Hungarian Nut Rolls

 2 packages (1/4 oz each) active dry yeast

1/2 cup warm milk (110 to 115 degrees)

1/4 cup plus 2 Tbsp sugar

3/4 tsp salt

1 cup butter, softened

1 cup sour cream

3 large eggs, room temperature, lightly beaten 

6 to 6 1/2 cups all-purpose flour

Filling:

1 1/4 cups sugar

1/2 cup butter, cubed

 1 large egg

1/2 tsp ground cinnamon

4 1/2 cups ground walnuts

1 large apple, peeled and grated

 

Icing:

2 cups confectioners sugar

2 to 3 Tbsp milk

1.  In a large bowl, dissolve yeast in warm milk.  Add the sugar, salt, butter, sour cream, eggs and 3 cups flour.  Beat on medium speed until smooth, 3 minutes.  Stir in enough remaining flour to form a soft dough (dough will be sticky).

2.  Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.

3.  Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon.  Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon.  Remove from the heat; gently stir in walnuts and apple.  Cool completely.

4.  Punch dough down.  Turn onto a lightly floured surface; divide into 4 portions.  Roll each into a 12x10 inch rectangle.  Spread filling to within 1/2 inch of edges.  Roll up jelly-roll style, starting with a long side; pinch seams to seal.  Place seam side down on greased baking sheets.  Cover and let rise until doubled, about 30 minutes.

5.  Bake at 350 degrees for 30-40 minutes or until lightly browned.  Remove from pans to wire racks to cool.  Combine icing ingredients; drizzle over loaves.

Makes: 4 loaves (12 slices each)

Air Fryer Pazookie Cookie

 1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

1 tsp vanilla

1 egg

1 tsp salt

1/2 tsp baking soda

1 1/2 cup flour

1 cup chocolate chips

In a bowl mix butter, sugar, brown sugar, vanilla and egg.  Mix well.  Add salt, baking soda and flour.  Mix well. Add chocolate chips.  Spray with non-stick cooking spray  a small round cake pan (5 inch spring form pan).  Put in half the batter and press down.  Set the Air Fryer to 350 degrees for 10 minutes.  Top with ice cream.  Cook the other half.

Recipe:  six sisters stuff

Chocolate Chip Blondies

1 1/2 cups packed brown sugar

1/2 cup butter, melted

2 large eggs, lightly beaten, room temperature

1 tsp vanilla 

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1 cup semisweet chocolate chips 

1.  In a large bowl, combine the brow sugar, butter, 

2.  Spread into a greased 13x9 inch baking pan.  Bake at 350 degrees until a toothpick inserted in the center comes out clean, 18-20 minutes.  Cool on a wire rack.  Cut into bars, eggs and vanilla just until blended.  Combine the flour, baking powder and salt; add to brown sugar mixture.  Stir in chocolate chips.

Angel Macaroons

 1 package (16 oz) angel food cake mix

1/2 cup water

1 1/2 tsp almond extract

2 cups sweetened shredded coconut

1.  Preheat oven to 350 degrees.  In a large bowl, beat the cake mix, water and extract on low speed for 30 seconds.  Scrape bowl; beat on medium speed for 1 minute.  Fold in the coconut.

2.  Drop by Tbsps 2 inches apart onto a parchment-lined baking sheets.  Bake until lightly browned, 10- 12  minutes.  Remove paper with cookies to wire racks to cool.

M&M Pretzel Cookies

 1/2 cup butter, cubed.

2 cups sugar

1/2 cup milk

2 Tbsp baking cocoa

1 cup creamy peanut butter

2 tsp vanilla

3 cups quick -cooking oats

1 cup coarsely crushed pretzels

1 cup milk chocolate M&M's

1.  In a large saucepan, combine the butter, sugar, milk nnd cocoa.  Bring to a boil over medium heat, stirring constantly.  Cook and stir 1 minute.

2.  Remove from heat; stir in peanut butter and vanilla until blended.  Stir in oats; let stand 5 minutes to cool.  Fold in pretzels and M&M's.  Drop mixture by Tablespoons onto waxed paper-lined baking sheets Refrigerate until set.

Coconut Cookies (Meringues)

 3 egg whites

3/4 cup sugar

1/4 tsp cream of tartar

1 cup sweetened coconut flakes

3/4 cup cornflake crumbs, from 2 cups cornflakes crushed almost to powder

1.  Preheat oven to 350 degrees.  Line 2 cookie sheets with parchment paper.

2.  Whip the eggs whites, cream of tartar and sugar into a meringue until you form thick soft peaks, about   8- 10 minutes.

3.  Fold in the coconut and cornflake crumbs.

4.  Drop by spoonful onto parchment lined cookie sheets.

5.  Bake for about 18 minutes or until golden.

Lemon Cream Cheese Cookies

For Cookies:

2 cups all-purpose flour

1 tsp baking powder

4 oz salted butter, softened

4 oz cream cheese, room temperature

1 ¼ cups granulated sugar

1 large egg

1 Tbsp lemon zest

2 Tbsp lemon juice

½ tsp lemon extract

For the Icing:

1 ½ cups confectioner's sugar

3 Tbsp fresh lemon juice

2 to 3 tsp lemon zest

1. Preheat the oven to 350 degrees. Line baking sheets with parchment paper.

2. Combine the flour with the baking powder. Set aside.
3. In a large mixing bowl with electric mixer beat the butter and cream cheese until light, about 1 minute. Add the sugar and beat for about 3 minutes, until light and fluffy. Beat in the egg and 1 Tbsp lemon zest. Stir in the flour, lemon juice, and lemon extract. Beat until well blended.
4. Drop the cookie dough onto the prepared baking sheets with a small cookie scoop or tablespoon. With the bottom of a glass coated with sugar, flatten each cookie mound just slightly.
5. Bake for 10 to 12 minutes, until bottoms area lightly browned.
6. Cool slightly on racks and drizzle each cookie with a scant teaspoon of lemon icing.

Make the Icing:

In a bowl, combine confectioners sugar, lemon juice, and lemon zest. Stir until well blended

Brownie Cookie (Brookie)

12 oz bittersweet chocolate chips

½ cup butter

3 large eggs

1 cup granulated sugar

¼ cup brown sugar

1 Tbsp vanilla extract

½ tsp baking powder

½ tsp salt

¾ cup all-purpose flour

¼ cup unsweetened cocoa powder

1 cup pecans chopped, optional

½ cup mini semisweeet chocolate chips

1. Melt bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
2. Remove from heat, and set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy. This step is key, so make sure to beat the mixture for the full 5 minutes.
4. Reduce the speed to low, and mix in the melted chocolate until well-combined
5. Stir in flour and cocoa powder just until combined.
6. Add nuts, if using, and mini chocolate chips. Stir in to combine. The batter should be the consistency of a thick brownie batter at this point.
7. Cover the batter, an chill for 30 minutes.
8. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
9. Using a 1.5 cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.
10. Bake cookies 8-10 minutes. The cookie will look set at the edges but still be a little wet looking in the center. Don't overbake, or the cookies won't be crackly and fudgy.
11. The shiny, crackly crust will develop as the cookies cool on the baking sheet.

Chewy Chocolate Chip Cookies

2 cups flour

½ tsp baking soda

½ tsp salt

¾ cup unsalted butter (melted)

1 cup packed brown sugar

½ cup sugar

1 Tbsp vanilla

1 egg

1 egg yolk

2 cups semi-sweet chocolate chips

1. Preheat the oven to 325 degrees. Lightly grease cookie sheets or line with parchment paper or a silicone baking liner.
2. In a large bowl, sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together melted butter, brown sugar and white sugar until well blended.
4. Beat in vanilla, egg and egg yolk until light and creamy.
5. Mix in the sifted ingredients until just blended. Gently fold in the chocolate chips by hand using a wooden spoon.
6. Drop cookie dough ¼ cup (yes, these are big cookies) at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. They should be taller then wider. Shape them taller before baking.
7. Bake for 10 to 14 minutes in the preheated oven, or until the edges are just starting to turn a golden brown.
8. Cool on baking sheets for a few minutes before transferring to wire rack to cool completely.

Note: Can make smaller cookies just bake for 7-9 minutes.

Delicious Oatmeal Raisin Cookies

1 ½ cups all-purpose flour

1 tsp ground cinnamon

½ tsp baking soda

½ tsp baking powder

½ tsp salt

1 cup unsalted butter, softened slightly should still be somewhat cold and firm

1 cup packed light brown sugar

½ cup granulated sugar

2 large eggs

1 ½ tsp vanilla extract

3 cups rolled old fashioned oats, not quick oats

1 cup raisins

1 cup chopped walnuts or pecans

1. Preheat oven to 350 degrees. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats.
2. In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder for 20 seconds, set aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined.
4. Mix in one egg, then blend in second egg and vanilla.
5. Add flour mixture and mix just until combined then mix in oats, raisins and nuts.
6. Scoop dough out and shape into 1 ½ inch balls, transfer to prepared baking sheet fitting 12 per sheet and spacing 2 inches apart.
7. Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12-14 minutes.
8. Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough.
9. Store in and airtight container at room temperature.

Rachel's Chocolate Chip Cookies

Prep Time: 10 minutes Bake Time: 10 minutes Total Time: 20 minutes

1 cup salted butter, softened

1 cup brown sugar, tightly packed

½ cup white sugar

2 large eggs

2 tsp vanilla extract

1 tsp baking soda

½ tsp salt

2 ½ cups all-purpose flour

2 cups chocolate chips

1. Preheat oven to 350 degrees. Lightly grease two baking sheets with nonstick cooking spray or line with parchment-lined paper.
2. In a large bowl, use a hand mixer to cream together butter, brown sugar, and white sugar.
3. Add in eggs and vanilla and beat until smooth.
4. Store in baking soda, salt, and flour and mix until it forms a nice dough. Stir in chocolate chips with a spoon.
5. Take two table spoons of dough an use your hands to quickly shape into a dough ball and place on the prepared cookie sheets, twelve cookie per pan. This recipe makes 24 cookies.
6. Bake in the preheated oven for 10-12 minutes, until just kissed with brown. Do not over bake.
7. Remove pan from oven and let the cookies cool on the pan for 3 to 5 minutes, then transfer to a wire rack to cool completely. Once cooled store in an airtight container.

Recipe from: Rachel at the stay at home chef

Red Velvet Peanut Butter Blossoms

Ingredients:

½ cup butter, room temperature

¾ cup creamy peanut butter

1 1/3 cup sugar

1 egg

2 tbsp milk

2 tsp vanilla

1 tsp red gel food coloring

3 tbsp unsweetened cocoa

1 ½ cups all purpose flour

1 tsp baking soda

pinch salt

¼ cup red sanding sugar

1 bag Hershey's Kisses (unwrapped)

Instructions:

1. Heat oven to 375 degrees
2. Beat butter, peanut butter, and sugar in a stand mixer for about 2 minutes on medium speed Turn mixer to low and add in egg, milk, vanilla, and red food coloring. Mix for about 30 seconds to incorporate, then turn mixer to medium-high and blend until light and fluffy.
3. In a separate bowl sift cocoa, flour, baking soda and salt. With mixer on slow add flour mixture to sugar mixture and beat until just combined.
4. Remove mixer bowl from stand. Shape dough into 1 inch balls. Set on a parchment lined baking sheet.
5. Pour red sanding sugar onto small plate or bowl.
6. Roll dough ball in red sanding sugar and place on prepared cookie sheet about 2 inches apart. (if want them extra chewy, chill for 10 minutes in the freezer before baking.)
7. Bake for 8 to 10 minutes.
8. While baking unwrap Hershey's Kisses. Once cookies are done baking, remove from oven and immediately press a chocolate Kiss into the center of each cookie. The cookie should crack around edges.
9. Allow cookies to cool to room temperature.

Sheet Pan Chocolate Chip Cookie Bars

1 cup butter
1 1/4 cups brown sugar
3/4 cup sugar
1 Tbsp. vannilla
2 eggs
2 3/4 cups flour
1 tsp. baking soda
1 tsp. salt
2 1/4 cup mini semisweet chocolate chips, divided

1.  Preheat oven to 350 degrees
2.  In a large bowl, cream together butter, brown sugar and sugar.
3.  Add vanilla and eggs and combine
4.  Fold in flour, baking soda and salt
5.  Mix in 2 cups of minichocolate chips
6.  Spray a sheet pan with nonstick cooking spray and spread cookie dough out evenly in pan
7.  Sprnke remaining 1/4 cup chocolate chips on top
8.  Bake for 20-25 minutes or until middle is set up and edges are golden brown
9.  Let cool and cut into squares