COOKIES COOKIES COOKIES

Blue Ribbon Sugar Cookies
These cookies are by far "The Best" Sugar Cookies I have ever had.They’re great plain or decorated with frosting, or glaze and holiday jimmies or sprinkles or colored sugar granules. You can substitute lemon or lime peel in place of the orange peel if you wish. They are all awesome! You can easily double this recipe to make a larger amount of cookies for the holidays! The amount of cookies really depends on the size of the cutters you use, so it is only a guesstimate. The cooking time is for 2 sheets of cookies. 24 -30 cookies
1/2 cup butter, room temperature (no substitutes)
1 cup sugar
2 eggs
2 cups flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
1-2 tablespoon orange rind, finely grated
Directions
In a large mixing bowl, cream butter and sugar until well mixed. Add eggs to the creamed mixture. Mix well.
In another large bowl, mix sifted flour, baking powder and salt together. Add to creamed butter mixture. Mix well.
Add in grated orange rind, and mix well.
Make into a ball, and chill in bowl covered with saran wrap, for at least 2 hours, or overnight in the refrigerator.
Preheat oven to 350.
With a floured rolling pin, roll out the dough to about 1/4" thick on a very lightly floured surface.
Make into desired shapes using cookie cutters. (I dip my cutters in flour before cutting each cookie, so they don't stick). If you don't have cookie cutters, you can use the bottom of a glass instead. Brush off any excess flour before putting them on the cookie sheet, if there is any.
Place cookies on ungreased cookie sheet about 2" apart. You may use parchment paper if you like.
Bake for 8 minutes (or you may preheat the oven to 300, and bake for 10 minutes). Let cookies cool on wire racks.
Decorate. Store in a covered plastic container, or cookie tin.
THE VERY BEST CHOCOLATE CAKE

1/2 cup unsalted butter
1 cup water
1/2 cup oil
2 cups each flour and sugar
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1/2 cup milk
2 large eggs
2 tsp vanilla

Heat oven to 350 degrees. Coat 2 round cake pans with cooking spray or oil, line bottom with wax paper and spray the paper.
(2.) Heat butter, water and oil in a saucepan until butter is melted, remove from heat and let cool to lukewarm.
(3.) Mix flour, sugar, cocoa, baking soda and salt in bowl. Whisk milk, eggs and vanilla into butter mixture.
(4.) Add liquid to flour mixture, whisk to blend. Divide batter between pans.
(5.) Bake 35 min. or until done. Cool cakes in pans 10 min. Run a knife around edge of cakes to release. Invert cakes, remove wax paper and cool completely. Then frost and serve.
MAKES 16 SERVINGS..

CHOCOLATE BUTTERCREAM FROSTING

Beat 1 cup butter, softened in a bowl until creamy. Beat in 6 oz unsweetened baking chocolate, melted and and cooled as package directs, then beat in 7 oz jar marshmallow cream until blended. Beat in 1 cup powdered sugar and 1 tsp vanilla and beat until fluffy.
MAKES 3 CUPS.



RED VELVET WHOOPIE PIES
Prep: 45 min. Bake: 7 min. per batch. Oven: 375 degrees.
Makes 60 one-inch or 42 two-inch cookies

2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk
1 1-oz. bottle red food coloring (2 Tbsp.)
1 recipe Whoopie Pie Filling, below

1. Preheat oven to 375 degrees. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda and salt; set aside.

2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

3. Spoon batter in 1- or 2-inch diameter rounds about 1/2 inch high on prepared baking sheets, allowing 1 inch between each round.

4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.