Sugar Cookie Pie

These are fun and very tasty little cookie pies!

In small oven proof dishes, fresh fruit is topped with sugar cookie dough and then baked into a delicious fruit cookie pie. These are very quick and easy to make.

I tried strawberries, blueberries and mixed berries. I used both fresh fruit and frozen fruit, but the frozen fruit turned out runnier than the fresh. It was still good though.

The fruit gets a sprinkling of brown sugar to balance out the tart flavor.

Then yummy sugar cookie dough is placed on top and then baked until golden brown.

I tried some sprinkled with sanding sugar for decoration and crunch. If you're using a tart berry, like raspberries, it's a nice touch. If you have a sweeter fruit like blueberries or pears, it might be a tad too sweet.

Here they are out of the oven in all their baked fruit and sugar cookie goodness. Yum!

Sugar Cookie Pie

Sugar Cookie Dough:

1/2 cup butter

3/4 cup sugar cream

1 egg

3/4 tsp vanilla

1 1/3 flour

1/4 tsp baking powder

1/2 tsp soda

Filling:

Fresh raspberries or strawberries (or fruit of your choice)

Brown Sugar

For the dough: Cream together butter and sugar. Add egg and vanilla. Stir in dry ingredients. Form dough into balls and flatten into disks to fit on top of the fruit. (The disk size depends on what size baking dish(es) you're going to use. I made mine in individual baking dishes. You can also make this in a 9x9 pan).

Pat raspberries into the bottom of your baking dish. You'll want to smash them slightly. Sprinkle with brown sugar. Top with dough. Bake for 10 minutes at 450.

* If you want to use strawberries or bulky fruit, cut them into slices and layer them.

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I dug into a cookie pie fresh out of the oven, and it was so good. All the fruit variations turned out tasty. I think strawberry was my favorite.

Caramel Turtle Pretzels

12 Days of Cookies!


Day 12
How can you beat a delectable treat that only takes three ingredients to make? Pop these in the oven for a minute or two and in no time, you'll have a cookie platter worthy treat. They're always a party favorite!

Caramel Turtle Pretzels

Ingredients
20 small mini pretzels
20 chocolate covered caramel candies
20 pecan halves

Directions
Preheat oven to 300 degrees F (150 degrees C).

Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.

Bake for 2 minutes or until chocolate looks shiny and is slightly melty (be careful, if the chocolate gets too melty it will run all over the place and when you put the pecan on top the caramel filling will ooze out). Remove from oven. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

Tips:
I use Dove chocolate covered caramels. So yummy!
Square pretzels work well with the Dove chocolate.
Toast the pecans to bring out the flavor.

To jazz these up you can drizzle milk or white chocolate over the top.

Peanut Butter Cups + Peanut Butter Cookie = Pure Heaven.

Everyone loves these peanut butter packed cookies.

Peanut Butter Cup Cookie
INGREDIENTS:
1 3/4 cups all-purpose flour

1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).

Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. 

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

12 Days of Cookies

December 10
Chocolate Mint Candies Cookies

These cookies are different and fun to make. Soft, chocolaty cookies are topped with mint squares right out of the oven, creating an instant minty chocolate frosting.

ingredients:

3/4 cup butter 1 1/2 cups brown sugar 2 tablespoons water 2 cups semisweet chocolate chips 2 eggs

2 1/2 cups all-purpose flour 1 1/4 teaspoons baking soda 1/2 teaspoon salt 3 (4.5 ounce) packages chocolate covered thin mints

DIRECTIONS:

1.	In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
2.	Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
3.	Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
4.	Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

Allrecipes.com

12 Days of Cookies

December 09

Melt-In-Your-Mouth Jam Thumbprints

These cookies are so quick and easy to whip up and they taste amazing on their own or topped with jam. Since butter is the main ingredient, use a high-quality, high fat kind for best results.
Melt-In-Your-Mouth Jam Thumbprints

1 cup butter, softened
1/2 cup sugar
2 cups all-purpose flour
3/4 cup raspberry jam

Preheat oven to 375. In a medium bowl, beat butter 30 seconds. Beat in sugar until combined, scraping sides of bowl. Beat in flour. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Press your thumb into center of each ball to make an indentation. Bake 10-12 minutes or until edges are lightly brown. Cool on rack. Just before serving, fill each center with 1 teaspoon jam. Makes 3 dozen

12 Days of Cookies

December 08

Big Soft Chewy Snickerdoodles

If you like snickerdoodles, these are wonderful. Chewy, but soft and very yummy with the cinnamon, sugar coating. I rolled half the dough balls in freshly grated nutmeg after the cinnamon sugar coating and I really liked the flavor it gave the baked cookies. I also tried adding cinnamon chips into the dough. All variations were yummy, but the cinnamon and sugar with a hint of nutmeg was my favorite.

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Big Soft Chewy Snickerdoodles

Ingredients

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

12 Days of Cookies

December 06

Frosted Sugar Cookies

These cookies are soft and scented with lots of vanilla. The frosting is buttery and delicious! All my family and friends that tried these really liked them. I would suggest rolling the dough thick if you like soft, pillowy cookies like me.

Soft Rolled Sugar Cookies

1 cup butter

1 cup sugar

2 eggs

1 tsp vanilla

3 cups flour

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/4 cup milk

In large bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well.

Sift together flour, baking soda, baking powder, and salt. Add alternately to butter mixture with milk, beginning and ending with dry ingredients. Cover dough and chill in refrigerator for 4 hours or overnight. (If chilled overnight, let dough sit at room temperature for 30 minutes before rolling out.)

Preheat oven to 350 degrees F. On lightly floured surface, roll out dough using floured rolling pin to about 1/4" thickness. Cut with cookie cutters. Bake on ungreased cookie sheets at 350 degrees F for 7-10 minutes until very light golden brown around edges. Let cool on cookie sheets for about a minute, then remove to wire rack to cool completely.

Buttercream Frosting

This makes a ton of frosting, so you may want to half it. Also, I know shortening doesn't sound too appetizing, but it really helps with the spreading consistency.

1 cup butter

1 cup shortening

5 to 6 cups confectioners' sugar

1/2 teaspoon salt

2 teaspoons vanilla extract

1/2 to 3/4 cup heavy whipping cream

DIRECTIONS

In a mixing bowl, cream shortening and butter until fluffy, 5 to 6 minutes. Add sugar, and continue creaming until well blended.

Add salt, vanilla, and 4 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.

12 Days of Cookies

December 05

Soft and Chewy Gingerbread Bars

So, ok, this is not a cookie, but these gingerbread bars are so tasty and festive and would be perfect on any christmas goodie tray. Serve them plain or with a scoop of vanilla bean ice cream dusted with freshly grated nutmeg. Yum.

Soft and Chewy Gingerbread Bars Simply cut these delicate soft ginger bars into a variety of creative shapes. Preparation time: 10 min Baking time: 16 min Yield: 48 bars 1 1/4 cups sugar 1 cup Butter, softened 1 Egg 3 tablespoons molasses 3 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons ground cinnamon 2 teaspoons ground ginger 3 tablespoons decorator sugar or granulated sugar Heat oven to 350°F. Combine sugar, butter, egg and molasses in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour, baking soda, cinnamon and ginger. Beat until well mixed. Press dough into ungreased 15x10x1-inch jelly-roll pan. Sprinkle with decorator sugar. Bake for 16 to 20 minutes or until lightly browned around edges. Cool completely. Cut into desired shapes with cookie cutter or cut into bars.

12 Days of Cookies

December 04

Eggnog Thumbprints

I've always wanted to try an eggnog cookie or dessert of some kind. This recipe got great reviews, so I decided to give it try. I'm glad I did! These are so yummy! The rum frosting is delicious. I will be making these for a cookie exchange next week.

Ingredients

• 3/4 cup butter, softened
• 1/2 cup white sugar
• 1/4 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 tsp. rum
• 2 cups all-purpose flour
• 1/4 tsp. pumpkin pie spice
• 1/4 teaspoon salt
• 1/4 cup butter
• 1 cup confectioners' sugar
• 1 tablespoon rum
• 1 pinch ground nutmeg

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together 3/4 cup butter, white sugar, and brown sugar until smooth. Beat in egg, vanilla and rum. Combine flour, pumpkin pie spice and salt; stir into the creamed mixture by hand to form a soft dough. Roll dough into 1 inch balls, and place balls 2 inches apart on ungreased cookie sheets. Make an indention in the center of each cookie using your finger or thumb.
3. Bake for 12 minutes in preheated oven. Cool completely.
4. In a small bowl, mix together 1/4 cup butter, confectioners' sugar, and rum. Spoon rounded teaspoonfuls of filling onto cookies. Sprinkle with nutmeg. Let stand until set before storing in an airtight container.

* You can substitute 1/4 teaspoon rum extract and 1 tablespoon milk for the rum in the frosting. Omit rum in cookie.

12 Days of Cookies

December 03

Peppermint Meltaways

Around this time of year I just love peppermint flavored treats. These delicate butter cookies melt in your mouth and have just the right amount of minty flavor. The crushed peppermint candies add a nice crunch.

PEPPERMINT MELTAWAYS
Yield: 4 dozen cookies

Cookie Ingredients:
1 cup Butter, softened
1/2 cup powdered sugar
1/2 teaspoon peppermint extract
1 1/4 cups all-purpose flour
1/2 cup Cornstarch

Glaze Ingredients:
1 1/2 cups powdered sugar
2 tablespoons Butter, softened
1 to 2 tablespoons milk
1/4 teaspoon peppermint extract
2 to 3 drops red food color, if desired

Candy canes or hard peppermint candy, crushed

Combine butter, powdered sugar and 1/2 teaspoon peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and cornstarch. Beat until well mixed. Cover; refrigerate until firm (30 to 60 minutes).

Heat oven to 350°F. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Meanwhile, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color, if desired. Drizzle over cooled cookies. Immediately sprinkle with crushed candy. 

12 Days of Cookies

December 02

Gooey Spice Cookies

I love these cookies! They are so soft and they just melt in your mouth. Add as much or as little of the spices as you'd like.

Gooey Spice Cookies

1 (8 0z) pkg cream cheese, softened

1 stick butter, softened

1 egg, room temp.

1 tsp. vanilla

1 spice cake mix

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger

1/8 tsp ground cloves

1/8 tsp allspice

Powdered sugar for rolling

Beat cream cheese and butter together until smooth and fluffy. Beat in vanilla and egg. Stir in cake mix and spices. Refrigerate dough for 2 hours. Preheat oven to 350. Roll dough into teaspoon-sized balls. Roll balls into powdered sugar and place on an ungreased cookie sheet. Bake for 11 minutes exactly. Don't over bake! They will look slightly wet or gooey when you take them out of the oven. Let them cool for 5 minutes before removing them to a cooling rack.

12 Days of Cookies

December 01:

Carrot Cake Sandwich Cookies

Source

These are one of my favorite cookies to make. They are so different and fun and are a definite stand out from the usual chocolate chip. Everyone gobbles them up at the parties I take them to and I always get requests for the recipe. It's a good idea to make these really small as they are a very hearty cookie.

• Carrot Cake Sandwich Cookies
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1/2 pound (2 sticks) unsalted butter, room temperature
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 2 cups old-fashioned rolled oats
• 1 1/2 cups finely grated carrots, (about 3 large carrots)
• 1 cup raisins (optional)
• 1. Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
  2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.
  3. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.
  
  
  Cream Cheese Icing

  Makes about 2 cups

  • 8 ounces cream cheese, room temperature
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
  • 1 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract

  1. Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.