owl, whisk together melted butter, brown sugar, maple syrup, and vanilla. Let
ven to 350\u00b0F Combine brown sugar and 1/2 cup butter
Beat butter, sugar, and brown rice syrup together until well blended. Add vanilla, mix well.
Add remaining ingredients and mix until well combined. Spread evenly in a greased or parchment paper lined 9x13 glass pan. Refrigerate for 15-30 minutes.
Preheat oven to 325 degrees F. Take pan out of the oven and let sit at room temp while oven preheats.
Bake cookies for 20-30 minutes. Edges should be browned. Cut into little pieces while still warm and cool completely in pan before serving.
Recipe courtesy Sarah Shilhavy.
n a larger bowl, cream sugar and softened butter until smooth
nto balls.
Place cookies about 1-inch apart
In large bowl, beat sugar and butter until fluffy.
mooth. Beat in brown
sugar
and granulated sugar until well blended
he oven.).
When cookies are golden brown, remove from oven and
Beat together butter, sugar, egg, vanilla, and orange rind.
Combine flour, salt, and baking powder; sift into first mixture and mix well.
Chill dough for atleast 2 hours or overnight, then shape into roll about 2-1/2\" in diameter.
Wrap in waxed paper or foil.
Store in refrigerator or freezer.
To bake, unwrap and cut in 1/8\" slices; lay on greased cookie sheet.
Bake cookies at 400 degrees for 6 to 8 minutes.
Cream sugar and butter.
Add cooking oil, eggs and vanilla. Add dry ingredients, a little at a time.
Make into small balls and press.
Decorate with colored sugars if desired.
Bake at 325\u00b0 for 12 to 15 minutes (do not overbake).
Mix together shortening, brown sugar and eggs.
Stir in buttermilk.
Sift together and stir in flour, soda and salt.
Add coconut or nuts.
Bake at 350\u00b0 for 8 to 10 minutes.
Yields about 6 dozen 2 1/2-inch cookies.
Beat the butter or margarine and brown sugar until soft and fluffy.
Beat in egg and vanilla.
Mix the flour, salt, baking soda and cinnamon.
Gradually add to butter mixture, beating until well combined.
Stir in nuts.
Drop dough by spoonfuls onto ungreased baking sheets to make 1-inch mounds.
Bake at 375\u00b0 until lightly browned, 8 to 10 minutes.
Makes 3 dozen (2 1/2-inch) cookies.
Beat butter in a large mixing bowl on medium speed for 30 seconds.
Add brown sugar and baking powder and beat well.
Add egg, lemon peel and vanilla.
Beat until well combined.
Stir in flour with wooden spoon.
Do not chill dough.
Pack dough into cookie press and force through onto ungreased cookie sheets.
Bake at 375 degrees for 9-10 minutes or until edges of cookies are firm but not brown.
Remove and cool on wire racks.
In mixing bowl, cream butter and sugar.
Gradually stir in the flour.
Knead in bowl for 3 minutes.
Roll into small balls; place 1-inch apart onto an ungreased cookie sheet.
Flatten with a fork.
Do not dip fork in water or flour.
Bake at 300\u00b0 for 20 minutes or just until bottom of cookies begin to brown.
Yields 3 1/2 dozen.
Preaheat oven to 400. In Large bowl mix togather shortening, brown sugar, and eggs. Stir in sour milk or buttermilk. In seperate bowl combine flour, soda and salt. Gradually add dry mixture to moist mixture and mix well. Cover and chill at least 1 hour. Drop teaspoonfuls onto lightly greased baking sheet. Bake until set approx 8 - 10 minutes or until you touch lightly with finger and there is barely a imprint. Approx 6 dozen 2 1/2 inch cookies.
Combine sugar, peanut butter, Crisco, milk and vanilla.
Add egg and beat until blended.
Combine flour, salt and baking soda. Mix flour mixture to peanut butter mixture.
Drop by teaspoons on ungreased cookie sheet.
Flatten slightly and crisscross with tines of fork.
Bake at 375\u00b0 for 7 to 8 minutes.
Makes 3 dozen cookies.
op.
FROSTING-----.
Combine brown sugar and half and half in
Pat out the size of a walnut.
Bake until brown.
Peanuts are good instead of coconut.
Bake at 350\u00b0 for 10 to 12 minutes.
Cream together brown sugar, shortening and egg.
Sift together salt, soda and flour.
Add the two mixes together with 1/2 cup milk and 1 teaspoon vanilla.
Drop by teaspoonfuls on a cookie sheet and bake 12 minutes at 350\u00b0.
Remove promptly when done.
Makes 3 to 4 dozen.
Cream together eggs, brown sugar and shortening.
Put sour cream in a bowl. Add soda, flour, baking powder, nutmeg, cinnamon and salt. Add other mixture and mix well.
Fold in raisins and nuts.
Make into the size of walnuts.
Press with fork dipped in flour. Bake at 350\u00b0 for 8 to 10 minutes.
Makes 3 dozen.