Red Velvet Cake Balls

This is from Bakerella's site.  She makes cake balls in all shapes and kinds.  They are amazing!

Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark or wafers (regular or white chocolate)
wax paper

Directions:
1. After cake is cooked and cooled completely(I make it the night before and let it sit out overnight to cool), crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 50-60. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.  Or use a chocolate melting pot and it's alot easier!
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Submitted by Christine Frost

Peanut Butter Blossoms

Ingredients:1 3/4 cup of flour
1 tsp baking soda
1/2 tsp salt
1/2 cup peanut butter
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1 unbeaten egg
1 tsp vanilla
Hershey Kisses
Directions:- Preheat oven 375 degrees
- Sift together: flour, baking soda, salt
- Cream together: peanut butter, butter, sugar, brown sugar. After creamed together add egg and vanilla
- Blend in dry ingredients (mix throughly)

Shape into 1" balls. Roll in sugar and place on ungreased baking sheets (I like to cover my sheets in parchment paper)

Bake 8 min, remove from oven, push hershey kiss firmly down in center of cookie until it cracks. Return to oven to bake until golden brown (2-5 minutes)

Makes 3 dozen cookies

 

Submitted by Melissa Morgan

Chocolate Spritz Cookies

Ingredients:1 1/2 C butter (3 sticks) softened

• 1 Cup granulated sugar
• 2 squares unsweetened chocolate
• 1 egg
• 1 teaspoon pure vanilla extract
• 1/2 pure almond extract
• 4 cups all-purpose flour, sifted
• 1 teaspoon baking powder

Icing:

• 2 1/2 tablespoons cream (or half & half)
• 4 tablespoons butter
• 1 teaspoon vanilla extract
• 2 Cups powdered sugar

Directions:
1. Preheat oven to 375 F

2. In a large mixing bowl, cream butter and sugar together until light and fluffy. Beat in melted chocolate, egg, vanilla, and almond extracts. Mix well. Sift flour and baking powder together; gradually stir into the creamed mixture, mixing well.

3. Fill cookie press with dough. Turn out cookies in desired shapes, 1 to 2 inches apart onto an un-greased cookie sheet (I also placed parchment paper down first to ensure easy transfer to cooling rack). Bake 8 to 10 minutes. Rotating the cookie sheet halfway through the baking process, ensures even baking.

4. Transfer to a wire rack, and cool completely. Decorate with Butter Icing (optional). Store in airtight container.

 

For Butter Icing:

Heat cream and butter together in a saucepan over medium heat, until the butter is melted. Stir in vanilla and powdered sugar. Remove from heat, and beat with an electric mixer until thick, creamy and smooth. Pipe or drizzle over cookies.

 

Makes about 48-50 cookies.

 

Submitted by Melissa Cypher

Hot Chocolate Chip Cookies

Hot Chocolate Chip Cookies
From the Pioneer Woman's Tasty Kitchen

Makes about 30 large cookies

Ingredients:

• 2 sticks Salted Butter- At Room Temperature
• 1 cup White Granulated Sugar
• ⅔ cups Packed Light Brown Sugar
• 2 whole Large Eggs
• 1 teaspoon Pure Vanilla
• 3-¼ cups All-purpose Flour
• 4 packages (1 Oz. Packets, NOT Sugar-free) Hot Chocolate Mix
• 1 teaspoon Salt
• 1-¼ teaspoon Baking Soda
• 1 cup Each White, Milk, And Semi-sweet Chocolate Chips

 

Directions:
Heat oven to 350 degrees F. Cream butter and sugars until smooth. Beat in eggs and vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts, making sure all is incorporated. Fold in chips. Chill the dough for an hour or so. Use a 1/4 cup as a scoop to scoop dough onto baking sheets lined with parchment paper. Bake for 9-11 minutes or until edges are golden brown. Let cool for 5 minutes before removing from pan.

Submitted by Katie Hyre

Raisin Puff Cookies

Ingredients:

• 1 box of raisins, about 2 1/4 cup
• 1 1/2 cup water
• 1 1/2 cup shortening
• 2 1/4 cup granulated sugar
• 1 1/2 teaspoons vanilla
• 3 eggs beaten
• 5 1/2 cup flour
• 1 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups chopped walnuts
• Granulated sugar to roll dough in

Directions: 

In a saucepan, combine raisins and water and cook over medium heat until water evaporates....then let cool

Preheat overn to 350.

Cream shortening and 2 1/4 cups sugar until light and creamy.  Add vanilla and eggs...mix well.

In another bowl combine flour, baking soda, salt and nuts.  Mix well and combine with creamed mixuture.

Carefully stir in raisins.

Roll into 1-inch balls.  Roll dough balls in granulated sugar.  Bake for 10-12 minutes.

Makes 8 dozen cookies!

 

Submitted by Deanna Calderaro

Chocolate Crinkles

Chocolate Crinkles makes 6 dozen cookies

Ingredients:

• 1/2 cup vegetable oil
• 4 ounces unsweetened chocolate, melted and cooled
• 2 cups granulated sugar
• 2 teaspoons vanilla
• 4 eggs
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup powdered sugar

Directions:
Mix oil, chocolate, granulated sugar, and vanilla in large bowl. Stir in eggs, one at a time, until blended. Stir in flour, baking powder, and salt. Cover and refrigerate about 3 hours or until chilled.
Heat oven to 350. Grease cookie sheets. Shape dough by rounded teaspoonfuls into balls. Roll in powdered sugar. Place two inches apart on cookie sheet. Bake 10 to 12 minutes. Remove from cookie sheet. Enjoy!!!

Submitted by Brianna Lang

Pizzelles

Yields 6 dozen

Ingredients:

• 6 eggs
• 1 cup margarine
• 1 3/4 cup of sugar
• 3 1/2 cups of flour
• Flavoring of your choice: 4 teaspoons of vanilla -or- 2 teaspoons Anise oil

Directions:
Beat eggs, margarine, sugar and flavoring. Slowly add flour until everything is combined. Drop by teaspoonfuls onto hot pizzelle iron. No need to grease the iron since there is so much butter in the batter! 

Submitted by Leah Pisano

Stained Glass Window Christmas Cookies

Ingredients:

• 1 cup sugar
• 3/4 cup butter, softened
• 1 teaspoon vanilla
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 rolls mult-colored lifesavers candy

Directions:
1. Beat sugar, vanilla, butter, and eggs in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in baking powder, flour, and salt. Cover and refrigerate for one hour until firm.

3. Heat oven to 375º. Cover cookie sheet with aluminum foil.

4. On a lightly floured surface, roll 1/3 of dough at a time to 1/8 inch thickness. Cut into shapes.

5. Place 1 inch apart on cookie sheet. Cut out window pane designs from cookies. Place partially crushed pieces of candy in cutouts, mixing colors as desired.

6. Bake 7-9 minutes. Immediately spread any unmelted candy with a knife. Cool completely on pan. 

Submitted by Krystle Makola

Mini-Cheesecakes

Makes 48 mini cheesecakes.  Top with pie filling or icing sprinkled with chocolate jimmies!  

Ingredients:

• 2 -8 oz packages cream cheese       
• 1 tsp vanilla extract
• ¾ cup white sugar               
• 1 -12 oz package vanilla wafers
• 2 eggs

Directions:

1. Preheat oven to 350 degrees.  Line miniature muffin tins with miniature paper liners.
2. Crush the vanilla wafers, and place ½ teaspoon of the crushed vanilla wafers into each paper cup.
3. Cream together with an electric mixer the cream cheese, sugar, eggs and vanilla.  Fill each miniature muffin liner with this mixture, almost to the top.
4. Bake for 15 minutes.  Cool.  Top with your favorite filling or icing!

Notes:  I usually crush cinnamon graham crackers and add a little of melted butter to hold the crust together.  Then I tamp the crust in the cups with a tart tamper.  

Submitted by Tammi Wilson

No-Bake Cookies

Ingredients:

• 2 cups sugar
• 1/4 cup cocoa
• 1/2 cup butter or margarine
• 1/2 cup milk

Stir and bring to a boil for 3 minutes.  Remove from the heat

Dry Ingredients:

• 3 cups rolled oats
• 1/2 cup peanut butter
• 1/2 tsp vanilla
• dash salt

Directions:

Add hot mixture to oats, peanut butter, vanilla, salt
Mix well.
Drop by tsp on to greased dish or waxed paper.  

Cool

Submitted by Cari Jo Roberts

The Best Rolled Sugar Cookies

The Best Rolled Sugar Cookies
Ingredients:

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Directions:

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Royal Icing
Ingredients:

• 3 tablespoons meringue powder
• 4 cups sifted confectioners' sugar
• 6 tablespoons water

Directions:

1. Beat all ingredients at low speed for 7 to 10 minutes, or until icing forms peaks. Tip: Keep icing covered with a wet kitchen towel at all times. Icing can dry out quickly.

Submitted by Marci O’Donnell

Chocolate Covered Oreo's

Ingredients:

• Oreo's (any type will do- mint, peanut butter, double stuff, etc)
• Melting Chocolate (milk or dark)
• Sugar Layons, sprinkles or colored melting chocolate
• Wax paper

 

Directions:

Heat chocolate in a double boiler on the stove, make sure to keep the heat at medium so you do not burn the chocolate. 
Once the chocolate is melted, dip each Oreo into the chocolate and use a fork to scoop it out.
Lay Oreo's on wax paper to dry.
If you choose to place sugar layons or sprinkles on top, do so while the chocolate is still warm so it will stick.  If you choose to splatter colored chocolate on top, I would recommend doing so once the milk chocolate has cooled and dried.
Enjoy!
 
Submitted by Arleen Szczypinski

White Chocolate Cherry Shortbread Cookies

Ingredients:

1/2  cup  maraschino cherries, drained and finely chopped

2-1/2  cups  all-purpose flour

1/2  cup  sugar

1  cup  cold butter

12  ounces  white chocolate baking squares with cocoa butter, finely chopped

1/2  teaspoon  almond extract

2  drops  red food coloring (optional)

2  teaspoons  shortening

 White nonpareils and/or red edible glitter (optional)

Directions:

1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Submitted by Maggie Jennings

Pretzel Turtles

Prep Time: 10 Mins    Cook Time: 4 Mins        Ready In: 14 mins.
 

Ingredients:

• 12 small mini pretzels 
• 12 chocolate covered caramel candies (Rolos) 
• 12 pecan halves

 Directions:

1. Preheat oven to 300 degrees F
2. Arrange the pretzels in a single layer on parchment lined cookie sheet. Place one chocolate covered caramel candy (Rolo) on each pretzel.
3. Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

Bet you can’t eat just one! 

Submitted by Elizabeth Smith

Stained Glass Window Christmas Cookies

Ingredients:

• 1 cup sugar
• 3/4 cup butter, softened
• 1 teaspoon vanilla
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 rolls multi-colored lifesavers candy

Directions:
1. Beat sugar, vanilla, butter, and eggs in large bowl with electric mixer on medium speed, or mix with spoon.
2. Stir in baking powder, flour, and salt. Cover and refrigerate for one hour until firm.
3. Heat oven to 375º. Cover cookie sheet with aluminum foil.
4. On a lightly floured surface, roll 1/3 of dough at a time to 1/8 inch thickness. Cut into shapes.
5. Place 1 inch apart on cookie sheet. Cut out window pane designs from cookies. Place partially crushed pieces of candy in cutouts, mixing colors as desired.
6. Bake 7-9 minutes. Immediately spread any unmelted candy with a knife. Cool completely on pan. 

Submitted by  Krystle Makola

Oatmeal & Craisin Cookies

Ingredients:

• 1 cup butter softened
• 1 cup packed brown sugar
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups quick oats
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup dried cranberries

Directions:

Beat butter sugars eggs and vanilla - then add oats, flour, baking soda & powder and salt *little at a time**
last mix in cranberries
Spoon onto greased cookie sheet bake 350 degrees for 12-14 mins

Submitted by Kara Moore
Fairview, WV