*When making Gluten Free Recipes always verify that your ingredients are certified Gluten Free. Sometimes Gluten Free food products become cross contaminated with wheat during processing.

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Cherry Chocolate Chippies
30 min 1 hrs  5 dozen cookies 
·         1 1/4 cups firmly packed light brown sugar         Get Crisco Coupon Here
·         3/4 cup Crisco® Butter Shortening
·         OR 3/4 stick Crisco® Butter Shortening Sticks
·         1 teaspoon vanilla extract                                                             
·         1 teaspoon almond extract
·         1 large egg, lightly beaten
·         1 3/4 cups Pillsbury BEST® All Purpose Flour
·         1 teaspoon salt
·         3/4 teaspoon baking soda
·         1 cup (6 oz. pkg.) semi-sweet chocolate chips
·         1 cup well-drained maraschino cherries, coarsely chopped

1.    HEAT oven to 375°F.
2.    COMBINE brown sugar, shortening, vanilla and almond extracts in large bowl; beat at medium speed until well blended. Add egg; beat well.
3.    COMBINE flour, salt and baking soda in medium bowl. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips and cherries.
4.    DROP dough by rounded measuring tablespoonfuls 2 inches apart, onto ungreased baking sheets.
5.    BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies.
6.    COOL 2 minutes on baking sheets; transfer to cooling racks to cool completely.

©/™/® The J.M. Smucker Company





Peppermint Crunch Cookies

Prep Time: 1 Hr 10 Min    Total Time: 1 Hr 10 Min   Makes: 36 cookies
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 1/2 cups white vanilla baking chips or semisweet chocolate chips
8 round hard peppermint candies, crushed (1/4 cup)*
  • 1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour until well blended. Shape dough into 36 (1-inch) balls. Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 5 minutes.
  • 2 In small microwavable bowl, microwave vanilla chips and 1 tablespoon vegetable oil uncovered on Medium (50%) 2 to 3 minutes, stirring once halfway through microwaving, until melted. Stir until smooth.
  • 3 Dip half of each cookie into melted chips mixture, allowing excess to drip off; place on waxed or parchment paper-lined cookie sheets. Sprinkle each with about 1/2 teaspoon crushed candy. Let stand until set.
*Substitute crushed candy canes for the crushed peppermint candies if desired.


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Candy Cane Chocolate Chip Cookies

Prep Time: 50 Min       Total Time: 1 Hr 10 Min       Makes: 1 1/2 dozen cookies
1 roll (18 oz) Pillsbury® refrigerated chocolate chip cookies
White decorating icing (from 6.4-oz aerosol can)
1/3 cup red cinnamon candies*
  • 1 Heat oven to 350°F. Drop cookie dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
  • 2 Bake 10 to 14 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 10 minutes.
  • 3 With can of decorating icing fitted with ribbon tip, pipe candy cane shape on each cookie. Arrange cinnamon candies, spacing evenly, on white cane shape to form stripes. Let stand until frosting is set, about 20 minutes. Store between sheets of waxed paper in tightly covered container.
*Candy-coated baking bits can be substituted for the red cinnamon candies.

1 (14 oz.) can sweet milk
3/4 c. peanut butter
2 c. Bisquick
1 tsp. vanilla
Hershey's kisses
Beat milk and peanut butter until smooth, add vanilla and Bisquick. Mix well. Roll into small balls, bake for 7-10 minutes at 375 degrees. Unwrap kisses. After baked, while still hot, smack with big kiss. Remove from cookie sheet, let cool.

Pillsbury Christmas Tree Sandwich Cookies
Right-side up or upside down, there's a cute Christmas tree shape on both sides of these easy cookie sandwiches!
Prep Time: 40 Min     Total Time: 1 Hr     Makes: 12 sandwich cookies

1 package (13 oz) Pillsbury® Ready To Bake!® SHAPE® Christmas tree sugar cookies
3/4 cup vanilla frosting (from 1-1b container frosting)
Candy sprinkles
• 1Heat oven to 350°F. Bake cookies as directed on package. Cool completely, about 15 minutes.
• 2For each sandwich cookie, spread 1 tablespoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Roll cookie sandwiches in candy sprinkles to cover edge of frosting center. Store loosely covered. 12 sandwich cookies.
*Vanilla frosting can be tinted with food coloring, if desired. Substitute any of the Pillsbury® Holiday Cookies shapes for the Christmas tree shape, if desired, for variety or to use this recipe for other holidays and occasions.

Elizabeth Hait

Stacked Tree Sugar Cookies

From Kitchen Daily
Make a batch of basic sugar cookie dough.  Roll out dough to 1/8 inch thick, cut dough into stars of graduated sizes and bake. Using food coloring, tint icing green. Pipe a star inside the edges of the cookie and then fill in. Stack the stars on top of each other, beginning with the largest and ending with the smallest, rotating the star on each layer. Break off one point of a small star, set on top and pipe green icing to cover.

Peppermint Snowballs

Peppermint Filling (see recipe below)
Peppermint Topping (see recipe below)
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
2 1/4 cups sifted all-purpose flour 

Preheat oven to 350 degrees F.

Prepare Peppermint Filling: set aside. Prepare Peppermint Topping; set aside.
In a mixing bowl, beat together butter and sugar until creamy; add vanilla extract. Stir in flour; knead until well mixed.
Set aside 1/2 cup of dough; shape remaining dough into 1-inch balls. Make a deep well in the center of each ball with the handle of a wooden spoon. Fill with 1/4 teaspoon prepared Peppermint Filling.
Use reserved dough to cover filling by placing a small flat disc of dough over the hole. Reshape if necessary into smooth balls.
Place on ungreased cookie sheet , about 1-inch apart, and bake approximately 12 minutes or until set but not brown. Remove from oven, immediately remove from baking sheet, and roll warm (not hot) cookies in the prepared Peppermint Topping mixture. Set on wire colling racks to cool completely. Roll in any remaining Topping mixture again (if desired).
Makes about 32 to 48 cookies (depending on size).
Peppermint Filling:
2 tablespoons cream cheese, softened
1 tablespoon milk
1/2 cup powdered sugar

3 tablespoons finely crushed peppermint candy or candy canes
1 drop red food coloring (optional)
Tip for crushing hard peppermint candy: Place candy in a large plastic food-storage bag, and chill in the freezer. Crush candy inside of the bag by lightly pounding with the smooth side of a meat mallet or a small pot.
For the filling, combine cream cheese and milk in a small bowl. Stir in powdered sugar, crushed peppermint candy, and food coloring (if desired); mix well.
< Peppermint Topping:1/2 cup powdered sugar
6 tablespoons finely crushed peppermint candy or candy canes
< In a small bowl, combine powdered sugar and crushed peppermint candy.

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