Sugar Cookie Frosting Recipe

This is from I am Baker.

* 1 cup Confectioners Sugar (powder sugar)
* 1 Tablespoon Milk
* 1 drop Lemon Juice (fresh or processed)
* 1 Tablespoon Light Corn Syrup

Combine powder sugar, corn syrup, and lemon juice in a bowl.

******This next step is important!******

If you need a thicker frosting, say for outlining your cookies, add LESS milk. Just a drop at a time.

If you have already outlined your cookies and need a to fill in or ’spill’ your cookies, you can add more milk (as much as you would need) to make your frosting very runny.

If you are using food coloring, be sure to use LESS milk. Most food colorings are liquid and can make your frosting more runny. If you are using a gel food coloring, your milk quanity can remain the same.

If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting.

If you want more SHINE, use more corn syrup and less milk.

This frosting will stay good for days in the fridge.

Cream Cheese Sugar Cookies

I had to add this to my recipe box. These sound yummy.

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Hello Dolly Bars

Hello Dolly Bars or seven layer bars or magic bars
Adapted from Homesick Texan

1/2 cup (1 stick) salted butter, cut into large pieces
1 1/2 cups graham crackers crumbs (about 8 graham crackers, pulsed in a food processor)
1 1/2 cups chocolate chips
1 cup butterscotch chips
1 cup shredded coconut
1 cup pecans, coarsely chopped
1/3 cup sweetened condensed milk (just under half a small can)

Preheat oven to 350 degrees.

Melt butter in microwave in heatproof bowl until just melted when stirred. Add graham cracker crumbs. Mix and then press evenly into the bottom of 8×8 baking pan.

Layer coconut, pecans, butterscotch and chocolate chips on top of graham cracker base. Pour sweetened condensed milk over whole mixture.

Bake in oven for 25 to 30 minutes, or until the top is light brown.

Let cool in pan.  Variations: Some recipes use butterscotch and chocolate chips. Likewise, you can use walnuts or any other nut. Also, you can use cinnamon graham crackers.

Mom's Peanut Blossum Cookies

1 bag (8 oz) Hershey's Kisses Chocolates

1/2 cup shortening

3/4 cup Reese's Creamy or Crunchy Peanut Butter

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Granulated sugar

1. Heat oven to 375 degrees. Remove wrappers from Kisses.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a Kiss into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Spritz Blossoms

ingredients

• 1-1/2  cups  butter, softened
• 1  cup  packed brown sugar
• 1  teaspoon  baking powder
• 1    egg
• 1  teaspoon  vanilla
• 1/2  teaspoon  almond extract
• 3-1/2  cups  all-purpose flour
• 1  recipe  Powdered Sugar Icing
•     Coarse sugar; silver dragees (optional)

directions

1. Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping bowl occasionally. Beat in egg, vanilla, and almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

2. Force unchilled dough through a cookie press fitted with a star or flower disk onto an ungreased cookie sheet. Bake in the preheated oven for 7 to 9 minutes or until edges are lightly browned. Transfer to a wire rack and let cool.

3. Brush tops of cookies with Powdered Sugar Icing and, while still wet, sprinkle with coarse sugar. Place a silver dragee* in center, if desired. Arrange on waxed paper and allow to stand until icing is dry. Makes 80 cookies.

Powdered Sugar Icing: In a medium bowl stir together 2 cups powdered sugar, 1/2 teaspoon vanilla and enough milk (2 to 3 tablespoons) to make a thin icing. Makes about 2/3 cup.

To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room te

Rolo Pretzel Turtles

Rolo chocolate candies
Mini pretzels
Nuts - toasted pecans/almonds/hazelnuts/walnuts

Directions

Preheat your oven to 350

Upwrap your Rolos. Place pretzels on baking sheet. Top with a Rolo.

Bake in oven for 3-5 minutes, until the chocolate just begins to melt. The Rolo should be soft but not completely melted.

Remove from oven, place on cooling rack and immediately squish the chocolate with a nut. Watch the caramel oooze out. YUM!

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