Directions – in a bowl, cream butter, peanut butter and vanilla. Blend in powdered sugar, then flour and salt. Mix in chips. Scoop out 1/4 cups dough. Roll in powdered sugar. Chill. Preheat oven to 350 degrees. Bake 10 to 14 minutes. Sprinkle more powdered sugar on hot cookies.
Store in covered container.
I made these for my youngest goddaughter, Sara, who stopped by to visit tonight. She loves them, as does Rob. She brought a couple back to her dorm room and so I am bringing in the rest to work tomorrow for the start of the MLB playoffs.
These are super simple and a huge hit with everyone!
Remember to scoop your flour and powdered sugar from your containers into your measuring cup so you get the right amount.
Directions – in a bowl, cream butter and sugar. Mix in dry ingredients. Fold in chips. Scoop out 1/4 cups dough. Chill. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 12 to 14 minutes, no longer. Sprinkle warm cookies with powdered sugar.
Store in covered container.
All you need are 3 ingredients for these – a lemon cake mix, eggs and miracle whip or mayonnaise (i used light/low cal miracle whip). No, you can’t taste the mayonnaise, but it nicely brings out the lemon flavor.
I did put a light layer of frostinf on the bars while they were kind of still warm. I think it adds to the moistness and sweetness.
Directions – preheat oven to 350 degrees. Line an 8×8 pan with tin foil and spray with baking spray. Set aside. In a bowl, combine ingredients. Evenly spread into prepared pan. Bake 20 minutes, no longer. Cool completely.
Directions – in a bowl, combine ingredients. frost bars.
Cut and store in covered container.
I have a bunch of different snowball recipes. Today is the brown sugar variety. With chocolate covered cookie dough bites. Not sure they were needed. We will find out tomorrow when I bring them into work.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend freezing the individual doughs after you scoop them out. Keep them frozen right up until they are baked. And preheat your oven before baking.
Directions – in a bowl, cream butter, crisco and brown sugar. Add eggs and vanilla. Blend in flour(s), baking soda and salt. Mix in cookie dough bites with hands. Scoop out 1/4 cups dough.
Roll in powdered sugar.
Place in covered container in freezer.
When ready to bake, preheat oven to 350 degrees. In a cookie sheet lined with parchment paper, stagger cookies on sheet.
Bake 12 to 14 minutes. Remove from oven and sprinkle hot cookies with more powdered sugar.
Cool completely and store in covered container.
I am bringing in sugar cookie bars today, but I did not bake them today. It is over 100 degrees so turning on an oven is not ideal. So what i did was bake a couple of treats when it was cooler and froze them. These are one of those treats. They can also be celebratory treats for the USMNT’s win over Bosnia Herzegovina last night to advance to the round of 16 at the world cup.
Directions – preheat oven to 350 degrees. Line an 8×8 pan with tin foil and set aside. In a bowl, cream butter, oil, sugar and powdered sugar. Add egg and vanilla. Blend in dry ingredients. Evenly spread into pan. Bake 12 to 14 minutes, no longer. Cool completely.
In a bowl, blend butter and powdered sugar. Add milk and vanilla. Frost bars. Store in covered container in fridge.
Another lemon treat, this time, lemon blondies. Made in an 8×8 pan, with lemon glaze. Tangy, yet sweet. Very soft too!
Remember to scoop your flour from your flour bag so you get the right amount. Also, Preheat your oven before baking.
Directions – preheat oven to 350 degrees. Line an 8×8 pan with parchment paper or tin foil and spray with pam. Set aside. In a bowl, cream butter and sugar. Add eggs and extract. Mix in dry ingredients amd lemon juice. Evenly spread into prepared pan. Bake 18 to 20 minutes, or until a toothpick inserted in center comes out with a few moist crumbs. Cool completely.
Ice blondies. Store in covered container.
Everyone seems to love lemon. So, I decided to make lemon cookies with lemon frosting. (I have several other flavors of this recipe – chocolate, regular sugar cookie, gingerbread, oatmeal chocolate chip). These are fun because after scooping out dough and rolling each one into a ball, I gently smash it with the bottom of a glass dipped in sugar. Then I bake and frost them after they are cooled. These should not bake longer than 12 minutes. They seem underbaked, but they should be that way. Pop them in the fridge to cool. And after frosting then, chill them again.
Scoop out your flour into the measuring cups so you get the right amount. chill the individual doughs for several hours before baking. And preheat your oven before baking.
Also, I had something very cool happen today.. while running errands, i was wearing my Bills hat that Rob designed for me and someone yelled “go Bills!” That was pretty awesome!
Directions – in a bowl, cream butter, sugar and oil. Blend in green yogurt, lemon juice and extract. Blend in dry ingredients. Scoop put 1/4 cups dough. Spray the bottom of a glass with pam and dip in sugar. Slighly flatten cookies. Chill several hours. Line a cookie sheet with parchment paper and stagger cookies on sheet. Preheat oven to 350 degrees. Bake cookies 10 to 12 minutes, no longer. Cool completely.
Directions- in a bowl, combine ingredients and frost cookies.
Thank you for stopping by!
The mini chip snowball cookies I make are a big hit with family and friends and so easy to make. I made some for my youngest goddaughter Sara’s high school graduation Friday and for her grad party yesterday. Rob wished he had brought home one, so i whipped up another batch today. These are an Italian wedding cake cookies version, instead of using powdered sugar, they use regular granulated sugar. It does make them a little more tender and fragile, but Rob deemed them still very good!
I recommend scooping your flour from your flour bag into your measuring cup so you get the right amount. Also chill (or freeze) the individual doughs for a few hours before baking, preheat your oven before baking. And, sprinkle powdered sugar on before baking, right after they come out of the oven and after they cool for 3 times the sweetness!
Directions – in a bowl, cream butter, sugar and vanilla. Blend in flour, then mini chips. Scoop our 2 tbs of dough, roll into a ball then thick disc. Dip each side in powdered sugar. Chill or freeze doughs a few hours. When ready to bake, preheat oven to 320 degrees. Line a cookie sheet with a nonstick baking liner or parchment paper. Place cookies on sheet (i fit 3 to a row, these did spread a little because I only chilled them an hour). Bake 18 to 22 minutes (bottoms will be light golden). Remove from oven and immediately sprinkle with powdered sugar.
Cool completely. Sprinkle with more powdered sugar and store in covered container.
Directions- combine ingredients in a bowl. Scoop out 2 tbs dough. sprinkle with powdered sugar. Chill. When ready to bake, preheat oven to 350 degrees. bake 11 to 14 minutes, no longer. Remove from oven and immediately sprinkle cookies with more powdered sugar. Cool and store in covered container
I used the same recipe for 2 different kinds of cookies. One used a brownie mix,
the other a french vanilla cake mix.
And I frosted them.
A two-fer tuesday treat.
I put funfetti sprinkles in the vanilla ones.
And I forgot to add chips to the chocolate ones! Hence, the frosting.
Directions – preheat oven to 350 degrees. Line a cookie sheet with parchment paper. combine ingredients in a bowl. Scoop out 1/4 cups of dough.
stagger on prepared sheet.
Bake 12 to 14 minutes, no longer.
Directions – Blend ingredients in a bowl and frost cookies.
Thanks for stopping by!
