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Showing posts from December, 2008

Candy Cane Cookies

1/2 cup butter, softened
1/2 cup shortening
1 cup powdered sugar
1 egg
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon salt
1/2 teaspoon red food coloring
1/2 cup crushed peppermint candy
1/2 cup granulated sugar

Preheat oven to 375ºF.
In a mixing bowl mix the butter, shortening and powdered sugar on medium speed until light and fluffy, about 1 minute. Add the egg and extracts to the bowl, and mix to combine, scraping down the sides and bottom of the bowl.

Turn the mixer speed down to low and gradually add the flour and salt to the bowl, mixing until incorporated, about 30 seconds. Turn the mixer off, scrape down the bottom and sides and divide the dough in half. Remove one half of the dough from the bowl and add the red food color to the remaining half. Refrigerate both halves for at least an hour.

To shape the cookies, portion out about 1 teaspoon of each color of dough and roll them both into small logs. Pinch the logs together and give them a…

Pumpkin Cake Cookies

Everybody has some form of this recipe, but I add something different. You can also frost these with cream cheese frosting and it's delicious.

1 (18.25 ounce) package spice cake mix
1 (15 ounce) can solid pack pumpkin
1/2 package of Cinnamon Chips (just like chocolate chips, just cinnamon flavored)

Preheat oven to 350 degrees. Grease cookie sheets. In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.