Sugar Cut-out Cookies with Citrus

 Ingredients

• 1 cup butter
• 1 cup white sugar
• 1 egg
• 2 teaspoons citrus zest (lemon or orange)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 cups all-purpose flour

Method

1. Preheat oven to 350°F.
2. Cream together the butter, brown sugar, and white sugar.
3. Beat in the eggs, citrus zest, and vanilla.
4. In a separate bowl, mix the flour, baking powder, and salt.
5. Add the flour to the butter mixture and mix until just blended.
6. Line baking sheets with parchment paper.
7. Roll out dough to 1/4 inch think and use a cookie cutter.
8. Place cut cookies on baking sheets.
9. Bake until done (about 10 minutes).
10. Remove from oven and cool on wire rack.

Source

https://sweetphi.com/sugar-cut-cookies-actually-hold-shape/

Pumpkin Spice Sugar Cookies

 Ingredients

• 3/4 cup unsalted butter, softened
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1/2 cup roast pumpkin purée
• 1 teaspoon vanilla extract
• 1 tablespoon cinnamon
• 1/2 teaspoon cardamom
• 1/2 teaspoon cloves
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 5 cups all-purpose flour.

Method

1. Preheat oven to 400°F.
2. Cream together the butter, brown sugar, and white sugar.
3. Beat in the eggs and vanilla.
4. In a separate bowl, mix the flour, baking soda, spices, and salt.
5. Add the flour to the butter mixture and mix until just blended.
6. Line baking sheets with parchment paper.
7. Roll out the dough to 1/8 inch thick, cut out using cookie cutters.
8. Place cut cookies on baking sheets.
9. Bake until done (about 8-10 minutes).
10. Remove from oven and cool on wire rack.

Source

https://mommymouseclubhouse.com/pumpkin-spice-sugar-cookies/

Coconut Washboards

 Ingredients

• 1/2 cup unsalted butter
• 1/2 cup vegetable shortening
• 2 cups brown sugar
• 2 eggs
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sweetened shredded coconut

Method

1. Preheat the oven to 400°F.
2. Line a cookie sheet with parchment paper,.
3. In the bowl of a stand mixer fitted with a paddle attachment cream together butter, shortening, and sugar.
4. Beat in eggs, milk, and vanilla.
5. In a separate bowl, whisk together dry ingredients.
6. Add dry ingredients to the mixer bowl and stir until just combined.
7. Drop cookies onto cookie sheet and flatten with a floured fork.
8. Bake until done (about 15 minutes).
9. Cool on a wire rack.

Source

Adapted from tasteofhome.com/recipes/coconut-washboards/

Raisin Spice Cookies

 Ingredients

• 1/2 cup unsalted butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cardamom
• 3/4 cup raisins.

Method

1. Preheat the oven to 350°F.
2. Line a cookie sheet with parchment paper,.
3. In the bowl of a stand mixer fitted with a paddle attachment cream together butter, white sugar, brown sugar, egg, and vanilla.
4. In a separate bowl, whisk together dry ingredients.
5. Add dry ingredients to the mixer bowl and stir until just combined.
6. Add raisins and stir until just combined.
7. Drop cookies onto cookie sheet.
8. Bake until done (about 10 minutes).
9. Cool on a wire rack.

Source

Adapted from https://www.rockrecipes.com/soft-and-chewy-raisin-spice-cookies/

Snickerdoodles

 Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons cinnamon

Method

1. Preheat the oven to 400°F.
2. Line cookie sheets with parchment paper,.
3. In the bowl of a stand mixer fitted with paddle attachment, cream together butter, shortening, 1 1/2 cups sugar, eggs, and vanilla.
4. Blend in flour, cream of tartar, soda, and salt until just mixed.
5. Using a scoop to form dough into balls.
6. Mix together 2 tablespoons sugar and cinnamon.
7. Roll dough balls in cinnamon sugar then place on cookie sheets about 2 inches apart.
8. Bake until set but not too hard (about 8 to 10 minutes).
9. Cool on wire racks.

Source

https://www.allrecipes.com/recipe/10687/mrs-siggs-snickerdoodles/

Oatmeal Raisin Cookies

Ingredients

• 1 cup unsalted butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 3 cups quick-cooking oats
• 2 cups raisins

Method

1. Preheat the oven to 325°F.
2. Line cookie sheets with parchment paper.
3. Cream together butter and sugars in a stand mixer with paddle attachment.
4. Beat in eggs and vanilla.
5. In a separate bowl, mix together the dry ingredients.
6. Add the dry ingredients to the butter mixture and stir until just combined.
7. Mix in the raisins.
8. Drop cookies onto pans.
9. Bake until bottoms of cookies turn golden brown (about 12-15 minutes).
10. Remove from oven, allow to cool for a few minutes, then move cookies to a wire rack to cool completely.

Source

Adapted from allrecipes.com/recipe/24445/chewy-chocolate-chip-oatmeal-cookies/

Lactation Cookies

Ingredients

• 1 cup unsalted butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 3 tablespoons ground flaxseed
• 1/3 cup brewers yeast
• 2 tablespoons peanut butter
• 3 cups quick-cooking oats
• 1 1/2 cups chocolate chips

Method

1. Preheat the oven to 350°F.
2. Line cookie sheets with parchment paper.
3. Cream together butter and sugars in a stand mixer with paddle attachment.
4. Beat in eggs and vanilla.
5. In a separate bowl, mix together the dry ingredients.
6. Add the dry ingredients to the butter mixture and stir until just combined.
7. Mix in the chocolate chips.
8. Drop cookies onto pans.
9. Bake until bottoms of cookies turn golden brown (about 12-15 minutes).
10. Remove from oven, allow to cool for a few minutes, then move cookies to a wire rack to cool completely.

Source

www.bunsenburnerbakery.com/lactation-cookies-oatmeal-chocolate-chip/

Chocolate Mint Sandwich Cookies

Ingredients

Cookies

• 1 cup butter
• 2 cups all purpose flour
• 1/2 cup finely chopped dark baking chocolate
• 1/2 cup icing sugar
• 2 tablespoons espresso powder

Filling

• 1/2 cup unsalted butter
• 1/2 cup cream cheese
• 3/4 teaspoons vanilla extract
• 1/2 teaspoon mint extract
• green food colouring
• 2 1/4 cups powdered sugar

Frosting

• 1/4 cup butter
• 2 1/2 tablespoons cocoa
• 1 cup white sugar
• 1/4 cup milk
• 1 teaspoon vanilla

Garnish

• Fresh mint leaves cut into fingernail sized pieces, 1 per cookie
• Chocolate covered espresso beans, 1 per cookie

Method

Cookies

1. Preheat oven to 350°F.
2. Knead cookie ingredients together well.
3. Roll 1/4 inch thick on well floured surface.
4. Line baking sheets with parchment paper.
5. Cut into cookies using 1 3/4" round cookie cutter, put on baking sheet.
6. Bake cookies until edges turn golden brown (about 10-12 minutes).
7. Remove from oven and cool on wire rack.

Filling

1. Using a stand mixer with a paddle attachment, cream together butter and cream cheese.
2. Add extracts and continue to beat.
3. While beating, add food colouring one drop at a time until desired colour.
4. On low speed, stir in the powdered sugar until combined.
5. Scrape sides of the bowl.
6. Increase speed and beat for 2 minutes.
7. Refrigerate until ready to use.

Frosting

1. In a small saucepan, melt butter and chocolate together over medium low heat.
2. Mix in sugar.
3. Mix in milk and vanilla.
4. While mixing, increase temperature and bring to a rolling boil.
5. While mixing, boil for 1 minute.
6. Remove from heat.
7. Beat until spreading consistency.
8. While hot, drizzle over top of one half of the cooled cookies.

Assembly and Garnish

1. Assemble cookies by:
1. Turning an unfrosted cookie upside down.
2. Piping filling onto the cookie.
3. Topping with a frosted cookie.
4. Piping a marble sized piece of filling on to the centre of the top cookie.
5. Sticking a piece of fresh mint into the frosting.
6. Sticking a chocolate covered espresso bean on top of the mint and frosting.
2. Keep cookies chilled until ready to serve.

Source

Cookies adapted from Toone family recipe
Filling adapted from https://wickedgoodkitchen.com/mint-cream-cheese-buttercream/
Frosting Barkley family recipe

Double Chocolate Chip Cookies

Ingredients

• 1 cup butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 1/2 teaspoons vanilla
• 2 1/4 cups all purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon instant espresso powder
• 1/2 teaspoon salt
• 2 1/2 cups semisweet chocolate chips

Method

1. Preheat oven to 375°F.
2. Cream together the butter, brown sugar, and white sugar.
3. Beat in the eggs and vanilla.
4. In a separate bowl, mix the flour, cocoa powder, baking soda, instant espresso powder, and salt.
5. Add the flour to the butter mixture and mix until just blended.
6. Add the chocolate chips and mix just a little bit more.
7. Line baking sheets with parchment paper.
8. Drop cookies onto baking sheet about 2 inches apart.
9. Bake until done (about 10 minutes).
10. Remove from oven and cool on wire rack.

Source

Adapted from Chocolate Chip Cookies recipe in Complete Step-by-Step Cookbook (out of print).

Lemon Mascarpone Layer Cake

Ingredients

Sheet-style Ladyfingers

• 4 eggs
• 2/3 cup white sugar
• 1 teaspoon vanilla extract
• 1/3 teaspoon salt
• 3/4 cup all purpose flour

Lemon Curd

• 1/4 cup cornstarch
• 2 tablespoons all purpose flour
• 1 cup white sugar
• 1/4 teaspoon salt
• 2 cups boiling water
• 3 egg yolks
• 2 tablespoons butter
• 2 tablespoons lemon peel finely grated
• 1/3 cup lemon juice

Filling

• 3/4 cup white sugar
• 3 8-ounce containers mascarpone cheese
• 2 cups heavy 35% whipping cream
• Portion of lemon curd (see directions below)

Syrup

• 1/2 cup white sugar
• 1/2 cup boiling water
• 1/4 cup lemon juice

Method

Sheet-style Ladyfingers

1. Preheat oven to 375°F.
2. Line a jelly roll baking sheet with parchment paper.
3. Separate the eggs.
4. Whisk the egg yolks with half (1/3 cup) of the sugar and all of the vanilla until lightly coloured (about 5 minutes).
5. In a separate, clean, metal bowl beat the egg whites until soft peaks.
6. Slowly add the salt and the remainder (1/3 cup) of the sugar to the egg whites until they hold firm peaks.
7. Gently fold the egg white mixture into the egg yolk mixture.
8. Gently sift the flour over the egg mixture and fold it in.
9. Pour the batter into the baking sheet and gently even it out with a spatula.
10. Bake until firm to the touch and the edges are golden brown (about 15 minutes).
11. Remove from oven and allow to cool until warm.
12. While still warm, remove from pan and cut or trim to fit the dish that the cake will be served in (best if cut so that there will be two full layers of ladyfinger in each dish).

Lemon Curd

1. Mix cornstarch, flour, 2 cup sugar, and salt together in a small saucepan.
2. Gradually stir in boiling water.
3. Beat egg yolks and add to cornstarch mixture.
4. Cook 5-7 minutes over medium-low heat stirring constantly.
5. Cook 5 more minutes stirring occasionally.
6. Remove from heat, add butter, peel, and juice.
7. Cover and cool.
8. Split curd into two parts: one cup for spreading on the cake, and reserve the rest for mixing in to the filling.

Filling

1. Beat whipping cream and sugar together until peaks form.
2. In a separate bowl, mix together mascarpone and reserved lemon curd.
3. Fold whipped cream and mascarpone mixture together.

Syrup

1. Add boiling water to sugar and stir until sugar is dissolved.
2. Stir in lemon juice.

Assembly

1. Assemble the cake in a dish or cake pan with high sides as it can not stand up on its own - this recipe works well in a very high sided 9x13 dish or pan.
2. Put the first layer of lady finger in the bottom of the dish.
3. Brush the lady finger with 1/2 of the syrup.
4. Spread 1/2 of the lemon curd on top.
5. Spoon 1/2 of the filling in and even it out with a spatula.
6. Put the second layer of lady finger in.
7. Brush with remaining syrup.
8. Spread the rest of the lemon curd on.
9. Spoon the remainder of the filling in and even it out.
10. Cover and refrigerate for at least 4 hours.

Source

Ladyfingers adapted from: http://allrecipes.com/recipe/11248/savoiardi-i/

Lemon Curd: Barkley family recipe.
Filling and syrup from: https://www.epicurious.com/recipes/food/views/lemon-layer-cake-with-lemon-curd-and-mascarpone-107898

Oatmeal Gumdrop Cookies

Ingredients

• 1/2 cup unsalted butter
• 1 1/4 cups packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 1/2 cups quick-cooking oats
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 bag (15 ounces) gumdrops, cut in half

Method

1. Preheat the oven to 350°F.
2. Line cookie sheets with parchment paper.
3. Cream together butter and sugar in a stand mixer with paddle attachment.
4. Beat in eggs and vanilla.
5. In a separate bowl, mix together the dry ingredients.
6. Add the dry ingredients to the butter mixture and stir until just combined.
7. Mix in the gumdrops.
8. Drop cookies onto pans.
9. Bake until bottoms of cookies turn golden brown (about 12-15 minutes).
10. Remove from oven, allow to cool for a few minutes, then move cookies to a wire rack to cool completely.

Source

https://www.foodlion.com/recipes/grandpa-s-oatmeal-gumdrop-cookies/

Ginger Molasses Cookies

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup brown sugar
• 2 egg whites
• 1/4 cup corn syrup
• 1/4 cup molasses
• 1/3 cup coarse sugar

Method

1. Preheat oven to 350°F. 
2. Line a baking sheet with parchment paper.
3. In a large bowl, whisk flour with baking soda, ginger, cinnamon, allspice and salt. 
4. Using a stand mixer with paddle attachment, cream butter with brown sugar.
5. Mix in egg whites. 
6. Beat in corn syrup and molasses. 
7. Gently stir in flour mixture in two additions. 
8. Using a standard ice cream scoop, scoop 12 cookies and roll into balls.
9. Roll in coarse sugar, and place 2 inches apart on a baking sheet.
10. Bake until done (about 12-14 minutes).
11. Repeat steps 8-10 for remaining dough.

Source

metronews.ca/life/food/2017/12/21/ginger-molasses-cookies-that-are-crispy-on-the-outside-chewy-on-the-inside.html

Cherry Almond Shortbread

Ingredients

• 1 cup butter
• 1 cup brown sugar
• 2 cups all-purpose flour
• 1/2 cup shredded almonds
• 1/2 cup quartered glazed cherries

Method

1. Cream together butter and sugar.
2. Add flour, almonds, and cherries and mix well.
3. Shape into rolls and chill for a few hours.
4. Preheat oven to 400°F.
5. Line cookie sheets with parchment paper.
6. Slice rolls and put cookies on cookie sheet.
7. Bake until golden brown (about 7 minutes).
8. Cool on a wire rack.

Source

Barkley family recipe.

Christmas Shortbread

Ingredients

• 1 cup butter
• 1/4 cup white sugar
• 2 cups all-purpose flour
• 1 can sweetened condensed milk
• 1 1/2 cups coconut
• 2/3 cups glazed cherries
• 1/3 cup chopped nuts
• 1/4 cup raisins

Method

• Preheat the oven to 350°F.
• Line 9x13 pan with parchment paper.
• Cream butter and sugar together.
• Blend in flour until coarse crumbs form.
• Press the dough into the bottom of the pan.
• Bake for 20 minutes.
• Combine remaining ingredients and spread over shortbread.
• Return to oven and bake for another 30-35 minutes.
• Remove from oven and let cool.
• Cut into bars and serve.

Source

Barkley family recipe.

Barb's Cookies

Ingredients

• 1 cup butter
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 cup rolled oats
• 1 cup corn flakes
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 1/2 cup pecans
• 1/2 cup coconut

Method

1. Preheat the oven to 350°F.
2. Line cookie sheets with parchment paper.
3. Cream together butter and sugars in a stand mixer with paddle attachment.
4. Beat in eggs and vanilla.
5. In a separate bowl, mix together the dry ingredients.
6. Add the dry ingredients to the butter mixture and stir until just combined.
7. Mix in the chocolate chips, pecan, and coconut.
8. Drop cookies onto pans.
9. Bake until bottoms of cookies turn golden brown (about 12-15 minutes).
10. Remove from oven, allow to cool for a few minutes, then move cookies to a wire rack to cool completely.

Source

Barkley family recipe.

Dad's Cookies

Ingredients

• 1 cup brown sugar
• 1/4 cup shortening
• 1/4 cup butter
• 1 egg
• 1/2 teaspoon vanilla
• 1 cup all-purpose flour
• 1 cup oatmeal
• 3/4 cup coconut
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Method

1. Preheat the oven to 350°F.
2. Line cookie sheets with parchment paper.
3. Cream together butter, shortening, and sugar in a stand mixer with paddle attachment.
4. Beat in egg and vanilla.
5. In a separate bowl, mix together the dry ingredients.
6. Add the dry ingredients to the butter mixture and stir until just combined.
7. Drop cookies onto pans.
8. Bake until bottoms of cookies turn golden brown (about 12-15 minutes).
9. Remove from oven, allow to cool for a few minutes, then move cookies to a wire rack to cool completely.

Source

Barkley family recipe.

Gingerbread Cookies

Ingredients

• 1/3 cup unsalted butter
• 3/4 cup brown sugar
• 1 egg
• 1/2 cup molasses
• 2 teaspoons vanilla
• 1 teaspoon lemon juice
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground ginger
• 1 3/4 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves

Method

1. Cream butter, sugar, and egg together in a stand mixer with paddle attachment.
2. Add molasses, vanilla, and lemon and mix until well blended.
3. In a separate bowl, mix together the dry ingredients.
4. Add the dry ingredients to the butter mixture, and stir until well blended.
5. Wrap dough in plastic wrap and refrigerate for at least 2 hours.
6. Preheat the oven to 375°F.
7. Line cookie sheets with parchment paper.
8. Roll dough out on lightly floured surface until 1/4 inch thick.
9. Cut cookies out and put on pan.
10. Bake one pan at a time until bottoms begin to brown (7-10 minutes, longer is crispier).
11. Remove from oven and cool cookies on a wire rack.

Source

geniuskitchen.com/recipe/the-most-wonderful-gingerbread-cookies-80156

Oatmeal Chocolate Chip Cookies

Ingredients

• 1 cup unsalted butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 2 cups chocolate chips

Method

1. Preheat the oven to 325°F.
2. Line cookie sheets with parchment paper.
3. Cream together butter and sugars in a stand mixer with paddle attachment.
4. Beat in eggs and vanilla.
5. In a separate bowl, mix together the dry ingredients.
6. Add the dry ingredients to the butter mixture and stir until just combined.
7. Mix in the chocolate chips.
8. Drop cookies onto pans.
9. Bake until bottoms of cookies turn golden brown (about 12-15 minutes).
10. Remove from oven, allow to cool for a few minutes, then move cookies to a wire rack to cool completely.

Source

allrecipes.com/recipe/24445/chewy-chocolate-chip-oatmeal-cookies/

Walnut* Tarts**

* this is a lie
** this is also a lie

The title is a lie, but it's what Janice's family calls these. They're really pecan cookies.

Ingredients

• 3 cups all purpose flour
• 2 cups ground pecans
• 3/4 cup white sugar
• 2 teaspoons baking powder
• dash cinnamon
• 1 cup vegetable shortening
• 2 eggs

Method

• Preheat oven to 350°F.
• Grease tart tins.
• Mix together all dry ingredients.
• Cut in shortening.
• Add eggs and knead well.
• Press 1 tablespoon of dough into each tart tin.
• Bake until cookies are golden brown (about 20 minutes).
• Remove from oven.
• While cookies are still warm, remove from tins and roll in white sugar.
• Cool on wire rack.

Source

Waldbauer family recipe.

Cranberry Orange Pinwheel Cookies

Make over two days as dough needs 24 hours to chill.

Ingredients

• 1 cup cranberries
• 1 cup chopped pecans
• 1/4 cup brown sugar
• 1 cup unsalted butter softened
• 1 1/2 cups white sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 2 teaspoons orange zest
• 3 cups all purpose flour

Method

1. Using blender or food processor, blend cranberries, pecans, and brown sugar until evenly chopped.
2. In a separate bowl, cream butter, sugar, baking powder, and salt.
3. Mix eggs and orange zest into butter mixture.
4. Mix in flour until just combined.
5. Cover and chill for 1 hour.
6. Divide dough into two.
7. On a lightly floured surface, roll each piece of dough out into a 10x12 rectangle.
8. Spoon half of cranberry mixture onto each rectangle of dough and gently spread it out to within half an inch of each side.
9. Roll dough into a tight log.
10. Wrap logs in parchment paper and secure with tape.
11. Put logs in fridge to chill for a day.
12. Preheat oven to 375°F.
13. Line baking sheets with parchment paper.
14. Using a very sharp knife, cut logs into 1/4 inch slices.
15. Place slices on baking sheet with 2 inches between cookies.
16. Bake until edges turn golden (about 12 minutes).
17. Cool on wire rack.

Source

http://www.bakedbyrachel.com/cranberry-orange-pinwheels/