Double Decker Peanut Butter Sandwich Cookies

This is officially My 100th Post!!!  Since it is kind of a big deal, I didn't want to share just any recipe with you.  I wanted something that would knock your socks off!!  These peanut butter cookies will do just that! 

Words cannot describe how amazing these cookies are.  I saw these cookies on about three different blogs, but they all got the recipe from All Recipes.  They have amazing reviews and even after reading everyone's comments, raving about how good these are, I was still shocked at how good they really are.

If you like peanut butter, you will go nuts over these.  The cookie is chewy and the filling is so creamy and amazing that you are guaranteed to eat a few spoonfuls of it all by itself!  These are truly decadent.  You will probably not be able to eat more than one of these in the same sitting, because they are very rich, but the one you do eat, you will savor each and every bite.  I followed the cookie recipe exactly, but I adjusted the filling recipe to my own taste.  I like lots of filling in my cookies, so I increased the original recipe by 50% and I added a little vanilla, salt and I used milk instead of cream.

Double Decker Peanut Butter Sandwich Cookies

adapted from: Savory Sweet Life and All Recipes

(Printable Recipe)

3/4 c. all-purpose flour

1/2 tsp. baking soda

1/4 tsp. baking powder

1/2 tsp. salt

8 Tbl. (1 stick) unsalted butter, room temp.

1/2 c. creamy peanut butter

1/2 c. sugar

1/2 c. light brown sugar, packed

1 large egg

1 tsp. vanilla

1 c. quick-cooking oats

Filling:

4 1/2 Tbl. unsalted butter, room temp.

1/2 - 3/4 c. creamy peanut butter

1 1/2 c. powdered sugar

pinch of salt

1 tsp. vanilla

1-2 Tbl. milk

Preheat oven to 350 degrees.  Whisk together flour, baking soda, baking powder and salt; set aside.  In a large bowl, cream together butter, peanut butter, sugar and brown sugar until light and fluffy, about 4 minutes.  Scrape bowl.  Add the egg and vanilla.  Add the dry ingredients and beat until just combined.  Add the oats and beat just enough to distribute evenly.  Using a small ice cream scoop, drop dough onto cookie sheet, leaving 2-inches between each.  Bake for 10-12 minutes or until golden and puffed.  (I baked mine 11 minutes and I got 26 cookies, making 13 sandwiches.  They will look under-done, but they will set up).  Cool completely and place a spoonful of filling on half of the cookies and top with the other half to form a sandwich. 

Filling: Beat butter and peanut butter until fluffy.  Add powdered sugar and beat until combined.  Add a pinch of salt, vanilla and 1 Tbl. of milk.  Beat until smooth and fluffy.  If it is too thick, add another Tbl. of milk.      

Posted at Sweets For Saturday! and Whipperberry!

Orange Dreamsicle Cookies

mmm . . . 

mmm . . .

mmm . . . 

These are one of my favorite cookies!  The cookie itself is chewy and moist with a hint of freshness from the orange zest and a sweet, melt-in-your mouth feeling from the white chocolate chips.  There is just something about orange and white chocolate together that is irresistible.   

To prevent myself from eating every last one of these cookies (because, I really would eat every last one), I piled them up and took them to work to share with all of my co-workers!  They are always a huge hit!   

Orange Dreamsicle Cookies

(Printable Recipe)

2 1/4 c. flour

3/4 tsp. baking soda

1/2 tsp. salt

1 c. (2 sticks) unsalted butter, room temperature

1/2 c. sugar

1/2 c. light brown sugar

1 egg

1 tsp. vanilla

1 1/2 - 2 Tbl. grated orange zest 

1 1/2 c. white chocolate chips

Preheat oven to 350 degrees.  Combine flour, baking soda and salt; set aside.  In a large bowl, cream together the butter and both sugars until light and fluffy.  Add the egg and vanilla and mix until combined.  Add the orange zest.  Gradually add the flour mixture and beat thoroughly.  Stir in the white chocolate chips.  Using a small ice cream scoop, drop dough onto a lightly greased cookie sheet.  Bake 10-11 minutes.  Yield: around 30 cookies.  

Chewy Chocolate Chip Cookies

I never get sick of trying new chocolate chip cookie recipes.  When I saw this one had 4,817 reviews with an average of 4 1/2 stars out of 5 over at All Recipes, I decided they must be amazing, right?  I also saw these over at Sing For Your Supper and her pictures were enough to convince me to make them.  The only difference was All Recipes used 3/4 cup butter and Sing For Your Supper used 1 cup butter.  I went with the 3/4 cup butter and mine ended up very flat?  I even tried chilling the dough overnight and they still ended up flat, but it was okay because they tasted SO YUMMY.  I couldn't resist them and ate way too many.  They are chewy, extremely delicious and won't last long, so give them a try!   

Chewy Chocolate Chip Cookies

adapted from: All Recipes and Sing For Your Supper

2 c. flour

1/2 tsp. baking soda

1/2 tsp. salt

3/4 c. butter, melted and slightly cooled

1 c. packed brown sugar

1/2 c. sugar

1 Tbl. vanilla

1 egg

1 egg yolk

1 1/2 c. chocolate chips

Preheat oven to 325 degrees.  Sift together dry ingredients.  Cream melted butter and both sugars until blended.  Beat in the vanilla, egg and egg yolk until light and creamy.  Mix in dry ingredients just until blended.  Stir in chocolate chips by hand.  Chill dough a few hours or overnight.  Using a small ice cream scoop, drop dough onto cookie sheet.  Bake 10 minutes.  Cool on baking sheet a few minutes.  Yield: about 3 dozen.    

German Chocolate Cookies with Coconut Pecan Frosting

My Mom's Birthday is coming up on St. Patrick's Day and I asked her what kind of cake she would like and she said German Chocolate or these Chocolate Malt Cupcakes.  I have never made a German Chocolate Cake.  I have made German Chocolate Cupcakes, but not a full-size cake and last time I made my frosting, I cooked it too long and it was kind of hard.  So, I decided I better try my frosting again to see if I could get it right, but I didn't want to make a whole cake, since I would be doing that next week, so, I decided to try this cake mix cookie recipe.  

Both turned out super yummy.  The cookies were soft, yet chewy and my frosting/topping was so good that I literally could eat it by the spoonful!  I was worried about overcooking it, but this time I decided to follow the method used for making pudding.  When your mixture is slightly thickened, stick a knife or back of a wooden spoon into the mixture, then, run your finger straight through it, making a line down the center.  If the line remains and the remaining mixture doesn't run together, then it is ready.  If the line gets filled back in, then you need to cook it a little longer.  Remember, it will thicken up when you add your coconut and pecans and when it cools to room temperature.  

I took these cookies into work to share with my co-workers and get their opinion on my frosting/topping and to make sure it was good and it wasn't too sweet and I got lots of great compliments and I even had several requests for the recipe.  When people ask you for a recipe, then you know it must be good.  So, I think I will attempt a German Chocolate Cake for my Mom's Birthday.  Now, I just need a great cake recipe to go with my frosting/topping recipe.  Does anybody have a yummy recipe they have made before or any decorating ideas?  

Cake Mix Cookies

adapted from: Clutzy Cooking

1 box German Chocolate cake mix

1 large egg

1/2 cup vegetable oil

a tiny bit of water

Combine cake mix, egg and vegetable oil until well blended.  If mixture is still dry and crumbly, add a tiny bit of water just until it comes together.  Roll dough into 1-inch balls and bake on a greased cookie sheet at 350 degrees for 8-10 minutes (mine took 10 minutes).  Cool completely.  Yield: around 30 cookies.    

Coconut Pecan Frosting

from: Jenn@eatcakefordinner

4 egg yolks

1 (12 oz.) can evaporated milk

1 1/2 tsp. vanilla

3/4 cup unsalted butter (1 1/2 sticks)

1 1/2 cups sugar

2 2/3 cup sweetened shredded coconut

1 1/2 cups pecans, toasted and chopped

Spread out pecans onto a cookie sheet in a single layer and put in a 350 degree oven for 8 minutes, stirring occasionally, until lightly toasted.  Watch closely so they don't burn.  Cool slightly and roughly chop.  Beat egg yolks, evaporated milk and vanilla in a large saucepan with a wire whisk until well blended.  Add butter and sugar and cook over medium heat, whisking constantly, until slightly thickened, around 10-12 minutes.  Remove from heat and add coconut and chopped pecans.  Cool to room temperature.  Spoon onto cooled cookies.  Yield: enough to top 30 cookies with 1 cup leftover. 

WHOOPIE PIES WITH MINT FILLING AND CHOCOLATE GANACHE

HAPPY VALENTINE'S DAY ON MONDAY!!  

Here is one more Valentine's recipe for you.  I found this recipe online the other day and I jumped up and made them immediately.  They were so easy to throw together and they tasted so yummy.  I am a huge mint chocolate fan!  

I changed up the recipe slightly.  The cookie recipe didn't call for any salt?  I wondered if they just forgot to type it in the recipe?  So, I added a little salt to my cookies.  Also, the filling called for egg whites and I was a little scared of eating the raw eggs, so I left that out and I added a little Vanilla Coffee Creamer to make it the right consistency and of course I added more powdered sugar, because I love lots of filling.   My filling turned out so yummy, I was eating it by the spoonful (No Joke)!  All together, they are delicious.  I really really like these cookies.  The cookie is very soft and cakey with a perfectly minty frosting and a creamy ganache.  

Here are some other great ideas for Valentine's Dessert:

Neapolitan Cake    

Red Velvet Bars      

Red Velvet Cheesecake Cake

Homemade Funfetti Cupcakes

Whoopie Pies with Mint Filling and Choc. Ganache

adapted from: Climbing Grier Mountain

(Printable Recipe)

Cookies:

2 c. flour

5 Tbl. cocoa

1 1/8 tsp. baking powder

1 tsp. baking soda

3/4 tsp. salt

1/2 c. shortening or softened butter

1 c. sugar

2 large egg yolks

1 Tbl. vanilla extract

1 c. milk

Mint Filling:

3/4 c. shortening or softened butter

1/2 tsp. peppermint extract

1 tsp. vanilla extract

4-5 c. powdered sugar

1/4 c. vanilla coffee creamer or milk

a few drops red food coloring

Chocolate Ganache

3 Tbl. heavy whipping cream

1/2 c. milk chocolate chips

For the Cookies:  Preheat oven to 375 degrees.  Sift together flour, cocoa, baking powder, baking soda and salt; set aside.  Using an electric mixer, beat shortening, sugar, eggs yolks and vanilla until well blended.  Add flour mixture alternately with milk, beating until blended.  Drop dough, by tablespoons, onto a greased baking sheet.  Bake until cookies are slightly puffed and spread, but are still soft, 8-10 minutes (mine took 10 min.).  Cool in baking sheet 10 minutes.  Carefully transfer cookies to rack and cool completely.  

For the Mint Filling:  Using an electric mixer, beat shortening, peppermint extract and vanilla extract until blended.  Add powdered sugar, one cup at a time.  If it gets too thick, add vanilla creamer or milk to reach desired consistency and is light and fluffy.  Add a few drops of food coloring, if desired.

For the Chocolate Ganache:  Bring cream to a simmer in small saucepan.  Remove from heat and add the chocolate chips; whisk until smooth.  Cool until lukewarm, but spreadable, about 15 minutes.  

To Assemble the Cookies:  Spread 1 tsp. of ganache onto one side (flat side) of half the cookies and place cookie, ganache side up, on cookie sheet.  Spread a giant spoonful of filling onto the flat side of the remaining cookies.  Place peppermint filling topped cookie atop each ganache topped cookie, pressing slightly to adhere. Yield: 15 whoopie pies (I got about 18 whoopie pies). 

CHOCOLATE CHIP COOKIES

Who doesn't love chocolate chip cookies?  I don't know anyone, do you?  I have made countless recipes of chocolate chip cookies.  All I need is the ingredients and I can whip up a batch without reading the instructions, they're all the same right?  No . . . . they are not . . . too bad I realized that after I already mixed up the cookies. . . . The other night I was craving some chocolate chip cookies, so I pulled out a recipe that I had been wanting to try, I mixed them up and put them in the oven.  While I was waiting for them to bake, I decided to read the instructions and guess what it was nothing like I did.  I made them using the basic method where you cream the butter and sugar, add the eggs then the dry ingredients.  These instructions actually melt the butter and add the wet ingredients to it then stir in the dry ingredients and it states several times in the recipe to "Do Not Overmix" in fact, you are supposed to use a wooden spoon and barely mix everything until just combined.  

So, I was anxious to taste my cookies to see if I completely ruined them or if they still tasted ok.  I tasted one warm, right out of the oven and they were good, but the next day they were really really good!  They just kept getting better and better. So, I will definitely make this recipe again.  However, next time, I am going to try them the correct way as per the instructions.  I would like to see if melting the butter and changing up the mixing method really makes a difference.  So, I will let you know as soon as I try them the other way.  For now, here is my version of these yummy chewy chocolate chip cookies.  

Chocolate Chip Cookies

(Printable Recipe)

1 stick butter, softened

3/4 cup brown sugar

3/4 cup sugar

2 eggs

1 tsp. vanilla

2 1/4 cups all-purpose flour

3/4 tsp. baking soda

1 tsp. salt

chocolate chips (I like Guittard® Milk Chocolate)

Preheat oven to 375 degrees.  Cream butter and both sugars until light and fluffy.  Add eggs, one at a time, beating until each is combined.  Add the vanilla.  Combine the flour, baking soda and salt and add to wet ingredients.  Mix until combined.  Stir in desired amount of chocolate chips.  Use a small ice cream scoop and drop dough onto cookie sheet.  Bake 10-12 minutes (Mine were perfect at 11 min.). Yield: about 33 cookies.         

TIE-DYE SUGAR COOKIES

If I had to pick a favorite cookie, it would be a sugar cookie with frosting, no doubt about it.  I recently posted my new favorite sugar cookie recipe, but I made them with glaze that time and I wanted to try them with frosting to see which way I liked better.  I had also seen a really cool way to make tie-dye cookies with royal icing over at The Hungry Housewife, but I had never tried royal icing, so I wondered if it would work with the frosting I wanted to try on my cookies?  As you can see by my pictures, they definitely did not turn out like Leslie's, but oh well, it was still fun to try.  If I would have made my frosting a little thinner and piped it on the cookie in a thinner swirl, it probably would have worked better.  Next time, I will try the royal icing.  

For the frosting on my cookies, I used a recipe from my friend, Andrea.  In my opinion, it is a cross between an icing and a frosting.  I have made it probably 8 or so times since she gave me the recipe.  I think it goes perfect with sugar cookies.  Don't let the sour cream scare you, because you really can't taste it.  I loved how these cookies tasted with the frosting.  They are super good with both the icing and the frosting, so which ever way you chose to make them, you won't be disappointed.  I think they deserve the title "Ultimate Sugar Cookies"!!!   

1.  Make a swirl with any color

2.  Make another swirl with a different color

3.  Followed by a 3rd swirl with another color

4.  Then make a 4th swirl with plain white

5.  Then, take a toothpick and starting in the middle, pull out to the end of the cookie.  Continue around the whole cookie.  Then, pick up your cookie and shake it back and forth to smooth out your icing. Fill in any gaps using your toothpick.  

This is the finished look.  Again, if you use a thinner frosting or royal icing, it would work a lot better than mine did.  

Or, just frost them with plain colors 

Tie-Dye Sugar Cookies

1/2 recipe of The Best Sugar Cookies

(1/2 batch yields 28 regular round cookies and 18 small hearts)

1 batch Sour Cream Frosting

Food Coloring: Any three colors  

Toothpick

1/2 Batch Sugar Cookies

1 c. butter, softened
1 + 1/8 c. sugar
2 Lg. eggs, lightly beaten
1/2 c. milk
3 + 3/4 + 1/8 c. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. lemon flavor
1/4 tsp. salt
1/8 tsp. nutmeg
1/2 Tbl. honey

Cream together butter and sugar.  Add eggs and then milk.  Stir in remaining ingredients.  Dough will be soft and sticky.  Place dough on a well floured surface.  Knead in just enough flour to make dough workable.  Dough will be very soft.  It is best to knead with a rolling pin motion so you have a smooth surface and you will not get cracks on top of your cookies.  Gently roll out to 3/8 inch thick.  Cut into desired shapes and place on baking sheet lined with parchment paper.  Bake at 325 degrees for 10-12 minutes (mine took 13) or until edges barely start to change colors.  Cool. Yields: 28 regular round cookies and 18 small hearts

Sour Cream Frosting:

adapted from: Andrea L.

1 cup (2 cubes) unsalted butter, softened

4-5 Tbl. sour cream

5-6 cups powdered sugar

2 tsp. vanilla

pinch of salt

Beat butter until light and fluffy; add 3 Tbl. sour cream.  Add powdered sugar, one cup at a time, adding more sour cream as needed (The sour cream replaces the milk, so if you need the frosting to be thinner, just add more sour cream).  Add vanilla and salt and beat until light and fluffy and reaches desired consistency.  Frost or pipe onto cooled cookies.  You must keep the finished cookies refrigerated, because of the sour cream.   

*If you would like to try the tie-dye version.  Divide frosting into four bowls.  Add food coloring to three of the bowls and leave one plain white.  Add each color to four separate zip-lock bags and barley snip off the corner of the bag.  Pipe onto cookies as described above.  

PEPPERMINT CRUNCH COOKIES

Here is a Holiday Cookie recipe for you.  My mom gave me a bag of Andes® Peppermint Crunch Baking Chips and I knew I wanted to make some type of cookie with them, but I couldn't decide on using a sugar cookie type cookie or a plain chocolate chip type cookie.  The recipe on the back of the bag looked like a chocolate chip type cookie, so I went with one of my favorite recipes.  I left some plain and topped with white chocolate and peppermint chips and the other half, I put the peppermint chips in the dough and drizzled white chocolate over the top.  They turned out good, a yummy chewy cookie with a perfect amount of peppermint flavor.  I still have almost a whole bag of the peppermint chips left, so next, I am going to try a chewy chocolate brownie with chocolate frosting and top them with the chips.  Yummy. 

Peppermint Crunch Cookies
cookie dough from: Kelly P.


1/2 c. butter flavored shortening
1/4 c. + 1/8 c. sugar
1/4 c. + 1/8 c. brown sugar    
1/2 tsp. vanilla
1 egg
1/2 tsp. baking soda
1/2 Tbl. warm water
1 c. all purpose flour
1/2 tsp. salt
1 c. oats
3 squares white Almond Bark, chopped
Andes® Peppermint Crunch Baking Chips


Cream together shortening and both sugars; add vanilla.  Add the egg, mixing until combined.  Dissolve the baking soda in the warm water and add.  Add flour, salt and oats.  Mix all together.  Drop spoonfuls onto cookie sheet and bake at 350 degrees for about 10  minutes.  (Using a small ice cream scoop, recipe yields 20 cookies).  Cool completely.  

Add almond bark to a microwave safe glass bowl.  Microwave until melted, stirring every 30 seconds.  Drop a spoonful of melted chocolate onto each cookie; smooth out and sprinkle with peppermint chips.  Or add the peppermint chips to the cookie dough before baking.  Then, using a fork, drizzle white chocolate over the top of each cookie.  

Homemade Oreos

A friend at work was having a birthday!!! Yay, perfect opportunity to make some treats.  I decided to go with good 'ol oreos.  Who doesn't love homemade oreos?  I made this cookie recipe, minus the red food coloring and I went with three different fillings.  1. The common cream cheese frosting, 2. peanut butter (my favorite) and 3. coconut pecan (the experiment).  I think the peanut butter ended up being the favorite out of the three.  The coconut pecan didn't stand out very much to me, all I could taste was the chocolate cookie with a little coconut texture.  If you have a big chocolate/peanut butter lover in the family, make them these cookies and they will love you forever!!    

German Chocolate

Peanut Butter (Left) and Cream Cheese (Right)

Homemade Oreos

-I made a triple batch of these chocolate cookies, minus the red food coloring

Coconut Pecan Filling: 

From: Jenn - eatcakefordinner.blogspot.com

Enough to fill 12 cookies

2 egg yolks

1/2 (12 oz.) can evaporated milk

1 tsp. vanilla

3/4 c. sugar

6 Tbl. butter

1 1/3 c. sweetened shredded coconut

3/4 c. pecans, chopped

Beat egg yolks, milk and vanilla in a large saucepan with wire whisk until well blended.  

Add sugar and butter; cook on medium until thickened and golden brown, about 12 minutes,  stirring constantly.  Remove from heat.  Add coconut and pecans; mix well.  Cool to room temperature.  

Peanut Butter Frosting:

From: Jenn - eatcakefordinner.blogspot.com

Enough to fill about 16 cookies

8 Tbl. (1 stick) softened unsalted butter

3/4 c. peanut butter

pinch of salt

1 tsp. vanilla

3 1/2 c. powdered sugar

evaporated milk

Cream butter and peanut butter.  Add salt and vanilla.  Add powdered sugar, one cup at a time, until creamy.  Add enough evaporated milk to reach desired consistency.  

Not So Red Velvet Sandwich Cookies with Pumpkin Spice Cream Cheese Frosting

There are two reasons why I titled this post "Not So" red velvet sandwich cookies.  Reason number 1:  They didn't turn very red.  I added more food coloring than the recipe called for and they still aren't that red.  I know it's because there is a lot of cocoa in them, but I was hoping they would be brighter.  Reason number 2:  These cookies are really good, but they taste nothing like red velvet.  Red velvet tastes a little more tangier, because it has buttermilk and a little vinegar in it, but this recipe had neither of those, so it just tastes like a chocolate cookie, not a red velvet cookie.  


I love homemade oreo cookies and I have always used a chocolate cake mix for my cookies, but I think I will use this cookie recipe from now on.  These cookies are chewy and have the perfect amount of chocolate flavor, not too much and not too little.  I also like the addition of the chocolate chips, it adds a fun texture you aren't expecting.  I was planning on filling them with a regular cream cheese frosting until I saw Jessica's post.  Scroll down to the bottom of her post and you will see these cookies stuffed with pumpkin spice cream cheese frosting.  Oh man, when I saw that picture I moved this recipe to the top of my "to bake" list.  I absolutely loved these with the pumpkin spice cream cheese frosting.  I wish you could see the pretty speckles in the frosting from the spice, but my camera cannot pick that up.  I highly recommend trying these with the pumpkin spice frosting!!  However, if you are not a frosting person, check out Amanda's post.  They loved them without any frosting.     

Chocolate Sandwich Cookies

adapted from: here and here

(Printable Recipe)

1/2 c. butter, softened

1/2 c. sugar

1/2 c. brown sugar

1 egg

1 tsp. vanilla

1 1/2 c. flour

1 tsp. baking soda

1/4 tsp. salt

1/3 c. cocoa

1 tsp. red food coloring

1/4 c. milk, if needed

1/2 c. chocolate chips

Preheat oven to 375 degrees.  Cream together butter and sugars until light and fluffy.  Add egg and vanilla.  Stir in dry ingredients until just combined.  If batter is too stiff, add a little milk until soft enough to stir in chocolate chips.  Add chocolate chips.  Using a small ice cream scoop, drop batter onto cookie sheet.  Bake 10-12 minutes.  Yield: 15 cookies (I got 24 using a small ice cream scoop).  Cool Completely. 

Pumpkin Spice Cream Cheese Frosting

1 stick butter, softened

1/2 stick cream cheese, softened

2 tsp. vanilla

1/2 - 1 tsp. pumpkin pie spice, to taste

2-3 c. powdered sugar

Cream butter and cream cheese.  Add vanilla and pumpkin pie spice.  Add powdered sugar and beat until fluffy.  

KNEADERS SUGAR COOKIES

I cannot believe that I found this recipe!!  The other day at work, we were talking about how much we love Kneaders sugar cookies and wished we could get our hands on the famous recipe.  So, yesterday, I decided why not try to search the internet (I really didn't think I would find anything), but I found the recipe on a local news station's website. Could it be real?  


If you live in Utah, you most likely have eaten something from Kneaders.  It is a bakery & cafe that serves all types of homemade breads, sweets, sandwiches, soups, salads and more.  So so good.  

Well, I couldn't wait any longer, I had to make these cookies.  I decided to cut the recipe in half, just in case they didn't turn out.  Also, they use a powdered lemon flavoring in both the cookies and the icing and since I didn't have any of that I substituted lemon extract in the cookies and went with vanilla extract in the icing, because Jake is not a huge lemon person and I wanted him to eat these cookies with me, so I wouldn't eat them all myself.  Other than that, I followed the recipe exactly.  I was careful not to add too much flour, so they wouldn't be dry.  


The end result, the most amazing sugar cookies ever!!!!  Seriously, this is my new go-to recipe.  I am going to play around with the icing a little bit to see if I can come up with something slightly different, but oh man, these cookies are so soft and fat and melt in your mouth amazing!!  I am not sure how many it makes, because I made big, medium and small cookies and with half a batch, I had three cookie sheets worth.  Do yourself a favor, go make these right now!  

Kneaders Sugar Cookies

adapted from: here

(Printable Recipe)

2 c. butter, softened

2 1/4 c. sugar

4 Lg. eggs, lightly beaten

1 c. milk

7 3/4 c. all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. lemon flavor

1/2 tsp. salt

1/4 tsp. nutmeg

1 Tbl. honey

Icing:

4 1/2 c. powdered sugar

4 Tbl. corn syrup

3 Tbl. milk

1/4 tsp. lemon flavor

Cream together butter and sugar.  Add eggs and then milk.  Stir in remaining ingredients.  Dough will be soft and sticky.  Place dough on a well floured surface.  Knead in just enough flour to make dough workable.  Dough will be very soft.  It is best to knead with a rolling pin motion so you have a smooth surface and you will not get cracks on top of your cookies.  Gently roll out to 3/8 inch thick.  Cut into desired shapes and place on baking sheet lined with parchment paper.  Bake at 325 degrees for 10-12 minutes (mine took 13) or until edges barely start to change colors.  Cool. 

For the icing: mix together all ingredients until smooth.  Dip cookies in icing and hold upside down to allow excess to drip off.  Let harden.