Chewy Cookie Recipe

• 2 sticks butter
• 1/4 cup sugar
• 1 1/4 cups brown sugar
• 2 eggs
• 1 1/2 tsp vanilla
• 1 tsp salt
• 1 tsp baking soda
• 2 1/2 cups flour
• 2 cups chocolate chips
• 3/4 cup walnuts 

1. Preheat oven to 350 degrees.
2. Cream together the butter, white sugar, and brown sugar until smooth.  Beat in the eggs, one at a time, then stir in vanilla.  Add baking soda and salt.  Stir in flour, add chocolate chips and walnuts. 
3. Drop by large spoonfuls onto ungreased pans.
4. Bake for 9-11 minutes.

Spritz Cookies

I am not a big fan of cookies.  But thought over the years I had put at least one cookie on the blog - nope never have.  So I decided to change that.  I picked my favorite all time cookie. I believe these are my favorite as they taste like a soft sugar cookie with no frosting.  My husband thought they tasted like cookie dough (maybe that is why I like them).  I am not a big fan of frosting.  These cookies are usually only made around Christmas time, not for sure why cause they are so good all year around.  I will have to admit that I never had made these cookies before.  I always thought they were to hard t make.  Boy was I wrong.  I did some research though before making them and the pan needs to be cold and no need to spray or butter the pan.  I didn't believe it though as  you always make cookies on either parchment paper or on a liner.  Or at least spray the pan so cookies don't stick.  Nope nothing and they still come off like magic.

3 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups butter (softened to room temperature)
1 cup sugar
1 Egg
2 Tbsp milk
1 tsp vanilla
1 tsp almond

In mixing bowl, place butter and sugar into bowl and beat with an electric mixer until light and fluffy.  Add egg, milk and flavorings.  Beat again until well combined.  Add in flour, baking powder and salt and beat once more until a good dough is formed.  (will only take a minute or so),,scraping down sides as needed.

Place dough in cookie press and add a stencil to the bottom according to cookie press directions.  Pipe out onto ungreased cookie sheets and sprinkle with colored sugar.  Bake at 350 for 11-13 minutes or until just lightly browned, around the edges.  Repeat until all dough is used.

*Most spritz cookie dough has to be refrigerated to firm up before use, but this one doesn't.

Makes about 6 dozen.

Peanut Butter Blossoms

This is a recipe that I have been using since I started really getting into baking.  It comes from the cookbook Christ The Redeemer LWML Cookbook.  It was a church in Wells, MN where I grew up.  The cookbook is dated 1985.  Now my daughters use this same recipe when they bake.  Why change a good thing??

1 3/4 cup flour
1 tsp soda
1/2 tsp salt
1 egg
1 tsp vanilla
1/2 cup peanut butter
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
additional sugar for rolling cookies into

Cream together peanut butter, butter, and sugars.  Add egg and vanilla.  Blend in dry ingredients and mix thoroughly.  Shape into balls and roll in sugar.  Bake on a greased cookie sheet at 350 for 8 minutes.  Remove pan from oven.  Press chocolate kiss into cookie.  Return to oven and bake 2 to 5 minutes longer. 

Giant Ginger Cookies

I love ginger cookies, but no one else in my family enjoys them. :(  So when I can find someone to share them with me I will make a batch of these.  Any takers?

4 1/2 cups Flour
4 tsp ground Ginger
2 tsp Baking soda
1 1/2 tsp ground Cinnamon
1 tsp ground Cloves
1 1/2 cups Shortening
2 cups Sugar
2 Eggs
1/2 cup Molasses
3/4 cup coarse Sugar

Note: For chewy texture, use shortening, not butter or margarine.

In medium mixing bowl, stir together flour, soda, spices, and salt.  Set aside.  In large mixing bowl, beat shortening until softened.  Gradually add 2 cups sugar, beat until fluffy.  Add eggs and molasses; beat well.  Add half of flour mixture; beat until combined.  Stir in remaining flour with wooden spoon. 

Using a 1/4 cup ice cream scoop, shape dough into 2 inch balls.  Roll in coarse sugar.  Place on ungreased cookie sheet about 2 1/2 inches apart.

Bake at 350 for 12 to 14 minutes or until cookies are light brown and puffed.  Do not over bake or cookies will not be chewy.  Let stand 2 minutes before transferring to wire rack.  Cool. 

Smore Cookies

When you look at this recipe you think WOW are those going to be rich.  They are a little but not as bad as you think.  I was very skeptical about these cookies but they are GOOD.  I mean really how bad can chocolate and grahm crackers be?

Ingredients

• 11 Tablespoons unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 2 ½ cups flour
• 1/2 cup semi-sweet chocolate chips  (I used mini chips)
• 1 cup mini marshmallows
• 3 regular sized Hershey’s bars, broken into pieces
• 1-2 packages graham crackers, broken into squares

Directions:

1. Preheat the oven to 375 degrees. Line baking pans with parchment paper or tin foil. I used the 11 x 17 pan.
2. Lay out graham crackers side by side on the pans as close as possible (they should be touching).
3. Cream together the butter and both sugars. Add the eggs and vanilla.
4. Gradually mix in the dry ingredients: flour, baking soda, and sea salt.
5. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour.
6. Place rounded tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. Use your fingertips to slightly press down.
7. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top.
8. Bake for and additional 7-9 more minutes or until dough is beginning to turn golden brown at the edges. Make sure cookies are completely cool before cutting, otherwise you'll end up with a doughy mess!