No-Bake Cookies

2 cups sugar                              3 cups oats
1/2 cup milk                             1/2 cups peanut butter
1/2 cup margarine                     1 TBL vanilla
3 TBL cocoa                             1/2 cup nuts (optional)

Bring first  4 ingredients to boil for one minute.  Remove from heat and add remaining ingredients quickly.  Drop onto waxed paper and cool. 

Not Your Ordinary Chocolate Chip Cookies

Not Your Ordinary Chocolate Chip Cookies


Cream together:
2 c shortening
2/3 c butter
4 tsp vanilla
2c brown sugar
2 c white sugar

Mix together and add to creamed ingredients:
5 c flour
2 tsp baking powder
2 tsp salt
1 tsp soda
2 c oatmeal
Chips, nuts, coconut or raisins to your liking

Spoon out 1Tbsp sizes on cooking sheets sprayed with PAM

375 degrees
10 Minutes

The temperature and time will depend on your oven.

The best think about this recipe is that it makes LOTS of cookies.  I really like packing them in freezer bags and freezing them for later.

Pazookie (pizza cookie)

Shalisa and I tried this with her kids. We both thought it was pretty good! -- Teina


PAZOOKIE!




INGREDIENTS
1/2 cup Butter
1/2 cup Sugar
1/2 cup Brown Sugar
1 tsp Vanilla
1 Egg
1 1/2 cup Flour
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 cup Chocolate Chips

DIRECTIONS
Preheat oven to 350.
Place small skillet or 8″ round pan over low heat and melt butter.
Add sugar, brown sugar, beaten egg and vanilla. Mix well.
Add flour, baking soda and salt. Mix until well blended.
Add in chocolate chips and stir to evenly distribute.
Bake 15-20 minutes or until golden brown.
Allow to cool 10 minutes.
Cut into slices and top with vanilla ice cream.

Swig Sugar Cookies!

Yay! I'm glad we have this family recipe blog! I felt like the Swig sugar cookie recipe was an excellent choice for the very first recipe :) Mom, Shalisa, and I have for sure made these they are #triedandtrue. Definitely need to make these!

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Swig Sugar Cookies

Ingredients:

1 C Butter (room temperature)

3/4 C Vegetable Oil

1 1/4 C Sugar

3/4 C Powdered Sugar

2 T Water

2 Eggs

1/2 t Baking Soda

1/2 t Cream of Tarter

1 t Salt

5 1/2 C Flour

Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.

Combine dry ingredients and slowly add to butter mixture.

Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all.

Roll a golf ball sized ball of dough and place it on your cookie sheet

Now its time to give these babies their signature rough edge.  Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.)  Stick the bottom of a glass in it.  This is going to be your cookie press.

Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip its even better.

Bake at 350 for 8 minutes.  They should just barely be browning on the bottom.    Move cookies to a cooling rack.  Once they are cool put them in the fridge.

Sour Cream Frosting

1/2 cup room temperature butter

3/4 C Sour Cream

Approx 1 2lb Package of Powdered Sugar (I never use the whole thing but love having extra on hand just incase I add to much milk!)

1 t salt

1/4 C Milk

Red Food Coloring

Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick its not frosting like add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of red food coloring and whip on high for 1 minute.

Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost right beforeserving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving)