Grandma Z's Christmas Butter Cookies

These are super yummy and very rich. They freeze extremely well and can be made up a month ahead of time. They are, however, NOT a low-fat food. :)

1 cup sugar
1 pound butter
4 cups flour
1 tsp vanilla

Cream sugar and butter together then gradually add the flour. When flour is incorporated, add vanilla. Roll out 1/4" thick and cut into desired shapes. You don't want the cookies too big -- keep it simple. I use a round cookie cutter, cut one circle and then overlap the cutter to form two crescents and an oval type shape in the middle. Place on a baking sheet close together (but not touching). Bake at 225 degrees for 1 hour. Immediately glaze hot cookies.

Glaze:
1 1/2 cups powdered sugar
1/4 tsp vanilla
1 Tbsp butter
1/8 tsp salt
2 1/2 Tbsp cream

Cream together and apply with fingers to hot butter cookies.

Great Harvest Chocolate Chip Cookies

This is as close as I have ever gotten to duplicating the Great Harvest Chocolate Chip Cookie!

2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 cups brown sugar (I used dark)
1 cup butter
2 cups rolled oats
2 eggs
2 Tbsp molasses
1 Tbsp milk
1 pkg chocolate chips

Combine flour, baking pwd, baking soda and salt. Cream butter and brown sugar. Add eggs, molasses, and milk. Add oats and then the dry ingredients. Use a 1/4 cup measuring cup, scoop dough and drop 3 inches apart on baking sheet. Bake at 350 degrees for 13-15 minutes (until they start to brown around the edges). Let them cool on cookie sheets for 5 minutes.

Cheesecake Cookies

I got this recipe from the Dec/Jan 2010 issue of Cook's Country, and it's amazing. The filling might drip onto your cookie sheets as it bakes, so definitely use parchment paper. Otherwise they'll really stick. Oh, and I made half of these with cherry filling (which the recipe calls for) and the other half with raspberry, and they both worked really well. Enjoy!

3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
20 tablespoons (2 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
3 (20-ounce) cans cherry pie filling, drained

Combine flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat cream cheese, butter, and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until thoroughly incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Refrigerate dough until firm, at least 30 minutes.

Heat oven to 350*F; line baking sheets with parchment paper. Roll dough into 1 1/2-inch balls, then roll each ball in graham cracker crumbs. Place balls 2 inches apart on baking sheets. Using a tablespoon measure, make indentation in center of each ball. Place 3 cherries in center of each indentation. Bake until golden around edges, 12 to 14 minutes. Cool 5 minutes on sheets, then transfer to wire rack to cool completely.

Yield: Approx 4 1/2 dozen cookies

Chewy Ginger Snaps

These cookies just smell like Christmas to me! :)

2 1/4 cups flour
2 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg

Mix together first six ingredients. Cream sugar, shortening, molasses and egg. Add dry ingredients -- beat well. Form 1 inch balls, roll in granulated sugar. Bake at 375 degrees for 10 minutes. (The cookies are going to look really puffy - but they will flatten a bit after you take them out of the oven. I let mine sit on the pan for another 5 minutes or so.)

Monster Cookies

1 1/4 C. Shortening
1 1/2 C. Brown Sugar
1 C. Sugar
3 eggs
1 1/4 C. Peanut Butter
2 C. Oats
2 1/2 C. Flour
2 tsp. Baking Soda
1 C. Chocolate Chips
1 C. Butterscotch Chips

Bake at 350* for 9-10 minutes. Makes 8 dozen.

Mel's Award Winning Chocolate Chip Cookies

So, after much persuasion, here it is. Yes, it is award winning (even if it was just a competition at work) and yes, this is the exact recipe. For best results, and a chance at your own award, follow exactly.

1 cup butter, softened
1 cup butter flavored Crisco
2 cups dark brown sugar, packed
1 1/2 cups sugar
4 eggs
2 T vanilla (I only use real vanilla)
2 t salt
2 t baking soda
4 -5 cups flour
1 pkg. Hershey's milk chocolate chips (these are my favorite, although I understand Guittard is an excellent chip)
1 pkg. Hershey's special dark chips (again, you can use your favorite dark or semi-sweet chip)

In an electric mixer with the paddle attachment (or the kneading hooks--that's what I use on my Bosch) cream all ingredients except flour. You want to mix this until it is just barely incorporated, in fact, you will still have a few lumps of butter. Add 4 cups of flour, mix. Continue to add flour 1/2 cup at a time until the right consistency is reached (this is all by feel for me). Add chocolate chips. Bake 340* for 7-9 minutes for soft, slightly undercooked cookies; 9-10 minutes for fully cooked (and still soft) cookies.

These are best fresh from the oven in my opinion. I use a cookie scoop to make my cookies. I will scoop and place the dough on a plate or cookie sheet and freeze them. You can then pull frozen, perfectly shaped, dough balls from the freezer and cook for fresh hot cookies anytime.

Watermelon Cookies

Children LOVE these cookies. They taste like a sugar cookie (not like watermelon) and are so cute!

½ cup shortening

½ cup margarine

1 cup sugar

1 egg

1 tsp. salt

1 tsp. vanilla

1 ½ tsp. almond extract

2 ½ cups flour

Color 1/2 dough red, ¼ green and leave ¼ white. Shape red dough into a long tube and freeze. Roll white dough out into a rectangle and shape over red dough (using a little water lightly spread over the white dough will help the two layers stick better). Freeze. Roll out green dough into a rectangle and shape over white and red oblong dough. Refrigerate.Slice and place on cookie sheet. Place 6 tiny chocolate chips on watermelons so they look like seeds.

Bake 350* for 7-10 minutes. While still hot, slice in half.

Chocolate Truffle Caramel Bars

Heat oven to 350 degrees

Topping
1/3 cup whipping cream
3 T. butter
1 T. light corn syrup
1 bag dark chocolate chips (2 cups)

In small saucepan, heat first 3 ingredients to a full boil over medium heat. Turn off heat. Add chips and let stand 5 minutes without stirring. Then stir slowly with whisk until chips are melted and mixture is smooth and glossy. Set aside.

Crust
1 cup flour
1/2 cup packed brown sugar
1/2 cup cold butter
1 cup oats, regular or quick-cooking
1 cup chopped pecans

In large bowl, stir flour and brown sugar. Cut in the butter, using a pastry blender or 2 knives, until mixture looks like coarse crumbs. Stir in oats and nuts. Press into ungreased 15 x 10 inch pan. Bake until golden brown about 15-20 minutes.

Caramel
1 cup butter
1 cup packed brown sugar
1/4 cup light corn syrup
1/4 t. salt
1 can sweetened condensed milk (not evaporated)

In a 2 quart saucepan, heat all together to boiling over medium heat, stirring constantly. Boil for 5 minutes, stirring constantly. Pour over crust and spread evenly. Cool about 10 minutes.

Pour chocolate topping over caramel and spread evenly. Cool 1 hour and refrigerate 2 hours. Cut and serve. Refrigerate remaining bars.

Who can wait that long! Also, I think I would try it in a 9 x 13 inch pan (check that the crust doesns't need a little longer cooking) so the bars would be thicker. But, cut these into smaller pieces as it is very rich!

The Best Soft Sugar Cookies and Cream Cheese Frosting

Soft Sugar Cookies

3½ c flour
1 tsp soda
½ tsp salt
1 cup sugar
1 egg
1 tsp vanilla
1 cube butter
½ c sour cream

Sift flour, soda & Salt. Combine all other ingredients and beat for 2 minutes. Add flour ingredients and stir well. Roll out ¼” thick (not too thin). Cut and place on a buttered cookie sheet. Bake at 400 for 8 minutes. Don’t brown.

Cream Cheese Frosting

8 oz package cream cheese softened
3 tsp vanilla
5 c powdered sugar
5 T milk
Food coloring

Beat cream cheese and vanilla for about 2 minutes. Gradually beat in powdered sugar and then milk and food coloring.

Iced Carrot Cookies

I got this recipe from the Lion House Classics recipe book. It turned out great!

1 cup shortening
¾ cup sugar
2 eggs
1 cup cooked, mashed carrots
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup coconut

In large mixing bowl, cream shortening and sugar. Add eggs; beat until fluffy. Add mashed carrots. Sift flour, baking powder, and salt; add to creamed mixture. Stir in coconut. Drop by teaspoonfuls onto greased cookie sheet. Bake at 400 degrees for 10 minutes. Cool, then ice with Orange Frosting (below). Makes 4 dozen small cookies.

Orange Frosting
1 tablespoon orange juice
2 teaspoons grated orange peel
1 cup powdered sugar
2 tablespoons soft margarine

In small bowl, combine all ingredients; stir until well mixed.

Ginger Bread

This is a great tasting recipe. Follow it to the 'T' if you like hard ginger bread. For softer ginger bread bake it for less time.

1 cup butter
1 cup sugar
1 cup molasses
1 tablespoon vinegar
1 egg
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
¼ teaspoon salt
4 ½ - 5 cups flour

Cream 1 cup butter and one cup sugar;
set aside. Heat the molasses and vinegar
to a boil; cool. Combine with the butter
and sugar. Mix in remaining ingredients.
Roll out. Bake at 350* for 8-10 minutes.

Hello Kitty Cookies (Oatmeal Cookies)

My sister-in-law called me yesterday to get my recipe for "Hello Kitty" cookies. A couple of years ago, my niece and nephew came to my house to make cookies. We made Hello Kitty and Spiderman cookies. They are oatmeal cookies with craisins and white chocolate chips (Hello Kitty) or chocolate chips (Spiderman). I just made a batch of oatmeal cookies, divided the dough in half and gave each of them their own bowl to stir in the extras. They thought it was great, and obviously my niece still remembers the fun we had. So, here's to helping you become the favorite aunt or the best mom on the block.

1 cup butter softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 t vanilla
1 t baking soda
1 t salt
1 1/2 cups flour
2 cups oats
your favorite mix-ins: craisins, white chocolate chips, chocolate chips, butterscotch chips, dries blueberries, raisins, nuts. Any combination totalling 1 1/2 to 2 cups (depending on how much stuff you like)

Cream butter and sugars. Add eggs and vanilla, mix well. Add soda, salt and flour. Stir in oats. Add whatever mix-ins you want, or just make plain oatmeal. Give them a fun name kids will love, based on your chosen mix-ins! Bake at 350 degrees for about 8 minutes.

Let us know what fun names you come up with for your cookies!

Grandma Weld's Cookies

I'm not a fan of butter cookies, so these weren't my favorite... but I'd imagine if you like butter cookies you'll love these!!

2 sticks unsalted butter, softened
1/3 cup sugar
2 cups all-purpose flour
1-2 teaspoons pure almond extract
1/8 teaspoon salt
1 cup miniature chocolate chips

Cream butter and sugar with an electric mixer until light and fluffy, then beat in flour, almond extract to taste, and salt. Stir in the chocolate chips by hand. Wrap dough in plastic wrap and chill for at least an hour.

Heat oven to 300. Shape 1/2 tablespoon amounts of dough into 1 1/2 -inch-long "fingers" and place them on ungreased cookie sheets. Bake cookies 1 sheet at a time in middle of oven for 20 to 25 minutes, watching carefully and breaking open a couple of cookies to check for doneness. The cookies should be firm to the touch and cooked through, but not brown; the bottoms should only be golden. Cook cookies on racks and store them in an an airtight container, where they will keep for 2 weeks but will vanish long before that!

from Wonder time magazine; December/January 2008

Pumpkin Chocolate Chip Cookies

All the grocery stores here in Provo (maybe all Utah) make these in their bakeries. They are good but these are even better!

1 cup canned pumpkin
3/4 cup sugar
1/2 cup vegetable oil
1 egg
2 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 cup chocolate chips
1 tsp. vanilla
Nuts (optional)

Dissolve baking soda in milk; set aside. In large bowl add pumpkin, sugar, oil, and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon in balls onto cookie sheet. Bake at 375 degrees 10-12 minutes or until done.

Sugar Cookie Glaze

3 cups powdered sugar
1/4 cup water

In a saucepan melt over low heat. Once sugar and water have formed a nice glaze, add 1 Tbsp corn syrup and 3/4 tsp flavoring (almond extract is our favorite) and desired coloring. I will usually just dip the top of the cookie into the glaze then place it on waxed paper to set-up. This gives the cookies a really nice, smooth look. Then, if I am feeling ambitious I'll make a contrasting color to drizzle over the top!

Super Soft Sour Cream Sugar Cookies

These are PERFECT for cut-out holiday cookies. In fact, we just finished some ghosts and pumpkins!

2 cups sugar
1 cup margarine
3 eggs
1 tsp vanilla
1 tsp lemon juice
1 cup sour cream
1 tsp soda
6 cups flour

Cream first six ingredients, add soda and flour. Chill before rolling out. Cut and bake at 375 degrees for 8-10 minutes. Cookies should be taken out just prior to them starting to brown! You can frost with butter cream frosting, but our favorite is a cookie glaze. Recipe to follow!

Carrot Cookies

Hey, don't skip past this recipe because it combines carrots and cookies!!! These are really scrumptious and the orange icing makes them irresistible!

Ingredients:
1 cup shortening
3/4 cup sugar
1 cup mashed cooked carrots
1 egg, slightly beaten
1/2 tsp lemon juice
1 tsp vanilla flavoring
2 tsp baking pwd
1/2 tsp salt
2 cups flour

Cream shortening and sugar. Add carrots, egg, lemon juice and vanilla. Sift (I never really sift, but if you want to you can . . .) flour with baking pwd and salt. Add to creamed mixture. Drop by spoonfuls onto greased cookie sheets. Bake at 350 until light brown (very light brown).

Icing:
Juice of one orange
Grated rind from orange
Enough powdered sugar to make spreading consistency

Spread on HOT cookies. These freeze well . . . Enjoy!

Neiman-Marcus cookies

NEIMAN-MARCUS COOKIES (Recipe may be halved)
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8 oz. Hershey Bar (grated
)5 cups blended oatmeal
4 eggs2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder. Cream thebutter and both sugars. Add eggs and vanilla, mix together with flour,oatmeal, salt, baking powder, and soda. Add chocolate chips, HersheyBar, and nuts. R oll into balls, and place two inches apart on a cookiesheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.

Malaskas

1 ½ cup vegetable oil
2 cups sugar
½ cup molasses
2 eggs
4 cups flour
2 tsp cinnamon
2 tsp baking soda
1 tsp ginger
½ tsp ground cloves
1 tsp salt

Beat oil, sugar, molasses and eggs. Add remaining ingredients. Roll into balls and coat in raw sugar. Place on greased cookie sheet and bake at 350 for 7 to 8 minutes for soft cookies, 9 minutes for crisp cookies. DO NOT DOUBLE (trust me, I know from tragic experience this is not a good idea....also it is very damaging to the ego of an 11 year old) The baked version of this cookie freezes extremely well.

OK, so most of you know these as molasses cookies and feel free to call them that. However, Stratton's will forever know these delicious morsels as malaskas. My niece Brookie is quite the munchkin chef. She loves to cook and is actually quite good at it. I (along with most of my siblings at one time or another) lived with my brother. Since these are my favorite cookies, I would often make them and freeze the majority of them. I noticed they would dwindle at quite a rapid pace because both my niece and nephew loved "Mel's frozen cookies." Well, as 4 year olds often are apt to do, she could not quite remember the name of these cookies and would always ask me if we could make "malaskas." So now, Brookie's and my favorite cookies are malaskas. And that is the official story of how molasses cookies came to be know simply as malaskas.

Homemade Oreos

1 box Devil's food cake mix
2 eggs
1/2 cup oil
1 can whipped cream cheese frosting

Combine cake mix, eggs and oil. Roll into balls about 1" in diameter. Bake at 350 for 8 minutes. When cooled assemble into sandwiches with lots of cream cheese frosting (no frosting Nazi's here!)

These are also great with the following combinations:
white or yellow cake mix and chocolate frosting (Uh-oh Oreos)
strawberry cake mix and strawberry frosting (these are very pink and very sugary sweet but young girls love them--very Valentine's day)

You can also color the frosting for special occasions.....blue if you were cheering for the Indianapolis Colts at the Super Bowl, orange for Halloween.

I have also seen the chocolate variety "sandwiched" with strawberry ice cream for a bridal shower (ah, Amazo)

Be creative and let us know your great ideas.

**if you find that the white or yellow dough is too thin, add flour 1T at a time to make it the right consistency.