Vanilla or Chocolate Dipped Oreo Cookies

Vanilla covered Oreo cookies are so easy to make and everyone enjoys them. They are great to have on hand or to take to a party. They look great on a party table, individually wrapped for a bake sale or insert a popsicle stick before dipping for a cookie pop.  

RECIPE:
 

Vanilla Covered Oreo Cookies

1 package double stuffed Oreo cookies 

1 - 20 oz. package of Vanilla Almond Bark

optional toppings: sprinkles or crushed candy canes

Melt Vanilla Almond Bark according to package directions. Dip the Oreo cookies into the melted Almond Bark (dip twice if necessary). Place on waxed or parchment paper.  Add sprinkles or any other decorations on top of the covered Oreos. Let cool.  Enjoy!

To make lollipop vanilla covered Oreo cookies - Separate an Oreo, put a candy stick in between the cookie and the frosting.  Gently press back together with the stick in the middle. Dip into the melted Vanilla Almond Bark (dip twice if necessary).  Place on waxed or parchment paper.  Add sprinkles or any other decorations on top of the covered Oreos. Let cool.  Eat!

 

Cream Cheese Cookies

Cream Cheese Cookies

1/2 cup butter - room temperature
3 ounces cream cheese - softened
1 1/2 cups confectioner's sugar
1/2 tsp baking powder
1 egg
1/2 tsp vanilla
1 3/4 cups flour

Preheat your oven to 375 degrees.  Line your cookie sheets with parchment paper.  
Put butter and cream cheese in a bowl and beat for 1 minute.  Add the sugar and baking powder.  Add the egg and vanilla to the butter/cream cheese mixture and mix until fluffy.  Add the flour.
Chill for about 30 minutes.  Drop by the teaspoon on the parchment covered cookie sheets.  Bake for 7 minutes. 
Remove from the oven.  Cool for about 1 minute on the cookie sheet then transfer to a cooling rack to cool completely.  

Almond Cookies

Almond Cookies

1/2 c butter

1 c white sugar

1 egg

1 tsp almond extract

1 3/4 c flour

2 tsp baking powder

1/8 tsp salt

1/4 c sliced almonds

2 Tbsp milk 

Preheat oven to 325F. 

In a medium bowl, cream together the butter and sugar.

Add the egg and almond extract.  Mix until fluffy.

Stir in the flour, baking powder and salt. Mix until just mixed together. 

On a parchment paper lined cookie sheet or a lightly sprayed cookie sheet, roll the dough into small balls and slightly flatten.

Sprinkle with almonds. 

Bake for 11 - 14 minutes or until the edges are slightly browned.  

Snickerdoodle Spirals

1 1/3 cups sugar
1 tablespoon ground cinnamon
1/2 cup softened butter, plus melted butter for brushing dough
3 ounces cream cheese, softened
1/2 teaspoon baking powder
1 egg
1 teaspoon vanilla
2 3/4 cups all-purpose flour


1. Mix 1/3 cup of sugar and 1 tablespoon cinnamon.
2. Beat softened butter and cream cheese. Beat in remaining cup of sugar and baking powder, scraping sides of bowl occasionally. Beat in egg and vanilla. Add flour to batter in small increments, beating as much as you can with mixer. Blend in remaining flour with a wooden spoon, or, if wearing food-preparation gloves, blend in by hand.
3. Divide dough in half. Roll half of dough between two sheets of parchment or wax paper into 12-by-8-inch rectangle. Remove top sheet of paper. Brush dough with melted butter. Sprinkle with 2 tablespoons cinnamon mixture.
4. Starting from one of the short sides, roll up jellyroll fashion, removing paper as you work. Use paper to bend and roll dough as you work. Repeat with remaining dough, melted butter and cinnamon mixture. At this point, you can wrap dough in parchment or wax paper and store in a freezer-quality sealable plastic bag. Freeze overnight before baking. Dough should be very firm.
5. Heat oven to 375 F. Using sharp knife, cut dough into slices. Place on ungreased cookie sheet. Bake 8-10 minutes or until edges are firm. Cool on cookie sheet 1 minute. Transfer to rack to cool.

pumpkin cookies

2 cups butter
2 eggs
2 tsp. vanilla extract
2 tsp. baking powder
1 tsp. salt
1/2 tsp. allspice
1 cup chopped walnuts
2 cups sugar
2 cups fresh (or canned) pumpkin
4 cups flour (sifted)
1 tsp. baking soda
2 tsp. cinnamon
2 cups raisins

Preheat oven to 350° F.
Blend all ingredients thoroughly
Drop one inch dough balls onto greased cookie sheet.
Baking time 15 minutes