Instructions

For S’mores Kisses:

1. Fill a pastry bag fitted with a large open star tip with fresh marshmallows.
2. Pipe onto graham cookies.
3. (I just held tip over the middle of the cookie, pressed on bag to pipe marshmallows, and released pressure and lifted up.  It will kind of ooze over to the edge a bit.)
4. Let set for an hour or two.
5. Melt glaze over low heat, or microwave for a minute or two at 50% power, stirring ever 30 seconds.
6. Take one cookie at a time and swirl marshmallow side down in the chocolate, making sure the chocolate goes to the edges of the cookie.
7. Set on wax paper or a silicone mat for chocolate to set up.
8. I’ll try one, you know, just for you.

FOR S’MORES COOKIE SANDWICHES

1. Smear fresh marshmallow on half of the graham cookies, then top with the other half of the cookies.
2. Press evenly for marshmallow to spread in between the cookies.
3. Dip cookies completely in chocolate glaze, and use a fork to retrieve and set on a silicone mat or wax paper to set up.

NOTES:

1. Store bought graham crackers and marshmallow fluff can also be substituted.
2. Freeze in airtight containers, let thaw briefly to enjoy.

Instructions

1. Mix flour, salt, and baking powder together.
2. Using a pastry blender, cut in butter. (You could also do this in a food processor, just pulse until incorporated.)
3. If needed, rub butter between your fingers until butter pieces are smaller than peas.
4. Using a fork, stir in honey and brown sugar.
5. Add milk and vanilla, mixing until incorporated.
6. Knead until smooth, dusting with flour sparingly.
7. Dough will be a little sticky. ( I use a bowl scraper to scrape up off the counter if needed)

FOR TRADITIONAL SQUARES:

1. Divide dough in half.
2. Pat dough into rectangle and place on 12 by 16 inch silicone mat*
3. Place plastic wrap or wax paper on top.
4. Roll dough out, working from the middle out, trimming at edges if needed.
5. Cut dough into about 3″ squares with a pizza wheel and dot with a fork dipped in flour.
6. Place silicon mat into a large baking sheet.
7. If desired, sprinkle with granulated sugar. (mix with cinnamon if desired.)
8. Bake at 350 degrees for about 18-22 minutes, until browned.
9. The longer they cook they more crispy they will become, so keep that in mind.
10. Repeat with second half of dough.

FOR COOKIES:

1. Follow directions for making squares, up to cutting into squares.
2. Using cookie cutter of choice, cut out desired shape. ( Use the same shape so they cook at the same rate.)
3. Peel away extra dough in between shapes.
4. If shapes are smaller, bake less. (My 2″ fluted circles took about 12 to 14 minutes.)

*If you don’t have a silicone mat, roll dough onto lightly greased cookie sheets. This will just be a little more tricky, especially if you have a lip on your cookie sheet.  You could turn your cookie sheet over and use the underside of your cookie sheet to make it easier.

Instructions

1. Mix together sugars, chop butter and add, mixing until butter is well blended.
2. Add in eggs, mixing at high speed.
3. Add vanilla, mix well. Add baking soda and salt, blending well.
4. Add flour gradually, mixing in until well blended.
5. Add oats and mix, then chips and mix.
6. Use a 1/4 cup measure to measure cookies, roll into balls and place on cookie sheet, flatten slightly.
7. Bake at 375 for 12 to 14 minutes or until just golden on top. (If you’re butter wasn’t cold enough they will spread out some)
8. For smaller cookies- drop by tablespoonfulls and bake for 10 minutes.
9. Transfer to a wire rack to cool.

*You can do 1 cup milk chocolate with 1 cup semi sweet, or 1 cup white chocolate with 1 cup peanut butter, or any combination you fancy

Instructions

1. Stir together sugar and corn syrup in a pot. Bring to a boil over medium high heat.
2. Add in peanut butter, stir until smooth. Take off the heat and stir in corn flakes and coconut.
3. Drop by spoonfuls onto wax paper.

Instructions

1. In a medium bowl, whisk together 3 2/3 cups of the flour, the baking powder, and salt.
2. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
3. Beat in the eggs, then beat in the vanilla.
4. On low speed, add in the flour mixture.
5. Transfer half the dough to another bowl.
6. Beat in the remaining 1/3 cup flour and desired amount food coloring (if using) to one half.
7. Beat in the cocoa powder to the other half.
8. Shape into discs and wrap in plastic wrap, refrigerate for at least 2 hours to firm dough.
9. Preheat oven to 350 degrees, lightly grease 2 cookie sheets.
10. Roll out doughs on a lightly floured surface to about 1/4″ thickness, cut out desired shapes.
11. (I did pigs, my girls favorite animal, and hearts for valentines day)
12. Cut small circles out using the wide end of a pastry tip or a doughnut circle cutter.
13. I also did some hearts as well.
14. Interchange the 2 doughs in the cookies.
15. Sprinkle with sugar, bake for about 7-10 minutes, or until very lightly browned.
16. Cool on sheets for 1 minute, then finish cooling on a wire rack. Repeat with remaining dough.

TIP: I use an offset spatula when lifting cut-out cookies- it’s a life saver (and cookie saver!)

Instructions

1. Heat oven to 325 degrees.  Mix flour, salt, and baking soda together in medium bowl; set aside.
2. Mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla.  Add dry ingredients; mix until just combined.  Stir in chips.
3. Form dough into balls and place on parchment or silpat-lined cookie sheets. (Dough can be refrigerated up to 2 days or frozen up to 1 month-shaped or not, but it will get quite hard so let it warm up to shape)
4. Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and pufy, 15 to 18 minutes. (Start checking at 13 minutes)
5. Frozen dough requires an extra 1-2 minutes baking time. Cool cookies on cookie sheets. Store in airtight container.

Instructions

1. In a large bowl, beat the butter, margarine, and sugars with an electric mixer until light and fluffy.
2. Beat in the egg, vanilla, baking powder, and salt.  Beat in the flour at low speed.
3. Roll pieces of dough into 1 inch balls.  Roll to coat well in the coarse sugar, then place about 2 inches apart on greased cookie sheets. Use the bottom of a glass to flatten each cookie into a 2 inch round.
4. Bake for about 10 minutes, or until golden. Transfer to wire racks to cool completely.
5. Makes about 3 1/2 dozen cookies.

SUGAR POLKA-DOTS

1. Now, you know I can't just leave things alone. So before baking, press M & M's or Reese's Pieces into the top of each cookie, otherwise following the directions.  And if your autistic and like to see how many little rows of M & M's into the top of each cookie because your favorite number is 20, that's okay too. Have a little fun!

Instructions

1. Mix butter, sugar, and almond extract together in a bowl.
2. Add last three ingredients.  Mix well.
3. Form into small balls, about 1- 1 1/2" across. (I used my smallest cookie scooper and rolled with my hands to tighten them up.)
4. Place on ungreased cookie sheet and bake at 350 degrees for 8-10 minutes. (They won't brown too much except on the bottom)
5. While warm, roll in more confectioner's sugar.