Surpise Cookies

The cookies:
1 3/4 cups flour
3/4 cups unsweetened cocoa powder
1/2 teaspoons baking soda
1/2 teaspoon salt
1 stick unsalted butter, room temperature
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
about 15 marshmallows. halved crosswise

The frosting:
3 cups powdered sugar
6 tablespoons unsalted butter, room temp
1/4 cup plus 1 1/2 teaspoons unsweetened cocoa powder
1/4 cup plus 2 tablespoons milk
3/4 teaspoon pure vanilla

Preheat the oven to 375 degrees.
Sift flour, cocoa powder, baking soda, and salt into a bowl.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minute. Reduce speed to medium-low, mix in egg, milk, and vanilla. Mix in flour mixture, 1/2 cup at a time, until combined.

Using a small ice-cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until firm, 8-10 minutes. Immediately press marshmallows half on top of each cookie. Bake until marshmallows begin to melt, about 2 minutes. Let cool completely on sheets or wire racks.

Make frosting:

Put sugar in medium bowl, Melt butter with the cocoa powder in a sauce pan over medium heat. Stirring occasionally. Add butter mixture to sugar, whisk in milk and vanilla.

Spread about 1 tablespoon of frosting on top of each cookie to cover marshmallow. Let stand to set, about 10 minutes. Cookies can be stored in single layers in airtight containers at room temperature up to 2 days.

Lemon Poppy Seed Cookies

2 1/2 Cups flour
1 teaspoon baking powder
1 teaspoon salt
1 stick butter
2/3 cup sugar
1 egg
2 teaspoons lemon zest or lemon extract
2 tablespoons lemon juice
2 tablespoons poppy seeds

In a small bowl, whisk together flour, baking powder and salt; set aside.

Beat butter and sugar on medium-high speed for 2 minutes or until smooth. Beat in egg, zest(or extract), and juice until fluffy, 1 minute. Gradually beat in flour mixture on low, just until blended. Add poppy seeds; stir to combine. Divide dough in half. Flatten each into 6-inch square; wrap in plastic. Refrigerate 2 hours or overnight. Let stand at room temperature 15 minutes before rolling.

Heat oven to 350 degrees. Coat 2 baking sheets with nonstick cooking spray. Lightly flour dough. Roll half of dough on lightly floured surface to 1/4 inch thickness. Using a round cookie cutter, cut out shapes. Reroll scrapes and repeat. Place cookies, 1 inch apart, on baking sheet. Repeat with other half of dough.

Bake at 350 degrees for 10- 13 minutes or until golden brown around edges. Remove to rack to cool completely.

Dipped Cherry Cookies

Ingredients

• 2-1/2 cups all-purpose flour
• 3/4 cup sugar, divided
• 1 cup cold butter, cubed
• 1/2 cup finely chopped maraschino cherries, drained
• 12 ounces white baking chocolate, finely chopped, divided
• 1/2 teaspoon almond extract
• 2 teaspoons shortening
• Coarse sugar and red edible glitter

Directions

• In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and extract until dough forms a ball.
• Shape into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a glass dipped in remaining sugar. Bake at 325° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
• In a microwave, melt shortening and remaining white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
• Dip half of each cookie into chocolate; allow excess to drip off. Sprinkle with coarse sugar and edible glitter. Place on waxed paper until set. Store in an airtight container. Yield: about 4 dozen.

Kneaders Sugar Cookies

2 cups butter
2 1/4 cup sugar
4 large eggs
1 cup milk
7 3/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon lemon extract
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 tablespoon honey

Cream together butter and sugar until fluffy.
Add eggs, then milk, scrape the sides of the bowl often.
Stir in remaining ingredients. Dough will be soft and sticky.
Place dough on will floured work place.
Knead in just enough flour to make dough workable. Dough will be very soft. It is best knead with a rolling motion so you a smooth surface and you will not get cracks on the tops of your cookies.
Gently roll out to 3/8 inch thick.
Cut into desired shapes and place on baking sheet that is well sprayed or lined with parchment paper.
Baker at 325 degrees for 10-12 minutes or until just the edges barely start to change colors.

Peanut Butter Whoopie Pies

3 1/2 cups flour
1 1/2 cups unsweetened cocoa power
1 tablespoon baking soda
1 tablespoon baking powder
1 teaspoon salt
2 sticks butter at room temperature
2 cups sugar
2 eggs
2 cups milk at room temperature
2 teaspoons vanilla extract


Filling:

1 1/3 cup peanut butter
2 sticks butter at room temperature
1 1/2 cups powered sugar

Preheat oven to 400 degrees
Shift together flour, cocoa power, baking soda, baking powder, and salt. With an electric mixer, beat butter and sugar on medium speed until light and fluffy. Add eggs, milk, and vanilla. Beat until well combined. On low speed, slowly add dry ingredients, mix until combined.

Drop 1 1/2 tablespoons of batter on prepared baking sheets, spacing 2 inches apart. Bake until set, about 8 minutes, rotating halfway through. Cool completely on a wire rack.

Make filling: With an electric mixer, beat peanut butter and butter on high speed until smooth. Reduce speed to low, add powdered sugar, mix until well combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes.

Assemble cookies: Spread 1 heaping tablespoon filling on the flat side of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight containers up to 3 days.

Best Ever Peanut Butter-Oatmeal Cookies

2 cups quick cooking oats, uncooked
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 cup peanut butter, creamy or chunky
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
1 package semi-sweet chocolate chips


Preheat oven to 350 degrees
In a small bowl combine oats, flour, baking powder, baking soda, and salt. Set aside
In a large, with electric mixer on medium speed, beat butter and peanut until smooth
Beat in sugars, then the eggs and vanilla until blended. Beat in flour mixture just until blended, then stir in chocolate.
On a ungreased baking sheet, drop dough by rounded tablespoonfuls, 2 inches apart
Bake 8 minutes or til golden brown.
Remove to wire rack and cool completely

Carrot Cake Cookies

1 cup (2 sticks) unsalted butter at room temperature
1 cup packed light brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking power
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
2 cups oatmeal
1 1/2 finely grated carrots (about 3 large ones)
1 cup raisins (if you like them- I don't so I leave them out)

Cream Cheese Frosting
8 oz cream cheese at room temperature
1/2 cup (1 stick) butter at room temperature
1 cup powered sugar
1 teaspoon vanilla extract



Beat butter and both sugars on medium speed until light and fluffy, 3 to 4 minutes. Add eggs and vanilla and beat on medium speed until well combined.

Sift together flour, baking soda, baking power, salt, cinnamon, nutmeg, and ginger. Gradually add flour mixture to butter mixture. mix on low speed until just blended. Mix in oats, carrots, and raisins. Chill until firm, at least 1 hour.

Preheat oven to 350 degrees. Shape into dough into balls and place on baking sheets, spacing 2 inches apart.

Bake until browned and crisp, about 12-15 minutes, rotating halfway through. Transfer to a wire rack to cool completely. Using a spatula, spread about 2 teaspoons of frosting onto flat sides of half the cookies. Sandwich together with remaining cookies

Cookies can be refrigerated in airtight containers up to 3 days.

Cream cheese frosting:

Place cream cheese in a mixing bowl. Using a rubber spatula, beat cream cheese until smooth. Gradually add butter and continue beating until smooth and well blended. Sift in powered sugar and continue beating until smooth. Add vanilla and stir to combine.