Peanut Butter Cookie Bars with Nutella Glaze:

1 ½ cups flour
½ cup oatmeal
½ tsp salt
½ tsp soda
½ heaping tsp powder
1 cup brown sugar
1/3 cup sugar
½ cup butter
½ cup peanut butter
3 eggs
1 tsp vanilla

Cream the butter, peanut butter, brown sugar and sugar. Add the eggs and vanilla and mix well. Combine the dry ingredients and add. Spread into a greased 9X13 pan and bake in a preheated 350 degree oven for 30-35 minutes or until done (but still slightly soft in the middle). Allow to cool completely in the pan.

Nutella Glaze:

1/3 cup chocolate hazelnut spread (Nutella)
4 or 5 Tbsp powdered sugar
milk, enough to thin to desired consistency

Mix the sugar and Nutella until smooth. Add the milk, slowly until it becomes more of a glaze than a frosting.

Pour over the cooled bars, either before or after they are cut.

Red Velvet Sandwich Cookies

It's basically two red velvet cookies with homemade cream cheese icing in the middle. What in the world? It's a glorified double doozie.

Ingredients:

 

• Red Velvet Cake Mix
• 2 eggs
• 1 stick of butter
• 1 lb powdered sugar
• 1 stick of butter
• 8 oz cream cheese

Mix the cake mix, eggs, and 1 stick of butter together. Spoon onto a cookie sheet and bake at 350 for 10-12 minutes.

For the icing, mix the powdered sugar, cream cheese, and other stick of butter together.

After the cookies have cooled spoon icing in between two cookies. ENJOY!

Soft Sugar Cookies

Ingredients:
3/4 c sugar
2/3 c Crisco shortening
1 egg
1 tsp vanilla
4 tsp milk
1 1/2 c flour
1 1/2 tsp baking powder
1/4 tsp salt

In large bowl, cream together Crisco, sugar, and vanilla.

Add egg and milk. beat until light and fluffy.

In separate bowl, sift together flour, baking powder, and salt.

Add to sugar mixture 1/3 at a time until incorporated.

Scoop onto parchment lined baking sheet by rounded teaspoons. (You can leave alone, which is what I do, or you can press them down a bit.)

(Parchment paper is my favorite discovery. I won't bake cookies without it! It keeps them from sticking, and prevents the bottoms of the cookies from being darker than the top. Love the stuff. You can find it on the same aisle as ziplocs and wax paper.)

Bake at 375 for 8-12 minutes. Mine took exactly 12.  It will depend on how big your scoops were.

They will remain a light color. If they turn golden brown, they are over baked!

Let cool for a minute or two on baking sheet, then move to wire cooling rack.

Once cool, top with your favorite frosting or icing.

For my icing, I sifted 2 c powdered sugar and added just under 1/4 c milk.

(Start with less, add more if needed.) Beat until smooth. Add desired food color.

Spoon onto your cookies (or dip them right in!)

Best Ever Cream Cheese Cookies

1/2 Cup Unsalted Butter (room temperature)

3 oz. Regular Cream Cheese (room temperature)

1 1/2 Cups Confectioner's Sugar
1/2 Tsp Baking Powder
1 Egg (room temperature)
1/2 Tsp Pure Vanilla Extract
1 3/4 Cups All - Purpose Flour

Heat your oven to 375 degrees and line your cookie sheets with parchment paper. Place butter and cream cheese in your mixer bowl and beat for 1 minute. Beat in the sugar and baking powder. Add the egg and vanilla and 'Beat Until Fluffy.' Beat in the flour. Chill for 30 minutes for drop/roll cookies, one hour for cut-out cookies. Scoop by rounded teaspoon full and dredge drop cookies (roll balled cookies) in superfine sugar. Bake for 7 minutes. Cool for 1 minute on cookie sheet then transfer to wire racks to cool completely. You'll get no less than 2 dozen dropped or rolled cookies out of this dough. The yield on cut-outs will depend on how big the shapes are (baking time remains the same). I make these cut-outs about 1/4 inch thick.

Chocolate Chip Cookies

From: http://www.howsdoesshe.com/

Here is the recipe, but don’t go getting all excited and jumping into making them! Aren’t you just too curious to learn my tips and tricks that MAKE the recipe the BEST out there? I thought so. So, sit back down and read this all the way through FIRST. Then, when you are through wiping the drool from your chins, gather your supplies and get to making your OWN batch!


Here are the magic players:

• 2 Cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup butter, melted (yes, I said MELTED)
• 1 Cup brown sugar
• 1/2 cup white sugar (granulated)
• 1 Tbsp Vanilla
• 1 egg
• 1 egg yolk
• 1 1/2 Cups Milk chocolate chips

Ready, Freddy? Let’s go!

1. First, gather all of your bad boys together into one place. This is partly for convenience, and partly to be sure you HAVE everything in the house that you need BEFORE you start making the dough!

2. Slap that butter into a microwave-safe bowl and start melting it. Okay, this went against everything I thought I knew about cookie-making. Melt the butter? Wha?!? Yes, melt that baby, melt it good!

3. While that butter is melting (it’s okay, breathe, it will work out) you can start to combine your dry ingredients into another bowl. Tip: When measuring flour, take a large, heaping cup full, then use a ruler or other straight edge to carefully skim off the top. Do NOT do the “tap tap tap down” thing as you’ll compact the flour instead of getting 1 cup of light fluffy goodness. Add to the flour the baking soda and salt. Whisk it together to combine.

4. Your butter should now be melted, so take it out of the microwave and be prepared to mix in the sugars. Tip: when measuring your brown sugar, you want to cram as much into that cup measurement as possible! Pretty much exactly the opposite as you did with the flour. Pack it in, baby, pack, pack, pack! Add the brown sugar and white sugar to the melted butter and beat until smooth.

5. Then add the egg, egg yolk, and vanilla. Tip: When baking, it’s actually BETTER to use the artificial vanilla. When the real stuff get’s super heated (like, oh, 350 degrees or so) it actually loses some of it’s flavor! So feel free to be cheap here. It’s like my mantra, any way.

6. Oooh, baby, baby. Ahem.. sorry about that. I got lost in the cookie dough madness for a second. Okay, now we’re going to add the chocolate chips. PAY ATTENTION! You only want to add about HALF of the chocolate chips now. Don’t be tempted to add all of them… trust me. Put aside 1/3 – 1/2 of the chocolate chips in a small bowl and mix the rest in with the dough. You’ll thank me in a minute… Tip: Milk chocolate chips taste the BEST, but if you find the cookies a little on the sweet side, substitute half of the chips with semi-sweet.

7. Don’t get all excited now that your incredibly delicious dough is ready and waiting. Here is the rub: you need to stick that bowl of doughy goodness in your fridge for about an hour. If you bake it right now, you’ll end up with thin, frisbee-sized cookies that are not very appetizing (although, let’s be honest… anything involving chocolate is appetizing). So, stick that dough in the fridge, and walk away. Walk away before you are tempted above that which you can withstand. Oh, alright, have a little taste and THEN walk away. If you know what’s good for you, you’ll walk away now. Don’t worry, I’ll watch it for you. It’s not going anywhere. Come back in an hour.

8. Hey, you’re back! Wait… is that cookie dough on your cheek? Huh. Anyway, nab that bowl of chocolate chips that you put to the side, get out your baking sheets, and let’s start rolling! Tip: use a scoop to measure out balls which are uniform in size. This will prevent some from over-baking while others are undercooked. Okay, roll some dough to form a ball, then (ooh, you’ll love this) dip the top of the ball into the bowl of reserved chocolate chips. Then place a couple of inches apart on your baking sheet. This is what will give your cookies that “perfect” look. Stick them in a pre-heated 350 degree oven and bake for about 13 minutes. You want to remove them when the tops are just the tiniest bit shiny.

Voila! Everyone ooh and ahh with me for a moment. These are melt-in-your-mouth good. I warn you, they will go fast. Sooo fast.

Coconut Macaroons

• 2/3 cup all-purpose flour
• 5 1/2 cups flaked coconut
• 1/4 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.

2. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.

3. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

Chocolate Chip Cookie Cups

What you need:

• 1/4 cup shortening
• 1/4 cup butter, softened
• 2/3 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 1/2 cups flour
• 1/4 cup miniature semisweet chocolate chips

First, cream the shortening, butter and sugar in a large bowl. Then add the egg and vanilla and mix until blended. In a separate bowl sift together the salt, baking powder, and flour. Then mix it little by little into the batter. Then stir in the chocolate chips. Wrap the dough in plastic and let it chill in the fridge for at least two hours.

Heat the oven to 375º.

Using upside down muffing tins, cover the cup bottoms with squares of aluminum foil (use every other cup so there's some space between them). Grease the foil and set it aside.

Unwrap your dough, place it between 2 sheets of waxed paper, and roll it out to about 1/8-inch thickness. Cut out 4-inch circles of dough and place each one over a cup bottom, smoothing out any cracks (we did this and still ended up with small cracks in our bowls - oh well!).

Bake the cookie cups for 10 to 12 minutes or until light brown. Let them cool for 10 minutes, then remove the foil and cookies together from the muffin pan. Peel off the foil and let the cups cool completely on a rack. AS you can see from the pics, ours didn't turn out nearly as pretty as the original recipe's, but looks aren't everything! :)

Just before serving, fill each cookie cup with some yummy fruit salad (or ice cream if you prefer). Makes about 10.

Cookie and Brownie Mixes in a Jar:

Applesauce Cookies

1 cup brown sugar
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 cup raisins
3/4 cup chopped nuts

Directions:

1. Combine flour, salt, cinnamon and baking soda - stir well. Place flour mixture in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Add other ingredients, one item at a time, packing each layer down.

2. Put the lid on the jar and tie a ribbon around the lid. You can add a personalized label, if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon.

Attach to Jar:

AppleSauce Cookies

Whip 3/4 cup of butter or shortening until light and fluffy. Add 1 egg and 1/2 cup applesauce and beat until mixed. Stir in the ingredients from this jar until well combined. Drop teaspoons of dough on a greased cookie sheet. Bake for 8 - 12 minutes at 350 degrees F.

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Blarney Stones Cookie Mix In A Jar

1 cup sugar
3/4 cup golden raisins
1 1/2 cups peanuts; salted
1 /4 cups flour; * mixed together
1 teaspoon baking soda; * mixed together
1 teaspoon allspice; * mixed together

Directions:

Mix flour with baking soda and allspice.

Layer ingredients in order given in a 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient.

Attach to Jar

Blarney Stones Cookies

Makes 3 1/2 dozen cookies Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.

Add: 3/4 cup butter ; not diet, very soft
2 eggs, slightly beaten
1 1/2 tsp. vanilla (opt.)

Mix until completely blended. You will need to finish mixing with your hands. Shape into balls the size of walnuts. Place 2 inches apart on sprayed baking sheets. Bake at 375 degrees F for 9 to 11 minutes until edges are lightly browned. Cool 5 minutes on baking sheet.

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Brownies in a Jar

Dry ingredients for brownies are layered in a one quart jar and given as a gift, along with baking directions. Ingredients:

2 1/4 cups white sugar
2/3 cup cocoa
1/2 cup chopped pecans
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

Directions:

1. Pour sugar into a clean and dry one quart jar. Press down firmly.

2. Add cocoa powder and press down firmly. Pour in chopped pecans, making sure pecans are evenly layered in the jar. Combine flour baking powder and salt. Pour into jar and seal.

3. Attach the following directions to the jar:

Brownies in a Jar

Empty mix into large bowl. Use your hands to mix throughly. Add 3/4 cup of butter or margarine and 4 slightly beaten eggs. Mix until completely blended. Spread batter into a lightly greased or sprayed 9x13 inch pan. Bake at 350 degrees for 30 minutes or until done. Cool in pan. Cut into 2 inch squares. Makes 2 dozen.

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Butterscotch Brownie Mix

1/2 cup firmly packed flaked coconut
3/4 cup chopped pecans
2 cups firmly packed brown sugar
2 cups flour mixed with 1 1/2 Tablespoons baking powder and 14 teaspoon salt

Directions:

Layer ingredients in order given in a 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient.

Attach to Jar:

Butterscotch Brownies

Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add 3/4 cup (1 1/2 sticks) butter or margarine(not diet), very soft; two eggs, slightly beaten and 2 teaspoons vanilla (opt.). Mix until completely blended. Spread batter into a sprayed 9X13 metal pan. Bake at 375 degrees F for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1 1/2 squares. Makes 2 dozen brownies.
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CELEBRATION COOKIE MIX IN A JAR

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1 cup "M&M's"® Chocolate Mini Baking Bits, divided
1/2 cup raisins
3/4 cup firmly packed light brown sugar
1-1/4 C uncooked quick oats

Directions:

In medium bowl combine flour, baking soda, salt, and cinnamon. In 1-quart clear glass jar with tight-fitting resealable lid, layer flour mixture, walnuts, 1/2 cup "M&M's"® Chocolate Mini Baking Bits, raisins, brown sugar, remaining 1/2 cup "M&M's"® Chocolate Mini Baking Bits, and oats.

Seal jar; wrap decoratively.

Attach to Jar:

Preheat oven to 350° F. Lightly grease cookie sheets; set aside. In large bowl beat 3/4 cup (1 1/2 sticks, 169g) butter, 1 large egg, and 3/4 teaspoon vanilla extract until well blended. Stir in contents of jar until well blended. Roll into 1-inch balls and place about 2 inches apart on prepared cookie sheets. Bake 12 to 15 minutes. Cool 2 minutes on cookie sheets; cool completely on wire racks. Store in tightly covered container. Makes 4 dozen cookies.

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CHEWY CHOCOLATE CHIP BARS IN A JAR

1/4 C. milk chocolate chips
1/4 C. white chocolate or vanilla milk chips
1/4 C. semisweet chocolate chips
1/2 C. chopped walnuts, toasted* and cooled
1/2 C. dark brown sugar, packed**
1 C. buttermilk biscuit baking mix
1/2 C. light brown sugar, packed**
1 C. buttermilk biscuit baking mix

* To toast walnuts, place in a microwave safe dish and microwave on HIGH for 4 to 5 minutes, stirring every minute.

** After measuring the brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it.

Directions:

In 1-quart wide-mouth jar, gently layer and pack ingredients in the order listed, beginning with the white chocolate or vanilla chips. If there is any space left after adding the last ingredient, add more semisweet chips to fill the jar. Place lid on top. Cut an 8-inch circle of fabric to cover the lid. Place fabric over the lid; secure in place with ribbon or raffia. Decorate as desired.

Attach to Jar:

Chewy Chocolate Chip Bars:

Preheat oven to 350ºF.

Empty contents of jar into medium bowl. Stir in:

1/2 C. (1 stick) butter or margarine, melted
1 large egg
1 tsp. vanilla extract

Press into 8-inch square baking pan coated with cooking spray. Bake for 18 to 22 minutes, or until bars are light golden and center is almost set. Makes 16 bars.

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Chocolate Cookies

1 1/2 cups white sugar
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips

Directions:

1. Combine flour, salt, and baking soda - stir well. Place flour mixture in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Add other ingredients, one item at a time, packing each layer down.

2. Put the lid on the jar and tie a ribbon around the lid. You can add a personalized label, if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon. Attach to Jar:

Whip 1 1/4 cup of butter or shortening until light and fluffy. Add 2 eggs and 1 tsp. vanilla and beat until mixed. Stir in the ingredients from this jar until well combined. Drop teaspoons of dough on a greased cookie sheet. Bake for 8 minutes at 350 degrees F.

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Chunky Chocolate Cookie mix in a Jar

3/4 cup packed brown sugar
1/2 cup white sugar
1/4 cup unsweetened cocoa powder
1/2 cup chopped pecans
1 cup jumbo chocolate chips
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

Directions for jar:

Mix together the flour, baking soda and baking powder and salt. Set aside. Layer ingredients in order given in a 1 quart wide-mouth canning jar. Make sure you pack all down firmly before adding the flour mixture. It will be a tight fit, but will fit, if you pack everything tightly. Wipe down the side of the jar with a paper towel after you add the cocoa powder.

Instructions to attach to jar:

Chunky Chocolate Cookies

1. Empty jar of cookie mix into a large mixing bowl. Use your hands to thoroughly blend mix. 2. Add 3/4 cup butter or margarine softened at room temperature. DO NOT USE DIET MARGARINE. Add 1 egg, slightly beaten, and 1 teaspoon vanilla. 3. Mix until completely blended. The dough is sticky. You will need to finish mixing with your hands. 4. Shape into walnut size balls and place 2 inches apart on parchment lined baking sheet. DO NOT USE WAXED PAPER. 5. Bake 350 degrees for 11 to 13 minutes. Cool 5 minutes on baking sheet. Remove to racks to finish cooling. Makes 3 dozen cookies.

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Crunchy Toffee Cookies Mix

2/3 cups of toffee chips
1/2 cup chopped pecans, toasted and completely cooled
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix

Note: To toast nuts, place them on a microwave-safe plate and microwave on high for 1 to 4 minutes, stirring every minute. Timing is determined by wattage of your microwave.

Directions:

In a 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed. (There will be two layers of biscuit and baking mix.) If any space is left after adding the last ingredient, add more baking chips or nuts to fill the jar. Place lid on top.

Attach to Jar:

Crunchy Toffee Cookies

Empty contents of jar into medium bowl. Stir in 1 stick of butter or margarine, melted, 1 large egg and 1 teaspoon vanilla extract until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375 degrees F for 10 to 12 minutes or until cookies are light golden.

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Candy Cookie Mix

1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 teaspoon powdered vanilla
1 teaspoon baking soda
2 cups flour

Directions:

Combine all ingredients in a medium bowl. Whisk the ingredients together until they are evenly distributed, making sure all brown sugar lumps are crushed. Store in an airtight container or sealed jar.

Attach to Jar:

Candy Cookies

Makes 3 dozen cookies

1 cup unsalted butter or margarine, softened
1 large egg
1 package candy cookie mix
1 cup candybar chunks (ex:Reese's Peanut butter cups, Butterfinger bars, white or milk chocolate chunks). Preheat oven to 350 degrees F. In a large bowl or electric mixer, beat the butter until it is smooth. Add the egg, and continue beating until the egg is combined. Add the candy cookie mix and candy bar chunks and blend on low just until the cookie mix is incorporated. Form the cookies into 1 1/2 inch balls and place them 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes, until golden on the edges. Remove from oven, and cool on cookie sheet for 2 minutes.

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Chewy Butterscotch Nut Bars in a Jar

1/2 cup butterscotch chips
1/2 cup pecan pieces, toasted and cooled*
1/2 cup light brown sugar, packed**
1 cup buttermilk biscuit baking mix
1/2 cup dark brown sugar, packed**
1 cup buttermilk biscuit baking mix

Directions:

In a 1-quart wide mouth glass jar, gently layer and pack ingredients in the order listed, beginning with butterscotch chips. If there is any space left after adding the last ingredient, add more butterscotch chips or pecans to fill the jar. Place lid on top. Cut an 8-inch circle of fabric to cover lid; secure in place with a ribbon or raffia. Decorate as desired.

**After measuring the brown sugar, crumble it beween your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it.

*To toast pecans, place in a microwave-safe dish and microwave on HIGH for 4 to 5 minutes, stirring every minute.

Attach to Jar:

To make Chewy Butterscotch Nut Bars:

Preheat oven to 350 degrees F.

Empty contents of jar into medium bowl. Stir in:
1/2 cup (1 stick) butter or margarine, melted
1 large egg
1 teaspoon vanilla extract

Press into 8-inch square baking pan coated with cooking spray.

Bake for 18 to 22 minutes, or until bars are light golden and center is almost set. Makes 16 bars.

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Chewy Coconut-Almond Cookies In a Jar

1 C. shredded coconut
1/2 C. sliced almonds, toasted and cooled completely
1/2 C. packed dark brown sugar
1 C. buttermilk biscuit and baking mix
1/2 C. packed light brown sugar
1 C. buttermilk biscuit and baking mix

NOTE: To toast almonds, place them on a microwave-safe plate and microwave on high for 1 to 4 minutes, stirring every minute. Timing is determined by wattage of your microwave.

Directions:

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed (yes, there are two layers of biscuit and baking mix). If there is any space left after adding the last ingredient, add more baking chips or nuts to fill the jar. Place lid on top.

Attach to Jar:

Chewy Coconut Almond Cookies

Empty contents of jar into medium bowl. Stir in 1 stick butter or margarine, melted, 1 large egg and 1 teaspoon vanilla extract until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375ºF for 10 to 12 minutes or until cookies are light golden brown.

Makes 2 1/2 dozen cookies.

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Chocolate Covered Raisin Cookie Mix

3/4 cup firmly packed dark brown sugar
1cup chocolate covered raisins
1/2 cup milk
chocolate chip morsels
1 3/4 cup flour
1 tsp. baking powder
1/2 tsp. baking soda

Directions:

Layer above ingredients in jar in given order.

Attach to Jar:

Chocolate Covered Raisin Cookies

In a large bowl mix thoroughly dry ingredients,

1 stick of soften butter or marg.
Add: 1 egg, slightly beaten, 1 tsp. vanilla

Mix thoroughly using your hands

Shape into walnut sized balls onto a grease cookie sheet.

350* for 13-15 min.

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Cornflake Cookie Mix

1 1/4 cups white sugar
1/4 teaspoon salt
2 1/2 cups coconut
1 1/2 cups cornflake cereal

Directions:

1. Place sugar and salt in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Add other ingredients, one item at a time, packing each layer down (put cornflakes in last and don't crunch them down!).

2. Put the lid on the jar and tie a ribbon around the lid. You can add a personalized label, if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon.

Attach to Jar:

CornFlake Cookies

Whip 3 egg whites until stiff. Add 1/2 teaspoon of vanilla extract. Stir in the ingredients from this jar until well combined. Drop teaspoons of dough on an ungreased cookie sheet. Bake for 15 minutes at 325 degrees F.

MASON JAR CUPCAKES

Thankfully I had just enough left over jars from the last time I made them.

I have found that this particular size works best. They are the exact same diameter as my standard cupcake pan. Each one fits two cupcakes and plenty of frosting.

Usually when I make cupcakes I like to use paper liners and only make 18 per box because bigger cupcakes are better, right?

But for the mason jars, I skip the liners (then I don't have to take them off and there
are no ridges showing in the jars) and I spray the cupcake pans with Pam.

I also make 24 cupcakes which work perfectly for the dozen jars that I am using, as well as the size that fits best inside.

While the cupcakes were baking I made the frosting.


I am an admitted frosting snob and can't resist a good buttercream.

But for these I needed something special. I had no chocolate in the house, so I grabbed my iced blended powder and dissolved one scoop into the milk before mixing.  This happy accident might just be my new favorite version.

Here is the C&H 5 minute buttercream recipe I use:

1 box powdered sugar
1 stick salted butter at room temp.
1/4 cup milk
1 tea. vanilla

Combine and beat until creamy.  Now you have no excuse to by frosting at the store again!

When the cupcakes have cooled, place one with the bottom side down, into each jar.

I have found it easiest to put the frosting in a ziploc bag, snip a hole and pipe it into the jars.

Put another cupcake on top of the first layer of frosting, Add even more frosting,
screw on the lid.

In my mind I wanted to use oilcloth for the toppers like these, that would require me actually having it.

Instead I cut 5 inch squares of cupcake fabric,  ironed Heat 'n Bond to each one to make them sturdier, used my pinking shears to add cuteness, cut notches, wove ribbon through, tied bows, done for only about $1.50 each.


Brownies In A Jar

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
1/3 cup unsweetened baking cocoa
1 cup white chocolate or peanut butter chips
1/2 cup miniature chocolate chips

1. Stir together flour, baking powder and salt in a small bowl.

2. Layer the ingredients in a clean 1-quart glass canister or jar in the following order (from bottom to top): sugar, cocoa, flour mixture, peanut butter chips and small chocolate chips.

3. Tap jar gently on the counter to settle each layer before adding the next one.

4. Cover jar and attach baking directions (see below).

Makes 1 gift jar.

Baking Directions: Heat oven to 350°F (175°C). Grease and flour an 8 x 8 x 2-inch baking pan. Combine 1/2 cup melted and cooled butter, 2 large slightly beaten eggs and 1 teaspoon vanilla extract in a large bowl. Gently stir in jar contents. Spread in prepared pan. Bake for 35 minutes. Cool in pan. Cut into bars. Makes 16 bars.


Cowboy Cookie Mix in a Jar

1 1/3 cups quick oats
1/2 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup chopped pecans
1 cup chocolate chips
1 1/3 cups flour mixed with 1 tsp baking powder, 1 tsp baking soda and 1/4 tsp salt

Directions: Layer ingredients in order given in a 1 quart wide mouth caning jar. Press each layer firmly in place before adding next ingredient.

Attach to Jar:

Cowboy Cookies

Empty jar of cookie mix into a large mixing bowl, blend mix together. Add:

1 stick butter melted
1 egg slightly beaten
1 tsp vanilla

Mix until completely blended. Shape into balls the size of walnuts place 2 inches apart on sprayed baking sheets. Bake at 350 degrees for 11 to 13 minutes until edges are lightly browned . Cool 5 minutes on baking sheet. remove cookies to racks to finish cooling. makes 3 dozen cookies.

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Double-Fudge Brownie Mix

2 cups sugar
1 cup cocoa (not Dutch Process)
1 cup all-purpose flour
1 cup chopped pecans
1 cup chocolate chips

Directions:

Mix all the ingredients together and store in an airtight container or sealed jar.

Attach to Jar:

Double-Fudge Brownies

Makes 24

1 cup butter or margarine, softened
4 eggs
1 package Double-Fudge Brownie Mix

Preheat oven to 325 degrees F. Grease a 12x9 inch pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating well after each addition. Add the Double-Fudge Brownie Mix and continue to beat the mixture until it is smooth. Spread the mixture into the greased pan, and bake for 40 to 50 minutes.

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HAWAIIAN COOKIE MIX

1/2 cup sugar
1/3 cup packed brown sugar
1/3 cup packed flaked coconut
2/3 cup chopped macadamia nuts
2/3 cup chopped dates
2 cups flour mixed with 1 tsp. baking soda and 1 tsp. baking powder

Directions:

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.

Attach to Jar:

Hawaiian Cookies

Empty cookie mix in large mixing bowl; stir to combine. Add 3/4 cup softened butter, 1 egg slightly beaten and 1 teaspoon vanilla; mix until completely blended. Roll dough into Walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Press cookie down slightly with the heel of your hand. Bake at 350 degrees F. for 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2-1/2 dozen.

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M&M Cookie Mix in a Jar

1 1/4 cups white sugar
1 1/4 cups M&M's candy
2 cups of all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Directions: 1. Mix together flour, baking soda and baking powder. 2. Layer ingredients in jar in order as given in a "wide-mouth" canning jar (quart-size). Add the flour mixture last. It will be a tight fit when you add the flour mixture so be sure to pack eveything down very firmly. Add a piece of fabric to the jar and tie with raffia.

Attach to jar:

M&M's cookies

1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add 1/2 cup margarine or butter softened at room temperature. DO NOT USE DIET MARGARINE. Mix in 1 egg, slightly beaten, and 1 teaspoon of vanilla. 3. Mix until completely blended. You will need to finish mixing with your hands. 4. Shape into balls the size of walnuts and place on a parchment lined cookie sheet 2 inches apart. DO NOT USE WAX PAPER. 5. Bake at 375 degrees for 12 to 14 minutes utnil edges are slightly browned. Cool on cookie sheet for about 5 minutes. Then, remove to wire racks to finish cooling. Makes 2 1/2 dozen cookies.

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MAGIC COOKIE BAR MIX IN A JAR

1-6 ounce package real chocolate chips
1-3 1/2 ounce bag flaked coconut(1 1/3 cups)
1 cup pecans, coarsely chopped
1 1/2 cups graham crackers

Directions: Place 1 1/2 cups graham cracker crumbs in a plastic "baggy" and insert in jar on top of layered ingredients after placing above ingredients into jar in given order.

Attach to Jar:

Magic Cookie Bars

1/2 cup butter (1 stick, melted) 1-14 ounce can condensed milk Magic Cookie Bar Mix Preheat oven to 350 degrees F (325 degrees for glass dish). In a 13"x9" baking pan, melt butter in the oven. Sprinkle cracker crumbs over the butter. Pour the condensed milk evenly over the crumbs. Top evenly with the remaining ingredients; press down firmly. Bake 30 minutes or until lightly browned.

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Molasses Cookie Mix

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/8 teaspoon allspice
1 teaspoon ginger

Directions:
In a large mixing bowl, combine all ingredients. Store the mix in an airtight container or sealed jar.

Attach to Jar:

Molasses Cookies

Makes 4 dozen cookies

3/4 cup butter or margarine, softened
1 egg
1/4 cup sulfured molasses
1 package Molasses Cookie Mix

Preheat oven to 375 degrees F. In a large bowl, cream together the butter, egg and molasses. Add the Molasses Cookie Mix and beat until smooth. Shape the dough into 1 inch balls; roll in granulated sugar and place 2 inches apart on ungreased cookie sheets. Bake for 9 to 11 minutes. Cool on wire racks.

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Munchy Crunchy Cookie Mix

1 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white sugar
3/4 cup brown sugar
1 cup corn flakes cereal
3/4 cup semisweet chocolate chips
2 tablespoons flaked coconut
1 cup rolled oats

Directions:

In a 1 liter jar, mix flour, baking powder, baking soda, and salt. Pack down, and add the remaining ingredients in the following order: sugar, brown sugar, corn flakes cereal, coconut, chocolate chips, oatmeal. Pack down jar after each ingredient.

Attach to Jar:

Munchy Crunchy Cookies

Preheat oven to 350 degrees F (175 degrees C). In a large bowl stir together 1/2 cup melted butter, 1 egg, and 1/4 teaspoon of vanilla. Add entire contents of the jar and mix well. Roll dough into 2 inch balls, place on a cookie sheet, and bake in the preheated oven for 10 to 12 minutes. Makes 30 cookies

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Oatmeal Fruit Cookies

1/2 cup packed brown sugar
1/4 cup white sugar
3/4 cup wheat germ
1 cup quick cooking oats
1/2 cup dried cherries
1/2 cup raisins
2/3 cup packed flaked coconut
1 cup flour mixed with 1/2 tsp. baking soda and 1/2 tsp. salt.

Directions:

Layer ingredients in order given in a quart jar.

Attach to Jar:

Oatmeal Fruit Cookies

Empty the contents of the jar into a large bowl. Blend mixture well before adding: 1/2 cup of softened butter or margarine. Mix until mixture resembles coarse crumbs. Beat 1 egg with 1 tsp. vanilla and 1/4 cup milk. Blend egg mixture into the dough until well combined. Bake on greased cookie sheet at 350* for 10-14 min.

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Oatmeal Raisin Spice Cookies in a Jar

Ingredients for Jar:

3/4 cup packed brown sugar
1/2 cup white sugar
3/4 cup raisins
2 cups rolled oats
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt

Directions for Jar:

Mix together flour, ground cinnamon, ground nutmeg, baking soda and salt. Set aside. Layer ingredients in order given in a wide-mouth quart canning jar. This will be a tight fit, so make sure you firmly pack down each layer in place before adding the flour mixture.

Attach to jar:

Oatmeal Raisin Spice Cookies

1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add 3/4 cup of butter or margarine softened at room temperature. DO NOT USE DIET MARGARINE. Stir in one egg, slightly beaten. Add in one teaspoon of vanilla. 3. Mix until completely blended. You will need to finish mixing with your hands. 4. Shape into balls the size of walnuts. Place on a parchment lined cooke sheet 2 inches apart. DO NOT USE WAX PAPER. 5. Bake at 350 degrees for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to baking racks to finish cooling. Makes 3 dozen cookies.

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Orange Cookie Mix

1 1/2 cups brown sugar
1 Tbsp. dried grated orange rind
1 teaspoon vanilla extract
3 teaspoons baking powder
3 1/4 cups all-purpose flour

Directions:

1. Combine flour, baking powder and orange rind - stir well. Place flour mixture in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Add other ingredients, one item at a time, packing each layer down.

2. Put the lid on the jar and tie a ribbon around the lid. You can add a personalized label, if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon.

Attach to Jar:

Orange Cookies

Whip 1 cup of butter or shortening until light and fluffy. Add 2 eggs, 1/2 cup sour cream and 1 tsp. vanilla and beat until mixed. Stir in the ingredients from this jar until well combined. Drop teaspoons of dough on a greased cookie sheet. Bake for 12 minutes at 350 degrees F. You can ice these with a thin icing made of 1 cup icing sugar and enough orange juice to make the icing spreadable.

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Orange Slice Cookie Mix

3/4 cup sugar
1/2 cup packed brown sugar
1 3/4 cups flour mixed with 1 teaspoon baking powder and 1/2 teaspoon baking soda
1 1/2 cup orange slice candies, quartered (wrap in plastic wrap)

Directions:

Layer ingredients in jar in given order above. Press each layer firmly in place before adding next ingredient.

Recipe to Attach to Jar:

Orange Slice Cookie Mix

Remove candies from jar and set aside. Empty cookie mix in large mixing bowl. Stir to combine. Add 1/2 cup softened butter, 1 slightly beaten egg and 1 teaspoon vanilla. Mix until completely blended. Stir in orange candies. Roll dough into walnut-size balls. Place 2 inches apart on lightly greased cookie sheet. Bake at 375 degrees for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield 2 1/2 dozen cookies.

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Peanut Butter Chocolate Cookie Mix in a Jar

1 cup packed brown sugar
1 1/2 cups packed confectioners' sugar
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Directions for Jar:

In a separate bowl, mix together the flour, baking powder and salt. Layer ingredients in order given in a wide-mouth quart canning jar. Clean the inside of the jar with a paper towel after adding the confectioners' sugar and after adding the cocoa powder. Be sure to pack everything down firmly before adding the flour mixture. It will be a tight fit.

Attach to Jar:

Peanut Butter Chocolate Cookies

1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add 1/2 cup creamy peanut butter, 1 egg, slightly beaten, and 1 teaspoon vanilla. 3. Mix until completely blended. You will need to use your hands to finish mixing. 4. Shape into walnut sized balls and place 2 inches apart on a parchment lined baking sheet. DO NOT USE WAXED PAPER. Press balls down with a fork. 5. Bake at 350 degrees for 9 to 11 minutes until edges are browned. Cool 5 minutes on baking sheet. Then transfer to a cooling rack to finish cooling. Makes 3 dozen cookies.

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Peanut Butter Cup Cookie mix

3/4 cup white sugar
1/2 cup packed brown sugar
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
8 peanut butter cups, cut into 1/2 inch pieces

Directions

Mix together the flour, baking powder and baking soda. Set aside. Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. Press each layer firmly in place. It will be a tight fit. Add chopped peanut butter cups last.

Attach to Jar

Reese's Peanut Butter Cup Cookies

1. Remove peanut butter cups from jar. Set aside. 2. Empty remaining cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 3. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add in 1 egg, slightly beaten, and 1 teaspoon vanilla. 4. Mix until completely blended. You will need to finish mixing with your hands. 5. Mix in peanut butter cups. 6. Shape into walnut sized balls. Place 2 inches apart on greased cookie sheets. 7. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling. Makes 2 1/2 dozen cookies.

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Raisin Crunch Cookie Mix

1/2 cup sugar
1/2 cup raisins
1 1/4 cups packed flaked coconut
1 cup crushed cornflakes
3/4 cup packed brown sugar
1/2 cup quick oats
1 1/4 cups flour mixed with:
1 tsp baking soda
1 tsp baking powder

Directions:

Layer ingredients in 1 quart wide-mouth canning jar in order given. Press each layer firmly in place before adding next ingredient.

Attach to Jar:

Raisin Crunch Cookies

Empty cookie mix in large mixing bowl; stir to combine. Add 1 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350 degrees F for 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Make about 3 to 4 dozen.

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Sand Art Brownie Mix

3/4 tsp. salt
1/2 cup plus 1/8 cup flour
1/3 cup cocoa
1/2 cup flour
2/3 cup packed brown sugar
2/3 cup sugar
1/2 cup chocolate chips
1/2 cup vanilla chips
1/2 cup nuts (optional)
1/2 tsp. baking powder

Directions:

Layer the above ingredients in given order into a jar.

Attach to Jar:

Sand Art Brownies

Empty brownie mix into large mixing bowl.

Stir to combine. Add 1/2 cup oil, 1 tsp. vanilla 3 eggs.

Bake in greased 9x9 pan at

350* for 27-32 min

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Snickerdoodle Mix

Snickerdoodles are soft sugar cookies dusted with cinnamon and sugar.

2 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons cream of tartar
1 1/2 cups sugar

Directions:

In a large bowl, combine the ingredients with a whisk. Store the mix in an airtight container, or sealed jar.

Attach to Jar:

Snickerdoodles

Makes about 5 dozen cookies

1 cup of butter or margarine, softened
2 eggs
1 package Snickerdoodle Mix
1/2 cup sugar
1 Tablespoon of Cinnamon

Preheat oven to 350 degrees F. In the large bowl of an electric mixer, cream the butter until light; add the eggs and beat on low speed until the mixture is smooth. Add the Snickerdoodle Mix and continue to beat on low speed until the dough begins to form. Combine the sugar and cinnamon in a small bowl. Shape the dough into 1-inch balls and roll in the cinnamon-sugar blend. Arrange on ungreased baking sheets 2 inches apart and bake for 16 to 19 minutes, or until light tan. Transfer to wire racks to cool.

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Sugar Cookie Mix

2 1/2 teaspoons baking powder
1/2 teaspoon salt
3 1/4 cups all-purpose flour
1 1/4 cups white sugar
1/4 cup colored decorating sugar

Directions:

1. Combine flour, salt and baking powder - stir well. Place flour mixture in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Stir sugar and colored sugar together, add to the jar.

2. Put the lid on the jar and tie a ribbon around the lid. You can add a personalized label, if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon.

Attach to Jar:

Sugar Cookies

Whip 2/3 cup of butter or shortening until light and fluffy. Add 2 eggs, 2 Tbsp. milk and 1 tsp. vanilla and beat until mixed. Stir in the ingredients from this jar until well combined. Roll into small balls and place on a greased cookie sheet. Flatten each ball slightly with a fork or the bottom of a glass. Bake for 8 minutes at 350 degrees F.

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Trail Cookie Mix

1/2 cup packed brown sugar
1/2 cup sugar
3/4 cup wheat germ
1/3 cup quick oats
1 cup raisins
1/3 cup packed flaked coconut
1/2 cup chopped pecans
3/4 cup flour mixed with 1 teaspoon baking powder

Directions for Jar:

Layer ingredients in jar in given order. Press each layer firmly in place before adding next ingredient.

Recipe to Attach to Jar:

Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg, slightly beaten and 1 teaspoon vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350 degrees for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Makes about 2 1/2 dozen.

Outrageous Chocolate Chip Cookies

• 1/2 cup butter
• 1/2 cup white sugar
• 1/3 cup packed brown sugar
• 1/2 cup peanut butter
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup rolled oats
• 1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.

3. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Snickerdoodles

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon
• Preheat oven to 400 degrees F (200 degrees C).

• Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.

• Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.

• Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Best snickerdoodle ever!!! If you're having a problem with flat cookies, there could be two reasons. Check your baking soda and Cream of Tartar to make sure they're fresh. Baking soda goes flat pretty soon after opening the box. I start a new box almost every month. To test it, just put a tiny bit of the soda in some water. If it doesn't start fizzing immediately, it's not any good. Also, if your eggs are too big the dough will spread too much. Most recipes call for large eggs, not extra large. When I make this recipe, I usually pour off just a tiny bit of the egg white, because I like my cookies puffy. Hope this helps, because I've tried a lot of snickerdoodle recipes, and this is by far the best.

HELPFUL TIPS: Bake for 8 min exactly! ...and you can even wait a few min. for it to cool on the cookie sheet just get it out of the oven!

1st: Use butter AND eggs that are room temp. I've used all butter w/excellent results.

2nd: Mix dry & wet separately.

3rd: Hand mix or you'll get a different result. Do not overmix. I never have cream of tartar, so I use 2 tsp. of white vinegar OR lemon juice.

4th: I used a medium scoop. For the topping, I used 3T. sugar & 3.5 tsp. of cinnamon dumped in ziplock bag. Do not be afraid to over coat. It will NOT turn out too sweet !!! Coat well. :)

**For a REALLY quick and mess-free method of rolling balls of dough in cinnamon/sugar mixture, place mixture in a sandwich baggie and drop one ball in at a time to coat.

Creepy Roommate Cookies

This cookie recipe is the best one I have!

Ingredients:

2 sticks butter
¾ cup brown sugar
¾ cup white sugar
Mix, then add-
2 eggs
1 tsp vanilla
1 tsp water

(I don’t know why a tsp of water would make a difference, but creepy roomate did it, so I don’t mess with it!)

Mix, then add-
1 tsp salt
1 tsp baking soda
1 ½ cups flour
2 cups oatmeal
½ bag chocolate chips
(or 3/4 of the bag, or the whole thing. You know you want to!)
-Dough will be very sticky!- plop onto pizza pan

Spread out evenly onto a round pizza pan

Bake at 350 for ten minutes and check every two to three minutes after, until golden brown.

Trick for writing on the cookie:

put frosting and food coloring in a plastic bag and smoosh til blended, then snip off the corner and write!

White Chocolate Chip Macadamia Nut Cookies

Let the cookie baking begin!!!

Honestly, this is the best cookie dough/beater licking ever. I knew from the fragrant, salty-sweet batter that we were in for a treat.

Makes about 3 dozen cookies.

1 cup butter, softened
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
2 1/2 cups all purpose flour
1 teaspoons baking soda
10 ounces white chocolate (chips or bars cut in chunks)
1 cup macadamia nuts, chopped into chunks

Directions:

Heat oven to 375 F. In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy. Add eggs, beat well. Stir together flour, and the baking soda; gradually add to butter mixture,beating until well blended. Stir in white chocolate chips and macadamia nuts. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set. (Edges are golden brown and center is set.) Cool slightly, remove from cookie sheet to wire rack to cool completely

Another Version:
• 1/2 cup butter
• 3/4 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces white chocolate, chopped
• 1 (6.5 ounce) jar macadamia nuts, chopped

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.

3. Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.

Great base recipe - I only made minor adjustments to make them delicious. First, I doubled the recipe excep kept the chocolate/nuts measurements the same. Second, I made it 1 tbsp vanilla. Third, I added 1/2 tsp cinnamon. Then I chilled the dough for about 10-15 min before scooping. I baked at 350 for 10 min in my oven until the edges were just brown. They didn't spread much at all, weren't too cakey, and were absolutely devine the next day.

HOLY 5 STARS!!!!!! Yum!! I doubled the recipe- but used 12oz of white chips and about 10oz of macadamia nuts! This is the best white chocolate macadamia nut cookie recipe I've ever used- and I've tried many because these are my husband's favorite kind of cookie! Thanks so much!!

Cookie Cut Outs

From: http://www.bakeat350.blogspot.com/


Aren't second birthdays sweet? They can hold up 2 fingers when you ask how old they are and say, "this many." They really haven't gotten into the terrible twos yet...and they still NAP!

These cookies incorporate two of my favorite cookie decorating tricks...dots and a #16 tip.

Here's what you need to make them:
• tiered cake cookies

royal icing tinted with Americolor Gel Paste Americolor 4.5 Oz Super Black Soft Gel Paste

• food coloring in turquoise, egg yellow, super red and regal purple
• #3 plain tip
• #2 plain tip
• #16 star tip
• disposable icing bags fitted with couplers
• squeeze bottles
• toothpicks

Once the cookies are cooled, pipe a border in turquoise royal icing using a #3 tip. Let dry 15-30 minutes.

Reserve some piping consistency icing in turquoise and red. Thin the remaining icings with water. http://www.universityofcookie.com . a bit at a time, stirring with a rubber spatula until it is the consistency of thick syrup. Cover with a damp dishtowel and let sit several minutes.

Stir the icings gently to pop and air bubbles that have risen to the surface. Transfer thinned icing to squeeze bottles.

Working 6-8 cookies at a time, flood the cookies withe the yellow icing. Use a toothpick to guide along edges and to pop large air bubbles.

Starting with the first cookie flooded, drop dots in the other colors onto the wet yellow icing.

{This is what happens when you get distracted.}

Let dry for at least one hour.

Using a #2 tip and reserved red icing, pipe a number 2 on the top of each cake.

Change the tip on the bag of turquoise icing to a #16. Using a pulsing motion, pipe the detail on the cookies.

Let dry overnight.