Football Friday #8 and Happy Halloween!

Go Bills and Happy Halloween!

These sugar cookies are awesome.. so easy to make and so soft. And no chilling of the dough is necessary. These cookies are my all-time favorite to make, bringing back memories of making cutouts with my mom. I am terrible with decorating, so these jack o lanterns are one of the few things people can decipher. I started out frosting some and decorating with mini yellow and green m&ms. That was too time-consuming, so I sprinkled a handful on top of some other cookies instead. Then, to speed up the process, I made sandwich cookies.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And, preheat your oven for 20 minutes before baking so the oven cycles to the right temp.

A handful of m&ms
  • Ingredients
  • 1 1/2 cups crisco
  • 1 1/3 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 4 cups flour
  • 1 tsp baking powder

Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with non-stick baking liners. In a large mixing bowl, cream crisco and sugar 3 to 4 minutes. Blend in eggs and vanilla. Slowly blend in dry ingredients. Lightly flour your countertop. Roll out dough to desired thickness (I like mine thick), and cut. Place on prepared cookie sheer. Bake 8 or 9 minutes. (Cookies will be light, but no doughy. Do not overcook). Cool completley.

  • Frosting ingredients
  • 3 tbs melted butter
  • 4 cups powdered sugar
  • Milk (enough to get the consistency of frosting you want)
  • 1 tsp vanilla

Blend together. Frost or fill cookies. Store in covered container.

And the sandwich cookie!

Thanks for stopping by today!!! Wishing you love, happiness, and joy

Using leftover Halloween candy

Chocolate stuffed cookies

Someone left a whole bag of extra Halloween candy in our green room at work, so I took it. And I used the peanut butter cups to stuff in chocolate cookies. I have to figure out what to do with the heath bars and whoppers.

Our oven is on it’s way out, but it’s under warranty, so we are getting a new one for free. I ordered it,so I hope our current oven lasts until the new one is delivered. Baking has been an adventure the last 2 plus months!

Remember to spoon your flour and baking cocoa from your container into your measuring cup so you get the right amount. I like to chill the individually stuffed cookies for at least a few hours. Also, preheat your oven for 20 minutes before baking so it gets to the right temperature.

  • Ingredients
  • 5 tbs Crisco
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/3 cups chocolate chips, melted
  • 1 cup flour
  • 1/4 cup baking cocoa
  • 1 tsp baking powder
  • Leftover Halloween candy!
Added a peanut butter chip on top

Directions – in a microwave safe bowl, microwave chocolate chips in 30 second increments until you can stir smooth. I another bowl, cream sugar, Crisco and brown sugar. Add eggs and vanilla. Blend in melted chocolate. Fold in dry ingredients. Scoop out 2 tbs dough and cover a piece pf leftover Halloween candy. Chill at least a few hours. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Stagger cookies on the sheet. Bake 12 to 15 minutes. Cool completely. Store in covered container.

Oreo is another stuffed cookie option

Thanks so much for stopping by! I hope you have a wonderful day, filled with love, happiness and peace.