1. Grandma Becker's Angel Crisps 1/2 c. brown sugar 1/2 c. sugar 1 c. margerine 1 egg 1 tsp. vanilla 2 c. flour 1 tsp. cream of tartar 1 tsp. baking soda 1 tsp. salt
Mix the first 5 ingredients, then sift in the last four. Form into small balls, dip in water and then dip in sugar. Press down in the center lightly with your thumb, bake at 425 for 8-10 minutes. (ungreased cookie sheet)
Mix the cocoa, sugar and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt. Stir into the cocoa mixture. Cover dough and chill for at least 4 hours. Roll dough into balls, and coat each one in powdered sugar, then place on cookie sheets. Bake for 10-12 minutes at 350 and let cool for a minute before transferring them to your wire rack.
3. Molasses Cookies Melt and cool 3/4 cup shortening. Add 1 cup sugar, 1 egg and 1/4 cup molasses. Mix well. Then sift 2 cups flour, 2 tsp. baking soda, 1/4 tsp cloves, 1/2 tsp. ginger, 1 tsp. cinnamon, and 1/2 tsp salt together. Mix all ingredients together and chill. Make into balls and roll in sugar. Place on greased cookie sheet and bake for 8-10 minutes at 375.
4. Chocolate Star Cookies ( I used kisses since I couldn't find stars) 1/2 cup brown sugar 1/2 cup white sugar 1/2 cup shortening 1 egg 1/2 cup peanut butter 2 Tablespoons milk 1 teaspoon vanilla 1 3/4 cups flour 1 teaspoon baking soda Chocolate Stars or kisses
Cream sugars and shortening, add egg and remaining ingredients. Form into balls, roll in sugar and bake at 375 for 8-10 minutes. Press star in middle of cookie when out of the oven and cool.
5. Sugar Cookies 1 cup butter 3/4 cup sugar 1 egg 1 tsp. vanilla 2 1/2 cups flour 1 1/2 tsp. baking powder
Mix butter and sugar until creamy. Add egg and vanilla, beat, then add dry ingredients. Roll dough to desired thickness and bake at 350 until edges just turn brown about 10-12 minutes.
6. Spritz Cookies 1 cup butter 1/2 cup sugar 2 1/4 cups flour 1/4 teaspoon salt 1 egg 1/4 teaspoon almond or vanilla extract.
Heat oven to 400. Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt, egg, almond extract and a few drops of food color if desired. Place dough in cookie press. Place on ungreased cookie sheet and bake 5-8 minutes.
7. Caramel M&M Bars 1 1/2 cup butter 1 1/2 cup brown sugar 2 cups oatmeal 2 cups flour 2 teaspoons baking soda
Mix together and bake 2/3 of batter at 350 for about 10 minutes. (greased pan)
Melt one package of caramels, 4 Tablespoons of margerine and 4 Tablespoons of milk.
Pour the melted mixture over the baked batter then spinkle with 1 1/2 cups M&Ms. Put remaining batter on top of the melted mixture. (patching together) Bake 10 more minutes at 350.
8. M&M Cookies You know the drill. Toll House recipe, substituting candy for the chocolate chips.
9. Glazed Lemon Sugar Cookies 1/2 cup butter 1 cup sugar 1/2 tsp vanilla 1 egg 1 Tbsp lemon zest 1 Tbsp. fresh lemon juice 1 1/2 cups flour 1/4 tsp baking powder 1/8 tsp baking soda 1/4 tsp salt
Preheat oven to 350. Cream butter and sugar. Beat in vanilla, egg, lemon zest, and lemon juice. Slowly add flour, baking powder, soda, and salt. Stir well to combine. Use a cookie scoop or roll into balls, then rollin powdered sugar. Place on lightly greased baking sheets. Bake at 350 for 9-11 minutes or till set and crackly. After a couple of minutes move to racks to cool completely. For the glaze, heat 1 1/2 tablespoons of water in microwave for 30 seconds. Slowly add 3/4 cup powdered sugar until desired consistency forms. Drizzle over cookies.
10. Cashew Crunch (I mean Cashew Crack) Combine 1 cup sugar, 1 cup of butter and 1 tablespoon corn syrup in a heavy saucepan. Cook over medium heat, stirring occasionally until butter is melted and mixture comes to a boil. Reduce heat to medium low, cook, stirring occasionally until candy thermometer reaches 310. Remove from heat and stir in 1 1/2 cup cashews. Pour on prepared pan and cool completely.
11. Thumbprint Cookies 1 cup butter 1/2 cup brown sugar 2 egg yolks 1 teaspoon vanilla Cream these ingredients, then add a pinch of salt and 2 cups of flour. Roll into balls and dip in egg whites and pecans pieces or pulsed pecans. Press down the middle with your thumb. Bake at 350 until done and when cooled, put a dollop of frosting or jam in the middle. Let set.
12. Peanut Butter Balls 2 cups Rice Krispies 2 cups peanut butter 4 cups powdered sugar 1/2 cup soft margarine 12 oz. package chocolate chips Mix first four ingredients, form into small balls and refrigerate for at least an hour. Melt chips in double boiler and using a toothpick or a spoon dip the balls into the chocolate. I usually put them on waxed paper on a baking sheet in the fridge to cool and set the chocolate.
13. BONUS: Raspberry Sweet Rolls This is really easy - using your cinnamon roll recipe substitute the filling with: 1/2 cup softened butter 1/2 cup light brown sugar 3 1/2 cups sugar Zest of 1 large lemon 1 1/2 teaspoons cornstarch.
Spread dough evenly with softened butter and brown sugar. In a medium bowl, carefully stir together the frozen raspberries, granulated sugar, lemon zest, and cornstarch. Sprinkle the raspberry mixture over the dough. Finish like normal.