Cheesecake Cookie Cups

Ingredients

• 12 pieces nestle refrigerated chocolate chip cookie dough
• 1 (8 ounce) packages cream cheese, softened
• 1/2 cup sweetened condensed milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 (21 ounce) cans cherry pie filling

Directions

1. Preheat oven to 325 degrees.
2. Paper-line 12 muffin cups.
3. Place one piece of cookie dough in each muffin cup.
4. Bake for 10 to 12 minutes, or until cookie has spread to edge of cup.
5. Beat cream cheese, sweetened condensed milk, egg and vanilla extract in a medium bowl until smooth.
6. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
7. Bake for additional 15 to 18 minutes, or until set.
8. Cool completely in pan on wire rack.
9. Top with pie filling.
10. Refrigerate for 1 hour.

Thumbprint Cookies

Ingredients

• 1 cup butter
• 2 eggs, separated
• 1/2 teaspoon vanilla
• 1/2 cup brown sugar
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped walnuts
• jelly

Directions

1. Cream butter and sugar. Add vanilla.
2. Beat in egg yolks.
3. Sift together flour, soda and salt and add to sugar mixture.
4. Form into balls the size of a walnut, dip in slightly-beaten egg whites, and roll in chopped nuts.
5. Place on a greased cookie sheet and press down slightly in the center with your thumb.
6. Bake at 350 degrees for 8 minutes.
7. Remove from oven and press down in center again.
8. Bake another 10 minutes.
9. Cool. 
10. Just before serving, put a dab of jelly in the center of each cookie. 

Courtesy of food.com

Basic Iced Holiday Sugar Cookies

Ingredients

Cookies

1 roll  refrigerated sugar cookies

3 tablespoons all-purpose flour

Icing

2 cups powdered sugar

1/4 teaspoon vanilla

1/8 teaspoon almond extract

2 to 4 tablespoons milk

Food color, if desired

Candy sprinkles, if desired

 

Directions

1. Heat oven to 350°F. In large bowl, break up cookie dough; thoroughly work in flour. Work with half of dough at a time, refrigerating remaining dough until needed.
2. On floured work surface, roll dough 1/4 inch thick. Cut with floured 2 1/2- to 3-inch holiday-shaped cookie cutters; place 1 inch apart on ungreased cookie sheets. Repeat with remaining dough.
3. Bake 9 to 12 minutes or until cookies are set and edges just begin to brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 10 minutes.
4. In small bowl, mix powdered sugar, vanilla and almond extract. Add enough milk until smooth and desired spreading consistency. Stir in food color until well blended. Spread on cookies; sprinkle with candy sprinkles. Let stand until icing is set, about 15 minutes. Store between sheets of waxed paper in tightly covered container.

 

Courtesy of Pillsbury

Holiday Caramel Layer Bars

Ingredients

1 roll (16.5 oz)  refrigerated sugar cookies

1/2 cup caramel topping

2 tablespoons all-purpose flour

3/4 cup coarsely crushed pretzels

1 cup flaked coconut

1/2 cup dried cranberries

4 oz white baking bar, coarsely chopped

 

Directions

1. Heat oven to 350°F. Line 8-inch square pan with foil, extending foil over 2 sides of pan; spray with cooking spray. Place cookie dough in pan; evenly press in pan. Bake 20 to 25 minutes or until puffed and edges are golden brown. Cool 10 minutes.
2. Meanwhile, in small bowl, stir together caramel topping and flour. Pour over crust in pan; carefully spread evenly.
3. Top evenly with 1/2 cup of the pretzels, the coconut, cranberries, baking bar and remaining 1/4 cup pretzels. Firmly press toppings into caramel layer.
4. Bake 24 to 28 minutes or until bar edges are golden brown. Cool 1 hour. Refrigerate about 30 minutes or until set. Remove from pan by overhanging edges before cutting. Cut into 4 rows by 4 rows. Store covered in refrigerator.

 

Quick Peanut Blossoms

Ingredients

1 roll (16.5 oz)  refrigerated peanut butter cookies

3 tablespoons sugar

36 Hershey's kisses or store brand  milk chocolates, unwrapped 

 

 

Directions

1. Heat oven to 350°F. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls 2 inches apart.
2. Bake 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge. Remove from cookie sheets to cooling racks. Cool completely before storing.

 

Gram's Gingerbread Cookie Bars

What You'll Need:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg, plus extra for sprinkling
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter, melted
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/4 cup molasses
• 1 teaspoon vanilla extract
• 1 egg
• 1/2 (16-ounce) container cream cheese frosting 

What To Do:

1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2. In a medium bowl, combine flour, baking soda, cinnamon, 1-1/2 teaspoons nutmeg, the ginger, and salt; mix well and set aside.
3. In a large bowl, with an electric mixer, beat butter, sugars, molasses, and vanilla until smooth. Beat in egg. Add flour mixture and mix until well combined. Press dough evenly into bottom of baking dish.
4. Bake 15 to 20 minutes, or until toothpick inserted in center comes out clean. Let cool, then frost with cream cheese frosting and sprinkle with remaining nutmeg. Cut into bars.

Courtesy of Mr.Food

Sugar Cookie-Chocolate Crunch Fudge

Ingredients

2 tablespoons light corn syrup

2 tablespoons butter or margarine

1/4 teaspoon salt

1 can (14 oz) sweetened condensed milk (not evaporated)

1 roll  refrigerated sugar cookies, cut into small chunks

2 bags (12 oz each) semisweet chocolate chips (4 cups)

5 teaspoons vanilla

6  pecan crunch crunchy granola bars (3 pouches from 8.9-oz box), coarsely crushed (heaping 1 cup)* 

 

Directions

1. In 3-quart heavy saucepan or deep 10-inch nonstick skillet, cook corn syrup, butter, salt and milk over medium heat 2 to 3 minutes, stirring constantly with wooden spoon, until well blended. Reduce heat to medium-low; stir in cookie dough chunks. Cook 3 to 5 minutes, stirring constantly, until mixture is smooth and candy thermometer reads 160°F. Remove from heat.
2. Stir in chocolate chips and vanilla until melted and mixture is smooth. Add crushed granola bars; stir until well blended. Cook over low heat 1 to 2 minutes, stirring constantly, until mixture is shiny. Spread in ungreased 12x8-inch or 13x9-inch pan.** Refrigerate uncovered at least 2 hours until firm.
3. For serving pieces, cut into 8 rows by 6 rows. Serve in decorative candy cups or mini paper baking cups on platter.