Cookies and Brownies

Granny’s Chocolate Chip Cookies
Gooseberry Jam
Carrot Cookies
Oreo Cookies
TV Cookies (No-bake Cookies)
Gingersnaps
Swedish Rosettes
Snickerdoodles
Soft Sugar Cookies
Rice Krispie Treats
Lemon Bars
Mrs. Fields Cookies
Brownies
Thumbprint Cookies
Zucchini Cookies
Chewies
Mexican Wedding Cakes
Granny’s Sugared Popcorn
Bulls-Eyes
Key Lime Shortbread
Chocolate Chip Pumpkin Cookies
Jason’s Chocolate Chip Cookies
Colin’s Slightly Healthier Chocolate Chip Cookies
Sour Cream Sugar Cookies
Scootch-a-roos
Candy Cane Cookies
Lemony Almond Macaroons

Chris' Ginger Cookies
Holiday Nougat Cookies

Granny’s Chocolate Chip Cookies

1 cup butter
1½ cups brown sugar
1½ cups white sugar
3 eggs
2 teaspoons vanilla
2 teaspoons baking soda
3 tablespoons hot water
4½ cups flour
Pinch of salt
1 cup (11.5 oz bag) chocolate chips
Nuts (if desired)

Cream butter, sugar, and eggs. Add vanilla. Dissolve soda in water. Mix water and soda mixture in with salt. Mix in flour gradually until dough reaches the desired consistency. Add chocolate chips and nuts (if desired). Place walnut-sized balls on cookie sheet at least 3" apart. Bake 12 minutes at 375°. Makes 6 dozen cookies.

Carrot Cookies

Cookies
1½ cups shortening
2 cups sugar
2 eggs
2 tablespoons grated orange peel
2 cups cooked mashed carrots
4 cups flour
2 teaspoons baking powder
2 teaspoons vanilla
1 teaspoon salt

Cream shortening and sugar. Add eggs. Mix and add all other ingredients. Beat well. Drop by teaspoons on greased cookie sheet. Bake at 350° for 12 minutes.

Frosting
2 teaspoons grated orange rind
4 tablespoons orange juice
2 cups powdered sugar
2 tablespoons butter

Mix together and ice cookies while still warm.

Oreo Cookies

One time when mom was participating in a Christmas boutique one of the ladies brought these to sell.

Cookies
2 Devil’s Food cake mixes
½ cup shortening
4 eggs
¾ cup water

Mix together and roll into walnut sized balls. Flatten just slightly. Bake 9 minutes at 350°.

Filling
8 ounces cream cheese
¼ cup butter
1 teaspoon vanilla
1 pound powdered sugar

Cream together all ingredients and put between 2 cookies.

TV Cookies (No-bake Cookies)

2 cups sugar
½ cup milk
½ cup butter
1 ounce chocolate
½ cup peanut butter
1 teaspoon vanilla
3 cups rolled oats

Boil sugar, milk, butter and chocolate together for 1 minute. Add peanut butter, vanilla and oats. Drop on waxed paper by teaspoons and let stand until cooled.

Gingersnaps

¾ cup shortening
1 cup brown sugar
1 egg
¼ cup molasses
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon cloves
¼ teaspoon salt
2¼ cups flour

Cream butter, sugar, egg and add other ingredients. Mix well. Chill. Make into balls and roll in granulated sugar. Bake 10-12 minutes at 375°.

Swedish Rosettes

2 eggs, slightly beaten
2 teaspoons sugar
¼ teaspoon salt
1 cup milk
1cup flour
1 tablespoon lemon extract

Add sugar to eggs than add milk. Then add flour and salt beating until smooth. It should be the consistency of heavy cream. Add flavoring. Dip rosette iron in batter and deep fry in hot Crisco. (They are better in Crisco – don’t use cooking oil.)

Snickerdoodles

½ cup butter
½ cup shortening
1½ cups sugar
2 eggs
2 teaspoons cream of tartar
1 teaspoon soda
2 tablespoons sugar
2 teaspoons cinnamon
2 ¾ cups flour

Cream butter, sugar, eggs and add dry ingredients. Mix well. Shape into balls and roll in mixture of cinnamon and sugar. Bake 8-10 minutes at 400°.

Soft Sugar Cookies

½ cup shortening
1 cup sugar
1 egg
3 teaspoons baking powder
½ cup milk
1 teaspoon vanilla
¼ teaspoon salt
3 cups flour (or 3½)

Cream shortening, add sugar and egg. Add other ingredients. Roll ⅛ inch thick and cut out. Bake at 350° for 8-10 minutes.

Rice Krispie Treats

¼ cup margarine
1 10-ounce package marshmallows (or 4 cups mini marshmallows)
5 cups Rice Krispie cereal

Melt margarine in large saucepan over low heat. Add marshmallows and stir until melted and well blended. Cook over low heat 3 minutes longer, stirring constantly. Remove from heat. Add Rice Krispie cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 9x13 pan. Cut into squares when cool.

Lemon Bars

¾ cup margarine
1½ cups flour
⅓ cup powdered sugar
3 eggs
4 tablespoons flour
1½ cups sugar
½ cup lemon juice

Mix margarine, flour, and powdered sugar as piecrust and press in to 9x13 pan. Bake at 350° for 15 minutes. Mix eggs, flour, sugar and lemon juice. Pour over crust and bake 15 minutes at 350°. Dust with powdered sugar and cut into squares.

Mrs. Fields Cookies

1 pound real butter
2 cups sugar
2 cups brown sugar
2 teaspoons vanilla
4 eggs
2 teaspoons soda
2 teaspoons baking powder
1 teaspoon salt
4 cups flour
5 cups oats
16 ounces chocolate chips

Cream butter, sugar, brown sugar, and vanilla. Blend in eggs. Mix in soda, baking powder, and salt. Mix in flour, oats, and chocolate chips. Bake at 400° for 6-7 minutes.

Brownies

½ cup butter
1 cup sugar
4 eggs
1 can Hershey’s chocolate syrup
1 cup flour

Mix and pour into 1 cookie sheet or 2 9x13 pans. Bake at 350° for 20-25 minutes.

Thumbprint Cookies

1 cup shortening
½ cup brown sugar
2 eggs, separated
1 teaspoon vanilla
2 cups flour
½ teaspoon salt
1½ cups chopped nuts

Mix shortening, sugar, egg yolk and vanilla thoroughly. Measure flour and blend salt and stir in. Roll dough into balls. Beat egg whites slightly with fork. Dip balls in egg white. Roll in nuts. Place 1 inch apart on ungreased baking sheet. Press thumb gently into center of each ball. Bake 10-12 minutes at 350°.

Zucchini Cookies

2 cups brown sugar
2 cups grated zucchini
1 cup salad oil
2 teaspoons vanilla
4 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon ginger
2 cups chocolate chips

Beat sugar, zucchini, oil and vanilla together. Sift together flour, soda, baking powder, and spices. Combine both mixtures and stir until smooth. Add chocolate chips. Drop by teaspoons on cookie sheet and bake at 350° for 12 minutes.

Chewies

Mom got this recipe when she was in college at BYU. It was the fastest way to a boy’s heart that you could ever have.

1½ cups crushed graham crackers
1 can Eagle’s brand-sweetened condensed milk
1 6-ounce package of chocolate chips (or 1 cup chocolate chips)
¾ cup chopped nuts (if desired)

Mix well and press into greased 9x9 pan. Bake at 350° for 30-35 minutes. Cool and cut into squares.

Mexican Wedding Cakes

From Grandma Deschamps

½ pound butter, softened
6 tablespoons powdered sugar
2 cups cake flour
1 teaspoon vanilla
1 cup pecans, finely chopped

Work together butter and powdered sugar. With a fork, work in flour and vanilla. Add pecans. Chill and shape into small balls. Bake at 350° for 20 minutes. Roll in powdered sugar after baking.

Bulls-Eyes

Noelle had these while she was on her mission.
1¼ cups sugar
6 cups flour
2 eggs
1 pound butter
2 teaspoons vanilla
1 pinch salt

All ingredients should be at room temperature.

In a mixer cream the shortening and sugar until fluffy. Add the eggs, a pinch of salt and the vanilla. Beat until thoroughly mixed. Using your hands mix in the flour but only until it is incorporated into the mixture. Just fold the flour into the batter. The result will be a very sticky batter. DO NOT OVER-MIX.

Spread flour on a large surface and scrape the batter onto this surface from the mixing bowl. Sprinkle with flour and being to spread the dough with your hands to flatten it out. Then use a rolling pin to push the dough flat to about ¼ to ⅜ inches thick.

Cut cookies into desired shape. Make sure there is an equal number. In half of the cut out cookies make a smaller middle hole. Place the cookies on an ungreased cookie sheet and bake in a pre-heated oven at 350° for 10-15 minutes. The cookies should be a beige color and not brown, if in doubt break one to see if it is done.

Let cookies sit overnight, then prepare by spreading jam on bottom cookie and covering with top cookie. Sprinkle powdered sugar over cookies.

Key Lime Shortbread

Jason made this one up after he tasted something similar at the Pacific Desert Company.

½ cup butter
⅓ cup brown sugar
¼ cup corn starch
1½ cup flour
1 teaspoon vanilla
¼ cup Key lime juice

Cut all room-temperature ingredients together. Roll to ⅜ inch thick. Cut into circles. Bake at 350° for 8-10 minutes.

Lemony Almond Macaroons

Makes 24 cookies Hands-On Time: 05m Total Time: 1hr 00m Note: Total time includes cooling time
Ingredients

* 1 14-ounce package sweetened shredded coconut
* 1 cup sliced almonds
* 3/4 cup sugar
* 1 teaspoon grated lemon zest
* 1/4 teaspoon kosher salt
* 4 large egg whites

Directions

1. Heat oven to 325° F. In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt. Mix in the egg whites.
2. Drop mounds of the mixture (each equal to 2 tablespoons) onto 2 parchment-lined baking sheets, spacing them 1½ inches apart.
3. Bake, switching the baking sheets halfway through, until the edges begin to brown, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
4. Store in an airtight container at room temperature for up to 1 week.