Submitted by: Colleen and Jeff Prentiss
Mix the following together: 1 cup butter 1 cup vegetable oil 2 eggs, beaaten 1 cup sugar 1 cup powdered sugar Sift together these ingredients: 4 cups plus 4 tablespoons flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cream of tartar Mix both west and dry mixtures. Drop on cookie sheet by a teaspoon and press with sugared fork. Bake at 375 degrees for about 8 minutes. Don’t burn!! **If you would like a design other than a criss-cross from your fork, use a water glass or small bowl that has an etched design on it (glass bowls or glasses are great).Category Archive:Cookies and Bars
submitted by the Wieseler family
Chocolate Chip Oatmeal Cookies
- 1 cup Shortening
- 1 cup White Sugar
- 1 cup Brown Sugar
- 2 Eggs, well beaten
- 1/2 tsp Baking Soda
- 1 1/2 cup Quick Oatmeal
- 1 cup Coconut
- 1 tsp Vanilla
- 2 cups Flour
- 1 small pkg Chocolate Chips, semi sweet
Cream sugars and shortening. Add eggs and vanilla, mix well. Add remaining ingredients. Make into balls and flatten slightly. Bake at 350 degrees for 10 – 12 minutes.
submitted by the Gordon family
Butter Pecan Turtle Cookies
Crust:
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
- 1 cup pecan halves
Caramel Layer:
- 2/3 cup unsalted butter
- 1/2 cup pakced brown sugar
- 1 cup milk chocolate pieces
Preheat oven to 350 degrees. To make the crust: In a large bowl, stir together the flour and 1 cup brown sugar. Using a pastry blender or two knives, cut in the 1/2 cup butter until the mixture resembles fine crumbs. Pat the flour mixture over the bottom of an ungreased 9×13 inch baking pan. Sprinkle the pecan halves evenly over the unbaked crust.
To make the Caramel Layer: In a heavy 1-quart saucepan, stir together the 2/3 cup butter and the 1/2 cup brown sugar. Cook over medium-high heat, stirring constantly, until well blended and the entire surface of the mixture begins to boil. Boil the mixture for 1 minute, stirring constantly; remove from heat. Pour the caramel mixture evenly over the pecans and crust.
Bake at 350 for 20 minutes or until the entire caramel layer is bubbly and the crust is a light golden brown. Remove the pan from the oven; immediately sprinkle the milk chocolate pieces over the caramel layer, let stand for 2 to 3 mnutes. Using a knife, slightly swirl the chocolate pieces as they melt; leave some chocolate pieces whole to create a marbled effect. Do not spread the chocolate pieces. Let the cookies cool completely and cut into 24 bars.
Brought to you by: Kent Gordon
submitted by the Eric Lofthus family
Sugar Cookies by Dana!
- 1 cup Shortening
- 2 Eggs
- 1 cup White Sugar
- 4 tblsp Milk
- 1 1/2 tsp Vanilla
Cream above ingredients together, then add:
- 3 cups Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Nutmeg
Mix all of this up well. Form into ball and place in bowl, chill in refrigerator for 20 minutes. Roll out and cut into desired shapes, sizes. Bake at 375 degrees for 8-10 minutes, or until light golden brown…..don’t burn them!! You can decorate with your favorite topping or just eat them plain…..yummy!!
