No bake cookies

O a t m e a l  C o o k i e s ( U n b a k e d )

2 cups  sugar   1/4 cup cocoa

1/2 cup butter 1/2 cup milk

Combine and stir over heat until boil l min

Remove from heat and add:

1 t s p . vanilla

1 / 4 t s p  salt

3 cups quick oats

Stir and drop by spoon on waxed paper or cookie sheet.

Wanda Jenson

Soft Chewy sugar cookies

5 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
2 cups soft butter
3 cups sugar
2 large eggs
2 tsp vanilla extract (NOT imitation)
6 tbsp buttermilk

Preheat oven 375. Stir together flour, baking soda, and baking powder. Set aside. In mixer cream butter and sugar until smooth. Add the eggs and vanilla and mix about 10 seconds. Add the dry ingredients to mixer. Dough will be thick. Add butter milk one tbsp at a time. Mix well. Roll into 1-1.5" balls and place on ungreased cookie sheet. Bake for 10-13 minutes. Cookies are done at first sign of golden on the edge. Let sit on pan for a few minutes then remove to cool. Frost cookies.

Buttermilk frosting
1 stick room temp butter
4 cups powder sugar
1 tsp vanilla extract
milk to desired consistency
Cream ingredients together with mixer. Add milk 1 tbsp at a time to desired consistency. I like to put frosting in piping bag and just lightly zigzag each cookie so they aren't too sweet.

Cutlers Sugar Cookies

Its hard to drive past Cutlers and not stop and get a yummy cookie! Now you can make them at home! They are so good!! The owner of Cutlers taught a class and said the secret is using cake flour! They will work with all purpose but the texture will be different! Use cake flour- you won't regret it!

Cutler’s Famous Glazed Sugar Cookies

1 1/2 cups butter (3 sticks)
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons baking powder
1/2 teaspoon salt
5 cups cake flour
glaze ingredients (below)
sprinkles for topping cookies
parchment paper (optional)

Cream butter and sugar. Add eggs and vanilla and mix until blended well. Add dry ingredients and mix. To make dough easier to work with, chill before rolling.
Generously flour surface.
Roll dough on floured surface to about 1/4 inch thick. Cut cookies and bake at 350 for 10 minutes.
Cookies are done when top is slightly cracked and no longer looks wet. Edges may be slightly browned.
Top the cookies with glaze.
Makes about 2 1/2 to 3 dozen, depending on the size of your cookie cutter.

Cutler’s Glaze
Single recipe is fine if you are dipping the cookies. If you are pouring out of the trough, double this to insure you will have enough to pour out of pan and cover all cookies

4 cups powdered sugar
1/2 teaspoon almond emulsion* or almond extract
1/2 teaspoon meringue powder**
milk or water to thin (Curt prefers milk) about 1/2 cup
milk will make a thicker glaze, water a thinner glaze

Place powdered sugar in a large bowl. Add almond emulsion or almond extract to the powdered sugar, along with milk or water, a little at a time whisking to combine. Continue whisking until smooth. Add just enough water to make a smooth glaze that stays on a knife when the knife is dipped in the glaze.

Glaze the cookies by dipping the cookie into the glaze in a bowl and removing quickly when coated.

Place cookies on rack or cookie sheet until glaze sets.

Tips:

-*almond emulsion is sold at specialty cooking stores (Orson Gygi’s in Salt Lake City) or stores where cake decorating supplies are sold. You may also use almond extract.

-** Meringue powder is also sold at specialty cooking stores. Cutler’s uses meringue powder to create a shiny effect on their glaze. It is optional when making the glaze. Or you may use the same amount of cream of tartar in place of the meringue powder to create the shiny effect. I have noticed the shiniest effect seems to come when using the combo of water and meringue powder in the glaze.

-If the glaze starts to get too stiff, add a small amount of water and whisk in until desired consistency. I mixed up the glaze, then poured it into a pie plate so we could easily dip the cookies that are covered in white glaze in the photos above.

• Butter Cream Frosting:

• 1 cup butter
• 4-5 cups powdered sugar
• milk
• 1 teaspoon vanilla
• Beat soft butter and powdered sugar together until smooth. Add a splash of milk and vanilla, blend well. Tint frosting with food color as desired. Decorate with sprinkles immediately after frosting.

Butterscotch Cookies

1 1/2 cup flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
2 sticks butter, room temperature
3/4 cup sugar
3/4/ cup brown sugar
2 eggs
1 tsp. vanilla
3 cups quick oats
1 pkg. (11 oz.) butterscotch chips, or 2 cups

Directions:

1. Preheat oven to 375.

2. Combine the flour, baking soda, cinnamon, salt in small bowl.

3. In a mixing bowl beat the butter,sugars,eggs,and vanilla until smooth.

4. Gradually beat in flour mixture, followed by oats. Stir in chips.

5. Drop by rounded Tablespoon onto cookie sheet and bake 9 to 10 minutes.

6. Let sit for a minute or two then transfer to wire rack.

Sweet & Salty no bake Nutella & Pretzel Cookies

2 C. sugar
1 stick butter
1/2 C. milk
1 1/2 Tbsp. Cocoa powder
2 C. pretzels, crushed
1 C. instant oats
1/4 cup peanut butter
1/4 cup nutella
1 teasp.vanilla

Bring sugar, butter,cocoa and milk to a roiling boil for 1 minute. Remove from heat and add remaining
ingredients, stirring quickly before cookies set up, drop by teaspoon onto wax-paper. Allow to cool.

Chocolate Chip Cookies

These are Ryan's favorite chocolate chip cookies.
3/4 c Crisco
3/4 c butter
3/4 c sugar
1 1/2 c brown sugar
2 tsp vanilla
3 eggs
1 1/2 tsp baking soda
1 tsp salt
4 c flour
1 small box of instant vanilla pudding
3 cups chocolate chips

Cream first five ingredients. Add eggs. Mix dry ingredients, slowly add to other ingredients and mix together. Add chololate chips. Bake at 350 for 8-10 minutes. Cookies will be soft. Let them cool for a few minutes on the pan. Makes a lot.

Berry Shortbread Dreams

I got this recipe from Arica's grandma Helen. She sent it to me a few days after Garrett's Baby blessing. They are really similar to thumbprint cookies. These cookies are really popular in Argentina. They are called pepas. When Adam got home from work he ate almost all of them. Which says a lot because he mostly just likes regular chocolate chip cookies.
Berry Shortbread Dreams:
1 c. butter (no substitutes), softened
2/3 c. sugar
1/2 tsp almond extract
2 c. flour
raspberry jam
Glaze:
1 c. powder sugar
2-3 tsp water
1/2 tsp. almond extract
**When I made these I didn't even make the glaze. They are sweet and good without it.

Cream butter and sugar. Beat in extract. Gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1 inch balls and place on cookie sheet. (I just used the small cookie scoop thing). Using the end of a wooden spoon handle, make an indentation in the center of each ball. Fill with jam. Bake at 350 for 14-18 mins or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired. Drizzle glaze over cookies. Makes about 3 dozen. (I don't remember baking them that long so watch them closely.)