Emily's Sugar Cookies

2 cups sugar
1 cup shortening
3 eggs
1 teaspoon vanilla
1 cup buttermilk
5 cups flour
1 teaspoon salt
1 teaspoon baking soda

Cream sugar and shortening. Add eggs one at a time, then vanilla. Mix until smooth. In a separate bowl, sift together flour, salt, and baking soda. Alternate adding buttermilk and dry ingredients into the creamed mixture. Dough will be very sticky. Transfer dough to plastic wrap and refrigerate for at least 2 hours, if possible, overnight.

Roll dough out to desired thickness on a very well floured surface. Bake cookies on an oiled cookie sheet at 400 degrees for 6 minutes. Cool completely before icing.

* This is my favorite sugar cookie recipe now! Picture a thick, soft, melt in your mouth cookie from a gourmet bakery and that is exactly what these taste like. I do not enjoy how sticky the batter is and I was shocked how much flour it really takes just to roll these out but it's worth the extra work. I will not be using another recipe for sugar cookies going forward. We used these at a church function for a dessert with a cream cheese, whipped topping and sugar frosting with tons of different cut up fruits to make tarts and they were amazing. You will not be disappointed with this recipe!

Recipe from Emily Brady
Photo from Yummy Fun

No Bake Cookies

1 3/4 cups sugar
1/2 cup milk
1/2 cup butter
4 Tablespoons unsweetened cocoa powder
1/2 cup smooth or crunchy peanut butter
3 cups quick cooking oats
1 teaspoon vanilla extract

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

* We can't get enough of these simple yet amazingly delicious cookies. That never last long in our house but we love that we can whip them up last minute. We prefer to enjoy them cold out of the fridge but they are always good at room temperature as well. When my daughter will eat one and ask for another, you know it's a recipe worth keeping! I can't lie, some mornings it becomes breakfast. :-)

Recipe & photo from allrecipes.com

Magic in the Middle Cookies

Chocolate Dough:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus extra for dredging)
1/2 cup brown sugar
1/2 cup (1 stick) butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg plus 1 large egg yolk

Peanut butter filling:
3/4 cup peanut butter, crunchy or smooth, your choice
3/4 cup confectioners’ sugar

Directions:
1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2. To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
3. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla, whole egg, and egg yolk, beating to combine, then stir in the dry ingredients, blending well.
5. To make the filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth.
6. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
7. To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.
8. Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.
10. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
11. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
12. Bake the cookies for 7 to 9 minutes, or until they’re just set and you can smell chocolate. Remove them from the oven, and cool on a rack.

* Who does not love the combination of chocolate and peanut butter?! These cookies were super yummy! Neither the chocolate nor the peanut butter flavors were overpowering. I love the surprise of the creamy peanut butter in the middle. They were quick and easy to make and fun for my toddler to help roll the balls into circles and roll them in the sugar. These cookies are winners!

* Photo and Recipe from Mel's Kitchen Cafe

Mom's Sugar Cookies

3/4 cup shortening
2 eggs
2 teaspoon vanilla
1 teaspoon baking powder
1 cup sugar
2 1/2 cups flour
1 teaspoon salt

Chill at least one hour. Roll out and cut. Place on greased cookie sheet. Bake at 400* for 6-8 minutes.

* This is the only sugar cookie recipe that we really love. It's the same one I grew up making time after time with my mom. They produce such a delicious sugar cookie and are perfect for decorating with my mom's famous homemade frosting. You can't get any better than these!

Homemade Oreo Cookies

2 Duncan Hines Deluxe Devil's Food Cake Mixes
1 1/2 cups shortening
3 eggs
1 teaspoon vanilla

Combine ingredients. The dough will be very thick. Roll cookies into balls about the size of a melon ball. Place on greased cookie sheet. Bake at 375* for 9 minutes (no longer!) They set up as they cool.

Frosting:
8oz cream cheese
1/2 cube margarine
1 teaspoon vanilla
1 lb powdered sugar

Cream frosting ingredients together and spread on each cooled cookie. Put two cookies together. You can roll the edges in sprinkles, crushed up peppermint candy, coconut, nuts, etc. if desired.

* These are always such a big hit! The cookies turn out so soft and delicious and I love the light flavor of the cream cheese frosting. We like to color the frosting to match the occasion but they are just as pretty with white frosting. This makes 40-50 large Oreo like cookies.

Photo from Coffee Break With Liz & Kate

Lime Snowball Cookies

1 1/2 cup unbleached flour
1/2 cup cornstarch
1 cup unsalted butter, softened to room temperature
1/2 cup confectioners' sugar
2 Tablespoons fresh lime juice
1 teaspoon fresh lime zest, finely grated
1/2 teaspoon lime oil (optional) or lime extract (optional)

1) Preheat oven to 350*.
2) In a medium bowl combine the flour and cornstarch and blend well. Set aside.
3) In a larger mixing bowl, using an electric mixer, beat the butter and 1/2 cup confectioners' sugar until light and fluffy.
4) Mix in the fresh lime juice, lime zest, and lime oil if using.
5) Beat in the flour mixture until smooth.
6) Refrigerate cookie dough until just firm, approximately 45 minutes.
7) Line two aluminum baking sheets with parchment paper.
8) Butter a measuring spoon and measure out a scant 1 Tablespoon of the dough. Form into balls and place on the prepared baking sheets. Space the cookies 1" apart.
9) Bake cookies for about 23 minutes or until browned on bottom and golden brown on top. Transfer the baking sheets to counter, and immediately sift with the remaining confectioner's sugar.
10) Cool the cookies completely on baking sheet.

Makes an estimated 2 1/2 dozen.
(Uses fresh lime juice and lime oil. If you cannot find lime oil, add more juice or zest.)

From RecipeZaar

Andes Mint Cookies

3/4 cup butter
1 1/2 cup brown sugar, packed
2 Tablespoons water
12oz pkg semi-sweet chocolate chips

2 eggs
2 1/2 cups flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1 lb. Andes Mints (2- 6.67 oz. pkgs.)

Heat butter, sugar, and water in a saucepan until melted. Remove from heat and add chocolate chips and stir until melted. Pour into large bowl and cool 10 minutes. Beat in eggs, then add flour, baking soda, and salt. Roll dough into 1 inch balls and place 2 inches apart. Bake at 350* for 11 minutes. Remove from oven and immediately place Andes mints on top. After they melt, spread over entire cookie and remove from cookie sheet. Let them cool until chocolate is solid and enjoy!

Easy Pumpkin Chocolate Chip Cookies

1 can of pumpkin
1 bag of mini chocolate chips
1 spice cake mix

Mix pumpkin and spices cake mix together.
Add chocolate chips.
Drop spoonfuls on cookie sheet.
Bake at 375* for about 20 minutes. Check at 15 minutes with a fork to see if it comes out clean.
Let cool and enjoy!

* I never really thought this recipe worked until I tried it out for myself in college. They were actually pretty good! They are great if you are crunched for time!

Meltaways

2 sticks butter
3/4 cup cornstarch
1/3 cup powdered sugar
1 cup flour

Cream butter.
Add remaining ingredients and blend well.
Drop by spoonfuls and bake at 350* for 12 minutes.

Frosting:
3 oz cream cheese
1 teaspoon vanilla
1 cup powdered sugar

Mix together and spread on cooled cookies.

Oreo Cookies

1 devils food cake mix
2 eggs
3/4 cup butter

Mix ingredients together.
Roll into small balls and place on cookie sheet.
Bake on lowest rack at 350* for 4 minutes, then bake on top rack for another 4 minutes.
When cookies are cool, frost with cream cheese frosting.

4 oz cream cheese, softened
1/2 cup butter
1 teaspoon vanilla
1 3/4 cup powdered sugar

Mix together and frost on cooled cookies, pressing 2 together.

Mrs. Field's Cookies

Cream Together:
2 cups butter
2 cups sugar
2 cups brown sugar

Add:
4 eggs
2 teaspoons vanilla

Combine:
4 cups flour
5 cups oatmeal (measure then powder in a blender)
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda

Combine dry ingredients and creamed ingredients together.

Add:
24 oz chocolate chips
3 cups chopped nuts

Bake golf ball sized cookies on an ungreased cookie sheet at 375* for 6 minutes.

Toll House Cookies

1 cup + 2 Tablespoons flour
1/2 teaspoon soda
1/2 teaspoon salt
1/2 cup butter
6 Tablespoons sugar
6 Tablespoons brown sugar
1/4 teaspoon water
1 egg
6 oz chocolate chips

Bake at 375* for 10-12 minutes.

Chocolate Drop Quickies

2 cups sugar
1/2 cup butter
1/2 cup cocoa
1/2 cup milk
3 cups oats
1 teaspoon vanilla
1/2 cup chopped nuts (optional)

Cook first 4 ingredients to softball on stove top. Remove from heat. Stir in oats, nuts and vanilla. Drop onto waxed paper. Let stand until hardened.

Aunt Glo's Jello Cookies

1 cup shortening
1 cup sugar
3oz package of dry jello, any flavor
3 eggs, add one at a time
1 teaspoon baking powder
3 cups flour

Roll out on floured board. Cut and bake on ungreased pan at 350* for about 8 minutes.
(You can sprinkle colored or regular sugar to the top of the cookies before baking if desired.)

Snickerdoodles

1 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cup flour
2 teaspoon cream of tartar
1 teaspoon soda
1/4 teaspoon salt
(Variation: Add 1 teaspoon pumpkin pie spice.)

Roll balls of dough in:
Mix - 2 Tablespoons sugar
2 Tablespoons cinnamon

Place 2 inches apart on ungreased cookie sheet. Bake at 400* for 8-10 minutes.

Oatmeal Cookies

3/4 cup shortening
1 cup brown sugar
1/2 cup sugar
1 teaspoon salt
1 1/2 cup flour
1 egg
1/4 cup water
1 teaspoon vanilla
3/4 teaspoon soda
3 cup oats
chocolate chips, optional
nuts, optional

Cream shortening and sugar. Beat until light and fluffy. Add egg and beat well. Add water and vanilla and beat well. Add salt and mix. Add flour. Mix to combine. Add oats. (Also chocolate chips and nuts if desired.)
Bake at 350* for 10-12 minutes.

Janice's Pumpkin Cookies

1/2 cup shortening, margarine or butter
1 1/2 cups sugar
2 eggs
2 cup pumpkin
1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon vanilla
1 teasponn cinnamon
2 1/2 cups flour
1/2 cup chopped nuts (optional)
1 cup chocolate chips or raisins (I always add more!)

Mix together. Drop on greased cookie sheet. Bake at 375* for 10 minutes. (Sometimes it can take up to 15 minutes.)