COOKIES RECIPE

RECIPE 1: COOKIE CRINKLES

INGREDIENTS
1 cup unsweetened cocoa powder
2 cups white sugar
½ cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup confectioners' sugar

INSTRUCTIONS
Step 1
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then
stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough,
and chill for at least 4 hours.

Step 2
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough
into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before
placing onto prepared cookie sheets.

Step 3
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before
transferring to wire racks to cool.
RECIPE 2: PEANUT BLOSSOMS

INGREDIENTS
1 cup shortening
1 cup peanut butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
¼ cup milk
2 teaspoons vanilla extract
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
½ cup white sugar for decoration
2 (9 ounce) bags milk chocolate candy kisses, unwrapped

INTRUCTIONS
Step 1
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

Step 2
In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until
smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda,
and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls,
and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets.

Step 3
Bake for 10 to12 minutes in the preheated oven. Remove from oven, and immediately press a chocolate
kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.
RECIPE 3: LEMON COOKIES

INGREDIENTS
1 (18.25 ounce) package lemon cake mix
2 eggs
⅓ cup vegetable oil
1 teaspoon lemon extract
⅓ cup confectioners' sugar for decoration

INSTRUCTIONS
Step 1
Preheat oven to 375 degrees F (190 degrees C).

Step 2
Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls
of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once
sugared, put them on an ungreased cookie sheet.

Step 3
Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
RECIPE 4: SOFT OATMEAL COOKIES

INGREDIENTS
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
3 cups quick cooking oats

INSTRUCTIONS
Step 1
In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time,
then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in
oats. Cover, and chill dough for at least one hour.

Step 2
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut
sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in
sugar.

Step 3
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before
transferring to a wire rack to cool completely.
RECIPE 5: ICE PUMPKIN COOKIES

INGREDIENTS
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon salt
½ cup butter, softened
1 ½ cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

INSTRUCTIONS
Step 1
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon,
nutmeg, ground cloves, and salt; set aside.

Step 2
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1
teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet
by tablespoonfuls; flatten slightly.

Step 3
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

Step 4
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla.
Add milk as needed, to achieve drizzling consistency.