Biggest Softest Ginger Cookies

Biggest Softest Ginger Cookies

Ingredients

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup margarine, softened

1 cup white sugar

1 egg

1 tablespoon water

1/4 cup molasses

2 tablespoons white sugar

 

Directions

Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Peanut Cup Cookies

Peanut Butter Cup Cookies

Ingredients

1 3/4 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup peanut butter

1/2 cup packed brown sugar

1 egg, beaten

1 teaspoon vanilla extract

2 tablespoons milk

40 mini chocolate covered peanut butter cups, unwrapped

Directions

Preheat oven to 375 degrees F.  Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Date Bar Cookies

dateBars_cookie 

Ingredients

For the filling

3 cups coarsely chopped dates

1/4 cup granulated sugar

1 1/2 cups water

For the crust and topping

1 cup firmly packed brown sugar

1 3/4 cups flour

1/2 teaspoon baking soda

1 teaspoon salt

1 1/2 cups old-fashioned rolled oats

3/4 cup (1 1/2 sticks) very cold butter, cut into small cubes
Directions

Preheat oven to 400 degrees F. In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook stirring constantly, until thickened, about 15 minutes. Cool completely.

In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb like, with some lumps of butter no larger than pea size. Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly.

Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature. Date bars, stored in an airtight container, refrigerate and freeze well.

Linzer Cookies

Linzer Valentine Cookies

Ingredients

2 1/4 cups all-purpose flour

1/2 tsp ground cinnamon

1/2 tsp salt

1/2 tsp baking powder

3/4 cup slivered almonds

1/4 cup packed light-brown sugar

1 cup unsalted butter, softened

1/2 cup powdered sugar, plus more for dusting

1 large egg

1 tsp vanilla extract

1/4 tsp almond extract

8 oz strawberry or raspberry jam, seedless if preferred (preferably freezer jam)

Directions

In a mixing bowl, whisk together flour, cinnamon, salt and baking powder, set aside. In a food processor, pulse almonds with brown sugar until finely ground, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and powdered sugar on low speed until combined, then increase to medium-high and whip until creamy, about 1 minute. Mix in egg, and then blend in vanilla and almond extract. Mix in almond mixture, then with mixer set on low speed, slowly add in flour mixture and mix until combined. Form mixture into a ball and drop onto a sheet of plastic wrap, then flatten into a 6-inch round disk, cover with plastic wrap and chill in refrigerator 2 hours.

Preheat oven to 350 degrees. Dust work surface with flour, cut disk in half and then evenly roll out each portion into 1/8 to 1/6-inch thickness. Cut into heart shapes using a cookie cutter, then using a smaller heart shape cookie cutter, cut smaller hearts into the centers of half of the hearts. Carefully transfer to Silpat or parchment paper lined baking sheets (you can run a sharp knife or pastry scraper under cookies to help lift them if needed. Also, chill dough that’s not currently being rolled or baked, the hearts hold their shape better when cold), spacing cookies 1-inch apart. Bake in preheated oven 10 – 12 minutes until edges are lightly golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Spread strawberry jam over whole hearts, dust cookies with heart cut centers with powdered sugar then place those cookies over tops. Store in an airtight container.

PECAN PIE COOKIES

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Ingredients

1 prepared single pie crust (homemade or purchased)

2 tbsp butter, melted

½ cup pecans, chopped

1/3 cup brown sugar

¼ cup corn syrup

2 eggs

½ tsp salt

¼ cup semi sweet or milk chocolate chips for decorating

Directions

Preheat oven to 400 degrees

In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs.  Cook on stove top over medium-low heat just until thickened, about the consistency of pudding.  Remove from heat and set aside.

Unroll dough and using a 3 inch cookie cutter, cut out circles.  Gently fold about ¼ up on the edges.

Spoon 1 tbsp of the pecan mixture into each circle.

Place onto a parchment lined pan and bake 8 minutes or until the filling is just set.  Remove from oven and cool.

Place chocolate chips in a small Ziploc bag.  Microwave about 15 seconds or until melted.  Snip off a tiny corner of the baggie and drizzle chocolate over the cookies.  Cool until set.

 

PEANUT BUTTER BLOSSOMS

 PEANUT BUTTER BLOSSOMS

 

INGREDIENTS

1/2 cup Crisco® Butter Flavor All-Vegetable Shortening

1/2 cup Jif® Creamy Peanut Butter

1/2 cup firmly packed brown sugar

1/2 cup granulated sugar

1 large egg

2 tablespoons milk

1 teaspoon vanilla extract

1 3/4 cups All Purpose Flour

1 teaspoon baking soda

1/2 teaspoon salt

Sugar

48 foil-wrapped milk chocolate pieces, unwrapped

 

DIRECTIONS

HEAT the oven to 375°F.

CREAM together the shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.

STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.

SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.

BAKE 10 to 12 minutes or until golden brown.

TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.

 

Pumpkin Magic Bars

Pumpkin Magic Bars 

Ingredients

1 Package (11 ounces) vanilla wafers

1/2 Cup butter, melted

3 Ounces cream cheese, softened

1 Can (14 ounces) sweetened condensed milk

1/2 teaspoon pumpkin pie spice

1 Can solid-pack pumpkin

1-1/2 cups flake coconut

1 Cup white baking chips

1 Cup dried cranberries

1 Cup chopped pecans

Directions

Preheat oven to 350°. Place wafers in a food processor; pulse until coarse crumbs form. Drizzle with melted butter; pulse until blended. Press into bottom of a greased 13×9-in. baking pan.

In a large bowl, beat cream cheese, milk and pie spice until smooth; beat in pumpkin. Pour over crust. Layer with coconut, baking chips, cranberries and pecans

Bake 45-55 minutes or until golden brown. Cool in pan on a wire rack 10 minutes.

Loosen sides from pan with a knife; cool completely. Cut into bars. Refrigerate leftovers.

Oatmeal Cinnamon Raisin Cookies

Oatmeal Cinnamon Raisin Cookies

Ingredients

1 ½ cups all purpose flour

4 cups oats

1 cup raisins

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

¾ cup brown sugar

¾ cup sugar

2 tsp vanilla extract

2 eggs

1 stick butter

½ cup Crisco shortening

Directions

Preheat oven to 375 degrees/F

Stir flour and oats with baking soda, cinnamon and salt; set aside. Beat butter and shortening with sugars at medium speed until creamy. Add vanilla and eggs. Mix until incorporated.

Gradually add dry mixture into creamed mixture. Add raisins until incorporated.

Use an ice cream scoop to measure out cookie dough onto parchment covered cookie sheets. Bake for 9 to 11 minutes or until golden brown.

Jeff’s Favorite Chocolate Chip Walnut Cookies

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Ingredients

2 ¼ Cups Flour

1 tsp Baking Soda

½ Tsp Salt

1 Stick of Butter

1 Cup Crisco Shortening

¾ Cup Sugar

¾ Cup Brown Sugar

2 tsp Vanilla Extract

2 Eggs

2 Cups Milk Chocolate Chips

1 Cup Walnuts

Directions

Preheat the oven to 350 Degrees F.  Stir flour with baking soda and salt.  In mixing bowl beat sugar, with brown sugar at medium speed until creamy.  Add vanilla extract and eggs.  Mix until incorporated.

Gradually blend dry mixture into the creamed mixture.  Add chocolate chips and walnuts, mix together.

Use an ice cream scoop and scoop cookie dough onto cookie sheets lined with parchment paper. Bake for 9-11 minutes or until golden brown.

Makes approx. 3 dozen cookies

Grandmas Festive Jell-O Cookies

Jello-Cookies

 

My mom used to make these cookies for Christmas with cherry and lime jello.  This is a sugar cookie recipe with a box of Jell-O added into the mix.  You can make them for any holiday such as Fourth of July using cherry and berry blue Jell-O for red, white and blue cookies.  You can have fun with this recipe and change it out for whatever the occasion.

 

Ingredients

1/4 cup butter

1/2 cup vegetable shortening

1/2 cup sugar

1-3 oz pkg Jell-O

2 large eggs

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon salt

1 teaspoon baking powder

Directions

Cream the butter, shortening, sugar and Jell-O. Add the eggs and vanilla and beat on medium speed until well mixed. Sift the flour, salt and baking powder. On slow speed, add the dry mixture, adding a little at a time. Mix well.

The dough will be fairly soft, but not sticky. You don’t need to refrigerate the dough before rolling.

Pre-heat oven to 400°F.

Roll dough into 1″ to 1 1/4″ balls and then roll in a bowl with about 1/2 cup of granulated sugar in it, completely covering the exterior of the dough ball. Place on the pan about 2″ apart. Using a flat-bottomed glass press the dough to about a 3/8″ thickness.

Sprinkle the top with sugar. Bake the cookies for 6 – 8 minutes.