Cookie Recipes

How rude of me to rave about these cookies and not share the recipes! Here you go, courtesy of Karen. Check out her blog for more delicious recipes. Enjoy!

Chocolate Chip Cookies:

1 C. butter
1 C. brown sugar
3/4 C. white sugar
2 eggs
3 C. flour
3/4 tsp. salt
3/4 tsp. soda
1 tsp. vanilla
choc chips...whole bag

Bake at 350 for 8-10 min.

Key...is to have more brown sugar in your choc chip cookies. Don't over cook them! Take them out when they barely have a hint of brown around the edges.

Sugar Cookies

From the Lion House Cookbook

1 1/2 cups sugar

2/3 cup butter

2 eggs, beaten

2 Tbs milk

1 tsp vanilla

3 1/4 cups flour

2 1/2 tsp baking powder

1/2 tsp salt

Cream sugar and butter. Add eggs, milk, and vanilla. Mix in dry ingredients. Shape dough into a ball and chill for a couple of hours.On floured board, roll out dough (about 1/3 at a time), and cut shapes. Thicker dough will make softer cookies, thinner will make crispy ones. Bake at 400 on lightly greased cookie sheet for 8 minutes, or until light brown. Cool on a rack. Decorate.

I like my cookies soft, so I cut em thick. Don't let them get brown, either. Brown is bad. They will look like they aren't cooked, but they are. Trust me.

By the way, the cookie exchange went great! I had to reschedule due to the aforementioned crappy snow, but we had a good turnout and everyone brought fabulous treats! My favorite were the molasses crinkles. They are like very soft gingerbread cookies. Yum!

MOLASSES CRINKLES

Yields: 2-3 dozen

Ingredients

3/4 c. butter, softened (room temperature)

1 c. brown sugar

1 egg

1/4 c. molasses

2 1/4 c. flour

2 tsp. baking soda

1/4 tsp. salt

1/2 tsp. ground cloves

1 tsp. cinnamon

1 tsp. ground ginger

Directions: In large bowl, mix butter, brown sugar, egg & molasses thoroughly with electric mixer. In medium bowl, combine flour, soda, salt & spices. Add flour mixture slowly to first mixture, combining well. Will become thick. Cover with plastic wrap and refrigerate dough for 1 to 2 hours. Roll dough into small (1") balls, dip one side in granulated sugar and place on cookie sheet with sugared side UP. Using a finger dipped in water, touch the sugared top of each cookie with a sprinkle of water. This will make the "crinkled" effect on the cookies. Bake at 350 for 10-12 minutes, using care not to over bake or they will become crunchy. This is a soft, chewy cookie. These can be made ahead of time and frozen.

Angie also made the cutest reindeer cookies, peanut butter cookies with an M&M for the nose and little chocolate chips for the eyes and pretzels for the antlers. In all honesty, my blondies were probably the saddest cookie there. I don't know what went wrong, but I tried something new and it just didn't turn out very good. Maybe next time. Thanks to everyone who came and brought cookies!