Snickerdoodles

Contributed by Kelly Tillberg

Ingredients:

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Directions:

• Preheat oven to 400 degrees F (200 degrees C)
• Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla
• Blend in the flour, cream of tartar, soda and salt
• Shape dough by rounded spoonfuls into balls
• Mix the 2 tablespoons sugar and the cinnamon
• Roll balls of dough in mixture
• Place 2 inches apart on ungreased baking sheets
• Bake 8 to 10 minutes, or until set but not too hard
• Remove immediately from baking sheets

Recipe yields 4 dozen

Kelly's Oatmeal Cookies

Contributed by Kelly Tillberg

Ingredients:

1 cup shortening
1 cup brown sugar
1 cup white sugar

2 eggs, well beaten
1 Tablespoon vanilla extract
1 1/2 cup flour
1 tsp salt
1 tsp baking soda
1 Tablespoon cinnamon
3 cups oats (use Quaker Quick or Old Fashioned--DO NOT use instant!)
3/4 cup chopped walnuts (use 1/2 cup if using raisins)
1 cup raisins (optional)

Directions:

• Cream shortening and sugars
• Add eggs and vanilla and beat well
• Sift flour, salt, baking soda and cinnamon
• Add sifted dry ingredients to first mixture and mix well
• Add raisins (if desired) and nuts
• Add oats last.
• Spoon out by rounded tablespoonfuls on to greased cookie sheets
• Bake at 350°F for 10 minutes
• Remove to wire rack
• Cool completely

Makes about 2 dozen cookies

Cake Cookies

Contributed by Lori Brown, Martinez Ward

Makes approx 3 doz.

I found this recipe while in college on a box of Pillsbury Cake mix. It's great for any last minute cookie needs. I usually stock up on cake mixes when they are on sale, so I'm ready for cookies at a moments notice.

Ingredients:

1 Package of Cake mix (ones with out pudding in the mix work the best)
1/3 cup of oil
2 eggs

Directions:

• Preheat oven to 375
• In a large bowl, combine cake mix, oil and eggs
• Mix or stir until thoroughly moistened (it should roll up into a ball)
• Shape dough into 1-inch balls and place 2 inches apart on an ungreased cookie sheet
• Flatten with the bottom of a glass to a 1/4 inch thickness
• Bake for 8-10 minutes or until edges are golden brown and tops are cracked and look slightly wet
• Frost with cake frosting that corresponds to cake mix you used (for example, German Chocolate cake mix, use German Chocolate Frosting... Funfetti cake mix, Funfetti Frosting, etc.)

Great Pumpkin Cookies

Contributed by Charlene Stone, Hilltop Second Ward

Ingredients:

1 cup butter
1 cup brown sugar
1 cup granulated sugar
1 egg
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups quick-cooking oats
l cup Libby's solid pack pumpkin
3/4 cup chopped nuts
3/4 cup raisins
2 cups sifted enriched flour

Directions:

• Cream together butter, brown sugar, granulated sugar, egg, and vanilla
• Add the rest of the ingredients
• Combine all ingredients and mix well
• Using a tablespoon, drop 2 inches apart on lightly greased baking sheet
• Bake in moderate oven (350 degrees) 10 to 14 minutes

Peanut Butter Oatmeal Cookies

Contributed by Sharyne Miller, Hilltop 1st Ward

Ingredients:

1/2 cup milk

1 tsp vanilla
2 cup sugar

1 cup peanut butter
3 cup oatmeal

Directions:

• In a medium saucepan, mix together milk, sugar and vanilla
• Heat until boiling and boil for 1 minute (important)
• Add peanut butter and stir until creamy
• Add oatmeal and immediately drop by spoonfuls onto a sheet of wax paper
• Let cool before serving

Molasses-Oatmeal Cookies

Contributed by Marie Renshaw, Martinez Ward

Ingredients:

1 cup shortening
2 cups sugar

2 eggs unbeaten

2 tsp. vanilla
2 Tbsp. molasses
2 tsp. cinnamon

½ tsp. salt
1 ½ tsp. baking soda

2 cups flour

2 cups old fashioned oats
½ cup chopped nuts (optional)
½ cup raisins (optional)
1 – 1 ½ cup chocolate chips (optional)

Directions:

• With mixer, combine shortening, sugar, eggs, vanilla, molasses, cinnamon, salt, and baking soda
• Mix in flour
• Mix in old fashioned oats
• Spoon dollops onto greased baking sheet
• Bake in 350 degree oven for 10-12 minutes

Homemade Oreo Cookies

Contributed by Hayley Cook, Concord 1st Ward

Makes approximately 24 cookies

Making the "cookie part"...

Ingredients:

2 boxes chocolate cake mix
4 eggs
2/3 cup oil

Directions:

• Mix the ingredients and roll into 1 inch balls (may be a little stiff towards the end so mix with hands).
• Place on cookie sheets.
• Bake at 350 for 7-10 minutes.
• Let cool on cooling racks.

Making the "frosting/filling part"...

Ingredients:

1-8 oz. pkg. cream cheese, softened
1/2 stick of butter, softened
1 tsp. vanilla extract
5 cups powdered sugar
1-8 oz. container of Cool Whip (Save the container)

Directions:

• Mix all ingredients together with mixer.
• Frost middle of two cooled cookies and sandwich together.
• Enjoy!

Helpful Hints:

• There will be extra frosting so store it in the empty Cool Whip container in the freezer and save for more cookies at a later time.

Multiple-Choice Bar Cookies

Contributed by Jean Brunk, Martinez Ward

From Blueberry Muffin Murder by Joanne Fluke. Used with permission.

Main ingredients:

1/2 cup butter (one stick)
1 can sweetened condensed milk (14 oz.)

Group A Ingredients (1 1/2 cups of any of the following):

Graham cracker crumbs

Vanilla wafer crumbs

Chocolate wafer crumbs

Animal cracker crumbs

Sugar cookie crumbs

Group B Ingredients (2 cups of any of the following):

Chocolate chips

Butterscotch chips

Peanut butter chips

Raisins (regular or golden)

M&M's (without nuts)

Group C Ingredients (2 cups of any of the following):

Flaked coconut

Rice Krispies

Miniature marshmallows (2 1/2 cups)

Frosted cornflakes (crumbled)

Group D Ingredients (1 cup of any of the following):

Chopped walnuts

Chopped pecans

Chopped peanuts

Chopped cashews

Directions:

• Melt the butter and pour it into a 9-by-13-inch cake pan. Tip the pan to coat the bottom.
• Evenly sprinkle one ingredient from Group A over the melted butter.
• Drizzle sweetened condensed milk over the crumbs.
• Evenly sprinkle one ingredient from Group B on top.
• Evenly sprinkle one ingredient from Group C on top of that.
• Evenly sprinkle one ingredient from Group D over the very top.
• Press everything down with the palms of your hands.
• Bake at 350°F for 30 minutes.
• Cool thoroughly on a wire rack and cut into brownie-sized bars.

Italian Twice-Baked Cookies

Contributed by Sandra Hawkins, Pleasant Hill 2nd Ward

Ingredients:

2 cups of sugar

1 cup of olive oil

6 eggs

4 T anisette

2 T vanilla

1 T baking powder

5 ½ cups unsifted all-purpose flour

2 cups chopped almonds

Directions:

• Mix sugar with oil.
• Add anisette and vanilla.
• Beat in the eggs.
• Mix the flour with baking powder and stir into the sugar mixture.
• Blend thoroughly then add the almonds.
• Cover and chill the dough for 2 – 4 hours in the refrigerator.
• On a greased baking sheet, shape dough to form loaves that are about ½ inches thick, 2 inches wide and as long as the baking sheet.
• Place two loaves parallel and well apart on each cookie sheet.
• Bake in a 350 degree oven for 20-25 minutes or until the loaves are cooked through and brown.
• Allow the loaves to cool on the pans until you can touch them.
• Cut in diagonal slices that are about ¾ inch thick.
• Lay slices on cut sides close together on the baking sheets and return to the 350 degree oven for another 20-25 minutes or until brown.

Soft Sugar Cookies

Contributed by Cara Traverso, Richmond Young Single Adult Branch

Ingredients:

4 cups flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
3/4 tsp grated nutmeg
1 cup butter
1 1/2 cups sugar
2 tsp vanilla
2 eggs
3/4 sour cream

Directions:

• Preheat oven to 450 degrees
• Cream butter until smooth
• Gradually add sugar
• Add vanilla and eggs; beat until fluffy
• Sift dry ingredients together
• Add alternately with sour cream in 3 or 4 portions to the creamed batter
• Cover and chill for at least one hour before rolling
• Roll 1/3 of the dough at a time on a lightly floured surface
• Cut into desired shapes
• Place on baking sheet that has been sprayed with Pam or Cooking-Ease
• Bake in 450 degree oven for 10-12 minutes until lightly brown on bottom
• Cookies can be sprinkled with sugar before baking or frosted after baking
  

Snickers Cookies

Contributed by Jeanne Lundahl, Martinez Ward

Ingredients:

2 ½ cups flour
¼ tsp. salt
1 cup peanut butter
1 tsp. vanilla
1 tsp. soda
1 cup margarine or butter
2 eggs
1 pkg. miniature Snickers bars

Directions:

• Preheat oven to 375 degrees.
  
• In mixing bowl, beat eggs.
• Add softened margarine and vanilla to eggs and mix well.
  
• Set aside.
  
• Sift flour, salt, and soda together.
  
• Add egg mixture and peanut butter to flour mixture and mix well into dough.
• Chill dough.
• Drop each cookie onto an air-bake cookie sheet (preferable).
  
• Make a partial hole in each cookie and place a miniature Snickers bar in each cookie.
  
• Bake at 375 degrees for 8-10 minutes or until lightly browned.
  
• Let cool before removing from cookie sheet.
• Makes 4 dozen.

Chocolate Crinkle Cookies

Contributed by Merri Smythe, Martinez Ward

"Super good"

4 oz. unsweetened chocolate
1/2 C. shortening
OR
3/4 C. cocoa powder
3/4 C. butter

2 C. sugar
2 tsp. vanilla
4 eggs
2 C. flour
1/2 tsp. salt
2 tsp. baking powder
1 1/2 C. chocolate chips
powdered sugar (to roll cookies in)

• Melt chocolate in pan with butter (or shortening), stir in sugar. 
• Add vanilla, beat in eggs, flour, baking powder and salt.
• Add chocolate chips last.
  
• Refrigerate dough 2 hours or overnight. 
• Roll into 1" balls (I use a cookie scoop) and roll in powdered sugar. 
• Bake 10-12 min. at 375