Swoc Pie Cookies Recipes

WHOOPIE COOKIES

Steps:

• In a large bowl, beat cake mix and butter until well combined. Beat in eggs. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake at 350° for 7-9 minutes or until tops are cracked. Cool for 2 minutes before removing to wire racks to cool completely., In a large bowl, beat marshmallow creme and cream cheese until blended (do not overbeat). Spread filling on the bottoms of half of the cookies. Top with remaining cookies. Chill for 1-2 hours or until filling is set.

SWEET POTATO PIE COOKIES

Steps:

• Heat oven to 350°F. Generously spray 24 regular-size muffin cups with cooking spray.
• In large bowl, mix cookie dough, flour and 1/2 teaspoon of the pumpkin pie spice. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Firmly press 1 tablespoon cookie dough evenly in bottom of each muffin cup. Bake 10 minutes.
• Meanwhile, in medium bowl, mash drained sweet potatoes, and measure 1 1/2 cups, reserving remaining for another use. Add remaining 1 1/2 teaspoons of the pumpkin pie spice and 1/4 cup of the powdered sugar to the 1 1/2 cups mashed sweet potatoes; mix well. Place about 2 teaspoons sweet potato filling on center of each cookie, and spread in each cup to within 1/4 inch of edge.
• Bake 10 to 15 minutes or until edges are golden brown. Cool 10 minutes in pan; run metal spatula or sharp knife around edge of each cookie cup to loosen. Cool completely in pan, about 20 minutes.
• In medium bowl, beat marshmallow creme, softened butter, remaining 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed, or stir until smooth. Transfer to resealable food-storage plastic bag. Cut off one bottom corner; squeeze small dollop of frosting on top of each cookie cup.

PIE CRUST COOKIES

Steps:

• Add flour, sugar and salt in the food processor fitted with the dough blade and pulse a few times to mix.
• Cube the butter and add to the flour mixture. Make sure butter is cold. Pulse several times until butter is about pea size and mixture resembles coarse crumbs.
• Add cold water, 1 tablespoon at a time, and pulse until the dough starts to pull together.
• Turn the dough out on a lightly floured board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.
• Roll the dough out to about 1/8" thick. Use a fluted edge or round cookie cutter about 2" or smaller and cut out the cookies. Reshape the left over dough and roll out to 1/8" again and keeping cutting out cookies until finish.
• (Optional) Punch holes around the perimeters of the cookies with a toothpick.
• Place the cookies on a parchment paper lined baking sheet and place the baking sheet in the freezer or refrigerator if your freezer is not big enough.
• Preheat the oven to 400°F.
• Beat 1 egg with 1 tablespoon of water or milk for egg wash, mix 1 tablespoon of sugar with 1/4 teaspoon of cinnamon for the sugar topping.
• When the oven is ready, remove baking sheet from freezer or refrigerator, brush the top of the cookies with egg wash and sprinkle generously with cinnamon sugar.
• Bake for 12 - 14 minutes until golden brown.
• Remove from the oven, let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

COOKIES AND CREAM WHOOPIE PIES

Steps:

• Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and flour. Add sour cream, butter, vanilla and egg; stir until stiff dough forms.
• Shape dough into 28 (1 1/4-inch) balls. Roll in sugar. On ungreased cookie sheets, place balls 2 inches apart. Press each ball to flatten slightly.
• Bake 8 to 9 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In small bowl, stir filling ingredients until well mixed. To make each whoopie pie, spread about 2 teaspoons filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press cookies together. Store between sheets of waxed paper in tightly covered container.

SWEET POTATO PIE COOKIES

Steps:

• In a mixing bowl, sift together the flour, nutmeg, baking powder, baking soda, and salt, and set aside.
• Whisk together, with an electric mixer, the butter and sugar.
• Add the egg, vanilla extract and sweet potato.
• Fold the dry ingredients into butter-sugar mixture.
• Drop spoonfuls of dough onto parchment-lined cookie sheet. Bake at 400 degrees for 12 to 15 minutes or until golden brown.
• Transfer to a wire rack to cool.

WHOOPIE PIES - SOFT SANDWHICH COOKIE

Steps:

• Preheat oven 400f.
• >Cream shortening and sugar.
• >Add eggs one at a time till each is blended well.
• >Add buttermilk and vanilla and blend.
• >Place flour, soda, salt and cocoa powder together in a separate bowl, stir then add to batter.
• >Last of all add warm water.
• If you don't have a thick pan use the upper levels of the oven. Use parchment paper or grease pan. Drop by spoonfuls (about the size of a 50cent piece). Bake for 7 minutes.
• Filling: Combine filling ingredients starting with butter, shortening and sugar. Add cream and vanilla and blend until smooth. Add to COOLED COOKIE and sandwich them.