:: The Cookie Recipe Blog ::

3/4 c Butter-softened
1 1/2 c Sugar
2 Egg
2 ts Vanilla
3 c Flour-sifted
2 1/2 ts Baking powder

In a large mixer bowl at medium speed, beat butter and sugar. Beat in eggs and vanilla. Mix flour and baking powder and stir into butter mixture. Divide dough into thirds; shpae into balls and flatten slightly; wrap in plastic and refrigerate for 3 hours or overnight. Roll into 1/8″ thickness and cut. Bake at 375 degrees for 6 minutes or almost lightly browned. Cool and decorate with Xmas Icing.

3/4 cup Sugar
2/3 cup Butter or margarine — soften
1/4 cup Orange juice
1/2 cup Dark corn syrup
1/2 cup Dark molasses
4 1/2 cups All-purpose flour
3/4 cup Whole wheat flour
2 teaspoons Ground ginger
1 teaspoon Baking soda
1 teaspoon Salt
1/2 teaspoon Ground cloves
1/2 teaspoon Ground nutmeg
1/2 teaspoon Ground allspice

In a mixing bowl, cream sugar and butter. Blend in orange juice, corn syrup and molasses. Combine flours, giner, baking soda, salt, cloves, nutmeg and allspice. Add to creamed mixture; mix well. Chill 3-4 hours or overnight. Roll a portion of the dough on a lightly floured surface to 1/4-inch thickness. Cut into desired shapes. Place 2-inches apart on greased baking sheets. Repeat with remaining dough. Bake 350~ for 12-14 minutes. Cookies will be soft and chewy if bakes 12 minutes–crunch if baked longer. Yield 6-7 dozen.

1/2 c Butter or regular margarine
1/2 c Shortening
2 c Sugar
4 Eggs; beaten
4 c Flour; sifted
1/8 ts Ground nutmeg
1/8 ts Ground cinnamon

Cream together butter and shortening; gradually add sugar, beating until light and fluffy. Beat in eggs. Sift together flour, nutmeg, and cinnamon; stir into creamed mixture (dough should be stiff). Store in covered bowl in refrigerator overnight. Roll dough very thin, using floured pastry cloth on board and rolling pin. Cut in star shapes. Place 1 to 1 1/2″ apart on greased baking sheets. Bake in 350 oven 10 to 12 minutes or until crisp and straw-colored. Remove from baking sheets and cool on racks.