Lemon Crinkle Cookies

 

from my aunt Jeanne

2 cups all purpose flour (or gluten free flour)

2 tsp baking powder

1/2 tsp salt

8 tbsp=1/2 cup=1 stick of butter or 1/2 cup of coconut oil

1 cup granulated sugar

1 tbsp lemon zest (from about 2 medium lemons)

1 large egg (room temp)

1 large egg yolk (room temp)

2 tbsp lemon juice

1/2 tsp vanilla extract

3/4 tsp lemon extract

In a mixing bowl whisk together flour, baking powder, and salt.

In a separate bowl, whip together butter (or coconut oil), sugar, and lemon zest until pale and fluffy. Mix in egg then blend in egg yolk. Add lemon juice, vanilla and lemon extracts and mix until well combined. Slowly add dry ingredients and mix until just combined.

Refrigerate the dough for 30 minutes. Preheat oven to 350 degrees.

Using a cookie scoop, place balls of dough on a parchment paper lined cookie sheet. Space dough 2 inches apart. Bake in preheated oven for 10-13 minutes. Cool on baking sheet several minutes. Transfer to a wire rack to cool.

Boys rating: 2 thumbs up

Chocolate Zucchini Treats

My mother has a great chocolate zucchini cake recipe. I played around with it to make it gluten free and dairy free. I will include both recipes here. I wasn't sure whether to call my version of this recipe muffins or cupcakes (no frosting so not a cupcake, right?!) so I have called them treats!

1/2 c coconut oil
1/2 c applesauce
1 3/4 c granulated sugar
2 eggs
1 tsp vanilla
1/2 c almond milk
2 1/2 c oat flour (put 3 cups oatmeal in your blender and blend until you have a fine powder)
4 tbsp unsweetened cocoa
1 tsp baking soda
1/2 tsp cloves
1/2 tsp salt
2 c grated zucchini
turbinado cane sugar (to sprinkle on muffins)
1/4 c semisweet chocolate pieces (optional)
1/4 c chopped walnuts (optional)

Put cupcake liners into cupcake tin. Preheat oven to 350 degrees.

Cream coconut oil, applesauce and sugar together. Add eggs, vanilla and almond milk. Blend thoroughly. Mix together flour, cocoa, soda, cinnamon, cloves and salt. Blend with creamed mixture. Stir in zucchini (and chocolate chips or nuts, if using). Spoon into cupcake tins. Fill about 2/3 full. Sprinkle with turbinado cane sugar.

Bake in preheated oven for 30 minutes or until toothpick comes out clean.

Original Chocolate Zucchini Cake Recipe:

1/2 c butter, softened
1/2 c vegetable oil
1 3/4 c granulated sugar
2 eggs
1 tsp vanilla
1/2 buttermilk
2 1/2 c all purpose flour
4 tbsp unsweetened cocoa
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
2 c grated zucchini
1/4 c semisweet chocolate chips (optional)
1/4 c chopped walnuts (optional)

Preheat oven to 325 degrees. Grease and flour 9x13 pan.

Cream butter, oil and sugar together. Add eggs, vanilla and buttermilk. Blend thoroughly. Sift together flour, cocoa, soda, cinnamon, cloves and salt. Blend with creamed mixture. Stir in zucchini. Spoon into greased and floured 9x13 pan. Sprinkle chocolate pieces and nuts. Bake in a preheated oven for 45 minutes or until toothpick comes out clean.

Cool cake completely. Cover with frosting.

Frosting recipe:
1/4 c butter
6 oz cream cheese
1 3/4 c powdered sugar
1/2 tsp vanilla
1/2 c chopped walnuts

Beat butter and cream cheese. Add powdered sugar, vanilla and nuts.

Double Chocolate Cookies

lightly adapted from crazyforcrust.com

1/2 cup unsalted butter, melted 
1/3 cup granulated sugar
1/2 cup packed light brown sugar 
1 large egg

1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder (not dutch process) 
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups chocolate chips (semi-sweet or milk)

• Note: This dough requires chilling.
• Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). You can also just use a wooden spoon to mix these! Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
• Mix in cocoa, baking soda, and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
• Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 1-2 hours.
• Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
• Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake for 11 minutes. Let cool on the cookie sheets at least 10 minutes before removing.
  
  

Apple Cinnamon Muffins

When a friend asked if I'd like a bushel of apples I said sure. I didn't realize that meant about 125 apples! This gave me a perfect opportunity to find a few new recipes. I LOVE this recipe. I think you will love it too!

adapted from addapinch.com

2 c flour (2 tsp extra for coating apples)

1 1/2 tsp baking powder

1/2 tsp salt

2 tsp ground cinnamon (1/2 tsp more for coating apples)

2 c diced apples (peeled and cored)

1/2 c coconut oil

1 c sugar

2 large eggs

2 tsp vanilla extract

1/2 c almond milk or oat milk

Topping:

1/4 c melted coconut oil

1/4 c sugar

1 tsp ground cinnamon

Preheat oven to 375 degrees. Line cupcake tin with baking cups. 

In a medium bowl mix together 2 cups flour, baking powder, salt and 2 tsp cinnamon. 

In a different bowl mix together 2 tsp flour, 1/2 tsp cinnamon and diced apples.

In another bowl cream together coconut oil and sugar. Add one egg, mix, add the other egg and mix again. Add vanilla.

Add half of flour mixture and mix. Add almond milk. Stir in remaining flour mixture until just combined. Fold in diced apples.

Fill muffin tins about 2/3 to 3/4 full. Bake 25 minutes or until a toothpick inserted in the middle of the muffin comes out clean and the muffins are a light golden brown. 

Mix sugar and cinnamon for topping.

Remove muffins from the oven. Cool for five minutes in the muffin pan. Melt coconut oil for the topping.

Remove each muffin and brush with melted coconut oil. Dip muffin into topping mixture of sugar and cinnamon. Let muffins finish cooling on a cooling rack.

Mint Chocolate Cupcakes

This is a family favorite! My mother-in-law has to hide these at family reunions so they aren't all eaten within 5 seconds.

from Kay

For the batter:

2 tsp salt

2 tsp baking soda

1/2 c unsweetened cocoa

2 c sugar

2/3 c vegetable oil

2 tsp vanilla

3 c flour

2 tbsp vinegar

2 c water

For the filling:

8 oz cream cheese 

1/3 c sugar

1/8 tsp salt

1 egg

15 oz Andies mint pieces (found near chocolate chips at the store)

Preheat oven to 350 degrees. Put cupcake tins (I love the parchment paper kind) in the cupcake pan.

Mix all batter ingredients together and beat until smooth. 

Fill cups 1/2 full with batter. Top with one heaping teaspoon of the filling.

Bake for 25 minutes. 

Molasses Crinkle Cookies

from Cooking Light Magazine, Dec 2017 issue

Ingredients

2 c all-purpose flour
1 c whole wheat flour
3/4 c packed brown sugar
4 tsp ground ginger
1 tbsp ground cinnamon
3/4 tsp baking soda
1/2 tsp kosher salt
3/4 c unsalted butter, softened
3/4 c molasses
1 tbsp whole milk
1/4 c granulated sugar
1/4 c powdered sugar

Directions
Place first 7 ingredients in the bowl of a mixer fitted with a whisk attachment; beat at medium speed until combined. Add butter; beat 2 minutes, scraping sides of bowl as needed. Add molasses and milk; beat just until combined. Divide dough into 2 portions; wrap each portion in plastic wrap. Chill 2 hours or until firm.

Preheat oven to 350 degrees.

Line 3 baking sheets with parchment paper. Shape dough into 36 balls (about 1 tbsp each). Place granulated sugar in a small dish. Place powdered sugar in a small dish. Roll each ball in granulated sugar, then powdered sugar. Place 2 inches apart on baking sheets. Bake at 350 degrees for 12 minutes or until set but slightly soft in the center. Cool 5 minutes on wire racks before serving, or cool completely before packaging. 

Observations
Two things to keep in mind with this recipe:

1. You need two hours to chill the dough before you cook it! That means you can't whip it up right when the kids get home from school so take the extra time into account when you're planning.

2. If you leave these cookies in the oven until you think they are done they will probably end up hard. So remember to take them out when they are still a little soft in the center.

Boys rating: 4.5 stars

Banana Toffee Poke Cake

from lilluna.com

This is SO TASTY!

1 18.25 oz box yellow cake mix
1⁄4 cup brown sugar
3 ripe mashed bananas
1⁄2 cup vegetable oil
1⁄2 cup sour cream
3 whole eggs
1 teaspoon vanilla
2⁄3 cup caramel ice cream topping, plus 2 tablespoons for drizzling 

1 8 oz container whipped topping
1⁄4 cup toffee bits

In a mixer, combine cake mix and brown sugar. Add mashed bananas. Stir in oil and sour cream until blended. Beat in eggs one at a time, mixing well between additions. Stir in vanilla. Pour cake into a greased 9 x 13 in pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cake cool completely.

When cake has cooled, poke holes in the cake using the end of a wooden spoon. Carefully pour caramel over cake; spreading if necessary, making sure caramel fills in the holes. Cover cake with whipped topping. Sprinkle with toffee bits and drizzle with extra caramel.

Boys say: two thumbs up

Nutella Brownies

from thecomfortofcooking.com

Our son loves brownies and he loves Nutella. So for his birthday this year I made Nutella brownies. This recipe is so easy we could make it more than once a year on birthdays! 

1 1/4 cup (13 oz.) Nutella 
2 large eggs
1/2 cup all purpose flour

Preheat oven to 350 degrees F. Lightly coat an 8x8-inch (or 9x9) baking dish with nonstick cooking spray.

In a large bowl, combine all ingredients and mix until smooth. Pour into prepared dish and smooth top with spatula.

Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Be careful not to over-bake, otherwise brownies will dry out. Let cool before cutting and serving. 

We had these with vanilla ice cream and everyone loved them.

Boys rating: two thumbs up

Snickerdoodles

from lilluna.com

My husband loves snickerdoodles. For his birthday I decided to finally find a great snickerdoodle recipe. This one is a winner! One tip-you will probably want to take them out before you think they are done. In my oven 10 minutes is perfect. Any longer and we think they are too crispy. 

For cookie dough:
1 cup butter, softened
1 1⁄2 cups sugar
2 eggs
2 3⁄4 cups flour
2 tsp. cream of tartar 
1 tsp. baking soda
1⁄2 tsp. salt

For cinnamon sugar mix:
2 TB sugar
1 tsp. cinnamon


1. Mix flour, cream of tartar, baking soda, and salt. Set aside. 
2. Cream together sugar and butter. Add eggs and blend well.
3. Add dry ingredients to wet ingredients and mix well.
4. Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture.
5. Place 2 inches apart on ungreased cookie sheet.
6. Bake for 8-10 minutes at 350 degrees. 

(Makes about 4 dozen cookies) 


Husband rating: 5 stars
Boys say: thumbs up

Pumpkin Chocolate Chip Muffins

from Marilyn Richards, slightly adapted

Ingredients
3 1/2 c flour
3 c sugar
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves

1/2 c melted butter
1/2 c applesauce
4 eggs
2/3 c water
1 can pumpkin

2 c mini semisweet chocolate chips

Directions
Preheat oven to 350 degrees. Place paper muffin cups in muffin pan.

In a large bowl combine dry ingredients.

In a mixing bowl beat butter, applesauce, eggs, water and pumpkin. Slowly add in dry ingredient mixture. Mix in chocolate chips.

Fill muffin cups about two-thirds full. Bake for 22 minutes. Watch the muffins. Ovens vary and you may need a minute or two more or less. Makes three dozen muffins.

Boys say: thumbs up!

Mint Chocolate Cookies

We LOVE these cookies! One thing to keep in mind is the hour long cooling down of the cookie dough. If you're making this with little helpers they may not be happy about waiting! Also, before you unwrap all 45 mints you might want to get your dough on the trays first. I must have made my cookies a little bigger than they were supposed to be so we only ended up with 36. Which could account for why I needed to cook mine a minute or two longer. Of course, if you and your helpers unwrap too many mints it's a perfect excuse to eat them while you wait for your cookies to bake!

from ourbestbites.com

Ingredients
12 tablespoons unsalted butter
1 1/2 cups (10.5 ounces) packed brown sugar
2 tablespoons water
2 cups (12 oz) semisweet chocolate chips
2 1/2 cups (12.5 oz) all purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
45-47 Andes Mints, unwrapped

Directions
Combine butter, sugar, and water in a medium saucepan and cook over low heat, stirring occasionally, until butter is melted, about 3 minutes. Add chocolate chips and stir constantly until chips are melted. Transfer chocolate mixture to bowl of electric mixer and let cool for 10 minutes.

Whisk flour, baking soda, and salt together in second bowl. Add eggs to bowl with chocolate mixture and beat on medium-high speed until smooth, about 2 minutes. Reduce speed to low, add flour mixture in 3 additions, and mix until just combined. Cover bowl with plastic wrap and refrigerate dough for 1 hour.

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line two baking seets with parchment paper. Working with 1 heaping tablespoon dough at a time, roll into balls; place balls 2 inches apart on prepared sheets. Bake until just set, 7-9 minutes, switching and rotating sheets halfway through baking. Immediately place one mint in center of each cookie; let stand until mint is softened, about 5 minutes, then spread melted mint over tops of cookies. Transfer cookies to wire rack. Repeat with remaining dough and mints. Let cookies cool completely.

Husband rating: 4.5 stars

Boys say: two thumbs way up!

Overnight Apple Cinnamon French Toast

This recipe is delicious! It is very sweet so be prepared for that. I don't really think it counts as a breakfast/brunch meal. I think it should be served as dessert. With a spoonful of whipped cream on top it's a perfect dessert!

adapted from allrecipes.com, submitted by CALJAKE

Ingredients
1/2 cup butter, melted
3/4 cup brown sugar
1 teaspoon ground cinnamon
1 1/2 (21 ounce) cans apple pie filling
8-9 large slices white bread
6 eggs
1 cup milk

1/2 c cream
1 teaspoon vanilla extract
1/2 cup maple syrup

Directions

Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar and cinnamon. Spread the sugar mixture into the bottom of the prepared pan. Spread the apple pie filling evenly over the sugar mixture. Layer the bread slices on top of the filling, pressing down as you go. 

In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.

In the morning, preheat oven to 350 degrees F (175 degrees C). Place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 75-90 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle maple syrup on top of the french toast. Broil for 2 minutes, or until the syrup begins to caramelize. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the squares as you serve them so the apple filling is on top. 

Husband rating: 4.5 stars

Boys say: thumbs up

Apple Crisp

It's fall and the perfect time to make apple crisp!

from ourbestbites.com

FILLING

• 10 cups peeled, sliced Granny Smith apples (about 5 medium apples)
• 1/4 cup white sugar
• 1/4 cup + 2 tablespoons packed brown sugar
• 2 tablespoons all-purpose flour
• 1 heaping teaspoon pumpkin pie spice

TOPPING

• 1 cup rolled oats
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon pumpkin pie spice
• 1 cup chopped pecans (optional)
• 1/2 cup salted butter, melted

Instructions

• 1
  Preheat oven to 350 degrees. Grease a 9x13" pan.
• 2
  To make the filling, place the sliced apples in the prepared 9x13" pan, Mix together the remaining filling ingredients and sprinkle over the apples, then toss to evenly coat the apples. Set aside.
• 3
  To make the topping, toss together all the topping ingredients except for the butter until well-mixed. Drizzle the butter over the mixture and stir to combine. Evenly distribute the topping over the apple mixture.
• 4
  Place the pan in the preheated oven and bake for 45 minutes. When done baking, serve with a scoop of vanilla ice cream or freshly whipped cream.
  
  
  The easiest way to peel and cut the apples is a tool such as the one I have pictured below. 
  
  
  
  
  
  Husband rating: 4.5 stars
  Boys say: thumbs up
  
  

Caramel Toffee Fruit Dip

from ourbestbites.com

1 8-oz. package cream cheese (you can use light cream cheese)

3/4 c. brown sugar

1 1/2 tsp vanilla (you can add more to taste)

Toffee bits (look by the chocolate chips and try and find the chocolate covered ones if you can!)

assorted fruit

Allow cream cheese to reach room temperature. With an electric mixer, combine cream cheese, brown sugar, and vanilla. When ready to serve, stir in about 1/2 a bag of toffee bits.

This dip is so sweet it really is more of a dessert than an appetizer or side dish! I think it's best with apples. 

Boys say: thumbs up!

The Little Things

Last night our oldest son had to take treats to a party. I didn't have a lot of time to spend on these treats. Sound familiar? So here's what I did:  I bought a chocolate cake mix and made cupcakes. I frosted them with store bought vanilla frosting. Then, to make them look finished and special, I added a couple of strawberry slices. It's really the little things, like a couple of strawberry slices, that make the difference.

Boys said: more please!

Frozen Watermelon

What's better than watermelon in the summer? This "frozen watermelon!" My mother used to make this dessert. It was a favorite summer treat at our house. Finally, on the last weekend before school started this year I made time to make this for the boys. They loved it! It looks fancy, but it's really very easy.

Start with lime sherbet. Let the sherbet thaw for about 15 minutes. Then remove it from it's packaging and push it into a bowl. Make sure to go up the sides. Now put this bowl in the freezer.

Let your raspberry sherbet sit out for 15 minutes. Then put the sherbet in a different bowl and mix in the mini chocolate chips. I didn't use an entire bag. I just eyeballed it as I mixed them in.

Now you bring your lime sherbet bowl out of the freezer and fill it with the raspberry/chocolate chip sherbet. Doesn't it look like a half of a watermelon?! Put this bowl back in the freezer until it is completely frozen.

The tricky part is getting the sherbet out of the bowl. You can let it thaw a few minutes before serving. If it still doesn't want to come out you can put the bottom of the bowl in a little lukewarm water for a few seconds. This will thaw the bottom enough that when you flip the bowl over and pat the bottom of the bowl it should pop out easily. The best place to do this is on a cutting board. You'll want a long knife to cut the slices just like a watermelon. Delicious!

Mint Brownies

My husband loves brownies. For his birthday this year I decided to try making extra special brownies. If I'd had the green food coloring on hand these brownies would have looked even better. The food coloring doesn't make them taste more minty, but somehow them seem more minty when they look green! Everyone liked these brownies.

Husband rating: 4 stars

Boys say: thumbs up

from ourbestbites.com

Brownies:
4 squares unsweetened baking chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1 tsp vanilla
1 1/4 C flour
1/2 tsp baking powder

Frosting:
2 C powdered sugar
4 T butter, softened
1 1/2 tsp peppermint extract
1-2 Tbs milk 
green food coloring

Chocolate Glaze:
6 oz (about 1 cup) semi-sweet chocolate chips ,you could also use dark
6 Tbs real butter

Preheat oven to 350 degrees. Line a 9×13 inch pan with foil making sure the foil extends over the edges by at least one inch.  Lightly spray with non-stick spray and set aside.

Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwave safe bowl.  Microwave in 30 second intervals, stirring in between, until just melted and smooth.  Set aside to cool, stirring occasionally. 

With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes.  While egg mixture is beating, measure out flour and combine with baking powder.   While mixer is running, slowly add melted chocolate and beat to combine.  Turn beater speed to low and add in flour by spoonfuls.  Mix just until combined.  Pour batter into prepared pan and bake for 20-30 minutes or until a knife poked in center comes out clean.

Cool completely on a metal rack. When brownies have cooled to room temperature, prepare frosting.  Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy.  Add more milk by teaspoonful as needed.  Spread frosting evenly over brownies and then place brownies in fridge to chill. 

While brownies are chilling prepare chocolate glaze.  Place chocolate chips and 6 tablespoons butter in a microwave safe bowl.  Microwave in 30 second intervals, stirring in between, until just melted and smooth.  Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer.  Return pan to fridge to cool.  When chocolate has hardened, use edges of foil to remove entire brownie from pan.  Cut into squares and serve.

Layered Banana Pudding

adapted from recipe by Peggy Decker

2 boxes instant banana cream pudding (3.4 oz each)

milk, as indicated in pudding box recipe

1 box of vanilla wafers

4 large bananas, sliced

1 container whipped topping (8 oz)

Prepare the pudding as directed on the box, using the amount of milk indicated.

Cover the bottom of your dish with whole vanilla wafers. Cover the wafers sliced bananas, then cover the banana layer with half of the prepared pudding. Repeat layers with wafers, bananas and pudding.

Spread whipped topping over the top and chill dessert at least 2 hours or until ready to serve. Right before serving cover the top of the dessert with chopped wafer crumbs (I put mine in a food processor for a few seconds).

Two thumbs up!

Camo Archery Cake

Our family has been involved in Cub Scouts for many years.  Every year each group, or pack, has a Blue and Gold Dinner where it is tradition for the boys to provide desserts with a cub scout theme.  One belt loop the boys earn is an archery belt loop.  They always love this one!  

Ryan, and friends, decorated this cake to look like a target and we even stuck an arrow in to it!  I found the cake mix at the store.  The camo idea gave it that extra touch and was really easy to do.  Then we frosted it and let the boys try to put more m&m's on the cake than they ate!  We took a knife to make lines in the frosting to help them visualize where each color should go.  It was a fun project and a great pack meeting!

Iced Pumpkin Cookies

from allrecipes.com, submitted by Gina

2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 cup butter, softened 1 1/2 cups white sugar

1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract Frosting: 2 cups confectioners' sugar 3 tablespoons milk 1 tablespoon melted butter 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on ungreased cookie sheet by tablespoonfuls; flatten slightly.

3. Bake for 15 to 20 minutes in the preheated oven. While cookies are baking make glaze/frosting by combining confectioners' sugar, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve preferred consistency. Cool cookies on baking sheet for about five minutes, move to cooling rack, then ice with frosting. 

Here's a tip: to easily scoop your cookie dough into perfect mounds on your cookie sheet use a small ice cream scoop. This is a new family favorite!!!  We love these cookies.  The boys asked for them every day in their lunches until they were gone.  Make them.  Share them (if you can stop yourself from eating them).  Happy fall! Husband rating:  5 stars Boys say:  thumbs up