Iced Pumpkin Cookies

Iced Pumpkin Cookies

Ingredients
Makes 3 Dozen Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

View Full Recipe For "Iced Pumpkin Cookies"

Halloween Eyeball Cookies

Halloween Eyeball Cookies

Ingredients
Makes 40 Cookies

1/2 cup butter, softened
1 1/2 cups peanut butter
2 cups powdered sugar
1 tablespoon vanilla
12 ounces white dipping chocolate
1/2 cup mini chocolate chip
blue food coloring

Directions

Cream the butter and peanut butter together. Beat in the vanilla and sugar. Chill for 1/2 hour. Roll into small balls, chill on wax paper for another 1/2 hour.
In a microwave, melt the white dipping chocolate.
Using two spoons dip the eyeballs into the white chocolate. Let cool on waxed paper until firm. Chilling will speed up the process.
Pour a drop or two of blue food coloring into the remaining melted chocolate.
Make a round iris on the eyeball, and immediately press a miniature chocolate chip in the center for a pupil, doing 5 at at time.

For the bloodshot effect, dip the tiny end of a toothpick in red food colouring and squiggle the lines from the pupil outward, but not quite to the edges of the ball.
Note: White dipping chocolate is also known as white bark.

View Full Recipe For "Halloween Eyeball Cookies"

Empire Biscuits

Empire Biscuits

Ingredients
Makes 4 Dozen Cookies

2 cups butter, softened
1 cup white sugar
4 cups sifted all-purpose flour
1 cup raspberry preserves
24 maraschino cherries (optional)
8 cups confectioners' sugar
1/2 cup milk

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and sugar until smooth. Gradually stir in the flour until well blended. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rounds using a cookie cutter.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Sandwich one teaspoon of jam between two cookies. Repeat with remaining cookies. In a medium bowl, gradually stir the milk into the confectioners' sugar until the icing is of a spreadable consistency. Spread on top of the sandwiched cookies. Top each cookie with half of a cherry while the icing is still wet.

View Full Recipe For "Empire Biscuits"

Chocolate Chip Cookies II

Chocolate Chip Cookies II

Ingredients-

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semisweet chocolate chips

Directions-

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

View Full Recipe For "Chocolate Chip Cookies II"

Soft Chocolate Chip Cookies

Soft Chocolate Chip Cookies

Ingredients-

4 1/2 cups all-purpose flour

2 teaspoons baking soda

2 cups butter, softened

1 1/2 cups packed brown sugar

1/2 cup white sugar

2 (3.4 ounce) packages instant vanilla pudding mix

4 eggs

2 teaspoons vanilla extract

4 cups semisweet chocolate chips

Directions-

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

View Full Recipe For "Soft Chocolate Chip Cookies"