Let’s make cookies

GINGER COOKIES   

2 c. butter

2 1/4 c. brown sugar

1/4 c. dark molasses

1 beaten egg

3 c. flour

4 Tbsp. ground ginger

Cream butter and sugar until light. Add molasses and well-beaten egg, mixing thoroughly. Sift flour and ginger together, then mix into butter mixture well. Put dough into icebox (this is an old recipe) to chill for several hours. Flour board well. Take out only as much dough as you can roll at one time. It should be stiff so that you do not need much additional flour. Roll dough fairly thin, cut with cookie cutter. Place on greased cookie sheets and bake in preheated 400° oven for 8-10 minutes. Makes about 152 (2-inch in diameter) cookies.

 

CHERRY CHEESECAKE COOKIES

3 1/2 c. all-purpose flour

2 tsp. baking powder

1 tsp. salt

2 (8 oz.) pkgs. cream cheese softened

2 1/2 sticks unsalted butter, softened

2 large eggs

1 1/2 c. sugar

2 tsp. vanilla extract

1 c. graham cracker crumbs (8 whole crackers, finely ground)

3 (20 oz.) cans cherry pie filling, drained

Combine flour, baking powder and salt in bowl. With mixer on medium-high speed beat cream cheese, butter and sugar until smooth and creamy, about two minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low, add flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350°. Line two baking sheets with parchment paper. Place crumbs in shallow dish. Roll dough into 1 1/2-inch balls, then roll in crumbs. Place balls two-inch apart on prepared baking sheets. Using tablespoon measure, make indentation in center of each ball. Place three cherries in each dimple. Bake until golden around edges, 12-14 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. Cookies can be stored in airtight container for two days. Makes about 4 1/2 dozen cookies.

 

BUTTERSCOTCH SNICKERDOODLES

1 c. butter, softened

1/3 c. canola oil

1 1/4 c. sugar

2 eggs

1/3 c. confectioners’ sugar

3 Tbsp. plain yogurt

1 1/2 tsp. almond extract

1/8 tsp. lemon extract

3 1/2 c. all-purpose flour

1 c. whole wheat flour

1 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. salt

1 c. butterscotch chips

1/2 c. chopped almonds

Additional sugar

In large bowl beat butter, oil and sugars. Add eggs one at a time, beating well after each addition. Add yogurt and extracts. Combine flours, cream of tartar, baking soda and salt; gradually add to butter mixture. Stir in butterscotch chips and almonds. Roll into 1-inch balls, then roll in sugar. Place 2-inch apart on ungreased baking sheets. Flatten with fork dipped in sugar. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool. Makes 8 dozen.

 

 

FROSTED PEANUT BUTTER COOKIES 

 

1 (17 1/2 oz.) pkg. peanut butter cookie mix

2 c. confectioners’ sugar

1/4 c. baking cocoa

1/4 c. hot water

1 tsp. vanilla extract

Sliced almonds or pecan halves

In large bowl prepare cookie dough mix according to pkg. directions. Shape into 1” balls. Place 2-inch apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are golden brown. Cool for 1 minute before removing to wire racks. For frosting combine in a bowl the confectioners’ sugar, cocoa, water and vanilla. Spread over cookies and top with nuts. Makes about two dozen.

 

SMILING SUGAR COOKIES 

 

1/2 c. butter, softened

1/2 c. sugar

1/2 c. packed brown sugar

1 egg

1/3 c. milk

2 tsp. vanilla extract

3 c. all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. salt

About 24 popsicle sticks

1 c. vanilla frosting red, blue and green paste food coloring

Assorted small candies

In large bowl cream butter and sugars until light and fluffy. Beat in egg, milk and vanilla. Combine flour, cream of tartar, baking soda and salt; gradually to creamed mixture and mix well. Roll dough into 1 1/2-inch balls; insert a popsicle stick in center of each. Place 2” apart on lightly greased baking sheets; flatten slightly. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Divide frosting among three bowls; tint as desired. Place each color of frosting in resealable plastic bag; cut a small hole in corner of bag. Pipe hair and mouths onto cookies; use a dab of frosting to attach small candies for eyes. Let dry for at least 30 minutes. Makes about two dozen.

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