Magnolia Bakery Snickerdoodles

Snickerdoodles - Magnolia Recipe

Makes 36 servings

Ingredients

2 1/2	cups all-purpose flour
2	teaspoons cream of tartar
1	teaspoon baking soda
1/4	teaspoon salt
1	cup unsalted butter
1 1/2	cups sugar
2	large eggs
2	tablespoons milk
1	teaspoon vanilla extract
6	tablespoons sugar
2	teaspoons cinnamon

Directions

1. In a small bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
   
   
2. In a large bowl, cream the butter and sugar until smooth, about 2 minutes. Add the eggs, milk, and vanilla and beat well. Add the dry ingredients and mix thoroughly. Wrap the dough tightly with plastic wrap and chill in the refrigerator for 2 hours.
   
   
3. Preheat oven to 350 F.
   
   
4. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. (I recommend leaving extra room between these cookies because they spread more than most.) Sprinkle generously with the cinnamon sugar mixture. Bake for 12-14 minutes.
   
   
5. Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.

Yogurt Lime Frosting...

This tastes great on vanilla cupcakes...

Yogurt Lime FROSTING:

2 1/2 c. powdered sugar
1/3 c. plain or vanilla yogurt-more or less to desired consistancy
3 T. butter, softened

Cream together. Add:

3/4 tsp. lime juice
zest of one lime

Mix at low speed until mixture is mixed. Increase to high speed and beat for 1 minute until smooth and fluffy. If you want, you can add a drop of green food coloring.

Homemade Oreos

Heather Gray made the first batch I tasted. Yum! This might not be the exact recipe but it's all good.
Homemade Oreos
2 Devils Food Cake mixes
1 1/4 C Butter
4 eggs
1 tsp vanilla

Directions:
Mix well. Roll into balls. Place on an ungreased cookie sheet. Bake at 350 degrees for 10-13 minutes.


Cream Cheese Filling
(1) 8 oz pkg cream cheese
1/4 C butter
1 tsp vanilla
3 1/2 C Powdered Sugar.

Mix well and spread between cooled cookies.

Granola Almond Macaroons
My friend Heidi-Heidi found a recipe that is so good if you like coconutty cookies. I'm posting it so I don't lose it! I'm planning on making them tomorrow so I'll try to get a pic if they turn out. Thanks again Heidi.
Granola –Almond M acaroons
1 Roll sugar cookies 18oz
1 pkg almond paste 7 oz
4 oats and honey granola bars -crush them
2 ½ cups coconut
1 tsp almond extract
½ cup coarse sugar

Directions- Heat oven to 350*. Spray cookie sheets with cooking spray. In bowl, break up cookie dough and almond paste; with hands knead mixture until combined stir in granola bars,coconut and almond extract.
Shape into balls and roll into sugar put on cookie sheet.
Bake 12 to 14 min or until edges are brown.

Cookies from a Cake Mix

1 box cake mix
1/3 c. oil
2 eggs

Shape dough into 1-inch balls, 2 inches apart on ungreased cookie sheets. Flatten with a glass dipped in flour. Bake at 375 for 6-8 minutes.

Frost if desired. We usually sprinkle powdered sugar and call it good.

Caramelitas

1 c. flour
1 c. oatmeal
3/4 c. brown sugar
3/4 c. butter
Mix above ingredients and put 1/2 into an 8x8 pan.
Bake at 350 for 10 minutes.

Melt:
1 c. chocolate chips
32 kraft caramels w/5 T. cream

Pour over cookie crust that was just baked.

Pat the remaining dough on top of the chocolate/caramel mixture and bake for another 25 minutes.

Rosettes (Martha Stewart)

Rosettes are a traditional Swedish cookie, I remember eating them at a family reunion when I was little . You need a special rosette iron. I got mine at cooks.com. The heart shaped ones are nice for Valentine's Day.

Makes 3 dozen.
1 c. milk
1 vanilla bean, split lengthwise
3 T. granulated sugar
1/2 t. course salt
1/2 t. ground cardamom
1 1/2 c. flour
2 lg. eggs, slightly beaten
2 qts. oil
powdered sugar for sprinkling

pour milk into a small bowl and add seeds scraped from vanilla bean. Whisk to combine. In a medium bowl, combine sugar, salt, cardamom, and flour. Add eggs and ilk. whisk until smooth and thick. Chill for at least 30 min.

Heat oil in a 4 qt saucepan over medium-high heat until a deep-frying thermometer registers 375.

Attach rosette iron to handle. Carefully dip iron into oil for 2 to 3 minutes. Blot with paper towel. (It is very helpful to reheat rosette iron before dipping into batter.)

Dip hot iron into batter up to the top edge; do not allow batter to coat the top. Submerge iron in oil to pot, but keep submerged and continue cooking until lightly browned. Remove iron from oil, and gently remove rosette, using a fork if necessary. If rosette pops off of the iron and falls into the oil, use tongs to retrieve it.

Drain rosettes on paper towels. Sprinkle with powdered sugar before serving.

Raspberry Ripple Crescent Coffee Cake

from the pillsbury bake-off contest.
3/4 c. sugar
1/4 c. butter, softened
2 eggs
3/4 c. ground almonds
1/4 c. flour
1 t. grated lemon peel
1 8oz can pillsbury crescent rolls
8 t. raspberry preserves
GLAZE:
1/3 c. powdered sugar
1 to 2 t. milk

Heat oven to 375. Grease 9-in. round cake pan or pie pan. In a large bowl, combine sugar, butter and eggs; beat until smooth. Add ground almonds, flour and lemon peel; mix well. Set aside.

Separate dough into 8 triangles. Spread 1 t. preserves on each triangle. roll up, starting at the shotest side o the triangle and rolling to opposite point. Place rolls in greased pan in 2 cicles, arranging 5 rolls around the outside and 3 in center. Pour and spread almond mixture evenly over rolls. Sprinkle with almonds.

Bake for 27-37 minutes or until coffee cake is deep golden brown and center is set. Cover with foil during the last 5-10 min. if necessary.

In a small bowl, blend glaze ingredients, adding enough milk for drizzling consistency. Drizzle over warm cake.