Ultimate Chocolate Chip Cookie

So you know me with my favorite (Hershey Mini Kisses) chocolate chips and how much I love to bake with them. These cookies are so good with these and can pack on the pounds quicker than you know Ha Ha. You can seriously eat 5 and not feel one bit bad about it. (well until the morning when your pants are too tight :) They are best just warm out of the oven. My family just microwaves them when they are no longer warm, just as if they came right out of the oven. YUMMY, YUMMY

Ultimate Chocolate Chip Cookie

1/2 lb Butter (2 Cubes Softened)

3/4 Cup Sugar

1 Cup Brown Sugar

2 Eggs

2 tsps. Vanilla

3 Cups Flour

3/4 tsp. Salt

3/4 tsp. Baking Soda

2 cups Hershey kisses milk chocolate chips (I use 1 whole bag)

OPTIONAL Ingredients (But highly recommeded)

1 Cup White Chocolate Chips

1 Cup Walnuts

*Cream together butter,sugars vanilla and eggs. Add remaing ingredients till combined fold in chocolate chips and nuts. Bake @ 350 10-12 Minutes Makes about 35-40 small to medium cookies

http://sites.google.com/site/windleyfamilyprintablerecipes/ultimate-chocolate-chip-cookie

Witch Finger Cookies

WITCH FINGERS
Eweeeee!!! What a sight to see. Me and Madison were surfing the Internet trying to find a fun Halloween treat to take for her class and came across these frightful treats. She was so excited to make them.

Happy Halloween!!


Witch Finger Cookies

(I doubled the recipe to make sure I had enough and added 1/4 cup white sugar because alot of the recipes online said the dough wasn't sweet enough,this seemed to help. This is a butter cookie recipe not a sugar cookie.)

1 Cup Butter (Softened)
1 Cup Powdered Sugar
1 Large Egg
1 tsp. Almond Extract
1 tsp. Vanilla
2 2/3 Cups Flour
1 tsp. Salt
3/4 Cup Sliced Almonds
1 Tube Red Decorator Frosting
1/2 Cup Raspberry Jam (Optional)

*In a large bowl combine butter, sugar, egg, almond & vanilla. *Combine flour & salt in a medium bowl. Add wet mixture to dry and mix until moistened. (Cover and refrigerate for 1 hour this is to eliminate fat chunky fingers HE,HE)

*Preheat oven to 325
*Work with a section of the dough at a time keeping the remainder in the refrigerator. (I left it all out and my first batch was good the second batch spread a little. I was able to shape with a spoon when they came right out of the oven back to the right finger shape.) Roll heaping teaspoonful of dough into a finger shape for each cookie. Press almond into end for nail.
(Optional** Down the center of each cookie make an indent and add a line of jam and press cookie over it to cover the best you can this is kind of hard but does not have to be covered completely.**)

(Does that look like a gross finger or what??)

Squeeze center to create a "knuckle" shape. (If you used the jam this is hard to do but the look is still great!!) Using a knife make slashes in several places to complete the look of a finger. (You cant see the slashes in the picture but they are there)
*Place on a lightly greased cookie sheet or parchment paper and bake 20 to 25 minutes or until golden brown. Let cool 3 minutes. Lift off almond squeeze red frosting onto nail bed and press almond back in place so the frosting oozes out. (I took some extra frosting and added a little oil to thin it and drizzled it over the fingers for more of a blood look)

Have Fun and Enjoy this gruesome Halloween treat

https://sites.google.com/site/windleyfamilyprintablerecipes/witch-finger-cookies

No Bake White Chocolate Cookies

A new twist on the traditional no bake cookie. These are really good and super easy for a fast treat.

No Bake White Chocolate Cookies

1 Cube Butter

2 Cups Sugar

1/2 Cup White Choc. Chips

1/2 Cup milk

*Bring to boil...(Boil 1 Minute)

Remove from heat add

1 tsp. Vanilla

3 Cups Oats

1/2 Cup Peanut Butter

*Mix well; Drop by tablespoons onto waxed paper. Cool 20 minutes

(I drizzle with white chocolate(melt about 1/2 cup white choc chips & 1 tsp. oil in microwave for 10 second intervals until completely melted; drizzle over each cookie)

https://sites.google.com/site/windleyfamilyprintablerecipes/no-bake-white-chocolate-cookies

Over the Top Reese's Peanut Butter Cookies

Perfect cookie for Fall. Can you say YUM YUM YUMMY!! I have done it to myself again. Found a cookie that is sinful.. I came across this recipe the other night on realmomkitchen.com, one of my favorite sites for recipes and have yet to try something on her website that I didn't like. Let me tell what, they were so good, they just melted in your mouth. A little bit of peanut butter a little bit of chocolate. Who can resist?

Over the Top Reese's Peanut Butter Cookies

3/4 Cup butter (softened)

1 Cup Sugar

1 Cup Brown Sugar

1 Cup Peanut Butter

2 Large Eggs

2 tsp. vanilla

1 tsp. baking soda

1/2 tsp. salt

2 1/2 Cups flour

1 1/2 cups milk chocolate chips (I use hersheys mini baking kisses. I replace any recipe that calls for choc. chips with these. These are so much better than the regular choc chips.)

32 mini Reese's peanut butter cups, cut each cup into 4 pieces. ( I just bought a bag of the halloween candy ones 11 oz. Wasnt exactly 32 but was good enough.)

(This was just a few of the PB cups)

Cream together butters, sugars, eggs and vanilla till creamy. Then add baking soda, salt, and flour mix well. (I use my kitchen aid to mix all the ingredients) Fold in chocolate chips.

Using an ice cream scoop ( I used my medium sized pampered chef scoop generously) Scoop 6 big scoops on each pan, flatten each cookie slightly ( These are a large sized cookie)

Bake @ 350 for about 12 minutes

Remove cookies from oven and lightly press approx. 8 cut pieces of the Reese's peanut butter cups onto the top of each cookie. ( I didn't do 8 on every cookie because I had less PB cups)

Return to the oven for 2 more minutes. Cool on baking sheet for 2 minutes before placing on a cooling rack.

It was recommended to eat these warm, which was fabulous but cooled was great also. If you want them warm just cook them in the microwave for about 10 seconds when ready to eat.

This recipe made about 22 good sized cookies

https://sites.google.com/site/windleyfamilyprintablerecipes/over-the-top-reese-s-peanut-butter-cookies

Easy Sugar Cookies

2 3/4 C all-purpose flour
1 t baking soda
1/2 t baking powder
1 cup butter, SOFTENED
1 1/2 C white sugar
1 egg
1 t vanilla extract

(** I added a dash of salt to enhance flavor)

1. Preheat to 375 degrees. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

3. Bake 8-10 minutes, or until golden. Let stand on cookie sheet tow minutes before removing to cool on wire racks. (I think it made around 2-3 dozen)

Frosting

1/2 cup butter; room temp
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milk (** I used whipping cream)
food coloring (if desired)
(** I added a tsp of almond extract also)
For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.

https://sites.google.com/site/windleyfamilyprintablerecipes/easy-sugar-cookies