Cookies

people really love and comment on these
Peanut Butter Chocolate Chip Cookies---holy cow good and makes a ton.


*Makes about 4-5 dozen

1 cup (16 tablespoons) butter, softened to room temperature
2 cups smooth or chunky peanut butter
1 ½ cups firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
1 ½ tablespoons milk
1 ½ teaspoons pure vanilla extract
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups chocolate chips (or a combination of peanut butter and chocolate chips)

Preheat the oven to 350 degrees.

In a large bowl combine the butter and peanut butter and beat the mixture until it is light and fluffy (you can do this with a hand mixer or with an electric mixer fitted with the paddle attachment). Add the brown and white sugars and mix until well combined. Add the eggs and mix for 1-2 minutes, until the mixture is well combined and light in color. Add the milk and vanilla and mix.

Add the dry ingredients and mix just briefly. While there are still large spots of flour, add the chocolate chips (or peanut butter chips or both) and mix until the flour is completely mixed in and the mixture is well combined.

Let the cookie dough sit for 15 minutes before scooping onto the baking sheets. It will firm up as it sits.

When ready to bake, scoop tablespoon-sized balls of dough onto silpat or parchment-lined baking sheets leaving about 1 to 2 inches in between the cookies to allow for spreading as they bake.

Bake for 10-11 minutes, taking care not to overbake in the slightest! Leave the cookies on the baking sheet for 2-3 minutes after baking




Super super good cookies and icing--keep

Soft Sugar Cookies
1 cup butter
2 cups sugar
2 eggs
3 tsp. vanilla
1 cup sour cream
1 tsp. salt
2 tsp. baking soda
5 1/2 cups flour

In mixer, cream butter and sugar, and then add eggs and vanilla. Add sour cream. Combine salt, soda, and flour, and add to mixture.

Roll out on floured surface to about 1/4 to 1/3 inch thick. Really.
Use a spatula to carefully slide under each cookie and place onto greased (with Pam) cookie sheets


. Bake at 375 for 7-8 minutes.
THEY WILL NOT LOOK DONE!

But don't give in to your temptation to cook "just a little bit longer" or you will get crunchy cookies instead of soft, pillow-like cookies.
They are still very pale and have no browning anywhere. If you have a golden brown color along the edges then you have baked them too long. Cool 3-4 Min. Remove from pan.





Buttercream Frosting

1/2 cup butter, softened
4 cups powdered sugar
2 tsp vanilla extract
1/4-1/3 cup milk


In a mixing bowl, cream butter. Beat in sugar and vanilla until crumbly. Gradually add milk until frosting reaches desired consistency. Add desired food coloring.—
30 large cookies or 4 doz small.




recipe above for sugar cookies is my favorite but this one is very good too just a harder cookie and icing.
NO FAIL SUGAR COOKIE


7-8 dozens pending on cookie cutter size



Ingredients:

6 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 cups unsalted butter
2 cups granulated sugar
2 large eggs
2 teaspoon vanilla extract



: • Cream sugar and butter until fluffy, about 5 minutes. Add eggs and vanilla. Mix dry ingredients in separate bowl and add to butter mixture. Mix well.

• Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough.

Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Your dough will be chilled and ready to cut and bake with no wait and no added flour! Repeat with scraps after cutting cookies. •


Bake at 350 degrees for 8 -10 minutes. Let cool.
Great icing
Great cookie icing


1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring
Directions


1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.


2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

If needed add milk a tiny bit at a time to loosen the icing up.




Seasoned Crackers

Mix 1 cup oil with
1 Tablespoon garlic powder
2 Tablespoons red pepper flakes
1 envelope Hidden Valley ranch mix-dry
2 Tablespoons parmesan cheese

Place the whole box of saltine crackers in a gallon
Ziplock bag. Pour the oil mixture over the
crackers. Close bag and tip the bag around
as the oil runs over the crackers. When the oil
stops running, dump the crackers onto a tray
and leave to dry. After a few hours you can
put the crackers in a container.




THESE COOKIES ARE THE BEST-
SOFT AND TASTY-anna gave me this


Old Time Sugar Cookie
400 degrees

SIFT
1 1/2 cup flour
1/2 tsp salt
2 tsp baking powder
CREAM 1 cup real butter
1 1/2 cup sugar 2 eggs
1 Tablespoon milk
1 tsp vanilla

add the flour and creamed mixture together.
Add another
1 1/2 cups flour.

chill.

mix 2 tablespoons sugar and
2 tsp. cinnamon.
set aside in small bowl.

roll and cut into shapes and
sprinkle with sugar cinnamon mixture,

or roll into 1 inch balls and
roll into sugar mixture and
drop onto UNGREASED pan.

bake 10 min at 400

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Lemon Sugar Cookies
1/2 cup Butter, softened
1/2 cup butter-flavored shortening
1 cup sugar
1 egg
1 T milk or lemon juice
2 tsp lemon EXtract
1 tsp vanilla

2 1/2 cups flour
1 t salt
1/2 t baking soda

Cream butter shortening and sugar.
Beat in egg, milk and extracts.

Combine flour, salt and baking soda.

Add to the creamed mixture.

Drop by teaspoon onto ungreased pan.

Flatten with a glass bottom dipped in sugar.

Bake at 400 degrees for 9-11 minutes.

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AMY LIKES THESE

MOLSSES COOKIES

I have made them for years

Soft Molasses Cookies
1/2 c butter, softened
1/2 c solid vegetable shortening(not margarine)
1 1/2 c sugar
1/2 c molasses
2 eggs, lightly beaten
4 c flour
1/2 tsp salt
2 1/4 tsp baking soda
2 1/4 ground ginger
1 1/2 ground cloves
1 1/2 cinnamon

in large bowl, cream butter, shortening and sugar until light colored and fluffy.
Beat in Molasses and eggs; set mixtue aside.

In another large bowl, combine flour (no need to sift), saltbaking soda, ginger, cloves and cinnamon. Blend thoroughly with wire whisk.

gradually mix flour mixture into creamed ingedients until dough is smooth.

roll into 1 1/2 inch balls. dip top in sugar. place on greased cookie sheet.

bake 350 for 11 minutes. do not over bake. makes 3 doz. freeze well


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CRISP LEMON SUGAR COOKIES

1/2 cup butter or margarine, softened
1/2 cup butter- flavored shortening
1 cup sugar
1 egg
1 tbsp milk
2 tsp lemon extract or lemon oil*
1 tsp vanilla extract
2-1/2 cups all purpose flour
3/4 tsp salt
1/2 tsp baking soda
Additional sugar for tops

In a mixing bowl, cream butter, shortening, and sugar. Beat in egg, milk, and extracts(*I used lemon oil).

Combine the flour, salt and baking soda, gradually add to the creamed mixture.

Shape into 1 inch balls or drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
Flatten with a glass dipped in sugar .
Bake at 400 degrees for 9--11 minutes or until edges are lightly brown.
Move to wire racks to cool.

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Big Soft Ginger Cookies

these are super good. Don't know which I like the best,
this recipe or the one above.

2-1/4 cup flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3/4 cup margarine
1 cup sugar
1 egg
1/4 cup molasses
2 Tbs. sugar

Combine flour, soda, ginger, cinnamon, cloves and salt. Set aside.
In large mixer bowl, beat margarine with mixer on low speed for 30 seconds to soften. Gradually add 1 c. sugar; beat until fluffy.
Add egg and molasses and beat well.
Stir dry ingredients into beaten mixture.

Shape into 1-1/2 inch balls (1 heaping tablespoon of dough each).
Roll in the 2 Tbs. sugar and place on ungreased cookie sheets 2-1/2 inches apart.

Bake at 350 for about 10 minutes or until light brown and still puffed.
Do not overbake. wow these are the best ever.

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ADORE THESE HERMITS.

EASY AND KEEP WELL

Hermits
2 c four
1 tsp cinnamon
1/2 baking powder
1/2 soda
1/2 ginger
1/4 nutmeg
1/4 salt
1/8 cloves
1 cup packed brown sugar
1/2 c softened butter
1/3 c dark molasses
1 large egg
1 c dark raisins
1 c pecans, toasted and coarsely chopped (optional)

preheat oven 350 grease and flour 2 cookie sheets

combine flour cinnamon baking powder baking soda ginger nutmeg salt and cloves
beat sugar and butter til light. beat in molasses. beat in egg. beat in flour mixture. stir in raisins and pecans

divide dough into quarters shape each quarter into a 12" by 1 1/2" log.
place 2 logs on a cookie sheet. leave 3" between

bake 13-15 min till flattened and edges are firm.
cool 15 min.

transfer to cutting board and slice each log into 8 cookies.

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fudgy no bake cookies
perfect

1 c sugar
2 T cocoa
1/4 c butter
1/4 c milk
1 c quick oats
2 T peanut butter
1/2 t vanilla

in saucepan, combine sugar cocoa butter milk
.cook stir medium heat. till comes to boil.
boil one minute.remove from heat.stir all in.
drop on wax paper. 1 doz. perfect everytime.

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Chocolate Chip Shortbread Cookies

holy moly good so very easy

1 c butter
1/2 c brown sugar
1 t vanilla
2 c flour
2 c semi sweet choc chips

325 degrees work everything into a ball, add choc chips. make 1 inch balls.
place on ungreased cookie pan. press with fork tines.
bake 10 min makes 4 doz freeze well

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Coconut Shortbread Cookies

-very good-
no eggs no flavoring
loved it very old recipe

1 C. butter (I usually use 1 stick butter & 1 stick margarine)
2 C. all purpose flour
1 t. baking soda
1 C. sugar
1 C. coconut

Roll dough in balls the size of walnuts. Flatten with with fork.

Bake 350º for about 10 mins. or until slightly browned around the edges.
Cool on wire racks.
Makes about 75 cookies.



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Helens Oatmeal Cookies


yes sireebob keep this

1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup white sugar
1 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
1 cup semisweet chocolate chips
1 cup raisins
1/2 cup chopped pecans or other

DIRECTIONS

Preheat oven to 350 degrees

ungreased sheet
In a large bowl, cream together butter, brown sugar and white sugar until smooth.
Beat in eggs and vanilla.
Combine flour, baking soda, and salt; stir into the creamed mixture.
Mix in the oats, chocolate chips, raisins, and pecans.
Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 12 minutes in the preheated oven.
these are my very favorite oatmeal cookie ever. dec 2006

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PEANUT BUTTER COOKIES
THESE ARE PERFECT IN EVERY WAY

1 cup granulated sugar
1 cup light brown sugar
3/4 cup butter flavored Crisco throw all other recipes away
2 eggs
2 tsp vanilla
1 cup peanut butter (we use Jiff Smooth)
2 1/2 cups self-rising flour (or you can use all-purpose and add your leavening)

( ALLPURPOSE FLOUR AND 71/2 TEASPOONS-BAKING POWDER-2 1/2 SALT)

1/2 cup to
3/4 cup granulated sugar for garnish

Cream sugars and Crisco until smoth.
Add eggs one at a time, mixing well, and then vanilla .
Add peanut butter and mix well.
Gradually add flour in small increments, incorporating it into the dough. Batter will be crumbly. Put sugar for garnish in a saucer. Pinch off pieces of dough and roll each into a ball about an inch in diameter. Place on cookie sheet and flatten with fork dipped in sugar to make criss cross pattern on cookies. Place on ungreased cookie sheet and bake AT 350 for 11 minutes or until browned..Do not overbake.

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Almond Butter Cookies

this are so very good

1 c. butter, softened
1 (8 oz.) cream cheese, softened
1 1/2 c. sugar
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
3 1/2 c. flour
1 tsp. baking powder

Cream butter, cream cheese and sugar until fluffy. Add egg, vanilla and almond extrac t.
Stir together flour and baking powder; add to creamed mixture and mix thoroughly .
(I rolled them into small balls, rolled those in sugar and pressed flat with a glass)

Bake at 350° for 8-10 minutes. Don't overbake

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SNICKER_DOODLE

have made snickerdoodles for AMY for years
3 doz.

1 c crisco butter flavor
1 1/2 c sugar
2 eggs
2 3/4 c flour
2 tsp cream of tartar
1 tsp baking soda
1/4 salt
2 tabl sugar
2 tsp cinnamon

cream crisco, sugar,& eggs add flour, cream of tarter, soda& salt roll into balls size of walnuts. roll in cinnamon sugar mixture.
place on ungreased cookie sheet bake 400 at 9-10 minutes

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Everything Cookies

these are very very good

1 cup unsalted butter( 2 sticks)
1/2 cup sugar
1/2 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/2 tsp each baking powder and salt
2 cups old fashioned oats
2 cups semi sweet chocolate chips
1 cup sweetened flaked coconut
1 cup raisins
1 cup coarsley chopped walnuts

Oven set at 350.

In a large bowl beat the butter, sugar and brown sugar until smooth and crteamy about 2 minutes.
Beat in the eggs one at a time until well blended.
Stir in the vanilla.
Sift together the next 4 ingredients, flour, baking powder and soda and salt.
Gradually stir into the butter/sugar mixture.

Add all remaining ingredients.
Stir till well blended.

Drop by heaping spoonfuls onto pan about 2" apart, press on top of cookies to slightly flatten.
Bake for about 16-18 minutes. Cool for 2 minutes then place on a rack ~
Make about 4 dozen ~

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Chocolate Chocolate Chip Cookies

2 c flour
1/2 t baking soda
1/2 t salt
3/4 c butter
2 T instant coffee granules
1 cup brown sugar
1/2 cup sugar
1 egg plus 1 egg yolk
1 12 oz pkg semisweet chocolate chips
1 c walnut peices

combine first 3 ingred, stir.

Combine butter and coffee granules in a
small saucepan or skillet.
Cook over medium-low heat until
butter melts and coffee granules dissolve,
stirring occasionally.
Remove from heat,
and let cool to room temperature
(don't let butter resolidify).


Combine butter mixture, sugars, egg, and egg yolk in a large bowl.
Beat at medium speed of an electric mixer until blended.

Gradually add flour mixture, beating at low speed just until blended.

Stir in chocolate morsels and walnuts.

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makes a small batch
This has a wonderful taste-do not leave out the almond

Quick Sugar Cookie

1/2 cup soft margarine or shortening
1 cup white sugar
1 medium egg
1 tablespoon milk
1 teaspoon vanilla
1/4 teaspoon almond flavoring (optional)
1/2 teaspoon salt
1 teaspoon baking powder
1-1/2 cups flour

In a medium sized bowl cream together the margarine or shortening and sugar. Beat it until it is smooth and fluffy.

Add the egg, milk and vanilla, mixing well.

Stir in the salt, baking powder and flour. Blend it all up until it makes a nice smooth dough.

Drop the mixture by small spoonfuls onto an oiled cookie sheet.

Bake at 375° for about 8 to 10 minutes.

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WHITE CHOCOLATE CRANBERRY OATMEAL COOKIES

1 cup butter, at room temperature (2 sticks; use butter only)
1 cup firmly packed brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla or orange X with orange zest added too
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups old-fashioned oatmeal, uncooked

1 pound white baking chips or chopped white chocolate (2 2/3 cups)
2 1/4 cups dried cranberries (see editor's tip)

Preheat oven to 350 degrees.

Cream butter with sugars. Add eggs and vanilla and beat well. In a separate bowl, combine flour, baking powder, salt, baking soda and oatmeal. Add to butter mixture and mix well. Stir in white chocolate and dried cranberries.

Place spoonfuls of dough on ungreased cookie sheet and bake for 12 to 13 minutes, or until very lightly browned.

These cookies have a high ratio of baking chips and cranberries to dough. If you prefer a less sweet cookie, reduce the amount of baking chips