Peek A Boo Cry Baby Cookies Recipes

CRY BABIES II

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
• In a medium bowl, cream together the butter and sugar until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the milk. Finally, mix in the chocolate chips and raisins. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

MOM'S CRY BABY COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Grease cookie sheets. Set aside. Throughly cream shortening and sugar. Add molasses, egg, salt, spices, and beat until blended. Stir together water and soda and add to first mixture. Stir in flour and raisins and nuts if using. Drop from a teaspoon onto a greased baking sheet. Bake 350 degress for 10-15 minutes.
• 2. These can be served plain or iced with a simple vanilla frosting.

CRY BABY COOKIES

Steps:

• 1. In a large bowl, thoroughly combine the shortening and sugar. Add molasses, egg, salt, and spices; beat well until blended.
• 2. In a small bowl, stir together the boiling water and soda and add to the first mixture.
• 3. Stir in the flour and mix well. Drop from spoon onto a greased baking sheet. Bake in a preheated 350-degree oven for 10-15 minutes. Cool on wire rack.

PEEK-A-BOO PEEPS® BUNNY BROWNIES

Steps:

• Heat oven to 350°F. Line 9-inch square pan with foil, allowing some to hang over edges of pan. Spray bottom with cooking spray.
• Make and bake brownies as directed on box. Cool completely, about 1 hour.
• Remove brownies from pan using foil edges as handles; carefully remove and discard foil. Transfer brownies to serving platter or cutting board. In small bowl, mix frosting and green gel food color, mixing well. Transfer frosting to decorating bag fitted with grass tip; pipe onto brownies.
• Cut PEEPS® bunnies at varied heights, and place 6 on top of frosting, spacing randomly across top. Add sprinkles.
• To serve, cut brownies into 4 rows by 4 rows; add remaining PEEPS® bunnies, so each brownie has a bunny.

CRY BABY COOKIES

Steps:

• Cream shortning, sugar, molasses and eggs together.
• In a seperate bowl, sift flour, cinnamon, ginger, salt and.
• soda together.
• Stir in raisins and nuts.
• Alternately add flour mixture and coffee, beating well after each addition.
• Drop from a teaspoon onto greased cookie sheets.
• Bake in a moderate oven (350 F) until done, about 7-10 minute.

CRY BABY MOLASSES COOKIES

Steps:

• Mix all ingredients together.
• Drop from a spoon onto pan.
• Bake at 350 F until lightly browned at edges (I believe 8-10 minutes but WATCH).
• Remove to wire cooling rack (if needed let sit on pan 1-2 minutes).
• Ice while hot/warm with powdered sugar icing.

PEEK A BOO CRY BABY COOKIES

Steps:

• In a large bowl, cream butter with sugar, add egg and vanilla till blendd.
• gradually fold in flour, working by hand till blended.
• chill in refrigerator -- 1-2 hours.
• preheat oven to 350* -- grease and flour a cookie sheet --
• on floured surface -- roll dough out to 1/4" thickness.cut into 2" squares and transfer half to cookie sheet.brush lightly with beaten egg white -- and place a small spoonful of mixed peel which has been combined with 1/2 cup granulated sugar, in center of each square.
• cut a 1/2" opening in remaining squares.
• place on top of squares with filling.
• pressing edges together to seal.
• bake 12-15 minutes or till golden.
• transfer cookies to rack to cool -- .

PEEK-A-BOO CAKES

Steps:

• Cakes:.
• Preheat oven to 350 degrees F.
• Heavily grease 12 muffin cups with soft butter.
• Put 3-5 walnut halves in each cup.
• Combine melted butter, brown sugar and 1 tablespoon water in saucepan.
• Cook 1 minute over low heat.
• Place tablespoonful into each muffin cup.
• In bowl, combine flour, baking soda, salt and cocoa, then set aside.
• In small bowl, cream butter.
• Gradually add sugar; cream at high speed until light and fluffy.
• At medium speed blend in egg and vanilla.
• At low speed add dry ingredients alternately with 1/2 cup water (begin and end with dry ingredients)- mix well after each addition.
• Fill muffin cups half full.
• Bake at 350 for 20-25 minutes (until tops spring back when touched in center).
• Invert immediately onto rack.
• Frost sides.
• Icing:.
• While cupcakes are baking, combine condensed milk and chocolate chips in top of double boiler.
• Cook over boiling water until spreading consistency (about 10 minutes).
• Blend in butter.
• Keep icing hot while frosting cupcakes.

BLACKBERRY PEEKABOO COOKIES

Steps:

• Cream butter, shortening and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place half of the circles onto parchment-lined baking sheets. Spread 1 teaspoon spreadable fruit in the center of each circle; top with remaining circles, pressing edges lightly to seal., Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.

PEEK A BOO EGGS

Steps:

• Using your favorite cookie cutter, cut a shape out of the center of the bread.
• Break each egg into a separate bowl.
• Melt the butter in a frying pan. Fry the bread on one side until it is golden brown, then flip it
• Pour 1 egg into the center of the bread, cover the pan and cook over low heat until each egg is done.

PEEK-A-BOO CARAMILK COOKIES

Steps:

• Melt the chocolate chips in the microwave.
• Beat butter with sugar, then beat in eggs.
• Add melted chocolate and vanilla.
• Beat.
• Whisk together the dry ingredients.
• Stir this by hand into the butter mixture.
• Cover and chill for 30 minutes.
• Break each Caramilk bar into squares.
• Roll dough into balls using 1 tablespoon of dough.
• Make an indentation in the dough, and put the caramilk square into it, seal the dough around it.
• Reshape into a nice circle and press down slightly.
• Bake on sprayed pans@ 375° for 10 minutes.

CRYBABY COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with Silpats. Into a medium bowl, sift together flour, baking powder, baking soda, cinnamon, salt, ginger, allspice, and nutmeg; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. With machine running, gradually add molasses and egg. Add dry ingredients, alternating with milk, starting and ending with the dry ingredients; scrape down bowl as necessary. Stir in coconut, walnuts, and raisins.
• Drop by tablespoons onto prepared baking sheets, leaving 2 inches between cookies. Bake until golden brown, 15 minutes. Remove from oven, and let cool on pans until almost, but not completely cool, about 5 minutes.
• Dip tops of cookies into icing, and decorate with sprinkles or chopped nuts.

PEEK -A-BERRY BOO COOKIES

Steps:

• Preheat oven to 375°F; line two cookie sheets with parchment paper.
• Cream together butter and shortening. Add the sugars, and beat until fluffy. Beat in the egg, water and almond extract.
• In a separate bowl, whisk together the flour, baking soda, salt and cinnamon. Add to the butter mixture and mix until evenly combined. Stir in the oats. Scoop by the tablespoon onto baking sheets, make a dent on top with your thumb (or the top of the almond extract bottle, which is the perfect size). Place 1 tsp of raspberry preserves on each cookie. Top with a small amount of cookie dough (1/2 to 1 level teaspoonful, a blob about the size of a peanut M&M candy).
• Bake for 12 to 14 minutes until golden brown around the edges. Remove from the oven and cool on the sheet for 5 minutes before transferring to a rack to complete cooling completely.