I have no idea where this one came from but I'm glad I found it!
2 Sticks (1 cup) Softened Margarine 1 ½ cups Powdered Sugar 1 Egg 1 tsp Vanilla 2 ¾ cup Flour 1 tsp Baking Soda 2 tsp Pumpkin Pie Spice
Combine flour and baking soda. Set aside.
In a large bowl, with an electric mixer at medium speed, beat margarine, powdered sugar, pumpkin pie spice and vanilla until creamy. Add egg and beat for 1 minute. Gradually stir in flour until blended. Chill dough for 2 hours.
Roll out the dough on lightly floured surface to a ¼” thickness. Using cookie cutters, cut dough into desired shapes. Transfer to baking sheets.
Bake at 375 degrees for 8 –10 minutes or until lightly browned. Transfer to wire rack and let cool.
Decorate cookies with icing as desired. Let cookies stand until decorations are set Wrap and store at room temperature for up to one week.
This recipe has been in the family for years! It beats out every gingerbread cookie recipe I have ever tasted!
Cream together: 1 cup shortening 1 cup sugar
add: 2/3 cup hot coffee 2/3 cup mollasses
add: 1 tsp cinamon 1 tsp cloves 2 tsp ginger 1 tsp baking soda 1 tsp salt 5 cup flour
refrigerate 2-3 hours, roll, cut out...bake @ 350 degrees for 17 minutes until somewhat firm but not crispy. Cool on wire racks.
Warning: This recipe makes a lot of cookies – this is a soft gingerbread cookie!
Either decorate with sprinkles, chocolate chips, etc before baking or ice and decorate when cooled. These freeze very nicely.
Soft, chewy cinnamon goodness thanks to a Gold Medal Flour Bag!
1 1/2 cups sugar 1/2 cup butter or margarine, softened 1/2 cup shortening 2 eggs 2 3/4 cups Gold Medal® all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup sugar 2 teaspoons ground cinnamon
1. Heat oven to 400ºF.
2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
Oatmeal Raisin Cookies
Beat til creamy: 1 cup butter 2 cup brown sugar
beat in: 3 Tbsp lemon juice 2 eggs
mix in separate bowl then mix in: 2 cup flour 1 tsp salt 1 tsp baking soda
stir in till combined: 3 cup quick oats 1 ½ cup raisins
bake @ 350 degrees for 18-20 minutes on ungreased sheets until set not crisp. Cool on wire rack
Coconut Pastel Cookies Recipe
I have no idea where this recipe came from but it's the best! It's a constantly requested one in my house! I use cherry, raspberry or black cherry jello for the flavoring but you can use any flavor you like!
Mix together: 2 ¾ c Flour 1 tsp baking soda ½ tsp salt
Cream together: 1 c softened butter 3 oz fruit flavored gelatin(jello) ½ c sugar
Add: 1 eggs 1 tsp vanilla ½ tsp almond extract
Add flour mixture alternating with ½ cup milk Fold in 1 1/3 c coconut Drop by teaspoons onto ungreased cookie sheets, flatten out slightly, sprinkle with additional gelatin (preferably the same flavor)
Bake 375° for 10 minutes or until edges are lightly golden. Store in a loosely covered container.
Cream Cheese Cookies - Spritz
These are quick, easy and delicious!!
cream together: ½ c shortening 3 oz cream cheese 1/3 c sugar
add: 1 egg yolk 1 tsp almond extract
add: 1 ½ c flour ½ tsp salt
Press through cookie press bake 400° for 8-10 minutes until set but not browned. Add a chocolate chip, cinnamon red hot or sprinkles. You can also dip these in melted chocolate ... mmmmm......
Super Soft & Super Tasty!
Mix thoroughly 3/4 cup soft shortening 1 cup brown sugar (packed) 1 egg 1/4 cup molasses Sift together and stir in.... 2 1/4 cups sifted Gold Medal Flour 2 tsp. soda 1/4 tsp. salt 1/2 tsp. cloves 1 tsp. cinnamon 1 tsp. ginger ½ tsp. Allspice ¼ cup Sugar for rolling
Chill dough. Roll into balls the size of large walnuts. Roll in sugar. Place 3" apart on greased baking sheet. Bake just until set but not hard.
Temperature: 375 degrees Time: Bake 10 to 12 minutes Amount: About 4 dozen 2 1/2" cookies.
Sour Cream Cookies
I am not a fan of sour cream but these are just amazing!!
Mix together: 1 cup sugar ½ cup soft butter 1 cup sour cream 1 ½ tsp vanilla 1 egg
mix in: 2 ½ cup flour 1 tsp baking powder ½ tsp baking soda ½ tsp salt
Drop by rounded tsp into sugar.. roll til coated. Place 2” apart on ungreased sheet. Flatten to 3/4”. Cook at 400 degrees for 7-8 minutes. cool slightly then remove to wire racks.
Peanut Butter Kiss Cookies
1 3/4 c. flour 1/2 c. sugar 1/2 c. brown sugar 1 tsp. soda 1/2 tsp. salt 1/2 c. butter 1/2 c. peanut butter 1 egg 2 tbsp. milk 1 tsp. Vanilla
Combine ingredients. Roll into balls, roll balls in sugar. Bake on cookie sheet at 350 degrees for about 10 minutes. Top with chocolate Kiss immediately upon removal from oven. These are great even without the kiss on top – but who would want them without?
Sugar Cookie Cut Out Cookies
Courtesy of the Better Homes & Garden Cookbook - By far my favorite sugar cookie!
1/3 cup shortening 1/3 cup butter 2 cups all-purpose flour 3/4 cup granulated sugar 1 egg1 tablespoon milk 1 teaspoon baking powder 1 teaspoon vanilla Dash salt 1 cup sifted powdered sugar 1/4 teaspoon vanilla Milk Desired food coloring
Directions 1. In a large mixing bowl beat the shortening and butter or margarine with an electric mixer on medium to high speed about 30 seconds or until softened. Add about half of the flour. Then add the granulated sugar, egg, milk, baking powder, the 1 teaspoon vanilla, and salt. 2. Beat until thoroughly combined, scraping the sides of bowl occasionally. Beat or stir in the remaining flour. Divide dough in half. Cover and chill about 3 hours or until dough is easy to handle. On a lightly floured surface, roll each half of the dough to 1/8-inch thickness. Using 2-1/2-inch cutters, cut dough into desired shapes. 3. Place 1-inch apart onto ungreased cookie sheets. Bake in a 375 degree F oven for 7 to 8 minutes or until the bottoms are very lightly browned. Cool on cookie sheets for 1 minute. Remove cookies and cool on wire racks. If desired, decorate cookies with Powdered Sugar Icing. In a small mixing bowl stir together sifted powdered sugar,1/4 teaspoon vanilla, and enough milk (about 1 tablespoon) to make a drizzling or piping consistency. If desired, color with food coloring. (I sprinkle with colored sugar or sprinkles before baking – I don’t ice these at all)
Apple Crisp Cookies
This one was in a magazine or something - it was a contest winner - and I know why!! Tasty!!
1 cup shortening 1/2 cup butter or margarine 1 1/2 cup packed brown sugar 1 cup granulated sugar 1 0.7 ounce package instant spiced apple flavored drink mix 1 tablespoon ground cinnamon 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 3 eggs 2 teaspoons vanilla 3 cups all purpose flour 3 cups quick cooking rolled oats 1 1/2 cups raisins 1 1/2 cups chopped dried apple pieces
Preheat oven to 350 degrees. In an extra large mixing bowl beat shortening and butter with mixer on medium to high setting for 30 seconds. Add sugars, drink mix, cinnamon, baking powder, baking soda, and salt. Beat till combined, scaping the bowl occasionally. Beat in eggs and vanilla till combined. Beat in as much flour as you can with mixer. With wooden spoon, stir in remaining flour, oats, raisins and dried apples. Drop dough by rounded teaspoons onto an ungreased baking sheet. Bake for about 12 minutes or until lightly browned.
This makes 7 dozen cookies so you better be hungry!
Auntie Anne's Imposter Bread Machine Pretzels
3/4 cup warm water 1 teaspoon active dry yeast 1 1/2 tablespoons brown sugar 1/2 teaspoon salt 2 cup bread flour 2 tbsp softened butter
baking soda dip: 1 cups Warm water 1 tablespoons baking soda
after baking: to taste coarse salt 2-4 tablespoons butter (melted)batch:
put all ingredients in bread machine in proper order (liquid/solid or solid/liquid depending on your machine)
Set on dough setting. When it beeps - take out
prepare a baking soda water bath with 1 cups warm water and 1Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again for about 30 minutes. Bake in 450 oven for about 10 minutes or until golden. Brush with melted butter and enjoy!
the cooking time and temp were the ones given online when I originally downloaded this recipe - before tweaking it. I bake mine at 375 for 6 minutes.
Take out of oven, cool for just a few minutes then use a basting brush and brush butter on the pretzels - or you can dip them but they taste just as good brushed and have less butter on them that way - then sprinkle course salt on top..
You can double the recipe by doubling all ingredients - yeast would double though to 1 1/2 tsp not 2 and the brown sugar should only go up to about 2 ½ tbsp - other than that everything else is doubled exactly. My recipe was cut in half from the original and a large batch does fit in my bread machine..
Dreamy Coconut Cake
1 box yellow cake mix 1 can sweetened condensed milk 1 can cream of coconut (look in the drink mix aisle or the ethnic section) 1 normal sized tub of Cool Whip 1 pkg. frozen coconut
Bake cake in a 10 x 13 inch pan or two 8x8 pans* as directed on package. While it is cooking, mix together the cream of coconut (NOT coconut milk) and the sweetened condensed milk until it is smooth. After the cake is done cooking and it is still warm, poke holes in top of cake - I use the tip of a chopstick - and pour the cream of coconut & milk mixture over cake. Let cool. Refrigerate overnight. Spread the Cool Whip across the top and sprinkle frozen coconut on top. Store in fridge if you don't finish it all in one sitting It lasts about a week in the fridge.
*I usually make this in two 8x8 pans and sometimes in 3 loaf pans so that I can freeze one cake and save the rest for later