Easter Story Cookies - make the night before Easter

FB Source: Stacie Allred

Ingredients:
1 cup whole pecans
1 tsp white vinegar
3 egg whites
pinch salt
1 cup sugar
plastic ziploc bag
wooden spoon
tape
Holy Bible

Directions:

1. Preheat oven to 300 degrees (this is important-don't wait 'til you're half done with the recipe!) 
2. Place pecans in ziploc bag and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers.
   Read John 19:1-3.
3. Let each child smell the vinegar. Put 1 tsp vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30.
4. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.
5. Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.
6. So far, the ingredients are not very appetizing. Add 1 cup of sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalms 34:8 and John 3:16.
7. Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed through repentance and the Atonement. Read Isaiah 1:18 and John 3:1-3.
8. Fold in broken pecans. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60.
9. Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.
10. GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.
11. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9.

Lazy Cake Cookies 2

FB Source: Julie Morgan

Lemon Crinkle Cookies

FB Source: Theresa Coutain

Ingredients:
1 box lemon cake mix (any kind)
1 egg, lightly beaten
2 cups Cool Whip, thawed (8 ounce container)
½ to 1 cup powdered sugar

Directions:

1. Preheat oven to 350.
2. In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!
3. Form dough into tablespoonfuls and roll in powdered sugar.
4. Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove.

These cookies use only four ingredients, and mix up in less than 5 min.
Seriously awesome. Even better, they use no oil or butter. I know, you might be a little skeptical, too. But these are simply the lightest, softest, yummiest cookies ever.

Stacie says: "I'm not into gimmicks. The real title of the posted recipe is 'Low Fat Crinkle Cookies', but there's nothing low-fat about these, when you consider the Cool Whip in this recipe. And for them to say that it doesn't call for oil or butter, umm, let me refer you again to the Cool Whip. Not that it's a fat or butter, but the first two ingredients on MY Cool Whip tub in the fridge are: Skim Milk, Hydrogenated Vegetable Oil (Coconut and Palm Kernel Oil). So, again, low-fat? I don't think so. But, hopefully, they're still yummy!! ;)As for vilifying fats, well, we should be more worried about calories than the fats."

Reindeer? Or Upside Down Gingerbread Man?

FB Source: Mommy needs a Vacation

Upside down gingerbread men are reindeer!!! Cool!!!!

Chocolate Kiss Cherry Cookies

FB Source: Simple and Easy Recipes

Ingredients:

1 C Powdered Sugar
1 C Butter, Softened
2 tsp Maraschino Cherry Liquid 
1/2 tsp Almond Extract
4 Drops Red Food Coloring
2 1/4 C Flour
1/2 tsp Salt
1/2 C Maraschino Cherries, Drained and Chopped
48 Milk Chocolate Candy Kisses

Directions:

1. Preheat oven to 350º 
2. Combine Powdered Sugar, Butter, Cherry Liquid, Extract, and Food Coloring in a bowl. Mix well.
3. Add Flour and Salt. Mix well.
4. Stir in the Cherries.
5. Shape Dough into 1" balls.
6. Place 2" apart on ungreased sheets.
7. Bake for 8 - 10 minutes or until you can see that the lower edge is a light golden brown.
8. Remove from oven and press a candy kiss into the top each cookie.

Oreo Cream Cheese Cookies

FB Source: Yummy Tasty Recipes

Ingredients:
1 cup (2 sticks) unsalted butter, softened
6 oz cream cheese, room temperature
2 cups granulated sugar
2 tsp vanilla
2 cups all-purpose flour
1 cup mini dark chocolate chips
2 cups Oreo crumbles

Directions:

1. Preheat oven to 375, line a cookie sheet with parchment. I have found that parchment keeps the cookies from spreading too much, as they tend to do on a greased pan or a silpat.
2. In the bowl of a stand mixer on medium speed, cream together butter and cream cheese until thoroughly combined.
3. Add sugar and vanilla, mix well.
4. Add flour one cup at a time and mix on low just until combined. Stir in chocolate chips with a rubber spatula.
5. Pour Oreo crumbles into a bowl. Scoop dough out and roll into roughly 1.5" balls, then roll in cookie crumbles, coating thoroughly. Be sure to cover the dough balls really well in crumbs, as this is what holds the cookie together while baking. Space cookies about 1-2" apart on sheet. Bake on center rack about 14-15 minutes and allow to cool on sheet several minutes before removing to wire rack to cool completely.

(makes about 3-4 dozen, adapted from Brown Eyed Baker)

Turtle Cookie Bars

FB Source: Sara Karels Spiering

Ingredients:
Crust:
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup butter, softened

2nd Layer:
1 cup pecan halves or chopped pecans
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup milk chocolate morsels

Directions:

1. Preheat oven to 350 degrees.
2. Combine first 3 ingredients in a mixing bowl; beat at medium speed with an electric mixer until blended. Pat mixture firmly into an ungreased 13x9 inch pan.
3. Arrange pecans over crust.
4. Combine 2/3 cup butter and 1/2 cup brown sugar in a saucepan; bring to a boil over medium high heat, stirring constantly. Cook 3 minutes, stirring constantly. Pour mixture over pecans. Bake at 350 degrees for 15-17 minutes or until golden and bubbly.
5. Remove from oven; sprinkle with chocolate morsels. Let stand 2-3 minutes or until slightly melted. Gently swirl chocolate with a knife, leaving some morsels whole (do not spread). Let cool on a wire rack at room temperature until chocolate is set. Cut into squares.

yummy in moderation

If you love chocolate, caramel, and pecans this a good one. This recipe comes from Southern Living Best Desserts.

Festive Reindeer Cookies

FB Source: 

Christmas Cottage Corner

Ingredients:

3/4 cup peanut butter
1 1/4 cup firmly packed brown sugar
1/2 cup shortening
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
Chocolate-covered mini pretzels
Mini brown M&Ms
Regular-sized red M&Ms

Directions:

1. Preheat oven to 375°F.
2. Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.
3. In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.
4. Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown.
5. Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer’s antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose (or any other color… some of mine ended up with green noses. They might be South Pole reindeer.).
6. Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely.

Makes about 40 reindeer cookies. ENJOY!!!

Caramel Pretzel Chocolate Chip Cookies

FB Source: Pampered Chef with Cathy Zastoupil

Original Source: Dessert Now, Dinner Later

Ingredients:
1/2 cup (1 stick) butter, room temperature
1/4 cup plus 2 Tbsp sugar
1/4 cup plus 2 Tbsp brown sugar
1/2 tsp vanilla
1 egg
1/2 tsp salt
1/2 tsp baking soda
1 1/2 cups flour
3/4 cup stick pretzels, broken into thirds
1/2 cup caramel bits
1/2 cup semi-sweet chocolate chips

Directions:

1. In a stand mixer, cream butter with sugars. Add vanilla & egg. Incorporate & scrape bowl. 
2. Combine salt, baking soda, & flour. Gradually add to wet mixture. Mix until combined.
3. Fold in broken pretzels, caramel bits, & chocolate chips with a spatula. 
4. Spoon onto a baking sheet with parchment paper. 
5. Bake at 350*F for 11-12 minutes. 

*Makes around 2 dozen cookies.

No-Bake Pecan Coconut Praline Cookies

FB Source: Jewels Tee

Ingredients:
2½ cups sugar
½ cup evaporated milk
½ cup corn syrup
½ cup butter
1 teaspoon vanilla
2-2½ cups chopped pecans
2½ cups grated coconut

Directions:

1. Set pecans, coconut, and vanilla off to the side
2. Mix sugar, evap milk, corn syrup, and butter in large saucepan.
3. Bring to a rolling boil & boil for 3 minutes.
4. Remove from heat & add pecans, coconut, and vanilla
5. Stir for about 4 minutes.
6. Take a spoonful of batter and place on wax paper. Let it sit until batter has hardened.
7. Remove from paper and enjoy.

Peanut Butter Cookies

FB Source: Granny's Favorites Cookbooks

Ingredients:
1 cup butter
1 1/4 cup peanut butter
1 cup sugar 
1 cup brown sugar
2 eggs
2 1/2 cups flour
Large pinch salt, three fingers
1/2 tsp baking soda

Directions:

1. Preheat oven to 375° F.
2. Cream together butter and peanut butter; cream in sugars; beat in eggs.
3. Sift together flour, salt and soda; add to cream mixture.
4. Form dough into small balls; place on baking sheet, flatten with fork.
5. Bake 10 to 15 minutes.

Makes 4 to 5 dozen.

Granny's Favorites Cookbooks

Soft Frosted Pumpkin Spice Cookies

FB Source: Mike Santos

Ingredients:

Cookies:
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 tsp vanilla extract

Frosting:

1/2 cup softened butter
1/2 cup softened cream cheese
2-3 cups powdered sugar
1 tsp vanilla extract
1 tsp ground cinnamon

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven.
4. Make frosting: cream butter and cream cheese together. Slowly add powdered sugar and mix with an electric mixer until thick and creamy. Add vanilla and cinnamon.
5. When cookies are cooled- spread frosting on top with an offset spatula.

Yields: 3 Dozen

Reese's Pieces Cookies

Source: 

SugarDoodle.net

Ingredients:

1/2 c. butter, softened
1/2 c. packed brown sugar
1 large egg
1/2 tsp. vanilla
1-1/2 c. flour
1 small package instant vanilla pudding mix
1/2 tsp. baking soda
1/2 tsp. kosher salt
Reese's pieces and/or mini chocolate chips (however many you want)

Directions:

1. Cream your butter and sugar together. Then mix in your egg and vanilla. Next add the flour, pudding mix, baking soda and kosher salt. Last, add in the Reese's pieces and/or chocolate chips. 
2. Using a cookie scoop, place as many balls of dough as fits on your pan. Place them all in the freezer until frozen. 
3. Once frozen, place cookie balls about one inch apart from each other and bake at 350 for 10-12 minutes. Let them cool on a cooling rack. Enjoy!

No-Bake Pumpkin Oatmeal Cookies

Source: Susan Smith

Ingredients:
1 1/2 cups white sugar
1/2 cup brown sugar
3/4 cup butter (1.5 sticks)
2/3 cup milk
1 (3.4 oz) box instant pumpkin spice pudding mix (if you can’t find sub vanilla pudding & 1 Tbsp pumpkin pie spice)
3 1/2 cups quick cooking oats
1 tsp pumpkin pie spice
1 tsp vanilla extract

Directions:

1. In a saucepan, combine sugars, butter and milk. Bring to a boil. Boil 2 minutes.
2. Remove from heat and add in the pudding mix, stirring to combine completely.
3. Add in pumpkin pie spice, vanilla and oats. Stir to combine and let stand for 5 minutes.
4. Drop by rounded tablespoonfuls onto waxed paper, and allow to cool completely.

Store in airtight container.
These cookies freeze well.
Servings: 36 cookies

Death-by-Butter Cookies

Source: Sue Stevens Longtin

Ingredients:
1 box Duncan Hines butter recipe cake mix,
1 stick butter,
1/4 tsp vanilla extract, 
1 pkg cream cheese @ room temperature (8 oz. pkg),
1 egg

Directions:

1. Combine all ingredients with electric mixer until well blended.
2. Chill dough for two hours.
3. Roll into balls (about walnut size).
4. Roll balls in powdered sugar.
5. Bake on ungreased cookie sheet in 350 degree oven for 10-12 minutes.
6. Dust with powdered sugar when completely cooled.

These are also called: 

Gooey Butter Cookies

Almond Joy Cookies

Christina Mays

Ingredients:
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

Directions:

1. Preheat oven to 375°F. Lightly grease cookie sheets.
2. Combine dry ingredients, set aside.
3. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds.
4. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
5. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chocolate Chip Cream Cheese Cookies

AJ Burns

Ingredients:
1 can seamless crescent rolls
8 oz block cream cheese, room temperature
1/4 cup sugar 
2 tsp vanilla
1/2 cup mini chocolate chips

Directions:

1. With your hand mixer, beat sugar, cream cheese and vanilla together until smooth in a medium sized bowl. 
2. Unroll the crescent roll sheet. Stretch dough out slightly. It should be in the shape of a rectangle. 
3. Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch. 
4. Sprinkle your chocolate chips on top of cream cheese. 
5. Roll the crescent sheet up tightly and wrap in cling wrap. 
6. Refrigerate for at least 2 hours, or overnight. 
7. When chilled preheat oven to 350°. 
8. Line a cookie sheet with parchment paper to prevent sticking. 
9. Slice the crescent roll into 1/4" slices. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown. 
10. Transfer to wire rack. 
11. Eat warm or room temperature.

Adorable Dr Seuss Cookies

Patti Cullum Armstrong

Ingredients:
1 17.5-oz. bag Betty Crocker Sugar Cookie Mix, mixed according to package directions
(or your favorite sugar cookie dough recipe)
Liquid food coloring, as desired (McCormick Neon shades work well)
Rainbow sprinkles, if desired

Directions:

1. Preheat oven to 350°F.
2. Divide dough evenly into five bowls, and color each with a different color liquid food coloring.
3. Roll each color of dough into grape-sized balls.
4. Combine a ball of each color and quickly roll into a larger ball. It will look like a little beach ball. Then roll that ball between your hands and the counter until you have a cylinder about 12 inches long.
5. Starting from one end, roll the dough into a coil, twisting the cylinder as you go.
6. Roll edges of the cookie in sprinkles.
7. Bake the cookies for 10 to 11 minutes, or until done.

Yields: approximately 3 dozen cookies

Recipe provided by Shelly Ruybalid

Lazy Cake Cookies

Eagle Butte

Ingredients:
1 box of yellow or white cake mix,
2 eggs beaten,
1 stick melted butter,
2 C chocolate chips.

Directions:

1. Mix all ingredients together. 
2. Spread in greased 9X13 pan.
3. Bake at 350F for 20 min. 
4. When cooled, cut into squares.

Cream Cheese Filled Pumpkin Cookies

John Hammer

Makes 12-14

Ingredients:
Cookies

3 cups AP Flour
1 Tbsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp ground ginger
½ tsp salt
½ tsp ground nutmeg
1 tsp ground cloves
1 cup brown sugar
1 cup granulated sugar
1 cup vegetable oil
15 oz. can of pumpkin
2 large eggs
1 tsp vanilla extract

Cream Cheese Filling
8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
16 oz. package of powdered sugar
1 tsp of vanilla extract
a pinch of cinnamon (to taste)

Directions:

1. Preheat oven to 350 degrees.
2. Beat together brown sugar, granulated sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. 
3. Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.
4. While cookies are cooling, beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. 
5. Frost flat side of half the cookies and top with another piece.