Pumpkin Snickerdoodles

• 3 1/4 cups all-purpose flour
• 3 1/2 tsp cornstarch
• 1 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 + 1/8 tsp salt
• 3/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 cup unsalted butter , softened
• 1 large egg yolk
• 3/4 cup canned pumpkin puree
• 1 1/2 tsp vanilla extract

For rolling

• 1/4 cup granulated sugar
• 1 1/2 tsp ground cinnamon

1. 
   
   In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice for 20 seconds, set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar (not until pale and fluffy, just to combined. Occasionally scrape down sides and bottom of bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl while mixing). Mix in egg yolk, then mix in pumpkin and vanilla extract. With mixer set on low speed, slowly add in dry ingredients then mix until combined. Divide dough in half and place each half in a bowl, cover with plastic wrap and chill 45 minutes to 1 hour (dough should be slightly sticky so the cinnamon sugar will stick when rolling but they should be manageable to roll in the palms of your hands). Preheat oven to 350 degrees during last 10 minutes of refrigeration.
3. In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon. Scoop dough out 2 even tablespoons at a time (run the measuring spoon against side and edge of bowl so it will slightly deflate the dough while also giving an equal tbsp, twice per ball) and shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 12 - 14 minutes (they should look just slightly under-baked as they'll cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.

Homemade Nutter Butters

• FOR THE COOKIES
• 1 cup sugar
• 1 cup peanut butter
• 1 egg
• FOR THE FILLING
• ½ cup butter, room temperature
• ½ cup peanut butter, room temperature
• 2 cups powdered sugar
• 2-3 tablespoons milk

1. Preheat the oven to 350 degrees.
2. Stir the cookie ingredients together until smooth. Scoop out 1 inch balls of cookie dough onto a parchment lined baking sheet. Press down with the back of a fork and then press again from the opposite direction, to make the criss-cross pattern on top of each cookie.
3. To make the cookie dough into the shape of a Nutter Butter cookie, form the cookie dough ball into a log shape.
4. Roll the cookie dough in sugar (optional).
5. Press down with the back of a fork and then press again from the opposite direction, to make the criss-cross pattern on top of each cookie. Finish by pinching in both sides of each cookie before baking.
6. Bake for 12 minutes and then let cool on the tray for 1-2 more minutes.
7. For the filling: beat the butter and peanut butter in a big bowl with a hand mixer together until smooth.
8. Slowly add in your powdered sugar and beat until smooth.
9. Add the milk, one tablespoon at a time until the desired consistency is reached.
10. Spread a tablespoon of the filling onto the bottom side of one of the cookies and then top with another cookie to create a cookie sandwich…a nutter butter sandwich!

Saltine Toffee Cookies

• 4 ounces saltine crackers
• 1 cup butter
• 1 cup dark brown sugar

• 2 cups semisweet chocolate chips
• 3/4 cup chopped pecans
  1. Line cookie sheet with saltine crackers in single layer.
  2. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
  3. Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.
• Preheat oven to 400 degrees F (205 degrees C).

Juliet Jensen's Soft Sugar Cookies

Cookies:
2 c. sugar
1 c. cream
1 c. butter
3 eggs
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla
7 1/2 - 8 c. flour

Frosting:
2/3 c. butter or margarine (beat well)
4 c. powdered sugar
1 tsp. vanilla
3 tsp. milk (or until a good spreading consistency)

*Mix butter and sugar together. Add cream and mix well. Add eggs. Add the rest of the ingredients. Chill 3-4 hours. Roll out the dough and cut into shapes. Bake at 375 for 6-8 min.

*

Soft Almond Sugar Cookies

1 1/2 c. white sugar
2/3 c. butter
2/3 c. shortening
2 large eggs
2 tsp. almond extract
2 1/2 c. cake flour
1 c. all purpose flour
2 tsp. cornstarch
2 tsp. baking powder
1 tsp. salt
course sugar for the top

*Preheat oven to 350 degrees.
*Mix sugar, butter and shortening.  Add the eggs and almond extract.
*In a separate bowl, mix dry ingredients and pour into butter/egg mixture.
*Make rough balls, adding in a sprinkle of the course sugar.
*Put in oven for 4 min. Carefully use an appropriate utensil to flatten cookies while in the oven.
*Bake for 4 more min. Remove for cooling.

White Chip Chocolate Cookies

2 1/4 c. flour
2/3 c. baking cocoa
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
3/4 c. white sugar
2/3 c. brown sugar
1 tsp. vanilla
2 eggs
2 c. white chocolate chips

*Preheat oven to 350 degrees.
*Combine wet ingredients. Separately, combine dry ingredients then add to wet ingredients. Stir in chocolate chips. Drop by well-rounded teaspoon on to baking sheet.
*Bake for 9-11 min or until centers are set.

NM Cookies

2 c. butter
24 oz. chocolate chips
4 c. flour
2 c. brown sugar
2 tsp. baking soda
1 tsp. salt
2 c. sugar
2 (8 oz) Hershey bar, grated
5 c. blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 c. nuts, chopped

*Measure oatmeal & blend in a blender to a fine powder. Cream the butter & both sugars. Add eggs & vanilla, mix together with the flour, oatmeal, salt, baking powder & baking soda. Add chocolate chips, Hershey bar & nuts.
*Roll into balls & place 2" apart on a cookie sheet. Bake 10 min. at 375 degrees.
Makes over 9 dozen cookies.

Snickerdoodles

3/4 c. sugar
1/2 c. butter
1 egg
1/2 tsp. vanilla
1 1/2 c. flour
1/4 tsp. salt
1/4 tsp. baking soda
1/4 tsp. cream of tarter
2 Tbsp. sugar
2 tsp. ground cinnamon

*In large bowl: cream sugar & butter. Beat in egg & vanilla.
*In small bow: stir flour, salt, baking soda & cream of tarter. Stir in to large bowl with sugar & butter mixture. In same small bowl: combine sugar & cinnamon.
*Grease cookie sheets. Shape dough into balls. Roll in sugar mixture. Put on sheet & bake.

MF Chocolate Chip Cookies

2 c. sugar
2 c. brown sugar
2 c. butter
2 tsp. vanilla
4 eggs
4 c. flour
5 c. ground oatmeal
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
24 oz. chocolate chips
3 c. chopped nuts
1 grated Hershey's candy bar

*Mix together all wet ingredients. In separate bowl, mix dry ingredients then add them to the wet ingredients. Add chocolate chips and candy bar.
*Bake 6-8 min. at 375 degrees.

Peanut-Butter Chocolate Kisses

1/2 c. sugar
1/2 c. brown sugar
1/2 c. creamy peanut butter
1/4 c. butter
1/4 c. shortening
1 egg
1 1/2 c. flour
3/4 tsp. baking soda
1/2 tsp. baking powder
About 3 dozen milk chocolate candy kisses

*Heat oven to 375 degrees. Mix 1/2 c. sugar, brown sugar, peanut butter, butter, shortening & egg. Stir in flour, baking soda & baking powder. Bake 8-10 min. Immediately press candy kiss firmly in each cookie.

Ruth's Sugar Cookies

1 c. butter
1 1/2 c. powdered sugar
1 egg
1 tsp. vanilla
1/2 t. almond extract
2 1/2 c. flour
1 tsp. cream of tarter
1 tsp. baking soda

*Mix wet ingredients. In separate bowl, mix dry ingredients then add to wet ingredients. Chill 2-3 hours. If not, add extra flour. Bake at 375 degrees for 7-8 min. for small cookies or for 10-12 min for larger cookies.

Oreos

2 devil food cake mixes
1 1/2 c. butter
3 eggs
1 tsp. vanilla

Frosting:
2 c. powdered sugar
1/2 package cream cheese
1/2 cube butter
2 tsp. vanilla

*Mix together all top ingredients and roll into small balls. Bake at 375 degrees for 5-6 min. Allow cookies to cool, then slice in half and put frosting in the middle and put cookie halves back together.

Ruth's Peanut-Butter Cookies

1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar
1/2 tsp vanilla
1 egg
1/2 c. peanut-butter
1 1/2 c. flour
1 tsp. baking soda
dash of salt

*Mix in order. Form into small balls. Place on cookies sheet and press with fork. Bake at 350 degrees for 5-10 min.

Monster Cookies

1/2 lb butter
2 c. brown sugar
2 c. white sugar
3 c. peanut butter (crunchy)
6 eggs
9 c. oatmeal
2 tsp. baking soda
2 tsp. baking powder
1/2 lb M&Ms (or more)
1/2 lb chocolate chips (white, chocolate & butterscotch)
1/2 lb coconut (or less)

*Mix together. Bake at 350 degrees for 8-12 min. Drop with ice cream scoop, then flatten to nice shape with bottom of glass.

No-Bakes

3 c. oats
2/3 c. creamy or crunchy peanut-butter
2 c. sugar
1/2 c. butter
1/2 c. milk
1/3 c. unsweetened cocoa
2 tsp. vanilla

*Measure oats, peanut-butter; set aside.
*Combine sugar, butter, milk & cocoa in med. saucepan. Cook over med. heat, stirring constantly until mixture comes to a rolling boil. Boil about 30 sec.
*Remove from heat. Add oats, peanut-butter and vanilla; stir quickly.
*Drop mixture by spoonfuls onto wax paper. Let cool.

Ruth's Chocolate Chip Cookies

1 c. butter
1 c. brown sugar
1/2 c. white sugar
2 eggs
2 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. chocolate chips

*Preheat oven to 375 degrees. Cream together first three ingredients. Beat in the egg and vanilla. Stir in rest of ingredients. Bake for 7-10 min.

Katie's Chocolate Chip Cookies

2/3 c. shortening
2/3 c. soft butter
1 c. white sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla
3 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. chopped nuts (optional)
12 oz. chocolate chips

*Preheat oven to 375 degrees. Mix shortening, butter, sugar, eggs and vanilla. Blend in remaining ingredients. Bake 8-10 min.

Oatmeal Chocolate Chip Cookies

1/2 c. butter
1/2 heaping cup of brown sugar
1/2 heaping cup of white sugar
1 egg
1/2 tsp. baking soda
1/2 tsp. salt
1 c. oatmeal
1 c. flour
1 tsp. vanilla
1 c. chocolate chips

*Preheat oven to 375 degrees. Bake 8-10 min. Recipe is good doubled.