Brownies (Grandma Morgan)

2 cups sugar                                                

1 cup margarine or butter                            

2 cups sifted flour                                        

4 squares melted chocolate                                    

4 eggs

¼ tsp. salt

1 tsp. vanilla

2 cups chopped nuts

Mix together and bake at 325° for 25 minutes.  Cool and frost.

Frosting:

1 cup sugar                                                           

4 TBS. milk

4 TBS. margarine

Bring the above to a boil, then boil for 30 seconds.  Remove from stove and add 1/3 cup chocolate chips.  Stir until chips are melted.  Add 1 tsp. vanilla.  Spread on brownies.

Blonde Brownies (Melodie)

1/2 cup butter                                                        

1 ½ cups brown sugar                                             

Add 2 eggs                                                   

1 tsp. vanilla

1 ½ cups less 1 TBS. flour

2 tsp. baking powder

¾ cup chopped nuts

Melt butter in saucepan.  Remove from heat and add brown sugar.  Blend well.  Add  eggs, one at a time.  Add vanilla, flour and. baking powder.  Mix well.  Add chopped nuts. Stir lightly.  Pour into 9x13 greased and floured pan.  Bake at 350°for 30 minutes.  Eat as is, or frost with caramel frosting.

Butterscotch Brownies (Jannie)

1 cup butter                                                                    

4 eggs                                                                                      

1 tsp. salt                                                                              

4 cups flour                                                

1 cup nuts

3 cups brown sugar 

4 tsp. vanilla

4 tsp. Baking Powder 

2 cups coconut

Mix all together and put in a greased large cookie sheet.  Half a batch makes a 9x13 pan.  Bake at 350° for 25 - 30 minutes.

To. Die. For. Chocolate Frosted Brownies (Leisa)

Brownies:

2 sticks unsalted butter                                

½ cup cocoa                                                

2 cups sugar                                                

1 TBS. vanilla

1 ½ cups flour

½ tsp. salt

Melt butter in a sauce pan over medium heat.  Whisk in cocoa until smooth.  Pour into bowl.  Add sugar and vanilla.  Mix on medium speed until everything is mixed well.  Add eggs, one at a time, to the batter.  Add flour and salt.  Mix.  Pour into greased 9 x 13 pan, and bake at 350° for 25 minutes.  Once brownies have cooled, spread a generous amount of frosting over the top.

Frosting (The  To. Die. For. Part):

1 stick butter at room temperature               

5 TBS. whipping cream                                 

1 tsp. vanilla

3 Cups powdered sugar

1/3 Cup cocoa

Cream butter on high.   Add cream and vanilla.  Mix.  Add half the powdered sugar mix, then repeat.  (Do half at a time so that you don’t end up in a giant powdered sugar cloud around you).  Add cocoa.  Adjust consistency to your liking by adding either 1 TBS. milk at a time to desired consistency, or  ½ cup powdered sugar until you reach desired consistency.

German Chocolate Caramel Brownies (Cinda)

Brownies:

1 pkg. German Chocolate cake mix

¾ cup butter

1/3 cup evaporated milk

1 cup nuts

Caramel filling:

60 light caramels

½ cup evaporated milk

1 cup chocolate chips

Combine cake mix with butter, evaporated milk and nuts.  Place half of the mixture in a buttered pan.  Bake at 350° for 10 minutes.  Remove from oven and spread with chocolate chips and caramel mixture.  Top with remaining cake batter and return to oven for 18-20 minutes.

Bishop Richard’s Birthday Cookies (Cinda)

1 lb. butter or margarine                             

2 cups brown sugar, firmly packed                

2 cups granulated sugar                                 

5 eggs                                                         

2 tsp. vanilla                                               

4 ¼ cups flour

5 cups old fashioned oats

2 tsp. baking powder

3 cups walnuts, chopped

16 oz. (2 cups) chocolate chips

Cream butter, sugars, eggs and vanilla.  Stir in dry ingredients.  Then add nuts and chips. Drop cookies by rounded teaspoon on un-greased baking sheet.  Bake at 400° for 6 minutes.  Cool slightly before removing from cookie sheet.  Cookies will continue to bake.  Makes 8 dozen cookies.

Cherry Chip Cookies (Stefanie)

Mix:

½ package cherry chip cake mix

1 cube softened butter

2 eggs

3 TBS. flour

1 tsp. vanilla

Add:

 Other ½ of cherry chip cake mix

 2 cups chocolate chips

Drop by spoonful on cookie sheet 8 - 10 minutes at 350°.

Chinese Almond Cookies (Grandma Morgan)

1 cup shortening                                           

3 cups flour                                                 

1 tsp. baking soda                                      

1 cup sugar

½ tsp. salt

2 large eggs

2 tsp. almond extract

Almonds - blanched

Cut shortening into dry ingredients.  Add beaten egg and almond extract.  Mix and knead until soft.  Form into little balls.  Gently flatten to size of quarter.  Press blanched almond on top of each cookie.  Bake at 400° for 10 - 15 minutes.

Mrs. Fields Chocolate Chip Cookies (Jannie)

1 cup butter                                       

1 cup sugar                                         

1 cup brown sugar                              

2 eggs                                                 

1 tsp. vanilla                                    

1 tsp. baking soda

1 tsp. baking powder

½ tsp. salt

2 ½ cups oats (blended)

2 cups flour

1 large bag of chocolate chips

Mix all ingredients.  Bake 400° for 8 minutes.

THE BEST Chocolate Chip Cookies (Josh)

2 cubes butter - softened

1 cup sugar

1 cup dark brown sugar

2 eggs (3 eggs for double batch)

1 TBS real vanilla extract

3 cups flour

½ tsp. baking soda (1.5 tsp. for double batch)

White chocolate chips (3/4 bag)

Milk chocolate chips (1/2 bag)

Cream butter, sugar, eggs and vanilla in large bowl.  Mix flour and baking soda together and then add to egg and butter mixture.  Add chocolate chips.  For full batch double everything except specified items.  Roll into golf ball size balls and bake at 300° for 20-24 minutes.

Nieman-Marcus Chocolate Chip Cookies (Melodie)

5 cups blended oatmeal                      

4 cups flour                                        

1 tsp. salt                                           

2 tsp. baking powder                         

2 cups butter                                               

2 cups brown sugar                                      

2 cups sugar            

4 eggs                         

2 tsp. vanilla           

24 oz. chocolate chips

1- 8 oz. Hershey bar with almonds grated

3 cups chopped nuts (opt)

Measure oatmeal and blend in a blender to a fine powder.  Mix oatmeal with flour, salt and baking powder.  Cream the butter and both sugars.  Add eggs and vanilla; mix together with flour, oatmeal.  Add chocolate chips, Hershey bar and nuts.  Roll into balls and place two inches apart on a cookie sheet.  Bake for 10 minutes at 375°.  Makes 112 cookies.

Chocolate Chip Cookies (Grandma Morgan)

½ cup shortening                                          

1 tsp. vanilla                                               

½ cup sugar                                                  

¼ cup brown sugar                                       

1 well-beaten eggs                                        

1 ½ cups flour

½ tsp. salt

½ tsp. baking soda

1- 7 or 8 oz. pkg. chocolate chips

½ cup chopped nuts

Thoroughly cream shortening, vanilla, and sugars; add egg; beat thoroughly.  Add sifted dry ingredients.  Stir in chocolate chips and nuts.  Drop from teaspoon onto greased cookie sheet. Bake at 375° for about 12 minutes.

Chocolate Chocolate Mint Cookies (Melodie)

3 cups semi-sweet chocolate chips

1 ½ cups butter

1 cup brown sugar

1 cup granulated sugar

1 ½ tsp. salt

6 TBS. light corn syrup

3 tsp. vanilla

3 eggs

6 cups flour

3 tsp. baking soda

6 more cups of chocolate chips

(3 cups milk chocolate chips, 3 cups semi-sweet chocolate chips)

1 pkg. Andy’s mints

Melt 3 cups semi-sweet chocolate chips and set aside.  Cream butter, sugars, salt, corn syrup, and vanilla.  Beat in egg and melted chocolate.  Combine flour and baking soda.  Then add chocolate chips.  Make into 2 inch balls, then place on cookie sheet and freeze.  Pull out as many cookies as you want to eat at a time.  Bake at 300° for 20 - 25 minutes.  (Don’t overcook).   While still warm put an Andy’s mint on top.  When mint melts, spread with knife.

Chocolate Turtle Cookies (Stefanie)

1 cup all-purpose flour

1/3 cup cocoa powder

1/4 tsp. salt

8 TBS. butter, softened

2/3 cup sugar

1 large egg, separated, plus 1 egg white

2 TBS. milk

1 tsp. vanilla extract

1 cup chopped pecans, chopped fine

14 soft caramel candies

3 tablespoons heavy cream

Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350°. Line 2 baking sheets with parchment paper. Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.

Whisk egg white(s) in another bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch balls, dip in egg whites, and then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using teaspoon measure, make indentation in center of each ball. Bake until set, 10 to12 minutes, switching and rotating sheets halfway through baking.

Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentations with teaspoon measure. Fill each with 1/2 to 1 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely.

Finger Cookies (Grandma Morgan)

1 lb. butter or margarine

2 cups flour

4 TBS. sugar

4 tsp. vanilla

2 cups nuts chopped

Mix with hands and roll in rolls the size of your finger.  Cut into 2 inch pieces.  Bake at 325°  25-30 minutes on an ungreased pan.  Drop in sack of powdered sugar while still warm as with doughnuts.  Remove and eat.  YUM!!YUM!!

{Chewy} Ginger Snaps (Josh)

1 ½ cups butter                                                      

2 cups sugar                                                          

2 eggs                                                                    

1 cup Molasses                                                      

1 tsp. vanilla                                                        

4 ½ cups flour                                                                  

4 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

2 tsp. cinnamon

1 tsp. ground cloves

1 tsp. ground ginger

Cream butter and sugar.  Add other wet ingredients.  Add dry ingredients and mix.  Dough should be easy to handle and not sticky or dry.  Shape into 1 inch balls and roll in white sugar.  Bake on ungreased cookie sheet at 350° for 10 minutes.  Remove immediately from cookie sheet onto cooling rack.

Gumdrop Cookies (Great Grandma Ethel Morgan)

1 cup shortening                                 

1 cup white sugar                                

1 cup brown sugar                               

2 eggs                                                

1 tsp. vanilla               

2 cups flour

1 tsp. baking powder

¼ tsp. salt

1 cup coconut

1 cup oatmeal

1 cup chopped gumdrops

                                                         

Cream shortening, sugars, eggs, and vanilla together.  Add flour, baking powder, salt and beat.  Then mix in coconut, oatmeal, and gumdrops.  Bake at 350° for 8 - 10 min.

Hershey’ Kisses Cookies (Jannie)

½ cup peanut butter                                               

½ cup margarine or butter                                      

¾ cup brown sugar                                       

¼ cup sugar

1 egg

1 tsp. vanilla

¼ tsp. salt

Beat until fluffy and then add:

1 ¾ cup flour                                                        

1 tsp. soda

Roll in balls and then roll in sugar.  Bake 375° for 8 - 10 minutes.  Press Hershey kiss on top after they bake.

Jam Thumbprint Cookies (Stefanie)

3/4 pound (3 sticks) unsalted butter, at room temperature

1 cup sugar

1 teaspoon pure vanilla extract

3 1/2 cups all-purpose flour

1/4 tsp. kosher salt

1 egg beaten with 1 tablespoon water, for egg wash

7 ounces sweetened flaked coconut

Raspberry and/or apricot jam

Preheat the oven to 350°.

Cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together.  Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut.  Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger.  Drop 1/4 teaspoon of jam into each indentation.  Bake for 20 - 25 minutes, until the coconut is a golden brown. Cool and serve.

Lemon Glazed Cookies (Leisa)

2 cups all-purpose flour

1/2 tsp. baking soda
1/2 tsp. salt
1 TBS. lemon zest
2 TBS. fresh lemon juice
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
1 tsp. pure vanilla extract

Glaze:
2 cup powdered sugar
2 TBS. lemon zest
1/3 cup fresh lemon juice

Preheat oven to 350°.  Whisk together flour, baking soda, salt and lemon zest.  Set aside.  In a large bowl, using an electric mixer, beat butter and sugar until fluffy and light. Add egg, vanilla and lemon juice. Beat until combined.  Set mixer to low and add flour mixture.  Drop dough by heaping tablespoons onto baking sheet, about 1" apart. Bake 10-15 minutes, or until edges are golden.  Do not overcook.  Let cool on baking sheet for 2 minutes, then move to wire rack to cool.

Prepare the glaze. Whisk together powdered sugar, lemon zest and lemon juice until smooth.  Spread the lemon glaze on the cookies and leave until set (about 1 hour). Enjoy!

Be warned: they are very sugary. No matter how sweetly your children beg, do not pass these scrumptious delights out before bedtime.  Don't do it.  I know you value your sleep.