Cocoa-Marshmallow Cookies

Yields: 2 Dozen

1 cup sugar
1/2 cup shortening
1 egg
1/4 cup milk
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
12 large marshmallows halved

Frosting:
2 cups confectioners sugar
2 tablespoons baking cocoa
1 tablespoon butter, softened
3 to 4 tablespoons milk

In a large bowl, cream sugar and shortening until light and fluffy. Beat in egg and milk. Combine the flour, cocoa, baking soda and salt; add to creamed mixture and mix well.

Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 8 minutes. Place half a marshmallow on each cookie, bake 2 minutes longer.

Remove from the oven and press marshmallow down a fork. Cool. Meanwhile, for frosting, in a large bowl, combine confectioners sugar, cocoa, butter and enough milk to reach desire spreading consistency. Swirl frosting on top of marshmallow.

Little Peeper Cookies

Prep Time: 1 Hr
Total Time: 1 Hr
Makes: 18 cookies

INGREDIENTS

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 cup fluffy white frosting (from 16 oz container)
Yellow gel food color
18 semisweet chocolate chips, cut in half
Yellow candy-coated licorice
Orange candy slices

DIRECTIONS

Heat oven to 350° F. Cut dough into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheets.

Bake 10 to 12 minutes or unitl edges are light golden brown. Cool 2 minutes; remove to cooling rack. Cool completely.

In medium bowl, stir frosting and 2 to 3 drops gel food color until well blended. Frost cookies.

Decorate cookies using chocolate chip halves for eyes, yellow candy-coated licorice for feathers and pieces of orange candy slices for beak and feet.

Cinnamon Applesauce Cookies

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons butter
2/3 cup granulated sugar
1 egg
1/4 cup sweetened applesauce
1-1/2 teaspoons vanilla extract
3/4 teaspoon almond extract

Optional Icing:

•1 cup confectioners’ sugar
•1 tablespoon water
In medium bowl, combine flours, baking powder, cinnamon and salt. In large bowl, beat butter and granulated sugar with electric mixer until light and fluffy. Add egg; mix well. Add applesauce, vanilla and almond extract; mix until well combined. Add flour mixture to butter; mix until all dry ingredients are incorporated. Press dough to flatten; wrap tightly with plastic wrap. Refrigerate at least 3 hours or overnight.

Preheat oven to 325°F. Lightly flour work surface and roll dough 1/8 in. thick. Cut dough into hearts or other desired shapes. Gather scrapes and reroll to 1/8 in. thick and cut shapes; prick with a fork to prevent bubbling.

Bake cookies 12-14 minutes or until bottoms are lightly browned. Cool cookies on cookie sheet for 2 minutes; transfer to cooling grid to cool completely.

Optional Icing: Stir confectioners’ sugar and water together until smooth. Spread or drizzle over cookies.

Makes 12 large cookies.

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I found this heart smart recipe on Wilton's website.

Reindeer Cookies

Prep Time: 40 Min
Total Time: 55 Min
Makes: 32 cookies

INGREDIENTS

1 roll (16.5 oz) Pillsbury® refrigerated gingerbread or peanut butter cookies
64 small pretzel twists
64 semisweet chocolate chips (about 1/4 cup)
16 candied cherries, cut in half, if desired

DIRECTIONS

1.Heat oven to 350°F. With hands, shape roll of cookie dough into triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)

2.With thin sharp knife, cut dough into 32 (1/4-inch-thick) triangular slices; on ungreased cookie sheets, place 2 inches apart. Place 2 pretzel twists on each triangle near corners for antlers.

3.Bake 7 to 11 minutes or until set. While warm, lightly press 2 chocolate chips into each cookie for eyes and 1 cherry half for nose. Remove from cookie sheets. Let stand until chocolate chips are set, about 15 minutes. Store between sheets of waxed paper in tightly covered container.

I found this on Pillsbury.com, the cookies look adorable!

Sand Tart Cookies

1/2 cup butter (1 stick)
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1-1/2 cups all-purpose flour
2 tsp baking powder
pinch of salt

Cream butter and sugar. Add eggs and vanilla. All flour, baking powder and salt to creamed mixture. Mix well. Chill dough several hours. To bake, grease cookie sheet and preheat oven to 375 degrees. Flour surface and roll out dough 1/8" - 1/4" thick. Cut cookie shapes and place on sheet. Bake 8 to 11 minutes.

Chewy Brownie Cookie

Ingredients:
2/3 cup shortening
1-1/2 cups firmly packed light brown sugar
1 Tbsp water
1 tsp vanilla
2 eggs
1-1/2 cups all-purpose flour
1/3 unsweetened baking cocoa
1/4 tsp baking soda
1/2 tsp salt
2 cups semi-sweet chocolate chips (12 oz. pkg.)

Method:

1. Heat oven to 375 degrees.
2. Combine shortening, light brown sugar, water and vanilla in a large mixing bowl.
3. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.
4. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed until just blended.
5. Stir in chocolate chips.
6. Drop rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet.
7. Bake one baking sheet at a time at 375 degrees for 7-9 minutes, or until cookies are set. Cookies will appear soft and moist - DO NOT OVERBAKE.
8. Cool on baking sheet 2 minutes. Place sheets of foil on coutertop. Remove cookies to foil to cool completely. Number of servings: 3 Dozen Cookies

Cinnamon Meltaway Cookies

Ingredients:

1/4 cup sugar
1 cup brown sugar
1/4 cup butter
1 egg
1 1/2 tsp vanilla extract
1 Tbsp honey
2 1/3 cup flour
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 cup cinnamon chips

Method:
Preheat oven to 375 degrees. Combine the sugars, with the egg, vanilla, honey, and butter; mix till well combined. Combine the flour, cinnamon, baking soda, baking power in a separate bowl, mix. Add the flour mixture gradully to the sugar mixture. Once all is combined add the cinnamon chips. Place parchment paper on baking sheet or lightly grease. Drop cookies by rounded tablespoon onto cookie sheet. Bake for 8-10 min.

Number of servings: 24

Cinnamon Praline Cookies

1 ½ c. Flour
½ tsp. Salt
1 ¼ c. Packed Brown Sugar
½ tsp. Baking Powder
½ c. Butter, softened
¼ tsp. Baking Soda
1 tsp. Ground Cinnamon
1 Egg
1 ½ tsp. Vanilla
½ c. Chopped Pecans

Heat oven to 350 degrees. Beat all ingredients
except pecans on low speed until blended (dough
will be stiff). Stir in pecans. Shape dough into
1 ¼ inch balls. Placed on ungreased cookie sheet.
flatten to ¼ inch thickness with bottom of a glass
dipped in sugar.

Bake 8-10 minutes or until golden brown. Cool
slightly; remove from cookie sheet.

Makes about 3 ½ dozen.

Ginger Snaps

2 ¼ c. Flour
1 tsp. Baking Soda
1 c. Packed Brown Sugar
1 tsp. Ground Ginger
¾ c. Shortening (butter flavored)
1 tsp. Ground Cinnamon
¼ c. Grandma’s Molasses
1 tsp. Ground Cloves
1 Egg
¼ c. Sugar

In large mixing bowl place about half the flour. Add the
brown sugar, shortening, molasses, egg, baking soda,
ginger, cinnamon & cloves. Beat with and electric
mixer on medium to high until thoroughly combined,
scraping the sides of the bowl occasionally. Beat in
remaining flour.

Shape dough into 1” balls. Roll the balls in sugar to
coat. Place balls 2” apart on ungreased cookie sheets.

Bake in a 375 degree oven for 8 – 10 minutes or until
edges are set & tops are cracked. Cool on cookie sheet
for 1 minute. Remove cookies & cool on wire racks.

Makes about 48