Sugar Cookies or Bars

Ingredients:
4 C Flour
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1/2 tsp Nutmeg
1 C Butter, softened
1 1/2 C Sugar
1 Egg
1/2 C Sour cream
1 tsp Vanilla

Cookie Cutouts:
Mix dry ingredients in a small bowl and set aside. In a larger bowl, beat butter, sugar, and egg. At a low speed add sour cream and vanilla until smooth. Slowly add dry ingredients until combined. Wrap in foil and refrigerate for 20-30 minutes or overnight. Take out of fridge, roll out dough to 1/4-1/2" thickness and cut into cookies. Bake at 350º until light brown on bottoms each oven is different so just time the first batch. Let cookies cool and apply frosting.

Alternative Cookie Bars:
Follow the same instructions as above, but instead of rolling out the dough, press it down evenly into a lightly greased jelly roll pan and bake at 350º until toothpick comes out clean in the center (7-10 minutes), let cool, apply frosting, and cut into cookie bars.

Cream Cheese Frosting:
1 8oz Cream cheese, softened
1 Cube butter, softened
3 C Powdered sugar
1 tsp Almond extract

Delicious Chocolate Chip Cookies

2 Cubes Butter

2 Eggs

1 C Brown Sugar

3/4 C White Sugar

1 tsp. Vanilla

Mix well, then add

3 C Flour

1 tsp. Soda

1 tsp. Salt

1 bag of Milk Chocolate Chips (I use the Guittard brand)

Heat oven to 350º bake for 8-10 minutes.

Oreo Cookie Turkeys

A yummy Thanksgiving craft for the kids...

Cookie Supplies:
Oreos
Candy Corn
M&M Minis (separate out the red ones)
Chocolate frosting
Bell shaped chocolates

Pumpkin Chocolate Chip Cookies

Cream together:

1/2 cup white sugar

1 cup brown sugar

1 cup butter, softened

Then add:

1 cup pumpkin

1 tsp vanilla

1 egg

Sift together dry ingredient then add to above wet mixture.

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 tsp pumpkin pie spice

1/4 tsp salt

Add 1 cup milk chocolate chips. Bake cookies at 350 degrees for 12 minutes. Allow to cool then frost. (Optional: top with chopped walnuts)

Icing:

In saucepan, heat 3 Tb butter and 1/2 brown sugar over medium to med-high heat until bubbling and thick. Cool 10 minutes. Stir in 1/4 cup milk. Add 2 cups of powdered sugar and beat until smooth.

Chewy Ginger Snaps

2 c. sugar

1 1/2 c. shortening

2 eggs

1/2 c. molasses

4 c. flour

2 tsp. cinnamon

2 tsp. ginger

1 tsp. cloves

1/2 tsp. nutmeg

1 tsp. baking soda

1 tsp. salt

1 pkg. white chocolate chips (optional)

Mix first four ingredients well, then add the remaining ingredients. Roll into balls and roll in sugar. Bake at 350º for 11 to 13 minutes.

Rolos Cookies

Devils Food Cake Mix (Duncan Hines is the best!)
1/2 C. Butter flavored Crisco
2 Eggs
Handful of Powdered Sugar
1 Bag of Rolo Candies

Unwrap rolo candies and place into bowl. Set aside for later.
Cut shortening into cake mix and add in eggs. This will create a THICK dough almost the consistency of bread. Knead with hands for easiest mixing.

Roll spoonfuls of dough into balls. Squish 1 rolo candy into EACH dough ball and cover all sides of the rolo candy completely with dough so that you create a little rolo pocket.

Place 12 per cookie sheet and bake at 350º for 9 minutes.

Remove from cookie sheet and dust with powdered sugar for garnish.

Andes Mint Cookies

3/4 C. Butter
1 1/2 C. Brown Sugar, packed
2 T. Water
1 (12oz.) pkg. Semi-Sweet Chocolate Chips
2 Eggs
2 1/2 C. Flour
1 1/4 tsp. Baking Soda
1/2 tsp. Salt
1 lb. Andes Mints (2-6.67 oz. pkgs)

Heat butter, sugar and water in saucepan until melted. Remove from heat and add chocolate chips and stir until melted. Pour into large bowl and cool 10 minutes. Beat in eggs, then add flour, baking soda and salt. Roll dough into 1-inch balls and place 2 inches apart. Bake at 350 degrees for 11 minutes. Remove from oven and immediately place Andes mints on top. After they melt, spread over entire cookie and remove from cookie sheet. Let them cool until chocolate is solid and enjoy!

Symphony Cookies

Yummy, Yummy, Yummy!!

1 C. Butter

3/4 C. Brown Sugar

1 Small box of instant vanilla pudding (or chocolate)

1 tsp. Vanilla

2 Eggs

2 1/2 C. Flour

1 tsp. Baking Soda

1 Large Symphony Bar (with toffee bits), chopped

Cream butter, sugar, pudding mix, and vanilla until light and fluffy. Add eggs and beat until creamy. Combine flour and baking soda. Add to butter mixture, stirring until combined. Stir in chopped chocolate. Drop by spoonful on ungreased cookie sheet. Bake at 375º for 9-10 minutes. Cool on rack.

Thanksgiving Turkey Cookies

These are so dang cute and the kids love to make them:)
All you need is a batch of sugar cookies, white frosting, candy corn, mini m&m's, and orange & black decorating icing! Enjoy....gobble gobble:)

Shortbread

1 lb. Butter
1 C. Powdered Sugar
2 tsp. Almond Flavoring
4 C. Flour

Shape into balls or as desired and bake at 325º for 15 minutes.

Peanut Butter Cookies

1 C Butter, softened
1 C Peanut Butter
1 C Granulated Sugar
1 C Packed Brown Sugar
1 tsp. Baking Soda
1 tsp. Baking Powder
2 Eggs
1 tsp. Vanilla
2 1/2 C Flour
Granulated Sugar
2 12oz. Bags of Reeses Peanut Butter Cup Miniatures

1. In a large mixing bowl beat the butter and peanut butter with an electric mixer for about 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat till combined. Beat in the egg and vanilla till combined. Then add flour and beat in until combined. Preheat Oven. Place dough in fridge for 10 minutes to make it easier to handle.
2. Shape dough into balls, and roll in additional granulated sugar to coat. Place balls on an ungreased cookie sheet. Bake at 375º for regular ovens or 350º for convection ovens for 7 to 9 minutes.
3. While the cookies are baking unwrap as many reeses peanut butter cups as there are cookies. Remove cookies from oven lightly push one reeses peanut butter cup (turned upside down) into the center of each cookie, then remove the cookies from the tray and allow to cool on a wire rack.

This recipe makes about 60 cookies....if you don't want that many (which I always do-cuz we LOVE them:) You can half the recipe.

Sugar Cookies

¾ c. butter
¾ c. shortening
1 ½ c. sugar
4 eggs
5 ¼ c. flour
1 ½ tsp. baking soda
3 tsp. cream of tartar
2 ¼ tsp. vanilla

Cream together butter, shortening, and sugar. Add eggs and blend well. Add flour mixture gradually to cream mixture and mix together. Add vanilla. Chill dough for a couple hours. Bake on ungreased cookie sheet at 350º for 7-10 minutes.

Frosting:
½ cube margarine
Milk
Powdered sugar
Vanilla

Banana Cookies

2 ½ C. flour
2 tsp. baking powder
¼ tsp. baking soda
¾ tsp. salt
2/3 C. shortening
1 C. sugar
2 eggs
1 tsp. vanilla
1 C. ripe mashed bananas

Mix dry ingredients. Cream sugar and shortening, add whole eggs 1 at a time. Mix in the other crap. Ungreased cookie sheet.

Bake at 400º for 12 minutes.

Oatmeal Butterscotch Cookies:

1 cup (2 sticks) butter
1 1/2 cups brown sugar
2 egg
1 Tbsp water
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cups oatmeal
1 1/2 cups butterscotch chips

Preheat oven to 350 degrees. Grease a cookie sheet or line with wax paper. Set aside. In a large mixing bowl, combine butter and sugar and mix until creamy. Add eggs and water and beat until smooth. Mix flour, baking powder, baking soda and salt together in a separate bowl. Add to mixture in mixer bowl and mix. Then add oatmeal and butterscotch chips. Mix with a spoon until just blended. Drop by rounded teaspoonfuls onto prepared cookie sheet. Bake for 8-10 minutes.