Melt in Your Mouth Pumpkin Cookies

Melt in Your Mouth Pumpkin Cookies

Yield: about 60 cookies

Prep Time: 30 minutes

Cook Time: 10 minutes per batch

Ingredients:

2 cups salted butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 eggs
2 teaspoons vanilla
1 15-ounce can pumpkin
4 cups all-purpose flour

Frosting:

1 cup softened butter

8 oz. cream cheese

2 teaspoons vanilla

4-6 cups powdered sugar (I use 4.)

Ground cinnamon

Directions:

1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, the 1 teaspoon cinnamon, and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.

2. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.

3.  For frosting:  Beat butter on medium speed for 30 seconds; add cream cheese and vanilla mixing together until well blended; add powdered sugar 1 cup at a time; try to mix all the powdered sugar with the mixer; spread on cookies and sprinkle with cinnamon.

Warning – this recipe makes A LOT of cookies and a ton of frosting.  Be prepared to have leftover frosting.  

Blueberry Coffee Cake

Blueberry Coffee Cake

Sometimes you get recipes in the strangest of ways. This recipe showed up on my Facebook News Feed when one of my friends, Maggie Cherry, needed the recipe and a family member shared it with her. I always think it's creepy when something shows up on my News Feed after someone who isn't a Facebook friend of mine posts on the timeline of one of my friends. Sometimes creepy and sometimes beneficial when you get a yummy new recipe!

Ingredients:

3 cups flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup brown sugar (packed)
1tablespoon flour
1/2 teaspoon cinnamon
3/4 cup soft butter or margarine
1-1/2 cup white sugar
1 teaspoon vanilla
4 eggs
1 cup (8 oz.) sour cream
2 cups fresh or frozen blueberries (rinsed and drained)

Process:

• Sift together 3 cups flour, baking powder, baking soda, and salt then set aside. 
• Combine brown sugar, tablespoon flour and cinnamon in a small bowl and set aside. 
• Cream softened butter or margarine very well then add sugar and cream together then add vanilla and mix. 
• Add eggs, one at a time, mixing thoroughly after each addition. 
• Add flour mixture to creamed butter and sugar mixture a little at a time, mixing thoroughly.
• Last slowly blend sour cream into batter until well blended. 
• Preheat oven to 350 degrees. Grease bundt pan. 
• Spread 1/3 batter in pan, then 1 cup blueberries, top with 1/2 of brown sugar mixture. 
• Repeat process one more time then top with last 1/3 of batter. 
• Bake 60 minutes or until it tests done. 
• Cool in pan 5 to10 minutes then remove from pan onto wire rack. 
• Serve with a glaze of 1 cup powdered sugar and 2 to 3 tablespoons of milk or sprinkle with powdered sugar. I usually do the sprinkled sugar because it is easier.