"Andes Mint" Cookies

Awesome Andes Mint Cookies with Green Frosting!

Ingredients:

- 1 cup Butter

- 1 cup Sugar

- 2 cup Packed Brown Sugar

- 3 eggs

- 3 tsp. Vanilla

- 4 1/2 cups Flour

- 1 1/2 tsp. Soda

- 1 1/2 tsp. Salt

- Andes Mint Candies

 Directions:

*Preheat oven to 350 degrees F.

1. In a large mixing bowl combine Butter and Sugars and mix until creamy

2. Add Eggs and Vanilla

3. In a medium size bowl combine Flour, Soda, and Salt and whisk together. Then add the Flour mixture to the creamed mixture. Mix well

4. Add the Andes Mint Candies (as much as desired)

5. On an ungreased pan drop Tablespoon size cookie dough balls in rows of 3 x 4 .

6. Bake at 350 degrees F. for 10-12 minutes (DO NOT OVER BAKE)

7. OPTIONAL: When cookies are cooled top with a green
frosting it just completes the mint and chocolate
 theme.

Tried to make 4 leaf clovers for St.Patty's Day

Molasses Sugar Cookies

Soft Amazing Molasses Cookies Rolled in Sugar

Ingredients:

- 2 1/4 cups all purpose Flour
- 2 t. ground Ginger
- 1 t. Baking Soda
- 3/4 t. Ground Cinnamon
- 1/2 t. Ground Cloves
- 1/4 t. Salt
- 3/4 cup softened Margarine
- 1 cup White Sugar
- 1 Egg
- 1 T. Water
- 1/4 cup Molasses
- 2 T. White Sugar (for rolling to cookies in)


Directions:

1. Preheat Oven to 350 degrees F. In a medium sized bowl sift together Flour, Ginger, Baking Soda, Cinnamon, Cloves, and Salt.

2.  In a large mixing bowl, cream together Margarine and 1 cup Sugar until light and fluffy.

3. Beat in the egg then stir in the Water and Molasses.

4. Gradually stir in the sifted dry ingredients into the creamed wet ingredients.

5. Shape the dough into small balls and roll them in sugar. Place on an ungreased cookie sheet about 2 inches apart.

6. Bake at 350 degrees F. for 8-10 minutes. Allow cookies time to cool on the baking sheet before removing to a wire rack to cool completely.

Cookie Cups with Ice Cream

INCREDIBLE CHOCOLATE CHIP COOKIE BOWLS WITH ICE CREAM

Cookie Recipe:

*Bake at 350 for 10-12 minutes or until light brown (don't over bake)!

- 1 cup Butter

- 1 cup Sugar

- 2 cup Brown Sugar (packed)

- 3 Eggs

- 3 tsp. Vanilla

- 4 1/2 Flour

- 1 1/2 tsp. Soda

- 1 1/2 tsp. Salt

Chocolate Chips to taste

Instructions For Cookie Bowls

Step 1

Preheat oven to 350°F. Spray the outside of each bowl cavity of the turned over muffin tin (I skip this step and do not spray the muffin tin).

Step 2

In medium bowl, combine flour and salt. In large bowl, beat butter and sugars with mixer until light and fluffy. Beat in egg and Vanilla. Add flour mixture to butter mixture, 1 cup at a time, mixing after each addition.

Step 3

Roll out dough on floured or greased surface to 1/8 in. thickness. Cut 4-1/2 in. circles from dough (used a jar lid to cut the cookies) . Drape one circle over each bowl cavity of pan, pressing to form smooth surface.

 

(just press them against a turned over muffin tin)

Step 4

Bake 10-12 minutes or until cookie cups are firm and golden brown. Cool on pan on cooling rack 10 minutes. Loosen bottom edges of cookies from pan using small spatula. Carefully remove cups from pan and cool completely. Wipe off left over cookie residue and start the next batch.

Step 5

Fill the cooled bowls with ice cream and top with whip cream and other topping. Enjoy

Delicious Lemon Sugar Cookies

New recipe I found on Pinterest

*Picture from sweetpeaskitchen

I have to admit usually I am not a huge fan of sugar cookies, I am more of a chocolate chip girl myself, but I am in love with these Lemon Sugar Cookies my mom found off pinterest. They are incredible so I thought I'd share the recipe with you guys. The original pin came from: http://sweetpeaskitchen.com/ !Thank you for the amazing cookie recipe!

Ingredients Need:

 -2 3/4 cups all-purpose flour

-1 teaspoon baking soda
-1/2 teaspoon baking powder
-1/2 teaspoon salt
-Zest of 2 large lemons
-1 1/2 cups granulated sugar
-1 cup unsalted butter, at room temperature
-1 large egg
-1/2 teaspoon vanilla extract
-2 tablespoons fresh lemon juice
-1/2 cup granulated sugar for rolling cookies

Directions:

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar until smooth and creamy. Add lemon zest, egg, vanilla extract and lemon juice; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
4. Place the ½ cup sugar for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
5. Bake until the cookies are slightly brown around the edges and their center are just set and very lightly colored, 8 to 10 minutes. Cool the cookies on the baking sheets about 2 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature. Store in an airtight container at room temperature.