Tag Archives: soft

Celebrating Josh’s MVP.  Treat #3 – frosted Sugar Cookie Bars

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To cap off the hat trick of treats celebrating Josh’s MVP, I present sugar cookie bars.   Not everyone loves chocolate, so here is the non chocolate option.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And preheat your oven to 350 degrees before baking

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tbs vanilla
  • 1/2 tsp almond extract ( you can leave it out if you don’t have it)
  • 2 1/2 cups flour
  • 1/2 tsp salt

Directions – preheat oven to 350 degrees.  Line an 8×8 pan with parchment paper and set aside.   In a bowl, cream butter and sugar.  Add eggs and extracts.  Fold in flour and salt.  Evenly press into prepared pan.  Bake 15 minutes (no longer).  Remove from oven and cool completely.

  • Frosting ingredients
  • 4 tbs butter softened
  • 1 tsp vanilla
  • 2 cups powdered sugar
  • 2 to 3 tbs heavy cream/milk

bowl, a bowl, cream butter and vanilla.  Blend in powdered sugar.  Add cream/milk.   You may have to add more cream/milk and/or powdered sugar to get the consistency you want.  Frost bars.  Cut and store in covered container.

Thanks for stopping by.  Please remember to be kind.

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

Football friday # 21 – sugar cookie bars sheet cake/ sugar cookie sheet cake bars

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Ok, another Chiefs playoff matchup awaits my beloved Buffalo Bills.  The AFC championship game on Sunday at 630.  I remember when I was in college, one conference championship game was at 1, the other at 4.  I liked that a lot.  Now, I have to wait all day until 630.  But I am delighted to be in the afc title game for the first time in 4 years.

To celebrate the 21st football friday, I made this sugar cookie thing.  Not sure whether they are sugar cookie bar cake or sugar cookie cake bars.   Either way, I made them in a 15×10 cookie sheet and frosted them warm bc air  started baking late and ran out of patience, so I frosted them warm

  • Sugar cookie bar cake ingredients
  • 1 cup butter, softened
  • 1 1/4 cups sugar
  • 3 eggs
  • 3 tbs water
  • 1 tsp vanilla
  • 3 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Directions – preheat oven to 350 degrees and line a 15×10 cookie sheet with tin foil and spray with baking spray.  Set aside.  In a bowl, cream butter and sugar.  Mix in eggs, water and vanilla.  Blend in dry ingredients.  Evenly spread into prepared pan.  Bake 12 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 1 cup butter, softened
  • 4 cups powdered sugar
  • 4 tbs milk
  • 1 tsp vanilla

In a bowl, blend all ingredients well.  Frost bars.  Cut and store in covered container.

Thanks for stopping by today.  Life is hard for many of us, so remember to be kind.

Go Bills!

Football friday #20 – Divisional Playoff weekend – oatmeal chocolate chip cookies

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Not sure if you have heard, but we have a little game set for Orchard Park, NY Sunday night – Bills – Ravens.  Last game of the weekend.  I am excited.  Should be a good one! 

To celebrate, I am bringing in oatmeal chocolate chip cookies for football friday.  These are very easy to make.  Instead of butter or crisco, these use vegetable oil (i am sure another oil would be fine too). 

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 before baking to help them stay puffy.  And preheat your oven before baking.

  • Ingredients list
  • 2 1/2 cups oats (i used instant)
  • 2 cups flour
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup vegetable oil
  • 2 eggs
  • 1 tbs vanilla
  • 1 1/2 cup milk chocolate chips

Directions – in a bowl, blend oats and dry ingredients.  Mix in oil, eggs and vanilla.  Fold in chips.  You may need to mix the dough with your hands to help it come together.  Scoop out 1/4 cups of dough.  Chill a few hours.  Line a cookie sheet with parchment paper or nonstick baking liners.  Bake 10 to 11 minutes, no longer.  Cool completely.   Store in covered container.

Thanks so much for stopping by today!  Remember to be kind!  Go Bills!

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.

XL puffy frosted sugar cookies

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A stress free week 18 for the Bills against the Patriots.  I can’t remember the last no stress regular season game, but it was a nice break before the playoffs begin.  I made some black cocoa snowballs yesterday and since not everyone i work with likes chocolate, I made these large sugar cookies.  

  • Ingredients list
  • 1 cup butter, melted
  • 1 1/4 cups sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 yolk
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 1/2 cups cake flour
  • 1 tsp baking soda
  • 1 tsp salt
  • Extra sugar

Directions – in a bowl, combine butter, sugar and brown sugar.  Blend in eggs, yolk and vanilla.  Fold in dry ingredients.  Divide into 12 equal pieces and roll into balls, then roll in extra sugar.  Chill a few hours.  Preheat oven to 375 degrees.  Line a cookie sheet with nonstick baking liners. Stagger 6 cookies on a sheet.  Bake 12 to 13 minutes.  Do not bake longer than 13 minutes, or bottoms of cookies may burn.  Cool completely.

  • Frosting ingredients
  • 2 tbs butter, melted
  • 2 cups powdered sugar
  • 3 tbs heavy cream
  • 1 tsp vanilla

Directions – in a bowl, blend butter and powdered sugar.  Mix in heavy cream and vanilla.  Frost cookies

Store in covered container.

Black cocoa snowball cookies

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I got a new container of black cocoa today and wanted to put some of it to use, so I made some black cocoa snowballs with mini chocolate chips.  Always good to heat up the oven on a very chilly day!

You can also use regular unsweetened baking cocoa or special dark cocoa if you want.

Remember to scoop your flour and cocoa from their containers into your measuring cups so you get the right amount.  Also, make sure your oven is preheated before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 2 cups flour (scooped from your flour bag into your measuring cup)
  • 1/4 cup black cocoa
  • 1 tsp salt
  • 1 tbs water
  • 1 cup mini chocolate chips

In a bowl, cream butter and sugar.  Add vanilla.  Blend in dry ingredients (this may take a while.  Dough will be crumbly).  Add water.  Fold in chocolate chips.  Scoop out 2 tbs of dough.  Chill.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.   Stagger doughs on sheet, like this.

Bake at 350 degrees for 10 to 12 minutes.  Sprinkle hot cookies with powdered sugar.  the powdered sugar melts into the cookie and makes them even sweeter!

Cool completely.   Sprinkle with more powdered sugar.  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!

Cookie dough brownies

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Coolie dough brownies

Cookie dough brownies – super simple and super sweet to help get you through a busy holiday season.  I used a brownie mix, but you can certainly use your favorite recipe for a 9×13 pan (or browse my blog for one).

  • Ingredients
  • 1 brownie mix, prepared and baked in a 9×13 pan, completely cooled
  • 3/4 cups butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 2 tbs milk or water
  • 1 tsp vanilla
  • 1 cup flour
  • 1 cup chocolate chips
  • 1 tbs crisco, butter or vegetable oil

In a  bowl, cream butter, sugar and brown sugar.  Add milk and vanilla.  Fold in flour.  Spread evenly over cooled brownies.  In a microwave safe bowl, melted chocolate chips and crisco in 45 second increments until you can stir smooth.  Spread over cookie dough layer.  I actually cut the brownies before the chocolate layer hardened because it was easier.  Store in covered container.

Anginette/Italian wedding cookies

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We went to a Christmas party at our friends’ house last weekend and one of the desserts was Anginetti cookies.  They go by a bunch of names – Anginetti, Italian wedding cookies, Italian christmas cookies.    One of my grandmothers called them biscotti.    They are simple to make, not super sweet.  They bring back nice memories at my grandparents’ house when I was young.  My grandma would always whip up some sort of Italian cookie when we visited.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I  recommend chilling the dough for a bit before baking to keep them from spreading too much.  I made them on the larger side than a traditional recipe would (2 tbs as opposed to 1 tbs).

  • Ingredients
  • 4 tbs butter softened
  • 1/4 cup vegetable oil
  • 1/2 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 3 cups flour
  • 1 tbs baking powder (keeps the cookies puffy)
  • 1/2 tsp salt

Directions – in a bowl, cream butter, oil and sugar.  Add eggs and beat a couple of minutes.  Fold in dry ingredients.  Scoop out 2 tbs dough and roll into balls.  Chill an hour or so.  Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or nonstick baking liners.  Stagger on sheet.  Bake 10 to 12 minutes, no longer.  Bottoms will be light brown.   Cool completely.  

  • Frosting
  • 1 cup powdered sugar
  • 2 tbs corn syrup
  • 1 tsp vanilla
  • 3 tbs heavy cream

Combine these in a bowl.  Dip tops of cookies in frosting.  Let set before storing in covered container.

Thanks so much for stopping by today! 🇮🇹