LEMON BAR COOKIE CUPS

 Cookies:

2 3/4 C. flour

1 t. baking soda

1/2 t. baking powder

1 1/4 C. sugar

1 C. softened butter

1 egg

1 t. vanilla

Lemon Curd Filling:

6 T. softened butter

1 C. sugar

4 eggs (2 whole and 2 yokes only)

2/3 C. lemon juice

Topping: 

1 lemon zest (optional)

2 T. powdered sugar

Instructions:

1. Preheat oven to 375
2. Spray mini muffin tin with nonstick cooking spray
3. In large bowl, cream together butter and sugar until fluffy
4. Beat in egg and vanilla
5. Gradually add dry ingredients, until combined
6. Roll cookie dough into 1" size balls and place one in each muffin tin hole
7. Bake for 8 - 10 min until golden 
8. Remove from oven and with backside of measuring spoon push indent into each cookie, while still warm
9. Let cool then carefully remove from pan with knife
10. To make lemon curd: cream 6 T. softened butter with 1 C. sugar.
11. Mix in 2 eggs and just the yolks from the other 2 eggs, and beat until well combined
12. Mix in lemon juice, then pour into saucepan 
13. Cook over med. heat, stirring constantly with wire whisk for 5 min. until smooth and thick
14. let cool then spoon lemon curd into each cookie cup
15. Top with powdered sugar and lemon zest
16. Store in fridge until lemon curd sets up

(Taken from Six Sisters). 

 

 

Sugar Cookies

Cream together:
1/2 C. butter
1/2 C shortening
1 C white sugar

Add:
3 eggs
1 tsp vanilla

Mix and add:
3 1/2 C flour
1 Tbl baking powder
1/2 tsp salt
Mix well

Roll out and cut using rim of glass

Bake at 350 for 5 - 6 min.

Cool, frost and store in fridge     - LouAnn

Butterscotch Oatmeal Cookies

2 cup flour
1 tsp baking soda
1/4 tsp salt
3/4 cup butter
3/4 cup brown sugar (packed)
3/4 cup white sugar
2 eggs
1 Tbs. hot water
1/2 cup butterscotch chips
1 tsp vanilla
2 cup oatmeal
1/2 cup chopped nuts

cream butter and sugars, add eggs one at a time, water, vanilla, blend, add in flour, baking soda, salt, blend, add oatmeal, chips, and nuts, blend.
Bake @ 350 for 10 min. on greased cookie sheet.  Makes 40 cookies.

Chocolate Chocolate Chip M&M Cookies

Ingredients

• 2 sticks  butter, softened, not melted
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 tablespoon vanilla extract
• 2 large eggs cold
• 2 1/4 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt 
•  1 cupsemi-sweet chocolate chips
• 1 cup M&Ms

Instructions

1. Preheat oven to 375° 
2. Cut butter into pieces ( about 2 tablespoons each) and place in mixing bowl. I use a Kitchen Aid and power it on low (never on high)
3. After a few seconds, add granulated sugar, brown sugar and vanilla extract. Mix on low speed until creamy. The butter and the sugars should be mixed enough so no chunks of butter are visible.
4. Add eggs, beating just until incorporated and smooth. Never turn the beaters on high.
5. Using a spatula, scrape down the sides of the bowl and bottom of the bowl to insure all ingredients are incorporated.
6. Dump in 1 1/2 cups of the flour, coca, soda, salt and chocolate chips all together into bowl with butter mixture.
7. Add the remaining flour to the top of this mixture. Slowly mix the dry ingredients and the chocolate chips together. You may want to try PULSING the mixer at this point. Do not over mix. Turn the dough with a rubber spatula so the bottom of the dough is mixed into the top of the dough. This will insure the flour is mixed in properly and the chips are distributed evenly.
8. If the dough is sticky, add an additional 2-3 tablespoons of flour to the dough. Remove the bowl from the stand if using a stand mixer, and fold in the flour. This is only necessary if the dough is sticky.
9. Using a cookie scoop, drop onto un-greasedbaking sheets
10. Flatten slightly with the palm of your hand.
11. bake at 375 for 10-12 minutes.
12. cookie should not be wet on top.
13. Cool on baking sheets completely.

- Tricia (adapted from aboutifulkitchen tried and true chocolate chip cookies

Orange Oatmeal Cookies

1 c. flour
1 c. sugar
2 t. baking powder
1/2 t. salt
1/2 t. nutmeg
1/2 c.  shortening
1 egg
2 t. orange rind
1 T. orange juice
1 1/2 c. oatmeal

Combine sugar and shortening, add in egg and oj.  Mix until well combined. Add in all dry ingredients except oatmeal. Mix well, then add in oatmeal, mixing until combined.

Drop by teaspoon onto greased cookie sheet. Bake @ 375 for 12 - 15 min. (don't over bake or these will turn out crunchy instead of soft.)

Scottish Shortbread

1 c. butter
1/2 c. sugar
2 c. flour.
Cream butter and add sugar slowly until creamy. Add flour and mix thoroughly. 
Lightly sprinkle flour on a pastry board or mat. Gently press dough into a rectangle ½” thick (about 10”x 12”). Cut dough into 1” strips lengthwise and then into 2-3” wide rectangles. Prick each cookie with a fork about 4 times. 
bake at 350 until golden  - Roberta Scott Everetts

FROSTER SHORTBREAD COOKIES

1/2 c. sugar
2 cubes butter (softened)
1 egg
1 T. vanilla
1/2 t. baking powder
3 c. flour
shake of salt

Combine ingredients, chill dough, roll into balls, and flatten with a floured bottom glass.              Bake @ 400 for 8 minutes. Frost with a glaze made out of orange juice and powdered sugar.
- Cora Peterson Gray

Magic Cookie Bars

1/2 cup butter, melted
2 cup graham cracker crumbs + 2 T sugar
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
2 cups semisweet chocolate chops
1 1/3 cups flaked coconut
1 cup chopped nuts

Preheat over to 350 degrees .  Coat a 9x13 baking pan with no-stick cooking spray.

Combine the graham cracker crumbs and butter. Press into bottom of prepared pan.  Layer evenly with chocolate chips, coconut, and nuts.  Pour sweetened condensed milk evenly over crumb mixture in a crisscross pattern.  Bake 25 minutes or until lightly browned.  Cool then cut into bars.  Store covered at room temperature.

Jane's Chocolate Chip Cookies

4 sticks butter
1 1/2 c. white sugar
2 c. packed brown sugar
3 eggs
1+ tsp. vanilla
1 1/2 tsp. salt
1 1/2 tsp. baking soda
6 c. flour
3 - 4 c. chocolate chips or m&ms

- Tricia Munk

Knockoff Swig Sugar Cookies

Photo & recipe from here.

Cookies:

1 C Butter (room temperature)
3/4 C Vegetable Oil
1 1/4 C Sugar
3/4 C Powdered Sugar
2 T Water
2 Eggs
1/2 t Baking Soda
1/2 t Cream of Tarter
1 t Salt
5 1/2 C Flour

Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs. Combine dry ingredients and slowly add to butter mixture. Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all. Roll a golf ball sized ball of dough and place it on your cookie sheet. Now its time to give these babies their signature rough edge.  Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.)  Stick the bottom of a glass in it.  This is going to be your cookie press. Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip its even better. Bake at 350 for 8 minutes.  They should just barely be browning on the bottom.    Move cookies to a cooling rack.  Once they are cool put them in the fridge.

Sour Cream Frosting:

1/2 cup room temperature butter
3/4 C Sour Cream
Approx 1 2lb Package of Powdered Sugar (I never use the whole thing but love having extra on hand just incase I add to much milk!)
1 t salt
1/4 C Milk

Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick its not frosting like add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of red food coloring and whip on high for 1 minute.

Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving)

Cream Cheese Frosting

1/2 cup heavy whipping cream
1/2 cup butter, room temperature
1 - 8 oz cream cheese, room temperature
1/8 tsp salt
1 tsp vanilla (clear is best for light frosting)
6 cups powdered sugar
6+ tablespoon milk

Whip whipping cream in a small bowl until soft peaks form. Set aside. In separate bowl, combine butter, cream cheese, salt, vanilla, powdered sugar and only 3 tablespoons of milk. Add more milk 1 tablespoon at a time until it is thick enough to frost. Stir in whipped cream and frost immediately. Keep refrigerated when finished.

Recipe Via A Little Sussy

Sugar Cookies

Photo & recipe via Lauren's Latest

 Ingredients:

1 c sugar
1 cup cold butter, cut into cubes
1 large egg
3/4 tsp vanilla extract
3 cups + 2 tablespoons unbleached, all-purpose flour
1 1/2 teaspoons baking powder

Directions:

Preheat oven to 350 degrees.
In a large mixer, stir butter and sugar together until blended. Stir in egg and vanilla. Scrape sides of bowl and mix again. Slowly stir in flour and baking powder until just incorporated. Dough will be crumbly so you'll have to work it together with your hands. Shouldn't take too much effort. Roll dough out to be 1/4-3/8 inch thick on well floured work surface. Cut into heart shapes and transfer to baking sheet. Stamp phrases onto cookies and freeze 10 minutes. Immediately transfer to oven and bake 8-10 minutes. The thicker the cookie, the longer the baking time. Cool 3 minutes, then transfer to cooling rack. Serve at room temperature. Store any extra cookies in an airtight container for up to 4 days.

Great with cream cheese frosting.

Lemon Sugar Cookies with Lemon Cream Cheese Frosting

for the cookies:
1/2 cup butter, softened
1/2 cup crisco
1 cup sugar
1 teaspoon vanilla
1 egg
1 Tablespoon lemon zest
2 1/2 cups flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon milk
1 Tablespoon fresh lemon juice

for the frosting:

1/4 cup butter, softened

4 oz cream cheese, softened

1/2 teaspoon vanilla

1/2 lb. powdered sugar

pinch of salt

fresh lemon juice

Preheat oven to 350°F. In the bowl of an electric mixer, cream butter, crisco, and sugar until fluffy. Add vanilla, egg, and lemon zest; mix. In a separate bowl, sift together flour, salt, and baking soda. Add dry ingredients to mixer and combine. Add milk and lemon juice, and stir until completely incorporated. Roll dough into Tablespoon-sized balls and place on a greased baking sheet. Bake for 10-12 minutes, until cookies are just beginning to turn golden on the edges. Remove from oven and cool completely before frosting.

To make the frosting, beat butter and cream cheese until smooth and well mixed. Add vanilla. Add powdered sugar and salt. Stir. Mix in fresh lemon juice until the frosting reaches a spreadable consistency.             - Tricia

Oatmeal Chocolate/Butterscotch Cookies

Ingredients:

• 3/4 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1-1/4 cup all purpose flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups quick-cooking or regular rolled oats
• 1 cup butterscotch chips 
• 1 cup chocolate chips 

Directions:

1. Heat oven to 375
2. Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well. Combine flour baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and chocolate/butterscotch chips; mix well 
3. Drop by heaping teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.

Monster Cookies

2 sticks butter, softened
1/2 c. white sugar
1 1/2 c. brown sugar, packed
2 lg. eggs
1 T. vanilla
1 1/2 c. flour
1/2 t. baking soda
1 t. baking powder
2 t. Kosher salt
1 1/2 c. oats
1/2 c. M&M's, or more
1/2 c. chopped pecans, or more
1 c. chocolate chips
1/2 c. peanut butter chips, or more
2 1/4 c. Rice Krispies

Preheat oven to 375 degrees.  Cream butter with sugars until fluffy. Add eggs and vanilla and beat well.  Add: flour, b.soda, b.pow., and salt. Beat. Add remaining ingredients except Krispies. Mix. Add R. Krispies and mix gently, just to combine. Bake 12 - 15 min, until golden brown.  - Tricia

Peppermint Meltaways

Cookie

1 cup. butter, softened

1/2 cup powdered sugar

1/2 teaspoon peppermint extract

1 1/4 cups  flour

1/2 cup  Cornstarch

Glaze

1 1/2 cups powdered sugar

2 tablespoons  Butter, softened

1 to 2 tablespoons milk

1/4 teaspoon peppermint extract

2 to 3 drops red food color, if desired

 Candy canes or hard peppermint candy, crushed

Combine butter, powdered sugar and 1/2 teaspoon peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and cornstarch; beat at low speed until well mixed. Cover; refrigerate until firm (30 to 60 minutes).

Heat oven to 350°F. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake 12-15 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.

Meanwhile, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color, if desired. Drizzle over cooled cookies. Immediately sprinkle with crushed candy.     - Tricia

Chocolate Mint Thumbprints

1 c. butter, softened
1 c. powdered sugar
1 1/2 tsp. peppermint extract
2 egg yolks
16 drops green food color
2 1/4 c. flour
1/2 tsp baking powder
1/4 tsp. salt
3/4 c. dark chocolate chips
3 Tbl. whipping cream
3 Tbl. butter
18 Andee's style mints, cut in half diagonnally

Beat 1 c. butter and powdered sugar until light and fluffy.  Beat in extract, eggs, and food coloring until blended.  Beat in flour, b. pow. and salt.  Shape dough into 1 inch balls; place 2 inches apart on cookie sheet.  Using end of handle of wooden spoon, press a deep well into center of each cookie.  Bake 10 - 12 min. @ 350 or until set.  Reshape wells with end of handle .  Cool 2 minutes; remove from cookie sheet  and cool completely.  In microwavable bowl, microwave choc. chips, cream and 3 Tbl. butter on high 1 min., stirring frequently, until chocolate is melted and mixture is smooth.  Fill each well with about 1 tsp. chocolate; garnish with candy piece, stuck in at angle.  Let sit about 1 hour until chocolate is set.                    - Tricia

Double Choc. Chip Cookies

1 3/4 c. flour
1/4 tsp. baking soda
1 c. butter
1 tsp. vanilla
1 c. sugar
1/2 c. packed brown sugar
1 egg
1/3 c. cocoa
2 Tbl. milk
1 c. chopped nuts
1 c. chocolate chips
1 c. M&Ms (opt.)

Cream butter, vanilla and sugars; beat in egg.  At low speed beat in cocoa, then milk. Mix in flour and soda until well blended.  Stir in nuts and choc. chips and optional M&Ms.  Drop by spoon onto baking sheets and bake @ 350 for 12 - 13 min.  Cool slightly before removing from pan.    - Tricia

Spritz Cookies

1 1/2 c. butter
1 c. sugar
1 egg
2 T. milk
1/2 tsp. almond extract
4 c. flour
1 tsp. baking powder

Cream butter and sugar.  Add milk, vanilla and almond.  Beat well.  Gradually add in mixed dry ingredients.  make into a smooth dough.  Place in cookie press and press cookies onto ungreased cookie sheet.  Bake @ 400 for 6 - 8 minutes.                         - Tricia

Molasses Cookies

1 c. sugar
2/3 c. shortening
1/4 c. molasses
1 egg

Cream above together then add in:

2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. cinnamon

Form into balls and roll in sugar.  Press down slightly with bottom of glass.  Bake @ 350 for 10 minutes.                                          -  Norma Haynie