Chocolate Peanut Butter Marble Cookies-reposted

I love these cookies for a few reasons.  First, because they are just so yummy.  If you follow the links Brenda gives you and use those two particular recipes, you will have soft, perfect cookies that have the perfect combination of chocolate and peanut butter.  Second, because it makes a big enough batch that if you need to take cookies to an event (like a team full of hungry wrestlers or a group of scouts) you will still have enough for your family who love these cookies!

While the Smith girls were in California for girls weekend in March, some of us went to this cookie place to get cookies. I fell in love with this cookie that was a peanut butter cookie and a chocolate cookie marbled together. I have tried to recreate it. I really like how they turned out.

Here is the picture I made of the dough. Unfortunately, I forgot to take pictures of the finished cookies, so you will have to use your imagination.

Here is what you need:

1 batch of your favorite Peanut Butter cookie recipe. I used the one Matti posted here.

1 batch of your favorite Chocolate Cookie recipe. I used this one that I posted here.

Powdered Sugar, optional

Put the two cookie cookie doughs in a bowl and barely mix together until they are just barely combined. It should looked kind of marbled (see above picture).

Roll dough into balls, roll into powdered Sugar if desired. Place on a cookie sheet and bake in a 350 degree oven for 12 - 15 minutes or just until done.

Chocolate Peanut Butter Marble cookies

While the Smith girls were in California for girls weekend in March, some of us went to this cookie place to get cookies. I fell in love with this cookie that was a peanut butter cookie and a chocolate cookie marbled together. I have tried to recreate it. I really like how they turned out.

Here is the picture I made of the dough. Unfortunately, I forgot to take pictures of the finished cookies, so you will have to use your imagination.

Here is what you need:

1 batch of your favorite Peanut Butter cookie recipe. I used the one Matti posted here.

1 batch of your favorite Chocolate Cookie recipe. I used this one that I posted here.

Powdered Sugar, optional

Put the two cookie cookie doughs in a bowl and barely mix together until they are just barely combined. It should looked kind of marbled (see above picture).

Roll dough into balls, roll into powdered Sugar if desired. Place on a cookie sheet and bake in a 350 degree oven for 12 - 15 minutes or just until done.

Chocolate Crinkles

I found this recipe while recipe searching for another cookie that I am trying to experiment with (it will be posted later on today). It is a nice simple recipe for a chocolate cookie.

1 1/4 cup all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup light brown sugar

2 large eggs

1/4 cup powdered sugar

Heat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa powder, baking powder and salt.

With an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated.

Form the dough into balls, roll into powdered sugar and place on baking sheet. Bake for 13-15 minutes or until cookies are firm and the tops crack.

White Chip Chocolate Cookies

I can't believe I have never posted this cookie recipe before. They are so fudgy and yummy. Try them...you won't be disappointed!

Marie

2 1/4 cups flour

1 tsp baking soda

2/3 cup baking cocoa

1/4 tsp salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

2/3 cup brown sugar

1 tsp vanilla

2 eggs

2 cups chips (white, chocolate, peanut butter, butterscotch)

Preheat oven to 350 degrees. Combine flour, baking cocoa, baking soda and salt in a small bowl.

Beat butter, sugars, and vanilla in large bowl until creamy. Beat in eggs. Gradually add flour mixture. Stir in chips. Bake 8-10 minutes on an ungreased cookie sheet. Do not over bake! Cool on wire rack.

White Chocolate Orange Cookies

This is my new favorite cookie recipe. It is perfect for spring, it tastes like spring should taste like! I found it somewhere on the world of blog recipes. I have made it twice, once with white chips and once with milk chocolate chips. I don't like chocolate with orange, but those that do loved the milk chocolate.
So go ahead, use the orange peel, eat the orange and then a few cookies!
Marie


1 cup butter (not margarine)
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
2 1/4 cups flour
3/4 tsp baking soda
1/2 tsp salt
2 Tbs gated orange peel
2 cups White chocolate chips or milk chocolate chips


Mix butter and sugars until creamy. Beat in egg. Add the dry ingredients and mix until it forms a good dough consistency. Add the orange peel and white or chocolate chips.
Bake for 10 minutes at 350 degrees.

Giant Soft Gingersnaps - Reposted

This has been posted Smithalicous before...but reposting it due to requests from the baking class.
Enjoy.
-Matti

Giant Soft Gingersnaps
2 cups flour
1/2 tsp salt
1 tsp ground cloves
1 tsp ground ginger
1 tsp cinnamon
3/4 cup shortening (butter flavor)
1 cup sugar
1 egg
1/2 cup light (mild) molasses
3 tsp baking soda

Preheat to 350 degrees
Sift dry ingredients together
Cream wet ingredients
Combine wet and dry ingredients and mix well.
Roll into regular size cookie balls
Roll cookie balls in regular sugar
Place cookie balls on baking sheet and press each cookie with two fingers (1/2 way to flat).
Bake 8 minutes
(***They will look a little undercooked when then come out....this is GOOD. Let them cool, then eat them. Don't over bake or they will get hard as soon as they are cool.)

Vermont Maple Pecan Cookies

Another recipe from Relish (if you haven't heard of Relish..you're not alone. I hadn't either until I recieved their "magazine" in the newspaper. Mmmm...sweet surprise).

I love maple and brown sugar...anything with those two ingredients.
These cookies did not disappoint.

They reminded me of oatmeal breakfast...in cookie form.

They were not overly sweet and were satisfying as a substitute for a granola bar as a snack.
Plus..they are huge and super moist.

Mmmmm.
Matti

Vermont Maple Pecan Cookies
3 cups old-fashioned oats
1 cup shredded unsweetened coconut
2 2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
2 cups packed light brown sugar
1 cup (2 sticks) unsalted butter
1/2 cup maple syrup
2 tablespoons light corn syrup
2 teaspoons baking soda
1/4 cup boiling water
1 teaspoon maple or vanilla extract
2 cups chopped toasted pecans

Instructions
1. Preheat oven to 300F and position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
2. Combine oats, coconut, flour, salt, cinnamon and brown sugar in a large bowl; whisk to blend.
3. Combine butter, maple syrup and corn syrup in a medium saucepan. Heat over medium heat until butter melts, stirring occasionally; remove from heat.
4. Combine baking soda and boiling water, stirring to dissolve. Add to maple syrup mixture, stirring well. Add maple extract. Stir into dry ingredients. Add pecans; stir well.
5. Place 1/4-cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly.
6. Bake 18 to 20 minutes, until golden brown and set, rotating positions halfway through the baking process. Cool on the baking sheets 5 minutes; transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cookies.

Chocolate Chip Cookie Dough Filled Cupcakes

Oh my.
My friend Lauren sent me this recipe.

I pondered over it for a day or two and finally gave in and made it.

It...is..AMAZING!

I can't brag enough about it.
I can just tell you that you need to make them and try it yourself.
I ate a good 6 cupcakes...in a day.
So much for dieting!

-Matti

Chocolate Chip Cookie Dough Cupcakes
from Annie's Eats

For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

For the filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips

For the frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners' sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract

For decoration:
Tiny chocolate chip cookies (if you feel ambitious)
Mini chocolate chips

To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. If the mixture is too soft or sticky to handle with your hands, refrigerate for an hour until it firms up. (Mine was just right - no chilling needed, but the original recipe suggested it.)

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture. You can be generous with the cookie dough mixture. I had about a 1/2 cup leftover.

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners' sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

Makes 24 cupcakes.

Filled and "pre-frosted"

Walnut Frosties

I found this recipe during a long day at work and time browsing food blogs (this one from CookingVentures at Tasty Kitchen).
Honestly, I was drawn to it because it looks like pecan pie in a cookie...even if it's walnuts.
Also..the filling ingredients were intriguing.

Either way, they turned out DELICIOUS. They were ALL gone before the end of the day.
They are simple and easy and wonderful.
Enjoy.
Matti

• FOR THE COOKIE DOUGH:
• 2 cups Flour
• ½ teaspoons Soda
• ¼ teaspoons Salt
• ½ cups Butter, Softened
• 1 cup Firmly Packed Brown Sugar
• 1 whole Egg
• 1 teaspoon Vanilla
• _____
• FOR THE FILLING:
• ½ cups Firmly Packed Brown Sugar
• ¼ cups Sour Cream (not Reduced Fat)
• 1 cup Finely Chopped Walnuts

In a medium bowl, whisk together the flour, soda, and salt. Set aside.

Using a mixer, cream together the butter and brown sugar until the mixture is fluffy, about 3 minutes. Add the egg and vanilla and mix until combined, scraping down the bowl as needed. Slowly add the flour mixture until just incorporated. Tightly cover the bowl with plastic wrap and refrigerate for at least 1 hour.

While the dough is chilling, preparing the filling by mixing together the brown sugar and sour cream in a small bowl. Add the walnuts and stir until incorporated. Refrigerate the filling until needed.

Preheat the oven to 350F. After the dough has chilled, line a sheet pan with parchment paper. Use a cookie scoop to put 6 to 7 mounds of dough on the sheet pan. I prefer to use a large cookie scoop (2 tablespoons), which makes large cookies. You will get about 16 cookies when using a large cookie scoop. You may certainly use a smaller cookies scoop or roll the dough into 1″ balls. If you make the cookies smaller, you will get a larger number of cookies out of each batch.

Refrigerate the remaining dough to keep it chilled. These cookies do spread when baking, so be sure to leave PLENTY of room between the cookies or they’ll run together. Poke your thumb into each mound of dough, leaving about 1/8″ thickness of dough on the bottom. Take the effort to make the well as large as possible while keeping a sturdy wall around the perimeter. Fill each well with some filling. I prefer to really mound the filling in the well because I think the filling is the best part of the cookie. Some people prefer less filling because it makes the cookies too sweet. When making these cookies for the first time, I recommend that you put only two cookies on your sheet pan—one with a moderate amount of filling and one with a lot. When the cookies come out of the oven, taste them and decide which one appeals to you better. Note: if you plan to use a lot of filling in each cookie, you may need to make a little extra so you have enough to fill all of the cookies. The filling only takes a minute to make so, if you need to make more, it can be made at a moment’s notice.

Bake the cookies for about 9 to 10 minutes or until they are lightly brown. For smaller cookies, decrease the baking time appropriately. Don’t over bake. Allow the cookies to cool on the sheet pan for 2 minutes before transferring to a wire rack. While the first sheet pan is in the oven, prepare another one with 6 to 7 cookies. Keep the dough refrigerated until it is ready to go in the oven or the cookies will spread too much. When storing, don’t stack the cookies on top of each other or they may stick together.

Smore's Cookies

I found this recipe on Or So She Says. They are very good, a must-try! I love that they have graham crackers in the crust.

Marie

3 sticks (1 1/2 cups)butter

1 cup granulated sugar

1 cup brown sugar

2 eggs

2 tsp vanilla

2 1/2 cups flour*

2 cups graham cracker crumbs

1 tsp salt

1 tsp baking soda

mini marshmallows

2 giant sized chocolate bars, chopped into chunks (I used Symphony)

Heat oven to 375 degrees. In a mixer, combine the butter and both sugars. Mix in the egg and vanilla until well combined.

In another bowl, combine the flour, graham cracker crumbs, salt, and baking powder. Add to the mixer and mix well.

Place dough balls on a cookie sheet covered with parchment paper (I didn't use the parchment paper). Bake for 8 minutes. Remove from oven and press chocolate chunks and marshmallows into the cookies. Place back onto the oven for an additional 3 to 4 minutes. Let cool.

*The first two batches I made, even after refrigerating the dough turned out flat. Joe likes them like that, but I don't, so added 1/4 cup flour to the remaining dough and they turned out soft and thick, just how I like them!

Oreos (again)

Sweet Brenda had posted a recipe for Peppermint Oreos a while back(see here).

Homemade oreos are my weakness.
I found a tweaked recipe (just slightly) and changed the filling to cream cheese because I'm a sucker for anything with cream cheese.
Either one is splendid..and just in time for valentines day!!

Matti

Homemade Oreos
Preheat to 350
2 boxes Devil Food Cake mix
4 eggs
1 cup oil

Roll into balls and bake for 8-10 minutes (they should look "almost" done)
Cool and use two cookies to sandwich the frosting:

Cream Cheese Filling
1 (8 oz.) pkg. cream cheese
1/4 c. butter
1 tbsp. vanilla
4 c. powdered sugar
*You can color the filling if wanted..we did pink for valentines day.

Peanut Butter Snowball Cookies

It's not a secret that my favorite cookies are Russian Tea Cookies...so when I found this recipe in the Southern Living cookbook I have, I was instantly intrigued.
If you love peanut butter, you'll love these.
If you love russian tea cookies aka snowballs..aka mexican wedding cookies...you'll love these as well.

Just a cooking note..
I used creamy PB instead of chunky, it worked splendidly.
And no...I didn't used edible glitter. Just three coats of good ol' powdered sugar.

Enjoy!
-Matti

Peanut Butter Snowball Cookies
1 cup butter, softened
2/3 cup granulated sugar
2/3 cup chunky peanut butter
2 1/2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup powdered sugar, sifted (not essential to sift...I only do it 1/2 the time!)
White edible glitter (optional)

1. Beat softened butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Stir in chunky peanut butter until blended.

2. Combine flour and salt; gradually add to peanut butter mixture, beating until well blended.

3. Roll dough into 60 (1-inch) balls; place 1 inch apart on parchment paper-lined baking sheets.

4. Bake at 350° for 12 to 15 minutes. Cool on baking sheets on wire racks 5 minutes. Roll warm cookies in powdered sugar. Dust with white edible glitter, if desired.

Shortcut Rolo Cookies

It's February 1st.
The beginning of the "loveliest" and "sweetest" month of the year.

In honor of this pink and red month, I'm attempting (key word...attempt) to make a treat every day until Valentines (EXCEPT..yes there are exceptions...except for the days I get to go to work and fly in the clouds and such. You know...priorities).

Not all the treats will be new, because, lets be honest...I have some faves that need to be eaten.
But some, like today's, will be new.

Today, I attempted Rolo Cake Mix Cookies.
Now, my friends Adrianne has an AMAZING rolo recipe here. Trust me...it's divine.
However, I ran across this recipe and thought we'd try it due to it's small variety of ingredients.
First off...recipe:
ROLO CAKE MIX COOKIES
1 pkg chocolate cake mix
3 eggs
1 pkg rolo candies (Or if you're me....4 Rolo candy "bars")

Preheat oven to 350
Combine cake mix and egg in a mixing bowl.
Unwrap the Rolo's..
Form drops of dough into flat circles
**This is a VERY VERY VERY sticky dough...so drop spoonfuls on dough into sugar, then pat into flat little circles.
Place the rolo in the center, and then cover rolo with cookie dough.
You only need a small amount of dough to cover each rolo..don't use too much.
Roll cookie sugar.
Place on a cookie sheet and bake 10 minutes. (usually 20 cookies on a sheet).
Let cool on sheet and transfer to plate/cooling rack.

Okay, now the verdict.
While I am a weakling for chocolate and caramel..these were not my favorite.
The dough was very hard to work with.
The sugar (in multiple phases) made them too gritty.
And the dough was about as chewy as the caramel.

Yes, they look yummy.
And yes...they are quite edible (I know...I've eaten 7 already).
But...the long version from Adrianne is well worth it.
Either way...get some Rolo's, find a recipe...and go wild!

Homemade "Oreos" with Peppermit Frosting

Andrew and I were at walmart a few weeks ago and they had Oreos with Peppermint filling. We broke down and bought a package of them and they were sooo good. As I was eating them, I thought to myself, I have an easy recipe for Homemade oreos, but why don't I put crushed candy canes in the frosting. So, today my boys and I attemted it and they turned out yummy.

-Brenda

Homemade Oreos
1 packages Devil's Food Cake Mixes
4 Eggs
1 Cup Shortening

Combine shortening and eggs and then add the cake mixes. This mixture will be very thick. Roll into balls and put on an ungreased cookie sheet. Bake at 350 degress for 8-12 minutes. (Makes about 4-5 dozen.

Put icing between two cookies and enjoy!

Frosting
For the frosting, you can use any kind you like. Today I used Melissa's Fluffy Frosting Recipe. Which is:

½ c. margarine softened (Blue Bonnet is best and don’t sub butter)
½ c. Crisco (not the buttered flavored & Crisco is the best

Beat the above ingredients until very creamy; then add:
4 ½ c. powdered sugar
5-7 Tbs milk
1 tsp vanilla

Beat together until creamy.

I then crushed up 4 candy canes and stirred into the frosting. It was very yummy this way, but I want a little more of the peppermint flavoring so I am going to go to the store today and buy some and add it in.

Russian Tea Cookies

These cookies are also known as "Mexican Wedding Cookies" or "Danish Butter Cookies".
Whatever you know them as...they are my absolute favorite cookie.
Truly.
It's why I rarely make them...because I could..and will...
eat most of them.
I had bought some for work last week..but they weren't as good as homemade.
So today I broke down and made them.
They are incredibly easy and the ingredients are so simple. I make mine without nuts, however.
And yes...I ate too many.
Too many to admit.
Enjoy!
-Matti

Russian Tea Cookies
1 cup butter or marg, softened
1/2 cup p. sugar
1 tea vanilla
2 1/4 cups flour (all purpose)
3/4 cup finely chopped nuts (optional)(pecans are best if you add nuts)
1/4 tea salt
powdered sugar

Heat oven to 400.
Mix butter, 1/2 cup p sugar, and vanilla until combined and creamy.
Stir in flour and salt using mixer until dough holds together.
Shape dough into 1 in balls.
Place on ungreased cookie sheet 1 in apart.
Bake 10 minutes or until set but NOT brown.
Immediately remove from cookie sheet to wire rack, cool 5 minutes.
Roll warm cookies in powdered sugar, cool on wire rack 5 minutes again.
Roll in powdered sugar one last time.
Eat.

Peanut Butter CrissCrosses

I'm always looking for a good PB cookie. Well....I finally found "the one" thanks my Baking book by Dorie Greenspan.
These are super easy...and totally yummy. They are even softer the next day after spending the night in an airtight container.
Mmmmmm..
-Matti



2 ½ cups all-purpose flour
1 tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
pinch of grated nutmeg
2 sticks (8 oz.) butter, at room temperature
1 cup peanut butter (crunchy or smooth) (I used smooth)
1 cup packed light brown sugar
¾ cup sugar
2 large eggs
1 ½ cups chopped salted peanuts (I left them out..and it turned out fine)
about ½ cup sugar, for rolling

Position the racks to divide the oven into thirds and preheat the oven to 350°. Line two baking sheets with parchment or silicone mats.

Whisk together the flour, baking soda, baking powder, salt and nutmeg.

Working with a stand mixer, fitted with a paddle attachment, beat the butter on medium speed for a minute or two, until smooth and creamy. Add the peanut butter and beat for another minute. Add the sugars and beat for 3 minutes more. Add the eggs one at a time, beating for 1 minute after each addition. Scrape down the sides and the bottom of the bowl and, on low speed, add the dry ingredients, mixing only until they just disappear. Mix in the chopped peanuts. You’ll have a soft, pliable (mushable, actually) dough.

Pour the ½ cup of sugar into a small bowl. Working with a level tablespoonful of dough for each cookie, roll the dough between your palms into balls and drop the balls, a couple at a time, into the sugar. Roll the balls around in the sugar to coat them, then place on the baking sheets, leaving 2 inches between them. Dip the tines of a fork in sugar and press the tines against each ball first in one direction and then in a perpendicular direction – you should have a flattened round of dough with crisscross indentations.

Bake for about 12 minutes, rotating the sheets from top to bottom and front to back at the midway point. When done, the cookies will be lightly colored and still a little soft. Let the cookies sit on the sheets for a minute before transferring them to cooling racks with a wide metal spatula. Cool to room temperature.

Repeat with the remaining dough, making sure to cool the baking sheets between batches.

Storage:
The cookies will keep for at least 5 days in the cookie jar. Wrapped airtight, they can be frozen for up to 2 months.

Playing Around:
For a chocolate version, reduce the flour to 2 cups and sift 1/2 cup unsweetened cocoa powder into the dry ingredients. Use 1 cup chopped salted peanuts and add 1/3 cup finely chopped bittersweet chocolate (or chocolate chips, preferably minis) along with the nuts.

Sugar Cookies.....again

Since everybody is answering the "call" for different sugar cookie recipes, I thought I better add mine. I actually received this from a co-worker mine ("A"). Don't be fooled...even though there is not sour cream...they are quite soft. -Matti

SUGAR COOKIES
Preheat to 350

1 cup butter, softened
1 cup sugar
2 large eggs
1 t. vanilla
3 cups flour
1/2 t. salt
1 t. baking soda

Cream butter and sugar until light and fluffy. Beat in eggs, then vanilla, then gradually add flour, salt and baking soda.
Put dough into ziplock bag and refrigerate for 2 hoursor overnight.

Roll out and cut into shapes of choice. I put them on the pan in the fridge for 15 minutes before baking in order to better maintain their shape.
Bake 9-10 minutes.
Cool completely before frosting.

YUMMY BUTTER CREAM FROSTING
1/2 cup softened butter
1 t. vanilla
1/4 t. salt
1/3 - 1/2 cup EVAPORATED milk
4 cups powdered sugar

Combine all to desired consistency. Should be thin enough to spread, but still look smooth and glossy. Icing will harden a little if allowed to sit, and then you can used a pastry bag for more decorating.

My favorite sugar cookies

by melissa
(Similar to Brenda’s recipe)

1 c. butter
2 c. sugar
2 eggs
1 c. sour cream
1 tsp vanilla
4 ½ c. flour
½ tsp baking powder
½ tsp salt

Cream butter and sugar and then add eggs one at a time and mix until fluffy. Add sour cream and vanilla. Mix dry ingredients together and sift into creamed mixture. Mix until well blended. Split dough in half and wrap in plastic wrap. Chill for at least 5 hours. Preheat oven to 350° Roll out on lightly floured surface. You may want to lightly flour the top of the dough before rolling. Cut into shapes with a cookie cutter and place on a cookie sheet. Watch carefully while cooking. Usually they bake in about 11-13 minutes. Adjust time if needed.


Fluffy Frosting

½ c. margarine softened (Blue Bonnet is best and don’t sub butter)
½ c. Crisco (not the buttered flavored & Crisco is the best0
Beat the above ingredients until very creamy; then add:
4 ½ c. powdered sugar
5-7 Tbs milk
1 tsp vanilla
Beat together until creamy. If chocolate frosting is desired then add 3-6 Tbs cocoa and then a tad bit more milk if necessary.

These are the recipes from the cookies I took to Boise for the Deker’s blessing if any of you were there and liked them.

Sugar Cookies

by Brenda

Ask and ye shall receive. This is my all-time favorite Sugar Cookie recipe. I got it from an old roommate. The sour cream may through you off, but they make super yummy, fluffy and soft Sugar Cookies. I usually frost them with a basic cream cheese frosting.

1 c Butter (softened)
3 Eggs
1 ½ c Sugar
2t Vanilla
1 c Sour Cream
5 ½ c Flour (more will be added when rolling, so ok if little sticky)
2t Baking Powder
1t Baking Soda
¼ t Salt

Cream together butter and sugar, then blend in eggs and vanilla. Add sour cream and mix until creamy. Combine dry ingredients and then add the dry ingredients to the wet ones.

Roll dough out to desired thickness (About ¼” for large cookies, ½” for small). Cut into shapes and place on greased cookie sheet. Bake at 350 for 8-10 minutes (just before the edges go brown). Remove immediately from cookie sheet to cooling rack.

Enjoy!!!

King-Size Ginger Snaps

By Matti
I know I gave this recipe to Brenda, and I'm not sure who else. I thought I better post it again. These are the softest, most wonderful cookie ever!

2 cups flour
1/2 tsp salt
1 tsp ground cloves
1 tsp ground ginger
1 tsp cinnamon
3/4 cup shortening (butter flavor)
1 cup sugar
1 egg
1/2 cup light (mild) molasses
3 tsp baking soda

*Preheat to 350 degrees
*Sift dry ingredients together
*Cream wet ingredients
*Combine wet and dry ingredients and mix well.
*Roll into regular size cookie balls
*Roll cookie balls in regular sugar
*Place cookie balls on baking sheet and press each cookie with two fingers (1/2 way to flat).
*Bake 8 minutes
(***They will look a little undercooked when the come out....this is GOOD. Let them cool, then eat them. Don't overbake or they get hard as soon as they are cool).