DaLene's Chocolate Crumb Bars

In a double boiler, melt:
1 (14 oz) can sweetened condensed milk
1 (12 oz. pckg. semi-sweet chocolate chips
3 Tbs margarine or butter
Then add 2 tsp vanilla and set aside to cool

Mix:
1 cup softened margarine or butter
2 eggs
2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp vanilla
2.5 cups flour
3 cups quick cooking oats

This mixture will be crumbly.  Grease 11X17 pan.  Press 2/3 of crumb mixture into pan.  Spread chocolate mixture over the crust.  Drop remaining 1/3 of crumb mixture over top.  Bake at 350 for 15 min.

Mir's Sugar Cookies and Royal Icing

Sugar Cookies

Ingredients:
2 cups (four sticks) of sweet cream salted butter
3 cups of Confectioner's Sugar
2 eggs
2 tsp Vanilla
1 tsp Almond extract
5.5 cups All-purpose flour
3.5 tsp Baking Powder
1 tsp. Salt

Method:
Cream together softened butter and confectioner's sugar.  Crack the egg into a separate bowl, and add the flavoring.  I use emulsions, but extract also works well.  Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated.  In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture.  I can tell the dough is ready whit it no longer sticks to the sides of the bowl.  When I touch it, it has a little give, but does not stick to my fingers

Roll out to about 1/4 inch thick, use flour for dusting as necessary.  Then, cut and bake at 400 degrees for 7-8 minutes.  This version makes 4-5 dozen

Notes:
This dough DOES not need to be refrigerated before rolling it out, that is the best part.  It does need to rest a little after mixing, it will firm up a little bit after a minute or two.  Decorate the cookies the next day, the surface seems to be prettier the next day.


Royal Icing Flowers (Step one of iced cookies)

Ingredients:
2 egg whites
1 tsp lemon juice
5 cups Powdered Sugar
1/2 tsp almond extract
3 tsp water (approximate)

Method:
Mix egg whites and lemon juice.  Add powdered sugar 1 cup at a time, mixing in between.  add almond extract and whip.  Add water if needed.  Frosting needs to pretty thick to hold the structure of the piped flower.  Use a piping bag and flower tip and pipe away.  Let dry and store in ziplock bags.

Royal Icing Piped Borders (Step two of iced cookies)

Ingredients:
3 egg whites
1 tsp lemon juice
1/2 tsp Almond extract
5 - 5.5 cups of Powdered Sugar
1/2 tsp water

Method:
Mix egg whites and lemon juice.  Add powdered sugar 1 cup at a time, mixing in between.  add almond extract and whip.  Add water if needed.  Use this frosting to pipe borders prior to flooding and then also after flooded cookies are completely dry to add accents.

Royal Icing Flooding (Step 3 of iced cookies)

Ingredients:
6 egg whites
2 tsp lemon juice
1 tsp of Almond Extract
8 cups of Powdered Sugar

Mix together on low.  Use to flood piped cookies.  Let dry for 24 hours on counter top before adding accents and additional piping.  Use piping icing to glue flowers on the cookies.

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Peanut Butter Blossoms

48 Hershey Kisses
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup brown sugar
1 egg
2 Tbs. milk
1 tsp. vanilla extract
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp salt
granulated sugar

Preheat oven to 375*

Beat shortening and pb in large bowl until well blended.  Add 1/3 cup sugar and brown sugar; beat until fluffy.  Add egg, milk and vanilla; beat well.  Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1 inch balls.  Roll in sugar; place on ungreased cookie sheet.

Bake 8-10 min. or until lightly browned.  Immediately press a chocolate into the center of each cookie.  Remove from pan and let cool on rack.  Makes 4 dozen cookies.

Paije's Pink Sugar Cookies

Cookie
1 cup of butter (softened)
2 cups sugar
2 eggs
1 cup sour cream
1 tsp. vanilla
1/2 tsp. baking soda
4 tsp. baking powder
4.5 cups flour
1/2 tsp salt

Cream butter and sugar. Add eggs and beat. Add sour cream and vanilla. Sift dry ingredients and add to butter mixture. Roll on floured surface 1/3 to 1/2 inch thick. Use a a round cookie cutter and place on a greased cookie sheet and bake at 350 for 14-17 minutes.

Frosting
32oz. package powdered sugar
3/4 cup shortening (not butter flavor)
1/2 cup butter/margerine
1/2 cup milk
2 tsp. vanilla
1/2 tsp salt

Throw all the wet stuff in first and slowly add powdered sugar.

Spritz Cookies

1.5 cups butter (softened)
1 cup sugar
1 egg
1 tsp. vanilla
3.5 cups flour
colored sprinkles

Cream butter and sugar. Add eggs and vanilla. Beat well. Add flour, one cup at a time. Dough will be soft, don't refrigerate. Bake at 375 for 8-10 minutes. This is the pampered chef recipe.

Ghiradelli Chocolate Chip Cookies

2 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter (softened)
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 tsp. vanilla
1 (12oz) bag chocolate chips

Cream butter and sugars. Add eggs and vanilla. Sift and add flour mixture. Bake at 375 9-11 minutes.

Mom's Cabin Cookies

1 cup butter (softened)
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2.5 cups flour
1.5 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 cups Hershey's Mini Kisses (milk chocolate)

Preheat oven to 375. In large bowl beat butter, peanut butter, and sugars. Add eggs. Sift flour, soda, powder and salt. Add to butter mixture. Last add the mini kisses. Roll in sugar and press with two fingers. Bake 8-10 minutes.

Pj's Oatmeal Scotchies

1.5 cups flour
1 tsp. baking soda
3 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1 cup butter (softened)
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 tsp. vanilla
3 cups oats
1 cup butterscotch chips
2/3 cup chocolate chips

Cream butter and sugars together. Add eggs and vanilla and mix. Sift all the dry ingredients (minus oats) and gradually add to the wet ingredients. Add oats and mix. Add chocolate chips and Bake at 375 for 8-10 minutes.

Home Made Oreos

1 Devils Food Cake Mix
1/2 cup oil
1/4 cup flour
2 Eggs
1 can of vanilla frosting

Mix all together. Roll into small balls (no comments you guys!) and flatten just a little on the cookie sheet. Bake at 375 for 6-8 minutes. Cool, match up two cookies and frost.