Lemon Bars

1/2 c soft butter
1/4 c powdered sugar
1 c flour

Cream butter and sugar; add four.
Spread into 8x8 pan
Bake at 325 for 15-20 min

While crust is baking, prepare next layer:
2 eggs
1 cup sugar
2 T flour
2 T lemon juice
grated lemon rind ( 1/2 lemon)
Beat eggs slightly & add sugar, flour & lemon rind.
Mix well. Pour over the hot crust

Bake for 15-20 minutes at 325
Remove and sprinkle with powdered sugar
Cool before cutting into finger cookies
 

pumpkin spice cookies

Katie first made these for us one year in Rockville, couldn't believe how Delicious and EASY!!

1 sm can of pumpkin
1 box of Spice Cake mix
1/3 Cup water
1/2 bag of chocolate chips

Add all ingredients and mix!
Cook at 350* about 8-11 minutes.

***You can drop them onto a cookie sheet for cookies or into muffin papers for muffins.

Make them into whoopie pies:

for the cookies:
1 cup canned pumpkin
1/3 cup butter, softened
1 package spice cake mix
2 eggs
1/2 cup milk

for the marshmallow spice filling:
1/2 cup butter, softened
1 8-oz. package cream cheese, softened
2 cups powdered sugar, sifted
half of a 7-oz. jar marshmallow cream
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg

1. Preheat oven to 375. Line cookie sheets with parchment paper or foil (grease foil, if using).

2. In a large mixing bowl, beat pumpkin and butter on medium until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for one minute.

3. By the heaping tablespoon, drop mounds of batter on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, using new parchment paper for each batch.

If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare marshmallow spice filling up to 2 hours before serving.

4. To make marshmallow spice filling, beat 1/2 cup softened butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla, cinnamon, and nutmeg. Beat until well combined.

5. Spread about 2 1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Serve immediately or cover and chill up to 2 hours.

Makes 15 whoopies.

peanut butter cookies

Peanut Butter Cookies Preheat Oven to 350 degree

Megan's class did a geneology cook book and this was in it. I quess it is now old fashion to cook with a cake mix...

1 pkg Yellow cake Mix

1 cup Peanut Butter

½ c oil

2 T Water

2 eggs

Combine all ingredients and mix well. Drop from teaspoon onto ungreased cookie sheet. Press crisscross on with fork dipped in water or sugar.

Bake 350  10-12 minutes

Peanut Butter Cups: make dough and place a ball in a mini muffin tin. Cook for 8 minutes Remove and press an unwrapped Reeses PB cup into each cookie and bake another 2-4 minutes

Triple  peanut butter cookies:
Add 1 cup reese's pieces and 1 cup peanut butter chips , Roll into balls and bake

Or make them from scratch- from Six Sister's recipes

These cookies are a peanut butter lovers dream come true! Soft, chewy and delicious!

Ingredients

• 1 cup (2 sticks) butter or margarine (room temperature)
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1½ cups peanut butter (creamy or chunky)
• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup Reese's Pieces
• 1 cup peanut butter chips

Instructions

1. Preheat oven to 350 degrees F.
2. Mix butter, sugar and peanut butter together. Add eggs, flour, baking soda and vanilla extract. Fold in Reese's Pieces and peanut butter chips. Roll dough into 1 inch balls and place on ungreased cookie sheets.
3. Bake for 10-12 minutes, or until golden brown.