MyRecipeBox

  SUGAR COOKIES 1 Cup Margarine (or equivalent [I used avocado butter]) 2 Cup Shortening 1 Cup Granulated Sugar 2 Eggs (or sub out for alternative eggs) 4 Cups Flour minus 1 TBSP 1 Tsp Cream of Tartar 1 Tsp Baking Powder 1 1/2 Tsp Vanilla Cream butter, shortening and sugar.  Add eggs and beat well.  Add dry ingredients. Blend thoroughly.  Drop by teaspoonfuls onto ungreased cookie sheet.  Sprinkle with colored sugar and bake at 350°F for 5 to 10 minutes.

 Ingredients: 1 Cup Butter 1 Cup Cream Cheese 2 Cups AP Flour 1/4 Teaspoon Salt Directions: Put all ingredients in bowl and blend until soft. Chill at least 6 hours. Roll on floured surface about 1/3-inch thick.  Cut with rim of small glass dipped in flour. Depress center with thumb and fill with blueberry, apricot or poppyseed filling.  Bake on cookie sheet 25-30 minutes in 350°F oven.  Dust with powdered sugar when cool.      The pastry dough is the family recipe. The fillings are from  ToriAvey  I love her site. So informative and homey. There are other fillings listed for this recipe.  Poppyseed Filling:  2 cups poppy seeds 1 cup milk or water (8.5 ounces/240 grams) 1 1/2 cups granulated sugar (10.5 ounces/300 grams) 1 Tablespoon fresh lemon juice or 3 tablespoons unsalted butter Pinch salt 1 tsp grated lemon zest (optional) To Make Poppy Seed Filling: In a nut grinder, coffee grinder, food processor, or blender, grind the ...

  1 c butter softened, add 1 1/4 c sugar and mix. Add 2 tsp vanilla and 2 eggs. Beat till light and fluffy. Now add dry ingredients: 3 c flour, mixed with 1/2 tsp baking powder and 1/2 tsp salt. Beat on low till well combined. Split the dough in half. Shape 1/2 into a 4" square, wrap and put in the fridge. Add 2 oz unsweetened chocolate (melted and cooled) to the remaining dough and mix well. Shape that half into a 4" square, wrap and refrigerate for at least 30 min.   Roll the individual doughs out to about 16" x 12" (or a little smaller). Place the chocolate dough atop the vanilla dough and peel off the parchment. Cut the sheet of dough in half horizontally and roll each half into a log. Roll in red sugar to coat. Wrap in plastic wrap and refrigerate 3 hours or overnight (or for several days if you forget about it LOL) Slice into 1/4" slices and bake about 12-14 minutes at 350°. From my Friend Patti Althoff Siwicki -- Christmas 2021

This is my MIL's recipe.   Edith’s Pumpkin Walnut Cookies By Edith Schlater Preheat oven to 375°F INGREDIENTS: ½ Cup Margarine 1 ½ Cups Brown Sugar 2 Eggs 1 Cup Pumpkin Puree 1 Teaspoon Vanilla 1 Teaspoon Lemon Zest  1 Teaspoon Lemon Juice 2 ½ Cups Flour 3 Teaspoons Baking Powder 1 Teaspoon Salt 1 ½ Teaspoons Pumpkin Spice ¼ Teaspoon Ground Ginger 1 Cup Chopped Walnuts DIRECTIONS: Cream margarine and sugar together until fluffy. Beat in eggs, one at a time. Stir in pumpkin, vanilla, lemon zest and lemon juice. Sift flour with baking powder, salt and spice; gradually blend into butter mix. Stir in walnuts. Drop by tablespoonful onto greased cookie sheet. Bake 12 to 14 minutes.  Makes approximately 2 ½ to 3 dozen cookies.

  I have had this recipe for decades, ever since I was a teenager. Have no idea where I got it originally, but more than likely a friend shared it with me.  MY PEANUT BUTTER COOKIES Preheat oven to 375°F INGREDIENTS ¼ Cup Shortening ½ Cup Creamy Peanut Butter  ½ Cup Sugar ½ Cup Honey 1 Egg 1 ¼ Cups Flour  ½ Tsp Baking Powder ¾ Tsp Baking Soda  ¼ Tsp Salt DIRECTIONS Cream shortening, peanut butter, sugar, honey and egg in mixing bowl. Whisk dry ingredients together in separate bowl; gradually add to liquid mixture.  Roll dough into balls. Place at least 3-inches apart on lightly greased cookie sheet. Flatten with fork dipped in flour. Bake 10 minutes.  Makes approximately three dozen, depending on size. **I like to make the size of a quarter. ***Have also switched out the flour to use an all purpose gluten free flour blend. Works quite well. 

(from my friend Phyllis N., a really good holiday cookie) 1 Cup Butter, softened 1 Cup Granulated Sugar 1/2 Cup Brown Sugar 1 Egg 2 Tablespoons Orange Juice 1 Teaspoon Grated Orange Peel 2 1/2 Cups Flour 1/2 Teaspoon Salt 1/2 Teaspoon Baking Soda 2 Cups chopped, fresh or frozen, Cranberries 1/2 Cup chopped Walnuts 1. In a large bowl cream butter and sugars until light and fluffy. Beat in the egg, orange juice, and peel.  2. Combine flour, salt and baking soda in separate bowl. Gradually add this to creamed mixture and blend well. Stir in cranberries and walnuts.  3. Drop by tablespoonfuls 2-inches apart onto greased baking sheets. Bake at 375 degrees F for 12 to 14 minutes or until edges are lightly browned. Remove cookies to wire racks to cool. ICING: 1 1/2 Cups Confectioner's Sugar 2 Tablespoons Orange Juice 1/2 Teaspoon Grated Orange Peel Combine icing ingredients; spread over cooled cookies. Makes delicious, soft cake-like cookies. 

I know I haven't been here in a while, but I will be posting again soon-ish. How 'bout some nice cookies? I have developed friendships with people who are either allergic to certain ingredients, like eggs and nuts; or have an illness which restricts them from eating certain foods. Like me, I have Fibromyalgia , and eating less sugar in my diet does help, but also reducing or eliminating entirely gluten (wheat) from my diet helped immensely. But a gluten-free diet can be expensive. I am learning to adjust the wheat in my meals and reducing its presence in my diet takes time and experimentation with my foods. I am constantly on the lookout for inexpensive substitutes, but when it comes to baking I prefer real flour. It just isn't the same to me, even with the way my taste buds have changed due to the Fibro. So here goes. I have a friend whose son was thought to be allergic to eggs. So I went looking last Christmas for cookies without eggs for them. I found these yummy P...

I think I will make up for lost time and post one more today. This is my favorite Peanut Butter Cookie. I've had it in my Box since I was a teenager and have no idea where I got it from. With the price of peanut butter on the rise again (it is double what it was one year ago), whenever possible buy it in bulk size. If I could get a 5 gallon bucket for a sweet low price, you can bet I would be first in line or at least near the top 10 or so. Then the family would be in pbc heaven. I'd have every kid on the block in my backyard. INGREDIENTS 1/4 Cup Shortening 1/2 Cup Honey 1/2 Cup Sugar 1/2 Cup Peanut Butter 1 Egg 1 1/4 Cups Flour 1/2 Teaspoon Baking Powder 3/4 Teaspoon Baking Soda 1/4 Teaspoon Salt DIRECTIONS Preheat oven 375F Blend shortening, honey, sugar, pb, and egg in a large bowl. Mix flour, baking powder, baking soda and salt separately. Gradually add dry ingredients to creamed mixture. Roll dough in balls. Place at least 3 inches apart on lightly grea...

     This recipe belonged to my former Mother-in-law, Sylvia Lehman. She was an excellent cook and baker. When I tasted these the very first time, the cookie just melted in my mouth. I like my cookies soft and this one just melts in your mouth and slides down your throat. Even after cooling, these cookies can't be beat for taste and texture. Preheat oven 375 degrees F Ingredients: 2 1/4 Cups Flour 1 Teaspoon Baking Soda 1 Teaspoon Salt 1 Cup Butter 3/4 Cup Granulated Sugar 3/4 Cup Brown Sugar 2 Eggs 1 Teaspoon Vanilla 2 Cups Chocolate Chips 1 Cup Chopped Nuts (I use walnuts or pecans) Directions: 1. Sift dry ingredients onto waxed paper. 2. In large mixing bowl, cream together butter and sugars. 3. Add eggs and vanilla. 4. Add sifted ingredients to creamed mixture in bowl. Mix well. 5. Fold in chocolate chips and nuts. 6. Grease cookie sheets. 7. Drop by spoonful onto greased cookie sheet. 8. Bake 7 to 8 minutes. 9. Remove pan from oven and let c...