Christmas Cookies

I know, I know, who needs another sugar cookie recipe...but you are going to get one. This is a great recipe but you MUST CHILL the dough before you roll it out. I iced these mitten cookies with royal icing with a little butter cream on the cuff. I like the look of royal icing but the taste of butter cream. This is What's Cookin on Beaty's Creek today.

Needed:

6 cups all purpose flour

1 t baking powder

1 t salt

2 cups butter- softened

3 1/2 cups sugar

4 eggs

2 1/2 t vanilla

In your Kitchen Aid mix together your butter, salt, and sugar until fluffy. Now add your eggs one at a time and stir well. Now add your flour in 1 1/2 cup intervals with your salt, and baking powder. Stir well. Flatten your dough and wrap with plastic wrap. Place in fridge for a couple of hours before rolling out. Roll out and cut into desired shapes. Bake at 350' for 12 minutes. Ice with desired icing and enjoy!

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Sugar Cookies to die for!!!!

I LOVE iced sugar cookies! I can eat my weight in these cookies and let me tell you, that is a LOT of sugar cookies. :) This recipe's trick is to make sure you leave the dough in the fridge overnight and then roll it out. I make this recipe every holiday for the kiddos, ya right, the kiddos. This will be one of your favorites too. Make some for Halloween and surprise your little ghouls. This is What's Cookin on Beaty's Creek today.

Needed:

1 1/2 cups butter-room temperature
2 t vanilla
4 eggs-I use free range
5 cups all purpose flour
2 cups sugar
1/2 cup powder sugar
1 t salt
2 t baking powder-I use Rumsford

Cream butter, sugars, salt, and eggs until light and fluffy. Add 2 cups of flour and mix well. Add your last 3 cups of flour and your baking powder and mix until all come together. Place in a Ziploc bag and refrigerate overnight. Roll dough out to 1/4 inch and cutout with desired cookie cutters. Bake at 350' for 8 minutes. They will look a little soft when you take them out but will crisp up nicely as they cool. Ice with butter cream, my favorite, or royal icing.

Snickerdoodles

This is Ransome's favorite cookie and mine too. I just love how the kitchen smells when they are baking and how good they taste when done. I think this is one of the easiest cookie recipes that I make and they are sure yummy! Give these a try and you will be so glad you did! This is What's Cookin on Beaty's Creek today!

Needed:

1 cup butter flavor Crisco
1 1/3 cup sugar
3 cups flour
1 T baking powder
1/4 t salt
2 eggs

Rolling mixture

1 cup sugar
2 T cinnamon

Cream Crisco, sugar, and salt together. Once creamed scrap down bowl and add in one egg at a time. Now add in 1 cup of flour, and baking powder mix until comes together continue to add flour 1 cup at a time until all has been added. Now roll all dough into 1 inch balls. Mix 1 cup sugar and 2 T of cinnamon together well. Roll each ball of cookie dough in this mixture before placing on cookie sheet. Now bake at 350' for 12 minutes. They will be soft but will crisp slightly as they cool.

Peanut Butter Cookies

I have decided to not buy anymore store/boxed cookies this year. Have you looked at what is in their list of ingredients? Well I did and wished I had not, so I decided to make all of our cookies this year. Sounded good at the time.....Well it is still good but I am rather busy hee hee. Ransome is a little cookie monster to say the least and Raine loves cupcakes, so when I bake cookies, I then have to bake cupcakes. I forgot to mention Raven no longer likes store sliced bread and wants homemade bread for toast and sandwiches. NO problem right??? I have two really great recipes for sandwich bread that I will be sharing soon. Now back to the cookie post. I seem to always have peanut butter in my pantry, as I am sure many of you do, so peanut butter cookies it is. This time I added chocolate bells I had left from Christmas so these are extra good! This is What's Cookin on Beaty's Creek!


Needed:

1 cup packed brown sugar
1 cup white sugar
1 cup peanut butter
1 cup shortening
1 t baking soda
2 1/2 cups flour
2 eggs
2 bags of kisses


Mix both sugars, peanut butter, and shortening. Now add baking soda to mixture. Stir well.
Stir in the eggs one at a time. Now add the flour. Roll dough into balls.
Place balls on ungreased cookie sheet. Press with fork to make criss-cross design. Bake at 350' for about 8-10 minutes. As soon as you take the cookies out place a chocolate kiss or in my case chocolate bell in the center.

Soft Frosted Sugar Cookies

I am sure you have seen those cute iced sugar cookies in the grocery store. You may have even bought them a time or two. Maybe....Well now you will NEVER buy them again. Why you ask? Because you can make them at home! In my oh-so-humble opinion they are better! This is What's Cookin on Beaty's Creek this Springlike Winter's day. Hate to curse it but....What is up with this weather?




Needed:

Cookies

4 1/2 cups ap flour
4 t baking powder
1/2 t salt
3 sticks butter-room temperature
1 3/4 cups sugar
3 eggs
5 t vanilla
1 vanilla bean-scrapped




In a medium bowl combine the flour, baking powder and salt, and whisk together to blend. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour. Once chilled, make a golf ball size ball and flatten slightly place on a parchment lined cookie sheet. Bake at 350' for 10 minutes. Don't bake until crisp, you want them soft. They will be slightly golden around the edges only. Cool on cookie sheet for a few minutes and then place on a cooling rack. Cool completely.

Frosting:

5 cups powdered sugar
1/3 cup butter-melted
1 T vanilla
8 T milk-might need a little more and you might not. ;)
Food coloring
Sprinkles

Mix powdered sugar, melted butter,vanilla, and food coloring together. Stir in your Kitchen Aid slowly. Now add milk, a tablespoon at a time, until all has been added. Whip frosting until smooth. Now frost those cookies nice and thick. heehee Store the cookies in an air tight container and enjoy!!



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Santa's Whiskers

I am sure all of you have heard of this recipe, not me. I usually have heard of ALL cookie recipes because I LOVE cookies!! I am a Cookie Monster for sure! A friend of mine mentioned these on Facebook and I could not wait to hear what they were. Were they white chocolate covered pretzels I thought? Never in a million years would I have guessed what they were. These are really good and a very pretty cookie too! This is What's Cookin on Beaty's Creek in this New Year!

Needed:

1 cup butter-room temperature
1 cup sugar
2 T milk
1 t vanilla
2 1/2 c. flour
1 cup chopped red candied cherries
1/2 cup chopped pecans
1 cup flaked coconut



Cream together butter and sugar (make sure butter is at room temperature). Mix in vanilla. Now stir in flour, cherries and nuts. Form in to one long roll and roll in coconut. Now wrap in plastic wrap. Place in fridge overnight. Remove from fridge and slice into 1/4 inch thick slices. Bake at 325' for 12 minutes or until golden.





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Peanut Butter Oatmeal Cookies

I really love being part of Foodbuzz's Tastemakers Program! What a great way to try new products! Planters Peanut Butter was in my Tastemaker box this time. We eat a ton of peanut butter around here and Planters is one of our favorites! Ransome was wanting cookies today and wasn't sure if he wanted oatmeal, hold the raisins, or peanut butter. I decided to combine the two and came up with this recipe. These would make a great lunch box cookie. This is What's Cookin on Beaty's Creek today.

Needed:

1 cup shortening
1 cup Planters Peanut Butter
1 cup sugar
1 cup brown sugar
2 eggs
1/2 t salt
5 t baking powder
2 t vanilla
2 cups oats
3 1/2 cups all-purpose flour

Cream shortening, peanut butter, both sugars, vanilla, and salt together. Add eggs one at a time. Now add oats, flour, and baking powder and mix until all comes together. Drop by the tablespoon on parchment paper and bake for 12 minutes in a 375' oven.

White Chocolate Macaroons

Raine and I came up with this recipe because I was going to make white chip cookies and then macaroons. We decided to combine these into one cookie and this is the result. They turned out quite tasty as they disappeared in record time. I know it is too hot to be doing much baking but make these in the morning and then take them with you to the creek or pool. This is What's Cookin on Beaty's Creek today.

Needed:
3 egg whites
1 T vanilla
1 t salt
1 cup sugar
3 cups coconut
2 cups white chocolate chips

Beat egg whites in your Kitchen Aid mixer until soft peaks form. Now add your sugar, vanilla, and salt and beat until stiff peaks form. Now fold in your coconut and chips. Drop by tablespoons onto a parchment lined cookie sheet. bake at 325' until golden. Cool completely and enjoy.

Everyday Cookies

I was looking for a new cookie recipe and came across this one. I decided to give it a try because the ingredients sounded like an interesting mix. It comes from Food Editors' Favorites Treasured Recipes and the recipe made me laugh out loud. Well they are called Everyday Cookies, I assumed this meant that you could make these everyday. Well, I had to make sure that I had all of the listed ingredients before starting. Check your pantry because the list is a little long and a little different and if your pantry is like mine, coconut does not always live. Be sure to not bake these longer than listed or the bottoms will burn and the tops will still be light gold. This is What's Cookin on Beaty's Creek today.

Needed:

1 cup butter or margarine
1 cup white sugar
1 cup brown sugar
1 cup vegetable oil
2 eggs
1 t vanilla extract
3 1/2 cups all purpose flour
1 t cream of tartar
1 t baking soda
1 t salt
1 cup rice crispy cereal
1 cup quick cooking oat meal
1 cup shredded coconut
1/2 cup chopped pecans


Preheat oven to 350'. Cream butter, sugars, and oil. Add eggs and vanilla, beat well so oil does not separate. Add flour mixed with cream of tartar, baking soda and salt. Stir in rice cereal, oats, coconut and nuts. Drop by teaspoons onto ungreased cookie sheet, flatten slightly. Bake on lower rack for 5-6 minutes and then move to middle rack and bake for 5 minutes longer. Remove from sheets and cool completely.

Homemade Banana Moon Pies

Ransome loves Moon Pies and so do I. I have seen so many recipes for them but I think this one is the best, soft and sweet. I just love using vanilla beans instead of liquid vanilla extract. I think the taste is best with the beans, plus I love the look of the tiny little vanilla goodness in every bite. This is the first cookie that I have piped out of an icing bag but it will not be the last. This is What's Cookin on Beaty's Creek today.

Needed:

2 cups all purpose flour
1/2 t baking powder
1/2 t baking soda
1 very ripe banana-mashed
1/2 cup sour cream
1 stick butter-softened
3/4 cup sugar
1/2 cup brown sugar
1 egg
1 vanilla bean-scraped
2 packages cream cheese-softened
2 cups powdered sugar
1 vanilla bean-scraped

In your Kitchen Aid Mixer with the paddle attachment, mix your butter and both sugars together until light and creamy. Add in your banana, sour cream, vanilla, and egg. Now add your egg and sour cream and mix well. Now sift all of your dry ingredients together. I added mine in a cup at a time until all are mixed well. Now fill a pastry bag that is fitted with a 1/4 tube tip. I squeezed out mine to half dollar coin size on a parchment lined cookie sheet. I wish that I had pressed the "tip" down so the outside of the cookie would have looked smoother, next time maybe. I guess they look fine with the little pointy tip on top though. Bake at 350' for 10-12 minutes. They will not get golden but will be solid to the touch when done. I removed mine from the parchment paper to a cooling rack. Cool completely.

Add your cream cheese and vanilla bean scrapings into your Kitchen Aid bowl and with the paddle attachment on, whip until light. Add in the powdered sugar a cup at a time until all is added. Fill a pastry bag and use the same size tip that you used to make the cookies. Place about a tablespoon of icing on the bottom of a cookie and top with another. Store in the fridge.

Butterscotch Cookies

Can you tell I grew up not eating sugar? See I have had Type 1 diabetes since I was 5 and really cannot believe how many sweets are listed on this blog. Shame on me! Hee hee... No, really I am a healthy diabetic and sugar is not an issue anymore. I should be thankful for that I guess. We like cookies around here and we have several Cookie Monsters to deal with. This cookie went very fast and by that I believe it must have been good. I ate one but that was it, the rest magically disappeared. This is What’s Cookin on Beaty’s Creek today. By the way, this would make a great lunch box cookie too. That is if they last that long.

Needed:

3 cups all purpose flour
1 t baking powder
¼ t salt
½ cup butter-softened
2 cups brown sugar
2 large eggs

Cream butter, eggs, and sugar together. Now add eggs one at a time along with the salt. Sift flour and baking powder together and add a cup at a time. Wrap dough formed into a log in plastic wrap and place in fridge overnight. Slice ¼ inch thick and bake at 375’ for 14 minutes.

The Softest Oatmeal Cookies You Have Ever Eaten

I have been busy canning preserves and have not been a good blogger, bad Stacey, bad Stacey. I made these cookies yesterday and all are gone. Sean and Ransome love oatmeal cookies and these are favorites. I think the softness comes from the applesauce, of course I used home canned apple sauce but any will do. This is What's Cookin again today on Beaty's Creek.

Needed:
5 T softened butter
1 1/2 cups packed brown sugar
1/2 cup white sugar
1/4 t baking powder
1/2 t baking soda
1/4 t salt
1 egg-beaten
1 cup applesauce
1 cup raisins
1 1/2 cups old fashioned oats
1 1/4 cups all-purpose flour

Sift flour, salt, baking powder, and baking soda together and set aside. Mix in your Kitchen Aid Mixer, butter, brown sugar, white sugar, and egg, until fluffy, now add your applesauce and mix well. I add 1/2 of flour mixture and then add 1/2 of the oats and then repeat the process, the raisins are last to go in. Drop by the tablespoon on a parchment lined cookie sheet and bake at 350' for 12 minutes. I keep checking to make sure I don't over bake them. 12 minutes cooks them the way we like them but you might cook yours anywhere from 12-15 minutes but all ovens are different. Enjoy with a cold glass of milk!

Pecan Sandies

I love pecan sandie cookies! Not the dry store bought version but the buttery, sweet, crispy version that I make on occasion. I remember growing up and my mom buying the store bought kind for my dad, who loves pecan sandies, and being so grossed out by them that I could not believe anyone would eat them. That is until I made my own cookies. These are so good with a hot cup of mango green tea (my new favorite) or a cold cup of milk. The weather is supposed to be more spring like today, we’ll see. This is What’s Cookin on Beaty’s Creek.

Needed:

2 sticks of room temperature butter
1-cup brown sugar
1 cup white sugar
1 egg
2 t vanilla
1 t salt
2 cups all-purpose flour
2 cups chopped pecans

Cream in your Kitchen Aid mixer, butter, sugars, egg, salt, and vanilla. Beat until light and fluffy, now add your flour. Mix until a nice dough is formed, now add your chopped pecans. Drop by tablespoons on a parchment lined cookie sheet and flatten cookie with the palm of your hand. Bake at 350’ 15-17 minutes or until golden brown. Don’t bake until crisp; these cookies will crisp up as they cool.

Rocky Road Cookies

Okay I know I have had one mean sweet tooth this week but these cookies are worth all the extra calories and cavities! Don't bake these cookies too long or they will become dry and not too tasty, I like them chewy. I kept taking them out of the oven because I was afraid I would over bake them. One pan did over bake but they are still good dipped in hot coffee. This is What's Cookin on Beaty's Creek today.

Needed:
2 cups all purpose flour
2/3 sup cocoa
1 t baking soda
1 t salt
2 sticks softened butter
1 cup white sugar
1 cup brown sugar
1 t vanilla
2 eggs
1 bag 12 oz. white chocolate chips
1 cup roasted almonds cut in half

Cream butter and sugar together, once it is light and fluffy add your eggs, and vanilla, beat in. Now add your cocoa, flour, salt, and baking soda, mix just until incorporated well. If you over mix cookie dough the cookies will be tough. Now is the time to add your chips and almonds, I stir mine in by hand. Drop by the tablespoon on a parchment lined cookie sheets and bake at 350' for 9-11 minutes. Like I said keep an eye on them.

Peanut Butter and Jelly Bars

My mother loves peanut butter, I mean she can and will eat anything with peanut butter in, on or near it. Thank goodness none of my children have a peanut allergy or they would never be able to see their grandmother. Anyway I was looking through Martha Stewart's Cookie Cookbook and came across the Peanut Butter and Jelly bars and knew my mother would love them. I changed the recipe a little here and there to fit our tastes better. I admit it, I like Martha Stewart and really like to play around with her recipes. I cannot follow a recipe to the T and I have to make it the way I know will be good. Make these bars and you will forget just how cold it is. Hey what happened to Spring??? This is What's Cookin on Beaty's Creek.

Needed:
1 cup of softened butter
2 1/2 cups all purpose flour
2 cups white sugar
1/2 cup brown sugar-packed
2 eggs(I use free range)
1 t salt
1 1/2 t baking powder(I use Rumford's)
1 t vanilla
2 cups preserves of your choice(I used Griffin's, an Oklahoma company that makes the BEST store bought Strawberry Preserves I have ever eaten.)


Preheat oven to 350'. Meanwhile beat in your Kitchen Aid mixer your butter, eggs, both sugars, and vanilla until they are light and fluffy. Now, sift flour, salt, and baking powder together add a cup at a time to butter mixture until mixed well. Now place 1/2 of the mixture on a parchment lined 9x13 pan, smooth evenly. I used a large metal spoon to achieve this and it worked very well. Now pour your preserves over the layer, spread the preserves evenly and crumb the rest of the peanut mixture on top. Bake for 45 minutes. I covered mine at about 25 minutes due to fast browning. Martha says to bake for 45-60 minutes and to cover if it is getting too brown. My oven is right on temperature and the bars were starting to brown at 25 minutes, so be careful.

Snickerdoodle Cookie

This is one our favorite cookies, of course we throw no stones at any homemade cookie fresh out of the oven. Know what I mean?? Ransome has a recital tomorrow and the mothers always bring something to nosh on so this is what Sean is bringing. Raine is not so into music as her brother so we stay behind so all can enjoy.

Needed:
1 cup vegetable shortening
1 3/4 cups white sugar
1 t vanilla
2 eggs(I use free range)
2 t baking powder
1/4 t salt
3 cups unbleached all purpose four
1 cup sugar mixed with 4 T cinnamon-this is to roll the cookie balls in before baking

Cream in your Kitchen Aid or with your mixer in a bowl the following, shortening, sugar, salt, vanilla, and eggs. Beat until light and fluffy, now add your flour and baking powder(I sift these two together first) and mix until well blended. Roll into 1 inch balls and then drop into sugar and cinnamon mixture and roll around until well coated. Place on a parchemnt lined cookie sheet and bake at 350' for 10 minutes. You want golden cookies, they will still be soft but the bottoms will be crispy. These are so good with milk or coffee.

Honey Drop Cookies

I received this recipe from a lady I went to school with. Her grandmother made these for her when she was a little girl. They are a soft cookie and are Raven's favorite. Be careful not to bake too long or these will burn easily. It is so sad to have cookies burn and you don't have anymore honey in the house and you have to go to town in the dark to locate honey. Hey wait a minute I was thinking back and got carried away. You know what I mean don't you??? Just be sure to rotate your pans and you should be fine.

Needed;

2/3 cup butter flavored Crisco
1 cup honey

Cream until light and fluffy.

Add:

2 eggs (not beaten)
1 t vanilla

Beat with above.

Add:
2 1/2 cups flour
1 t baking soda
1 t salt

Mix with above.

Add:
1 package chocolate chips

Bake on parchment lined cookie sheet. Bake about 6 minutes on lower rack, then move to upper rack for 4-6 minutes or until light and golden. These are so good with milk!

Granny West’s Ginger Snap Cookies

These were my Grandpa West’s favorite cookies. Granny made them for him each winter. She would save bacon grease for this recipe. Yes, I said bacon grease. I like them much better made with bacon grease but you can use shortening. I would say make them first with bacon grease and you will not want to use anything else. They just melt in your mouth when you eat them.

Needed;
1-cup bacon grease or Braum's Butter
2 eggs
6 T Molasses
1 ½ cup sugar
2 ¼ baking soda
3 cups Shawnee Mills flour
1 ½ t cinnamon
1 ½ t ginger

Preheat oven to 350’.

Cream bacon grease, sugar and eggs together until light and fluffy. Add rest of ingredients. Mix until smooth. Form dough, and place into fridge for 1 hour. When chilled roll into 1 inch balls and then roll balls into sugar. Place on parchment lined cookie sheet. These don’t spread a lot. I bake mine 3 wide just to be safe. Bake for10 minutes. They will look soft when you take them out but they will crisp up as they cool. These are so good with hot tea! Must go make tea now.

Sugar Cookie Cutouts

I had never tried this recipe and was so glad when I did. Not sure where I got this one but it sure is tasty! I had to stop myself before I ate them all. If I had used them with butter cream I would have been in T-R-O-U-B-L-E. They are soft but crispy too. My husband likes sanding sugar on them and that is how I made these. I will make them again with royal and butter cream icing for gift baskets. Here is the recipe. You better try it sooner than I did.

Needed;
8 oz. Of cream cheese
1 cup butter
1-½ cups of sugar
2 t. really good vanilla
2 ¼ cups flour
½ t. baking soda

Preheat oven to 350’. Beat cream cheese, butter, sugar and vanilla in bowl and mix until creamy. I use my Kitchen Aid because it is easier and faster for me. Add flour and soda mix well. Cover and place in fridge for 1 hour.

Roll dough ¼ inch thick. Cut into desired shapes.

Bake for 10-12 minutes or until golden brown. They will be soft and crisp up as they cool, so don’t over bake.

Ice with butter cream or royal icing. You can also sprinkle sugar on cut out shapes before baking. They are so good!