Lemon Thumbprint Cookies

INGREDIENTS

1 c. butter, softened
2/3 c. sugar

2 large egg yolks

1 tsp. vanilla

1/4 tsp. salt

2 c. flour

1/2 c. - 1c. lemon curd 

INSTRUCTIONS

Preheat oven to 350 degrees.

Cream the butter and sugar until light and fluffy.  Add egg yolks and vanilla, mix.  Mix in salt and flour gradually until a soft dough forms.

Roll dough into balls, 1 Tbs. at a time, and place on a baking sheet.  Use your thumb or a teaspoon to gently press an indentation in the center of each ball of dough.

Bake for about 10 minutes.  Let cool on the pan for a few minutes before transferring to a cooling rack.  Fill the center of each cookie with lemon curd.

adapted from cookwithmaya.com

Grandma Law's Sugar Cookies

INGREDIENTS

1 c. butter
1 c. sugar

2 eggs

1/2 tsp. baking powder 

1/2 tsp. baking soda 

3 c. flour

INSTRUCTIONS

Sift the flour, baking powder and baking soda.  Cut in the butter.  Whisk the sugar and eggs together, then add to the flour mixture. 

Preheat oven to 375 degrees.

Roll out dough 1/4" thick.  Cut out using your favorite cookie cutters.  

Sprinkle with colored sugar and bake, or bake then cool and frost.

Bake 8-10 minutes.  Don't overcook, if edges are browning, they are too done.

Gingersnaps

Makes 6 dozen 

INGREDIENTS

3/4 c. butter
1 1/2 c. shortening
3 c. sugar
3/4 c. molasses
3 eggs
1 Tbs. cinnamon
1 1/2 tsp. ginger
1 1/2 tsp. allspice
1 1/2 tsp. salt
1 1/2 Tbs. baking soda
6 c. flour

DIRECTIONS

Cream butter and shortening.  Add in sugar and beat until creamy.  Add in molasses and eggs beating until fluffy.  Mix the dry ingredients except for the flour and stir into creamed mixture.  Slowly add flour.  Dough will be soft.

Roll dough into balls then roll them in sugar.  Place on a cookie sheet with room to spread.

Bake in oven preheated to 350 for 8-10 minutes.  Do not over bake.  Cookies will be soft, but will firm up as they cool.

These are delicious with pumpkin dip!

Chocolate Chip Pudding Cookies

1 c. salted butter

3/4 c. brown sugar

1/4 c. sugar

1 tsp. vanilla

2 eggs

1 small box (3.4 oz) instant vanilla pudding mix

1/4 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

2 1/3 c. flour

3/4 c. semi-sweet chocolate chips

3/4 c. white chocolate chips

Cream the butter and sugars.  Add in vanilla and eggs.

Add in the dry ingredients, and then the chocolate chips.

Bake at 350 degrees for 8-10 minutes, or until the edges are lightly golden brown.  Let sit on pan 2-5 minutes before removing to a cooling rack.  

from {iheartnaptime.net}

Chocolate Chip Peanut Butter Oatmeal Cookies

*makes 2-3 dozen cookies

1 c. butter
1 c. peanut butter
1 c. packed brown sugar
1 c. granulated sugar
1 tsp. vanilla
2 eggs
2 c. flour
1 c. oats
2 tsp. baking soda
1 tsp. salt
12 oz. bag chocolate chips

Preheat oven to 350 degrees.

In a large bowl with an electric mixer, cream together the butter, peanut butter, brown sugar and sugar.  Add the vanilla and eggs and mix until the batter is light in color, 2-3 minutes.  Stir in the flour, oats, baking soda and salt.  Add chocolate chips.  Bake for 10-12 minutes until very lightly browned and still soft in the center.  Cool on a cooling rack.

from melskitchencafe.com

Melt-Away Cookies

Cookies:
1 c. butter (no substitutes)
3/4 c. cornstarch
1/3 c. powdered sugar
1 c. flour

Cream butter, gradually add cornstarch and sugar.  Blend in flour and mix.  Drop by spoonfuls onto cookie sheet.  Bake at 325 for 10-12 minutes.  Cool and frost.

Frosting:
1/2 c. butter, soft, but not melted
2 c. powdered sugar
1 1/2 tsp. vanilla
2 Tbs. milk or cream

Beat butter with mixer.  Mix in the powdered sugar on low speed.  Add the vanilla and 1 Tbs. milk/cream.  Mix 3 minutes.  If the frosting is too thin, add a little more sugar.  If it is still a little thick, add more milk/cream.

*Depending on what time of year we make these, we will add food coloring to the frosting...red/green at Christmas; yellow/pink in the Spring.

from Grandma Johnson  

Raspberry Diagonals

1 c. butter
1/2 c. sugar
3 c. flour
1/4 c. milk
1/2 c. raspberry jam
sliced almonds or powdered sugar (optional)

Cream butter and sugar until soft and fluffy.  Add flour alternating with milk.

With floured hands, on a lightly floured surface, roll 1/3 of the dough gently into a log about 1" in diameter and the length of a cookie sheet.  Repeat with remaining dough.

Place logs on an ungreased cookie sheet.  With handle of a wooden spoon, make a groove down the center of each log.  Bake at 375 for 10 minutes.  Remove from oven and fill groove with the raspberry jam.  Bake for another 10 minutes.

After cookies are removed from oven and still warm, sprinkle with powdered sugar and slivered almonds.  Cool and cut into diagonal pieces.

from Grandma Johnson

Peanut Butter Chocolate Chip Cookies

*this makes the best dough...and the cookies are pretty darn good too!

1 c. butter, softened
1 c. peanut butter
1 c. sugar
1 c. packed brown sugar
1 tsp. baking soda
1 tsp. baking powder
2 eggs
1 tsp. vanilla
2 1/2 c. flour
1 Tbs. milk
1-2 c. chocolate chips

In a large mixing bowl, beat butter and peanut butter.  Add the sugars, baking soda, and baking powder.  Beat until combined.  Beat in the eggs and vanilla.  Add the flour then the milk and then the chocolate chips.

Bake at 375 degrees for 8-10 minutes.  Allow to cool on pan for a few minutes before transferring to a cooling rack.

from www.theidearoom.net

Peanut Butter Oatmeal White Chocolate Cookies

1/2 c. butter
1/3 c. peanut butter
1 c. brown sugar
1/2 c. white sugar
1 egg + 1 yolk
2 tsp. vanilla extract
1 1/4 c. flour (I usually end up adding a spoonful or two more)
1 c. old fashioned oats
1/2 tsp. baking soda
3/4 c. white chocolate chips
1/2 c. peanut butter chips (or butterscotch, chocolate, or nuts)

In a medium-sized microwave safe bowl, melt the butter and peanut butter together.  Stir in the brown and white sugars.

Wait for the mixture to come to room temperature (or put it in the refrigerator for a few minutes, you just don't want to add the eggs when it is still hot).  Add the egg + yolk and vanilla and mix well.

Add the flour, oats, and baking soda.  If the dough is really sticky, add a tiny bit more flour, if it is dry add a little peanut butter.

Bake at 325 degrees for 10-12 minutes.  Let the cookies sit on the pan for a few minutes before transferring to a cooling rack.

Makes about 24 cookies

from www.loveveggiesandyoga.com 

Addi May's Chocolate Chip Cookies

1 c. (2 sticks) salted butter, softened

1/2 c. sugar

1 1/2 c. brown sugar

2 eggs

2 tsp. vanilla

3 c. flour 

1 tsp. salt 

1 tsp. baking soda

1 1/2 tsp. baking powder

2 c. chocolate chips 

Preheat oven to 350 degrees.

Cream butter, sugar, and brown sugar until it is nice and fluffy, approx. 5 minutes on medium speed in a mixer. Make sure it gets very creamy!

Add the eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour. Finally, add chocolate chips. The cookie batter should be somewhat thick. 

Bake 8-
10 minutes until the edges are golden brown. Remove from oven and leave the cookies for 2 minutes before removing from pan. 

Lemon Crisps

1 pkg. Pillsbury Lemon cake mix

1/3 c oil

2 eggs

1/4 c. sugar

1 c. powdered sugar

2-3 Tbs. lemon juice

Heat oven to 375. In large bowl, combine cake mix, oil, and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; dip half of ball into sugar; place 2 inches apart on ungreased cookie sheet. Press cookie flat with the bottom of a glass, about 1/4 inch thickness.

Bake at 375 for 5-7 minutes. Cool one minute before removing from cookie sheet.

Combine powdered sugar and lemon juice until smooth. Drizzle over cookies.

from Pillsbury

Oatmeal White Chocolate and Cranberry Cookies

1/2 c. brown sugar

1/2 c. white sugar

1/2 c. softened unsalted butter

1 egg

1 tsp. vanilla

1/4 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1 1/4 c. flour

1 1/4 c. oats

1 c. dried cranberries- I use Craisins

1 c. white chocolate- you can chop up good white chocolate or use white chocolate chips

In a mixer, beat butter and sugars until smooth. Mix in egg and vanilla. In a separate bowl whisk together the flour, salt, baking powder, and baking soda. Mix in slowly to wet ingredients. Add your oats, crasins, and white chocolate.

Bake at 375 for 10-12 minutes. Don't let them get too done...they are better when they are soft!

From twopeasandtheirpod.com

Favorite Sugar Cookies

These really are the best sugar cookies, they are thick and soft and are fabulous with a thick layer of cream cheese frosting!

1/4 c. butter 
1/4 c. crisco

1 c. sugar

1 egg

1/2 c. sour cream

1 1/2 tsp. vanilla

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. lemon extract *original recipe calls for more, so add more if you like, or just leave it out!

3 1/4 c. flour

Mix all the ingredients together in order listed. 

Chill for 30 minutes (this is important, it allows the dough to "thicken" without too much flour, so they will be nice and soft when you eat them!) 

 Roll out 1/2 inch thick. Cut out with cookie cutters or just a simple round cup. 

Bake at 375 for 10-12 minutes, do not allow to brown on top or they have cooked too long. 

Frost with your favorite frosting. We love cream cheese frosting:

8 oz cream cheese (softened)
1/2 c. butter (softened)
1/2 tsp. almond extract
2-4 c. powdered sugar
1-2 Tbs. milk/cream

Cream the butter and cream cheese together.  Add almond extract.  Add in powdered sugar one cup at a time until you like the taste.  Add milk/cream as needed.

Fudge Cookie Bars

1 c. butter or margarine

2 c. brown sugar

2 eggs

2 tsp. vanilla

2 1/2 c. flour

1 tsp. salt

3 c. quick rolled oats

Filling:

1 pkg. chocolate chips

1 can sweetened condensed milk

2 Tbs. butter

1/2 tsp. salt

2 tsp. vanilla

1 c. chopped nuts (optional)

Cream together butter and sugar. Add eggs and vanilla. Sift together flour and salt. Stir in oats. Add dry ingredients to cream mixture.

In a sauce pan mix together chocolate chips, milk, butter, and salt. Stir until melted and smooth (over low heat). Add vanilla (and nuts).

Spread 2/3 oatmeal mixture in a greased jellyroll pan. Cover with chocolate mixture. Dot with oatmeal mixture. Bake at 350 degrees for 25 minutes.

Neiman Marcus Chocolate Chip Cookies

*this recipe makes a gigantic batch, so smaller portions are in parenthesis.

2 c. butter (1 c.)
2 c. sugar (1 c.)
2 c. brown sugar (1 c.)
4 eggs (2)
2 tsp. baking soda (1 tsp.)
1 tsp. salt (1/2 tsp.)
2 tsp. baking powder (1 tsp.)
2 tsp. vanilla (1 tsp.)
5 c. blended oats (put oats in the blender) (2 1/2 c.)

24 oz. chocolate chips (12 oz.)

1- 8 oz. hershey bar grated (4 oz.)

4 c. flour (2 c.)

3 c. chopped nuts (optional)

Mix together. Bake at 375 degrees for 10 minutes. Let cool on pan for a minute before transferring to cooling rack.

Makes approximately 112 cookies.

*they are also good with peanut butter chips.

Peanut Butter Brownies

INGREDIENTS

For the brownies:

1/2 c. butter, softened
1 c. sugar

1 3/4 c. brown sugar
1 c. peanutbutter
3 eggs
1 1/2 tsp. baking soda
3/4 tsp. salt
1 Tbs. vanilla
3 c. flour
2 1/2 c. oats

1-2 c. more peanut butter

For the frosting:

1/2 c. butter
1/4 c. cocoa powder
2-3 Tbs. milk
3-4 c. powdered sugar
1 tsp. vanilla

DIRECTIONS 

Preheat the oven to 350 degrees.

Cream the butter and sugars.  Add the peanut butter and eggs, mix.  Add the baking soda, salt, vanilla, flour and oats, mix.  Press onto a cookie sheet pan. Bake at 350 for 10 minutes, they don't look done, but I promise they are. 

Cool for 5 minutes then spread a layer of peanut butter on top.   Make the frosting.

Melt the butter in a microwave safe bowl.  Add the cocoa powder and mix with a hand mixer.  Add powdered sugar and vanilla, mix well.  Add milk as needed.  The frosting should be a bit runny, so it's easy to spread on top of the peanut butter.  

Allow the brownies to cool completely and the frosting to set.  Cut into pieces and serve!

Snickerdoodles

1 c. shortening
1 1/2 c. sugar
2 eggs
Mix and add to:
2 3/4 c. flour
2 tsp. cream of tarter
1 tsp. soda
1/2 tsp. salt

Chill dough at least 1 hour (if you don't, your dough will be sticky and the cookies will be flat).
Roll dough into balls and roll in a mixture of cinnamon and sugar.

Bake at 400 degrees for 8-10 minutes.
**Do not brown the cookies. They will still be gooey when you pull them out of the oven, let them sit on the pan for 1-2 minutes then place on cooling rack. They cook a little more as they cool.