Orange-Frosted Cranberry Cookies

1 c sugar

½ c packed brown sugar

1 c butter, softened

1 tsp grated orange peel

2 T orange juice

1 egg

2 ½ cups all-purpose flour

½ tsp baking soda

½ tsp salt

2 cups coarsely chopped fresh or frozen cranberries

½ chopped nuts, if desired

Heat oven to 375* spray cookie sheet with cooking spray.

Beat together sugars, butter, orange peel, orange juice and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries and nuts. Drop dough by round tablespoonfuls about 2 inches apart onto cookie sheet. Bake 12-14 minutes or until edges and bottoms of cookies are lightly golden brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Frost cookies.

Orange Frosting

1 ½ c powdered sugar

½ tsp grated orange peel

2-3 T orange juice

Mix together until smooth and spreadable.

Strawberry Shortcake Cookies

As seen in the Martha Stewart Magazine June 2009. My family really enjoyed them.

Ingredients

Makes about 3 dozen

• 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
• 1 teaspoon fresh lemon juice
• 1/2 cup plus 1 tablespoon granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
• 2/3 cup heavy cream
• Sanding sugar, for sprinkling

Directions

1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day

Ginger Shap Cookies with Pumpkin Dip

Ginger Snap Cookies

3/4 C shortening
1 C. brown sugar
1/4 C. molasses
1 egg
2 1/4 C. flour
2 tsp. soda
1/2 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves

Cream together first 4 ingredients until fluffy. Shift together dry ingredients; stir into molasses mixture. Form into small balls (or ovals for dipping). Roll in granulated sugar & place 2 inches apart on greased cookie sheet. Bake at 375 for about 10 minutes. Cool slightly and remove from pan.


Pumpkin Dip

1 8oz. pkg. of cream cheese
1 small can pumpkin
2 C. powdered sugar
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ginger

Mix all ingredients together until creamy. Chill overnight. Serve with ginger snap cookies.

Pumpkin Chocolate Chip Cookies

1 C sugar
1 C canned pumpkin
1/2 C shortening
2 C flour
1 tsp. baking powder
1 tsp. cinnamon (or pie spice)
1/4 tsp. salt
1/2 C chocolate chips

Mix sugar, pumpkin, shortening well. Add the rest of the ingredients. Drop onto an ungreased cookie sheet. Bake at 375 for 8-10 minutes.

Easy Pumpkin Cookies

(Makes 60 cookies)

1 Box Spice Cake Mix
1 Box Yellow Cake Mix
1 Large Can (29 oz.) Pumpkin
1 Bag (12oz) Chocolate Chips

Mix first three ingredients. stir in chocolate chips. Scoop spoonfuls onto cookie sheet. Bake at 350 for 10-12 minutes.

Chocolate Rolo Cookies

1 Cup Sugar
1 Cup Brown Sugar
I Cup Margarine
2 eggs
1 tsp. Vanilla
3/4 Cup cocoa
1 tsp. baking soda
2 1/2 Cups flour

Form dough over a Rolo candy. Roll in sugar.
Bake at 350 degrees for 8-10 minutes.

Swedish Orange gringersnaps

Matthew's favorite cookie

1 1/2 sticks unsalted butter
1 cup brown sugar
1 large egg
2 Tbs. plus 1 teaspoon molasses
1 Tbs. orange juice
1 Tbs. finely grated orange zest
2 3/4 to 3 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cloves
2 teaspoon ground cinnamon
2 teaspoon ground ginger

In mixing bowl or standing mixer cream together the butter and sugar until light. beat in 1 egg and mix in the molasses, orange juice, and zest. Sift together the dry ingredients and stir them into the wet ingredients to make a smooth dough, adding more flour if the dough is to sticky. Knead dough three times on a lightly floured board.

Shape the dough into 3 logs about 8 inched long wrap in plastic wrap and refrigerate at least 1 hour or overnight.

Preheat oven to 350 degrees, slice logs into thin circles less then 1/8 inch thick, place on lightly greased baking sheet. Bake for about 8 to 10 minutes. Remove from oven transfer cookies to cooling rack, and then enjoy.

Apple Sauce Cookies

1/2 Cups Shortening
1 Cup Sugar
2 Cups Flour
1/2 teaspoon Cloves
1 teaspoon Cinnamon
1 teaspoon Baking Soda
1 teaspoon Salt
1 egg
1 teaspoon vanilla
1 Cup Applesauce
1 Cup Chocolate Chips

Combine Shortening and Sugar. Mix next five ingredients together then add it to the sugar mixture. Add egg, vanilla, and applesauce. Stir in chocolate chips. Bake at 375 for 15-20 minutes.