Valentine Oreo Cookies

 

2 boxes strawberry flavored cake mix

1 cup vegetable oil (or 1 1/2 cups shortening)

4 eggs

Combine ingredients in mixing bowl til well blended. Form dough into a 1-1 1/2" balls. To shape into a heart I took a butter knife and sliced into one side of the ball just a little bit to make the top of the heart. I then took the dough that is on each side of the knife and pulled away from the knife, creating space between the slit I made with the knife. I then squeezed the dough together on the opposite end from the slit, creating the bottom point of the heart. I did have to flatten the top (face) of the heart just a bit too. Be creative and make a heart how you can.

Place on cookie sheet and bake at 350 degrees for 8-10 min. Til the top starts to crack and lose it's gloss.

Let the cookie cool then make a sandwich with the filling...

Filling:

1 (8 oz) package cream cheese

1/4 cup butter

1 TB vanilla

2 3/4 cups powdered sugar

*I found this recipe on pinterest. I was worried the strawberry cookie was going to be too sweet, but the husband gave them 2 thumbs! Definitely a fun new Valentine treat we will be doing again!

Pumpkin Creme Pie Cookies

For Creme Pies:
1 cup brown sugar
1 cup white sugar
1 cup vegetable oil
1 can pumpkin (15 Oz.)
2 eggs
1 tsp vanilla
3 cups four
1 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon
1 tsp ground ginger
½ tsp salt
½ tsp ground nutmeg
¼ tsp ground cloves

For filling:
1 package cream cheese, softened (8 Oz.)
1/2 cup unsalted butter, room temperature
2 cups powder sugar
3 drops vanilla
2 dashes cinnamon



Beat together brown sugar, sugar, oil and pumpkin.

Add eggs one at time, mixing well after each addition, followed by the vanilla.

Slowly incorporate the dry ingredients into the wet until just combined.

Line a baking sheet with parchment paper.

Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out circles of batter, starting from the middle and working outward until the circles are about 2-inches in diameter.

You can do larger than 2-inches or smaller as well.

Bake in a 350 degree fahrenheit oven for 11 minutes.

Cool on a wire rack.

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While the cookies are cooling, make your filling.

 Beat together cream cheese and butter.

Add in powder sugar, vanilla and cinnamon.

Mix til smooth.

Frost flat side of one of the pies.

Top with another cookie.

**These are sooo SCRUMPTIOUS! I Love Cream Cheese and Pumpkin!

**I found this recipe on Pinterest which took me to Claudia's Cookbook Blog! Thanks Claudia for sharing this fabulous recipe!

Halloween Sugar Cookies



Sugar Cookie
2 cups sugar
1 cup sour cream
1 c butter
2 eggs
1 tsp. soda
1 tsp baking powder
1 tsp vanilla
4 1/2 cups to 5 cups flour (for soft dough)
nutmeg (if desired)

Cream together sugar, sourcream, butter, and eggs. Add soda, baking powder, vanilla and flour. Add nutmeg if desired. Roll on slightly floured surface. Cut into desired shapes. Bake at 350 degrees for 10-12 minutes or until slightly browned.

Cookie Recipe came from a CD of recipes Jim got for me a long time ago. The Sour Cream helps keep the cookies soft for several days.

Powder Sugar Frosting
4 cups powder sugar
1/2 cup shortening or butter
5 tablespoons milk
1 teaspoon vanilla extract
food coloring

In a large bowl, cream together the powder sugar and shortening (or butter) until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

The frosting recipe came from Allrecipes.com. I put the alternate use of butter because that's what I use when I make it. If frosting is too thin add more powder sugar. If too thick add more milk a few drops at a time.

Colored Cookies

Last year I made THESE for St. Patrick's Day.  The kids didn't care for the lime flavor...which I really like...So I went with the following for our Cookie Monday Cookie....

FOR ST. PATRICKS DAY!

1 1/4 cup margarine
1 cup light brown sugar
1 1/2 cup white sugar
2 eggs
2 tsp. vanilla
4-5 cups flour
1 tsp. baking powder
1 tsp. salt
1/4 tsp baking soda

Optional: food coloring and flavoring

Cream together the margarine and sugars.  Add eggs and vanilla.  Then add dry ingredients.  Add food coloring a few drops at a time til you get the color you want.  Add a tsp of flavoring if desired (mint/almond/orange).  Bake at 350 degrees for 10-11 minutes.

**This recipe came from my Mom.  Without flavoring, the cookies do have a yummy butter flavor.  Mix and match food coloring with coordinating flavors.

Valentine Cookies II

Picture taken from Betty Crocker

This idea came from Betty Crocker.  Gotta Love Betty!

I used my Peanut Butter Cookie Recipe.

Roll dough into 1" balls then roll the balls in sugar.  Place on baking sheet.  Press heart shaped chocolate onto top of cookie.  Bake at 350 degrees for 10 minutes.  I used Hershey Heart Chocolates on half and Reese's Peanut Butter Heart Shaped Cups on the other half.  MMMMM!  Peanut Butter and Chocolate!  Perfect combination!

Cookie Monday Recipe

QUICK TIP!

When making your frosting for Valentine Cookies, use some juice off of marachino cherries.  It gives your frosting a yummy cherry flavor and colors it a soft pink.  This tip came from my Mom!  That's the only way I do it!

You can't have Valentines without Heart Shaped Frosted Sugar Cookies!

Here's the Recipe for the Sugar Cookie Recipe I like best!

SUGAR COOKIE RECIPE

It works best when I frost the cookies and the kids decorate.

Mexican Bride Cookies

1/2 cup shortening
1/2 cup margarine
1/2 cup sugar
2 tsp. vanilla
2 tsp. water
2 cups flour
1/2 cup chopped walnuts (opitional)

Cream together shortening, margarine, and sugar.  Add vanilla, water, and flour.  Add nuts if you would like.  Roll into a log.  Chill in the fridge for a few hours.  When ready to bake slice cookies 1/4" thick.  Bake at 325 degrees for 25 minutes.  While still hot roll cookies in powder sugar then let cool.

*This is our Santa Cookie.  This is the cookie that my mom made with us to give to Santa and now I make it with my girls for Santa. 

Gingerbread Cookies

1/2 cup shortening
1/2 cup sugar
1 tsp baking powder
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup molasses
1 egg
1 tbl vinegar
2 1/2 cups flour

 

Beat shortening and sugar with electric mixer for 30 seconds.  Add baking powder, ginger, soda, cinnamon, and cloves.  Mix until well blended.  Add molasses, egg, and vinegar.  Mix well.  Add flour a 1/2 cup at a time until to hard to mix with electric mixer then knead the rest in.  Let chill in fridge for 3 hours.  Roll out on a floured surface and cut into desired shapes.  Bake at 375 degrees for 5-6 minutes or until egdes just start to turn brown. 

 

**I have made these 3 times in the last week and forgot to take a picture every time.  They are very addicting.  Little kids may not like them that much because of the molasses flavor, but Brindley (10 years old) liked them enough that she asked if she could make them for her class party.  They were a hit with her class.

 

This recipe came from my Better Homes and Garden Cookbook.  The dough will for a few days in the fridge too.

Candy Corn Cookies

I found this recipe several years ago.  Many of you know how much I LOVE HALLOWEEN!  I love to let the kids frost and decorate sugar cookies for Halloween too.  When I first saw these cookies I knew they had to be part of our Halloween traditions.  They are so easy and yummy!  And yes, they are a BETTY CROCKER!

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3	cup butter or margarine, melted
1	egg
	Orange paste food color
2	oz semisweet chocolate, melted, cooled

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1. Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
2. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
3. Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.
4. Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.

This is the picture that is on the Betty Crocker website.  My cookies aren't as precisely cut as theirs, but they are good!