Posts Tagged ‘cookies’
You may see a few recipe re-posts in the next week. I finally installed a recipe plugin so everything will not only look nice but you can also click on ingredients to see ALL recipes containing that ingredient! I am excited to start using this. As for this recipe, I posted this recipe on my other blog a few years ago.
I know what you are thinking, this sounds incredibly gross right? That’s what I thought too! (or maybe you are thinking YUM-O!) I do not like anything with pumpkin in it. I was very hesitant to try this but I am so glad I did. They have become one of my favorite cookies.
My boyfriend, John, used to be a pastry chef and he came up with this recipe and they are so divine! You can use fresh roasted and pureed pumpkin or a canned. I personally love to can pumpkin puree every fall so I can use it all year long. I am not a fan of canned pumpkin and I make these thorough out the year. These are nice and soft, which is how I love my cookies. Please let me know what you think! read the rest of this entry »
1. Line 8×4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
2. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
3. Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.
4. Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.
Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to cut. To keep cookies longer, wrap tightly, label and freeze up to 6 months.
My very good friend Corine brought me some of these cookies the other day. Such a simple and delicious recipe!! If you give it a try, come back and tell me what you thought!
1 package of Yellow Cake Mix
1 package (stick) of Cream Cheese
1 stick of Butter
1 egg yolk
Chocolate chips (optional)
– Soften Butter and Cream Cheese in microwave
– Mix together Butter, Cream Cheese, Cake Mix and Egg Yolk together. (The batter will be thick)
– With a spoon add dollops of the mixture to a well greased baking pan.
– Heat oven to 350 and bake for 10 minutes (until tops begin to brown)
– When cookies are done, let cool and enjoy as is– OR melt chocolate and add a dollop to the middle… allow chocolate to harden.