Snickerdoodles

3-3/4 cup flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/2 teaspoon salt

1 cup butter or margarine

2 cups sugar

2 eggs

1/4 cup milk

1 teaspoon vanilla

3 Tablespoons sugar

1 teaspoon ground cinnamon

Grease a cookie sheet. Stir together flour, soda, cream of tartar and 1/2 teaspoon salt. Beat butter for 30 seconds; add the 2 cups sugar and beat till fluffy. Add eggs, milk, and vanilla; beat well. Add dry ingredients to beaten mixture, beating till well combined. Form dough into 1-inch balls; roll in a mixture of the 3 Tablespoons sugar and the cinnamon. Place balls 2 inches apart on a cookie sheet; flattening slightly with the bottom of a drinking glass. Bake in a 350 degree oven about 8 minute or until light golden. Makes about 66.

Hint: These are best just slightly underbaked - makes them more soft and chewy

*i always half the recipe. 2 cups sifted flour works perfectly when halved. 

S'more Cookies

I had these at a missionary farewell, made by Bonnie Rosdahl. They are amazing!!

2/3 cup margarine

1 1/2 cups packed brown sugar

2 eggs

1 1/2 teaspoon vanilla

1 tablespoon milk

1 1/2 cups flour

1/3 cup cocoa powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 cups chocolate chips
Graham Crackers

Heat oven to 375. Mix margarine and sugar until smooth. Beat in eggs one at a time. Add milk and vanilla. Combine dry ingredients. - add to wet ingredients. on low until just blended. Fold in chocolate chips. Place 1/4 of a graham cracker for each cookie onto an un-greased cookie sheet.(I always end up cutting about 1/2 inch off the length of each cracker to ensure complete cookie coverage:) Drop walnut size balls of dough unto the center of each cracker. Bake for 7 min. then place half of a large marshmallow on top of each cookie, gently pushing it down. Cook for another 2-3 minutes. Let cool on the counter for a couple of minutes before transferring to a cooking rack. After the cookie is completely cool, put frosting into Ziploc bag, clip corner and squeeze onto each cookie.  I use the chocolate frosting recipe on the back of the Hershey cocoa can.

Triple Chocolate Oreo Cookies

Recipe found from Two Peas and their Pod. 

1 c butter, room temp 

1 c sugar

1 c brown sugar

1 tsp vanilla

2 eggs 

2 c flour

1 tsp baking soda 

1/4 t salt

3/4 c Dutch process cocoa is the best or regular if its all you have. 

1 c white chips

1 c chocolate chips

1 c Oreos chunked

Mix butter, sugars together. Add in eggs one at a time then vanilla. Mix until fluffy. Sift together dry ingredients add to wet. Stir in all the chocolate chunks. 

Bake at 350 for 8 minutes. 

Let them be slightly under cooked so they're fudge and soft like a chunky brownie. So super yummy. 

Lemon Crinkle Cookies

for aunt diane:

2 sticks soft butter
2 cups sugar
1 tsp vanilla
2 eggs
zest from 2 lemons
juice from 1 lemon
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3 cups flour

powdered sugar

cream butter and sugar. mix in vanilla, eggs, zest and lemon juice.
add drys mix til just combined. i like to refrigerate the dough at this point, though technically you don't have to. roll cookies into tablespoon-size and roll in powdered sugar. place on cookie sheets and bake about 9-11 minutes at 350. the should not be brown, so don't overbake :).

Shortbread cookies

Meltaways

1 C. butter

¾ C. cornstarch

¾ C. powdered sugar

1 C. flour

1 recipe Cream Cheese Frosting (see below)

In a medium bowl, cream butter until fluffy.  Add cornstarch & sugar and blend well.  Beat in flour until thoroughly mixed.  Drop by small teaspoons onto baking sheet & flatten out with the bottom of a class. (Dip glass in powdered sugar to prevent sticking).  Bake at 350 degrees for 10-12 minutes.  Cool on wire rack & frost with Cream Cheese Frosting.

Cream Cheese Frosting

1 (3oz.) package cream cheese, softened

1 C. powdered sugar

½ t. vanilla

Mix all ingredients together.  Color with food coloring if desired.

From landeeseelandeedo.com

Lemon Crinkle Cookies

I got this recipe from Aunt Cathy, but I also found it here.   They are AWESOME.  Cathy makes them even better by making a thick(ish) lemon glaze to put on top.  So yum.

Lemon Crinkle Cookies
Makes 2-3 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1½ cup all-purpose flour
½ cups powdered sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake 9-11 mins. 

I make a glaze of powdered sugar and lemon juice and put it in a ziplock and snip off the corner and squeeze a swirlly line of it on each cookie. YUM, Best Part!!!

Peanut Butter Brownies

1/2 cup butter or margarine
4 4-oz. squares unsweetened chocolate
2 cups sugar
1/2 cup chunky style peanut butter
1 tsp. vanilla
4 eggs
1 cup flour
1/2 tsp. salt
Melt butter and chocolate over low heat or in microwave. Cool. Blend in
sugar, peanut butter, salt and vanilla. Beat in eggs, one at a time. Stir in
flour. Spread in a greased 9" x 13" baking dish. Bake at 350° for 25 min

Pumpkin Snickerdoodles

Taken from Just Cook Already check their blog for more good looking pumpkin recipes!

COOKIES:

2 sticks butter (1 cup), at room temperature

1 1/2 cups granulated sugar

3/4 cup pure pumpkin puree

1 large egg

2 tsp pure vanilla extract

3 3/4 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

ROLLING SUGAR:

1/2 cup granulated sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp allspice

1. In a large bowl, cream butter with an electric mixer until fluffy. Add sugar and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.

2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time until incorporated.

3. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.

4. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar in a small bowl.

5. Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 Tbsp.) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well. Place 2 inches apart on the prepared baking sheets. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.

6. Bake at 350°F. for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.

{tip: immediately transfer your cookies to a cooling rack. most people don't know that they'll continue to bake on that hot pan and often burn the bottom of the cookie!}

Yield: About 3 doze

Molasses cookies with Pumpkin Dip

Cookies:
3/4 c. butter
3/4 c. Crisco
2 c sugar
2 eggs
1/2 c. molasses
4 c. all purpose flout
1 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. allspice
3/4 tsp. salt
- additional sugar

In mixing bowl cream butter, Crisco and sugar together. Add eggs, one at a time, mixing well after each addition. Add molasses; mix. Combine flour, soda and baking powder, spices and salt. add to creamed mixture and mix. Shape into small balls; roll in sugar. Place 2 inches a par on ungreased baking sheet. Bake at 375º for 6-7 min. Cool 2 minutes before removing to wire rack. Serve with pumpkin dip.

Pumpkin Dip
1/4 Dark brown sugar, packed
2 Tbsp sugar
1/4 c water
1/2 tsp allspice
1/2 cinnamon
1/4 tsp. ginger
1/4 tsp. cloves

Combine the sugars, water, and spices in 1 qt. glass measure. Mix well and microwave on high for 2-3 minutes, stir. Add pumpkin and mix well. Microwave on high 3-5 minute, cool in refrigerator. (This part is called Pumpkin butter and can be kept in fridge for several weeks.)

To complete the Dip
Add 1-8 oz. packager cream cheese
1/4 c. sugar
1/2 tsp. vanilla
Mix well and fold in 1 - 8 oz. Cool Whip.

Laurel's favorite No-Bake Cookies

2 c sugar
2 Tbsp cocoa
1 cube butter
1/2 c milk
1/2 tsp salt
1 tsp vanilla
3 Tbsp peanut butter
Oatmeal ( approx. 3 cups)

Boil first 5 ingredients for 2 minutes.
Add vanilla, peanut butter and enough oatmeal to make mixture thick.

Uncle Rody's Oatmeal Pie

2 eggs, well beaten
3/4 c corn syrup
3/4 c. brown sugar
1/2 c. coconut
3/4 c. quick oats
!/8 tsp. cinnamon
1/4 c. butter
pinch of salt

Unbaked pie shell -

Mix together all but pie shell. Pour into an unbaked pie shell. Bake at 325º for 45 minutes. It is done when golden brown and a knife comes out clean from the middle.
Similar to a pecan pie only better.

Spice Cookies with Dip

This is a delicious Holiday themed cookie, but I like it all year long.

1 1/2 cups butter
2 cups sugar
2 eggs
1/2 cup molasses
4 cups flour
1 tsp. baking soda
2 tsp. baking powder
2 tsp cinnamon
1 tsp. ground ginger and Cloves
3/4 tsp salt.
Addition sugar for rolling.
Cream butter and sugar. Add eggs one at a time mixing well after each addition. Add molasses; mix well.
Combine flour, baking soda, baking powder, spices and salt. Mix well and then add to creamed
mixture. Shape into small balls and roll in sugar. Bake 375º for 6-7 minutes. Cool for 2 min. before removing to wire rack.

Pumpkin butter/Dip
1/4 cup dark brown sugar, packed
2 tbsp. sugar
1/4 cup water
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp. ginger, cloves and nutmeg
1 1 /2 cup pumpkin (one reg. sized can)
Combine the sugars, water and spices in a 1 qt glass container. Mix well and microwave on high for 2-3 minutes. Stir. Add pumpkin and mix well. Microwave on high 3-5 minutes. Let cool and then refrigerate. This keeps several weeks in refrigerator or can be frozen. - (Pumpkin butter)
For the cookie dip add to the pumpkin butter:
1 - 8 oz. pkg cream cheese
1 /3 cup sugar
1/2 tsp. vanilla.
Mix well and then fold in - 1 - 8 oz. cool whip.