Cookie Recipes
candied chocolate chip cookies (Quart)
1/2 cup unsalted butter, softened
1 large egg, slightly beaten
1 teaspoon pure vanilla extract
Plus, contents of jar
In a large bowl, place all ingredients from the jar.
Add the butter, egg, and vanilla (listed above)
Combine and mix well with a heavy spoon
(Optional) Chill dough for 30 minutes
Preheat oven to 350 degrees
Roll the dough to 1 1/2 inch balls and bake for approx. 10 minutes.
Enjoy!
gingerbread cookie mix- (Quart)
2/3 cup unsalted butter, softened to room temperature
1 large egg
1 teaspoon pure vanilla extract
2/3 cup unsulphured molasses
Plus, contents of jar
In a large bowl using a hand-held mixer, beat the butter for 1 minute on medium speed until completely smooth and creamy.
Add the brown sugar (scoop from top of jar) and molasses and beat on medium high speed until combined and creamy-looking.
Beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
On low speed, slowly mix in the remaining jar ingredients.
The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill discs for at least 3 hours (don't skip this step!)
Preheat oven to 350°F. Line baking sheet with parchment paper or silicone baking mats.
Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out disc until 1/4-inch thick.
Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
Bake cookies for about 8-10 minutes.
Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.
ENJOY!!