Moonbeamcookies Recipes

Steps:

• Sift the flour, baking powder, baking soda and salt into a large bowl.
• Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until smooth, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Reserve 1/4 cup of the chocolates, then stir in the remaining 1 3/4 cups of chocolates by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until chilled through, about 1 hour.
• Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Roll the dough into 24 balls, each about 3 tablespoons (alternatively, use a #20 large cookie scoop). Place 6 dough balls on each of the prepared baking sheets; stud the top of each dough ball with some of the reserved chocolates. Bake 2 trays at a time until the cookies are golden around the edges but still soft in the middle, rotating the trays halfway through, 15 to 18 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough and chocolates.

Steps:

• heat oven to 350.
• in large bowl, break up cookie dough, stir in coconut.
• shape dough into 1 inch balls; place two inches apart on ungreased cookie sheets.
• with thumb or handle of wooden spoon, make indentation in center of each cookie.
• spoon 1/2 t. lemon curd into each indentation.
• bake 10-13 minutes or until edges are light golden brown.
• immediately remove from cookie sheet to wire rack.
• cool 5 minutes.
• in small microwave bowl, microwave chips on medium 2 minutes;stir until smooth. drizzle over cookies.

Steps:

• Sift the flour, kosher salt, baking powder and baking soda together in a large bowl.
• Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and yolk, then beat in the vanilla.
• Reduce the mixer speed to low. Add the dry ingredients and beat until well combined, about 1 minute. Fold in the chocolate chips and walnuts, then fold in the rhubarb. Cover the bowl with a clean dish towel and refrigerate the dough for at least 1 hour or up to overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with reusable nonstick mats (or parchment).
• Use a 1-ounce ice cream scoop to scoop the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 10 cookies, roughly 1 1/2 ounces each, per baking sheet). Sprinkle the sea salt on top of the dough balls.
• Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 14 to 16 minutes. Let cookies cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

Steps:

• Cream together shortening and sugar and then add beaten egg and vanilla.
• sift together flour, baking powder, baking soda, salt and nutmeg.
• add alternately mixture of sifted flour ingreidents and the soured milk to the creamed shortening mixture batter should be thick drop by tablespoons (one on top of the other to give it height one unlevel on bottom one level on top) onto cookie trays bake at 375 for 8-10 minutes until lightly brown on bottoms.
• cool completely and frost one side with pure white frosting and the other with dark chocolate frosting you can make your own or used canned.
• If the batter comes out soupy or sticky I add additional flour

Steps:

• In a large bowl, cream peanut butter, butter and sugars. Add eggs, 1 at a time, beating well after each addition. Add baking soda and vanilla. Add oats, M&M's, butterscotch chips and peanuts; let stand for 10 minutes. Stir in flour (the dough will be crumbly)., Shape by 1/4 cupfuls into balls. Place on greased baking sheets, about 9 cookies on each sheet. Gently flatten cookies. Bake at 325° for 15-18 minutes or until edges are lightly browned. Remove to wire racks.

Steps:

• Cream together shortening and brown sugar. Stir in egg and molasses and mix well. Fold in dry ingredients and stir. Cover and chill until firm (1 - 2 hours).
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough into small balls (I use a small melon baller to help with this) and roll in white sugar. Place on lightly greased cookie sheets.
• Bake 9 - 10 minutes. Leave on cookie sheet one minute until set.

Steps:

• Heat oven to 350°F. Break up cookie dough into large bowl. Stir in coconut. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/2 teaspoon lemon curd into each indentation.Bake at 350°F. for 10 to 13 minutes or until edges are light golden brown. Remove from cookie sheets. Cool 5 minutes.Microwave candy coating in small microwave-safe bowl on MEDIUM for 2 minutes. Stir well. Drizzle over cookies.*TIP: Lemon pie filling can be substituted for the lemon curd.Nutrition Per Serving: Calories 90 Protein 19 Carbohydrate 13g Fat 4g Sodium 60mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.