Yield 48 Number Of Ingredients 14 Steps:

Preheat oven to 375 degrees F (190 degrees C). Cream together the shortening and the butter. Add the brown sugar and cream until light and fluffy. Beat in the eggs until well blended. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves over the creamed mixture. Mix in then stir in the raisins, nuts and dates. Drop cookies onto ungreased baking sheets and bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until golden.

Time 30m Yield about 3 dozen. Number Of Ingredients 14 Steps:

Preheat oven to 375°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are lightly browned, 10-12 minutes. Remove to wire racks to cool. , For frosting, combine butter, confectioners’ sugar, milk and vanilla; beat until smooth. Spread over cookies; if desired, sprinkle with chopped walnuts.

Time 23m Yield about 5 dozen. Number Of Ingredients 9 Steps:

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extract. In another bowl, whisk together flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate at least 2 hours., Preheat oven to 375°. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 7-10 minutes. Remove to wire racks to cool.

Yield 24 Number Of Ingredients 9 Steps:

Preheat oven to 375 degrees F (190 degrees C). In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips. Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.

Yield 12 Number Of Ingredients 5 Steps:

Grease a 9x13 inch baking pan. Pour cereal and peanuts into the pan and spread around evenly. In a heavy sauce pan, bring sugar and corn syrup to a rolling boil, over medium heat. Remove from heat and stir in the peanut butter. Pour the sugar mixture evenly over the cereal and peanuts. Let cool and cut into squares.

Time 35m Yield 3 dozen, 36 serving(s) Number Of Ingredients 7 Steps:

Preheat oven to 350’. Cream butter and sugar in a large bowl. Add yolk and mix. Add flour, beat until well blended. In a small bowl, lightly beat egg white. Form dough into small balls. Dip each ball in egg white and roll in nuts, place on a cookie sheet. Bake 5 minutes. Make depression in each cookie, the back of a small measuring spoon works well. Bake 10 more minutes. Cool, add small spoonful of jelly in the depression of each cookie. Substitutions: may use walnuts or almonds, instead of pecans. May use icing instead of jelly.

Time 20m Yield 36 serving(s) Number Of Ingredients 9 Steps:

In a large mixing bowl, cream sugar, shortening and eggs. Add 1 cup flour, soda, salt, and baking powder. Combine milk and vanilla. Add to creamed mixture alternately with remaining 4 cups flour. Cover and chill at least 1 hour. Roll onto lightly floured surface 1/4 inch thick. Cut with desired shapes. Bake on ungreased cookies sheets at 400°F for 8-10 minutes or until edges just begin to turn light golden brown. Cool and frost with favorite frosting.

Time 25m Yield 30 Number Of Ingredients 10 Steps:

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture until just blended. Finally, mix in the chocolate chips. Shape dough into golf ball sized balls and place them 3 inches apart into ungreased cookie sheets. Flatten slightly. Bake for 8 to 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.

Time 40m Yield 6 dozen. Number Of Ingredients 13 Steps:

Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). , Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.

Time 1h25m Yield 48 cookies, 12 serving(s) Number Of Ingredients 11 Steps:

Mix together brown sugar, Crisco, molasses and egg; add in flour, soda and spices, mix well. Cover and refrigerate at least 1 hour. Preheat oven to 375°. Shape dough into walnut-sized balls. Dip tops in granulated sugar. Place sugar-side up about 3" apart on cookie sheet. Bake 10-12 minutes. Remove immediately from cookie sheet and let cool.

Time 40m Yield 3 dozen cookies, 36 serving(s) Number Of Ingredients 15 Steps:

Cream sugar, shortening and eggs in large mixing bowl. Mix in other ingredients-add flour a little at a time, using wooden spoon if mix gets too thick for electric mixer. Chill dough for 15 minutes. Preheat oven to 350°F. Use plenty of flour to roll out dough about 1/4 in thick; cut with assorted cookie cutters. Bake for 10-12 min or until cookies are just lightly brown on bottom. Frosting: Melt butter in microwave; add milk and vanilla and stir. Place powdered sugar in separate containers. Add a little milk mixture and stir until frosting reaches desired consistency. Use food coloring and assorted sprinkles to frost/decorate cookies as desired.

Time 8h50m Yield 36 Number Of Ingredients 11 Steps:

Mix butter, brown sugar, and 1 tablespoon white sugar with an electric mixer until creamy. Add egg yolk and vanilla and mix until well combined. Blend in flour gradually. Cover and chill in the refrigerator, 8 hours to overnight. Preheat the oven to 350 degrees F (175 degrees C). Place remaining 2 tablespoon white sugar on a plate. Remove dough from the refrigerator. Shape into small balls and place on ungreased cookie sheets. Dip a glass into the sugar and press on each ball to flatten. Bake in the preheated oven, switching racks halfway through, until edges are golden, 7 to 9 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. While the cookies are cooling, mix butter and powdered sugar until blended. Mix in milk and vanilla. Frost cooled cookies with frosting. Press sprinkles into the frosting while still soft.

Time 2h20m Yield 100 cookies (depending on shape) Number Of Ingredients 10 Steps:

For Cookie Dough: Cream butter & sugar. Beat in eggs, baking powder, extracts and 3 cups of flour. Add remaining flour until a stiff dough forms. Chill dough for at least an hour to make it easier to work with. At this point you can form the dough into knots (small for cookies- larger knots yield egg biscuits) or roll out the dough and use cutters. Bake for 10-12 minutes at 375°. For Glaze: I put about 2 cups of powdered sugar in a bowl, add the extract (just a splash) and a little milk. Then I mix and add more milk until it gets to a smooth consistency- I don’t like it too runny. Should be like the consistency of a thick alfredo sauce. Once cookies are cooled, dip the tops of each one into the glaze, or drizzle glaze over the cookies, and allow to dry completely. Can be topped with colored sugar or sprinkles, your choice.