Copycat Swig Sugar Cookies

Cookies

1. 1 cup butter
2. 1/2 cup Butter Crisco
3. 1/4 cup vegetable oil
4. 1 1/4 cup sugar
5. 3/4 cup powdered sugar
6. 2 Tbs. milk
7. 2 eggs
8. 2 tsp. almond extract
9. 1/2 tsp. baking soda
10. 1/2 tsp. cream of tarter
11. 1 tsp. salt
12. 5 1/2 cup flour
13. *If making lemon cookies, swap lemon extract in the place of almond extract and lemon juice in place of milk

Frosting

1. 8 oz. cream cheese
2. 1/2 stick butter
3. 4 cups powdered sugar
4. 1 tsp. almond extract (or lemon if making lemon)

Instructions

1. In a mixing bowl, and with electric mixers, beat the butter, crisco and vegetable oil until smooth and soft. Add the sugar, powdered sugar and continue to mix until light and fluffy. Add the milk, eggs, extract, baking soda, cream of tarter and salt and beat until smooth. Add the flour one cup at a time until the dough all comes together.
2. Roll the dough into balls (I used a 1/4 cup scoop and split it in half and then rolled it into a ball). Place the cookie balls on a greased cookie sheet. Dip the bottom of the glass into a bowl of white sugar. Smash the cup into the top of the cookie dough (don't smash them too thin, you want a fairly thick cookie) Bake the cookies at 350 for 8-9 minutes (don't over bake).
3. For the frosting, cream the cream cheese and butter together in a separate bowl with an electric beater. Add the powdered sugar until the frosting is smooth and fluffy. Add the extract. You might think the frosting will be to thick, but continue to beat until it's smooth. If the frosting is too thick, add a few drops of milk until it's the right consistency.
4. When the cookies are done cookie, remove them and add them to a cookie sheet. Let them cool and then frost with the frosting.

http://www.dealstomealsblog.com/2017/04/14/copycat-swig-sugar-cookies/

Better than Toll-House Chocolate Chip Cookie

2 sticks of butter at room temperature 1/2 c. white sugar 1 c. brown sugar 1/2 t. vanilla 2 eggs 1 t. baking soda 1 t. salt 2 1/2 to 2 3/4 c. all purpose flour 12 oz. package of chocolate chips(I think that's the size of the smaller packages... I use Nestle or Ghiradelli) Directions:  In a large bowl, cream together butter, white, and brown sugar. Mix in eggs and vanilla. Combine baking soda, salt, and flour in a separate bowl. Stir into wet ingredients. Add flour until the mixture isn't sticking to the sides of the bowl. Fold in chocolate chips.  Roll into balls and place on an ungreased baking pan and bake for 9-11 minute. The batch makes approximately 48 cookies. http://www.daisycottagedesigns.net/2013/04/better-than-toll-house-chocolate-chip.html

Sugar Cookie Frosting

4 cups confectioners' sugar
1/2 cup shortening
5 tablespoons milk
1 teaspoon vanilla extract
food coloring

In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

Sugar Cookies

1 C shortening
1/2 C margarine
1/2 C butter
2 C sugar
4 eggs (beaten)
1 tsp vanilla
2 tsp baking powder
1 C sour cream
7 C flour
1 tsp baking soda
1 tsp salt

Mix all ingredients together.
Refrigerate 2 to 3 hours
roll out to 1/4 inch thick
Bake @375 for 7-8 minutes (do not over bake)

(Alyson W.)

Chocolate Chip Cookies

2 C plus 2 T flour
1/2 t baking soda
1/2 t salt
12 T butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 C granulated sugar
1 large egg + 1 egg yolk
2 t vanilla extract
1 1/2 C semi-sweet or bittersweet chocolate chips

Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in mediumbowl; set aside.

Either by hand or with electric mixer, mix butter and sugars untilthoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients;mix until just combined. Stir in chips.

Take about 1/4 C dough and form into a ball. Break ball in half and place dough on cookie sheet with broken edge facing up. (Or just use a standard sized cookie scoop). Bake until cookies are set around outer edges start to hardenyet centers are still soft and puffy, 10-13 minutes. Cool cookies on cookie sheets. Serve or store in airtight container.

Cooks Illustrated from Ourbestbites.com

Oreo Truffles

1 pkg oreo cookies (use cookie including the cream center)
1 8 oz. Pkg cream cheese (softened)
chocolate bark (milk chocolate is our favorite)
1 tsp mint extract
Crush cookies in blender and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.

Roll the mixture into 1" balls and place on a wax paper covered cookie sheet. Freeze for 20 minutes.

Melt chocolate as directed on the package and then dip frozen balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.  These are best if made the night before.


Once dry, refrigerate and enjoy! Makes about 36 truffles.