My New Favorite Cookie ~

Yummy Recipe | Inspiration

I had to share this fabulous cookie recipe that I made for the kiddos latest Birthday party. They were SO yummy...really addictive-ly yummy (and they are also great frozen)! 

I got the recipe from my friend Val over at Heartland Interiors. She made them with pink frosting - which was of course super fabulous.

Melting Moments

3/4 cup butter
1/2 cup powdered sugar
1/2 cup cornstarch
1 tsp. vanilla
1 cup flour
Cream butter, add sugar & cornstarch, mix well.
Add vanilla, mix well.
Add flour, mix well.
(Recipe says to refrigerate dough for 1 hour, but you don't need to)
Shape dough into little balls and bake @ 350° for about 10 - 12 minutes
(or until cookies barely turn golden).
Frost with your favorite butter cream frosting!

I was in a huge hurry and didn't have time to make butter cream frosting, so I will let you in on my "cheater" way of making frosting. Simply start with store bought frosting (yes, the completely artificial kind by the cake mixes) and start adding a little almond favoring until it makes you smile (if you want, this is a good time to add a little food coloring too). Then mix in as much powdered sugar as you need to to get the consistency back to were it was before you added the flavoring. Like I said "cheater" frosting...but it is super easy in a pinch and better than straight out of the "can"!

Almond Shortcake Thumbprint Cookies {repost} ~

Holiday | Entertaining Inspiration

I had to repost this amazing recipe. This is a favorite at our house and I am getting ready to make some this weekend...yum!

These are so good that I really have to reserve them for special occasions or else you might have to roll me out my front door. With that said, they are yummy - and if you like almond, you will LOVE these! 

Cookie Ingredients:
1 Cup Softened Butter
2/3 Cup Sugar
1/2 Teaspoon Almond Extract
2 Cups All-Purpose Flour
1/2 Cup Raspberry Jam

Glaze Ingredients:
1 Cup Powdered Sugar
2 to 3 Teaspoons Water
1 1/2 Teaspoon Almond Extract

Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low, add flour. Beat, scraping bowl often, until well mixed. Cover, refrigerate for at least 1 hour.

Heat oven to 350 degrees. Shape dough into 1 inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.

Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool completely.

Meanwhile, stir together all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies. This recipe from Land O Lakes.
Enjoy!

I hope you all have a merry weekend!

Ty's Amazing Iced Pumpkin Cookies ~

Food | Inspiration

My niece Ty has been making these amazing pumpkin cookies and I just had to share the recipe. Be warned, they are super yummy and super addictive! And with a little coffee - oh, so yummy!

 

 recipe from allrecipes.com

 

Ingredients:

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

Icing:
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. 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.

3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency. 

 Try them, you will love them (if you like pumpkin)!

Linked to:

Feature Yourself Friday at Fingerprints on the Fridge

Show and Share Day at Just a Girl

The Sunday Showcase Party at Under the Table and Dreaming

Almond Shortcake Thumbprint Cookies ~

This is another favorite cookie around our house. These are so good that I really have to reserve them for special occasions or else you might have to roll me out my front door. With that said, they are yummy - and if you like almond, you will LOVE these!

Cookie Ingredients:
1 Cup Softened Butter
2/3 Cup Sugar
1/2 Teaspoon Almond Extract
2 Cups All-Purpose Flour
1/2 Cup Raspberry Jam

Glaze Ingredients:
1 Cup Powdered Sugar
2 to 3 Teaspoons Water
1 1/2 Teaspoon Almond Extract

Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low, add flour. Beat, scraping bowl often, until well mixed. Cover, refrigerate for at least 1 hour.

Heat oven to 350 degrees. Shape dough into 1 inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.

Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool completely.

Meanwhile, stir together all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies. This recipe from Land O Lakes.
Enjoy!