Cookie Recipes

1 1/4 c Firmly-packed brown sugar
3/4 c Golden crisco shortening
2 tb Milk
1 tb Vanilla
1 Egg
1 3/4 c All-purpose flour
1 ts Salt
3/4 ts Baking soda
1 1/2 c Pastel-coloured candy coated chocolate pieces

1. Pre-heat oven to 375F (190C). Place sheets of foil on countertop for cooling cookies.
2. Combine brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
3. Combine flour, salt and baking soda. Mix into creamed mixture at low speed just until blended. Stir in candy-coated pieces or vanilla chips.
4. Drop rounded tablespoonfuls (15 mL) of dough 3 inches (7 cm) apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375F (190C) for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

1/2 c Butter or margarine;-softened
1 c Sugar
2 Eggs
2 c All-purpose flour
1/2 c Hershey’s cocoa
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
Valentine frosting:
1 1/2 c Powdered sugar
2 tb Butter or margarine Or shortening
2 tb Milk
1/2 ts Vanilla extract
2 dr Red food color; (2 to 3)

1. In large bowl, beat butter, sugar and eggs on medium speed of electric mixer until light and fluffy. Stir together flour, cocoa, baking powder, baking soda, and salt; add to butter mixture beating until well blended. Cover; refrigerate dough about 1 hour or until firm enough to handle.
2. Heat oven to 350 F. On lightly floured surface, roll dough to 1/8-inch thickness; cut with heart-shaped cookie cutter. Place on ungreased cookie sheet.
3. Bake 5 to 7 minutes or until no imprint remains when touched lightly in center. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Frost with VALENTINE FROSTING; decorate as desired. About 4 dozen cookies.

VALENTINE FROSTING:
In bowl, beat powdered sugar, shortening, milk, vanilla and food color, if desired, until smooth and of spreading consistency. About 3/4 cup frosting. VARIATION: CHOCOLATE VALENTINE FROSTING: Stir 3 tablespoons HERSHEY’S Cocoa into powdered sugar. Omit food color. Proceed as directed above, increasing milk to 3 tablespoons.JMHershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

1 c Butter or margarine;-softened
3/4 c Brown sugar, packed
3 c All-purpose flour
1/4 ts Salt
Red sugar crystals; optional

Preheat the oven to 300 degrees. Cream the butter; gradually add the sugar, beating with an electric mixer until light and fluffy. Sift together the flour and salt. Add to the creamed mixture and stir with a wooden spoon to thoroughly combine. Roll out the dough on a lightly floured board to 1/4-inch thickness. Cut out with heart-shaped cookie cutters. Place on an ungreased or parchment-lined cookie sheet. Sprinkle with red sugar crystals, if desired. Bake for 30 to 35 minutes, or until lightly browned. Store in airtight containers with waxed paper between the layers of cookies. Makes 3 to 4 dozen.

1 1/3 c Flour
1 c Almonds, ground; toasted
2 ts Cinnamon
1/3 ts Salt
3/4 c Butter; softened
1 ts Vanilla
1/4 c Orange peel candied; minced
1 Egg white beaten w/2 tsp
Water for glaze
Colored icings; colored
Sugar for decorating

Beat together butter, sugar and vanilla until light and fluffy. Stir in flour, almonds, cinnamon and salt, blend well. Stir in orange peel. Wrap dough in plastic and refrigerate 2 hours. Preheat oven to 375. Roll out dough 1/4″ thick and cut shapes with Christmas cookie cutters. If not using icing, decorate with colored sugar or gragees before baking. Bake 9-12 minutes or until golden brown. Decorate with icing, colored sugars, dragees, etc. Store airtight at room temp one week, freeze longer.

1/2 c Butter
1 c Brown sugar (not packed)
1/4 c Molasses
1 lg Egg
2 1/4 c Flour
1/2 ts Cinnamon
2 ts Powdered ginger
2 pn Ground cloves
1 pn Cayenne pepper

Cream butter and brown sugar together. Stir in molasses, then egg. In seperate bowl, mix flour with spices. Stir in butter/sugar mix. If dough is too moist, add 2 T of flour. Knead dough lightly, then chill for 40 minutes. Shape dough. Bake 350 degrees 10-12 minutes.

1 1/4 c Butter, softened
1 c Packed brown sugar
1/2 c Dairy sour cream
1 Egg
2 ts Vanilla
1 1/2 c All-purpose flour
1 t Baking soda
1 t Salt
1 1/2 c Old fashioned or quick oats,-uncooked
1 pk Vanilla milk chips (10 oz)
1 c Flaked coconut
1 can Macadamia nuts, coarsely chopped (3 1/2 oz)

Beat butter and brown sugar in large bowl until light and fluffy. Blend in sour cream, egg and vanilla. Combine flour, baking soda and salt. Add to butter mixture; mix well. Stir in oats, vanilla milk chips, coconut and nuts. Drop rounded teaspoonfuls of dough, 2″ apart, onto ungreased cookie sheets. Bake at 375’F. for 10-12 minutes or until edges are lightly browned. Cool on cookie sheet 1 minute. Remove to cooling rack; cool completely.

3/4 c Butter-softened
1 1/2 c Sugar
2 Egg
2 ts Vanilla
3 c Flour-sifted
2 1/2 ts Baking powder

In a large mixer bowl at medium speed, beat butter and sugar. Beat in eggs and vanilla. Mix flour and baking powder and stir into butter mixture. Divide dough into thirds; shpae into balls and flatten slightly; wrap in plastic and refrigerate for 3 hours or overnight. Roll into 1/8″ thickness and cut. Bake at 375 degrees for 6 minutes or almost lightly browned. Cool and decorate with Xmas Icing.

3/4 cup Sugar
2/3 cup Butter or margarine — soften
1/4 cup Orange juice
1/2 cup Dark corn syrup
1/2 cup Dark molasses
4 1/2 cups All-purpose flour
3/4 cup Whole wheat flour
2 teaspoons Ground ginger
1 teaspoon Baking soda
1 teaspoon Salt
1/2 teaspoon Ground cloves
1/2 teaspoon Ground nutmeg
1/2 teaspoon Ground allspice

In a mixing bowl, cream sugar and butter. Blend in orange juice, corn syrup and molasses. Combine flours, giner, baking soda, salt, cloves, nutmeg and allspice. Add to creamed mixture; mix well. Chill 3-4 hours or overnight. Roll a portion of the dough on a lightly floured surface to 1/4-inch thickness. Cut into desired shapes. Place 2-inches apart on greased baking sheets. Repeat with remaining dough. Bake 350~ for 12-14 minutes. Cookies will be soft and chewy if bakes 12 minutes–crunch if baked longer. Yield 6-7 dozen.

1 1/2 sticks butter — at room temperature
2/3 cup packed light brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 cup canned or cooked fresh pumpkin puree
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 Pinch salt
2 1/2 teaspoons pumpkin-pie spice
1 cup chocolate chips
1 cup chopped walnuts or pecans

Preheat oven to 375 degrees. In a large bowl beat together butter, brown sugar, eggs and vanilla until light. Beat in pumpkin. Add flour, baking powder, baking soda, salt and pumpkin-pie spice, beating until blended. Stir in chocolate chips and walnuts. Drop teaspoonfuls of batter 2 inches apart on ungreased baking sheets. Bake until edges are golden, 10 to 12 minutes. Transfer cookies from baking sheets to a wire rack and cool. Yield 6 to 7 dozen 1 1/2-inch cookies.

Frosted Pumpkin Walnut Cookies

1/2 c Butter/margarine, softened
2 Eggs
1/2 ts Lemon extract
2 1/2 c Flour – all purpose
1/2 ts Salt
1 c Walnuts, chopped
1/4 c Butter/margarine, softened
2 tb Milk
1 1/2 c Brown sugar, firmly
1 c Pumpkin -cooked, mashed
1/2 ts Vanilla extract
1 tb Baking powder
2 ts Pumpkin pie spice
1 Maple frosting recipe
2 1/4 c Powdered sugar, sifted
3/4 ts Maple extract

Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and flavorings. Combine flour, baking powder, salt, and pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in walnuts. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375F for 12 minutes. Cool on wire racks. Frost with Maple Frosting. Yield: 7 1/2 dozen.

Maple Frosting

Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well. Yield: about 1 cup.

There is no error in this recipe, one butter is for the cookie, the other is for the frosting, read the recipe instructions carefully.