:: The Cookie Recipe Blog ::

1/2 C butter (softened)
1/2 C shortening
1 1/2 C white sugar
2 eggs
2 tsp vanilla extract
2 3/4 flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 tbsp sugar
2 tbsp cinnamon

Preheat oven to 400 degrees. Cream together butter, shortening, 1 1/2 cups of the sugar, eggs and vanilla. Blend in flour, cream of tartar, baking soda and the salt. Drop dough by rounded teaspoonfuls into balls. Mix remaining 2 tbsp sugar and cinnamon. Roll balls of cookie dough in sugar and cinnamon mixture. Set balls 2 inches apart on ungreased cookie sheets. Bake for 8 – 10 minutes, or until set. Remove from baking sheets immediately.

1/3 c Crisco
1 1/3 c Sugar
2 Eggs (beaten well)
1 c Canned pumpkin
1 tsp Vanilla extract
2 tsp Lemon juice
2 1/2 c Flour
4 tsp Baking powder
1 tsp Salt
1/4 tsp Ginger
1/2 tsp Allspice
1 tsp Nutmeg
1 tsp Cinnamon
Cinnamon and sugar

Preheat oven to 400 F. Cream the shortening and sugar together. Add egg, pumpkin and flavorings, mix well. Sift dry ingredients together, then sift into creamed mixture. Mix well. Drop by large teaspoonfuls on a greased baking sheet. Sprinkle with sugar and cinnamon. Bake about 15 minutes.

1/2 C butter (softened)
1 C sugar
1 C packed brown sugar
1 egg
1/4 C milk
2 TBSP lemon juice
3 C all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
12 oz. frozen or fresh cranberries
1 C walnuts (chopped)

In mixing bowl, cream the butter and both sugars. Add the egg, milk and lemon juice, mix well. Combine dry ingredients, then add to creamed mixture, mix well. Mix in cranberries and nuts. Drop by heaping teaspoons 2 inches apart onto greased baking sheets. Bake at 375 degrees for 13 to 15 minutes or until golden brown. Let cool on wire racks. Makes approx. 5 dozen.

1/2 c Butter/margarine, softened
2 Eggs
1/2 ts Lemon extract
2 1/2 c Flour – all purpose
1/2 ts Salt
1 c Walnuts, chopped
1/4 c Butter/margarine, softened
2 tb Milk
1 1/2 c Brown sugar, firmly
1 c Pumpkin -cooked, mashed
1/2 ts Vanilla extract
1 tb Baking powder
2 ts Pumpkin pie spice
1 Maple frosting recipe
2 1/4 c Powdered sugar, sifted
3/4 ts Maple extract

Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and flavorings. Combine flour, baking powder, salt, and pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in walnuts. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375F for 12 minutes. Cool on wire racks. Frost with Maple Frosting.

Maple Frosting

Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well. Yield: about 1 cup.

2 1/4 cups flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1 cup butter
1 1/2 cups brown sugar
1 cup pumpkin
2 eggs
1 tablespoon vanilla
10 ounces white chocolate — chopped
1 cup pecans — chopped

Preheat oven to 300°. Beat butter with sugar, add eggs, pumpkin and vanilla. Add dry ingredients until mixed .Stir in chocolate and nuts. Drop by spoonfuls on cookie sheets and bake for 20 minutes. Cool completely.