Melt-In-Your-Mouth Eggnog Cookies

• 2 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground nutmeg, plus more for topping
• 1/2 tsp ground cinnamon
• 3/4 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 2 large egg yolks
• 1 tsp vanilla extract
• 1/2 tsp rum extract
• 1/2 cup eggnog
Frosting
• 1/2 cup butter, at room temperature (I used 1/4 cup salted and 1/4 cup unsalted butter)
• 3 - 5 Tbsp eggnog
• 1/2 tsp rum extract
• 3 cups powdered sugar

Directions

• Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 11 - 13 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.
• For the Eggnog Frosting:
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.

Homemade Thin Mints (Easy No Bake Cookies)

Homemade Thin Mints (Easy No Bake Cookie)

If you’re a fan of Girl Scout Thin Mint Cookies, then you are gonna love this recipe! This super quick and easy recipe requires just 4 ingredients (including Ritz crackers) and it requires no baking! These homemade cookies have the same crunch and minty chocolate flavor as the Girl Scout variety – I personally like them right out of the freezer with a glass of milk! Homemade Thin Mint Cookies (Adapted from Averie Cooks) Ingredients: One sleeve of Ritz crackers (or about 27) 1 cup of andes mints broken up 1 teaspoon coconut oil, shortening, or vegetable oil Directions: In a microwave safe bowl, mix chocolate chips with mint extract and coconut oil. Microwave in 15 second increments until melted and smooth, stirring each time. My microwave takes about 3 times. (Note: Using some sort of oil helps the chocolate melt smoother with less clumps). Line a baking sheet with wax paper. Dip the crackers into the chocolate, turning your hand to drip off the excess chocolate. I used a toothpick since the crackers have small holes in the middle. Place on top of the wax paper and freeze or refrigerate until set. These are so delicious and super quick to make on the days you want something sweet but don’t want to turn on your oven. They are a favorite in my family and I hope your family loves them too!

Snickerdoodle Bars

4 c flour

3 tsp baking powder

1 1/2 tsp salt

3 c brown sugar

1 1/2 c butter

3 eggs

1 1/2 Tbsp vanilla

Topping:  2 Tbsp white sugar, 2 tsp ground cinnamon

1. Preheat oven to 350 degrees. Lightly grease a 10x15 inch jelly roll baking pan.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.

4. Press the dough evenly in the prepared pan.

5. In a small bowl, combine the white sugar and cinnamon.

6. Sprinkle the mixture evenly over the batter in the baking pan.

7. Bake for 25 - 30 minutes or until the surface springs back when gently pressed. Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife.....or cut into shapes using a metal cookie cutter

8. Share with friends and family. Enjoy!

Soft Molasses Cookies

• 3/4 cup shortening (I did 1/2 cup shortening, 1/4 cup butter)
• 1 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt (see note below)
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon allspice
• 1 teaspoon nutmeg

1. Cream together shortening and brown sugar.
2. Stir in egg and molasses and mix well.
3. Fold in dry ingredients and stir.
4. Cover and chill till firm (1-2 hours).
5. Preheat oven to 350°.
6. Roll dough into small balls and roll in white sugar.
7. Place on lightly greased cookie sheet.
8. Bake at 350° for 9-10 minutes.
9. Leave on sheet one minute until set.
10. I changed the amount of salt in here. My original recipe calls for 1 tsp of salt but that may be too much for some. A few people have made it as is (the majority) with no complaints on salt, however a few commented it was too much. I think 1/2 tsp can be used with no alterations to the recipe. I will leave it up to you either way you still WIN !  I think I may have doubled the spices because I like the extra flavor.

-Terri Bateman

Snickerdoodle Bars

4 c flour

3 tsp baking powder

1 1/2 tsp salt

3 c brown sugar

1 1/2 c butter

3 eggs

1 1/2 Tbsp vanilla

Topping:  2 Tbsp white sugar, 2 tsp ground cinnamon

1. Preheat oven to 350 degrees. Lightly grease a 10x15 inch jelly roll baking pan.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.

4. Press the dough evenly in the prepared pan.

5. In a small bowl, combine the white sugar and cinnamon.

6. Sprinkle the mixture evenly over the batter in the baking pan.

7. Bake for 25 - 30 minutes or until the surface springs back when gently pressed. Do not overbake or cookies will be hard instead of soft and moist!  Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife.....or cut into shapes using a metal cookie cutter

8. Share with friends and family. Enjoy!

Chocolate Chip Cookies

This is the recipe off the giant bag of chocolate chips from Costco. We really like them. Don't overcook-they are better soft!

1 cup butter, softened
3/4 cup brown sugar
1/2 cup sugar
2 tsp. vanilla
1 egg
2 1/4 cup flour
1/2 tsp. salt
1 tsp. baking soda
1 1/2-2 cups chocolate chips

Mix butter and sugars together. Add wet ingredients and mix well. Add dry ingredients and stir together to mix. Drop by spoonful onto ungreased cookie sheet. Bake 8-10 minutes at 375 degrees.