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Peanut Butter Cookie Lasagna Peanut Butter Cookie Lasagna Special Items You Are Going to Need: 8x8 pan instant pudding Nutter Butter Cookies Peanut Butter Cups Ingredients 1 box Nutter Butter Cookies Cool Whip or whip your own fresh whipped cream (1 cup cream plus a drop of sugar for sweetness) peanut butter cups ½ cup peanut butter, melted in microwave 1 box instant or regular vanilla pudding, prepared according to package Instructions Line the bottom of an 8x8 pan with Nutter Butter Cookies. Top with a drizzle of the melted peanut butter. Add ½ the pudding. Add half the cream. (I like to use a pastry bag so it is pretty but you can spread it if you prefer.) Top with chopped peanut butter cups. Repeat the layering! Decorate the top with crushed nutter butter cookies, peanut butter cups and a drizzle more of peanut butter. This must be chilled overnight for the cookies to soften! We are talking 24 hours or more-a little tip to speed the softening up....halve the cookies lengthwise (don...

LEMon Curd Cookies Lemon Curd Cookies are the most yummiest bite size, crisp, melt in the mouth cookies with a spoonful of smooth, silky, tangy, sweet Lemon Curd filled into it. LEMon Curd Cookies Serves: 20 Ingredients ½ cup - Unsalted butter, softened ¼ cup - Caster sugar or powdered sugar 1 Egg yolk ( no whites) ½ tbsp - Grated lemon zest 1 tbsp - Lemon juice ½ tsp - Salt 1¼ cups - All-purpose flour ½ cup - Lemon curd Instructions Heat oven to 180°C. Line a baking tray with parchment sheet. Cream butter and sugar in a stand mixer until smooth and pale. About 3 to 4 minutes. Beat in yolk, lemon zest, lemon juice, and salt. With mixer on low (speed 1), beat in flour just until moist clumps form. Gather the dough with your hand and make a ball. Do not knead it, just get everything together handling it very lightly. Shape 1 tablespoon of dough into 1-inch balls. Place balls on prepared sheets, spacing them 1 inch apart. Using a floured finger, make a deep indentation in center of each b...

My MIL Ruth is a fantastic baker! She introduced me to these cookies soon after Jer and I got married, and I don't think I've missed a season of making them since. Actually, we usually make a  few  batches of these each Fall :o) Except I don't put nuts on top--my camera doesn't do food justice, so this picture's off the web... Ruth's Pumpkin Chocolate Chip Cookies 1/2 C butter 1 1/2 C brown sugar 2 eggs 1 C pumpkin puree (NOT pie filling) 1 tsp. vanilla 2 1/2 C flour (or more) 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 tsp. nutmeg 1 tsp. cinnamon 1/2 tsp. cloves 1 C chocolate chips (or more :o) Cream cheese frosting Preheat oven to 375. Blend sugar and butter. Add eggs and beat till batter is smooth. Add pumpkin, vanilla, and dry ingredients all at once; then mix till well blended. Stir in chocolate chips till well distributed. Bake for 10-12 minutes; let cool and frost. Best when warm more recipes @  http://karensrecipes.blogspot.com

These cookies are amazing. Like the best. I had to pass some of these along to our neighbors so that I didn't eat every single one. They were also way easier to make than I anticipated. This recipe is adapted from  Cooking Classy . Cookies: 2 cups plus 2 tbsp flour 1/4 tsp salt 1 cup unsalted butter (cold and cut into 1 tbsp pieces) 2/3 cup sugar 1/2 tsp almond extract 1/2 cup raspberry jam Glaze: 1 cup powdered sugar 1 tsp vanilla extract 2-4 tsp water In a bowl whisk together flour and salt. In the bowl of an electric stand mixer combine the butter and sugar using the paddle attachment. Scrap the bowl down. Mix in the almond extract then add the flour mixture. Shape the dough into 1 inch balls and place 2 inches apart on an ungreased baking sheet. Carefully make a small indention with your finger. Fill each indention with raspberry jam. Chill in the refrigerator for 20 minutes. While the cookies are chilling, preheat the oven to 350. Bake in the oven for 14-18 minutes. Remove fro...