THANK YOU to all of our wonderful bakers from our Annual Cookie Swap! In case you want to give one of the delicious cookies another try, here are all the winning recipes:
Ginger Cookies
2/3 cup of canola oil
1 cup of sugar
1 egg
4 tablespoons of molasses
2 cups of flour
2 teaspoons of baking soda
1/2 teaspoon of salt
1 teaspoon of cinnamon
1/2 teaspoon of ginger
1/2 teaspoon of cloves
Directions:
1.Mix canola oil and sugar . 2.Beat egg and add to mixture. 3.Add molasses. 4.Sift together the rest of the ingredients and add to first mixture. 5.Roll and make small balls and roll and coat in sugar. 6.Bake at 350 degrees for 15 minutes. Makes approximately 4 dozen cookies.
Lavender Cookies
1/2 cup shortening
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
1 tsp. vanilla
1/2 tsp. almond
2 1/4 cups all purpose flour
4 tsp. dried lavender flowers
1 tsp. baking powder
1/2 tsp. salt
In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs one at a time. Beat in extracts. Combine the flour, lavender, baking powder and salt. Add to creamed mixture and mix well. Drop dough by rounded teaspoons 2\" apart on a baking sheet lightly coated with cooking spray. Bake at 375 for 8 - 10 minutes. Cool 2 minutes before removing to wire racks.
2 cups of pecan nuts
2 cups of walnuts
2 cups of softened Butter
4 cups of Flour
2 teaspoons of Baking Soda
2 cups of Sugar
2 cups of Brown Sugar
5 cups of Blended Oatmeal
24 ounces of Chocolate Chips
1 teaspoon of Salt
1 - 8 oz. Chocolate Bar grated
4 Eggs
2 teaspoons of Baking Powder
2 teaspoons of Vanilla
Preheat oven to 375 degrees. Measure oatmeal and place in blender, grind to a fine powder. Cream together butter, both sugars, add eggs (one at a time) and vanilla; mix together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, Chocolate bar and Walnuts and pecan nuts. Roll into balls and place 2? apart on a ungreased cookie sheet. Bake about 10 minutes or until light brown and a little soft in the middle.
Sugar Cookie w/P-Nut Butter Cup
1 c butter, softened
1 c powdered sugar
1 c granulated sugar
2 large eggs
1 c vegetable oil
2 t vanilla
1 T lemon juice
5-1/4 c flour
1 t cream of tartar
1 t baking soda
1/4 t salt
Beat butter at medium speed, add powdered and granulated sugars, beating well. Add eggs, oil, vanilla and lemon juice, beating until blended. Combine flour and next 3 ingredients, gradually add to sugar mixture, beating until blended. Shape dough into 1-inch balls and place 2 inches apart on baking sheet. Bake at 350 degrees for 9-11 minutes or until set. (Do not brown) After baking, immediately place one unwrapped miniature peanut butter dup in the center of each cookie and cool.
White/Dark Chocolate Peppermint Cookies
4 oz. White Chocolate, chopped
4 oz. Dark Chocolate, chopped
1 3/4 cup all-purpose flour
1/2 t baking powder
1/4 t salt
1 stick butter, room temp
1/3 cup sugar
1 egg
1 t vanilla extract
4 tbs heavy cream
1 drop peppermint extract
1 candy cane chopped
Preheat oven to 350. Melt 1/3 white chocolate in microwave in 30 second intervals, mix until melted, set aside to cool slightly. Mix together, flour baking powder and salt and set aside. Beat butter and sugar until fluffy. Beat in melted chocolate, egg and vanilla. Add flour mixture in two batches until combine, then add rest of the chopped white chocolate. Roll into table spoons size balls and arrange about 2 inches apart. Bake for about 15 minutes, but rotate trays about 1/2 way through. Cool completely. Melt the dark chocolate using same method as white chocolate. Crush the candy candy fairly fine. Dip the cooled cookies into the melted dark chocolate and then sprinkle with candy cane pieces, let set for at least one hour. Makes 18 cookies
Aunt Ginny’s Forgotten Cookies
2 egg whites
3/4 cup sugar
1/8 teaspoon salt
2 drops vinegar
16 ounces mini chocolate chips
1/4 teaspoon vanilla
Preheat oven to 350. Bring 2 egg whites to room temperature and beat til stiff. Slowly add ¾ cup of sugar to stiff egg whites- continue beating as you add sugar. Add 1/8 teaspoon salt, 2 drops vinegar, 16 ounces mini chocolate chips, ¼ teaspoon vanilla. Grease cookie sheet. Drop mixture by heaping teaspoons onto cookie sheet, put in oven, turn off oven and leave them in the oven till morning. (No peaking!) Store in a tight container. Melt in your mouth yummy and really easy!
No-Bake Chocolate-PB-Oatmeal Cookies
Mix the following in a large sauce pan (at least a 2 quart size).
1 cube margarine or butter (1/2 cup)
2 cups sugar
1/3 cup cocoa
1/2 cup milk
Cook at a rolling boil for one minute. A rolling boil is one that you can\'t stir down.
Stir in:
1 teaspoon vanilla
1/3 cup peanut butter
3 cups minute oats
Drop by the teaspoonful when cool. A sheet of wax paper makes a good surface on which to drop the cookies. Don\'t wait too long to drop the cookies or they will be difficult to drop. The one minute of rolling boil is very important to the consistence of the cookie. Makes about 30 to 42 cookies. (Depending on size)
COOKIE DOUGH
10 tablespoons margarine or butter
1/4 cup sugar
1 tablespoon lemon zest
1 teaspoon freshly ground nutmeg
1/4 cup honey
1 egg
1 cup finely grated raw sweet potato
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking
soda
1/2 teaspoon salt
LEMON GLAZE
1 teaspoon butter
1-2 tablespoons lemon juice
1 1/2 cups powdered sugar
1 tablespoon water
1. Cream together the margarine or butter and sugar in a large bowl. Blend in the lemon zest, nutmeg, honey, and egg. Fold in the sweet potato.
2. In a separate bowl, sift the flour, baking powder, baking soda, and salt. Add it to the first mixture and stir until well blended.
3. Arrange the cookie dough by rounded teaspoonfuls on ungreased cookie sheets. Bake at 350 degrees for 7 minutes. Makes 60.
4. To make the lemon glaze, use a wooden spoon to combine all ingredients in a glass or ceramic bowl until smooth. Add more water by the drop until glaze is easy to spread on the cooled cookies.
Butter Balls
Ingredients
1 cup butter, softened
1/2 cup confectioners\' sugar
1/2 teaspoon salt
1 teaspoon almond extract
2 cups all-purpose flour
1 1/2 cups finely chopped walnuts
Directions
1. Mix butter or margarine with sugar until creamy. Add salt, almond or vanilla extract, flour, and nuts. Mix WELL.
2. Chill dough until firm enough to handle.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Using fingers, shape dough into 1 inch balls or crescents. Place on ungreased cookie sheet. Bake for 12 to 15 minutes or until light brown. While cookies are still warm, roll in powdered sugar. These keep well.
Mary's Oatmeal Cookies
½ cup unsalted butter (1 stick)
½ cup vegetable shortening
½ cup granulated sugar
1 cup brown sugar
2 tsp vanilla extract
1 tsp cinnamon
1/8 tsp ground cloves
¼ tsp nutmeg
1 tsp baking soda
1 tsp salt
1 large egg
3 Tblsp light corn syrup
3 Tblsp molasses
1 Tblsp milk
3 cups quick-cooking oats
1 ½ cups flour
1 ½ cups chopped pecans or walnuts
Preheat oven to 375o. Line 2 baking sheets with parchment.
In a large bowl, cream together the butter, shortening, sugars, vanilla, spices, baking soda and salt, beating until fairly smooth. Beat in the egg, scraping the bowl, then beat in the corn syrup, molasses, and milk. Mix well. Stir in the oatmeal, flour, and nuts.
Drop by the tablespoonful onto the baking sheet. Don?t crowd them. Bake for 9-11 minutes, until they are a light golden brown. Let cool on baking sheet for a couple of minutes before transferring to a rack.
Gram's Big Fat Sugar Cookies
1 C. butter
2 C. sugar
2 eggs
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
4 3/4 C. flour
1 C. sour milk
1 T. vanilla
Cream butter and sugar, add eggs and beat. Add salt, soda and baking powder and mix well. Add flour and milk, a little at a time, until all is added. Add vanilla. Drop on greased baking stone by heaping tablespoon. Sprinkle sugar on top. Bake at 425-450 degrees for 10 minutes. Makes about 4 dozen of the best flippen cookies.
Pumpkin Chocolate Chip Bars
3 cups of white sugar
1 can of pumpkin puree
1 cup of vegetable oil
2/3 cup of water
4 eggs
3 1/2 cups of flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature chocolate chips (I normally double this)
1/2 cup nuts - optional
preheat oven to 350 degrees, grease and flour three 9X5 pans
In a large bowl, combine sugar, pumpkin, oil, water, eggs. Beat until smooth. blend in flous, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill pans 1/2 to 3/4 full.
Bake 1 hour or until knife comes out clean. cool. Cut into squares. I've baked in a bar pan as well for bar recipe.
Pineapple Drop Cookies
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup brown sugar
1 egg
1 teaspoon vanilla
3/4 cup crushed canned pineapple, drained
3/4 cup chopped walnuts
1/2 cup raisins
Preheat oven to 375. Sift together flour, baking powder, baking soda, and salt. In a large bowl, cream together butter and brown sugar. Add egg and pineapple. Mix well. Gradually add sifted ingredients, mixing well, after each addition. Fold in walnuts and raisins. Drop mixture by heaping teaspoonfuls onto ungreased cookie sheet. Bake 12 minutes or until lightly browned. Cool on wire racks.
CUT OUT COOKIES
1 1/2 Cups Butter (room temperature)
1 Cup granulated sugar
1 egg
1 tsp vanilla
4 cups flour
1/2 tsp salt (mixed in flour)
Beat butter and sugar until light and fluffy. Beat in egg and vanilla, reduce mixer speed to low and gradually add flour. Beat until smooth. Divide dough in half, wrap in plastic wrap and refrigerate 1 hour. Once chilled, roll 1/2 on a floured surface. To 1/4 inch thick. Cut to shape. Bake on an ungreased cookie sheet at 375 degrees F for 10 - 12 minutes. Cool and decorate. ICING: Powdered sugar, Milk, Vanilla
Click here to see all the photos of the event... and the cookies!
