Lazy Day Cookies

The other day I was in the mood to make a simple dessert. The cookies were perfect. Enjoy!



Lazy Cake Cookies

•  1 box of yellow or white cake mix
•  2 eggs, beaten
•  5 Tbsp melted butter
•  2 cups chocolate chips (can sub. in M & M's, etc..)
•  Mix together and bake in 9X13 pan on 350 for 20 min.

Cherry Oatmeal Cookies

My girls have been out of school for a couple of weeks now and already the boredom has set in. I didn't have many snacks in the house ( it was to close to grocery shopping day lol) so I figured we could do some baking. After looking through numerous recipes I came across these cookies and since I actually had all the ingredients to make them ,off to the kitchen we went. They turned out pretty good, the girls really liked them. I think next time I would add some more cherry juice in the mixture though. If you try them I would love to know what you thought about them.

Cherry Oatmeal Cookies

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup shortening

1/2 cup butter

1 1/2 cups white sugar

2 eggs

1 tablespoon maraschino cherry juice

1 teaspoon vanilla extract

2 cups rolled oats

1/2 cup maraschino cherries, drained and

chopped

1 cup chopped walnuts

  Preheat oven to 350 degrees. Sift together flour, baking soda and salt. n a separate bowl, cream together shortening, butter or margarine, sugar, eggs, cherry juice and vanilla. Stir in flour mixture and mix well. Blend in oatmeal, chopped cherries and chopped nuts. Mix well. Roll into balls the size of walnuts and slightly mash down. Bake to a golden brown, 8 - 10 minutes.

Dipped Cherry Cookies

I really meant to post this recipe last week but my youngest got sick with bronchitis and I got busy with her and just forgot. I made these cookies for the first time this year. They are really easy to make. I got the recipe from Taste of Home.

Dipped Cherry Cookies

Ingredients

• 2-1/2 cups all-purpose flour
• 3/4 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar, divided
• 1 cup cold butter, cubed
• 1/2 cup finely chopped maraschino cherries, patted dry
• 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 completely.
• In a microwave, melt shortening and remaining white chocolate; stir until smooth.
• Dip half of each cookie into chocolate; allow excess to drip off. Place on waxed paper; sprinkle with coarse sugar and edible glitter. Let stand until set. Store in an airtight container. Yield: about 4 dozen.

Make-It-Monday Chocolate Covered Cherry Cookies

I spent all day Saturday making cookies with my mom, aunt and brother. We ended up making 70 dozen cookies. I know it sounds crazy but we split them up between all of us and we use them as gifts or to share with our family and friends. I am going to post numerous recipes over the next couple of days and Stephanie will be posting some candy ones. The one I am posting today is called Chocolate Covered Cherry Cookies. I had made them once before and loved them! They are a little time consuming but well worth the effort. I got the recipe from Taste of Home.
Taste of Home
Chocolate Covered Cherry Cookies

• 1/2 cup butter
• 1 cup sugar
• 1 egg
• 1-1/2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 48 maraschino cherries, blotted dry
• FROSTING:
• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup sweetened condensed milk
• 1 to 3 teaspoons maraschino cherry juice

• In a bowl, cream together butter and sugar until fluffy; beat in egg and vanilla.
• Combine the dry ingredients; gradually add to creamed mixture (batter will be very firm). Shape into 48 balls, about 1 in. round, and place on ungreased baking sheets. Push one cherry halfway into each ball.
• For frosting, melt chocolate chips in milk in a small saucepan over low heat, stirring constantly. Remove from the heat; add cherry juice and stir until smooth. Spoon 1 teaspoon of frosting over each cherry (the frosting will spread over cookie during baking).

Bake at 350° for 10-12 minutes. Cool on wire racks. Yield: 4 dozen.

Whatever Wednesday ( Pineapple Cookies)

Pineapple Cookie Recipe

{recipe from the kitchen of Lavon Scott}

makes about 3 dozen

Ingredients

• 3/4 cup shortening
  
• 1 cup sugar
• 2 large eggs
• 1 cup crushed pineapple – next time, I may add more pineapple
• 3 cups all purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• cinnamon + sugar for sprinkling – optional, but recommended

Directions
Preheat oven to 375 degrees F. Line baking sheet with parchment paper and set aside.

With an electric mixer, cream together shortening and sugar until it’s nice and smooth. Add one egg at a time, mix until well combined. Add in the pineapple.

In a separate bowl, mix together flour, salt and baking soda. Carefully add the dry ingredients to the pineapple mixture.

Using an ice cream scooper, scoop about 2 tablespoons of dough onto the prepared baking sheet. Be sure to space them about 2″ apart.  

Optional, sprinkle cinnamon & sugar on top each cookie before baking.

Bake for 10-15 minutes.