Maple Cookies with Maple Frosting

 I love maple flavored desserts.   These are so soft.

MAPLE COOKIES WITH MAPLE FROSTING

(makes 2 1/2 dozen)

Cookie Ingredients:

*1 cup butter, softened

*1 cup brown sugar, packed

*1/2 cup maple syrup 

*1 large egg, room temperature 

*1 teaspoon vanilla extract

*2 1/2 cups all-purpose flour

*1/2 teaspoon baking soda

*1/2 teaspoon salt

Frosting Ingrediens:

*1/4 cup butter

*1/2 cup maple syrup

*1 1/2 cups powdered sugar

*1/2 teaspoon maple extract 

Cookie Directions:

~Preheat oven to 375 degrees.

~Line a cookie sheet with parchment paper or spray with cooking spray.

~In a large mixing bowl, cream 1 cup butter and 1 cup brown sugar together until light and fluffy.

~Mix in 1 egg, 1/2 cup maple syrup, and 1 teaspoon vanilla extract until well incorporated.

~In another bowl, sift together 2 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

~Slowly add the dry ingredients to the wet ingredients until just mixed (do not over mix).

~Using a cookie scoop, drop dough onto prepared cookie sheet. about 2-inches apart.

~Bake for about 9-11 minutes or until the outer edges of the cookie start to brown and the center is set.

~Remove from oven and allow to sit on cookie sheet for 2 minutes before transferring onto a cooling rack to cool.

~Cool completely before frosting.

Frosting Directions:

~In a small saucepan over medium heat, melt 1/4 cup butter.

~Stir in 1/2 cup maple syrup until well incorporated.

~Bring mixture to a low boil.

~Remove from heat and stir in 1 1/2 cups powdered sugar and 1/2 teaspoon maple extract until mixture is smooth.

~Spread on cooled cookies and allow the frosting to set up before serving.

Mint Chocolate No Bake Cookies

 Great cookie to make for St. Patrick's Day.  Quick and easy to make.

NO BAKE COOKIES

(3 dozen)

Ingredients:

*2 cups white sugar

*3 tablespoons unsweetened cocoa powder

*1/2 cup butter

*1/2 cup milk

*1/8 teaspoon salt

*3 cups old fashion cooking oats

*1/2 cup creamy peanut butter

*1/2 cup  cocoanut (optional)

*1/2 teaspoon peppermint extract 

Directions:

~In a large saucepan combine 2 cups sugar, 3 tablespoons unsweetened cocoa, 1/2 cup butter, 1/2 cup milk, and 1/8 teaspoon salt.

~Bring to a rapid boil, stirring often.

~Once it comes to a full rolling boil, boil for 2- 3 minutes or until 230 degrees (stirring occasionally).

~Add 1/2 cup peanut butter, mix until melted.

~Remove from heat.

~Quickly add in 3 cups oats, 1/2 cocoanut and 1/2 teaspoon peppermint extract..

~Very quickly, use a cookie scoop to drop cookies onto waxed paper.

~Let cool, store in refrigerator.

No Bake Irish Cream Cookie Balls

 These are not for kids, because of the alcohol in them.   If you like Bailey's Irish Cream, you will love this.

NO BAKE IRISH CREAM COOKIE BALLS

    (makes 20-22 balls)

Ingredients:

*3 cups vanilla wafer crumbs

*1 cup powdered sugar

*1/3 cup light corn syrup

*1/3 cup Irish Cream

*1 (12 ounce) bag of melting chocolates or chocolate chips (white or chocolate)

*Sprinkles or finely chopped nuts (optional)

Directions:

~Line a cookie sheet with parchment paper.

*In a large mixing bowl, stir 3 cups crushed vanilla wafers and 1 cup powdered sugar.

~Stir in 1/3 cup light corn syrup and 1/3 cup Irish cream until well combined.

~Make balls from 1 tablespoon of mixture (if dough is to sticky, dust your finger tips with powered sugar).

~Melt 1 (12 ounce) bag of melting chocolate or chocolate chips in a microwave (15 second intervals) or double boiler.

~Dip each ball into chocolate and place on prepared cookie sheet.

~Sprinkle a few sprinkles or finely chopped nuts over top before chocolate sets (optional).

Pumpkin Spice Sugar Cookies

 Yum! Yum! Yum!   I love to spread some whipped cream cheese over my cookie.  Pumpkin and cream cheese are great together.

                         Cookie topped with whipped cream cheese

PUMPKIN SPICE SUGAR COOKIE

(3 dozen)

Cookie Ingredients:

*1/2 cup butter, softened

*1 cup granulated sugar

*1 large egg, room temperature 

*1/2 cup pumpkin puree

*1 teaspoon vanilla extract

*2 1/4 cups all-purpose flour

*1/2 teaspoon baking soda

*1/4 teaspoon baking powder

*1/4 teaspoon salt

*1 teaspoon ground cinnamon 

*1 teaspoon pumpkin pie spice

Topping Ingredients:

*1/4 cup granulated sugar

*1/2 teaspoon ground cinnamon 

Cookie Directions:

~In a large mixing bowl, cream 1/2 cup softened butter and 1 cup granulated sugar together until smooth and creamy.

~Stir in 1 large egg, 1/2 cup pumpkin puree, and 1 teaspoon vanilla extract until well incorporated.

~In a medium bowl, whisk 2 1/4 cup all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon ground salt, and 1 teaspoon pumpkin pie spice util well blended.

~Gradually add dry ingredients to the wet ingredients, stirring until a soft dough forms.

~Place dough on some plastic wrap and form a disk.  Wrap completely with plastic wrap and refrigerate for at least 2 hours or until dough is chilled.

~Preheat oven to 350 degrees.

~In a small bowl whisk 1/4 cup granulated sugar and 1/2 teaspoon cinnamon together until well blended.

~Line two cookie sheets with parchment paper or a silicone mat.

~Roll dough out to about 1/4 inch thick.

~Cut into desired shapes.

~Place on prepared cookie sheet and sprinkle with cinnamon sugar mixture.

~Bake for 8-10 minutes, or until edges are light golden brown.

~Remove from oven and allow to cool for 5 minutes before transferring to a cooling rack.

Pumpkin Snickerdoodles

 I didn't think snickerdoodle could get any better, but I was wrong.  You can substitute the ground cinnamon, ground allspice, ground nutmeg, and ground ginger with 1 teaspoon pumpkin pie spice.

PUMPKIN SNICKERDOODLES

(makes 4 dozen)

Cookie Ingredients:

*1/2 cup butter, softened

*1 1/2 cups granulated sugar

*1/2 cup pumpkin puree

*1 large egg

*3 cups all-purpose flour

*1 teaspoon cream of tarter

*2 teaspoons baking soda

*1/4 teaspoons salt

*1/2 teaspoon ground cinnamon 

*1/4 teaspoon ground allspice 

*1/4 teaspoon ground nutmeg

*1/4 teaspoon ground ginger

Cinnamon Sugar Ingredients:

*2 tablespoons granulated sugar

*2 teaspoons ground cinnamon

Cookie Directions:

~Preheat oven 350 degrees.

~Line a cookie sheet with parchment paper or a silicone mat.

~In a large mixing bowl, cream 1/2 cup softened butter, 1 1/2 cups granulated sugar together until creamy.

~Add in 1/2 cup pumpkin puree and 1 large egg and mix until creamy.

~Add in 3 cups all-purpose flour, 1 teaspoon cream of tarter, 2 teaspoons baking soda, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger and mix until dough comes together and can form a ball.

Cinnamon Sugar Directions:

~In a small bowl, whisk 2 tablespoons granulated sugar and 2 teaspoons ground cinnamon together until well combined.

Baking Directions:

~Scoop dough and roll into about a 1-inch ball.

~Roll dough ball into cinnamon sugar mixture.

~Place on prepared cookie sheet. 

~Lightly press down on dough with fingers to slightly flatten.

~Bake in preheated oven for 8-10 minutes or until the edges of the cookers are set and cookies are beginning to crack

~Remove from oven and allow to cool on cookie sheet for  2 minutes.

~Transfer cookies onto cooling rack to cool completely .

Soft No Roll M & M Sugar Cookies

 If I'm making Easter Bunny Cookies, then I don't add the M&M's  to the batter.  I add them after the cookie in cooked and still warm.   Switch up the colors for different holidays.

SOFT NO ROLL M&M SUGR COOKIES

(1 1/2 dozen)

Ingredients:

*2 cups all-purpose flour

*1 teaspoon baking powder

*1/2 teaspoon baking soda

*1/2 teaspoon salt

*1/2 cup butter, softened

*1/2 cup granulated sugar

*1/4 cup brown sugar

*2 large eggs, room temperature

*2 teaspoons vanilla extract

*2 cups plain M&M candy

Directions:

~Preheat oven 350 degrees.

~Line cookie sheets with parchment paper (optional).

~In a large mixing bowl, cream butter, granulated sugar, and brown sugar together until mixture is light and fluffy.

~Stir in eggs and vanilla until well combined.

~Sift in flour, baking powder, baking soda, and salt and mix until combined.

~Stir in M&M's.

~Scoop onto prepared cookie sheets.

~Bake for 10-12 minutes.

~Remove from oven and cool for 4-5 minutes before transferring onto a cooling rack.

Cinnamon Roll Cookies

 Soft, ooey-gooey, amazing cookie.   I like to add cinnamon chips when I can find them in the store, but these are good even without them.

CINNAMON ROLL COOKIES

(makes 3 dozen)

Cinnamon Filling Ingredients:

*6 tablespoons butter, softened

*3/4 cup light brown sugar, packed

*1 teaspoon ground cinnamon

Cookie Ingredients:

*1 cup butter, softened

*1 2/3 cup granulated sugar

*2 large eggs, room temperature 

*1 teaspoon vanilla extract

*3 1/2 cups all-purpose flour

*1 teaspoon baking soda

*1 1/2 teaspoons cream of tarter

*3/4 teaspoon salt

*1 (10  ounce) bag of cinnamon chips (optional) or white chocolate chips

*1/3 cup granulated sugar

*2 teaspoons ground cinnamon 

Cream Cheese Topping Ingredients (optional):

*1 (4 ounce) package cream cheese.

*1 cup powdered sugar, sifted

*1 teaspoon vanilla extract

*2 tablespoons heavy cream (or whole milk)

Cinnamon Filling Directions:

~In a medium bowl, cream butter, brown sugar, and cinnamon until smooth.

~Line a cookie sheet with parchment paper.

~Scoop out dough and roll into balls (about the size of a marble).

~Place in freezer for 30 minutes or refrigerator for 2 hours.

Cookie Directions:

~Preheat oven to 350 degrees.

~Line a cookie sheet with parchment paper.

~In a large mixing bowl, beat butter for 2-3 minutes on medium speed.

~Add 1 2/3 cups granulated sugar and beat for another 2 minutes. 

~Add in eggs and vanilla and beat until mixed well.

~Sift flour, baking soda, cream of tarter, and salt into mixing bowl.

~Mix until flour is almost mixed in.

~Add cinnamon chips and mix until flour in mixed in completely (do not over mix)

~Fold in the cinnamon balls from the freezer (do not over mix).

~In a small bowl, mix 1/3 cup granulated sugar and 2 teaspoons ground cinnamon.

~Using a cookie scoop,  scoop up dough and roll into balls.

~Roll the balls into the cinnamon sugar mix.

~Place onto prepared cookie sheet, about 2-inches apart..

~Bake in preheated oven for 10-12 minutes (sides will start to set, but won't be browned).

~Remove from oven and using a couple spoons, immediately shape the cookie into a nice circle.

~Drop 1/4 teaspoon of cream cheese topping in center of hot cookie.

~Allow to cool on cookie sheet for 5 minutes.

~Remove and set on a cooling rack until completely done.

Cream Cheese Topping Directions:

~In a small microwaveable bowl,  semi-melt cream cheese (make it very soft)

~Whisk all the ingredients and whisk until smooth.

~Drop by 1/4 teaspoons over warm cookies.

Brownie Cookie

These are a fudge soft cookie.   You can change the 1 cup chocolate chips to whatever flavor chips you like.

BROWNIE COOKIE

(makes 3 dozen)

Ingredients:

*1 (12 ounce) package semi sweet or bittersweet chocolate chips

*1/2 cup butter, softened

*1 teaspoon instant coffee (optional)

*1/4 cup unsweetened cocoa

*3 large eggs, room temperature 

*1 cup granulated sugar

*1/4 cup light brown sugar

*1 tablespoon vanilla extract

*1/2 teaspoon baking powder

*1/2 teaspoon salt

*1 cup flour

*1 cup pecans, chopped

*1 cup chocolate chips 

Directions:

~In a small saucepan, melt chocolate chips, instant coffee, unsweetened cocoa, and butter over low heat, stirring constantly.

~Remove from heat and set aside.

~In a large mixing bowl,  beat eggs, granulated sugar, brown sugar, vanilla, baking power and salt on high speed for 5-6 minutes.

~Lower speed and mix in melted chocolate mixture.

~Stir in flour until just combined.

~Stir in pecans and chocolate chips (the batter will be thick).

~Cover bowl and refrigerate for 30 minutes.

~Preheat oven to 350 degrees.

~Line baking sheet with parchment paper or spray with cooking spray.

~Scoop cookies onto prepared cookie sheet about 2-inches apart.

~Flatten cookie just a tad.

~Bake for 8 minutes, or until edges are set, but center is still a little wet (do not overtake).

~Leave on cookie sheet for 2 minutes and then place on a cooling rack.

Soft Cranberry Orange Cookies

 These are so good.  I love the cranberry orange mixture.   

SOFT CRANBERRY ORANGE COOKIES:

Ingredients:

*3/4 cup butter, softened

*1 cup granulated sugar

*1 large egg

*2 cups all-purpose flour

*1 1/2 teaspoons baking powder 

*1/4 teaspoon baking soda

*1/2 cup dried cranberries, finely chopped

*Orange zest from one large orange 

*1 tablespoon freshly squeezed orange juice

*1/2 cup granulated sugar

*Zest from one large orange

Directions:

~In a large mixer, mix 3/4 cup softened butter and 1 cup sugar until light and fluffy.

~Mix in zest from one orange and 1 tablespoon orange juice.

~Add in 2 cups flour, 1 1/2 teaspoon baking powder, 1/4 teaspoon baking soda into mixing bowl, and mix until just combined.

~Fold in 1/2 cup dried cranberries. 

~Cover dough and refrigerate for at least 30 minutes.

~In a small bowl, mix 1/2 cup granulated sugar and zest from orange until zest is mixed in well (I find using a fork works best).

~Preheat oven to 350 degrees.    

~Scoop dough out with a cookie scoop and roll dough into 1-inch balls.

~Roll cookie balls into sugar mixture.

~Place on cookie sheet.

~Flatten slightly.

~Bake for 10-13 minutes or until lightly golden.

~Cool on cooling racks.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      

Pumpkin No Bake Cookies

If you like no bake cookies and if you like pumpkin, you are going to love these.   So very easy to make. 

PUMPKIN NO BAKE COOKIES
(makes 3 dozen)

Ingredients:
*1 1/2 granulated sugar
*1/2 cups brown sugar
*2/3 cup butter
*2/3 cup whole milk
*1 (3.4 ounce) instant vanilla pudding
*2 teaspoons pumpkin pie spice
*1 teaspoon ground cinnamon
*3 cups old fashion oatmeal
*1 cup coconut
*1 teaspoon pure vanilla extract



Directions:
~In a medium saucepan, combine granulated sugar, brown sugar, butter & milk.
~Bring mixture to a full boil.
~Boil for 2 minutes without stirring.
~Remove from heat.
~Whisk in pudding, pumpkin spice, and ground cinnamon until it is completely combined.
~Stir in vanilla & oatmeal.
~Stir until combined.
~Let mixture set for 2 minutes.
~Drop by rounded teaspoons onto waxed paper.
~Allow to cool completely.
~Store in airtight container in the refrigerator.

Variation:
`If you want to omit the coconut add 1/2 cup oatmeal to recipe.  

Cowboy Cookies

These cookies are big and chewy.   I love the pecans, coconut, and chocolate chip mixture in this recipe.

COWBOY COOKIES

(makes 3 dozen)

Ingredients:

*3 cups all-purpose flour

*1 tablespoon baking powder

*1 tablespoon ground cinnamon

*1 teaspoon salt

*1 1/2 cups butter, softened

*1 1/2 cups granulated sugar

*1 1/2 cups light brown sugar

*3 large eggs

*1 tablespoon pure vanilla extract

*1 1/2 cups semisweet chocolate chips

*1 1/2 milk chocolate chips

*3 cups old-fashioned rolled oats

*2 cups sweetened flake coconut

*2 cups chopped pecans

Directions:

~Preheat oven to 350 degrees.

~In a large mixing bowl, beat butter until smooth and creamy.

~Slowly add sugars and beat for 2 minutes.

~Mix in eggs one at a time.  Mixing until well incorporated.

~Beat in vanilla extract.

~Stir in flour, baking powder, cinnamon, and salt until just combined (do not over mx).

~Stir in chocolate chips, oatmeal, coconut, and pecans.

~Using a 1/4 cup, scoop dough onto a cookie sheet (spacing 3-inches apart).

~Bake for 18-20 minutes, or until edges are lightly browned (I rotate the cookie sheets half way through).

~Remove from oven and allow to sit on cookie sheet for 1 minutes.

~Transfer on to a cooling rack.

Italian "S" Cookies

 This recipe was given to me by a friend many years ago. You can make them plain or add glaze or sugar topping.   They are good either way.  I was told they are good with a cup of coffee, but I don't drink coffee so I don't know.  I do like them with hot tea. I make them with orange and lemon zest, but normally they are made only with lemon zest.

ITALIAN "S" COOKIES

(around 2 dozen)

Ingredients:

*4 1/2 cups all-purpose flour

*2 teaspoons baking powder

*4 large eggs

*1 cup granulated sugar

*3/4 cup light olive oil

*1 lemon zest

*1 orange zest (optional)

Sugar Topping:

* 1 egg

*1/8 cup granulated sugar 

Glaze Topping:

*Juice from 1 lemon 

*1/4 cup powder sugar 

Directions:

~Preheat oven to 375 degrees.

~Line a cookie sheet with parchment paper.

~In a large mixing bowl, add flour and baking powder and mix.

~Add in eggs, granulated sugar, olive oil, lemon zest and orange zest (optional).

~Mix until mixture comes together and is mixed.

~Place dough on a clean surface (you may need to lightly flour it, but I normally don't need to).

~Mix dough my hand a little more, until its rolls easily (If you find the dough is cracking while you are rolling it out, then work for a few more seconds).

~Roll the dough out into a 6 or 7 inch rope about 1-inch thick (you can make them bigger or thicker if you like, but you may need to bake them a little longer depending on how thick you make them).

~Form into an "s" shape and place on cookie sheet, leaving at least 2-inches between each cookie.

~Break egg into small bowl, and whisk.

~Brush egg on top of cookie.

~If using the sugar topping, sprinkle cookies with desired amount of sugar.

~Bake for 15-18 minutes, or until cookies a light golden brown.

~Remove from oven and place on a cooking rack.

~If using the glaze topping: In a small bowl whisk lemon juice and powdered sugar together.   Brush a small amount of glaze on top of cookie and allow to cool

Mexican Cinnamon Cookies

 Mexican cinnamon cookies also known as Galletas De Canela are soft and light.   I love the cinnamon sugar on it.  Many on them have anise in them, but if you don't care for licorice taste, you may want to omit it

MEXICAN CINNAMON COOKIES

(makes 3 dozen)

Cookie Ingredients:

*1 1/2 cups lard

*1 1/2 cups granulated sugar

*4 large eggs 

*zest from 1 orange 

*4 cups all-purpose flour

*1/2 teaspoon baking powder

*1/4 teaspoon salt

*1/4 teaspoon anise seeds (optional)

Topping Ingredients:

*1 cup granulated sugar

*1 1/2 tablespoons ground cinnamon

Directions:

~In a large mixing bowl, cream lard and sugar. 

~Mix in eggs and orange zest, blend until well mixed.

~Add flour, baking powder, salt, and anise seeds.

~Mix and knead dough until you can form a smooth ball out of it, about 3 or 4 minutes.

~Place dough into a large zip-loc bag and seal.

~Refrigerate for at least 2 hours.

~Preheat oven to 350 degrees.

~Remove dough from refrigerator.

~You can roll out dough and cut into shapes, or break off walnut size pieces and roll it into a ball.

~Place on cookie sheet and flatten slightly.

~Bake for 12 to 15 minutes.

~In a small bowl, mix topping ingredients together

~Remove from oven and allow too cool slightly (just enough to handle the cookie).

~Dip cookies in bowl of cinnamon sugar, coating both the front and back.

~Gently shake off any excess cinnamon sugar.

~Cool on a cooling rack.

Nutella-Chocolate-Chocolate Chip Cookies

 These chocolate chips cookies are stuffed with Nutella.  They are amazing.   I will tell you that they are time consuming, but only because they need to be refrigerated a couple hours before cooking.  You will also get messy hands, while rolling them out, but it's well worth the effort.

NUTELLA-CHOCOLATE-CHOCOLATE CHIP COOKIES

(makes 3 dozen)

Ingredients:

*2 cups all-purpose flour

*3/4 cup unsweetened cocoa powder

*1 teaspoon baking powder

*1/2 teaspoon baking soda

*1 teaspoon salt

*1 cup butter, softened

*3/4 cup granulated sugar

*3/4 cup light brown sugar, packed

*2 large eggs

*2 teaspoons pure vanilla extract

*2 cups semi-sweet chocolate chips (or white chips if you prefer)

*1 (7.7 ounce) jar Nutella

Directions:

~In a large mixing bowl, cream 1 cup softened butter, 3/4 cup granulated sugar and 3/4 cup brown sugar together until creamy.

~Mix in 2 large eggs one at a time, mixing well between each addition. 

~Mix in 2 teaspoons vanilla extract.

~Sift in 2 cups flour, 3/4 cup unsweetened cocoa, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt.

~Mix until just combined.

~Stir in 2 cups semi-sweet chocolate chips.

~Cover bowl well, and refrigerate for at least 2 hours (can store over night if you'd like).

~Cover a cookie sheet or plate with parchment paper or wax paper.

~Put a dollop of Nutella on cookie sheet (about 1 1/4 teaspoon), and repeat until you have 36.

~Place in freezer for 1 1/2 hours.

~Preheat oven to 350 degrees.

~Using a cookie scoop (about 2 to 2 1/2 teaspoon cookie dough) scoop out dough and then flatten dough (I make about 3 or 4 before getting frozen Nutella).

~Take out 3 or 4 frozen Nutella dollops and place on flattened cookie dough.

~Wrap dough around Nutella, covering completely. 

~Place on cookie sheet and repeat until cookie sheet is full.

~Return dough to refrigerator until ready to make the next batch.

~Bake for 10-12 minutes.

~Remove from oven and allow to cool for 1 minute before removing from cookie sheet.

~Finish cooking on cooling rack.

~Store in an air tight container.  

***I have found that it's easier to scoop out 12 cookies at a time (rather than 3 or 4).   I flatten them all first, then put the nutella in them and roll the dough around the Nutella.   Then I work on my next 12.   

Pumpkin Spice Caramel Cookies

 A great fall cookie.   You can sub chocolate chips for the pumpkin spice chips if you choose.  

PUMPKIN SPICE CARAMEL COOKIES

(makes 3 1/2 dozen)

Ingredients:

*1/2 cup butter, softened

*1 1/2 cups light brown sugar

*3/4 cup pumpin puree

*1 large egg

*1/4 teaspoon maple flavoring or 1 teaspoon of pure vanilla extract

*1 cup oats

*2 cups flour

*1 teaspoon baking powder

*1 teaspoon salt

*1 teaspoon cinnamon

*1/4 teaspoon nutmeg

*1 (9 ounce bag) of pumpkin spice baking truffles or pumpkin spice chips

*1 (11 ounce bag) of caramel bits (you will only use about a 1/3 of the bag)

Directions:

~Preheat oven to 375 degrees.  

~In a large mixing bowl, beat butter and brown sugar until well mixed.

~Add in egg, pumpkin puree, and maple flavoring and mix until blended.

~Mix in oats.

~Add flour, baking powder, salt, cinnamon, and nutmeg.

~Mix until well mixed.

~Stir in pumpkin spice truffles/chips.

~Drop by rounded teaspoon or cookie scoop onto ungreased baking sheet.

~Bake for 9-11 minutes.

~Remove from oven and quickly put 4-5 caramel bits on top of each cookie.

~Allow cookie to cool for 2 minutes before removing from place.

~Place on cooling rack.

Salted Brown Butter Chocolate Chip Cookies

If you've never had a brown butter cookie, you need to try this recipe.  The sprinkling of sea salt on top is optional.   This recipe is also very good with a 1/2 cup of coconut mixed in it.

SALTED BROWN BUTTER CHOCOLATE CHIP COOKIES
(makes 3 dozen)

Ingredients:
*1 cup unsalted butter
*1 1/4 cup light brown sugar, packed
*1/4 cup granulated sugar
*2 large eggs
*1 1/2 teaspoons pure vanilla extract
*2 1/2 cups all-purpose flour
*1 teaspoon baking powder
*1/2 teaspoon salt
*1 cup milk chocolate chips
*1 cup semi-sweet chocolate chips
*Coarse sea salt, for sprinkling

Directions:
~In a frying pan over low heat, melt butter.
~Cook until butter become a golden brown, stirring oven (be careful, it can burn easily).
~Pour browned butter into a small container and set aside too cool.
~Preheat oven to 350 degrees.
~Line a baking sheet with parchment paper.
~In a medium bowl, whisk flour, baking soda and 1/2 teaspoon salt together.
~In a mixing bowl, mix brown sugar, granulated sugar, eggs and cooled brown butter.
~Mix in flour mixture.
~Fold in chocolate chips.
~Sprinkle top of cookies lightly with sea salt
~Using a cookie scoop, place cookie dough on the baking sheet, leaving a 2-inch space between them.
~Bake for 9-11 minutes.
~Remove from oven and allow cookies to cool for 5 minutes on baking sheet.
~Remove cookies and finish cooling on a cooling rack.

Mexican Hot Chocolate Cookies

This may be my new favorite cookie.  Marshmallows are not in  the normal recipe, but I like to add them for my granddaughter.   You can use just one type of chocolate chips if you prefer.  I don't use the cayenne pepper, but only because the little ones prefer it not too spicy.

MEXICAN HOT CHOCOLATE COOKIES
(makes 4 dozen)

Ingredients:
*1 cup (2 sticks) butter, room temperature
*1 1/2 cups granulated sugar
*2 large eggs
*2 teaspoons pure vanilla extract
*2 cups all-purpose flour
*2/3 cup unsweetened cocoa
*2 teaspoons baking soda
*1 teaspoon salt
*1 tablespoon ground cinnamon
*1/4 teaspoon cayenne pepper (optional and only if you want some spicy kick)
*1 cup semi-sweet chocolate chips
*1 cup milk chocolate chips
*48 mini marshmallows (optional)

Directions:
~Preheat oven to 350 degrees.
~In a large mixing bowl, cream butter and sugar together.
~Mix in eggs and vanilla.
~Add flour, unsweetened cocoa, baking soda, salt, and cinnamon (add cayenne pepper if desired).
~Mix in semi-sweet and milk sweet chocolate chips.
~Spray cookie sheets with cooking spray.
~Drop by rounded spoonfuls (or a cookie scoop) onto prepared cookie sheet.
~If using the marshmallows put one marshmallow on top of a cookie and press down a little bit.
~ Bake for 8-10 minutes or until just set.
~Remove from oven and place on cooling racks to cool

Cranberry Orange Shortbread Cookies.

This is one of my favorite shortbread recipes.   It's easy to make, but it's a must to refrigerate before cookie.  It will crumble and break apart if you don't allow it to chill.  Also do not over bake.

CRANBERRY ORANGE SHORTBREAD COOKIES
(4 dozen)

Ingredients:
*3/4 cup dried cranraisins
*1/4 cup granulated sugar
*3 3/4 cup all-purpose flour
*1 1/8 cups granulated sugar
*1 1/2 cups cold butter, cubed
*2 teaspoons almond extract
*zest of 2 oranges
*juice squeezed from 2 oranges
*1/2 cup slivered almonds, chopped (optional)
*1/2 cup granulated sugar (optional)

Directions:
~Combine 3/4 cup cranraisins and 1/4 cup granulated sugar in a food processor (or chop by hand),  just until the cranraisins a chopped.
~In a large bowl, mix 3 3/4 cup flour and 1 1/8 cup granulated sugar.
~Using a pastry cutter (or a food processor) cut in 1 1/2 cups cold butter, until mixture becomes very fine crumbs.
~Stir in 2 teaspoons almond extract, cranberry sugar mixture, zest from 2 orgesna, and juice squeezed from 2 oranges.
~Mix in 1/2 cup chopped slivered almonds (optional).
~Knead dough with hands until you can form a ball with the dough.
~Divide dough in half.
~Shape each half into a log about 2-inches in diameter.
~Wrap in plastic wrap.
~Refrigerate for 6-72 hours.
~Preheat oven to 325 degrees.
~Spray cooking sheet with a cookie spray.
~Place 1/2 cup sugar into a small bowl.
~Slice cookie dough about 1/4 inch thick (I return the dough into the refrigerator while each batch is cooking).
~Gently coat each side of cookie with sugar.
~ Place cookies on prepared cookie sheet.
~Bake for 12-14 minutes.
~Allow cookies to cool on cookie sheet for 2-3 minutes.
~Remove and place on cooling rack to finish cooling.

Cranberry-Macadamia-White Chocolate Chip Cookies

I'm not a big fan of white chocolate, but I do enjoy this cookie.  The dried cranberries take it over the top.





CRANBERRY-MACADAMIA-WHITE CHOCOLATE CHIP COOKIES
(makes 4 dozen)

Ingredients:
*1 cup butter, softened
*1 cup granulated sugar
*1 cup brown sugar
*2 large eggs
*2 teaspoons pure vanilla extract
*3 cups all-purpose flour
*1 teaspoon baking soda
*3 teaspoons hot water
*1/2 teaspoon salt
*1 1/2 cup white chocolate chips
*3/4 cup macadamia nuts
*1 (5 ounce) bag dried cranberries

Directions:
~Preheat oven to 350 degrees.
~In a large mixing bowl, cream together 1 cup softened butter, 1 cup granulated sugar and 1 cup brown sugar until creamy.
~Beat in 2 large eggs one at a time.
~Stir in 2 teaspoons vanilla extract.
~Dissolve 1 teaspoon baking soda into 3 teaspoons hot water.
~Pour into sugar mixture.
~In a medium bowl, sift 3 cups flour and 1/2 teaspoon salt.
~Mix into sugar mixture.
~Stir in 1 1/2 cups white chocolate chips, 3/4 cups macadamia nuts and 1 (5 ounce) dried cranberries.
~Drop by spoonfuls onto a uncreased cookie sheet.
~Bake for 10 minutes.
~Remove from oven and allow to cool on cookie sheet for 1 minute.
~Remove from cookie sheet and continue cooling on wire rack.

Pecan Pie Cookies

I love pecan pies, but only in small pieces because it's so sweet.  This allows me have a small taste of the pie but quite as sweet.

PEACAN PIE COOKIES:
(makes 2 dozen)

Ingredients:
*1/2 cup butter, softened
*1/4 cup shortening
*1 cup light brown sugar
*1 large egg, room temperature
*1 teaspoon pure vanilla extract
*2 cups flour
*1/2 teaspoon salt
*1 teaspoon baking powder
*1 1/4 cups pecans, chopped
*3/4 cup light brown sugar, packed
*1/4 + 1 tablespoon cup heavy whip cream
*1 teaspoon pure vanilla extract
*pinch of teaspoon ground ginger
*pinch of nutmeg
*pinch of ground cloves
*1/4 teaspoon cinnamon

Directions:
~Preheat oven to 350 degrees.
~Spray cookie sheet with cooking spray or line with parchment paper.
~In a large mixing bowl, cream butter, shortening & 1 cup brown sugar.
~Mix in egg & 1 teaspoon vanilla extract.
~Sift flour, salt & baking powder into wet ingredients.
~Mix until well incorporated.
~In a separate bowl, mix pecans, brown sugar, cinnamon, ginger & cloves.
~Mix in heavy cream & vanilla.
~Scoop out cookie dough with a cookie scoop or tablespoon.
~Roll into balls & put on cookie sheet.
~Carefully use thumb to press an indentation into each cookie.
~Fill each indention with 1 teaspoon of pecan filling.
~Bake for 11-12 minutes, or until lightly browned.
~Allow to cool on pan for 4-5 minutes.
~Transfer to cooling rack, and let cool completely.