Cookie Jar
Madelene’s Buttermilk-Molasses Cookies
Casey Tabolt
Pulaski, NY
My grandmother would make these cookies and then call our house. We went right over so we could eat them warm out of the oven!
1-1/2 c. sugar, divided
1 c. shortening
1 c. light molasses
1 c. buttermilk
1 t. vanilla extract
5 c. all-purpose flour
4 t. baking soda
1/2 t. salt
1/2 t. ground ginger
1/2 t. cinnamon
Optional: 1 c. raisins
In a bowl, beat together one cup sugar, shortening, molasses, buttermilk and vanilla. In another bowl, combine flour, baking soda, salt and spices. Stir flour mixture into sugar mixture; mix in raisins, if desired. Drop by rounded teaspoonfuls 2 inches apart on greased baking sheets. Sprinkle with remaining sugar to cover. Bake at 350 degrees for 12 to 15 minutes. Makes 2 to 3 dozen.
Iced Carrot Cookies
Paula Purcell
Plymouth Meeting, PA
One of my daughter’s favorite stories was Rabbit Finds a Way, about a bunny who loved goodies made with carrots. Erin wanted these cookies whenever we read the story!
1 c. butter, softened
3/4 c. sugar
1 egg, beaten
1 c. carrot, peeled, cooked and mashed
2 c. all-purpose flour
2 t. baking powder
1/2 t. salt
1 t. vanilla extract
3 to 4 drops almond extract
Blend together butter and sugar; add egg and carrots. In a separate bowl, sift together flour, baking powder and salt; add to butter mixture, blending well. Stir in extracts. Drop by teaspoonfuls onto greased baking sheets. Bake at 375 degrees for 10 minutes, or until just lightly golden. Let cool and frost with Citrus Icing. Makes 3 dozen.
Citrus Icing:
1/4 c. butter, softened
2 c. powdered sugar
3 T. orange or lemon juice
1 T. orange or lemon zest
Blend butter and powdered sugar. Add juice and zest; mix well.
Double Chocolate Cookies
Kristi Watson
Highland Ranch, CO
Doubly delectable! For variety, use white chocolate chips.
1 c. sugar
1 c. brown sugar, packed
1 c. butter, softened
2 eggs, beaten
1 t. baking soda
1 t. cream of tartar
1/2 t. salt
2 c. all-purpose flour
1/2 c. baking cocoa
1 c. semi-sweet chocolate chips
Garnish: additional sugar
In a large bowl, mix sugar, brown sugar, butter and eggs. In another bowl, whisk remaining ingredients except chocolate chips and garnish. Add flour mixture to sugar mixture and combine until well blended. Stir in chocolate chips. Form dough into one-inch balls; roll in additional sugar. Place on ungreased baking sheets. Bake at 350 degrees for 8 to 10 minutes. Makes 3 dozen.
Tasty Cookie Pops
Claire Bertram
Lexington, KY
Ever since I discovered these pops, I’ve been making them for every special occasion!
1/2 c. butter, softened
1/2 c. shortening
1 c. sugar
1 c. powdered sugar
2 eggs, beaten
3/4 c. oil
2 t. vanilla extract
4 c. all-purpose flour
1 t. baking soda
1 t. salt
1 t. cream of tartar
Garnish: sprinkles
lollipop sticks
Beat butter and shortening until fluffy; add sugars, beating well. Beat in eggs, oil and vanilla. In a separate bowl, combine flour and remaining ingredients except sprinkles. Cover and chill 2 hours. Shape dough into 1-1/2 inch balls. Roll each ball in sprinkles, pressing gently, if needed, to coat. Place 2 inches apart on ungreased baking sheets. Insert a stick about one inch into each ball. Bake at 350 degrees for 10 to 11 minutes, until set. Let cool 2 minutes on baking sheets; cool completely on wire racks. Makes 4-1/2 dozen.
Brown Sugar-Apple Cookies
Nancy Hannon
Lewistown, PA
Perfect for sharing with friends over a steamy pot of spiced tea.
1 c. brown sugar, packed
2 eggs, beaten
1/2 t. baking soda
1 t. cinnamon
1/2 t. salt
1/2 c. shortening
2 t. vanilla extract
2 c. all-purpose flour
1 c. apples, cored, peeled and sliced
Mix together all ingredients, stirring in apples last. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 8 to 10 minutes. Makes 3-1/2 to 4 dozen.
Winslow Whoopie Pies
Carissa Ellerd
Thomaston, ME
This yummy and often-requested family recipe is a huge hit at any social gathering. I like to tint the filling with food coloring to match the occasion!
1/3 c. baking cocoa
1 c. sugar
1 egg, beaten
1/3 c. shortening, melted and cooled
3/4 c. milk
2 c. all-purpose flour
1 t. baking soda
1/8 t. salt
1 t. vanilla extract
Optional: chocolate sprinkles
In a bowl, combine cocoa and sugar. In another bowl, beat egg and shortening; add to cocoa mixture and stir in remaining ingredients except sprinkles. Drop by rounded tablespoonfuls onto lightly greased baking sheets. Bake at 350 degrees for 15 minutes. Let cool. Frost the flat sides of half the cookies with Marshmallow Filling; top with remaining cookies. Roll edges in sprinkles, if using. Makes one dozen.
Marshmallow Filling:
2 c. powdered sugar
2/3 c. shortening
2 T. milk
6 T. marshmallow creme
1 t. vanilla extract
Combine all ingredients; stir until smooth.
Oh-So-Fun Fortune Cookies
Karen Ensign
Providence, UT
These are the best-tasting fortune cookies! I add in jokes or fun fortunes and give them out as gifts...people love them!
3 egg whites, beaten
3/4 c. sugar
1/8 t. salt
1/4 c. canola oil
1/2 t. vanilla extract
1/2 t. almond extract
1 T. water
1 c. all-purpose flour
3-inch by 1/2-inch paper fortunes
Mix egg whites, sugar and salt. Add remaining ingredients except fortunes; mix thoroughly. Batter will be very thin. Make 2 cookies at a time, otherwise, the cookies will harden before you can shape them. Spray parchment paper-lined baking sheets with non-stick vegetable spray. Spread batter by teaspoonfuls onto greased baking sheets. Spread with the back of a spoon into 3 to 3-1/2 inch rounds. Bake at 350 degrees for 6 to 7 minutes, until edges are golden. Immediately place a paper fortune in center of cookie; fold in half carefully so cookie doesn’t flatten. Pick up corners created by fold and fold them together. Place cookies in empty egg carton cups to cool. Makes about 2-1/2 dozen.
Pistachio Thumbprints
Shawna Green
Dumas, TX
My good friend, Lisa, is an awesome cook and shared this recipe with me. Everyone raves about these delicious cookies!
1 c. margarine, softened
1/3 c. powdered sugar
1 egg, beaten
1 t. vanilla extract
3/4 t. almond extract
2 c. all-purpose flour
3.4-oz. pkg. instant pistachio pudding mix
1 c. pecans, finely chopped
1/2 c. semi-sweet chocolate chips
2 t. shortening
Blend margarine, powdered sugar, egg and extracts. Stir in flour and dry pudding mix. Form dough into one-inch balls; roll in pecans. Place on greased baking sheets; gently press a thumbprint into each. Bake at 350 degrees for 10 to 12 minutes; let cool. Spoon Vanilla Filling into thumbprints. In a plastic zipping bag, microwave remaining ingredients until melted, one to 2 minutes, stirring every 15 seconds. Snip off tip of one corner; drizzle over cookies. Makes 3 dozen.
Vanilla Filling:
2 T. margarine, softened
2 c. powdered sugar
1 t. vanilla extract
2 T. milk
Combine all ingredients; mix well.
Giant Chocolate Malt Cookies
Pat Habiger
Spearville, KS
The next best thing to a good old-fashioned malted shake!
1 c. butter-flavored shortening
1-1/4 c. brown sugar, packed
1/2 c. malted milk powder
2 T. chocolate syrup
1 T. vanilla extract
1 egg, beaten
2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1-1/2 c. semi-sweet chocolate chunks
1 c. milk chocolate chips
In a large bowl, blend shortening, brown sugar, malted milk powder, syrup and vanilla for 2 minutes. Add egg; blend well and set aside. Mix together flour, baking soda and salt; gradually blend into shortening mixture. Fold in chocolates; shape dough into 2-inch balls. Arrange 3 inches apart on ungreased baking sheets; bake at 375 degrees for 12 to 14 minutes. Cool on baking sheets for 2 minutes before removing to a wire rack to cool completely. Makes 1-1/2 dozen.
Granny’s Chocolate Fudge Cookies
Karen Adams
Cincinnati, OH
My grandmother used to make these for church dinners. The food was awesome, especially these cookies!
2 6-oz. pkgs. semi-sweet chocolate chips
1/4 c. butter
14-oz. can sweetened condensed milk
1 t. vanilla extract
1 c. all-purpose flour
1 c. chopped nuts
In a microwave-safe bowl, combine chocolate chips, butter and condensed milk. Heat on high setting until melted, stirring every 30 seconds. Add vanilla, flour and nuts. Drop by teaspoonfuls onto greased baking sheets. Bake at 350 degrees for 7 minutes, or until golden. Cool on wire racks. Makes 5 to 6 dozen.
Hazelnut Pinwheels
Emily Puskac
New Cumberland, WV
Position dental floss under the roll, bring up the floss ends, cross over the center and gently pull to cut the slices...easy!
1 c. butter, softened
1 c. sugar
2 egg yolks, beaten
1 t. vanilla extract
1 t. orange extract
1 t. orange zest
2 c. all-purpose flour
1/2 c. chocolate-hazelnut spread
Combine butter and sugar; beat until creamy. Stir in yolks and extracts. Stir in orange zest and flour. Refrigerate dough for 30 minutes. Roll out dough into two, 1/4-inch thick rectangles. Spread with chocolate-hazelnut spread, leaving a 1/4-inch border. Roll up the dough jelly-roll style. Refrigerate another 30 minutes. Slice the rolls into 1/2-inch slices. Arrange slices on ungreased baking sheets. Bake at 350 degrees for 12 to 15 minutes, until edges are slightly golden. Makes about 2 dozen.
Rainbow Swirl Cookies
Jamie Johnson
Gooseberry Patch
So pretty and playful! For the most vibrant colors, use gel paste food coloring found in craft stores.
3/4 c. butter, softened
3-oz. pkg. cream cheese, softened
1 c. sugar
1 egg, beaten
1 t. vanilla extract
2-3/4 c. all-purpose flour
1 t. baking powder
1/4 t. salt
purple, blue, yellow and pink gel paste colorings
12 lollipop sticks
In a bowl, beat butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth and set aside. Combine flour, baking powder and salt; add to butter mixture. Stir until soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours. Roll dough into 3/4-inch balls. For each cookie, place one ball of each color together and roll to make one large ball. Shape into a 12-inch-long rope; starting at one end, coil rope to make a 2-3/4 inch round cookie. Place 3 inches apart on lightly greased baking sheets. Insert lollipop sticks into bottoms of cookies. Bake at 350 degrees for 8 to 10 minutes, until lightly golden. Makes one dozen.
Simple Almond Biscotti
Kelly Alderson
Erie, PA
Enjoy these crisp cookies as an on-the-go breakfast or an after-dinner sweet.
2 c. butter, softened
3/4 c. sugar
2 eggs, beaten
3 T. orange zest
1 t. almond extract
2-1/4 c. all-purpose flour
1-1/2 t. baking powder
1/4 t. salt
3/4 c. slivered almonds, toasted
In a large bowl, beat together butter and sugar; add eggs. Mix in orange zest and almond extract until well blended. Stir in remaining ingredients. On a floured board, divide dough in half; roll and form each half into a 10-inch by 1-1/2 inch roll. Arrange rolls on an ungreased baking sheet 2 inches apart. Bake at 350 degrees for 20 to 25 minutes. Let cool on baking sheet for 5 minutes. Slice each roll diagonally into 1/2-inch thick slices. Lay the slices cut-side down on the baking sheet; bake for an additional 8 minutes. Turn slices over and bake an additional 8 to 10 minutes, until lightly golden. Remove from baking sheet to cool on a wire rack. Makes 2 dozen.
The Ultimate Chip Cookies
Cindy Griffin
Bloomfield, MO
Bursting with flavor, these will be an instant hit!
2-1/2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1 c. butter, softened
1 c. brown sugar, packed
1/2 c. sugar
2 eggs, beaten
1 T. vanilla extract
3/4 c. semi-sweet chocolate chips
3/4 c. white chocolate chips
3/4 c. peanut butter chips
3/4 c. candy-coated chocolate mini-baking bits
1/2 c. chopped pecans
Combine flour, baking soda and salt; set aside. In a large bowl, beat together butter and sugars until light and fluffy; blend in eggs and vanilla. Mix flour mixture into butter mixture; fold in chips, baking bits and pecans. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets; bake at 375 degrees for 10 to 12 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 4 dozen.
Mint-Chocolate Sandwiches
Carol Lytle
Columbus, OH
Crunchy, creamy, minty goodness...yum!
1/4 c. whipping cream
12-oz. pkg. semi-sweet chocolate chips, divided
3/4 t. peppermint extract
2 9-oz. pkgs. chocolate wafer cookies
In a small saucepan, bring cream to a simmer over medium heat. Add 3/4 cup chocolate chips; stir constantly until melted and smooth. Stir in extract. Let cool 15 minutes. Spoon one teaspoon chocolate mixture onto a wafer cookie; sandwich with another cookie. Repeat with remaining cookies. Refrigerate for 10 minutes, or until firm. Melt remaining chocolate in a double boiler, stirring constantly. Let cool slightly. Dip each sandwich into melted chocolate to coat; shake off excess. Place sandwiches on a wire rack set over a baking sheet; refrigerate 15 minutes, or until set. Makes 3 dozen.
The Best Oatmeal Cookies
Trudy Cox
Plano, TX
I just keep this recipe on my e-mail for forwarding to anyone who asks for it! Soaking the raisins is what makes them so special.
1 c. golden raisins
3 eggs, beaten
1 t. vanilla extract
1/2 c. margarine, softened
1/2 c. butter, softened
1 c. brown sugar, packed
1 c. sugar
2-1/2 c. all-purpose flour
1 t. salt
2 t. baking soda
1 T. cinnamon
2 c. quick-cooking oats, uncooked
1 c. chopped pecans
In a small bowl, combine raisins, eggs and vanilla. Cover with plastic wrap and let stand one hour. In a large bowl, combine margarine, butter and sugars. In a separate bowl, whisk together flour, salt, baking soda and cinnamon. Add flour mixture to margarine mixture; mix until well blended. Stir in raisin mixture, oats and pecans. Dough will be stiff. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 10 to 12 minutes. Makes 4 dozen.
Blueberry Linzer Tarts
Cathy Hillier
Salt Lake City, UT
Any flavor of preserves will work in these divine cookies!
1-1/4 c. butter, softened
2/3 c. sugar
1-1/2 c. almonds, ground
1/8 t. cinnamon
2 c. all-purpose flour
6 T. blueberry preserves
Garnish: powdered sugar
Blend butter and sugar until light and fluffy. Stir in almonds, cinnamon and flour, 1/2 cup at a time. Cover and refrigerate for about one hour. On a lightly floured surface, roll out half of dough 1/8-inch thick. Cut out 24 circles with a 2-1/2 inch round cookie cutter. Cut out centers of 12 circles with a 1/2-inch mini cookie cutter; leave remaining 12 circles uncut. Arrange one inch apart on ungreased baking sheets. Bake at 325 degrees for 10 to 12 minutes, until golden. Cool completely on a wire rack. Thinly spread preserves over solid circles; sprinkle cut-out cookies with powdered sugar. Carefully sandwich solid and cut-out cookies together. Spoon a little of remaining jam into cut-outs. Makes one dozen.
Buttermilk Sugar Cookies
Meri Hebert
Cheboygan, MI
I make these for every holiday...they’re the softest cookies ever, and everyone always wants the recipe!
2 c. sugar
2 c. shortening
4 eggs, beaten
1 T. vanilla extract
2 c. buttermilk
6 c. all-purpose flour
1 T. plus 1 t. baking powder
2 t. baking soda
1/2 t. salt
16-oz. container butter cream frosting
Optional: colored sugar or sprinkles
Blend together sugar, shortening and eggs. Add vanilla and buttermilk. In a separate bowl, combine flour, baking powder, baking soda and salt; stir into sugar mixture. Add more flour as needed to make a firm dough. Chill for 2 to 3 hours or overnight. On a floured surface, roll out dough to a 1/4-inch thickness. Cut out with cookie cutters; place on greased baking sheets. Bake at 350 degrees for 7 to 8 minutes. Let cool. Frost and decorate as desired. Makes about 6 dozen.
Coconut-Lime Macaroons
Sharon Demers
Dolores, CO
I experimented and came up with this macaroon alternative. The taste is refreshing and perfect for a summer get-together or ladies’ tea.
3 egg whites, beaten
3 c. sweetened flaked coconut
1/4 c. sugar
3 to 4 T. all-purpose flour
1/4 c. lime juice
1 to 2 T. lime zest
1/4 t. vanilla extract
In a large bowl, combine all ingredients thoroughly. Form into one-inch balls and place 1/2 inch apart on lightly greased baking sheets. Bake at 350 degrees for 12 to 15 minutes, until edges are lightly golden. Makes 2 to 3 dozen.
Macadamia & Chocolate Chip Cookies
Elizabeth Arnold
Dallas, OR
A yummy recipe combining two of my favorites...milk chocolate and macadamia nuts!
2-1/2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
3/4 c. sugar
3/4 c. brown sugar, packed
1 c. margarine
1-1/2 t. vanilla extract
2 eggs, beaten
2 c. extra-large milk chocolate chips or chunks
3/4 c. macadamia nuts, chopped
Optional: 1/2 c. sweetened flaked coconut
Mix together flour, baking soda and salt; set aside. In a large bowl, combine sugars; beat in margarine and vanilla until fluffy. Add eggs, mixing well. Add flour mixture to sugar mixture and beat until well blended. Stir in chocolate chips, macadamia nuts and coconut, if using. Drop by 1/4 cupfuls, 3 inches apart, onto ungreased baking sheets. Bake at 375 degrees for 10 to 15 minutes, until golden. Makes 2 to 3 dozen.
Italian Cheese Cookies
Sue Scott
Palmerton, PA
A former co-worker gave me this recipe years ago...it has become one of my husband’s favorites!
2 c. sugar
1 c. butter, softened
1 t. vanilla extract
1 t. salt
15-oz. container ricotta cheese
4 c. all-purpose flour
1 t. baking soda
Use an electric mixer on medium speed to blend sugar, butter, vanilla, salt and ricotta cheese. Gradually stir in flour; mix in baking soda. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 10 to 13 minutes. Cool on wire racks. Spread Sweet Vanilla Icing over cookies. Makes about 4 dozen.
Sweet Vanilla Icing:
2/3 c. plus 1 T. sweetened condensed milk
1/2 c. butter, softened
1 t. vanilla extract
2 c. powdered sugar
Optional: red food coloring
Mix all ingredients with an electric mixer on low speed.
Baklava Cookies
Tara Horton
Gooseberry Patch
All the wonderful flavor of baklava without all the work!
1/4 c. butter
1/2 c. powdered sugar
3 T. honey
3/4 c. walnuts, finely chopped
1/4 t. cinnamon
1 t. lemon zest
18-oz. pkg. refrigerated sugar cookie dough
In a saucepan over low heat, melt butter; stir in powdered sugar and honey. Bring to a boil and remove from heat. Stir in nuts, cinnamon and lemon zest. Let cool 30 minutes. Shape cooled butter mixture into 1/2-inch balls. Divide cookie dough into 24 pieces. Roll each piece of dough into a ball and place 2 inches apart on greased baking sheets. Bake at 350 degrees for 6 minutes. Remove cookies and press a butter-mixture ball into the center of each cookie. Bake an additional 6 to 7 minutes, until edges are golden. Transfer to wire racks and cool completely. Makes 2 dozen.
Twist Cookies
Virginia Cook
Fairfield, CT
The prettiest cookies...sprinkle with colored sugar for extra sparkle.
1 c. butter, softened
1-1/2 c. sugar
6 eggs, divided
1 t. vanilla extract
4 t. baking powder
4 to 5 c. all-purpose flour
Optional: sanding sugar
With an electric mixer on high speed, beat butter until fluffy, 4 to 5 minutes. Gradually add sugar, beating another 5 minutes. Add 4 eggs, one at a time, mixing well after each addition; blend in vanilla and baking powder. Gradually mix in flour until a stiff dough forms; roll dough into one-inch balls. Roll each ball into an 8-inch-long rope; fold in half and twist 2 to 3 times. Place on aluminum foil-lined baking sheets; set aside. Beat remaining eggs; brush onto each twist. Sprinkle with sugar, if using. Bake at 350 degrees for 15 to 20 minutes. Makes about 5 dozen.
Raspberry-Almond Shortbread Cookies
Dee Ann Ice
Delaware, OH
These buttery-delicious cookies look beautiful on a dessert tray!
2/3 c. sugar
1 c. butter, softened
2 t. almond extract, divided
2 c. all-purpose flour
1/2 c. seedless raspberry jam
1 c. powdered sugar
2 to 3 t. water
Using an electric mixer on medium speed, combine sugar, butter and 1/2 teaspoon almond extract until creamy. Reduce speed to low and add flour. Continue beating until well mixed. Shape dough into one-inch balls. Place 2 inches apart on ungreased baking sheets. Gently press a thumbprint in center of each cookie. Fill each with about 1/4 teaspoon jam. Bake at 350 degrees for 14 to 18 minutes, until edges are lightly golden. Let cool one minute on baking sheets. Remove cookies to wire racks to cool completely. Combine remaining extract, powdered sugar and water; drizzle lightly over cookies. Makes 3-1/2 dozen.
Maple Drop Cookies
Debi DeVore
Dover, OH
So easy! Sometimes we frost with cream cheese frosting flavored with a few drops of maple flavoring.
1 c. butter, softened
3/4 c. sugar
2 c. all-purpose flour
1/4 t. salt
1-1/2 t. maple flavoring
Optional: pecan halves
Beat butter and sugar until light and fluffy; blend in remaining ingredients except pecan halves. Drop by teaspoonfuls onto greased baking sheets; press a pecan half on top of each cookie, if desired. Bake at 350 degrees for 12 to 15 minutes. Makes about 3 dozen.
Chocolate-Orange Snowballs
Beth Kramer
Port Saint Lucie, FL
I love the flavor combination of these no-bake snowballs. I’m in heaven with a cup of orange and spice tea!
9-oz. pkg. vanilla wafers
2-1/4 c. powdered sugar, divided
1/4 c. baking cocoa
1/4 c. light corn syrup
1/3 c. frozen orange juice concentrate, thawed
1-1/2 c. chopped pecans
In a food processor, combine vanilla wafers, 2 cups powdered sugar, cocoa, corn syrup and orange juice. Process until wafers are finely ground and mixture is well blended. Add pecans and process until nuts are finely chopped. Transfer mixture to a bowl; form into one-inch balls. Roll in remaining powdered sugar. Store in an airtight container. Makes about 5 dozen.
Ice Cream Nut Roll Crescents
Mel Chencharick
Julian, PA
The ice cream makes these cookies so rich and delicious.
4 c. all-purpose flour
2 c. butter, softened
1 pt. vanilla ice cream, softened
3/4 c. milk
2 8-oz. pkgs. walnuts, finely chopped
1 c. sugar
1 t. vanilla extract
Garnish: powdered sugar
Combine flour, butter and ice cream. Form dough into 4 balls; wrap in plastic wrap and refrigerate 8 hours. In a saucepan, heat milk just to boiling; let cool slightly. In a bowl, combine milk, walnuts, sugar and vanilla; thin with one to 2 teaspoons milk if too thick. Turn a dough ball out onto a powdered sugar-covered surface. Roll dough into a circle, 1/8-inch thick. Use a pizza cutter to cut circle into 12 wedges. Spread about 2 teaspoons walnut mixture onto each slice; don’t overfill. Starting on the wide end, roll up each wedge and form into a crescent shape. Repeat for remaining dough balls. Arrange crescents on ungreased baking sheets. Bake at 350 degrees for 18 to 20 minutes. Sprinkle with powdered sugar while still warm. Let cool. Store in an airtight container. Makes 4 dozen.
Peanut Butter Sandwich Dips
Linda Doyle
West Seneca, NY
My grandchildren love these! I’ve kept the recipe a secret so they can always enjoy them when they come to visit Grandma & Grandpa.
1-1/2 c. all-purpose flour
3/4 t. baking soda
1/4 t. salt
1/2 c. butter, softened
1-1/4 c. creamy peanut butter, divided
1 c. sugar
1 egg, beaten
1/4 c. powdered sugar
1 c. semi-sweet chocolate chips
4 t. oil
Whisk together flour, baking soda and salt. In a separate bowl, beat butter, 1/2 cup peanut butter, sugar and egg until smooth. Gradually beat flour mixture into butter mixture. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 10 minutes, or until puffed. Cool 2 minutes on baking sheets. Remove cookies to a wire rack; let cool. Combine powdered sugar with remaining peanut butter; spread one rounded teaspoon on flat side of half the cookies. Top with remaining cookies. Refrigerate 30 minutes. In a microwave-safe bowl, microwave chocolate chips and oil one minute; stir until melted. Dip cookies halfway into melted chocolate. Let excess drip off. Refrigerate on wax paper-lined baking sheets until set. Makes 3 dozen.
Molasses Crinkles
Patty Fosnight
Childress, TX
These are a favorite of all who taste them. My mother-in-law and I would make them every year to give away with our holiday cookie trays.
3/4 c. shortening
1 c. brown sugar, packed
1 egg, beaten
1/4 c. molasses
2-1/4 c. all-purpose flour
1/4 t. baking soda
1 t. cinnamon
1 t. ground ginger
Garnish: sugar
In a bowl, mix shortening, brown sugar, egg and molasses. Stir in remaining ingredients except garnish in the order listed. Roll dough into one-inch balls. Dip tops in sugar and place on ungreased baking sheets. Gently press a thumbprint into each. Sprinkle one to 4 drops of water in each indentation. Bake at 350 degrees for 10 to 12 minutes. Let cool on a wire rack. Makes 4 dozen.