Cookies

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 Lace cookies are delicate, crispy, and buttery treats made from a simple batter that spreads thinly during baking, creating a lacy, see-through texture. They have a caramel-like flavor, thanks to ingredients like butter and brown sugar.  They break easily so be sure to eat over a plate to avoid crumbs.

Ingredients:

1/2 c butter

1/2 c brown sugar, packed

1 T light Karo syrup

1/4 c flour

3/4 quick oats

2 T heavy cream

1/4 t salt

1/2 t vanilla

Directions:

In a small pot, melt butter and stir in rest of ingredients.  Bring to a boil, simmer  and stir till well mixed.  Remove from heat and cool 5 minutes.  Using smallest ice cream scoop, use only half a scoop and drop 12 on an ungreased half sheet pan.  Will spread a lot.  Bake 350 degrees for 9 minutes.  Cool on sheet 1 minute, then cool on and open brown paper bag.  Makes about 5 dozen.

Ginger cookies are aromatic and flavorful baked treats known for their warm, spicy kick and sweet, earthy undertones. Made with ground ginger,  fresh ginger, ginger candy, cinnamon, and molasses, they boast a delightful balance of spice and sweetness. These cookies can range from soft and chewy to crisp and crunchy, often with a crackled surface that adds to their charm. A timeless favorite, they evoke cozy, festive vibes and pair wonderfully with a hot beverage or a glass of milk. 

Ingredients:

1/2 c candied soft ginger candy, finely chopped

1 T fresh ginger, minced

2/3 c sugar

6 T butter, softened

1/4 c molasses

1 egg

2 c flour

2 t baking soda

2 t ground ginger

1 t cinnamon

1/2 t nutmeg

1/4 c sugar for rolling

Directions:  

In a bowl, beat butter, then sugar.  Mix in egg and molasses.  Add ginger candy and fresh ginger.  Mix dry ingredients together, except 1/4 c sugar.

Gradually add dry ingredients to wet ingredients and mix well.  Cover bowl with plastic wrap and chill for one hour.  Lightly spray 3 half sheet pans with non stick spray.  Using # 40 ice cream scoop, drop in hand and roll into balls.  Roll into the 1/4 c sugar.  Place 12 balls on each pan without pressing down.  Bake in preheated 350 degree oven for 12-15 minutes until lightly brown and cracked.  Cool slightly before removing.  Cookies will flatten and  and cracks will form.  Makes 3 dozen.

 Snowball cookies, also known as Mexican wedding cookies or Russian tea cakes, are deliciously nutty and melt-in-your-mouth treats.  

 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.   

 Almond cookies are a delightful treat for all ages. They are perfect for tea time or as a sweet treat any time of day. Enjoy the nutty, buttery goodness! 

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.   Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a brown paper bag to cool.  Store in an air tight container.  Makes about 2 dozen cookies. 

  These sugar shortbread cookies are perfect for any occasion, from afternoon tea to holiday gatherings. They have a classic, melt-in-your-mouth texture that everyone will love! 

Ingredients:

1 c butter, softened 

1 c oil

1 c powdered sugar

1 c sugar

2 eggs

1 t salt

1 t cream of tartar

1 t vanilla

5 c flour

Directions:

Cream butter, oil  and both sugars. Add vanilla and eggs. Mix dry ingredients together and gradually add  on low speed till smooth. Form into balls, roll into sugar or sprinkles. Place 12 on half sheet pans. Gently press down with bottom of a glass. Bake 15 minutes at 375 degrees. 

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. 

These cookies have 2 unusual ingredients which help to keep them moist and chewy.  They keep well for many days without losing the texture.   Oatmeal raisin cookies are a classic treat loved by many! 

They typically are  chewy from the oats and a sweet flavor from the raisins.  Enjoy your homemade oatmeal raisin cookies with a glass of milk or your favorite hot beverage! 

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.

Potato chip cookies might sound a bit unconventional, but they’re a fun and tasty treat! The salty crunch of the potato chips adds an interesting texture and flavor contrast to the sweet, chewy cookie. 

Ingredients:

1c butter

3/4 c sugar

3/4 c crushed potato chips +1 c for later

1 t vanilla

2 c flour

powdered sugar

1 c chocolate chips

Directions:

Put 5 large handfuls of chips into a Ziploc bag and crush until small pieces. Cream butter, vanilla, and sugar till fluffy. On low speed, add 3/4 c potato chips and mix till just combined. Add flour but don't overmix. Bring dough together into a big ball. Spray cooking spray on 2-1/2 sheet pans. Using #40 ice cream scoop, put 12 balls on each sheet. Roll each in powdered sugar. Flatten a little with fingers. Bake at 350 degrees for 20-22 minutes until edges are golden brown. Cool on brown paper bag opened up. Put 1 c chocolate chips in a microwave safe bowl. Melt in 30 second increments, stirring each time until its all melted. If it's too thick, mix in 2 T oil to thin out. Hold cookie on edges and dip the top into chocolate and then on the potato chips. Place on a sheet. Repeat till all are done. Refrigerate until chocolate sets and place in an airtight container.

Kakimochi Cookies are the best tasting cookies made from Japanese soy sauce seasoned crackers that are baked or fried.  They are crumbled and added to a buttery dough which is baked.  It is so tasty and you can hear the crunch when you bite into it.

Ingredients:

1 c butter, softened

1 c sugar

1 c brown sugar, packed

1 c oil

1 egg

1 t vanilla

 1 t soy sauce

1 c oatmeal

1 c rice krispies

1 c kakimochi, crumbled

3 1/2 c flour

1 t baking soda

1 t cream of tartar

Directions:  

Beat butter, gradually beat in sugars.  Add oil, egg, vanilla and soy sauce.  Mix in oatmeal, cereal and kakimochi.  Combine dry ingredients and mix in to form batter.  Drop 12 scoops with a # 40 scooper on a half sheet pan or cookie sheet.  Flatten some with a glass dipped in water.  Bake in preheated 325 degree oven for 20 minutes.  Makes 5 1/2  dozen.

These cookies have soft and crunchy textures and will attract immediate attention sitting on a plate inviting someone to eat them.  They are so delicious and are easy to make.  Children love to help push a candy kiss into the hot cookie and can hardly wait for them to cool.  Great for holiday cookie exchange or gift giving.

Ingredients:

30 candy kisses, foil removed

1/2c butter, softened

3/4 c peanut butter

1/3 c sugar

1/3 brown sugar, packed

1 egg

2 T milk

1 t vanilla

1 1/2 c flour

1 t baking soda

1/2 t salt

1/4 c sugar for rolling

Directions:

In medium sized bowl, beat butter and peanut butter till smooth.  Add 1/3 c sugar and brown sugar and beat well.  Add egg, milk and vanilla and mix well.  Combine dry ingredients and gradually stir into batter.  Scoop dough with a #40 cookie scoop, roll into a ball, then roll into 1/4 c sugar.  Place 12 balls on  ungreased cookie sheets.  Bake in a preheated 375 degree oven for 10-12 minutes until lightly browned.   Remove from oven and immediately press one candy kiss onto center of each ball.  Cool, then place into refrigerator until candy is firm.  store cookies in an airtight container.  Makes 2 1/2 dozen cookies.

These are so delicious and are one of my favorite cookies.  It's an old time favorite that I don't see being sold or made anywhere.  They melt in your mouth and are thin and crispy.  Make them and you will see them disappear as people keep on coming back for more.

Ingredients:

1 c butter, softened

1 c sugar

1 egg

1 t vanilla

2 c flour

1/2 t baking soda

1/4 t salt

3/4 c toasted sesame seeds

Directions:

Cream butter till light and fluffy.  Add sugar gradually.  Add vanilla to the egg and beat well.  Mix dry ingredients together and add  a little at a time to the wet ingredients.  Cover and chill for one hour.  Spray 3 cookie sheets or half sheet pans.  Using a #40cookie scooper, scoop balls of dough and roll into  smooth balls, then roll in the sesame seeds to cover each ball.  Place 12 balls on a half sheet pan.  Using the bottom flat end of a glass, press ball gently to flatten the ball till it is about 1/3" thick.  Cookie will spread more as it bakes.  Preheat oven to 375 degrees and bake for 10-12 minutes.  Remove cookies and place on rack or opened brown grocery paper bag to cool.  Makes about 2 1/2 dozen cookies.

These  are the best tasting cookies that are crisp and has the real taste of ginger, cloves and cinnamon.  Molasses adds to the color and the aroma reminding you of holiday time.  It's hard to just eat one cookie and you'll want more and more.  Perfect for snacking and gift giving.  It reminds you of Christmas and the recipe is easy to make.  Comes out perfect every time.

Ingredients:

3/4 c butter, softened

1 c sugar plus 1/3 c for rolling

1 egg

1/4 c molasses

2 1/2 c flour

1/4 t salt

2 t baking soda

1 t cinnamon

1 t cloves

1 t ginger

# 40 cookie scooper

Directions:

Beat butter well and gradually add sugar.  Add egg and blend.  Mix dry ingredients and gradually add, alternating with molasses to form stiff dough.  Spray 3 half sheet pans with cooking spray.  Put 1/3 c sugar in small bowl for rolling.  Scoop out dough with cookie scoop and roll each ball in bowl of sugar.  Space 12 balls evenly on sheet pan.  Bake in preheated 375 degree oven for 15 minutes.  Makes about 2 1/2 dozen cookies.  Remove and cool on racks or opened brown paper bag.  Store in a covered container.