Shanda's Ginger Molasses Cookies

 

INGREDIENTS
1 cup packed brown sugar
3/4 cup butter, softened (or shortening)
1/4 cup molasses
1 egg, beaten
2 1/2 cups flour
1 1/2t baking soda
1t ground cinnamon
1t ground ginger
1/2t ground cloves
1/4t salt
3T granulated sugar

DIRECTIONS
Heat oven to 325°. Beat brown sugar and butter in a large bowl until creamy. Beat in molasses and egg. Stir in remaining ingredients, except granulated sugar.
Shape dough by rounded teaspoons into balls. Roll balls in granulated sugar. Place dough balls about 2 inches apart onto parchment-lined cookie sheet.
Bake 6-8 minutes, or until just set and cookies appear dry. Immediately remove from cookie sheet to wire rack. (This is how you get a cookie that is soft in the middle, and "crunchy" on the outside)

You can also shape them with a Tablespoon, and bake them for 13-15 minutes.

note: If you are baking these at an elevations lower than 3500ft, change the flour to 2 1/4 cups and the baking soda to 2t.

-Shanda Lyman

Terri's Doubletree Chocolate Chip Cookies

INGREDIENTS
½ C rolled oats
2 ¼ C all-purpose flour
1 1.2 t baking soda
1 t salt
¼ t cinnamon
1 C (2 sticks) butter, softened
¼ C brown sugar, packed
¾ C granulated sugar
1 ½ t vanilla
½ t lemon juice
2 eggs
3 C semi-sweet choc chips
1 ½ C chopped walnuts

DIRECTIONS
Preheat oven to 350
Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt, and cinnamon in a medium bowl.
Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth.
Stir the dry mixture into the wet mixture and blend well. Add the choc chips and nuts to the dough and mix by hand until well incorporated.
Spoon rounded ¼ C portions onto an ungreased cookie sheet. Place the scoops about 2 in apart. Bake for 16 to 18 min or until light brown & soft in middle.
Store in a sealed container when cool to keep soft.

-Terri Lott

Beverly's Soft Sour Cream Sugar Cookies

INGREDIENTS

1 C margarine                                             

2 t baking soda

2 C sugar                                                      

1 C sour cream

2 eggs                                                       

2 t baking powder

2 t vanilla                                                      

½ t nutmeg

1 t lemon flavoring                                              

5-6 C flour

1 t salt

DIRECTIONS

Cream margarine and sugar.  Add eggs and beat until fluffy.  Add baking soda to sour cream.  Stir well. (Rises to make almost 2 cups)  Add flavorings to creamed mixture.  Stir in dry ingredients.  Alternate with sour cream mixture.  Add enough flour to make dough for rolling, so it doesn’t stick to rolling pin.

Roll and cut ¼ inches thick.  Bake at 375 for 8 minutes.  Makes 5-6 dozen.

Don’t overbake.  

- Beverly Lofgreen

Sherry's Monster Cookies

 These make a lot of cookies!!  Don't overbake!!  Everyone loves them!!

INGREDIENTS

1 lb margarine (or butter)

3 lbs peanut butter (6 1/4 cups)

4 1/2 C brown sugar

4 C sugar

1 T corn syrup

1 T vanilla

8 t soda

1 dozen eggs

12 oz choc. chips

16 oz M & Ms

18 C oats

DIRECTIONS

Mix: as listed.  Use 1/4 C dough per cookie.  Place on ungreased cookie sheet.  

Bake at 350 degrees for 15 min. 

- Sherry Jennings

Sherry's Gluten Free Peanut Butter Cookies

My family loves these!!

INGREDIENTS

2 C peanut butter (18 oz).  Use whole bottle.

2 C brown sugar

2 large eggs

2 t baking soda

1 C chopped peanuts (optional)

1 pkg peanut butter chips (optional)

DIRECTIONS

Heat oven to 350 degrees.  Beat peanut butter, sugar, eggs and baking soda (2 minutes) til well blended.  Stir in nuts and/or chips.  Drop by level tablespoons 2 inches apart on ungreased cookie sheet.  

Bake 10 minutes or until puffed and slightly golden.  Cool 5 minutes on cookie sheet.  Remove and let cool completely.  Frost or dip in ganache. 

Ganache

INGREDIENTS

1/2 C heavy cream

1 C bittersweet chocolate chips

DIRECTIONS

Microwave cream on high 1 minute. 

Add chocolate chips and let stand for 2 minutes. Stir until chocolate is melted and smooth.  Spread on 1/2 of cookie.  Sprinkle with nuts, chopped (optional).

- Sherry Jennings

Merilee's Gingerbread Cookies

INGREDIENTS

1 pkg. Jello Butterscotch Pudding & Pie filling (not instant)

1/2 cup butter- softened

1/2 cup brown sugar

1 egg

1 1/2 cups flour

1 1/2 tsp. ginger

1/2 tsp. cinnamon

1/2 tsp. baking soda

 

DIRECTIONS

Combine pudding mix, butter and sugar-cream thoroughly.  Blend in egg.

Combine remaining ingredients and slowly mix into cream mixture.  Chill until firm. 

Roll onto floured board to about 1/8" thickness and cut with cookie cutters.  Bake on ungreased cookie sheet at 350 for 10-12 minutes.  Decorate!  

Super fun Christmas tradition!

 

-Merilee Prettyman