Cookies

Grandma Adams' Sugar Cookies

1 cup butter or shortening, softened
1.5 cups sugar
2 eggs (no size specified, I use extra large)
4.5 cups flour (all-purpose)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp nutmeg (please, please use the best
you can get, the flavor is incomparable)
1 cup sour cream (can use fat-free or
low fat if necessary)
1.5 tsp vanilla (I use double-strength
pure extract, *not* imitation)

Assemble dry ingredients in a separate bowl.
Cream butter or shortening and sugar.
Add eggs, one at a time, mixing well after each.
Add dry ingredients alternately with sour cream.
Blend in vanilla.

Wrap in waxed paper and chill 2 hours to overnight.
(I split dough into 2-3 packages).

Word of caution:
This is very stiff dough, use heavy duty mixer
if available, or find someone with a strong arm!

Preheat oven to 375 degrees F.
Roll dough on lightly floured board to
approximate 1/4 inch thickness
(I usually roll a little thicker).

Cut with cookie cutters
(dip in flour before each use).

Remove to ungreased cookie sheet,
bake for 10-12 minutes or until edges are
golden brown and the middle looks dry, not shiny.

Remove from cookie sheet
to paper towels or rack, cool completely.
Frost as you choose
(I make buttercream) or eat au natural.

The nutmeg smell
will make you fall in love instantly!

Makes approximately 5 dozen,
if you roll them 1/4 inch thick.

Happy baking!

Cowboy Cookies

3/4 C. Butter
2 1/4 C. Brown Sugar
3 Tbsp. Sugar
3 Egg Whites (beaten stiff)
1 1/2 C. Flour
1 C. Chopped Walnuts
3 Egg Yolks (beaten)
1 C. Coconut Flakes

Cream butter & sugar, blend with flour.
Pat mixture into greased 9" X 13" pan.
Bake for 15 minutes at 375 .

Put brown sugar in a medium-sized bowl
and add beaten egg yolks.
Mix thoroughly (I use a fork for that step).

Add in nuts and coconut.
Fold in beaten egg whites.
Pour mixture over the baked crust,
and bake for 25 minutes at 375 .

Dust with powdered sugar immediately
after removing from the oven.
Let cool for 2 hours before cutting.

Hope you all enjoy these as much as we do!!

Nan's Peanut Butter Cookies

1/2 c. Butter
1/2 c. Peanut Butter
1/2 c. White Sugar
1/2 c. Brown Sugar
1 large Egg
1/2 tsp. Vanilla
1/2 tsp. Salt
1 c. Flour(1/2 c. more if needed)
Extra White Sugar for topping

Cream Butter. Beat in Sugar. Add other ingredients.
Drop by spoonfuls on ungreased cookie sheet 2" apart.

Press flat with fork in an X ,
dipping in sugar after each cookie.

Bake 350 F for 10 min., or done to your liking.

Ultimate M&M's Cookies

1 cup margarine (2 sticks) -- softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg
1 tsp. vanilla extract
2 cups all-purpose flour
1/2 tsp. baking soda
1/8 tsp. salt
1 12 oz. pkg. M&M's chocolate baking bits
3/4 cup chopped nuts -- optional

Preheat oven to 350 degrees.
In large bowl, cream margarine and sugars until light and fluffy.
Beat in egg and vanilla.
in medium bowl, combine flour, baking soda,
and salt; blend into creamed mixture.
Stir in baking bits and nuts, if desired.
Drop by heaping tablespoonfuls about 2 inches
apart onto ungreased cookie sheets.
Bake 10 to 13 minutes or until edges are lightly
browned and centers are still soft.
Do not overbake.
Cool 1 minute on cookie sheets; cool completely on wire racks.
Store in tightly covered container.
Makes about 3 dozen cookies.

Old-Fashioned Molasses Cookies

3/4 cup butter
3/4 cup molasses
2 beaten eggs
1/4 cup milk
2-1/4 cups flour
4 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1-1/2 tsp. cinnamon
1/2 cup seedless raisins
1/2 cup chopped nuts

Cream shortening. Add eggs and molasses.
Sift flour with baking powder, soda, salt and cinnamon.
Add alternately with milk to first mixture.
Stir in raisins and nuts.
Drop by teaspoonfuls onto greased cookie sheets.
Top each cookie with an English walnut half.
Bake in 425 degree oven for 10-12 minutes.
Makes 4-5 dozen cookies.



Re: Old-Fashioned Molasses Cookies

I have this cookie recipe, and it is VERY good,
I sometimes add 1/4 tsp of ginger if I want a gingerbread
like cookie. ... Sorghum and molasses can be used
interchangeably, the sorghum molasses is a stronger flavor
than the toned down molasses you buy in the grocery stores
where I am. This molasses is just like dark pancake syrup,
not the wonderful old 'blackstrap' sorghum I grew up with.
I should have added that IF you use real old Sorghum,
watch that the cookies do not darken too much,
this type of sweetening will cook
and brown faster than the light molasses will.

More old recipes....

Civil War Spice Cookies

1 cup brown sugar
1-1/2 cup sorghum or molasses
1 cup lard or butter
1 or 2 eggs
1/2 cup hot water
2 teaspoons soda
1/2 teaspoon salt
2 teaspoons ginger
1 teaspoon cinnamon
1 teaspoon nutmeg
5 cups flour

Cream lard and sugar. Add molasses.
Beat. Add eggs and beat.
Add soda, salt, and spices with hot water.
Stir into batter. Add flour.
Drop cookies from a teaspoon onto ungreased pan.
Sprinkle with sugar or drop from teaspoon
and flatten with tumbler dipped in sugar.
Bake at 375 degrees for 8 to 10 minutes.

Oatmeal Raisin Cookies

We use the basic recipe on the box of
Quaker Old Fashioned Oats but with these changes:

1. Measure the amount of oats called for in the recipe
and then grind the oatmeal in your food processor.
Grind it until it is like flour.

2. Add 1 package (8-10 ounces) of chopped dates to the recipe.
I always place them in the food processor
with the oatmeal and grind all of it together.

Then continue with the recipe as written.
It is really GOOOOOOOOOD!

In fact, I think I have just talked myself into making a batch!

Hazelnut Espresso Shortbread Cookies

2 cups all purpose flour
1 cup light brown sugar
3 T cornstarch
1 T plus 1 teaspoon instant espresso powder or ground beans
3/4 t salt
1 cup (2 sticks) margarine cut into 1/2-inch pieces
2/3 cup toasted finely chopped hazelnuts
2 T hot water
2 oz semisweet chocolate

Preheat oven to 350 degrees.
Mix flour, brown sugar, cornstarch, 1 T
espresso powder and salt in processor or by hand.
Process until mixture is like coarse meal.
Add hazelnuts. Transfer to floured work surface
and knead until dough comes together.

Divide dough in half and press each half
into 9-inch diameter tart pan with removable bottom.
Score with knife or pizza cutter.
Bake until deep golden, probably 35-40 minutes, maybe longer.
Transfer to rack and cool 2 minutes.
Remove pan rim and cut into wedges.
Mix hot water and espresso powder in small saucepan,
add chocolate and melt and mix..
Drizzle chocolate onto shortbread in circular design. Cool.

CHOCOLATE TRUFFLE COOKIES

Yield: about 4 dozen

4 squares unsweetened chocolate
2 cups semisweet chocolate
1/3 cup margarine
1 cup sugar
3 eggs
1 1/2 teaspoons vanilla extract
1/2 cup flour
2 tablespoons baking cocoa
1/4 teaspoon baking powder
1/4 tablespoon salt
Confectioner's sugar

In a microwave melt unsweetened chocolate,
1 cup chocolate chips and margarine; cool for 10 minutes.
In a mixing bowl, beat sugar and eggs for 2 minutes.
Beat in vanilla and chocolate mixture.
Combine flour, cocoa, baking powder and salt;
beat into chocolate mixture.
Stir in remaining chocolate chips.
Cover and chill for at least 3 hours.
Remove about 1 cup of dough.
With lightly floured hands, roll into 1-inch balls.
Place on ungreased baking sheets.
Bake at 350 degrees F for 10-12 minutes
or until lightly puffed and set.
Cool on pan 3-4 minutes before removing
to a wire rack to cool completely.
Repeat with remaing dough.
Dust with confectionrs sugar.

Chewy Brownie Cookies

2/3 cup Crisco All-Vegetable Shortening
1 1/2 cups brown sugar -- firmly packed
1 tablespoon water
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1/3 cup unsweetened baking cocoa
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips

Heat oven to 375 degrees.
Combine shortening, brown sugar,
water and vanilla in a large mixing bowl.
Beat at medium speed until well blended.
Beat eggs into creamed mixture.
Combine flour, cocoa, baking soda and salt.
Mix into creamed mixture at low speed just until blended.
Stir in chocolate chips.
Drop rounded measuring tablespoonfuls
2 inches apart onto ungreased baking sheet.
Bake one baking sheet at a time
for 7 to 9 minutes or until cookies are set.
Do not overbake. Cool on baking sheet 2 minutes.
Place sheets of foil on countertop.
Remove cookies to foil to cool completely.
Makes about 3 dozen cookies.

Moon Cookies

1/2 lb. sweet butter
1 c. granulated sugar
11/2t. baking powder, heaping
5 large eggs
11/2c. pastry flour (Velvet pastry flour)
1/4t. vanilla
grated rind of a whole lemon
pinch of salt if sweet butter is used

TOPPING
1/2c. ground walnuts
2 T. powdered sugar combined

Sift flour, baking powder and salt together; set aside.
Separate eggs. Add a dash of salt
to the whites and beat until stiff.
Fold in 2 T. of powdered sugar to the whites; set aside.
Beat the yolks with part of the sugar until very creamy; set aside.
Cream the softened butter and the
rest of the sugar until very creamy.
Combine the rind, vanilla and yolks; blend well.
Add the flour in 3 parts beating after each addition.
Fold in the beaten whites gently with a spatula.
Pour into a buttered and floured pan.
Shake pan to have batter even.
Sprinkle topping mixture on top.
Bake at 350 for 30 minutes or until golden.
While cake is still hot or warm, use a wine glass
or cookie cutter to cut into 1/2 inch moon shapes.

Note: The very first will be a full moon shape,
all the rest should be 1/2 moon.
You may cut it into a diamond shape if desired.

Make sure oven is preheated and pan is prepared before starting.
This recipe can be doubled and
freezes well in a covered container.



Spice Cookies

Yield: About 3 dozen cookies

In a 4 quart bowl:

Mix:
2 Ibs. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1 cup brown sugar
4 oz. chopped almonds

Cut in 1/2 cup BUTTER or MARGARINE as for pie crust.

Add: 2 EGGS lightly beaten
1/4 cup RED WINE.

Knead together and form into a roll two inches thick.
Wrap in wax paper and refrigerate over night.
Cut in 1/8 inch slices with a sharp knife.
Brush with 1 egg white, beaten.
Bake at 400' on a greased cookie sheet
for 10 to 12 minutes until golden brown.
Remove with a spatula and place on rack to cool.

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