Easy Thin Mints

These remind me of Girl Scout Thin Mints and are super easy to make!

Ingredients:

• Ritz crackers
• Andes mint chips (the kind you find in the baking isle)

Directions:

1. Empty the bag of Andes mints into a shallow saucepan.
2. Heat on low (this is key), stirring continuously until all of the chips are melted & smooth.
3. Drop a few Ritz crackers in the melted chips, turn over with a fork and turn once more (just until all sides are covered.)
4. Remove and place on a baking sheet lined with wax paper.
5. Place the dipped crackers in the fridge for 5-10 minutes to set.
6. Store in an airtight container.

Notes:

• One bag of Andes Mint Chips will do approximately two sleeves of Ritz.
• Once the cookies are set, they don't need to be stored in the fridge. However, we love to leave them in the freezer for a summertime snack!

From Ashley P.'s Kitchen

Pumpkin Spice Cookies

Ingredients:

• 1 yellow cake mix

• 2 teaspoons pumpkin pie spice

• 1 cup canned pumpkin (the REAL pumpkin)

• 1/4 cup butter

• 1 container cream cheese frosting

• Cinnamon (optional)

Directions:

1. Preheat oven to 375 (or 350 if using dark/nonstick cookie sheets).

2. Lightly grease cookie sheets.

3. Beat cake mix, pumpkin pie spice, pumpkin & butter about 1 minute, or until well blended.

4. Drop by generous tablespoonfuls onto cookie sheets.

5. Bake for 12 minutes, or until lightly browned around the edges.

6. Cool for 2 minutes on cookie sheet, then remove to a wire rack to cool completely.

7. After cooled, frost with cream cheese frosting.

8. For a pretty touch, sprinkle each frosted cookie with cinnamon.

9. Enjoy!

From Ashley's Kitchen in Smithfield, VA

Skinny Chocolate-Chip Cookies-CHRISTY

These are a little healthier than the norm and SO GOOD.

1 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup firmly packed brown sugar
6 tbsp granulated sugar
1/4 cup (1/2 stick) unsalted butter, softened
1 large egg
1 tsp vanilla extract
1 1/2 cups chocolate chips

In a small bowl, whisk flour, baking soda, and salt.
In a large bowl, with electric mixer on medium speed, beat brown sugar, granulated sugar, and butter until well mixed, about 1 minute. Beat in egg, milk and vanilla until blended, scraping bowl occasionally. On low speed, beat in flour mixture just until blended. With large rubber spatula, stir in chocolate chips. Refridgerate dough 15 minutes.

Preheat oven to 350. Line 2 large cookie sheets with parchment paper or foil.

Shape dough into 1 1/2 inch balls onto prepared sheets, 2 inches apart. Bake 12 to 14 minutes.

Cool and enjoy!

Cut Out Cookies from Christy

These are perfect for Christmas!

Dough:
2 1/2 cups flour 1 tsp. baking powder
1 cup sugar 2 tblsp. orange juice
1 cup butter, softened 1 tblsp.vanilla
1 egg, beaten

Frosting:
2 cups confectioners' sugar
1/4 cup butter, softened
2 Tblsp. milk
1 tsp vanilla
3 drops food coloring (optional)

Combine all dough ingredients and beat at low speed, scraping sides of bowl often until well mixed (1-2 minutes). Cover and chill for 2-3 hours or until dough is firm enough to roll out. On a floured surface, roll small portions of the dough to 1/4 inch thickness. Cut with cookie cutters and bake at 400 degrees for 6 to 10 minutes or until sides are light brown.

Combine all frosting ingredients and beat at low speed until fluffy. Frost and decorate cooled cookies.