Angel Sugar Cookies

Prep Time: 10 Minutes | Cook Time: 11 Minutes | Difficulty: Easy | Servings: 18

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Ingredients

• 2 whole Large Eggs
• 1 cup Canola Oil
• 2 sticks Butter, Softened
• 1 cup Sugar, Plus Extra For Sprinkling
• 1 cup Powdered Sugar
• 1 teaspoon Vanilla Extract
• 4 cups Plus 2 Tablespoons, All-purpose Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Cream Of Tartar

Preparation Instructions

Preheat oven to 350 degrees.

In a large mixing bowl, cream together eggs, oil, butter, sugars, and vanilla.

Add remaining ingredients and mix well. Cover and refrigerate dough one hour.

Using a cookie scoop, drop balls of dough onto an ungreased cookie sheet.

Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Repeat until all are flattened.

Bake for 9 to 11 minutes, until cookies are just barely turning brown. Don’t overbrown!

Allow to cool before eating. Cookies are ultra crumbly!

Lauren’s Thank-You Chocolate Chip Cookies

Ingredients

* 3/4 cup Granulated Sugar
* 3/4 cup Packed Brown Sugar
* 3/4 cup Stick Butter or Margarine, softened
* 1 large Egg
* 1 tsp. Vanilla Extract
* 2-1/4 cups Flour
* 1 tsp. Baking Soda
* 1/2 tsp. Salt
* 1 package (12-oz.) Semi-Sweet Chocolate Chips

Directions

Preheat oven to 375.

In a large bowl, mix sugars, butter, egg, and vanilla until smooth. Stir in flour, baking soda, and salt. Add chocolate chips.

Use cookie scoop or spoons to drop dough by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 7 to 8 minutes per batch. Cookies should be slightly golden but still pale. Cool 5 minutes on cookie sheet before removing to wire rack.

Makes approximately 4 dozen cookies, unless you have a husband who sneaks half the dough before you can bake it.

Best enjoyed within 48 hours of baking.


Read more: http://thehappyhousewife.com/the-18000-cookie/#ixzz10BFLIi00

Pizza Muffins

2½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon garlic powder

1 teaspoon dried basil leaves

½ teaspoon dried oregano

1 tablespoon sugar

1 cup diced pepperoni

2 cups shredded sharp cheddar cheese, divided

4 green onions, chopped

1 egg, beaten

1½ cups buttermilk (a substition for butter milk is a scant or almost full cup of milk with 1 tablespoon lemon juice)

Preheat oven to 375ºF. Line 2 cupcake pans with paper muffin liners. In a large bowl, mix together flour, baking powder, baking soda, salt, basil, oregano and sugar. Mix in green onions, diced peperoni and 1 cup cheese. In a smaller bowl beat the egg, then whisk in buttermilk. Add the buttermilk mixture to the flour mixture and stir to combine thoroughly. Spoon batter into paper-lined muffin cups until half full. Sprinkle remaining 1 cup cheese on top of muffins. Bake at 375ºF for 15 minutes, or until a toothpick inserted into center of the muffin comes out clean.

Apple Pull-Apart Bread

• 1 pkg. yeast
• 1 cup warm milk
• 2 Tbsp. melted margarine
• 1 egg
• 2 Tbsp. sugar
• 1 tsp. salt
• 3 – 3½ cups flour

• 1 medium tart apple peeled and chopped
• ¼ cup chopped nuts
• ½ tsp. cinnamon
• 2/3 cup sugar

Icing:

• 1 cup powdered sugar
• 3 – 4½ tsp. hot water
• ½ tsp. vanilla extract

In a mixing bowl, dissolve yeast in milk. Add margarine, egg, sugar, salt, and 3 cups flour; beat until smooth. Add enough flour to form a stiff dough. Knead until smooth and elastic. Cover and let rise until doubled, about one hour. Combine apples, nuts, cinnamon, and sugar; set aside. Punch dough down and divide in half. Cut each half into 16 pieces. On a lightly floured surface, pat or roll each piece into a 2½ inch circle. Place one tsp. apple mixture in the center of each circle. Pinch edges together and seal, forming a ball. Dip in melted margarine. In a greased 10 inch tube pan, place 16 balls, seam side down and sprinkle with ¼ cup apple mixture. Layer remaining balls and sprinkle with remaining apple mixture. Cover and let rise about 45 minutes. Bake at 350 for 35 – 40 minutes or until golden brown. Cool for 10 minutes; remove from pan to wire rack. Combine icing ingredients and drizzle over bread.