COOKIES updated 02/18/12

COOKIES

Every so often I like to use applesauce instead of butter or margarine (or oil) when making baked goods such as cookies or muffins. In addition to cutting down on my fat intake, the texture of the cookies or muffins made with applesauce tend to be no different than those made with butter or margarine.
Also, I found there really is no appreciable taste difference between cookies or muffins made with applesauce vs. cookies or muffins made with butter or margarine (or oil). To my mind, opening a can or jar of applesauce is easier than melting butter or margarine (no oily mess in the measuring cup to clean up).
I’ve experimented with substituting applesauce for butter or margarine (or oil) in other recipes, too. They all seem to come out palatable and presentable.



CHOCOLATE OATMEAL NO-BAKE COOKIES

2 cups sugar
1/2 cup cocoa
1 stick butter
1/2 cup milk
1 tsp. vanilla
3 cups quick-cooking oatmeal
1/2 cup peanut butter

Combine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for one full minute.
Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal.

Drop by spoonful onto wax paper. Let cool for at least 30 minutes.



Skinny Monkey Cookies

I know it’s not often you see chocolate, bananas, and peanut butter in a healthy recipe, but this lightened-up version of a “chunky monkey” is both healthy and tasty! I tend to get a sweet tooth in the afternoons at work, and these cookies have saved me from grabbing chocolate from a co-worker’s candy dish on more than one occasion. At just 47 calories per cookie, you really can’t go wrong!

Author/Source:
Jimmie @ Onceamonthmom.com
Ingredients:
•3 bananas
•2 cups old-fashioned oats
•1/4 cup creamy peanut butter
•1/4 cup unsweetened cocoa powder
•1/3 cup unsweetened applesauce
•1 tsp. vanilla extract
Directions:
Preheat oven to 350°F. Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes.

Freezing Directions:
Cool completely, then place cookies in a freezer bag. Seal, label, and freeze.
Nutritional Information:
47 calories; 7.5 g carbs; 1.6 g fat; 1.5 g protein; 1.3 g fiber; 1 WW PointsPlus
Servings: 30



In a hurry cookies
4 whole graham crackers
1/2 c. raisins
1/2 C peanut butter
4 tbsp. honey
1/2 c coconut flakes.

Put crackers is a gallon ziploc crush with rolling pin until fine crumbs, mix crumbs, raisins, peanut butter, and honey. Roll a tsp. of the batter in a ball, flatten into a cookie shape. Press lightly into the coconut flakes.

Pumpkin Snickerdoodles


Ingredients:

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 3/4 cups sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 tablespoons ground cinnamon

Directions:

Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Yields: 4 dozen
Note:
The dough can be made through step 3 and either covered tightly with plastic wrap and refrigerated for up to 3 days or frozen.
To freeze the cookie dough, portion into individual balls, roll in the cinnamon and sugar, and freeze on a parchment- or wax-paper-lined plate (don't let them touch or they will fuse together) until completely firm, 2 to 3 hours. When ready to bake, reduce the oven temperature to 300 degrees and increase the baking time to 17 to 22 minutes.
From: www.sweetpeaskitchen.com

Mint Chocolate Chip Cookies Recipe

INGREDIENTS:
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks

DIRECTIONS:
1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Chocolate Mint Chip Cookies

Yield: 3 dozen cookies

Ingredients:
1-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup dutch-process cocoa-make sure to use dutch process for a rich/dark flavor
1/2 cup (1 stick) unsalted butter, cubed and room temp
1/2 cup white sugar
1/2 cup dark brown sugar
1-1/2 teaspoons vanilla
1/3 cup milk
1 bag of mint chips-I used Guittard

Directions:
Preheat oven to 325 degrees F and line baking sheets with silicone baking mat or parchment paper.
Whisk together flour, salt, baking powder and cocoa, and set aside. Beat the butter on medium-high until light and add sugars, creaming well. Add the vanilla and beat until smooth. Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Stir in the mint chips. Chill dough for at least 15 minutes. You can make the dough a few hours or 2 days before baking and it will be fine. Just wrap it up and keep in the fridge.
Scoop the dough onto a parchment- or silpat-lined cookie sheet, press down on them slightly, and bake for 14-15 minutes…for a normal size cookie. Let the cookies cool completely on the cookie sheet, they will set up as they cool. Store in an air-tight container, they will stay fresh for a couple of days.

Andes Mint Cookies Recipe

They are AMAZING! (And very rich . . . warning- you WILL need a glass a milk to go with them!)
1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints
Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.
These are so yummy when they are warm and gooey!! They are also delicious when they set-up for a little while . . . who am I kidding? They are divine no matter their temperature . . .

No Bake Oatmeal Blueberry Cookies

3 cups quick cooking oats
1 1/3 cup flaked coconut
3/4 cup oat bran
3/4 cup dried blueberries (or raisins)
1 1/3 cups sugar
1/2 teaspoon salt
1/2 cup milk (I used rice milk, if you haven't tried it, you should, it's AMAZING)
1 stick butter, cut into pieces
1 tsp. vanilla
Mix together first five ingredients.Cook sugar, milk and butter over medium heat, stirring constantly. Bring to a boil and boil for 1 minute. Add the vanilla.Pour over all other ingredients and stir until well mixed. Drop by teaspoonfuls onto waxed paper to cool.





Annette's Mini Ginger Cookies

Ingredients:
2 ¼ cup shortening
3 cups sugar
¾ cup molasses (I use full flavor)
3 eggs
6 cups flour
1 ½ tsp salt
2 T soda
2 tsp ginger
3 tsp cinnamon
2 tsp cloves
Method:


Preheat oven to 350 degrees. Melt shortening in a 3 - 4 quart saucepan over low heat. Remove from heat and let cool. Add sugar, molasses, and egg. Beat well. Sift together flour, soda, and spices. Add to first mixture. Mix well; chill. Form into 1/2" balls and place on a greased cookie sheet 1" apart. If you would like a little sparkle to your cookie, roll in sugar OR top each cookie with a bit of raw sugar before baking. Flatten with the bottom of a glass and bake for 8 - 10 minutes (surface should just begin to show cracks). DO not over bake. These are not crispy cookies. They should be soft and chewy.

*Ginger cookies freeze well and are also excellent if you want to bake them to full cookie size.

Gingersnap Dip
Ingredients:
-8 oz package cream cheese, softened
1 cup confectioners' sugar
2 teaspoons pumpkin pie spice
½ tsp vanilla extract
1-8 oz carton frozen whipped topping, thawed
Method

Chocolate Bar Surprise Cookies
Any combination chopped HERSHEY'S (KIT KAT'S) and REESE'S candy bars to make 2 cups
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup chopped nuts(optional)
Directions:1. Heat oven to 350°F. Remove wrappers from candies. Cut each candy into 1/2-inch pieces; set aside.2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in candy pieces and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.3. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

Chocolate chip Cookies
From the kitchen of Vickie Stokes
2/3 c shortening
1 c sugar
2 eggs
3 1/2 c flour
1 tsp salt
2/3 c. butter softened
1 c brown Sugar
2 tsp vanilla
1 tsp soda
1 12 oz. choc Chips
Heat oven to 375. Mix shortening, butter, sugar’s, eggs and vanilla. Stir remaining ingredients. Drop by the tsp. 2 inches apart on a un-greased baking sheet. Bake for 8-10 min. or until they barely start to brown. (do not over bake) Cool slightly before removing from baking sheet.



Cream cheese filled pumpkin cookies

Makes 4 dozen.
Ingredients:
1 package (8 oz) lite cream cheese, softened
1/2 cup butter, softened
1/2 cup white sugar
3/4 cups packed brown sugar
1 teaspoon vanilla
1 cup canned solid pack pumpkin (or homemade puree)
1 egg
Red, Yellow and Green food colors, optional
2 cups semi-sweet chocolate chips, 12 oz package
3 cups flour
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup powdered sugar
3 tablespoons flour
Method:
Beat together softened butter, white sugar and packed brown sugar. Stir in vanilla, pumpkin, egg and a couple drops each red and yellow food color (enough to make cookie dough orange); stir in chocolate chips. Add 3 cups flour, pumpkin pie spice, salt and baking powder; stir to thoroughly mix. Remove approximately 1/2 to 2/3 cup cookie dough and set aside. Roll remaining cookie dough out between two sheets of lightly floured wax paper or parchment paper into a 12x15x1/4 inch rectangle. Freeze dough while preparing cream cheese filling.

Knead a couple drops green food color into reserved 1/2-cup cookie dough. Roll dough into approximately 36 small marble size balls, refrigerate/freeze until ready to use.

Beat cream cheese until smooth; add powdered sugar and 3 tablespoons of flour; beat until smooth and creamy. Remove cookie dough from freezer; peel off top parchment paper; spread prepared cream cheese over 2/3 the width of the rectangle (keep cream cheese on one side of dough and spread out to both ends). Using the parchment paper to carefully lift, roll cookie into a log, starting on the long cream cheese side (jelly roll fashion with cream cheese in center). Wrap log in parchment, return to freezer for 2-3 hours, preferable overnight (or until stiff).

Preheat oven to 375 degrees. Spray cookie sheet with non-stick spray or line cookie sheet with parchment paper. Remove cookie dough from freezer, remove parchment wrap, cut into 1/4 to 3/8-inch thick slices; place on prepared baking sheet. Place a green marble size piece of dough at the top of each cookie and slightly flatten to form a stem. Bake about 12-13 minutes or until lightly browned. Cool cookies on rack. Enjoy with a glass of cold milk.

Makes approximately 3 dozen cookies

* NOTE: Pumpkin Pie spice may be replaced with mixture of 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves.

Peanut butter fudge topped chippers

1/4 c. peanut butter chips
1/2 c chocolate whipped ready to spread frosting (from 12-oz container)
1 pkg. (16 oz.) pillsbury ready to bak refrigerated chocolate chip cookies.

Heat oven to 350
in saucepan, melt peanut butter chips over low heating, stirring occasionally. Remove from heat. Stir in frosting. Cool about 10 min until firm enough to shape.

On ungreased large cookie sheet, place cookie dough rounds.
bake 10-14 min or until golden brown. Meanwhile, shape peanut butter mixture into 24 (3/4-inch) balls.

Immediately press 1 ball into center of each hot cookie on cookie sheet. Cool 2 min; remove from cookie sheet to cooling rack.
makes 24 cookies

1 cookie cals 120
cals frm fat 60
total fat 6 g

DEE'S FAVORITE COOKIE
1 C Raw cane sugar
1 1/4 C Brown sugar
3/4 Butter
1/4 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Vanilla
3 Large eggs
1/2 C Water
1 1/4 C Bread flower
1 1/4 C Whole wheat flour
1 1/4 C Dee's Cereal
1/2 C Milk chocolate chips
1/3 C Butterscotch chips
1/3 C White chocolate chips
Preheat oven to 350° Cream together cane sugar, brown sugar, butter, baking soda, salt and vanilla. Beat on high for 5 minutes. Add all remaining ingredients and beat on slow for two minutes. Drop onto a ungreased cookie sheet. Bake for 10-11 minutes. Cool one minute on cookie sheet before removing to wire rack to cool completely. Servings: 40Yields: 40 Cookies



Double Tree Hotel Chocolate Chip Cookies
2 cups flour
1/2 tsp. baking soda
1/4 tsp salt
1 cup oats (uncooked)
3/4 cup sugar
3/4 cup Dark Brown sugar
1 cup butter, softened
2 large eggs
2 tsp. vanilla
1 tsp. lemon juice
12 oz. chocolate chips
1 1/2 cup walnuts
Preheat oven to 375 degrees. Lightly grease cookie sheets.
Place the butter in a large bowl and cream lightly with an
electric mixer. Add the sugars and beat on medium speed for
about 2 minutes. Add the eggs, one at a time, beating well
after each addition. Add the vanilla and lemon juice and mix
well. In a separate bowl, stir together the flour, oatmeal,
baking soda, and salt. Add to the creamed butter mixture and
stir well to blend. Add chocolate chips and walnuts and stir
to combine. Using a 1/4 cup measure or a 2−oz ice cream scoop,
drop the batter on the cookie sheets, leaving 2 −3 inches
between each cookie. Bake for 13 − 15 minutes or until lightly
browned around the edges. Remove from the cookie sheets and
cool on wire racks.


Gingerbread boy huge cookies

For huge cookie pan- available at bed bath and beyond
pan can also be used for refrigerated cookie dow, refrigerated pizza dough and rice cereal treats.

5 1/2 c. flour
1 tsp. ground nutmeg
1 tsp. salt
1 c. solid vegetable shortening
1 c. sugar
2 tsp. ground ginger
2 tsp. ground cinnamon
1 1/2 c. molasses (cooking isle or by the pancake syrup)
1 tsp. ground cloves
2 eggs beaton

pre-heat oven to 325. Throughly mix flour, soda, salt and spices.
Melt shortening in a large saucepan. Cool slightly. Add sugar, molasses and eggs; mix well.
Add 4 cups of the dry ingredients and mix well.

Turn mixture onto a lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make a firm dough. Divide dough into 2 equal parts (recipe makes 2 giant cookies) Spray pans with vegetable pan spray. Press dough portion into the pan. Bake 23-25 min. Cool in pan on rack for 5 min. Turn pan over to release. Cool completly. Decorate with icing, colorful candy.

notes: you may freeze the cookies to conserve freshness and softness. Wrap in saran wrap or huge ziploc bags. wrap with tinfoil and carefully place flat on a cookie sheet in the freezer. Get out a few hours before decorating.
Do not wash pans in dishwasher

refrigerated cookie dough, pizza dough or rice krispie treats.
spray pans with vegetable pan spray. Prepare dough following recipe directions. Bake according to pkg. directions.
Also works great with cookie mixes
Rice krispies- just press mixture into pan and let it set.


Girl Scout Mint Cookies
1 box Devil's Food Cake Mix
2 Eggs
2 Tbl. Water
2 Tbl. Cooking Oil
1/2 Cup Cocoa
1 pkg. Chocolate Chips
2−3 drops Wilton's Candy Mint Flavoring
Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil,
and cocoa. You will need to blend this together well, this will be a
very sticky mess. Let stand for 20 minutes, and then shape into very
small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part,
and smash down flat. You will need to spray a large spoon with Pam to
make them flat. Bake for about 8 minutes. Let cool until they reach
room temperature.
Heat chocolate chips in either the microwave, or in a double boiler.
When completely melted add a couple drops of the mint flavoring.
Be carefull not to add too much, it is a powerfull flavoring.
You can either spread the melted chocolate on the cookies,
or you can dip the cookies into the chocolate.

Girl Scout Samoa Cookies
6 tablespoons butter
1/2 cup sugar
1/2 cup light corn syrup
1/2 of 14−oz can sweetened condensed milk
1/2 tsp. vanilla
4 cups toasted coconut
1 cup semi−sweet or milk chocolate chips
In 2−quart saucepan over medium−low heat, combine butter,
sugar and corn syrup. Heat to a full boil, stirring constantly
with a wooden spoon. Boil 3 minutes, stirring constantly.
Slowly pour in sweetened condensed milk, stirring constantly.
Continue cooking over low heat until candy thermometer reaches
220−228 degrees. Remove from heat. Stir in vanilla. Beat until
creamy. Immediately stir in toasted coconut and mix well.
Spoon mixture by teaspoonfuls into circular mounds onto
buttered waxed paper. Flatten slightly and with the end of a
wooden spoon poke a small round hole into the center of each
cookie. Cool completely.
Melt chocolate chips and drizzle thinly in stripes over
cookies and let chocolate harden at room temperature. Store
in airtight container.


KISSES Candy Corn Pixies
Ingredients:
1/4 cup (1/2 stick) butter or margarine, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Yellow and red food colors
48 HERSHEY'S KISSES Brand Candy Corn Flavored Candies
Powdered sugar
Directions:1. Beat butter, granulated sugar, eggs and vanilla in large bowl until well blended. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until blended.2. Place about 3/4 cup dough in each of three separate bowls. Add yellow food coloring to one bowl, mixing until color of dough is uniform and close to color of candy piece. Tint another bowl orange using yellow and red food coloring. Cover; refrigerate doughs about 1 hour or until firm enough to handle.3. Heat oven to 300° F. Remove wrappers from candies. Taking a small pinch of dough from each bowl, shape dough into 1-inch balls. Roll in powdered sugar. Place 2 inches apart on ungreased cookie sheet.4. Bake 14 to 16 minutes or until edges are set. Cool about 2 minutes; press candy piece into center of cookie.

Lemon cookies
1 pkg. Duncan Hines moist deluxe lemon supreme cake mix
2 eggs
1/3 c vegetable oil
1 tbsp lemon juice
3/4 c flaked coconut
Confectioners sugar
Preheat oven to 375 grease baking sheets
Combine cake mix, eggs, oil and lemon juice in a large bowl. Beat on low speed until well blended. Add coconut. Shape dough into 1 inch balls. Place 1 inch apart on pan. Bake for 6-7 min or until lightly browned. Cook for 1 min on baking sheets then remove. Sprinkle confectioners sugar.
You can frost cookies with 1 c. confectioners sugar mixed with 1 tbsp lemon juice instead of sprinkling with confectioners sugar.
Makes 3 dozen cookies


Praline Cookies
Prep Time:20 Min
Total Time:2 Hr 50 Min
Makes:24 bars or 12 dessert servings

INGREDIENTS
1 box (19.5 oz) fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1/4 cup butter
1/4 cup milk
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup coarsely chopped pecans
1/2 teaspoon vanilla
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies
Vanilla ice cream, if desired

DIRECTIONS
Heat oven to 350°F (325°F for dark pan). Spray 13x9-inch pan with cooking spray. Make brownie mix as directed on box using oil, water and eggs. Spread batter evenly in pan. Bake 25 minutes.
Meanwhile, in a saucepan, heat butter, milk, granulated sugar, brown sugar, pecans and vanilla to boiling over medium heat, stirring constantly. Reduce heat to medium-low; simmer 3 minutes, stirring occasionally. Remove from heat; set aside until brownies are baked.
Immediately pour praline mixture evenly over partially baked brownies. Cut cookie dough crosswise into 4 equal pieces; cut each piece into 4 slices. Carefully place slices in 3 rows of 5 slices each, using last slice to fill in spaces. (Spaces between cookie dough pieces will spread during baking to cover top.)
Bake 23 to 28 minutes longer or until cookie topping is deep golden brown. If serving as bars, cool 2 hours; cut into 6 rows by 4 rows. If serving with ice cream as dessert, cool 20 to 30 minutes; cut into 4 rows by 3 rows.
High Altitude (3500-6500 ft): Follow High Altitude brownie mix directions for 13x9-inch pan. Increase final bake time to 26 to 31 minutes.

Pumpkin Cookies
1 c Shortening
1 c Pumpkin
2 c sifted flour
1 tsp baking soda
1 c raisins or chocolate chips
1 c sugar
1 egg
1 tsp cinnamon
1/2 tsp salt
Cream shortening and sugar, add egg and mix. Add pumpkin and then add dry ingredients. Stir in with a spoon raisins or Chocolate chips drop by the tsp bake 350 for 15-20 min ice if desired.

Root Beer Cookies
1 cup unsalted butter
2 cups dark brown sugar
2 eggs
2 tsp. root beer extract (as called concentrate)
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1/4 cup water (optional–only use if dough is too dry)
Root Beer frosting (recipe below)
Cream butter and dark brown sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the root beer extract. Whisk dry ingredients together. Add a little at a time to the creamed mixture. The dough should be slightly sticky.
Chill for at least an hour.
Preheat oven to 350 degrees F. Lightly grease several baking sheets, or line them with silicone baking mats or parchment paper. Roll into small balls (about 1″ diameter). I like to use a mini-ice cream scoop so that the cookies end up evenly sized.
Place them on the pan, leaving a bit of space between the cookies. Gently press the tops of the dough. (If you leave out the water, sometimes the cookies don’t spread very much.) Bake for 6-8 minutes, rotating cookie sheet halfway through. Makes about 4 dozen.
Frosting Recipe
1 cup butter
3 cups powdered sugar
2 tsp. root beer extract (also called concentrate)
a few tablespoons hot water

Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.
Frost the cooled cookies and let stand for a few minutes to let the frosting set up. (It should dry a bit on the top.) You can leave out the root beer extract and you’ll have a tasty, soft brown sugar cookie

Snicker Doodles
2 3/4 c sifted flour
1/2 tsp salt
3 tsp baking powder
1 c soft butter
4 tsp cinnamon
1/2 c sugar
Mix and sift flour, baking powder and salt. Cream butter, add sugar gradually and cream till fluffy. Add beaten eggs and mix. Add sifted dry ingredients gradually and then mix and chill in fridge/ Mold dough into small balls. Using 1 tbsp. of dough for each ball. Roll in mixture of sugar and cinnamon. Bake about 2 inches apart on a un-greased baking sheet on 400 for 10 min.


Soft gingersnaps

Ingredients:
1/2 cup butter, softened
1/4 c. corn oil
1 egg
1 cup sugar
1/4 c. molasses
2 cups + 2 T. flour
2 t. baking soda
1 t. ground ginger
1 t. cinnamon
1/2 t. salt
C Method:
Combine butter and oil in mixer bowl and beat until smooth. Beat in the egg, sugar and molasses. Sift the flour, baking soda, ginger, cinnamon and salt together. Add to the egg mixture to form a dough.

Roll into 1" balls and coat with additional sugar. Place on ungreased cookie sheets. Bake at 350° for 8 to 10 minutes or until puffed. Cook on the cookie sheet for several minutes. Remove to wire rack to cool completely.

Lemonade Cookies
1 6 oz. can frozen lemonade thawed
1 c. sugar
1 tsp. baking soda
2 eggs
3 c. flour sugar to sprinkle on top
Preheat oven to 400. In a mixing bowl beat butter on medium speed for 30 seconds. Add the 1 cup sugar and the baking soda . Beat until mixed. Beat in eggs and 1/2 cup of the lemonade. Beat in as much of the flour as you can. Stir in any remaining flour with a wooden spoon. Drop dough by teaspoons 2 inches apart on un-greased baking sheet. Bake for 6 to 7 min. or until lightly brown on the edges. Cool before removing from baking sheet for about 1 min. Brush hot cookies lightly with remaining lemonade: sprinkle with Sugar then let cool.

Very soft Sugar Cookies
1 c shortening
1 1/2 c sugar
3 eggs beaten
4 1/2 c flour
3/4 tsp salt
1 tsp vanilla
1/2 tsp soda
1 tsp lemon extract
Cream shortening, Sugar. Add eggs, vanilla, lemon extract. Mix well. Add flour, salt and soda then mix again. Chill dough for 20 to 30 min. Roll out and cookie cut any shapes. Bake 350 for 8 min.