Tag Archives: Molasses cookies

Favorite Cookies

13 Oct

I have collected lots of cookie recipes over the years so I thought I would post just a few of my favorites here. All of these I have baked, usually at Christmas time for gifts. If you have a favorite and it isn’t here let me know I might have it in my collection, also please feel free to pass along your favorites to me. I’ll be updating this post as I fine more of my favorites to share.

CHOCOLATE TIPPED BUTTER COOKIES

1 cup butter

1/2 cup powdered sugar

1 teaspoon vanilla

2 cups plain flour

1 (6oz) chocolate chips

1 tablespoon shortening

1/2 cup finely chopped pecans

    Cream butter & sugar–beat, add vanilla, and flour. Mix well. Shape into 2 &1/2×1/2″ sticks. You may have to chill dough for easier handling. Place on ungreased cookie sheet. Flatten the end (three quarters) of each cookie lengthwise with fork to 1/4″ thick. Bake 350 12 to 14 min. cool

Combine chocolate chips & shortening, melt. Dip unflattened end in melted chocolate and roll in nuts. Place on rack. To store, place between layers of waxed paper in air tight container. Makes about 5 doz.

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CHRISCROSS COOKIES

4 cups sifted flour

1 & 1/2 teas. baking soda

2 teas. cream of tartar

1 teas. salt

1 &1/3 cup shortening

2 &1/2 cups light brown sugar (packed)

1 &1/2 teas. vanilla

1 teas. lemon extract

3 eggs

     Mix all together and chill dough.

Roll a level Tablespoon of chilled dough into a ball (like a walnut) Place on greased cookie sheet. Press ball with a fork to get crisscross pattern #. Bake 375 8 to 10. Makes about 8 doz.

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LEMON CRINKLE COOKIES

1/2 cup shortening

1 cup brown sugar (packed)

1 egg

1 tablespoon lemon peel or juice

1 &1/2 cups plain flour

 1/2 teas. soda

1/2 teas.cream of tartar

1/4 teas. ginger

  Pinch of salt

2 tablespoons sugar (to roll balls in)

   Cream shortening and brown sugar until fluffy, add eggs and lemon. Beat well. Combine flour, soda, cream of tartar, ginger & salt. Stir into creamed mixture. Roll into 1″ balls -Roll balls in sugar-Place 2″ apart on greased cookie sheet. bake 350 10 to 12 min.  Makes about 3 &1/2 doz.

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OATMEAL-PEANUTBUTTER COOKIES

1 cup butter, soft

2 cups sugar

3 eggs

1/2 cup peanutbutter

3 &1/2 cups regular oatmeal

1 cup all-purpose flour

3/4 teas. baking soda

1/2 teas. salt

1 & 1/2 teas. cinnamon

1 cup raisins

     Drop dough by heaping teaspoonfuls onto lightly greased cookie sheet. Bake 350 10 to 11 min. Cool. Makes about 9 doz.

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MOLASSES CRINKLE COOKIES

3/4 cup shortening

1 cup brown sugar

1 egg

1/4 cup molasses

2 & 1/4 cups sifted flour

2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cloves

1 teaspoon cinnamon

1 teaspoon ginger

      Mix 1st 4 ingredients together, cream well. Sift flour and other dry ingredients, stir into creamed mixture and chill.  Roll in large balls (walnut size). Dip tops of balls in gradulated sugar and place on cookie sheet, bake 10 to 12 min. at 375.

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HOLIDAY SNOWBALLS

1/2 cup butter

2 Tablespoons sugar

1 & 1/4 cups flour

1 cup ground pecans

1 teaspoon vanilla–powdered sugar to roll in.

       Cream butter and sugar, blend in vanilla,flour and pecans. CHILL. Shape in 1″ balls. Bake 350 15 to 20 min. Roll in powdered sugar while warm.

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GINGERSNAPS

3/4 cups shortening

1 cup brown sugar

1 egg

 1/4 cup molasses

2 & 1/4 cups all purpose flour

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon cloves

1/4 teaspoon salt—- & granulated sugar to roll in.

       Mix shortening, brown sugar, egg, & molasses. Blend in other ingredients, cover & chill 1 hr. Shape dough by rounded teaspoonfuls into balls. Dip tops of ball in sugar. Place SUGAR SIDE UP on lightly greased pan. Bake 375 10 to 12 min.  or just until set. makes about 4 doz.

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