Snickerdoodle Blondies

 

▢1 C butter, softened

▢1 C granulated sugar

▢1 C light brown sugar

▢2 large eggs

▢1 1/2 tsp vanilla extract

▢1/2 tsp salt

▢1 tsp baking powder

▢1 1/2 tsp cinnamon

▢2 1/2 C all purpose flour

Topping:

▢1/4 C granulated sugar

▢1 1/2 tsp cinnamon

Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper. 

Cream together butter and sugars. Mix in eggs and vanilla, followed by dry ingredients. Mix until smooth and no streaks remain. Press mixture into an even layer in prepared baking pan. Sprinkle with cinnamon-sugar topping mixture.

Bake for 25-30 minutes.

Gingerbread Cookies

1 c sugar

2 t ginger

1 t nutmeg

1 t cinnamon

1 t salt

1.5 t baking soda

1 c butter, softened

.5 c evaporated milk

1 c molasses

4 c flour (plus some for kneading)

Preheat oven to 375. Line baking sheets.  

In large bowl, mix sugar, spices, salt, and soda. Add softened butter, evaporated milk, and molasses. Mix low until starting to combine and then speed up

 and cream until smooth. Gradually add flour until fully combined.

Add flour to surface and turn dough out. Knead, adding enough flour to stop it from being sticky.  

Once smooth, roll out to desired thickness, about 1/3 inch is pretty good. Cut out with desired cookie cutters. Set on cooking Trays with a little space between them (they will expand slightly.  

Bake 8-12 minutes, until tops are puffy and just starting to show a crack. Let cool on pans, then transfer to wire racks. Will remain very soft, especially in an airtight container. Ice if desired.  

Revel Bars

Hot Chocolate Cookies

1 cup crisco

1 cup sugar plus 1/2 sup sugar for rolling

1/2 cup brown sugar firmly packed

2 eggs

1 teaspoon vanilla

1/3 cup semisweet chocolate chips melted

2 cups flour

2/3 cup cocoa powder

1 teaspoon baking soda

1 teaspoon salt

Mini marshmallows (3 per cookies)

Preheat oven to 400.

Sift together the flour, cocoa powder, baking soda and salt.

In a mixer, cream together the sugar, brown sugar and crisco.  Slowly add in the 2 unbeaten eggs one at a time.  Add in the vanilla. Mix together well.

Wrap the cookie dough around the marshmallows, sealing it into a small cookie dough ball.

Roll the cookie dough ball around in a small bowl of sugar (about 1/2 cup of sugar), coating it with sugar on all sides.

Repeat these steps to make each cookie.

Place about 12 cookie dough balls on a cookie sheet.

Bake at 400 for 4 1/2 to 5 minutes. They only bake for a short time, so don't forget to set your oven timer. Remove from oven and let cool on the pan. Enjoy!

Slowly add in the dry ingredients.

In a small glass dish, melt the semisweet chocolate chips in the microwave. Add this melted chocolate into the cookie dough

Mix the cookie dough together well.

Working one cookie at a time, pinch out about a tablespoon size ball of cookie dough.

Flatten the cookie dough in your hand and place 3 mini marshmallows in the center.

Reece's Peanut Buttercup Cookies

Awesome Christmas cookie!

1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, slightly softened
1 cup peanut butter
1 cup sugar
1 egg
2 teaspoons vanilla
24 Reese’s Peanut Butter Cups

Preheat oven to 350 degreesSift flour, soda and salt with a wire whisk and set aside. Beat butter and peanut butter. Add sugar and beat until fluffy. Add egg and vanilla. Add flour mixture and combine. Roll dough into 1 to 1-1/2 inch balls and then roll the balls in sugar to coat.  Should make 24, don't skimp on the size!

Press rolled balls into the cavities of a mini muffin tray. Place an unwrapped Reese’s peanut butter cup into each. Bake for 8-10 minutes. Remove. Let cool.

Snickerdoodles

These are from Betty Crocker and are delicious!

1 1/2

cups sugar

1/2

cup butter or margarine, softened

1/2

cup shortening

2

eggs

2 3/4

cups Gold Medal™ all-purpose or unbleached flour

2

teaspoons cream of tartar

1

teaspoon baking soda

1/4

teaspoon salt

1/4

cup sugar

2

teaspoons ground cinnamon

• Heat oven to 400ºF.
• 2Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
• 3Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet - 9 to a sheet.
• 4Bake 8 to 11 minutes or until set. Remove from cookie sheet to wire rack.

Best Chocolate Chip Cookies

These are the cookies that broke my 10-year cookie curse!  Yum!  Makes large cookies, so only put 9 on a sheet, instead of 12.  Makes a lot - 36 large cookies for a full batch

Ingredients

• 3 ½ cups flour
• 1 ¼ tsp baking soda
• 1 ½ tsp baking powder
• ¾ tsp salt
• 1 ¼ cups  butter
• 1 ¼ cups dark brown sugar
• 1 cup plus 2 Tbsp sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 (11.5 oz.) bag chocolate chips

Instructions

1. Preheat the oven to 350 degrees.
2. Combine flour, baking soda, baking powder and salt. Mix to combine and set aside.
3. Using paddle attachment on mixer, cream butter and sugars together just until blended.
4. Add eggs, one a time, mixing well after each addition.
5. Add the vanilla.
6. Put mixer on low speed, and add in dry ingredients.
7. Mix until just combined. Do not overmix.
8. Stir in chocolate chips by hand gently.
9. It's best to make bigger cookies for the right texture - so I would recommend using 4 Tablespoon size scoop to form your cookies.
10. Place on cookie sheet and bake for 12-17 minutes.  Let them finish cooking on the cookie sheet for a few minutes while they cool. Then move them to a cookie rack or plate to keep cooling.

Try this! 

1. If you are freezing these cookies: Form into balls, and freeze on a cookie sheet. After frozen remove and add to a ziploc freezer bag. They will last for about a month in the freezer. To bake just take out and bake as directed, adding a few extra minutes of baking time.

Peppermint Blossoms

1 & 1/2 c flour
3/4 c cocoa 
1 & 1/2 tbaking powder
1/4 t salt
1 stick (1/2 cup) butter, cut into chunks
1 & 1/4 c sugar
3 eggs
1/2 t vanilla
1 t peppermint extract
1/2 c powdered sugar for rolling
Hershey's Kisses  

Line cookie sheets with parchment.  Preheat oven to 350.

Whisk together the flour, cocoa, baking powder and salt.  Set aside.

With a mixer, cream the butter and sugar until light and fluffy.  Beat in the eggs and extracts, beating until combined and scraping down the sides and bottom of the bowl as needed.  Gradually, add the flour mixture, beating on low just until combined.  The mixture will be very sticky.  Place the bowl in the refrigerator and chill for 30 minutes to 1 hour.

Use a teaspoon cookie scoop (or a spoon) to scoop generous teaspoons of dough onto the prepared cookie sheets.  Place the powdered sugar on a plate.  Gently roll each ball of dough through the powdered sugar until coated.   Place back on the cookie sheet.  Bake for 8-12 minutes, until puffed and crinkly.  (Meanwhile, unwrap the Kisses.)  

Remove from the oven and immediately press a Hershey's Kiss on top of each hot cookie.  Press firmly, so that it doesn't pop off.  Let the cookies sit on the sheet for 1-2 minutes, then remove to a wire rack to cool completely. 

Cookie Bars

Yummy and easier than cookies.

1.5 c brown sugar
1/4 c butter
2 eggs
1 t vanilla
2 c flour
1 t baking powder
1 c mini marshmallows
1 c chocolate chips
1/2 c m&ms

Grease a 9x13 pan.  Cream butter and sugar.  Add vanilla, then eggs one at a time.  Add flour and mix well.  Add marshmallows, chocolate chips and m&ms.  Stir to combine.  (You can keep some out for topping if you want).  Press into pan.  Bake 25-30 mins at 350', until just starting to turn edges brown.  Let sit in pan to finish cooking.  

Cake Mix Cookies

Cake Mix Cookies

I have just started playing with these, but they are good and have great potential to play with. So far I've tried Funfetti and Spice cake mixes. I think the spice would be good if you added some apple chunks to it. I've also heard of adding chocolate chips but haven't tried it yet.

1 box cake mix

1/3 c oil

2 eggs

dash of water (if needed)

Mix ingredients together until moist. Drop onto cookie sheets like regular cookies. Bake at 350' for 10-12 minutes.

Peppernuts

Peppernuts (Half Batch)

This is an old German family recipe for cookies. They are weird. It takes an acquired taste to like them, but if you do, they're great. Warning - eat them warm or else be prepared for them to be VERY VERY hard.  Made a couple modifications to the original, mostly with flour and cooking.

1 T cloves

3 T cinnamon

2 t nutmeg

1 t cayenne pepper

½ t anise seed

1 t cardamom

3 ½ t baking powder

5-5 ¼ c sugar

1 T shortening

½ T brown sugar

3 c dark corn syrup or molasses

1 c sour cream

1 c milk

1 c Cream

1 c chopped nuts

15 c flour (or a little less)

Mix the spices together first with about a cup of sugar. Then mix them with all the other ingredients, adding the flour last and slowly until the right consistency. Make potato sized rolls, then (optional) roll each one out to the thickness of about a nickel. Put them in the waxed paper to store. They keep for 2-3 months in the fridge. Bake at 370' for about 12-15 minutes, turning them half way through.

Gingersnaps

Gingersnaps

¾ c shortening

1 c sugar

1 egg

2 T corn syrup

2 T molasses

2 c flour

2 t baking soda

1 t cinnamon

1 t ginger

Cream shortening and sugar. Then add remaining ingredients and stir well. Roll into 1 inch balls. Roll in sugar. Bake on ungreased pan at 350’ for 8-10 minutes. Take out while still puffy.

Persimmon Cookies

Persimmon Cookies

This is a great recipe from my grandmother.

1 t baking soda

1 c persimmon pulp

1 c sugar

½ c butter

1 egg, beaten

2 c flour

1 t cinnamon

½ t nutmeg

¼ t cloves

½ t salt

½ t vanilla

1 c walnuts, chopped

1 c raisins

Beat persimmon pulp sprinkled with soda, sugar and shortening until creamy. Add egg, flour, spices, vanilla, nuts and raisins. Drop by spoonfuls on greased baking sheet. Bake at 375 for 12-15 mins. Makes about 3 dozen.

Scottish Shortbread

Scottish Shortbread

We got this recipe at a Scottish festival. One of the women there had great samples. Mark asked for the recipe and she gave it to us, because we had asked. Our favorites are the basic, the toffee and the lemon.

Basic Recipe

1 c butter (NOT margarine, NOT low-fat, just real butter)

1 c powdered sugar

1 t vanilla

2 c flour

4 T rice flour

pinch of salt

Cream butter and sugar well. Add salt, vanilla, rice flour and regular flour. Mix well. Press into shortbread mold, 9x13 or pie pans. Cut into squares or wedges and prick entire surface with a fork. Bake at 250’ for about 35-40 minutes until edges and top start to lightly brown. Remove from oven and cool for just a couple minutes. Then re-cut (it’s too hard to cut if you wait too long). Always store shortbread in an airtight container.

Variations

Vanilla Butter Toffee

Add 1 cup heath toffee pieces and 1 t vanilla extract. Can change sugar to ¼ c brown and ¼ c powdered.

Almond

Add ½ cup finely chopped almonds and replace vanilla with 2 t almond extract. Can add cherry chips for cherry almond shortbread.

Orange Spice

Replace vanilla with 2 t orange extract, add 1 T dried orange peel, 1 t cinnamon and 1 t nutmeg.

Lemon or Orange Poppy Seed

Replace vanilla with either 2 t lemon or orange extract, add 1 T dried lemon or orange peel, and 2 T poppy seeds.

Caramel-Scotch

Add 1 cup butterscotch pieces and 1 t vanilla extract.

Ginger

Add 1 ½ t ginger and ½ c crystallized ginger pieces.