Cookies

Crisp Peanut Butter Cookies

"This is the best peanut butter cookie in my collection.

It is from the Skippy Peanut butter jar label."

Ingredients

2 1/2 cups unsifted flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 cup butter

1 cup Jif Extra Crunchy Peanut Butter

1 cup sugar

1 cup firmly packed brown sugar

2 eggs, beaten

1 tsp. vanilla

Directions

Sift together flour, baking powder, baking soda and salt.

In large bowl with mixer at medium, speed beat butter and

peanut butter until smooth.

Beat in sugars until blended.

Beat in eggs and vanilla.

Add flour mixture and beat well.

If necessary, chill dough.

Shape into 1-inch balls.

Place on ungreased cookie sheet 2 inches apart.

Flatten with floured fork, making criss-cross pattern.

Bake in 350 F. oven for 12 minutes or until lightly browned.

Cool on wire rack.

Yield: 6 dozen 2-inch cookies.

Pecan Praline Cookies

Source: Crisco®

Ingredients for the Praline

1 1/2 cups chopped pecans

1/2 cup granulated sugar

3 tablespoons water

For the Cookies:

1 1/4 cups firmly packed light brown sugar

3/4 Cup Butter Flavor Crisco

2 tablespoons milk

1 tablespoon vanilla

1 egg

1 3/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

Heat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.

Directions

For the Praline:

Spread pecans on baking sheet; bake at 375 degrees F for 10 minutes or until lightly toasted, stirring several times. Reserve pecans. Grease baking sheet.

Place granulated sugar and water in small saucepan. Bring to boil, stirring occasionally. Cover; boil 2 minutes. Uncover; cook 2 minutes or until mixture becomes golden brown in color. Add reserved pecans; stir until evenly coated. Spread on prepared baking sheet. Cool completely.

Place hardened praline in heavy resealable plastic bag; seal. Crush with bottom of small heavy skillet until pieces are small.

For the Cookies:

Place brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of electric

mixer until well blended. Add egg; beat well.

Combine flour, salt and baking soda. Add to shortening mixture; beat at low speed just until

blended. Stir in 1 1/2 cups of crushed praline.

Shape dough into 1-inch balls. Dip top of each ball into remaining crushed praline. Place 3 inches apart on ungreased baking sheets.

Bake one baking sheet at a time at 375 degrees F for 9 to 11 minutes or until cookies are lightly browned. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

*Snickerdoodles

Source: Diana Lynn White, Girl Scout Troop #

From the recipe of "Great American Cookies"

Ingredients

1/2 cup butter (1 stick), softened

1/2 cup granulated sugar

1/3 cup brown sugar

1 egg

1/2 teaspoon vanilla

1 1/2 cups flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon cream of tartar

Topping

2 tablespoons granulated sugar

1 teaspoon cinnamon

Directions

In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.

In another bowl, combine the flour, salt, baking soda and cream of tartar.

Pour the dry ingredients into the wet ingredients and mix well.

Preheat oven to 300 degrees while you let the dough rest for 30-60 minutes in the refrigerator.

In a small bowl combine the sugar with the cinnamon for the topping.

Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet.

Repeat for the remaining cookies.

Bake the cookies for 12-14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.

Makes 16-18 cookies.

Oatmeal Raisin Cookies

The Originial Vanishing Cookie

Source: Quaker Oats Box Label, 1955

Ingredients

2 sticks butter, softened

1 1/4 cups firmly packed brown sugar

(I use dark brown.)

1/2 granulated sugar

2 eggs

2 tablespoons milk

2 teaspoons pure vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

3 cups QUAKER Oats

(Quick or old fashioned, uncooked)

1 cup raisins

(Variation: Substiture 1 cup semisweet chocolate chipsfor raisins; omit cinnamon.

1 cup (more if desired) chopped nuts

Directions

Heat over 350*F

Beat together butter and sugars until creamy. Add eggs and vanilla; beat well.

Add combined flour, baking soda, cinnamon and salt; mix well.

Stir in oats, raisins, and nuts; mix well.

Drop b rounded tablespoonfuls onto ungreased cookie sheet.

Bake 10 to 12 minutes or until light golden brown.

Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store in tightly.

About 4 dozen 2 1/2 inch cookies.

Ginger Cookies

Source: My Texas friend Judy Andrew

"Judy is a graduate of a Houston Culinary School.

At one of her home cooked dinners,

in which John and I were invited,

she served this cookie with her homemade Coconut Ice Cream.

Both were absoultely scrumptious."

Ingredients

4 1/2 cups of flour

4 teaspoons ginger

2 teaspoons baking soda

1 1/2 teaspoons cinnamon

1 teaspoon cloves

1/4 teaspoon salt

In a medium bowl, sift together the above ingredients. Set aside.

1 1/2 cups of shotening

2 eggs

2 cups granulated sugar

1/2 cup molasses

In a large bowl, beat shortening until softened. Gradually add the sugar; beat until fluffy.

Add eggs and molasses; beat well.

Add half of flour mixture; beat until combined. Stir remaining flour in with a wooden spoon.

Using a 1/4 cup ice cream scoop, shape dough into 2" balls. Roll in granulated sugar. Place on an ungreased cookie sheet about 2 1/2" apart.

Bake for 12-14 minutes or until cookies are light brown and puffed. Let stand 2 minutes before transferring to a wire rack. Cool.

Makes 25 four inch cookies.

Great Pumpkin Cookies

Source: Libby's® Pumpkin®

Makes about 20 large cookies

Ingredients

2 cups all-purpose flour

1 1/3 cups quick or old-fashioned oats

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup (2 sticks) butter or margarine, softened

1 cup packed brown sugar

1 cup granulated sugar

1 cup Libby's® 100% Pure Pumpkin

1 large egg

1 teaspoon vanilla extract

3/4 cup chopped walnuts

3/4 cup raisins

Decorating icings

Nestle® Toll House® White Chocolate Morsels, candies, raisins or nuts

Directions

Preheat oven to 350 degrees F. Grease baking sheets. Combine flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in nuts and raisins. Drop 1/4 cup dough onto greased baking sheet; spread into 3-inch circle or oval. Repeat with remaining dough.

Bake for 14 to 16 minutes or until cookies are firm and lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Decorate with icing, morsels, candies, raisins or nuts.