Dee Dees Ultimate Autumn Harvest Cookie Recipes

BUTTER CUT OUT COOKIES - DEE DEE'S

Steps:

• 1. Cream butter and sugar together until light and fluffy; add eggs one at a time. Add vanilla. NOTE: If making Christmas Cookies add the Anise Oil.
• 2. Stir salt into flour; add to butter and sugar mixture 1 cup at a time. NOTE: This will be a stiff dough.
• 3. Place dough in freezer for 1/2 hour. This will make dough easier to work with.
• 4. Flour the surface you will be working on and flatten dough onto the floured surface; lightly dust top of dough. Roll out and cut into desired shapes.
• 5. Bake at 350 degrees for 12 to 14 minutes. Do not over bake. Allow cookies to cool 5 minutes on cookie sheets before transferring to wire rack to finish cooling.
• 6. Directions for Frosting: Mix all ingredients together. Spread on cookies. NOTE: Add candy sprinkles if you like but keep in mind these cookies are very good with just the frosting.
• 7. Directions for Glaze: Place all ingredients, except the food coloring, into a medium sized bowl; whisk to combine. You want a thick syrup. Add more powdered sugar to thicken, and more milk to thin.
• 8. Add the food coloring, stir until well combined.
• 9. Pour the icing into a condiment bottle. Be sure to put the cap on to ensure it doesn't dry out.
• 10. Repeat steps for each additional color.
• 11. To decorate: cover cookie with glaze (your choice of color). For patterns and designs, pipe a different color onto the cookie while it is still wet, or pipe another color on, after it has dried (for 5 minutes). Choose technique depending on the look you perfer. NOTE: for a sandwich cookie, spread raspberry jam between cookies before decorating.

HOMESTEAD HARVEST COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix 1 cup raw sugar and honey together in a bowl for honey-sugar.
• Cream remaining raw sugar, honey-sugar, and butter together in a large mixing bowl. Add eggs and vanilla extract; mix thoroughly. Add flour, baking soda, salt, cinnamon, and cloves. Mix until evenly moist throughout. Incorporate dried apples, persimmons, and walnuts.
• Drop by rounded tablespoonfuls onto ungreased baking sheets.
• Bake in batches in the preheated oven until edges are golden, 8 to 10 minutes.

BUTTERFLY COOKIES

Steps:

• Heat cream cheese in a large microwave safe bowl for 1 minute on 80 percent power in microwave to soften. Add sugar cookie mix, 1/4 cup flour, egg and extract. Stir with wooden spoon until dough is well combined and forms a ball.
• Sprinkle a flat rolling surface with 1 tablespoon flour. Divide dough in half and roll out onto lightly floured surface using a rolling pin. Roll the rolling pin back and forth, turning the dough as needed so it does not stick. Roll dough to 1/4-inch thickness.
• Take cookie cutter and dip cutting edge into a shallow bowl of flour. Then press cookie cutter into rolled out dough. Begin cutting out shapes at the center of the dough and work your way towards the edge, cutting shapes as close together as possible. Once the entire slab of dough is cut, use a small spatula to remove cookies from rolling surface and place on un-greased cookie sheet. Repeat with remaining half of dough.
• Preheat oven to 350 degrees F.
• Decorate each cookie by pressing mini candies into dough. Refrigerate cookies for 15 minutes to prevent spreading while baking.
• Using oven mitts, place cookies in oven on top rack. Bake for 10 to 12 minutes. Remove from oven using mitts and let cool on cookie sheet for 1 minute before moving them to cooling rack.

HARVEST WALNUT COOKIES

Steps:

• Vanilla Dough preparation:
• Beat cake mix, oil, melted butter, egg, and vanilla in large bowl until dough forms. Stir in walnuts.
• Chocolate Dough preparation:
• Beat cake mix, oil, melted butter, egg, and vanilla in large bowl until dough forms. Stir in walnuts.
• Cookie preparation:
• Preheat oven to 400 degrees F.
• Scoop 1 teaspoon of vanilla dough into ball. Scoop 1 teaspoon of chocolate dough into ball. Gently press dough balls together, then roll gently to form one ball. Place 20 balls on an ungreased baking sheet, spaced evenly apart. Bake for 10 minutes, or just until cookies begin to brown. Cool cookies on cookie sheets for 5 minutes. Transfer cookies to cooling racks and cool completely. Repeat with remaining chocolate and vanilla dough, forming about 6 dozen cookies total. Store in airtight container at room temperature up to 2 days, or freeze up to 3 months.

AUTUMN HARVEST COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
• In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

DEE'S OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°.
• With beaters at med-high speed, cream the butter, and the two sugars together.
• Add the eggs and vanilla, continue beating until well blended.
• In a separate bowl, combine the flour, soda, baking powder and salt.
• On low speed, add the flour mixture about 1/2 cup at a time into the butter mixture, mixing until smooth.
• Stir in the rolled oats and chocolate chips.
• Spray cookie sheets with cooking spray, drop dough by teaspoons onto sheets.
• Bake for 8- 10 minutes, then cool on racks for 5- 8 minutes before removing from pan.

AUTUMN HARVEST COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
• In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly.
• Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.