White Almond Bar Cookies

4 eggs
1 cup melted butter
1/4 salt
2 cups flour
2 cups sugar
2 tsp almond extract

Grease and flour 9x13 pan. Mix everything together. Sprinkle an extra 1/4 cup of sugar slivered almonds on top. Bake at 325 for 30-40 min.

ROLO COOKIES

2 boxes chocolate fudge cake mix
4 eggs
1/3 cup flour
2/3 cup oil (veggy)
Mix together
Make a ball, put one piece of "rolo" candy in the middle, wrapping mix around it . Place balls on greased cookie sheet. Bake 350 for 10 to 12 min. When done spread melted "andes mints" over top of each cookie.

Snickerdoodles

Mix thoroughly:

1 cup soft shortening, part butter
1 ½ cup sugar
2 eggs

Sift together and stir in:

2 ¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt

Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased baking sheet. Bake until lightly browned but still soft. (These cookies puff up at first, then flatten out.) Temperature 400 degrees. Bake 8-10 minutes. Makes about 5 dozen 2 inch cookies. -Susan Ence

Old-Fashioned Sugar Cookies (soft, thick cookies)

1 cup oleo
1 ½ cups sugar
2 eggs
4 ½ cups sifted flour
2 teaspoons lemon extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sour cream

Cream oleo and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with the sour cream, mixing after each addition until smooth. Blend in flavoring. Wrap in waxed paper and chill overnight or until firm enough to roll. Roll on floured board to ¼ inch thickness Cut and place on un-greased baking sheet. Sprinkle with additional sugar and bake at 375 degrees about 12 minutes. Makes 5 dozen cookies. -Susan Ence

Carob-Carob Chip Cookies

Blend:
1/2 cup mashed banana (about 1 medium)
1/2 cup oil (you may use less)
2 eggs
1/2 tsp. vanilla extract

Stir in:
1 1/2 cups whole wheat flour
1/2 cup carob powder
1 cup rolled oats or granola
1/2 tsp. baking soda
1 1/2 cups unsweetened carob chips
2 cups chopped nuts, if desired

Mix well. Drop batter by teaspoonfuls onto greased baking sheets. Bake at 350 degrees for about 10 minutes or until firm to the touch. Cool on wire racks.

Best Chocolate Chip Cookies Every!

1 Cup shortening (butter flavor is good)
3/4 Cup brown sugar
3/4 Cup sugar
2 eggs
2 tsp. hot water
1 1/2 Cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 1/2 Cups oats
1 regular size package of semi sweet chocolate chips
3/4 Cup chopped pecans (or any nut)

1. Sift flour, salt and baking soda together
2. Cream together shortening, sugars and eggs. Add hot water and vanilla, mix well.
3. Mix in flour mixture, then oats, chocolate chips and nuts.
4. Scoop amount of dough with spoon and place on a ungreased baking sheet.
5. Bake at 350 degree for approximate 12 minutes.

Snickerdoodles

2 3/4 Cups all purpose four
1/4 Tsp. salt
1 Tsp. baking soda
1/2 Cup unsalted butter, room temperature
1/2 Cup Shortening
1 1/2 Cups granulated white sugar
2 large eggs
2 Tsp. pure vanilla extract
2 Tsp. cream of tartar
2 Tbsp. sugar
2 tsp. ground cinnamon

In a large bowl whisk together the flour, salt, and baking powder.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (one hour).

Preheat oven to 400 degrees and place rack in the center of the oven. Line two baking sheets with parchment paper.
Shape the dough into 1 inch round balls.
Coating: In a large shallow bowl mix together the sugar and cinnamon.
Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches apart. Then, using the bottom of a glass gently flatten each cookie to about 1/2 inch thick.
Bake the cookies for about 8-10 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.
Can store in a airtight container, at room temperature, for about 10-14 days.
Makes about 6 doz.

Boiled Chocolate Cookies

2 cups sugar
1/2 cup butter
1/2 cup milk
3 Tablespoon cocoa
Mix and bring to a boil.
Take from heat and add:
2 teaspoons vanilla
1/2 cup chopped nuts
1 cup coconut
3 cups quick cooking oats

Mix will. Spoon out with teaspoon on wax paper and let cool.
Makes about 4 dozen.

Chocolate Crackle Cookies

Ingredients:
1/2 cup shortening or butter
8 tablespoons cocoa
2 cups sugar
4 eggs
3 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/8 teaspoon salt
Optional-1 cup chocolate chips/1 cup chopped walnuts

Directions:
Mix all ingredients and chill for 2 hours. Roll into walnut size balls, then roll in powdered sugar and place on pan. Bake for 10 minutes at 350 degrees.

Top Secret Triple Chocolate Cookies

1 3/4 cups flour
1/2 cup Nestle Toll House baking cocoa
1 tsp. baking soda
2 cups (12 oz pkg.) Nestle toll house semi sweet chocolate morsels, divided
1/3 cup butter or margarine, cut into pieces
1 can (14 oz) Nestle carnation sweetened condensed milk
1 large egg
1 tsp vanilla
1/2 cup chopped nuts

Preheat oven 350 F. Lightly grease baking sheets.

Combine flour, cocoa, and baking soda in medium bowl. Melt 1 cup morsels and butter in large heavy duty saucepan over lowest possible heat, stirring until smooth. Remove from heat. Stir in sweetened condensed milk, egg and vanilla extract; mix well. Pour into flour mixture and let dough cool. Stir in nuts (optional) and remaining morsels. Dough will be soft. Drop dough by rounded tablespoons onto prepared baking sheet. Bake for 8-10 minutes or until edges are set but centers are still slightly soft. Cool on baking sheet for 2 minutes. Remove to wire rack to cool completely.

Makes 3 ½ dozen. From Barbie’s neighbor in Spanish Fork, Todd and Kathy.

Persimmon Cookies

2 cups persimmon pulp
2 cups sugar
1 cup shortening
4 cups flour
2 eggs
2 tsp. soda, desolved in pulp
1 cup nuts
2 tsp. nutmeg
2 tsp. cinnamon
1/2 tsp. cloves
2 tsp. vanilla
1 tsp. salt
1 cup raisins (optional)

Cream together shortening and sugar, beat in eggs add pulp.
Stir in dry ingredients, nuts and raisins. Drop by tsp. on greased cookie sheet.
Bake at 350 degrees for 10-15 minutes

Zucchini Cookies

Mix:
3 cup shredded zucchini
3 tsp. soda
1 1/2 cup butter
Add:
3 eggs
3 cup sugar
6 cup flour
3 tsp. cinnamon
3 tsp. nutmeg
1 1/2 tsp cloves
1 1/2 tsp salt

Mix well, Add 3 cups nuts and 3 cups raisins
Drop by spoonful on to greased cookie sheet.
Bake @ 375 degree for 12-15 minutes

Buttersoctoch Nuggets

1/2 cup butter
1/2 cup brown sugar,
firmly packed
1/4 cup sugar
1 egg
1 tsp. vanilla
1 2/3 cup flour
1 tsp. salt
1/2 tsp. baking soda
1 cup coarsely chopped nuts
Chocolate Frosting
Walnut halves

Cream butter then add sugar, cream well. Add egg and vanilla, cream. Sift flour, salt and soda. Add to creamed mixture, blend. sift flour, salt and soda. Add to creamed mixture, blend. Add nuts, mix. Drop 2 teaspoons of dough onto greased baking sheet. Make depression (with back of small measuring spoon) in center of cookie before baking and again during baking. Bake in moderate oven (375 degree) about 10 minutes. Cool. Fill center with chocolate frosting. Top with walnut halves.

Libby's Great Pumpkin Cookies

1 1/2 cup butter (softened)
2 cups brown sugar (packed)
1 egg
1 tsp. vanilla extract
1 16 oz. can solid packed pumpkin
4 cups flour
2 cups oats
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
Chocolate chips (can add if want to)

Preheat oven to 350. Combine flour, oats, baking soda, cinnamon and salt; set aside. Cream butter; gradually add sugars, beating until light and fluffy. Add eggs and vanilla; mix well. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet.
Bake at 350 for 20-25 minutes.

Chocolate Cream Cheese Cupcakes

CREAM CHEESE MIX
1 (8 oz.) cream cheese
1 unbeaten egg
1/3 cup sugar
1/8 tsp salt

Beat well.
Stir in 1 cup chocolate chips.

CHCOLATE BATTER
In another bowl sift together:
1 1/2 cup flour
1 cup sugar
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 Tbs. vanilla
1/3 cup cooking oil

Fill muffin cups lined with paper baking cups 1/3 full with chocolate batter. Top each with heaping Tbs. of cream cheese mix.
Bake in 350 degree oven for 20 minutes.

Snickerdoodles

Mix thoroughly:
1 cup soft shortening, part butter
1 1/2 cup sugar
2 eggs

Sift together and stir in:
2 3/4 cup flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

Roll into balls the size of small walnuts. Roll in mixture of 2 Tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased baking sheet. Bake until lightly browned but still soft. (These cookies puff up at first, then flatten out.)

Bake at 400 degrees for 8-10 minutes. About 5 dozen 2 inch cookies.

Zucchini Cookies

Mix:
3 cups zucchini
3 tsp baking soda
1 1/2 cup margarine

Add:
3 eggs
3 cups sugar
6 cups flour
3 tsp cinnamon
3 tsp nutmeg
1 1/2 tsp cloves
1 1/2 salt

Mix well. Add:
3 cups nuts
3 cups raisins

Bake at 375 degrees for 12 to 15 minutes.

Persimmon Cookies

Cream together:
1 1/2 cup sugar
1/2 cup shortening

Then add:
2 eggs
1 cup persimmon pulp

Then sift together:
2 scant cups flour
1 tsp baking soda
1/2 tsp each: cinnamon, cloves, nutmeg, salt
1 tsp vanilla

Mix well with electric mixer. Drop teaspoons onto greased cookie sheet, and bake in a 400 degree oven for 15 to 20 minutes or until done.

Double Doozies

Heat oven to 350 degrees
Combine:
1 1/4 c. butter
2 cups sugar
2 t vanilla
2 eggs

Add:
2 cups flour
1/2 t salt
1 t baking soda
1/3 cup cocoa

Use a small ice cream/cookie scooper, or a full teaspoon to spoon cookies onto the cookie sheet. Bake 8-10 minutes.

Frosting for the centers:
1/4 cup shortening
1 pound box (4 c.) of powdered sugar
1/3 cup milk
1/4 t. vanilla

Pumpkin Pecan Chocolate Chunk Cookies

2 1/4 cup self-rising flour
3 tsp pumpkin pie spice
3/4 cup butter, room temperature
1 1/4 cup light brown sugar
1 cup sugar
2 tsp vanilla
2 eggs
1 cup canned pumpkin
1 cup chopped pecans
1 1/2 cups semi-sweet chocolate chunks

Whisk together flour and pumpkin pie spice. Set aside.
In a large mixing bowl, cream butter.
Add both sugars and beat until light and fluffy.
Add vanilla.
Add eggs one at a time and beat until combined.
Add flour/spice mixture to sugar mixture in three additions. Alternate with pumpkin in two additions, ending with flour mixture.
Stir in chopped pecans and chocolate chunks.
Drop on cookie tray lined with parchment paper.
Bake at 350 degrees for 10-12 minutes. Makes about four dozen cookies.
Let cool.


Maple Brown Butter Frosting

3 cups sifted confectioners sugar
1/2 cup butter
1/4 cup milk
2 tsp maple flavoring

Sift sugar and set aside.
Melt butter over medium heat until golden brown. Watch closely so it does not burn.
Add butter to sugar, scraping all the butter into the bowl.
Add milk and maple flavoring. Stir until smooth.
Spread on top of cookies with an knife or offset spatula.