Homemade Girl Scout Samoa Cookies

Out of all the Girl Scout cookies, Samoas (also known as Caramel deLites) have always been my favorites, with Thin Mints close behind. However, I can never seem to justify paying the amount they ask for a small box of cookies, so I don't get to indulge in them very often. I have been wanting to make my own samoas for at least a year, and I finally took the time to do it. The process is a little bit involved and this is no quick cookie recipe, but the results are quite worth it! This is an especially fun recipe to do with kids. They can help measure and add ingredients, cut out the circles, poke the holes, unwrap caramels, drizzle the chocolate--lots of little jobs they can help with. My 2-year-old had a lot of fun helping me mix the dough, roll it out, and cut out the circles. It's a great way to get kids involved in the kitchen.

Ingredients:
1 c. butter, softened
1/2 c. sugar
2 c. flour
1/2 tsp. salt
1/4 tsp. baking powder
1/2 tsp. vanilla extract
1 Tbsp. milk

Topping
3 c. shredded coconut
12 oz. caramels
1/4 tsp. salt
3 Tbsp. milk
8 oz. chocolate chips

Directions:
Cream butter and sugar together. Add the flour, salt, and baking powder on low speed. Once dry ingredients are mixed in well, add the vanilla and milk. The dough should come together to form a soft ball that isn't too sticky. You may need to add a little bit of flour if the dough is too sticky to work with.

Roll the dough out in between two sheets of wax or parchment paper, making it about 1/4 inch thick. Make cookie rounds using a 1 1/2-inch cookie cutter (I don't have one that small so I used a small juice glass). Re-roll the dough as many times as you need to use as much dough as you can. I got 40 cookies out of the dough. Place the cookies on a parchment-lined baking sheet (or use a baking mat). Using a knife, the end of a straw, your finger, the end of a wooden spoon, etc., make a small hole in the middle of each cookie.

Bake the cookies at 350 degrees for about 10-12 minutes or until the bottoms and edges are lightly browned. Cool the cookies for a few minutes on the baking sheet, then place them on a wire rack and allow them to cool completely before adding the topping.

For the topping
Preheat oven to 300 degrees. Spread the coconut evenly on a baking sheet (be sure to use one with rims, if you have one) and toast for 20 minutes, being sure to stir it about every 5 minutes. Watch carefully near the end as it starts to brown, since coconut can quickly turn from "toasted" to "burnt." Remove from oven once the coconut is golden brown. Set aside.

Unwrap caramels and place in a microwave-safe bowl. Add salt and milk and heat on high for 3-4 minutes, stopping occasionally to stir. Once the caramels are melted and smooth, fold in the coconut. Spread the topping on the cooled cookies, using about 2-3 teaspoons per cookie. If the topping gets too hard to work with, pop it into the microwave for a few seconds.

While the topping sets, melt the chocolates in a double boiler (or a glass bowl placed over a pot of lightly simmering water) or in the microwave. If melting in the microwave, heat at 30-second intervals, stirring well to prevent scorching. Once the chocolate is melted, dip the base of each cookie into the chocolate and place on a piece of wax or parchment paper or on a baking mat.

Transfer the rest of the chocolate into a piping bag with a small tip or a ziplock bag with the corner snipped off and drizzle the cookies with chocolate. Let the chocolate set completely. This process can be sped up by placing the cookies in the fridge. Believe me...at this point you are going to be really impatient to try one because they look so tasty! Store cookies in an airtight container, after trying a few, of course.

Notes: Like I mentioned above, this recipe is a bit time-consuming, but the results are so worth it. Have fun and enjoy your own homemade version of Girl Scout cookies!

Frozen Strawberry Squares

Ingredients:
1 c. flour
1/4 c. brown sugar
1/2 c. chopped walnuts
1/2 c. butter or margarine, melted
2 egg whites*
1 c. sugar
2 c. sliced fresh strawberries
2 Tbsp. lemon juice
1- 1 1/2 c. whipped topping

Directions:
1. Mix together flour, brown sugar, chopped walnuts, and melted butter. Sprinkle mixture on a cookie sheet, making pieces a little larger than peas. Bake at 350 degrees for 20 minutes, stirring occasionally to get even browning. Cool completely.
2. Spread most of the cooled crumb mixture on the bottom of a 9 x 13 pan, reserving some to sprinkle on top of the strawberry squares.
3. Combine egg whites, sugar, strawberries, and lemon juice in a large bowl. Beat with an electric mixer until stiff, at least 5-7 minutes. Fold in whipped topping. Pour mixture over the crumb crust and use reserved crust crumbs for garnish. Freeze overnight, then cut in squares and serve. Enjoy!

*Disclaimer: The egg whites used in this recipe do not get cooked. If this is something that bothers you or that you don't want to risk, I suggest not making this recipe.

Notes: This is my grandma's recipe and was a favorite of mine growing up. I love the light, fluffy, fresh filling combined with the crispy crust and topping.

Raspberry Cream Cupcakes

Ingredients
1 box french vanilla cake mix
1 1/4 cups raspberry lemonade
3 eggs
1/3 cup oil
1/2 cup white chocolate morsels
1 cup mashed raspberries, divided
3/4 cup heavy whipping cream
1/4 cup powdered sugar

Directions
Preheat oven to 350 degrees. Place 24 cupcake liners in muffin pans. In a large bowl or mixer, combine cake mix, raspberry lemonade, eggs, and oil and beat on medium speed for about 2 1/2 minutes, making sure to scrape the sides and bottom of bowl occasionally. Stir in white chocolate morsels. Place 1-2 tablespoons of batter in each cup. Using 1/2 cup of mashed raspberries, place a small spoonful on top of batter. Fill each cup about two-thirds full with remaining batter. Bake for 18-23 minutes, or until inserted toothpick comes out clean. Cool completely on wire rack.
Whipped Topping
Beat heavy whipping cream and powdered sugar until stiff peaks form. Fold in remaining 1/2 cup of mashed raspberries. Top cooled cupcakes. Store in the refrigerator.

Notes: These cupcakes were a quick creation for a friend's birthday (the card pictured above was made using a free birthday tag from The Crafting Chicks). I had some leftover raspberry lemonade that I had made with fresh raspberries, and initially wanted more of a raspberry lemonade flavor. Adding some lemon extract would probably achieve the right flavor, but I didn't have any on hand. The raspberry filling combined with the whipped raspberry topping really make this cupcake scrumptious! A little raspberry garnish would make these cupcakes look really cute, but I used up all my raspberries in this recipe.

Peach Raspberry Pie

Ingredients

¼ cup all-purpose flour, plus more for dusting

Pastry dough for double crust (double this recipe here)

1 large egg

1 tablespoon milk

2 pounds peaches (or enough to mostly fill your pie)

½ pint raspberries (about 1 cup)

½ cup sugar

2 tablespoons unsalted butter, cut into small pieces

Directions

1. On a lightly floured surface, roll out half the dough to a 1/4-inch-thick circle, about 13 inches in diameter. Gently place dough in bottom of pie dish.

2. Heat oven to 425 degrees. Whisk together egg and milk to make a glaze; set aside. Combine peaches, raspberries, sugar, and flour. Pour into pie dish. Dot with butter.

3. Roll out the remaining dough to the same size and thickness. Add an extra tablespoon of flour if the peaches are very juicy. Brush the rim of the crust with the egg glaze. Place the rolled-out dough on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers. Brush the top with the egg glaze and bake for 20 minutes. Reduce heat to 350 degrees and bake 30 to 40 minutes more. Cool on a wire rack. Serve with vanilla ice cream or whipped topping, if desired.

Notes: This recipe is an adaptation of Martha Stewart's Peach Raspberry Pie recipe. I used fresh raspberries and peaches that we had picked at a local farm. The pie turned out really tasty, and looked beautiful with the glaze on top. Martha suggests chilling the dough before you add the filling, and then chilling the assembled pie before baking. I didn't do these steps, and it turned out just fine.

Peach Crisp

Crust:
1/2 c. flour
1/2 c. oats
1/8 tsp. baking soda
1/2 c. brown sugar
1/8 tsp. baking powder
1/8 tsp. salt
1/4 c. butter

Cut butter into dry ingredients until well blended. Set aside.

Fruit:
4 c. sliced peaches
1/2 tsp. cinnamon
1/3 c. sugar
2 Tbsp. butter

1. Mix peach slices, sugar, and cinnamon. Put in bottom of baking pan (8x8 or 9x9).
2. Cut butter into little chunks and place over the fruit. Sprinkle crust mixture on top and spread evenly.
3. Bake at 350 degrees for 45 minutes. Enjoy with vanilla ice cream or whipped topping.

Notes: We used fresh peaches that we had picked at a local farm. Yummy! You can substitute apples in place of the peaches, as shown in this recipe.

Chocolate Soufflé Cupcakes with Mint Cream

This recipe comes from Smitten Kitchen. These cupcakes are not your ordinary cupcakes...they are flour-less. I had never made a soufflé prior to making these, and I had a lot of fun, even though the process was a little more work than simple cake recipes. And the results? Wow! So delicious!! I recommend this recipe to everyone. I doubled the cupcake recipe and got 24. Smitten Kitchen got 9 cupcakes out of a single recipe. I also did 2 1/2 times the original recipe for the whipped topping. I omitted the coffee powder.

Ingredients
Cupcakes:
6 oz. bittersweet or semisweet chocolate, chopped (I used semisweet)
6 Tbs. unsalted butter, cut into pieces
3 large eggs, separated
6 Tbs. sugar, divided
1/4 tsp. salt
1 tsp. vanilla extract

White Chocolate Mint Cream:
2 oz. white chocolate, finely chopped
3 oz. heavy whipping cream
1/8 tsp. peppermint extract

Directions
1. Place the white chocolate in a small bowl. In a small saucepan, bring the cream to a simmer. Pour the cream over the white chocolate and let it sit for a minute until chocolate is melted. Whisk well. Add the peppermint extract and whisk again. Lay a piece of plastic wrap on the surface of the cream. Chill until very cold, about two hours.
2. Line 12 standard-size muffin cups with paper liners. Stir chocolate and butter together in heavy medium saucepan over low heat until mostly melted. Remove from heat and whisk until it is fully melted and smooth. (Smitten Kitchen suggests putting the butter underneath the chocolate in the pan so that it protects the chocolate from the direct heat.) Cool to lukewarm, stirring occasionally.
3. Using an electric mixer (a hand mixer, rather than a stand mixer, actually works best here because the volumes are so small), beat egg yolks and 3 tablespoons sugar in medium bowl until mixture is very thick and pale, about 2 minutes. Briefly beat in lukewarm chocolate mixture, then vanilla extract into yolk mixture.
4. Using clean dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 3 tablespoons sugar and all of the salt, beating until medium-firm peaks form. (I think I may have over beaten the egg whites a little bit.) Fold whites into chocolate mixture in 3 additions. Divide batter among prepared cups, filling each three-fourths of the way.
5. Bake cupcakes in oven preheated to 350 degrees until tops are puffed and dry to the touch and a toothpick inserted into the center comes out with some moist crumbs attached, about 15 to 20 minutes. Cool in pan on a cooling rack. When the cupcakes come out of the oven, they will almost immediately start to fall. It will be all the better to put your mint cream on them.
6. Once the cream has chilled at least 2 hours, beat it with electric beaters until soft peaks form. Remove cupcakes from pan and arrange on a platter. Fill each sunken top with a healthy dollop of white chocolate mint cream. Top with shaved dark chocolate if you would like. Enjoy!!

Single (9-inch) Pie Crust

Ingredients:
1 1/3 c. all-purpose flour
1/2 tsp. salt
1/2 c. shortening
3 Tbsp. cold water

Directions:
1. Combine flour and salt in medium bowl. Cut in shortening with pastry blender (or you can use 2 knives using a cris-cross method) until all flour is blended and pea-sized chunks form.
2. Sprinkle with water, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball.
3. Press dough between hands to form a 5-6" "pancake." Roll dough into a circle on a lightly-floured surface. Trim circle to 1 inch larger than upside-down pie plate.
4. Fold dough into quarters. Unfold and press into pie plate. Fold edge under and flute.
5. For recipes using a baked crust, heat oven to 425 degrees. Prick bottom and side thoroughly with fork to prevent shrinkage. Bake at 425 degrees for 10 to 15 minutes or until lightly browned. For recipes using an unbaked pie crust, follow directions given for that recipe.

Notes: This a very easy pie crust recipe. I have used others and have frequently been frustrated with trying to get the right consistency. Follow this recipe and you will have a perfect crust. It can be found in the Old-Fashioned Bake Sale cookbook.

Blackberry-apple Pie with Pecan Crumb Topping

Ingredients:
1 pastry for a single crust pie
3/4 c. sugar
1 Tbsp. flour
1/2 tsp. cinnamon
2 1/2 c. fresh blackberries
2 1/2 c. apples, peeled, cored, and sliced

Topping
1/2 c. flour
1/2 c. brown sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Pinch of salt
1 c. pecans, chopped
3 Tbsp. butter

Directions:
1. In a large bowl, combine sugar, flour, and cinnamon. Add fruit and gently stir until blackberries and apples are well coated. Set aside and allow the fruit to sit for 20 minutes.
2. Meanwhile, prepare pastry dough (if making your own) and roll out on lightly-floured surface. Place in 9-inch pie pan. Set aside.
3. To prepare topping, combine flour, brown sugar, cinnamon, nutmeg, and salt. Add nuts and butter, using a fork or pastry blender to completely incorporate the butter with other ingredients.
4. Once fruit has stood for 20 minutes, spoon filling into pastry-lined pie pan. Place foil around the edge of the pastry to prevent from getting too brown. Bake in a preheated 375 degree oven for 25 minutes. Remove foil. Spread topping over filling, being sure to evenly cover the top. Continue baking for another 20-25 minutes, or until crust and top are golden brown and filling begins to bubble. Cool on wire rack. Serve as is, with a scoop of vanilla ice cream, or with a dollop of whipped topping.

Notes: This is a hybrid of this recipe and this one, along with my own adjustments. I love how it turned out! Very tasty! I like the textural and flavor combination of the apples and blackberries. I would recommend putting the pie pan on a baking sheet to keep your oven clean. The filling will probably bubble over a bit.

Cranberry Surprise Loaf

Ingredients:
6 oz. cream cheese, softened
1 egg
2 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. apple juice
1/4 c. butter, melted
1 egg, beaten
1 1/2 c. chopped fresh cranberries
1/2 c. chopped nuts

Directions:
1. Heat oven to 350 degrees. Grease and flour bottom only of 9" x 5" loaf pan. In a small bowl, beat cream cheese until light and fluffy. Add one egg and beat well. Set aside.
2. In large bowl, combine flour, sugar, baking powder, baking soda, and salt; mix well. Stir in apple juice, butter, and beaten egg until well blended. Fold in cranberries and nuts. Spoon half of batter into greased and floured oan. Spoon cream cheese mixture evenly over batter. Top with remaining batter.
3. Bake at 350 degrees for 65 to 75 minutes or until top springs back when touched lightly in center. Cool 15 minutes; remove from pan. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.

Notes: This was very tasty! I think I put a little more than half of the batter on the bottom, so there was a little bit of cream cheese mixture that ended up on top. Very delectable!

Homemade Bread

Ingredients:
5 1/4 c. bread flour
1 c. dry instant milk
1/4 c. sugar
1/2 Tbsp. salt
1 1/2 rounded Tbsp. of saf-instant yeast
1 1/2 Tbsp. liquid lecithin
2 c. hot tap water
1/4 c. oil

Directions:
1. In a stand mixer, mix dry ingredients together. Add lecithin, water, and oil together. After mixing for 1 minutes, check the consistency to make sure the dough is not too dry (it should be very sticky). Mix for 5 minutes.
2. Spray counter and two loaf pans with cooking spray. Divide dough into half. Shape each half into loaves and place in pans. Cover with a towel and allow to rise for 25 minutes. Bake each loaf for 25 minutes at 350 degrees.

Notes: This recipe is a hybrid of Pantry Secrets' bread recipe and my mother's roll recipe. It only takes an hour to get the dough mixed and the bread baked, so I love it! It can be used for cinnamon rolls, dinner rolls, and any other recipe that uses bread dough.

Cinnamon Rolls with Maple Frosting

Ingredients:
Cinnamon Rolls
1/2 of bread recipe
Butter spread or melted butter
Sugar
Cinnamon

Maple Frosting
1/2 bag powdered sugar (plus a little for thicker consistency)
1 tsp. maple flavoring
1/4 c. milk
2 Tbsp. melted butter
dash of salt

Directions:
1. Spray counter and a baking sheet with cooking spray. Roll dough into a long, thin rectangle.
2. Using a butter knife, cover dough with a thin layer of butter spread (or melted butter). Sprinkle with desired amount of sugar and cinnamon. Tightly roll dough toward you to create. Pinch the seam to seal the roll. Cut the rolls to about 3/4-inch thickness.
3. Place rolls on greased baking sheet. Cover with a towel and allow to rise for 25 minutes. Place in preheated oven and bake at 350 degrees until golden brown.
4. To make the frosting, combine all ingredients. Using a whisk, stir until combined well. Pour over cinnamon rolls.

Notes: I found the maple frosting recipe on Pioneer Woman's blog. Realistically, you could use your favorite cinnamon roll frosting and add maple flavoring. I liked the flavor. I think the rolls would be good with brown sugar instead of white to complement the maple flavor. I will definitely be trying this again.

Peanut Butter Cookies

Ingredients:
1/2 c. sugar
1/2 c. brown sugar
1/2 c. butter
1/2 c. peanut butter
1 tsp. vanilla
1 egg
1 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
4 tsp. sugar to roll cookies in

Directions:
1. Cream together sugars, butter, and peanut butter. Add vanilla and egg and mix well.
2. Add dry ingredients and mix well.
3. Roll into balls and roll balls in sugar.
4. Place on cookie sheet and press flat with fork. Bake at 375 degrees for 6-9 minutes or until slightly brown around edges.

Notes: These are so tasty!! This is my mother's recipe.

Pumpkin Bars with Cream Cheese Frosting

Ingredients:
1 c. sugar
1 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
1/4 tsp. salt
8 oz. canned pumpkin
2 eggs

Frosting (frost cake after it is completely cooled)
4 oz. cream cheese, softened
3 Tbsp. margarine
2 c. confectioners sugar, sifted
1/2 tsp. vanilla

Directions:
1. In a large mixing bowl, sift together dry ingredients. Add egg and pumpkin. Combine well.
2. Pour batter into 9"x13" cake pan (you can double the recipe for a large crowd and place it in a jelly roll pan). Bake at 350 degrees for about 25-25 minutes. Let cool.
3. Once cake is cooled completely, cream softened cream cheese and margarine. Gradually add confectioners sugar until well blended. Stir in vanilla.
4. Frost cake and cut into bars.

Notes: This recipe is adapted from the Frosted Pumpkin Bars recipe found at CDKitchen. I halved the recipe and added some spices for more flavor. We were very satisfied with the results!

Simple Chocolate Cake

Ingredients:
2 eggs
3/4 c. granulated sugar
2 ounces unsweetened chocolate, melted (you can substitute 3 Tbsp. cocoa powder and 1 Tbsp. oil for each ounce of unsweetened chocolate-this is what I did)
1/4 c. cooking oil
1 tsp. baking powder
1 tsp. vanilla
1 c. all-purpose flour
Sifted powdered sugar

Directions:
1. In a large mixing bowl combine all ingredients except for flour, beating with an electric mixer until combined.
2. Gradually beat in the flour. If you are using a stand mixer, you should have no problem getting the four all mixed in. If you are using a hand mixer, you may have to stir in some of the flour by hand.
3. Pour batter into a greased cake pan. Bake at 375 degrees. Time will vary depending on pan size. I am not entirely sure, but I think my cake took about 20-25 minutes to bake. Just be sure to keep an eye on it, and take the cake out once an inserted toothpick comes out clean.
4. Allow cake to cool slightly. Sprinkle with powdered sugar.

Notes: This is adapted from the Chocolate Crinkles recipe found in the Better Homes and Gardens Cook Book. I altered it to make it more cake-like. The cake is a little more dense. I think that if I play around with this recipe some more, I could make it a little more light and fluffy. It was still very tasty, though!

Wilton Buttercream Icing

{These cupcakes are decorated with Wilton Buttercream Icing using a 32 star tip}

Ingredients:
1/2 c. solid vegetable shortening
1/2 c. butter or margarine
1 tsp. Wilton Clear Vanilla Extract (I just use regular vanilla-it makes the icing darker)
4 c. sifted confectioners' sugar (approx. 1 lb.)
2 Tbsp. milk

Directions:
1. Cream butter and shortening with electric mixer. Add vanilla.
2. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides on bottom of bowl often.
3. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Makes about 3 cups.

Chocolate Buttercream Icing:
Add 3 oz. melted unsweetened chocolate* and 1 tablespoon more milk to above recipe.
*3 tablespoons of unsweetened cocoa powder + 1 tablespoon oil equals 1 ounce of unsweetened chocolate.

Notes: Keep icing covered with a damp cloth until ready to use. For best results, keep icing bow in refrigerator when not in use. Refrigerate in an airtight container, this icing can be stored for 2 weeks. Rewhip before using.

This recipe is idea for thick consistency icing used for making several flowers. For the majority of decorating, you will want to use a medium consistency icing. To make a medium consistency, add 1/12-2 tablespoons of light corn syrup. Ice cakes using thin consistency icing, which can be made by adding 3-4 tablespoons of light corn syrup.

This recipe is found in the Wilton Cake Decorating Beginner's Guide instruction book that came with my 53-piece cake decorating set.

Blueberry-Raspberry Buckle

Ingredients:
2 c. flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. shortening
3/4 c. sugar
1 egg
1/2 c. milk
1 c. fresh or frozen blueberries
1 c. fresh or frozen raspberries
1/2 c. flour
1/2 c. sugar
1/2 tsp. cinnamon
1/4 c. butter or margerine

Directions:
1. Grease bottom and 1/2 inch up the sides of a 9x9x2-inch or 8x8x2-inch pan. Set aside. In a medium bowl combine 2 cups flour, baking powder, and salt. Set aside.
2. In a medium mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add the 3/4 cup sugar. Beat on medium speed until light and fluffy. Add egg and beat well. Alternately add flour mixture and milk to beaten egg mixture, beating until smooth after each addition.
3. Spoon batter into prepared pan. Sprinkle with blueberries and raspberries. In another bowl, combine the 1/2 cup flour, the 1/2 cup sugar, and cinnamon. using a pastry blender, cut in butter until mixture resembles course crumbs; sprinkle over fruit. Bake at 350 degrees for 50-60 minutes or until golden. Serve warm.

Notes: This recipe is from the Better Homes and Gardens Cookbook, 12th edition. It calls for 2 cups of blueberries and has a variation for 2 cups of raspberries, but I had one cup of each and thought they would work well together. It is really tasty!! My husband and I couldn't stop eating it!

Cake-like Oatmeal Cookies

Ingredients:
1 c. raisins (I used dried cranberries)
1 c. water
1 c. butter/shortening (or 1/2 c. of each)
1 c. brown sugar
2 eggs
1/3 c. raisin liquid
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. allspice
1/2 tsp. cloves
1/2 tsp. nutmeg
1 tsp. cinnamon
2 c. quick oats
1/2 c. chocolate chips
1 c. chopped nuts (optional)

Directions:
1. In small saucepan with tight lid, heat raisins (cranberries) and water to boiling. Remove from heat; cool. Measure 1/3 cup liquid and reserve. Drain raisins.
2. In a large bowl, cream butter and sugar together. Add eggs and mix well. Add raisin liquid and mix until combined.
3. In a medium bowl, sift together dry ingredients. Add to wet mixture and mix thoroughly.
4. Add oatmeal, raisins, chocolate chips, and nuts; mix well with a spoon.
5. Drop by heaping tablespoonfuls two inches apart on a greased cookie sheet. Bake for 10-15 minutes at 400 degrees or until lightly golden.

This is my mother's tried and true recipe.
Notes: As of 12/9/09 I have changed this recipe. There were some wrong amounts and missing ingredients. It should be great now!

Shortbread Cookies

Please excuse the picture. Visit Pioneer Woman's website to see her beautiful pictures of this delectable dessert.

I found this delicious recipe by the Pioneer Woman.

Ingredients:
2 sticks + 2 Tbsp. butter
1 c. sugar
2 c. all-purpose flour
Scant 1 c. corn starch (this means a little less than 1 cup)

Directions:
1. Preheat oven to 325 degrees.
2. Cream butter and sugar together. Sift in flour and cornstarch. Combine using a pastry blender until the ingredients are all incorporated. Add one more tablespoon of butter if the dough seems really dry.
3. Form dough into a ball, cover it with plastic wrap, and refrigerate for 20 minutes.
4. Roll onto lightly floured surface and cut into rounds (or whatever shape of cookie cutter you want to use). Place on a cookie sheet lined with parchment paper or a baking mat (I just put the cookies right on the cookie sheet, since I don't have either of these).
5. Bake for 20 minutes. Do not let the cookies brown. The edges should just have a very faint golden tinge.

These taste great just how they are. However, I like them even better drizzled with a little melted chocolate. Again, I got the idea from here.

Directions:
1. Melt some melting chocolates (I just used semi-sweet chocolate chips).\
2. Put the melted chocolate into a pastry bag with a fine tip (a Ziploc bag with the tip cut off works great, too). Drizzle over the cookies in whatever design you want.
3. Allow them to set at room temperature, or cool them in the freezer for about 20 minutes.
4. Once chocolate is completely set, serve with ice cream. I made ice cream sandwiches out of them. Yum!

Notes: I stored my cookies in the freezer. It kept the chocolate from getting too soft. Also, I like how they taste with a little chill to them. These make a very delicious summer treat!

Pineapple Cherry Crisp

Ingredients:
2 c. pitted cherries
1/2 c. water
1/2 c. sugar
2 tbsp. cornstarch
6 tbsp. butter
1 1/8 c. flour
1/2 c. rolled oats
6 tbsp. packed brown sugar
1/8 tsp. salt
20 oz. can of crushed pineapple

Directions:
1. In a medium saucepan, combine cherries and water. Bring to a boil and cook for about 10 minutes.
2. Mix together sugar and cornstarch and add to cherries. Continue to cook until filling is thick. Remove from heat and set aside.
3. Melt butter in a large saucepan. Remove from heat. Stir in oats, flour, brown sugar, and salt until a dry, crumbly dough forms.
4. Pour undrained crushed pineapple into the bottom of a 9x9 baking dish. Layer cherry filling on top. Sprinkle dough on top of the cherry filling. Bake at 375 for about 30 minutes, or until golden brown. Serve warm with whipped topping or vanilla ice cream.

Notes:
This recipe resulted from a few different recipes. I liked how it turned out, although I think it could have used more cherry pie filling. If you don't have fresh cherries or want to make this easier, use 20 oz. of canned cherry pie filling instead of making your own. I made my own since we had cherries that needed to be eaten up. Also, my oven cooked this in about 20 minutes. I am not sure if my new oven bakes a little on the hot side, but it would be a good idea to keep an eye on the crisp and remove it from the oven once it is golden brown on top and the filling is bubbling around the edges.

Snickerdoodles

Ingredients:
1/2 C. shortening
1/2 C. butter
1 1/2 C. sugar
2 eggs
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 3/4 C. flour
Sugar and Cinnamon Mix
2 Tbs. sugar
1-2 tsp. sugar

Directions:
1. Mix shortening, butter, and sugar together thoroughly until light and fluffy.
2. Add eggs and mix well.
3. Sift together dry ingredients and add to shortening and sugar mixture.
4. Roll into balls the size of small walnuts.
5. Roll balls in sugar and cinnamon mix.
6. Place on baking sheets and bake at 400 degrees for 8-10 minutes.

Notes: For a tasty, "healthier" variation, try substituting half of the flour with wheat flour. It adds a nice nutty flavor.