Amish Whoopie Pies

These soft morsles of goodness are so incredibly good! Almost like a giant soft oreo. I first had them years ago when visiting my cousins. My mom made sure to get the recipe and make them for us. My aunt made them for a Christmas family dinner so I had to quick take some pictures so I could share the recipe with you!

Amish Whoopie Pies
1 1/2 c Crisco
3 c sugar
1 Tbs soda
1 1/2 c buttermilk
1 1/2 c hot water
3 eggs
1 c cocoa
1 Tbs vanilla
1 Tbs salt
6 c flour

Mix well. Bake on generously greased cookie sheets. Dough will be soft so spread dough in a circle to bake. Bake for 8 min. Carefully place on counter to cool.

Filling:
Beat with electric mixer till fluffy
3 c Crisco (Crisco works best)
6 egg whites
2 Tbs vanilla
4 Tbs milk
6 c powdered sugar

Carefully spread filling on bottom side of each cookie. then top with a second cookie to make a sandwich. keep individual cookie sandwiches in small sandwich bags
these are like homemade hostess ding dongs!

Other option for filling using marshmallow fluffWhoopie Pie Filling:
Some people prefer just using the Marshmallow Fluff right out of the jar and not making the below filling. Your choice.

1 cup solid vegetable shortening*
1 1/2 cups powdered (confectioner's) sugar
2 cups Marshmallow Fluff**
1 1/2 teaspoons pure vanilla extract

* Butter may be substituted for all or part of the vegetable shortening, although traditional Whoopie Pies are made with vegetable shortening only

** Marshmallow Creme may be substituted.

In a medium bow, beat together shortening, sugar, and Marshmallow fluff; stir in vanilla extract until well blended.

Secret Suprise Chocolate Cookies

I came across this recipe on Mennonite Girls Can Cook and just had to try them out and I am glad I did! These soft, not too sweet, yummy morsels of chocolate are addicting! My family loved them. I didn't have any chocolate chips on hand so I used M&M's which made them more colorful and fun. Go ahead and make these for your family but wait to tell them about the secret ingredient until after they have tasted them!

NOTE: this makes a large batch of cookies so you may want to cut the recipe in half.

Secret Surprise Chocolate Cookies

Cream together.....
2 cups butter or margarine
1 cup brown sugar
1 cup white sugar

ADD
1 cup cottage cheese
1Tbs. vanilla
2 eggs (1 at a time, beating after each one)
5 cups of sifted flour
½ cup cocoa
1 tsp soda
½ tsp salt
1 cup walnuts (optional)
6 ounces chocolate chips (or to taste)

Roll into one inch balls. (I used a medium cookie scoop t0 make the ball - If the dough is too sticky and soft you can chill it in the fridge to stiffen it up a bit but I didn't have any problems.)

Roll cookie dough ball in powdered sugar.

Place on lightly greased or parchment lined cookie sheet.

Bake at 325 for 12 to 15 minutes. Transfer to cooling rack. YUM!

Lemon Ricotta Cookies with Lemon Glaze

These Cookies are soft lemony goodness! My sister shared this recipe with me some time ago and we really enjoyed them. They are soft and moist with a tart lemon glaze. It is hard not to eat just one, that's for sure. I hope you enjoy them too! I also have a lemon drop cookie recipe, my dear friend Karen shared with me, that I will have to share with you too!

Lemon Ricotta Cookies with Lemon Glaze adapted from Everyday Italian

Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
The Zest of one lemon

Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
The zest of one lemon

Directions:

Preheat the oven to 350 degrees F.

Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let cool.

Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

No Bake Cookies

These little devils are sweet chocolaty goodness! I made them recently and sold them at a yard sale. It was so funny to see how excited people got over no bakes. They really are a treat. Here is my tried and true recipe. I hope you have some time to make these and indulge in something sweet and chocolaty!

No Bakes

Combine in a Sauce Pan:
1/4 cup butter
4 Tbs. Cocoa powder
3 Cups Sugar
1/2 Cup milk

Stir constantly over hight heat for 5 minutes or till butter has melted.

REMOVE FROM HEAT and add:
1/2 cup peanut butter
3 cups rolled oats

Mix well and drop onto waxed paper or lightly greased cookie sheet. Let cool and enjoy!

Sugar Cookies!

I LOVE Sugar cookies, and these have to be my all time favorite! I am frequently asked for this recipe it is so yummy. You can make these thin or thick ( I prefer thick) and they are moist and fudgy. With Valenties just a week away I thought it was time to share this delicious recipe! Now, I found this on the internet and it is titled the Great American Cookie Company's Sugar Cookie, but I don't know if it is official or not, either way it is the best I have come across. Enjoy!

Great American Cookie Company's Sugar Cookie Recipe

1/2 cup butter

1/2 cup shortening

2 cups sugar

3 large eggs

1 teaspoon lemon extract (or almond extract - almond is our favorite!)

1 teaspoon vanilla

5 tablespoons sour cream

4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

Cream shortening, butter, sugar; add eggs, lemon, vanilla and sour cream. Mix till creamy; add sifted dry ingredients: salt, soda, and flour. Chill for several hours or overnight. (I never take the time to chill but it might help, it is a very soft dough) Roll into balls and flatten with bottom of sugar coated glass. OR, roll out and cut in to shapes.

Bake at 350° just until the edges start turning color. Maybe 7-10 minutes, Time will vary depending on how large and thick you made your cookies. It is important not to over bake if you want the texture to remain chewy and soft.

Frost and decorate as desired.

Raspberry and Almond Shortbread Thumbprint Cookies

OH MY! Are these little things divine! I made these for a cookie exchange and had to make another batch for the family. They are simply sinful!

Raspberry and Almond Shortbread Thumbprint Cookies

Ingredients:
1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam

Glaze:
1/2 cup confectioners' sugar
3/4 teaspoon almond extract
3 1/2 teaspoons milk

Directions
1. Preheat oven to 350 degrees F.
2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on un-greased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
4. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.