Cookie Recipes

1 c Granulated sugar

1 Egg

1 ts Vanilla

2 c Flour

2 ts Baking powder

1/4 ts Salt

1 tb Milk

Orange and green food colori 1 pk Lemon drops/5 oz

Preheat oven to 350~. Cover 3 cookie sheets with foil. Cream butter and sugar. Add egg and vanilla. Beat in flour, baking powder and salt. Add milk if batter is too stiff. Color all but 1/8 of dough orange and color rest green. Roll 1″ balls from the orange dough and flatten with your hand to make a pumpkin shape. Place on cookie sheets . Roll stems out of the green dough and attach to the top of the ” punkin”. Carefully cut out wide spaces for the eyes, nose and mouth with a knife. Fill holes in with crushed lemon candy. Bake 8-10 minutes or until done. DO NOT ALLOW TO BROWN. Allow to cool for 10 minutes and carefully peel off foil. Note; Crush lemon drops in food processor. If mixture becomes stickey, add a little powdered sugar while chopping.

1 c Butter (or margarine)

2/3 c Brown sugar

2/3 c Corn syrup and/or molasses

4 c Flour

1 1/2 ts Cinnamon

1 ts Ginger

1/2 ts Ground cloves

3/4 ts Baking soda

1 Egg; lightly beaten

1 1/2 ts Vanilla extract

In a saucepan combine butter, brown sugar and corn syrup. Cook and stir over medium heat until sugar dissolves. Pour into large mixing bowl; cool 5 minutes. Sift together flour, cinnamon, ginger, cloves and baking soda.

Add egg and vanilla to butter mixture; mix well. Add flour mixture; beat til well mixed. Divide dough in half, cover and chill 2 hours or overnight. For each bear, shape dough into one 1-inch ball, one 3/4-inch ball, six 1/2-inch balls and one 1/4-inch ball. On ungreased cookie sheet flatten the 1-inch ball to 1/2″ thickness for body. Attach the 3/4-inch ball for head and flatten to 1/2″ thickness. Attach the 1/2-inch balls for arms, legs and ears. Attach the 1/4-inch ball for nose. Bake at 350 degrees for 8 to 10 minutes, cool and decorate. I usually make these smaller than described here; about 1/2 the size. Also, the ears start to look like MOUSE ears if they’re not a little smaller than the arms and legs. Roll the nose ball to make it more oval in shape and place it on the LOWER half of the bear’s face. These can be decorated with any icing– I use tinted Royal icing made from meringue powder to add eyes, nose and bow tie to each bear. For Easter, make these into bunnies. Use only light corn syrup, no molasses. Substitute white sugar for the brown sugar. Omit spices and add a bit of almond extract if desired. Make them the same way, but make two long ears on the top and two cheek-balls instead of the nose-ball. Decorate with pastel icings. Karen Mintzias TCVC49A

3 c AM Whole Wheat Flour

1 ts Non-alum baking soda

2 ts Ground ginger

1/2 ts Allspice

1/2 c Butter

1/2 c Honey

1/4 c Molasses (pref. blackstrap)

1 Egg or egg substitute

Mix flour, baking soda and spices in medium sized bowl. In large bowl, blend butter, honey and molasses together. Beat in egg. Gently mix in dry ingredients thoroughly. Wrap dough in plastic wrap or waxed paper and refrigerate until firm (approx. 1 hour). Preheat oven to 350 F. Divide dough into 4 pieces. Roll each piece out on lightly floured surface. Cut into desired shapes and place carefully on oiled or buttered cookie sheet. Bake in middle of oven for 6-10 minutes, depending on size of cookies. Remove from sheet carefully. Source: Arrowhead Mills “Holiday Recipes” tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

1/4 c Unsalted butter, softened

1/2 c Dark brown sugar, firmly p

1 t Baking soda

1 t Salt

1/2 t Cinnamon

1/2 t Ground ginger

1/2 t Ground cloves

1/2 t Allspice

3/4 c Dark molasses

1/3 c Water

3 1/4 c Sifted flour

Raisins Directions: In a large mixing bowl, cream together butter and sugar. Beat in the baking soda, salt, cinnamon, ginger, cloves, and allspice. Mix well. Stir in the molasses, then add the water. Gradually work the flour into the batter, 1 cup at a time.

Knead the mixture into a smooth dough. If the dough is sticky, add more flour, a little at a time, until it is easier to work. Divide the dough into two equal parts. Wrap each half in waxed paper and refrigerate over- night. Do not freeze. The next day, preheat the oven to 350. Lightly grease two large baking sheet with butter or vegetable shortening. On a floured work survace, roll out the dough to a thickness of 1/4 inch. Cut out the cookies using a 3-inch-tall gingerbread man cookie cutter. Place the cookies 1 inch apart on the baking sheets. Create the eyes and buttons with the raisins. Bake for 10 to 12 minutes, or until the cookies have browned around the edges. Remove from the oven. After the cookies have cooled for 2 to 3 minutes, but are still warm to the touch, use a spatula to transfer them to wire racks to cool completely.