Cookies

 

Butter Cookies

2 ¼ cups all purpose flour
¼ teaspoon baking powder
1 cup butter (2 sticks)
¾ cup sugar
1 egg
1 teaspoon vanilla

Sift together flour and baking powder. Cream butter, add sugar, egg, vanilla. Blend ingredients. Fill cookie press, form on ungreased cookie sheet. Bake 10-12 minutes, lightly brown, in 375 oven. Cool on rack. Decorate with butter frosting.

Butter Frosting

2 tablespoons butter
2 cups powdered sugar (may need slightly more to spread)
2 tablespoons milk (add gradually)
1 teaspoon vanilla

Mix thoroughly and put in decorator or spread with spatula.

 

Chocolate Cookies

2 cups butter
2 cups brown sugar
2 cups sugar
4 eggs
2 teaspoon vanilla
4 cups all-purpose flour
5 cups blended oatmeal (measure oatmeal and blend in a blender to a fine powder)
1 teaspoon salt
2 teaspoon baking powder
2 teaspoon soda
24 oz. chocolate chips
1 8oz. Hershey Bar (or 8oz. semi-sweet baking chocolate), grated
3 cups chopped nuts (optional)

Cream the butter and both sugars. Add eggs and vanilla. Mix together flour, oatmeal, salt, baking powder, and soda. Add to sugar mixture. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place 2" apart on a cookie sheet. Bake 10 minutes at 375 degrees. Makes 112 cookies. (Very Rich!)

 

Cowboy "Outdoor" Cookies

1 cup shortening (Crisco)
1 cup white sugar
1 cup brown sugar (light)
2 eggs
2 cups flour (can use 1/2 self-rising, ½ plain)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
2 cups rolled oats
1 teaspoon vanilla
6 ounces chocolate chips (or more)

Blend shortening and sugars until fluffy. Add eggs and beat well. Sift (or mix) flour, soda, salt, and baking powder together, then add to egg mixture. MIX (batter will be very stiff). Add oats, vanilla, and chocolate chips. MIX (use a large fork or spoon). Drop by teaspoonful on to greased cookie sheet. Bake 12 to 17 minutes in 350 (340) degree oven. Remove from pan and let cool. Makes 3-4 dozen. (GREAT but crumbly!)

 

Peanut Kiss Cookies

1 2/3 cup self-rising flour
½ cup sugar
½ cup brown sugar
½ cup Crisco
½ cup Peanut Butter
1 egg
2 tablespoons milk
1 teaspoon vanilla
48 Hershey’s Kisses, unwrapped

Mix all ingredients except Kisses. Form into balls, roll in sugar and place about 2" apart on ungreased cookie sheets. Bake 10-12 minutes at 350. Remove from oven and press a Kiss into the center of each cookie. Cool on the cookie sheet.

 

Stir-N-Drop Sugar Cookies

2 Eggs
2/3 cup Wesson Oil
2 teaspoons vanilla
1 teaspoon grated lemon rind
    or 1 teaspoon flavoring like lemon or coconut
¾ cup sugar
2 cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt

Heat oven to 400 (hot). Beat eggs with fork until well blended. Stir in Wesson Oil, vanilla and lemon rind (or other flavoring). Blend in sugar until mixture thickens. Sift together flour, baking powder, salt; add to egg mixture. (Dough will be soft.) Drop by teaspoonfuls about 2 inches apart on ungreased cookie sheet. Stamp each cookie flat with bottom of glass dipped in sugar. (Lightly oil glass, then dip in sugar…continue dipping in sugar.) Bake 8 to 10 minutes. Remove immediately from cookie sheet. Yields 3 dozen cookies, 3-inches in diameter.

 

Stir-N-Drop Chocolate Cookies

2 Eggs
2/3 cup Wesson Oil
2 teaspoons vanilla
¾ cup sugar
1 ¾ cups sifted all-purpose flour
½ teaspoon soda
½ teaspoon salt
2 squares unsweetened chocolate, melted and cooled
½ cup finely chopped nuts, if desired

Heat oven to 375 (moderate). Beat eggs with fork until well blended. Stir in Wesson Oil and vanilla. Blend in sugar until mixture thickens. Sift together flour, soda, salt; add to egg mixture. (Dough will be soft.) Add melted and cooled chocolate and nuts. Drop by teaspoonfuls about 2 inches apart on ungreased cookie sheet. Stamp each cookie flat with bottom of glass dipped in sugar. (Lightly oil glass, then dip in sugar…continue dipping in sugar.) Bake 8 to 10 minutes. Remove immediately from cookie sheet. Yields 3 dozen cookies, 3-inches in diameter.

 

Stir-N-Drop Butterscotch Cookies

2 Eggs
2/3 cup Wesson Oil
2 teaspoons vanilla
1 cup dark brown sugar, firmly packed
2 cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
Cinnamon-sugar mixture for topping

Heat oven to 400 (hot). Beat eggs with fork until well blended. Stir in Wesson Oil and vanilla. Blend in sugar until mixture thickens. Sift together flour, baking powder, salt; add to egg mixture. (Dough will be soft.) Drop by teaspoonfuls about 2 inches apart on ungreased cookie sheet. Stamp each cookie flat with bottom of glass dipped in mixture of sugar and cinnamon. (Lightly oil glass, then dip in sugar…continue dipping in sugar.) Bake 8 to 10 minutes. Remove immediately from cookie sheet. Yields 3 dozen cookies, 3-inches in diameter.

 

Stir-N-Drop Spice Cookies

Omit the vanilla from Butterscotch cookies recipe, and sift with the dry ingredients 1 teaspoon cinnamon and ½ teaspoon nutmeg. Add to the mixed dough ½ cup finely chopped nuts.

 

Stir-N-Drop Coconut Cookies

To Butterscotch cookies recipe, add 1 cup shredded coconut. Coconut tastes good also in the Chocolate or Spice cookies; Omit the nuts.

Comments to:  Donna & Jeff

Recipes | Home Page | Family Page

Donna & Jeff's Web Page