Momma Lorraine's Sugar Cookies

We have several sugar cookie recipe's in our house.  This one is my mom's recipe that Im sure was passed on to her from someone else!

Cream Together:
1 1/4 Cup Sugar
1 Cup Crisco
2 Eggs
1/4 Cup Corn Syrup

Sift Together:
3 Cups Flour
3/4 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp Soda
Add to creamed mixture.
Chill dough, Roll out 1/4" thick.
Using your favorite cookie cutters - cut them out.
Bake at 375 for 8-10 minutes. Cool + Frost.

Frosting
2 Tbsp. Butter, Melted
3 Cups Powdered Sugar
1 tsp Vanilla
pinch salt

Add enough milk or water to make spreading consistency.

Hungry Momma Spice Cookies

This is Santa's favorite cookie at our house!  We hope He enjoys it at your place too!
They get eaten so quickly that I often double the batch because they are a perfect gift and no one eats just one.  They are thin, chewy and crispy on the outside - Perfection in a cookie!



Makes 36 * Prep time: 25 minutes * Total time: 1 hour 30 minutes

2 cups all-purpose flour
1 1/2 tsp. baking soda
1 tsp ground cinnamon (heaping)
1/2 tsp ground nutmeg
1/4 tsp ginger
1/2 tsp salt
1 1/2 cups sugar
12 T. (1 1/2 sticks) unsalted butter, softened
1 large egg
1/4 cup Molasses

What to do:
1. Preheat oven to 350*. In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.

2. With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg, and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.

3. Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.

4. Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges are just firm, 10 to 15 minutes (Cookies can be baked two sheets at time but they will not crack uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely. Store in air tight containers, 3-4 days.

Perfect Chocolate Chip Cookies

 These cookies are a large, chewy, yet crunchy treat.  Packaged beautifully they would make a great gift! They are delicious and special!  My husband is a self proclaimed research nerd, and he is the one who dug out this recipe.  He received Cook's Illustrated for his birthday from my Mom last year which sent him running to the library to find back issues.  Their test kitchen's will make 175 batches of cookies to find the perfect one, and my sweetheart agrees that this is the perfect chocolate chip cookie! 

1 3/4 cups unbleached all-purpose flour
1/2 teas. baking soda
14 Tablespoons (1 3/4 sticks) unsalted butter
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
1 teas. salt
2 teas. vanilla
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks
3/4 cup chopped toasted pecans

1. Adjust oven rack to middle position and heat oven to 375 degrees.  Line 2 large (18- by 12-inch) baking sheets with parchment paper.  Whisk flour and baking soda together in medium bowl; set aside.

2.Heat 10 Tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes.(Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned.) Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.  Stir remaining 4 Tablespoons butter into hot butter until completely melted.

3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated.  Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.  Let mixture stand 3 minutes, then whisk for 30 seconds.  Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.  Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute.  Stir in Chocolate chips and nuts, giving dough final stir to ensure no flour pockets remain.

4. Divide dough into 16 equal portions, each about 3 Tablespoons (or use #24 cookie scoop).  Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (smaller baking sheets can be used, but require 3 batches.)

5. Bake cookies 1 tray at a time until the cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.  Transfer baking sheet to wire rack; cool.  Cool completely before serving.

Coconut Macaroons

 When I was a little girl my grandparents lived in Conway Arkansas.  They had a fabric store downtown on Main Street which was very close to a yummy shop called Ed's Bakery.  Among the many yummy things they served was a phenomenal Macaroon.  I have been trying to find a recipe that resembled theirs for quite some time.  I think this one that I made up taste like what I remember.  I would love to have some of my Arkansas family members make this (that remember Ed's Bakery) and tell me what they think. 

Here is what I did:

In a Food Processor I put a small bag of coconut and 1/3 cup of flour.  I did a small chop on these to just make the coconut a bit smaller.

Next I took three egg whites at room temperature and beat them until soft peaks  formed.  Then I slowly added 1 cup of sugar while still beating with my electric mixer. 

 Next I folded in the Coconut flour mixture and added a splash of Vanilla.  

Bake at 350 for 12 minutes on Parchment paper and allow to cool completely.

Eat up these are yummy!

Iced Sugar Cookies

Cream together:
1 1/4 cup Sugar
1 cup Crisco
2 Eggs
1/4 cup Corn Syrup


Sift together:
3 cups Flour
3/4 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
add to creamed mixture.


Chill Dough. 
Roll out 1/4" thick. 
Use your favorite cookie cutters to cut out your cookies.
Bake at 375 8-10 minutes. 
Cool + Frost


Frosting:
3 Tbs Butter, melted
3 cups Powdered Sugar
1 tsp Vanilla
pinch salt


Add enough milk or water to make a spreading consistency. 
Using a little water color paint brush you can paint on the frosting.  These are especially fun for the kids. Make little bowls of colored frosting using your food coloring and let them go to town!  Your cookies will be frosted in no time!

Austrian Jam Cookies

Some would call these thumbprint cookies. We grew up calling them Austrian Jam's.  They are a must have at our house around the Holidays.  However - these are worth putting in your mouth any time of the year especially with a spot of hot tea!


1/2 cup butter
1/2 cup sugar
1 teas. vanilla
1 egg separated
1 1/4 cups sifted flour
2/3 cup chopped almonds or pecans
Raspberry Jam

1) Beat butter, sugar, vanilla and egg yolk in a medium sized bowl until fluffy. Stir in Flour, gather dough into a ball; Chill several hours
2) Roll level teaspoonful of dough into balls. Dip into slightly beaten egg white; roll in almonds.  Place on un-greased cookie sheets 1 inch apart.  Press an indention with finger in each; fill with 1/4 teas. jam.
3) Bake in slow oven (300 degrees) for 20 minutes, or until lightly golden.  Cool on wire racks.

Dara's Notes: I usually double this batch. Also this freezes well.

Forgotten Cookies

Submitted by Dara Singleton
(a Holiday Tradition at our house - but great any time!)

1 cup chocolate chips
2 egg whites at room temperature
1 cup chopped pecans
3/4 cup sugar
1 t. vanilla
pinch of salt

Beat egg whites till stiff peaks form, add sugar slowly. Fold in remaining ingredients. Drop by teaspoonfuls on a cookie sheet that is covered with foil.
Preheat oven to 350, Turn the oven off and leave cookies in the oven all night. They will be done in the morning.
Peal off the foil and eat up!

DaraDarans (A Molasses Sugar Cookie)

Submitted by Dara Singleton

When I was a teenager my Neighbor Daran and I created this recipe. His mom was my music teacher and we made cookies quite often after school. These won't last long in your cookie jar!

3/4 cup. Shortening
1 cup brown sugar
1 egg
1/4 cup Molasses
2 1/3 cup flour
2 t. baking soda
1 t. cinnamon
1/2 t. ginger
1/2 t. salt
granulated sugar

Cream Shortening, Sugar, Egg, and Molasses. Mix in remaining ingredients, except for the extra granulated sugar. Roll in balls, and then into the granulated sugar. Heat the oven to 375. Place cookies 3 inches apart on greased cookie sheets. Bake 8 minutes. Yield 4 dozen - depending on size.

Dara's Snickerdoodles

submitted by Dara Singleton

Preheat oven to 400 degrees & Bake for 8-10 minutes.

1 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups sifted flour
2 t. cream of tarter
1 t. baking soda
1/2 t. salt
cinnamon and sugar mixture

Blend together shortening, sugar + eggs. Sift together dry ingredients and add to creamed mixture. Roll dough into balls the size of walnuts. Roll in a mixture of cinnamon and sugar. Place balls 2 inches apart on cookie sheet. Bake - for 8-10 minutes at 400. Remove to cooling racks right away for crispy on the outside, chewy on the inside cookies! YUM!

Candy Pizza

submitted by Mandy Cecil (our resident dessert queen!)

1 roll of refrigerated chocolate chip cookie dough
1/2 cup peanut butter (crunchy or creamy, whatever you like)
1 cup chocolate chips
Candy bars, whatever you like (example: 1 Reese's Peanut Butter Cups, 1 small bag M&M's, 1 Kit Kat bar, 1 Milky Way... whatever you like, but if you only pick one of 2 of these, you will need about 3 or 4 bars each. You will also need to cut these, well, not the M&M's)

Roll out cookie dough onto round cookie sheet or stone. Bake at 350 degrees for 10 to 15 minutes, or until golden brown. As soon as you take it out of the oven, sprinkle the chocolate chips all over and peanut butter. Spread all over pizza. Cut into (however big you want them) pieces. Sprinkle cut candy bars all over. ENJOY!!!!!!!!!!!!!!!!!!!

note - Mandy brought this to a party at Mike and Naphtali's house one night and it was a huge hit. Everyone loved this full of Chocolate Pizza!

Cream Wafers

submitted by Lanora Krenc - these are like what you get at Nan's Nummies in Valley Junction

This recipe was actually in a cookbook of Lanora's husband Phil's grandma - its an old recipe - can be trusted to please!!!

1 cup butter (no substitutes)
1/3 cup whipping cream
2 cups flour
granulated sugar
creamy butter filling (below)

Mix: Butter, whipping cream, and flour thoroughly.
CHILL ONE HOUR
Heat oven to 375

Roll dough 1/8" thick on lightly floured board. Cut into 1 1/2 " rounds. Sprinkle with sugar - turning to coat both sides.

Place on un-greased baking sheet. Prick with a fork 4 times. ( I use parchment paper for these and it makes for an easy removal)

Bake 7-9 minutes or until slightly puffy. Put two cooled cookies together with filling.

Creamy Butter Filling
Blend 1/4 cup soft butter,
3/4 cup sifted powdered sugar,
1 egg yolk,
1 tsp vanilla,
1 1/2 tsp almond flavoring.
If desired tint pink or green!

Chocolate Mint Cookies

submitted by Angela Sustala

3/4 cup butter

1 1/2 cups brown sugar

2 Tablespoons water

2 cups semisweet chocolate chips

2 eggs

2 1/2 cups flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

36-48 Andes mint candies

In a large saucepan, over low heat, cook butter, sugar & water until butter is melted. Add chocolate chips & stir until partially melted. Remove from heat & continue to stir until chocolate is completely melted. Pour into a large bowl & let stand 10 minutes to cool. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low & add dry ingredients, beating until blended. Chill dough one hour. Preheat oven to 350. Roll into balls & place on un-greased cookie sheet, two inches apart. Bake 8-10 minutes. While baking, unwrap mints & divide each in half. When cookies are brought out of the oven, put a mint half on each cookie. Let sit 5 minutes to melt and spread like frosting. Makes 3-4 dozen.

Chocolate Chip Bars

Submitted by Pastor Lori Eilers

1 and ½ sticks melted butter (no margarine)
2 cups firmly packed brown sugar
2 eggs
2 cups all purpose flour
1 tsp. Baking powder
1 tsp. Salt
½ tsp. Baking soda

Combine wet ingredients and dry ingredients separately before adding all together. Spread into a greased and floured 13x9 pan and pour 1 cup of chocolate chips on top. Bake at 350 degrees for 30 minutes.

Pastor Lori's notes:
These bars are a favorite of many of my friends. When I still worked at the school, I would bring them for birthdays and people would literally follow me to my office to get one while they were warm.

Dara's Notes: I claim a corner piece - eh- get your hands back! :)