FAMILY COOKIE RECIPES

ALMOND THUMBPRINT COOKIES
(This was Aunt Linda’s favorite back when Danielle used to have her Kitty Corner Cookie Company.)

1 Cup butter
3 oz cream cheese
1 Cup sugar
1 egg
1 Cup chopped almonds
¾ teaspoon almond extract
2 ½ Cups flour
½ teaspoon baking soda
¼ teaspoon salt
½ Cup fruit preserves

Beat together butter, cheese, sugar, egg, and almond extract. Combine in separate bowl: flour, soda, salt. Stir into creamed mixture. Chill 1 hour. Shape into 1 inch balls. Roll in almonds. Indent with thumb on ungreased cookie sheet. Fill with ½ teaspoon of preserves. Bake at 350 degrees for 10-12 minutes.

BUTTER NUT BALLS “POLVORONES”
(Our family always expects these at every Posada.)

1 Cup butter
1 1/2 cups sifted powdered sugar
1 teaspoon vanilla
2 cups flour
½ cup finely chopped nuts
1/8 teaspoon salt
powdered sugar

Cream butter, powdered sugar and vanilla. Combine flour, nuts and salt and stir into butter mixture. Shape dough into 1 inch balls. Bake at 325 degrees for 20 – 25 minutes. Roll immediately in powdered sugar while still warm. Cool on wire racks. Makes 36 cookies




BUTTERSCOTCH CREAM CHEESE BARS



I began a cooking group as one of the Relief Society Interest Groups. RS Interest groups were discontinued, so I just continued meeting on my own with friends. This recipe is from the kitchen of Patrice Ringger, who shared it at my 2010 Cookie Exchange

1 12 oz. pkg. butterscotch chips
3/4 stick butter
2 cups graham cracker crumbs
2 cups walnuts
Microwave chips and butter for 4 min. on medium power
Stir in cracker crumbs and nuts. Take out 2 c. mixture and set aside. Press
remaining mixture into a 15x10 brownie pan. Bake 12 min. at 350 degrees.

Filling:
2 8 oz. pkg. cream cheese
4 eggs
2 Tbsp. lemon juice
1/2 c. sugar
1/4 c. flour
Beat cream cheese and sugar until creamy, add lemon juice, then eggs one at a
time. Add flour. Pour cream cheese mixture over hot crust. Cover with
remaining crumb mixture. Bake 20-25 min. Cool completely. Chill.




BUTTERY ALMOND COOKIES

1 cup butter
1 cup powdered sugar
2 cups flour
1 teaspoon vanilla
¾ cup chopped almonds

Cream butter and ½ cup of the sugar. Add flour and vanilla; mix well. Stir in almonds. Shape into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Bake at 350 degrees for 13-16 minutes or until bottoms are gold brown. Roll in remaining powdered sugar.

CAKE MIX BUTTER NUT BALLS




2 eggs, beaten
½ Cup oil
1 yellow cake mix
powdered sugar

Mix ingredients with spoon. Refrigerate for 1 hour. Shape into 1 inch balls. Bake for 12 minutes at 325 degrees. Roll in powdered sugar.

CAKE MIX COOKIES





2 eggs
½ Cup butter
¼ Cup brown sugar
1 teaspoon vanilla
1 chocolate cake mix
1 Cup flour
6 oz chocolate chips
6 oz white chocolate chips
1 Cup nuts
½ Cup raisins

Cream eggs, butter, sugar and vanilla. Mix in cake mix and flour (1/2 Cup flour if mixed by hand). Stir in chips, nuts and raisins. Bake for 12 minutes at 325 degrees.

Cake Mix Cool Whip Cookies

1 box of Cake Mix
1 egg
2 Cups Cool Whip
Powdered sugar for rolling cookies

Combine all except powdered sugar. Dough will be sticky. Roll dough into Tablespoon sized balls, then roll in a small bowl of powdered sugar. Bake at 350 for 8 – 10 minutes. Cool 1 min.

CAKE MIX FUDGE KISS COOKIES

2 eggs, beaten
½ Cup oil
1 chocolate cake mix
Hershey’s kisses

Mix ingredients with spoon. Refrigerate for 1 hour. Shape into 1 inch balls. Bake for 9 minutes at 325 degrees or just until surface cracks. Immediately press with a chocolate kiss in center of cookie.

CREAMY CAKE MIX BARS
CRUST:
1 box yellow cake mix
8 Tablespoons butter, melted
1 egg

FILLING:
8 oz. cream cheese, softened
2 eggs, beaten
16 oz. powdered sugar

Mix dry cake mix with melted butter and egg until smooth. Press dough evenly in a greased 9x13 baking pan. In a separate bowl, cream the cream cheese with eggs until smooth, about  two minutes. Continue to beat as you introduce powdered sugar. Pour over crust. Bake at 350 degrees for 25-30 minutes or until done. Do not over bake. Cool completely before slicing. Variations: try different flavors, such as lemon or spice.

CARMELITAS
Barbara Brandeburg brought these to me when she was my visiting teacher and they were soooo delicious that I had to add them to my collection.



1 c. flour
1/2 tsp. soda
1/4 tsp. salt
1 c. quick oats
3/4 c brown sugar
3/4 c. butter

Mix the above to make a crumb mixture. Pat half of this into a 9 x 9 pan. Bake 10 min. 350 degrees.

Sprinkle on top of warm crumb mixture:
1 c. chocolate chips (I used milk choc)
1/2 c. nuts chopped

Drizzle on top of this layer:
Mix 1 Tbls flour w 3/4 c. caramel ice cream topping. Put remaining crumb layer on the top. Bake 350 degrees, 15-20 minutes. It sets as it cools.



CHOCOLATE CHIP COOKIES (or any other flavor)



1 Cup butter
¾ Cup sugar
¾ Cup brown sugar
2 teaspoons vanilla
1 egg
1 teaspoon baking powder
2 ½ Cups flour
1 Cup nuts
6 oz chips

Cream butter, sugar, egg, vanilla, until creamy. Mix in baking powder. Add flour and nuts. Stir in chips. Bake at 350 degrees for 8-10 minutes.

ONE COOKIE: 1 tbsp. butter, melted; 1 tbsp. white sugar and 1 tbsp. brown sugar; 3 drops of vanilla; pinch of salt; 1 egg yolk; 1/4 c. flour; 2 tbsp. chocolate chips - MICROWAVE 40-60 seconds in a coffee mug

CHOCOLATE FILLED COCOA THUMBPRINT COOKIES

2 cups all purpose flour
1 large egg
1/4 cup cocoa powder
1 1/2 cup confectioners sugar
1/4 teaspoon salt
4 oz. Cream cheese, softened
1 cup granulated sugar
4 squares (1 ounce each)
1/2 (1 stick) butter softened semisweet chocolate, melted

Heat oven to 350°. In bowl, mix flour, cocoa and salt. In large bowl, beat sugar, butter and egg until creamy. Stir in flour mixture. Shape dough into 36 balls of 2 teaspoons each. Place balls 1 inch apart on ungreased baking sheets. Make indent in center of each with thumb. Bake at 350° for 14 minutes, until set. Cool on wire racks.
In bowl, stir I cup of the confectioners sugar with 3 1/2 teaspoons water. Transfer to a plastic bag and snip a small corner from bag. Drizzle icing over cooled cookies; let dry.
Beat remaining 1 1/2 cup confectioners sugar and cream cheese until smooth. Beat in chocolate. Transfer to a plastic bag. Snip off a corner from bag; fill centers of cookies. Makes: 3 dozen


CHOCO-TOFFEE COOKIES
from the kitchen of Raquel Balmer, Dec 2009 Cookie Exchange

1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet chocolate chopped
1/4 cup butter
1 3/4 cups brown sugar
4 large eggs
1 tablespoon vanilla extract
6 chocolate covered toffee bars (Heath) 1.4oz. each,
coarsely chopped
1 cup walnuts, toasted, chopped

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm. Using electric mixer, beat sugar and eggs in bowl until thick and light lemon colored, about 8 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about an hour. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Drop batter by spoonfuls. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. Can be made 2 days ahead. Store airtight at room temperature. Makes 3 dozen.

CRANBERRY WALNUT OATMEAL COOKIES

(Made these in Kirtland while we were on our mission. Elder Miles wanted to be “sugar free for 90 days” so I made them with a sugar substitute and they were fabulous.)

3/4 cup butter

3/4 cup sugar

3/4 cup firmly packed brown sugar

2 large eggs

2 teaspoons vanilla extract

1 cup Flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

2 3/4 cups old-fashioned rolled oats

1 cup dried cranberries

1 cup chopped walnuts

BEAT shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets. BAKE at 350 degrees for 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely. (Also see Louisiana version: White Chocolate Dipped Oatmeal Cranberry Cookies)

DANIELLE’S ’93 Lake Co. Fair CHOCOLATE COOKIES



½ cup sugar
1 Cup powdered sugar
¾ Cup butter
1 egg
1 teaspoon vanilla
½ Cup chopped walnuts
¼ Cup cocoa
1 ½ Cup flour

Frosting:
6 oz. chocolate chips
½ cup powdered sugar
1 Tablespoon oil
1 teaspoon vanilla
1/8 cup milk or less
colored sprinkles (for decoration)

Cream together sugars, butter egg and vanilla until fluffy. Stir in cocoa and flour by hand. Mix in walnuts. Refrigerate 1 hour. Roll into 1 inch balls. Cook at 350 degrees for 10 minutes. Melt chips, stir in powdered sugar, oil, vanilla and milk. Working quickly, pour over 1 cookie at a time and immediately sprinkle with colored sprinkles. Frosting will be runny at first, but should set up and harden if too much milk is not added.

DOUBLE CHOCOLATE COCONUT COOKIES

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar 3/4 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 3/4 cups all purpose flour
1 /4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 /2 teaspoon baking powder
1 /2 teaspoon coarse salt
2 cups sweetened flaked coconut
1 3/4 cups coarsely chopped walnuts (abt 6 oz)

Preheat oven to 350. Put butter and sugar in the bowl of an electric mixture fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs one at a time. Stir in vanilla.

Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.

Using a 1 1 /2 inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Baking until set, 10 to 12 minutes. Let cook on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookie can be stored in airtight containers at room temperature up to 1 week. Makes 5 dozen cookies.




DOUBLE PEANUT BUTTER PAISLEY BROWNIES

1/2 cup butter or margarine, softened
2 cups all-purpose flour
1 cup Creamy Peanut Butter
2 teaspoons baking powder
1 cup granulated sugar
teaspoon salt
1 cup packed light brown sugar
1-2/3 cups Peanut Butter chips
3 eggs
1/2 cup Hershey's Syrup
1 teaspoon vanilla extract

Heat oven to 350°. Grease 13x9x2-inch baking pan. Beat butter and peanut butter in large bowl. Add granulated sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well. Stir in peanut butter ships. Spread half of batter into prepared pan; spoon syrup over top. Carefully spread with remaining batter, swirl with metal spatula or knife for marbled effect. Bake 35 to 40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into squares. About 36 brownies.







FRUTA DE HORNO (Oven Fruit - Mama Tachita’s Cookies)

1/2 C unsalted butter, room temperature
1/2 C Crisco shortening
1 C powered sugar
1 egg
1/2 tsp salt
1 tsp vanilla extract
1 tsp almond extract
2 1/2 C all-purpose flour
1/4 C granulated sugar

In a medium mixing bowl cream butter, shortening, then add the powdered sugar, mix well. Blend in the egg, extracts, flour, and salt. Roll dough out to the thickness of pie crust. Cut into triangle shapes and place onto a cookie sheet lined with parchment paper. Roll up each triangle and form crescents, (as when you make crescent bread rolls). Bake at 375 degrees for about 8 minutes. Cookies should barely be golden brown. Sprinkle granulated sugar over cookies immediately after baking. Cookies are fragile, so remove carefully and place on cooling rack.
Note: Dough is difficult to work with, but adding more flour will make them less delicate.


GAIL REECE’S CREAM CHEESE COOKIES
(Nicole was taught to make these, at 12 years old, when she was in her Beehive class.)



1 Cup shortening (not butter)
9 oz cream cheese
2 Cups sugar
2 egg yolks
2 teaspoons vanilla
1 teaspoon salt
3 Cups flour

Cream shortening, cheese and sugar. Add remaining ingredients. Roll into balls and press onto ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes. Cookies are white when baked.



GOLDEN CARROT COOKIES

(My mother's recipe she got from our local First United Methodist Church cookbook)



1 Cup shortening
¾ Cup sugar
1 cups mashed cooked carrots
2 eggs
2 Cups flour
2 Teaspoons baking powder
½ Teaspoon salt
¾ Cups shredded coconut

Cream together shortening, sugar, carrots, and eggs. Sift together flour, baking powder, salt, and coconut. Combine with creamed mixture. Drop 2 inches apart on lightly greased baking sheet. Bake 8-10 minutes at 400 degrees. Cool and frost with cream cheese frosting.




HOLIDAY HIDEAWAYS
(I began a cooking group as one of the Relief Society Interest Groups. Relief Society Interest groups have since been discontinued. This recipe is from the kitchen of Pam Hoffman at the 2008 Relief Society Cookie Exchange)

2/3 C Butter-Flavored Crisco
3/4 C sugar
1 egg
1 TBS milk
1 tsp vanilla
1 3/4 C flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
48 Maraschino cherries, well drained on paper towels

Dipping chocolate:
1 cup white or dark melting chocolate OR 1 bag of chocolate chips
2 Tbs butter flavor Crisco
Finely chopped pecans
Slivered white chocolate

Heat oven to 350 F. Cream shortening, sugar, egg, milk and vanilla in large bowl at medium speed of electric mixer until well blended. Combine flour, baking powder, salt and baking soda. Beat into creamed mixture at low speed. Press dough in very thin layer around well-drained cherries. Place 2 inches apart on ungreased baking sheet. Bake at 350 F for 10 minutes. Cool on baking sheet one minute. Remove to cooling rack. Cool completely.

For dipping chocolate, melt chocolate of choice and butter flavor Crisco on 50% power in microwave. Stir. Transfer chocolate to glass cup. Drop one cookie at a time into chocolate. Lift cookie out of chocolate and place on wax paper. Chill and eat.



LEMON BARS ( Nicole Miles’ recipe )

Crust:
2 cups flour
1 cup butter
1/2 cup powdered sugar

Beat above ingredients in a mixer. Mixture will look resemble crumbly cookie dough. Grease 9 x 13 inch pan. Dump mixture into pan, cover with wax paper and create crust by pressing into pan.  Bake 20 minutes at 350 degrees.

Lemon Filling:
4 eggs, beaten
2 cups granulated sugar
1/8 teaspoon salt
1/4 cup flour
8 Tablespoons lemon juice

Mix (not too long or else you will have a lot of foam on top). Pour over hot crust. Bake for 25 minutes at 350 degrees. Sprinkle powdered sugar on top when you take it out. Cool. Note: (lemon juice is best if fresh...sometimes I taste it and add a little more to make it tangy instead of just sweet)

LEMON CRUMB SQUARES
I began a cooking group as one of the Relief Society Interest Groups. RS Interest groups have since been discontinued. This recipe is from the kitchen of Patrice Ringger at the 2008 Relief Society Cookie Exchange

1 can sweetened condensed milk
1/2 cup lemon juice
1 tsp grated lemon rind (opt. if using real lemons)
1 1/2 cup flour
1 tsp. baking powder
1 cup uncooked oatmeal
1/2 tsp salt
2/3 cup butter (no need to soften)
1 cup brown sugar or dark brown sugar firmly packed

Blend together milk, juice and rind and set aside. Stir together flour, baking powder, salt and oatmeal. Cream butter, blend in sugar. Add flour oatmeal mixture and mix well. Spread half the mixture in an 8x12 inch buttered baking pan and pat down. Spread milk mixture over and top with the remaining crumb mixture dropping pieces evenly. Bake at 350 degrees until brown around edges, about 25 min. Cool at room temp. for 15 min, cut into squares and chill until firm. (Or you can cut after firm)


LEMON MELT AWAY COOKIES

I began a cooking group as one of the Relief Society Interest Groups. RS Interest groups were discontinued, so I just continued meeting on my own with friends. This recipes is from the kitchen of Becky Thompson, shared at my 2010 Cookie Exchange.

1 cup butter, at room temperature
1/2 cup powdered sugar
2/3 cup cornstarch
1 cup flour

Mix first two ingredients in bowl until creamy. Mix last two ingredients in separate bowl and then combine with creamed butter mixture. Drop by teaspoon onto cookie sheet and bake at 325 for 15 minutes.

Frosting:
1/4 cup melted butter
2 1/2 cups powdered sugar
2 Tablespoons lemon juice
Rind from 1 lemon

Combine all ingredients and spread on warm cookies.



LIGHTNING PEANUT BUTTER CHOCOLATE FUDGE
I began a cooking group as one of the Relief Society Interest Groups. RS Interest groups have since been discontinued. This recipe is from the kitchen of by Pam Hoffman at the 2008 Relief Society Cookie Exchange

1 large package peanut butter chips
2/3 Cup sweetened condensed milk
2 Tablespoons butter
Combine above ingredients and microwave 1 - 2 min. Press into 9 X 11 inch pan.

Combine in bowl:
1 large package milk chocolate chips.
2/3 Cup sweetened condensed milk
2 Tablespoons butter
Microwave 1 - 2 minutes and press over first layer of chocolate.




MACADAMIA WHITE CHOCOLATE CHIP COOKIES
(Papa’s favorite from when Danielle was a little girl and sold cookies in her business called The Kitty Corner Cookie Company)

1 Cup butter
1 ½ Cup white sugar
2 teaspoon vanilla
3 eggs
1 teaspoon baking powder
2 Cups flour
12 oz white chips
2 oz chopped macadamias
(or 1/3 cup)
½ Cup flour

Cream butter, sugar, vanilla, eggs. Add remaining ingredients slowly, one at a time, mixing by hand. Bake at 250 for 12 minutes.



MACAROONS
I began a cooking group as one of the Relief Society Interest Groups. RS Interest groups were discontinued. This recipe is from the kitchen of Laurel Blair, Dec 2008 Relief Society Cookie Exchange



1 bag sweetened coconut
1 small can sweetened condensed milk
1 tsp vanilla

Mix well. Spoon onto parchment paper. Bake 325 until as brown as you want them.

VARIATIONS: CHOCOLATE PECAN MACAROONSAmelia Miles adapted this from a recipe of Laurel Blair




1 bag sweetened coconut
14 oz can sweetened condensed milk
1 tsp vanilla
1 cup chopped pecans
1 bag chocolate chips

Mix all ingredients. Spoon onto parchment paper. Bake 325 for 15 minutes, or until as brown as you want them.

MORE VARIATIONS:
Place chocolate chips and 2 Tbs butter flavor Crisco in glass bowl. Melt for 1 minute in microwave. Stir. Use a fork to dip into the chocolate and allow to drip over cookies.

Prepare the milk as dulce de leche for a different flavor. [South American METHOD: (warning: practiced for years, but now claimed to be dangerous. Hasn’t blown up on me yet.) Remove label from a can of sweetened condensed milk. Do not open can. Place entire can, unopened, in a small heavy pan. Cover unopened can completely with water. Put lid on saucepan. Bring to boil. Boil for 1 hour. Turn off heat. Remove lid. When water cools, carefully remove can with tongs. Allow can to cool before opening.] Prepare recipe as usual.



MARSHMALLOW CARAMEL RICE KRISPIESFrom the kitchen of Marci Rainey



1 bag of large marshmallows
1 12 oz. bag of caramels
1 can of condensed milk
1/2 cup of butter

Place marshmallows in the freezer.
In sauce pan, melt butter, caramels, and condensed milk. When caramel mixture is all melted together, using a fork, dip the frozen marshmallow in the caramel. Immediately roll in caramel mixture. Place on wax paper.

MICHAEL’S GOODBYE GONZALES COOKIES

On the last day of school, knowing that we would be moving to Soulsbyville, trying to use up most of the staples in my cupboard, I came up with this recipe combination. We passed them out to students in his class, as well as the office, bus drivers, and librarians.

1 Cup peanut butter

2 Cups margarine

1 Cup brown sugar

½ Cup white sugar

6 eggs

2 Tbl. baking powder

4 teaspoons vanilla

2 Cups oatmeal

½ Cup walnuts

½ Cup coconut

12 oz each chocolate and butterscotch chips

4 cups whole wheat flour

Cream butters, sugar and eggs. Add remaining ingredients. Bake 10-12 minutes at 350 degrees. Makes a tremendous amount of cookies!

OATMEAL APPLE COOKIES
(from Mrs. Fields)

2 1/2 cups Flour
1 cup Quick oats (not instant)
1/2 teaspoon Salt
1 teaspoon Soda
1 teaspoon Cinnamon
1/4 teaspoon Cloves
2 teaspoons Grated lemon zest
1 cup Dark brown sugar, packed
3/4 cup Butter
1 large Egg
1/2 cup Unsweetened applesauce
1/2 cup Honey
1 cup Fresh apple, peeled and finely chopped
1 cup Raisins

Topping:
1/2 cup Quick oats

Preheat oven to 300 degrees. In a medium bowl combine the flour, oats, salt, soda, cinnamon, cloves and lemon zest. Mix well and set aside. Cream the sugar and butter together in a large bowl using an electric mixer. Add the egg, applesauce and honey and beat at medium speed until smooth. Add the flour mixture, fresh apple and raisins, and blend at low speed until just combined. The dough will be quite soft. Drop by rounded tablespoons onto ungreased baking sheets, 1 1/2 inches apart. If you wish, sprinkle the cookies with oats. Bake the cookies for 23-25 minutes or until the bottoms are golden. makes about 48 cookies.



OATMEAL M and M COOKIES



1 1/4 cup flour
1 tsp baking soda
1 cup butter, softened
¾ cup brown sugar
¾ cup sugar
2 eggs
3 cups oatmeal
1 tsp vanilla
1 ½-2 cups M and M morsels

Cream the butter and sugar. Add the eggs. Mix in the flour, baking soda and vanilla. Add the oatmeal. Stir in the M and M morsels.
Drop the cookie dough by spoonful on a greased baking sheet. Bake at 375 degrees for 7 minutes or until the bottoms are starting to turn light golden brown.
Remove the pan from the oven and let the cookies cool on the pan for 5-10 minutes. Transfer them to a wire rack and let them cool completely. The cookies will firm up a little bit as they cool.




PEANUT BUTTER BLOSSOMSFrom the kitchen of Cliz Townsend, Dec 2009 Family Cookie Exchange

1/2 cup shortening
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla
1 3/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
1 pkg. milk chocolate kisses



Cream shortening, peanut butter, and sugars until creamy. Add egg, milk, and vanilla. Add dry ingredients. Roll into balls, roll in sugar. Bake 8 minutes. Remove from oven. Put chocolate kiss in middle of each cookie, press in so cookie cracks around edges. Bake 2-5 minutes more.

PEANUT BUTTER COOKIES

½ Cup butter

1  Cup brown sugar

½ Cup sugar

½ cup peanut butter

1 egg
½ teaspoon vanilla

1 ½ cup flour

½ teaspoon salt
1 teaspoon soda

Cream butter, sugars, vanilla, egg and peanut butter. Sift remaining dry ingredients together. Combine the two mixtures. Refrigerate for at least 30 minutes. Shape into small balls and place on cookie sheet. Dip fork in sugar (to keep from sticking) and lightly press with fork horizontal and then perpendicular. Bake 10 minutes until browned at 325 degrees. For thicker cookies, increase flour to 2 cups. Variation: mix in pkg. of chocolate (or other flavored) chips, roll into balls, don't press with fork. 

PEANUT COOKIES


1 cup shorting
2 cups firmly packed brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 /2 teaspoon salt
2 cups quick cooking oats, uncooked
1 cup crispy rice cereal
1 cup salted peanuts

Beat shortening at medium speed with an electric mixer until fluffy;gradually add sugar, beating well. Add eggs, and beat well. Combine flour, baking powder, baking soda, and salt; add to creamed mixture, mixing well. Stir in oats, cereal, and peanuts. (Dough will be stiff.) Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets. Bake at 375 for 10 to 12 minutes. Remove cookies to wire racks to cool. Yield: 7 dozen




PECAN PIE COOKIE BARS
(from Baking Illustrated)

1 cup unbleached all-purpose flour

1/3 cup packed light brown sugar
1/4 cup toasted pecans, chopped coarse
1 teaspoon salt
1/4 teaspoon baking powder
6 tablespoons cold unsalted butter, cut into ½-inch pieces

For the Pecan Filling:

1/2 cup packed light brown sugar
1/3 cup light corn syrup
4 tablespoons unsalted butter (½ stick), melted
2 teaspoons vanilla extract
1/2 teaspoon salt
1 large egg, lightly beaten
2 cups toasted pecans, chopped coarse

Roast pecans: Adjust oven rack to middle position and heat oven to 350 degrees. Spread the pecans (2 1/4 cups) onto a baking sheet and place in preheated oven 6-8 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely.

For the crust: Spray 9-inch square baking pan with nonstick cooking spray. Put a long piece of parchment paper in the bottom of the pan pushing it into corners and letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. Fit second sheet of parchment paper in pan in same manner, perpendicular to first sheet. Spray sheets with nonstick cooking spray.
Place flour, brown sugar, pecans, salt, and baking powder in food processor. Process mixture until it resembles coarse cornmeal, about five 1-second pulses. Add butter and pulse until mixture resembles sand, about eight 1-second pulses. Pat mixture evenly into prepared pan and bake until crust is light brown and springs back when touched, about 20 minutes.

For the pecan filling: While crust bakes, whisk together brown sugar, melted butter, corn syrup, vanilla, and salt in medium bowl until just combined. Add egg and whisk until incorporated.
Pour filling on top of hot crust and sprinkle pecans evenly over top. Bake until top is brown and cracks start to form across surface, 22 to 25 minutes. Cool on wire rack for 1 hour. Remove bars from pan using parchment handles and transfer to cutting board. Cut into bars that measure 1½ inches by 2¼ inches.



PINEAPPLE COOKIES

Filling:

2 cans crushed pineapple
1 cup sugar
6 tbsps corn starch
1 cup chopped nuts

Combine pineapple, sugar & corn starch in saucepan. Cook until thick. Cool slightly & add nuts. Do this first so that the filling is cool by the time the dough is ready.

Dough:
7 cups flour
3 beaten eggs
1 cup sugar
4 teaspoons baking powder
1 cup milk
1 tsp vanilla extract
1 cup shortening
Mix flour and baking powder together. Cut in shortening. Make a well; add eggs, milk, sugar and vanilla. Mix with hands and kneed until smooth. Roll out long strips with rolling pin, spread pineapple filling down the center. Fold 1 side of the dough over the filling, then the other over. Cut into cookies about 2" long. Bake at 350 degrees for 12-14 minutes. Bottoms will be brown, but tops won't. Frost when cool. Decorate with sprinkles.





REESE'S PEANUT BUTTER CHIP COOKIES



2 1/2 sticks of butter
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
3/4 cup Hershey's cocoa powder 1 teaspoon baking soda
1/2 teaspoon salt
1 bag Reese's Peanut Butter Chips

Cream butter or margarine, sugar, eggs and vanilla until light and fluffy. Combine flour, cocoa, baking soda and salt; add to creamed mixture. Stir in peanut butter chips. Drop by teaspoonfuls onto ungreased cookie sheet, or chill until firm enough to handle and shape small amounts of dough into 1 inch balls. Place on ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes.



ROCKY ROAD COOKIESfrom the kitchen of Anastacia, Dec 2009 Family Cookie Exchange




1 Box chocolate cake mix (super moist or butter recipe)
1 8 oz package cream cheese
1/2 C. Butter
1 egg
1 tsp. vanilla
1 C. chopped walnuts
Mini marshmallows

Cream together butter and cream cheese. Add egg and vanilla and stir until mixture is uniform in consistency. Slowly add in cake mix while beaters are on. Mix batter for 4-5 minutes. Stir in chopped walnuts. Using your hands, roll dough into small balls about the size of a super bouncy ball. Place on cookie sheet and bake at 350 for 10 minutes. After 10 minutes pull the cookies out and place 3 small marshmallows on top of the cookies pressing them in slightly so they don't roll away. Put the cookies back into the oven for 5 minutes. Let cookies rest on cookie sheet for about 5 minutes before transferring them to a cooling rack. Enjoy!



SAVORY PARMESAN SHORTBREAD ROUNDS


1 3/4 cups all purpose flour
3/4 cup plus 2 tablespoons grated Parmesan cheese (about 2 1/2 ounces) 1 teaspoon coarse kosher salt
1/2 small garlic clove, minced
Pinch of cayenne pepper
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes Optional—fresh herbs for garnish

Preheat oven to 350°F. Line baking sheet with parchment paper. Mix flour, 3/4 cup Parmesan cheese, salt, garlic, and cayenne pepper in food processor. Add butter and, using on/off turns, process until dough begins to come together. Gather dough into ball. Divide dough in half. Roll each half, in-side wax paper, into 12-inch log, and cut each log into 1-inch pieces. Roll each piece into ball. Arrange dough balls on prepared baking sheet, spacing about 1 1/2 inches apart. Press each ball into 2-inch-diameter round. Sprinkle remaining 2 table-spoons Parmesan cheese over. Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely. DO AHEAD: Shortbread rounds can be made 1 week ahead. Store rounds in air-tight container at room temperature, or freeze up to 1 month. Optional press fresh herb leaves into top for decoration

SCRIPTURE COOKIES

¾ Cup Psalms 55:21

1/3 Cup 2 Nephi 26:25

1 ½ cups Jeremiah 6:20

2 Isaiah 10:14

2 Cups 1 King 4:22

1 tsp. Song of Solomon 4:14

1 tsp. D & C 101:39

½ tsp. 1 Corinthians 4:6

3 Cups D and C 89:17

1 Cup 1 Samuel 30:12

Combine ingredients. Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees for 15 minutes. Meanwhile, read History of Joseph Smith 1:37 and

D & C 133:11

SHORTBREAD COOKIES


1 cup butter, softened
1/2 teaspoon vanilla
1/4 tsp baking powder
½ cup powdered sugar
2 cups flour

In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Using a cooking press fitted with any disc you desire, press dough onto ungreased baking sheets and bake for 6-8 minutes at 375 degrees. Add sprinkles before baking.

SNICKERDOODLES

1 Cup shortening

1 ½ Cup sugar

2 eggs

2 ¾ Cup flour

2 teaspoons cream of tartar

1 teaspoon soda

¼ teaspoon salt

cinnamon sugar

Cream together shortening, sugar and eggs. Blend all dry ingredients. Stir into creamed mixture. Roll into walnut-sized balls. Roll in cinnamon sugar. Bake on ungreased baking sheet 8-10 minutes at 350 degrees.

SNICKERS PEANUT BUTTER COOKIES


1 3/4 C all-purpose flour
1/2 C sugar
1/2 t baking soda
1/4 t salt
1/2 C butter (1 stick)
1/2 C creamy peanut butter
1/4 C honey
1 T milk
24 mini Snickers

Combine flour, sugar, baking soda, and salt in a large bowl. Add butter and peanut butter and mix until it resembles "coarse crumbs." Beat in the honey and milk until the it's well combined. Make a little circle with about 1 T of the dough. Put the Snickers in the center and shape the dough around the candy to make a ball. Put the cookies on a cookie sheet and bake at 350 degrees for about 15 minutes.



SNOWY DAY COOKIES



1 cup butter or margarine, softened
2 cups sifted confectioners sugar, divided
1 teaspoon almond extract
1/2 teaspoon vanilla extract
21/4 cups all-purpose flour
1/4 teaspoon salt
1 cup slivered almonds, toasted and coarsely ground

Preheat oven to 350 degrees. In a large bowl, cream butter and 1/2 cup confectioners sugar until fluffy. Stir in extracts. In a medium bowl, combine flour and salt. Add dry ingredients to creamed mixture; stir until a soft dough forms. Stir in almonds. Shape dough into 1-inch balls and place 2 inches apart on an ungreased baking sheet. Bake 15 to 20 minutes or until bottoms are lightly browned. Roll warm cookies in remaining 11/2 cups confectioners sugar. Transfer cookies to waxed paper; cool completely. Roll in confectioners sugar again. Store in an airtight container.
Yield: about 4'/2 dozen cookies

--> STRAWBERRY ANGEL FOOD MIX COOKIES
--> (from Smuckers.com)  While serving a mission in LDS Historic Kirtland, one of the missionaries celebrated their birthday and I was asked to make her favorite cookies. These were really chewy, sweet and tangy. Ironically, it turned out, they were not her favorite cookies, but they have an interesting flavor.

-->

16 oz Angel Food Cake mix

3/4 cup Strawberry Preserves

3 tbsp semi sweet chocolate chips , mini's

HEAT oven to 325 degrees F. Coat baking sheet with no-stick cooking spray.  BEAT together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute.  Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.  BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy and sticky. Store between sheets of wax paper to keep from sticking together.

SUGAR COOKIES ("Ethel's" Who is Ethel?)
Sheri Lowden shared this recipe with Nicole at Young Women's



¾ Cup butter
1 Cup sugar
2 Eggs
½ teaspoon vanilla
2 ½ Cups flour
1 teaspoon baking powder
1 teaspoon salt

Blend butter, sugar, eggs, vanilla thoroughly. Add remaining ingredients and chill 1 hour. Roll out with rolling pin. Cut into shapes and bake 6-8 minutes at 375 degrees until lightly browned.

Sour Cream Sugar Cookies

-->

Beat the following ingredients:

1 c. shortening 

2 c. granulated sugar

1 c. sour cream 

3 large eggs

1 tsp. vanilla

Whisk these ingredients in a separate bowl:

5 c. all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

Softly stir the two mixtures together. Wrap dough in waxed paper and refrigerate for 30 minutes. Roll out half of the dough, 1/4  inch thick, on floured counter.  Leave the remaining dough in the refrigerator until you need it. Cut into desired shapes and place on baking sheets. Bake 8 -10 minutes at 325 or until lightly browned. Cool completely on rack before frosting.. Store between sheets of wax paper to keep from sticking together.

SUGAR COOKIES – VARIATION



Melt chocolate then dip half of the cookie in chocolate and then drizzle white chocolate over the whole cookie!!!

SUGAR PLUMS
( Cyndi Olsen shared this at our cookie exchange in our Relief Society cooking group that I organized.)



Note from Cyndi: This is one of my most prized recipes - I have never found this exact recipe online or anywhere! There's no sugar or plums in sugarplums! LOL - and they are really good for you! You could actually make these for athletes in training! Very nutritious and oh so yummy! They are always a big hit! Fun to serve when you read T’was the Night Before Christmas!

1/4 cup honey
2 tsp freshly grated orange peel
1 1/2 t cinnamon
1/2 t allspice
1/2 t nutmeg
2 cups finely chopped almonds
1 cup finely chopped dried apricots
1 cup finely chopped pitted dates
1-2 T fresh ground flaxseeds (optional)

I use a food processor to chop the almonds first, then the apricots,
then the dates. Removing each before adding the next.
In large bowl, combine honey, orange peel, cinnamon, allspice & nutmeg; mix well. Stir in flaxseed meal, almonds, apricots & dates. Drop or shape into 2/4 inch balls
(I use a small scooper to measure uniform sizes, then roll into balls
with my hands – or just drop them).
They will be sticky at first, allow them to dry uncovered until they are no longer sticky before storing in a covered container.
Makes 4 dozen.
Sugarplums may be stored in airtight container up to 2 weeks. Optional: Sprinkle with powdered sugar before serving.

TURTLE COOKIE BARS

CRUST
2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 cup unsalted butter, melted

TOPPING
1 3/4 cups packed brown sugar
1/4 cup honey
1/4 cup water
Scant 1/2 teaspoon salt
1/4 cup unsalted butter, cut up
1 (14-oz.) can sweetened condensed milk
1 tablespoon vanilla extract
2 cups pecan halves, toasted*
6 oz. milk chocolate or semisweet chocolate, coarsely chopped

1. Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil. Combine flour, sugar and 1/4 teaspoon salt in medium bowl. Stir in melted butter until soft dough forms. Press dough over bottom of pan. Bake 25 to 30 minutes or until golden brown. Spray sides of foil above crust with cooking spray to prevent caramel from sticking.

2. Combine brown sugar, honey, 1/4 cup water and scant 1/2 teaspoon salt in large wide saucepan. Add 1/4 cup butter; cook over medium heat, stirring constantly with silicone spatula and scraping corners and bottom of pan as butter melts. From time to time, scrape mixture off spatula against top edge of pan and scrape sides of pan clean. Reduce heat to a moderate boil; stir and scrape pan 3 minutes or until sugar is dissolved.

3. Stir in sweetened condensed milk; return to a boil, stirring constantly and scraping sides, corners and bottom of pan. (Adjust heat so mixture boils actively but not too furiously.) Continue stirring and cooking 9 to 12 minutes or until mixture reaches 235°F. Remove from heat; stir in vanilla.

4. Pour over crust; tilt baking pan to level caramel. Sprinkle with pecans and chocolate; let stand until caramel is cool and chocolate is set.

5. Lift foil to remove bars from pan. Remove foil; cut into bars. (Bars can be made 3 days ahead. Store in an airtight container.)

TIP *To toast pecans, place on baking sheet; bake at 350°F. for 6 to 8 minutes or until slightly darker in color. Cool.

WHITE CHOCOLATE CHIP CRANBERRY OATMEAL COOKIES

3/4 cup sugar
1/4 cup packed brown sugar 1/2 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
1 1/2 cups quick-cooking oats (not instant)
3/4 cup dried cranberries
6 ounces white chocolate chips

Preheat oven to 375°F. In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together. Add in egg and vanilla extract and mix until combined. Add the cinnamon, baking soda, salt and flour and mix well. Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed. Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden. Remove from oven and let cool for 2-3 minutes on the Cookie sheet, then transfer cookies to a cookie rack. makes 36 cookies.

 WHITE CHOCOLATE-DIPPED OATMEAL CRANBERRY COOKIES
1 Cup butter
1 Cup brown sugar
1/2 Cup white sugar
1 egg
1 Tablespoon vanilla
2 Cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 Cups dried cranberries or craisins
1 1/2 Cups pecan pieces
1 1/4 Cups quick oats
3 (4 oz.) white chocolate baking bars
3 Tablespoons shortening

Beat butter at medium speed with an electric mixer until creamy, gradually add sugars, beating well. Add egg and vanilla, beating until blended. Combine flour and next three ingredients, gradually add to butter mixture, beating until blended. Stir in cranberries, pecans, and oats. Drop dough by heaping Tablespoonfuls, 2 inches apart onto lightly greased baking sheets.  Bake at 375 degrees for 9 to 11 minutes or until lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks to cool completely. Microwave white chocolate and shortening for 1 minute or until melted, stirring once. Dip half of each cookie into melted chocolate, letting excess drip back into bowl. Place dipped cookies on wax paper, let stand until firm. Yield: 4 dozen.


ZUCCHINI OATMEAL CHOCOLATE CHIP BARS

3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup packed light brown sugar
6 tablespoons canola oil
1 egg, beaten
1 egg yolk
1 teaspoon vanilla extract
1 cup shredded zucchini (5 oz.)(1 to 2 small)
1 1/4 cups chocolate chips, divided
3/4 cup old-fashioned oats
1/2 cup finely chopped walnuts, toasted*

Heat oven to 350°F. Spray 13x9-inch baking pan with cooking spray.
Whisk flour, cinnamon, baking soda and salt in medium bowl. Beat brown sugar and oil in large bowl at medium speed until smooth. Add egg, egg yolk and vanilla; beat until creamy. Stir in flour mixture. Stir in zucchini, 1 cup of the chocolate chips, oats and walnuts. Spread in pan.
Bake 20 minutes or until top is lightly browned and springs back when lightly touched. Cool in pan on wire rack.
Melt remaining 1/4 cup chocolate chips in small microwave-safe bowl on medium 1 to 1 1/2 minutes or in small bowl placed over saucepan of hot but not simmering water. Drizzle over bars; refrigerate bars a few minutes or let stand until chocolate is set.