Cream Wafers

I remember these cookies growing up and to this day they are still my favorite. My mom and dad came through town this last week and my mom brought these and a homemade loaf of banana bread. It was really funny because I was just talking to a co-worker the week before about these amazing cookies that my mom always made me growing up. I couldn’t remember the name of the cookie, nor describe how they taste, besides delicious. I handed them out to a few of my co-workers and it was a universal thumbs up for this recipe, and no one could find the right words to describe them because they are so different than anything you have ever tasted. They are light, fluffy, buttery, sugar, and amazing, and that’s about the only way I can think of these delicious treats. You can color the frosting with any color of food coloring, but my mom always made it pink or a light peperminty green, enjoy!

Cream Wafers

Cookies:
1 Cup Butter, at room temperature
1/3 Cup Whipping Cream
2 Cups Flour
Granulated Sugar

Filling:
¼ Cup Butter, at room temperature
¾ Cup Powdered Sugar
1 Teaspoon Vanilla
Food Coloring

Cookies: Mix thoroughly butter, cream, and flour. Cover and chill.
Heat oven to 375 degrees. Roll about 1/3 of the dough at a time to 1/8 inch thick on a floured board. Cut into 1 ½-inch circles.
Transfer rounds with spatula to a plate filled with granulated sugar; turn each round so that both sides are coated with sugar. Place on an ungreased baking sheet. Prick rounds with a fork about 4 times.
Bake 7 to 9 minutes or just until set but not brown; cool.
Filling: Cream together butter, powdered sugar, and vanilla until smooth and fluffy. Tint with a few drops food color.
Assemble cookies by placing a thick layer of filling between 2 cookies.
*Recipe from Betty Crocker Cookbook

Pumpkin Whoopie Pies

This recipe is from my friend Doug, and he always makes these when I visit. I'm still not sure why they are called pies, but then who really cares if they taste really good, right?.

Pumpkin Whoopie Pies

Pies:
2 1/2 cups brown sugar
1cup vegetable oil
1 small can pumpkin
2 eggs
3 cups flour
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla

Beat all ingredients except flour. Add flour one cup at a time. Drop with spoon onto ungreased cookie sheet. Bake at 350 for 10-12 minutes. Cool on wire rack.

Filling:
2 egg whites
4 teaspoons flour
2 teaspoons vanilla
1 box confectioners sugar (or 1/2 bag)
2 Tablespoons milk
1 ½ cups shortening

Mix ingredients well. Once pies have cooled frost 1/2 of them and create sandwiches. Wrap individual whoopie pies in plastic wrap.

This recipe is a traditional Amish recipe from Doug's hometown, Pennsylvania

Oatmeal Chocolate Chip Cookies

So I woke up today with a sudden craving for my oatmeal chocolate chip cookies. Fortunately I had all the ingredients on hand that I needed to make them.I like to use a scoop instead of a teaspoon so all the cookies are the same size and my hands don't get all messy.

Oatmeal Chocolate Chip Cookies

1 Cup Butter, room temperature

¾ Cups Granulated Sugar

1 Cup Brown Sugar

1 Teaspoon Vanilla

½ Teaspoon Salt

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

2 Eggs

2 Cups Flour

2 ½ Cups Oatmeal (do not use instant oatmeal)

1 Bag Semi-Sweet Chocolate Chips

Cream together butter, granulated sugar, and brown sugar over medium speed until well mixed. Next add vanilla, salt, baking soda, and baking powder, mix until incorporated. Add eggs and mix until just combined. Add flour and mix over medium speed until well blended. Add oatmeal and mix until blended, then add chocolate chips and mix until just incorporated.

Scoop heaping teaspoon full’s of dough onto ungreased baking cookie sheet.

Bake in 375 degree pre-heated oven for 8-10 minutes, or until just starting to brown. Let sit for a few minutes, and then move to wire cooling rack.