Gingerbread cookies

Another fabulous recipe from the kitchen of Lori Guerrero (Megan's MIL) who is queen bee of cookie recipes in Houston. This is a great gingerbread dough that can be shaped whatever way you want for houses or people. Enjoy!!

• 1 c. Shortening
• 1 c. Sugar
• 1 egg
• 1 c. Molasses
• 2 Tbsp vinegar
• 4 1/2 c. flour
• 1 1/2 tsp soda
• 1/2 tsp. salt
• 1 Tbsp ginger
• 1 tsp cinnamon
• 1 tsp cloves

Cream Shortening and sugar; add egg, molasses, and vinegar. Sift together dry ingredients and spices, then add to creamed mixture. Chill 2-3 hours (or throw it in the freezer for a bit)


Roll out and bake at 375* for 5-6 minutes or longer if you are doing large house pieces...

Banana Oatmeal Cookies

These delicious treats are healthy and tasty! Great for an after school snack with a glass of milk...

• o   1 c. butter or margarine
  
• o   1 c. sugar
  
• o   1 egg
  
• o   1 c. ripe mashed banana
  
• o   1 ½ c. flour
  
• o   ½. tsp.  salt
  
• o   1 tsp. cinnamon
  
• o   ½ t. soda
  
• o   1 ¾  c. rolled oats
  
• o   ½ c. Nuts if desired

Cream butter and sugar. Add egg and bananas. Mix well. Add sifted dry ingredients, oats, and nuts. Place teaspoonful on greased cookie sheet. Bake at 350* for 12 minutes or till done. Makes 4 dozen.

Kids favorite--- Big Soft Ginger Cookies

•    2 ¼ c. all purpose flour
  

o   2 tsp. gr. Ginger

o   1 tsp. baking soda

o   ¾ tsp. cinnamon

o   ½ tsp. gr. Cloves

o   ¼ tsp. salt (opt.)

o   ¾ c. butter or margarine

o   1 c. sugar plus 2 Tbsp. for rolling

o   1 egg

o   ¼ c. molasses

Combine dry ingredients. Beat butter and sugar; beat in eggs and molasses. Stir in dry ingredients. Roll into dough balls 1 ½ in thick and roll in sugar. Place on ungreased cookie sheet. Bake 10 minutes until light brown.

Mrs. Field's Classic Chocolate Chip Cookies

• 2 c. br. sugar
  
• 2 c. sugar
  
• 2 c. butter, softened
  
• 4 eggs
  
• 2 t. baking powder
  
• 1 t. salt
  
• 1 t. baking soda
  
• 2 t.  vanilla
  
• 4 c. flour
  
• 3 c. oatmeal
  
• 2 lg. bags chocolate chips
  

Cream butter and sugar. Add eggs and spices; beat well. Stir in flour and oatmeal, then chips and nuts (opt.). Chill to set. Mold into golf ball size and place 2 in. apart on ungreased pans. Bake 6-8 minutes at 375*.

Cornflake Cookies: Missionary Favorites

Megan has been begging for this recipe so I'm going to post it here for all to enjoy. It's a cookie recipe that a missionary couple would make for our branch Family Home Evenings at the church building. This was definitely a favorite whenever it showed up as the treat.

1/2 c. butter
1/2 c. white sugar
1/2 c. brown sugar
1 egg

1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 c. coconut
1 c. cornflakes

Cream together butter and sugars. Beat in egg. Combine dry ingredients with mixture. Stire in coconut and cornflakes. Bake @ 350 degrees for 10 minutes.

*Note: I've added white chocolate chips and macadamia nuts before and they were a great addition. Don't be afraid make up your own variations.

Momma Guerrero's Sugar Cookies

So these are the famous almond-flavored sugar cookies from my fabulous mother-in-law!! She has neighbors, friends, family, and ward members always asking when the next batch will be out of the oven. One girl out here at BYU is so in love with them she won't stop talking about them around us! So here they are -- if you prefer a lemon flavor to them you can swap out the almond for lemon extract.

Sift together:

• 4 c. flour
• 1/2 tsp soda
• 1/2 tsp. salt

Cream:

• 1 c. imperial margerine (I HATE margarine but it is a MUST in this recipe if you want them soft and fluffy)
• 1 1/2 c. sugar
• 3 eggs
• 1 tsp almond extract
• 1 tsp vanilla extract

Combine and let set in the fridge. May need to work in some flour... roll out to 1/4 inch. Cut out and bake on a lightly greased cookie sheet at 350* for about 10 minutes (pull out right before they turn golden on edges)

Frosting:

• 1/2 c. Butter or margerine
• 2 tsp. vanilla
• 1 1/2 tsp. almond
• 2 lbs. powdered sugar (one bag)
• Evaporated milk (a little less than one can....)

Mix until creamy -- add milk last to get the right texture. Beat until smooth and of spreadable consistency.