Stacie Allred's Bread Recipe

Ingredients:

6 cups hot water (120 degrees)

3/4 cup melted Crisco

3/4 cup sugar

3 Tbsp instant yeast

1/4 -1/2 cups powdered milk

6 cups wheat flour, divided
6 Tbsp vital wheat gluten
1/4 cup soy lecithin

2 Tbsp salt
6 +/- cups white bread flour

Directions: 

1. In a *Bosch mixer, mix water, Crisco, sugar, yeast and powdered milk together.
2. Add at least 2 cups wheat flour, vital wheat gluten, and lecithin and mix until smooth before adding salt. 
3. Add remaining wheat flour and continue to add white bread flour until it pulls completely from sides of the bowl.
4. Knead on high for 7-8 minutes.  
5. Form into loaves. Place in well-greased loaf pans. Let rise* till it reaches top of loaf pans. 
6. Bake at 350 for 25-30 minutes.
7. Rub butter on top of hot bread.

Makes 5 large loaves.

*Stacie says: "This recipe calls for only one rising, which is after the loaves are formed. This is because of the special kneading action of the Bosch mixer. If you are not using a Bosch, and are using a Kitchenaid or other type mixer, you need to let the entire dough ball rise once in a greased bowl, covered, until doubled in size, before punching down and shaping into loaves for a second rising."

Source: Adapted from Chef Brad and Susan Bartlett

Barbi Cooper's Cinnamon Rolls

FB Source: Barbi Cooper

Ingredients:

Cinnamon Rolls:

3 1/2 cups warm water
1 cup oil
3/4 cup sugar
6 tbsp yeast
1 tbsp salt
3 eggs beaten
10 1/2 cups flour
1 cube butter

1 cup sugar

1 cup brown sugar

1/4 cup cinnamon

Walnuts (or Pecans)

Icing:
4 cups powdered sugar
1 tbsp vanilla
Evaporated milk-enough to make syrupy

Directions:

Cinnamon Rolls:

1. In a *Bosch mixer, mix warm water, oil, sugar and yeast and rest for 15 minutes.
2. Add salt, eggs, and 10 1/2 cups flour, until it pulls away from the bowl.
3. Roll out onto floured surface to a 1/2" thick rectangle. 
4. Melt butter and brush it over the entire surface. 
5. Mix together sugar and brown sugar. To this I add about 1/4 cup cinnamon but you can add as much or little as you like.Sprinkle over buttered dough. 
6. Add walnuts or pecans, if desired.
7. Roll long ways. Pinch edge. Cut to desired thickness. Place on greased cookie sheet 1" apart.
8. Allow cinnamon rolls to rise until doubled, approx 30-45 minutes, depending on the warmth of the area.
9. Bake in 400F oven for 12 min. 

Icing:

• Combine Icing ingredients and drizzle over hot rolls.

* Stacie says: "Using a Bosch mixer eliminates the need for that initial rising of your dough. If you use a different mixer, or mix by hand, be sure to allow the dough to rise until doubled before rolling out the dough. Continue following the rest of the recipe as noted."

Creamy Super Chocolatey Homemade Hot Chocolate Mix

FB Source: Trish Patterson Kobialka

Ingredients:
11 cups powdered milk
1 cup confectioners' sugar
11 ounces powdered coffee creamer
2 lbs nestle' nesquick powdered chocolate milk mix
4 tablespoons cocoa powder
1 box instant chocolate pudding mix

Directions:

• Whisk together all ingredients and store in an air tight container. You will need a HUGE bowl. I used my 10-liter Thatsa Mega Bowl from Tupperware that I ordered through my favorite Tupperware Consultant. Using an electronic kitchen scale helps, too. 
• To mix: Use 1 part mix to 2 parts water. So, 2/3 cup water and 1/3 cup mix, or 1 cup water, 1/2 cup mix. You get the picture. 

I doubled the called for cocoa in ours because my family is crazy for rich chocolate and I serve mine with extra marshmallows to sweeten it because I'm not as crazy for rich chocolate as the rest of my family. I used French Vanilla flavored coffee creamer, but you could use plain or hazelnut, or whatever you like. If I were making it for me and not my family, I'd use the called for amount of cocoa and double the powdered sugar.

Peanut Butter Microwave Fudge

FB Source: Julie Morgan

Ingredients:
1 lb box Confectioners sugar(powdered sugar)
2 T butter
1/3 C milk
1 C peanut butter

Directions:

1. Place sugar, butter and milk in a large mixing bowl. Cook in the microwave 2 minutes on high. 
2. Take out, beat ingredients with hand mixer until combined. 
3. Microwave 30 seconds more, then add peanut butter and mix by hand or mixer until combined. 
4. Spread in foil lined 8x8 pan. 
5. Let cool then cut and ENJOY!

 Everyone will LOVE this!!!!!!!

Candy Cane Cake

FB Source: Julie Morgan

Ingredients:
White cake mix, prepare as directed on the box
Red food coloring
Peppermint extract

Icing:
1 cup powdered sugar
1 tsp vanilla
2-3 Tbsp half and half
Crushed candy canes

Directions:

1. Prepare a Bundt pan with oil and flour and preheat oven to 350° F or as directed on the box. 
2. After making the cake batter, remove 2/3 cup and add desired amount of red coloring and up to BUT no more than 1 tsp peppermint (as this is VERY potent). 
3. Pour ½ of batter into the pan and pour the ‘candy cane’ stripe in the middle, then finish with the rest of the white batter. 
4. Cook as directed and allow cake to cool completely. 
5. Prepare icing by mixing all together in a small bowl and drizzle over the top of your cake, immediately sprinkling on the candy bits. 

Enjoy ~ 

Frosted Berry Hand Pies

Source: Go Bold with Butter

By Hiedi
Makes 8 hand pies

Ingredients:
For dough:
2 cups all-purpose flour
1 cup (2 sticks) unsalted butter
½ teaspoon salt
1 tablespoon sugar
4-5 tablespoons water
1 egg, yolk and whites separated
3/4 cup berry jam

For sugar glaze:
1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

Directions:

1. In food processor fitted with steel blade, pulse flour, butter, salt and sugar 10-12 times or until butter is consistency of small peas. Add water and pulse 5-7 more times or until dough starts to come together. Turn out onto floured surface and shape into 2 round discs. Cover in plastic wrap and refrigerate for 1 hour.
2. Preheat oven to 450°F. Roll out dough to 1/4-inch thickness, and cut into 3 1/2-inch by 7-inch pieces. Each dough round should yield 4 pieces. Lightly brush edges of dough squares with egg and spoon 1 tablespoon jam on one side of dough within egg-basted edges. Fold dough in half and crimp edges with fingers and then press down edges of dough, about 1/4 inches, with the tines of fork.
3. Place hand pies on baking sheet lined with parchment paper and brush tops with egg wash and bake for 15 minutes or until crust is golden. Remove from oven and allow cooling.
4. While hand pies are resting, mix sugar glaze by adding powdered sugar, milk and vanilla to medium-sized bowl and whisk to mix well. If mixture is too thick, add more milk, 1/4 teaspoon at a time, to thin.
5. When hand pies are cooled, drizzle the tips with sugar glaze and serve.

These Frosted Berry Hand Pies make for a perfectly dunkable after school treat for my soon to be pre-teen. She likes to help put her stamp on the process by folding and crimping the edges of her pies. The simple, buttery crust is the perfect package for the jammy insides.

Lemon Cheesecake Bars

FB Source: Carl Barbaro

ORIGINAL Source: Very Best Baking

Ingredients:

2 cups all-purpose flour
1/2 cup powdered sugar
1 cup (2 sticks) butter, softened
1 pkg. (8 oz.) cream cheese, at room temperature
2 large eggs
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup granulated sugar
1 Tbsp all-purpose flour
1 Tbsp lemon juice
2 tsp grated lemon peel
1 tsp yellow food coloring (optional)
1 cup whipped cream or cool whip for top

Directions:

1. Preheat oven to 350° F.
2. Combine flour and powdered sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. 
3. Press onto bottom and 1-inch up sides of ungreased 13 x 9-inch baking pan. 
4. BAKE for 25 minutes.
5. Place cream cheese, eggs, evaporated milk, granulated sugar, flour, lemon juice, lemon peel and food coloring in blender container; cover. Blend until smooth. Pour into partially baked crust.
6. Bake for additional 15 minutes or until set. Cool in pan on wire rack. 
7. Spread whipped cream over top; refrigerate. 
8. Cut into bars. Garnish as desired.

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."

Pumpkin Bars

FB Source: Andrea McWilliams Xidis

Ingredients:

Bars:
16 oz can pumpkin

2 cups sugar 

1 cup vegetable oil 

4 eggs, beaten 

2 cups flour 

2 tsp. baking soda 

2 tsp. cinnamon 

1/4 tsp. nutmeg 

1/2 tsp. salt 

Cream Cheese Frosting:
5 Tbs. butter, softened 

3 oz cream cheese, softened 

1 tsp. vanilla 

1 3/4 cups powdered sugar 

3-4 tsp. milk 

chopped nuts for the top, if desired 

Directions:

Bars:

1. In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. 
2. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. 
3. Pour into a greased 10×15 inch baking pan. Bake for 25-35 minutes at 350 degrees.
4. Cool the cake completely and then frost it with the cream cheese frosting. 

Frosting:

1. Beat the butter and cream cheese together. Add the vanilla and blend till smooth. 
2. Gradually add the powdered sugar and mix well. 
3. Add the milk a bit at a time until you get it to a spreadable consistency.

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.

2-Ingredient Lemon Bars

FB Source: Lisa SaboWillow Cottage

Ingredients:

1 box angel food cake mix
2 21 oz cans lemon pie filling

Directions:

1. Mix dry cake mix and cans of pie filling together in large bowl. I just mixed it by hand.
2. Pour into greased 9 x 13″ baking pan.
3. Bake at 350 degrees for 25 minutes or until top is starting to brown. NOTE...Mine took the full 25 minutes to get done and did not brown on top at all :)
4. Cool on wire rack and sprinkle with powered sugar. It has a melt in your mouth spongy texture.

2 Ingredient Lemon Bars

Oh yeah you read that right only Two simple ingredients to make these melt in your mouth ( middle of the pie) lemon squares! Yep this is like you cut your self a slice right out of the middle of the pie!

Reese's Peanut Butter No-Bake Bars

FB Source: Dakota Ayita Mullen

ORIGINAL Source: I Heart Naptime

Ingredients:
1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips

Directions:

1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9 x 13 pan.
3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy

Stacie's Texas Sheet Cake

Source: Stacie Allred

Ingredients:
Cake:
2 C All-Purpose Flour
2 C White Sugar
1 tsp Baking Soda
1 tsp Ground Cinnamon
1/2 tsp Salt
2 Tbsp *Buttermilk Powder (found in the baking aisle of your grocery store)
1/2 C Butter (1 stick)
1/2 C Shortening
1/4 C Cocoa Powder
1 C Water
2 Eggs, beaten
1/2 C water

Frosting:
1/2 C Butter (1 stick)
6 Tbsp Milk
1/4 C Cocoa Powder
1 tsp Vanilla Extract
4 C Powdered Sugar, sifted.

Directions:
Cake:

1. Preheat oven to 350F/175C. 
2. Grease and flour 13 x 18" half-sheet cake pan. (You can also use a 10 x 15" jelly roll pan for this recipe.)
3. In large bowl, sift together flour, sugar, baking soda, cinnamon, salt and buttermilk powder. Set aside.
4. In a small saucepan, combine butter, shortening, cocoa powder and 1 C water. Bring to a boil and cook for 1 minute.
5. Pour this liquid over the flour and sugar mixture in the bowl and mix well.
6. In a small bowl, beat the eggs and add 1/2 C water. Blend this together well, and add to the cake batter. Mix well.
7. Put batter into prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.
8. As soon as you remove the cake from the oven, make the frosting. (Cake should be frosted no longer than 10 minutes out of the oven.)

Frosting:

1. Add first 3 frosting ingredients into a small saucepan. Bring to a boil and cook for 1 minute. Remove from the stove and add vanilla extract.
2. Place powdered sugar in a medium mixing bowl.
3. Add in the chocolate mixture. Mix well.
4. Frost while the cake is still warm.

*I have used Buttermilk Powder for years, and just LOVE it! I don't normally use Buttermilk, so, when I have a  recipe that calls for it, I determine how much Buttermilk Powder and water I would need, according to directions on the package, and add the powder in with my dry ingredients, and the water with my wet ingredients. It stores well in my fridge. :)

Recipe adapted from Allrecipes.com

Cinnabon Cinnamon Roll Cake

FB Source: Pampered Chef with Cathy Zastoupil

Original Source: Six Sisters' Stuff

Ingredients:
Cake:

3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
4 T butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
2 T flour
1 T cinnamon
2/3 cups nuts (optional)

Glaze:
2 cups powdered sugar
5 T milk
1 tsp vanilla

Directions:

1. With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9x13" baking pan.
2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined. 
3. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. 
4. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. 
5. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. 

Serve warm (we like it straight out of the oven) or at room temperature.

Starbucks' Lemon Loaf

FB Source: Wanda Koellen

Ingredients:

Lemon Loaf:
1 1/2 cups Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
3 Eggs
1 cup Sugar
2 Tbsp Butter, Softened
1 tsp Vanilla
1 tsp Lemon Extract
1/3 cup Lemon Juice
1/2 cup Oil

Lemon Icing:
1 cup 

+ 1 Tbsp Powdered Sugar .

2 Tbsp Milk (Whole works best, but lower fat milks will work)
1/2 tsp Lemon Extract

Directions:

1. Combine flour, baking soda, baking powder and salt in a bowl.
2. Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
3. Pour wet ingredient into the dry ingredients and blend until smooth.
4. Add oil and mix well.
5. Pour batter into a well greased 9x5-inch loaf pan.
6. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
7. Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
8. When the loaf is cool, remove it from pan and frost the top with the icing.
9. Let the icing set up before slicing.

This is a Top Secret recipe version of Starbucks Lemon loaf. THANK YOU, CONNIE for this recipe and photo!!!

Peanut Butter Chocolate Eclair Cake

FB Source: Pampered Chef with Cathy Zastoupil

Ingredients:

Cake:

1 box chocolate graham crackers
2 - 3 1/4 oz. packages instant vanilla pudding
1 C creamy peanut butter
3 1/2 C milk
1 - 8 oz. contain Cool Whip, thawed

Frosting:
1/2 C. semi-sweet chocolate chips, melted
2 Tbsp melted butter
2 Tbsp white corn syrup
1/2 C powdered sugar
2-3 Tbsp milk

Directions:

Cake:

1. Spray the bottom of a 9x13 inch cake pan with cooking spray.
2. Place one layer of graham crackers on the bottom, cutting to completely cover the bottom.
3. In mixing bowl mix the pudding, peanut butter and milk with electric mixer. Mix for 2 minutes. Fold in the Cool Whip. 
4. Spread half the pudding mix on top of the first layer of crackers. Place a second layer of graham crackers on top. Spoon the remaining pudding mix on 2nd layer of crackers. Finish with a third layer of graham crackers. 
5. Spread frosting on top of the last layer of graham crackers all the way to the edge. Place in the fridge overnight so that the crackers become soft and moist.
6. Slice and serve. Garnish with peanut butter cups if desired.

Frosting:
In small mixer bowl combine all ingredients and beat until smooth.

Stacie says: "This pic looks like they may have used chocolate graham crackers instead of the original flavor."

Layered Pumpkin Cake with Caramel and Pecans

FB Source: Chef Ron Lock

Source: https://www.facebook.com/TheChefRonLock

Ingredients:
1 pkg (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided - 100% pumpkin, not pumpkin pie filling
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp pumpkin pie spice, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) whipped topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped Pecans

Directions:

1. Preheat oven to 350°F
2. BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in stand mixer, or, beat in a large bowl with a hand mixer. 
3. Pour into 2 greased and floured 9-inch round pans.
4. Put the cake pans in the oven and bake for 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove the cakes from the pans and transfer to wire racks to completely cool.
5. BEAT cream cheese in medium bowl with hand mixer, or stand alone mixer, until creamy. Add in the sugar, remaining pumpkin and spice; mix well. Gently stir in the whipped topping. 
6. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers, leaving top layer unfrosted. Do not frost the top layer!
7. Drizzle with caramel topping just before serving; top with nuts. Refrigerate any leftovers.

(This cake is a total show stopper. The mixed flavors and textures pecans, caramel and cream cheese make this one of best pumpkin recipes of all time! Enjoy!)

Pistachio Pudding Dessert

FB Source: Alisha Hebden

Original Source: http://todaysmybestcreativeday.blogspot.com/2009/03/pistachio-pudding-dessert.html

Ingredients:
Pie crust:
1 stick butter
1 cup flour
1 cup chopped walnuts

Layer 1:
1 cup powdered sugar
1 (8oz) cream cheese
1 cup cool whip

Layer 2:
2 regular sized pkgs instant pistachio pudding mix
3 cups milk

Topping:
cool whip
chopped almonds

Directions:

1. Mix butter, flour, nuts; press into 9x13 inch pan. Bake 350 for 20 min. Cool.
2. Mix powdered sugar, cream cheese and cool whip; spread on cooled crust.
3. Beat together pudding mix and milk until thick. Spread on cream cheese layer and top with a layer of cool whip and chopped nuts. Refrigerate.

Lemon-Zucchini Bread

FB Source: High Protein Foods

Ingredients:

Bread:

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon (or 2 Tablespoons lemon juice)
Zest of 1 lemon
1 cup grated zucchini (you don’t need to peel the zucchini before grating it)

Lemon Glaze:
1 cup powdered sugar
Juice of 1 lemon (or 2 Tablespoons lemon juice)

Directions:
Bread:

1. Preheat oven to 350 degrees. Grease and flour a 9×5″ loaf pan; set aside.
2. In large bowl, blend flour, baking powder, and salt; set aside.
3. In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.
4. Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.
5. Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also. Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze.

Lemon Glaze:

• In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

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