Apple Cider Buttercream

This is the only frosting recipe I need for the fall months.

I love trying to cook and bake with seasonal ingredients. Right now (at least in Georgia) you can’t get more seasonal than apples. Our family has easily developed a “5 apples a day” household habit. You’re also guaranteed to find some local apple cider in our fridge during autumn. At first, Wyatt wasn’t so sure about cider. I had to really talk him into trying that first jug this year. He finally relented to taking one sip, and followed it up by saying “It’s dusty, but you were right… I like it!”

It’s the perfect accompaniment to any fall flavored cake. Think of any cake you might make for Thanksgiving: applesauce, sweet potato, pumpkin, caramel apple, golden butter… Apple Cider Buttercream would be the ideal topping.

It comes together in a snap… butter, sugar and cider get creamed into the perfect storm of sweetness. If you’ve got a mixer, then you’ve got no excuse for not making this deliciousness!

Apple Cider Buttercream Recipe

Meal type Dessert
Misc Child Friendly, Pre-preparable

Ingredients

  • 1 stick unsalted butter (softened)
  • 3 cups powdered sugar
  • 4 tablespoons apple cider

Directions

Step 1
It all begins with one creamy and dreamy stick of softened butter.
Step 2
Beat the heck out of it for as long as it takes to get it fluffy.
Step 3
My estimate would be a couple of minutes.

Next, dump in about half of the powdered sugar, and beat on medium low.
Step 4
Scrape down the sides and add in the rest of the sugar.

Beat on medium low... again.

Scrape down the bowl... again.
Step 5
You should end up with buttery little sugar pearls like these.

Believe it or not... all you need now, to turn these buttery balls into a luscious buttercream, is just 4Tbs. of apple cider!
Step 6
Add in the apple cider, and beat on medium until you end up with a velvety frosting.
Step 7
The apple cider scent is absolutely intoxicating!
Step 8
I could seriously eat this on any kind of cake, and be happy!

Candy Corn Cookies

Wyatt’s favorite Halloween candy (and possibly favorite candy of all time) is candy corn. Because of this, we always end up with way more than we need floating around the house this time of year.

This year, I decided to make some Candy Corn Cookies to try something new. I put a spin on the ever so popular cake mix cookies. They turned out great, and we all loved them! I made a batch for a neighborhood Fall Festival (it was really a Halloween Festival but no one calls them that anymore) and they really went over well. I donated them for the cake walk, and was super pleased to see them get picked by the kids that won!

Whether you’ve got a Halloween event coming up, or if you find yourself with too much leftover candy corn after the holiday… these are the perfect quick cookies!

Candy Corn Cookies Recipe

Allergy Egg
Meal type Dessert
Misc Child Friendly, Pre-preparable
Occasion Halloween

Ingredients

  • 1 box golden butter or yellow cake mix
  • 2 sticks unsalted butter (softened)
  • 2 eggs
  • 1 cup all purpose flour
  • 1 cup candy corn (chopped)

Directions

Step 1
Preheat your oven to 350 degrees.

Toss the two sticks of softened butter into your mixer bowl, and beat on high for at least a minute or so.

You always want to get butter or shortening super fluffy at the beginning of almost any cookie dough.
Step 2
Dump in the whole bagful of cake mix, and mix in on medium speed.

You'll be left with big buttery crumbs like these.
Step 3
Crack in the egg.
Step 4
Mix on medium speed again until blended into a smooth cookie dough paste.
Step 5
Scrape down the sides of the bowl, and toss in the cup of flour.
Step 6
Mix in until barely incorporated.
Step 7
For the candy corn I measured out a cup first...
Step 8
not that measuring is super important here.

And then I chopped it all up slightly. I wanted to keep some nice sized pieces, but didn't want to deal with whole pieces while balling up the dough.
Step 9
Just so you know, chopping candy corn is easier said than done. But I still think it was worth it!

Now make sure every single candy corn bit makes it into the mixer.
Step 10
Blend on a medium low setting for maybe 10 seconds or so.

I'm basically trying to spare my hands the work of stirring the candy into the thick dough.
Step 11
Look at that... I mean that's some seriously thick cookie dough.

Plunk the huge blob of dough back into the mixer bowl.
Step 12
Use a cookie scoop or spoon to make balls of dough that are about the same size.

Set them a hefty 2 inches apart on a parchment lined cookie sheet.
Step 13
Once my cookie dough is balled and lined up like little buttery solders, I like to break off a few more candy corn pieces for something special I do with cookies.

I like to look for blank spots on the tops and strategically press in some extra bits here and there. See the difference?
Step 14
I do this with chocolate chips, or whatever item has ended up in our cookie dough that day. It usually makes for the loaded up cookies you just want to grab!

Pop the pan into your preheated oven, and bake for 12 minutes.

This dough makes enough for two full big pans of cookies. You can either make both now, or make one pan and save the rest of the dough.

I get another fresh sheet of parchment, and scrape the other half of the dough right into the center.
Step 15
Shape the dough into a candy studded log.
Step 16
Then just roll it, rubber band it, and label it... and you'll have a whole new pan of cookies for another day!
Step 17
After 12 minutes, this is what I pulled from the oven.
Step 18
As you can see, these are really light colored cookies. Don't be tempted to keep baking them for more color, because you'll just burn the bottoms and melt the candy even further!
Step 19
These are so buttery and delicious!
Step 20
I hope you love them!

Candy Corn Pudding Parfaits

Here’s another quick and easy Halloween treat for you!

Layers of colorful puddings get topped with sweetened whipped cream and festive garnishes. Use any type of pudding that your family enjoys… as long as they’re flavors that will lend themselves to food coloring. For the toppings you could use all kinds of things: sprinkles, cookie crumbs, candy corn, or any kind of small Halloween treat come to mind. I used some of my Halloween Spider Cookies  and Wyatt loved it!

Candy Corn Pudding Parfaits Recipe

Meal type Dessert
Misc Child Friendly, Pre-preparable, Serve Cold
Occasion Halloween

Ingredients

  • 1 box cheesecake flavored pudding mix
  • 1 box white chocolate flavored pudding mix
  • 2 cups milk
  • 2 cups heavy cream (about a one pint container)
  • 3 tablespoons sugar
  • yellow gel food coloring
  • orange gel food coloring

Directions

Step 1
Any light colored pudding flavors would do the trick here. The main thing is making sure that they'll take the food coloring easily.

I liked the sound of cheesecake and white chocolate.
Step 2
So it gets really complicated here.

Mix the puddings according to their package directions.
Step 3
Add a nice sized blob of food coloring.
Step 4
Make one flavor yellow,
Step 5
and the other flavor orange.
Step 6
Place a gallon sized ziploc in a large measuring cup, and fold down the top.
Step 7
Pour in the yellow pudding.
Step 8
Reseal the top, and you have an instant piping bag!

Pour the orange pudding into another bag,

Place both bags into your fridge to thicken up a bit, and move on to the whipped cream.
Step 9
Pour the cream into mixer, and whip on high for about 3 minutes.

Add the sugar.
Step 10
and whip another 30 seconds or until you're pleased with the stiffness of the cream.
Step 11
Repeat the ziploc trick with the sweetened whipped cream, and you'll officially be the proud owner of three bags of sweet goop!
Step 12
Press the pudding back away from one corner of each bag, and snip off a small tip.
Step 13
Now it's just a matter of layering the ingredients into a cute dish!

The yellow goes first.
Step 14
Follow it up with a little orange.
Step 15
Then top it all off with some sweetened whipped cream.
Step 16
They're nice and candy corny as is, but of course I felt obligated to go further.
Step 17
The spider cookies on top might have been a bit much, but hey... it's Halloween.

Halloween Spider Cookies

Here’s another creepy Halloween treat for you! These are a great sweet treat project to make with kids, because it’s only a few ingredients, and they are quick and easy!

I’d seen these on top of cupcakes in a Halloween magazine last year, and I thought they looked like something I might actually be able to make. Well, after whipping these up, I can say that anyone can make these look just as cute as a magazine photo shoot… with the right supplies.

Wyatt and I tried to make these last week, but I learned that all frostings (or glue as Wyatt called it) are not created equal. I could have made homemade frosting, but he seemed just as happy to listen to Halloween music and eat the supplies! At any rate, one more trip to the store later, we made these!

Halloween Spider Cookies Recipe

Meal type Dessert
Misc Child Friendly, Pre-preparable
Occasion Halloween

Ingredients

  • Halloween Oreos
  • Reeses Pieces
  • thin licorice (like)
  • chocolate frosting

Directions

Step 1
Here's the original lineup of ingredients I used.
Step 2
The "cookie icing" was definitely the wrong choice for these.

As you can see, it's extremely loose.
Step 3
Wyatt didn't care in the least.

All he wanted to do was eat Twizzlers and Reeses Pieces anyway.
Step 4
On the other hand, I still wanted to make spiders. The next day I bought this cookie creme frosting and it worked great!
Step 5
I also found the chocolate flavor much more pleasing than the other icing.

Anyway, now that I had the right "glue", it was time to start making some spiders!

I started by pulling apart some of the green licorice, and breaking it off into equal sized pieces. After making one with longer legs and another with shorter legs, I found that the shorter legs worked much better.
Step 6
Grab an Oreo, and dollop two globs of frosting where you'd like his eyes to go.
Step 7
Squish on a couple of conveniently colored Reeses Pieces, and BAM!

Step 8
He's got eyes!

Now squirt a generous line of frosting along the side so that you'll have enough room for four legs.
Step 9
I'll give you three guesses what comes next.
Step 10
That's right... spider legs.

Add four more on the other side, and all he needs now is a name.
Step 11
Ok so maybe don't name them, just eat them!
Step 12
And have a Happy Halloween!

Mummy Hotdogs

Happy early Halloween!

In our house we absolutely love Halloween! We tend to go a little nuts with the decorating, T.V. special watching, baking, treat buying, costume making, and eating associated with this holiday. Ok so it’s always mainly been me, but now I have an almost four year old cohort that’s thrilled to go right along with me. It’s awesome! I’m not sure if that means that he loves Halloween as much as I do, or that I love Halloween as much as a three year old.

At any rate, this was a festive little project we did together the other day. To call it a recipe is laughable… it’s canned crescent roll dough wrapped around hotdogs. To call it original is even more laughable, because we’ve all seen these before. Nevertheless, we had a lot of fun making these together!

Here’s our version of Mummy Hotdogs!

Mummy Hotdogs Recipe

Ingredients

  • 8 hotdogs
  • 8oz cans crescent seamless dough (or regular crescent rolls)
  • yellow mustard

Directions

Step 1
Preheat your oven to 350 degrees.

Here's what you're workspace will need:
Step 2
the baking sheet you plan on using, a cutting board, the crescent dough, the hotdogs, and a pizza cutter.

Unroll your seamless dough. If you're using crescent roll dough roll it out just like this also.
Step 3
You want a big rectangle.

Now, using your pizza cutter, roll out thin strips of dough.
Step 4
At this point, it's pretty straight forward.

Have a helper wrap the dough strips around the dogs.
Step 5
My helper loved getting to touch everything, but instead of "mummies" we would have ended up with "tangled up spools of kite string".
Step 6
Maybe for another holiday.

Anyway, while he worked on his next one, I would fix his last one. I tried to get them all wrapped up with one open space left for the face.
Step 7
Pop mummies into your preheated oven, and 15-17 minutes later pull out these.
Step 8
Squirt some mustard (or your hotdog condiment of choice) into a small ziploc. Snip off a teeny tiny corner, and pipe on some little mummy faces like these.
Step 9
Pretty silly I know. But there you have it... Mummy Hotdogs!
Step 10
I hope your little helpers love them as much as mine did... he ate two!

Monster Sandwich Cookies

Happy early Halloween!

We love this holiday, and I’m always trying to think of something fun and new (and usually sweet) to do with Wyatt for Halloween.

I have a recipe we worship in our house for Perfect Chocolate Chip Cookies. I’d made a batch of these to share with you guys, and after I’d finished my photo shoot for the blog I thought, “Why stop there?” So Wyatt and I checked our pantry, and then made a trip to the store to get some extra candies and cans of frosting. I think he almost enjoyed shopping for supplies as much as he enjoyed making these!

Obviously you could use store bought cookies, and any given assortment of candies to make these. I really hope you try my chocolate chip recipe or even my Peanut Butter Cookies if you’ve got the time!

Please let me know if you come up with any other great ways to decorate these guys… I’d love to see what you come up with!

Monster Sandwich Cookies Recipe

Directions

Step 1
Here's the lineup: cookies (of course), colorful frosting, and candies!
Step 2
For the candies, I used a mix of candies, marshmallows, and chocolate chips.

The marshmallows are the perfect base for eyeballs, and I love the chips for the teeth.
Step 3
I used canned frosting instead of making it from scratch. Knock yourself out if you've got the time and the powdered sugar.

For the green I used Duncan Hines frosting creations caramel flavored, along with some neon green coloring.
Step 4
I had to use the whole tube of green, but I think I ended up with a nice eery green color.
Step 5
For the purple, I just used a can of regular vanilla frosting.

I didn't have to use the whole tube this time, but you can see it was still a pretty sizable blob.
Step 6
I think it ended up a nice color, but use as much coloring gel as you like to get the results you like best.

I transferred both of the frostings to gallon sized ziploc bags.
Step 7
Snip the corner of the make-shift pastry bags, and you're ready to start sandwich making!
Step 8
Surprisingly enough, these sandwiches begin with two cookies.
Step 9
Flip one of those bad boys over, and put the tip of your frosting bag right on the cookie.
Step 10
Fill up almost the whole cookie, moving side to side. Leave some empty space towards the back of the cookie so that it'll sit up at a slight angle. This will make it look like your monster's mouth is open!
Step 11
Place the other cookie on top and apply a small blob of frosting to the front. I opted for the other color here... monsters aren't matchy matchy.

This will give your eyeballs somewhere to stick.
Step 12
For the eyes, I used marshmallows with frosting and M&Ms.

Start by getting just a small dab of frosting with a toothpick, and smear it onto a mini mallow.
Step 13
Then stick on a mini M&M, and...
Step 14
Bam! Eyeball.
Step 15
To make bigger eyes, slice a full sized marshmallow in half.
Step 16
On the non-sticky side smear another toothpick full of frosting, and smoosh in another M&M.
Step 17
Pretty cute huh?

Now just a couple upside down chocolate chips, and you've got yourself a monster!
Step 18
Here's a different one I made with Reeses Pieces teeth and equal sized eyes.
Step 19
Wyatt even made one! I helped with piping the frosting, but he did everything else on his own.
Step 20
I thought it ended up looking pretty awesome...
Step 21
and so did he!
Step 22
Here's another one of mine with mini chocolate chip teeth, and jumbo Reeses eyes.
Step 23
Wyatt really liked this one.

Step 24
He kept calling him Mike Wazowski, which I found very funny and silly!

So here's the whole lineup...
Step 25
These little guys are so cute!
Step 26
Just let your imagination (and your kids' imaginations) run wild, and I'm sure you'll come up with tons of spooky ways to make these Halloween Monsters!
Cherry Vampire Bites

Cherry Vampire Bites

There’s something you should know about my mom. She’s absolutely gaga for Halloween! So am I for that matter. Which is largely due to being exposed to my mother’s battiness for Halloween growing up. Every year my family hosts a crazy party and haunted house. My mother attends with bells on (this could be literally some years!). She dresses like a nut, and always brings homemade treats.

These Vampire Bites are one of my mom’s creations from a few years ago. They are little pillows of cherry goodness! They’re almost like a doughnut and a fried pie had little Halloween babies! These Cherry Vampire Bites make even the biggest Halloween scrooges smile.

Happy Halloween!

Cherry Vampire Bites Recipe

Ingredients

Bites

  • 1 tube canned biscuits
  • flour
  • canola oil
  • 1 can cherry pie filling (21oz)
  • 1/2 cup sugar
  • 1/2 teaspoon almond extract

Glaze

  • 1/2 cup powdered sugar
  • 2 tablespoons milk

Directions

Step 1
This is everything you should need for today's Halloween fun!
Step 2
Dump the pie filling into a bowl, then add the extract and sugar. The cherries can be a bit tart, so the sugar will help add some needed sweetness. The almond extract is a classic pairing for cherries, so it just helps give the canned filling a more homemade flavor.
Step 3
Now give it a good stir, and tell folks you made it from scratch.
I won't tell if you won't.
Step 4
Prepare your area for rolling out your biscuits by covering a rolling mat (or a very clean counter) with lots of flour. Also flour your rolling pin and biscuit cutter. We forgot our biscuit cutters today, so we improvised with a wine glass. If you're a well equipped baker, it would be a 3 inch cutter for this size Bite.
Step 5
Pop your can of biscuits, and try not to squeal!
Now plunk down a biscuit onto the floured surface, and sprinkle with a touch more flour.
Step 6
Roll out your biscuit thin enough to cut three 3 inch circles.
Step 7
This was our first one, so we didn't roll it out quite big enough.
What can I say? We were excited.
Step 8
This is more like it.
Step 9
Everyone gets a cherry and some "blood". You'll be tempted to put in too much at first, but trust me... stick to just one cherry for this size Bite.
It may seem a bit tedious, but just remember how cute and tasty they're gonna be!
Step 10
Now fold over the circle of dough to form a cherry-stuffed crescent shape. Press along the edge to begin the seal; expect a little blood oozeage.
Step 11
The second phase in the sealing process is to press along the edge with a fork.
Step 12
To finish off your seal, and get rid of the oozeage, press a small plate at one end of your crimped edge. Press down and roll all the way along the edge, sealing it up nice and tight as you go.
Step 13
Now for the bite! Get some grilling tongs, and pierce into the Bites. It helps release steam while they fry, plus it shows 'em who's boss.
Step 14
Look at this plateful of cuties.
Step 15
Heat about an inch of canola oil in a large skillet over medium-high heat.
Step 16
Once the oil is nice and hot, add in the first round of Bites. Don't overcrowd them, or they'll stick together and steam while they're frying.
Step 17
Depending on how hot the oil has gotten, the Bites will take 1-3 minutes per side. Once they've become nice and golden, flip them for the last couple minutes on the other side. The first round will probably take longer than the later rounds.
*Do Not Step Away From The Bites!*
Step 18
As they finish place them on a cooling rack that has been set over a baking sheet. The pan does a great job of catching the grease, while the rack allows them to cool and drain.
Some of them may already be getting oozy!
Step 19
These are cute with just a dusting of powdered sugar and some added "blood".
Step 20
Or... if you like the idea of a more doughnutty Bite, you can make a quick glaze.
Add the powdered sugar and milk to a small bowl.
Step 21
Whisk it together until it's nice and smooth.
Step 22
Take a Bite and dunk one side into the glaze.
Step 23
Set the Bite glaze-side up on a plate; lick your fingers, and wait for the glaze to set up a bit.
Step 24
Once the glaze isn't so wet, dip your fork into the extra cherry filling. Stab them all just a bit more to really get the "blood" flowing!
Step 25
You will definitely have plenty of the cherry filling leftover. I store it in the fridge for up to a week, and try to use it with any number of other tasty treats.
Some other goodies you might want to try the filling with are: ice cream, cheesecake, poundcake, pie shells, cupcakes, or as a dip for the Vampire Bites!
Step 26
We hope you enjoy these delicious little Bites!

Caramel Frosting Recipe

I have always loved caramel frosting. I’ve just been too intimidated by actually having to make caramel to make it. This frosting solves the problem for all of us scared of candy thermometers and soft ball stages. If you can melt butter you can make this frosting.

In addition to being a wonderful finish to any cake, this frosting also works beautifully for decorating cookies. I’ve shared how to make some adorable Halloween treats, but feel free to let your imagination run wild!

Caramel Frosting Recipe

Ingredients

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/2 cup half and half (heavy cream would work great as well)
  • 1/2 tablespoon vanilla
  • 1 1/2 to 2 1/2 cup powdered sugar

Directions

Step 1
This frosting is so easy I still can't believe it's really caramel. Check out the small line-up of ingredients.
Step 2
Drop your stick of butter into a saucepan over medium heat.
Step 3
Once the butter has melted, add in the brown sugar and half-n-half.
Step 4
Stir everything in to get it nice and incorporated. Now stir off and on for around 10 minutes or until the sugar has dissolved.
Step 5
Remove the pan from the heat, and stir in the vanilla. As soon as the vanilla hits the hot caramel prepare to swoon!
Step 6
This needs to cool before you beat in the sugar. I go right ahead and pour it into the bowl of my mixer. This way as I want to check the temperature I simply touch the side of the bowl to see if it is still warm to the touch.
Step 7
I plop some plastic wrap right on top of the caramel to prevent a skin from forming on the top, as it cools.
Step 8
Now for the part that is up to you.

Once the caramel has cooled, you want to beat in the powdered sugar. I add the sugar slowly, about a 1/2 c. at a time, until it reaches the consistency I'm after.
Step 9
For a thick frosting, you'll want to add more sugar. This is what it looks like after 2 1/2 c. of powdered sugar. This is the consistency I used for the filling of my Peanut Butter Sandwich Cookies.
Step 10
If you plan on trying to ice anything, I strongly recommend less sugar. Besides being easier to spread, this frosting will also hold on to more of the caramel flavor than the thicker frosting will.

For my Halloween Candy Corn Cookies, I used 1 1/2 c. powdered sugar. It may not look as lickable in a photo, but it is so much for manageable!
Step 11
An added bonus to this frosting is that the color is extremely easy to dye. I dyed it yellow and orange for some adorable peanut butter candy corn cookies since Halloween is near.

Begin by using some of the reserved flour from my Peanut Butter Cookie Recipe to coat a rolling mat and a rolling pin.
Step 12
Then place about half a recipe's worth of Peanut Butter Cookie dough on the mat and sprinkled with flour.
Step 13
Carefully roll out the dough (only flipping once) to around a 1/4 inch thickness. Cut into whatever shapes please you.
Step 14
Carefully lift the cookies off of the mat using a very delicate spatula. You will NEVER get these bad boys up trying to use your hands.
Step 15
Lay then a couple inches apart on a parchment lined baking sheet.
Step 16
Bake at 350 degrees for 8 minutes, and end up with these cuties!
Step 17
Divvy the loose caramel frosting into three bowls.
Step 18
Dye one yellow and one orange. I used gel food coloring because I didn't want to affect the texture or flavor of the frosting. Liquid food coloring has the potential to affect both, so look out.
Step 19
Now carefully frost your candy corn cookies as cute as you can! I gave it my all, but I'm pretty sure I got the yellow and the orange backwards.
Step 20
These are delicious!

Peanut Butter Cookies

I love peanut butter cookies.

It’s not like some random cookie I just met puppy love. I mean like if I had to pick one cookie to eat for the rest of my life love. We’re talking unswervingly commited cookie love.

I love peanut butter cookies.

Now that you grasp the full depths of my feelings here, let me say that this is the recipe for my favorite peanut butter cookies of all time. That’s right. You’re about to get into some pretty heavy stuff if you choose to stick around and learn the magic.

These are now considered my mom Kay’s peanut butter cookies. Before that they were my grandma Jessie Bell’s peanut butter cookies. And apparently before that, they were my aunt Josephine’s peanut butter cookies. Don’t ask me how that math works. All I can say is that this is a cherished family recipe.

It has been passed down (and loved) for generations, and I hope that your family savors them as much as we have!

Peanut Butter Cookies Recipe

Ingredients

  • 1 cup peanut butter (we always use creamy)
  • 1 cup cricso
  • 1 teaspoon salt (this is one place I use fine salt)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 1/2 cups flour

Directions

Step 1
Preheat your oven to 350 degrees.

I like to start out by getting some things measured. Measuring your dry ingredients before the P.B. and crisco means that you only clean your measuring cup once. If you don't mind the extra cleaning, or if you're a smart baker with multiple measuring cup sets, feel free to jump right in with the sticky stuff.
Step 2
First sift the flour into a bowl.
Step 3
Then put the two sugars together in their own bowl.
Step 4
Now on to the stickies! Add both the crisco and the peanut butter into the bowl of your mixer.
Step 5
Using the paddle attachment, cream together until it looks nice and dreamy. Then add in the salt, soda and vanilla.
Step 6
Now dump in the sugars.
Step 7
Mix everything together until it looks like sandy peanut butter. I alternate mixing then scraping the sides of the bowl down a couple of times.
Step 8
Before I add in the eggs I always crack them into a separate bowl. This will help you avoid mistakes like shells, or creepy eggs (I've gotten a black one before...yuck!). I also like to mix them up a bit with a fork to help them blend into the rest of the batter a bit smoother.
Step 9
Dump them right in with the rest.
Step 10
Again you want to mix and then scrape at least once.
Step 11
Today I learned that my grandma never added all of the flour and neither does my mom. I'm just here to do what I'm told, so I didn't either.

Add the flour in several batches, scraping down the sides of the bowl in between each addition.
Step 12
This is how much flour was left in my bowl once it was all said and done.
Step 13
This is what delicious dough should look like!
Step 14
My family has always hand-rolled the dough into small balls and then squished the balls with a fork. This makes them look like the traditional peanut butter cookies we all know and love. However, I just discovered that this dough also rolls out with a rolling pin beautifully! I used half of this batch in our traditional way, and then I rolled the other half with a rolling pin. Look for photos of my Candy Corn Cookies featuring my Caramel Frosting recipe!
Step 15
Line your baking sheet with parchment paper, and roll a small clump of dough into a ball.
Step 16
Now make him lots of friends, and space them a couple inches apart.
Step 17
Dip a fork into the reserved flour, and give 'em a good squish.
Step 18
Just to make sure they've learned their lesson, give 'em another squish!
Step 19
This is the line-up before they go into the oven. They already look so good, you'll want to eat them right now!
Step 20
They bake anywhere from 10-12 minutes. Here are mine after 11 minutes.
Step 21
These cookies are wonderful crunchy or chewy.

For a crunchier cookie I would bake them the full 12 minutes. Also carefully move them after 2-3 minutes of cooling from the baking sheet onto a cooling rack.

For a softer cookie (like mine) never cook them the full 12 minutes, and once you pull them out of the oven let them completely cool on the cookie sheet. No cooling rack involved.
Step 22
These are wonderful just as they are. No frills... except maybe a glass of milk.
Step 23
They also make wonderful little sandwich cookies with a filling of your choice.
Some of my favorites are: Nutella, chocolate frosting, peanut butter frosting, or just plain old peanut butter. These are some I made with my Caramel Frosting recipe!
Step 24
The assembly line is so fun. Just have your filling and bowls of sprinkles ready.
Step 25
Then spread the filling.
Step 26
And roll in your sprinkles.
Step 27
We hope you enjoy these cookies as much as our family has for decades!
Step 28
Happy Halloween!