Ingredients:
2 eggs, well beaten
2 cups granulated sugar
1 cup butter  
2 tablespoons milk
1 teaspoon vanilla extract
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 ts nutmeg (optional)

Preparation:

1. In a large bowl, mix the butter, sugar, egg and lemon extract.

2. Stir in the rest of the ingredients and mix well. Chill 1 - 2 hours so it will be easy to handle.

3. Roll the dough out on a floured surface until it is 1/8 to 1/4 inch thick. Cut with cookie cutters. Place the cookies 1 inch apart on a lightly greased cookie sheet. 4. Bake 7 to 8 minutes at 375 degrees F (190 degrees C), or until edges are lightly browned. Remove to racks immediately to cool.   

Ingredients:
1 cup (8 oz) butter at room temp
2/3 cup (4 oz) fruit sugar
1 cup (4 oz) cornstarch
1 3/4 cup (8 oz) all purpose flour
pinch of salt

Preparation: 1.    Mix together the flour, cornstarch and salt in a bowl and set aside.

2.    Mix the butter and sugar together until it is pale and creamy.

3.    Add the flour and salt mixture a small amount at a time, kneading into creamed mixture with your hands.

4.    Turn dough onto floured surface and pat or roll out to 1/4" thickness. Cut into rounds with a cutter. Prick with fork. Bake at 165 C (330 F) until pale brown and crisp.

5.    Shake a small amount of caster/granulated sugar on the top of the shortbread immediately after they have been removed from the oven.

 Puppy  Chow

1 box Rice Chex

12 oz. chocolate chips

1 c. crunchy peanut butter

1/2 lb. powdered sugar

 Place cereal in LARGE pan.  Melt chips and peanut butter.  Gently stir into chex, using powdered sugar, so it doesn't stick.  Serve to humans!  P.S.  Beg for peanut butter samples while preparation in progress. 

 Elephant  Ears

2 c. flour

1 1/2 tbsp. sugar

1/2 tsp. salt

1/2 c. butter

1 pkg. dry yeast

1/4 c. warm water

1/2 c. milk, scalded and cooled

1 egg yolk

2 tbsp. soft butter

1 1/2 to 2 1/2 c. sugar

Melted butter

3 1/2 tsp. cinnamon

Chopped nuts

  Mix flour, 1 1/2 tablespoons sugar and salt; cut in butter as for pastry.  Soften yeast in water.  Combine milk, egg yolk and softened yeast; add to flour mixture and mix well.  Chill, covered, until firm enough to handle, at least 2 hours.  Turn dough on a lightly floured board, punch down, cover with a cloth and allow to rest 10 minutes.  Roll into a rectangle, 10x18 inches, and spread with soft butter.    Mix 1/2 cup sugar and 2 teaspoons cinnamon and sprinkle evenly over dough.  Roll as for jelly roll, sealing the edge; the roll should be 18 inches long.  Cut into 1-inch slices.  Mix remaining sugar and cinnamon on a large square of waxed paper or aluminum foil.  Place slices, one at a time, on sugar mixture; roll into 5-inch rounds.  Sprinkle nuts on top and press gently.  Then place on ungreased cookie sheets, brush with melted butter and sprinkle with about 1 teaspoon sugar-cinnamon mixture.  Bake immediately in a preheated 400 degree oven about 12 minutes.  Cool on wire racks.  Yield:  1 1/2 dozen. 

 Grandma  Years’  Soft  Molasses  Cookies

1/3 c. shortening

1 c. sugar

1 1/2 c. molasses

2/3 c. water

7 c. flour

1 tsp. cinnamon

1 tsp. salt

1 tsp. allspice

1 tsp. ginger

1 tsp. cloves

2 tsp. baking soda

  Mix shortening, sugar, molasses and water thoroughly.  Blend all dry ingredients together and add to molasses mixture.  Chill.  Roll and cut in desired shape.  Brush with milk and sprinkle with sugar or bake plain and frost after cooled.  Bake at 350 degrees for 10 to 12 minutes. 

 Chocolate Chip  Cookies

1 1/3 c. butter flavored shortening

1 c. brown sugar, packed

2 eggs

2 tsp. vanilla

1 c. sugar

1/2 tsp. baking soda

1 tsp. salt

3 or 3 1/2 c. flour

1 (12 oz.) pkg. chocolate chips

 double this for twins who like chocolate!

 Double Delicious Cookie Bar

1 1/2 c. graham cracker crumbs

1 (14 oz.) can Eagle Brand sweetened condensed milk

1 (12 oz.) pkg. semi-sweet chocolate chips

1 c. peanut butter chips

Chocolate Chip Kisses (Airhead Cookies)

1/8 tsp. salt

1/8 tsp. cream of tartar

3/4 c. sugar

1/2 pkg. chocolate chips

1 1/2 c. Corn Flakes

1/2 tsp. vanilla

Sand Tarts

1 cup (2 sticks) of butter, softened

½ cup confectioners’ sugar, plus more for coating baked cookies.

1 teaspoon vanilla extract

1 ¾ cup all purpose flour, plus more for dusting hands.

1 cup of finely chopped pecans, or any nuts you prefer.

1.      Preheat oven to 275 degrees.

2.      Using an electric mixer at low speed, cream the butter and sugar until smooth. Beat in vanilla. At low speed gradually add the flour. Mix in the nuts with spatula or spoon.

3.      With floured hands, take out about 1 tablespoon of dough and shape it into a crescent. (Continue to flour your hands as you shape cookies.) Place the cookies 1 inch apart on cookie sheets.

4.      Bake for 45 minutes.

5.      Dust with confectioners’ sugar while still warm.

Peanut Butter Cookies

¾ cup Creamy peanut butter

½ cup (1/2 stick) of shortening

1 ¼ cups firmly packed light brown sugar

3 tablespoons milk

1 tablespoon vanilla

1 egg

1 ¾ cups all purpose flour

¾ teaspoon salt

¾ teaspoon baking soda

1.       Preheat oven to 375 degrees. Prepare cooling sheets or racks.

2.       Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed with electric mixer until well blended. Add egg, beat just until blended.

3.       Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix until blended.

4.       Drop by heaping 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of a fork. (Dip fork in sugar if sticking occurs).

5.       Bake at 375 degrees for 7-8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet.

Makes about 3 dozen cookies

Chewy Brownie Cookies

2/3 cup shortening

1 ½ cups firmly packed light brown sugar

1 tablespoon water

1 teaspoon vanilla

2 eggs

1 ½ cups all purpose flour

1/3 cup unsweetened baking cocoa

¼ teaspoon salt

2 cups semi-sweet chocolate chips (12 oz package)

1.       Heat oven to 375 degrees. Prepare cooling sheets or racks for cookies.

2.       Combine shortening, brown sugar, water, and vanilla in large bowl. Beat at medium speed with electric mixer until well blended. Beat eggs into creamed mixture.

3.       Combine flour, cocoa, baking soda, and salt. Mix into creamed mixture on low speed, just until blended. Stir in chocolate chips.

4.       Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheet. Bake 1 baking sheet at a time at 375 degrees for 7-9 minutes or until cookies are set. DO NOT OVERBAKE. Cookies will appear soft and moist. Cool for 2 minutes on baking sheet, remove and cool.

Makes about 3 dozen cookies.

Walnut Frostics

 2 c. flour

1/2 tsp. soda

1/4 tsp. salt

1/2 c. butter

1 egg

1 tsp. vanilla

Filling

1 c. ground walnuts

1/2 c. brown sugar

1/2 c. sour cream

1.       Preheat oven to 350⁰

2.       Cream sugar and butter until light add egg and vanilla.  Add dry ingredients.  Mix well, shape into 1 inch balls place on ungreased cookie sheet.  Make depression with thumb and fill with 1/2 teaspoon filling. –

 Bake 15 minutes at 350 degrees.  

Chocolate Valentine Cookies

Ingredients:

1 c. sugar
1 c. butter, softened
1/4 c. milk
1 tsp. vanilla
1 egg
2 3/4 c. flour
1/2 c. unsweetened cocoa
3/4 tsp. baking powder
1/4 tsp. baking soda

Frosting:

2 c. powdered sugar
1/2 c. butter, softened
2-3 tbsp. maraschino cherry juice
Red food coloring

Directions:

1. In large bowl, beat sugar and 1 cup butter until light and fluffy. Add milk, vanilla, and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, cocoa, baking powder and soda. Chill dough 1 hour for easier handling.
2. Heat oven to 350 degrees. On floured surface, roll out dough, 1/3 at a time, to 1/8 inch thickness. Cut with floured 2 1/2 inch heart-shaped cookie cutter. Place half of the cut out hearts 1 inch apart on ungreased cookie sheets. Cut a 1-inch heart shape from the center of remaining hearts. Place cut out hearts on cookie sheets.

Chill excess dough and re-roll. Bake at 350 degrees for 9 to 11 minutes or until set. Immediately remove from the cookie sheets; cool.

1. In small bowl, beat frosting ingredients, adding 1 tablespoon cherry juice at a time for desired spreading consistency. Tint with red food color. Frost bottom side of whole cookie. Top with cut out cookie. 4 dozen sandwich cookies.

Cookie recipes