New Chocolate Chip Cookies

1/2 cup butter
4 Tbs. shortening
1 cup brown sugar
3/4 cup white sugar
(mix)
(add)
2 eggs
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
2 1/2 cups flour
2 cups chocolate chips

Bake at 350 for 11 min.

Oreo and M&M Cookies

1 Cup cold butter, grated

1 1/4 C brown sugar

1/2 C white sugar

2 eggs

2 tsp vanilla bean paste or extract

1 1/2 C cake flour

1 1/2 C AP flour

1 tsp baking soda

1 tsp salt

30-ish oreos, chopped

Mini M&Ms

Preheat to oven 375. Beat butter and sugars on high. mix in eggs and vanilla. Add flours, soda, salt until all combined. Add oreos and M&Ms, mix with wooden spoon. Place big scoops on cookie sheet. Add more oreo and M&M to tops. Bake for 10 min. or until barely golden on edges. 

Oatmeal Chocolate Chip Cookies

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1/2 Tbs baking powder
1/2 Tbs baking soda
1 tsp vanilla
pinch salt
1 1/2 cups oatmeal
2 1/2 - 3 cups flour or 2 1/2 c. whole-wheat flour
2 cups milk chocolate chips

Optional goodies:
white chocolate chips
chopped pecans
toasted coconut (so yummy)
M & M baking bits

Cream butter and sugars. Add eggs, baking power, soda, vanilla and salt. Then add oatmeal and flour. Start out with 2 1/2 cups flour and add a little more if needed. Sometimes when you add all the optional goodies, the dough gets too dry. Adjust flour amounts according to what you add in for goodies. Bake at 350 for 9-11 min. until golden brown.

Whitney's Snickerdoodles

1 cup shortening
2 eggs
1 1/2 cups sugar
1 tsp. vanilla
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
2 3/4 cups flour


Cream shortening, eggs, sugar and vanilla in mixer until light and fluffy (about 2 min). Add remaining ingredients. Chill 10 min (opt). Roll balls of dough into a mixture of cinnamon & sugar. Bake at 350° for 10 minutes.

S'mores Cookie Bars

Ingredients:

• 1/2 cup butter, room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/3 cups all purpose flour
• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt
• 2 king-sized milk chocolate bars (e.g. Hershey’s)
• 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
   
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
   
3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Makes 16 cookie bars.

Lemon Drop Cookies (from Tasty Kitchen)

Ingredients

• 2 cups White Sugar
• 1-½ cup Butter Flavored Crisco
• 3 whole Eggs
• 2 teaspoons Pure Vanilla Extract
• 1 teaspoon Lemon Extract
• 4 cups All-purpose Flour
• 1-½ teaspoon Baking Powder
• 1-½ teaspoon Baking Soda
• 1 teaspoon Salt
• 1 whole Lemon Zested
• One bag "Lemon Drops" Candy Crushed (not Lemon Heads Candy)
  
• 1 cup Powdered Sugar
• 1 whole Lemon, Juiced

Preparation Instructions

Preheat oven to 350.

Cream sugar, shortening, and eggs.

Add extracts.

Stir in dry ingredients, lemon zest, and crushed candy.

Roll dough into balls, flatten slightly and bake on baking sheet for 10-12 min.

Let cool slightly on pan before removing.

Make a glaze of powered sugar and lemon juice to lightly brush the tops of the cookies with.

Pumpkin Dip for Ginger Snap Cookies

8 oz. cream cheese
2 C. powdered sugar
1 tsp cinnamon
½ tsp. ginger
15 oz. can pumpkin
Pint Whipping cream

Cream cheese and sugar together. Add spices and pumpkin until smooth. Whip the whipped cream until very stiff. Fold into pumpkin mixture. Serve with homemade Ginger Snaps.
(see Ginger Snap Recipe under cookies)

Rex's Congo Bars

2 1/4 c. Brown Sugar
1 c. Butter
2 Eggs
2 tsp. Vanilla
2 3/4 c. Flour
1 Tbs. Baking Powder
3/4 tsp. Salt
Chocolate Chips
Nuts (optional)

Mix all by hand. Press into a 9x13 pan. Bake at 375 for 16-17 min. (until golden brown)

Almond Shortbread Cookies

1 lb. butter
1 c. sugar
1 lb. almonds - chopped fine
4 c. flour
1 tsp. vanilla
1 tsp. salt

Cream butter & sugar, mix in other ingredients. Bake at 350 for 12-14 min. Cool for one minute, then roll each cookie in powdered sugar.

(Thanks to: Staci James)

Anzac Biscuits (from Jan Astle)

1 cup rolled oats

1 cup flour

1 cup sugar (or half white, half brown)

1 cup dessicated coconut (you can find at health food store)

4 oz butter

2 Tbs golden syrup (karo)

1 tsp baking soda

2 Tbs boiling water

Combine oats, sifted flour, sugar, and coconut in large bowl. In a saucepan, melt butter and karo over a gentle heat. Mix baking soda with boiling water, add to melted butter mixture and add this to the dry ingredients. Stir until combined. The mixture will be crumb-like. Use a small cookie scoop and pack in the dough. Place on cookie sheet and flatten them out. Bake at 300 for about 15 minutes. 

Paradise Bakery sugar cookie

I found this recipe on someone's blog, and thought they sounded SO good. If anyone gets around to making them before me, please add your comments!

1 cup granulated sugar
1 cup powdered sugar
2 cups shortening
3/4 teaspoon vanilla
1 large egg, beaten
4 1/3 cups cake flour (*important*)
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
Plain or colored sugar, for decorating

Heat oven to 375 degrees.
In a medium bowl, cream together sugars and shortening using an electric mixer. Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. Increase speed to medium and mix for 3 minutes.
Slowly add vanilla and beaten egg while mixing.
In a separate bowl, combine cake flour, baking soda, baking powder and salt. Gradually add the flour mixture to the creamed mixture, mixing on slow speed until just blended. Do not overmix.
Scoop with an ice cream scoop and roll in sugar. Place on baking sheet. Flatten slightly with palm of hand.
Bake 9 to 10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, do not let edges brown.
Makes about 3 dozen cookies.

Lin's Fruit Pizza Cookies

Call Lin's Grocery Store Bakery and ask for snicker doodles without the cinnamon and under-baked (unless you like a crunchy cookie).

Topping
2 c. whipping cream
sugar and vanilla to taste

After you whip the cream, sugar, and vanilla, fold in one package of cream cheese. Frost cookies and top with fruit...berries, kiwi, bananas, etc.

Outrageous Cookie Bars

½ cup butter
1 ½ cup graham cracker crumbs
1 can sweetened cond. Milk
2 cups milk chocolate chips
1 cup chopped pecans
1 cup flaked coconut

Preheat oven to 350°. Melt butter in 9x13 pan in oven. Remove from oven and sprinkle graham crackers over butter. Stir well and press into pan. Pour sweet cond. milk over evenly. Sprinkle with chocolate chips, then coconut, then nuts. Press everything down firmly.
Bake at 350° for 25-30 minutes – until light golden brown.

Peanut Blossoms

1 ¾ cup flour
1 tsp. soda
½ tsp. salt
½ cup shortening
½ cup peanut butter
½ cup sugar
½ cup brown sugar
1 egg
1 tsp. vanilla
1 pkg. Hershey kisses

Beat shortening, peanut butter and egg. Add dry ingredients. Mix well. Shape into balls and roll in sugar. Bake at 375° for 8 minutes. Remove from oven and place a Hershey Kiss on top and press down. Return to oven and bake 2-5 more minutes.

Mexican Wedding Balls

1 lb. butter
1 cup chopped nuts
1 tsp. vanilla
4 cups sifted flour
6 Tbs. sugar
Powdered sugar

Cream butter, sugar & vanilla until it has the consistency of whipped cream. Gradually work in the flour and nuts. Shape into 1” balls. Place on baking sheet and bake at 275°-300° until lightly browned (about 1 hour). While still hot, roll in powdered sugar.

Gretchen’s Pumpkin Cookies

1 cup butter
1 ½ cups sugar
1 ½ cups brown sugar
2 eggs
2 tsp. vanilla
1 tsp. salt
1 – 15 oz can pumpkin
2 tsp. baking powder
2 tsp. baking soda
5 c. flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. pumpkin pie spice

Mix well and spoon onto greased cookie sheet. Bake at 375° for 10-12 minutes. Cool and frost with...
Cream cheese frosting:
8 oz. cream cheese
½ c. butter
3-½ c. powdered sugar

Homemade Oreos

Cookies:
2 pkg. Devils Food cake mix
4 eggs, lightly beaten
2/3 cup oil

Frosting:
8 oz. cream cheese
½ cup butter
½ tsp. vanilla
3-4 cups powdered sugar

Roll dough into 1-inch balls, flatten slightly. Bake at 350° for 8-10 minutes. Cool completely. Frost one cookie, and then place another cookie on top.

Teresa's Snickerdoodles

1 cup shortening
¾ cup white sugar
¾ cup brown sugar
2 eggs
1 tsp. vanilla
2 tsp. cream of tartar
1 tsp. baking soda
½ tsp. salt
2 ¼ cups flour

Mix dough and chill. Roll dough into balls, and roll in cinnamon and sugar mixture. Bake at 375° for 12 minutes.

Lemon Bars

Crust:
1 cup soft butter
Dash of salt
½ cup powdered sugar
2 cups flour

Filling:
4 beaten eggs
2 cups sugar
¼ cup flour
6 Tbs. lemon juice

Mix and spread crust in 9x13 pan. Bake at 350° for 15 minutes. Spread filling over cooled crust. Return to oven and bake at 350° for 25 minutes. Cool and sprinkle with powdered sugar.

Jan Hagel Cookies

1 cup sugar
½ tsp. cinnamon
1 cup butter
1 egg yolk
1 egg white
½ cup sliced almonds

Cream sugar, cinnamon and butter, add yolk. Spread on large cookie sheet. Smear egg white on top. Sprinkle with sliced almonds. Bake at 300° for 30 minutes.

German Chocolate Cookies

Topping:
1 cup sugar
½ cup butter
3 egg
3 egg yolks, beaten
1 cup evaporated milk
1 tsp. vanilla
1 ½ cups chopped pecans
1 ½ cups flaked coconut

Cook first 5 ingredients over medium heat until thick and bubbling – about 12 minutes. Add pecans & coconut. Cool, set aside 1-¼ cups.

Cookies:
1 pkg. German Chocolate Cake mix (with pudding)
1/3 cup softened butter
1 ¼ cup of topping

Roll dough into 1-inch balls. Put a large crater in the middle, and place 1 tsp. of topping inside. Bake cookies at 350° for 11-14 minutes. Don’t over/under cook – cookies will spread.

Cherry Chip Cookies

1 Pkg. Cherry chip cake mix
2 eggs
1 cup coconut
½ cup Crisco oil
6 oz. chocolate chips

Stir all together and drop by spoonfuls onto cookie sheet. Bake at 350° for about 10 minutes.

Gum Drop Cookies

1 cup shortening
1 cup brown sugar
1 cup white sugar
2 cups flour
2 cups oatmeal
1 cup coconut
1/3 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 eggs
1 cup gumdrops, cut in half
Nuts Optional

Mix shortening and sugars. Add eggs and dry ingredients. Make into balls. Press with fork that has been dipped in milk. Add gumdrop to top. Bake at 350° until golden.

Oatmeal Cookies

1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
2 Tbs. water
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 cups oatmeal
2 cups flour
Nuts, raisins, or choc. chips

Mix all ingredients and scoop onto cookie sheet. Bake at 375° for 12-14 minutes.

Gingersnaps

¾ cup shortening
1 cup sugar
¼ cup molasses
½ tsp. salt
1 egg
1 tsp. cinnamon
2 tsp. baking soda
1 Tbs. Ginger
2 cups flour

Mix and shape in ¾ inch balls. Roll in sugar and place on cookie sheet. Bake at 350° for 12-15 minutes.

Soft Peanut Butter Cookies

½ cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 cup fresh peanut butter
½ cup milk
½ tsp. salt
1 ½ tsp. baking powder
½ tsp. baking soda
2 cups flour

Dough will be very soft. Spoon onto cookie sheet.
Bake at 375° for 6-10 minutes.

Soft Sugar Cookies

½ cup butter
½ cup shortening
2 cups sugar
2 eggs
1 cup milk
1 tsp. vanilla
½ tsp. lemon flavoring
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
5 ½ cups flour

Refrigerate dough overnight (or add extra flour if you need to roll them out immediately). Roll out to ¼ inch thick. Cut with cookie cutters. Bake at 400° for 7 minutes. DO NOT OVERCOOK.

Crunchy Sugar Cookies

1 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
1 ½ tsp. baking powder
2 ¼ cup flour

Mix and chill 4 hours. Roll out on floured surface to 1/4" thick. Cut with cookie cutters. Dip finger in milk and spread lightly on cookie. Sprinkle with decorating toppings. Bake at 375° until light golden brown.

Neiman Marcus Cookies

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 ½ cups blended oatmeal
2 cups flour
4 oz. grated Hershey Bar
Nuts & Chocolate Chips

Measure oatmeal and blend in the blender until flour consistency. Cream butter and sugars, add eggs, and add remaining ingredients. Roll into balls and place on cookie sheet. Bake at 375° for 6-10 minutes.

Homemade Brownies

¾ cup melted butter
1 ½ cup sugar
1 ½ tsp. vanilla
3 eggs
1 cup flour
¾ cup cocoa
½ tsp. baking powder
½ tsp. salt

Blend all ingredients together. Spread in greased 9x13 pan. Bake at 350° for 40-45 minutes. Frost if desired or sprinkle with powdered sugar.

Mike’s Famous Cookies

½ cup shortening
½ cup butter
1 cup brown sugar
½ cup white sugar
2 eggs
1 ½ tsp. vanilla
1 tsp. baking soda
½ tsp. salt
2 ½ cups flour
2 cups chocolate chips
1 cup chopped pecans

Blend all ingredients except for flour, very loosely. Then add flour and blend again. Add chocolate chips and nuts. Bake at 350° for 9-11 minutes.

Kara’s Banana Bars

½ cup butter
1 ½ cup sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
¼ tsp. salt
2 cups flour
1 cup sour cream
2 mashed bananas (1 cup)

Mix well and bake in 15x10x1 cookie sheet. Bake at 350° for 20-25 minutes. Cool and frost with cream cheese frosting.

Cream Cheese Frosting:
8 oz. cream cheese
½ cup butter
2 tsp. vanilla
4 cups powdered sugar