#3535 - Ice Cream Cupcakes

(by Shirley McNevich)

good quality vanilla ice creamyour choice of toppings (sprinkles, jimmies, etc.)
any syrup toppings (chocolate, caramel, etc.)

Place cupcake liners into a pan or cookie sheet that will fit into your freezer. Place one scoop of vanilla ice cream into each cupcake liner. Add sprinkles, jimmies, etc. as desired. Keep them in the freezer until you are ready to serve. When ready to serve, add a little syrup topping, chopped peanuts, etc. to each (if you wish).

#3415 - Cream Cheese Muffins

(by Shirley McNevich)

3 cups flour
3/4 cup white sugar
4 tsp. baking powder
a pinch of salt
1 - 8oz. Philadelphia cream cheese (softened)
2 eggs
1 cup milk
1 tsp. vanilla
1/2 cup butter (melted)
colored sugar (the kind you sprinkle on holiday cookies)

Melt the 1/2 cup butter and let it cool slightly. Place cupcake liners in muffin tins. Into a bowl sift the flour, white sugar, baking powder and salt. In a mixer add cream cheese--beat. Add eggs--beat. Add milk and vanilla--beat. Add melted butter--beat. Pour cream cheese mixture into flour mixture--stir with a wooden spoon to mix. Fill the cupcake liners 2/3 full with batter. Sprinkle some colored sugar over the top of each muffin. Bake at 400 degrees for 20-25 minutes or until lightly browned.

#2459 - Butter Sugar Cookies

(by Shirley McNevich)

2 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
2 sticks softened butter
1 cup white sugar
1 egg
2 tsp. vanilla
2 TBSP milk
red and green colored sugar for sprinkling (or plain white sugar)

In a mixer add butter and 1 cup white sugar--beat. Add egg and vanilla--beat. Add salt and baking soda--beat. Add milk--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Spray the bottom of a drinking glass with Pam, then use the glass to flatten the cookies. Sprinkle colored sugar or white sugar over the tops of the cookies. Bake at 375 degrees for 10 minutes or until edges are lightly browned.

#1688 - Walnut Sprinkle Cookies

(by Shirley McNevich)

1 cup softened Parkay margarine
1 cup Domino's powdered sugar
1/2 tsp. salt
1 1/4 cups finely chopped black walnuts
1 TBSP vanilla
2 cups flour
colored sprinkles for dipping

In a mixer add Parkay, salt and powdered sugar--beat. Add walnuts and vanilla--beat. Remove from mixer--add flour--stir with a wooden spoon. Place colored sprinkles in a bowl. Take a heaping teaspoon of batter and shape it into a ball, then roll the ball in the colored sprinkles. Repeat with all batter. Place each ball on to greased cookie sheets. Bake at 325 degrees for 15-18 minutes or until browned on the bottoms.

#553 - Butter Cookies

(by Shirley McNevich)

2 sticks softened butter
3/4 cup white sugar
1 egg
1 tsp. vanilla
1 tsp. almond extract
2 cups flour
1/2 cup sliced toasted almonds (optional)
1/4 tsp. salt
colored sugar for sprinkling

In a mixer add butter and white sugar--beat until light and fluffy. Add egg, vanilla and almond extract--beat. Add flour, salt and almonds--beat. Use a pastry bag or a ziploc bag (cut at the corner) and fill with batter. Squeeze cookies on to greased cookie sheets to about the size of a .50 cent piece. Sprinkle with colored holiday sugar. Bake at 375 degrees for 10-12 minutes until lightly golden brown.

#280 - Cream Cheese Sprinkle Cookies

(by Shirley McNevich)

1 - 8oz. package Philly cream cheese, softened
1 1/2 sticks softened butter
1 cup white sugar
2 tsp. vanilla
2 1/4 cups flour
1/2 tsp. baking soda
colored sugar sprinkles for decoration

In a mixer, beat cream cheese, butter, white sugar and vanilla on medium speed until well blended. Add flour and baking soda--mix well. Cover and refrigerate 30 minutes. Preheat oven to 350 degrees. Roll dough to 1/8-inch thickness on lightly floured surface. Cut with assorted 3-inch cookie cutters. Sprinkle with colored sugar. Place 2 inches apart on greased baking sheets. Bake at 350 degrees for 10 to 12 minutes or until edges begin to brown. Cool completely.