and butter together on medium speed.  Mix in eggs and vanilla.  Reduce speed to low and gradually mix in dry ingredients.  Drop on an ungreased cookie sheet by spoonful.  Bake for 8 minutes.

Brown Sugar Cookies

3/4 cup butter
1 1/4 cups brown sugar
1 egg
1 tsp vanilla extract
2 cups flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger


Cream together softened butter and brown sugar.  Add egg and vanilla.  Gradually add dry ingredients mix completely.  Drop by spoonfuls onto greased cookie sheet.  Bake @ 350 degrees for 8 minutes.  Makes approximately 3 dozen cookies.

Strawberry Chocolate Chip Cookies

1 (18 1/4 ounce) package strawberry cake mix
1/3 cup vegetable oil
2 eggs
1/4 cup water
1 cup mini semisweet chocolate chips

Combine the cake mix, vegetable oil, eggs, and water in a large mixing bowl.  Mix well.  Fold in the chocolate chips.  Drop by spoonful onto a greased cookie sheet.  Bake at 350 for 10 minutes.

Coconut Macaroons (Gluten Free!!!)

4 cups sweetened flaked coconut
3/4 cup sugar
4 egg whites
1/4 tsp salt
1 tsp vanilla extract
1/8 tsp almond extract

Preheat oven to 325 degrees.  Line cookie sheets with parchment paper.  In large bowl, stir all ingredients together until well combined.  Drop from cookie scoop, or rounded teaspoon 1 inch apart onto prepared cookie sheet.  Bake until set and lightly golden for 25 minutes.  Cool cookies for 1 minute and transfer to cookie rack to cool completely.