SWEET POTATO PIE COOKIES
It's a fall-favorite pie-in cookie form! These adorable and delicious Sweet Potato Pie Cookies with marshmallow buttercream frosting are definitely worthy of your dessert plate this Thanksgiving. They're almost (almost) too cute to eat!
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 14 g, TransFat 0 g
WOOKIE COOKIES
Who wouldn't want a Chewie cookie? These adorable cutouts will be a fan favorite at any kind of Star Wars party. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield About 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and vanilla. In another bowl, whisk flour, ginger, baking powder, cinnamon, baking soda, salt and cloves; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate until easy to handle, about 1 hour., Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut with a floured 3-in. gingerbread man cookie cutter. , Place 2 in. apart on greased baking sheets. Create lines in each cutout with tines of a fork to look like fur. Bake until edges are firm, 7-9 minutes. Remove from pans to wire racks to cool completely. , To decorate, pipe melted semisweet chocolate for eyes, nose and utility belt, then pipe melted white chocolate for mouth and bullets. Let stand until set.
Nutrition Facts : Calories 202 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 154mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
AWESOME APPLE PIE COOKIES
These mini-apple pies are a sure hit and a perfect use for apples in the fall. They look great on a cookie plate and taste great! If any apple mixture remains, it can be served warm over vanilla ice cream!
Provided by SunnyDaysNora
Categories Desserts Pies Apple Pie Recipes
Time 1h55m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over medium heat. Add apples; toss until coated with butter. Stir in brown sugar, white sugar, lemon juice, 1 1/2 teaspoons cinnamon, 1/2 teaspoon vanilla extract, salt, nutmeg, allspice, and cloves; cook and stir until apples have softened and sugars have melted, about 5 minutes. Bring to a boil.
- Combine water and cornstarch in a bowl. Stir cornstarch mixture into the apple mixture; cook and stir until apple mixture is thickened, about 5 minutes. Remove from heat; cool completely, about 20 minutes.
- Roll out 1 sheet of pie crust on a work surface with a rolling pin; cover with half of the cooled apple mixture. Roll out a second sheet of pie crust with a rolling pin; slice into 1/2-inch wide strips with a sharp knife. Weave pie crust strips together over apple mixture to create a lattice top.
- Flour a round cookie cutter or drinking glass. Press cookie cutter through dough to create 12 round pies. Transfer to a baking sheet.
- Bake in the preheated oven until crust is cooked through a golden brown, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes.
- Repeat with remaining pie crusts and apple mixture; place on a second baking sheet. Bake in the oven until crust is cooked through a golden brown, about 20 minutes.
- Combine confectioners' sugar and 1 teaspoon cinnamon in a mixing bowl; add 1 teaspoon vanilla extract. Stir in milk slowly until desired consistency is reached; drizzle over cooled pies.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 27.8 g, Cholesterol 5.2 mg, Fat 12.9 g, Fiber 1.9 g, Protein 2.2 g, SaturatedFat 4 g, Sodium 209.8 mg, Sugar 11.4 g
FIRST SNOW CHERRY PIE WITH SNOWFLAKE SUGAR COOKIES
Every year on the day of the first snow fall, I make a cherry pie for my children to enjoy after school. This, like my children, is the grown-up version.
Provided by Food Network
Categories dessert
Time 1h40m
Yield 1 pie plus extra cookies
Number Of Ingredients 20
Steps:
- For the crust: Preheat the oven to 375 degrees F. Combine the flour, salt, baking powder and butter in a food processor. Pulse until the consistency of fine meal. Add 4 tablespoons water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add a tablespoon of water at a time, pulsing between additions, until it does.
- Turn the dough onto a floured surface and work it until it just comes together.
- Form the dough into a disc, wrap it in plastic and place it in the refrigerator to chill at least 20 minutes.
- Roll out the dough on a floured surface to 1/8 inch thick. Transfer it to a 9-inch pie plate. Roll or trim the edges as you like.
- Line the dough with parchment and fill with pie weights. Bake until set, 10 to 15 minutes. Remove the parchment and weights from the crust.
- For the filling: In a large saucepan, combine the cranberries, cherries, apples, sugar, orange juice and zest and cinnamon. Bring to a simmer and cook until the cranberries pop and the cherries and apples are soft. Be careful to not cook the apple to mush. If using frozen cranberries and cherries, hold the apples until the last 5 minutes and then add them. Thicken by stirring in the cornstarch mixture. Stir for 1 minute. Stir in the brandy and remove from the heat.
- To make the pie: Fill the pie crust with the pie filling. Bake until bubbling, 35 to 40 minutes. Cool to just warm or room temperature. Top with the Sugar Cookies.
- For the cookies: Preheat the oven to 375 degrees F. In a stand mixer fitted with a paddle attachment, mix together the butter, flour, sugar, vanilla and eggs on medium speed until well combined. Flatten the dough into a disc and wrap in plastic. Chill in the refrigerator, at least 20 minutes.
- Roll out the dough to desired thickness. Cut out cookies with your favorite cookie cutter.
- Place the cookies on a parchment-lined baking sheet and bake until slightly crisp on the edges, 9 to 11 minutes; adjust for thickness.
- Let cool, then decorate as desired.
CHOCOLATE CHIP COOKIE PIE
This yummy pie is like a great big yummy chocolate chip cookie. Garnish with whipped topping or ice cream.
Provided by Bethany
Categories Desserts Pies Chocolate Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In large mixing bowl, beat eggs until light and foamy. Add flour, sugar and brown sugar and beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell.
- Bake at 325 degrees F (165 degrees C) for 1 hour. Remove from oven. Serve warm with whipped topping or ice cream.
Nutrition Facts : Calories 626.2 calories, Carbohydrate 55 g, Cholesterol 107.5 mg, Fat 45.6 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 20.3 g, Sodium 289.5 mg, Sugar 38.6 g
CHOCOLATE-STRAWBERRY SHORTCAKE WHOOPIE PIES
Fresh strawberries are sandwiched with a sweet cream cheese filling in these luscious chocolate shortcake whoopie pies.
Provided by My Food and Family
Categories Shortcake
Time 1h
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Beat first 4 ingredients with mixer until blended. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets sprayed with cooking spray. Bake 10 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
- Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Add COOL WHIP; beat on low speed just until blended.
- Spread about 2 Tbsp. COOL WHIP mixture onto bottom side of each of 16 cookies. Top with strawberries and remaining cookies.
Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 60 mg, Sodium 340 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 27 g, Protein 4 g
*S.W.O.C.* PIE COOKIES
This recipe is dedicated to Andi of Longmeadow Farm (Chef #428885) and her beloved cows (see that backwards is SWOC). A friend made these for a fun afternoon treat and I fell in love. When I asked what they were called she said Cow Pie Cookies. I immediately thought of Andi and her love of all things SWOC. So I'm posting this since I could not find a recipe just like it and especially in honor of sweet Andi. The amount of cookies is a complete guess at this point.
Provided by HokiesMom
Categories Drop Cookies
Time 12m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 4
Steps:
- Using a double boiler, melt chocolate chips and shortening together.
- Stir until smooth then remove from heat.
- Stir in raisins and almonds.
- Drop by tablespoonfuls onto waxed paper lined sheets.
- Chill until ready to serve.
Nutrition Facts : Calories 105.8, Fat 6.2, SaturatedFat 2.8, Cholesterol 3.2, Sodium 21.1, Carbohydrate 11.3, Fiber 0.9, Sugar 9.1, Protein 1.8
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