Chewy Coconut-Lime Sugar Cookies

-Kale

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
Zest of one large lime, finely minced
3 tbsp lime juice
½ cup unsweetened toasted coconut
1/2 cup sugar for rolling cookies

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
4. Beat in egg, vanilla extract, lime juice and lime zest.
5. Gradually blend in the dry ingredients and toasted coconut.
6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.
7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
8. Let stand on cookie sheet two minutes before removing to cool on wire racks.

**I got this recipe from www.mybakingaddiction.com

Old-Fashioned Sugar Cookies From My Neighbor

-Kale

Best sugar cookies EVER.

3 C flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 C butter, softened
2 eggs
1 C sugar

In a mixing bowl, sift together flour, baking soda and baking powder.  On low speed, cut in butter until mixture looks like cornmeal.  In a small mixing bowl, beat eggs with whisk; add sugar and beat thoroughly.  Blend egg mixture into flour-butter mixture.  Chill dough for one hour.  On lightly floured surface, roll dough and cut with cook cutters.  Lightly spray baking sheet and bake 7-8 minutes at 375 degrees.

Cranberry Hootycreeks

-Tara


Pretty, Festive and easy to make,
Cranberry Hootycreeks are a fun
Cookie-in-a-jar gift!





Place the following ingredients in a quart jar in order:

1 1/8 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. rolled oats
1/3 c. granulated sugar
1/3 c. brown sugar
1 c. dried cranberries (craisins)
1/2 c. white chocolate chips
1/2 c. chopped walnuts or pecans

Add a decorative label with the following instructions:

Preheat oven to 350 degrees. In a medium bowl beat together 1/2 c. butter, 1 egg, and 1 tsp. vanilla. Add contents of jar and mix well. Drop by rounded tablespoon onto a greased cookie sheet. Bake 8-10 minutes, or until edges start to brown. Cool on wire rack.

Chewy No Bake Cookies

-Kale Cloward

2 TBSP butter

½ C. milk

3 TBSP cocoa

1 C. sugar

½ c. peanut butter

1 tsp. vanilla

3 C. oatmeal

Mix together cocoa and sugar in a small bowl. Melt butter in saucepan over medium heat. Add milk, then add cocoa and sugar mixture. When warm, add the peanut butter. Stirring constantly, bring to a boil; let boil for 2 minutes. Remove from heat. Add vanilla and 2-3 C. oatmeal. Drop by spoonful onto waxed paper. Let cool before serving.

The Best Gingerbread House recipe ever!!

-Tara Butler

1 ½ c. butter

1 ½ c. brown sugar

1 ½ c. molasses
1 ½ tsp. salt
3 tsp. baking soda
3 tsp. ginger
¾ tsp. cloves
3 tsp. cinnamon

8 – 10 c. flour

1 c. water

Cream butter and sugar. Add molasses. Alternate dry ingredients with water. Roll 1/2” thick and cut out ginger bread house. Bake on ungreased cookie sheet for 8-10 minutes at 350 degrees. Let cool. Decorate with frosting. For houses cook until a lit brown on edges and they will dry harder. If you let the cookies set out for quite a few hours they will get hard to frost houses without falling apart, but if you want to eat good cookies don’t overcook! Makes 2 large houses.

Frosting for gingerbread houses:

3 egg whites – room temp.

1 lb. powdered sugar

½ tsp. cream of tartar

Beat 7-10 minutes. Cover unused portion with damp cloth until ready to use.

Peanut Butter Oatmeal Choc. Chip Cookies

-Kathryn Lange

1/2 C butter

½ C peanut butter

1 C sugar

½ C packed brown sugar

1 tsp. baking powder

½ tsp. baking soda

2 eggs

1 tsp. vanilla

1 ¼ C flour

2 C rolled oats

1 C chocolate chips

Beat butter and peanut butter until smooth. Add sugar, brown sugar, baking powder, and baking soda. Beat until combined. Beat in eggs and vanilla. Mix in flour and rolled oats. Add chocolate chips. Bake on an ungreased cookie sheet at 375° for 10 minutes.

Rootbeer Float Cookies

-Kale Cloward

1 C white sugar

1 C packed brown sugar

1 C butter, softened

½ C buttermilk

2 eggs

2 tsp rootbeer extract

1 tsp vanilla

4 C flour

1 tsp baking soda

¼ tsp salt

Frosting:

2 C powdered sugar

2 T cream cheese

4 tsp butter, softened

1 tsp rootbeer extract

Heat oven to 375 degrees. Lightly grease cookie sheets. Combine sugars, butter, buttermilk, eggs, rootbeer extract and vanilla. Beat until well blended. Add flour, baking soda and salt. Beat until soft dough forms. Drop by heaping teaspoons onto cookie sheets. Bake 10-12 minutes until set. Cool completely. Frost evenly.

Soft Ginger Snaps

-Cassy Jones

Beat:

1 cup packed brown sugar

1/8 cup molasses

1 egg

Mix:

2 cups flour 1 tsp. ginger

2 tsp. soda 1/2 tsp. cloves

1tsp cinnamon 14 tsp. salt

Gradually blend together wet and dry ingredients. Form 1 tbls. balls. Toss in sugar and smash down with cup. Bake ar 375 for 8-10 min. Do not overcook.

Peanut Butter Cookies

-Kale Cloward

½ C butter

½ C peanut butter

1 ¼ C flour

½ C sugar

½ C packed brown sugar

1 egg

½ tsp baking soda

½ tsp baking powder

½ tsp vanilla

Beat butter and peanut butter with mixer on medium to high speed for 30 seconds. Add ½ C flour, the sugars, egg, baking soda, baking powder and vanilla. Beat until thoroughly combined. Beat in remaining flour. If necessary cover and chill dough until easy to handle. Shape dough into 1 inch balls. If desired, roll to coat with additional sugar. Place 2 inches apart on an ungreased cookie sheet. Flatten by crisscrossing with the tines of a fork. Bake at 375 degrees for 7-9 minutes.

Soft Sugar Cookies

-Tara Butler

1 c. butter

½ tsp. vanilla

3 ¾ c. flour

1 tsp. soda

1 c. sugar

3 eggs

½ tsp. salt

2 tsp. cream of tartar

Cream together butter, sugar, eggs and vanilla. Add dry ingredients. Chill for 1 hour. Roll out dough ½ inch thick, cut out cookies. Place on ungreased cookie sheet. Bake 6-8 minutes at 425 degrees. Frost with Wilton Buttercream frosting.

Kale's Samoas

1 C soft butter
1/2 C sugar
2 C flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
up to 2 Tbsp milk

Cream the butter and sugar. Sift dry ingredients and then add. Add vanilla and 1 tablespoon of milk at a time. Dough should come together into a soft, not too sticky ball.

Roll dough between wax paper to 1/4" thick. Use a 1 1/2" cutter to make rounds (I used a small cup). Bake at 350 degrees for 10-12 minutes. Cool on baking sheet.

Next, pour 2 cups of coconut onto a greased baking sheet. Bake at 300 degrees for 20 minutes, stirring about every 5-10 minutes. (I used about 3 1/2 cups for a double batch.)

Caramel:
This is Tara's recipe and it worked out great for a double batch of cookies. If you're not doubling the cookie recipe, then I would only use half of this.

1/2 C butter
1/2 C white sugar
1/2 C brown sugar
1/2 C Karo syrup
1/2 C sweetened condensed milk

Bring to a boil and cook to 240 degrees, over medium heat. Then add the toasted coconut. Pour onto a buttered cookie sheet and spread pretty thin. While it's still warm, use a round cutter to cut out tops for your cookies. Kind of mold them on top. You want to do this warm so the caramel will adhere to the cookie nicely.

Next, melt 1/2 C of dark chocolate chips with 1/2 Tbsp of shortening. Use a spoon to drizzle chocolate over the tops of the cookies.

Eggnog-Frosted Nutmeg Sugar Cookies

2 tsp vanilla
1 1/4 C butter, softened
1 C sugar
1 1/2 tsp baking powder
1 tsp nutmeg
1/2 tsp salt
1 egg
1 Tbsp eggnog
3 1/4 C flour

Mix butter on high for 30 seconds. Add sugar, baking powder, nutmeg, and salt. Beat until combined. Beat in egg, eggnog and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill about 1 hour. (I skipped this step!)

Preheat oven to 375 degrees. On a lightly floured surface, roll dough to 1/4" thick. Cut into desired shapes. Place 1 inch apart on an ungreased cookie sheet.

Bake for 8 to 10 minutes or until edges are firm. Don't overcook! Cool on wire rack.

Eggnog icing:
Stir together 3 cups powdered sugar and 1/2 tsp vanilla. Stir in 3-4 tablespoons of eggnog to make an icing of spreading consistency. I sprinkled in quite a bit of nutmeg and cinnamon too!

*Once the icing sets up, you can stack these cookies on top of one another without making a mess.

Sugar Cookie Recipe for Laura

2/3 C shortening
3/4 C sugar
1 tsp vanilla

Cream those 3 ingredients together. Then add:

1 egg
4 tsp milk
2 C flour
1 1/2 tsp baking powder
1/4 tsp salt

Mix until dough forms.

Roll out and use cookie cutters. Do not grease baking pans. Bake at 375 for 6-8 minutes. (Pull them out before they look golden at all--or maybe just a hint of brown around the bottom edge or they won't be soft.) Let them cool for a few minutes on the baking pan before transferring to wire rack. Then let cool completely before frosting. Good luck!

Chocolate Cutout Cookies

Okay, first off, I'm sorry I don't know how to post in the dessert section. I think my recipe will be glaring at all on the front page. Anyhow, I did an Internet search for Halloween cookies and this came up with the suggestion of using it for bats and other spooky cookies. I tried it and they were really good. Even better is that instead of using frosting, I melted some white chocolate chips and drizzled it over the cookies, then decorated them with tiny M&Ms and candy corn. Give it a try!

Chocolate Cutout Cookies

1 1/2 C flour
3/4 C unsweetened cocoa powder
1 1/4 t baking powder
1/8 t salt
3/4 C softened butter
1 1/4 C sugar
1 egg

1. Sift the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide into 2 pieces, flatten, and wrap in plastic wrap. Refrigerate for 2 hours.

2. Preheat oven to 375. On a lightly floured surface (use cocoa powder instead of flour if you don't want to see the white), roll the dough to 1/8 inch thick and cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart on greased baking sheets.

3. Bake for 8-10 minutes. Allow to cool on cookie sheets for 5 minutes before placing on wire rack.

4. DECORATE!!!