Recipe Group Cookies - December 2010


Pumpkin Cookies Prepared by: Debbie Jones

Ingredients:

1 box spice cake mix

1 small can pumpkin

1/2 bag mini choc. chips

Directions:

Mix all together and scoop onto greased cookie sheet

Bake @ 350 for 20-22 min

Cowboy Cookies Prepared by: Amy Heil

Ingredients:

3 c flour

1 Tbsp baking powder

1 Tbsp baking soda

1 Tbsp cinnamon

1 tsp salt

1 1/2 c butter

1 1/2 c sugar

1 1/2 c brown sugar

3 eggs

1 Tbsp vanilla

3 c chocolate chips

3 c regular oats

2 c coconut

2 c chopped pecans

Directions:

-Mix flour, baking powder, baking soda, cinnamon, and salt together and set aside.

-Beat butter.  Add sugars, and mix.  Add eggs- one at a time, mix after each addition.  Add vanilla, and mix.

-Add flour mixture and mix until combined.

-Add chocolate chips, oats, coconut, and pecans, mix.

-Put on ungreased cookie sheets.  Bake at 350 degrees.

     -Drop by 1/4 cup amounts, and bake for 17-20 mins.  Makes 3 dozen.

     -Drop by 2 tbsp amounts, and bake for 15-18 mins.  Makes 6 dozen.

     -Drop by 1 tbsp amounts, and bake for 10-15 mins. Makes 12 dozen

Grandma’s Gingerbread Cookies By: Eileen Taylor

(2-3 dozen)

Ingredients:

8 Tbs. butter or shortening

1/2 cup sugar

1/2 cup Grandma’s Molasses

1 egg

2 Cups flour

1 tsp. baking soda

1/4 tsp. salt

1 tsp. ginger

1 tsp. cinnamon

1/8 tsp. ground cloves

Directions:

Beat butter with sugar and molasses. Mix in egg. 

Sift dry ingredients and add to wet mixture.  Mix well. Chill in freezer 1 hour or in refrigerator 2 hours. 

Heat oven to 350 F. Roll out a portion of the dough 1/4” thick on lightly floured board.  Chill remaining dough. 

Cut with cookie cutter, place on greased baking sheets and decorate with raisins, chips or nuts, if desired. 

Bake  8-10 minutes.  Cool

Gingercremes Prepared by: Liz Valdevieso

makes 5 dozen

Ingredients: 

1 cup brown sugar, firmly packed

1 cup white sugar

1.5 cups vegetable shortening

1/2 cup molasses

2 eggs

2 tsp cinnamon

2 tsp cloves

2 tsp baking soda

1 tsp salt

4 cups flour

Directions:

Mix ingredients in order listed. Mix well. Roll a walnut sized ball between hands. Put 1/2 cup sugar in a small bowl and roll ball in sugar. Place on a cookie sheet about 3" apart. Do not flaten dough balls.

Bake at 350 for 9-11 minutes. For a good chewy cooke, do NOT overbake.

Hello Dollies Prepared by: Susan Shaw

Ingredients:

1 stick butter, melted

1 1/4 cup graham cracker crumbs

1 cup chocolate chips

1 cup walnuts

1 can sweetened condensed milk

1 cup coconut

(option: I sometimes use a little less than 1 cup chocolate chips and add some butterscotch chips probably about 1/8 of a cup)

Directions:

1. Combine butter and graham cracker crumbs for crust and mash into bottom of an ungreased 9 x 13 pan

2. Combine chocolate chips, walnuts, and coconut and pour over graham cracker crust.

3. Pour milk over mixture and cook at 350 for 20-25 or until golden around the edges.

Grandma's Gingerbread Prepared by: Lacey Auger

Ingredients:

1 box dark brown sugar

2 cups flour

1 1/2 sticks margarine

2 tsp cinnamon

2 tsp nutmeg

1 tsp baking soda

2 eggs

1 cup buttermilk

Directions:

1. Sift brown sugar and flour together. Add margarine and mix until crumbly. 

Set aside 1 cup of this mixture for topping

2. Add remaining ingredients and stir until blended. Pour batter into a greased 9 x 13 pan. Sprinkle top with reserved brown sugar/flour mixture. Bake for 45 mins at 350.

Split-Second Cookies Prepared by: Cindy Ford

Ingredients:

3/4 cup butter, softened

2/3 cup sugar

1 egg

1 tsp vanilla extract

2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1/3 cup raspberry jam

Directions:

1. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well.

2. Divide dough into four equal portions; shape each into a 12 x 3/4" log. Place 4 inches apart on two greased baking sheets. Make a 1/2 inch depression down center of logs; fill with jam.

3. Bake at 350 degrees for 15-20 minutes or until lightly browned. Cool 2 minutes; cut diagonally into 3/4 inch slices. Remove to wire racks to cool completely. Yield about 5 dozen.

Dipped Lemon Spritz – Ashley Sorensen

2/3 cup plus 2 Tbsp sugar

2 tsp. grated lemon peel

1 Cup unsalted butter, softened

1 egg

2 tsp. lemon juice

1 tsp. vanilla extract

2½ cups all-purpose flour, plus more for dusting

¼ tsp. baking powder

Dash of salt

1 pkg. milk or dark chocolate depending on taste

Directions: Combine sugar and lemon peel. In a large bowl, cream butter and the sugar/lemon peel mixture until light and fluffy. Beat in the egg, lemon juice and vanilla. Combine the flour, baking powder and salt to the wet ingredients.

Roll out the dough making sure you use plenty of flour to coat the rolling pin and sprinkle the dough. Use whatever cookie cutter suits your fancy. Bake at 350 degrees for 5-7 minutes. Cookies should not be brown except perhaps slightly around the edges.

Melt chocolate over the stove. Dip half of cookie in the chocolate. Place on parchment paper until chocolate has set.