Button Cookies by Elizabeth’s Kitchen
I think I just went into sugar shock heaven! On my list of to-dos!
http://cookiesandcups.com/chocolate-chip-cream-cheese-breakfast-cookies/
if you’re as obsessed with mason jars as I am then check out this cool site: 20 brilliant things to make in a jar!
(via post-modern-princess)
DIY Homemade Vanilla Chocolate Mint Extract Vanilla Sugar - Try out these easy to craft recipe for making your own vanilla extract and vanilla sugar for baking. They also make great hostess gifts, stocking stuffers and wedding favors!
Autyum-Leaf Recipe. :)
Here’s a treat no kid will leaf behind. Made with store-bought piecrust dough, these leaves are filled with chocolate and peanut butter chips — but try jam and cream cheese, or chocolate chips, walnuts, and mini marshmallows, if you prefer.
Ingredients
- 1 egg
- 1 teaspoon of water
- Prepared pie crust
- Mini chocolate chips
- Peanut butter chips
- Raw sugar
- Flour for work surface
Instructions
Heat the oven to 375°. Whisk one egg with a teaspoon of water and set it aside.
On a floured surface, roll out a prepared pie crust so it’s about 1/8-inch thick. Use a large leaf-shaped cookie cutter (ours is 4 1/2-inches wide) to make as many dough leaf pairs as possible.
For each pocket, spread about 4 teaspoons of mini chocolate chips and peanut butter chips on a leaf, leaving a 1/2-inch margin at the edge. Brush egg wash onto the edge, place a second leaf on top, and press the edges to seal.
Brush the top with egg wash and sprinkle it generously with raw sugar. Bake the leaves on a parchment-covered cookie sheet until their edges are just beginning to brown, about 12 minutes. Let them rest on the sheet a few minutes before moving them to a cooling rack.
