Basic Spritz Cookie

Basic Spritz Cookie

1/2 cup Crisco

1/2 cup butter

3/4 cup sugar

1 egg

1 tsp vanilla

2 1/4 cup flour, sifted

1/2 tsp salt

1/4 tsp baking powder

Sift dry ingredients together, set aside. Cream Crisco, butter, and sugar well.

Beat in egg and vanilla.

Gradually blend in dry ingredients.

Fill cookie press and form cookies on ungreased cookie sheets.

Bake at 375^oF for 10-12 minutes. 

Do not overcook - edges should be just barely turning light brown at the most. 

(I don't like mine brown)

Yields 60-72 cookies (depending on the size of the cookie press)

Dough can be colored after it is all mixed together - I just add drops into the mixing bowl and mix it in.

Holy-Crap-These-Are-Amazing-Cookies

Holy-Crap-These-Are-Amazing-Cookies

(by Jessica Fritsch)

1 cup sugar

1 cup corn syrup

1 jar (18 oz) creamy peanut butter

6 cups corn flakes

Combine sugar and corn syrup in medium saucepan.

Place over medium-high heat and stir well until the mixture comes to a boil.

Remove from heat and stir in the whole jar of peanut butter. 

Mix well.

Add cornflakes to a large bowl. Pour peanut butter mixture over cornflakes and mix well.

Make sure all cornflakes are coated in mixture.

With a cookies scoop, scoop out dough onto waxed paper.

Drizzle with melted chocolate, if desired.

No Bake Cookies

No Bake Cookies

Ingredients:

3 Tb unsweetened cocoa powder

2 cups white sugar

1/2 cup milk

1/2 cup butter

3 cups quick cooking oats

1/2 cup peanut butter

1 Tb vanilla extract

Heat cocoa, sugar, milk and butter over medium heat. 

Boil these verrrry slowly (they will turn out better) When they reach the boiling point, boil them for no longer than 90-120 seconds.

Stir together oats, peanut butter, and vanilla with a big wooden spoon or Kitchen Aid. 

Pour the hot mix over the oatmeal mix and drop on wax paper.

Homemade Oreos

Homemade Oreos

Sift together:

1 1/4 cup flour

3/4 cup unsweetened cocoa

1 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp salt

Cream and add to dry:

10 Tb butter

1 1/2 cup sugar

1 egg

Scoop ball and flatten with glass covered in sugar.

Bake cookies at 325^oF for 9 minutes.

Frosting:

1/4 cup shortening

1/4 cup butter

1 3/4 cup powdered sugar

2 tsp vanilla

Blend until creamy. Put in pastry bag, with no tip.

Easy Peanut Butter Cookies

1 cup creamy peanut butter

1/2 cup sugar
1 egg

Preheat oven to 325^oF.
Mix peanut butter, sugar, and egg until well blended.
Refrigerate 30 minutes.
Roll peanut butter mixture into 18 balls.
Place 2 inches apart, on ungreased baking sheet. Flatten each ball, in a criss cross pattern with fork.
Bake 18-20 minutes until lightly browned.
Cool 5 minutes.

Gingerbread Cookies from Nauvoo

Scovil's Gingerbread Cookies

(From Scovil Bakery in Nauvoo, Illinois)

Lucius Scovil joined the church in 1837 in Kirtland, Ohio. He and his family were faithful members of the church who followed the migration of the early Saints. He served his first mission a month after he was baptized. He made 5 trips from Kirtland to Missouri helping other families make the difficult journey. His family finally settled in Nauvoo, Illinois where they faced sickness and trials. He oversaw the construction of the Masonic Hall, served in the Nauvoo Legion, and built and ran the Scovil Bakery.
Lucius lost 2 children and his wife along the Mormon trial. He shortly received a mission call to England and had to make the difficult choice to leave his children, parentless and along on the prairie, to serve. To earn money for his family while he served, Lucius sketched the Nauvoo Temple and turned it into a plate which was popular among the Saints. The decision to leave his children was difficult, especially at such a uncertain time for the Saints. Of this decision, Lucius wrote:

"This seemed like a painful duty for me to perform, to leave my family to go into the wilderness and I to turn and go the other way. It cost me all that I had on this earth ... (but) I thought it was best to round up my shoulders like a bold soldier of the crop .. and assist in rolling forth the kingdom of God."  

Ingredients:

1 cup sugar

1 cup molasses

3/4 cup oil or lard

1/2 cup hot water

2 eggs

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 heaping tsp ginger

6-7 cups flour (use 1/3 whole wheat)

Combine sugar, molasses, oil or lard, and hot water. 

Rinse molasses out of cup with hot water.

Add the eggs and mix.

Mix together the baking soda, salt, cinnamon, ginger, and flour. Then combine to molasses mixture.

Refrigerate dough. Roll out and cut with cookie cutter.

Bake at 350^oF for 10 minutes. 

Jean Campbell's Sugar Cookies

Ingredients:

1 cup butter

1 1/2 cup sugar

3 eggs

1 tsp vanilla

3 1/2 cup flour

2 tsp cream of tartar

1 tsp soda

1/2 tsp salt

Cream butter and sugar together. 

Mix in eggs and vanilla. 

Sift together dry ingredients; add gradually to creamed mixture. 

Chill dough 3-4 hours. Once chilled, roll out onto well-floured surface, also using more flour on top of dough, so it's not too sticky. 

Cut into shapes and place on greased cookie sheet.

Bake at 375^oF for 8-10  minutes.

Snickerdoodles

I love this recipe!  I am starting to make these every Sunday with Marti's Chocolate Chip Cookies...

Snickerdoodles

1 cup shortening

1 1/2 cups sugar

2 eggs

cream together, then add:

1 tsp. baking soda

2 t. Cream of Tartar

1/2 tsp. salt

Mix, then add:

2 3/4 c. flour

Refrigerate for 30 minutes, roll into 1 inch balls, dip in a mixture of 

cinammon and sugar (I only dip the top), place on parchment lined 

cookie sheet and bake at 375^oF for 8 - 10 minutes.

Three Bites of Sugary Goodness

It's Marti's fault.

She is my sister and she taught me 

how to make them.
I have made my girls memorize and perfect
the recipe starting at age 10.

It took years to perfect them.

Jeff calls them "Crisco Disks", yet he still eats them.

We make them every Sunday and invite any and all to join in the feast

starting at 7:00p.m.

Marti's Chocolate Chip Cookies

1 cup shortening

3/4 cup sugar

3/4 cup brown sugar

2 eggs

blend well then add:

1tsp. salt

1tsp. baking soda

1 tsp. vanilla

1 tsp. water

blend well then add:

2 1/4 cups flour

add more flour until the dough is just past sticky and shiny.

Mix in 1 cup chocolate chips.

Refrigerate dough for at least 30 minutes.

Bake on parchment paper 

(I use the medium Pampered Chef Cookie Scoop) 

at 350^oF for about 10 minutes.