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Cookie Exchange

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From the Kitchen of Valarie Oglesby
 
First is from my mother in law and is a cross between a butter cookie and a sugar cookie.

They are better if made with real butter, but you can use good quality margarine (parkay --not light) instead.

Butter Sugar Cookies
2 sticks soft butter
1 cup sugar
2 egg yolks
1 tsp vanilla
2 cups self-rising flour
Beat butter and sugar together until creamy. Add egg yolks and vanilla, then mix in flour. Form into balls and flatten with the bottom of a glass dipped in sugar.

Bake at 350 degrees for 10 minutes or until done. Glaze if desired after they have cooled. (see below)

(to dip the glass in sugar, first dip the bottom of the glass in water and
then dip the glass in a bowl of sugar to coat it with sugar.)

This recipes works really well in a cookie press, I use the one from Pampered Chef. You can press out the cookies and then put colored sugar on them or you can also glaze the cookies with a mixture of powdered sugar,
vanilla and water (food coloring too, if you want color to the glaze)

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This recipe I got from my mom, it was the cookies we had every Christmas.  She got the recipe from a German woman, when we lived in Germany. It is not quite as sweet as other recipes and the combination of cream of tartar and almond add a special flavor to the cookies.

 
Sugar Roll-out Cookies

1 cups powdered sugar
1 egg
1 cup butter/margarine
tsp almond extract
1 tsp vanilla
2 cups plain flour
1 tsp baking soda
1 tsp cream of tartar

Mix the powdered sugar and butter until creamy, add egg, almond, and vanilla. Mix in flour, soda and cream of tartar. If you want to use the dough to roll out and cut out shapes with cookie cutters, refrigerate for at least two hours. Roll out dough on a flat surface coated with powdered sugar, cut out shapes and bake at 375 degrees for 8 minutes or until done.
You can sprinkle the cookies with sugars before baking. They can be glazedor iced when cool.
This recipe can also be used in a cookie press, just do not refrigerate first.
 
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From the Kitchen of Liz Savel

Peanut Butter Blossoms

1 3/4 Cup All-purpose Flour
1 t baking soda
1/2 t salt
1/2 cup unsalted butter (room temp)
2/3 cup peanut butter
1 T molasses
1 cup brown sugar
1 Large egg
1 t vanilla

Whisk together the flour, soda and salt. Set aside. Beat butter
until light. Beat in peanut butter, molasses, and brown sugar. One
at a time until incorporated. Add egg and vanilla. Beat until well
blended. On low speed, slow add the dry ingredients until just
blended. (I refrigerate mine overnight - but you don't have to).

*Roll into 1 inch balls, roll in white sugar and bake at 350 for 10
minutes. Quickly press one kiss into each cookie until the cookie
cracks...put back in over for 2 more minutes.*

Or you could use the all ready made cookie dough from Pilsbury and
start with *Roll into...* You may need to bake for 8 minutes...just
keep an eye on the cookies...


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