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Soft Lemonade Cookies
1 cup butter or margarine, softened
1 cup granulated sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
6 ounces frozen lemonade concentrate, thawed and divided
Preheat oven to 400 degrees F.. In a large bowl, cream the butter and sugar; add in the eggs. Combine the flour and baking soda. Sift once, and to the creamed mixture alternately with 1/3 cup of the lemonade concentrate. Mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake for 8 minutes. Remove to wire racks. Brush with remaining lemonade concentrate; sprinkle with some additional sugar while warm. Cool. Makes about 6 dozen.
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Brown Sugar Cookies
Makes 2 Dozen Cookies you brown the butter for great taste
1 3/4 sticks butter
1/4 cup white sugar
2 cups brown sugar
2 cups all purpose flour plus 2 tablespoons
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1 large egg yolk
1 tablespoon vanilla
1. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.
2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. 2 large cookie sheets. In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.
3. Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute.
4. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet.
5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone; 12 to 14 minutes, . Do not overbake.
6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
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Giant Kiss~~~
Make a big batch of Rice Krispies cereal treats (regular or chocolate flavor).Spray a Funnel with pam.Then stuff the funnel with the rice krispie treat mixture.Then take out of funnel..it will be the shape of a "Big Kiss".Wrap it in foil then on a strip of crepe paper write..kiss kiss kiss kiss .
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THESE COOKIES ARE THE BEST-SOFT AND TASTY-VERY OLD RECIPE-AMY LIKES
Old Time Sugar Cookie
400 degrees anna gave me this
SIFT
1 1/2 cup flour
1/2 tsp salt
2 tsp baking powder
CREAM
1 cup real butter
1 1/2 cup sugar
2 eggs
1 Tablespoon milk
1 tsp vanilla
add the flour and creamed mixture together.
Add another 1 1/2 cups flour.
chill.
mix 2 tablespoons sugar and 2 tsp. cinnamon. set aside in small bowl.
roll and cut into shapes and sprinkle with sugar cinnamon mixture, or roll into 1 inch balls
and roll into sugar mixture and drop onto UNGREASED pan.
bake 10 min at 400
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Sugar Cookie Icing
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring
In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
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Absolutely fabulous sugar cookie icing! This icing recipe is the "Holy Grail" of icing. I have been searching for an icing recipe that allows me to bake cookies that look like they were purchased from a designer cookie shop. Thanks to this recipe, my search is over! I've made this icing several times and it has never let me down! The icing sets up shiny and beautiful and the colors are so bright and glossy. I use the paste food colorings--that you can purchase at any craft store. The icing appears "wet", but it sets up nicely and you are able to stack the cookies. However, the icing isn't too hard. It's perfect. I've used this icing to make decorated butterfly cookies that most people thought I purchased at a bakery. I also made heart cookies for Valentine's day. I packaged them in individual cellophane bags and tied with a ribbon--a cute, inexpensive treat for friends and my children's friends. This icing's consistency is wonderful, too. I spoon it on cookies and work it around the shape. I use a paintbrush to add details, and the end of the paintbrush to add dots. And yes, I do add additional milk--a 1/2 tsp at a time. It's not a problem though. I add small amounts of milk until I get the right constistency. I can't say enough about this icing and how it has helped me to make gorgeous, professional-looking cookies for all occassions!
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THE BEST ROLLED SUGER COOKIES----COOKIE BOUQUET COOKIES
1 1/2 cups butter, softened
1 cups white sugar & 1 cup confection
4 eggs
2 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
zest of one lemon
In a large bowl, cream together butter, sugar and zest lemon until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. BAKE 6-8 MIN COOL COMPLETLY
NOTE: ....the dough, as you're rolling this particular recipe out does tend to be sticky ....simply keep dusting it with powdered sugar and you can continue to work with it..
"Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise!!! NOTE: I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off."
when I make rolled out sugar cookies they puff up and distort what I'm supposed to be making. But this time, it stayed exactly in the shape that I cut!!!
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People claim these are the best
Super Crisp Sugar Cookies Made With Powdered Sugar
Mix together:
5 1/4 cups Flour
1 teaspoon Cream of Tartar
1 teaspoon Baking Soda
Cream together:
1 cup Butter
1 cup Granulated Sugar
1 cup Powdered Sugar
Add: 2 beaten Eggs
Beat until fluffy. Add:
1 cup Oil
2 teaspoon's Vanilla
Beat, then beat in the flour mixture. Chill overnight. Roll in balls. Flatten with a glass dipped in sugar. Bake at 350 degrees for 10 minutes.
Yield's:10 dozen
Do not grease cookie sheets. Enjoy!
here is a rcipe for HALF of the above recipe:
2 and 5/8 cups flour
1/2 tsp Cream of Tartar
1/2 tsp Baking soda
1/2 cup Butter
1/2 cup Granulated Sugar
1/2 cup Powdered sugar
1 egg
1/2 cup oil
1 tsp vanilla
Follow directions for original recipe
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Decorator Icing: for above cookies
1 egg white
3 C. powdered sugar
2-3 T. water, if needed
food coloring as needed
Beat egg white until frothy using a whisk. Gradually add 3 C. powdered sugar, mixing until very thick and smooth.
If desired, divide icing into separate bowls to add food coloring. Cann add additional water if necessary, one teaspoon at a time, mixing well after each addition, to achieve desired colors.
NOTE: 1 T. meringue powder can be substituted for egg white. Add to the powdered sugar along with an additional 2 Tablespoons warm water.
This should make the exact type of icing you want. I think you could also decrease the water a little bit and add some vanilla for flavor. This dries hard in 1-2 hours.
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Sugar Cookie Icing
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring
In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
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Absolutely fabulous sugar cookie icing! This icing recipe is the "Holy Grail" of icing. I have been searching for an icing recipe that allows me to bake cookies that look like they were purchased from a designer cookie shop. Thanks to this recipe, my search is over! I've made this icing several times and it has never let me down! The icing sets up shiny and beautiful and the colors are so bright and glossy. I use the paste food colorings--that you can purchase at any craft store. The icing appears "wet", but it sets up nicely and you are able to stack the cookies. However, the icing isn't too hard. It's perfect. I've used this icing to make decorated butterfly cookies that most people thought I purchased at a bakery. I also made heart cookies for Valentine's day. I packaged them in individual cellophane bags and tied with a ribbon--a cute, inexpensive treat for friends and my children's friends. This icing's consistency is wonderful, too. I spoon it on cookies and work it around the shape. I use a paintbrush to add details, and the end of the paintbrush to add dots. And yes, I do add additional milk--a 1/2 tsp at a time. It's not a problem though. I add small amounts of milk until I get the right constistency. I can't say enough about this icing and how it has helped me to make gorgeous, professional-looking cookies for all occassions!
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I took purchased gingersnap cookies and sandwiched them with lemon frosting then I dipped half the sandwich in melted cinnamon chips and then pressed a small piece of crystallized ginger into the melted cinnamon chip coating.
If you need a pretty yet simple cookie give this a try.
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AMY LIKES THESE MOLSSES COOKIES I have made them for years
Soft Molasses Cookies
1/2 c butter, softened
1/2 c solid vegetable shortening(not margarine)
1 1/2 c sugar
1/2 c molasses
2 eggs, lightly beaten
4 c flour
1/2 tsp salt
2 1/4 tsp baking soda
2 1/4 ground ginger
1 1/2 ground cloves
1 1/2 cinnamon
in large bowl, cream butter, shortening and sugar until light colored and fluffy. Beat in
Molasses and eggs; set mixtue aside. In another large bowl, combine flour (no need to sift),
saltbaking soda, ginger, cloves and cinnamon. Blend thoroughly with wire whisk. gradually
mix flour mixture into creamed ingedients until dough is smooth. roll into 1 1/2 inch balls.
dip top in sugar. place on greased cookie sheet. bake 350 for 11 minutes. do not over bake.
makes 3 doz.
freeze well
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CRISP LEMON SUGAR COOKIES
1/2 cup butter or margarine, softened
1/2 cup butter- flavored shortening
1 cup sugar
1 egg
1 tbsp milk
2 tsp lemon extract or lemon oil*
1 tsp vanilla extract
2-1/2 cups all purpose flour
3/4 tsp salt
1/2 tsp baking soda
Additional sugar for tops
In a mixing bowl, cream butter, shortening, and sugar.
Beat in egg, milk, and extracts(*I used lemon oil).
Combine the flour, salt and baking soda, gradually add to the creamed mixture.
Shape into 1 inch balls or drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
Flatten with a glass dipped in sugar .
Bake at 400 degrees for 9--11 minutes or until edges are lightly brown.
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Cookie Dough Truffles
(ideal for cookie dough lovers and all those cookie makers who are always chasing the eaters out of their cookie dough!)These are wonderful dipped in milk chocolate,dark or white and are so adorable in baskets.
1 C. soft butter
1-1/2 C. brown sugar, packed
2 tsp vanilla extract
1/ tsp salt
2 C. all-purpose flour
1 T water
6 oz pkg. mini chocolate chips.
Cream butter and sugar together. Add remaining ingredients and mix well by hand. Roll into bite size balls. Freeze until firm, about 30 minutes. Store in a plastic ziploc bag in the freezer. Makes 4 dozen.
Let stand at room temperature 5 minutes before eating.
Maddy's Note: These are wonderful!!
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These are SO good!
Caramel Cream Sandwich Cookies
1 cup butter
3/4 cup packed brown sugar
1 egg yolk
2 1/4 cups all-purpose flour, sifted
2 tablespoons butter
1 1/4 cups sifted confectioners' sugar
1/2 teaspoon vanilla extract
heavy cream
Cream 1 cup butter or margarine. Gradually add brown sugar, creaming well. Add egg yolk and blend. Add flour, stirring until the mixture forms a dough. Chill slightly for easier handling.
Roll dough into small balls, about the size of a marble. Place on an ungreased baking sheet and flatten to 1/8 inch thickness with the palm of the hand or the bottom of a glass that has been floured. Press with fork in one direction to make a design if you wish.
Bake at 325 degrees F for 9 to 12 minutes until cookies just begin to brown very lightly. Remove from sheet while warm. Cool completely. Place flat sides of two cookies together with frosting, sandwich-style.
To make Browned Butter Frosting: Brown 2 tablespoons butter slightly in saucepan. Remove from heat and blend in 1 1/4 cups sifted confectioners' sugar. Gradually add 1/2 teaspoon vanilla and 4 to 5 teaspoons cream until it becomes a spreading consistency.
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Big Soft Ginger Cookies – these are super good. Don't know which I like the best.
2-1/4 cup flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3/4 cup margarine
1 cup sugar
1 egg
1/4 cup molasses
2 Tbs. sugar
Combine flour, soda, ginger, cinnamon, cloves and salt. Set aside. In large mixer bowl,
beat margarine with mixer on low speed for 30 seconds to soften. Gradually add 1 c. sugar;
beat until fluffy. Add egg and molasses and beat well. Stir dry ingredients into beaten mixture.
Shape into 1-1/2 inch balls (1 heaping tablespoon of dough each).
Roll in the 2 Tbs. sugar and place on ungreased cookie sheets 2-1/2 inches apart.
Bake at 350 for about 10 minutes or until light brown and still puffed. Do not overbake.
wow these are the best ever.
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Chocolate-Peppermint Refrigerator Cookie Recipe
1 1/2 cups powdered sugar
1 cup butter or margarine — softened
1 egg
2 2/3 cups all-purpose flour
1/4 teaspoon salt
1/4 cup baking cocoa
1 tablespoon milk
1/4 cup finely crushed hard peppermint candy
Beat powdered sugar, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa and milk into one half and peppermint candy into other half.
Roll or pat chocolate dough into rectangle, 12 × 6 1/2 inches, on waxed paper. Shape peppermint dough into roll, 12 inches long; place on chocolate dough. Wrap chocolate dough around peppermint dough, using waxed paper to help lift. Press edges together. Wrap and refrigerate about 2 hours or until firm.
Heat oven to 375º. Cut roll into 1/4-inch slices. Place about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
The peppermint makes these ideal Christmas cookies.
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Whipped Shortbread Cookies
1 cup butter
1 1/2 cups flour
1/2 cup icing sugar
Combine all ingredients and beat for 10 minutes. Drop by teaspoon onto cookie sheet. Decorate with cherry pieces, etc. Bake at 350 degrees for approx 17 min. until bottoms are lightly browned. Makes approx 3 dozen small cookies.
(These melt in your mouth! The secret is in the beating!
Preparation Time: 17 minutes Serves: 3 dozen cookies
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Bread Cookies
For each slice of bread:
Flatten slice
spread with cream cheese (softened)
Spread with orange marmalade
roll up and place on cookie sheet. Brush with melted butter and sprinkle with cinnamon and sugar, Bake at 350 degrees 12-15 minutes until golden brown.
I have also made this with many varaties of preserves. These are wonderful, everybody takes them right off the cookie sheets they are that good!....
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Mothball Cookies ~
- 1 cup of butter
- 1/4 cup of powdered sugar
- 1 teaspoon vanilla
- 2 cups flour
- 1/4 teaspoon salt
- 2 cups chopped nuts
Combine ingredients. Chill one hour. Form into small balls. Place on greased cookie sheet. Bake at 250 degrees for one hour. Roll in powdered sugar while still warm and again when cool.
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Banana-Oatmeal Chocolate Chip Drops
These tasty treats are a great way to use up those bananas that you haven't gotten around to using.
The dough freezes well - I freeze it in logs in saran wrap, and then wrapped in tin foil. When I need cookies in a jiffy, all I need to do is slice up a log and bake!
1 3/4 C. Oats
1 1/2 C. All-purpose flour
1 C. Sugar
1 C. Mashed Bananas (2-3 medium bananas)
3/4 C. Shortening
1 Egg
1 t. Salt
1 t. Ground cinnamon
1/2 t. Baking Soda
1/4 t. Ground nutmeg
1/2 C. Chocolate Chips
1/2 c. Chopped nuts (optional)
Heat oven to 400 degrees. Mix all ingredients. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until light brown, about 11-13 minutes.
Yields about 4 dozen.
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Maple Pecan Butter Balls
1-1/4 cups Flour
1/2 tsp Baking Soda
1 tsp Cinnamon
3 oz Pecans, finely ground in food processor or blender (about 3/4 cup)
1/2 cup Salted Butter, softened
2/3 cup Sugar
1/4 cup Pure Maple Syrup
1 large Egg
Note: For extra flavor, saute pecans in 1 Tbsp of butter until slightly browned before grinding.
Combine flour, soda, cinnamon and pecans. Mix ingredients well with a whisk and set aside.
In another bowl, cream butter and sugar with a mixer until mixture forms a grainy paste. Add syrup and egg and beat until slightly thickened.
Add the flour mixture and blend at low speed just until mixed. Do NOT overmix. Place dough in a plastic bag and refrigerate until firm (about 1 hour).
Remove dough from bag and shape into 1-inch balls. Place cookies on an ungreased cookie sheet, 1" apart. Bake at 300 for 17 to 18 minutes or until the bottoms are golden brown. Transfer immediate to a cool, flat surface.
Cookies can be sprinkled with confectioners’ sugar followed by drizzling chocolate icing on top for a more decorative look!
Yield: About 2 dozen
I ADORE THESE HERMITS. EASY AND KEEP WELL
Hermits--
2 c four
1 tsp cinnamon
1/2 baking powder
1/2 soda
1/2 ginger
1/4 nutmeg
1/4 salt
1/8 cloves
1 cup packed brown sugar
1/2 c softened butter
1/3 c dark molasses
1 large egg
1 c dark raisins
1 c pecans, toasted and coarsely chopped (optional)
preheat oven 350
grease and flour 2 cookie sheets
combine flour cinnamon baking powder baking soda ginger nutmeg salt and cloves
beat sugar and butter til light. beat in molasses. beat in egg. beat in flour mixture.
stir in raisins and pecans
divide dough into quarters
shape each quarter into a 12" by 1 1/2" log.
place 2 logs on a cookie sheet. leave 3" between
bake 13-15 min till flattened and edges are firm.
cool 15 min.
transfer to cutting board and slice each log into 8 cookies.
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Candy Cane Shortbread These make about 60 Cookies
2 Cups Butter (room temp)
1 Cup Sugar
1/2 Tsp. Peppermint Extract
4 Cups Flour
1/3 Cup Crushed Candy Canes
In a large bowl, beat butter with sugar until fluffy; beat in peppermint extract.
Stir in flour, 1/2 cup at a time until combined well.
Divide into quarters and shape into 4" long logs.
Wrap in plastic wrap and refrigerate for at least 2 hours or for up to 3 days.
Using a knife, cut into 1/4" thick slices and place 2" apart on a ungreased baking sheet.
Bake at 350 degrees for 10 minutes.
Sprinkle 1/4 tsp. of crushed candy in the centre of each cookie and bake for 2 more minutes.
Transfer cookies to a rack to cool.
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fudgy no bake cookies-------------------perfect
1 c sugar
2 T cocoa
1/4 c butter
1/4 c milk
1 c quick oats
2 T peanut butter
1/2 t vanilla
in saucepan, combine sugar cocoa butter milk.cook stir medium heat. till comes to boil.
boil one minute.remove from heat.stir all in. drop on wax paper. 1 doz. perfect everytime.
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Chocolate Chip Shortbread Cookies holy moly good so very easy
1 c butter
1/2 c brown sugar
1 t vanilla
2 c flour
2 c semi sweet choc chips
325 degrees
work everything into a ball, add choc chips.
make 1 inch balls. place on ungreased cookie pan.
press with fork tines.
bake 10 min makes 4 doz
freeze well
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Coconut Shortbread Cookies------------------very good- no eggs no flavoring loved it
very old recipe
1 C. butter (I usually use 1 stick butter & 1 stick margarine)
2 C. all purpose flour
1 t. baking soda
1 C. sugar les made these and loves them
1 C. coconut
Roll dough in balls the size of walnuts. Flatten with with fork. Bake 350º for about 10 mins.
or until slightly browned around the edges. Cool on wire racks. Makes about 75 cookies.
try lemon zest or orange zest maybe 2 tsp or almond flavor instant coffee powder
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Helens Oatmeal Cookies yes sireebob keep this
1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup white sugar
1 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
1 cup semisweet chocolate chips
1 cup raisins
1/2 cup chopped pecans or other
DIRECTIONS
Preheat oven to 350 degrees ungreased sheet
In a large bowl, cream together butter, brown sugar and white sugar until smooth.
Beat in eggs and vanilla. Combine flour, baking soda, and salt; stir into the
creamed mixture. Mix in the oats, chocolate chips, raisins, and pecans.
Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 12 minutes in the preheated oven.
these are my very favorite oatmeal cookie ever. dec 2006
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PEANUT BUTTER COOKIES. ---THESE ARE PERFECT IN EVERY WAY.
1 cup granulated sugar
1 cup light brown sugar
3/4 cup butter flavored Crisco throw all other recipes away
2 eggs
2 tsp vanilla
1 cup peanut butter (we use Jiff Smooth)
2 1/2 cups self-rising flour (or you can use all-purpose and add your leavening)
( ALLPURPOSE FLOUR AND 71/2 TEASPOONS-BAKING POWDER-2 1/2 SALT)
1/2 cup to 3/4 cup granulated sugar for garnish
Cream sugars and Crisco until smoth. Add eggs one at a time, mixing well, and then vanilla
. Add peanut butter and mix well. Gradually add flour in small increments, incorporating
it into the dough. Batter will be crumbly. Put sugar for garnish in a saucer. Pinch off pieces of
dough and roll each into a ball about an inch in diameter. Place on cookie sheet and flatten
with fork dipped in sugar to make criss cross pattern on cookies. Place on
ungreased cookie sheet and bake AT 350 for 11 minutes or until browned..Do not overbake.
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Almond Butter Cookies--------------------------this are so very good the almond flavor is
1 c. butter, softened wonderful
1 (8 oz.) cream cheese, softened
1 1/2 c. sugar
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
3 1/2 c. flour
1 tsp. baking powder
Cream butter, cream cheese and sugar until fluffy. Add egg, vanilla and almond extrac
t. Stir together flour and baking powder; add to creamed mixture and mix thoroughly
. (I rolled them into small balls, rolled those in sugar and pressed flat with a glass)
Bake at 350° for 8-10 minutes. Don't overbake
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SNICKER_DOODLE---------have made snickerdoodles for AMY for years
3 doz.
1 c crisco butter flavor
1 1/2 c sugar
2 eggs
2 3/4 c flour
2 tsp cream of tartar
1 tsp baking soda
1/4 salt
2 tabl sugar
2 tsp cinnamon
cream crisco, sugar,& eggs
add flour, cream of tarter, soda& salt
roll into balls size of walnuts.
roll in cinnamon sugar mixture.
place on ungreased cookie sheet
bake 400 at 9-10 minutes