Chewy Coconut Lime Sugar Cookies

2 2/3 C Flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 C butter, softened
1 1/2 C white sugar
1 egg
1/2 tsp vanilla extract
zest of one large lime, finely minced
3 tbsp lime juice
1/2 c unsweetened toasted coconut
1/2 c sugar for rolling cookies

1. Toast coconut by spreading on a cookie sheet and baking at 350 for 5-7 min. Watch carefully, it goes from white to burnt very quickly.
2. In small bowl, stir together flour, baking soda, baking powder and salt. Set aside
3. Beat together the butter and sugar until smooth and fluffy.
4. Beat in egg, vanilla extract, lime juice and lime zest.
5. Blend in the dry ingredients and toasted coconut.
6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheet about 1 1/2 inches apart. (they spread quite a bit)
7. Bake 8-10 min at 350 or until lightly browned.
8. Let stand on cookie sheet two minutes before removing to cool on wire racks.

*Note that it calls for UNsweetened coconut. It was hard for me to find. But I finally found it at Smith's Marketplace, they may have it at the regular smiths too.

Candy Cane Kiss Cookies

Recipe by Our Best Bites

1/2 c. butter-flavored shortening
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
optional: 1 1/2 tsp peppermint extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 1/2 c. dark chocolate chips
48 Hershey's Candy Cane Kisses, unwrapped

Preheat oven to 350.

Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake for 8-10 minutes or until the centers are set but still soft. Remove from oven and allow to cool for 1-2 minutes. Top each cookie with an unwrapped Candy Cane Kiss. Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.

Vanilla Pudding Chocolate Chip Cookies

1 cup unsalted butter, melted, cooled
1 cup lightly packed brown sugar
1/2 cup granulated sugar
102 g box instant vanilla pudding mix (must be instant)
2 tbsp milk
2 large eggs
2 tsp pure vanilla extract
2 cups AP flour
1 tsp baking powder
1 tsp baking soda
2 cups milk chocolate chips

Preheat oven to 350F. In large mixing bowl, using wooden spoon, mix butter and sugars until creamy. Stir in pudding mix and milk, then eggs and vanilla. Add flour, baking powder and baking soda; stir until batter is smooth. Stir in chocolate chips.
Drop batter on non-stick cookie sheets (about 12 per sheet). Bake for 12 minutes or until edges are lightly browned. Cool 10 minutes on cookie sheet. Transfer cookies to wire rack to cool completely.
Makes about 36.

Squirrel Bars

1/2 c. peanut butter
1/3 c. butter
3/4 c. brown sugar
3/4 c. sugar
2 eggs
2 tsp. vanilla
1 c. flour
1 tsp. baking powder
6 ounces chocolate chips (1/2 a bag)

Mix together first four ingredients. Add eggs and vanilla. Stir in flour and baking powder. Spread mixture in a greased 9x13 pan. Sprinkle chips on top. Bake 3 min. at 350 degrees. Take out and "marbelize". Return to oven for another 18-20 minutes. Cool and cut into bars to serve.

Orange Chip Cookies

2 1/4 cups flour
3/4 tsp baking powder
1/2 tsp salt
1 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 cup NESTLE Premier White Morsels
1 Tbsp grated orange zest

Preheat oven to 350 F. Sift flour, baking soda, and salt into small bowl. Beat butter, granulated and brown sugars in large mixer bowl until smooth. Add egg; mix well. Gradually add flour mixture. Stir in morsels and orange zest. Drop onto ungreased cookie sheet. Bake 10-12 minutes or until light golden brown.

Sugar Cookies

1 1/2 c. sugar
2/3 c. butter
2 eggs, beaten
2 T. milk
1 t. vanilla
3 1/4 c. flour (I always add 1/8-1/4 c. more)
2 1/2 t. baking powder
1/2 t. salt

Cream sugar and butter. Add eggs, milk and vanilla. Sift dry ingredients together and beat into creamed mixture, combining thoroughly. Shape dough into a ball. Wrap and refrigerate 2-3 hours or overnight until easy to handle.

Grease cookie sheets lightly. On lightly floured board, roll part of dough, keeping the rest refrigerated. For crisp cookies~roll paper thin. For soft cookies~roll 1/8-1/4 in. thick. Cut with cookie cutters. Bake @ 400 degrees for about 8 minutes. Cool on wire rack. Makes 6 dozen. Frost (or sprinkle with colored sugar before baking). Enjoy!

I can't believe I am giving this recipe away

Peanut Butter Cup Cookies

3/4 C. creamy peanut butter
1/2 c. butter
1 1/4 c. brown sugar
3 tbsp. milk
1 tbsp. vanilla
1 egg
1 3/4 c. flour
3/4 tsp. salt
3/4 tsp. baking soda
1 bag peanut butter cups

Cream pb, butter, brown sugar, milk, vanilla and egg together. Add flour, salt and soda.
Roll into 1 inch balls, coat with sugar.
Put in greased mini muffin tin. Flatten balls a little with finger.
Bake 375 for 7-9 minutes.
Press pb cup in center of cookie. Leave in muffin tin to firm up before removing.

It works best to have the pb cups unwrapped and ready to put in as soon as the cookies come out of the oven before they start cooling.

I love these cookies because they are yummy and I like to bring them to places because they are really unique and everyone things I'm an awesome cook.

Chocolate Chip Cookies

1 cup softened butter
1/2 cup granulated sugar
1 1/2 cups firmly packed brown sugar
2 large eggs
2 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
18 ounces semi-sweet chocolate chips

Directions:
1. Preheat oven to 350°.
2. In a large mixing bowl, cream together the butter, sugars, eggs and vanilla.
3. In another bowl, mix together the flour, salt, baking powder and baking soda.
4. Combine the wet and dry ingredients.
5. Stir in chocolate chips.
6. With your fingers, place golf ball-sized dough portions 2-inches apart on an ungreased cookie sheet.
7. Bake 9-10 minutes or just until edges are light brown.

Makes: 30 cookies