Erin's Lemon Ricotta Cookies

The texture of these babies will be irresistible!

2 1/2 cups flour
1 tsp baking powder
1 tsp salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
15 oz container whole milk ricotta cheese
3 T lemon juice
1 lemon, zested
Glaze:
1 1/2 cups powdered sugar
3 T lemon juice
1 lemon, zested
Heat oven to 375. Combine first 3 dry ingredients in a small bowl, set aside. With electric mixer beat butter and sugar in large bowl, about 3 mins. Add eggs one at a time. Add ricotta, lemon juice and zest, mix to combine. Gently add in dry ingredients, using a spoon or rubber spatula just till incorporated. Drop cookie dough onto lined or sprayed cookie sheet. Bake 15 mins until slightly golden on edges. Remove and let rest 15 mins. Glaze by whisking powdered sugar, lemon juice and zest together till smooth. Using back of a spoon spread each cookie with glaze, let harden 2 hrs.

Jenny's Magical Chocolate Chip Cookies

Seriously. Throw away all other choc chip cookie recipes. These hold their shape and won't spread all over your pan! Just double the recipe, you will want more!

1 1/2 sticks butter, softened
1 1/4 cups brown sugar
1/4 cup light corn syrup
2 tsp pure vanilla extract
3/4 tsp baking powder
3/4 tsp salt (I did 1 tsp, I like it salty-er)
1/4 tsp baking soda
1 lrg egg
3 cups flour
2 cups chocolate chips
Beat butter, brown sugar and corn syrup till fluffy. Add vanilla, baking powder, salt and baking soda. Add egg. Then flour. Stir in chocolate chips. Bake @ 375 8-10 mins, centers will look a little raw still. Cool on pan 5 mins then transfer to wire rack.

Shellie's Gingerdoodles

Soft, chewy and so addicting. My kids go nuts for these!

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
3/4 tsp pure vanilla
1/4 cup molasses
1/2 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp salt
2 cups flour
1 tsp baking soda
1/4 cup sugar for rolling
Heat oven to 350. Cream butter and sugars til light and fluffy. Add egg, vanilla and molasses. Whip 1-2 minutes till it turns light brown. Stir in remaining ingredients just till combined. Roll a tablespoon of dough into a ball, then roll in sugar. Place on greased or parchment-lined cookie sheet. Bake 7-9 minutes or until outsides look cooked but insides still soft. Cool 5 minutes on cookie sheet before transferring to cooling rack. Makes 2 1/2-3 doz

Scott's Soccer Practice Bars

Oh my goodness....i thought i had already put this on but i guess not! You are in for a real treat! These are just as addicting as Erika's choc/peanut butter bars! Isaac made these for Scouts and they rocked!

1 cube butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1 large egg
1/3 cup peanut butter
1/2 tsp baking soda
1/2 tsp salt
1 cup flour
1 cup oats
1 cup semi sweet chocolate chips
Icing:
1/2 cup powdered sugar
2 T peanut butter
2 T milk
Cream butter and sugars together. Add egg and peanut butter. Stir in baking soda, salt, flour and oats. Press into 9x13. Sprinkle chocolate chips over top. Bake 20-25 mins till golden. Remove from oven and drizzle with icing. Cool completely then cut into squares.

Mini Pumpkin Whoopie Pies

Moist and delicious little things! Cute too. Recipe from allrecipes.

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• Cookies:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/4 cups granulated sugar
• 2 large eggs, at room temperature, lightly beaten
• 1 cup LIBBY'S® 100% Pure Pumpkin
• 1 teaspoon vanilla extract
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• Cream Cheese Filling:
• 4 ounces cream cheese, at room temperature
• 6 tablespoons butter, softened
• 1/2 teaspoon vanilla extract
• 1 1/2 cups powdered sugar (I added more)

Directions

1. For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.
2. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
3. Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
4. For cream cheese filling: Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
5. Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.

Sugar Crinkles

I have had this recipe for years.  They are delicious and so quick and easy!  If you're in the mood for sugar cookies, but don't have the time for the traditional recipe, these are a great substitute.

1 c shortening (I do half butter, it's really a must)
1/2 c sugar
1/2 c brown sugar
1 egg
1 t vanilla
Cream this together. 
Add to creamed mixture:
2 c flour
1/2 t soda
1 t cream of tartar
1 t salt
Mix well.
Roll 1 tablespoon dough into a ball.  Roll in sugar.  Place on an ungreased cookie sheet.  Do not flatten.  Bake 10 minutes (or a little less) at 350.  Makes about 30 cookies.  (in an effort to make these festive, I used colored sugar.  I only had large granulated.  They weren't quite as yummy with the big chunks.  Use fine colored sugar, if they make it. Or just don't bother!!)

Chewy Chocolate Chip Oatmeal Cookies

I finally found the perfect oatmeal chocolate chip cookie recipe! I was so excited once I baked them to find out that they were nice thick, soft, and chewy cookies--just the way we love them. In the past my oatmeal cookies have always gone flat, but not these babies! (Found at allrecipes with some adjustments).

1 c butter, softened
1 c brown sugar, packed
1/2 c white sugar
2 eggs
2 t vanilla extract
1 3/4 c flour
1 t baking soda
1 t salt
3 c quick oats (I'm sure you could use reg.)
1/2 c chopped pecans or walnuts
1 bag semi-sweet chocolate chips

-Cream together butter and sugars until smooth. I like to do this for a few minutes until it gets light and fluffy.
-Beat in eggs one at a time.
-Add vanilla.
-Combine flour, baking soda, and salt into separate bowl. Gradually add to creamed mixture UNTIL JUST BLENDED.
-Stir in oats, nuts, and chocolate chips. If you don't think you like nuts in cookies, you will in these. It's a small amount and hardly noticable but adds great flavor.
-Drop by heaping spoonfuls ontol ungreased baking sheets. I use medium size cookie scoop heaping.
-Bake at 325 degrees for 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found 12 minutes to be perfect. Don't overbake. If your oven tends to cook fast check cookies at 10 minutes or so.
-Store in airtight container.

Lemon-Lime Cookies

These are my favorite summer cookies! So fresh and tangy! Shaylin gave me this recipe after she made these for a family party and I've been hooked ever since!

1 C sugar
2/3 C shortening
1 T grated lemon peel
2 T lemon juice
2 t grated lime peel
1 T lime juice
1 egg
1 3/4 C flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
Lemon-Lime frosting

Heat oven to 375. Beat sugar, shortening, lemon peel, lime peel, lime juice and egg in large bowl with electric mixer on med. speed. Stir in flour, baking powder and soda, and salt.

Drop dough by rounded tablespoons about 2 inches apart onto ungreased cookie sheet. Bake 11-13 minutes or until edges are golden. Cool 1-2 minutes, remove from cookie sheet to wire rack. Cool completely. Frost with Lemon-Lime frosting.

Frosting:

2 C powdered sugar
2 T butter, softened
1 t grated lime peel
1 T lemon juice
2-3 t water

Miss Kimball's Chocolate Chip Cookies

This recipe comes from a good friend and neighbor, Heidi. I saw these cookies on her counter and they looked so good I had to have the recipe. I finally got around to trying it and OH, I have a new favorite choc. chip cookie recipe! Kelly LOVED them! He did say they'd be even better with walnuts which is probably right.

1 cube butter, room temp.
1 C shortening
1 C sugar
1 C brown sugar
2 eggs

Make as you would regular cookies, whipping butter with sugars, then add eggs and whip for 2 minutes.

3 C flour
1 t salt
1 t baking soda
2 t vanilla
1 pkg choc. chips (I use some milk chocolate with the semi sweet-it mixes up the choc. flavors perfectly)

350 degree oven for 10-12 min.

Kneaders Pumpkin Chocolate Chip Cookies

These are the best I've had yet! I know I said I was going to stop baking, but I had to make something for our cider party tomorrow! They are so light and airy and just melt in your mouth! I really can't believe it! And yes, they do call for a lot of butter, but I think that's what makes them so good. I used 2 cubes butter, 1 cube margarine and they were absolutely wonderful! They have just the right amount of spices.

1 c brown sugar
1/2 c sugar
1 1/2 c butter, softened
2 eggs
1 15 oz. can pumpkin
2 c flour
1 T baking powder
1 t cinnamon
1/2 t nutmeg
1/2 t salt
1/4 t ginger
1 c chocolate chips (I used the whole bag!)

-Cream butter and sugars. Add eggs, pumpkin, and cream together until color lightens. Scrape bowl and beat 1 more minute. Add dry ingredients and mix well. Stir in chocolate chips. Bake at 400 for 12-15 minutes (I did about 12)until just barely light golden brown edges.

-Makes about 3 dozen (depends how much of the batter you eat!)

This is the best Oatmeal-Raisin cookie recipe I've ever found! It's from America's Best Recipes 1993.
1 Cup butter, soft
1 Cup sugar, divided
3/4 firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 quick cooking oats, uncooked
1 1/2 cups raisins
2 teaspoons ground cinnamon

Beat butter in large bowl at medium speed until fluffy.
Gradually add 3/4 cup of the sugar, and all of the brown sugar, beating well.
Add eggs one at a time, beating well after each addition.
Stir in vanilla.
Combine flours, baking soda and salt. Gradually add to creamed mixture, beating well. Stir in the oats and raisins.
Combine remaining 1/4 cup sugar and cinnamon in a bowl. Shape dough into 1" balls. Roll in the cinnamon and sugar. Place on cookie sheet 2 inches apart on GREASED cookie sheet.
Bake at 375 for 7 to 9 minutes or until lightly browned. Yum!