PINCH CUP RECIPES

Steps:

• Mix butter, flour, nuts; press into 9x13 inch pan. Bake 350 for 20 min. Cool.
• Mix powdered sugar, cream cheese and cool whip; spread on cooled crust.
• Beat together pudding mix and milk until thick. Spread on cream cheese layer
• Top with a layer of cool whip and chopped nuts. Refrigerate.

Steps:

• COOKIE DOUGH DIRECTIONS: In a large bowl combine sour cream, sugar, butter, eggs and vanilla; mix well. In a smaller bowl combine flour, baking powder, baking soda and salt, then add to wet mixture and mix until everything is just incorporated. With a cookie scoop, scoop out even size scoops of dough and then roll in a ball in your hand and place on a cookie sheet and slightly flatten with your hand so it's in a circular shape. Bake in a pre-heated 350 degree oven until light golden brown, no more than 10 minutes. They may seem under done but they aren't. Transfer to a cooling rack and let cool completely before frosting.
• BUTTERCREAM FROSTING DIRECTIONS: Directions: Cream together butter and shortening in mixer, with paddle attachment on medium for about 2 minutes. Add 1/2 cup powdered sugar and beat until smooth, Add another 1/2 cup and beat until smooth. Add Vanilla, mix. Add gradually the remaining sugar and milk, making sure you end with sugar. Continue to mix on medium until smooth.