Mrs. Santa's Magical Cookies

We went on a train ride to the North Pole! While riding Mrs. Clause came by and made sure to give us Santa's favorite cookie recipe! Enjoy!

1 1/2 cups white sugar
The giggle from an elf
2 cups of brown sugar
found high on the shelf.
1 pound of sweet butter
A reindeer's shy wink,
Three eggs freshly chosen,
Fiary dust colored pink.
1 1/2 teaspoons Salt
A wish from a child,
1 1/2 teaspoons Soda,
One griffin smile - wild.
6 cups of white flour
One gallon of Joy
The twinkle that's found
in a small girl or boy.
2 cups nuts if you like them,
If not. leave them out.
6 cups chocolate chips
remove all signs of doubt
2 tablespoons Vanilla,
A huge dash of love.
A sprinkle of peace
From the wings of a dove.

Cream the butter and sugar ten mionutes for sure,
Mix in giggles and winks, add the eggs and beat more.
Add salt, soda, flour, fairy dust and the wish.
The griffin's sweet smile and beat well - What a dish!
Add the chips and vanilla, and nuts if you will,
Sccop with small ice cream scooper and your cooke sheets fill
Bake 350 degrees, 7 minutes 'til done.
Eat with love, joy and peace and have bundles of fun!

Merry Christmas to everyone!

Cinnamon Roll Sugar Cookies

Cinnamon Roll Sugar Cookies

Chewy Ginger Cookies

Chewy Ginger Cookies
3/4 c shortening (butta flava)
1 1/4c sugar, divided
1 egg
1/4. c molasses
1 tsp. vanilla extract
1/2 tsp ground cloves
2 c. all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. salt

In a mixing bowl, cream shortening and 1 cup sugar. Add the egg, molasses and vanilla; mix well. Combine dry ingredients, add to creamed mixture and mix well. Roll into 1-in balls; toll in remaining sugar. Place 1 -1/2 inch apart on ungreased baking sheets. Bake at 375 for 10 minutes until lightly browned. Cool on wire racks, store in an airtight container. Makes about 4 dozen.

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

Pumpkin Spice Whoopie Pies

Pumpkin Whoopie Pies

Pumpkin Cookies!

http://www.bhg.com/recipe/cookies/melt-in-your-mouth-pumpkin-cookies/

Homemade Oreos

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.