Toll House Cookies

Mix together:

2 c butter

1 1/2 c sugar

1 1/2 c brown sugar

2 t vanilla

4 eggs

Add:

4 1/2 c flour

2 t soda

2 t salt

2 c chocolate chips

Bake at 375 for 8-10 minutes.  You may want to add nuts and/or coconut.

SWIG Cookies

Ingredients

• 1 Cup Butter, softened
• ¾ C Vegetable Oil
• 1¼ C Sugar (plus ¼ cup reserved)
• ¾ C Powdered Sugar
• 2 T Water
• 2 Eggs
• ½ t Baking Soda
• ½ t Cream of Tarter
• 1 t Salt
• 5½ C Flour

• Frosting:
• ½ cup butter, softened
• ¾ C Sour Cream
• 5 Cups powdered Sugar
• 1 t salt
• ¼ C Milk
• Red Food Coloring

Instructions

1. Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
2. In a large mixing bowl, cream together butter, vegetable oil, sugar (1¼ C), powdered sugar, and water. Add in eggs.
3. Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet.
4. To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don't press them to thin.
5. Bake for 8-10 minutes or until the bottom is lightly brown. The cookies stay soft so do not over bake.
6. To make the frosting: Cream together butter, sour cream, and salt. Add the powdered sugar. Add in the milk to the desired consistency. Spread over cooled cookies and store in an airtight container.

Snickerdoodles

1 1/2 c sugar

1 c shortening

2 eggs

2 3/4 cups flour

2 t cream of tarter

1 t baking soda

1/4 t salt

Roll balls in cinnamon sugar and bake at 400 for 8-10 minutes.

Soft Sugar Cookies

Beat together until creamy:

2 eggs

1/4 c shortening

1/4 c butter

3/4 c + 2 T sugar

1/2 t vanilla

Sift together:

3 c flour

pinch salt

1/2 t baking soda

1 t baking powder

Add to creamed mixture alternately with dry ingredients:  1/2 c sour cream

Allow dough to chill at least one hour.  When ready to use, allow to sit at room temperature to soften.  Roll on a slightly floured surface to 1/4 inch thickness.  Cut in desired shapes and bake for 8-10 minutes at 375.  When cooled frost with cream cheese frosting.

Lynette Bateman

Russian Tea Cakes

Mix thoroughly:
1 c soft butter
1/2 c powdered sugar
1 t vanilla

Sift together and stir:
2 1/4 c flour
1/4 t salt

Add:
3/4 c finely chopped nuts

Chill.  Roll into balls and bake on uncreased cookie sheet at 400 for 10 minutes.  Roll in powdered sugar while hot and then again when cool.

Peanut Butter Crisscrosses

Cream:

1 c shortening

1 c sugar

1 c brown sugar

1 t vanilla

Add and beat:

2 eggs

Stir in:

1 c peanut butter

Combine and stir in:

2 1/2 c flour

2 t soda

dash salt

Form into balls.  Place on cookie sheet. Press with a fork to make crisscrosses.  Bake at 375 for 10 minutes.

No Bake Cookies

Melt:

1 cube margarine

Add and stir until bubbly:

2 c sugar

1/2 c milk

Take off heat and add:

1 T vanilla

Add mixture to:

3 c oatmeal

1 c peanut butter

1/4 c cocoa

Pinch of salt

Mix together then quickly spoon onto waxed paper.