Cute Cookie Bowls

Whether you are having a Birthday party for a child, a dinner party or just want to do something a bit special for the family, these little “cookie bowls” will be a hit.

I personally like to make up a little sundae bar with all types of toppings and goodies. Put a scoop of ice cream into the cookie bowl and then let your guests (or family) go at it making their own creations.

It’s a no brainer for children, but just let me tell y’all………..

Adults LOVE to be brought back to their youth and this will absolutely do it!!!!

Here is the original sugar cookie recipe for these little cookie bowls that I had gotten from Wilton.  Don’t feel that this is the only recipe you can use for these. Go wild!!!

Enjoy!!

Make it a great day!!!

Tracey

 

 

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract

Instructions:

Step 1

Preheat oven to 350°F. Spray the outside of each bowl cavity of  the muffin tin of your choice with vegetable pan spray.

Step 2

In medium bowl, combine flour and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Add flour mixture to butter mixture, 1 cup at a time, mixing after each addition.

Step 3

Roll out dough on generously-floured surface to 1/8 in. thickness. Cut 4-1/2 in. circles from dough.. Drape one circle over each bowl cavity of pan, pressing to form smooth surface.

Step 4

Bake 11-13 minutes or until cookie cups are firm and golden brown. Cool on pan on cooling rack 10 minutes. Loosen bottom edges of cookies from pan using small spatula. Carefully remove cups from pan and cool completely. Wash, dry and spray pan; repeat with remaining dough.

Nana’s Snickerdoodles

My daughter Brianna absolutely LOVES Snickerdoodles!!

This year I added this awesome cookie to my list of Christmas cookies.

This recipe comes from my Mama, or Nana as my children call her. She is the absolute best cook I have ever met. So when she told me she had this recipe for Snickerdoodles I KNEW they would be fantastic ………….and boy was I right!!!!!

I wanted to share Nana’s recipe with y’all  so that you too could add it to your Christmas Cookie list.

Make it a great day, you deserve it!!

Tracey

 

Ingredients

1 cup softened butter You can use 1 stick butter and 1 margarine
1-1/2 cups sugar
2 eggs
2-1/2 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt

Topping
3 Tbsp. sugar
1 tsp. cinnamon

Directions

Preheat oven to 400 deg. ( if your oven runs hot 375)

Mix butters, sugar and eggs thoroughly.

Sift together flour, cream of tartar, soda and salt and stir into above mixture.

Chill dough 1 hour or more.

Form dough into balls about the size of a walnut.

Roll in mixture of sugar & cinnamon.

Place 2 inches apart on ungreased cookie sheet.

Bake 8 to 9 minutes

Enjoy!!!

Can’t Eat Just One Gingersnaps

Can’t Eat Just One Gingersnaps

These Gingersnaps are absolutely AWESOME!!!

You can’t eat just one, honestly, you can’t!!

We even call them “Crack Cookies” LOL.

The other day El Conquistador (also known as my husband, Craig LOL) said that there were some cookies that his Mom would make when he was younger that he absolutely loved. I asked him what they were and of course, he had no idea LOL. His description went something like this …”small little cookies with sugar”.
Well of course I needed to know what they were so he called his Mom to ask. She knew exactly what he was talking about………Gingersnaps!!!

She sent me the recipe and the next day I decided I would whip up a batch since El Conquistador had been working so hard on projects around the house.

Aileen came over and sat at the kitchen table working on her laptop while I started mixing these little jewels up. The dough smells heavenly, just like Christmas to me.

I rolled the little balls of dough into the size of marbles and then rolled them around in the sugar and plopped them onto the cookie sheet.

Now, my family and friends always tell me what a fantastic cook I am but I have to admit something to y’all….

Anytime I try a new recipe I am nervous!!!

So I crossed my fingers and shoved the cookie sheet into the oven, set the timer and tried to forget about them for the next ten minutes. When I opened the oven I was overjoyed…..they at least looked edible LOL. I set them on the top of the stove to cool and set before taking them off of the cookie sheet and returned to rolling little marbles of dough for the next batch. When I turned back I was truly giddy, those little cookie rounds had flattened out and cracked on the top……….just like the gingersnaps that you get in the bag from the store.

I did it!!!!!!!!

I shoved one into Aileen’s mouth and you should have seen the look on her face LOL it was priceless!!! Then we shoved one in my daughter Brianna’s mouth. Then, we all just started popping these little goodies into our mouths!!! We couldn’t get enough of them!!!

Well this recipe makes 100 or so cookies. After a few minutes I looked down and decided I had better make another batch of dough or my poor husband wasn’t going to get any of his favorite cookies LOL. I whipped up another batch and doubled it. I will tell you that all 300 cookies that were made that day were gone in a matter of 2 days between Aileen’s family and my family.

I had planned to freeze some of these but, well…………… best laid plans and all that LOL

Well here is the recipe for “Can’t Eat Just One Gingersnaps”

We hope you and your family will enjoy them as much as we did!!

Make it a great day, you deserve it!

Tracey and Aileen

PS please give us some feedback after making these and let us know what you think!

3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 beaten egg
2 cups sifted flour
2 tsp soda
1/4 tsp salt
1 tsp cinnamon
1 tsp ginger
1 tsp cloves

additional sugar in small bowl

Cream shortening and sugar.

Add molasses & egg, beat well.

Add sifted dry ingredients.

Mix well.

Roll into small balls a little larger then a marble, then roll in additional sugar.

Place about 2 inches apart on a cookie sheet.

Bake at 350 for 10 minutes

Makes about 100 cookies depending on size.