[junie22]

Simple Sugar Cookies



Dough:
3 c. unbleached all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
1 c. unsalted butter
1 1/4 c. granulated sugar
1/4 c. cream cheese
1 tsp. vanilla extract
1 large egg

Topping:
3/4 c. granulated sugar, for dredging

Preheat oven to 375 degrees F. Lightly grease two baking sheets, or line with parchment paper.

For the dough, in a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together butter, sugar, and cream cheese until light and fluffy.

Beat in vanilla extract and egg; scrape sides and bottom of bowl.

Add flour mixture, and mix at low to medium speed until mixture is evenly moistened.

For the topping, place sugar in a large plastic bag or in a shallow pan. Scoop dough by tablespoonfuls into sugar, rolling them in pan or gently shaking in bag to coat.

Place on prepared baking sheets, leaving 2 inches between them. Using a flat-bottomed glass, flatten cookies to about 1/4-inch thickness.

Bake in preheated oven for 10 to 12 minutes (less time for softer cookies, more time for crunchier).

Remove from oven, and cool on pans for 5 minutes, before transferring to a rack to cool completely.

Yield: about 4 dozen cookies

[junie22]

Chewy Coconut Cookies



1 1/4 c. unbleached all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. unsalted butter
1/2 c. packed brown sugar
1/2 c. granulated sugar
1 egg
1/2 tsp. vanilla extract
1 2/3 c. flaked coconut

Preheat oven to 350 degrees F.

Combine all-purpose flour, baking soda, and salt; set aside.

In a medium-sized bowl, cream together butter and sugars until smooth. Beat in egg and vanilla extract until light and fluffy. Gradually blend in flour mixture, and then mix in flaked coconut.

Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.

Bake in preheated oven for 8 to 10 minutes, until lightly toasted. Cool on wire racks.

Yield: 3 dozen

[junie22]

Pecan Shortbread



1 c. unsalted butter, softened
1/2 c. plus 1/3 c. confectioners' sugar, divided
1 tsp. vanilla extract
1/4 tsp. salt
2 ¼ c. all-purpose flour
1 c. chopped pecans

Preheat oven to 350 degrees F.

Cream together butter, 1/2 cup confectioners' sugar, and vanilla extract. Mix in salt, flour, and chopped pecans.

Shape dough by rounded tablespoonfuls into balls. Place on ungreased cookie sheets. Flatten with a flat-bottomed glass.

Bake in preheated oven for 15 minutes. Do not allow cookies to get too brown. It is better to undercook them than to overcook them.

While cookies are still hot, roll them in remaining 1/3 cup confectioners' sugar. Set aside to cool completely.

Once cookies have cooled, roll them in confectioners' sugar again.

Yield: 30 cookies

Chunky Peanut Butter Cookies



1/2 c. unsalted butter, softened
3/4 c. peanut butter (preferably chunky)
1/2 c. granulated sugar
1 1/2 c. packed brown sugar
2 eggs
1 Tbsp. milk
1 tsp. vanilla extract
2 1/2 c. unbleached all-purpose flour
3/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
10 oz. chopped peanut butter cups

Preheat oven to 350 degrees F.

In a large mixing bowl, cream together butter, peanut butter, and sugars. Add eggs, milk, and vanilla extract. Beat just until blended.

In a separate bowl, combine all-flour, salt, baking powder, and baking soda. Gradually add to creamed mixture. Mix in chopped peanut butter cups.

Form dough into golf ball-sized balls. Place on ungreased cookie sheets, leaving about 2 inches between cookies.

Bake in preheated oven for 10 minutes.

Remove from oven, and let cool on pan for a few minutes. Remove to wire racks to cool completely. Place in an airtight container.

Yield: about 3 dozen

[junie22]

White Chocolate-Macadamia Nut Cookies



1/2 c. unsalted butter
3/4 c. granulated sugar
1 egg
1 tsp. vanilla extract
1 1/4 c. unbleached all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. white chocolate chips
3/4 c. chopped macadamia nuts

Preheat oven to 375 degrees F.

In a medium bowl, cream together butter and sugar. Add egg and vanilla extract; beat just until blended.

In a separate bowl, combine flour, baking soda, and salt; stir into creamed mixture. Then stir in white chocolate chips and chopped macadamia nuts.

Drop dough by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.

Bake in preheated oven for 8 to 10 minutes, until lightly browned. Cool on wire racks. When cool, store in an airtight container.

Yield: about 3 dozen cookies

Chocolate Chip Cookies



1 c. unsalted butter, softened
1/2 c. granulated sugar
1 1/2 c. packed light brown sugar
2 eggs
2 1/2 tsp. vanilla extract
2 1/2 c. unbleached all-purpose flour
3/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
12 oz. semisweet chocolate chips

Preheat oven to 350 degrees F.

In a large mixing bowl, cream together butter and sugars. Add eggs and vanilla extract. Beat until blended.

In a separate bowl, combine flour, salt, baking powder, and baking soda. Gradually add to creamed mixture. Then stir in chocolate chips.

Drop dough by tablespoonfuls onto ungreased baking sheets, leaving about 2 inches between cookies. Bake in preheated oven for 9 to 9 ½ minutes.

Remove from oven, and let cool on pan for 5 minutes. Then remove to wire racks to cool completely. Store in an airtight container.

Yield: about 4 dozen

[junie22]

Peanut Butter Cookies



3/4 c. creamy peanut butter
1/2 c. trans fat-free vegetable shortening
1 1/4 c. firmly packed brown sugar
3 Tbsp. milk
2 tsp. vanilla extract
1 large egg
1 3/4 c. unbleached all-purpose flour
3/4 tsp. baking soda
3/4 tsp. salt

Preheat oven to 375 degrees F.

In a large bowl, cream together peanut butter, shortening, sugar, milk, and vanilla extract. Add egg; beat just until blended.

In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls onto greased baking sheets, leaving about 2 inches between cookies. Flatten slightly in a crisscross pattern with the tines of a fork.

Bake in preheated oven for 7 to 8 minutes, until set and just beginning to brown. Cool for 2 minutes on baking sheet. Then remove cookies to wire racks to cool completely.

Yield: about 3 dozen

[junie22]

Peanut Butter Chip Chocolate Cookies



1 c. unsalted butter, softened
1 1/2 c. granulated sugar
2 eggs
2 tsp. vanilla extract
2 c. unbleached all-purpose flour
2/3 c. unsweetened cocoa powder
3/4 tsp. baking soda
1/4 tsp. salt
1 2/3 c. peanut butter chips

Preheat oven to 350 degrees F.

In large bowl, beat together softened butter, sugar, eggs, and vanilla extract until light and fluffy.

In a separate bowl, combine flour, cocoa, baking soda, and salt; stir into butter mixture until well-blended. Then stir in peanut butter chips.

Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.

Bake in preheated oven for 8 to 10 minutes, until set. Cool slightly on cookie sheets before transferring to wire racks to cool completely.

Yield: about 4 dozen

[Mrs.Paradise]

WOW those all look soooooooooooooooo yummy!!!