The Neelys Butter Cookies Food

NEELY'S COOKIES AND CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Spray 2 (9-inch) cake pans with cooking spray and dust with flour.
• In a large bowl, using a hand-held mixer, combine the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the eggs and egg yolk, 1 at a time, and beat until well mixed, then add in the melted butter and combine. Next, add the buttermilk and beat until smooth, about 2 to 3 minutes. Add in the crumbled cookies and beat until incorporated.
• Pour the batter evenly into the cake pans and bake until a toothpick inserted in the center of the cake comes out clean, about 30 to 35 minutes. Remove from the oven and cool, on a rack, in the pans for 5 minutes. Turn the cakes out onto a rack and let cool completely. Frost with Cookies and Cream Cheese Icing and serve.
• In a large bowl with an electric mixer, blend the butter and cream cheese until smooth, about 3 minutes. Add the salt and vanilla. Add in the confectioners' sugar, 1/2 cup at a time, until smooth. Beat in the crumbled cookies. Frost the chocolate cookie cake when the cake has cooled.

SHELBI'S BUTTER COOKIES

Steps:

• Sift together flour and salt into a bowl.
• In the bowl of a standing mixer, add the butter and mix on medium-high until fluffy and light. Add the sugar and the eggs, 1 at a time, until and mix until combined. Add vanilla and cinnamon. Reduce the speed to low and gradually add the flour to the butter, sugar, egg mixture. Mix until batter looks smooth. Place dough onto a flowered cutting board and cut the dough into quarters, flatten and wrap with the plastic. Chill in the refrigerator for 2 1/2 hours.
• Preheat oven to 350 degrees F.
• With a rolling pin covered in flour, roll out dough quarters 1 at a time, on a floured work surface to 1/4 to 1/8-inch thick. Use a variety of cutters to cut out cookies. Transfer to a baking sheet lined with parchment and space cookies about 1 1/2-inches apart.
• Bake cookies until they are golden brown, about 8 minutes. Using a using a spatula, transfer cookies to a wire rack to cool.

TRIPLE THREAT CHOCOLATE CHIP COOKIES (THE NEELY'S)

Steps:

• Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.
• Sift the flour, baking powder and salt into a bowl and set aside.
• Melt the unsweetened chocolate, chopped bittersweet chocolate and the butter in a double boiler over low heat, stirring constantly.
• With a hand mixer beat together the eggs, sugar and vanilla on medium-high speed until light in texture and thick, 3 to 4 minutes.
• Add the chocolate mixture and blend thoroughly.
• Turn the mixer on low speed, mix in the dry ingredients until just combined. Mix in the pecans and chocolate chips until blended.
• Fill a 1/4 cup ice cream scoop with dough, level it, and drop the dough onto a prepared cookie sheet, leaving 3 inches between the cookies.
• Bake the cookies until they are cracked on top, about 14 minutes. Cool on wire racks.