Sugar Cookies

-1/2 cup shorting

-1/2 cup margarine

-2 cup sugar

-2 eggs

-2 tsp vanilla

-1 tsp soda

-1 tsp powder

-1 tsp salt

-1 cup sour cream

-5 1/2 cups flour

Cream shortening, margarine and sugar. Add eggs and vanilla, mix. Add soda, powder and salt. Alternately add sour cream and flour. Mix well; roll out. Bake @ 350 for 8-10 on lightly greased cookie sheet.

(ripped off from cynthia)

Peanut Butter Cup Cookies

½ cup sugar

½ cup packed brown sugar

½ cup crunchy peanut butter

¼ cup shortening

¼ cup butter, softened

1 large egg

1 ½ cups flour

¾ tsp baking soda

½ tsp baking powder

¼ tsp salt

Miniature peanut butter cups

Beat the sugar, brown sugar, peanut butter, shortening, butter and egg. Add in the flour, soda, powder and salt, mix well. Roll into one inch balls and place in a silicone muffin tray. Bake at 350 degrees for 14-16 minutes. As soon as the cookies come out of the oven, press one peanut butter cup into center of each cookie. Let cookies cool for about 5 minutes then gently pop them out of the muffin tray. Let them cool on wax paper for a few hours. Yields 22-24 cookies.

Tips: I prefer the Great Value or Sam's Choice brands of peanut butter cups. I use a silicone muffin tray so that the cookies will come out of it easily. I think that they would come out of a metal one fine, but would have to cool down in it for a long time. I have never tried a metal tray, so the cooking time may be shorter.

(adapted from betty)

Sugar Cookies

1 C Sugar

1 C Butter

3 Tablespoon Milk

1 Teaspoon Vanilla

1 Egg

3 C Flour

1 1/2 Teaspoon Baking Powder

1/2 Teaspoon Salt

Cream all the wet ingredients then add the dry ingredients and mix until completely combined. Chill for 1 hour to make dough easier to handle. Roll out 1/4″ thick. Cook for 5-9 minutes at 400 degrees F

Take them off when the edges just begin to get golden– they might appear undercooked but they will continue cooking once removed from the oven. DON’T overcook them.

(ripped off from great value)

Dinosaur Food (no-bake cookies)

2 cups crushed bones (sugar

½ cup swamp water (milk)

2 Tbsp fat (butter)

2 Tbsp dirt (cocoa)

Slowly bring to a boil over med heat, stirring constantly. Remove from heat. Add:

1 tsp tar (vanilla)

2 cups dry grass (quick oats)

¾ cup bug guts (creamy peanut butter)

dash of pollen (salt)

Stir all ingredients together and drop by spoonfuls onto wax paper and let cool.

(ripped off from ericka)

Chocolate Chip Cookies

2/3 cup shortening

2/3 cup butter

1 cup sugar

1 cup packed brown sugar

2 eggs

2 tsp vanilla

3 ½ cups flour

1 tsp baking soda

1 tsp salt

1 pkg milk chocolate chips

1 pkg toffee bits (If desired, but they will make the cookies crisper)

Preheat oven to 375. Cream shortening, butter, sugar, eggs, and vanilla thoroughly. Stir in remaining ingredients. Bake 9-12 minutes. Cool slightly before removing.

(ripped off from heather)

Brownie Cookies

½ cup butter

4-1 oz squares unsweetened chocolate, chopped

3 cups semisweet chocolate chips, divided

1 ½ cup flour

½ tsp baking powder

½ tsp salt

4 eggs

1 ½ cups sugar

2 tsp vanilla

Combine butter and unsweetened chocolate and 1 ½ cups chocolate chips in large sauce pan. Cook over low heat; stir constantly until butter and chocolate melt, then cool.

Combine flour, baking powder and salt in small bowl; set aside. Beat eggs, sugar and vanilla and medium speed. Gradually add dry ingredients and melted ingredients to eggs mixture; beat well. Stir in remaining 1 ½ chocolate morsels. Drop by rounded Tbsp one inch apart onto parchment paper lined cookie sheets. Bake at 350 for 10 minutes. Cool slightly before moving to wire racks to cool completely.

(ripped off from lori)