Dessert: Cookies

Toll House Cookies

(from Julie Erickson's Cookbook)

Cream until light and fluffy:
1/3 c. shortening
1/3 c. margarine
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla

Add and barely mix:
1 3/4 c. flour
1/2 tsp. soda
1/2 tsp. salt
1/3 tsp. baking powder (Rachel's addition)

Stir in chocolate chips, nuts, etc.
Bake at 375 for 8-10 minutes until just barely starting to brown. Remove and let cool on pan.

Pumpkin Chocolate Chip Cookies

It's even better with fresh roasted pumpkin.

Cream together:
1/2 c. butter
1 1/2 c. brown sugar
2 eggs
1 tsp. vanilla

Add:

2 1/2 c. flour
1 tsp. nutmeg
1/2 tsp. cloves
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

Stir in:
1 c. pumpkin

Then add
chocolate ships

Bake at 375 for 10 minutes or until finger pressed in center doesn't leave an imprint.

Peanut Butter Cookies

(Susan Schmidt)

Cream: 3/4 cup peanut butter--creamy or chunky
2 cups brown sugar
2 eggs
1 cup margarine or butter

Add: 3 1/2 cup unsifted flour
1 t baking soda
1 t salt

Form into 1" balls. Place 2" apart on cookie sheet (ungreased.) Press with fork. Bake at 400 for 4-6 minutes--and ENJOY!




Chocolate Crinkles


(Ellen Anson)

Cream: 2 c granulated sugar
¾ c vegetable oil
Add: ¾ c cocoa
Beat in: 4 eggs
2 t vanilla

Stir together, then add:
2 1/3 c flour
2 t baking powder
½ t salt

Refrigerate till firm, shape into 1” balls, roll in powdered sugar, then bake at 350 for 10-14 minutes. Makes about 4 dozen.






Danish Butter Cookies


These are my favorite! They are light, buttery, and have an amazing texture. They freeze well and taste even better the next day.

1 c. butter
1 c. sugar
1 egg
2 1/4 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
nuts, raisins or cherries (optional)
Cream the butter until light and fluffy. Add sugar gradually. Beat in egg.  Add dry ingredients, sifted together and then add the vanilla. Mix into a dough that can be handles. Shape into small, marble sized balls. Place on ungreased cookie sheets about 1" apart. Press nut or candy on each. Bake at 150 for 10-15 minutes. Cool before removing from pan. Makes about 5 dozen.

Oatmeal Chocolate Chip Cookies

Cream together:
3/4 c. shortening
1 c. brown sugar
1/2 c. sugar
1 egg
1/4 c. water
1 tsp. vanilla

Add and mix:
1 c. flour
1 tsp. salt
1/2 tsp. soda

Then add:
3 c. oatmeal
chocolate chips
nuts if desired

Bake on greased cookie sheet at 350 for 12-15 minutes or until almost no imprint remains when touched with a finger.


Oatmeal Spice Cookies


Preheat oven to 350

Cream together:
3/4 c. shortening
1 c. brown sugar
1/2 c. sugar
1 egg
1/4 c. water
1 tsp. vanilla

Stir in:
1 c. flour
1 tsp. salt
1/2 tsp. soda
1 tsp. cinnamon
1/2 tsp. cloves

Add:
3 c. oatmeal

Drop dough by rounded tsp. 1" apart onto greased cookie sheet. Bake 12-15 minutes. Remove immediately from pan and cool on cooling rack.

Snickerdoodles


Heat oven to 400.
Mix thoroughly:
1/2 c. butter or margarine, softened
1/2 c. shortening
1 1/2 c. sugar
2 eggs
Blend in
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt

Shape dough by rounded tsp. into balls.
Mix:
2 Tlb. sugar with 2 tsp. cinnamon. Roll balls in sugar mixture. Place 2" apart on ungreased baking sheet. Bake 8-10 minutes or until just set. Immediately remove from baking sheet. Makes about 6 dozen.

Butterballs (some people call them Mexican Wedding Cookies)


Cream until fluffy:
1 c. butter

Gradually add:
1/2 c. powdered sugar
1/2 tsp. salt

Continue creaming until light and fluffy. Add
1 c. finely chopped nuts (I like pecans, walnuts are also good)
1 Tlb. vanilla

Gradually blend in
2 c. sifted flour until mixed.

Shape into balls or crescents using one teaspoonful for each. Place on ungreased cookie sheets. Cook for 8-10 minutes approximately. Do not brown. Cool slightly. Roll cookies in additional powdered sugar. These freeze well.

Applesauce Cookies

Cream:
1 c. shortening
2 c. sugar
Add
3 eggs
Blend in
2 c. applesauce
2 tsp. soda
4 c. flour
1/2 tsp. salt
1 tsp. nutmeg
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1 c. chopped nuts
1 c. raisins (I prefer chocolate chips, and a lot more than 1 c.!)

Bake at 350 for 12-15 minutes

Peanut Butter Cookies


Cream thoroughly:
1/2 c. butter or margarine
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg


 1/2 tsp. vanilla

Add and mix gently:
1 1/4 c. sifted flour
1/4 tsp. salt
3/4 tsp. soda

Preheat oven to 375. Shape into 1" balls and place 2" apart on ungreased cookie sheet. Criss-cross with fork tines. Bake for 10-12 minutes. Cool slightly and remove.

Gingerbread Cookies

(Lois Erickson)

Lois used this recipe for her R.S. Lesson on Sweden in l977.

1/4 lb. butter 1/2 T. ground cloves
3/4 cup syrup 1/2 T. cinnamon
1 1/2 cup sugar 1/2 T. ground ginger
3/4 cup whipping cream 1/2 T. baking soda
4 cups flour

Cream butter, sugar, syrup, and spices. Whip the cream and add to the batter. Mix part of the flour with the baking soda and stir into the batter. Work in more flour until the dough is smooth. Chill overnight. Roll out and cut with cookie-cutters. Bake at (350 F.) They are very good!


Scripture Cookies


Beat together:
3/4 c. Psalms 55:21 (butter)
1/3 c. 2 Nephi 26:25 (milk
1 1/2 c. Jeremiah 6:20 (sugar)
2 Isiah 10:14 (eggs)

Add:
2 c. 1 Kings 4:22 (flour)
1 tsp. The Song of Solomon 4:14 (cinnamon)
1 tsp. D&C 101:39 (salt)
1/2 tsp. 1 Corinthians 4:6 (soda)

Then stir in:
3 c. D&C 89:17 (oatmeal)
1 c. 1 Samuel 30:12 (raisins)

Drop by spoonfulls onto greased cookie sheet. Bake at 350 for 15 minutes, but not before reading History of Joseph Smith 1:37 and D&C 133:11

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