Raspberry Powder Puffs by Ophelia Dunk

Raspberry Powder Puffs

Makes 24 puffs| Hands-On Time: 25m| Total Time: 50m

Ingredients

• 4 egg whites
• 1 cup sugar
• 1 teaspoon grated orange zest
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup sour cream
• 1/3 cup raspberry preserves
• confectioners' sugar (for dusting)

Directions

1. Heat oven to 350° F.
2. Using an electric mixer fitted with a whisk attachment, beat the egg whites on high until stiff peaks form, about 1 1/2 minutes. With the mixer running, slowly add the granulated sugar. Continue beating until glossy, about 1 minute. Add the orange zest and vanilla.
3. In a small bowl, combine the flour and baking powder. Gently fold the flour mixture into the egg mixture until no white streaks remain. Spoon the batter into a large resealable plastic bag. Using scissors, cut the end off a corner of the bag to create a circle about 1/2 inch in diameter. On a parchment-lined baking sheet, pipe the batter into 24 1 1/2-inch rounds (about the size of silver dollars). Bake until puffed and golden, about 12 minutes. Transfer to a rack to cool completely.
4. Meanwhile, in a small bowl, combine the sour cream and preserves. Spread some of the raspberry mixture onto the bottom of half the cookies. Form sandwiches with the remaining cookies. Sprinkle with the confectioners' sugar just before serving.

Carrot Cake Cookies & Cream Cheese Icing by Jessica Christensen

Carrot Cake Cookies & Cream Cheese Icing

Prep Time: 45 min | Cook Time: 0 minutes | Makes: 25

Ingredients:

• 1 cup light brown sugar, firmly packed
• 1 cup granulated sugar
• 1/2 lb butter, softened
• 2 eggs
• 1 tsp vanilla
• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 Tbsp cinnamon
• 1 tsp nutmeg
• 2 tsp ground ginger
• 1/4 tsp salt
• 1 1/2 cups carrots, finely grated
• 2 cups rolled oats
• 1 cup golden raisins

Directions:

Preheat oven to 350°F.
Cream sugars and butter.
Add eggs and vanilla.
Sift dry; add to butter mixture.
Mix in remaining ingredients until combined.
Chill for one hour, then scoop.

Nutritional Info:

Per Serving (excluding unknown items): 210 Calories; 8g Fat (34% calories from fat); 3g Protein; 32g Carbohydrate; 2g Dietary Fiber; 37g Cholesterol; 0g Sodium.
Source: Martha Stewart

Cream Cheese Icing

Prep Time: 0 min | Cook Time: 0 minutes | Makes: 1

Ingredients:

• 1/2 lb cream cheese, softened
• 1/4 lb butter, softened
• 1 1/2 lbs confectioner's sugar
• 1/3 Tbs vanilla extract

Directions:

Cream together cream cheese and butter until well-blended and fluffy.Add sugar and vanilla.

Nutritional Info:

Per Serving (excluding unknown items): 4268 Calories; 172g Fat (35.5% calories from fat); 18g Protein; 685g Carbohydrate; 0g Dietary Fiber; 498g Cholesterol; 0g Sodium.

Source: Food Glorious Food

S'mores Cookies by Lindsay Kester

S’mores Cookies

Yield: 3 dozen

Ingredients

• 11 Tablespoons unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 1 teaspoon cinnamon
• 2 ½ cups flour
• 1/2 cup semi-sweet chocolate chips
• 1 cup mini marshmallows
• 3 regular sized Hershey’s bars, broken into pieces
• 1-2 packages graham crackers, broken into squares

Instructions

1. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
2. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
3. Add the flour mixture to the butter mixer and combine on low speed.
4. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)
5. Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.
6. Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
7. Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.
8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.
9. Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.