Mimis Sleep Tight Cookies Recipes

MIMI'S COOKIES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• In a large bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Add 2 tablespoons (30 grams) milk or cream, beating until a moist, thick dough forms. Add remaining 1 tablespoon (15 grams) milk or cream, if necessary. (Dough should not be crumbly.) Beat in food coloring, if desired. (For multiple colors of dough, divide dough into batches and add desired amount of food coloring.) Cover and refrigerate for at least 2 hours.
• Preheat oven to 375°F (190°C).
• On a lightly floured surface, roll dough to ¼-inch thickness. Using desired holiday cutters, cut dough, and place on ungreased baking sheets.
• Bake until golden, about 12 minutes. Let cool completely. Frost cookies with Icing, adding sprinkles, if desired.
• In the bowl of a stand mixer fitted with the paddle attachment, beat confectioners' sugar, egg white, vanilla, and food coloring at medium speed until smooth. Icing should dry quickly and be hard to the touch.

INSOMNIA COOKIES

Steps:

• Preheat the oven or toaster oven to 350 degrees F.Combine all wet ingredients, including dates, in the blender and blend until smooth.Combine all dry ingredients including walnuts, flax seed, and cherries in a large mixing bowl.Combine wet and dry ingredients to form dough.Fold in white chocolate chunks.Scoop about 2 tbs of dough and place on parchment-lined cookie sheets. Press down dough with your fingers to about ½ inch thick rounds.Place in oven and bake for 20 minutes.Remove from oven and let cool on cooling rack.

MIGHTY S'MORE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Beat butter, white sugar, and brown sugar together with an electric mixer in a large bowl until smooth. Beat the first egg into the butter mixture completely before adding the second with the vanilla extract; continue beating until you get a smooth batter. Stir graham cracker crumbs and salt into the creamed batter.
• Dissolve baking soda in hot water in a small bowl; stir into the batter. Fold chocolate chips and marshmallows through the batter.
• Sprinkle flour into the batter while stirring until flour is completely incorporated and you get a cookie dough texture.
• Scoop small balls of the dough from the bowl and drop onto prepared baking sheets. Depress each dough ball slightly using the back of a spoon.
• Bake in preheated oven until the edges begin to brown, 10 to 12 minutes. Let cool on baking sheet for 5 minutes before moving to cooling racks.

MIMI'S SLEEP-TIGHT COOKIES

Steps:

• 1. Preheat oven to 400 degrees. Butter cookie sheets. This is an old recipe, I have updated, using parchment paper here.
• 2. In large bowl, making sure there is no greasy residue to keep eggs from whipping, beat egg whites, sugar, salt, white vinegar and vanilla until egg whites are stiff.
• 3. Gently fold in nuts and chocolate chips. Drop mixture by teaspoonsful onto prepared cookie sheets. Put cookie sheets in oven and turn oven OFF. DO NOT OPEN for at least 5 hours, or overnight.

MIMI'S MONSTER COOKIES

Steps:

• In a large bowl with mixer at medium speed, beat together the first 4 ingredients till light and fluffy.
• Add eggs and vanilla; beat 2 minutes.
• Blend in baking soda.
• Stir in oats and remaining ingredients.
• Dough will be very stiff and crumbly.
• Drop dough by 1/3 cup measures, 4" apart on a ungreased baking sheet.
• Flatten with a spatula to 3 1/2" cookies.
• Bake in 350 oven for 12-14 minutes or till golden.
• Remove and cool on racks.
• NOTE:.
• If you need more than 22 cookies, you may use a 1/4 cup measure, but they will not be quite as huge as the other measure.