Banana Cookies

From Missy Mecham

Banana cookies
1 1/2 c brown sugar
1 1/2 c shortening 
2 eggs
1 tsp vanilla
4 mashed over ripe bananas 
Mix and add
1/2 tsp salt 
4 c flour
2 tsp baking soda 
Scoop into 1 inch round balls and bake at 350 for 10-11 minutes till edges are brown 
Icing 
3/4 c brown sugar 
1/2 c milk 
1/2 c butter 
Boil in pot for 3 min- beat in powdered sugar. I don't have a measurement for the powdered sugar - you want it to still be a little runny as it hardens as it dries on cookie.

Carmelitas

1 jar Mrs. Richardson's butterscotch caramel
1 12 oz package milk chocolate chips (I have used semi-sweet before)
2 cups flour
1 1/2 cups brown sugar
2 cups oats (old fashioned or quick)
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups Butter (3 sticks) --DO NOT try to do it with less...it doesn't work!  ;)

Combine flour, oats, brown sugar, soda and salt.  Melt the butter and pour over the flour mixture and mix.  Pat 1/2 of the mixture in bottom of 9x13 well-greased pan and bake at 325 degrees for 17 minutes.  Remove from oven and sprinkle the chocolate chips on top and spread.  Warm the jar of butterscotch caramel for 1 minute in the microwave and pour over the top.  Crumble the remaining flour mixture on top of that and return to the oven for an additional 17 minutes at 325 degrees.  Let cool completely then cut into squares.  Works best when prepared the day before serving.

Homemade Oreo Cookies

1 Devils food cake mix (Duncan Hines works best)
1/2 cup shortening (I like butter flavor)
2 eggs

Mix the above ingredients together.  Roll the dough into dime-sized balls (yes, dime-sized--they flatten out) and place on a cookie sheet.  Bake at 350 degrees for 8 minutes.   Cool cookies.

Frosting:  (this makes a lot!  I usually can make two batches of cookies and 1 batch frosting)
8 oz. cream cheese
1/4 cup butter
2 tsp. vanilla
3 cups powdered sugar

Mix all of the frosting ingredients until smooth.  Frost the BACKS of cookies and place together to make
sandwich cookie.

Makes about 60-70 cookies.

These are always a hit wherever I take them!  :)

Heidi's Favorite Cookie Recipe

Chocolate Chip Cookies

2 c. butter softened
1 1/3 C. sugar
1 2/3 C. brown sugar, packed
1 T. Vanilla
4 eggs

Mix first 5 ingredients (above) then add:

5 C. flour
2 C. Oats
1 C. shredded coconut
2 t. salt
2 t. baking soda
2 C. Choc chips (Heidi uses semi-sweet and usually more than 2 cups)

Bake at 350 degrees for 9 minutes

Thin Mints

1/2 lb semi-sweet dark chocolate (melting baking chocolate or dark chocolate chips)
2-3 drops peppermint extract
1 sleeve Ritz Crackers
crushed candy canes

Melt chocolate over low heat or in a glass cup at 15-second intervals in the microwave (stir after each 15 seconds.)

Stir 2-3 drops of peppermint extract into the melted chocolate (don't use too much peppermint--the 2-3 drops is plenty.)

Dip each Ritz Cracker in the melted chocolate and place on a foil covered cookie sheet making sure they don't touch each other.

Sprinkle each dipped cracker with a small amount of crushed candy cane.

Chill. Eat. Enjoy.

Cream cheese sugar cookies

Creme together-
2 cups sugar
2 cups butter
6 oz. cream cheese
add-
1 tsp salt
1 tsp almond extract
1 tsp vanilla
2 egg yolks
add- 4 1/2 cups flour

Chill dough for 2 hours. Roll out 1/4 inch thick and cook at 375 degrees for 7 -10 minutes.

Frosting-
3 egg whites
1 pound powdered sugar
1/2 tsp cream of tartar
Whip in mixer

These are honestly my very favorite cookies. This recipe is from a friend who got it from a caterer.

KIM G's LEMON COOKIES

1 box lemon cake mix
1 egg
2 1/4 cups Cool Whip

Mix these three ingredients together and refrigerate for an hour. Roll dough into balls and roll in powdered sugar. Place on greased cookie sheet and bake at 350 for 11-13 min.

OATMEAL DOUBLE CRUNCH BARS

4 cups quick oatmeal
1 1/2 cup nuts, chopped
1 cup brown sugar
3/4 cup margarine, melted
1/2 cup honey
1 tsp. vanilla
1 tsp. salt

Combine all; mix well. Press firmly into well greased 15 1/2" x 10 1/2" jelly roll pan. Bake in preheated oven, 400 degrees for 10-12 minutes or until golden brown and bubbly. Cool. Cut into bars.

CHOCOLATE COOKIE MIX IN A JAR

1/2 cup white sugar
1/2 cup chopped pecans
1/4 cup cocoa
3/4 cup dark brown sugar
1 cup semi-sweet chocolate chips
1 3/4 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Combine flour, baking powder, baking soda, and salt. Set aside. In a 1 quart wide-mouth canning jar, layer white sugar, chopped pecans, cocoa, dark brown sugar, semi-sweet chocolate chips. Pack everything down tightly. Add flour mixture; it will be a snug fit. Attach instructions to the jar.

Instructions:

CHOCOLATE COOKIE MIX
1. Preheat oven to 350°.
2. Empty mix into bowl.
3. Add:
3/4 cup butter (softened)
1 egg, slightly beaten
1 tsp vanilla
Mix until blended. The dough may be sticky and a bit crumbly. Mix with hands if necessary. Shape into walnut size balls. Place 2" apart on greased cookie sheet. Bake 11-13 minutes.

PUMPKIN COOKIES

Cream:

3 cups canned pumpkin
2 eggs
1 1/4 cup shortening
3 cups sugar

Add:

6 cups flour
3 tsp soda
1 tsp salt
1/4 tsp cream of tartar
3 tsp cinnamon
1 1/4 tsp nutmeg
1 1/4 tsp pumpkin pie spice

Stir in:

2 cups raisons (soak & drain)
6 ounces chocolate chips
1 cup nuts (chopped) (optional)

Drop by tablespoonfuls on an ungreased cookie sheet. Bake at 400 degrees for 12 minutes. Remove from cookie sheet to cool.

Cookie Sheet Rice Krispie Treats

Melt:

1/2 cup margarine or butter
8 cups mini marshmallows

Add & stir until melted:

1/2 cup peanut butter (optional)

Add & stir until mixed:

12 cups Rice Krispies

Pour onto greased cookie sheet and spread around. Using a buttered spatula helps to make spreading it easier.

SUGAR & SPICE COOKIES

Mix thoroughly:

3/4 cup shortening
3/4 cup margarine
2 cup sugar
2 eggs
1/2 cup molasses

Sift together:

4 cups flour
4 tsp soda
1/2 tsp salt
2 tsp cinnamon
1 1/2 tsp cloves
1 1/2 tsp ginger

Mix thoroughly. Form into walnut sized balls. Place on greased cookie sheet about 2" apart.
Bake at 375 degrees for 8-10 minutes (no more or they get hard.)
Sift powdered sugar over the top of the cookies while they are still warm.