Cookies

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These cookies have 2 unusual ingredients which help to keep them moist and chewy.  They keep well for many days without losing the texture.

Ingredients:

1c butter

1 c brown sugar, packed

1/2 c sugar

2 T molasses

2 eggs

1 T vanilla

1 1/2 c flour

1/2 c wheat germ

3/4 t salt

1 t baking soda

1 t cinnamon

1/2 t nutmeg

1 1/2 c raisins

1 c walnuts, chopped

3 c oats

Directions:

Beat butter, gradually add sugars till light and fluffy.  Beat in eggs and vanilla.  Mix dry ingredients together and slowly mix in till well combined.  Stir in raisins, oats and nuts.  Using # 40 scoop, place 12 scoops on 1/2 sheet cookie pan.  Preheat oven to 350 degrees and  bake 14 minutes until edges are light brown.  Let rest 5 minutes before removing  as cookies are very fragile and are prone to breaking.  

 Ingredients: 

1 lb butter, softened 

1 c powdered sugar 

4 t vanilla

4 c flour

1/4 c cornstarch

1/2 t salt 

2 c walnuts, finely chopped (or other nuts) powdered sugar for rolling later

Directions:

 Cream butter, sugar and vanilla in a large bowl. In a medium sized bowl, mix flour, salt and cornstarch together. Gradually add to butter mixture. Pour in nuts and mix well. Cover bowl and refrigerate for 1 hour. Roll into 1 inch balls and place on 2 ungreased cookie sheets. May be placed about 1 inch apart as cookies do not spread. Bake in preheated 350 degree oven for 15-20 minutes. Cookies will be white but it is not undercooked. The bottoms will be barely brown but cookies will be firm to the touch. Carefully remove to paper and cool a little. Roll in powdered sugar when warm and roll again when cooled.   Store in airtight container.   

 Ingredients: 

1 c Crisco 

3/4 c sugar 

1 egg 

2 t almond extract 

2 c flour 

1/8 t salt

1/4 t cream of tartar 

1 t baking soda

 Whole almonds

 Red food coloring 

Q-tips
 

Directions: 

Cream shortening and sugar.  Add egg and extract and mix well.  Add sifted dry ingredients and blend all together.  Use a # 40 cookie scoop and drop 12 chunks on a half sheet cookie pan.  Roll into smooth balls.  Press a whole almond into each ball with your thumb.  Dip Q-tip into red food coloring and paint a red circle around each cookie.  Bake in pre-heated 375 degree oven for 13-15 minutes till the edges are delicately brown.  Cool about a minute, then remove to open brown paper bag to cool.  Store in air tight container.  Makes about 2 dozen cookies.    

 These shortbread cookies have only 4 ingredients, are fast to make and come out so buttery.  Around the holidays,  Danish butter cookies are sold in cans but there are additives and the taste cannot compare with this recipe.  I refuse to eat the canned type as the taste is not very good.  Children can help make them and they will enjoy the process.  But the best part is eating the crispy cookies with a glass of milk or hot cocoa. Adults will keep going back for more and can easily eat 5 or 6 at a sitting. Don't lose this recipe because this may become a family tradition.  Usually cookies are pale white but if your like them brown and crispy,  just adjust the baking time. You can dip them in chocolate or decorate them with candy sprinkles to give a festive flair.  

Ingredients: 

1 lb butter, softened (no substitutions)

1 T pure vanilla

1 1/2 c sugar

 4 c flour  

Directions: 

Cream butter on high speed.  Add vanilla and gradually add sugar till well mixed.  On low speed, pour flour a little at a time until everything is smooth and well blended.  Using a # 40 ice cream scoop, drop 12 cookies on each ungreased cookie sheet.  Gently press down each cookie with the bottom of a glass.  Dip in water if dough sticks.  Bake 15 minutes at 375 degrees till edges turn golden.  If you like them darker, increase time by 5 minute increments up to 25 minutes.   Makes 4 dozen cookies. 

 Ingredients: 

1 lb butter (2 cups), softened at room temperature 

2 c sugar 

2 c brown sugar

4 eggs 

2 T vanilla 

4 c flour 

1 t salt 

4 T baking powder

4 T baking soda

5 c oatmeal, ground

4 c chocolate chips 2-12 oz pkgs)

8 oz chocolate candy bar, cut into 1/2 inch cubes 

3 c chopped nuts ( walnuts, pecans, etc.)  

Directions:

In a very large bowl, cream butter, then the sugars. Add eggs andvanilla and mix well. Combine dry ingredients ( flour, baking powder, baking soda and salt) and gradually add to the butter mixture. Stir in chips, chocolate and nuts. Using a # 40 cookie scoop, arrange 20 drops on half sheet cookie pans or other cookie sheets. Pans do not have to be greased nor the batter pressed down. Cookies will naturally spread as they bake. Put pans in a 375 degree oven for 12-15 minutes. For a softer cookie bake 10-12 minutes. Remove, cool on paper or open brown paper bag. Store in an airtight container.