Question:

cookie recipe

SEVEN LAYER COOKIES

Need: one 9x13 pan,
1 stick butter,
1 package graham crackers,
1 package chocolate chips,
1 package butterscotch chips,
1 package coconut,
1/2 package pecan pieces,
1 can Eagle Brand Sweetened Condensed Milk
Heat oven to 350 degrees. Put stick of butter in pan, place in hot oven until butter melts. Meanwhile, put graham crackers in large zip-lock and crush to smithereens with rolling pin. When butter is melted, pour and press cracker crumbs to form crust.
Layer chocolate chips, then butterscotch chips, then coconut, then pecans.
Poke two holes in milk can and drizzle entire can over top of layers.
Bake for 30 minutes. Cool completely. Cut into bars and store in a air type canister.

SIMPLE SUGAR COOKIES

Two step holiday cookies are twice as fun to make!
¾ cup Butter
¾ cup Sugar
2 cups Flour
½ tsp. Salt
2 Eggs
½ tsp. Vanilla
½ tsp. Baking Powder
Day 1: Soften butter and mix with sugar until creamy. Add eggs and then other ingredients, mixing flour in a little at a time. Refrigerate overnight.
Day 2: Spread 1 cup flour on wax paper on a hard surface. Roll dough until it's about 1/8 " thick. Use cookie cutters to cut cookies. Make a hole in the top of each cookie with a straw. Place cookies on un-greased baking sheets lined with aluminum paper. Bake in pre heated oven at 375 degrees for 5 - 10 minutes. Decorate with frosting and run ribbons through the holes to hang on the tree!

STAINED GLASS COOKIES

Plain sugar cookie dough
Cookie sheet
Aluminum foil
Crushed lollipops or hard candy like Lifesavers. (Crush hard candies with a mallet inside a baggie. This prevents small bits from flying about.)
Mixing bowls, spoons, rolling pin, knife, cookie sheets, preheated oven at 375 degrees F

1. Crush the candy. Keep colors separated in different bowls.
2. Prepare the cookie dough.
3. Roll the dough into 1/4" strips.
4. Make heart outlines with the dough.
5. Use the foil to make frames for your cookies. You should be able to look through the holes in your outlines and see foil.
6. Fill the heart-shaped space with the crushed candy.
7. Bake 8 to 10 minutes in a 375o F oven.
8. Let the cookies cool.
9. Peel off the foil and enjoy.

ICED BUTTER COOKIES

Cookies:
4 sticks (1 pound butter)
1 cup sugar
1 egg
4 cups flour
Icing:
1 stick butter
1 box powdered (confectioner) sugar
1 teaspoon vanilla
Milk (as needed)
Directions:
1. Mix butter and sugar
2. Add egg
3. Mix in flour
4. Use cookie cutter to make into smallish cookies (about 1.5 inches in diameter).
Cook each batch at 375 degrees for about 10 minutes (lightly brown)
5. Let cookies cool slightly before icing
Icing
Cream butter.
Add sugar and mix.
Add milk as needed for spreadable consistency.
Add vanilla.
Ice the cookies.

GINGERBREAD COOKIE RECIPE

1 cup Shortening
1 cup Sugar
1 Egg
1 cup Molasses
2 tbsp. Vinegar
5 cups Flour
1 ½ tsp. Baking Soda
½ tsp. Salt
2 tsp. Ginger
1 tsp. Cinnamon
1 tsp. Cloves
Cream shortening and sugar. Stir in the egg, molasses and vinegar. Beat well. Sift dry ingredients and stir in the molasses mix. Chill. Roll on foil or between wax paper. (Dough is sticky). Cut with cookie cutter or let your kids shape gingerbread kids. Make faces and buttons with raisins and candies. Bake at 375 degrees for 10 min.

BUTTER BRICKLE COOKIES

3 sticks margarine
1 1/2 cups sugar
1/4 tsp. salt
1 tsp. vanilla
3 cups flour
1/2 tsp. baking soda
1 bag brickle bits (Heath or Skor)
Cream together oleo, sugar, salt, and vanilla. Add flour and baking soda. Fold in brickle bits. Divide dough into thirds. Roll in
wax paper and freeze for 1 hour. Cut rolls into thin slices and bake at 350 degrees for 10 minutes.

NO BAKE COOKIES

½ stick of margarine
1 cup of Sugar
1/3 cup of milk
2 Tablespoons Cocoa
¼ cup Peanut Butter
½ teaspoon of Vanilla
1-1/2 cups of quick oats
In a large microwave-safe bowl melt Margarine.
Stir in cocoa, sugar, and milk until blended well,
Microwave on High for 2 minutes, mixture should boil.
Remove from Microwave and stir in vanilla and peanut butter until blended.
Stir in Oats. Since microwave ovens vary, you may need to stir in an extra handful of oats, if mixture isn't thick enough.
Place by rounded tablespoons on waxed paper. Chill until set.
Makes about 16 cookies.

HONEY SPICE OATMEAL COOKIE MIX

Makes about 6 dozen cookies.
Although this is a recipe for a gift mix, I make it for home so the kids and I can enjoy impromptu baking days.
Gift Mix:
2-3/4 cups all-purpose flour
1 Tbsp. ground ginger
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1-1/2 cups Quaker oats (quick or old fashioned, uncooked).
To make mix:

In large bowl, combine flour, ginger, cinnamon, baking
soda, salt, cloves and nutmeg; mix well.
Add oats; mix well.

Transfer to zip lock plastic bag, an unbreakable decorative jar with lid or other airtight container.
Store in cool dry place.

Ingredients Needed to Complete Cookies:
I print this section off on the computer and tie it to the container of mix, especially if it's a gift.

1/2 pound (2 sticks) softened butter (no substitutions)
3/4-cup honey
1 large egg
To prepare cookies:
1. In a large bowl, beat butter and honey with electric mixer until creamy. Add egg; beat well. Add half of cookie mix; beat well. Add remaining cookie mix; beat
well. Divide dough into thirds; place each on a piece of plastic wrap and flatten to 1/2-inch thickness. Wrap tightly; chill at least 4 hours.
2. Heat oven to 350°F. Remove one portion of dough from refrigerator. Shape dough into 1-inch balls. Place 2 inches apart on un-greased cookie sheets. Flatten
to 1/8-inch thickness with bottom of glass dipped in granulated sugar. Repeat with remaining dough.
3. Bake 5 to 7 minutes, just until centers are set. (Cookies will feel soft. Do not over bake). Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.
Store tightly covered.
Cookie Variations:
DECORATED COOKIES -- Decorate cooled cookies with melted dark or white chocolate, ready-to-spread frosting, decorator frosting in tubes, assorted small candies
or candy sprinkles.
THUMBPRINT COOKIES -- Use thumb to make a deep indentation in center of each cookie dough ball. Bake 6 to 8 minutes or until very light golden brown.
Remove cookies from oven; press small dark or white chocolate candy into indentation or fill with 1/2-teaspoon preserves. Cool and store as directed.

CINNAMON CRINKLES

2 and 2/3 cup of sifted flour
2 tsp. cream of tartar
2 tsp. baking soda
1/2 tsp. salt
1 cup butter or margarine
1 and 1/2 cup of sugar
2 eggs
2 T ground cinnamon
3 T sugar
Halved pecans or walnuts (optional)
Directions:
1. Sift together flour, cream of tartar, baking soda, and salt -- set aside
2. Cream butter and sugar. Add eggs one at a time; beat well after adding each.
3. Add dry ingredients. Refrigerate 1 hour.
4. Drop by teaspoonfuls onto lightly greased cookie sheet
5. Press half a nut into center -- sprinkle with cinnamon and sugar mixture
5. Bake at 350' for 12-15 minutes.