No-Bake Cookies

Ingredients:
2 c. sugar
1/4 c. cocoa
1 stick butter
1/2 c. milk
1 c. peanut butter
1 T vanilla
3 c. oats

Directions:
In a medium saucepan, bring the sugar, cocoa, butter and milk to a boil. Boil one minute, then add peanut butter, vanilla and oats. Let it cool for a minute or two to harden up a bit, then drop by spoonfuls onto waxed paper and let set.

Really, Really Good Chocolate Chip Cookies

From:
Sips and Spoonfuls

(Photo from Sips and Spoonfuls)

Ingredients:

2 cups all purpose flour

1/2 tsp baking soda

1/2 tsp salt

3/4 cup unsalted butter

1 cup packed brown sugar
1/2 cup white sugar

1 tbs vanilla extract

1 egg

1 egg yolk

2 cups milk chocolate chip cookies

Directions:

Preheat the oven to 325 degrees. Line a cookie tray with parchment paper. In a bowl, mix together, the flour, salt and baking soda.

Using the paddle attachment of your stand mixer, beat the butter and both white and brown sugars until light and creamy. Add the egg, followed by the yolk and vanilla extract. Beat thoroughly. With the mixer speed on low, add the flour mixture until just combined. Fold in the chocolate chips.

Using an ice cream scoop or a tablespoon, dollop cookie batter onto the parchment paper leaving ample space around each one. Bake in the oven for 13-15 minutes, rotating halfway through.  Be careful not to overbake, but make sure they are starting to firm up. Cool the cookies on the cookie sheet for at least 10 minutes before transferring onto a wire rack.

Spritz Cookies

Ingredients:
1 cup butter (can substitute Earth Balance to make dairy free)
1 cup powdered sugar
1 egg
1 tsp. almond extract
a few drops food coloring (optional)
¼ tsp. salt
2 ¼ cups all-purpose flour

Directions:
Preheat the oven to 375 degrees. Cream butter and sugar well. Add egg and almond extract and mix until light and fluffy. Add food coloring if desired. Mix in salt and flour. Fill cookie press; press onto cool ungreased baking sheets. Add sprinkles if desired. Bake at 375 for 5 minutes or just until set. Cool on wire racks.

Jam Thumbprint Cookies

Ingredients:
¾ cup butter, softened
½ cup white sugar
1 tsp vanilla extract
2 egg yolks
¼ tsp salt
1 ¾ cups AP flour
½ cup jam or preserves, any flavor

Directions:
Preheat the oven to 375 degrees. Cream together the butter, sugar, vanilla and egg yolks. Mix in salt and add flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft to work with, refrigerate for 15-20 minutes. Place balls 2 inches apart on cool ungreased baking sheets.

Use your thumb or the handle of a wooden spoon to make an indentation in the center of each cookie. Spoon your jam into a sandwich bag and snip off a tiny corner of the bag. Use this to pipe about ½ tsp. of jam into each indentation. Bake at 375 for 8-10 minutes or until golden brown on the bottom. Cool on wire racks.

Leftover Oatmeal Cookies

Ingredients:
2 c. sifted flour
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. sugar
2/3 c. shortening (I use Earth Balance, a butter substitute)
2 eggs
1 1/2 c. cooked oatmeal

Directions:
Sift dry ingredients together. Add shortening and eggs and beat until creamy (about 2 minutes). Stir in oatmeal. Drop from teaspoon onto greased baking sheets. Bake at 375 degrees for 12-15 minutes. Yield: 4 dozen.

Sugar Cookies

Ingredients:
3/4 cup butter, softened
1 cup white sugar
2 eggs
1 tsp vanilla
2 3/4 cups AP flour
1 tsp. baking powder
1/2 tsp salt

Directions:
In processor, blend butter and sugar. Add eggs and vanilla, blend till light and fluffy. Add remaining and mix well. Chill 1 hour or till firm.

On a lightly floured surface, roll the dough to 1/4 in thickness. Cut with cookie cutters. Using a floured spatula, place cookies on ungreased cookie sheets. Sprinkle
with toppings (or frost after baking). Bake at 375 for 8-10 minutes, or till lightly browned. Cool on wire racks.