Reese's Chewy Chocolate Cookies (Reba)

1 1/4 cup margarine softened
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups unsifted flour (2 1/4 - 2 1/2 flour)
3/4 cup Hershey's Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips (or flavor of your choice)

Cream margarine and sugar until fluffy. In a large mixing bowl add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; blend into creamed mixture. Stir in peanut butter chips. Drop by teaspoon onto ungreased cookie sheet. Bake at 350 for 8 to 9 minutes. (Do not over bake---Cookies will be soft. They will puff during baking and flatten upon cooling) Cool on cookie sheet until set about 1 minute Remove to wire rack to cool completely. Makes about 4 1/2 dozen.

Pumpkin Pie Bites (Peggy S.& Christy)

1 spice cake mix
small can pumpkin
Mix together, add semi-sweet chocolate chips. Drop bite size dough onto baking sheets. Bake at 350* for 8 min.

Witch Hats (Gail)

One of our Taste Testers enjoying a Witches Hat! Yummmmmmmmmmm

























Chocolate striped packaged cookies
Colored frosting
Hershey Kisses
Turn cookies chocolate side up, place a mound of colored frosting in center, then place a Hershey Kiss on top of icing.

Pumpkin Woopie Pies (Joycelyn)

1 cup canned pumpkin
1/3 cup butter, softened
1 package 2-layer-size spice cake mix
2 eggs
1/2 cup milk
1 recipe Marshmallow-Spice Filling (see recipe below)

Directions

Preheat oven to 375 degree F. Line a cookie sheet with parchment paper or foil (grease foil, if using). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.

By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 whoopies.

Marshmallow-Spice Filling: Up to 2 hours before serving, beat together 1/2 cup softened butter and one 8-ounce package softened cream cheese until smooth. Add 2 cups sifted powdered sugar, 1/2 of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1/2 teaspoon each ground cinnamon and nutmeg. Beat until well combined.

Recipe compliments of Betty Crocker

Pumpkin or Applesauce Cookies (Laura S.)

1/2 C shortening
1 C sugar
2 eggs

cream

1 C applesauce or pumpkin

cream

2 C flour
1 tsp soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg

mix together. Add in Chocolate chips. Bake at 350 degrees for 10-12 minutes

Snickerdoodle Cookies (Peggy)

This cookie is always a favorite.

1 1/2 c sugar
1 c butter or margarine, softened
2 eggs
2 3/4 c flour
2 t cream of tartar
1 t soda
1/2 t salt
2 T cinnamon
2 T sugar
Combine sugar, butter and eggs. Beat at medium speed til light and fluffy. Add flour,
cream of tartar, soda, and salt. Beat low speed until soft dough forms. Cover with
plastic and chill 1 to 2 hours or til firm. (hah!!!---not me! I'm in a hurry to get
them baked) Heat oven to 375*. In bowl mix cinnamon and sugar. Shape dough into
1 inch balls and roll in cin-sug mix. Place on cookie sheet and bake 10-12 min or
til light brown.

Lemon/Nut Refrigerator Cookies (Carolyn)

These cookies have a wonderful buttery lemon flavor.











2C sifted flour,
1/4 tsp baking soda
1/4 tsp salt
1 C sugar ( I used 1/3 white, 1/3 brown)
1 C shortening (butter, is better)
1 Egg
1 TBSP grated lemon rind (or as much as you can get from one lemon)
2 TBSP lemon juice
1/2 C walnuts

Mix the heck out of it, form into ball, roll in wax paper log shape then refrigerate as long as you want. Bake for 10 minutes at 400 degrees.

Cream Cheese Frosted Sugar Cookies (Carolyn)

The cream cheese frosting on these cookies is heavenly.











3-1/4 C sifted all purpose flour
1 tsp Baking soda
1/2 tsp Salt
1/2 C Butter
1 C Sugar (I used about 1/3 white & brown each)
1 Egg
1-1/2 tsp vanilla, (or use whatever you like or squeeze fresh citrus)
1/2 C Sour cream

Mix, roll out and cut cookies into size you like Bake 400o, 10 minutes (I did 375 and less time) COOL then frost w/
1/2 C butter (I used less)
4 oz Cream Cheese (I used more)
either 1 tsp vanilla, or fresh squeezed citrus of your choice)
1# Confectioners sugar (I used less than 1 C)

Be creative when you frost & use color!

Magic Cookie Bars (Donna)

Chocolate and coconut a yummy combination.











1/2 cup margarine or butter
1 1/2 cup graham cracker crumbs
one 14 oz. can sweetened condensed milk
1 6 oz pkg (1 cup) semi-sweet chocolate chips
1 cup chopped walnuts
1 1/3 cup flaked coconut
Oven 350.
In a 9x13 baking pan, melt butter. Sprinkle crumbs over butter and mix together and press into pan. Pour milk evenly over crumbs. Top with chocolate chips,walnuts and coconut. Press down firmly. Bake for 25-30 minutes or until lightly browned. Cool thoroughly before cutting. Store covered at room temperature.

Gingersnaps (Christy)

Spicy,chewy and yummy.











4 cup flour
1 T. ginger
4 t. soda
2 t. cinnamon
1 t. salt
1 1/2 cup shortening
2 cup sugar
2 eggs
1/2 cup molasses
1/2 cup sugar to roll cookie dough in
Make into small balls and roll in the 1/2 cup sugar. Flatten lightly on a cookie sheet. Bake at 350 until set and slightly browned.

Oreo Cookies (Laura S.)

2 chocolate fudge cake mixes
1 1/4 cup butter flavored shortening
4 eggs
2 teaspoon vanilla
Mix together and roll into ball.
Bake at 350 for 8-10 minutes

Frost with
1 8oz. pkg. cream cheese
2 cups powdered sugar
1 cup butter
1 teaspoon vanilla
Mix well on high speed

Sugar Cookies (Laura S.)

What would Christmas be without sugar cookies and this is a great recipe.











1 cup margarine
2 cup sugar
2 eggs
1 cup sour cream
1 tsp. vanilla
1/2 tsp. baking soda
4 tsp baking powder
1/2 tsp salt
5 cups flour
Bake 10-12 minutes in 350 oven
Frost with cream cheese frosting.

Chewy Chocolate Caramel Bars (Gail)

Chewy,gooey,carmel and chocolate YUMMMMMMMMM











1 pkg 2 layer-size German chocolate cake mix
3/4 cup butter, melted
1 5 oz. can (2/3) cup evaporated milk (I used 1 % milk)
1 14 oz package vanilla caramels, unwrapped (I used homemade caramels)
1 cup chopped walnuts
1 cup semisweet chocolate pieces (I used milk chocolate)

350 Degree oven, greased 13X9X2 baking pan

Combine cake mix, melted butter and 1/3 cup of the milk. Beat with electric mixer on medium speed until smooth. Spread half the dough in prepared baking pan; set aside remaining dough. In a heavy large saucepan combine caramels and remaining 1/3 cup milk. Cook and stir over medium-low heat until melted and smooth. Pour evenly over dough layer in pan. Sprinkle with nuts and chocolate pieces. Crumble remaining dough evenly over nuts and chocolate pieces.
Bake for 25 minutes. Cool in pan on a wire rack. Cut into bars. Makes 48 bars.

Nauvoo (Scovil Bakery) Gingerbread Cookies (Keri)

This is the recipe of the old fashioned gingerbread cookies given as part of the tour for the Scovil Bakery in Old Nauvoo. The cookies freeze well and are softer and more flavorful after freezing.



1 cup sugar
1 cup sorghum or molasses
3/4 cup oil or lard
1/2 cup hot water
2 eggs
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 teaspoons ginger
6-7 cups white flour
2 eggs

Combine sugar, sorghum and oil. Rinse sorghum from cup with hot water.
Add 2 eggs.
Mix together the following: soda, cinnamon, ginger, salt, and flour.
Combine the two mixtures.
Refrigerate dough overnight.
Roll out and cut with cookie cutter.
Bake at 350°F for 10 minutes.

Oatmeal Peanut Butter Cookies (Michelle)

A great combination of peanut butter and chocolate chips












2 cups quick oats
1 ¼ cups flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup butter
1 cups peanut butter
1 cups sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 (12 oz.) pkg. chocolate chips
Combine first 5 ingredients in a medium bowl and set aside. Mix butter and peanut butter until smooth. Add sugars and mix well. Add eggs and vanilla. Mix well. Add dry ingredients. When thoroughly mixed, add chocolate chips. Drop by teaspoonfuls on to baking sheet. Bake at 350° for 10-12 minutes.

Eggnog Snicker Doodles (Mary)

Snickerdoodle cookie with eggnog...what a great holiday treat!


Makes about 48
2 1/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups sugar
1 cup butter, softened
1/2 teaspoon rum extract
1/2 teaspoon brandy extract
2 eggs
1 teaspoon nutmeg
1/4 cup colored (or plain) sugar
Heat oven to 400 F. In large mixer bowl, combine all cookie ingredients (except 1/4
cup colored or plain sugar and nutmeg). Beat at low speed, scraping bowl often, until well
mixed. Combine the 1/4 cup colored sugar with the nutmeg; set aside. Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes, or until edges are lightly browned. Remove.

Andes Peppermint Crunch Chunkies Cookies (Mary)

2 sticks unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 tsp. vanilla extract
½ tsp. baking soda
½ tsp. salt
1 ¾ cups all-purpose flour
1 cup old fashioned rolled oats
1 cup sweetened grated coconut
1 ¼ cups coarsely chopped pecans
1 ½ cups Andes Peppermint Crunch Baking Chips
Preheat oven to 300°F. Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes). Beat in egg and vanilla extract. On low speed, add baking soda, salt, and then flour. Mix completely. Stir in oats, coconuts, pecans, and Andes Peppermint Crunch Baking Chips.
Measure out 2 Tbs. for large or 1 Tbs. for small cookies. Place round balls on lightly greased cookie sheet two inches apart. Press lightly. Sprinkle some of the remaining chips on top of each cookie. Bake for 2 minutes for large cookies or 12-15 minutes for small cookies. Do not over bake. They get crunchy on the outside but remain soft inside. Remove from cookie sheet and let cool. Yield approx. 30- 3” or 60- 1½ “ cookies.

Pumpkin Chocolate Chip Cookies (Beth & Corie)

This has to be the easiest cookie to make. Beth adds a secret ingredient of Cinnamon Chips to her recipe


1 box spice cake mix
1 15 oz can pumpkin (it's the small can you use to make one pie
2/3 bag chocolate chips of choice (milk chocolate, semi-sweet, etc.)


1/3 bag cinnamon chips(Beth's secret ingredient)

In mixing bowl, combine the cake mix and pumpkin until smooth. Stir in the chocolate and cinnamon chips. Drop onto a lightly greased cookie sheet. Bake for 20 minutes at 325* in a regular oven, or at 315* in a convection oven. (no other ingredients like eggs, salt, or water.are necessary.) Makes about 35 cookies.

Christmas Cookie Pizza (Joycelyn)

2 cups of your favorite Chocolate Chip Cookie dough or
l (16.5oz) roll Pillsbury refrigerated chocolate chip cookie dough
1 1/2 cups miniature marshmallows
1/2 cup read and green M&M's
1/2 cup hot fudge topping if desired

1. Heat oven t0 350. Grease a 12 inch pizza pan. In pan, break up cookie dough into pieces and press out dough evenly in bottom of pan to form crust. Bake 12 to 17 minutes until light golden brown.

2. Sprinkle marshmallows and candies evenly over crust. Bake 2-3 minutes longer or until marshmallows are puffed. Put hot fudge topping in a sandwich zip lock bag, then cut off one corner of the bag and drizzle topping over pizza. Cool completely, about 1 hour. Cut with pizza cutter to form wedges and serve.

Ginger Spice Cookies (Joycelyn)

If you like the flavor of ginger snap cookies you're going to love the yummy chewy texture of these cookies.

cookie recipe by Paula Deen




3/4 C Butter flavored Crisco (not butter)
1 C sugar, plus more for rolling
1 large egg
1/4 C molasses
2 C flour
2 t baking soda
1 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
1/2 t salt

Preheat oven to 350 degrees.

With an electric mixer, combine shortening and sugar and cream until light and fluffy. Add the egg and the molasses and beat until completely incorporated.

Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt;then add to the creamed mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar.

Place on cookie sheets.

Bake for 8-10 minutes or until just set around the edges and you start to see "crackling" on the top.
Don't overbake! You want to keep them nice and chewy-soft in the middle.

I did a little twist on this recipe.... so here goes
I took those little one inch balls of ginger spice dough (did not roll these in sugar first) and placed each one in the greased cup of a mini muffin tin. I then pressed the dough to form a cup in the muffin tin and baked them for 9 minutes in the oven.
After they were cooled I put the following filling in each ginger spice cup.
They make a little mini ginger snap cheese cake. Yummmmmmy

Spicy Cream Cheese Filling
1 pkg low fat cream cheese at room temperature
1 cup powdered sugar
1 8oz pkg thawed cool whip
2 teaspoons pumpkin spice

Place all ingredients in a mixing bowl and blend with mixer until smooth.
Fill up a pastry bag with this mixture and fill the mini muffin cookies like this....



You can use this filling and just dip the Ginger Spice Cookies in it. It is really yummy that way too. See the picture at the top of this post.