Triple Almond Cookies

1 cup butter, softened

2 cup sugar

1 cup sifted powdered sugar

1 cup vegetable/canola oil

2 eggs

1 tsp almond extract or lemon extract

4½ cups flour

1 tsp baking soda

1 tsp salt

1 tsp cream of tartar

2 cups sliced almonds

1 (6oz) package toffee bits

Preheat oven to 350°.

Beat butter at medium speed of electric mixer until creamy. Gradually add sugar and powdered sugar, mixing well Add oil, eggs and almond extract, mix well.

Combine flour, baking soda, salt and cream of tartar. Add to butter mixture, mixing well. Stir in almonds and toffee bits.

Scoop cookies with a medium cookie scoop (2 Tbsp). Roll dough in granulated sugar and place on a parchment lined baking pan. Flatten cookies in a crisscross patter with a fork dipped in granulated sugar.

Bake for 10-12 minutes. Cool slightly on pan and remove to wire rack to cool completely.

This recipe can be found here.

Easy Pumpkin Spice Cookies

1 (18 1/4 ounce) boxes spice cake mix

1 (15 ounce) cans solid-pack pumpkin (the small can)

1 cup chopped walnuts (optional) or 1 cup chopped pecans (optional) or 1 cup chocolate chips (optional)

1 cup cream cheese frosting (optional)

Preheat oven to 350°.

Spray cookie sheets lightly with vegetable spray (Pam).

In a large bowl, mix together the cake mix and pumpkin with a fork or mixer until well blended; stir in nuts or chocolate chips, if desired.

Drop by large rounded spoonfuls onto the cookie sheet; they don't flatten out much so however you place them on the sheet is pretty much how they'll look after baking.

Bake for 8 to 15 minutes, depending on the size of your cookies.

Allow cookies to cool on baking sheet for up to 5 minutes before removing to a wire rack to cool completely.

Frost, if desired.

This recipe can be found here.

The Best Coffee Cake. Ever.

1½ sticks butter, softened

2 cups (scant) sugar

3 cups flour, sifted

4 tsp. baking powder

1 tsp. salt

1¼ cups milk

3 egg whites, beaten until stiff

FOR THE TOPPING:

1½ sticks butter, softened

¾ cups flour

1½ cups brown sugar

2 Tbsp. cinnamon

2 cups walnuts, chopped

Preheat oven to 350°. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't over beat.

Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.

In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.

Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm---delicious!

This recipe can be found here.