Chocolate Chip Cookies
| Ingredients:
1/2 cup shortening 1/2 cup butter 2 1/2 cups all purpose flour 1 cup packed brown sugar 1/2 cup sugar 2 eggs 1 tsp. vanilla 1/2 tsp. baking soda 1 12 oz. pkg. semisweet chocolate pieces 1 cup chopped walnuts (optional) |
In a mixing bowl beat the shortening and butter with mixer on med.
for 30 seconds. Add about 1/2 the flour, brown sugar, sugar, eggs, vanilla,
and baking soda. Beat mix till thoroughly combined. Beat in remaining flour.
Stir in chocolate pieces and chopped nuts.
Drop dough by rounded tsp. onto ungreased cookie sheet. Bake at 375 for 8-10 min. or till edges are lightly browned. Cool cookies on wire rack. Makes about 60. |
Oatmeal Cookies
| Ingredients:
3/4 cup butter 1 3/4 cups all purpose flour 1 cup brown sugar 1/2 cup sugar 1 egg 1 tsp. baking powder 1 tsp. vanilla 1/4 tsp. baking soda 1/2 tsp. ground cinnamon (optional) 1/4 tsp. ground cloves (optional) 2 cups rolled oats |
In a mixing bowl beat butter with a mixer on med. to high for 30 seconds.
Add about 1/2 the flour, brown sugar, sugar, egg, baking powder, vanilla,
and baking soda, cinnamon, and ground cloves. Beat till thoroughly combined.
Beat in remaining flour. Stir in oats.
Drop by rounded tsp. about 2 inches apart on ungreased cookie sheet. Bake at 375 for 10-12 min. or till edges are golden. Cool cookies on wire rack. Makes 48. Fruit filled oatmeal cookies: Prepare as above, except for topping, in a med. saucepan combine 1 1/2 cup finely chopped peeled apples, pears, or peaches; 1/2 cup sugar; 1/3 cup raisins; and 2 tbsp. water. Bring to boiling, stirring constantly. Reduce heat. Simmer till fruit is tender and most of the liquid has evaporated, stirring occasionally. After dropping dough on cookie sheet, press centers with thumb, and fill indentation level, with fruit filling. |
Sugar Cookie Cutouts
| Ingredients:
1/3 cup butter 1/3 cup shortening 2 cups all purpose flour 1 egg 3/4 cup sugar 1 tbsp. milk 1 tsp. baking powder 1 tsp. vanilla Dash Salt Powdered sugar icing |
Beat butter and shortening with mixer on med. to high for 30 seconds.
Add about 1/2 the flour, egg, sugar, milk, baking powder, vanilla, and
salt. Beat till thoroughly combined. Beat in remaining flour. Divide dough
in half. Cover and chill for 3 hours.
On a lightly floured surface, roll half of the dough at a time 1/8 inch thick. Cut into desired shapes with a 2 1/2 inch cookie cutter. Place on an ungreased cookie sheet. If desired, sprinkle with sugar and cinnamon. Bake at 375 for 7-8 min. or till edges are firm and bottoms are very lightly browned. Cool cookies on rack. Frost with powdered sugar icing , then sprinkle with candies, colored sugar, or chopped nuts. Makes 36-48. Candy window sugar cookies: Prepare as above, except before baking, place cookies on foil lined cookie sheet. Cut out small shapes in cookie centers. Finely crush 3 oz. hard candy, about 1/2 cup. Spoon some candy into each center to fill holes. When baked, cool cookies on foil; remove. Store tightly covered. Filled sugar cookie cutouts: Prepare as above, except make butter frosting , adding a few drops of desired food coloring. Before serving, spread 1 tbsp. frosting on the bottoms of half of the cookies. Top each with another cookie. Makes 24. |
Peanut Butter Cookies
| Ingredients:
1/2 cup butter 1/2 cup peanut butter 1 1/4 cup all purpose flour 1/2 cup sugar 1/2 cup packed brown sugar or 1/4 cup honey 1 egg 1/2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. vanilla Sugar |
In a mixing bowl beat butter and peanut butter with mixer on med. to
high for 30 seconds. Add 1/2 cup of the flour, both sugars, egg, baking
soda, baking powder, and vanilla.
Beat till thoroughly combined. Beat in remaining flour. If necessary, cover and chill dough till easy to handle. Shape dough into 1 inch balls. If desired, roll in additional sugar. Place 2 inches apart on ungreased cookie sheet. Flatten by crisscrossing with the tines of a fork. Bake at 375 for 7-9 min. or till bottoms are lightly browned. Cool cookies on rack. Makes 36 Chocolate kiss cookies: Prepare as above, except do not flatten with a fork before baking. Immediately after baking, press 1 chocolate kiss into each cookie. |
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