Cookie Recepies

Witchfinger Cookies Recipe

1 cup soft butter
1 cup icing sugar
1 egg
2 tsp. almond extract
2 3/4 cup flour
1 tsp. baking powder
1 tsp. salt
whole blanched almonds
green food color
raspberry jam

Mix together butter, sugar, egg and extract. Add flour, baking powder and salt, plus a little green food coloring to create a ghoulish look. Form into a soft dough. Refrigerate 30 minutes.
Preheat oven to 325 F. Take a Tbsp. of dough and roll out into a long finger shape. Dip an almond into a little jam and then press into the end for the fingernail, Make a knuckle shape in the center, slash in a few wrinkles and top with small bits of dough to make a few warts. Bake 20 minutes on parchment paper-lined or slightly greased cookie sheet. Serve cookies to the person who howls the loudest.

Candy Cane Sugar Cookies Recipe

1/2 cup shortening
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
3 Tablespoon milk

Combine shortening and sugar until well blended. Add egg. Add vanilla. Mix dry ingredients and add alternately with milk. Divide dough and color one-half red. Cover and chill dough for several hours or days. Using small portions (in order to keep the dough chilled), roll small amount of each color into a ball. On clean surface, roll into thin strips about 5 inches long. Lay side by side, twist, roll in sugar and place in cane shape on ungreased cookie sheet. Do not let cookie brown. Cool on wire rack. Bake -- 375 for app. 12 minutes.

Amish Sugar Cookies

4 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
1 cup sugar
1 cup powdered sugar
1 cup shortening
1 cup vegetable oil
2 eggs
1 tsp vanilla extract

Cream the sugars, oil and shortening. Beat the eggs well and add with the soda, flour and cream of tartar to the sugar mix. Mix well. Mix in the vanilla. Roll into small dough balls. Place onto cookie sheet and flatten with floured fork. Bake in preheated oven, 375 degrees for 10 to 12 minutes. Remove and cool on racks.

Potato Chip Cookies Recipes

1 cup white sugar
1 cup brown sugar
1 cup shortening
2-1/2 cups flour
2 eggs
1 teaspoon vanilla
1/2 teaspoon water
1 teaspoon baking soda
1-1/2 to 2-cups potato chips, coarsely crushed
1 (6-ounce) package butterscotch chips

In a large bowl combine the sugars, shortening, eggs, flour, vanilla, water and baking soda. Mix well. Add the potato chips and butterscotch chips and mix well. Drop by rounded spoonfuls onto a cookie sheet. Bake at 350-degrees for 10 to 12 minutes. Cool on a wire rack.

Inside Out Chocolate Chip Cookies

1 cup granulated sugar
3/4 cup packed brown sugar
3/4 cup butter or regular margarine, softened
1/2 cup shortening
1 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1/2 cup baking cocoa
1 tsp baking soda
1/4 tsp salt
1 1/2 cups vanilla milk (white) chips
1 cup finely chopped nuts

Heat the oven to 350 F. Beat sugars, butter, shortening, vanilla, and eggs in a large bowl with
electric mixer on medium speed. You may also wish to mix the above ingredients with a wooden spoon. Using a wooden spoon, stir in the flour, cocoa, baking soda, and the salt. Stir in the vanilla milk chips and the nuts.Drop dough by rounded tablespoonfuls about 2 inches apart onto an ungreased cookie sheet. Bake for 10 to 12 minutes or until set. Cool 1 to 2 minutes. Remove from the cookie sheet and cool completely on wire racks.

Yield: about 4 1/2 dozen

Ultimate Chocolate Chip Cookies Recipe

Ingredients:
3/4 cup butter flavored shortening
1 1/4 cups firmly packed light brown sugar
2 tbsp milk
1 tbsp vanilla
1 egg
1 3/4 cups all purpose flour
1 tsp salt
3/4 tsp baking soda
1 cup semisweet chocolate chips
1 cup coarsely chopped pecans (optional)*

Instructions:
Heat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies. Combine butter flavored shortening, brown sugar, milk, and vanilla in large bowl. Beat with mixer at medium speed until well blended. Beat egg into creamed mixture.Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake one baking sheet at a time for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to
cool completely.

* If nuts are omitted, ad an additional 1/2 cup semisweet chocolate chips.

Peanut Butter Cookies Recipe

1/4 cup margarine -- softened
1/4 cup applesauce
1/2 cup peanut butter
1/2 cup Splenda
1/2 cup brown sugar -- packed
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 egg whites
1/2 teaspoon vanilla
1 1/2 to 2 cups flour
sugar

In a large mixing bowl, beat the margarine, applesauce and peanut butter with a mixer on medium to high for 30 seconds. Add the sugar, brown sugar, baking soda and baking powder. Beat until combined. Beat in the egg whites and vanilla. Beat in as much of the flour as you
can with the mixer. Stir in the remaining flour. If necessary, cover and chill dough until easy to handle. Shape dough into one inch balls. Place 2 inches apart on cookie sheet and flatten with fork dipped in sugar.Bake in 350* oven for 12-15 minutes, until bottoms are lightly browned. Makes 36 cookies

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