Cooking Should Be Fun! ...remember?
SPICED THINS RECIPE
Ingredients:
1
cup
packed brown sugar
1
cup
vegetable shortening, at room temperature
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cloves
1 cup unsulfured molasses
4 cups flour
1 large egg white, beaten
Sanding sugar, for sprinkling
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cloves
1 cup unsulfured molasses
4 cups flour
1 large egg white, beaten
Sanding sugar, for sprinkling
Directions:
Using an electric mixer, beat the brown sugar
and shortening at high speed until fluffy, about 5 minutes. Mix in the
pie spice, baking powder, baking soda, vanilla and cloves at low speed
until blended. Gradually mix in the molasses at low speed. Mix in the
flour at low speed, scraping the bowl as needed. Divide the dough into
quarters, shape into disks and wrap in wax paper; refrigerate until
firm, at least 1 hour.
Position racks in the upper and lower thirds of
the oven and preheat to 325 degrees . Line 2 cookie sheets with
parchment paper. On a lightly floured surface, roll out a disk of dough
until paper-thin. Using a 3-inch cookie cutter, cut out the cookies;
using a metal spatula, transfer to the prepared cookie sheets. Repeat
with another disk of dough; reroll the scraps and cut out more cookies
to fill both cookie sheets. Brush lightly with the egg white and
sprinkle sanding sugar on top. Bake, switching the pans halfway through,
until browned and set in the center, about 20 minutes. Transfer to
racks to cool. Repeat with the remaining disks of dough.
******************
Source (credit):http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dessert-recipes/spiced-thins
SPICED THINS RECIPE
CHOCOLATE PEPPERMINT CRUNCH COOKIES RECIPE
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder (like Hershey’s)
1 teaspoon baking soda
1/2 teaspoon coarse salt
4 ounces 72% cacao dark chocolate
half of a 9.5 oz bag of Andes Peppermint Crunch, cut into 1/4-inch chunks
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup unsweetened cocoa powder (like Hershey’s)
1 teaspoon baking soda
1/2 teaspoon coarse salt
4 ounces 72% cacao dark chocolate
half of a 9.5 oz bag of Andes Peppermint Crunch, cut into 1/4-inch chunks
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
Directions:
Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside.
Melt dark chocolate with the butter in a small heatproof bowl in the microwave for ~45 seconds. If chocolate is not completely melted, stir mixture until it is. Let cool slightly.
Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in Peppermint Crunch chunks.
Using a 1.5 inch ice cream scoop or roll into balls for perfectly round cookies.
Bake until cookies are flat and surfaces crack, about 12 minutes (cookies should be soft). Slide parchment sheets onto wire racks and allow cookies to cool. Cookies will be soft at first, but after cooling will maintain their shape – parchment paper is a must!
Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside.
Melt dark chocolate with the butter in a small heatproof bowl in the microwave for ~45 seconds. If chocolate is not completely melted, stir mixture until it is. Let cool slightly.
Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in Peppermint Crunch chunks.
Using a 1.5 inch ice cream scoop or roll into balls for perfectly round cookies.
Bake until cookies are flat and surfaces crack, about 12 minutes (cookies should be soft). Slide parchment sheets onto wire racks and allow cookies to cool. Cookies will be soft at first, but after cooling will maintain their shape – parchment paper is a must!
******************
Source (credit):http://www.thethriftycrafter.com/tag/easy-entertaining/
CHOCOLATE PEPPERMINT CRUNCH COOKIES RECIPE
PEPPERMINT BAR COOKIES RECIPE
Ingredients:
1 (16.5-ounce) package refrigerated ready-to-bake sugar cookie dough
1 cup miniature marshmallows
1/3 cup white chocolate morsels
1/3 cup crushed hard peppermint candies
1 cup miniature marshmallows
1/3 cup white chocolate morsels
1/3 cup crushed hard peppermint candies
Directions:
Preheat oven to 350. Line a 9x9-inch baking pan with aluminum foil,
allowing foil to extend over sides of pan. Spray with nonstick cooking
spray.
Using your hands, press dough evenly into the bottom of prepared pan.
Bake for 18-20 minutes. Remove from oven, and immediately sprinkle with marshmallows and morsels.
Bake for 3 to 4 minutes longer, or until
marshmallows are puffed.
Sprinkle with crushed candy. Cool completely in
pan (about 1 hour).
To serve, lift foil to remove uncut bars from pan. Place on a cutting board. Fill a pitcher with hot water. Place a long, sharp knife in pitcher. Using warm knife, cut into 9 large squares. (Mine yielded 14 squares).
******************
Source (credit):http://nomnomblingbling.blogspot.com/2011/12/nomnom-peppermint-bar-cookies.html
PEPPERMINT BAR COOKIES RECIPE
SPICED HOLIDAY SUGAR COOKIES RECIPE
2 1/3 cups flour
1 teaspoon baking soda
1/4 teaspoon McCormick® Nutmeg, Ground
1/8 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/4 cups granulated sugar
1 egg
2 teaspoons McCormick® Pure Vanilla Extract
Glaze
1 cup confectioners' sugar
3 to 4 teaspoons milk
1/2 teaspoon McCormick® Pure Vanilla Extract
3 to 4 drops McCormick® Assorted Food Colors and Egg Dye
Directions:
1. Mix flour, baking soda, nutmeg and salt; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium-high speed until light and fluffy. Beat in egg and vanilla. Gradually stir in flour mixture until well mixed. Refrigerate dough about 1 hour or until firm.
2. Preheat oven to 375 degrees F. Roll out dough on lightly floured surface* to 1/8-inch thickness. Cut into shapes with favorite cookie cutters. Place on greased baking sheets.
3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
4. For the Glaze, mix all ingredients except food colors. (Stir in additional milk as needed to thin Glaze or more confectioners' sugar to thicken, if needed.) Place small amount of glaze into small shallow bowls, using one bowl for each color desired. Stir drops of food color into glaze until desired shade is reached.
5. To decorate cookies, hold cookie by its edge and dip top of cookie into glaze. (Or spoon the glaze onto cookie using a teaspoon.) Place glazed cookies on wire rack set over foil-covered baking sheet to dry. (The foil-covered baking sheet will catch drips.) Add decorative details to cookies as follows: Spoon tinted glaze into resealable plastic bag. Snip off a tiny piece of the corner. Squeeze glaze through hole in plastic bag to decorate cookies. If desired, Colored Sugar may be sprinkled onto freshly glazed cookies. Makes 7 dozen or 28 (3 cookie) servings.
******************
Source (credit): http://www.recipegoldmine.com/chrcook/spiced-holiday-sugar-cookies.htmlSPICED HOLIDAY SUGAR COOKIES RECIPE
PEPPERMINT DIPPED CHOCOLATE COOKIES RECIPE
Ingredients:
1 (17.5 oz.) package Pillsbury® Chocolate Cookie Mix with Crushed Peppermint Candy
1 large egg
1/2 cup butter softened*
1 (16 oz.) container Pillsbury Peppermint Frosting
Directions:
Heat oven to 375°F. Reserve peppermint candy pouch for topping.
Combine cookie mix, softened butter and egg in medium bowl. Mix with spoon until soft dough is formed. Drop by rounded teaspoons on cookie sheet 2 inches apart.
Bake 8 to 10 minutes or until edges are set. Cool on cookie sheet 2 minutes. Transfer to wire rack. Cool completely.
Microwave opened container of frosting on HIGH 20 seconds; stir. Microwave 10 seconds more; stir until smooth. Dip cooled cookies half-way into frosting. Scrape excess from bottom of cookie on edge of container. Place on wire rack. Sprinkle immediately with reserved peppermint pieces. Allow frosting to set 30 minutes or until hardened
*To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.
For easy clean up, place wax paper under wire racks before dipping cookies.
Combine cookie mix, softened butter and egg in medium bowl. Mix with spoon until soft dough is formed. Drop by rounded teaspoons on cookie sheet 2 inches apart.
Bake 8 to 10 minutes or until edges are set. Cool on cookie sheet 2 minutes. Transfer to wire rack. Cool completely.
Microwave opened container of frosting on HIGH 20 seconds; stir. Microwave 10 seconds more; stir until smooth. Dip cooled cookies half-way into frosting. Scrape excess from bottom of cookie on edge of container. Place on wire rack. Sprinkle immediately with reserved peppermint pieces. Allow frosting to set 30 minutes or until hardened
*To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.
For easy clean up, place wax paper under wire racks before dipping cookies.
******************
Source (credit):http://see.walmart.com/smuckers-holiday/new-cookies.html
PEPPERMINT DIPPED CHOCOLATE COOKIES RECIPE
PEPPERMINT SNICKERDOODLES RECIPE
2 tablespoons sugar
1/2 teaspoon cinnamon
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4 cup all-purpose flour
Directions:
Place the candy canes in a heavy-duty zip top bag. Using a hammer or something heavy, hit the candy canes to break until they are fine crumbs.
In a small bowl, combine the crushed candy canes with the sugar and cinnamon.
Place the cookie dough in a medium bowl and break into chunks. Add in the flour and mix until combined. Reshape the dough back into a log and cut into 32 equal pieces. Roll each piece into a ball and then roll in the candy cane/sugar/cinnamon mixture. Place on a baking sheet, placing 2-inches apart.
Bake for 10-14 minutes, or until the edges are slightly brown. Remove from oven and cool for 1 minute on baking sheet before removing to a wire rack to cool completely.Yield: 32 cookies
******************
Source (credit): http://www.tasteandtellblog.com/2011/11/peppermint-snickerdoodles/PEPPERMINT SNICKERDOODLES RECIPE
CHOCOLATE-CARAMEL AND GRAHAM CRACKER TOFFEE COOKIES RECIPE
Ingredients:12 4-3/4 by 2-1/2 inch graham crackers
3/4 cup unsalted butter, cut into chunks
1/2 cup light brown sugar
dash salt
1-1/2 cups chocolate chips
1 cup nuts, chopped
Directions:
- Preheat oven to 375 degrees. Line a 15 x 10 inch baking sheet with foil, leaving a 2 inch overhand at each end. Line the pan with the graham crackers.
- Melt butter in a medium size saucepan over low heat, then add brown sugar. Combine well and cook for 1 minute. Pour over the graham crackers, spreading evenly, and bake on the middle oven rack until golden brown and bubbly, 8-10 minutes.
- Scatter chocolate chips (you could use butterscotch if you prefer) evenly over the crackers and return to the over for a minute until the chocolate is soft. Remove pan from the oven and, with an offset spatula, gently spread chocolate evenly over the crackers. Sprinkle the chocolate with chopped nuts and allow the crackers to cool for about 30 minutes before cutting into squares.
******************
Source (credit): http://www.wiveswithknives.net/2009/02/02/chocolate-caramel-and-graham-cracker-toffee-cookies/CHOCOLATE-CARAMEL AND GRAHAM CRACKER TOFFEE COOKIES RECIPE
CANDY CORN COOKIE RECIPE
Ingredients:
4 tbsp. unsalted softened butter,
½ cup sugar, 1 egg yolk,
¼ tsp. of vanilla extract,
¼ tsp. baking powder,
¼ tsp. salt, ¾ cup flour and a few handfuls of candy corn (35-40 pcs).
½ cup sugar, 1 egg yolk,
¼ tsp. of vanilla extract,
¼ tsp. baking powder,
¼ tsp. salt, ¾ cup flour and a few handfuls of candy corn (35-40 pcs).
Directions:
Preheat your oven to 350 degrees. Combine the butter and sugar, and beat
the mixture in a bowl. Add the egg yolk, baking powder, salt and
vanilla. Slowly add the flour and form the cookie dough. Use a teaspoon
to scoop out the dough and roll the dough into balls and place them on a
cookie sheet. Bake for 10-12 minutes. Once out of the oven, press a
piece of candy corn into the middle of each cookie.
******************
Source (credit):http://www.punchbowl.com/p/candy-corn-dessert-recipes
CANDY CORN COOKIE RECIPE
PEANUT BUTTER COOKIES RECIPE-PEANUT BUTTER COOKIES RECIPE
1 cup peanut butter (crunchy or creamy...your preference)
1 cup sugar
1 large egg
1 cup sugar
1 large egg
Directions:
Mix together all ingredients. Form into balls and place on cookie sheet. Use a fork to diagonally cross cookies each way.
Bake at 350°F until golden.
For a variation, roll the dough balls in sugar, bake, and place a chocolate kiss in the center as you pull out of the oven.
For a variation, roll the dough balls in sugar, bake, and place a chocolate kiss in the center as you pull out of the oven.
******************
Source (credit): http://www.realsimple.com/food-recipes/recipe-collections-favorites/favorite-3-ingredient-recipes-00000000039797/page4.html
Picture Source (credit): http://www.cookingforengineers.com/recipe/58/Peanut-Butter-Cookies
PEANUT BUTTER COOKIES RECIPE
PECAN CARAMEL BARS RECIPE
Ingredients:
1 cup (130 grams) all-purpose flour
1/4 (1 ml) teaspoon baking powder
1/4 (1 ml) teaspoon salt
6 tablespoons (80 grams) unsalted butter, softened
1/2 cup (95 grams) granulated sugar
1 1/2 tablespoons (20 ml) lightly beaten egg
1/4 teaspoon (1 ml) vanilla
Topping:
3/4 cups (150 grams) granulated sugar
1/2 cup (120 ml) heavy cream
3 tablespoons (40 grams) unsalted butter, cut into bits
1/2 teaspoon (2 ml) vanilla
1/4 teaspoon (1 ml) salt
1 cup (114 grams) pecans, toasted cooled, and coarsely chopped
1/4 (1 ml) teaspoon baking powder
1/4 (1 ml) teaspoon salt
6 tablespoons (80 grams) unsalted butter, softened
1/2 cup (95 grams) granulated sugar
1 1/2 tablespoons (20 ml) lightly beaten egg
1/4 teaspoon (1 ml) vanilla
Topping:
3/4 cups (150 grams) granulated sugar
1/2 cup (120 ml) heavy cream
3 tablespoons (40 grams) unsalted butter, cut into bits
1/2 teaspoon (2 ml) vanilla
1/4 teaspoon (1 ml) salt
1 cup (114 grams) pecans, toasted cooled, and coarsely chopped
Directions:
Line an 8 inch square metal pan with foil and spray foil with cooking spray. Stir flour, baking powder, and salt together in a small bowl. Cream
butter and sugar in a large bowl.. Beat in egg and vanilla, then add
flour mixture and mix until just combined.
Press dough into bottom of pan and chill for about 20 minutes (I used wet hands to press…it helped).
Meanwhile, preheat the oven to 375 degrees F. When dough is chilled, bake it for about 15 minutes or until edges are golden. Let it cool on a rack while you make the pecan topping.
Cook sugar in a 2- to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream (caramel will harden and steam vigorously). Since this is a small batch, you’ll need to watch a little closer for burning at this point.
Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and stir in butter, vanilla, salt, and pecans.
Press dough into bottom of pan and chill for about 20 minutes (I used wet hands to press…it helped).
Meanwhile, preheat the oven to 375 degrees F. When dough is chilled, bake it for about 15 minutes or until edges are golden. Let it cool on a rack while you make the pecan topping.
Cook sugar in a 2- to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream (caramel will harden and steam vigorously). Since this is a small batch, you’ll need to watch a little closer for burning at this point.
Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and stir in butter, vanilla, salt, and pecans.
Quickly spread topping over cooled crust and bake until bubbling,
about 13 minutes. Cool completely in pan on rack (Mine were cool enough
to cut in 1 hour, but they firmed up considerably after I’d cut them).
Grasp foil, lift bars from pan and cut into triangles or squares. I cut
mine into 9 squares then cut those squares to make 18 triangles
******************
Source (credit): http://www.cookiemadness.net/2009/04/pecan-caramel-bar-cookies/
PECAN CARAMEL BARS RECIPE
OATMEAL COCONUT BUTTERSCOTCH COOKIE RECIPE
Ingredients:
3/4 cup of butter (at room temp.)
3/4 cup of granulated sugar
3/4 cup of tightly packed light brown sugar
2 eggs
1 tsp. of vanilla
1 1/4 cups of all-purpose flour
1 tsp. of baking Soda
1 tsp. of coarse sea salt
1/2 tsp. of ground cinnamon
3 cups of rolled oats
1 1/4 cups of butterscotch chips
1 1/2 cups of shredded, unsweetened coconut
3/4 cup of granulated sugar
3/4 cup of tightly packed light brown sugar
2 eggs
1 tsp. of vanilla
1 1/4 cups of all-purpose flour
1 tsp. of baking Soda
1 tsp. of coarse sea salt
1/2 tsp. of ground cinnamon
3 cups of rolled oats
1 1/4 cups of butterscotch chips
1 1/2 cups of shredded, unsweetened coconut
Directions:
In a medium bowl, whisk together the flour, baking Soda, salt, and ground cinnamon. Set aside.
In
a large bowl, beat the butter until it is creamy. Add both sugars and
beat for about 2 minutes until the sugars are incorporated into the
butter. Add the eggs one at a time, beating for one minuter after each
addition. Scrape down the sides of the bowl. Gradually add the flour
mixture and beat on low until all the flour streaks have disappeared
With a large wooded spoon or rubber spatula, stir in the oats,
butterscotch chips and coconut. Cover and refrigerate for 1 hour.
Preheat the oven to 350F. Line baking sheets with parchment paper.
Measure
one well rounded tablespoonful for each cookie and allowing about 1
inch between them. Bake for 9-10 minutes until the edges start to brown.
The cookies will still be soft in the center so allow them to sit on
the sheets for about 5 minutes before removing them.
******************
Source (credit): http://unegaminedanslacuisine.com/2009/11/oatmeal-coconut-butterscotch-cookies.html
OATMEAL COCONUT BUTTERSCOTCH COOKIE RECIPE
PEANUT BUTTER CUP COOKIES RECIPE
Ingredients:
1/2 Cup Creamy Peanut Butter
1/2 Cup Butter, Softened (just let it sit on the counter for a bit, do NOT microwave)
1/2 Cup White Sugar
1/2 Cup Light Brown Sugar
1 Teaspoon Whole Milk
1 Large Egg
1/2 Teaspoon Vanilla
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 1/4 Cup All Purpose Flour
1/4 Cup Chocolate Chips
1/2 Cup Peanut Butter Cups, chopped
1/2 Cup White Sugar
1/2 Cup Light Brown Sugar
1 Teaspoon Whole Milk
1 Large Egg
1/2 Teaspoon Vanilla
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 1/4 Cup All Purpose Flour
1/4 Cup Chocolate Chips
1/2 Cup Peanut Butter Cups, chopped
Directions:
Heat the oven to 350.
In a large bowl combine the sugars, peanut butter, egg, milk and vanilla. Mix until smooth and well incorporated.
In a smaller bowl mix the dry ingredients with a whisk. This will allow even distribution in the cookies so they bake up perfect.
Add the dry ingredients into the wet ingredients and mix together. Do not over mix.
Using a wooden spoon, mix in the chocolate chips and Peanut Butter Cups.
Scoop onto a baking sheet and bake at 350 for 8-10 minutes.
Remove from the oven and allow to cool for a minute before moving them to a cooling rack.
In a large bowl combine the sugars, peanut butter, egg, milk and vanilla. Mix until smooth and well incorporated.
In a smaller bowl mix the dry ingredients with a whisk. This will allow even distribution in the cookies so they bake up perfect.
Add the dry ingredients into the wet ingredients and mix together. Do not over mix.
Using a wooden spoon, mix in the chocolate chips and Peanut Butter Cups.
Scoop onto a baking sheet and bake at 350 for 8-10 minutes.
Remove from the oven and allow to cool for a minute before moving them to a cooling rack.
******************
Source (credit): http://www.ohsweetbasil.com/2012/05/peanut-butter-cup-cookies.html
PEANUT BUTTER CUP COOKIES RECIPE
CHOCOLATE-MINT DREAMS
Ingredients:
1 1/2 cups butter, softened
2 cups powdered sugar
4 ounces unsweetened chocolate, melted
1/2 tsp peppermint extract
3 cups flour
2 cups chocolate chips
Icing:
6 tablespoons butter, softened
3 cups powdered sugar
3/4 tsp peppermint extract
4-5 drops green food coloring
4-6 tbsp milk
Drizzle:
1 cup chocolate chips
1 tsp shortening
Directions:
1. Preheat oven to 375 F.
2. In large bowl, cream butter and powdered sugar until light and fluffy. Beat in chocolate and peppermint extract. Gradually add flour and mix well. Stir in chocolate chips.
3. Drop by tablespoon on baking sheets.
4. Bake for 6-8 minutes or until firm.
5. For the icing, combine butter, powdered sugar, peppermint extract, food coloring, and enough milk to achieve desired consistency. Spread over cooled cookies.
6. For drizzle, melt chocolate chips and shortening. Stir until smooth. Drizzle over cookies.
******************
Source (credit): http://recipeindulgence.com/search/label/CookiesCHOCOLATE-MINT DREAMS
FUDGE AND MARSHMALLOW-TOPPED COCOA COOKIES RECIPE
- 1 pouch Betty Crocker sugar cookie mix
- Butter and egg called for on cookie mix pouch
- 2 tablespoons unsweetened baking cocoa
- 2 tablespoons sugar, for pressing out cookie dough
- 36 large marshmallows
- 1 cup sugar
- 1/4 cup butter or margarine
- 1/4 cup milk
- 1 bag (6 ounces) semisweet chocolate chips
- 1 to 2 tablespoons water
Directions:
- Make cookie dough as directed on package, adding cocoa.
- Drop dough by tablespoonfuls about 2 inches apart on an ungreased cookie sheet.
- Flatten each cookie to 1/4-inch with a greased-bottomed glass, dipped in 2 tablespoons sugar.
- Bake at 375°F for 7 to 9 minutes. Immediately top each cookie with 1 marshmallow.
- Return to oven; bake 2 minutes longer, until marshmallow is soft. Lightly press each marshmallow to flatten.
- Cool; place cookies on cooling racks. Cool completely.
- Heat in saucepan, 1 cup sugar, 1/4-cup butter and milk over medium-high heat, stirring occasionally, until mixture boils.
- Boil 1 minute. Remove from heat; cool 5 minutes.
- Stir in chocolate chips until melted.
Stir in water until frosting is smooth and spreadable. (Frosting sets up quickly, so thin as necessary with additional water). - Swirl 1 tablespoon frosting on top of each cookie. Top with candy sprinkles. Let stand until frosting is set.
******************
Source (credit): http://www.familyfeatures.com/feeds/food/FeatureDetail.aspx?ID=3200FUDGE AND MARSHMALLOW-TOPPED COCOA COOKIES
Subscribe to:
Posts (Atom)
