:: The Cookie Recipe Blog ::

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.

3/4 C butter (softened)
3/4 C peanut butter
1 1/4 C brown sugar (packed)
1 1/4 C sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
3 eggs
1 1/2 tsp vanilla
2 1/4 C all purpose flour
2 2/3 C rolled oats
1 10-oz. mini chocolate kisses

Beat the butter with peanut butter in mixing bowl with mixer on medium-high speed for approx. 30 seconds. Add in the sugar, brown sugar, baking powder and the baking soda. Beat until well combined, scraping sides of bowl. Beat in the eggs and vanilla until well combined. Then mix in flour. Stir in the oats and chocolate kisses. Drop dough by tablespoons, about 3 inches apart onto a ungreased cookie sheet. Flatten dough slightly with hand to make a flatter cookie, if so desired. Bake in oven at 375 degrees F for about 8-10 minutes or until edges are lightly golden brown. Let cool on wire racks.

3/4 C butter
1 1/2 C sugar
1/4 tsp salt
3 eggs
3 ounces unsweetened chocolate (melted)
1 C flour (sifted)
1 C chopped nuts (walnuts, almonds or pecans work best)

Brownie Icing -

1/4 C butter
2 ounces unsweetened chocolate
3 C confectioners’ sugar
4-5 TB milk
1/2 tsp vanilla

Cream the butter, sugar and salt until it’s fluffy and light. Add the eggs, one at a time, mixing well after each egg has been added. Blend in the chocolate. Stir in the flour. Stir in the nuts. Reserve 1/4 cup of nuts. Pour mixture into greased jelly roll pan (or cookie sheet with higher sides). Bake at 350 degress for 20 min. Let cool about 10-15 minutes. To make the frosting, melt the butter and chocolate over low heat and then remove from heat. Stir in confectioners sugar. Alternate the confectioners sugar with the milk. Stir in the vanilla. Frost the brownies while still warm, then sprinkle reserved nuts over the top.

1 C sugar
1/2 C butter (softened)
1/2 C shortening
1 1/2 tsp vanilla
2 eggs
3 C flour
1/2 tsp baking soda
1/2 tsp salt
2 dozen wood popsicle sticks
1 recipe for caramel glaze

Preheat oven to 400 F. Mix the sugar, butter and vegetable shortening together in large mixing bowl. Add vanilla and the eggs. Then stir in the flour, baking soda and salt. Roll the dough about 1/4 inch thick on a flour dusted surface. Cut with a 3 inch round cookie cutter. Place on an ungreased cookie sheet. Insert a wooden stick horizontally into each cookie. Mold the dough slightly with your hand to form more of an apple shape. Bake for 8 or 9 minutes or until edges are a light golden brown. Let cool on cookie sheet for couple minutes before removing from cookie sheet. Allow cookies to cool completely on a wire rack. Spread glaze on top half of each cookie, then hold the cookie upright to allow the glaze to drizzle down. Yield: 24 cookies

Caramel Glaze

1 package (14 oz.) caramels
1/4 C water

Heat caramels with water over low heat, stir frequently, until caramel is melted. Heat again over low heat if the glaze becomes too hard.

2 c Sugar
1 c Shortening
3/4 c (1 1/2 sticks) butter, softened
1/2 ts Lemon extract
1 Egg
3 1/2 c Gold medal all-purpose flour
1 ts Baking powder
1/4 ts Salt
Fresh mint leaves
1 pt Strawberries, sliced

Cream Cheese Spread:
1 pk (8 ounces) cream cheese (softened)
1/2 c Sugar
1/4 ts Lemon extract

Heat oven to 375F. Mix sugar, shortening, margarine, vanilla and egg in large bowl. Stir in flour, baking powder and salt. Roll half of dough at a time 1/4 inch thick on lightly floured surface. Cut with 3 inch round or scalloped cutter. Place 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until light brown. Cool slightly; remove from cookie sheet. Cool completely on wire rack.

Spread about 2 teaspoons Cream cheese spread over each cookie. Arrange mint leaves and sliced strawberries on spread to resemble poinsettias. Refrigerate any remaining cookies. About: 2 1/2 dozen cookies.

2 C All purpose flour
1/2 tsp Baking powder
1/2 tsp Salt
3/4 C Butter; softened
3/4 C Granulated sugar
1 large Egg
1 tsp Vanilla extract
1/2 tsp Almond extract
1/2 C Cherry preserves

Mix together flour baking powder and salt. In a separate bowl beat together egg and sugar. In a large mixing bowl at medium speed, mix until light and fluffy. Beat in egg mixture, vanilla and almond extracts, till well blended. Turn mixer to low speed and beat in dry ingredients into wet ingredients, just till combined. On a lightly floured piece of waxed paper roll out dough into a rectangle, about 9×12 inches. Place dough on a cookie sheet. Cover and chill till firm, about 15 minutes. Uncover dough and spread the cherry preserves, evenly over the dough, leaving a 1/2 inch border. Starting from the shorter side, roll up the dough in a jelly-roll fashion. When done, wrap the roll in plastic wrap and freeze for 2 hours. Preheat the oven to 375. Spray 2 cookie sheets with nonstick cooking spray. Unwrap frozen cookie dough and slice into 1/4 inch thick pieces. Place onto cookie sheets. Bake until the edges are golden brown, about 12-15 minutes. Cool the cookie sheets for 1 minute, then transfer to a wire rack to cool completely.

1 (12 ounce) package semisweet chocolate chips (2 cups)
1/2 cup butter or margarine
1 cup sugar
1 1/4 cups all-purpose flour
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs — beaten
1 cup chopped nuts, if desired

Heat oven to 350º. Heat chocolate chips and butter in 3-quart saucepan over low heat, stirring frequently, until smooth; remove from heat. Stir in remaining ingredients except nuts. Stir in nuts.

Spread batter in ungreased rectangular pan, 13 H 9 H 2 inches. Bake 25 to 30 minutes or until center is set. Cool completely. Cut into 8 rows by 4 rows.