Snickerdoodle Recipe

Six Sisters Stuff Recipe

1 stick (1/2 cup) margarine
1/2 cup shortening
1 1/2 cups sugar
2 eggs
3 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Chill dough for about 30 minutes.

 Roll into balls the size of small walnuts.

 In a separate bowl, mix 2 Tbsp sugar with 2 tsp cinnamon (more or less depending on how you like it). Roll dough balls in cinnamon mixture.

Place about 2" apart on ungreased cookie sheet.

Bake 7-9 minutes until lightly browned, but still soft.

Makes about 5 dozen.

Found at Six Sisters Stuff.

Old Fashioned Pumpkin Cookies

  

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter (1 stick), softened
• 1 cup canned pumpkin
• 1 large egg
• 1 teaspoon vanilla extract
• Glaze (recipe follows)

Directions

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth

Quick & Easy Chocolate Chip Cookies

Who doesn't love a batch of warm chocolate chip cookies? But making a homemade batch can be time consuming and extensive. Here is a quick and easy recipe for a small batch of cookies that can be made up in just a few minutes.


1/2 cup butter, melted
1/2 cup brown sugar
1/2 cup white sugar
1 tablespoon molasses
1 egg
1 teaspoon vanilla
1 1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips

Preheat oven to 350 degrees if making cookie bars – 375 degrees if making cookies.
In a medium-sized bowl, mix the melted butter, sugar, and molasses.
Add the egg and vanilla, mix well.
Add the whole wheat flour, baking soda, and salt, mix well.
Mix in the chocolate chips.

For cookie Bars: Spread in a greased 9×13-inch glass baking dish. Bake at 350 degrees for 20-25 minutes or until lightly browned.

For cookies: Drop by tablespoons onto greased cookie sheets. Bake at 375 degrees for 10-12 minutes or until lightly browned.

Booster Cookies

1 cup brown sugar
1 egg
1/2 cup canola oil
1 cup whole wheat flour
1 tsp salt
1/2 tsp baking soda
1/2 cup water
3 cups old fashioned oats
1 cup chopped nuts

Preheat oven to 350.  Spray cookie sheets with non stick coating.  In a large bowl, bet together brown sugar, egg and oil.  Stir together flour, salt and baking soda and add to the sugar mixture, along with the water.  Mix well and then stir in oats and nuts. Drop by spoonfuls onto prepared cookie sheets and bake 10 minutes or until golden brown and set in the center.

Festive Oatmeal Cookies/Fruitcake Cookies

Here is a recipe for delicious oatmeal cookies which can also be used for festive fruitcake cookies! Perfect for Christmas!

1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp each: nutmeg, ground cloves, allspice (if desired)
3 cups quick cooking oats
1 cup chopped walnuts
1-2 cups candied fruit (for fruit cake cookies)
*mix fruit with 1/4 cup flour to prevent lumping or sticking

Cream together sugars and butter. Add eggs and vanilla. In separate bowl, combine flour, spices, baking soda and salt. Stir into creamed mixture. Mix in oats and nuts. For fruit cake cookies, add fruit. Cover and chill dough for at least one hour.

Preheat oven to 350. Grease cookie sheets. Roll dough into balls and place 2 inches apart on cookie sheet. For fruit cake cookies, you can add a whole candied cherry for garnish. Bake 8-10 minutes Cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Festive Filled Bars

Ingredients:

2 cups oats..uncooked
1 1/2 cups flour
1 cup chopped nuts
1 cup packed brown sugar
1 teaspoon soda
3/4 teaspoon salt
1 cup butter melted
2 tablespoons vegetable shortening
1 1/2 cups plain M&M's
1 can Eagle Brand Milk

Combine oats, flour, nuts, sugar, soda and salt-mix well, add butter,mix until dry ingredients are thoroughly moistened and mixture resembles coarse crumbs. Reserve 1 1/2 cups...press remaining crumb mixture onto bottom of greased 15 1/2x10 1/2in.pan...bake at 375 degrees for 10 minutes.

Melt shortening in saucepan until warm, add 1 cup candies; continue cooking over very low heat stirring constantly with metal spoon and pressing candies with back of spoon to break up. Chocolate mixture will almost be melted , remove from heat...stir in Eagle Brand Milk..mixing well.

Spread over partially baked crust to within 1/2in. of edge. Combine reserved crumb mixture and remaining candies..sprinkle evenly over choc mixture pressing on lightly..continue baking about 20 minutes or until golden brown. Cool thoroughly..cut into bars

Chocolate Toffee Almond Squares

Ingredients:

2 cups flour
2 cups oats
1 cup brown sugar
1 tsp baking soda
1 cup butter
1 pkg chocolate chips
1 cup slivered almonds
1 SKOR toffee bits
1 1/3 cups caramel sundae sauce
½ cup flour

Crust: Combine first four ingredients in mixing bowl. Add melted butter. Mix well.Reserve 1 ¼ cups of the mixture for topping. Press remainder into greased 9” X 13” cake pan. Bake at 350 F for 12 min. or until light golden.

Second Layer: Combine baking chips, almonds and toffee bits. Sprinkle evenly over base.

Third Layer: Mix together sundae sauce and flour until smooth. Pour evenly over chip mixture.Topping: Sprinkle reserved oat mixture on top.

Bake 20 – 25 min. longer, or until golden. Cool completely. Cut into 48 squares with a sharp knife.

Oatmeal Crispies

These cookies have turned out to be my husband's favorite. They are light, tasty and filling.

1 cup shortening (or butter)
1 cup brown sugar packed
1 cup sugar
2 eggs
1 tsp. vanilla
1 1/2 cups all purpose flour
1 tsp salt
1 tsp baking soda
3 cups quick cooking oats
1/2 cup nuts (walnuts or pecans)

In a large mixing bowl mix shortening with both sugars until creamy.

In a separate bowl, beat eggs together and add vanilla. Add to shortening and butter mixture.

In a separate bowl combine flour, salt and baking soda. Slowly mix into the shortening mixture until well combined. Stir in the quick oats until well blended and then add nuts and mix well.

Divide the dough in half and wrap each half in waxed paper in log shape. You can freeze one half or refrigerate for several days.

When you are ready to bake, slice the dough and place on cookie sheet. Bake at 350 for 10 minutes.

Oatmeal Crisps

In my last post, this was a recipe for disaster! But this time, the oats made it into the dough and it turned out much better. These oatmeal crisps are delicious!

Ingredients:
1 cup (2 sticks) butter
1 cup brown sugar
1 cup white sugar (you can use less of each)
2 eggs
1 tsp vanilla
1 & 1/2 cup All Purpose Flour
1 tsp salt
1 tsp baking soda
3 cups quick cooking oats
1/2 cup nuts (pecans or walnuts)
optional - 1/2 cup heath bits

Mix softened butter with sugar until blended. Add eggs and vanilla, mix well. In a separate bowl, add flour, salt and baking soda and stir well. Add this flour mixture to the butter mixture and mix. To this add the oats, nuts and heath bits, fold in.
This makes a huge batch of batter and if you would like, you can take half of the batter, form it into a log shape and wrap in waxed paper. This will keep in the refrigerator or freezes well. To bake, slice this dough in slices. For current dough, if you don't want to chill it and slice it, you can spoon it onto a greased cookie and bake at 350 for 10 minutes or until golden brown.