Category Archives: Cookies

Soft Sugar Cookies

Soft Sugar Cookies
an easy sugar cookie recipe, that you don't have to roll out
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  1. 2/3 cup shortening
  2. 2/3 cup butter
  3. 1 1/2 cups white sugar
  4. 2 eggs
  5. 2 teaspoons vanilla extract
  6. 3 1/2 cups all-purpose flour
  7. 2 teaspoons baking powder
  8. 1 teaspoon salt
  9. 1/3 cup granulated sugar for decoration
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the butter, shortening and sugar.
  3. Stir in the eggs and vanilla. Combine the flour, baking powder and salt.
  4. Stir into the creamed mixture until dough comes together.
  5. Roll dough into walnut sized balls and roll the balls in sugar.
  6. Place them on an unprepared cookie sheet about 2 inches apart.
  7. Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown.
  8. Remove from baking sheets to cool on wire racks.
Recipes from Knife River Care Center

Sandy’s Chocolate Chip Cookies

Sandy's Chocolate Chip Cookies
A Delicious Chewy Chocolate Chip Cookie
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  1. 2.00 c Margarine
  2. 2.00 c White Sugar
  3. 2.00 c Brown Sugar
  4. 4.00 ea Eggs
  5. 2.00 ts Vanilla
  6. 4.00 c Flour
  7. 4.00 c Oatmeal
  8. 6.00 oz Hershey Candy Bar
  9. 1.00 ts Salt
  10. 2.00 ts Baking Powder
  11. 2.00 ts Soda
  12. 12.00 oz Chocolate Chips
  1. Cream together margarine and sugars. Add eggs and vanilla. Put oatmeal in blender and blend until fine.
  2. Mix together the blended oatmeal, flour, salt, baking powder and soda.
  3. Add to creamed mixture. Blend well.
  4. Add chocolate chips and grated candy bar.
  5. Mix.
  1. Bake on ungreased cookie sheet
  2. at 375 degrees 11 to 15 minutes. Remove immediately.
  3. Makes 6 to 8 dozen
Recipes from Knife River Care Center

Pumpkin Cheesecake Snicker Doodles

Pumpkin Cheesecake Snicker Doodles
Snickeddoodles - what's not to like?
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  1. 3¾ cups all-purpose flour
  2. 1½ tsp. baking powder
  3. ½ tsp. salt
  4. ½ tsp. ground cinnamon
  5. ¼ tsp. freshly-ground ground nutmeg
  6. 1 cup unsalted butter, at room temperature
  7. 1 cup granulated sugar
  8. ½ cup light brown sugar
  9. ¾ cup pumpkin puree
  10. 1 large egg
  11. 2 tsp. vanilla extract
Filling Ingredients
  1. 8 ounces pumpkin spice cream cheese
Cinnamon-sugar coating
  1. ½ cup granulated sugar
  2. 1 tsp. ground cinnamon
  3. ½ tsp. ground ginger
  4. Dash of allspice
  1. In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
  2. In a kitchenaid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
  3. Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
  4. Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
  5. To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
  6. Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
  7. Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!
  1. If you cant find the pumpkin spice cream cheese,
  2. make the cream cheese filling, by blending 8 oz cream cheese, 1/4 cup sugar and 2 teaspoons vanilla together. Chill for an hour.
Recipes from Knife River Care Center