Misti's Sugar Cookies

My sister-in-law makes the best sugar cookies so I finally asked her for the recipe, maybe one day mine will turn out close to what her's do.

Best Sugar Cookies

1 c. butter
1 1/2 c. sugar
-cream-
Add 3 eggs
-cream-
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 tsp. lemon juice or lemon zest
3 1/2 c. flour(can add up to two more cups depending on texture)

Mix together. Bake at 375' for 6-8 minutes. I like mine more soft...so I only bake them for six.

Courtesy of: Misti Stoddard

Caramel Stuffed Apple Cider Cookies

I was watching Studio 5 on KSL a couple of weeks ago and they made these cookies. I had to try them and I am so glad I did. They are amazing, from the minute you poor the apple cider into the batter your mouth is watering. My kids don't like them, which leaves them all to my husband and I, too bad. The are best to eat warm so if they cook down just throw them in the microwave for 12 seconds and it softens the carmel perfectly. These are the perfect fall treat. Enjoy.

Ingredients:
1 c. softened butter
1 c.granulated sugar
1/2 t.salt
1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10
packets (this is about 1 cup)
2 eggs
1 t. vanilla extract
1 t. baking soda
1/2 t. baking powder
1 t. ground cinnamon
3 c. all purpose flour
1 bag

Method:

· Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)

· In a small bowl whisk together flour, baking soda, baking powder and cinnamon.

· With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.

· Beat in eggs, one at a time. Add vanilla and mix well.

· Gradually add flour mixture to butter/egg mixture. Mix until just combined.

· Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)

· When you are ready to bake, unwrap your caramels.

· Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)

· Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.

· Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over- bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.

· Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container. Kraft Caramels (14 oz)

Courtesy of: Studio 5 on KSL

KitchenAid Sugar Cookies

½ cup melted butter or margarine, softened
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
½ teaspoon baking soda
1/4 teaspoon salt

Place butter and sugar in mixing bowl. Attach bowl and Flat Beater to mixer. Turn to Speed 2 and beat about 30 seconds. Turn to speed 4 and beat about 1-1/2 minutes. Stop and scrape the bowl. Add egg and vanilla. Turn to Speed 6 and beat about 1 minute. Stop and scrape bowl.

Combine flour, soda and salt. Add to mixer bowl. Turn to stir speed and beat about 30 seconds. Stop and scrape bowl. Turn to speed 2 and mix about 45 seconds. Shape dough into a flat ball. Wrap in plastic wrap. Chill in refrigerator 2 to 3 hours.

Divide dough into thirds. Roll each portion 1.8 inch tick on lightly floured waxed paper. Cut with cookie cutters and place on lightly greased baking sheets. Bake at 375 degrees for 7 to 10 minutes, or until edges are light brown. Remove from baking sheets immediately and cool on wire racks.

Bake at 375 degrees for 10 to 12 minutes, or until golden brown. Remove from baking sheets immediately and cool on wire racks.Yield 36 (1 bar per serving).

Courtesy of: KitchenAid

Kitchen Aid Peanut Butter Cookies

Ingredients:
½ cup peanut butter
½ cup melted butter or margarine, softened
½ cup granulated sugar
½ cup brown sugar
1 egg
½ teaspoon vanilla
½ teaspoon baking soda
½ teaspoon salt
1-¼ cups all-purpose flour

Directions:
Place peanut butter and butter in mixing bowl.Attach bowl and Flat Beater to mixer. Turn to Speed 6 and beat about 1 minute, or until mixture is smooth.Stop and scrape the bowl. Add sugar, eggs, and vanilla.Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl.

Turn to Stir Speed. Gradually add all remaining ingredients to sugar mixture and mix about 30 seconds.Turn to Speed 2 and mix about 30 seconds.

Roll dough into 1-inch balls. Place about 2 inches apart on ungreased baking sheets. Press flat with fork in a criss-cross pattern to ¼-inch thickness.

Bake at 375 degrees for 10 to 12 minutes, or until golden brown. Remove from baking sheets immediately and cool on wire racks.Yield 36 (1 bar per serving).

Courtesy of: KitchenAid

Pecan Fingers

2 Cups finely chopped pecans
2 Cups Flour
¾ Cup Powdered sugar
1-Cup Butter
2 tsp. Vanilla
1 Tbls. Water

Form in size of middle finger. Bake for 1 hour at 250 degrees; roll in powdered sugar.

Courtesy of: Janice Schmidt

Andes Candies Cookies

1 cup butter (no substitutes), softened
1 cup sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
65 mint Andes candies

In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture.

Cover and refrigerate for 2 hours or until easy to handle.

With floured hands, shape a tablespoonful of dough around 42 candies, forming rectangular cookies.

Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool. In a microwave or saucepan, melt the remaining candies; drizzle over cookies. Yield: 3-1/2 dozen.

Never-Fail Cut Out Cookies

Great Grandma Christensen's recipe

Mix:
3 C. flour
1 C. sugar
1 tsp. salt
1 & 1/4 C. shortening
1 tsp. baking soda
1 tsp. Cream of Tartar (this is found in the spices)

Add:
2 beaten eggs
3 tbls. milk
1 tsp. vanilla
Roll out and cut with cookie cutter.
Bake at 350 - 375 degrees

Soft Ginger Cookies

This recipe comes from our neighbor; her husband was our home teacher and would bring them to us all the time. They never lasted long; they are super soft and chewy.

4 Cups flour
4 tsp baking soda
1 1/2 tsp cloves
2 tsp ginger
3 tsp cinnamon
2 cups sugar
3 eggs
1 cup shortening
1/2 cup molasses
Sugar, for coating

Sift flour, baking soda and spices. Blend sugar, shortening, molasses and eggs. Mix well. Slowly add flour mixture. Roll into balls ad roll balls in sugar until covered. Bake on greased cookie sheets, at 350*F, for 10-12 minutes. Makes 120 cookies. To keep them soft, store in airtight container.

Courtesy of Becky Draney

Red's Ultimate M&M's Cookies

Ingredients
1 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 12-ounce package M&M’S® MINIS® Milk Chocolate Candies
3/4 cup chopped nuts (optional)

Directions
Preheat oven to 350°F. In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into butter/sugar mixture. Stir in M&M’S® MINIS® Milk Chocolate Candies and nuts, if desired. Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container

Courtesy of http://www.mms.com/us/baking/recipes/cookies/recipe.jsp?id=52&section=classiccookies

Snowball Cookies

These are amazing...I could eat them all myself.

2 Cups All-Purpose Flour
2 Cups Finely Chopped Pecans
1/4 Cup Granulated Sugar
1 Cup Softened Butter (1/2 LB) DO NOT MELT!
1 Tsp Vanilla
Powdered Sugar - For Rolling.

Directions:
Pre-Heat Oven to 325 Degrees.
In Large Mixing Bowl Combine - Flour, Pecans, Granulated Sugar, Butter, and Vanilla.
Mix @ LOW Speed, Scraping Bowl Often Until Well Mixed (3-4 Minutes).
Shape Rounded Teaspoonfuls Of Dough Into Well Rounded 1 Inch Balls.
Place On Ungreased Cookie Sheets.
Bake For 18-25 Minutes, Or Until Very Lightly Browned.
Remove Immediately And Roll In Powdered Sugar While Cookies Are Still Hot.
Place On Cooling Racks.
Roll In Powdered Sugar Again Once Cooled.
Makes About 3 Dozen! Make a Double Batch! They will go FAST!!!!

Courtesy of http://cookeatshare.com/recipes/snowball-cookies-538064

Kaylene's Chocolate Chip Peanut Butter Cookies

Chocolate Chip Peanut Butter Cookies
Neal Loved this cookie.

Ingredients:
1 c. (2 sticks) soft margarine or butter (or half of each).
1 c. sugar
1 c. brown sugar
2 eggs
2 t. vanilla
1 c. peanut butter
2 c. and 2 T. flour
2 t. baking soda
1 t. salt1 1/3 c. oatmeal (not instant)
1 bag chocolate chips

Directions:Preheat oven to 375 degrees. Blend butter with sugar and brown sugar. Add eggs, vanilla, and peanut butter, mixing well. Add salt and baking soda. Add flour and blend well. Add oatmeal and chocolate chips. Bake for 9-11 minutes or until lightly browned.The recipe makes tons of cookies.

Courtesy of http://everydaydinners.blogspot.com/2008/11/kaylenes-chocolate-chip-peanut-butter.html

Kitchen Aid Chocolate Chip Cookies

I have tried many recipes for Chocolate Chip cookies and this is the one that my family prefers.

1 cup granulated sugar
1 cup brown sugar
1 cup butter, softened, (best to have room temp instead of microwave soft)
2 eggs
1 1/2 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
3 cups all-purpose flour
12 ounce semi-sweet chocolate chips

1. Place sugars, butter, eggs and vanilla in mixer bowl and mix about 1 minute.
2. Add baking soda, salt and flour to sugar mixture and mix 2 1/2 minutes.
3. Add chocolate chips.
4. Drop by rounded teaspoonfuls onto greased baking sheets,. Bake at 350 degrees for 10-12 minutes.
5. Remove from baking sheets immediately and cool on wire racks.

Nestle Toll House Cookies

2 ½ C. flour
1 tsp. baking soda
1 tsp salt
2 tsp water
1 C. (2 sticks) Land o lakes butter, softened
2/3 C. white sugar
2/3 C. brown sugar
1 tsp. vanilla extract
2 large eggs
1 bag peanut butter and chocolate chips

1. Preheat oven to 375 degrees
2. Mix flour, baking soda, salt, water in a bowl.
3. Beat butter, sugars, vanilla together until creamy.
4. Add eggs one at a time to butter mixture
5. Beat in flour mixture
6. Stir in chocolate and Peanut butter chips
7. Drop by round tablespoons onto ungreased baking sheet
8. Bake 8-19 minutes
9. Cool on sheet a couple of minutes.

Quaker Oats – Oatmeal Raisin Cookies

1 C. (2 sticks) margarine or butter, softened
1 C. firmly packed brown sugar
½ C. granulated sugar
2 eggs
1 tsp. Vanilla
1 ½ C. all-purpose flour (1 ¾ C. for high altitude)
1 tsp. Baking soda
1 tsp. Cinnamon
½ tsp salt (optional)
3 C. Quaker Oats (quick or old fashioned, uncooked)
1 C. raisins

1. Heat oven to 350 degrees.
2. Beat together margarine and sugars until creamy.
3. Add eggs and vanilla; beat well.
4. Add combined flour, baking soda, cinnamon and salt; mix well.
5. Stir in oats and raisins; mix well.
6. Drop by rounded Tbsp. Onto ungreased cookie sheet.
7. Bake 10 to 12 minutes or until golden brown.
8. Cool 1 minute on cookie sheet; remove to wire rack.
(About 4-dozen)

Bar Cookies: Bake 30 to 35 minutes in ungreased 13 x 9-inch metal baking pan.

Oatmeal (Chocolate chip/Toffee or Butterscotch/Coconut) cookies

1 Cup (2 sticks) butter softened
1 1/4 cups firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups Quaker Oats (quick or old fashioned, uncooked)
One 12 ounce package of either milk chocolate chips & one bag toffee chips or one 12 ounce bag of butterscotch chips & 2 cups coconut flakes
2 tablespoons cinnamon (or to taste, I don't really measure)

1. Heat oven to 375 degrees F.
2. Beat together butter and sugars until creamy.
3. Add eggs, milk, and vanilla: beat well.
4. Add combined flour, baking soda, salt: mix well.
5. Stir in oats, chocolate chips, toffee chips, butterscotch chips or coconut flakes: mix well.
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 - 10 minutes.
7. Cool 1 minute on cookie sheet: remove to wire rack. Makes about 5 dozen.

Courtesy of Melissa Johnson

Monster Cookies

This Recipe makes a ton, so I put the ingredients for a HALF batch, which still could feed an army.

7 dozen

Mix together:
1/2 lb. (1 cup) Butter/magarine, softened
1 lbs (2 Cups) White Sugar
1 lbs. (2 cups) Brown Sugar
6 Eggs, slightly beaten
1 ½ tsp. Vanilla
1 ½ tsp. Light Corn Syrup (Karo) or honey
4 tsp. Baking Soda
1 1/2 lbs. (2 ¾ cups) Peanut Butter

Now Add:
9 cups Oatmeal
1/2 Bag Chocolate Chips (unsweetened)
1/2 lb. M & M’s (plain)

Cream butter and sugars; beat in eggs one at a time. Stir in Vanilla and corn syrup. Add baking soda; mix well. Stir in Peanut Butter, oats, chips, M&M’s. Drop by spoonful, flatten a little, on cookie sheets and bake 12-14 minutes. Humidity makes these really sticky.

I bake these cookies on the air-bake kind of pans because they “Like” to burn on the bottom before their tops and centers are done. I also spray any cookie sheets with a mist of something like “PAM”. I make the dough balls about 2” in diameter and slightly flatten before baking. (If you don’t use air-bake pans, line your regular cookie sheets with aluminum foil, and still spray with a mist of a non-stick product like PAM.)

Courtesy of Doris Jeske

Scotcheroos - or Snot Bars to my family

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies® or 6 cups Cocoa Rice Krispies®
1 package (6 oz., 1 cup) semi-sweet chocolate morsels
1 cup butterscotch chips

1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.
Note: Before measuring the corn syrup, coat your measuring cup with cooking spray--the syrup will pour easily out of the cup.

Couretsy of http://www.ricekrispies.com/#/recipes/chocolate-scotcheroos