Cookies

Oatmeal Cookies

Mix:

1 cup margarine

1 cup brown sugar

1/2 cup sugar

Add:

2 eggs

1 tsp vanilla

Combine together, then add to other mixture:

1 1/2 cups flour

1 tsp soda

1 tsp cinnamon

1/2 tsp salt

Then add:

3 cups quick oats

1 cup raisins

Bake 350°. Can also put in 9 x 13 ungreased pan and bake for 30 – 35 minutes.

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Grandma Stoddard’s Oatmeal Cookies

1 cup sugar

1 cup shortening

3 Tbsp molasses

pinch salt

1 tsp cinnamon

1 tsp cloves

3 eggs

1 tsp nutmeg – optional

2 tsp soda

2 1/2 cups flour

2 cups oatmeal

1 cup raisins

 

Mom’s Chocolate Chip Cookies

1 cup brown sugar

1/2 cup sugar

1 cup shortening

2 eggs

1 1/2 teaspoon vanilla

2 1/4 cups flour

1 teaspoon soda

1 teaspoon salt

1 1/2 cups chocolate chips or M & M’s

Cream sugars, shortening, eggs, and vanilla thoroughly. Add soda and salt to flour and mix in. Stir in chocolate chips. Drop on ungreased baking sheet. Bake at 375° for 10 – 12 minutes.

 

No Bake Cookies

Boil 1 minute: 2 cups sugar, 1/2 cup butter, 1/2 cup milk

Add: 1 cup peanut butter

6 Tablespoons cocoa

1 teaspoon vanilla

3 cups oatmeal

Mix and spoon onto wax paper.

 

No Bake Cookies – 2

2 cups sugar

1/4 cup cocoa

1/4 cup brown sugar

1/2 cup shortening

1/2 cup milk

Combine above ingredients in saucepan. Boil 2 1/2 minutes stirring constantly. Remove and fold in the following:

1 tsp. vanilla

2 1/2 cups oatmeal

1 cup coconut

pinch salt

Stir quickly and drop in teaspoonfuls onto waxed paper.

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Sugar cookies

Can double if would like to.

Cream:

1/2 cup butter or margarine

1/2 cup shortening

1 cup sugar

Add:

1 beaten egg

1 tsp vanilla

Add:

2 cups flour

1/2 tsp cream of tartar

1/2 tsp soda

dash salt (1/4 tsp)

Cream butter, shortening and sugar. Add eggs and vanilla. Add dry ingredients. Mix well. Roll piece of dough into ball. (Can add flour if dough is hard to handle.) Roll in sugar. Place on cookie sheet. Press down slightly. Bake 325° – 350° for 6 – 8 minutes.

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Iced Pumpkin Cookies

2 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 tsp vanilla extract

** Chocolate Chips – optional **

Glaze:

2 cups confectioners’ sugar

3 Tbsp milk

1 Tbsp melted butter

1 tsp vanilla extract

  1. Preheat oven to 350°. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside.

  2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 tsp vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Add chocolate chips, if desired. Drop on cookie sheet by tablespoonfuls: flatten slightly.

  3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

  4. To Make Glaze: Combine confectioners’ sugar, milk, 1 Tbsp melted butter, and 1 tsp vanilla, Add milk as needed, to achieve drizzling consistency.

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Chocolate Drop Cookies

Combine:

2 cups sugar

1 cup shortening or margarine

1 cup milk

1 tsp vanilla

1/2 tsp salt

Add:

3 cups flour

1/2 cup cocoa

3 tsp. baking powder

Mix in 1/2 cup nuts, if desired. Drop by tsp onto greased cookie sheet. Bake 350° for 8 – 10 minutes. Frost with chocolate frosting.

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Ginger-Molasses Cookies – from Candi

2 cups sugar

1 1/2 cups shortening

1 cup molasses (placed in oiled glass measuring cup)

1 or 2 eggs (Candi uses 1)

Dry Ingredients:

4 1/2 cups flour (Candi adds more flour, maybe 1 cup)

1 Tbsp baking soda

2 Tbsp ginger

4 tsp cinnamon

1 tsp cloves

1/2 tsp nutmeg

1/2 tsp allspice

Cream the sugar and shortening. Beat in eggs and molasses.

In a separate bowl, place the dry ingredients. Stir them thoroughly. Stir dry ingredients into the sugar/shortening mixture. Chill dough at least one hour.

Heat oven to 350°. Roll a ball of dough in your fingers and then in a bowl of sugar. Flatten dough with the bottom of a glass. Place cookies one inch apart on parchment paper on a cookie sheet. Bake 10 – 12 minutes until done. Do not over bake. Pull parchment paper onto counter to allow cookies to cool completely before storing.

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Crispy Sugar Cookies – Roll and Cut out

3 cups flour

1 cup shortening

1 cup sugar

1 tsp soda

1 tsp vanilla

2 eggs

4 Tbsp milk

Mix dry ingredients as for pie crust. Cut in shortening and remaining ingredients. Roll, cut out, and bake.

Preheat oven 350°. Bake 10 minutes for my Christmas cut-out cookies, which are smaller. Bake a little longer for larger round cut-out cookies.

Soft Sugar Cookies IV (From Allrecipes.com)

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.

  3. Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

Peanut Butter Cookies

Cream together:

1 cup shortening

1 cup sugar

1 cup brown sugar

Mix in:

1 cup peanut butter

Add:

2 well-beaten eggs

1 tsp vanilla

Sift together:

2 1/2 cups flour

1/4 tsp salt

1 tsp soda

Fudge Refrigerator Cookies

1 cup butter or margarine

2 cups brown sugar

2 eggs, beaten

1/2 cup cocoa

3 cups flour, probably need to add more

2 tsp baking powder

1 tsp salt

1 tsp vanilla

walnuts, optional

Cream butter. Add sugar. Add eggs and vanilla. Put in 1 cup flour and add baking powder and salt to that. Add other 2 cups flour. Add cocoa, Add enough flour so you can handle dough. Divide dough in half. Put flour on waxed paper to dust. Put dough on paper and form log. Put flour on hands if need to. Refrigerate at least 2 hours or overnight.

Slice and bake 350°, for 10 – 15 minutes, til spring back to touch.

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Milk Chocolate Florentine Cookies

Cookies:

2/3 cup butter

2 cups quick oats, uncooked

1 cup sugar

2/3 cup flour

1/4 cup corn syrup

1/4 cup milk

1 tsp vanilla extract

1/4 tsp salt

Filling:

One 11 1/2 oz. pkg. (2 cups) milk chocolate morsels

Cookies: Preheat oven to 375°. Melt butter in saucepan. Remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla and salt; mix well. Drop by level teaspoonfuls, 3″ apart onto foil-lined cookie sheets. Spread thin with rubber spatula.

Bake 375° for 5 – 7 minutes.

Cool. Peel foil away from cookies.

Filling: Melt milk chocolate morsels; stir until smooth. Spread chocolate on the flat side of half the cookies. Top with remaining cookies.

 

English Cookies

2 cups brown sugar

1 cup shortening

2 eggs

1 cup cold coffee

4 cups flour

1 tsp. soda

1 tsp. salt

1 tsp. baking powder

1 Tbsp. cinnamon

1 Tbsp. nutmeg

1 Tbsp. vanilla

Cream together brown sugar, shortening and eggs. Blend in coffee. Add dry ingredients. Drop by spoon on cookie sheet. Flatten a little. Bake 350° for 10 to 12 minutes.

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