Wednesday Afternoon!!! (Mexican Wedding Cakes, Lemon Coolers, Snickerdoodles, Chocolate, Peanut Butter, Walnut Cookies(aka Boo's cookies), White Chocolate, Orange, Cranberry Cookies, Foolproof Fudge)

Boo and I are home..  the funeral was nice..  I am pretty tired,  but have so much to do still and need to get it done,  so I made a fresh pot of coffee,  looked every where for my favorite coffee cup and have no clue where I put it..  I will find it eventually.. so I am using my enormous mug that holds like 5 normal cups of coffee..  it's definitely a 2 hander.. and I am baking the Mexican Wedding Cakes..  I haven't made these in years..  Lin,  the nail technician that does my pedicures asked about these types of cookies,  so especially for her I whipped up a couple batches of the dough last week and stored them in the fridge..  now the first pan is on the oven baking..

Mexican Wedding Cakes

1/2 c butter
1/2 c shortening
1 1/2 c powdered sugar
1/4 tsp salt
1 tsp vanilla
2c all purpose flour
1 1/2 c chopped walnuts..

In a mixing bowl cream the butter, shortening and sugar, add the salt and vanilla and mix well,  add the flour 1c at a time..  stir in the walnuts and wrap dough in plastic wrap and then place in a plastic bag.. store in refrigerator..  to bake:  take dough out and form into 1 inch balls,  place on a parchment lined baking sheet and put in the fridge for 20 minutes.. bake in a 325 degree oven for 20 minutes.. remove and while still warm roll in powdered sugar,  cool and roll 1 more time.. store in airtight container..

Lemon Coolers

1 c butter, softened
2 c sugar
2 eggs
2 tbsp lemon extract
zest of 1 lemon
2 2/3 c flour
1 1/2 tsp baking powder
1/2 tsp salt

In a mixer cream the butter and sugar,  add the eggs 1 at a time and mix well after each.. add the lemon extract and zest and mix well.. add the baking powder and salt,  add the flour 1 c at a time..  wrap dough in plastic wrap and place in a ziploc bag and refrigerate..  to bake roll into 1 inch balls and bake in a 350 degree oven for 9 minutes.. roll on powdered sugar when still warm.. store in airtight container..

Snickerdoodles

1 1/4 c sugar
1 c butter, softened
2 eggs
1/4 c light corn syrup
1 tbsp vanilla
3 c flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In a mixer cream the sugar and butter, add the eggs and corn syrup and beat well,  add the vanilla, baking powder, baking soda and salt,  mix well.. add the flour 1 c at a time..  wrap in plastic wrap and then place in a ziploc bag and refrigerate.. to bake,  roll into 1 inch balls and roll into cinnamon sugar.. place on parchment lined baking sheets and bake in a 350 degree oven for 9 to 11 minutes.. cool and store in an airtight container..

And a break from cookie baking to make a little something for dinner.. Omelettes and Bagels..  :)

Dinner was wonderful,  now back to another batch of cookies..

Chocolate Chip, Peanut Butter Chip, Walnut cookies or Boo's Cookies

1 c butter, soft
1 cup shortening
1 c brown sugar, packed
1 c sugar
2 large eggs
1 tsp vanilla
4 c flour
2 tsp baking soda
1 pkg semi sweet chocolate chips
1 pkg peanut butter chips
1 1/2 c chopped walnuts

Cream butter, shortening and sugars,  add eggs one at a time,  add vanilla, baking soda and mix well,  add the flour 1 c at a time until mixed well,  add the chips and walnuts,  wrap in plastic and place in a ziploc bag and refrigerate.. to bake,  drop by rounded tbsp onto a parchment lined baking sheet and bake at 350 degrees for 9 minutes..  cook and store in an airtight container..

White Chocolate, Orange, Cranberry Cookies

1 c butter
1 c shortening
1 c brown sugar, packed
1 c sugar
2 eggs
zest of 2 oranges
4 c flour
2 tsp baking soda
1 pkg white chocolate chips
1 pkg dried cranberries

In a large mixing bowl cream the butter, shortening and sugars,  add the eggs and mix well,  add the zest and baking soda.. mix and add the flour 1 c at a time..  add in the white chocolate chips and the cranberries,  wrap in plastic wrap and store in a ziploc bag in the fridge.. to bake..  drop by rounded tbsp onto a parchment lined cookie sheet.. bake in a 350 degree oven for 9 minutes.. store in an airtight container

Foolproof Fudge

1 can sweetened condensed milk
3 c semi sweet chocolate chips
1 1/2 tsp vanilla
1/2 tsp salt
1 c walnuts (optional)

In a saucepan melt the chocolate chips in the milk,  when complete melted take off heat and add the vanilla, salt and walnuts and beat until shiny.. pour into prepared square pan( line pan with foil and spray with cooking spray)..  refrigerate until set,  cut into 1 inch squares..