Sour Cream Drops – Allison Yakonich

1/4 c butter flavor shortening
3/4 c sugar
1 egg
1/2 c sour cream
1/4 tsp. salt
1/2 tsp. vanilla
1-1/3 cups flour
1/4 tsp. baking soda
1/4 tsp. baking powder

Burnt Sugar Frosting

4 TBS butter
1 c powdered sugar
1/2 tsp. vanilla
8 tsp. hot water (or more)

Cream shortening, sugar and egg.  Add sour cream and vanilla.  Add dry ingredients.  Chill dough for several hours then drop by tablespoon  – 2 inches – apart onto baking sheet.  Bake 400 for 7-8 mins or until lightly brown.  Cool.

For frosting, melt butter in a small saucepan until golden brown.  Stir in the sugar, vanilla and enough water to achieve a spreading consistency.  Frost cooled cookies.

Acorn Cookies – Cara Tirrell

1 cup butter, melted

3/4 cup brown sugar, firmly packed

1 1/2 cups finely chopped pecans, divided in half

1 teaspoon vanilla extract

2 1/2 cups flour

1/2 teaspoon baking powder

1 cup semi-sweet chocolate chips

Preheat oven to 375 degrees.

Beat together butter, brown sugar, 3/4 cup chopped pecans and vanilla extract until well blended.  Add flour and baking powder and mix well.

Shape dough into 1 inch balls.  Lightly flatten by pressing balls onto ungreased cookie sheets; pinch tops to point to resemble acorns.  Bake 10-12 minutes.  Cool on wire racks.

Melt chocolate, dip the large end of each cookie into melted chocolate, then roll in chopped pecans.  Cool to set chocolate.

Caramel Pumpkin Cookies – Tarryn Colson (from Macy Robinson)

Pumpkin Cookies

 

3 cups sifted flour

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1 1/2 teaspoon cinnamon

3/4 teaspoon salt

1 1/2 cups shortening

1 1/2 cups sugar

1 1/2 cups pumpkin

2 eggs

1/2 teaspoon vanilla

 

Cream shortening, sugar, eggs and pumpkin.  Combine remaining dry ingredients and add to pumpkin mixture.  Drop dough onto lightly greased cookie sheet and bake at 350 degrees for about 15 minutes.  Frost with caramel frosting

 

 

Caramel Frosting

 

2 Tablespoons butter

1/2 cup cream

2 cups brown sugar

2/3 teaspoon vanilla

powdered sugar

 

Melt ingredients together in a saucepan over low heat for 4 to 5 minutes until combined.  Let mixture cool slightly and add powdered sugar a cup at a time until frosting reaches spreading consistency. 

Surprise Cookies – Sara Apke

For the Cookies

1 3/4 cups flour

3/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened

1 cup sugar

1 egg

1/2 cup whole milk

1 teaspoon vanilla extract

15 marshmallows, halved crosswise

For the Frosting:

3 cups confectioners sugar

6 tablespoons butter, softened

1/4 cup plus 1 1/2 teaspoons unsweetened cocoa powder

1/4 cup plus 2 tablespoon whole milk

3/4 teaspoon vanilla extract

Sift together flour, cocoa, salt, and baking soda.  Mix butter and sugar.  Add milk, egg and vanilla.    Add flour mixture 1/2 cup at a time, until combined.  Place on cookie sheet with parchment paper.

Bake 375 degrees for 8-10 min.   Immediately press a marshmallow half on top of each cookie.  Bake until marshmallow begins to melt.  About 2 min.  Let cool completely on paper and wire racks.

Make the frosting; but confectioners sugar in a bowl. Melt butter with the cocoa powder in a small saucepan over medium heat, stir occasionally.  Add butter to confectioners sugar.  Whisk in milk and vanilla.  Spread about 1 tablespoon on top of each cookie to cover marshmallow.  Let stand until set about 10 min.

Cinnamon Cookies

1 cup butter (soft)

1 1/2 cup sugar

1 egg

1 1/2 tablespoon molasses

2 1/4 cup flour

1 1/8 teaspoon baking soda

1 tablespoon cinnamon

Mix butter, sugar and egg.  Add flour, baking soda, cinnamon and molasses.  Bake 350 degrees for 10 min.

Chocolate Orange Cookies – Janae Shearer

1/2 cup butter

3/4 cup sugar

1 egg

1 teaspoon vanilla

1 1/2 cups flour

1 teaspoon baking powder

2 tablespoons orange zest

pinch of salt

1/2  teaspoon orange extract (optional)

1 cup of chocolate melted

Mix butter, sugar and egg.  Add flour, vanilla, baking powder, salt, orange zest and orange extract.  Bake at 350 degrees for 8-10 min.  Cool, dip half of the cookie in the melted chocolate then let it set.  Enjoy!!

Chewy Molasses Spice Cookies – Megan Peterson

2 Cups flour

1-1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1-1/2 cups sugar

12 tablespoons (1-1/2 sticks) unsalted butter, softened

1 large egg

1/4 cup molasses

1. Preheat oven to 350*.  In a medium bowl whisk flour, baking soda, cinnamon, nutmeg, and salt.  In a shallow bowl, place 1/2 cup of sugar and set aside.

2. With an electric mixer, beat butter and remaining cup of sugar until combined.  Beat in egg and then molasses until combined.  Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.

3. Pinch off and roll dough into balls, each equal to 1 tablespoons. Roll balls into reserved sugar to coat.

4. Arrange balls on baking sheets, about 3 inches apart.  Bake, one sheet at a time, until edges are just firm, 10-15 minutes.  Cool 1 minute on baking sheets; transfer to racks to cool completely.