v     Vanilla Cookie Dough:

q       ½ cup confectioners’ sugar

q       1 ½ sticks unsalted butter

q       ½ tsp salt

q       1 ½ tsp vanilla extract

q       1 ½ cups unbleached all purpose flour

In a medium-sized mixing bowl, cream together the sugar, butter, salt, and vanilla. Add the flour, stirring to make a cohesive dough. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate until you’re ready to use it.

v     Chocolate Cookie Dough:

q       ½ cup confectioners’ sugar

q       1 ½ sticks unsalted butter

q       ½ tsp salt

q       1 ½ tsp vanilla extract

q       ¼ cup unsweetened cocoa

q       1 ¼ cups unbleached all purpose flour

Egg White Glaze:

q       1 large egg white

q       1 tablespoon water


Wisk together the egg white and water until very slightly foamy. Refrigerate until ready to use.



~Place a piece of parchment paper or waxed paper on your work surface. Lay one piece of dough on the parchment and roll it into a 9 x 12-inch rectangle. Set it aside.

~Use another piece of parchment or waxed paper; roll the other piece of dough just slightly smaller than the first, into an 8 ½ x 11 ½ inch rectangle. Brush the egg white glaze over the larger piece of dough. Place the smaller piece of dough on top of the larger piece, using the parchment to transport.

~Starting with a long edge, use the parchment to help you gently roll the stacked doughs into a tight log, with no gaps. Press the edge to seal, then wrap the log in plastic wrap or parchment, and freeze until firm.

~Preheat oven to 350F. Lightly grease or line with parchment two baking sheets.

~Remove dough from the freezer, unwrap it, and place it on a clean work surface. Let it thaw for 15 minutes. Use a sharp knife to gently cut the log into ¼ inch slices. If the dough becomes too soft to handle, place it back in the freezer briefly. Transfer the cookies to the prepared baking sheets.

~Bake the cookies for 12 to 14 minutes, or until they feel firm. Remove them from the oven and transfer to a rack to cool.


This recipe is just a tad harder but I still think everyone can do it!



Chocolate Chip Cookie Bars

q       2 ¾ cups unbleached all purpose flour

q       2 ½ tsps baking powder

q       ½ tsp salt

q       1- 1/3  unsalted butter, melted

q       2 ¼ cups brown sugar

q       3 large eggs

q       2 cups chocolate chips

ü    Preheat oven to 350F.  Lightly grease a 10 x 15 inch jelly roll pan, a 14 in deep dish pizza pan, or similar sized pan.

ü    In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

ü    In another large bowl, combine the melted butter and brown sugar, stirring until smooth.

ü    Allow mixture to cool slightly.  Add the eggs one at a time, beating well after each addition. Stir in the flour mixture, then the chocolate chips. Spread the batter into the prepared pan.

ü    Bake the bars for 24 to 26 minutes, until their top is shiny and golden. Don’t overbake or the bars will be dry: a cake tester inserted in the center will not come out clean. Remove the bars from the oven and cool to room temperature before cutting.

These are extra good and makes a lot too!  YUMMY!!

These are my lifesaver cookies.  You can make 2 batches with one can of pumpkin!  They are so yummy!  ENJOY! 



  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup LIBBY’S® 100% Pure Pumpkin
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Glaze (recipe follows)

PREHEAT oven to 350° F. Grease baking sheets.COMBINE flour, baking soda, baking power, cinnamon, nutmeg and salt in medium bowl. beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.  (I put this mixture into a ziploc bag and put a tiny cut on the corner and then drizzled it over the cookies!)

Estimated Times:
Preparation – 10 min | Cooking – 18 min | Cooling Time – 2 min cooling | Yields – 36 cookies


I haven’t tried this yet but it sure sounds VERY good and easy!  I will let you know when I try them, I’m out of pumpkin at home right now!  BUT if you make them first, let us know:) 

For the cookies:
1 cup sugar
2 sticks unsalted butter, softened
2 tablespoons Maple syrup
2 eggs
1 cup canned pumpkin
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground all spice
1/4 teaspoon freshly grated nutmeg
Pinch ground cloves
2 1/2 cups flour
2 teaspoons baking powder
Pinch of salt
For the frosting:
2 (8-ounce) packages cream cheese
1 cup confectioners sugar
1/4 cup milk
1 tablespoon vanilla extract
Zest of one lemon

For Garnish:
Whole pecans

Preheat the oven to 350 degrees F.In a mixer, fitted with a paddle, cream the sugar and the butter until light and fluffy. Add the maple syrup and eggs. Mix to incorporate. Add the pumpkin and mix to incorporate. Sift together the flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves. Add the dry ingredients to the batter and mix well. Drop rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10 minutes, or until lightly golden brown around the edges. Cool on racks. When cool, ice with the cream cheese frosting.For the Frosting: In a mixer, fitted with a paddle, add the cream cheese. Beat until light and fluffy. Beat in the powdered sugar until smooth. Add milk and vanilla. Beat until smooth. If frosting is too thick, thin with a little more milk. Fold in the lemon zest. When cookies are cool spread with some of the frosting. Garnish with a whole pecan.

1 cup sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
3/4 cup sour cream
1/2 cup mild-flavor molasses
1 egg
3 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon

1. Heat oven to 375ºF.
2. Mix sugar, butter, shortening, sour cream, molasses and egg in large bowl. Stir in remaining ingredients.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Cool slightly; remove from cookie sheet. Cool on wire rack. Sprinkle with sugar while warm if desired.


Today my friend is coming to visit from college and she absolultely loves my sugar cookies so I made some and brought them for her as a coming home gift!  Just passing the great idea along!  People really appreciate things like that!  ❤ ~bakerista~

Sugar Cookie dough!

2 -3/4 cups all purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 cup butter, softened

1-1/2 cups white sugar

1 egg

1 tsp vanilla extract

How to: Preheat oven to 375

In a small bowl, stir together flour, baking soda, and baking powder.  Set aside

In a large bowl, cream together the butter and sugar until smooth.  Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. Add sprinkles if desired!

Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet 2 minutes before removing to cool on racks!!


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