Cookies

Great – Grandma Hansen’s Ginger Snap Cookies             Nancy Mack

2 cup sugar            Cream sugar & shortening.

1 cup shortening            Add sorghum & eggs.

2 cup sorghum            Add dry ingredients.

2 eggs            Best to chill dough.

2 tsp cinnamon            Roll out on flour. Roll thin.

2 tsp ginger            Bake at 350° for 15 min, until crispy.

½ tsp ground cloves

1 tsp baking soda dissolved in ½ cup warm water

7-8 cup flour (Dorothy puts in 5 cup flour)

1 tsp vanilla

Great Grandma Hansen’s Ginger Snaps            Stewart & Beverly Benesh

2 cups white sugar            2 tsp cinnamon            (April 1, 1953)

1 cup lard            2 tsp ginger

2 eggs            ¼ tsp salt

2 cups sorghum (Waconia)            ¼ tsp cloves

            1 tsp soda

Dissolve in ½ cup 2 warm water.

7-8 cups flour to make soft ball.

Chill for ease in handling.

Ginger Snap Cookies                        Betty Bell Fjordbak

2 cups flour            1 tsp cinnamon

2 tsp baking soda            1 tsp cloves

1 tsp ginger            ¼ tsp salt

1 cup granulated sugar            ¾ cup margarine

¼ cup molasses            1 egg

Mix together and roll into balls. Roll ball into sugar. Bake at 375° for 8–10 min. They will be crinkled on top. Take out before you thing you should.

Great-Grandma Hansen Ginger Snaps             Paul & Ruth Prescher

2 cups sugar            2 tsp cinnamon

1 cup shortening            2 tsp ginger

2 cup (Waconia) sorghum            ¼ tsp cloves

2 eggs            1 tsp soda (dissolved in ½ cup warm water)

1 tsp vanilla            7 to 8 cup flour

Preheat oven to 375°. Cream sugar & shortning. Add eggs & sorghum. Add dry ingredients. Divide into 3 parts. Best to CHILL. Roll THIN. Use round cookie cutter. Place on cookie sheet. Sprinkle with sugar.

Bake for 15 min.

Grandma Hansen’s Ginger Cookies             Nancy Mack

1 cup butter            5 ½ cup flour

1 cup sugar            1 tsp cinnamon

1 cup molasses            1 tsp ginger

1 Tbsp vinegar            1 tsp baking soda

2 eggs            1 tsp salt

Combine butter, sugar, molasses & vinegar in a 2 qt saucepan.  Bring slowly to a boil.  Remove from heat, cool to room temperature.  Add eggs. Mix flour & remaining ingredients together. Stir into molasses mixture.  Chill 2 hrs.  Roll out & cut with cookie cutters.  No flour is needed to roll out.   Bake on greased cookie sheets for 7-10 min.

Frosting for Ginger Cookies

2 cups powdered sugar            ½ tsp vanilla

1/3 cup butter            2- 3 Tbsp milk

Beat together, adding milk until the frosting is the consistency desired.

Tea-Time Sandwich Cookies                        Gig’s & Rhonda Reich

Cookies:

2 cup all-purpose flour            1/3 cup whipping cream

1 cup butter, softened            Granulated sugar for dipping

Filling:

¾ cup powdered sugar            1 tsp vanilla extract

¼ cup butter, softened            Food coloring

1 to 3 tsp milk

For Cookies: In small mixer bowl, combine flour, butter & whipping cream.  Beat at low speed, scraping bowl often until well mixed, 2 to 3 min. Divide dough into thirds.  Wrap in waxed paper.  Refrigerate until firm.  Heat oven to 375°.  Roll out each 1/3 of dough on well-floured surface to 1/8-inch thickness.  Cut out with 1 ½-inch round cookie cutters. Dip both sides of each cookie in granulated sugar.  Place 1 inch apart in ungreased cookie sheets.  Prick with fork.  Bake for 6-9 minutes or until slightly puffy, but not brown.  Cool 1 minute on cookie sheet; remove.

For filling: In small mixer bowl, combine powdered sugar, butter, milk and vanilla.  Beat at med speed, scraping bowl often, until smooth, 1-2 min. Color filling.  Spread ½ tsp of filling over bottoms of ½ of cookies.  Top with remaining cookies.                          Makes about 4 ½ dozen.

Butter Cookies                        Betty Bell Fjordbak

1 cup butter            2 ½ cup flour

1 ½ cup powdered sugar            1 tsp baking soda

1 egg            1 tsp cream of tartar

1 tsp vanilla            ¼ tsp salt

Cream together. Roll dough on floured surface. Cut into shapes with cookie cutters. Decorate and bake at 400° until golden brown.

Chocolate Mint Candies Cookies             Mishelle Lord

¾ cup butter 2 eggs

1 ½ cups brown sugar 2 ½ cups flour

2 Tbsp water 1 ¼ tsp baking soda

2 cup semisweet chocolate chips ½ tsp salt

1 pkg. Andies Mint Chips

In a saucepan over medium heat, cook sugar, butter & water, stirring occasionally until melted. Remove from heat, stir in chocolate chips until melted. Set aside to cool for 10 min. Pour chocolate mixture into a large bowl. Beat in the eggs, one at a time. Combine flour, baking soda & salt. Stir into chocolate mixture. Stir in chips. Cover & refrigerate dough for at least 1 hour.

Preheat oven to 350°. Grease cookie sheets. Roll cookie dough into walnut sized balls. Place 2” apart onto the prepared cookie sheets. Bake for 8 - 10 min.

Variation: Instead of Andies Mint Chips, you can place ½ of Andies Candy on top of each hot cookie & swirl as a frosting.

Very Chocolate Cookies                         Nancy Mack

¾ cup butter            1 tsp vanilla

1 ½ cup sugar            ¾ tsp baking soda

2/3 cup cocoa            ¼ tsp salt

2 eggs            1 ¾ cup flour

2 Tbsp & 1 tsp milk            1 (12 oz) pkg chocolate chips

Mix well.  Bake at 350° for 12 min.

Nancy’s Cowboy Cookies                         Nancy Mack

2 cup butter            1 tsp vanilla            3 1/3 cup oatmeal

4 cup brown sugar                  2 eggs            10 oz pkg chocolate chips

(may use half white sugar)            1 ¼ oz water             2 cup coconut (opt)

1 tsp baking soda            4 cup flour

1 tsp salt            1 tsp baking powder

Preheat oven to 350°. Cream well butter, sugar, soda & salt. Add vanilla, eggs, water, flour & baking powder. Mix well.  Add oatmeal, chocolate chops and coconut. Bake for 11-12 min

Crisp Sugar Cookie                        Everett & Loraine Lord

½ cup butter            2 ¼ cups flour

1 cup sugar            1 tsp baking powder

2 eggs            ½ tsp soda

1 tsp vanilla            ½ tsp salt

1 Tbsp milk

Preheat oven to 350 degrees.

Mix 1^st column ingredients together. Mix all ingredients together.

CHILL dough for ½ to 1 hour. Roll out on slightly floured board.

Use cookie cutters to make different cookies. Bake for 10 minutes.

Aunt Ruth’s Chocolate Coconut Macaroons            Paul & Ruth Prescher

1 pkg chocolate chips            ¼ tsp salt

2 egg whites            ½ tsp vanilla

½ cup sugar            Coconut

Preheat oven to 325°.  Melt chocolate chips.  Set aside for later. Beat egg whites until foamy. Gradually sift in sugar, beating after each addition until mixture is smooth. Continue beating until mixture stands in Peaks. Add salt and vanilla. Fold in melted chocolate.  Add coconut & mix well. Drop in small mounds onto ungreased brown paper. Bake for 20 min. Cool a few min before removing from paper.

Grandma Hansen’s Ice Box Cookies            Ron & Glenda Mixer

1 cup butter            3 ½ cup flour

2 cup sugar            1 tsp soda

2 eggs            1 cup nuts

            ½ tsp salt

Cream butter & sugar. Add beaten eggs. Work in flour. It is best if not all the flour at once as sometimes it will not take it all. Chill & let set overnight. Slice thin & bake to golden brown in 350° oven.

Molasses Cookies                        Gig’s & Rhonda Reich

½ cup margarine            ½ tsp cloves

¼ cup Crisco            1/3 cup molasses

1 cup white sugar            2 ½ cup flour

1 egg            1 ½ tsp baking soda

1 ½ tsp cinnamon            1 tsp baking powder

Preheat oven to 325°. Mix shortening & sugar. Add egg, cinnamon, cloves & molasses. Add flour, baking soda & baking powder. Cool mixture for about 2 hrs in refrigerator.  Form into ball. Roll in sugar. Place on cookie sheet. Bake for 10-12 min.

Monster Cookies                        Gig’s & Rhonda Reich

1 cup brown sugar            1 tsp vanilla

1 cup white sugar            ½ lb M&M’s

1 stick margarine            ½ cup chocolate chips

3 eggs            1 ½ cup peanut butter

1 tsp baking soda            4 ½ cup quick oats

Mix sugars & margarine. Add eggs. Beat well.  Add remaining ingredients. Drop by teaspoonfuls on a greased cookie sheet.  Bake at 350° for 12 min until lightly brown.

Toll House Chocolate Chip Cookies            Gig’s & Rhonda Reich

1 cup butter, softened            2 ¼ cup flour

¾ cup brown sugar            1 tsp baking soda

¾ cup white sugar            1 tsp salt

1 tsp vanilla           

2 eggs            2 cup chocolate chips

Preheat oven to 325°. Cream the butter & sugars together. Add vanilla. Add the eggs. Beat well. Add dry ingredients. Last stir in the chocolate chips. Drop by teaspoon.  Bake approx 8-10 min.

Turtle Cookies                        Gig’s & Rhonda Reich

2 oz unsweetened chocolate            Frosting:

½ cup butter            3 Tbsp butter

¾ cup sugar            2 Tbsp cocoa

1 cup flour            1 ½ cup powdered sugar

2 eggs, beaten            2 Tbsp milk

1 tsp vanilla            1 tsp vanilla

Melt unsweetened chocolate & butter.  Add sugar, eggs, flour & vanilla.  Drop by teaspoonfuls on hot waffle iron (I make 4 at a time). Close and bake 45-60 sec. Remove with fork & cool on rack. Frost.

Frosting: Melt butter. Stir in cocoa until dissolved. Add powdered sugar, milk & vanilla until smooth.  Then frost & decorate with sprinkle for the holiday.

Coconut Date Porcupines                        Roger & Ruth Fjordbak

¾ cup white sugar            1 tsp vanilla

1 cup chopped dates (8 oz)            1 cup walnuts, chopped

2 eggs, well beaten            2 cup Post Sugar Sparkled Rice Krispies

            1 ½ cups Bakers Angel Flaked Coconut

Mix sugar, dates & eggs in a skillet.  Cook & stir over medium heat until mixture pulls away from sides of pan, about 5 min.  Remove from heat; add vanilla & nuts.  Stir in cereal.  Cook slightly.  Form into small mounds with moist hands.  Roll in coconut.  Store in refrigerator.  Let stand at room temperature a few minutes before serving.            Makes 2 ½ dozen.

Danish Thumbprint Cookies                        Roger & Ruth Fjordbak

1 cup sifted flour            1/3 cup butter, can use margarine

1/3 cup white sugar            ¼ cup walnuts

1 egg yolk            cherries halved, or 1/3 if large

Preheat oven to 375°. Cream butter, add sugar, egg yolk & flour.  Roll in balls, the size of a nickel.  Dip in egg white & roll in nuts.  Bake for 5 min, then take out.  Push each cookie down in the middle with thumb.  Place ½ cherry on top. Bake for 10 min more.

DON’T let them get too brown.

Butterscotch Thins                        Roger & Ruth Fjordbak

1 cup butterscotch chips            1 egg

½ cup butter            1 1/3 cup sifted flour

2/3 cup firmly packed light brown sugar            ¾ tsp baking soda

Preheat oven to 375°. Melt butterscotch chips & butter over boiling water in double boiler.  Beat in brown sugar & egg.  Stir into mixture flour & baking soda. Bake for 5-6 min.