Play Doh Cookies

Play-Doh Cookies




from : All recipes.com

There are probably a lot of different recipes like this, but this one tasted pretty good to me, and they turned out so cute. I made them to go on Mr. Lopart's candy store table for Caleb's birthday party! Hope you guys like them.

Ingredients

• 3/4 cup butter, softened
• 3 ounces cream cheese
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• assorted colors of paste food coloring
• 24 lollipop sticks

Directions

1. In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.
2. In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.
3. Preheat oven to 350 degrees F (175 degrees C). Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet. Carefully insert lollipop sticks into bottoms of cookies.
4. Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container.

Stained Glass cookies

Stained Glass Cookies
from: "Classic Christmas Recipes"

prep time: 1 hour
chill time: 2 hours
cook time: 6 minutes
total time: 3 hours 6 minutes

I absolutely love these cookies...not your traditional sugar cookies, and are very yummy!

Ingredients:
1/2 C margarine or butter, softened
1/2 C sugar
1/2 C honey
1/4 C egg substitute, or 1 egg
1 t vanilla extract
1 t Baking Powder
1/2 t baking soda
1/2 t salt
5 (.90 oz) rolls Five Flavor or Fancy Fruits LIFE SAVERS candy

Beat together margarine or butter, sugar, honey, egg substitute, and vanilla in bowl with mixer until creamy. Mix in flour, baking powder, baking soda, and salt. Cover; refrigerate at least 2 hours.

Roll dough on lightly floured surface to 1/4" thickness. Cut dough into desired shapes with 2 1/2-3" floured cookie cutters. Trace smaller version of cookie shape on dough leaving 1/2-3/4" border of dough. Cut out and remove dough from center of cookies; set aside. Place cut-out shapes on baking sheets lined with foil. Repeat with reserved dough, re-rolling scraps as necessary. (I found using a knife to dig out the middle is the easiest way; at first it was kind of hard, but got easier after a few tries.)

Crush each color of candy separately between two layers of wax paper. (We actually used a rolling pin and a baggie...worked great!) Spoon crushed candy inside centers of cut-out cookie shapes.

Bake in preheated 350 F oven for 6-8 minutes or until candy is melted and cookies are lightly browned. Cool cookies completely before removing from foil.

Seriously, I LOVE these cookies! Great flavor, thanks to the honey I think.

Pumpkin Cookies

Pumpkin (and Choc Chip) Cookies
from: Ember Marini

Be prepared to either freeze or share these cookies...supposedly it makes 5 dozen, but I made a lot more! They sure are good though!

Ingredients
4cups all purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp allspice
2 cups vegetable shortening
2 cups white sugar
1 can (15oz) pure pumpkin
2 large eggs
2 tsp vanilla extract
2 cups raisins or chocolate chips

Preheat oven to 350

Combine flour, baking powder, baking soda, salt, cinnamon, and allspice in medium bowl. Beat shortening and sugar in a large mixer bowl. Add pumpkin, eggs, and vanilla beat until smooth. Gradually add flour mixture at low speed until combined. Stir in the chocolate chips. Drop by rounded teaspoons onto a greased baking sheet (don't make your cookies to big or they will be gooey.)

Bake 12-15mins or until edges are golden brown. Cool on baking sheet for 2 minutes; remove to wire rack to cool completely.

Freeze Cookies: You can make your cookie balls, flash freeze them on a cookie sheet, then put them into a tupperware/rubbermaid container in the freezer for the next time you want to bake just a few! :)

Freezer Choc Chip Cookies

Slice and Bake Chocolate Chip Cookies
by: "More Make a Mix Cookery" by Karine Eliason

The recipe makes 4 logsthat when baked yields 3 dozen cookies.

30 min/20 min prep

2 C butter
1 1/3 C granulated sugar
1 2/3 C packed brown sugar
1 T vanilla extract
4 eggs
5 1/2 C all-purpose flour
2 t salt
2 t baking soda
2 C semi-sweet chocolate chips
1 C chopped pecans (optional)

Cut four 14" by 12 " pieces of waxed paper and set aside. Cut four 14" by 12 " pieces of heavy duty aluminum foil and set aside.

In a large mixing bowl, cream together butter and sugars; beat in vanilla and eggs until light and fluffy. In a large container mix the flour, salt, and baking soda; gradually add the flour mixture into egg mixture until blended.

Stir in chocolate chips and nuts; divide mixture into 4 equal pieces, with lightly floured hands shape each into a 8-10" roll.

Wrap each in sheets of waxed paper and then in the foil. Label and date each package, place in freezer. These will keep for 6 months in the freezer.

To prepare cookies: Preheat oven to 350 degrees, cut frozen dough into 1" thick slices, and cut each slice in fourths. (I only did mine in half and had the cutest little cookies.) Arrange cut pieces on ungreased cookie sheet and bake 10 minutes or until lightly browned around the edges. Allow to cool slightly on cookie sheets then tranfer to wire racks.