Four Delicious Cookie and Icing Recipes!

January 14, 2013 · Filed under awards, children, grandchildren, holidays, memories, nostalgia, prompts, recipes, Uncategorized · Tagged bif blog collection, chocolate chip cookie recipe, chocolate icing recipe, cookie recipes, Great Fellow Bloggers, Holiday Recipes, memories, nostalgia, oatmeal cookie recipes, peanut butter cookie recipe, Post--a-Day, recipes

Irresistible Peanut Butter Cookies

¾ cup Jif Creamy Peanut butter
½ cup butter flavor Crisco
1 ¼ cups firmly packed brown sugar
3 tbsp milk
1 egg
1 ¾ cups plain flour
¾ tsp salt
¾ tsp baking soda

Heat oven to 350 degrees. Combine peanut butter, Crisco, brown sugar,  milk & vanilla. Blend well with beaters. Add egg. Beat until blended, combine flour salt and baking soda, cream together at low speed. Drop by heaping teaspoon onto ungreased cookie sheet about 2 inches apart. Flatten tops of cookies with a fork dipped in flour to make a fork pattern,  Cook at 375 degrees for 7-9 minutes, let cool about 3-5 minutes and remove from sheet with spatula.

This recipe can be doubled.  If you double, you can use 3 eggs. A recipe makes about 2 ½ to 3 pans of cookies.

Oatmeal Raisin Cookies the recipe I printed before said
Ultimate Chocolate Chip Cookies)

¾ cup Butter Flavor Crisco
1 ¼ cups firmly packed light brown sugar
1 egg
1/3 cup milk
1 ½ tsp vanilla.
3 cups Quaker Quick Oats
1 cup all purpose flour
½ tsp baking soda
½ tsp salt
¼ tsp cinnamon
1 cup raisins
1 cup walnuts if desired

Heat oven to 375 degrees. Grease baking sheet-or spray with Pam. Combine Crisco, brown sugar, egg, milk & vanilla in large bowl. Beat at medium speed with electric mixer. Combine Oats, flour, baking soda, salt, cinnamon and sugar. Stir in Rains ( and nuts if you use them)
\Drop rounded tablespoons of dough 2 inches apart onto baking sheet. Bake at 375 degrees for 10-12 minutes. Remove from oven when lightly brown and leave on pan to cool-they continue to cook as they cool.

Remove to paper towel on counter. Recipe can doubled. Makes about 2 dozen
cookies.

My Aunt Phyllis’s Chocolate Icing

1 cup sugar
2 tbsp cocoa  (you can use 1 tbsp of dark chocolate cocoa and one of regular or 2 tbsp of dark chocolate cocoa)
1/3 cup milk
¼ cup Crisco
1 tsp vanilla
Pinch of salt

Mix ingredients and bring to boil in medium sized pan. Boil for one minute (I bowl it for several minutes). Beat with a fork as it cools. Ad vanilla. Add powdered sugar until the icing gains some thickness, You can pur it right onto a cake baked in a 13 x 9 pan and smooth in quickly to edges.  You may also add a little more powdered sugar and ice a cooled two layer cake, putting icing in between the layers.  This recipe can be doubled for thick icing or a large cake.  It can even be poured into a buttered pan and used as fudge! Delicious!

Mary’s Chocolate Chip Cookies

Preheat oven to 375 degrees/
Mix in a bowl-
1 cup shortening
(Butter flavored is ok too)\
¾ cup white sugar
(brown sugar can be used as well)
1 tsp.vanilla
½ tsp water
2 eggs

When thoroughly mixed at low or medium speed with mixer, add almost a teaspoon of baking soda and almost a teaspoon of salt.

Slowly mix in two heaping cups of plain flour. Add 12-14 oz bag of semi sweet chocolate chips. Stir in and spoon by heaping tablespoon onto cookie sheet.
Cook at 375 degrees for about 10-12 minutes. Let cool a few minutes, remove from baking sheet with spatula to a paper towel. Makes 3 dozen big cookies.

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