Tag Archives: crisco

Vanilla cake-like cookies

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For my work friends who prefer vanilla treats over chocolate and are not fans of peanut butter.  These are a soft, thick vanilla cookie, with a cake like texture and topped with vanilla frosting.  Frosting is not my strength,  as you can see.  I either make it too thin or too thick.  Regardless,  I think people will enjoy the cookies!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   (Same goes for the powdered sugar in frosting).  Also preheat your oven before baking.

  • Ingredients list
  • 1 cup crisco (or butter, softened)
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt

Directions – in a bowl, cream crisco or butter and sugar.  Add eggs and vanilla.  Blend in dry ingredients.   Scoop out 2 tbs of dough and roll into balls.  Chill doughs  for a few hours in fridge.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper and stagger cookies. 

Bake 10 minutes, no longer.  Tops will be gushy.  You can firm them up in fridge or let them firm up at room temp.  Cool completely.

  • Frosting ingredients
  • 2 cups powdered sugar
  • 2 to 4 tbs milk
  • 1 tsp vanilla

In a bowl, blend powdered sugar and 2 tbs milk and vanilla.  Add more milk ,(or powdered sugar) to get the consistency you want.  Store in covered container.

Crushed oreo cookies stuffed with Reese’s eggs

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I know it is June 1st, but I still have a boatload of Reese eggs (that’s what I get for buying the big bag from BJ’s). 

They are good for a while, but thought i would use some up by stuffing them in crushed oreo chocolate cookies.

  I left a few plain without the Reese’s eggs and covered them in m&ms, for the non peanut butter lovers at work.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   I recommend chilling the individual doughs for at least a few hours.  And, preheat your oven before baking.

  • Ingredients list
  • 1 1/2 cups crisco
  • 3/4 cup sugar
  • 1 1/2 cups firmly packed brown sugar
  • 2 eggs
  • 1 tbs vanilla
  • 1 cup unsweetened baking cocoa
  • 3 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 20 oreos, finely crushed in a food processor
  • Reese’s eggs, removed from wrapper

Directions- in a bowl,  cream crisco, brown sugar and sugar.  Add eggs and vanilla.  Mix in dry ingredients then blend in oreos.  Scoop out 1/4 cups of dough and divide in half.  Slightly flatten each half.   Place one half on countertop.

Tops with a Reese egg.

Top with other flattened half

Seal edges so you can’t see Reese egg.

Chill a few hours or overnight.  When ready to bake, preheat oven to 350 and line a cookie sheet with parchment paper.  Stagger cookies on sheet. 

Bake 12 to 14 minutes, no longer.  Cool completely.  Store in covered container.

Thanks so much for stopping by today!

Smores cookies

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My latest treat for work was a request from my hubby, Rob, who saw these smores cookies in a store.  A graham cracker like cookie, topped with melted chocolate and a toasted marshmallow.

So that is what I made today.  I have to be honest, putting a toasted marshmallow on top was no easy on some of these and I have no idea why!

A little messy with the marshmallow on top

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And, I recommend chilling these individual doughs a few hours or overnight.  I might make these a little bigger next time and make them a little flatter too.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup crisco (or butter flavor crisco)
  • 1 1/3 cups brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tbs cornstarch
  • 1 1/3 cups graham cracker crumbs
  • Milk chocolate
  • Large marshmallows

Directions – in a bowl, cream butter, crisco, and brown sugar.  Blend in eggs and vanilla.  Fold in dry ingredients and graham cracker crumbs. 

Scoop out 2 tbs of dough, roll into a ball and slightly flatten.  Chill a few hours or overnight.   Line a cookie sheet with parchment paper or nonstick baking liners.  Preheat oven to 350 degrees.  Stagger cookies on sheet, like below.

Bake 10 to 11 minutes, no longer.  They will be a little gushy on top.  It is ok.  Let them cool a bit and pop them in the fridge to firm them up. 

While their cookies are baking, melt your chocolate.  I melted some milk chocolate chips for most of them.  I ran out of that and called an audible and melted some Reese’s eggs for the final 6.

To toast marshmallows – preheat oven to 450 degrees and line a cookie sheet with parchment paper.  I sprayed a little pam on the parchment paper.  Bake these 5 to 7 minutes or until the marshmallows are as toasted as you want.

Take a cookie and lay it on a flat surface.

Top with melted chocolate.

I sprayed my hands with pam and place a marshmallow on top.  Sometimes I did a fine job.

Other times, I did not.

Store in covered container. 

Thanks so much for stopping by today!  I wish you a day filled with happiness, joy and love and remember to be kind

Brownie stuffed M&M chocolate chip cookies for Championship week

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This is a big week – championship week in men’s college basketball, amid the start of NFL free agency, and races are tightening in the NHL and NBA ahead of the postseason.  So I felt stuffed cookies were in order.  Specifically – M&M chocolate chip cookies stuffed with a brownie.  Sounds about right. 

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup butter crisco
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 1/4 cups flour
  • 3.4 Oz instant vanilla pudding mix
  • 1 1/2 tsp baking soda
  • 2 tsp cornstarch
  • 1 1/2 cups M&ms
  • 1/2 cup chocolate chips
  • One batch of brownies cut into small cubes

Directions – in a bowl, cream butter, butter crisco, sugar and brown sugar.  Add eggs and vanilla.  Blend in pudding mix.  Fold in dry ingredients.  Mix in chips and m&ms.  Scoop out 1 tbs dough and slightly flatten.  Place a brownie cube on top.  Scoop out another tbs of dough and slightly flatten.  Place on top of  brownie cube and seal edges to hide brownie.  Chill and few hours or over night.  Preheat oven to 350.  Line a cookie sheet with nonstick baking liners.  Stagger cookies doughs on sheet. 

Bake 12 to 14 minutes, no longer. 

Cool completely.   Store in covered container.  Thanks so much for stopping by today!

Black cocoa/crushed oreo puck cookies

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In honor of the four nations faceoff championship game, I wanted to make black cocoa cookie resembling a puck.  These are puffer than pucks, but they’ll be just fine.  These also used finely ground oreos. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   I also recommend chilling the individual mounds of dough for a bit before chilling.

  • Ingredients list
  • 1 cup butter, softened
  • 1/2 cup crisco
  • 3/4 cup sugar
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1 tbs vanilla
  • 1 cup black cocoa
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 top salt
  • 20 double stuff oreos, finely crushed (30 if using regular oreos)

Directions – in a bowl, cream butter, crisco, brown sugar and sugar.  Add eggs and vanilla.  Blend in dry ingredients.  Mix in crushed oreos (i used my hands).  Scoop out 1/4 cups dough.  Chill and hour.  Preheat oven to  350 degrees.  Line cookie sheets with nonstick baking liners or parchment paper.  Stagger cookies on prepared sheets.  Bake 10 to 11 minutes, no longer.  Cool completely.   Store in covered container.

Thanks so much for stopping by today!

M&M Chocolate Chip Cookies

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What better way to spend part of a Monday than baking large chocolate chip cookies?  Very few that I can think of.

I tossed in some mini m&ms too.  You can add different flavors of chips or nuts if you want too.  I used my quarter cup cookie scoop and chilled the individual doughs over night to keep them puffy. Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Do not pour into your measuring cup.  Packed in flour could lead to a dry cookie. 

  • 8 tbs butter, softened
  • 1/2 cup crisco
  • 1/2 cup brown sugar
  • 1  cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 tbs water
  • 3 1/2 cups flour (scooped from your flour bag into your measuring cup)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup chocolate chips
  • 1 cup mini m&ms

Directions – in a bowl, cream butter, crisco, sugar and brown sugar.   Add eggs, vanilla and water.  Blend in dry ingredients.   Fold in chips and m&ms.  Scoop out 1/4 cups dough.  Chill a few hours or overnight.  When ready to bake, preheat oven to 325 degrees.  Line a cookie sheet with nonstick baking liners or parchment paper.  Stagger cookies on prepared sheets.  Bake 12 to 14 minutes, no longer. 

This is what I mean by staggering cookies

Cool completely.   Store in covered container. 

Thanks so much for stopping by today!  Remember to be kind!  Wishing you a day of peace, love and joy

Victory Monday treat #2 – stuffed peanut butter cookies

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The number two treat for our wildcard victory – peanut butter treats stuffed with reese’s trees (I have a LOT left over!  Also, I was proud of myself for resisting my urge to buy Reese’s hearts or Reese’s eggs at BJs yesterday).

I recommend scooping your flour from your flour bag into your measuring cup so you get the right amount.  I also recommend chilling the individual mounds of dough for a few hours (I did not for these today). 

  • Ingredients list
  • 1 cup crisco
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 1/2 cups flour (scooped from flour bag into your measuring cup)
  • Reese’s trees, unwrapped

Directions – in a bowl, cream crisco, peanut butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.  Scoop out 1/4 cups of dough.  Divide in half.  Place a tree in between two halves and seal edges.  Chill a few hours.   Preheat oven to 375 degrees.  Line a cookie sheet with nonstick baking liners.  Stagger on sheet. Bake 9 to 11 minutes (no longer).  Cool completely.   Store in covered container.

Football friday # 16 – Fudge stuffed snowball cookies

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I made some fudge last night and thought I would use some of it to stuff in  snowball cookies (still plenty of fudge left over. ).  The cookies spread a little more than I prefer, but I was in a bit of a hurry and didn’t have time to chill or freeze the dough. 🙂

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I recommend freezing or chilling the dough in the fridge for a few hours to try to keep the cookies puffy.

  • Ingredients
  • 1 cup butter, softened
  • 1/2 cup shortening
  • 4 tbs sugar
  • 6 tbs powdered sugar
  • 3 cups flour
  • 1 cup mini chocolate chips
  • Fudge, cut into small cubes
  • Directions – in a bowl, cream butter, shortening, sugar and powdered sugar.  Blend in flour.  Scoop out 2 tbs dough and divide in half.  Flatten each half.  Put a cube of fudge in between 2 halves and seal cookie.  Chill or freeze a few hours.  Preheat oven to 325 degrees.  Line a cookie sheet with nonstick baking liners or parchment paper.  Stagger cookies on sheet.  Bake 12 to 14 minutes, no longer.  Cool completely.  I popped mine in the fridge to firm them up.  Store in covered container.

Thanks for stopping  by today! Go Bills!

XL Snickerdoodles

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Shouldn’t snickerdoodles be made with Snickers? 😉

For NFL week 12’s football Friday, I present XL Snickerdoodles with a cinnamon frosting.  These smell amazing as they bake!

The Bills are on a bye this week, so I get a stress free football weekend.  Woo hoo!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I recommend chilling the individual doughs for a few hours, or freezing them for 30 minutes to try and keep the cookies from spreading too much.

  • Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup crisco
  • 3 oz cream cheese, softened
  • 2 cups sugar
  • 2 eggs
  • 2 tsp cinnamon
  • 3 1/2 cups flour (scooped from flour bag into your measuring cup)
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • Cinnamon sugar

Directions – in a bowl, cream butter, sugar, crisco and cream cheese.  Add eggs and cinnamon.  Blend in flour, baking powder and salt.  Divide into 11 equal mounds.  Roll in cinnamon sugar.   Chill a few hours or freeze 30 minutes.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 15 to 18 minutes (no longer). Cool completely.   Place in fridge to firm up.

  • Frosting ingredients
  • 2 tbs butter, soft
  • 2 cups powdered sugar
  • 2 to 3 tbs milk

Directions – in a bowl, combine ingredients and mix well.  Frost cookies.  Sprinkle with cinnamon sugar.  Place in fridge to firm up.  Store in covered container.

Thanks so much for stopping by today.   Please remember to be kind.  We are all fighting some sort of battle and a little kindness can make a big difference

Football friday # 10 Bakery size frosted gingerbread cookies

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I love these cookies.  The cinnamon, nutmeg, cloves and ginger made them smell so good while baking.  Perfect for fall and perfect for a football friday.  By the way, I can’t believe we are in week 10.  It goes so fast!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also chill the mounds of dough for an hour.  And preheat your oven before baking. 

I was lazy and made 6 huge cookies and will cut them into thirds for work.  You can make smaller ones, but the baking times will be shorter.

  • Ingredients list
  • 1 cup crisco
  • 1 1/2 cups brown sugar (packed firmly into measuring cup)
  • 1/2 cup sugar
  • 2 eggs
  • 3 1/2 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 3 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground gloves

Directions – in a bowl, cream crisco, brown sugar and sugar.  Add eggs.  Blend in dry ingredients.  You may need to use your hands to mix the dough to get it to come together.  Divide dough evenly into 6 mounds.  Roll into balls.  Chill 1 hour.  Preheat oven to 350.  Line a cookie sheet with parchment paper.  Bake 15 minutes (bottoms will be browned.  Tops may be a little gushy).  Cool completely.   put in fridge to firm them up.

  • Frosting ingredients
  • 2 tbs melted, butter
  • Powdered sugar
  • Heavy cream or milk

In a bowl mix butter and enough powdered sugar and heavy cream to get the consistency you want. Frost cookies.  Store in covered container in fridge.