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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Ingredients
  

  • 2/3 cup shortening
  • 2/3 cup butter
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup granulated sugar for decoration

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the butter, shortening and sugar.
  • Stir in the eggs and vanilla. Combine the flour, baking powder and salt.
  • Stir into the creamed mixture until dough comes together.
  • Roll dough into walnut sized balls and roll the balls in sugar.
  • Place them on an unprepared cookie sheet about 2 inches apart.
  • Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown.
  • Remove from baking sheets to cool on wire racks.

Sandy’s Chocolate Chip Cookies

Sandy's Chocolate Chip Cookies

Sandy Buchmann
A Delicious Chewy Chocolate Chip Cookie
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Ingredients
  

  • 2.00 c Margarine
  • 2.00 c White Sugar
  • 2.00 c Brown Sugar
  • 4.00 ea Eggs
  • 2.00 ts Vanilla
  • 4.00 c Flour
  • 4.00 c Oatmeal
  • 6.00 oz Hershey Candy Bar
  • 1.00 ts Salt
  • 2.00 ts Baking Powder
  • 2.00 ts Soda
  • 12.00 oz Chocolate Chips

Instructions
 

  • Cream together margarine and sugars. Add eggs and vanilla. Put oatmeal in blender and blend until fine.
  • Mix together the blended oatmeal, flour, salt, baking powder and soda.
  • Add to creamed mixture. Blend well.
  • Add chocolate chips and grated candy bar.
  • Mix.

Notes

Bake on ungreased cookie sheet
at 375 degrees 11 to 15 minutes. Remove immediately.
Makes 6 to 8 dozen

Pumpkin Cheesecake Snicker Doodles

Pumpkin Cheesecake Snicker Doodles

Alex
Snickeddoodles - what's not to like?
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Ingredients
  

  • 3¾ cups all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. freshly-ground ground nutmeg
  • 1 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 2 tsp. vanilla extract

Filling Ingredients

  • 8 ounces pumpkin spice cream cheese

Cinnamon-sugar coating

  • ½ cup granulated sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • Dash of allspice

Instructions
 

  • In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
  • In a kitchenaid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
  • 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.
  • 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.
  • 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.
  • Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
  • 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!

Notes

If you cant find the pumpkin spice cream cheese,
make the cream cheese filling, by blending 8 oz cream cheese, 1/4 cup sugar and 2 teaspoons vanilla together. Chill for an hour.