Snickerdoodles

1 c. shortening
1 ½ c. sugar
2 eggs
2 ¾ c. flour
2 t. cream of tartar
1 t. baking soda
½ t. salt

Mix into dough.
Roll into small walnut sized balls.
Roll balls in 2 T. sugar & 2 T. cinnamon mixture.

Bake at 400 for 8 minutes.

Pilgrim Pies

COOKIES:
2 eggs
2 c. light brown sugar
1 c. vegetable oil
1 t. vanilla
1 (15 oz.) can pumpkin
3 c. flour
1 T. pumpkin pie spice
1 t. baking powder
1 t. salt

FILLING/CREAM CHEESE FROSTING:
4 oz. cream cheese (softened)
2 t. vanilla
½ c. butter (softened)
4-5 c. powdered sugar

Mix cookie ingredients together.
Drop heaping tablepoons onto an ungreased cookie sheet.
Bake at 350 degrees for 12 minutes.
Let cookies cool completely.
Turn half the cookies bottom side up, spread icing on each.
Top them with remaining cookies (turned right side up).
Makes 10-14 Pilgrim Pies.

Carrot Cake Cookies

1 c. packed brown sugar
1 c. sugar
½ lb unsalted butter (room temp.)
1 t. vanilla
2 eggs (room temp.)
¼ t. salt
1 t. Baking powder
1 t. Baking soda
2 c. flour
½ t. ginger
1 t. Cinnamon
½ t. Nutmeg
1 c. Raisins (optional)
2 c. Old fashion oats
1 ½ c. carrots (finely grated)

Preheat oven to 350.
Combine sugar and butter beat until light and fluffy.
Add eggs and vanilla and beat until well combined.
Combine dry ingredients together.
Slowly add flour to butter mixture and mix on low until just blended.
Mix in oats, carrots, and raisins.
Chill 1 hour.
Put on parchment paper on cookie sheet leaving 2 in. b/t cookies.
Bake 12-15 minutes. Let cool.
Spread 2 tsp. of cream cheese filling onto each cookie and sandwich together.

Jackie's Peppermint Patties

COOKIES:
2 c. flour
½ c. cocoa powder
¼ t. baking soda
¼ t. salt
1 c. unsalted butter at room temperature
1 c. sugar
1 large egg
1 t. vanilla

DARK CHOCOLATE COATING:
6 oz. semisweet chocolate, chopped (1 cup)
½ oz. unsweetened chocolate, chopped
1 ½ T. canola oil

PEPPERMINT FILLING:
½ c. unsalted butter at room temperature
2 c. powdered sugar
1 t. vanilla
½ t. peppermint extract

Mix together flour, cocoa, baking soda, and salt and set aside.
Using and electric mixer on low speed, beat butter and sugar until blended (about 2 minutes).
Add the egg and vanilla and mix until blended (about 1 minute).
On low speed, add the flour mixture mixing just until it is incorporated and the batter looks smooth.
Cover and refrigerate the dough for about 20 minutes to firm it slightly.
Position a rack in the middle of the over. Preheat to 325.
Line two baking sheets with parchment paper.
Roll heaping T. of dough between the palms of your hands into smooth 1 ½ inch balls.
Place them 3 ½ inches apart on baking sheets.
Flatten the cookies using the palm of your hand to 2 ½ - 3 inch rounds.
Bake cookies at 325 for 15 minutes or until the tops feel firm and look dull rather than shiny (very important).
Cook cookies on baking sheets for 5 minutes then cook completely on cooling rack.
Make Chocolate coating by melting until smooth. Let cook and thicken (for about 20 min.)
Spoon chocolate coating over the top of half of the cookies using 1 T. per cookie.
Let firm (put in fridge for 20 minutes to speed it up)
Make the peppermint filling. Use 1 well rounded T. each for filling.
Refrigerate cookies for at least 2 hours before serving.

BEST EVER! These are from the Big Cookie Book! And they're Fabulous!

Keri's PB&C Cookie Sandwhiches

½ c. butter, softened
½ c. granulated sugar
½ c. packed brown sugar
½ t. baking soda
½ t. salt
1 egg
1 t. Vanilla
1 c. All-purpose flour
½ c. unsweetened cocoa powder
1 (11oz.) pkg peanut butter and milk chocolate pieces
½ c. purchased chocolate frosting
½ c. peanut butter

Beat butter with a mixer on medium speed for 30 seconds.
Add sugar, brown sugar, soda, and salt. Beat until combined.
Add egg and vanilla. Beat until combined.
Beat in as much flour as you can with the mixer.
Stir in any remaining flour and the cocoa powder.
Stir in peanut butter and milk chocolate pieces.
Cover and chill dough for 2-3 hours until easy to handle.
Preheat over to 375.
Roll out dough into 1-inch balls.
Place 2 inches apart on lightly greased cookie sheets.
Flatten cookies slightly with a glass dipped in sugar.
Bake for 7-8 minutes or until tops are cracked and look dry.
Let cool on cookie sheets for 1 minute.
Remove and cool completely on wire rack.
Stir together frosting and peanut butter.
Spread 2 t. frosting mixture on the bottoms of half the cookies.
Top with remaining cookies, bottom sides together.
Store sandwich cookies in an airtight contained are room temperature up to 24 hours or freeze in freeze container up to 3 months.
Makes 24 sandwich cookies.

Peanut Butter Cup Cookies

1/2 c. margarine, softened
½ c. creamy peanut butter
½ c. sugar
½ cup packed brown sugar
1 egg
½ t. vanilla
1 ¼ c. flour
½ t. salt
¾ t. baking soda
Peanut Butter cups

Cream together margarine and peanut butter.
Add sugar and brown sugar.
Beat until fluffy then beat in the egg and vanilla.
In separate bowl combine flour, salt & baking soda.
Add to peanut butter mixture.
Chill dough for 1 hour.
Shape into 1 in. balls.
Lightly grease 1 ¾ in. mini muffin pans.
Bake at 350 for 12 minutes.
Take out of oven and immediately push Peanut Butter cups in the middle of cookies.
Let cool completely in mini muffin pans.
Pop out with knife.

Lacy's Oatmeal Chocolate Chip Cookies

5 c. quick-cooking rolled oats
2 c. butter, softened
2 c. white sugar
2 c. packed brown sugar
4 eggs
2 T. vanilla
4 c. flour
2 t. baking powder
2 t. baking soda
1 t. salt
24 oz. semi-sweet chocolate chips
8 oz. milk chocolate candy bar, finely chopped
3 c. chopped nuts (I like walnuts)

Preheat oven to 375.
(Optional)- Blend 2 ½ c. oats in a blender or food processor until it turns to powder or oat flour. Set aside.
Cream butter and sugars.
Add eggs and vanilla to cream mixture. Mix well.
Stir in chocolate chips, milk chocolate and nuts.
Store dough in refrigerator covered with plastic wrap and then foil.
Making your cookies from cold dough will ensure you end up with cookies that are moist inside.
Shape into golf-ball size cookies and place on cookie sheet. (I make them smaller than this)
Bake for 6-12 minutes or until golden brown.
Makes 9 ½ dozen.

A Best Ever from Lacy Lowry.

Kjiersti's Sugar Cookies

2 eggs
1 ½ cups sugar
1 cups shortening
1 c. milk
1 ½ t. vanilla
1 ½ T. baking powder
6 c. flour
¾ t. salt

Bake at 350 for 15 minutes

CREAM CHEES FROSTING:
2 c. powdered sugar
½ c. butter

Mary Caroline's Sugar Cookies

1 ½ c. sugar
1 c. shortening
1 c. sour milk
2 eggs
1 t. soda (1 ½ t. baking powder)
1 t. nutmeg or flavoring
Flour enough for soft dough

Bake at 375 for 10 minutes.

I grew up on these. They were my favorite cookie growing up.

Homemade Oreo Cookies

2 boxes devils food cake mix
4 eggs
1 ½ c. shortening
1 t. vanilla

Mix and roll into small balls.
Place on cookies sheet.
Bake at 350 for 6 minutes.

Buy pre-made cream cheese frosting for middle.

Best Ever! Makes about 18 sandwhiches.

Heidi's Sugar Cookies

1 c. butter
2 c. sugar
2 eggs
1 t. vanilla
5-6 c. flour
1 t. baking soda
1 t. baking powder
1 t. salt
1 c. sour cream

Chill overnight.
Roll out pretty thin.
Bake at 375 for 10 minutes or right before they turn brown.

FROSTING:
½ bag powdered sugar (2 c.)
8 oz. cream cheese
1 t. vanilla
1 t. lemon juice
1 t. milk or evaporated milk
2 T. softened butter

Be sure and frost the cookies with plenty of time to let the icing harden.
It takes awhile.

Quite of few of these recipes are from the fabulous Heidi. This is a Best Ever!!!

Keri's No Bake Cookies

1 cube margarine
2 c. sugar
½ c. milk
3 c. oats
1 t. vanilla
3 T. peanut butter
1/3 c. cocoa

Combine margarine, sugar, and milk in saucepan.
Bring to a rolling boil and boil for 1 minute.
Remove from heat.
Add oats, vanilla, peanut butter and cocoa.
Mix well.
Drop by teaspoonfuls onto greased cookie sheet or wax paper.

Grandma Finlinson Sour Cream Cookies

4 c. sugar
4 c. sour cream
1 t. soda
4 eggs
2 cubes butter
2 t. baking powder
1 ½ t. vanilla
6-8 c. flour
Chocolate chips

Bake at 350 for 13 minutes.

Aunt Lisa always makes these. They're moist and DELIC!

Dipped Ginger Snaps

1 ¼ c. butter, softened
2 c. sugar
2 eggs
½ c. molasses
4 c. flour
4 t. baking soda
1 ½ t. ground ginger
2 t. cinnamon
1 t. ground cloves
1 t. salt
2 pkgs vanilla baking chips
¼ c. shortening
Additional sugar

Combine sugar and butter. Cream well.
Add eggs one at a time. Stir in molasses.
Combine dry ingredients; gradually add to creamed mixture and mix well.
Shape into 1 in. balls and roll in sugar.
Bake at 350 for 7-9 minutes. Let cool 1 minute on pan.
Remove to wire rack to finish cooling.
Melt chips and shortening in small saucepan over low heat.
Dip the cookies halfway; shake off excess.
Place on waxed paper to harden
Yield 8 doz.

These are FABULOUS! One of my absolute favorite cookies. Don't overcook or undercook to ensure them the best-ever.

Chocolate Covered Cherry Cookies

½ c. butter
1 egg
1 ½ c. flour
¼ t. salt
¼ t baking soda
¼ t. baking soda
¼ t. baking powder
1 c. white sugar
½ c. unsweetened cocoa powder
1 ½ t. vanilla
½ c. sweetened condensed milk
1 c. semisweet chocolate chips
1 (10 oz.) jar maraschino cherries

Preheat over to 350.
Beat butter and sugar.
Add egg and vanilla and beat well.
Add dry ingredients and stir until smooth
Roll into 1 inch balls. (larger if desired)
Place on ungreased cookies sheet.
Drain cherries and reserve juice.
Press center of each ball with thumb.
Place cherry in indentation.
In a saucepan, heat condensed milk and choc. Chips.
Stir in 4 t. of cherry juice.
Spoon about 1 t. of mixture over each cherry and spread to cover cherry.
(add more cherry juice to keep frosting of spreading consistency)
Bake for 10 mintues.
Makes 18 cookies.

Caramel Chocolate Chip Cookies

4 cubes butter
1 ½ c. sugar
2 c. brown sugar
3 eggs
2 T. vanilla
6 c. flour
1 ½ t. salt
1 ½ t. soda

Bake at 350 for 8-10 minutes.

Browned Butter Cookie with Caramel Frosting

COOKIES:
1 c. butter (do not use margarine)
1 c. packed brown sugar
½ c. milk
2 eggs
3 ½ c. all purpose flour
1 t. baking soda
¼ t. salt

CARAMEL FROSTING:
½ c. butter or margarine
1 c. packed brown sugar
¼ c. milk
2 c. powdered sugar

Preheat over to 400 degrees.
In a 2 quart heavy saucepan, melt butter over medium heat.
Continue to cool, stirring constantly, until butter is light brown.
Cool at least 10 minutes.
In a large bowl, mix browned butter, brown sugar, milk, and eggs with a spoon.
Stir in flour, baking soda and salt.
Drop dough by rounded Tbls about 2 inches apart onto ungreased cookie sheet.
Bake 9-11 minutes or until almost no indentation remains when touched in center.
Cool 1-2 minutes; remove from cookie sheet to wire rack. Cool 30 minutes.
Meanwhile, in a 2 quart saucepan, melt butter for frosting over medium heat.
Stir in brown sugar. Heat to boiling stirring constantly.
Stir in milk. Heat to boiling; remove from heat.
Cool to lukewarm, about 30 minutes.
Gradually stir in powdered sugar.
Spread caramel frosting on cookies.

Pumpkin Chip Cookies

1 c. butter (softened)
2 c. brown sugar
1/3 c. granulated sugar
1 c. pumpkin
¼ t. salt
1 c. walnuts (optional)
1 egg
1 t. vanilla
½ t. pumpkin spice (or cinnamon + other)
2 c. flour
1 t. baking soda
1 t. baking powder
1 c. white or regular chocolate chips

Preheat oven to 350 degrees.
Combine butter and sugars until creamy.
Add pumpkin, eggs, and vanilla.
Mix well (beat about 2 minutes).
Add dry ingredients.
Cook 8-10 minutes.

FROSTING (if desired):
2 c. powdered sugar
¼ c. butter
Pre spice
1 (30z.) package cream cheese
1 t. vanilla
¼ t. pumpkin

Black Forest Cookies

1 c. margarine (softened)
1 (3 ½ oz.) box instant chocolate pudding mix
1 egg
2 c. flour
¼ c. sugar
½ c. cherry jam or maraschino cherries or pie filling

Cream margarine and pudding powder together.
Beat in egg. Mix in flour.
Shape into balls and roll in sugar.
Place on greased cookie sheet.
Make a dent in each on with thumb.
Bake at 325 for 5 minutes, remove and dent with thumb.
Continue to bake for 10-15 minutes.
Fill dents with jam or cherries.

FROSTING:
½ c. semisweet chocolate
3 T. margarine
Melt chocolate and margarine over low heat, stir
Glaze tops of cool cookies
Makes about 4 doz.

Cinni Mini's

1 recipe sugar cookies AND

12 T butter, softened
1 1/2 cups packed brown sugar, divided
1 1/2 T cinnamon, divided

Make sugar cookies according to directions. After the dough has chilled in the fridge, remove 1 disk and cut into thirds and roll into a 1/8 inch thick oval, about 12 inches x 5 inches. Spread 2 T softened butter, 1/4 cup brown sugar, and 1/4 t cinnamon. Start rolling from the longest end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough and placing it on a cookie sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for a few minutes on the baking sheet before transfering to a cooling rack.

Prepare cream cheese frosting according to recipe and spread over top of the cookies and then die on the spot because they are that good.


Cream Cheese Frosting:

2 (8oz.) pkgs. cream cheese, softened

½ c. butter, softened
2 tsp vanilla

4½ - 4¾ c. sifted powdered sugar

Beat cream cheese, butter and vanilla until light and fluffy. Gradually add 2 c. powdered sugar, beating well. Beat in enough of remaining sugar to make frosting of spreading consistency. Yields 3 cups.

*For Chocolate cream cheese frosting: add ¼ c. unsweetened cocoa powder and reduce powdered sugar to 4¼ -4½ c.

Courtesy of Picky Palate