Tuesday, December 3, 2013

12 Days of Cookies with Tastefully Simple


I hope you enjoy these recipes! None of these are my creation, however they are from the Tastefully Simple Recipe Search. These are great to make ahead and freeze for easy baking. We have a Freezer Meal Workshop, geared towards just that :)

Check back here as we add more recipes, daily to reach the 12 Days of Cookies!

1. Pumpkin Spice Cranberry Cookies
Pumpkin Spice Bar Mix
2 eggs
6 Tbsp. melted butter
1/2 cup dried cranberries
1/2 cup chopped pecans

Preheat oven to 350°. Combine ingredients; stir until dough forms. Place rounded spoonfuls of dough onto a lightly greased baking sheet. Bake 17-20 minutes or until set. Makes about 2 dozen cookies

2. Citrus-Cherry-Almond Jumbles 
Citrus Sugar Cookie Mix
1/2 cup (1 stick) softened butter
1 egg
1 cup dried cherries, chopped
1 cup sliced almonds

Preheat oven to 375°. Combine Citrus Sugar Cookie Mix Packet 1 with butter and egg until dough forms. Fold in cherries and almonds; stir. Drop by spoonfuls onto greased baking sheets. Bake about 7-9 minutes, until just beginning to brown. Cool slightly; transfer to wire racks to cool completely. Makes 28-32 cookies.



3. Snickerdoodle Cookies 
Cinnamon Muffin Melt Mix™
1 egg
6 Tbsp. (3/4 stick) melted butter

Combine Muffin mix packet, egg and butter; blend until dough forms. Pour contents of Cinnamon packet into separate small bowl. Shape dough into 1-inch balls; roll in cinnamon coating. Place on greased cookie sheet. Bake at 350° for 11-12 minutes. Makes about 30 cookies.


4. Classy Triple Chocolate Cookies 
Classy Chocolate Pound Cake Mix
1 stick butter
1 egg
1/2 cup milk chocolate chips
1/2 cup white chocolate chips

Combine all ingredients, drop by spoonfuls onto greased baking sheet. Bake at 350° for 10 minutes. Makes 2 1/2 dozen cookies.



5. Absolutely Almond Rhubarb Strawberry Cookies

Absolutely Almond Pound Cake Mix
1 egg
1/2 cup (1 stick) very soft butter
1/2 cup white chocolate chips
*Rhubarb Strawberry Fruit Spread



Combine first 4 ingredients; roll into generous 1-inch balls. Place 2 inches apart on greased baking sheet. Bake at 350° for 15 minutes or until lightly browned. Press thumbprint into the top of each warm cookie; fill with 1/2 teaspoon Rhubarb Strawberry Fruit Spread. Makes 24-26 cookies.


6. Classy Caramel Pecan Cookies
Classy Chocolate Pound Cake Mix
3/4 cup (1 1/2 sticks) melted butter
1 egg
Creamy Caramel Sauce
Chopped pecans

Preheat oven to 350°. Combine first 3 ingredients in a bowl; stir to blend. Roll dough into 1-inch balls. Place 2 inches apart on a greased baking sheet. Bake 11 minutes. Press thumbprint into top of warm cookies; fill each with 1/2 teaspoon Creamy Caramel Sauce and pecans. Makes 24-26 cookies.

7. Classy Chocolate Heaven Cookies
1/2 cup (1 stick) softened butter
8 oz. softened cream cheese
Classy Chocolate Pound Cake Mix
Powdered sugar

 Blend butter and cream cheese until uniform; work in Classy Chocolate Pound Cake Mix, stir well. Chill for at least 1 hour.
Roll into 1-inch balls and roll in powdered sugar. Place 2 inches apart on greased baking sheet. Bake at 350° for about 15-20 minutes.

8. Holiday Citrus Cut-out Cookies
 Citrus Sugar Cookie Mix
1/2 cup (1 stick) softened butter
1 egg
1 can white frosting (such as cream cheese, vanilla or buttercream) Decorating sugar or sprinkles, optional

 Preheat oven to 375°. Combine Citrus Sugar Cookie Mix Packet 1 with butter and egg until dough forms. Divide dough in half. On a floured surface, roll each half out to about ¼-inch thickness. Cut into holiday shapes with cookie cutters, and place on greased baking sheets. Bake about 5-7 minutes, until just beginning to brown. Cool slightly; transfer to wire racks to cool completely. Frost cookies, and decorate with colored sugar or sprinkles as desired. Makes about 20-24 cookies.



9. Pignoli Cookies
Absolutely Almond Pound Cake Mix
1/2 cup butter, melted
1 egg
2 cups pine nuts


Combine first 3 ingredients until dough is formed. Roll the dough into 1 inch balls. Press each ball into the pine nuts. Space them 2 inches apart on a greased cookie sheet. Bake at 350° for about 12 minutes. Makes about 2 dozen cookies.



10. Key Lime and Yogurt Tarts
5 oz animal crackers
3 tbs packed brown sugar (light or dark) pinch of salt
4 tbs unsalted butter, melted and cooled slightly
Key Lime Cheese Ball Mix
8 oz. vanilla yogurt
8 oz. non-dairy whipped topping, thawed

Adjust oven rack to middle position and heat over to 325 degrees.
Place mini muffin liners in mini muffins tins.
Place animal crackers, brown sugar and salt in food prcessor, mix well. Remove mixture and place into a separate bowl. Drizzle butter over crumb mixture and mix until crumbs are evenly moistened with butter.
Spoon and press crumbs firmly into the bottom of muffin holders. Bake until deep golden brown, 18-20 minutes. Cool when finished.
While crust is baking mix Key Lime Cheese Ball Mix Packet 1 with yogurt; chill 1 hour. Fold in whipped topping, spoon into crust. Sprinkle contents of Packet 2 on top. Freeze at least 4 hours.


11. Nana's Apple Cheesecake Bars
Nana's Apple Cake Mix
2 cups chopped apples
2 eggs
1 cup chopped walnuts (optional)
14 oz. can sweetened condensed milk
2 (8 oz.) pkgs. softened cream cheese
1 Tbsp. vanilla extract
Creamy Caramel Sauce

Prepare Nana's Apple Cake Mix® as directed on package with apples, eggs and walnuts; spread into greased 9 x 13 baking pan. Bake at 350° for 30 minutes. Combine next 3 ingredients with electric mixer; blend until almost smooth. Spread batter over baked cake; bake an additional 15-18 minutes or until mixture is set and browns very lightly on edges. Cool completely; drizzle with Creamy Caramel Sauce to taste. Keep refrigerated. Makes 20-24 servings.

Optional: Streusel Topping

1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients.

12. Classic Chocolate Mini Whoopie Pies
Classy Chocolate Pound Cake Mix
 1 stick melted butter
1 egg
Whipped fluffy chocolate frosting

 Combine first 3 ingredients in large bowl; blend well. Shape batter into 1/2–inch balls and bake at 350° for 15 minutes. Spoon a dollop of frosting on the bottom side of 1/2 the cookies and top with remaining cookies to form sandwiches. Makes 10-12 servings.


I hope that you enjoyed this Post! If you need items to make these Cookies, then please click on the Shop tab on the front page or go to www.DebbieWright.info. Enter Debbie Wright as Host to be entered into the Mystery Host Drawing.

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