Thank you to everyone from Henderson, Rustin, and the community who helped bake. You made over 11,000 cookies and Cookies for Caring couldn't have happened without you!

Snickerdoodle Cookies

Ingredients:

1 ½ c. sugar

1 c. shortening – soft

2 eggs

½ tsp. vanilla

2 ¾ c flour

2 tsp. cream of tartar

1 tsp. baking soda

½ tsp. salt

2 tbsp. sugar

2 tsp. cinnamon

Instructions:

Mix 1 ½ c. sugar, shortening, eggs, and vanilla. Stir in flour, cream of tartar, and soda. Chill dough. Roll dough into balls the size of walnuts. Combine 2 Tsp. sugar and cinnamon. Roll cookies in this mixture. Bake for 8 – 10 minutes, cool completely on wire racks.

Peanut Butter Blossoms

1¾ cups flour

1 teaspoon baking soda

½ teaspoon salt

½ cup butter

½ cup creamy peanut butter

½ cup brown sugar

1 cup sugar

1 egg

1 teaspoon vanilla

Hershey’s kisses (about 45 unwrapped)

Directions:

Sift flour with baking soda and salt. In a medium-sized bowl beat butter with peanut butter, brown sugar, and ½ cup of granulated sugar. When creamy, beat in egg and vanilla. Add flour mixture half at a time, beating well after each addition. Put ½ cup granulated sugar on a piece of wax paper. Shape dough into ¾-inch balls and roll in sugar. Bake 10 minutes at 375° on ungreased sheet. Remove and immediately press kiss on top of each. Bake for 2 minutes longer. Cool.

Thumbprint Cookies

Yield: 3 dozen cookies

¼ cup butter or margarine, softened

¼ cup shortening

¼ cup brown sugar (packed)

1 egg, separated

½ teaspoon vanilla

1 cup flour

¼ teaspoon slat

¾ cup finely chopped nuts

Jam

Directions:

Heat oven to 350°. Mix thoroughly butter, shortening, sugar, egg yolk and vanilla. Work in flour and salt until dough holds together. Shape dough by teaspoonfuls into 1-inch balls.

Beat egg white slightly. Dip each ball into egg white; roll in nuts. Place 1 inch apart on ungreased baking sheet; press thumb deeply into center of each. Bake about 10 minutes or until lightly brown. Immediately remove from baking sheet; cool. Fill thumbprints with jelly.

Chocolate Crinkles (Chocolate Cookies)

Yield: about 6 dozen cookies

½ cup vegetable oil

4 sp. Unsweetened chocolate (4 oz.) melted

2 cups granulated sugar

4 eggs

2 tsp. vanilla

2 cups Gold Metal Flour

2 tsp. baking powder

½ tsp. salt

1 cup confectioners’ sugar

Directions:

Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping method or by sifting. Stir flour, baking powder, and salt into oil mixture. Chill several hours or overnight.

Heat over to 350 degrees. Drop teaspoonfuls of dough into confectioners’ sugar. Roll in sugar; shape into balls. Place about 2 inches apart on greased baking sheet. Bake 10 to 12 minutes. Do not overbake!!

Mexican Wedding Cakes (Snowballs)

Prep Time: 20 minutes

Bake Time: 10-12 minutes

1 ½ cup butter, softened

¾ cup powdered sugar

1 ½ teaspoon vanilla

3 cups flour

¼ teaspoon salt

½ cup finely chopped nuts (pecans)

¾ teaspoon baking soda

powdered sugar

Preheat oven to 400. Cream together butter, powdered sugar and vanilla. Mix remaining ingredients together, and add to butter mixture. Mix until dough holds together. Shape into 1” balls and place on ungreased cookie sheet. Bake 10-12 minutes. Don’t allow to brown. While still warm, roll in powdered sugar. After balls have cooled, roll in powdered sugar again.

Old Fashioned Gingersnaps

Yield: 5 dozen

1 ½ c. shortening

2 c. sugar

2 eggs

½ c. molasses

4 c. flour, sifted

2 tsp. baking soda

2 tsp. cinnamon

2 tsp. clove, ground

2 tsp. ginger

Cream shortening and sugar; beat in eggs, then add molasses. Add sifted ingredients to shortening and mix well. Roll mixture into 1” balls. Roll balls in granulated sugar.

Place on slightly greased cookie sheet 2” apart and bake at 375 degrees for 12 to 15 minutes. Cool slightly before removing from cookie sheet.

Holiday Sugar Cookies

Yield: 5 dozen

2 ½ cups flour

½ teaspoon baking soda

¼ teaspoon salt

1 cup granulated sugar

10 tablespoons butter (1 ¼ sticks), softened

2 teaspoons vanilla extract

2 egg whites

Cooking Spray

½ cup red and green sprinkles

Directions:

Combine flour, baking soda, and salt in a separate bowl, stirring well.
Place granulated sugar and butter in a large bowl, beat well at medium-high speed until light and fluffy (about 1 minute). Add vanilla and egg whites, beating until well blended. Beating at low speed, gradually add flour mixture, beating just until a soft dough forms. Divide dough into 2 equal portions. Place each portion on plastic wrap; shape each portion into an 8-inch log. Wrap logs in plastic wrap; freeze at least 2 hours or until very firm.
Preheat oven to 375°.
Working with one dough log at a time, lightly coat each log with cooking spray. Roll each dough log in sugar sprinkles, pressing gently to adhere. Cut each dough log into about 32 (1/4 inch thick) slices; place 1 inch apart on baking sheets coated with cooking spray. Bake at 375 for 10 minutes or until set. Remove from pans; cool completely on wire racks.

Festive M&M Cookies

Heat oven to 375 degrees. Beat sugars and butter in large bowl on medium speed until fluffy, about 5 minutes. Beat in vanilla and eggs; beat in flour, salt and baking soda on low speed. Stir in candies. Drop dough by teaspoon about 2 inches apart onto ungreased cookie sheet. Flatten slightly with fork. Bake until edges are light brown, 8 to 11 minutes. Let stand 3 to 4 minutes before removing from cookie sheet.

Chocolate Chip Cookies

Cream together first 4 ingredients. Add eggs, one at a time. Beat well. Add next 5 ingredients. Fold in last 3 ingredients. Place about 3 tsp. of mixture per cookie on a cookie sheet. Bake 12 –15 minutes.