Amish Sugar Cookies

by Nancy Kinghorn

Mix up: 

4-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Mix that and put aside.

Then mix together

    1 cup butter, softened

    1 cup vegetable oil

    1 cup sugar

    1 cup confectioners' sugar

    2 large eggs

Mix dry ingredients into above.

Stir together with one teaspoon vanilla into it all.

    Directions:

    1. In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture.

    2. Drop by small teaspoonfuls onto un-greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen

Chocolate Chip Cookies

Betty Crocker version

2/3 C shortening
2/3 C real butter softened
1 cup granulated sugar
1 cup brown sugar packed
2 eggs
2 t vanilla
3 C flour  (If you are using self rising flour, omit soda and salt.)
1 t soda
1 t salt
1 cups chopped nuts if desired
2 packages (6 oz) chocolate chips

Heat over to 375.

Mix thoroughly shortening, butter, sugars, eggs and vanilla.

Stir in remaining ingredients.

For a softer rounder cookie, add 1/2 C flour.  (I've added 1 extra Tablespoon of water to this.)

Drop dough onto ungreased baking sheet two inches apart.

Bake 8-10 minutes or until light brown.

Cool slightly before removing from cookie sheet.

Soft old fashioned molasses cookies

Makes 3 1/2 to 4 dozen

2 1/4 cup all-purpose flour
2 tsp. baking soda
1/4 tsp. (generous) salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
3/4 cup shortening, at room temperature
1 cup (packed) light brown sugar
1 large egg, at room temperature
1/4 cup molasses (not blackstrap)
1/4 cup granulated sugar

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and cloves. Set aside.

In the bowl of an electric mixer, beat the shortening, brown sugar, egg and molasses on medium high speed until combined. Add the flour mixture and beat on lowest speed to moisten. Increase speed to medium and beat until combined, scraping down bowl as needed. Chill dough in freezer for about an hour or in the refrigerator for at least 2 hours.

Preheat oven to 375 and line baking sheets with parchment paper. Place 1/4 cup sugar in a shallow bowl. Scoop dough by rounded tablespoons and roll between your palms into 1 1/4 to 1 1/2-inch balls. Roll in sugar and place on baking sheet about 2 1/2 inches apart.

Fill a glass with cold water. Dip your fingertips in the water and sprinkle each ball of dough with a few drops (this makes the crinkles). 

Bake one sheet at a time in the center of the oven for 8 to 9 minutes, or until cookies have spread, but still appear quite moist (they will not look "set" or done, but they are). Slide parchment onto counter top and cool completely.

Texas Sheet Cake Cookies

Texas Sheet Cake Cookies

yields 24 cookies

Ingredients:

Cookies:

-1/2 cup butter, softened

-1/3 cup sugar

-1 egg

-1 tsp. vanilla

-1 tsp. baking powder

-1/2 tsp. salt

-1 1/3 cup flour

-1/2  cup semi-sweet chocolate chips, melted

Icing:

-1/2 cup butter

-2 Tbsp. cocoa powder

-3 Tbsp. milk

-2 tsp. vanilla (I added this because every recipe could use more vanilla)

-2 1/2 cups powdered sugar

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In the bowl of a stand mixer beat butter and sugar together until light and fluffy. Add egg and vanilla and mix until combined. Mix in baking soda and salt. Turn mixer to low and slowly add flour. The dough will be thick and look like sugar cookie dough. 

In a microwave safe bowl, melt chocolate chips in 30 second intervals until melted. I did 30 seconds, stirred, then only needed 15 more seconds. Mix the melted chocolate into the dough. 

Scoop tablespoon sized cookies onto baking sheets. Bake for 7-8 minutes, but don't over bake. 

While your cookies are cooling, melt butter, cocoa powder, milk and vanilla in a sauce pan over medium heat. Whisk in powdered sugar until all the lumps are gone and the icing is thin. Use a tablespoon to pour the warm icing over the cookies. Using a wire rack would make more sense, but I let the cookies just sit in puddles of icing.

Snickerdoodles

(Crisco online recipe)

INGREDIENTS:
2 cups sugar divided
2 3/4 cups Pillsbury BEST® All Purpose Flour
1 cup Crisco® Butter Shortening
2 tsps. cream of tartar
OR 1 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
1 tsp. baking soda
2 large eggs
3/4 tsp. salt
2 tbsps. milk
2 tsps. ground cinnamon
1 tsp. vanilla extract

HEAT oven to 400°F.
COMBINE 1 1⁄2 cups sugar, shortening, eggs, milk and vanilla in bowl of electric mixer. Beat at medium speed until well blended.

COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.

COMBINE remaining 1⁄2 cup sugar and cinnamon in small bowl. Shape dough into 1-inch balls. Roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased baking sheets.

BAKE 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

COLORED SUGAR SNICKERDOODLES: Add 2 teaspoons cinnamon to flour mixture in Step 3. Combine 3 tablespoons colored sugar and 3 tablespoons granulated sugar to use for coating instead of cinnamon-sugar mixture.

Molasses Cookies

From Mack and Rachel Fenn

____


1 1/2 cup butter
2 eggs
2 cups sugar
1/2 - 3/4 cup molasses
4 cups flour
2 1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 1/2 teaspoon cloves
1 1/2 teaspoon ginger

Sift together flour, salt, cloves, cinnamon, ginger and soda.  Set aside.

Cream together butter, eggs, sugar and molasses.

Mix well with dry ingredients.

Drop cookie dough onto cookie sheet in 1 inch balls.

Bake at 350 for 10-12 minutes.

Sprinkle with cinnamon sugar while still warm from the oven.

Best Ever Snickerdoodle Cookies

 From?   Unknown.
____

2 2/3 cups all-purpose white flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (optional)
1 cup unsalted butter, slightly softened
1 3/4 cups granulated sugar
1 1/2 tablespoons light corn syrup
2 large eggs
2 1/2 teaspoons vanilla extract
1/4 cup sugar, combined with
1 1/2 teaspoons ground cinnamon


1 Preheat oven to 375.

2 Grease several baking sheets or coat with nonstick spray.

3 In a large bowl, thoroughly stir together the flour, cream of tartar, baking soda, salt and nutmeg, if using -- set aside.

4 In another large bowl, with an electric mixer on medium speed, beat together the butter, sugar, and corn syrup until well blended and fluffy.about 2 minutes. Add the eggs and vanilla and beat until well blended and smooth.

5 Beat in half of the flour mixture until evenly incorporated.

6 Stir in the remaining flour mixture until evenly incorporated.

7 Let the dough stand for 5-10 minutes or until firmed up slightly.

8 Put the cinnamon sugar in a shallow bowl. roll portions of the dough into generous 1 1/2" balls with lightly greased hands (the dough will be soft).

9 Roll each ball in the cinnamon sugar mixture.

10 Place on baking sheets, spacing about 2 3/4" apart.

11 Using your hand, slightly pat down the tops of the balls.Bake the cookies, one sheet at a time, in the upper third of the oven for 8-11 minutes, or until just golden brown at the edges.

12 Reverse the sheets from front to back halfway through baking to ensure even browning.

13 Transfer the sheet to a wire rack and let stand until the cookies firm up slightly. 1-2 minutes.

14 Using a spatula, transfer the cookies to wire racks to cool completely. Let the baking sheets cool between batches to keep cookies from spreading too much.

15 Will keep in airtight container for up to 10 days or freeze for up to 2 months.

Snickerdoodle Cookies

(Plain Old Fashioned Betty Crocker kind)

1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 eggs
2 3/4 cups all-purpose or unbleached flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon

1 Heat oven to 400ºF.

2 Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.

3 Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.

4 Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

White Chocolate Blonde Brownies

Compliments of Kraft Foods

1/3 cup butter, softened
1/2 cup firmly packed brown sugar
2 eggs
1 tsp. vanilla
1 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
4 squares white chocolate chopped or white chocolate chips
1/2 cup chopped pecans

Preheat oven to 350. Line 9-inch square baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking powder and salt; mix well. Stir in chocolate and pecans.

Spread into prepared pan.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan. Lift brownies from pan, using foil handles. Cut into 16 squares to serve.

Perfect Chocolate Chip Cookies

Compliments of An Ordinary Mom

(And these cookies turn out wonderful, too)

2 sticks butter (meaning 1 cup butter)
3/4 cup white sugar
1 1/4 cup brown sugar
1 tablespoon vanilla
2 eggs, slightly beaten
3 cups flour
3/4 teaspoons baking soda
3/4 teaspoons salt
1/2 teaspoon baking powder
3 cups chocolate chips

In a mixer, cream the butter. Add the vanilla, sugar and slightly beaten eggs. Mix in the dry ingredients. Stir in the chocolate chips.

Drop on a greased cookie sheet. Bake at 350 degrees for 11-13 minutes.

Peanut Blossoms

From Sunda

1 3/4 cup flour

1 teaspoon soda

1/2 teaspoon salt

1/2 cup sugar

1/2 cup brown sugar

1/2 cup shortening

1/2 cup peanut butter

1 egg

1 tablespoon milk

1 teaspoon vanilla

48 milk kisses

Combine all ingredients in large bowl except kisses.

Mix on lowest speed in mixer until dough forms.

Shape dough into balls.

Roll balls in sugar and place on UN-greased cookie sheet.

Bake at 350 for 12-14 minutes or so.

When out of oven, top each cookie immediately with a candy kiss.

Press down firmly so cookie cracks around the edge.

Aunt Libby's Raisin Filled Cookies

1 cup raisins
1/2 cup sugar
2 teaspoons flour
1 cup water
1 cup chopped nuts

Boil this until thick. This will be the filling.

Dough:

1 cup shortening
2 cups brown sugar
2 eggs
1 and 1/2 teaspoon soda in 1 cup warm water
4 cups flour
1 teaspoon vanilla
1 teaspoon salt

Drop 1 teaspoon of dough onto cookie sheet. Press down with spoon. Drop a teaspoon of filling on top of the dough. Add another amount of dough on top of the filling.

Bake at 375 until done...about 12 minutes or so. You'll have to watch it.

(This is a very, very old recipe going back into the 1800's. Aunt Libby would probably be a great, great aunt on Grandma Bright's side.)

Blonde Brownies

From Mother - (She got this out of a newspaper probably in the 40's)


2/3 cup shortening

2 cups brown sugar packed

2 eggs

2 tablespoons vanilla

1/2 package chocolate chips

2 cups sifted flour

1 teaspoon baking powder

1/4 teaspoon soda

1 teaspoon salt

1 cup chopped nuts if desired

Melt shortening in pan. Add sugar. Cool slightly. Then add eggs and vanilla. Then add flour mixture a small amount at a time mixing well. Turn into buttered 9 X 13 pan. Sprinkle chocolate chips over the top. Bake 350 - 20 minutes.

Aunt Melba's Ginger Snaps

3/4 cup shortening

1 cup sugar

1/4 cup molasses

1 egg

2 cup flour

1/2 teaspoon salt

2 teaspoons soda

1 teaspoon cloves

1 teaspoon ginger

Mix and roll into balls and dip into sugar. Bake at 350 for about 15 minutes.

Best Oatmeal Cookies

2 and 1/2 sticks real butter - softened

3/4 cup firmly packed brown sugar

1/2 cup sugar

1 large egg

1 teaspoon vanilla

1 and 1/2 cup all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon nutmeg

3 cups Quaker Oats - quick or old fashioned - uncooked

Heat over to 375. In large bowl, beat butter and sugars until creamy. Add egg and vanilla. Beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg. Mix well. Add combined flour, baking soda, cinnamon, salt and nutmeg. Mix well. Add oats. Mix well.

Drop by spoon onto ungreased cookie sheets. Bake 8-9 minutes for a chewy cookie. Cool one minute on cookie sheets. Remove to wire rack. Cool completely. Store tightly covered. Makes about three dozen.

Buttery Chocolate Chip Cookies

1 and 1/2 cup butter - softened

1 and 1/4 cup granulated sugar

1 and 1/4 cup packed brown sugar

1 tablespoon vanilla

2 eggs

4 cups all purpose flour

2 tablespoons baking soda

1 teaspoon salt

1 24 ounce package of chocolate chips

Heat oven to 350. Mix butter, sugars, vanilla and eggs in large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips. Drop dough about two inches apart on ungreased cookie sheet. Bake 12-15 minutes or until lightly browned. Cool.

(I have always had better luck baking cookies at 325 rather than 350.)

Sugar Cookies

From Sandy Crandall - Robson Elementary


Cream together: 1 1/4 cup sugar and 1 cup real butter

Add: 3 eggs and 1 teaspoon vanilla

Mix: 3 cups flour, 1 teaspoon baking powder, and 1/4 teaspoon salt

Bake at 325 for until done.  (12-15 minutes)