Raisin Oat Scones

brought by Kim Wilson

1 3/4 cups  flour

1/3 cup sugar

1/4 t. salt

3/4 t. baking soda

1 t. baking powder

1/2 cup butter or oil,

3/4 cup rolled oats

1/3 cup raisins

Zest of one lemon or orange

2/3 cup buttermilk (or 2/3 c milk + 2/3 Tablespoon Vinegar)

Egg Wash:

1 large egg

1 T. milk or cream

Directions:

Preheat the oven to 375 degrees F. 

Mix ingredients.  Stir in the buttermilk just until the dough comes together.

Roll dough into a circle 7 inches round and 11/2 inches  thick.  Cut into 8 triangular sections.  Place on baking sheet.  Make an egg wash and brush the tops of the scones with this mixture. 

Bake for about 15 - 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.

Cinnamon-Spiced Hot Chocolate Cookies

brought by Kristen Marshall

Ingredients

• 1 cup all-purpose flour
• 1/2 cup plus 1 tablespoon unsweetened Mexican cocoa powder (or substitute by adding 3/4 teaspoon ground cinnamon to unsweetened cocoa powder)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup plus 1 tablespoon packed light brown sugar
• 1/2 cup plus 1 tablespoon granulated sugar
• 3 tablespoons sweet butter, at room temperature
• 3 tablespoons margarine
• 1/2 teaspoon ground cinnamon
• Generous pinch ground black pepper
• Generous pinch cayenne pepper
• 1 teaspoon vanilla extract
• 1 egg white
• 1/2 cup dulce de leche, optional
• 1/4 cup almonds, finely chopped, optional

Directions

Combine the flour, cocoa, baking soda, and salt in a medium bowl. Mix thoroughly with a whisk and set aside. Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps. (Combine in a food processor if lumps are stubborn.)

In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about 1 minute. Beat in the egg white and until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated. Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper or plastic wrap. Fold or twist ends of the paper without pinching or flatting the log. Refrigerate at least 45 minutes, or until needed.

Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line baking sheets with parchment paper or aluminum foil.

Use a sharp knife to slice rounds of chilled dough, a scant 1/4-inch thick. Arrange the cookies, 1-inch apart, on the prepared baking sheets. Bake 12 to 14 minutes. Rotate the baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done.

Remove the baking sheets from the oven and use a metal spatulato transfer the cookies to a wire rack to cool. Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months.

To spice things up, after the cookies are baked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.

Super-Soft Sugar Cookies

brought by Jenn Iverson

1 cup butter, softened

1 ½ cups sugar

1 cup sour cream

1 tsp. vanilla

1 tsp. lemon juice

2 eggs

4 cups flour

1 tsp. salt

1 ½ tsp. baking soda

When making this dough, you will think, “Are you kidding me?” because it will be so sticky it’s hard to imagine using cookie cutters on it.  I usually end up adding more flour, probably ½ cup.  Just add some until you think it’s at least manageable, but the less flour you add, the better they will taste.  Then chill the dough for at least an hour before rolling them out (this helps immensely).  Use plenty of flour when you roll them out.  I often dip the cookie cutters in flour.  Roll the dough ¼-inch thick and then cut with cookie cutters.  Bake at 350º for 8 minutes (trust me!) for large shapes or 6 or 7 minutes for tiny shapes).    

After cookies cool completely, store in an airtight container until ready to frost.  I usually bake them one day and frost them the next.  If you’re not going to frost them the same day or next day, freeze them until frosting day.  Then remove them from the freezer 4-5 hours before frosting. 

The following frosting recipe is usually the perfect amount for a generous spread of frosting on each cookie.  After frosting them, you can leave them out on cookie sheets for up to a day, as the frosting will keep them soft.  When the top of the frosting has hardened, you can layer them on top of each other and store them in an airtight container.  If I think they will last more than a day or two, I freeze them until the day I’m ready to serve them.  This keeps them soft.  Just remove the amount you’ll be needing and put them on a plate an hour or two before serving (or eat them frozen if you can’t wait!).  If cookies aren’t as soft as you want them to be, you can try putting a piece of bread in the container with them (not in the freezer).  This usually softens them up a bit. 

Note: For recipe club, I replaced the sour cream with plain Greek yogurt.  This made the cookies even softer than usual, but if I do this again, I will probably add a little extra salt to the dough, maybe ¼ - ½ teaspoon.

Frosting

¾ cup shortening

6 cups powdered sugar (heaping)

½ cup milk

1 ½ tsp. almond extract

food coloring

Snickerdoodles

Brought by Eliza Fajen

Mix thoroughly:
1 cup shortening
1 1/2 cup sugar
2 eggs

Shift together and stir in:
2 3/4 cup of sifted flour
2 teaspoons of cream of tarter
1 teaspoon of baking soda
1/4 teaspoon of salt

Roll into balls the size of walnuts.  Roll in mixture of 2 TB of sugar and 2 tsp of cinnamon.  Place on ungreased baking sheet.  Bake until lightly browned, but still soft.  These cookies will puff up, then flatten out.  Bake at 400 degrees for 8 to 10 minutes.

Gingerbread Cutouts

brought by Soren McQuivey

1/2 cup shortening

2 1/2 cups all-purpose flour

1/2 cup sugar

1/2 cup molasses

1 egg

1 tablespoon vinegar

1 teaspoon baking powder

1 teaspoon ground ginger

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

Powdered Sugar Icing

Decorative Candies

In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the sugar, molasses, egg, vinegar, baking powder, ginger, baking soda, cinnamon and cloves. Beat till thoroughly combined. Beat in remaining flour. Cover and chill for 3 hours or till easy to handle.

Divide the chilled dough in half. On a lightly floured surface, roll half of the dough at a time 1/8 inch thick. Cut into desired shapes with a 2 1/2 inch cookie cutter. Place 1 inch apart on a greased cookie sheet. Bake in a 375º oven for 5 to 6 minutes or till edges are lightly browned. Cool on the cookie sheet for 1 minute. Remove and cool on a wire rack.

Decorate cookies with icing and decorative candies, if desired.

Gingerbread People Cutouts Prepare as above, except roll dough 1/4 inch thick. Cut with 4 1/2 to 6-inch people cookie cutters. Bake in a 375º oven for 6-8 minutes or till edges are lightly browned. Makes 12 to 18.

Double Chocolate Chip Cookies

brought by Jamie Cook

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 cups semisweet chocolate chips

6 tablespoons butter, softened

1 cup white sugar

1 1/2 teaspoons vanilla extract

2 eggs

1/2 cup confectioners' sugar

1.     Combine flour, baking powder and salt. Set aside.

2.     Melt 1 cup of chocolate chips over low heat. Cream butter and sugar. Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips.

3.     Wrap in plastic and freeze until firm (about 20 minutes).

4.     Make small balls (1 inch); roll in confectioners' sugar. Place on ungreased cookie sheet and bake for 10-12 minutes at 350 degrees F (175 degrees C). Cool on wire rack.

Red Velvet Whoopie Pies

brought by Jenn Iverson
1 box red velvet cake mix (can use other flavors as well – chocolate, spice cake, etc.)
3 eggs
½ cup oil
½ cup water

Preheat oven to 400º.  Lightly grease baking sheets.  Beat together the cake mix, oil, eggs, and water.

Drop by heaping spoonfuls onto the prepared baking sheets.  Bake for 7-10 minutes. Cookies will spread quite a bit, but if they seem really thin, you may need to add a tiny bit more flour. Let cookies cool completely; then make sandwiches from two cookies filled with Cream Cheese Whoopie Pie Filling. It’s usually best to let them sit for a few hours after putting the sandwiches together so the filling can set a little bit.

For Cream Cheese Filling: Beat 3 egg whites until white, fluffy, and thick. Add 8 oz. cream cheese, softened. Mix until smooth.  Add 1 tsp. vanilla, then 4 cups powdered sugar; mix well. Add 4-6 more cups of powdered sugar until desired consistency is reached (total of 8-10 cups). I like the filling to be somewhat thick, so it doesn’t slide out of the cookies when put together.

Double Mint Chocolate Cookies

brought by Megan McQuivey

Recipe from CHERIE’

2 cups sugar
1 cup cocoa
1 cup butter
1 cup buttermilk
1 cup water
2 eggs
2 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp vanilla
1 tsp peppermint extract

Combine at low speed scraping bowl often until well mixed.
Stir in:
4 cups flour
Beat 3-4 minutes
Drop rounded teaspoonfuls of dough on greased cookie sheets.  Bake 7-9 minutes at 400 degrees.  Top of cookie should spring back when touched lightly.  Remove and cool.

Frosting:
4 cups powdered sugar
1 cup butter, softened
1 tsp salt
2 T. milk
2 tsp vanilla
½ tsp peppermint or mint extract
(May add ½ cup cocoa and reduce sugar somewhat)
Mix all together and beat until light and fluffy, 2-3 minutes.  Spread ½ Tablespoonful on each cookie.  Sprinkle with ½ cup crushed peppermint candy if desired.

Iced Anise Cookies

brought by Heather Brown

adapted slightly from Cookie Madness

3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
2 eggs
1/4 cup milk
1 teaspoon anise extract
2 3/4 cups flour (12.5 oz)
2 1/2 teaspoons baking powder
1/2 scant teaspoon salt

Icing:
1 1/2 cups powdered sugar
1 1/2 tablespoons melted butter
2 tablespoons milk plus extra if needed
1  teaspoon anise extract
Multi-Colored Sprinkles

Preheat oven to 325 degrees. Line baking sheets with parchment paper or non-stick foil.

Beat the sugar, melted butter, eggs, milk and anise extract together using low speed of a hand-held mixer.

Thoroughly stir together the flour, baking powder and salt; add to the batter and stir just until blended.

Drop dough by rounded teaspoons, shaping a little to form nice roundes, 2 inches apart onto cookie sheets and bake on center rack for 10 to 14 minutes or until bottoms of cookies are light golden. Cool on wire racks.

Make icing. Mix the sugar and melted butter together until the sugar is moist. Add the milk and beat well until smooth. Beat in the anise extract. It should be thick but pourable. Place a piece of paper towel under your cooling rack so that the glaze can drip through, then spoon it gently over the cookies.
Sprinkle with candy sprinkles.

Makes 4-5 dozen cookies.

Chocolate Candy Cane Cookies

brought by Heather Brown
recipe adapted from Bon Appetit

Yield: Makes about 18 sandwich cookies

Cookies
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 large egg

Filling
1 cup plus 2 tablespoons powdered sugar (I needed about 2+ cups of powdered sugar)
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 teaspoon peppermint extract
2 drops (or more) red food coloring

1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)

For cookies:

Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour. (I made the dough the night before and left it in the refrigerator until morning)

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.

For filling:

Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.

Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)

The Most Amazing Peanut Butter Chocolate Chip Chocolate Cookies in the World

brought by Christina Sorensen

Mix:
1 c. butter, softened
¾ c. peanut butter
¾ c. sugar
¾ c. brown sugar
2 eggs

Sift & Add:
2 1/3 c. flour
1/3 c . cocoa powder
1 tsp. baking soda

Mix in:
1 tsp. vanilla

Add:
1 c. chocolate chips
1 c. peanut butter chips
10 peanut butter cups cut into 8ths

Bake 8-10 minutes at 350.

Marbled Caramel Chocolate Slice

brought by Erin Orton

Base:                                         

2 1/4 cups flour

1/2 cup sugar

3/4 cup butter, softened

Filling:

7 T butter, diced

scant 1/2 cup light brown sugar

2 14 oz. cans sweetened condensed milk

Topping:

3 1/2 oz. semisweet chocolate

3 1/2 oz. milk chocolate

2 oz. white chocolate

Preheat oven to 350 degrees. Line and lightly grease a 13x9 inch jelly roll pan or cookie sheet.  Put the flour and sugar in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Work with your hand until the mixture forms a dough.

  Put the dough into the pan and press it out with your hand to cover the base.  Then use the back of a spoon to smooth it evenly into the pan.  Prick all over with a fork and bake for about 20 minutes or until firm and very light brown.  Set aside and leave in pan to cool.

   For filling, put the butter, brown sugar and condensed milk into a pan and heat gently, stirring, until the sugar has dissolved.  Stirring constantly, bring to a boil.  Reduce heat and simmer the mixture very gently, stirring constantly for about 5-10 minutes, or until it has thickened and turned a caramel color.  Take care that the mixture does not burn on the base of the pan, as this will spoil the flavor.  Remove from heat.

  Pour the filling mixture over the cookie base, spread evenly and leave until cold.

  Melt each type of chocolate separately.  Spoon lines of semisweet and milk chocolate over the set caramel filling.  Add small spoonfuls of white chocolate.  Use a skewer to forma a marbled effect on the topping.

Girl Scout Style Thin Mints

brought by Kristen Marriott (Ashley Boyer's Friend)

Ingredients:

1 box devil's food cake mix

2 eggs

2 Tbsp water

2 Tbsp oil

1/2 cup cocoa

1 package chocolate chips or semi-sweet baking chocolate

few drops mint extract or candy mint flavoring

Combine cake mix, eggs, water, oil and cocoa.  Blend together well--it will be a sticky mess.  Let stand 20 mins then shape into small balls.  Place on cookie sheet 2" apart.  Press down flat with spoon coated with oil.  Bake 8 mins at 400 degrees.  Cool to room temp.

Melt chips and add a few drops mint flavoring.  Either spread melted chocolate on cookies or dip in the chocolate.  Lay out cookies on wax paper until chocolate dries.  

Peppermint Bark Fudge Chewies

brought by Ashley Boyer

1 20 oz brownie mix
2 Tbsp flour
8 Tbsp butter, melted
2 large eggs
2 cups finely chopped peppermint bark, divided 

Preheat oven to 350. 

In large bowl, combine brownie mix, flour, melted butter and eggs and stir about 30 seconds (until just combined). Fold in 1 cup of peppermint bark. 

Drop cookie dough by generous spoonfuls (or 1 inch balls) on baking sheet. Press 1/2 tsp peppermint bark onto top of each ball.

Bake until cookies are firm around edges but soft in center about 10-12 minutes. Cool on cookie sheet 2-3 minutes and then transfer to cool on wire wracks.

Makes 4 dozen

Auntie’s Super Secret Frosted Sugar Cookies

brought by Britney Basset
¾ cup butter
½ tsp. of vanilla
½ tsp. of cinnamon candy flavoring (or to taste, or leave out of the cookie dough)
1 cup sugar
2 eggs
2 ½ cups sifted flour
1 tsp. salt
1 tsp. baking powder

 Mix butter, flavoring, sugar and eggs thoroughly.  Sift together and stir in flour, salt and baking powder.  Chill at least 1 hour.  Roll out 1/4 to 1/2 inch thick on floured board.  Cut into desired shapes.  Place on ungreased baking sheet.  Bake 6 – 8 minutes at 400 degrees.  Do not overcook.  Cool and frost with Butter Cream Frosting, then decorate with sprinkles.  (I often double this recipe.)

Cinnamon Butter Cream Frosting

1 box powdered sugar
¼ - ½ cup of butter, softened
1 tsp. vanilla

3 Tbl. milk¼ + cinnamon candy flavoring to taste

Mix and blend thoroughly until smooth.  Spread on almost cooled sugar cookies.  Decorate with sprinkles and enjoy.  (This is usually enough for a doubled recipe of sugar cookies.)

(I find the cinnamon candy flavoring in the candy making section at Michaels, or at specialty food shops or kitchen supply shops.)

Chewy Brownie Cookies with M&Ms

brought by Rachel Durazzani

• 2/3 cup shortening
• 1 1/2 cups packed brown sugar
• 1 tablespoon water
• 1 tablespoon vanilla extract
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1/3 cup baking cocoa
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup semisweet chocolate chips
• 2 cups Mint M&M's or Cherry Cordial M&M's

In a large mixing bowl, cream shortening, sugar, water and vanilla. Beat in eggs. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended. Stir in chocolate chips and nuts if desired. Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 7-9 minutes; do not overbake. Cool 2 minutes before removing to wire racks.

Homemade Oreo Cookies

From Kristin Marshall

2 cake mixes (german chocolate)

4 eggs

1 cup shortening

1/4 cup oil

Mix all ingredients and roll into balls. Bake at 375 for about 10 min. Then frost between 2 cookies like real oreos

Frosting

1 cup powdered sugar

8 oz cream cheese

1 tsp vanilla

4 tsp butter

Can add food coloring for holidays and or roll in peppermint candies. Store in freezer.