Yummy Treats

Last night, at my church, we had a Ladies Night Out. It was absolutely wonderful. First of all, walking out the door without kids was so sweet. Then, I got to spend the evening worshiping and learning about my Savior while getting to fellowship and laugh with a bunch of sweet ladies. It was absolutely delightful! We had cookies and coffee to make the night even sweeter. I made Paula Deen's Chocolate Gooey Butter Cookies. Oh my word. They are so amazing! It isn't very often that I make cookies using a box mix, but trust me, these are worth it. Then, I made one of my all time favorite cookies...snickerdoodles. And, these snickerdoodles, are just the perfect texture. You really should try these. You will not be sorry!

Snickerdoodles:
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1 stick unsalted butter, softened
1 1/2 cups sugar, plus 3 tablespoons
2 large eggs
1 tablespoon cinnamon

Preheat the oven to 350 degrees F.
Whisk (really good...a couple of minutes) the flour, baking soda, and salt in a bowl.

Beat together the shortening and butter. Add sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and blend until smooth.

Mix the 3 tablespoons sugar with the cinnamon in bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Place them on an unlined cookie sheet or a baking stone, spacing them evenly. Bake until light brown, but still moist in the center, about 12 minutes. Cool completely on a wire rack.


Paula Deen's Chocolate Gooey Butter Cookies:

1 (8-ounce) brick cream cheese, room temperature
1 stick unsalted butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix (I used betty crocker's double chocolate fudge.)
Confectioners' sugar, for rolling

Preheat oven to 350 degrees F.
In a mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls (I didn't do this because I didn't have the time and it was fine...just messy). Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely.

Ginger Brown Sugar Cookies

These cookies were submitted to the cookie swap by my dear friend, Tori. I spent many mornings waking up to a cup of tea and a couple of these cookies. Thanks, Tori! Warning: Do not eat the crystallized ginger by itself : )!

1 cup packed brown sugar
3/4 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 cup finely chopped crystallized ginger
2 tablespoons granulated sugar

Heat oven to 375 F. In large bowl, beat brown sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and gingers.
Shape dough by rounded teaspoonfuls into 1-inch balls. On greased cookie sheet, place balls about 2 inches apart. Flatten to 1/2 inch thickness with greased bottom of glass dipped in 2 tablespoons granulated sugar.
Bake 8-10 minutes or until edges are set. Remove from cookie sheet to cooling rack; cool.

To swap or not to swap...

I would NOT swap these cookies! Not because they aren't good but because they are SO good. I would keep these all to myself. I organized my first cookie swap a few weeks ago. It was a lot of fun! We are planning to have another one in February. You should really try these cookies. You will not be sorry.

Ingredients

1 1/2 cups unsalted butter
3/4 cup confectioners' sugar
1/2 teaspoon salt
1 1/2 cups finely ground almonds (put in food processor or chopper)
4 1/2 teaspoons vanilla extract
3 cups sifted all-purpose flour
1/3 cup confectioners' sugar for rolling

Preheat oven to 325 degrees F.
Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.
Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.