Pecan Cookies(mexican wedding cookies)- Noel

1 1/4 cups powdered sugar
1 cup shortening
2 eggs
1/4 cup karo syrup
1 tbsp. vanilla
2 cups flour
1 1/2 cups finely chopped pecans
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
powdered sugar

Place 1 1/4 cups powdered sugar & shortening in a large bowl. Beat until well blended. Add eggs, syrup, & vanilla. Beat until well blended & fluffy.

Mix in flour, pecans, baking powder, baking soda, & salt. Shape into 1 inch balls & place 2 inches apart on ungreased cookie sheets. Bake @ 375° for 7-9 minutes or until bottoms of cookies are light golden brown. Cool 2 minutes then roll in powdered sugar while still warm. Reroll in powdered sugar just before serving.

Peanut Butter Cookies- Noel

1 1/4 cups packed brown sugar
3/4 cup creamy peanut butter
1/2 cup shortening
3 tbsp. milk
1 tbsp. vanilla
1 egg
1 3/4 cups flour
3/4 tsp. baking soda
3/4 tsp. salt

Mix sugar, peanut butter, shortening, milk, & vanilla until well blended. Beat in egg. Mix in flour, soda, and salt. Roll into balls and place on cookie sheet. Flatten dough with the tines of a fork. Bake @ 375° for 7-8 minutes or until edges are just starting to brown.

Chocolate-Mint Brownie Cookies- Noel

1 1/2 cups firmly packed light brown sugar
2/3 cup shortening
1 tbsp. water
1 tsp. vanilla
1/2 tsp. peppermint extract
2 eggs
1 1/2 cups flour
1/3 cup cocoa powder
1/2 tsp. salt
1/4 tsp. baking soda
2 cups mint chocolate chips

Put sugar, shortening, water, vanilla, peppermint in large bowl. Beat until well blended. Add eggs, beat well. Mix in flour, cocoa, salt, & baking soda until blended. Stir in mint chocolate ships.

Drop by tablespoons 2 inches apart onto ungreased cookie sheet. Bake @ 375° for 7-9 minutes.

Chocolate Malted Cookies- Noel

3/4 cup firmly packed light brown sugar
2/3 cup shortening
1 tsp. vanilla
1 egg
1 3/4 cups flour
1/2 cup malted milk powder
1/3 cup cocoa powder
3/4 tsp. baking soda
1/2 tsp. salt
2 cups whoppers, broken into large pieces*

*Put Whoppers in a gallon size zip-lock and break with rolling pin or back of a spoon.

Cream sugar and shortening together, add vanilla and beat well. Add egg & beat. Mix in dry ingredients just until blended then stir in whopper pieces.

Drop by tablespoons onto ungreased cookie sheets and bake @ 375° for 7-9 minutes.

Cracked Chocolate Cookies- Noel

1 1/2 cups firmly packed light brown sugar
2/3 cup shortening
1 tbsp. water
1 tsp. vanilla
2 eggs
1 1/2 cups flour
1/3 cup cocoa
1/2 tsp. salt
1/4 tsp. baking soda
2 cups mini semisweet chocolate chips
1 cup powdered sugar

Cream sugar & shortening. Add water & vanilla, beat until well blended. Add eggs, beat well. Mix in flour, cocoa, salt, & baking soda. Beat until blended. Stir in chocolate chips.

Shape into balls, roll in powdered sugar and place on ungreased cookie sheet. Bake @ 350° for 7-9 minutes.

Peanut Butter Cookies- Granny Goon

½ cup butter

½ cup PB

½ cup sugar

½ cup brown sugar

½ tsp baking soda

½ tsp baking powder

1 egg

½ tsp vanilla

1 ½ cup flour

Mix all ingredients.  Roll into 1 inch balls and place on cookie sheet.  Press down with fork making crisscross pattern.   Bake at 375° for 7-9 minutes.

Grandma Goble's Split Second Cookies- Trulee

2 cups flour

2/3 cup sugar

1/2 tsp baking powder

3/4 cup margarine, softened

1 egg, 2 tsp vanilla

Jam of choice (I like raspberry)

Sift together flour, sugar, baking powder and blend to form dough with margarine, egg and vanilla.

Divide dough to 4 parts.  Roll each part into long log; 13 in long, 3/4 in thick.  Place on ungreased cookie sheet 4 inches apart.  Make depression 1/2 or 1/3 way deep in dough.  Fill depression with jam of choice.

Bake at 350° for 12-20 minutes, until golden.  Cut diagonally while still warm.  Let cool a little then drizzle frosting.

Frosting:

3 oz cream cheese

3/4 package powdered sugar

1 stick butter, melted

2 Tbsp milk

1 tsp vanilla

Mix together and drizzle over slightly warm cookies.

Trick or Treat- Noel

¾ cup (1 ½ sticks) butter, softened

1/3 cup firmly packed light brown sugar

1 ½ tsp vanilla

1/8 tsp cinnamon

1 ½ cups all-purpose flour

1 square (1oz) unsweetened chocolate, melted

24 mini chocolate peanut butter cups, unwrapped

1 cup prepared chocolate frosting

1 tub (4.25 oz) orange decorating icing

Using an electric mixer set on medium speed, beat butter and brown sugar until light and fluffy; beat in vanilla and cinnamon.

Stir flour into butter mixture until well blended; add melted chocolate.  Cover dough; chill for 1 hour.  (Chilling helps the dough retain its shape during baking.)

Shape 2 Tbsp dough into a flat round.  Place the peanut butter cup onto round and mold dough around it, making sure candy is covered.  Repeat with remaining dough and candy.

Place filled dough onto 2 ungreased baking sheets, 1 inch apart.  Bake at 350° until golden, about 20 minutes.  Place baking sheets on wire racks; cool for 10 minutes.  Transfer cookies to racks; cool completely. 

In a microwave-safe bowl, microwave chocolate frosting on 50% power for 5 seconds or until slightly thinned.  Using the back of a spoon, frost the top of each cookie; let frosting set. 

Using the tube of orange icing fitted with a small writing tip, create a crisscross design on top of each cookie; let icing set.

Caramel Apple Cookies- Noel

3 cups all-purpose flour

1 Tbsp apple-pie spice

½ tsp baking soda

½ tsp salt

1 cup (2 sticks) butter, softened

½ cup firmly packed brown sugar

½ cup granulated sugar

2 eggs

1 ½ tsp vanilla

Red and green food coloring pastes

24 green wooden craft sticks

1 pkg (14 oz) caramels

3 Tbsp water

1/3 cup chopped cashews

In medium bowl, combine flour, apple-pie spice, baking soda and salt.  In a large bowl, using a mixer set on high, beat butter, brown sugar and granulated sugar until fluffy.  With the mixer on low, beat in eggs and vanilla; beat in flour mixture.

Remove 1/3 cup of dough to a small mixing bowl; tint green.  Tint remaining dough rred; divide in half.

On a lightly floured surface, roll half of the red dough to a ¼ in. thickness.  Using the apple-shaped template, cut dough into shapes; place 3 inches apart on an ungreased baking sheet.  Place a craft stick under “stem” end of each cookie, pressing dough lightly.  Using your fingers, mold a small piece of green dough into a leaf shape and place on top of each apple cutout on baking sheet.  Repeat rolling and cutting process with remaining dough.

Bake at 375° until crisp, but not browned, 8-10 minutes.  Transfer cookies to wire racks; cool completely.

In a small saucepan, heat caramels and water over low heat, stirring often, until smooth.  Set a wire rack over a waxed paper-lined baking sheet.  Dip the cookies into melted caramel and then into chopped nuts.  Let cookies stand until caramel is set, about 1 hour 

Sugar Cookie Ice Cream Sandwiches- Noel

Sugar Cookie for Ice Cream Sandwiches:

2 eggs

3/4 cup sugar

2/3  cup vegetable oil

2 tsp vanilla

1 tsp grated lemon peel

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

In a large bowl, beat the eggs, sugar, oil, vanilla and lemon peel until blended.  Combine the flour, baking powder and salt; gradually beat into egg mixture.

Drop by rounded teaspoonfuls 2 in apart onto greased baking sheets.  Flatten with a glass dipped in sugar (can be colored sugar).  Bake at 350° for 8-10 minutes or until edges are lightly browned.  Cool for 2 minutes before removing from pans to wire racks to cool completely.

Sandwich Filling:

Strawberry ice cream (or ice cream of choice)

Soften ice cream and spread it about ½ in thick in an 11in x 17in x 1in pan.  Freeze until solid.  Using a scalloped biscuit cutter, cut ice cream shapes out and place on bottom side of a cookie; top each with another cookie and press down gently.  Wrap each in plastic wrap.  Freeze until serving.

Double Chocolate Ice Cream Sandwiches- Noel

Cookie for Double Chocolate Ice Cream Sandwiches:

1 1/7 cups butter, softened

2 cups sugar

2 eggs

2 tsp vanilla

2 cups all-purpose flour

3/7 cup baking cocoa

1 tsp baking soda

½ tsp salt

2 cups (12oz) semisweet chocolate chips

In a large bowl, cream the butter and sugar until light and fluffy.  Beat in the eggs and vanilla.  Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture and mix well.  Stir in the chocolate chips.

Drop by rounded teaspoonfuls 2 in apart onto greased baking sheets.  Bake at 350° for 8-10 minutes or until set.  Cool for 2 minutes before removing from pans to wire racks.

Sandwich Filling:

Mint chip ice cream

Mini chocolate chips

Layer ½ cup ice cream between 2 cookies.  Roll sides in mini chocolate chips.  Wrap in plastic wrap.  Freeze until serving.

Witch Fingers- Noel

I used these at a Halloween party I catered last year. They turned out so good. It's creepy how life like they are!



1 cup butter
1 cup sugar
1 egg
1 tsp. almond
1 tsp. vanilla
2 3/4 cup flour
1 tsp baking powder
1 tsp. salt

sliced almonds (paint red with food coloring paste mixed with water, if desired. I used a new paintbrush.)
Cream butter & sugar together, add other ingredients (except almond slices), & chill for 30 minutes. Once chilled, take out about 1/4 of the dough at a time to work with and leave the rest in the fridge. Roll dough into 'finger' shapes and place on lightly greased cookie sheets. I press them down a little and press in where the knuckles would be. Using the back of a butter knife, make knuckle marks. Then place the sliced almond on for the finger nail. Bake @ 325° for 15 minutes or until they're just starting to brown on the edges. As soon as you take them out of the oven press the almond slice down at the 'bed' of the nail to reinforce it.

Oatmeal chocolate chip cookies- Granny Goon

1/2 cup butter
1/2 cup shortening
3/4 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
1 3/4 cups flour
1 1/2 cups oats

Cream butter & shortening with sugars. Beat in eggs. Mix in all other ingredients, drop by large spoonfuls & bake at 350° for 8-10 minutes.

*Note* If dough is too sticky just add more flour!

Kellie's Chocolate Chip cookies- Noel

This makes so many cookies and they're so yummy!!!
Cream well:

1pound butter (4 sticks)
2 cups brown sugar
1 1/2 cup white sugar

Add:

3 eggs & 2 tbsp. vanilla
cream for 4 minutes

Add:

6 cups flour
1 1/2 tbsp. soda
1 1/2 tsp. salt
blend mixture slowly and thoroughly
add chocolate chips

Bake @ 375° for 8-10 minutes.

Chocolate Waffle Cookies- Megan Taylor

You will need:
1 Cup Butter
4 TBS. Cocoa
4 Eggs
1 ½ Cups Sugar
2 ½ Cups Flour
½ tsp. Salt
1 tsp. Vanilla

Melt butter and add cocoa. Mix together thoroughly. In another bowl mix eggs and sugar, then add chocolate mixture. Add flour, salt and vanilla. Cook on waffle iron and frost with chocolate frosting as they come out. This is great for summertime when it’s really hot!

Tif’s (& everyone else’s) Favorites- Granny Goon

2 cups sugar
½ cup milk
1 stick butter
Dash salt

Boil 1 minute

1 cup peanut butter
1 tsp. vanilla

Beat until smooth
Add 3 ½ cups oatmeal.
Drop on waxed paper & let set up.

Pumpkin-Chip Cookies- Noel Pedersen

½ cup oil ½ tsp. salt
1 ½ cups sugar 1 tsp. soda
1 egg 1 tsp. nutmeg
1 small can pumpkin 1 tsp. cinnamon
1 tsp. vanilla 6 oz. chocolate chips
1 tsp. baking powder 2 ½ cups flour

Mix ingredients together & drop by tablespoon full onto a greases cookie sheet. Bake at 375° for 10 minutes.

Snicker doodles- Noel

¾ cup sugar ¼ tsp. soda
½ cup butter ¼ tsp. cream of tartar
1 egg 1½ cups flour
½ tsp. vanilla 2 tbsp. sugar
¼ tsp. salt 2 tsp. cinnamon

Cream sugar & butter, mix in all other ingredients except sugar & cinnamon. Mix sugar & cinnamon in a small bowl. Roll dough into balls & roll in sugar & cinnamon. Bake at 350° for 8-10 minutes.

Ginger Snaps- Granny Goon

¾ cup shortening

1 cup brown sugar
1 egg 
¼ cup molasses
1 tsp. cinnamon

1 tsp. ginger
½ tsp. salt
½ tsp. cloves
2 tsp. soda
2¼ cup flour


Mix ingredients together. Roll into balls & roll balls in sugar. Bake at 350° for 8-12 minutes.
(This is one of my VERY favorites, especially during the fall & winter months!)

Sugar cookies & Yummy Frosting

Sugar cookies:
1 1/2 cup shortening
2 cups sugar
3/4 cup milk
4 eggs
1 tbsp. vanilla
1/2 tsp. salt
4 tsp. baking powder
7 cups flour

Cream together sugar & shortening, mix in all other ingredients. roll and cut out. Bake at 400° for 10 minutes.

Frosting:

Melt 1/2 stick of butter
add 1 tsp. vanilla
alternately add 3 tbsp. or more evaporated milk and 1 lb. or more powdered sugar until it's the consistency you like. Color with food coloring and frost your cookies!