Soft sugar cookies

by Alison Tolbert

This is so good! The recipe has been tested by our family and oh it's so soft and yummy!

1 cup sour cream

2 cups white sugar

1 cup butter

4 eggs

1 teaspoon almond extract or vanilla (I like almond)

6 cups flour

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Preheat oven to 350.

Combine sour cream, sugar, butter, eggs, and vanilla/almond. Beat for 2-3 minutes.

Add dry ingredients and mix well. Let the dough chill in fridge for 25 minutes or until firm.

Roll it out to about 1/4 inch thick and use cookie cutters to make shapes or circles. You may have to add a little flour to roll them out so the dough is workable but remember the less flour you use the softer your cookie will be.

Bake until LIGHT golden brown about 8-10 minutes. When you take them out they will seem underdone but they aren't. Let them cool on the pan and they will be perfect and moist. It you like them harder and more crunchy just bake them a little longer.

Makes around 4 dozen.

Here's the frosting recipe I used:

Buttercream Frosting

1 cup butter

4 cups powdered sugar

1/4 tsp salt

1 tsp almond extract

1/3 cup heavy whipping cream

In a mixing bowl, cream butter until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Rolo Pretzel treats

- 15 oz bag waffle pretzels (square grid)

- Rolo brand chocolate-covered caramels

- 16 oz bag pecan halves

Heat oven to 350°F. Line two rimmed cookie sheets with foil. Lay out rows of waffle pretzels on each cookie sheet (one pretzel per Rolo you have on hand).

Unwrap the chocolate-covered caramels, and center one on each pretzel. Bake for a scant 3 minutes, until the chocolate softens (it glistens a little). Be careful not to cook these too long. Pull the cookie sheet out of the oven.

Working quickly before the chocolate cools, press one pecan half into each caramel. Squish them down, so the pecan is firmly in place and the caramel is pushed down. Let turtles cool on the racks, and then store them in an airtight container. If you need to, you can set the chocolate in the refrigerator.

Pumpkin Cookie Bars

By Olivia
1 pack of spice cake mix
1/2 a can of pumpkin
chocolate chips (to your liking)

Preheat oven to 350 degrees. Mix spice cake mix, can of pumpkin, and chocolate chips. Bake in cookie sheet for 15 minutes. Melt 1/2 a bag of dark chocolate chips and drizzle it over the top of the bars after they have cooled off. Cut into bars.

Oatmeal Pudding Cookies

By Cherril Anderson
THIS IS MY FAVORITE COOKIE RECIPE!!! I made it the other day and I strongly suggest adding the raisins. Also, the cookies tasted better when they were stored for a couple hours. Delicious with milk!

1 1/4 cups unsifted all-purpose flour
1 teaspoon baking soda
1 cup butter or margarine (softened)
1/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 package (4 serving size) jello-o vanilla instant pudding
2 large eggs
3 1/2 cups quick-cooking rolled oats
1 cup raisins (optional)

Mix flour with baking soda. Combine butter, the sugars, and pudding mix in large mixer bowl; beat until smooth and creamy. Then beat in the eggs. Gradually add the flower mixture, then oats, and raisins. Roll into medium sized balls and place on cookie sheet. Bake at 375 degress for 10-12 minutes or until lightly brown.

GIANT sugar cookie

1/2 cup melted salted butter
1 cup sugar
1 egg
1 tsp. vanilla
1/4 cup sour cream
2 cup flour
1/2 tsp. baking powder
1/4 tsp. baking soda

Preheat oven to 350° F. Mix melted butter, sugar, vanilla, sour cream in large bowl; beat in egg. Mix flour, baking powder, baking soda in seperate, smaller bowl. Add to butter mixture. Mix together well. Pour in dough into a pizza pan, covered with tin foil. Put flour on your hands, and flaten the dough evernly around the pan. Bake for about 10-15 min. (after 10 min., check on it and keep baking until lightly brown). This cookie barely lasted five minutes... my family gobbled it right up quickly! You will enjoy this delicious, huge cookie I quarentee!

Cake Mix Cookie

This is my version of a recipe we learned at school... it's quick, easy and delicious:

2 eggs
1 package cake mix (use any flavor)
1/3 cup vegetable oil

In this recipe, you can pick your FAVORITE cake mix and create it into cookies!! Preheat oven to 350° F. Mix all the ingredients together in large bowl and mix well. Stop when soft dough forms. Place tin foil on cookie sheet. Roll dough into balls (if you want cute, little cookies make smaller balls. If you want large cookies, make larger balls). Bake for about 9-10 minutes. Let it cool of and there you go! Enjoy your cookies!

No Bake Cookies

By: Josee Hutchinson

You'll need:
2 Cups of Sugar
3 Tablespoons of Cocoa
1/2 cup of Milk
One stick of butter
1/2 a cup of peanut butter
3 or 4 cups of oats

Directions:
1. Put the sugar, cocoa, milk, and butter in a pot, stir and mix and wait till boil
2. When boil turn off the stove and add in a 1/2 cup of peanut butter, stir
3. after you stir add in oats! take out with a cookies scooper!

Soft Sugar Cookie

1 cup salted butter (If the butter isn't salted, add 1/2 tsp. salt)
1 2/3 cup sugar
1 egg
1 1/2 tsp. vanilla
1/2 cup sour cream
4 cup flour
1 tsp. baking powder
1/2 tsp. baking soda

Preheat to 350°. Cream butter and sugar. Add egg and vanilla; beat well. Add sour cream. Mix dry ingredients in sepertate bowl and add to butter mixture. Cover the cookie sheet with tin foil (this is so you don't have to clean it afterwards). Referigate for an hour. Roll into balls; bake on sheet for 8-10 minutes, or until brown. This is one of the recipes my family begs me to make almost every Sunday. I hope you will enjoy them too.