♥ Make an Impression....on cookies! ♥

I've seen this picture posted around on several sites and found it on Facebook again this week. Isn't this a great idea? Thank you to whoever thought of this!

Use clean rubber stamps to imprint cookies...endless possibilities: personalized for showers, birthdays, holidays, adorable gifts etc.

Is this your photo?? Please email me so I can give you credit! thanks!

♥ Tea on Tuesday: Chocolate Snowballs ♥

Ingredients:
* 3/4 cup butter, softened
* 3/4 cup packed brown sugar
* 1 egg
* 1/4 cup milk
* 1 teaspoon Pure Vanilla Extract
* 2 cups all-purpose flour
* 1/2 cup baking cocoa
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon baking soda
* Confectioners' sugar

Directions:
* In a large bowl, cream butter and brown sugar until light and fluffy. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate overnight.
* Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-8 minutes or until tops are crackled. Remove to wire racks to cool completely. Roll in confectioners' sugar.

Yield: 6 dozen.

Nutrition Facts: 1 serving (2 each) equals 83 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 96 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

~~yummy recipe and photo from: Chocolate Snowballs published in Country Woman Christmas~~

♥ Tea on Tuesday: Peanut Butter Kiss Cookies ♥

I love these! They get "wows!" but they're so easy to make!!

Ingredients:
* 1 cup peanut butter
* 1 cup sugar
* 1 egg
* 1 teaspoon Pure Vanilla Extract
* 24 milk chocolate kisses

Directions:
* In a large bowl, cream peanut butter and sugar. Add the egg and vanilla; beat until blended.
* Roll into 1-1/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until tops are slightly cracked. Immediately press one chocolate kiss into the center of each cookie. Cool for 5 minutes before removing from pans to wire racks.

Yield: 2 dozen.

Note: This recipe does not contain flour. Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

Nutrition Facts: 1 cookie equals 123 calories, 7 g fat (2 g saturated fat), 10 mg cholesterol, 57 mg sodium, 13 g carbohydrate, 1 g fiber, 3 g protein.

~~yummy recipe and photo from: Peanut Butter Kiss Cookies published in Quick Cooking November/December 2003~~

♥ Tea on Tuesday: Crisp Lemon Tea Cookies ♥

Ingredients:
* 1/2 cup butter, softened
* 1/2 cup sugar
* 1 tablespoon milk
* 1/2 teaspoon Pure Vanilla Extract
* 1-1/4 cups all-purpose flour
* 1/2 teaspoon ground cinnamon

FROSTING:
* 2 tablespoons plus 1 teaspoon butter
* 1-1/2 cups confectioners' sugar
* 2 tablespoons lemon juice
* Assorted M&M's miniature baking bits

Directions:
* In a small bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Gradually add flour and cinnamon to creamed mixture. Shape dough into an 8-in. x 2-in. roll; wrap in plastic wrap and freeze.
* To use frozen cookie dough: Unwrap cookie dough and let stand at room temperature for 10 minutes. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
* For frosting, in another small bowl, cream butter and confectioners' sugar. Gradually beat in lemon juice. Frost cookies. Decorate with baking bits.

Yield: 2 dozen.

Note: This recipe does not use eggs.

~~yummy recipe and photo from: Crisp Lemon Tea Cookies published in Simple & Delicious November/December 2008~~

♥ Gift In A Jar: Cranberry-Chocolate Chip Cookie Mix ♥

Ingredients:
* 1-1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 3/4 cup packed brown sugar
* 1 cup (6 ounces) semisweet chocolate chips
* 1/2 cup dried cranberries
* 1/2 cup chopped walnuts
* 1/2 cup quick-cooking oats

ADDITIONAL INGREDIENTS:
* 2/3 cup butter, softened
* 1 egg
* 3/4 teaspoon vanilla extract

Directions:
* In a small bowl, combine the flour, baking soda, salt and cinnamon. In a 1-qt. glass container, layer the flour mixture, brown sugar, 1/2 cup chocolate chips, cranberries, walnuts, oats and remaining chips. Cover and store in a cool dry place for up to 6 months. Yield: 1 batch (about 4 cups total).

* To prepare cookies: In a large bowl, beat the butter, egg and vanilla until blended. Add cookie mix and mix well.
* Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-15 minutes or until golden brown. Remove to wire racks.

Yield: 2-1/2 dozen.

~~yummy recipe and photo from: tasteofhome.com~~

♥ Tea on Tuesday: Tiny Christmas Sandwich Cookies ♥

Ingredients:
* 1 cup sugar, divided
* 2 to 3 drops red food coloring
* 2 to 3 drops green food coloring
* 1/2 cup butter, softened
* 1/2 cup shortening
* 1/4 cup confectioners' sugar
* 1 teaspoon almond extract
* 2-1/3 cups all-purpose flour

FROSTING:
* 2 cups confectioners' sugar
* 3 tablespoons butter, softened
* 4-1/2 teaspoons heavy whipping cream
* 3/4 teaspoon almond extract
* Red and green food coloring, optional

Directions:
* In a small bowl, combine 1/2 cup sugar and red food coloring; set aside. In another small bowl, combine remaining sugar with green food coloring; set aside.
* In a large bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in extract. Gradually add flour and mix well. Shape into 1/2-in. balls.
* Place 1 in. apart on ungreased baking sheets. Coat bottom of two glasses with cooking spray, then dip one in red sugar and the other in green sugar. Flatten cookies alternately with prepared glasses, redipping in sugar as needed.
* Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
* For frosting, in a small bowl, combine the confectioners' sugar, butter, cream and extract. If desired, tint half of the frosting red and the other half green. Frost the bottoms of half of the cookies; top with remaining cookies.

Yield: 5 dozen.

~~yummy recipe and photo from: recipe.com~~

♥ Gift In A Jar: Christmas Cookies ♥

With layers of vanilla chips, oats and dried cranberries, this delectable cookie mix looks as good as it tastes! For a special gift, tuck a jar in a pretty basket with wooden spoon, cookie sheet, kitchen timer and instructions.

Ingredients:
* 1/3 cup sugar
* 1/3 cup packed brown sugar
* 3/4 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/8 teaspoon baking soda
* 1/8 teaspoon salt
* 1 cup quick-cooking oats
* 1 cup dried cranberries
* 1 cup vanilla or white chips

ADDITIONAL INGREDIENTS:
* 1/2 cup butter, melted
* 1 egg
* 1 teaspoon vanilla extract

Directions:
* In a 1-qt. glass jar, layer the sugar and brown sugar, packing well between each layer. Combine the flour, baking powder, baking soda and salt; spoon into jar. Top with oats, cranberries and chips. Cover and store in a cool dry place for up to 6 months.
* To prepare cookies: Pour cookie mix into a large bowl; stir to combine. Beat in butter, egg and vanilla. Cover and refrigerate for 30 minutes.
* Drop by the tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until browned. Remove to wire racks to cool.

Yield: 3 dozen.

~~Recipe from: Christmas Cookies in a Jar published in Country Woman Christmas Annual 2003~~

♥ Tea on Tuesday: Cranberry Lemon Sandwiches ♥

Ingredients:
* 1 cup butter
* 1 cup shortening
* 1 cup sugar
* 1 cup confectioners' sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 4 cups all-purpose flour
* 1 teaspoon cream of tartar
* 1 teaspoon grated lemon peel
* 1/2 teaspoon salt
* 3/4 cup dried cranberries

FILLING:
* 2/3 cup butter, softened
* 2-3/4 cups confectioners' sugar
* 1/4 cup milk
* 1-1/4 teaspoons grated lemon peel


Directions:
* In a large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar, lemon peel and salt; gradually add to the creamed mixture and mix well. Stir in cranberries. Cover and refrigerate for 2 hours or until easy to handle.
* Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.
* In a small bowl, combine the filling ingredients; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.

Yield: about 4-1/2 dozen.

~~yummy recipe and photo from: Cranberry Lemon Sandwiches published in Best of Country Cookies~~

From the Kitchen: Vision of Sugarplums...

Looking for something a bit lighter at the holidays? The average American gains ATLEAST 10 lbs from Thanksgiving to Christmas! WOW. Here's a lighter choice of 'cookie' and no one has to know! :)

Ingredients:
* 1 package (15 ounces) raisins
* 1 package (12 ounces) pitted prunes
* 1 package (8 ounces) dried mixed fruit
* 1-1/2 cups chopped pecans
* Sugar

Directions:
* In a food processor, coarsely chop raisins, prunes, mixed fruit and pecans. Transfer to a bowl, mix well. Roll into 1-in. balls, then roll in sugar. Place on waxed paper and let stand at room temperature for 4 hours. Store in an airtight container. Roll in additional sugar before serving if desired.

Yield: about 8 dozen.

Nutrition Facts: 1 serving (2 each) equals 83 calories, 3 g fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein.

~~yummy recipe and photo from: tasteofhome.com~~

Cookie Recipe Swap!

Hello! Today is the cookie recipe swap over at Rose Haven so I had to join in the fun with Jan!

These are three yummy recipes I love and had to share with you!

First we have:

PEANUT BUTTER BLOSSOMS
Ingredients:
* 1/2 cup shortening
* 1/2 cup peanut butter
* 1/2 cup granulated sugar
* 1/2 cup packed brown sugar
* 1 teaspoon baking powder
* 1/8 teaspoon baking soda
* 1 egg
* 2 tablespoons milk
* 1 teaspoon vanilla
* 1-3/4 cups all-purpose flour
* 1/4 cup granulated sugar
* Milk chocolate kisses or stars
Directions:
1. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

2. Shape dough into 1-inch balls. Roll balls in the 1/4 cup granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into each cookie's center. Transfer to a wire rack and let cool.

Makes 54 cookies.

To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

~~yummy recipe and photo from: from bhg.com~~

And, I just can't leave out:

ANGEL DELIGHTS
Ingredients:
* 1/4 cup unsalted butter
* 1 cup sugar
* 1 1/2 cups chopped pitted dates, (8 ounces)
* 1/8 teaspoon salt
* 1 teaspoon vanilla extract
* 2 cups toasted rice cereal, such as Rice Krispies
* 1 cup shredded coconut

Directions:
1. Combine butter, sugar and dates in a large saucepan. Cook, stirring constantly, until the butter is melted, the sugar is no longer white and the dates are mostly melted, 8 to 15 minutes. The mixture should be a shiny, brown sticky mass. Remove from the heat.

2. Add salt, vanilla, cereal and coconut; stir well to combine.

3. When cool enough to handle, squeeze and roll the mixture into 1-inch balls. Place on a wax paper-lined baking sheet. Refrigerate until chilled.

Makes about 4 dozen.

* Make Ahead Tip: Cover and refrigerate for up to 1 week.

~~yummy recipe and photo from: eatingwell.com~~

And my favorite "gift" cookies/candies:

COCONUT MACAROONS
Ingredients:
* 4 egg whites
* 1 tsp. vanilla
* 1/4 tsp. cream of tartar
* 1/8 tsp. salt
* 1-1/3 cups sugar
* 1 (14-oz.) pkg. flaked coconut

Directions:
1. Preheat oven to 325F. Line two large cookie sheets with parchment paper. In
large mixing bowl beat egg whites, vanilla, cream of tartar, and salt with electric
mixer on high speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a
time, beating until stiff peaks form (tips stand straight). Fold in coconut.

2. Using an ice cream scoop with 2-inch bowl (or scant 1/4-cup measure), drop coconut mixture in mounds on prepared cookie sheets. Place on separate racks in oven. Bake 20 minutes. Turn off oven; let cookies dry in oven 30 minutes. Transfer to wire rack to cool.

Makes 28 cookies.

Note: For small cookies drop dough by teaspoons. Bake 20 to 25 minutes. Let stand and cool as above. Makes 60 cookies.

4. Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.

~~yummy recipe and photo from: recipe.com~~

Tea on Tuesday: Valentine Cookies



recipe.com

MY favorite holiday is quickly approaching! How about some valentine cookies for a special treat for a special someone? ENJOY your day!

Ingredients:
* 1-1/4 cups all-purpose flour
* 1/2 teaspoon baking powder
* Dash salt
* 1/2 cup granulated sugar
* 1/3 cup shortening
* 1 egg
* 1/2 teaspoon vanilla
* 3 drops oil of cinnamon (optional)
* 1/4 cup hard cinnamon candies, finely crushed

Directions:
1. In a small bowl combine flour, baking powder, and salt; set aside. In a medium bowl beat sugar and shortening with an electric mixer on medium speed until fluffy. Add the egg, vanilla, and oil of cinnamon, if desired; beat well. Add flour mixture; beat well. Cover and chill in the refrigerator about 2 hours or until firm.

2. Cut a 10x8-inch heart pattern from paper. Halve dough. Line 2 cookie sheets with foil. Place half of the dough on each cookie sheet; roll into 10x8-inch rectangles. With pattern, cut dough into heart shapes. Reserve scraps. (If dough seems too soft, freeze 30 minutes or until firm.) Use alphabet- and heart-shaped cutters to cut out a message from each cookie or carefully use a paring knife to cut out a message. Remove dough from cutters.

3. Spoon candy into cutouts to fill holes to level of the dough. Bake in a 375 degree F oven for 10 to 12 minutes or until candy is melted and cookies are done. Cool on cookie sheets. Peel foil from cookies. Reroll dough scraps; cut with 3-inch cookie cutters. Place on ungreased cookie sheet. Bake in the 375 degree F oven for 10 to 12 minutes or until done. Cool on pan.

Makes 2 large and 6 small cookies.

~~yummy recipe and photo from: recipe.com~~

Tea on Tuesday: Christmas Cookies

Hello dear friends in blogland,

Tuesday tea...how about some Christmas cookies? It's that time of year again and you may be going to a cookie exchange or church gatherings or just baking cookies for gifts (or for yourself!) Cookies are my favorite treat. Since we're on a vintage theme, how about some traditional cookies and cookies I remember from my childhood. I think of them as "oldies but goodies". After all, some things just don't need improving. :-) Let's get baking!

Enjoy your day!

Pictures and Recipes from: BHG.COM

BUTTER COOKIES

Ingredients:1 cup butter, softened
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour

Directions:1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.

2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.

3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.

To store:

Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

COCONUT MACAROONS

Ingredients:4 egg whites
1 tsp. vanilla
1/4 tsp. cream of tartar
1/8 tsp. salt
1-1/3 cups sugar
1 14-oz. pkg. flaked coconut

Directions:1. Preheat oven to 325F. Line two large cookie sheets with parchment paper. In
large mixing bowl beat egg whites, vanilla, cream of tartar, and salt with electric
mixer on high speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a
time, beating until stiff peaks form (tips stand straight). Fold in coconut.
2. Using an ice cream scoop with 2-inch bowl (or scant 1/4-cup measure), drop coconut mixture in mounds on prepared cookie sheets. Place on separate racks in oven. Bake 20 minutes. Turn off oven; let cookies dry in oven 30 minutes. Transfer to wire rack to cool. Makes 28 cookies.
3. For small cookies drop dough by teaspoons. Bake 20 to 25 minutes. Let stand and cool as above.
Makes 60 cookies.

To store:Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.

BUTTER MINT COOKIES

Ingredients:1 cup butter, softened
3/4 cup finely crushed butter mints (about 1 cup mints)
1/4 cup powdered sugar
1 tablespoon water
1 teaspoon vanilla
2 cups all-purpose flour

Directions:1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1/4 cup of the crushed mints and the powdered sugar. Beat until combined, scraping side of bowl occasionally. Beat in the water and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill about 1 hour or until dough is easy to handle.
2. Preheat oven to 325 degrees F. Shape dough into 1-inch balls. Place 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven about 15 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack.
3. Place the remaining crushed mints in a plastic bag. Add warm cookies, a few at a time, shaking gently to coat. Cool completely on wire rack.
Makes about 36 cookies.

To Store:Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
PEANUT BUTTER KISSES

Ingredients:1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1 egg
2 tablespoons milk
1 teaspoon vanilla
1-3/4 cups all-purpose flour
1/4 cup granulated sugar
Milk chocolate kisses

Directions:1. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
2. Shape dough into 1-inch balls. Roll balls in the 1/4 cup granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into each cookie's center. Transfer to a wire rack and let cool.
Makes 54.

To store:Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.