M&M Chocolate Cookies

Our son went back to college.I wanted him to have a care package right away so I made these.  He loves M&M's so I thought these would be a good way to start off the semester. They looked yummy!

Recipe~


1 cup butter...real butter is best!
1 c sugar
3/4 c brown sugar
2 large eggs
1 tsp vanilla
1/2tsp salt
2 1/4 c flour
1/3 c cocoa powder
1 tsp bakingsoda
1 1/2cups of mini M&M baking chips * I would use the regular M&M's next time
1 c nuts, optional

In a large bowl cream the butter (I melted mine) and both sugars. Then add the eggs and vanilla and mix again.  Whisk the flour, soda, cocoa and salt in another bowl. Slowly add to the butter combo and combine well. Throw the M&M's (and nuts) in and chill for at least 1 hour.  I use an ice cream scoop for my cookies to make them large. I also use parchment paper whenI make cookies. Bake in a 350 degree oven for 8-10 minutes. They sure smell good when baking! Enjoy~

Pumpkin Snickerdoodles

Happy Fall!! I love baking with pumpkin.  Brenn tells me it looks like a pumpkin exploded in my house.  These are a hit with the boys that come over each day after school.  In fact, they requested them this week.  So I made them again! Super easy and yummy!

~Recipe~
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup  butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract
For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice * I added a dash of pumpkin pie spice to mine today.  It was an added flavor!*

Whisk the flour, baking powder, salt, cinnamon, and nutmeg.  Beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.
Preheat the oven to 350 degrees. Line baking sheets parchment paper. 

Combine the sugar and spices for the coating in a bowl and mix to blend.

 Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed. 
Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the 
baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Easy and delish! Enjoy~

Applesauce Cookies with Caramel Frosting

Big.  Soft.  Yum! I resisted making anything pumpkin so I made apple instead.  I have a rule...NO PUMPKIN baking until September 15.  Why? No clue, just the way I have always been. So...apples are the 2nd best Fall baking ingredient, right?  The hubby ate several and I am sure these will be gone right after the kids arrive from school.

~Recipe~
2 c sugar
1 c shortening
2 eggs
2 c applesauce
4 c flour
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/2 tsp cardamom

Preheat oven to 375 degrees

Whisk together the flour, soda, powder, cinnamon and cardamom.  Cream shortening and sugar, add eggs and applesauce...mix! Add in the whisked ingredients until incorporated. I used an ice cream scoop to make them big....scoop onto pans lined with parchment paper and bake for 10-12 minutes.

Frosting
6 Tbsp butter
1/2 c heavy cream
1 c packed brown sugar
2 tsp vanilla
2 c powdered sugar

Combine the butter, heavy cream and brown sugar in a saucepan and cook*Stir occasionally* until almost to a boil.  Remove from heat and stir in the vanilla.  Let that cool.  When it is cooled mix in the powdered sugar. Ta da! Yummy frosting! Frost the cookies! Eat and enjoy~

Root beer Float Cookies

Now...THESE are big, soft, and worth making.  I would increase the extract as the root beer is a very faint 'at.the.end.of.the.bite' taste.  I will definitely be making these again and they were really enjoyed by the kids and friends! Who doesn't love root beer?

~Recipe~
1 cup butter, softened...Real butter
2 cups packed brown sugar
2 eggs
1 cup buttermilk
1 tsp. root beer extract or concentrate *I will increase to about almost 2 tsp* You can play with this.
4 cups flour
1 tsp. baking soda
1 tsp. salt

Frosting Ingredients:
4 cups powdered sugar (or icing sugar)
3/4 cup butter, softened
3 Tbsp. milk
1 tsp. root beer extract or concentrate *Again I will increase*

Directions: 
Preheat oven to 375º.
In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each. Beat in buttermilk and root beer extract. It starts to smell really yummy right about now...don't let the strong smell deter you from adding more flavor. The concentrate is very strong smelling.
Combine dry ingredients; gradually add to creamed mixture. 
Drop by tablespoonfuls*I used an ice cream scoop to make them bigger, I have a teen boy, they like BIG cookies* onto ungreased baking sheets. Bake at 375º for 10-12 minutes or until lightly browned. Remove to wire racks to cool. 
In a mixing bowl, combine all frosting ingredients. Beat until smooth. 
Frost cooled cookies. Easy! Enjoy~

Dr Pepper Cookies

Eh...I am on the fence about the recipes posted on Pinterest.  I think some are just thrown together and a pic put with the 'recipe'....at any rate, I will not make these again.  I am figuring a recipe out in my head that will be good using Dr Pepper. Brenn loves soda so I thought these would be fun....they look better than they taste, in my opinion.

~Recipe~

1 pkg chocolate cake mix
6-8 ounces of Dr Pepper. 

Mix and bake at 350 degrees for 10-11 minutes. 
I used an ice cream scoop to make them, they are big! 
Frost with 2 cups powdered sugar and 2-3 Tbsp Dr Pepper, mix and drizzle....So easy! If you like them, let me know! 
Enjoy~

Samoa Bars

Our favorite Girl Scout cookie is the Samoa...this comes pretty darn close! It is a process but it is well worth it! I have made them 2 times already this week...the kids and friends devoured them....

~Recipe~

Base...
1/2 cup sugar
3/4 cup butter softened
1 large egg
1/2 tsp vanilla
2 cups flour
1/4 tsp salt

Preheat oven to 350 degrees
Grease a 9x13 baking pan.

Cream together the sugar and butter, til fluffy.  Add egg and vanilla and beat well.  On low, gradually add the flour and salt until it is crumbly...you will know when. Put the dough in the bottom of the prepared pan and press into an even layer.  Bake for 20-25 minutes, until set and lightly browned.  Cool COMPLETELY on a wire rack.

Topping...
3 cups shredded coconut
12 ounces caramel*I used the caramel chips...they are my new best friend, so much easier than unwrapping all the caramels*
1/4 tsp salt
3 tbsp whole milk
10 ounces of semi sweet or dark chocolate chips

Turn oven to 300 degrees, spread the coconut out on a baking sheet with parchment paper. Toast until it is lightly browned, stirring every 4-5 minutes so it doesn't burn.  I toasted mine for about 17 minutes and it was perfect! Cool and set aside.

Melt the caramel, milk and salt in a microwave safe bowl on high for 3-4 minutes.  I stopped mine after every minute to stir it so it didn't get burned. When it is smooth fold the coconut in and stir to make sure it is all covered.  Put this mix over the cookie base and carefully spread into an even layer. Let this cool.  When it is completely cooled cut into bars with a pizza cutter, I find this is the best way to always cut evenly and through a tough bottom layer of a bar recipe. Melt the chocolate in a small bowl in the microwave and watch carefully and stir every 30 seconds or more. Dip the base of each bar into the chocolate and place on a piece of parchment paper.  Drizzle the rest over the tops of the bars.  Place in fridge so they can set.  Once the chocolate is cooled then it peels easily off the paper and YUMMMY! You have a new favorite cookie! Enjoy~

Salted Caramel Pretzel Cookies

It is raining in Texas today.  What a perfect excuse to bake....that and the fact I usually have 9 or more teenaged boys here....so I need to keep up on my baking to satisfy the growing boys! They just came out of the oven so I am sure they will be devoured in a few minutes.  I think I will add more pretzels next time!

~Recipe~
3/4 cup butter, softened
3/4 cupbrown sugar
1/4 c white sugar
1 egg
2 tsp vanilla
2 cups flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 c chocolate chips
1 cup caramel bites*BEST invention EVER*
1/2 cup crushed pretzels * I will use more next time*

Oven to 350
Cream the sugars and butter until light and fluffy...you know the drill don't over mix...Add the egg and vanilla and blend well.  Mix in the flour, cornstarch, salt and baking soda.  Stir in the caramel chips, chocolate chips and pretzels.  Drop on cookie sheets and sprinkle with salt.  Bake for 8-10 minutes, barely golden...watch carefully as not to over bake.  Let cool on the sheet  for 5 minutes and transfer to the wire rack. Basic cookie batter with different add ins....enjoy~

Nutella Cookies

Impressive~ 4 ingredients.  Not impressive~The look of the cookies. I don't know what I expected but it was not crumbly piles of cookie.  I guess they tasted ok, the kiddos ate them.  I am not a chocolate fan, so I leave the ultimate decision to others. I got this off Pinterest that was added by ABusyNet.

~Recipe~
1 cup Nutela
1/2 cups sugar
1 cup flour
1 whole egg

Mix all ingredients together.  Form into balls and place on a cookie sheet.  Flatten with a glass bottom and press down firmly*This makes a mess if it is crumbly* Bake 7 minutes and cool. Wa la! Easy! Enjoy~

Sugar Cookie Bars

These are the awesomeness of a sugar cookie in a convenient bar! A winner!

~Recipe~
Cookies~

1 cup unsalted butter, at room temperature

2 cups granulated sugar

4 large eggs

2 teaspoons vanilla

5 cups flour

1 teaspoon salt

1/2 tsp baking soda

Frosting~

1 cup unsalted butter, at room temperature

1 teaspoon vanilla

Pinch sea salt

4 cups confectioners’ sugar

5 tablespoons milk

Food coloring, as desired

Sprinkles

Oven to 375 degrees

Line a 10x15 baking sheet with parchment paper

Cream the butter and sugar on medium high until light and fluffy(2 min).  Slow the roll on the mixer to medium and add the eggs 1 at a time and mix after cracking each one. Add the vanilla.  Whisk together, in another bowl, flour, salt, baking soda, mix well, please.  Slowing again, to low, add the flour mixture to the butter mixture and mix until all combined.  Using a rubber spoon evenly spread the cookie dough into the pan.  Bake about 15 minutes, don't over bake.  A tester should come out clean.  Let them cool completely.

For the yummy frosting, beat the butter until light and fluffy(we've done this before...2 minutes).  Add the vanilla and salt and mix well.  Slowing the mixer to low add the powdered sugar 1 cup at a time.  Add the milk until smooth.  Add the color of your choice and frost and decorate the bars as you wish! Be creative! Cut and Eat!  Enjoy~

Cookies n cream cookies

Soooo....a new twist on the chocolate chipper....everyone loved them and I made an extra batch for Brenn to take to lunch tomorrow.  These cookies have milk in the dough....yum! You will love em!

~Recipe~
3/4 Cup Butter Flavored Crisco*not usually a fan of crisco in my cookies...but this was A-ok!*
1 1/4 Cup Brown Sugar
2 Tbs Milk
1 Ts Vanilla
1 Egg
1 Tsp Salt
3/4 Tsp Baking Soda
2 Cups flour 
1/2 Cup Chocolate Chips
1 Cup Chopped Cookies N Creme Candy Bars
Mix the shortening and brown sugar until smooth.
Add the milk, vanilla, and egg and mix again until smooth.*smooth seems to be the theme here...*
Mix together the dry ingredients with a whisk. Add the dry ingredients to the wet ingredients and mix until the dough comes together. Stir in the chips and candy bar.... Yummilicious!!
Place by tablespoons onto a parchment lined baking sheet and bake for 8-9 min at 375 degrees *I definitely baked 9 minutes**

Almond Butter Cookies

I have been promising to get this done.  The delay was due to me hosting Tony's company Christmas party! Oh what fun that was! What a great team he has.  Anywhoo....Christmas baking in is full force this year as we are not going to Wyoming for Christmas! The cookies are not what I think the name says, I , too thought it used almond butter....no, it is a marriage of butter and almond flavoring.  They were great and the frosting added a little(lot) of sweetness. I am on the hunt for a good almond butter cookie.....

~Recipe~

Cookies:

1 cup butter, softened

1 1/2 c sugar

2 eggs

1 tsp vanilla

1 tsp almond extract

1 tsp butter flavoring

3 c flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

Frosting:

1  8 oz package cream cheese, softened

1/4 c butter, softened

1 tsp vanilla

pinch of salt

3-4 c powdered sugar

2-3 Tbsp milk

Cream the butter and sugar for at least 2 minutes to get mixed well.  Add eggs, vanilla, almond and butter flavoring*I added a bit more almond because I LOVE  almond*  Beat for another 2 minutes to the fluffy stage.   Grab another bowl and whisk the flour, baking powder, baking soda and salt. Throw that in with the creamed mixture and mix just til combined.  Roll into 1 1/2 inch balls and place on a prepared cookie sheet.  Bake at 350 degrees for 6-7 minutes, just until the tops begin to crack, let them cool on a cookie sheet for a while *they need to cook a while 

longer*. Cool completely on a wire rack and frost!

Frosting~ *

Make sure the cream cheese and butter are soft, it will make the frosting creamier. Mix them together until smooth.  Add the powdered sugar, milk, vanilla and inch of salt, beat well.  *If too thin, add more sugar, if too thick add a bit of milk*Add coloring of you want to and mix in.  decorate your cookies! Enjoy~

Two Chip Chocolate Chippers

We had a busy weekend celebrating 2 birthdays in my family but I knew I had to  make these.  My friend, Stacy, sent me the recipe last weekend.  The difference in these cookies is pudding in the dough, my son ate a lot as soon as they came out of the oven and said he could taste the vanilla in them.  I will definitely make them again since they lasted a few hours....

~Recipe~
1/2 c butter, softened
1/2 c margarine, softened**I used 1 cup butter....I bake only with butter**
3/4 cup packed brown sugar
1/4 cup while sugar
2 eggs
1 1/2 tsp vanilla
2 1/4 c flour
1 package(3.4 ounce) instant vanilla pudding mix
1 tsp baking soda
1 1/2 cups semi sweet chocolate chips
1 1/2 cups milk chocolate chips
1 1/2 cup chopped pecans*optional*

Cream the butter and sugars until light and fluffy.  Beat in eggs and vanilla.  COmbine the flour, pudding mix and baking soda and add gradually to the butter mixture.  Stir in the chips and nuts.  Drop by rounded tablespoons onto a ungreased cookie sheet.  Place about 1 inch apart. The recipe says to flatten the dough with a glass, slightly.  I did not do this.  Bake at 375 degrees for 8-10 minutes and cool on a wire rack.  The cookies took about 6 1/2 minutes to be golden brown.  It must be the elevation, just make sure to watch the 1st batch to see how long you need to be baking them. Thanks for sharing, Stacy! Enjoy~

Peanut Butter, Honey and Banana Cookies

YUM! I love honey.  I am not a fan of peanut butter...but the glaze on these cookies is to die for! I could eat a bowl of it. I didn't.  I could. I will make these a lot more!

~Recipe~
1 1/4 cups flour
1 tsp baking soda
1/2 tsp sat
1/4 tsp cinnamon
4 Tbsp butter at room temp
1/2 cup brown sugar
1/4 cup white sugar
1/3 cup peanut butter, smooth
1 Tbsp honey
1 tsp vanilla
1 large egg
1 banana, mashes
2 cups old fashioned oats
*Glaze*YUM
3 Tbsp smooth peanut butter
1/2 powdered sugar
2 Tbsp milk(or more is needed)
1 Tbsp honey

Preheat oven to 350 degrees.  In a medium bowl whisk together the flour, baking soda, salt, cinnamon.  Set aside.  Combine the butter and both sugars and mix well until smooth, add peanut butter, honey, vanilla and egg.  Beat until smooth.  Add banana and mix well.  Add flour slowly until just combined, then add oats.  Drop by spoonful 2 inches apart on parchment lined cookie sheet.  Bake at 350 degrees for 12-14 minutes.  Cool on wire rack and whisk together the ingredients for the glaze and drizzle over cookies. Don't taste the glaze until the cookies are all glazed....I am serious! :) Enjoy~

Peanut Butter/Nutella cookies

I am not a fan of peanut butter, or chocolate...but the kids are so I made these and I love them! I am glad I tried these and will make them again!

~Recipe~
1/2 cup unsalted butter at room temp
3/4 cup smooth peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
3/4 tsp baking soda
1/4 tsp salt
1 3/4 cups flour
1/4 cup Nutella**I will probably use a little more next time**

Combine butter, peanut butter, egg, vanilla and sugars and mix until well blended.  Add flour, baking soda and salt and mix.  Add the Nutella and swirl it through the dough with a butter knife.  Chill dough for 15 minutes. Roll into balls and place on parchment paper on a cookie sheet.  Using a fork, press lightly on the cookies to flatten a little. Bake at 350 degrees until edges are browned(8 minutes).  Allow to cool 2 minutes on a cookie sheet before transferring to a rack. Enjoy~

Sugar Cookies

I have no idea how I let this slide by Valentine's Day...we had 5(yes 5) snow days out of school last week. I had the neighborhood kids over to decorate cookies for one afternoon.  It was so fun! This recipe is a good one, it makes a lot so you may want to cut it in 1/2.  I make them for every holiday and decorate accordingly.

~Recipe~
6 eggs
3 cups sugar
1 1/2 cup milk divided
1 tsp vanilla
6 tsp baking powder(dissolve in 1 cup of the milk)
3 tsp baking soda(dissolved in the remaining 1/2 cup of milk)
12 cups of flour, approx.
1/2 tsp mace

Combine all ingredients and roll out and cut into shapes.  Bake 8-10 min at 350 degrees.  Frosting~ 3/4 bag of powdered sugar
1/2 cup shortening
**some**water(to consistency)
1/2 tsp each vanilla, lemon and almond extract
food coloring...Mix all together.  YUM! Enjoy~

Congo Bars

These are the prefect lunch box treat.  I think they are a chocolate chip cookie in a bar...Brenn disagrees.  He says they are better than a cookie! I have made them more than a few times and they are always gone.

~Recipe~
2 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 cup butter at room temp
3 eggs at room temp
2 1/4 cups light brown sugar
1 tsp vanilla
1 12 ounce pkg chocolate chips **I use milk or semi sweet**
Preheat oven to 375.  Whisk together the flour, slat and baking powder.  In a mixing bowl cream the brown sugar and butter until well combined.  Add the eggs one at a time and make sure well mixed before adding the next. Add vanilla and beat until smooth and no sugar lumps remain.  Don't over mix on this step. Add the flour mixture and mix until just combined, add the chocolate chips and mix until the chips are all mixed in good.  Grease a jelly roll pan and spread dough evenly over the pan and bake for 18 minutes or until done.  **I use a plastic sandwich bag on my hand and spread the dough...it is thick and tough to manipulate. I also have never baked mine the full 18 minutes.**
YUM! Enjoy~

M & M cookies

Brenn Loves M&M cookies.  I am not a fan of M&M's at all....but I made these for him.  He ate all of them at my mom's house.  It isn't like I don't bake all sorts of cookies for him...he has decided these are his favorite! Hope he enjoys them! :)

~Recipe~

Ingredients

1/2 cup (1 stick) unsalted butter

3/4 cup packed dark brown sugar

3/4 cup sugar

2 large eggs

1 teaspoon pure vanilla extract

14 ounce bag of M&M's**I think this is waaay too many...I used 1 1/2 cups**

2 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1 teaspoon fine salt

Directions

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. Line baking sheets with parchment paper.

Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the M&M's.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Enjoy~

Ranger Cookies

I found these cookies somewhere in my huge notebook of recipes. I had never made them and I made a change.  I thought it would be a subtle change...BUT I think it changed the whole cookie.  I left out the coconut and substituted chocolate chips. I don't know if it was texture....taste....I can't figure it out, but it was 'off'.  If I make theses again I will use coconut.  My family is not coconut eaters, so I will make them for someone else! :)

~Recipe~
1 cup shortening
1 cup white sugar
1 cup brown sugar
1 tsp vanilla
2 eggs
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups Rice Krispies cereal
1 1/2 cups rolled oats
1 cup coconut

In a bowl cream shortening and sugars and vanilla.  Add Eggs 1 at at time and blend until smooth.  In another bowl, whisk the flour, soda, powder, salt and then add to the creamed mixture.  Stir in Krispies and oats and coconut until blended.  Dough is crumbly.  Shape into balls and bake on an ungreased cookie sheet for 10 minutes at 350 degrees. Enjoy~

5 chip cookies

I got this recipe from my friend, Karyn last night.  I knew this was a have-to-make-NOW recipe. I make my son something sweet every day and take it to school for him and his friends to have at lunch. His eyes grew wide when Itold him all that was in this cookie...YUM!!

~Recipe~
Five-Chip Cookies

1 cup butter or margarine, softened
1 cup peanut butter
1 cup sugar
2/3 cup packed brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 cup old fashioned oats
2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup each milk chocolate chips, semi-sweet chocolate chips, peanut butter chips, vanilla chips and butterscotch chips **Of course you can add what you want, cherry, mint, caramel, I added 1/3 cup of Heath bits this time**

In a mixing bowl, cream butter, peanut butter and sugars. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine flour, oats, baking soda and salt; gradually add to creamed mixture. Stir in chips. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. 

Ginger Cookies with Pumpkin Spread

Do you want something that is big and soft and so so so comforting? These cookies are just the item for you! We are ginger snap lovers these take the TOP award. I got the recipe from a friend, Tracy Woodland, and I have to give her props! YUM-O! I did not get the topping that this recipe comes with. I did not have a big can of puree. I used my old stand by pumpkin spread, but I will definitely try this next time. I think it will be more of a frosting consistency and that will be great! Thanks Tracy, for this great recipe!!

~Recipe~
Big Soft Ginger Cookies

2 1/4 cups all-purpose flour 
2 tsp. ground ginger 
1 tsp. baking soda 
3/4 tsp. ground cinnamon 
1/2 tsp. ground cloves
1/4 tsp. salt

3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tbls. water
1/4 cup molasses
2 tbls. white sugar


Directions:
1. Preheat over to 350 degrees. Sift together the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
2. In large bowl, cream together margarine and 1 cup sugar until light and fluffy. Beat in egg, then stir in the water and molasses. Gradually stir in the sifted ingredients into the molasses mixture. shape dough into walnut sized balls, and roll them in the remaining 2 tbls. of sugar.* Place cookies 2 inches apart onto ungreased cookie sheet, and flatten slightly.
3.Bake for 8-10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in airtight container.

*This dough is VERY sticky to roll. I have had better success by chilling it first, it is easier to work with.*


Pumpkin Dip
Cream Together:
2 cups powdered sugar
2-8 oz. packages cream cheese

Blend:
1-30 oz. can pumpkin puree
2 tsp. cinnamon
1 tsp. ginger

Mix: The above two mixtures together.
Serve w/ ginger snap cookies, vanilla wafers of Big Soft Ginger Cookies. This spread is also delicious on bagels or toast.


Pumpkin Dip #2
This is the Pumpkin Dip that I used on them**I cut it in 1/2 because there were only 3 dozen cookies**
1 8 ounce cream cheese
1 can pumpkin  *Or more is you like sweet things**
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1 tsp vanilla **adjust these to your tastes**


Mix sugar and cream cheese until blended. Mix  in the rest until creamy and smooth. Chill at least 1 hour.
Enjoy!