Soft Ginger Cookies

Soft Ginger Cookies (by Cami)

(This is a double recipe.)
1 1/2 cup shortening
2 cup sugar...
2 eggs
1/2 cup molasses
4 tsp baking soda
2 tsp cinnamon
1/2 tsp cloves
2 tsp ginger
4 cups flour

Mix together, form into ball and roll in sugar. Gently press each cookie. Bake 375 9-10 min.

Grandma Nana's Applesauce Cookies

1/2 cup shortening
1 cup sugar
2 eggs
2 cups flour
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp salt
1 cup nuts (chopped walnuts)
1 cup raisins
1/2- 3/4 bag chocolate chips
1 tsp vanilla
1 cup apple sauce
1 tsp soda
1/2 tsp baking powder

Blend shortening, sugar, eggs and vanilla together till smooth. Add flour, cinnamon, cloves, salt, soda, baking powder and applesauce. Mix well then add chocolate chips, raisins and walnuts. Mix again. Drop small spoonfuls onto cookie sheet and bake for 12 min at 350 degrees.

Terri Bender's Lemon Shortbread Cookies

these were made for the cookie swap in December

1 cup real butter, softened

2 egg yolks

2 cups powdered sugar

2 1/4 cup flour

zest of one lemon, finely grated

sugar

Preheat oven to 350.

Line cookie sheet with parchment paper.

Beat butter and egg yolks together in a large bowl. Add powdered sugar and lemon zest, beat until well blended. Add flour and mix well. Form dough into 1" balls and place on cookie sheet. Flatten the dough slightly with a cookie stamp or the bottom of a glass, dipped in sugar. Bake about 18 minutes. When cooled slightly, dip top of cookie into granulated sugar. Makes about 2 dozen

Enjoy!, Terri

Zebra Cookies

Here is what you were asking for Teri but I didn't add the kiss.

Ingredients

• 4 (1 ounce) squares unsweetened chocolate, melted
• 1 1/2 cups white sugar
• 3 egg, beaten
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 48 chocolate candy kisses with white stripes
• 1/4 cup confectioners' sugar

Directions

1. In a medium bowl, combine the melted chocolate, sugar, eggs, oil, and vanilla. Mix well. Stir in the flour and baking powder. Cover and chill for at least 2 hours.
2. Preheat oven to 375 degrees F (190 degrees C). Unwrap the candy kisses.
3. Roll cookie dough into walnut sized balls and roll each ball in the confectioners' sugar. Place cookies 2 inches apart on an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Tops should be crackled and the edges should be golden brown. While the cookies are still hot, press a candy kiss into the center of each one. Remove to cool on racks.

Chocolate Waffle Cookies

Makes about 4 dozen
3 ounces unsweetened chocolate, coarsely chopped
18 tablespoons (2 1/4 sticks) unsalted butter
4 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups granulated sugar
1/2 teaspoon coarse salt
1 1/2 teaspoons ground cinnamon
1/2 cup unsweetened Dutch-process cocoa powder, plus 2 tablespoons for icing
1 1/2 cups all-purpose flour
1/4 cup confectioners' sugar, plus more for dusting
1 1/2 tablespoons milk
Vegetable oil cooking spray
Directions
Melt chocolate with 1 cup butter (2 sticks) in a saucepan over medium-high heat, stirring constantly. Let cool slightly.
Put eggs, vanilla, and granulated sugar in bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale, 4 to 5 minutes. Mix in chocolate mixture, salt, cinnamon, 1/2 cup cocoa powder, and the flour.
Heat a waffle iron until hot. Lightly coat grids with cooking spray. Spoon about 1 tablespoon batter onto center of each waffle-iron square to make 1 1/2-inch rounds. Close cover; cook until set, about 1 1/2 minutes. Transfer to a wire rack, bottom sides up. Let cool completely. Repeat with remaining batter, coating grids with cooking spray after each batch.
Melt remaining 2 tablespoons butter in a small saucepan over low heat. Add confectioners' sugar and remaining 2 tablespoons cocoa powder; stir until smooth. Stir in milk.
Gently dip 1 surface of each cookie in icing so that just the waffle lines (not gaps) are coated. Repeat with remaining cookies and icing. Transfer to wire racks; let stand until set, about 10 minutes. Dust iced surfaces of cookies with confectioner's sugar. Cookies can be stored in single layers in airtight containers at room temperature up to 2 days.

Thumbprint Cookies

Thumbprint Cookies

½ cup packed brown sugar
½ cup shortening
½ cup butter (softened)
½ teaspoon vanilla
2 eggs yolks (keep eggs whites for later use)
1 3/4 cups all-purpose flour
½ teaspoon salt
1 cup finely chopped nuts
Jelly

Heat oven to 350. Mix together brown sugar, shortening, butter, vanilla and egg yolks. Stir in flour and salt until dough holds together, shape into balls.

Beat egg whites slightly. Dip each ball into egg white; roll in nuts. Press thumb deeply in center of each. Bake until light brown about 10 minutes. Remove from cookie sheet; cool. Fill thumbprints with jelly.