Cookies

Drop Cookies

JENN'S FAVORITE CHOCOLATE CHIP COOKIES
Ramona Jones

3/4 cup firmly packed brown sugar
1/2 cup sugar
1 cup butter (margarine) softened
1 egg
1 1/2 tsp. vanilla
2-1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup nuts (optional)
2 cups chocolate chips

Cream butter or margarine and sugars. Add egg and vanilla and mix well. Stir in flour, baking soda, and salt. Stir in nuts and chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375°F for 8-10 minutes.

CHOCOLATE LOVER’S COOKIES
1990 Christmas Cookie Exchange

2 cups flour
1 tsp. baking soda
3/4 tsp. salt
1 cup (2 sticks) butter or margarine
3/4 cup firmly packed brown sugar
1/2 cup sugar
1 tsp. vanilla
1 egg
1/4 cup sour cream
1-1/3 cups chocolate chips
1 cup coarsely chopped nuts

Mix flour with baking soda and salt; set aside. Cream butter or margarine. Gradually beat in sugars and continue beating until light and fluffy, about 5 minutes. Blend in vanilla, egg and sour cream. Gradually add flour mixture, beating until smooth. Stir in chips and nuts. Using scant 1/4 cup for each, drop onto ungreased baking sheets, 2 inches apart. Bake at 375°F for 12 minutes, or until lightly browned. Makes about 2 dozen.

CHOCOLATE CHIP PUDDING COOKIES
Lucy Brown

2-1/4 cups unsifted all-purpose flour
1 tsp. baking soda
1 cup margarine, softened
3/4 cup firmly packed brown sugar
1/4 cup sugar
1 pkg. (4-serving size) Jello Instant Pudding (butter pecan, butterscotch, chocolate, milk chocolate, chocolate fudge, french vanilla, or vanilla flavored)
1 tsp vanilla
2 eggs
12 oz. chocolate chips
1 cup chopped nuts (optional)

Mix flour with baking soda in small bowl; set aside. In mixing bowl, combine butter, sugars, pudding mix and vanilla in bowl; beat until creamy. Beat in eggs. Add flour. Stir in chips and nuts (batter will be stiff). Drop by teaspoonfuls onto ungreased baking sheets 2” apart. Bake at 375° for 8-10 minutes. Makes about 7 dozen.

WHOLE WHEAT CHOCOLATE CHIP COOKIES
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference

2 cups whole wheat flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) margarine, softened
3/4 cup white sugar
3/4 cup brown sugar
1 tsp. vanilla
1/2 tsp. water
2 eggs
1 12-oz. package chocolate chips
1 c. chopped nuts (optional)

Sift whole wheat flour, baking soda and salt. Set aside.  In separate bowl, combine margarine, white sugar, brown sugar, vanilla water.  Beat until creamy.  Beat in eggs.  Add flour mixture and mix well.  Stir in chocolate chips and nuts.  Drop by teaspoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes at 375°F.

OH-YUM CHOCOLATE CHIP FACTORY COOKIES
Carol Joy Brendlinger, Portland

The 14-year-old creator of this recipe makes up batches of 19 dozen cookies at a time for sale to local schools and businesses.

1 cup margarine or shortening
1 cup granulated sugar
1 cup brown sugar
2 eggs
2-1/2 tsp. vanilla
1-2/3 cups all-purpose flour
1-1/2 cups whole wheat flour
1 tsp. baking soda
1 tsp. salt
12 oz. (2 cups) semisweet chocolate pieces
1 cup chopped nuts (optional)

Cream margarine and sugars.  Add eggs and vanilla; beat until fluffy.  Sift together flours, baking soda and salt and stir into margarine mixture.  Gently add chocolate chips and nuts, if desired.  Drop by teaspoonfuls onto greased baking sheets.  Bake at 375°F for 8 to 10 minutes or until light brown.  Makes 5 to 6 dozen.

PUMPKIN CHOCOLATE CHIP COOKIES
October 1989 Homemaking Class

1 cup shortening
1/2 cup sugar
1 cup brown sugar
2 eggs
1-1/2 cup pumpkin
2-1/2 cups flour
3/4 tsp. baking soda
1 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
2 tsp. baking powder
3/4 cup chocolate chips
1/4 cup walnuts

Preheat oven to 350°F. Mix dry ingredients together, set aside. Cream the sugars and shortening together.  Add eggs one at a time and mix.  Add pumpkin and vanilla, mix. Add dry ingredients 1/4 at a time mixing well.  Drop a well rounded spoonful on a well greased cookie sheet.  Cook for 12 minutes.

BUTTER DROPS
1990 Christmas Cookie Exchange

1/2 cup butter-flavored Crisco
3/4 cup granulated sugar
1 egg
1/2 tsp. vanilla
1-1/4 cups + 3 Tbsp. flour
1/2 tsp. salt
1/4 tsp. baking powder
melted semi-sweet chocolate
slivered or chopped almonds

Preheat oven to 375°F. Cream Crisco until light and fluffy. Beat in sugar. Add egg and vanilla and mix well. Combine flour, salt and baking powder; add to mixture. Roll into one-inch balls. Place on ungreased cookie sheet about 2 inches apart. Dip bottom of a glass in sugar, and press each ball flat, re-dipping the glass in sugar for each cookie. Bake at 375°F for about 7 minutes. Dip edge of cookie into melted chocolate, and sprinkle with chopped or slivered almonds.

Lemon Zucchini Cookies
Lori Bitter
August 1989 Homemaking Dinner

3/4 cup margarine
3/4 cup sugar
1 egg, beaten
1 tsp grated lemon rind
2 cups flour
1/4 tsp. salt
1 tsp. baking powder
1 cup grated zucchini (1 medium)
1 cup chopped nuts

Lemon Frosting:
1 cup powdered sugar
1-1/2 to 2 Tbsp. fresh lemon juice

Cream butter and sugar; beat in egg and lemon rind.  Add dry ingredients.  Blend in zucchini and nuts.  Drop by rounded tsp. onto greased cookie sheet.  Flatten mounds to 1/2 inch thick.  Bake at 375°F for 15 to 20 minutes.  While hot, drizzle with lemon frosting.

PUMPKIN RAISIN COOKIES
Laura Buckmaster

November 1987 Homemaking

1 cup shortening
1 cup sugar
1 cup canned pumpkin   
1 egg
1 tsp. vanilla
2 cups sifted all-purpose flour   
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1 cup raisins
1/2 cup chopped nuts

Cream shortening and sugar.  Add pumpkin, egg, and vanilla, beat well.  Sift together flour, baking powder, soda, salt and spices.  Add to creamed mixture; blend well.  Drop by rounded tsp., 2 inches apart, on a greased cookie sheet.  Bake at 350°F for 12 to 15 minutes.  Makes 3-1/2 dozen cookies.

CARROT COOKIES
Connie Grossarth

3/4 cup shortening
1 cup sugar
1 egg
1 cup mashed (cooked) carrots
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 cup chopped pecans
1 tsp. vanilla

Cream shortening, sugar and eggs.  Add carrots, flour mixture, pecans and vanilla.  Bake at 350°F for 12 minutes on GREASED cookie sheets.

OATMEAL TRAIL MIX COOKIES
Pam Shorr
June 1990 Homemaking Class

1/2 stick unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup finely packed light brown sugar
1/4 cup granulated sugar
1 large egg
1/2 tsp. baking soda dissolved in 1 Tbsp. warm water
1/2 cup + 2 Tbsp. flour
1/2 tsp. salt
1/2 tsp. vanilla
1 1/2 cups old-fashioned rolled oats
1/2 cup sweetened flaked coconut
1 6-oz. pkg. semi-sweet chocolate chips
1/3 cup roasted peanuts
1/2 cup raisins

Cream butter and shortening with sugars.  Beat in the egg.  Mix together soda, flour, and salt.  Add to butter mixture.  Add vanilla.  Stir in oats, coconut, chocolate chips, peanuts and raisins.  Combine the dough well.  Spoon rounded tablespoons of dough onto greased baking sheets about 4 inches apart.  With a fork dipped in cold water, flatten and spread each mound into a thin round cookie about 2 1/2-3 inches in diameter.  Bake in preheated 375°F oven.  Makes 30 large cookies.

THREE-WAY OATMEAL COOKIES
Joyce B. Bailey
May 1966 R.S. Magazine --"Freezer Time Means Free Time"

1 1/2 cups soft shortening
2 cups brown sugar
1 cup granulated sugar
2 eggs
1/2 cup water
2 tsp. vanilla
2 cups self-rising flour or 2 cups sifted flour + 1 tsp. baking soda
6 cups rolled oats or rolled wheat

Mix ingredients in order listed and divide dough into three parts.  To one part, add 2 cups chocolate chips; to the second part, add 2 cups butterscotch chips; and to the third add 1 cup raisins and 1 cup chopped nuts.  Drop by spoonfuls onto baking sheets.  Bake at 350°F for 12 minutes.  Cool.  Place in plastic freezer bags and freeze.  Cookies will thaw in just a few minutes, as fresh as when you baked them.

Bar Cookies

BROWNIES
Ramona Jones

1 cup flour
1 cup sugar
1/2 cup brown sugar
1/2 tsp. salt
1 tsp. baking powder
1/4 cup cocoa
1/2 cup melted margarine
2 eggs
1 Tbsp. milk
1 tsp. vanilla
Nuts if desired

Mix dry ingredients together in mixer bowl. Add margarine, eggs, milk, vanilla and nuts. Bake at 350°F.  A double recipe fits nicely in a 9 X 12 pan, and bakes in about 35 minutes.

BROWNIES
Ellen Remington

3/4 cup margarine
1-1/2 cups sugar
3 eggs
1 tsp. vanilla
1-1/3 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. cocoa
1/2 cup nuts

Mix all ingredients together and put in jelly roll pan or large cookie sheet. Bake for 15-18 minutes at 350°F.

Topping:
4 cups mini marshmallows
1-1/3 cups (8 oz.) chocolate chips
3 Tbsp. butter or margarine
1 cup peanut butter
2 cups rice krispies cereal

Sprinkle marshmallows on top of brownies. Put back in oven for 3 minutes. Use a wet knife and spread marshmallows out. Cook chocolate chips, margarine and peanut butter over low heat, stirring constantly, until melted. Add rice krispies cereal and mix well. Spread rice krispies mixture over marshmallow layer and chill. Frost if desired, using Frosting recipe below. Cut into squares. Makes 3 dozen.

Frosting
1/2 cup butter or margarine
2 Tbsp. milk
2 Tbsp. cocoa
1 tsp. vanilla
3-2/3 cups powdered sugar

Bring butter, milk and cocoa to a boil. Remove from heat and add vanilla and powdered sugar. Beat well and cool. Frost Brownies. Can also be used on cakes.

MORMON MIRACLE PAGEANT BROWNIES
Ellen Remington

3 cups sugar
1/2 cup cocoa
1-1/2 cups (3 sticks) butter or margarine
6 eggs
3 cups flour
dash of salt
1 tsp. vanilla
1 cup chopped nuts (optional)
marshmallows

Mix sugar and cocoa. Cream butter with cocoa-sugar mixture. Add eggs; beat well. Stir in flour and salt; add vanilla; stir in nuts. Pour into a greased cookie sheet and bake at 350°F for 25-30 minutes. Put marshmallows on top of hot brownies and put back in oven until soft (not toasted). Take out of oven and cool completely.

Frosting:
1/2 cup (1 stick) butter
1/4 cup milk
1/4 cup cocoa
1 tsp. vanilla
1 tsp. salt
3/4 lb. powdered sugar (about 3 cups)

Mix all ingredients, spread on marshmallow layer.

FRENCH MINT BROWNIES
Kathleen Westhora

1st Layer:
2 oz. unsweetened chocolate
1/2 cup butter
2 eggs
1 cup sugar
1/2 cup flour

Preheat oven to 350°F. Grease 9” square pan. Melt chocolate and butter together. In bowl beat eggs and sugar until thick. Add chocolate mixture and flour. Stir until smooth. Pour batter in pan. Bake 20 minutes. Cool completely.

Mint Creme Filling:
1-1/2 cups powdered sugar
3 Tbsp. softened butter
2 Tbsp. cream
3/4 tsp. peppermint flavoring

Beat all filling ingredients together until smooth. Spread over first layer. Chill until firm.

Chocolate Glaze:
1/3 cup chocolate chips
2 Tbsp. butter
1 tsp. vanilla

Melt all glaze ingredients together. Drizzle over mint filling, and chill again. Cut into bars and serve.

LAYERED MINT BARS
1990 Christmas Cookie Exchange

1 pkg. chocolate cake mix
1 cup (2 sticks) + 3 Tbsp. butter or margarine, divided
1-1/2 tsp. mint extract, divided
1 envelope unflavored gelatin
1/4 cup water
1/2 cup shortening
2-3 drops green food coloring
4 cups powdered sugar
1 cup (6 oz.) chocolate chips

Mix chocolate cake mix, 1/2 cup of the butter or margarine, and 1/2 tsp. of the mint extract on low speed of electric mixer, until crumbly. Bake at 350°F for 10 minutes. Chill. Dissolve gelatin in water. Add 2 cups of the sugar and mix together. Add 1/2 cup of the butter or margarine, 1 tsp. mint extract, shortening, green food coloring and rest of sugar; mix well. Spread on top of chocolate mixture. Melt chocolate chips and 3 Tbsp. butter or margarine on low heat. Spread on top of green layer. Chill. Cut into bars.

CARMELITAS
Cheryl Brough

3/4 cup margarine, melted
1 pkg. German chocolate cake mix
1 16-oz. pkg. caramels (about 50)
2/3 cup evaporated milk
1 cup (6 oz.) chocolate chips

Mix 1/3 cup evaporated milk and caramels.  Melt over low heat on the stove, or in the microwave on High power 1 1/2 to 2 minutes, stirring frequently.  Set aside. In a large bowl, mix cake mix, margarine, and the remaining 1/3 cup evaporated milk.  Press half of this mixture in a 9 x 13" pan.  Bake at 350° for 6 minutes.  Drizzle caramel mixture over this layer, then sprinkle with the chocolate chips.  Spread or drop remaining cake mix on top, and bake at 350° 15-18 minutes.  Cool and cut into bars.

SPICY PUMPKIN BARS
Laura Buckmaster
November 1987 Homemaking

2 cups sifted flour
4 tsp. baking powder
1-1/4 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground ginger
1/2 tsp. salt
1/2 cup shortening
1 cup brown sugar, packed
4 eggs
1/4 cup sugar
1 16-oz. can pumpkin

Sift together flour, baking powder, cinnamon, nutmeg, ginger and salt; set aside.  Cream together shortening, brown sugar and sugar in bowl until light a fluffy, using electric mixer at medium speed.  Add eggs, one at a time, beating well after each addition.  Beat in pumpkin.  Gradually stir dry ingredients into creamed mixture, mixing well.  Spread mixture into greased jelly roll pan.  Bake in 350°F oven for 30 minutes, or until top springs backed when touched lightly with finger.  Cool in pan on rack.  Prepare Cream Cheese Icing.  Frost bars with icing.  If you wish, sprinkle with chopped walnuts.  Cut into 4x1" bars.  Makes 40.

Cream Cheese Icing
1 3-oz. pkg. cream cheese, softened
1 Tbsp. butter or margarine
2 1/2 cups confectioner’s sugar
1 tsp. grated lemon rind
pinch of salt
1 Tbsp. milk

Combine all ingredients in bowl.  Stir until smooth, using a spoon.

FUDGE JUMBLES
Julie Myers
September 1996 Homemaking Meeting

3 cups rolled oats
2-1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup butter or margarine
2 cups brown sugar
2 eggs
2 tsp vanilla

Combine all the above ingredients; set aside.

1-1/2 cups semi-sweet chocolate chips
1 can sweetened condensed milk
2 Tbsp butter or margarine
1/2 cup chopped nuts (Julie used pecans)
2 tsp vanilla

Combine chocolate chips, sweetened condensed milk and butter in a saucepan. Cook over low heat, stirring, until chips and butter are melted. Remove from heat and stir in nuts and vanilla.

To assemble: Use 3/4 of the oat mixture on the bottom of a 15x10x1 pan (jelly roll pan). Spread chocolate mixture on top of oat mixture. Dot with remaining oat mixture. Bake at 350° for 25-30 minutes, or until oat mixture is light brown. Do not overbake. Cut into 2” squares. Makes 35 bars.

GRANDMA’S SPECIAL
1990 Christmas Cookie Exchange

1-1/2 cups graham crackers
1 cup butter, melted
1 6-oz. pkg. butterscotch chips
1 6-oz. pkg. semisweet chocolate chips
1/2 cup shredded coconut
1/2 cup walnut, chopped fine
1 14-oz. can sweetened condensed milk

Preheat oven to 350°F. Chop graham crackers fine, and pour melted butter on top of crackers in 9X13” glass pan. Layer butterscotch chips, chocolate chips, coconut and walnuts. Pour condensed milk over top. Bake 20-25 minutes, or until slightly brown. Cut into bars when cool.

CRUNCHY OAT BARS
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference

1/2 cup margarine
1/2 cup chunky peanut butter
3/4 cup dark corn syrup
1/4 cup firmly packed brown sugar
1/2 cup nonfat dry milk powder
1/4 cup toasted wheat germ
3 cups old-fashioned oats
1 6-oz. pkg. semisweet chocolate bits

In large bowl with mixer at medium speed, beat margarine, peanut butter, corn syrup and brown sugar until well blended. Add milk powder and wheat germ; beat until well mixed. Stir in oats and chocolate bits until moistened. Press firmly into greased 9X13 pan. Bake in a 350°F oven for 30 minutes. Cool 10 minutes on a wire rack.

Molded Cookies

ALMOND BUTTER COOKIES
Janet McManus

1 cup butter or margarine
1/2 cup sugar
1 tsp. almond extract
2 cups flour
1/4 tsp. salt

Cream butter, sugar and almond extract.  Add flour and salt.  Roll in 1-inch balls and roll in sugar.  Flatten slightly with the bottom of a glass dipped in sugar.  Bake at 350°F for 12-15 minutes.

TOUCH-OF-LEMON SUGAR COOKIES
Margo Mead

2 cups sugar
1 cup butter or margarine, softened
1 Tbsp. grated lemon peel (opt.)
1/4 cup lemon juice
1 tsp. vanilla
2 eggs
3-1/4 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
Sugar

In a large bowl, blend sugar, butter, lemon peel, lemon juice, vanilla and eggs until smooth. Stir in flour, salt, soda and cream of tartar. Chill at least 1 hour. Preheat oven to 325°F. Form dough into 1 inch balls; roll each ball in sugar. Place 2 inches apart on cookie sheets. Bake 15 to 20 minutes until golden brown. (Cookies will be soft in center.) Cool 2 minutes; remove from cookie sheets. Yield: 3 to 4 dozen cookies.

GRANDMA’S GINGER CRINKLES
1990 Christmas Cookie Exchange

2-1/4 cups all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
3/4 cup butter or margarine, at room temperature
1 cup packed brown sugar
1/4 cup light or dark molasses
1 large egg
3/4 cup granulated sugar

Mix flour, soda, and spices. Set aside. Beat butter and brown sugar in large bowl with electric mixer until pale. Beat in molasses and egg. Gradually beat in flour mixture, until blended. Cover and refrigerate 1 hour, or until firm enough to handle. Heat oven to 350°F. Put granulated sugar into a small bowl. Shape tablespoonfuls of dough into a 1-1/4-inch ball. Roll in sugar to coat. Place 1-1/2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes, until tops crack but cookies are still soft to touch. Remove to wire rack to cool completely. Store airtight at room temperature up to 3 weeks. Makes 4 dozen.

HAWAIIAN KISSES
1990 Christmas Cookie Exchange

1 cup powdered sugar
1 cup (2 sticks) margarine
2 tsp. vanilla
1/2 tsp. salt
2 cups flour
1-1/2 cups macadamia nuts, unsalted, finely chopped
Hershey kisses, or 2 8-oz. pkgs. soft cream cheese with pineapple and toasted coconut

Preheat oven to 350°F. Beat margarine and sugar until well blended. Blend in vanilla and salt at medium speed. Reduce to low speed and add flour. Beat until well blended. Shape into balls (1-inch) and roll in chopped nuts. Place on greased baking sheets. Make thumbprint in center of each cookie and fill (see options below). Bake 10-12 minutes or until lightly brown. Cool on racks. Makes about 4 dozen.
OPTIONS: Place Hershey kiss in thumbprint; OR spoon cream cheese with pineapple in thumbprint, then sprinkle with coconut.

PEANUT BUTTER COOKIES
1990 Christmas Cookie Exchange

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

Stir together flour, soda and salt; set aside. In a mixer bowl, beat butter for 30 seconds. Add peanut butter and sugars; beat until fluffy. Add dry ingredients to beaten mixture; beat until well combined. Shape dough into balls; roll in granulated sugar, if desired. Place 2 inches apart on an ungreased cookie sheet; crisscross with the tines of a floured fork. Bake in a 375°F oven for about 10 minutes. Makes 28 cookies.

PEANUT BUTTER SURPRISE
1990 Christmas Cookie Exchange

8-9 Snickers candy bars, or 16-18 Snickers snack-size bars
1/2 cup shortening (half butter or margarine)
1/2 cup peanut butter, or 5/8/ cup chunky peanut butter
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1-1/4 cups flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt

Mix thoroughly shortening, peanut butter, sugars and egg. Blend in flour, soda, baking powder and salt. Cover and chill. Preheat oven to 375°F. Cut Snickers bars in quarters (Snack bars in half). Flatten about one Tablespoon of dough in palm of hand. Place one piece of Snicker into dough and mold dough around candy. Place balls about 3 inches apart on lightly greased baking sheet. Bake about 15 minutes. Cool on baking sheet 2-3 minutes. Remove to cooling rack. Makes about 3 dozen.

RUSSIAN TEA CAKES
Janet McManus

1 cup soft butter
1 tsp. vanilla
1/2 cup powdered sugar
1/4 tsp. salt
2-1/2 cups flour
3/4 cup finely chopped nuts (optional)

Mix butter and vanilla thoroughly.  Sift in 1/2 cup powdered sugar (measure the powdered sugar, then sift it).  Mix thoroughly.  Sift flour and salt together and stir in.  Mix in nuts.  Chill dough.  Roll into 1-inch balls.  Place on ungreased baking sheet.  (Cookies DO NOT SPREAD.) Bake 400°F 10-12 minutes. Bake until set, but NOT BROWN. Do check at 6 minutes and 8 minutes because these cookies scorch easily on the bottom.  While still warm, roll in powdered sugar: Cool; roll in powdered sugar again.

GAY'S SNOWBALL COOKIES

1 cup soft butter or margarine
1/2 cup sifted confectioner's sugar (powdered)
1 tsp. vanilla
2-1/4 cups flour
1/4 tsp. salt
3/4 cup finely chopped pecans

Cream together sugar and margarine. Add vanilla. Stir in flour and salt, then fold in the chopped pecans (dough will be stiff). With hands, shape into walnut sized balls. and place on cookie sheet. Bake at 400°F for 10-12 minutes, or until pale tan.  While still hot, roll in powdered sugar.

Rolled Cookies

ETHEL’S SUGAR COOKIES
Gail Woller

Oak Hills Ward Relief Society

1/2 cup butter or margarine
1/4 cup shortening
1 cup sugar
2 eggs
1/2 tsp. vanilla
2-1/2 cups flour
1 tsp. baking powder
1 tsp. salt

Mix margarine, shortening, sugar, eggs and flavoring thoroughly.  Stir in flour, baking powder and salt.  Blend well.  Chill at least 1 hour.  Heat oven to 400°F.  Take just a small portion of dough and roll out on a floured board.  Roll to 1/4-inch or 1/8-inch thick, as preferred.  Cut with cookie cutters and place shapes on ungreased baking sheet.  Bake approximately 6 minutes, or until bottoms are golden.  Frost with Fluffy Butter Frosting (see below) when cooled.

Fluffy Butter Frosting
Margo Mead
6 Tbsp. butter or margarine
1/2 tsp. salt
1 tsp. vanilla
1 lb. (about 4 cups) sifted confectioners sugar
2 egg whites, unbeaten
1 Tbsp. milk

Cream butter, salt and vanilla together.  Add sugar alternately with egg whites, a little at a time, beating well after each addition.  Add milk and beat until smooth and of spreading consistency.  Makes 2 1/4 cups, enough to cover tops and sides of 2 8- or 9-inch layers, or almost 2 batches of Ethel’s Sugar Cookies.

FLORIDA POLKA DOTS
Kathleen Westhora

2 cups sifted flour
1-1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. butter
1/2 c. sugar
1 egg
2 Tbsp. frozen orange juice concentrate, thawed and undiluted

Sift flour, baking powder and salt. Cream butter and sugar. Add egg and beat until light and fluffy. Add flour mixture alternately with orange juice. Refrigerate, if necessary, until dough is easy to handle. Roll out 1/3 of dough at a time on floured board.  Cut out circles with 2” round cutter.  Cut out an equal number of l” circles.  Place on greased cookie sheet.  Bake about 6 minutes in 350 degree oven.  Remove tom cookie sheet. Cool.

Orange Frosting
1/4 cup butter
2-1/2 cups powdered sugar
1/4 cup frozen orange juice, thawed and undiluted

Spread orange frosting on large cookie, top with small cookie.  Sprinkle with powdered sugar.

Pitmoppen
February 1988 Homemaking Refreshments

1-3/4 c. all-purpose flour, unsifted
1-1/2 tsp. baking powder
2/3 c. sugar
3/4 c. firm butter or margarine
1 Tbsp. milk
1/2 tsp. vanilla
1/4 tsp. almond extract
sliced, unblanched almonds

Sift together the flour, baking powder and sugar.  Cut in butter or margarine with pastry blender or two knives used like scissors.  Stir in milk, vanilla and almond extract.  Work Dough with hands until you can form it into a ball.  Roll out 1/4 inch thick.  Cut into 1 1/2-inch squares, brush with some milk, and decorate with almonds.  Bake on ungreased cookie sheets at 400°F for 6-8 minutes.

GRAMMA’S SHORTBREAD
Connie Grossarth

1 lb. butter (do not use margarine)
1 cups sugar
4-1/2 c. flour

Cream butter and sugar with hands until very creamy. Cup by cup, add the flour, kneading and working it into a smooth, heavy dough. In an UNGREASED 15 X 10” (1/2 inch deep) jelly-roll sheet, place dough—using your hands, pat it smooth and even over the pan. Poke with tongs of a fork over entire surface (every 1/16 of an inch—a lot!) Bake in a 250°F oven for 1 hour and 10 minutes, or until a light golden brown. Remove from oven and IMMEDIATELY cut into 1 inch squares. (For Christmas, before baking, I sprinkle with red or green or multi-colored tiny decorating candies.)

SPIRALS
Margo Mead

1 cup chocolate chips (semi-sweet, milk chocolate or mint chocolate)
1 1/2 cups butter or margarine, softened
2/3 cup sugar
2 eggs
2 tsp. vanilla extract
4 1/2 cups all-purpose flour
1 tsp. salt

Melt over hot (not boiling) water, the chocolate chips; stir until smooth (I heat them in the microwave over a bowl of hot water for 4 minutes).  Set aside.  In bowl, combine butter and sugar; beat until creamy.  Add egg and vanilla extract; beat well.  Gradually add flour and salt.  Place half the dough in another bowl.  Add melted chocolate; blend thoroughly.  Shape into ball; flatten.  Cover with plastic wrap.  Chill until firm, about 1 1/2 hours.  Preheat oven to 375°F.  Between sheets of waxed paper, roll each ball of dough into 13" x 9" rectangle.  Remove top layers of waxed paper.  Invert chocolate dough on plain dough.  Peel off waxed paper.  Roll up lengthwise, jelly-roll style.  Cut into 1/4" slices.  Bake 7-8 minutes at 375°F.

FRUIT COOKIES
Ann Chandler & Martha Bradford

“Homes Wheat Home,” Stake Enrichment Conference

1-1/2 cups sugar
1 cup shortening
pinch of salt
3 well-beaten eggs
1 tsp. soda dissolved in 1 Tbsp. water
1 cup molasses
3-1/2 cups whole wheat flour
1 tsp. nutmeg
1-1/2 tsp. cinnamon
1 tsp. allspice
1/2 tsp. baking powder
1 cup raisins
1 cup chopped nuts

Cream first four ingredients.  Add soda and molasses.  Add dry ingredients.  Add nuts and raisins.  This is a very soft dough—you may need to chill it.  Roll out and cut with cooky cutters. Bake on greased sheet at 350°F for 8-10 minutes or until done.

TEETHING COOKIES
Orem 64th Ward R.S.

2 tsp. honey
2 tsp. molasses
2 tsp. oil
1 egg yolk, beaten
1 tsp. vanilla
1/4 tsp. salt
1 Tbsp. soy sauce
1 cup whole wheat flour
1 Tbsp. wheat germ

Blend honey, molasses, oil, and egg yolk.  Stir in vanilla, salt, flour, and wheat germ.  Dough should be stiff.  If too thick, add milk; if too thin, add more flour.  Roll dough 1/4-inch thick and place on ungreased cookie sheet.  Bake at 350°F for 15-20 minutes.

No-Bake Cookies

ROCK & ROLL COOKIES
1990 Christmas Cookie Exchange

1/2 cup (1 stick) butter
2 cups sugar
1/2 cup milk
3 Tbsp. cocoa
2/3 cup peanut butter
1 tsp. vanilla
5 or 6 cups quick oats

Mix butter, sugar, milk and cocoa in saucepan. Bring to a boil over low heat, stirring constantly; boil 2 minutes. Remove from heat and stir in peanut butter, vanilla and oats. Drop by teaspoons on waxed paper. They are very good to eat.

NO BAKE DROP COOKIES
1990 Christmas Cookie Exchange

2 cups sugar
1/2 cup (1 stick) butter or margarine
3 Tbsp. cocoa
1/2 cup milk
1 tsp. vanilla
pinch of salt
1/2 cup peanut butter
3 cups quick oats

Combine sugar, margarine, cocoa and milk in medium pan. Mix well and place on medium to low heat, stirring constantly. Bring to a full rolling boil for 1 minute. Remove from heat. Add peanut butter, vanilla, salt and oats. Mix well. Drop by teaspoonful onto waxed paper. Let cool. Makes 4-5 dozen.

NO BAKE BAR COOKIES
Connie Grossarth

2 cups granulated sugar
1/4 cup margarine
3 Tbsp. cocoa
1/2 cup milk
3 cups oatmeal
1 tsp. vanilla
1/2 cup peanut butter

Boil sugar, margarine, cocoa, and milk 1 minute over med. heat. Add oatmeal, vanilla and peanut butter. Mix and spread in buttered 9 x 9 pan or drop on waxed paper. (Kids love to make these!)

CHOCOLATE  SCOTCHEROOS
Julie and Jodi Grossarth

1 cup sugar
1 cup light corn syrup
1 cup peanut butter (creamy)
6 cups rice krispies cereal
1 cup (6 oz) semi-sweet chocolate morsels
1 cup (6 oz) butterscotch morsels

Combine sugar and syrup in 3 quart sauce pan.  Cook over moderate heat, stirring frequently, until mixture begins to bubble.  Remove from heat.  Stir in peanut butter; mix well.  Add Rice Krispies cereal; stir until well blended.  Press mixture into buttered 9x13” pan. Melt chocolate and butterscotch morsels together over VERY LOW heat or over hot, but not boiling water, stirring until well blended.  Remove from heat; spread evenly over Rice Krispies mixture.  Cool until firm and cut into squares. Yield: 48 bars -- 2x1 inches.

CHRISTMAS WREATHS
1990 Christmas Cookie Exchange

1/2 cup (1 stick) unsalted butter
30 large marshmallows
1-1/2 tsp. green liquid food coloring
1 tsp. vanilla
4 cups cornflakes
2 Tbsp. cinnamon red-hot candies

Line baking sheets with butter or waxed paper sprayed with vegetable oil cooking spray. Microwave butter and marshmallows to melt. Stir often as the marshmallows swell until melted. Stir in food coloring and vanilla until blended. Stir in cornflakes until evenly coated. Working quickly so mixture does not harden, drop by measuring tablespoonfuls onto baking sheets one at a time. Shape into wreaths with holes in centers, using greased fingers. Decorate with red hots, pressing into the wreaths while still warm. Makes 2 dozen.

SPECIAL K COOKIES
Joyce Brown

1 c. sugar
1 c. light corn syrup
1 c. peanut butter (can use crunchy)
5 cups Special K cereal
1 cup peanuts (optional)
1 cup coconut (optional)