Be Mine Cookies Recipes

MINI M&M COOKIES

Steps:

• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Whisk the flour, baking soda, and salt together until combined. Set aside.
• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and the brown sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in the M&Ms.
• Roll cookie dough into very tiny balls, about 1 teaspoon of dough per cookie and arrange on the baking sheets.
• Bake for 7-8 minutes or until the edges are lightly browned. Slightly flatten each cookie with the back of a spoon if they didn't spread much. While the cookies are still warm, I like to press a couple extra M&Ms into the tops. This is just for looks! Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
• Cookies will stay fresh covered at room temperature for 1 week.

MINI COOKIE COLLECTION

Steps:

• Heat oven to 350°F. Make pouch of cookie mix as directed on package.
• Shape dough as directed for each kind of cookie, below.
• Bake 8 to 10 minutes or until edges are light golden brown. Mini Chocolate Chippers: Make chocolate chip cookie mix as directed. Drop dough by rounded 1/2 teaspoonfuls 1 inch apart on ungreased cookie sheet. Bake as directed, above. Cool 1 minute before removing from cookie sheet. Mini Peanut Blossom Cookies: Make peanut butter cookie mix as directed. Shape dough into 1/2-inch balls; roll in sugar. Place balls 1 inch apart on ungreased cookie sheet. Bake as directed, above. Immediately press miniature chocolate candy drop in top of each cookie. Cool 1 minute before removing from cookie sheet. Snicker-Do-Littles: Make sugar cookie mix as directed. Shape dough into 1/2-inch balls. Mix 3 tablespoons sugar and 1 teaspoon cinnamon. Roll dough balls in sugar mixture. Place on ungreased cookie sheet. Bake as directed, above. Cool 1 minute before removing from cookie sheet.

BE MINE COOKIES

Steps:

• Mix flour, spice powder, baking soda, and salt in a bowl.
• Chop ginger root into small pieces Melt the butter flavored shortning In a blender, mix ginger, sugar, syrup, shortning, and one of the eggs until smooth
• Mix ginger goo with dry ingredients to form a dough. Wrap in plastic wrap and refrigerate for 1 day
• Preheat oven to 325 Place parchment paper on your cookie sheet On very well floured surface roll out the dough (do in small batches, keeping the remainder if the refrigerator) Use heart shaped cookie cutter to cut out the cookies
• Bake cookies at 325 for 8-10 min Let cool
• To make icing: Mix powered sugar, 2 egg whites, and lemon juice. It should be fairly runny. Divide into separate bowls for different colors Mix in food coloring to desired shade of lovely pink.
• Dip front of cookies into lighter colored icing Then use toothpick to drip on darker icing and swirl

MINCEMEAT COOKIES II

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Cream together brown sugar and shortening.
• Add in egg and mincemeat and mix well. Sift together flour, salt and baking soda and stir into mincemeat mixture.
• Drop onto cookie sheet and bake 7 - 10 minutes.