all recipe reblogs

flyingwiththewolves:

Alright you little poops, here is a Christmas recipe even my 8 year old sister can handle. Prepare for my favorite Christmas cookie recipe.

WARNING: DO NOT MAKE IF YOU DO NOT WANT TO BE ADDICTED

Ingredients:

  • A bag of pretzels (normal twisted ones for beginners, circles for advanced cookie making)
  • Hershey Kisses (plain chocolate preferable for beginners)
  • A bag of M&Ms

Alright this recipe is super easy for beginners. Here we go:

1. Preheat oven to 275 degrees Fahrenheit/135 Celsius.

2. While oven is heating, put wax paper on a cookie sheet or two (you may want to make as many as possible as these are incredibly addicting and will be eaten in .2 seconds. We made 4 sheets yesterday and they’re already running out.)

3. Spread pretzels out on cookie sheets. Then place 1 Hershey’s kiss on each.

4. Stick these in the oven for 3 minutes. Take out and place 1 M&M on each, being sure to smash down the chocolate to cover as much pretzel area as possible. (This step is best done as quickly as possible since the chocolate will only continue to be melt-y for a short time.)

5. Let cool/harden and enjoy.

After practice you can try adding some variety to the mix:

We’ve discovered that if you use other flavors of chocolate, these generally melt much faster and are much messier. We put these into the cirlces and when they were melted we made sure that the chocolate touched all sides of the round pretzels, making a much more difficult, but much more pretty cookie.

The circle pretzels are recommeded only for people who are practiced as sometimes the chocolate will fall through the pretzel or get stuck to the wax paper. However, mastery of the meltiest chocolate and the circle pretzels yields cute looking rewards.

Now, fly my children! Go and make super easier cookies and get quickly addicted!

blendabout:

On the seventh day of Christmas, my true love gave to me Christmas Sugar Cookies! ‘Bout time! While the recipes require plenty of time and love, we think it’s well worth it to spend a few hours decorating them with family. 
The first Christmas cookies in the US were brought in by the Dutch in the 17th century. Because of new importation laws between Germany and the US, cookie cutters became available between 1871 and 1906. They were often in the shape of Christmas ornaments, and soon recipe books were teaching bakers how to use the baking tool to create this holiday treat.
What you’ll need:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
Powdered sugar for rolling out dough
Check out the full recipe here! 

blendabout:

On the seventh day of Christmas, my true love gave to me Christmas Sugar Cookies! ‘Bout time! While the recipes require plenty of time and love, we think it’s well worth it to spend a few hours decorating them with family. 

The first Christmas cookies in the US were brought in by the Dutch in the 17th century. Because of new importation laws between Germany and the US, cookie cutters became available between 1871 and 1906. They were often in the shape of Christmas ornaments, and soon recipe books were teaching bakers how to use the baking tool to create this holiday treat.

What you’ll need:

  1. 3 cups all-purpose flour
  2. 3/4 teaspoon baking powder
  3. 1/4 teaspoon salt
  4. 1 cup unsalted butter, softened
  5. 1 cup sugar
  6. 1 egg, beaten
  7. Powdered sugar for rolling out dough

Check out the full recipe here

foodopia:

Chocolate Thumbprint Cookies
loyem:

Double Chocolate Chip Pudding Cookies (recipe) | via Tumblr unter We Heart It.

loyem:

Double Chocolate Chip Pudding Cookies (recipe) | via Tumblr unter We Heart It.

hungryhappens:

Gluten free & vegan brownie cookies

http://www.hungryhappens.com/recipes/dessert/gluten-free-vegan-brownie-cookies.html

These will definitely put a smile on your face.

foodffs:

Loft House-Style (Soft Baked) Sugar Cookies
Really nice recipes. Every hour.
in-my-mouth:

Red Velvet Cookies
fullcravings:

Snickers Stuffed Peanut Butter Cookies
ifyougiveablondeakitchen:

Samoa Cookies
It is that time of year when you start on your beach body. Seems doable until those girl scouts come knocking on your door selling their cookies and you can’t help but say yes. It happens every time.
Now I have to have at least a few Girl Scout cookies every year. I just can’t say no to Samoas, they are my favorite. But how long do those boxes really last? A few weeks or more likely a few days? (Sometimes even a few hours…) So when you run out, try this recipe. I will tell you now: this is a very tedious recipe. A lot of steps, and it gets very messy. But I wouldn’t say it is difficult. Just make sure to set aside a few hours to bake these treats and clean up the mess!
Makes 32-36 cookies
Cookie Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
2 cup all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1-2 tablespoons milk

Topping Ingredients
3 cups shredded coconut
12 ounces chewy caramels
1/4 teaspoon salt
3 tablespoons milk
8 ounces dark or semi-sweet chocolate

Cookie Directions
Place a rack in the middle of the oven and preheat to 350° F.
In a small bowl, whisk together flour, baking powder and salt. Set aside.
In a large mixing bowl, cream together butter and sugar. Slowly add flour mixture on low speed.
Add the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between two pieces of wax paper to about 1/4-inch thickness (or slightly less).
Use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, or frosting tip, to cut a smaller center hole.
Repeat with remaining dough.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Topping Directions
Preheat oven to 300° F. Spread coconut evenly on a parchment-lined baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large pot with salt and milk. Cook over low heat stirring frequently until caramel has melted. When smooth, fold in toasted coconut with a spatula. Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 teaspoons per cookie.
While topping sets on cookies, melt chocolate with a tablespoon of margarine in a double boiler over low heat on the stove. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate into a piping bag and drizzle finished cookies with chocolate. Place cookies in refrigerator to set. Store in an airtight container.

Helpful Hints
Working with the caramel and coconut mixture can get difficult if it begins to harden before you have coated all the cookies. If this happens, simply move the pan back to the stove on low heat for 2-3 minutes to allow the mixture to warm again. Spray some Pam on your hands if the caramel is sticking too much.

ifyougiveablondeakitchen:

Samoa Cookies

It is that time of year when you start on your beach body. Seems doable until those girl scouts come knocking on your door selling their cookies and you can’t help but say yes. It happens every time.

Now I have to have at least a few Girl Scout cookies every year. I just can’t say no to Samoas, they are my favorite. But how long do those boxes really last? A few weeks or more likely a few days? (Sometimes even a few hours…) So when you run out, try this recipe. I will tell you now: this is a very tedious recipe. A lot of steps, and it gets very messy. But I wouldn’t say it is difficult. Just make sure to set aside a few hours to bake these treats and clean up the mess!

Makes 32-36 cookies

Cookie Ingredients


  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup sugar
  • 2 cup all purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1-2 tablespoons milk

Topping Ingredients

  • 3 cups shredded coconut
  • 12 ounces chewy caramels
  • 1/4 teaspoon salt
  • 3 tablespoons milk
  • 8 ounces dark or semi-sweet chocolate

Cookie Directions

  1. Place a rack in the middle of the oven and preheat to 350° F.
  2. In a small bowl, whisk together flour, baking powder and salt. Set aside.
  3. In a large mixing bowl, cream together butter and sugar. Slowly add flour mixture on low speed.
  4. Add the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky. Add in a bit of extra flour if your dough is very sticky.
  5. Roll the dough (working in two or three batches) out between two pieces of wax paper to about 1/4-inch thickness (or slightly less).
  6. Use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, or frosting tip, to cut a smaller center hole.
  7. Repeat with remaining dough.
  8. Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Topping Directions

  1. Preheat oven to 300° F. Spread coconut evenly on a parchment-lined baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
  2. Unwrap the caramels and place in a large pot with salt and milk. Cook over low heat stirring frequently until caramel has melted. When smooth, fold in toasted coconut with a spatula. Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 teaspoons per cookie.
  3. While topping sets on cookies, melt chocolate with a tablespoon of margarine in a double boiler over low heat on the stove. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate into a piping bag and drizzle finished cookies with chocolate. Place cookies in refrigerator to set. Store in an airtight container.

Helpful Hints

Working with the caramel and coconut mixture can get difficult if it begins to harden before you have coated all the cookies. If this happens, simply move the pan back to the stove on low heat for 2-3 minutes to allow the mixture to warm again. Spray some Pam on your hands if the caramel is sticking too much.

shiningsparrow:

3 Ingredients Nutella Cookies:

  • 1 Egg
  • 1 Cup Flour
  • 1 Cup Nutella

Mix ingredients well in small bowl. Bake for 6-8 Minutes at 350
(they are so easy and delicious! :)