Cookie Recipes

1 c Margarine or shortening

1 c Packed brown sugar

2 Teaspoons baking soda

1 Teaspoon salt

2 Teaspoons ground cinnamon

1 Teaspoon ground ginger

1 Teaspoon ground cloves

1 Teaspoon ground allspice

6 1/2 c All-purpose flour

2/3 c Water or apple cider

1 1/2 c Light-colored molasses

WHEN WARM BRUSH W/LEMON JUICE & POWDERED SUGAR GLAZE SOMETIMES Cut four 14×12 pieces of waxed paper or plastic wrap; set aside. In large bowl,

cream margarine or shortening and sugar; set aside. In a large bowl, combine baking soda, salt, cinnamon, ginger, cloves, allspice and flour; set aside. Beat water or cider and molasses into sugar mixture. Gradually blend flour mixture into sugar mixture until distributed. Divide dough into 4 equal pieces. Shape each piece into an 8-to-10-inch roll. Wrap each roll

in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14×12 piece of heavy-duty foil. Label with date and contents.

Store in freezer. Use within 6 months. YIELD: 4 rolls of dough or about 12 dozen cookies. (MOLASSES-GINGER COOKIES IN PART 2)

1/4 c Molasses

1/2 c Shortening

3/4 c Dark-brown sugar

1 Egg

1 c Flour

1/2 ts Salt

1/2 ts Baking soda

——————————OPTIONAL SPICES—————————— 1/4 ts Ground ginger

1/4 ts Ground cloves

1/4 ts Cinnamon

1/4 ts Nutmeg

PREHEAT THE OVEN TO 350F. Mix the molasses, shortening, brown sugar and egg in a bowl, combining well. Mix the flour, salt and baking soda together, add to the first mixture and blend thoroughly. Arrange by teaspoonfuls on ungreased cookie sheets, about 1 inch apart, and bake for 6 to 8 minutes or until crisp and lightly browned. FOR SPICED MOLASSES COOKIES: Add ground ginger, ground cloves, cinnamon, and nutmeg to the flour mixture.

3/4 c Sugar

3/4 c Shortening

3/4 c Molasses

3 t Baking Soda

2 ea Eggs

3 c Flour

2 T Warm water

2 t Ginger

2 t Cream of tartar

1 x Salt as desired

Put baking soda in molasses and beat until it foams. Mix all the ingredients well and let stand overnight. Rollout and bake at 350 for 12 to 15 minutes. This receipe is from my Barbour’s New Brunswick Cookbook.

1 c Butter or margarine,

-softened 1 c Granulated sugar

1 Egg

1/4 c Light corn syrup

1/4 t Peppermint extract

1 t Powdered instant coffee

1 t Hot water

2 c All-purpose flour

6 T HERSHEY’S Cocoa

2 t Baking soda

1/4 t Salt

——————————MOCHA MINT SUGAR—————————— 1/4 c Powdered sugar

2 T Crushed hard peppermint

-candies (about 6 candies) 1 1/2 t Powdered instant coffee

Heat oven to 350′F. In large mixer bowl, beat butter and granulated sugar until light and fluffy. Add egg, corn syrup and peppermint extract; mix thoroughly. Dissolve 1 teaspoon instant coffee in water; stir into butter mixture. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, blending thoroughly. Shape dough into 1″ balls. (Dough may be refrigerated for a short time for easier handling.) Prepare Mocha Mint Sugar. Roll dough balls in sugar mixture. Place on ungreased cookie sheet, about 2″ apart. Bake 8-10 minutes or until no imprint remains when toughed lightly. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies. MOCHA MINT SUGAR: In small bowl, stir together powdered sugar, peppermint candies and powdered instant coffee.

2 ts Baking powder

1/2 ts Salt

1 c Margarine; room temperature

2 c Sugar

2 ea Eggs

2 tb Milk

2 ts Vanilla extract

Egg wash

#5,#7 round and #27 star tip Three decorating bags Decorating icing Colored sugar Assorted candies Decorating bag with coupler Make the cookie dough: Stir or whisk together 4 1/2 cups of the flour, the baking powder and salt; set aside. Cream the butter and sugar until light; add the eggs, milk, and vanilla and beat well. Gradually add the dry ingredients and blend to form a smooth ball of dough. If the dough is sticky, add just enough of the remaining flour to eliminate the stickiness. The dough should not be dry. Divide the dough in half, wrap each ball in plastic and refrigerate for several hours, or until firm enough to roll. Meanwhile, cut cardboard templates for the base and the three parts of the cookie house. The dimensions are as follows: THE BASE: is a circle 6″ across (cut 1) THE SIDE: is a rectangle 2 3/8″ x 3 1/2″ (cut 2) THE FRONT/BACK: is funny shaped. It’s 3″ wide and 4 1/4″

tall (total height). From the bottom to the beginning of the “roof” section is 2 3/8″. At 2 3/8″ cut up to form the “roof” top like an upside down “V” (cut 2). Finally cut the ROOF: it’s a rectangle 2 3/4″ x 4 1/4″.

Preheat oven to 350 degrees. On a flour-dusted cookie sheet or the back of one jelly roll pan, roll out one ball of dough to 1/8″-1/4″ thick. For each house cut one base, two sides, two

front/back pieces, and two roof pieces. Lay out the cardboard patterns on the dough, leaving 1 1/2″ between them. The layout will depend on the size of your cookie sheet and how many houses you are making. Use a sharp knife to cut around each template, removing excess dough as you cut. Wipe the knife frequently. Repeat the rolling and cutting process to make the remaining pieces. If you want some small trees in front of your house, make them using a cookie cutter. Bake both sheets of cookies at the same time, for 10-15 minutes reemoving pieces when they are done (preferable to overbake than underbake since we need firm cookies). The cookies may brown, but this is O.K. Transfer immediately to a wire rack to cool completely. Decorate the pieces before assembling the houses. You can do this many ways. Mostly use your imagination. Frost or pipe/apply candies to the “wet” icing. To “sugar-coat” areas, brush on egg-wash (being careful not to touch any piping or decorations); then sprinkle immediately with colored sugar. Tap gently to shake off excess sugar. Set aside to dry for half an hour. Next to assemble houses. Use the #7 icing tip . Pipe a thick line of icing along edges to be put together and “glue” the houses together and on the base. Make sure to do one area at a time and hold until icing sets. Let all set for a few minutes. When icing is firm, do any finishing touches. MAKES THREE COOKIE HOUSES WITH BASES The Christmas Kitchen by Lorraine Bodger

1 pk 7.5 oz Mini Oreo Cookies

1 pk 16 oz brownie mix

1 c Miniature marshmallows

1/3 c Chopped walnuts

1/3 c Candy coated peanut butter

-candies 1. Reserve 20 cookies. Prepare brownie mix according to package

directions. Stir in remaining cookies. Spread batter in a greased 12″ pizza pan. Bake at 350F for 18-20 minutes or until done. 2. Sprinkle marshmallows over the top of the hot brownie; bake for

3-5 minutes more or until marshmallows are lightly browned. Sprinkle

with nuts, candies and remaining cookies, pressing lightly into the softened marshmallows. Cool slightly on wire rack. Cut into wedges; serve warm or cool.