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Soft Sugar Cookie Puffs

Ingredients
3 eggs
1 cup heavy whipping cream
1 cup sugar
2 teaspoons butter, melted
1 teaspoon almond extract
4 cups all-purpose flour
4 teaspoons baking powder
Assorted colored sugars, optional

Directions
In a bowl, beat eggs; add cream and beat well. Beat in the sugar, butter and almond extract. Combine flour and baking powder; gradually add to sugar mixture. Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. If desired, sprinkle with colored sugars, pressing sugar into dough if needed.

Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: about 6 dozen.

Recipe found here: Soft Sugar Cookie Puffs

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Quick Peanut Butter Cookies

Quick Peanut Butter Cookies

Ingredients
1/2 cup peanut butter
2 eggs
1 teaspoon vanilla extract
2 cups Master Cookie Mix (below)

Directions
In a bowl, combine all ingredients; mix well. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass dipped in sugar if desired. Bake at 350° for 10-12 minutes or until set and edges are lightly browned. Cool for 1-2 minutes before removing to wire racks. Yield: about 2-1/2 dozen.

Editor’s Note: Reduced-fat peanut butter is not recommended for this recipe.

Master Cookie Mix

Ingredients
4-1/2 cups all-purpose flour
1-1/2 cups sugar
1-1/2 cups packed brown sugar
2 teaspoons salt
2 teaspoons baking soda
1-1/2 cups shortening

Directions
In a large bowl, combine the flour, sugars, salt and baking soda. Cut in shortening until crumbly. Store in an airtight container in a cool dry place for up to 6 months.

Master Cookie Mix may be used to prepare the following recipes (also found in Recipe Finder): Peanut Butter Cookies, Cinnamon Raisin Cookies and Banana Cookies. Yield: about 10 cups.

Recipe found here: Quick Peanut Butter Cookies

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Mocha Macaroon Cookies

Mocha Macaroon Cookies

Ingredients
2 teaspoons instant coffee granules
2 teaspoons hot water
1 can (14 ounces) sweetened condensed milk
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 package (14 ounces) flaked coconut
2/3 cup white baking chips, melted
Plain or chocolate-covered coffee beans

Directions
Preheat oven to 350°. In a large bowl, dissolve coffee granules in hot water. Stir in condensed milk, melted chocolate, vanilla, cinnamon and salt until blended. Stir in coconut. Drop mixture by rounded teaspoonfuls 2 in. apart onto parchment paper-lined baking sheets.

Bake 10-12 minutes or until set. Cool on pans 1 minute. Remove from pans to wire racks to cool completely.
Drizzle cookies with melted baking chips. Top with coffee beans, attaching with melted chips if necessary. Yield: 4 dozen.

Recipe found here: Mocha Macaroon Cookies

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Root Beer Float Cookies

Root Beer Float Cookies

Ingredients
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon root beer concentrate
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda

FILLING:
1/4 cup butter, softened
1-1/3 cups confectioners’ sugar
1 teaspoon water
1 teaspoon root beer concentrate

Directions
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and root beer concentrate. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well.

Shape dough into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6-8 minutes or until lightly browned. Remove to wire racks to cool completely.

In a small bowl, beat the filling ingredients until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies. Yield: 2-1/2 dozen.

To Make Ahead: Package cookies in an airtight container, separating layers with waxed paper and freeze for up to 1 month. Thaw in a single layer before filling.

Editor’s Note: This recipe was tested with McCormick root beer concentrate.

Recipe found here: Root Beer Float Cookies

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White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies

Ingredients
1/3 cup butter, softened
1/2 cup packed brown sugar
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup dried cranberries
1/2 cup white baking chips

Directions
In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips.

Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. Yield: 2 dozen.

Recipe found here: White Chocolate Cranberry Cookies

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Buttery Spritz Cookies

Buttery Spritz Cookies

Ingredients
1 cup butter, softened
1-1/4 cups confectioners’ sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
Colored sugar and sprinkles, optional
Melted chocolate candy coating, optional

Directions
Preheat oven to 375°. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt. Gradually add to creamed mixture; mix well.

Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. If desired, decorate with colored sugar and sprinkles.

Bake 6-8 minutes or until set (do not brown). Remove to wire racks to cool completely. If desired, dip baked cookies in melted candy coating and decorate with sprinkles. Let stand until set. Yield: 7-1/2 dozen.

Recipe found here: Buttery Spritz Cookies

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Raspberry Coconut Cookies

Raspberry Coconut Cookies

Ingredients
3/4 cup butter, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup flaked coconut
1-1/2 teaspoons baking powder
1/4 teaspoon salt

FILLING:
1/4 cup butter, softened
3/4 cup confectioners’ sugar
2 teaspoons 2% milk
1/2 teaspoon vanilla extract
1/2 cup raspberry preserves

Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, coconut, baking powder and salt; gradually add to the creamed mixture and mix well.

Shape into 1-in. balls. Place 1-1/2 in. apart on ungreased baking sheets; flatten with a glass dipped in flour.
Bake at 350° for 12-14 minutes or until edges begin to brown. Cool on wire racks.

In a small bowl, beat the butter, confectioners’ sugar, milk and vanilla until smooth. Place 1/2 teaspoon preserves and a scant teaspoon of filling on the bottom of half of the cookies; top with remaining cookies. Store in an airtight container in the refrigerator. Yield: 2-1/2 dozen.

Recipe found here: Raspberry Coconut Cookies

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