Ginger Crinkles

2-1/4 cups flour (I've used part wheat as well as wheat bran for part of the flour before and hardly noticed a difference!)
2 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1 cup brown sugar
3/4 cup canola or vegetable oil (I've reduced it to 1/2 cup with great results, just needs to be mixed longer)
1/4 cup molasses
1 egg (can use 2 egg whites instead)

In mixing bowl, beat sugar, oil, molasses and egg. Add all dry ingredients and blend well. Shape into 1 inch balls and roll in granulated sugar if desired. Place on cookie pan (ungreased unless you reduce the oil, then lightly spray). Bake at 375 for about 10 minutes. Makes about 30 scrumptious cookies.

Shortbread Thumbprints

Photo by:
allrecipes.com/Cook/12593412/Profile.aspx

Ingredients

• 1 cup butter, softened
• 2/3 cup white sugar
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract 
• 2 cups all-purpose flour
• 1/2 cup seedless raspberry jam (or strawberry or blackberry--I've tried them too and they're fabulous! I used vanilla only though with blackberry)
•  
• 1/2 cup confectioners' sugar
• 3/4 teaspoon almond extract
• 1 teaspoon milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract and vanilla. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
4. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Lemon Sugar Cookies

Lemon Sugar Cookies 

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Zest of 2 large lemons
1 1/2 cups granulated sugar
1 cup unsalted butter, at room temperature
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1/2 cup granulated sugar for rolling cookies

Directions

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside.

2. In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

3. Using a mixer, beat together butter and sugar until smooth and creamy.

4. Add lemon zest, egg, vanilla extract, and lemon juice. Mix until combined. Gradually blend in the dry ingredients.

5. Roll rounded tablespoons of dough into balls and roll in sugar. Place on prepared baking sheets,  about 1 1/2 inches apart.
Bake 8 to 10 minutes or until cookies are slightly brown around the edges and set. Let cookies sit on the baking sheets for two minutes before transferring to a cooling rack.

*To keep cookies soft, store cookies with a slice of bread in an air tight container.

Makes about 3 dozen cookies

Grandma's Rolled Holiday Cookies

Cream together:
1 cup butter
1-1/2 cups sugar

Add:
3 eggs
2 tsp pure vanilla
1 Tbsp milk

Mix well.

Then add:
3 tsp baking powder
4 cups flour

Mix well, then chill in refrigerator. When dough is chilled to the point of being easy to handle, roll very thin and cutter with a cookie cutter dipped in flour.

Bake at 400 degrees for 6-8 minutes. Makes 4-5 dozen. 

My Grandma sometimes will make these and then sprinkle with colored sugar before baking, so there's no need to frost them! This is my personal favorite way to eat them, but they're yummy with frosting and candy decorations too.

Melt-in-Your-Mouth Shortbread

http://allrecipes.com/Cook/BrooklynKyler/Profile.aspx

Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/4 cup cornstarch
• 1 1/2 cups all-purpose flour

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
3. Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks. Drizzle with thin vanilla icing if desired. 

Magic Chocolate-Peanut Butter Cookies

I LOVE these!!! They are so peanut buttery and yummy!

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/2 cup butter, softened
• 1/4 cup peanut butter
• 1 teaspoon vanilla extract
• 1 egg
• 3/4 cup confectioners' sugar
• 3/4 cup peanut butter

Directions

1. In small bowl blend flour, cocoa and baking soda. Mix until well blended.
2. In large bowl beat sugar, butter or margarine and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside.
3. To make Filling: Combine confectioner's sugar and 3/4 cup peanut butter. Blend well.
4. Roll filling into 30 - 1 inch balls. For each cookie, with floured hands, shape about 1 Tablespoon of dough around 1 peanut butter ball, covering completely. Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in sugar.
5. Bake at 375 degrees F (190 degrees C) for 7-9 minutes. When cookies are done, they should be set and slightly cracked.

Easy and Tasty Sugar Cookies

Recipe taken from All Recipes, "Soft Christmas Cookies."

Ingredients

• 3 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract

Directions

1. Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed (add about 1 cup at a time). Cover dough, and chill for 2 hours.
2. Preheat oven to 350 degrees F. Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness (make sure to use enough flour, so the cookies don't stick to the table!). Cut out shapes using cookie cutters.
3. Bake 8-10 minutes in the preheated oven, or until edges are barely brown (or, if you like them more soft and chewy, pull them out when the middle is set). I cooked them for about 9 minutes. Remove from cookie sheets to cool on wire racks.

Favorite Peanut Butter Cookies

Ingredients

1 1/4 cups sifted all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1/2 cup white sugar for decoration

Directions

Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt; set aside.
In a medium bowl, cream together butter, peanut butter, 1/2 cup white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Gradually blend in the sifted ingredients. Shape dough into 1 inch balls. Roll in remaining sugar. Place 2 inches apart on ungreased cookie sheets. Criss-cross with fork tines.
Bake at for 10 to 12 minutes in the preheated oven. Cool slightly, and remove from pan.

Source: http://allrecipes.com/Recipe/Peanut-Butter-Cookies-IV/Detail.aspx

Banana Oatmeal Cookies

This yummy recipe comes from the Taste of Home Baking Book.

Ingredients

• 1 cup butter-flavored shortening
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3 medium ripe bananas, mashed
• 2 cups quick-cooking oats
• 1 cup (6 ounces) semisweet chocolate chips
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Directions

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon and cloves; add to creamed mixture and mix well. Stir in bananas, oats and chocolate chips.
• Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375° for 10-12 minutes. Immediately remove cookies to wire racks to cool. Yield: about 4 dozen.

Cinnamon Crackle Cookies

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2-1/2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 2 teaspoons cream of tartar
• 2 teaspoons ground nutmeg
• 2 teaspoons grated orange peel
• 1 teaspoon grated lemon peel
• 1/2 teaspoon salt
• Additional sugar

Directions:

In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in egg and extracts; mix well. Combine the flour, cinnamon, baking soda, cream of tartar, nutmeg, orange and lemon peel and salt; gradually add to the creamed mixture.
Shape into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-15 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 6 dozen.

Recipe courtesy Taste of Home Baking Book

Meltaways

Ingredients:
2 sticks butter
1/3 cup powdered sugar
¾ cup cornstarch
1 cup flour

Directions:
Beat all until creamy. Roll into balls the size of a nickel. You can make them larger, of course, but it's fun to pop them into your mouth so they can melt instead of flake away on a plate. Bake at 350˚ for 8 to 10 minutes until they are barely brown on the edges.

Frosting

Ingredients:
3 ounces cream cheese, softened
1 teaspoon vanilla
1 cup powdered sugar

Directions:
Mix until it is smooth enough to spread. Add food coloring if desired. I made a butter cream instead substituting butter for the cream cheese. It's fun to pipe it onto the cookies.

Sugar Cookies

Sugar Cookies

1 c. granulated sugar

1 c. powdered sugar

2 c. shortening

3/4 t. vanilla1 large egg, beaten

4 1/3 c. cake flour

3/4 t. baking soda

3/4 t. baking powder

1/4 t. salt

Plain or colored sugar, for decorating

Heat oven to 375. In medium bowl, cream together sugars and shortening using electric mixer. Mix on slow speed 30 seconds, then scrape down bowl with spatula. Increase speed to medium and mix for 3 minutes. Slowly add vanilla and beaten egg while mixing. In a separate bowl, combine cake flour, baking soda, baking powder and salt. Gradually add flour mixture to creamed mixture, mixing on slow speed until just blended. Do not overmix.Scoop with ice cream scoop and roll in sugar. Place on baking sheet. Flatten slightly with palm of hand.Bake 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, do not let edges brown. Makes about 3 dozen cookies.

Amazing Homemade Oreos

These cookies are AMAZING. We had them at Shaun's mission reunion, and I am addicted. The best part is that they're really easy. Definitely consider halfing this. It makes lots.

Soft Oreo Cookies:
2 boxes devil's food chocolate cake mix
1 1/2 cups butter-flavored shortening
4 eggs
1 1/2 teaspoons vanilla

Combine ingredients. Roll into balls and cut each ball in half. Place on an ungreased cookie sheet. Bake at 350 degrees for 8 to 10 minutes.

Cream Filling:
1 8-oz. package cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla
Food coloring, if desired

Combine frosting ingredients. Frost on the bottom of cookie and sandwich with another to make into Oreo sandwiches. Enjoy!

Marshmallow Surprise Cookies

1/2 cup shortening
1 cup sugar
2 large eggs
1 3/4 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup cocoa powder
1 tsp vanilla extract
1 tsp butter flavoring (optional)
About 21 large marshmallows, cut in half
Chocolate Frosting (recipe follows)

Beat shortening at medium speed with an electric mixer until fluffy. Gradually add sugar. Beat well. Add eggs one at a time, beating after each addition. In a separate bowl, combine flour, soda, salt, and cocoa. Add to creamed mixture, mixing well. Stir in flavorings. Dough will be stiff. Cover and chill for at least 30 minutes.

Shape dough into 1-inch balls. Place on greased cookie sheets. Bake at 350 degrees for 7 minutes. Place a marshmallow half on top of each cookie (sticky side down). Bake an additional 2 minutes. Cool on wire racks. When cooled, spread frosting over tops. Allow frosting to set before serving. Makes about 3 1/2 dozen cookies.

Chocolate Frosting
1/2 cup chocolate morsels
1/4 cup milk
2 Tbsp butter or margarine
2 cups sifted powdered sugar

Combine first three ingredients in a saucepan. Cook over low heat, stirring constantly, until chocolate melts. Remove from heat. Add powdered sugar. Beat until smooth.

Best Chocolate Chip Cookie Recipe

These are seriously the best chocolate chip cookies I have EVER had! Thanks to Racquel you can all taste a little bit of heaven:)

Blend together:
2 sticks butter
1 cup brown sugar
3/4 cup sugar

Beat in:
2 eggs
1 tsp. vanilla

Mix:
3 cups flour
3/4 tsp. baking soda
3/4 tsp. salt

Add 1/2 bag of chocolate chips.

Bake at 350 for 12 minutes.

Old-Fashioned Peanut Butter Cookies

1/2 cup butter or margarine, softened
1/2 cup peanut butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 large egg, beaten
1/2 Tablespoon milk
1 1/4 cups all-purpose flour
1 teaspoons baking soda
1/8 teaspoon salt
1/2 teaspoon vanilla extract
Additional sugar

Beat butter and peanut butter at medium speed with an electric mixer until creamy. Gradually add 1/2 cup sugar and brown sugar, beating well. Add eggs and milk. Beat well. Combine flour, salt, and baking soda. Add to creamed mixture. Stir in vanilla. Cover and chill 2 to 3 hours. Shape dough into 1 1/4-inch balls. Roll in sugar. Place 3 inches apart on ungreased cookie sheet. With a fork, make a criss cross patter on the cookies. Bake at 375 for 7 to 9 minutes. Remove cookies to a wire rack to cool. Makes about 3 dozen.

Cookie Salad

2 3.4 oz pkg. instant vanilla pudding
2 c. buttermilk
12 oz whipped topping
20 oz can pineapple chunks, drained
2 10 oz cans mandarin oranges, drained
½ pkg. fudge striped cookies
Mix together pudding and buttermilk. Fold in whipped topping. Add pineapple chunks and mandarin oranges. Chill until serve. Crush the cookies and add just before serving.