Chocolate Chip Cookies

Whip:
1 C. Sugar
1 C. Brown Sugar
2/3 C. Butter softened
2/3 C. Shortening
2 Eggs
2 tsp Vanilla

Mix:
3 C. Flour
1 1/2 C. Oats
1 tsp Salt
1 tsp Baking Soda
1 C. Chocolate Chips (we use more)

Mix until barely blended
Bake @ 375 for 8-10 minutes

Made for me by Payton

Thumbprint Cookies

2/3 c. butter
1/3 c. granulated sugar
2 eggs, separated yolks from whites
1 tsp. vanilla
1/2 tsp salt
1 1/2 c. sifted all purpose flour
3/4 c. finely chopped pecans
1/3 c. strawberry or cherry preserves

Cream together butter and sugar until fluffy.  Add the egg yolks, vanilla, and salt and beat well.  Gradually add the flour, mixing well. 

Shape into 3/4 inch ball, dip them into the egg whites and then roll them in the nuts and place them 1 inch apart on a cookie sheet.  Press down the center of each cookie with your thumb.  Bake at 350 for 15-17 minutes.  Cool slightly, remove from pan and cool on rack.  Just before serving, fill the centers fo the cookies with jam.  I warmed the jam slightly to make it easier to work with...it set back up as it cooled. 

Cookie Dough Dip

1 (8oz) package cream cheese
1/2 cup butter
1 cup powdered sugar
2 TBS. brown sugar
1 1/2 tsp. vanilla
1 cup milk chocolate chips
1 cup toffee bits

Instructions:
Cream together cream cheese and butter. Add all other ingredients and mix until well combined.
Serve with apple wedges.

Chocolate Mint Brownie Cookies

Cookie

1 Devil's Food cake mix
2 eggs
3/4 cup shortening (I use 1/2 shortening and 1/2 coconut oil and it still turns out)
Combine and roll into balls, flatten slightly, bake at 350 degrees for 8 minutes.

Frosting is the Wilton Class Buttercream Icing:
1/2 cup vegetable shortening
1/2 cup butter, softened
1 tsp. clear vanilla extract

4 cups sifted confectioners' sugar 

2 TBS. milk

In large bowl, beat shortening and butter with electric mixer until light and fluffy.  Beat in vanilla.

Gradually add sugar, one cup at a time, beating well on medium speed.  Scrape sides and bottom of bowl often.  When all sugar has been mixed in, icing will appear dry.

Gradually add milk; beat at medium speed until light and fluffy.

Add meringue powder so the frosting stiffens up.

Take part of icing and add mint extract and green food coloring.  

Add cocoa powder and more water to the rest of the icing until it tastes good and is spreadable.

Frost the cooled cookies with the mint icing, let dry (meringue powder helps with this) then frost with chocolate icing.

Cream Cheese Butterhorn Cookies aka Rugelach

Cream Cheese Butterhorn Cookies aka Rugelach

INGREDIENTS 

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup unsalted butter
• 1 (8 ounce) package cream cheese
• 1/3 cup sour cream
• 1/2 cup white sugar
• 1 tablespoon ground cinnamon
• 1 cup finely chopped walnuts (I prefer pecans)
• 1/2 cup raisins (optional)

DIRECTIONS

1. Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
2. Shape crumbly mixture into four equal disks...wrap each disk and chill 2 hours or up to 2 days.
3. Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).
4. Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
5. Preheat oven to 350 degrees F.
6. After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.
7. Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.

Cookie Jar Gingersnaps

2 cups flour
1 TBS. ginger
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3/4 cup shortening
2 cups sugar
1 egg
1/4 cup molasses

Sift together first 5 ingredients.  Cream shortening and one cup of sugar gradually, until well blended.  Beat in egg and molasses; form into small balls and roll in remaining sugar.  Place on ungreased cookie sheet.  Bake in a 350 degree oven for 12-15 minutes or until tops are rounded, cracked and lightly brown.

Super Soft Sugar Cookies...

SOFT SUGAR COOKIES

1 cup butter

1 cup yogurt or sour cream (I use sour cream)

2 cups sugar

2 eggs

2 teaspoons vanilla

6 1/2 cups flour

2 teaspoons baking soda

1 teaspoon salt

Combine butter, yogurt, or sour cream, sugar, eggs and vanilla and beat for 2 minutes.  Sift together flour 

(I never sift the flour) baking soda, and salt to creamed mixture.  Roll dough out and cut with cookie

cutters.  Bake in a 375 degree oven for 8 to 10 minutes (My oven is hot so I only cook them 6 minutes)

or until lightly brown.  Do not overbake.  

BUTTER FROSTING

1/3 cup soft butter

3 cups powdered sugar

1 1/2 teaspoons vanilla or another extract (I love almond extract for cookies)

2 or 3 tablespoons milk

Food coloring if desired

Beat together with electric mixer until the texture and thickness you want.  

Pumpkin Chocolate Chip Cookies

1 c white sugar

½ c oil (I use coconut oil)

1 egg

1 t milk

1 t vanilla

1 c pumpkin

2 c flour

2 t baking powder

1 t baking soda

1 t cinnamon

½ t salt

½ c chopped pecans (optional)

1 c chocolate chips

Preheat oven to 375*

Mix first 5 ingredients together and stir well.Add pumpkin and just stir until incorporated.

Add all the dry ingredients and mix until well combined.

Fold in Chocolate Chips and nuts. 

Bake for 12 – 15 minutes. Put in containers while they’re still a little warm. You do not want to overbake them. 

Homemade Oreos

2 packages Devil Foods Cake
1 cup oil
4 eggs

Mix ingredients and form into cookie balls on a cookie sheet.  Bake at 350 degrees for 8-10 minutes.  When cooled put vanilla frosting in between 2 similar sized cookies.

A sister in my ward made these for a party.  They were the first thing gone!

Snickerdoodles..BEST ONES!

Taken from Get Together Ideas

1 stick butter-softened
1/2 cup sugar
1/3 cup brown sugar
1 egg
1/2 tsp. vanilla
1 1/2 flour
1/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. cream of tarter

FOR ROLLING
2 TBS. sugar
1 tsp. cinnamon

DIRECTIONS:

In a large bowl, cream together the butter and sugars with an electric mixer on high speed.  Add the egg and vanilla and beat until smooth.

In another bowl, combine the flour, salt, baking soda and cream of tarter.

Pour the dry ingredients into the wet ingredients and mix well.

Preheat the oven to 300 degrees while you let the dough rest for 30 minutes in the refrigerator.

In a small bowl, combine the sugar with the cinnamon for the topping.

Take about 2 1/2 TBS. of dough and roll it into a ball.  Roll this dough int the cinnamon/sugar mixture and press it onto a ungreased cookie sheet.  Repeat for the remaining cookies.

Bake the cookies for 12-14 minutes and no more.  The cookies may seem undercooked, but will continue to develop after they are removed from the oven.  When the cookies have cooled they should be soft and chewy in the middle.  

Makes 16-18 cookies.

Reese's Peanut Butter Cup Cookies

{image from Amy's Finer Things}

1/2 cup butter or margarine-softened
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp. vanilla
1 1/4 cup flour
3/4 tsp baking soda
1/2 tsp. salt

40 mini Reese's Peanut Butter Cups

Beat butter, peanut butter, sugar and brown sugar. Add egg and vanilla. In separate bowl combine flour, baking soda and salt. Add to butter mixture. Roll into 1 inch balls. Place in greased mini muffin pans. Bake at 350 degrees for 9 minutes. When done, place peanut butter cup into cookie and press down. Let cool in pan before removing. Yields about 3 1/2 dozen cookies.

Mrs. Fields Chocolate Chip Cookies

3 eggs

1 lb. margarine

1 1/2 cups sugar

2 cups brown sugar

Cream above ingredients together. Then add:

2 TBS. vanilla

6 cups flour

1/2 tsp. salt

1/2 tsp. baking soda

1 bag (12 oz) chocolate chips

Add a little more flour at high altitude.

Bake at 350 degrees for 12-17 minutes.

Peanut Butter Cookies

Recipe found HERE

Ingredients:
3 cups all-purpose flour
1 cup sugar
1½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
¼ cup vegetable shortening
4 tbsp. unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup honey
2 large eggs
Sugar, for rolling the cookies

Directions:
In a medium mixing bowl, combine the flour, sugar, baking soda, baking powder and salt; whisk together and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, butter, peanut butter and honey. Mix in the eggs one at a time, beating well after each addition. With the mixer on low speed, add the dry ingredients to the peanut butter mixture and beat just until incorporated.

Preheat the oven to 350˚ F. Roll the dough into 1½-inch balls, and roll each dough ball in sugar. Place the dough balls on an ungreased baking sheet, a couple inches apart. Bake for 10-12 minutes, or until slightly puffed and golden. Remove from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

These are by far the BEST peanut butter cookies I've ever had!

Unsurpassable Chocolate Chip Cookies...

1 cup butter
1 1/2 cups packed light brown sugar
1 egg
2 tsp. vanilla
2 cups all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. salt
12 ounce package semi sweet chocolate chip cookies
1 cup chopped nuts (optional)
1 cup powdered sugar

With an electric mixer, cream the butter, adding the brown sugar, egg and vanilaa.
Combine the flour, baking soda, ginger, salt and cinnamon. Blend into the butter mixture. Stir in the chocolate chips and nuts. Chill until firm. Can refrigerate overnight. Between palms of hands roll small pieces of dough (scant teaspoon) into 1 inch rounds and dredge in powdered sugar. Place on lightly greased cookie sheets-about 2 inches apart. Bake in 375 oven for 10 minutes. Remove from oven, cool 5 minutes on cookie sheets before removing to racks. Store in airtight container. Yeild 6 dozen cookies

Lemon Drop Cookies

I found this small recipe website with yummy recipes. This had such glowing praise, I had to try them. It made around 90 cookies! We made plates of cookies and passed them out for FHE... they kept coming and coming!!! I bought my lemon drops in bulk at Winco and 48 lemon drops = six ounces. You can find anything out on the internet. I ♥ the internet!

Hilary

 

From Website:

These cookies have pretty much made me famous. OK, so not famous. I mean, it isn't even my recipe. But, they are by far the cookie that have gotten the most reaction from others. People simply love them. In college I discovered Lemon Drop cookies from a place called Cookies By Design, they were my obsession. My roomates served them at my bridal shower. I tried for years and years to find a recipe close but never did. Several years ago my mom bought a cookbook ("5 star recipes from well-known Latter Day Saints") and this recipe was in it. I have to make a plan to give these away before I even make them. I could honestly eat them all day and all night long.

Lemon Drop Cookies

2 c. sugar

1 1/2 cup butter flavored shortening

3 eggs

2 tsp. vanilla

1 tsp. lemon extract

4 c. flour

1 1/2 tsp soda

1 1/2 tsp baking powder

1 tsp. salt

Finely chopped zest of one lemon

1 (6-oz) package lemon drops (sometimes these are tricky to find, I usually keep two or three bags in my pantry)

2 c. powdered sugar

juice of two lemons

Preheat oven to 350 degrees. In mixing bowl, cream sugar, shortening, and eggs; add flavorings. Stir in dry ingredients, lemon zest, and crushed lemon drops (I crush them in my blender). Roll into balls, flatten slightly, and bake on parchment lined (if you don't use parchment, cookies will stick to pan) baking sheet for 10 to 12 minutes. Let cool slightly on pan for a couple of minutes. Make a glaze by mixing powdered sugar with lemon juice. Brush glaze over cookie tops. Let cookies cool completely.

makes 4 to 5 dozen cookies.

Ginger Snaps

3/4 canola or vegetable oil
1 cup brown sugar
1/4 cup molasses
1 egg
2 1/4 cups whole wheat flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves

The dough may seem "greasy" but remember that this is good oil. Mix as usual. Bake as usual. Bake at 375 degrees for 10-12 minutes.

Dreamy Lemon Bars

I love lemon bars, but always seem to struggle getting them right. Mostly getting the yellow part to set up... (I even tried the queen of yummy recipes version, Paula Deen's... super runny). This recipe is so easy and we've made them three times with perfect results. I think we've found a winner.

 
Ingredients:
1 CUP butter
2 1/4 CUP flour
1/2 CUP powdered sugar
1/4 teaspoon salt
1/4 teaspoon lemon rind
1/4 CUP lemon juice
4 eggs, beaten
2 CUPS sugar
Mix the butter, flour, powdered sugar & salt. Spread in the bottom of a 9" x 13" pan. Bake for 25 minutes in a 325 degree oven.


Mix eggs, lemon juice, rind and sugar. Pour on top of the baked crust. You don't have to wait for the crust to cool. Bake for 30 minutes at 350 degrees. Sprinkle with powdered sugar. Cut into squares when cooled. Eat!

Pictures and recipe found at Whimsy Love blog.

Soft Sugar Cookies...

1 cup softened butter

1 cup yogurt or sour cream

2 cups granulated sugar

2 eggs

2 teaspoons vanilla

6 1/2 cups flour

2 teaspoons baking soda

1 teaspoon salt

Combine softened butter, yogurt or sour cream, sugar, eggs, and vanilla and beat for 2 minutes.

Add baking soda, salt, and flour to the creamed mixture. Mix . Roll dough out with a floured counter and

and a floured rolling pin. Cut with cookie cutters. Bake in a 375 degree oven for 6 to 10 minutes depending

on how hot your oven gets. They should be just lightly brown. DO NOT OVERBAKE!

Cool and frost with butter frosting.

VANILLA BUTTER FROSTING

1/3 cup soft butter

2 cups of powdered sugar

1 teaspoon of vanilla or lemon or almond extract

2 to 6 tablespoons of milk

Food coloring for colored frosting

Mix all together with a beater. Add the milk as you go to get the desired consistency of the

frosting. Add the food coloring at the end and mix to achieve the color you desire.

Peanut Butter Cookies

½ c. sugar
½ c. brown sugar
1 egg
1 tsp vanilla
1 ¾ c. flour
1 tsp soda
½ tsp salt
½ c. butter
½ c. peanut butter
Optional - 1 package Hershey Kisses

Cream butter and sugars – adding egg and vanilla. Add dry ingredients. Roll into balls. (I used a cookie scoop and skipped the "rolling into balls" stage.) Do fork criss-cross and place on ungreased baking sheet. Bake 8-10 minutes at 375°. OPTIONAL:  At 8 minutes add Hershey Kiss and then bake 3 minutes longer.