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Minty Chocolate
Chocolate Chip Cookies
1¼ C butter or margarine -- softened
2 C white sugar
2 Large eggs
2 Tsp vanilla extract
3-4 drops mint extract
2 C all-purpose flour
¾ C Cocoa
1 Tsp baking soda
½ Tsp salt
2 C Chocolate Chips
Cream butter and sugar.
Add Eggs and extracts. You can
add more mint extract for mintier cookies. Try the
3-4 drops and see if the hint of mint is enough for you.
Blend in combined flour, cocoa, baking soda and salt.
Stir in chocolate
chips.
Bake at 350°F for 8-9 minutes. Allow to cool on cookie sheet for a couple
minutes, then move to wire racks to completely cool.
Yield: approx. 3 dozen medium
size cookies
Submitted by:
Kelly
Candy Cane Cookies
1 Cup butter or margarine -- softened
1 Cup powdered sugar
1 Large egg
1 Teaspoon almond extract
1 Teaspoon vanilla extract
1/4 Teaspoon peppermint extract
2 1/2 Cups all-purpose flour
1 Teaspoon baking powder
1 Teaspoon salt
1/2 Teaspoon red food coloring
Mix first 6 ingredients together well.
Add flour, baking powder and salt. Mix well.
Divide dough into 2 equal portions. Add food coloring to 1 portion. Blend well. Roll 1 teaspoon of each color dough into ropes and 5-1/2-inches long. Lay them side by side. Pinch ends together. Twist to form a spiral. Lay on ungreased baking sheet. Shape to form canes. Wreaths are easy to make too. Bake in a 350-deg. F. oven for about 10 minutes until pale gold. Cool on sheet for 2 to 3 minutes then remove. Makes about 4-1/2 dozen.
Submitted by: Gayle
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Rolled Oat Crunchies
1 cup brown sugar
1 tsp. baking powder
2 cups rolled oats
1/2 cup melted butter or margarine
1/2 tsp. vanilla
Combine sugar, baking powder and rolled oats.
Add butter or margarine and vanilla.
Spread ¼" thick in a cookie sheet.
Bake 350° for 10 minutes.
Remove from oven and let stand 5 minutes.
Cut in squares.
Cool before removing.
Makes approx. 3 doz. depending on size you want to cut.
Submitted by:
Bev
Oatmeal Raisin Cookies
1 c. sugar
½ c. brown sugar
1 c. butter
1 egg
1 ½ c. rolled oats
½ c. coconut
1 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon
½ tsp cardamom
1 ¾ flour
½-¾ c. raisins
Cream sugars and butter together
Add egg, oats and coconut
Mix well
Add the rest of the ingredients
Knead mixture well until it forms a large ball.
Break off pieces and roll into balls.
Place on ungreased baking sheets and bake 8-12 mins. in a
preheated 350° F oven.
8 minutes is for chewy cookies
12 minutes is for crunchier cookies
Submitted by:
momtonissa
 Cut-Out Sugar Cookies
2/3 cup Butter
3/4 cup Sugar
1 tbsp + 1 tsp Milk
1 tsp Vanilla
1 Egg
2 cups Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
*Cream butter, sugar, milk and vanilla in a
large bowl at low speed until well blended. Beat in egg. Combine flour, baking
powder and salt. Mix into creamed mixture at low speed until well blended.
Cover and refrigerate a few hours or overnight. Preheat oven to 375°. Roll
out dough, half at a time, on floured surface to 1/8” thickness. Cut into
desired shapes. Place two inches apart on an ungreased cookie sheet. Sprinkle
with colored sugars and decors or leave plain to frost when cool. Bake 7-9
minutes or until set. Remove immediately to wire racks to cool completely.
Makes about 3 dozen cookies.
Creamy Vanilla Frosting
Combine 1/2 cup Butter, 4 cups of Icing Sugar, 1/3 cup Milk and 1 tsp
**Vanilla in a medium bowl. Beat at low speed of an electric mixer until well
blended. Scrape bowl. Beat at high speed for two minutes or until smooth and
creamy. One or two drops of food color can be used to tint each cup of
frosting. Frost cooled cookies.
**Substitute other extracts or my fave is mint
extract and 3-4 crushed candy canes or other festive colored candy.
On a personal note
I use these for all occasions. Valentine's Day you can add red food coloring
to the frosting, and cut the cookies out into hearts. Halloween, add
yellow/red food coloring and make pumpkins!
Use your imagination. These are great and can be frozen! I actually like them
better after they have been frozen!
Submitted by: Kelly
Whipped Shortbread
1 cup Butter
1 cup Flour
1/2 cup Cornstarch
1/2 cup Icing Sugar
1 tsp Vanilla
*Beat butter until foamy. Add dry ingredients, then vanilla. Drop by teaspoon on to an ungreased cookie sheet. Bake until light golden at 300-350°.
I like to put a 1/4 of a red or green candied cherry on the top in the middle, or the candy silver balls. It makes them look so festive.
These will melt in your mouth!
Submitted by: Kelly
 
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