Hot Dog Cookies and Cookie Fries

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These are super easy.  Super fun.  Perfect to make with your kids!  They went perfectly with our daughter’s Scooby-Doo themed birthday party.  I used homemade sugar cookie dough, but even store bought is fine. Divide the dough into thirds.  Color one third red for the hot dog, leave the other 2 thirds uncolored for buns and fries.
Divide one third into however many hot dogs you are making to make the buns.
To shape the buns, make an oval shape and cut down the middle, not quite all the way through.

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Divide the red to make the hot dogs.

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Shape into tiny hot dogs and place in the center of the “buns”.

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I chilled mine so they would hold their shape better.  Then baked at 350 for about 9 minutes.
After they cooled I added a squiggle of yellow frosting for “mustard”.

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For the fries, roll out the remaining third of uncolored dough on a silicone mat thinly (about 1/4″)
Cut into “fries”.

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Bake and cool.  We made little paper fry pouches and lined them with checkered parchment.

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Orange Butter Cookies

If you’re looking for something special to take to a cookie swap I have just the thing for you.  No fussy decorating, simple and easy to make, but these cookies are so good they don’t need any icing.
The addition of fresh orange zest is what makes them amazing, so if you can use the fresh zest instead of dried.
Making them into giant cookies is fun for a gift but either way they will be soft, chewy, and gone in a flash!

ORANGE BUTTER COOKIES

3 1/2 cups flour
1/2 tsp baking soda
1 tsp kosher salt
1 1/4 cups sugar (plus more for topping)
1 cup unsalted butter, at room temperature
1 T orange zest (or 1 tsp dried)
1 egg
2 egg yolks

Whisk together the flour, baking soda, and salt in a medium bowl.
In another bowl, cream together the butter, sugar, and orange zest until light and fluffy.
Add the egg and egg yolks, mixing until well combined.
Add the dry ingredients until mixed in.
Line cookie sheets with silicone mats or parchment paper and heat the oven to 350 degrees.
Form dough into balls and slightly flatten using your fingers spread apart slightly.
Sprinkle with additional sugar.
Can be made into large cookies, about 1/2 cup in size, and baked for about 17 minutes.
Or make into smaller cookies, using about 1 1/2 to 2 T dough, and baked for 10-12 minutes.
Remove from oven while still pale, but baked all the way through.
Cook on sheets for 5 minutes before moving to a rack to cool completely.

Recipe adapted from “The Sweeter Side of Amy’s Bread”

Orange Butter Cookies

Ingredients

  • 3 1/2 cups flour
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1 1/4 cups sugar (plus more for topping)
  • 1 cup unsalted butter, at room temperature
  • 1 T orange zest (or 1 tsp dried)
  • 1 egg
  • 2 egg yolks

Instructions

  • Whisk together the flour, baking soda, and salt in a medium bowl.
  • In another bowl, cream together the butter, sugar, and orange zest until light and fluffy.
  • Add the egg and egg yolks, mixing until well combined.
  • Add the dry ingredients until mixed in.
  • Line cookie sheets with silicone mats or parchment paper and heat the oven to 350 degrees.
  • Form dough into balls and slightly flatten using your fingers spread apart slightly.
  • Sprinkle with additional sugar.
  • Can be made into large cookies, about 1/2 cup in size, and baked for about 17 minutes.
  • Or make into smaller cookies, using about 1 1/2 to 2 T dough, and baked for 10-12 minutes.
  • Remove from oven while still pale, but baked all the way through.
  • Cook on sheets for 5 minutes before moving to a rack to cool completely.
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    Shortbread

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    Everyone needs a good shortbread recipe, and this is an excellent one.  They are buttery and rich.  You can add vanilla extract but I usually don’t.  My favorite way to serve them is to dip half of each cookie in dark chocolate too.  You can cut them in different shapes and even mix in mini chocolate chips or chopped nuts.  I think shortbread is one of those things that is best when made simply and perfectly though.  I’ll be making them for our Irish dinner again this year I’m sure!

    SHORTBREAD
    1 cup unsalted butter, at room temperature
    1/2 cup powdered sugar
    2 cups flour
    1/2 tsp kosher salt
    Extract of flavoring, if desired (about 1 tsp of regular extract)

    In a large  bowl cream the butter and sugar together until smooth.
    If using extract or other add in, mix in at this point.
    Add the flour and salt and mix just until incorporated.
    Roll or pat dough into an 8 or 9 inch square.
    Score into fingers about 1 1/2 inches by 2 1/2 inches in size.
    Pierce with a fork a few times in each piece.
    Cover and chill for at least 2 hours.  Place on a baking tray  lined with silicone mat or parchment paper with a little space between each cookie.
    Bake at 350 degrees for 12-15 minutes and BARELY browned.

    Shortbread

    Ingredients

    • 1 cup unsalted butter, at room temperature
    • 1/2 cup powdered sugar
    • 2 cups flour
    • 1/2 tsp kosher salt
    • Extract of flavoring, if desired (about 1 tsp of regular extract)

    Instructions

  • In a large bowl cream the butter and sugar together until smooth.
  • If using extract or other add in, mix in at this point.
  • Add the flour and salt and mix just until incorporated.
  • Roll or pat dough into an 8 or 9 inch square.
  • Score into fingers about 1 1/2 inches by 2 1/2 inches in size.
  • Pierce with a fork a few times in each piece.
  • Cover and chill for at least 2 hours. Place on a baking tray lined with silicone mat or parchment paper with a little space between each cookie.
  • Bake at 350 degrees for 12-15 minutes and BARELY browned.
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    Pfeffernusse (German “Pepper nut” Cookies)


    Pfeffernusse (German "Pepper nut" Cookies)This may be the ultimate Christmas cookie in my opinion.  Pfeffernusse are traditional German cookies with black pepper in them.  These cookies are very spicy with a hint of citrus and they keep very well, making them great to keep around for a few weeks even during the holidays.  Because of this they ship great as well.
    I first tried them at a German market and instantly wanted to make some at home.  After a few trials this is our favorite.  They are definitely a must for our Christmas treat boxes!

    PFEFFERNUSSE

    1/2 cup sugar
    1 1/2 cups brown sugar
    1/2 cup molasses
    1 cup unsalted butter, at room temperature
    2 eggs
    2 tsp vanilla extract (can also use anise extract)
    4 cups flour
    1/2 tsp black pepper
    1 tsp allspice
    1 tsp nutmeg
    1 tsp cloves
    2 tsp ginger
    2 tsp cinnamon
    1 T dried orange zest
    1/2 tsp salt
    1 tsp baking soda
    Powdered sugar, for rolling

    In the bowl of a mixer, combine the sugars, molasses, and butter.  Cream together until combined.
    Add the eggs and vanilla (and anise if using).  Mix to combine.
    In another bowl whisk to combine the flour, spices, salt, and baking soda.  Add to batter and beat until smooth and combined.
    Make tablespoon sized balls and place on greased cookie sheets (or line with a silicone mat) and bake at 350 degrees for 13-15 minutes.
    Cool, then roll in powdered sugar.
    Keep for several weeks in an airtight container.

    Pfeffernusse (German “Pepper nut” Cookies)

    Pfeffernusse (German “Pepper nut” Cookies)

    Ingredients

    • 1/2 cup sugar
    • 1 1/2 cups brown sugar
    • 1/2 cup molasses
    • 1 cup unsalted butter, at room temperature
    • 2 eggs
    • 2 tsp vanilla extract (can also use anise extract)
    • 4 cups flour
    • 1/2 tsp black pepper
    • 1 tsp allspice
    • 1 tsp nutmeg
    • 1 tsp cloves
    • 2 tsp ginger
    • 2 tsp cinnamon
    • 1 T dried orange zest
    • 1/2 tsp salt
    • 1 tsp baking soda
    • Powdered sugar, for rolling

    Instructions

  • In the bowl of a mixer, combine the sugars, molasses, and butter. Cream together until combined.
  • Add the eggs and vanilla (and anise if using). Mix to combine.
  • In another bowl whisk to combine the flour, spices, salt, and baking soda. Add to batter and beat until smooth and combined.
  • Make tablespoon sized balls and place on greased cookie sheets (or line with a silicone mat) and bake at 350 degrees for 13-15 minutes.
  • Cool, then roll in powdered sugar.
  • Keep for several weeks in an airtight container.
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    Baby shower cookies

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    These were a last minute idea.  As in the morning of a baby shower I woke up at 2 am.. well, my daughter was us since 2 am so hence I was as well.  Such is life with autism.
    I was going to a baby shower that afternoon for a dear friend and thought I’d pass the time by making something to bring.  Unfortunately, I forgot to put the sugar in the cookie dough.  In the SUGAR COOKIE dough.  Yes, sleep deprivation will melt your brain.  I am proof. :p
    I covered it up by using a sugar glaze to frost (plus I didn’t have time or energy to make royal icing).  Next time I would use royal icing, the glaze didn’t harden as much as I wanted it to.  And I would also remember to put the sugar in the SUGAR cookie dough. 🙂
    I had some marshmallow fondant hanging around so I decided to use some molds to add decorations.  I used Martha Stewart molds sold for papercrafting but I think they’re safe for the few seconds you have the fondant in to shape them.  Just press a piece into the shape and pop out, then cut out the excess.

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    I think I’ll be making the flower cookies for other occasions too.  The roses would be pretty in red too I think.  Maybe with some coloring or luster dust painted on the edges.
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    I could see these decorating a cake too…

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    And how cute is that quilted heart?  I’m remembering that one for next Valentine’s day for sure.

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    Using Springerle Molds (and a giveaway!)

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    My hubby knows me too well.  It isn’t something sparkly, shiny, or even floral I want on a special occasion.  No, not even diamonds are my hearts desire.  If he wants to make me happy he knows all he has to do is pick out pretty much anything from House On The Hill.  It’s a little system we have. 🙂
    I love the intricate designs, and I am always amazed at what I find on their website.
    The fun thing about these molds is you can use them to make lots of different things, not just the traditional springerle cookies.  House on the Hill has a variety of recipes, which you can find on their recipe section here.  You also get a free recipe booklet when you spend over $35 on their site (I’ve managed to get.. a couple).  🙂

    If you can’t wait to try making something with springerle molds, today is your lucky day.  Connie from House on the Hill sent me the “single acorn” mold to play with, and has another one for one of you!  Details at the bottom of this post to enter!

    This mold is perfect for fall, and I decided to make spicy gingerbread instead of springerle with it to start.
    Tip: Usually you brush your mold with flour or powdered sugar, but for darker cookies like gingerbread lightly spray with non stick spray so they won’t have a floury appearance. 

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    I also used it to make a cupcake topper using marshmallow fondant, and I got to thinking it would work well for bars of cake or dessert as well.

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    I used the baroque owl here, and LOVE how it looks.
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    To make, just roll out your marshmallow fondant (fairly thick, almost 1/2″).
    Then brush your mold with powdered sugar or lightly spray with nonstick spray.  Place the mold on the counter and a piece of fondant on top, then push into the mold.  Use a rolling pin to roll over it if needed.  Where the design is especially thick (like the acorn on the single acorn mold, or the body and head of the owl on the baroque owl) I added a piece of fondant to kind of fill in and support that deeper area.
    Flip mold and fondant over and slowly separate.  Cut excess off using a cutter or pinking wheel.  I thought about adding some disco dust or coloring it, but I really loved the all white look on these.

    I made some walnut cookies with the walnut mold my hubby bought for me last Christmas.  This is so pretty paired with the acorn mold as well I thought.
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    Walnut Cookies

    For the Cookies:
    2 1/2 cups flour
    1/2 tsp kosher salt
    1/2 tsp cinnamon
    1/4 tsp nutmeg
    1 tsp dried orange zest (or fresh zest of 1 orange)
    3/4 cup unsalted butter, at room temperature
    3 oz cream cheese, at room temperature
    1 cup sugar
    1 egg yolk
    1 tsp vanilla

    For the filling:
    1 1/2 cups ground walnuts
    1 cup confectioners sugar
    2 T butter, softened
    4 oz dark chocolate, melted
    2 oz heavy cream

    Make cookies: Whisk together the flour, salt, cinnamon, nutmeg, and zest in a small bowl and set aside.  In a medium bowl, cream together the butter and cream cheese until well combined.  Gradually beat in sugar.  Add the egg yolk and vanilla and beat until smooth.
    Add the flour mixture slowly and mix well.  Wrap dough in plastic wrap and chill overnight.
    Separate the dough into 4 sections and take one section out of the fridge at a time (the dough will come out of the mold easier if very cold).  Brush walnut mold with confectioners sugar and press a ball of dough into mold.  Scrape excess off back if needed.  Use the point of a knife to help dough out of mold.  Bake at 350 degrees for 10-12 minutes.  Cool completely on a wire rack before filling.

    Make filling:  Mix all the filling ingredients together until well mixed.  Place a teaspoon of filling on the back of a cookie and add another, pressing together lightly.

    Recipe adapted from House on the Hill

    And for a non-food project you can use an air dry clay, such as Paperclay (House on the Hill sells it here) with the mold.  Stay away from Fimo, Sculpey, and such because they can take the finish off the mold.
    After the clay was dry, I painted some with an antique gold paint (letting the paint be heavier in some areas, lighter in others, to highlight the details.)
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    I also painted some dark red, then after drying I highlighted with the antique gold paint.  I glued them to loops of ribbon and they are my new favorite fall napkin rings!
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    Giveaway Rules: To enter, just leave a comment on this post (with your email so I can contact you if you win).  One entry per person, U.S. Residents only.  You can enter now until October 5th.  Winner will be chosen at random and announced Monday October 7th on this post.
    What would you make with this mold?

    And the randomly chosen winner is…

    Your 1 winners on “Using Springerle Molds (and a giveaway!)” are:

    Andie M

    Congrats Andie! I’ll be contacting you. 🙂

    Walnut Cookies

    Ingredients

      For the Cookies:
    • 2 1/2 cups flour
    • 1/2 tsp kosher salt
    • 1/2 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1 tsp dried orange zest (or fresh zest of 1 orange)
    • 3/4 cup unsalted butter, at room temperature
    • 3 oz cream cheese, at room temperature
    • 1 cup sugar
    • 1 egg yolk
    • 1 tsp vanilla
      For the filling:
    • 1 1/2 cups ground walnuts
    • 1 cup confectioners sugar
    • 2 T butter, softened
    • 4 oz dark chocolate, melted
    • 2 oz heavy cream

    Instructions

    Make cookies: Whisk together the flour, salt, cinnamon, nutmeg, and zest in a small bowl and set aside. In a medium bowl, cream together the butter and cream cheese until well combined. Gradually beat in sugar. Add the egg yolk and vanilla and beat until smooth.
  • Add the flour mixture slowly and mix well. Wrap dough in plastic wrap and chill overnight.
  • Separate the dough into 4 sections and take one section out of the fridge at a time (the dough will come out of the mold easier if very cold). Brush walnut mold with confectioners sugar and press a ball of dough into mold. Scrape excess off back if needed. Use the point of a knife to help dough out of mold. Bake at 350 degrees for 10-12 minutes. Cool completely on a wire rack before filling.
  • Make filling: Mix all the filling ingredients together until well mixed. Place a teaspoon of filling on the back of a cookie and add another, pressing together lightly.
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    Mailing Treats

    My friend Tracy gave me some great tips for mailing treats and I thought this would be a good time to share them, when some of you might be wanting to mail some homemade treats to loved ones for the holidays.

    Tracy’s husband has served overseas so she has had a lot of experience mailing baked goods!   My dear friend Carrie was serving in Afghanistan this year for a bit so I knew just who to ask for tips!  Carrie said everything got there in great condition, so I think I’ll stick to using these tips every time now.
    I packed cookies in stacks as high as my disposable containers (which you can get at the dollar tree pretty cheap here).  I could 4 stacks for each square container.  I double wrapped each stack in plastic wrap and fit snugly inside the containers.  Then for added protection I double wrapped the containers tightly with plastic wrap in case the lids popped off.  If you are sending to a particularly hot area you may want to stay away from chocolates and such that melt easy, but baked goods are usually safe.

     

     

     

     

     

     
    Line the bottom of the box with  candy, magazines, etc (or some bubble wrap) then place the containers on top.  Line the top again with bubble wrap or candy or whatever.

     

     

     

     

     

     
    The disposable containers seem to do quite well in keeping things from being crushed or crumbling from the jostling about.  I think also having things fit snug so they don’t have room to jostle about in the box is important.
    I shipped using the flat rate Priority Mail, this was the cheapest, and also the easiest to me since I didn’t have to worry how heavy the box got.  I actually measured the box before buying the disposable containers to make sure I got ones that fit well.

    Magic In The Middles Cookies


    Some of my favorite recipes come from King Arthur Flour, and this is just another example why. 🙂   My oldest daughter’s favorite, favorite, favorite sweet in the whole world is Reese’s peanut butter cups.  When I saw this recipe I knew I had to make them for her!  Let’s just say they were a hit!  And not just with her. 🙂
    The kids loved helping form them and roll them in the sugar as well.
    They may seem like a little more work since you have to form them, but it really is quite easy and goes quickly.  Especially if you have a couple of kids to help. 🙂  These will remain a favorite around here for a long time I suspect!

    MAGIC IN THE MIDDLES COOKIES

    FOR THE CHOCOLATE DOUGH:
    1 1/2 cups flour
    1/2 cup cocoa powder
    1/2 tsp baking soda
    1/4 tsp salt
    1/2 cup sugar (plus more for rolling)
    1/2 cup brown sugar
    1/2 cup unsalted butter, at room temperature
    1/4 cup smooth peanut butter
    1 tsp vanilla
    1 egg (if you double the recipe, use 3)
    2 T milk, optional (Use if making dough ahead of time, or if dough seems too dry)

    PEANUT BUTTER FILLING
    3/4 cup peanut butter, smooth or chunky
    3/4 cup confectioner’s sugar

    Make the chocolate dough: In a medium bowl, beat the sugars, butter, and peanut butter till light and fluffy.  Add the vanilla and egg, beat until well combined.
    Whisk or sift together in another bowl the flour, cocoa, baking soda, and salt.  Add to the chocolate dough, mix until well combined.

    Make the filling:  Beat together the peanut butter and confectioner’s sugar until smooth.

    Shape the cookies: I like to scoop all at once to make sure I don’t end up with extra dough or filling.  Scoop all the chocolate dough onto a tray, you should have 26 tablespoon sized scoops.
    Now scoop all the filling in teaspoon size balls, again you should have 26.
    Take one chocolate dough ball and make an indentation in the middle, then put a ball of filling in the middle.  Form chocolate dough around it, sealing in the peanut butter filling.
    Roll formed cookies in granulated sugar and place on greased baking sheets (or use silicone mats or parchment paper).  You should fill 2 baking sheets.   Repeat with remaining dough, leaving 2 inches in between each cookie.  Use a glass to flatten the cookies slightly.
    Bake at 375 degrees for 7-9 minutes.  Cool on a wire rack.

    RECIPE SOURCE: King Arthur Flour 

    Magic In The Middles Cookies

    Ingredients

      FOR THE CHOCOLATE DOUGH:
    • 1 1/2 cups flour
    • 1/2 cup cocoa powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/2 cup sugar (plus more for rolling)
    • 1/2 cup brown sugar
    • 1/2 cup unsalted butter, at room temperature
    • 1/4 cup smooth peanut butter
    • 1 tsp vanilla
    • 1 egg (if you double the recipe, use 3)
    • 2 T milk, optional (Use if making dough ahead of time, or if dough seems too dry)
      PEANUT BUTTER FILLING
    • 3/4 cup peanut butter, smooth or chunky
    • 3/4 cup confectioner's sugar

    Instructions

  • Make the chocolate dough: In a medium bowl, beat the sugars, butter, and peanut butter till light and fluffy. Add the vanilla and egg, beat until well combined.
  • Whisk or sift together in another bowl the flour, cocoa, baking soda, and salt. Add to the chocolate dough, mix until well combined.
  • Make the filling: Beat together the peanut butter and confectioner's sugar until smooth.
  • Shape the cookies: I like to scoop all at once to make sure I don't end up with extra dough or filling. Scoop all the chocolate dough onto a tray, you should have 26 tablespoon sized scoops.
  • Now scoop all the filling in teaspoon size balls, again you should have 26.
  • Take one chocolate dough ball and make an indentation in the middle, then put a ball of filling in the middle. Form chocolate dough around it, sealing in the peanut butter filling.
  • Roll formed cookies in granulated sugar and place on greased baking sheets (or use silicone mats or parchment paper). You should fill 2 baking sheets. Repeat with remaining dough, leaving 2 inches in between each cookie. Use a glass to flatten the cookies slightly.
  • Bake at 375 degrees for 7-9 minutes. Cool on a wire rack.
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    Soft Frosted Sugar Cookies

    My daughter finds very few things in this world as enjoyable as decorating cookies.  And while I agree it can be a lot of fun, it can also be a bit of work.  Before I know there are 50 cookie cutter out because we couldn’t decide which shapes to make.. bowls of colored frosting everywhere.. and the sprinkles.  Ohhhhh, the sprinkles.
    But since we do enjoy it and end up having enough fun to be worth the mess, I’ll keep doing it.  But sometimes these are a great compromise.  The kids still get to frost them and get out the sprinkles, but no cutters are involved, and they are MUCH quicker to make.
    But besides that, they’re just plain good.  These are super buttery and soft and taste like a cookie you would buy at a nice bakery.  I love that the frosting hardens up pretty good as well, without getting too crunchy.
    That makes them great to give as a gift since they can be stacked without getting messy.

    SOFT FROSTED SUGAR COOKIES

    For cookies:

    4 1/2 cups flour
    1 1/2 T baking powder
    1 tsp salt
    1 1/2 cups (3 sticks) unsalted butter, at room temp
    1 1/2 cups sugar
    3 large eggs
    2 T vanilla extract (or 1-2 T vanilla bean paste)

    For frosting:
    5 cups powdered sugar, sifted
    1/3 cup (5 1/3 T) unsalted butter, melted
    1 T vanilla extract (or vanilla bean paste)
    1/2 cup milk (plus more if needed)
    food coloring, optional

    Make cookies: Whisk together the flour, baking powder, and salt in a medium bowl.
    Cream the butter and sugar together in the bowl of a stand mixer.  Mix for 2-3 minutes, beating until soft and fluffy.
    Beat in eggs, one at a time, mixing well. Then mix in the vanilla.
    Add dry ingredients on low speed, mixing just until incorporated.
    Cover and chill dough for 1 hour.
    Heat oven to 350 degrees.  Line baking sheets with silicone baking mats or parchment paper.

    For large cookies: scoop a scant quarter cup of dough and roll into a ball.  Flatten slightly and place on prepared baking sheets, 2-3 inches apart.  Bake 10-12 minutes or jsut until set.  The edges should be just slightly browned if at all.  Let cool on baking sheet for several minutes, then cool on a wire rack completely.
    For small cookies: Follow above directions, except make balls about 2 T in size and bake for about 8 minutes.

    Make frosting: Place powdered sugar in a medium bowl.
    Add butter, vanilla, and milk and whisk until smooth.  Whisk in more milk if needed, 1 tsp at a time, to desired consistency.  Color if desired.
    Spread on cooled cookies.  If frosting thickens too much, just add a small amount of milk to make workable.  Store in an airtight container.

    Recipe slightly adapted from Annie’s Eats

     

    Peanut Butter Kiss Cookies

    There is no such thing as too many cookie recipes.  So I’m sure I will forever be trying out cookie recipes to find more good ones.  And this one definitely goes in the good pile.
    My girls love helping make these, and while we usually run out of kisses for all the cookies (some disappear during the unwrapping… strange…), it really doesn’t matter since they taste good without them as well.  And of course you could leave them off and press with a fork like traditional peanut butter cookies as well. 
    We make them with or without rolling them in the extra sugar as well.  I kind of like them better without the extra sugar, but some like it with since it does give an extra sugary crunch.  Try it both ways to see what you like better.
    PEANUT BUTTER KISS COOKIES
    1/2 cup sugar, plus extra for rolling
    1/2 cup brown sugar
    1/2 cup unsalted butter
    1/2 cup creamy peanut butter
    1 egg
    2 T milk
    2 tsp vanilla
    1 3/4 cup flour
    1 tsp baking soda
    1/2 tsp salt
    40 chocolate kisses, optional
    In a large bowl or bowl of electric mixer, cream together the sugar, brown sugar, butter, and peanut butter.
    Add the egg, milk, and vanilla and mix just until combined.
    Add the flour, baking soda, and salt and mix until well blended.
    Make about 40 walnut-size scoops (my cookie scooper works perfect).
    Roll balls in sugar, if desired,  and bake on an ungreased cookie sheet for about 8 minutes at 350 degrees.
    Immediately press a kiss into each cookie if desired after removing from the oven.
    Cool on a wire rack.
    Recipe very slightly adapted from The Food Nanny Rescues Dinner by Liz Edmunds
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