Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, meatball cookies, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Once you make meatball cookies your life will never be the same.
“Why is that”, you may ask? Because these cookies taste like the angels of heaven got together and had a cookie bake-off and sent their goodies to earth for us to enjoy. I am in love with this recipe. So yummy!
When it comes to holiday baking I’m all for making cookies. Cookies are fun and easy to make and come in all sorts of varieties. Like these meatball cookies. No, there isn’t any meat in them but they are shaped like your fave Italian entree.
I’m super excited that I came across this recipe over on the Cookie Madness blog! If you’d like to get the details on how to make this wonderful food please hop on over to the next page for a complete list of ingredients and instructions. Enjoy!
Recipe and image courtesy of Cookie Madness.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Watkins Cherry extract works great in this recipe and it turns the cookies a lovely shade of pink.