Delicious Sugar Cookies

1/2 cup butter (1 cube) softened
1/2 cup plus 1/3 cup butter flavored Crisco
2 cups sugar
Zest of 1 orange
2 eggs
1 tsp vanilla
8 tsp milk
4 cups flour
3 tsp baking powder
1/2 tsp salt

Cream butter, shortening and sugar until light and fluffy. Add in orange zest, vanilla, eggs and milk. Sift dry ingredients and add a cupful at a time until dough comes together. Refrigerate for an hour or freeze for 30 minutes. Roll to 1/8-1/4 inch thick on a floured board. Cut into desired shape. Place in cookie sheet that has been very lightly sprayed with cooking spray. Bake at 350 for 9-12 minutes just until tops look set. Let sit on cookie sheet for a few minutes. Remove to cooling rack, cool, frost and enjoy!

You can use all crisco if you prefer.

I baked them on the upper middle rack in my oven and they took about 11 minutes to bake. They do spread a little but are good enough to eat without frosting!

Peanut Butter Bars

1 cup butter
1 3/4 cups peanut butter (divided)
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
3/4 tsp baking soda
1 tsp salt
2 cups oats

Frosting
1/2 cup butter
2 Tbl cocoa
1/4 cup milk
1 tsp vanilla
3 1/2 cups powdered sugar

Preheat oven to 350 degrees. Cream butter, 1 cup of the peanut butter, sugar and brown sugar together until light and fluffy. Add eggs and vanilla and mix well. Add dry ingredients just until incorporated. Mix in oats. Spread into greased jelly roll pan. Bake 15 minutes or until just golden brown. Cool for 10 minutes.

The frosting is a 2 step process.
First whip remaining 3/4 cup of peanut butter until lightly colored and fluffy. Carefully spread over bars.

Add butter to saucepan and melt. Add cocoa and milk and bring to a boil stirring constantly. Remove from heat. Stir in vanilla and powdered sugar a cup at a time. Stir until frosting is smooth. Spread over peanut butter layer. Cut into bars. Serve warm or cold. These bars freeze well.

Soft Oatmeal Cookies

1 cup butter softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
3 cups quick oats

Cream butter and sugars together until light and fluffy. Add in eggs and vanilla and mix well. Add flour, salt, soda, cinnamon and mix until combined. Add in oats and mix well.

Preheat oven to 375 degrees. Drop by spoonfuls on ungreased cookie sheet. Bake on upper middle rack for 7-8 minutes.

I always use my small cookie scoop for these cookies. They are also good sandwiched with 1/2 of the batch of buttercream frosting mixed with 7 oz. jar of marshmallow cream.

Sugar Cookies

3 c sugar
1/2 c shortening
4 eggs well beaten
1 pint sour cream
2 tsp vanilla
Mix together.
Add:
8 c flour
1 tsp soda
6 tsp baking powder

Mix well. Refrigerate for at least 1 hour. Roll about 1/4 inch thickness. Cut into shapes and place on ungreased cookie sheet. Bake at 400 degrees for 7 to 7 1/2 minutes on the upper middle rack.

This recipe came from Carol! She makes the best sugar cookies!

Chewy Choco-Oat-Chip Cookies- Shaurie's recipe!

1 c. butter (2 sticks) softened
1 1/4 c. Packed brown sugar
1/2 c. Sugar
2 eggs
2 Tbl milk
2 tsp vanilla
1 3/4 c. Flour
1 tsp baking soda
1/3 tsp salt
2 1/2 c. Quaker Oats (quick or old fashioned, uncooked)
1 (12 oz) pkg chocolate chips (2 cups)
1 c. Chopped nuts (optional)

Heat oven to 375 degrees. Best together butter and sugars until creamy. Add eggs, milk and vanilla, beat well. Add combined flour, baking soda and salt, mix well. Stir in oats, chocolate chips and nuts. Mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 9-10 minutes. Cool 1 minute on cookie sheet. Move to wire rack. Makes about 5 dozen cookies.

Bar cookies: Press dough onto bottom of ungreased 13x9 inch baking pan. Bake 30-35 minutes.

High Altitude Adjustment: Increase flour to 2 cups,

Surprise Cookies

Recipe from the kitchen of Carol Berlin

2 cups flour
1/4 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
1 cup sugar
3/4 cup margarine
1 egg
1/4 cup molasses

Sift first 6 ingredients together. Cream sugar and margarine. Add egg, molasses and dry ingredients and mix well. Form into balls and roll in sugar. Bake @ 350 for about 10 minutes. Makes approx 4 dozen cookies.

Hello Dollies

From the kitchen of Grandma Leah

11 graham crackers crushed (approx. 2 cups)
1 stick butter melted
1 c. choc. chips
1 c. Butterscotch chips
1 c. coconut
1 c. nuts (optional)
1 can sweetened condensed milk

Mix graham cracker crumbs and butter. Press into 9x9 inch pan. Sprinkle chocolate chips, coconut, nuts. Pour sweetened condensed milk over all. Bake at 350° for 20-30 min.

Tip: you can pour can of milk in a glass measuring cup and heat slightly in the microwave for easier pouring. You can also add the sweetened condensed milk on top of the crust and sprinkle remaining ingredients onto milk layer. Press lightly and bake.

You can use milk chocolate chips or semi-sweet. You can substitute the white choc. chips, butterscotch chips, peanut butter chips etc... Enjoy!

Sugar Cookie Bars

Cookie:
1 1/2 c. sugar
1 c. butter, softened
8 oz. cream cheese, softened
1 egg
1/2 tsp. almond extract
1 tsp. vanilla extract
1/2 tsp. baking soda
1 tsp. baking powder
2 1/2 c. flour

Frosting:
1/2 c. butter, softened
4 oz. cream cheese, softened
3 1/2 c powdered sugar
3-5 Tbl. milk
1 tsp. vanilla
food coloring (optional)

In large bowl or stand mixer, beat butter, cream cheese, sugar and egg until nice and frothy.  About 4 minutes.
Add vanilla and almond extracts and beat for 1 minute more.
Combine flour, baking powder and baking soda in a bowl.  Stir.
Add the flour mixture to the butter mixture and beat for about 2 minutes.
Press dough into large jelly roll pan (cookie sheet).
Bake at 350 degrees for 20-25 minutes, or until toothpick in center comes out clean. (15-18 minutes is perfect in my oven... you don't want to overbake them)
Let cool completely.
Make the frosting by beating the butter and cream cheese together for about 2 minutes.  Add the powdered sugar, milk, vanilla and food coloring.  Mix for 1-2 minutes or until smooth.  Frost cookies and then cut into bars.

These are really good cookies.  A nice, quick sugar cookie when you don't have time to cut and roll.  I use Kathy's Buttercream Frosting instead of this one.  Got this recipe from justgetoffyourbuttandbake.com

https://sugarandalotofspice.blogspot.com/2009/03/buttercream-frosting.html?m=1

Snickers Cookies

1 cup butter
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
3 cups flour
1 tsp. baking soda
1 tsp. baking powder
60 minature (bite size) Snickers candy bars (these are the smallest size ones – NOT the fun size)
chocolate glaze (see recipe below)

Preheat oven to 350 . Cream butter, peanut butter, sugar, and brown sugar. Add eggs and vanilla. Combine dry ingredients and add to peanut butter mixture. Take 1 Tbsp. of dough and flatten into round shape in palm of hand. Place Snickers bar in center and fold dough around it. Roll in palms of your hand to form a smooth ball with the Snickers bar totally covered with the dough. Place on an ungreased cookie sheet. Bake for 10-12 minutes. Remove from cookie sheet and place on a wire rack to cool. Drizzle top of cookies with chocolate glaze.

Chocolate Glaze
1 cup powdered sugar
1 Tbsp. unsweetened cocoa
1 Tbps. milk

Mix powdered sugar, unsweetened cocoa and milk. Add additional as needed to thin mixture enough to drizzle from spoon.

$100 Sour Cream Drop Cookies :)

Cookies:
3 1/2 cups flour
1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup butter
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
1/2 tsp. almond extract
1 cup sour cream

Frosting:
1/2 cup butter
2 1/2 cups powdered sugar
pinch of salt
1 tsp. vanilla
1/2 tsp. almond extract
2 Tlb. cream (not whipped)

Combine dry ingredients in bowl and set aside.  In separate bowl, cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  Add vanilla, almond extract and sour cream.  Slowly add dry ingredients to sugar mixture.  Mix until combined.

Chill dough 4 hours or overnight.  Drop by heaping teaspoons onto cookie sheet.  Bake 10-12 minutes in 375 degree oven.  Cool and frost.

To make frosting, combine all frosting ingredients together and beat until desired consistency.

Make sure that the dough is chilled for at least 4 hours.  The dough is very soft and it will spread all over your cookie sheets if it gets to room temperature.  This is Carol's family reunion auction cookie recipe that kind hearted family bid way too much for!! :)  Enjoy! 

Soft Batch Choco Chip Cookies

1 cup shortening
1 cup butter
1 cup sugar
1 cup brown sugar
1 pkg (5.1 oz) instant vanilla pudding
4 eggs
2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
4 1/2 cup flour
choco chips

Mix flour, pudding, soda and salt together.  Set aside.  Beat shortening and butter together.  Add sugars.  Beat until well combined.  Add eggs and vanilla.  Beat again.  Add dry ingredients.  Mix well.  (You can beat with mixer or combined by hand.)  Stir in chocolate chips.  Bake on ungreased cookie sheets for 8-10 minutes at 350 degrees.  Try not to brown the cookies at all to keep them super soft.

Toffee Cookies

These cookies are really easy and really good!

14-16 graham crackers (about 1 1/2 packages) and Keebler are the best:)
1 c. butter (2 squares) saltine or club crackers are good too!
1 c. brown sugar
1 bag milk choc. chips
1/2 bag toffee bits

Line jelly roll pan or large cookie sheet with foil and spray foil with pam. Layer graham crackers in single layer covering bottom of pam. Break if necessary to cover edges. Bring butter and brown sugar to a boil and cook for 1-2 minutes. Pour over graham crackers spreading with a rubber spatula if needed to cover the graham crackers. Bake for 10 minutes at 350°. Remove from oven and immediately sprinkle the chocolate chips on top. Let sit a few minutes until the chips melt enough to spread evenly. Sprinkle with toffee bits. Let sit until cool or refrigerate if you are in a hurry. Remove from refrigerator and let sit until room temp. Cut or break into squares. Enjoy!

Peanut Butter No Bake Cookies

From Shaurie's kitchen:

2 c. sugar
1/2 c. milk
1/2 c. butter or margarine
3 c. rolled oats (I used quick)
1 c. peanut butter
1 tsp. vanilla
1/8 tsp. salt

Combine sugar, milk, butter & salt in a medium saucepan. Bring to a boil and cook for 1 minute. Remove from heat. Add vanilla peanut butter. Stir until peanut butter is dissolved. Add oats and mix. Cool slightly and drop by spoonfuls onto waxed paper.

ONE BOWL BROWNIES

Easy enough for kids to make!!

Cream together:
1 sq. margarine( softened)
2 cups sugar
4 eggs
i tsp. vanilla

Mix:
2/3 cup cocoa
1 1/2 cup flour
1/2 tsp. baking powder
1 cup chopped nuts or chocolate chips

Add to creamed mixture. Bake in a greased 9X13
inch pan at 350 degrees for 30 minutes.

Easy Pumpkin Spice Cookies

1 (18.25 ounce) package spice cake mix
1 (15 ounce) can solid pack pumpkin

Preheat oven to 350 degrees. Grease cookie sheets.
In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely

Fruit Pizza

Ingredients
1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed

Fruit of your choice, Anything will work really.
We Like Kiwi, Strawberries, Blueberries, Blackberries

The Glaze
1/2 cup white sugar
1 pinch salt
1 tablespoon cornstarch
1/2 cup orange juice
2 tablespoons lemon juice
1/4 cup water
1/2 teaspoon orange zest


Directions
Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.
In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit.
Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don't darken. Then make a sauce to spoon over fruit.
In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.

Birthday Party Cookies

1 pkg Funfetti cake mix
2 eggs
2/3 cups shortening
Mix ingredients together. Place spoonfuls on an ungreased cookie sheet. Bake at 350 for 8-9 minutes. Cool and serve.

Chocolate Peanut Butter Cookies

1 cup (2 sticks) butter
1 cup peanut butter
2 cups powdered sugar
1 ¾ cups crushed graham crackers
2 cups milk chocolate chips

Melt butter and peanut butter together. Stir in powdered sugar and graham crackers. Press mixture firmly into a 9x13 pan. Melt chocolate chips; then spread on top of peanut butter mixture. Chill until firm. Remove from the fridge and allow cookies to warm to room temperature. Cut into 1" squares. (if the cookies are still cold, the chocolate will crack)

Watermelon Sugar Cookies

1 ½ C Butter, Softened
2 C Granulated Sugar
4 Eggs
1 tsp Vanilla Extract
1 tsp Salt
2 tsp Baking Powder
5 C All-Purpose Flour
½ tsp Watermelon Flavoring
Red and Green Food Coloring
Chocolate Jimmies

In a large bowl, cream the butter and sugar. Beat in eggs. Add vanilla and watermelon extract. Stir in the flour, baking powder and salt. Remove approximately 1 ½ C dough, set aside. Add several drops of red food coloring to dough in bowl. On parchment paper, roll red dough into a 12" log and wrap with plastic wrap. Flatten bottom of roll. Chill in refrigerator one hour. Add several drops of green food coloring to remaining dough. Place between two pieces of parchment paper. Roll to 12" x 12" size. Chill in refrigerator one hour.To assemble: Place red dough, flattened side up, in the center of the green dough. Mold dough up to edge of red dough. Trim excess green dough. Cut flat side down, into ¼" slices with sharp knife. Place 2" apart on ungreased cookie sheet. Sprinkle with chocolate jimmies for seeds. Bake at 400° for 6 to 8 minutes. Cool. Store between layers of wax paper in airtight container.

Ashley's Famous Home Made Oreo Cookies

These are the EASIEST cookies and get eaten SO fast around here.
They do take a while to make the entire batch, but I always find it to be worth it.


Home Made Oreo's Preheat oven to 400 degrees F'

2 sticks of butter (slightly softened)

4 eggs

2 devils food cake mixes

frosting:

1 package of cream cheese

1 stick of butter (slightly softened)

3 cups of powdered sugar

1 teaspoon of vanilla

Mix the cookie ingredients together, roll into 1/2 inch-1 inch balls, try to make them all about the same size and place them about 2 inches apart on the ungreased cookie sheet, I usually can do about 4 a row and 6 rows. I also usually have about 3 cookie sheets that I alternate. cook them for 5 minutes max. They don't look done but don't do it longer, unless you like them crispt, I don't. Sometimes if the balls are rolled a little bigger than I might do it a titch longer.

After all the cookies are cooked, place them in vertical rows of two, each cookie having a match. turn over one cookie and leave the other. I usually do this on tin foil.

make the frosting

mix all the ingredients together

put in a frosting dispenser or in a ziploc with the tip cut

put the frosting on the cookie that is turned over and place the other one on on top.

We put these in the freezer, they are so so so yummy this way. My family loves them in the freezer or the fridge. I think this makes about 50 cookies.

* you can also color the frosting for certain holidays and do little flower or polka dot designs on top too. These are always a hit!