Strawberry Shortcake Cookies

Right now we have fresh strawberries at our Mason and Belpre markets. The strawberry shortcake cookies are a delicious, one-bowl recipe that are a perfect spring dessert.

Ingredients

• 4 oz cream cheese room temperature

• 10 tablespoons butter softened

• 1 cup white sugar

• 1 egg

• 2 cups flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon baking soda

• 1 cup white chocolate or vanilla chips

• 1 ½ cups frozen strawberries diced into tiny pieces (plus more )

Instructions

1. Preheat oven to 350 F.

2. Line a baking sheet with parchment paper and set aside.

3. In a large bowl cream together cream cheese and butter.

4. Add in sugar and egg.

5. Add in flour.

6. Sprinkle the baking powder, salt and baking soda over the flour.

7. Use a rubber spatula to work in the flour until a dough forms.

8. fold in chocolate chips and frozen strawberries.

9. Using a mini cookie scoop, scoop out the cookie dough and place on prepared baking sheet.

10. Press pieces of frozen strawberries into the cookies (this will make the cookies look prettier when they are done with bits of strawberries peeping out)

11. Bake for about 10 minutes.

12. Transfer cookies to a cooling rack.

Best Chocolate Chip Cookies

I’m not much of a baker. Cooking is easy, but with baking you need to be more exact with measurements. If you’re like me, this recipe is the perfect route to go.

Ingredients

• 1 cup butter, softened

• 1 cup white sugar

• 1 cup packed brown sugar

• 2 eggs

• 2 teaspoons vanilla extract

• 1 teaspoon baking soda

• 2 teaspoons hot water

• 1/2 teaspoon salt

• 3 cups all-purpose flour

• 2 cups semisweet chocolate chips

• 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Witch Hat Cookies

Using Fudge Stripe Cookies and Chocolate Kisses, this recipes yields cute little treats that are a trick to make.

Ingredients

• 2 (16 ounce) packages fudge stripe cookies

• ¼ cup honey, or as needed

• 1 (9 ounce) bag milk chocolate candy kisses, unwrapped

• 1 (4.5 ounce) tube decorating gel

Directions

• Place a fudge stripe cookie with bottom side up onto a work surface.

• Smear a small dab (about 1/8 teaspoon) of honey onto the bottom of a chocolate kiss, and secure the candy piece to the center of the cookie, covering the hole.

• Use decorating gel to pipe a small bow onto the cookie at the base of the candy piece.

• Repeat with remaining ingredients.

Granny's Best Bar Cookies

Amazing bar cookies with oatmeal, chocolate chips and caramel ice cream topping all layered to create THE BEST Bar cookie around.

Ingredients

• 2 cups all-purpose flour

• 2 cups rolled oats

• 1 ½ cups brown sugar

• ½ teaspoon salt

• 1 teaspoon baking soda

• 1 ½ cups butter, melted

• 2 cups semisweet chocolate chips

• 1 (12 ounce) jar caramel ice cream topping

• 6 tablespoons all-purpose flour

Directions

• Step 1

  Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

• Step 2

  In a large bowl, stir together 2 cups flour, oats, brown sugar, salt and baking soda. Mix in melted butter until evenly distributed. Press half of the mixture into the bottom of the prepared pan.

• Step 3

  Bake for 10 minutes in the preheated oven, until lightly toasted. Remove from the oven and immediately sprinkle with chocolate chips. Let stand. In a small bowl, mix the caramel topping with the remaining flour; drizzle evenly over the chocolate chips. Sprinkle the remaining crust mixture evenly over the caramel layer and press down lightly.

• Step 4

  Bake for 15 more minutes in the preheated oven. Allow to cool completely before cutting into squares.

Minnesota Mail Carrier Cookies

These cookies have a funny name but they sure taste good. Make a plate up for your mail carrier.

Ingredients

Ingredient Checklist

• 1 cup shortening

• 2 cups packed brown sugar

• 1 teaspoon baking soda

• 2 tablespoons warm water

• 3 large eggs eggs

• 1 cup flaked coconut

• 1 cup rolled oats

• 1 cup chopped dates

• ½ cup chopped walnuts

• 2 ½ cups all-purpose flour

Directions

• Step 1

  Preheat the oven to 400 degrees F (205 degrees C).

• Step 2

  Dissolve the baking soda in the warm water. Cream the shortening with the brown sugar until light. Stir in the eggs, baking soda mixture, coconut, oatmeal, dates or raisins, nuts and flour. Mix until combined. Drop by teaspoonfuls onto baking sheets.

• Step 3

  Bake at for 8 to 10 minutes.

Italian Butter Cookies

Traditional Italian-American bakery-style butter cookies that will make you feel like you bought them from your favorite local bakery in New York! Fill them with raspberry or apricot preserves, or chocolate, or dip one side in chocolate and cover with sprinkles--or do both!

Ingredients

• 2 1/4 cups cake flour

• 1 1/2 cups all-purpose flour

• 1 1/4 teaspoons baking powder

• 1 teaspoon salt

• 1 cup unsalted butter, softened

• 1 cup white sugar

• 1/2 cup vegetable shortening

• 4 ounces almond paste

• 2 large eggs

• 2 teaspoons vanilla extract

• 1 teaspoon lemon juice

• 1/4 teaspoon almond extract

Directions

1. Preheat the oven to 350 degrees F.

2. Combine cake flour, all-purpose flour, baking powder, and salt in a medium bowl.

3. Combine butter, sugar, and shortening in a large bowl; cream with an electric mixer on medium speed until light and fluffy. Mix in almond paste until thoroughly combined. Add eggs, vanilla extract, lemon juice, and almond extract. Reduce the mixing speed to low and slowly add dry ingredients. Scrape down the bowl once all dry ingredients are added, then mix on medium speed until evenly combined, about 30 seconds.

4. Fill a large piping bag with batter. Pipe evenly sized cookies onto an ungreased cookie sheet 1 1/2 to 2 inches apart, giving cookies space to puff slightly during baking.

5. Bake in the preheated oven, in batches if necessary, until bottom edges are slightly browned, 8 to 10 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.