Super Quick & Easy Fall Sugar Cookies

1 Sugar cookie recipe
Crystal Sprinles in colors of your choice (I used red, green, orange, and yellow)
Small bowls (one for each color of sprinkles)

Preheat oven to 350°F

With your sugar cookie dough (this can be store bought or made yourself), scoop with a spoon and roll into a ball in the palms of your hands.

Place rolled sugar cookies into a small bowl with a few Tbs of sprinkles in it.

Place these into an ungreased cookie sheet.

Bake for 8-9 mins. You want the tops to expand and crackle. The more sprinkles you add the more crackle you will get.

Let cool on baking sheets for a few minutes, and then transfer to cooling racks or newspapers.

Do not let the bottoms get brown! They should look like this on the bottoms:

These cookies are really fast to make, and can be stored in an airtight container for over a week. They also freeze well if you are planning ahead and making Christmas cookies.

Spooky Halloween Eyeballs

1 1/2 cups creamy peanut butter
1/2 cup butter, softened
2 1/2 cups confectioners' sugar, sifted
1 tablespoon vanilla extract
12 ounces white chocolate, chopped
2 tablespoons shortening
2 drops blue food coloring
1/2 cup miniature semisweet chocolate chips


Beat the peanut butter and butter with an electric mixer in a large bowl until smooth. Beat in the sugar and vanilla. Cover and refrigerate for 30 minutes. Roll chilled dough into small, eyeball-sized balls and place on 2 baking sheets lined with wax paper. Refrigerate for another 30 minutes.

Melt the white chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals (on defrost!), stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. You can chill them in the refrigerator.

Stir a few drops of blue food coloring into the remaining melted white chocolate. Make a round "iris" on the top of the cooled eyeball and press a mini chocolate chip in the center (point side down) for a "pupil." For an extra spooky bloodshot eyeballs take a toothpick dipped in red food coloring and make squiggly lines on the eye.

Scary Cat Cookies

3 oz semisweet baking chocolate

1 cup butter, softened (do not use margarine)

1/2 cup sugar

2 1/4 cups all-purpose flour

1 teaspoon vanilla

1 egg

Yellow candy sprinkles

15 miniature candy-coated chocolate baking bits

1 package pull-apart yellow licorice twists, cut into 1-inch pieces

1 package pull-apart pink licorice twists, cut into bits

 

Heat oven to 350°F. Grease cookie sheets with shortening.

In small saucepan, melt chocolate over low heat, stirring constantly. In large bowl, beat butter and sugar with electric mixer on medium speed, or mix with spoon. Stir in melted chocolate, flour, vanilla and egg.

Shape dough into 30 (1-inch) balls. Pull a little bit of dough from each of 15 balls to make tails; set aside. Cut about 1/4-inch slit in same balls, using scissors. Separate dough at slit for cat's ears. Place balls about 2 inches apart on cookie sheets.

Place remaining balls below each cat head on cookie sheets for body. Shape small pieces of dough into 15 (2 1/2-inch-long) ropes. Place end of rope under each body.

Bake 12 to 14 minutes or until set. Remove from cookie sheets to cooling racks. Cool 30 minutes.

Use sprinkles to make eyes and baking bits to make noses. Add yellow licorice pieces for whiskers. Add pink licorice for tongues.

Bones of the Dead Cookies

3 eggs, beaten
2 teaspoons almond extract
1 1/2 teaspoons ground cloves
4 teaspoons baking powder
2 cups confectioners' sugar
2 cups all-purpose flour


1.In a medium bowl, stir together flour, confectioners' sugar, baking powder, and ground cloves. Add beaten eggs and almond extract; mix well.

2.Roll dough into 1/2 inch balls and place firmly on a well greased cookie sheet. Cover cookies with a tea towel and let stand over night. Cookies will rise and spread.

3.Preheat oven to 325° F (165° C). Bake cookies for 10 to 15 minutes until golden brown.

Triple Ginger Cookies

3/4 cup butter
1 cup packed brown sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 tablespoons minced fresh ginger root
1/2 cup chopped crystallized ginger

1.In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.


2.Preheat oven to 350° F (175° C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.

3.Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

Chocolate Cutout Cookies

1 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking powder
1/8 teaspoon salt
3/4 cup butter, softened
1 1/4 cups white sugar
1 egg

1.Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.


2.Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.

3.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Peanut Butter Cookies

1/2 cup butter, softened

1/2 cup butter flavored shortening
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 cup creamy peanut butter
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

1.Cream the butter, butter flavored shortening, and sugars. Add eggs and blend. Add peanut butter and vanilla. Add dry ingredients and stir until well blended.


2.Measure out tablespoonfuls of dough and roll into balls. Place 3 inches apart on lightly greased cookie sheets. Make criss-cross pattern with fork.

3.Bake in a pre-heated oven at 375 degrees F (190 degrees C) 8-10 minutes until set, but not hard. Do not overbake. Leave on sheets for 2 minutes before removing. Cool, and store in covered container.

Florentines

1 3/4 cups sliced, blanched almonds (about 5 ounces)

3 tablespoons flour
Finely grated zest of 1 orange (about 2 tablespoons)
1/4 teaspoon fine salt
3/4 cup sugar
2 tablespoons heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
Chocolate Topping, optional:
2 to 4 ounces semisweet chocolate, chopped

Position a rack in the center of the oven and preheat to 350° F. Line a baking sheet with a silicone baking mat or parchment paper.

Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.

Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.

Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.

Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.

Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)

Turtle Cookie Bars (from a cookie mix)

1 pouch (1 lb 1.5 oz) chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1/2 cup coarsely chopped pecans
24 caramels, unwrapped
1 tablespoon milk
3/4 cup pecan halves
3 tablespoons semisweet chocolate chips
1 teaspoon shortening

Heat oven to 350°F. In medium bowl, stir together cookie mix, butter, egg and 1/2 cup chopped pecans until soft dough forms. Press evenly in ungreased 8-inch square pan. Bake 28 to 33 minutes or until golden brown.

Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat, stirring frequently, until melted and smooth. Remove from heat.

Carefully spread melted caramels evenly over warm bars; sprinkle with pecan halves. Cool completely on cooling rack, about 1 hour.

In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over bars. Let stand about 30 minutes or until chocolate is set. For bars, cut into 4 rows by 4 rows.

Pecan Clouds

2 egg whites
1 teaspoon vanilla extract
3/4 cup packed light brown sugar
2 cups pecan halves


Preheat oven to 250°F. Lightly grease a cookie sheet.

In a large glass or metal mixing bowl, beat egg whites to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Stir in vanilla and pecans. Drop mounded spoonfuls onto the prepared cookie sheet.

Bake 1 hour in the preheated oven. Turn off heat, and allow to remain in oven at least another 30 minutes, or until the centers of cookies are dry.

Cream Cheese Spritz

1/2 cup shortening
1 (3 ounce) package cream cheese
1/3 cup white sugar
1 egg yolk
1 teaspoon lemon extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt


Preheat oven to 400° F.

In a medium bowl, cream together shortening, cream cheese, and sugar until light and fluffy. Beat in egg yolk, and lemon extract. Combine flour and salt; gradually mix into the creamed mixture in three additions, mixing well after each. Load dough into a cookie press, and press cookies onto an ungreased cookie sheet.

Bake for 8 to 10 minutes in the preheated oven, or until lightly golden. Let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

Almond Cookies

1/2 cup butter, softened
1/2 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1/2 cup ground almonds
2 teaspoons amaretto liqueur


Preheat oven to 400° F.

In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds.

Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.

Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.

Devil's Food Peanut Butter Chip Cookies

2 eggs
1 teaspoon vanilla extract
2/3 cup shortening
1 (18.25 ounce) package devil's food cake mix
2 cups peanut butter chips


Preheat oven to 375° F.

In a medium bowl, beat the eggs, vanilla, and shortening with 1/2 of the cake mix until light and fluffy. Mix in the remaining cake mix and the peanut butter chips. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.

Bake for 10 to 12 minutes in preheated oven. Remove from cookie sheets to cool on wire racks.

Spritz Orange Crisps

1 cup shortening
1/2 cup white sugar
1/2 cup packed brown sugar
1 tablespoon orange juice
1 egg
1 teaspoon orange zest
2 1/2 cups sifted all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda


Preheat oven to 375° F.

Cream the shortening. Gradually add the sugar and the orange juice. Cream well. Beat in the egg and the orange rind.

Sift the flour, salt and baking soda. Add the flour mixture to the creamed mixture a little at a time. Fill cookie press and form cookies onto an ungreased cookie sheet.

Bake for 10 to 12 minutes.

Super Duper Chocolate Cookies

4 (1 ounce) squares unsweetened chocolate
1/2 cup vegetable shortening
2 cups white sugar
2 teaspoons vanilla extract
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup chopped walnuts
3/4 cup confectioners' sugar


Melt the chocolate and shortening in a saucepan over low heat. Remove from heat and mix in sugar and vanilla. Beat in eggs 1 at a time. In a bowl, sift together flour, baking powder and salt. Stir in the chocolate mixture and nuts. Chill dough in the refrigerator 3 hours or overnight.

Preheat oven to 350° F. Grease cookie sheets.

Place confectioners' sugar in a bowl. Roll dough into 1 inch balls. Roll dough balls in confectioners' sugar to coat. Arrange 3 inches apart on the prepared cookie sheets.

Bake 12 to 15 minutes in the preheated oven. The cookies will look soft when removed from the oven. Transfer to a wire rack to cool. Enjoy!

Gluten Free Chocolate Chip Cookies

3/4 cup butter, softened
1 1/4 cups packed brown sugar
1/4 cup white sugar
1 teaspoon gluten-free vanilla extract
1/4 cup egg substitute
2 1/4 cups gluten-free baking mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
12 ounces semisweet chocolate chips


Preheat oven to 375° F. Prepare a greased baking sheet.

In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.

Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.

Praline Strips

1/2 cup butter
1/2 cup margarine
1 cup packed light brown sugar
1 cup chopped pecans
1 teaspoon vanilla extract


Preheat oven to 350° F.
Line cookie sheet with foil and cover bottom of pan with graham crackers.
Bring butter, margarine, and sugar to a boil for 2 minutes. Add pecans and vanilla.
Pour over crackers; spread evenly.
Bake for 10 minutes. Cut while warm or break into small pieces.

Eggnog Cookies

1 cup butter, softened
2 cups white sugar
1 teaspoon vanilla extract
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg


In a medium bowl, cream together the butter, sugar, and vanilla. Beat in eggs, one at a time. Sift together the flour, baking powder, salt and nutmeg; gradually stir into creamed mixture. Cover and refrigerate until firm.

Preheat oven to 375° F.

Drop by heaping spoonfuls onto an unprepared cookie sheet. Bake for 6 to 8 minutes in the preheated oven. Cookies should be lightly browned.

Whipped Shortbread Cookies

1 cup butter
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
12 maraschino cherries


Preheat oven to 350° F.

Combine butter or margarine, flour and confectioner's sugar and beat for 10 minutes.

Drop from teaspoon onto cookie sheet. Decorate with maraschino cherry pieces.

Bake in preheated oven for 15 to 18 minutes, or until bottoms are lightly browned.

Pecan Praline Cookies

35 graham crackers
1 cup packed brown sugar
1 cup butter
1/4 teaspoon cream of tartar
1 cup chopped pecans



Place crackers on ungreased 10 x 15 sheet cake pan, covering bottom.

Bring sugar, margarine and cream of tartar to a boil. Add nuts. Pour mixture oven the top of the crackers.

Preheat oven to 325° F.

Bake for 10 minutes. Cool for a few minutes, and remove from pan while still warm.