A Baker's Confession

Okay,

Sometimes I cheat {when I'm baking}

Krusteaz makes some of the easiest, nicest, yummiest
mixes that you can buy.
This one can be altered to make three amazing cookies recipes!
{I use Krusteaz sugar cookie mix because it doesn't have hydrogenated oils in it.}

...and inspiration from these fine Betty Crocker recipes...



After the ooooo's and ahhhhh's
my daughter, Amanda and I decided it would be our goal to bake at least two

of the cookie recipes during her weekend visit.

Soooo easy.

Soooo delicious.

For the Mint Chocolate Chip Cookies we needed
a bag of Andes creme de menthe pieces.
We found them at Walmart.

These taste amazing! 

I needed poppy seeds to make the Almond Poppy Tea Cookies.
McCormick packages a tiny container of poppy seeds {1.25oz} that costs over $5.
We did not buy them at the supermarket.
Instead, I went to this tiny store that specializes in herbs, dried beans, nuts, sprinkles...
...so much fun to be in this kind of a shop...
I picked up a third of a pound of poppy seeds for just over $2.  What a difference!

These cookies are delicious!

I'm making the red velvet cookies later this week;
I'll let you know how they turn out!

My stove and oven were on all day today!
We made lots of turkey meatballs, roasted garden fresh Brussels sprouts,
two butternut squash and those yummy cookies!
~  ~  ~

Dear family and friends,
I hope you have a sweet week,

finding each day a treasure

...to be opened with delight...

Click:  Sugar Cookie for the recipes.

Here's one of them:

1	pouch Krusteaz sugar cookie mix
1/3	cup Gold Medal® all-purpose flour
1	tablespoon poppy seeds
1/2	cup butter or margarine, softened
1	package (3 oz) cream cheese, softened
2	teaspoons almond extract
1	egg
1/4	cup sliced almonds, if desired
1	cup powdered sugar
3	to 4 teaspoons water

	Print these coupons...
	About Concordance™

1. Heat oven to 350°F. In large bowl, stir cookie mix, flour, poppy seeds, butter, cream cheese, 1 teaspoon of the almond extract and egg until soft dough forms.
2. Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased cookie sheet. Press balls slightly to flatten. If desired, top each flatten ball with 5 sliced almonds arranged to form a star.
3. Bake 9 to 11 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack.
4. In small bowl, mix powdered sugar, remaining 1 teaspoon almond extract and enough water to give the glaze a nice spreading consistency. Spread glaze over warm cookies. Decorate with sliced almonds. Store tightly covered in a single layer at room temperature.