Pumpkin Butterscotch Cookies

I found this recipe at veryculinary.com and tried it out.  They are delicious!  I hope you enjoy!


2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp soda
1/2 tsp salt
1 tsp ground cinnamon
2 eggs
1 cup sugar
1/2 cup vegetable oil
1 cup pumpkin puree
1 tsp vanilla
1 cup butterscotch chips

Preheat oven to 325.  Line two baking sheets with parchment paper or silicone baking mats.

In a medium bowl, wisk together flour, baking powder, baking soda, salt, and cinnamon.  Set aside.

In a large bowl, beat the eggs and sugar with an electric mixer on medium speed until smooth and lightened in color, about 1 minute.  On low speed add the oil, pumpkin, and vanilla until blended.  Mix in the flour mixture until incorporated.  Fold in the butterscotch chips.

Scoop mounds of dough onto the prepared baking sheets, spacing cookies 2 inches apart.

Bake for 7 minutes, rotate sheets, and bake for 8 minutes longer until the tops feel firm and a toothpick inserted int the center comes out dry.

Cool them on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

makes about 34 cookies

Soft Sugar Cookies

This is my favorite recipe for sugar cookies, they are so yummy!

1 cup butter
2 cups sugar
2 eggs
2 tsp vanilla
1 cup sour cream
1 tsp salt
2 tsp baking soda
5 cups flour

In mixer cream butter and sugar, then add eggs and vanilla.  Add sour cream.  Combine salt, soda, and flour and add to mixture.  Roll out on floured surface to about 1/4 to 1/3 inch thick. 
Bake at 375 for 9-10 min.

Cherry Chunk Tea Cake Cookies

2 cups powdered sugar

2 cups margarine

4 tsp maraschino cherry liquid

1 tsp almond extract

8 drops red food coloring

4 1/2 cups all-purpose flour

1 tsp salt

1 cup chopped maraschino cherries

1 cup chocolate chips

Preheat oven 350 degrees.  Spray cookie sheets with cooking spray.  In large bowl, beat powdered sugar, butter, cherry liquid, almond extract, and food coloring.  Beat in flour and salt.  Stir in cherries.  Shape dough into 1-inch balls and place on cookie sheets approximately 2 inches apart.  Bake about 11 minutes or until starting to brown slightly.  Remove from cookie sheets and place on cooling racks.  Cool completely.

In a large resealable ziploc bag, place chocolate chips.  Microwave on High for 30 seconds.  Squeeze chips around.  Continue to microwave in 15 second intervals and squeezing chips until smooth.  Cut tip off of bottom end of bag and drizzle chocolate over cookies.

Chocolate and Mint Tea Cake Cookies

2 cups margarine
2 cups powdered sugar
3 tsp mint extract
4 egg yolks
32 drops green food coloring
4 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups chocolate chips
6 tbsp whipping cream
6 tbsp margarine

Preheat oven to 350 degrees. Spray cookie sheets with cooking spray. In a large bowl beat 2 cups margarine and the powdered sugar until light and fluffy. Beat in mint extract, egg yolks, and food coloring. In another bowl sift flour, baking powder, and salt. Then add flour mixture to the green mixture and beat until well mixed. Shape dough into 1-inch balls and place on cookie sheet about two inches apart. Using the end of a wooden spoon, or a deep teaspoon, press a deep "well" into the center of each cookie. Bake about 13 minutes, then while still warm push down "wells" again. Cool two minutes, then place on cooling racks and cool completely.

In a large ziploc bag, place the chocolate chips, the whipping cream, and the remaining butter. Microwave on High for 30 seconds, then squish the chocolate around a bit. Continue with 20 second heating intervals until the chocolate is melted completely and all mixed together (no lumps.) Then cut off the tip of one bottom corner and fill each "well" with the chocolate mixture. Let stand over night or about 12 hours so the chocolate isn't runny anymore, then serve!
My kids loved these because they were the perfect serving size for them! For adults they are almost a bite, maybe two at most. Yummy!