Cowboy Cookies

Ingredients:

• 1 1/2 cups butter
• 1 cup white sugar
• 1 cup brown sugar
• 1/2 cup peanut butter
• 2 eggs
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 cup oats
• 1 cup flaked coconut (optional)
• 1/2 cups walnuts (optional)
• 2 cups semisweet chocolate chips

Instructions:

Preheat oven to 350 degrees. Grease baking sheets.

In a large bowl cream together the butter and sugars until smooth. Beat in eggs one at a time, then stir in the peanut butter and vanilla. Combine the flour, cocoa, baking powder, baking soda and cream of tartar; stir into the sugar mixture. Mix in the oats, walnuts (if desired), and chocolate chips. Drop round spoonfuls onto the prepared cookie sheets.

Bake for 8-10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Recipe from: Tried and True Recipes

Classic Butter Cookies

May need to be doubled for large gatherings.
Yields: 2 1/2 dozen.

Ingredients:

• 2 1/2 cups all purpose flour
• 1 cup butter
• 1/2 cup white sugar
• 1 egg
• 1/2 teaspoons vanilla extract

Directions:

1. Cream the butter until light. Gradually add the sugar and beat until light and fluffy. Beat in the egg and almond extract.
2. Gradually blend in the flour. Cover and let chill for at least an hour.
3. Preheat oven to 350 degrees F (175 degrees C.)
4. Roll dough out on a lightly floured surface to 1/8 inch thickness. Cut in desired shapes, using lightly floured cookie cutter. Place cookies on ungreased cookie sheets.
5. Bake at 350 degrees for 8 to 12 minutes or until golden. Remove to wire racks to cool completely. Decorate as desired.

Frosting:

Ingredients:

• 1 3/4 cups powdered sugar
• 1/2 cup cream cheese
• 1/2 tsp. vanilla
• 1/4 cup butter

Beat until soft and creamy. Apply to cooled cookies, with sprinkles.

Russian Teacakes

1 C butter, softened
1/2 C powdered sugar
1 tsp vanilla
2 1/4 C flour (I used GLUTEN FREE Mama (GFM) almond blend flour and 2 tsp xanthan gum)
1/4 tsp salt
3/4 C finely chopped walnuts

Heat oven to 400 degrees.  Mix thoroughly butter, sugar, and vanilla.  Work in flour, salt, and nuts until dough holds together.  Shape dough into 1-inch balls.  Place on ungreased cookie sheet.

Bake 10-12 minutes or until set but not brown.  While warm, roll in powedered sugar.

Makes about 2 dozen cookies.

~I like to make these around Christmas every year.  They are melt-in-your-mouth delicious!~

---VLS

A few tips on chocolate chip cookies...

I should have posted this sooner. But here are a few tips about making your chocolate chip cookies the best you have ever tasted...

First, never use margerine or shortening. Only butter. The butter is better ;-) because it makes your cookies flatter. Second, put the baking powder and salt in before the flour, it helps the cookie dough flatten better when you bake it. Thirdly, don't add too much flour, because that will make your cookies puffy, and not flat. Fourthly, add a little extra Vanilla, just for taste, it always makes your cookies the best. I think that about sums it up!

When I first used these tips for Chocolate chip cookies, my brothers loved them, and won't have chocolate chip any other way!

Click here for the chocolate chip cookie recipe...

Have fun, and ENJOY!

~KJV~

Clover Cookies

1 1/2 C Butter

1 C granulated sugar

1 egg

2 TLBS milk

1 tsp Vanila (add one tsp extra)

1/2 teaspoons almond extract
3 1/2 C all purpose flour

1 tsp baking powder

Add green dye to the mix...

Preheat to 375 degrees. Throughly cream butter and sugar. Add egg, milk, vanila and almond extract. Roll out and use a clover cookie cutter to cut out. bake 10-12 minutes or until lightly browned; cool on rack.

KJV

U-Pick Pudding Cookies

Named u-pick because you can do any combo. of pudding, chips, and nut flavors, all with this one recipe! The possibilities are endless!

2 1/4 cup flour

1 tsp. baking soda

1 cup butter or margarine

1/4 cup white sugar

3/4 cup brown sugar, packed

1 (4oz.) pkg. instant pudding, u-pick

1 tsp. vanilla

2 eggs

1 pkg. chips, u-pick (chocolate or otherwise)

1 cup nuts, u-pick

Combine butter, sugars, pudding, and vanilla in large bowl. Then beat in eggs. Add flour and soda until blended. Then stir in chips and nuts. Drop on cookie sheet. Bake 375 for 10 mins. until just golden, don't over bake (cookies continue to cook after out of oven)

Make that one Large pudding box, or two small ones!

K.J.V.

I have never tried making these yet...but I know they are fabulous, and I wanted to share them with you!

Russian Teacakes

Makes about 4 dozen cookies.

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped walnuts

Heat oven to 400 degrees. Mix thoroughly butter, sugar, and vanilla. Work in flour, salt, and nuts until dough holds together. Shape dough into 1-inch balls. Place on ungreased baking sheet.

Bake 10 to 12 minutes or until set but not brown. While warm, roll in powdered sugar. Cool. Roll in sugar again.

Enjoy warm cookies!

~V.L.S.

After-School Carrot Cookies

1/2 cup boiling water

1/2 cup raisins

1 cup dark brown sugar, packed

1/2 cup shortening

1 egg, unbeaten

1 teaspoon lemon extract

1/2 cup finely shredded raw carrot

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

Pour boiling water over raisins; soak 5 minutes; drain. Combine sugar, shortening, egg and lemon extract in mixing bowl; beat well. Stir in carrot and drained raisins. Mix together flour, baking powder and salt; add to first mixture and blend well. Drop by teaspoonfuls on greased baking sheet. Bake in 400 degree oven for 10 to 12 minutes. Makes 3 dozen cookies.

V.L.S.

Missouri Cookies

2 cups sugar

3 T. cocoa

1 cube butter

1/2 cup milk

1/4 tsp. salt

Mix ingredients and bring to a boil for 1 minute. Stir in 3 cups of oats, 1/2 cup peanut butter, and 1 tsp.vanilla. Stir until quite thick, then drop by tablespoons onto waxed paper to cool.

V.L.S.

Snickerdoodles

About 6 dozen cookies.

1/2 cup butter, softened

1/2 cup shortening

1 1/2 cups sugar

2 eggs

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon soda

1/4 teaspoon salt

2 tablespoons sugar

2 teaspoons cinnamon

Heat oven to 400 degrees. Mix thoroughly butter, shortening, 1 1/2 cups sugar and the eggs. Blend in flour, cream of tartar, soda, and salt. Shape dough by rounded teaspoonfuls into balls.

Mix 2 tablespoons sugar and the cinnamon; roll balls in mixture. Place 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until set. Immediately remove from baking sheet.

V.L.S.

Carob Mountain Balls

Mix in bowl:

3 C Oats

6T Carob Powder

1/2 C Peanut or Almond Butter

1 t Vanilla

1/2 C Coconut

Mix and boil for one minute:

1/2 C Honey or juice sweetener

1/4 C Butter or Oil (we use oil)

Mix above together, roll into balls and place on cookie sheet. Let harden in fridge. (messy to handle). :-)

K.J.V.

Chocolate Krinkles-the Original Maiden Cookies :-)

Our family got this recipe from some friends!

These are very yummy!

This is a half batch.

1 C Margarine (or Butter)

2 C Sugar

1/2 C Cocoa

2 Eggs

3/4 T Vanilla

3 C Flour (approx.-it may need less)

1 C Powdered Sugar (add this to the batter. More will be needed to roll them in)

1 t Baking Soda

1 t Baking Powder

1/2 t Salt

Roll balls in powdered sugar. Bake at 350 degrees for about 12 minutes. Will need to cool before removing from sheet, as they will be soft.

Enjoy!!!

K.J.V.

Chocolate Chip Cookies!

This recipe is for 3 1/2 or 4 Dozen cookies

1 1/2 cups granulated sugar.

1 1/2 C packed brown sugar.

2 C butter.

3 eggs.

3 teaspoons vanilla extract.

1 1/2 teaspoons baking soda.
1 1/2 teaspoons salt.
4 1/2 C all purpose or whole wheat flour.
18 oz choc chips.

Always add flour after salt and baking soda. Never use Shortening or margarine. Don't add too much flour, as that will make your cookies puffy, and not yummy and flat. Your dough should be a little bit sticky.

Heat oven to 375. Mix sugars, margarine, shortening, eggs and vanilla, then stir in remaining ingredients. Roll them into any size of cookie you want, about two inches apart from each other (depending on the size of the cookie), on an ungreased pan. Bake until light brown color, 8 to 10 minutes for smaller cookies and 12 to 14 for bigger cookies. Cool for three minutes. Enjoy!

K.J.V.