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Orange Cookie Batons

  • 1 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter
  • 1/2 cup sugar
  • 1 egg yolk
  • 1 teaspoon grated orange rind
  • 4 oz semi-sweet chocolate, melted
  • 2 teaspoons shortening
  • 1/2 cup finely chopped pecans (or walnuts, or pistachios)
  1. Lighty spray baking sheet with cooking spray.
  2. Combine flour, baking powder, and salt. Beat together butter, sugar, and egg yolk in bowl until smooth. At low speed beat in flour mixture and orange rind just until combined.
  3. Spoon dough into spritz gun with star disk. Pipe 2 1/2 inch long sticks 1/2 inch apart.
  4. Bake at 350 degrees for 8-10 minutes until lightly golden. With spatula transfer onto wire rack to cool.
  5. Melt chocolate and shortening in small saucepan. Place nuts in small shallow bowl. Dip about 1 inch of end of cookie into chocolate then nuts. Place on waxed paper to cool completely.
  6. Store in airtight container. Keep refrigerated for up to 3 weeks.
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Chocolate Mint Snow-Top Cookies

  • 1 1/2 cup flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cup mint flavored chocolate chips (10 oz)
  • 6 Tablespoons butter, softened
  • 1 1/2 teaspoon vanilla extract
  • 1 cup sugar
  • 2 eggs
  • powdered sugar

In a bowl, combine flour, baking powder, and salt; set aside. Over hot (not boiling) water melt 1 cup chocolate chips, stirring until smooth.

In a bowl beat butter and sugar until creamy. Add melted chips and vanilla. Beat in eggs. Gradually beat in flour mixture. Stir in remaining 1/2 cup chips. Wrap dough in plastic wrap; freeze until firm.

Preheat oven to 350 degrees. Shape dough into 1 inch balls. Coat with powdered sugar. Place on ungreased cookie sheet. Bake 10-12 minutes, until top appears cracked. Let stand 5 minutes on cookie sheet. Cool completely.

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Whipped Shortbread

  • 1 lb. butter
  • 1 cup powdered sugar
  • 3 cups flour
  • 1/2 cup cornstarch

Beat butter and sugar for 10 minutes. Add flour and cornstarch and mix slowly.

Roll out 1/2-1 inch thick. Cut with biscuit cutter.

Bake at 275 degrees for 20-25 minutes. WATCH CAREFULLY.

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Spritz (Becky Dyorich)

  • 1 cup butter
  • 1 pkg cream cheese (8 oz)
  • 1 cup sugar

Cream together then add:

  • 1/2 teaspoon salt
  • 1 large egg yolk (Becky just used the whole egg and added a little extra flour)
  • 1 1/2 teaspoon vanilla
  • 2 1/2 cups flour

Bake at 375 for 12-18 minutes.

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Sugar Cookies – Great Grandma Morgenegg

Sift:

  • 4 cups flour
  • 3/4 teaspoons salt
  • 1 teaspoon baking soda

Cream:

  • 1 1/2 cups sugar
  • 1 cup margarine
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond or lemon extract (I don’t like almond so I always use lemon)
  • 3 medium eggs

Add sifted dry ingredients to creamed mixture. Roll out 1/4-1/2 inch thick. Dip cookie cutter in flour then cut cookie. Lift cookie with pancake turner to transfer to cookie sheet. Bake at 350 degrees for 10 minutes. Watch carefully, don’t overbake.

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Peanut Butter Cookies

Cream:

  • 1/2 cup margarine
  • 1/2 cup peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar

Add:

  • 1 egg

Sift and add:

  • 1 1/2 cups flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder

Shape into 1 inch balls, flatten with a fork. Bake at 350 degrees for 10-12 minutes or until golden.

NOTE: For cookies use medium eggs. If using large eggs add more flour.

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Snickerdoodles

Mix:

  • 1 cup margarine
  • 1 1/2 cups sugar
  • 2 eggs

Sift together and stir in:

  • 2 3/4 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon salt

Roll into balls the size of a walnut. Roll in a mixture of 2 Tablespoons sugar and 2 teaspoons cinnamon.

Place about 2 inches apart on ungreased baking sheet.

Bake at 400 degrees for 8-10 minutes.

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Chocolate Chip Cookies

  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 12 oz pkg chocolate chips

Preheat oven to 375 degrees

Makes 5 dozen 2 1/4 inch cookies.

In small bowl combine flour, baking soda, and salt; set aside.

In large mixing bowl combine butter, sugar, and brown sugar. Add vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture.

Stir in chocolate chips

Drop by rounded spoonfulls onto ungreased cookie sheet. Bake at 375 9-11 minutes.

Pan Cookie: Spread onto greased 15 1/2 X 10 1/2 X 1 inch baking pan. Bake 375 degrees for 20-25 minutes.

NOTE: For cookies use medium eggs. If using large eggs add more flour.

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Melt Aways – Martine Phelps

1/2 pound butter (softened)

3/4 cup cornstarch

1/3 cup powdered sugar

1 cup flour

 

ICING

3 oz cream cheese

1 Tablespoon vanilla

1 cup powdered sugar

Beat butter, cornstarch, powdered sugar, and flour until well blended.  Drop teaspoon fulls onto ungreased cookie sheet.  Bake 350 degrees 10-12 minutes.

Cool before icing.

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Rollo Cookies or Surprise Cookies

1 Devils Food Cake Mix

2 eggs

1/3 cup oil

Rollos

Mix cake mix, eggs, and oil with a wooden spoon.  (I don’t know why a wooden spoon) Place about 1 teaspoon of mixture on hand and flatten.  Place 1 Rollo in the center and roll into a ball.  Place on ungreased cookie sheet.  Bake 7-10 minutes at 350 degrees.  Sprinkle with powdered sugar.