BEST SUGAR COOKIES EVER!

Dry Ingredients:
6 cups of Flour
2 teaspoons of Baking Soda
1 teaspoon of Salt
Mix all dry ingredients together in a small bowl 

Wet Ingredients:
1 cup Shortening
2 cups Sugar
2 eggs
2 teaspoons vanilla
1 cup Sour Cream
Blend wet ingredients until smooth in large bowl 

Stir dry ingredients into wet ingredients. Cover and place in the fridge for a couple of hours. Roll out cookie dough and cut with your favorite cookie cutters. Bake @ 400 degrees for 7-8 min. Let cool.

SUGAR COOKIE FROSTING
Blend all together:
1/2 cup Shortening
1/2 cup Butter
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
4 cups powder sugar
2 Tablespoons milk
Color the frosting in your color of choice. Once the cookies are cooled. frost away! YUM!!!

Pumpkin Cookie Sandwiches with Cream Cheese Frosting

3 cups AP Flour
1 Tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cloves
1 cup brown sugar
1 cup Splenda (use could white sugar if you like)
1 cup vegetable oil
1 - 15 oz. can of pumpkin
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.

Cream Cheese Filling
1 - 8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
1 - 16 oz. package of powdered sugar 

about a capful of vanilla extract
a pinch of cinnamon (to taste) 

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece

Cream Cheese cookies

1/2 Cup Unsalted Butter (room temperature)
3 oz. Regular Cream Cheese (room temperature)
1 1/2 Cups Confectioner's Sugar
1/2 Tsp Baking Powder
1 Egg (room temperature)
1/2 Tsp Pure Vanilla Extract
1 3/4 Cups All — Purpose Flour 

* Superfine Sugar

Heat your oven to 375 degrees and line your cookie sheets with parchment paper.  Place butter and cream cheese in your mixer bowl and beat for 1 minute. Beat in the sugar and baking powder. Add the egg and vanilla and beat until fluffy. Beat in the flour. Chill for 30 minutes for drop/roll cookies, one hour for cut-out cookies. Scoop by rounded teaspoon full and dredge drop cookies (roll balled cookies) in *superfine sugar. Bake for 7 minutes. Cool for 1 minute on cookie sheet then transfer to wire racks to cool completely.
 

Not on your diet Sugar Cookies

1 1/2 Cups Butter (3 Sticks)
2 Cups Sugar
3 eggs
2 tsp vanilla
2 tsp baking powder
1/2 tsp salt
5 Cups flour (I use half regular flour half cake flour)

Directions: Preheat oven to 350 degrees. Cream butter and sugar, mix in eggs and vanilla. In a separate bowl stir together baking powder salt and cake flour Slowly add the dry ingredients to the wet ingredient to make your dough. Dough does not need to be chilled, Roll our into 1 inch thickness and cut with cookie cutters. Bake 8-10 minutes, do not brown, only bake until they're no shiny.


Buttercream Frosting 

2 sticks of butter
3/4 of a 32 oz bag of powdered sugar
splash of vanilla extract
splash of almond extract
enough cream to make the frosting pipe-able

Mix first 4 ingredients and slowly add small amounts of cream while whipping until bright white and fluffy. Pipe onto cookies and top with sprinkles. 

Homemade Oreo's

Cookies:
2 boxes Devil's Food cake mix
4 Eggs
3/4 cup Oil

Mix and roll into 1" balls.  Bake at 375 for 8-10 minutes.

Filling:
8 oz Cream Cheese softened
Mix in powdered sugar until you get the consistency you want.  You want it to be thicker so it doesn't gush out of the cookies.

Place the filling inside 2 cookies.

Chocoholic Cookies

2 cups regular oats

2 cups semi sweet chocolate chips

1 cup butter

1 cup brown sugar

1/2 cup sugar

1 3/4 cups flour

1/2 t soda

1/2 t salt

1/4 cup cocoa

2 eggs

1 T milk

1 1/2 t vanilla

1-Mix oats & chips....set aside.

2-Cream butter & sugars.

3-Add dry ingredients to butter.

4-Add eggs, milk and vanilla.

5-Add chips and oats.

Bake at 350 for 8 1/2-9 min or until edges look cooked....you want them to be chewy so don't overbake!

(My friend that gave me this recipe said she's never tried to make it like normal cookies-cream butter & sugars and add eggs then dry indredients-so I made it the way the recipe said also. It works. Not sure what happens if you mix in a different order. Let me know if you dare! She said she also freezes the dough before she bakes it because she thinks it makes the oats chewier-I'm not that patient. Do what you want!)

Over The Top Cookies

First of all - I LOVE Over The Top Cookies in So. Jordan!  I could eat a whole dozen of the lemon drop cookies by my self... no lie!  I've been searching a while for this recipe and I am hoping it's close to the original!  I just wanted to post the link so I don't forget where it is... 

Barbara Bakes version of Over the Top Lemon Drop Candy Cookies