Cookies.... - McKinney,TX

Simple and delicious...

Baby Buttons
2 sticks (8 ounces) unsalted butter, softened
1 1/2 cups confectioners’ sugar
1/2 cup cornstarch
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour

Preheat the oven to 350°. Line a large baking sheet with parchment paper. In a food processor, pulse the butter with 1/2 cup of the confectioners’ sugar until combined. Add the cornstarch, vanilla and flour and process until a soft dough forms. Transfer the dough to a work surface and divide it into 4 equal pieces.
On a lightly floured work surface, roll each piece of dough into a 12-inch rope. Cut each rope into 12 pieces and roll each piece into a ball. Transfer the balls to the baking sheet; they won’t spread much. Bake the cookies on the center rack of the oven for about 22 minutes, until the bottoms are golden but the tops are still pale.
Transfer the cookies to a clean baking sheet, sift the remaining 1 cup of confectioners’ sugar over the tops of cookies. While the cookies are still warm, poke 4 shallow holes into each one with a toothpick or skewer to make a buttonhole pattern. Let the cookies cool completely before serving or storing.
The cookies can be stored in an airtight container for up to 1 week.

Try adding lime or lemon zest or ground pecans to the dough before baking, or adding cinnamon to the sugar sprinkled over the tops -- it's all yummy!

http://allrecipes.com/Recipe/Iced-Pumpkin-Cookies/Detail....

This recipie is amazing, my DH begs for these cookies.

You'll want to avoid cookies that don't keep very long like merengues and such. Icebox cookies are really easy to make and keep/freeze really well. There's a ton of recipes on line to choose from. Basically, you make the dough and roll it in wax paper to make a roll. You refrigerate this for some time. when you're ready to make cookies, you just slice them off and bake. Not sure if that makes sense, but it's a really easy and yummy way to make uniform looking cookies. No rolling necessary.

S.,

Baking cookies isn't hard. It's addicting though! My husband "didn't like" Oatmeal cookies before we married. He "ONLY ate chocolate chip". After he tried these cookies, he decided Oatmeal wasn't so bad... :-0

Honey Nut Oatmeal cookies:

(The Basic Old Fashioned Quaker Oats Cookie, with a twist)

1/2 cup Butter (room temp) or Shortening
1 cup Firmly Packed Brown Sugar
1/2 Cup White Sugar
1/2 cup Honey
1 tsp Vanilla
2 eggs
1 1/2 cup Flour
1 tsp baking soda
1 tsp Cinnamon
1/2 tsp salt
3 cups Oatmeal
1/2 cup raisins
1 cup chopped walnuts (coarsely chopped)

1. Preheat oven to 350
2. Cream together: sugars, butter/shortening, honey and
vanilla.
3. Beat eggs and combine with sugar mixture. (Mix Well)
4. Use separate bowl and combine: flour, baking soda,
cinnamon, and salt. Add in Oats, Raisins and Walnuts
5. Combine sugar mixture and flour mixture in larger bowl.
(mix well)
6. Drop by rounded tablespoons onto ungreased cookie sheet.
7. Bake 10-12 minutes
8. Cool 2 minutes on cookie sheet before removing to wire
rack.

Makes about 4 1/2 dozen

**I make a double recipe. For every batch I put in the oven I put a batch in the freezer. I drop tablespoons on a cookie sheet and pop them in the freezer to freeze. After I take up the warm cookies and put fresh ones in the oven I take up the frozen ones and put them in a Gallon Freezer baggie. Whenever we want fresh warm cookies we grab a few out of the bag and pop them in the oven.

Happy Baking!

T.

Everyone LOVES but people seem to rarely actually make are Tollhouse Cookies. Recipe on the back of the bags of chocolate chips. You can make the dough 2-3 days ahead and keep in something airtight in the frig until you are ready to cook. Easy and beyond delicious! You can be different and get the mint chips or something if you prefer.