Pumpkin Oatmeal Cookies...

This cookie is delicious! I found it on Facebook and just had to try it. It turns out to be a keeper. Everyone that has eaten one has said they thought they were nummy! They are moist and chewy, not too much pumpkin flavor and the cinnamon sugar on top just adds the right touch. Enjoy! Check out Oh So Shabby by Debbie Reynolds and see all the beautiful things and ideas that she has.

2 C. flour
2 1/3 C. old fashioned oats
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1 C. ( 2 sticks unsalted butter) softened
3/4 C. dark brown sugar
3/4 C. granulated sugar
2 Tbsp. honey
1 C. pumpkin puree
1 large egg
1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Combine flour , oats, baking soda, baking powder, cinnamon, pumpkin pie spice and salt in a bowl.
cream butter, honey, and sugars in a large mixing bowl until light and fluffy. about 3 minutes. Add pumpkin, egg and vanilla- mix well.

Add dry ingredients and mix until just combined. do not over mix. Chill dough for 30 minutes.

With a small scoop drop cookie dough onto baking sheets. they should be a rounded tablespoon. Sprinkle tops with cinnamon and sugar.

Bake 14 minutes. cool on baking sheet for several minutes and then transfer to a wire rack to cool.

Picture and recipe by Oh So Shabby by Debbie Reynolds.

White Chip Chocolate Cookies...

These are a soft and chewy cookie when not over baked. They taste somewhat like a brownie with white chocolate pieces. I made these for my husband's bible study the other night and they seemed to be a hit. Enjoy!



1 C. butter, room temperature
2 C. sugar

2 eggs
2 tsp. vanilla

2 C. flour
3/4 C. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 2/3 C. or one bag of white chocolate chips

Beat butter and sugar until creamy.
Add eggs and vanilla, beat until light and fluffy.

Stir together dry ingredients.
Gradually add to butter mixture beating until well blended.

Stir in white chips.

Drop by teaspoonfuls onto an ungreased cookie sheet.

Heat oven to 350 degrees. Bake 9-10 minutes.
Do not over bake, cookies will be soft.
They will puff while baking and flatten upon cooling.

Cool slightly and remove to wire rack. Cool completely.

Makes 4 1/2 dozen.

Lemon Thins...

1/2 C. softened Butter
1/2 C. sugar
2 eggs, well beaten
1 C. flour, sifted

2 tsp. lemon extract

preheat oven to 350 degrees.

Cream butter and sugar until light andf fluffy. Add eggs and mix well. Beat in flour and extract. drop by spoonfuls onto oiled cookie sheet. Leave about 2 inches between each cookie.
Bake until golden brown around the edges.

Cool slightly on pan. Remove to wire rack to cool completely.

Carrot Sunflower Cookies...

Mix together and set aside:
3/4 C. whole wheat flour
3/4 C. oatmeal
1 tsp. cinnamon
1/4 tsp. baking soda

Cream together until fluffy:
1/3 C. margarine
1/3 C. brown sugar

Beat in:
1 egg1 tsp. vanilla
Stir in until blend:
3/4 C. finely shredded carrots
1/2 C. sunflower seeds

On a greased cookies sheet, drop by spoonfuls 2 inches apart.
Flatten to 1/4 inch thick.

Bake 375 degrees for 10 minutes.
Makes 2 1/2 dozen small cookies.

Grandma's Date Pinwheel Cookies...

This was my Grandma's recipe. She made these the size of cinnamon rolls. They were her trademark specialty cookie. This was my Mom's favorite cookies during the holidays and each year I made her a huge tin full. I like to make them any time of year, it just so happens I wanted to use up some dates that I had and these were what came to mind this week.

I cook my dates before making the dough. This gives them a chance to cool down before I start my dough. if my dough sits while the dates are cooking and cooling, it tends to dry out and crumble when you roll into the pinwheel log.

Dough:
1 C. brown sugar
1 C. white sugar
1 C. shortening
3 eggs, beaten
4 C. flour
1 tsp. soda
1 tsp. vanilla
1/2 tsp. salt


Date Filling:
1 pound of dates, chopped
1 C. sugar
1/2 C. water

Mix dough and on a lightly floured surface roll to 1/4 inch thickness.
You can divide the dough into 2 equal parts for smaller cookies.

In the top of a double boiler, bring date mixture to a boil.
Let cool.

Spread dates over the top of dough and spread evenly. I roll these out on wax paper, then I just roll the dough by pulling them over into a log by pulling the wax paper away... it's much easier this way. Roll like tightly like a jelly roll.

Wrap the rolls in wax paper and chill over night.
Cut into slices and bake at 375 degrees until light golden. Don't over bake, a nice light golden brown will produce a chewy cookie.

Gum Drop Cookies...

I have been making this cookie since 1969. Back then, you could send soldiers who were serving in Vietnam cookies. They had names and addresses in the local paper. My Mom and I would bake batch after batch of these to send off to soldiers serving our country over there. This cookie travels well and stays fresh a long time. At Christmas I use red and green gumdrops. Any other time I use all the colors of gum drops. It's a chewy oatmeal cookie.


Sift together;
2 C. flour
1 tsp salt
1 tsp baking powder

Mix in large bowl until light and fluffy;
1 C, shortening
1 C. brown sugar
2 eggs
1 tsp. vanilla

Gradually add dry ingredients and mix well.

Fold in;
2 C. oatmeal
2 C. coconut
1/2 C. gum drops, cut in small pieces

Drop by teaspoonfuls on a greased cookie sheet. Bake at 325 degrees for 12-15 minutes.

Thimble Cookies...

1 C. shortening
1/2 C. brown sugar
2 egg yolks, saving egg whites
1 tsp. vanilla
2 C. flour
1/2 tsp. salt

Mix dry ingredients thoroughly.
Blend in dry ingredients
Roll into one inch balls.
Roll in finely chopped nuts. I like almonds

Place one inch apart on an ungreased cookie sheet. Bake 5 minutes at 375 degrees.

Remove from oven and press a thimble on the top of each cookie. Return to oven and bake 8 minutes longer. Cool and fill with jelly.

Ginger Snaps...

These were my father in laws favorite cookie. So, each year I would make him a big batch of these. he was always impressed that each cookie was exactly the same size...he didn't know each one was made into the same size ball! These are a chewy cookies if you don't over bake them. The house smells so festive when these are baking and cooling. Enjoy!

3/4 C. Crisco shortening. solid
1 1/3 C sugar
1/4 C molasses, I use mild
1 egg
2 C, flour
1 tsp each; cloves, cinnamon, ginger
1 tsp. baking soda
1/2 tsp salt

Cream shortening, add sugar, egg and molasses.
Gradually add flour, soda and spices. Blend well and chill.
Roll into balls about the size of walnut.
Roll in sugar and place 2 inches apart on a lightly greased cookie sheet. Bake at 375 degrees for 8-10 minutes.

Coconut Cranberry Chews...

This is one of my favorite cookies recipes. I use Craisins and the best place to get those is at Costco. The taste of cranberries and orange together are always delicious. It comes from Challenge butter recipes. Enjoy!

1½ cups (¾ lb.) Butter, at room temperature
2 C. sugar
1 Tbsp. grated orange peel
2 tsp. vanilla
1 large egg
3¼ C. all-purpose flour
1 tsp baking powder
¼ tsp. salt
1½ C dried cranberries
1½ C sweetened flaked dried coconut

In a large bowl, with a mixer on medium speed, beat 1½ cups butter, sugar, orange peel, and vanilla until smooth. Beat in egg, until well blended.

In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes (see notes). Mix in cranberries and coconut.

Shape dough into 1-inch balls and place about 2 inches apart on buttered 12" x 15" baking sheets.

Bake in a 350°F regular or convection oven until cookie edges just begin to brown, 11 to 15 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie).

If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.Yield: About 6 dozen cookies.

The mixture may look dry until it comes together as a dough. If its too crumbly to form into balls, the dough need to be mixed longer; it should be a smooth homogeneous mass.

Spritz Cookies...

Spritz cookies are made with a cookies press. You can find them at most stores that sell housewares. Sometimes I sprinkle my cookies with sugars and candies and other times I frost them with a dab of butter cream icing or even the premade frosting from the can, then I sprinkle them.. These are family favorite. Enjoy!

Spritz Cookies

1 C. butter or margarine, softened
1/2 C. sugar
2 1/4 C. flour
1/2 tsp. salt
1 egg
1 tsp. vanilla or almond extract

Heat oven to 400 degrees
Cream butter and sugar together

Blend in remaining ingredients.
Fill cookie press.
Bake on an ungreased cookie sheet.
Bake 6-9 minutes or until set and not brown.


Chocolate Spritz Cookies

1/2 C. sugar
3/4 C. butter, softened
1 egg yolk
1 tsp. almond extract
1 1/2 C. flour
1/4 C. unsweetened cocoa

Heat oven to 375 degrees.
In a large mixing bowl combine all ingredients EXCEPT flour and cocoa.

Beat at medium speed until light and fluffy. (2-3 minutes)
Gradually add flour and cocoa until well mixed.2-3 minutes.

Load the cookie press with dough.
Place 1 inch apart on cookie sheets. Bake for 7-10 miutes or until set. Cool.

Decorate with frosting, powdered sugar, nuts, sprinkles etc.
Makes 3 dozen.


Brown Sugar Spritz

Cream:
1 C. butter or margarine, softened
3/4 C. brown sugar, packed

Beat into creamed mixture:
1 egg yolk
1/2 tsp. vanilla
1/4 tsp. salt

Blend:
2 C. flour

Knead several times until soft and pliable. .
Bake on an ungreased cookie sheet at 350 degrees for 8 minutes

Santa's Whiskers...

1 C. butter

1 C. sugar

2 tbsp. milk

1 tsp. vanilla

2 1/2 C. flour

1 C. red or green candied cherries, chopped, or both as in picture,
1/2 C. finely chopped pecans

1 C. flaked coconut

Beat butter for 30 seconds.

Add sugar and beat until fluffy.

Add milk and vanilla, beat well.

Stir in flour, then cherries and pecans.

Shape into 7 inch long rolls.

Roll dough in coconut to coat outside.

Wrap in waxed paper. Chill thoroughly (overnight is best).

Cut into 1/4 inch slices.

Place on ungreased cookie sheet and bake 12 minutes (or until golden brown on edges) at 325 degree oven.

Sugar Cookies...

This is my favorite sugar cookie recipe. I have made it for many different holidays and teas. Adults and children love sugar cookies!

Sift together and set aside:
3 C. flour
1 1/4 tsp. baking powder
3/4 tsp. salt

Cream together:
3/4 C. margarine or butter. softened
1 1/2 C. sugar

Add and beat until fluffy:
2 eggs
1 tsp. vanilla extract

Add flour mixture to creamed mixture and beat until blended.Cover with plastic wrap and refrigerate at least 1 hour. Preheat oven to 375 degrees.

On lightly floured surface, roll out dough 1/8 inch thick. Cut out with cookie cutters. Place 1 inch apart on a cookie sheet. Bake 6-8 minutes or until cookies are beginning to brown on edges. Cool.

Decorate with icing.
Makes 4 1/2 - 5 dozen 2 1/2 inch cookies.

Powdered Sugar Icing

3 1/2 C. powdered sugar
1/4 C. milk
1 tsp. almond extract

In a large bowl, mix sugar milk and almond extract until smooth. Add additional milk if necessary to make icing thinner. Spread from the inside to the outer edges of the cookie and sprinkle with candies or sugars.

Heath Bar Cookies...

Cream together:
3 sticks margarine or butter
2 tsp. vanilla
1 1/2 C. sugar


Add:
3 C. flour
1/2 tsp. soda
3 Heath bars, crushed in plastic bag


Mix the flour mixture with creamed butter mixture and beat well.

Separate dough into equal amounts.
Roll on wax paper into three rolls.

Place all three rolls side by side in a plastic bag.
Chill over night in the refrigerator. (Or you can freeze them.)

Slice and place on a cookie sheet.

Bake at 350 degrees for 15 minutes.

Powdwered Sugar Cookies...

This is such a good cookies recipe. I don't know how many years I have made these but it's been ever since my kids were young. Try not to over bake these cookies. The edges shouldn't begim turn brown. They are a light yet, rich sugar cookie.

2 sticks butter ( not margarine)
1 C. sugar
1 C. powdered sugar

1 C. vegetable oil ( prefer Crisco)
2 eggs
1 Tbsp. vanilla

4 C. flour
1 tsp. salt
1 tsp. Baking soda
1 tsp. cream of tartar


Cream sugars and butter together.
Add oil, then eggs and mix well.
Add vanilla.
Sift dry ingredients and add to creamed mixture.

Chill dough overnight.

Roll 1 tsp. of dough into a ball and roll in sugar.
Place 2 inches apart on greased cookie sheet.
Flatten with glass dipped in sugar.

Bake at 350 degrees for 12 minutes.

Holiday Hermits...

Hermit cookies can be made at Thanksgiving and will keep until Christmas in an air tight container. They get even moister and more flavorful as time goes by. Some people call these fruit cake cookies..but they don't have the fruit cake fruits. You know... the kinds that make people not like fruit cake? These are a nice addition to a cookie platter during the holidays.

1 4oz. bottle maraschino cherries
1 8oz. can of pineapple tidbits
1 box raisins
1 C. chopped walnuts
16 oz. chopped dates
3 C. sifted flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1 C. butter or margarine
1/2 C. packed light brown sugar
2 eggs
1 tsp. vanilla

Drain juice from cherries and pineapple to make 1/2 cup liquid. Set aside.

Quarter cherries and half tidbits. Place on paper towel to drain thoroughly.
Put in bowl with raisins, walnuts and dates. Set aside.

Heat oven to 375 degrees and lightly grease cookie sheets.

Sift flour with baking soda, cinnamon and salt. Set aside.

Cream butter, sugar, eggs and vanilla until light and fluffy.
At low speed, blend in flour mixture, in fourths, alternately with cherry juice, in thirds. Beginning and ending with flour mixture.
Add fruit and nut mixture. Stir until just combined.

Drop by tablespoons about 2 inches apart.

Bake 20-25 minutes until golden brown. Makes 6-8 doz.
Frost with vanilla buttercream icing or store bought frosting works just as well. Decorate with piece of cherry.

Apple Oatmeal Cookies...

This is my friend Tina's recipe. They were delicious and the apples were picked from her own trees.

1 C. brown sugar, firmly packed
½ C. white sugar or honey (I used sugar)
¾ C. butter, softened
1 large egg
½ C. applesauce
1 C. fresh apple, peeled and finely chopped (I used 1 ½ C. of fresh apple instead of applesauce)

Cream sugars and butter together; add egg and blend; stir in apples.

Add flour mixture below and blend. Add raisins if desired.

2 ½ C. flour
1 C. oatmeal ( I used old fashioned oats)
½ tsp. salt
1 tsp. baking soda
1 tsp. cinnamon (I used 1 ¼ tsp. of apple pie spice instead of cinnamon and cloves)
¼ tsp. cloves
1 C. raisins (opt.)

Drop by rounded tablespoon onto ungreased baking sheet, 1 ½ inches apart.
Bake @ 350 degrees, 9 – 12 minutes.

Yield: 3 dozen

Pumpkin Cookies...

1 cup shortening
1 cup sugar
1 cup mashed pumpkin
1 egg
2 cups flour
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup raisins (optional)
Cream shortening , sugar and pumpkin.
Add eggs and mix well.
Add sifted dry ingredients and raisins.
Drop from spoon onto greased cookie sheet and bake at375 degrees F. for 10 to 12 minutes.

Frosting for Pumpkin Cookies
3 Tbsp. butter
4 tsp. milk
1/2 cup brown sugar
1 cup powdered sugar
3/4 tsp. vanilla

Cook butter, milk and brown sugar until dissolved:
Cool and add powdered sugar and vanilla .
Spread on warm cookies. Yield 4- 5 dozen.

Peanut Butter Cookies...

I have always been on the lookout for a good peanut butter cookie...well, I found this one a couple years ago and it's been my favorite ever since then. It's moist and chewy and DELICIOUS!

1 C. butter

1 C. brown sugar

1 C. white sugar

2 eggs, well beaten

1 C. peanut butter

3 C. flour

2 tsp. soda

1/2 tsp. salt

1 tsp. vanilla

Cream butter and sugar. Add the remaining ingredients. Shape into balls, the size of a walnut, flatten with fork. Bake until golden brown at 400 degrees, about 9 minutes.This makes 4 dozen large cookies.

Persimmon Cookies...

1 C. sugar

1/2 C. shortening
1 egg

1 c. chopped nuts

1 C. chopped dates

1 C. persimmon pulp
2 C. flour

1 tsp. soda

1 tsp. baking powder

1/2 tsp. cloves

1/2 tsp. cinnamon

Cream shortening and sugar until fluffy.
Blend in the egg.
Add fruit and nuts.
Sift flour then measure and sift with remaining ingredients.
Add to creamed mixture and blend thoroughly.
Drop by teaspoonfuls on a greased cookie sheet.

Bake at 350 degrees for 20 minutes.
Roll in powdered sugar while still warm.

Makes about 4 1/2 dozen soft cookies.

This was my Aunt's cookie recipe. It's moist chewy cookies. Great flavors for fall. You can freeze left over persimmon pulp and make these any time. Enjoy!

Chocolate Chip Cinnamon Crinkles..

1/2 C. soft butter
1/2 C. packed brown sugar
1/4 C. sugar
1 tsp. vanilla
1 egg
1 tsp. cream of tartar
1/2 tsp. baking soda
1/8 tsp. salt
1 1/3 C. flour
1 C. chocolate chips

Preheat oven to 400 degrees.
In a large bowl cream butter with sugars, vanilla and egg.
Beat in cream of tartar, soda and salt.
Add flour, mix dough until stiff.
Add chocolate chips.

In a small bowl combine:
2 tsp. cocoa
1 tsp. cinnamon
2 Tbsp. sugar

Form small balls of dough and coat with cinnamon mixture
.Bake on ungreased cookie sheet 8-10 minutes.