Molasses Crinkles

3/4 cup shortening
1 cup packed brown sugar
1/4 cup full flavor molasses
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Granulated sugar

1.  Mix shortening, brown sugar, molasses & egg thoroughly in a large bowl.  Stir in remaining ingredients except granulated sugar.  Cover & refrigerate at least 2 hours.

2.  Heat oven to 375 degrees.  Grease cookie sheets.  Shape dough into 1 inch balls.  Dip tops of balls into granulated sugar.   Place balls, sugar side up, 3 inches apart on cookie sheet.   Sprinkle each cookie with 2 or 3 drops of water.

3.  Bake 10 to 12 minutes or just until set but not hard.  Remove from cookie sheet to wire rack.

Pumpkin Cookies

These cookies are a big hit at my house. I have included the brown butter frosting recipe, because that is what the original recipe called for, however I think it's too sweet. I like these much better with a cream cheese frosting. I also sprinkle mine with pecans. They are super yummy. I hope you all enjoy them as much as my family does.

Cookies:
2/3 cup granulated sugar
2/3 cup packed brown sugar
3/4 cup butter or margarine, softened
1 t vanilla
1/2 cup canned pumpkin (NOT pumpkin pie mix)
2 eggs
2 1/4 cup all-purpose flour
1 t baking soda
1 t ground cinnamon
1/8 t ginger
1/8 t ground cloves
1/2 t salt

Browned Butter Frosting:
3 cups powdered sugar
1 t vanilla
3 to 4 T milk
1/3 cup butter (do NOT use margarine or spread; it will burn not brown)

1. Heat oven to 375 degree. Sift together flour & seasonings, set aside. In large bowl, beat sugars, butter, & vanilla on medium speed, scraping the bowl occasionally, until well blended. Beat in eggs one at a time until well blended, add pumpkin. On low speed, beat in flour mixture until well blended.

2. On ungreased cookie sheets, drop dough by heaping tablespoonfuls.

3. Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes. (note: holler at the kids' as they swipe them before they are cooled and frosted)

4. In 1 quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.

5. In medium bowl, place powdered sugar, vanilla & 3 tablespoons of milk.

6. Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough milk to make frosting creamy and spreadable. Generouly frost cooled cookies.

1 Cookie is 190 calories

Blueberry Oatmeal Pecan Cookies

1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
3/4 Cup(s) firmly packed brown sugar
1/2 Cup(s) granulated sugar
2 Eggs
1 Teaspoon(s) vanilla
1-1/2 Cup(s) all-purpose flour
1 Teaspoon(s) Baking Soda
1 Teaspoon(s) ground cinnamon
1/2 Teaspoon(s) salt (optional)
3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1 pkg of Ocean Spray Blueberry Craisins
1/2 cup chopped pecans

PREPARATION:

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats, blueberry craisins and pecans; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Italian S'mores

3 bars semisweet chocolate, chopped

2 cups best quality chocolate sauce

1 cup cabernet sauvignon

1 bag large marshmallows, roasted

15 to 20 biscotti

In a sauté pan over medium heat, mix solid chocolate, chocolate sauce and cabernet. Mix well.  Place 1 roasted marshmallow on a piece of biscotti.  Top with as much chocolate cabernet sauce as desired (1 or 2 tablespoons), or just dip into sauce.

Magic Cookie Bars

½ cup oleo
1 ½ cup graham cracker crumbs
1 -14 oz can eagle brand sweetened condensed milk
1 -16 oz packages semi – sweet chocolate chips
1 cup coconut
1 cup nuts

Preheat oven to 350 degrees. In 13 x 9 pan meal oleo in oven. Sprinkle crumbs over melted butter. Pour milk evenly over crumbs. Top evenly with remaining ingredients, press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill thoroughly if desired. Cut into bars.

No Bake Cookies

In a sauce pan:

2 cups sugar
1 stick oleo
1/3 cup cocoa
½ cup milk

Bring mixture to a boil for 1 minute, stirring constantly. Remove from heat and add remaining contents

Add:

½ cup Peanut butter
3 cups instant oatmeal
1 teaspoon vanilla
Stir well, then drop by spoonfuls on wax paper. Let stand until firm and cool.

Gumdrop Cookies

6 eggs
3 cups brown sugar
3 Tablespoons COLD water
3 cups flour
¼ teaspoon salt
1 ½ teaspoon cinnamon
½ cup chopped nuts
1 ½ cups cut-up gumdrops

Beat eggs, add sugar and water beat. Add flour, salt and spices. Mix well. Add nuts and gumdrops, mix. Spread in greased pan 9 x 13. bake 350 degrees for 35 minutes. Cut into squares. Cool. Frost and decorate with gum drops.

Oatmeal Crisp Cookies

1 cup shortening
1 cup sugar
3 cups oatmeal (uncooked)
1 cup brown sugar
2 eggs beaten
1 ½ cup flour
1 teaspoon vanilla
1 teaspoon salt
½ cup chopped nuts


Cream shortening, sugar, eggs, vanilla/ Add sifted dry ingredients, oats, nuts and mix well. Form into long rolls and refrigerate. Slice and Bake on ungreased cookie sheet 10 minutes at 350 degrees.

Cinnamon Cookies

3 2/3 cups butter
5 eggs
10 cups flour
3 1/3 teaspoon soda
1 2/3 teaspoon salt
6 2/3 teaspoon cream of tartar
1 ½ teaspoon vanilla
5 1/3 cup sugar
1 cup sugar

In large bowl, cream together butter and sugar. Add next 6 ingredients and mix thoroughly. In small bowl mix together cinnamon and sugar. Break off dough into small balls and roll in mix. Bake on ungreased cookie sheet 12 minutes in 350 degree oven .

Grandma’s fruit cookies

7 cups pecans
6 slices candied pineapple
2 cups candied cherries (red & green)
2 cups dates
¾ cup white raisins (dark will do, if you can’t find white)

Cut the above up fine.

1 cup oleo
3 eggs
½ cup sugar
3 cups flour
2 teaspoon soda
1 tsp cinnamon
½ cup milk
2 teaspoons sherry flavoring (rum or wine)

Cream oleo and sugar add eggs, beat well. Add flour, soda and cinnamon alternating with milk.
Add flavoring mix well, then add fruit.
Drop by spoonful on ungreased cookie sheet.

Bake at 350 degrees for 12 minutes

Snickerdoodles

Snickerdoodles

Blend together:
1 cup soft oleo
1 ½ cup white sugar
2 eggs beaten
½ teaspoon vanilla

Sift together and stir in:
2 ¾ cup flour
2 teaspoon cream of tartar
1 teaspoon soda
1 ½ teaspoon salt

Chill dough, roll into small balls. Roll balls in a mixture of 1 tablespoon white sugar and 2 teaspoon cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake at 400 degrees for 8 to 10 minutes.

Viennese Crescents

1 cup butter
¾ cup sugar
1 ½ teaspoon vanilla extract
2 ½ cups sifted all-purpose flour
1 cup ground pecans
Confectioners’ sugar

Cream the butter and add the sugar and vanilla and beat to fluffy. Add the flour and nuts and mix in. Chill the dough for at least an hour. The more it’s chilled the less it spreads during baking.

Preheat oven to 350 degree F.

Shape dough into tiny crescents using 1 teaspoon of the dough for each cookie. Place them on an ungreased sheet pan in rows, leaving 1 inch in between for spreading and bake until golden brown, about 12 to 15 minutes.

Let cool 5 minutes. Dredge them in confectioners’ sugar.