Blonde Brownies

This is Patty's recipe. They are chewy and delicious!
From: Patty Mickelsen
1/2 c. butter
1 t. vanilla
2 t. baking soda
2 c. brown sugar (packed)
1 1/2 c. flour
1 c. chopped nuts (optional)
2 eggs
1/2 t. salt
Melt butter in a saucepan or microwave and stir in brown sugar until blended. Stir in eggs and vanilla. Mix dry ingredients together and stir into sugar mixture. Stir in nuts. Spread batter into greased 9 x 13 pan and bake at 350 for 25 minutes or less. Don't over bake. Cut into squares while still warm.

Peanut Butter Blossoms

Ingredients:
48 Hershey's Kisses
1/2 c. shortening
3/4 c. peanut butter
1/3 c. sugar
1/3 c. packed brown sugar
1 egg
2 T milk
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
granulated sugar
Directions:
Heat oven to 375 Remove wrappers from chocolates.
Beat shortening and peanut butter in large bowl until well blended. Add 1/3 c. sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1 inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.

Chocolate Candy Cane Cookies

Sarah P made these cookies last year for Christmas Eve. They were a BIG hit.
Ingredients
Cookies
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 large egg
Filling
1 cup plus 2 tablespoons powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 teaspoon peppermint extract
2 drops (or more) red food coloring
1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)
Preparation
For cookies:
Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.
For filling:
Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). DO AHEAD Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.

Snickerdoodles

Another of Taylor's favorites.
From: Betty Crocker Cookbook
1/2 c. butter, softened
1/2 c. shortening
1 1/2 c. sugar
2 eggs
2 1/2 c. flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt
2 T. sugar
2 tsp. cinnamon
Heat oven to 400. Mix thoroughly butter, shortening, 1 1/2 c. sugar and the eggs. Blend in flour, cream of tartar, soda and salt. Shape dough by rounded teaspoonfuls into balls.
Mix 2 T sugar and the cinnamon; roll balls in mixture. Place 2 inches apart on ungreased baking sheet. Bake 8-10 minutes or until set. Immediately remove from baking sheet.

Aunt Nedra's Chocolate Marshmallow Cookies

Aunt Nedra is a great cook. She has brought these cookies to many family reunions.
Cream:
1 c. sugar
1/2 c. butter
2 eggs
1 tsp. vanilla
1/2 c. evaporated milk (add alternately with dry ingredients)
2 c. flour
1/3 c. cocoa
1/2 tsp. salt
chopped nuts (opt)
Drop by teaspoon on cookie sheet. Bake 6-8 minutes. Watch until cookie is not shiny. Place 1/2 large marshmallow on cookie -sticky side down. Place cookies back in oven. Turn oven off so marshmallow won't toast - 1 minute or less. Pat marshmallow after puffed so it won't slide off. While still warm, frost with fudge frosting.
Fudge Frosting:
Powdered sugar- 2 cups
Butter, melted and cooled- 4 tablespoons (1/2 stick)
Cocoa powder-1/4 cup
Milk-1/4 cup
Pure vanilla extract- 1/2tsp
Preparation:
Place powdered sugar in a medium bowl.
Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.

Soft Ginger Snaps

These really are irresistible.
From: Kay Hinton
3/4 cup shortening (I use butter flavor Crisco sticks)
3/4 cup real butter
2 cups sugar
Cream together well, then add
2 eggs
1/4 cup molasses
Beat well. Sift or stir together and add:
4 cups flour
2 tsp. cloves
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. ginger
1/4 tsp. salt
Beat all together. Put in fridge for a 1/2 hour or so. Make dough into balls. Roll the balls in sugar and place on cookie sheet. Bake at 375 for 8-9 minutes. Glaze cookies while they are still warm.
Glaze
Powdered sugar, HOT water and 1/4 tsp salt. Add water a little at a time until it makes a nice glaze consistency. You can dip the cookies in the glaze( put a cooling rack on a cookie sheet to catch glaze drips) or just spread glaze on the tops

Kourambiathes (Greek Wedding Cookies)

This is Grandma Hopa's original recipe that she made every year for Christmas and other special occasions. These melt in your mouth, they are so good.
From: Dorothy Morris
1 lb. unsalted butter (softened)
1 egg plus 1 yolk
1/4 c. powdered sugar
1 tsp. vanilla
1 jigger whiskey (opt.)
4-5 c. flour
1/2 c. crushed almonds, white roasted
1 lb. powdered sugar
Put butter into electric mixer bowl and whip for 30 minutes. Add the powdered sugar, eggs, vanilla, beating thoroughly after each addition. Add flour a little at a time until a soft dough is formed that can be handled easily. Roll into small balls. Place on cookie sheet. Bake at 350 for 15 minutes. When done, sprinkle liberally with powdered sugar while still HOT. The secret to good Kourambiathes is in NOT making the dough stiff. The amount of flour needed varies with the humidity and temperature. If there is a question about how much flour, bake a cookie and see if it is okay before adding more flour.

Frosted Banana Cookies

This is a great way to use over ripe bananas.
From: GayNell Hinckley (Dad's former Bishop's wife)
3/4 c. shortening
3/4 c. brown sugar
1 egg
1/2 tsp. vanilla
2 mashed, very ripe bananas
1/4 tsp. salt
1 tsp. soda
2 c. flour
Cream shortening and sugar. Add eggs, flavoring and bananas. Beat well. Sift dry ingredients in and mix well. Drop onto greased cookie sheet. Bake at 350 for 10 minutes. Frost.
Frosting:
6 T brown sugar
4 T cream
4 T butter
2 c. powdered sugar
vanilla
Boil brown sugar and cream until dissolved. Add other ingredients and mix well.
This is a very moist cookie, and is very good!

Traditional Sugar cookies

I've made these cookies for Halloween, Christmas and Valentine's Day for years. They were my Dad's favorite cookies. He didn't like them with frosting, but with colored sugar sprinkled and baked on top.
From: Betty Crocker Cookbook
3/4 c. butter
1 c. sugar
2 eggs
1 tsp. vanilla, or almond extract
2 1/2 c. flour
1 tsp. baking powder
1 tsp. salt
Mix thoroughly butter, sugar, eggs and flavoring. Blend in flour, baking powder and salt. Cover, chill at least 1 hour.
Heat oven to 400. Roll dough 1/8 inch thick on lightly floured cloth-covered board. Cut into desired shapes. Place on ungreased baking sheet. Bake 6-8 minutes or until very light brown.
Makes 4 doz. (I usually double the recipe)
Frosting:
2 c. pdrd. sugar
1/4 c. softened butter
Half and Half
Vanilla or almond extract to taste

Whitney's Famous Chocolate Chip Cookies

From: Whitney Morris
2 cubes butter
3/4 c. sugar
3/4 c. brown sugar
1 egg
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1 pkg. chocolate chips
Soften butter and add sugars -Add eggs and vanilla. Mix. Add flour and baking soda and mix. Add chocolate chips.
Bake at 350°F for 12 minutes.

Scotcharoos

These are our favorite Hinton family treat. We love to take them on picnics!
From: Kay Hinton
2 c. sugar
2 c. light corn syrup
2 c. peanut butter
1 (13 oz.) package Rice Krispies
1 pkg. chocolate chips
1/2 pkg. butterscotch chips
In large pan (3 qt.) combine sugar and corn syrup. Cook until mixture begins to boil, stirring constantly. Remove from heat and add peanut butter. Mix well. Add Rice Krispies and stir until all are coated. Press into large cookie sheets.
Put chips in microwave safe bowl and melt on low in microwave. Spread over Kriespies. Chill to set topping.

Sarah P Cookies

From Sarah Morris
1 1/4 c. butter
2 c. sugar
2 eggs
2 tsp. vanilla
2 c. flour
3/4 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
Mix wet ingredients, then add dry ingredients.
Bake 8-9 minutes at 350°F.

Peanut Butter Chocolate Chip Cookies

(A family reunion favorite)
From: Kathy Bedke (Cousin Alex Bedke's wife)
3/4 c. (1½ sticks) butter
1 c. granulated sugar
½ c. peanut butter
2 eggs
2 tsp. Vanilla
2 ½ c. flour
1 tsp. Baking soda
½ tsp. Salt
1 pkg. Milk chocolate chips
Heat oven to 350°F. Beat butter, sugars, and peanut butter in large bowl with mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Mix in flour, baking soda, and salt. Stir in chips.
Bake 10-12 minutes or until lightly browned. Makes about 4 dozen.

No Bake Cookies

Kay made these cookies for me when I visited her at Rick's College. We had to hide them from her roommates to keep them from eating them.
From: Kay Hinton
Mix and Boil 1 minute:
2 c. sugar
1/3 c. butter
1/2 c. milk
Mix and Add:
3 c. quick oats
1/2 c. peanut butter
1/4 c. cocoa
Drop on waxed paper or foil.
Cool.

Nanaimo Bars

This is a Canadian cookie recipe that I cut out of the newspaper a long time ago. It is a delicious layered treat!
From: Joan Morris
1 c. butter plus, divided
5 T. cocoa
1/4 c. sugar
1 tsp. vanilla
1 egg
2 c. graham crackers, crushed
1 c. coconut
1/2 c. nuts
3 T. milk
2 T. Instant vanilla pudding mix
2 c. powdered sugar
12 ounce package chocolate chips
Heat 1/2 c. butter, cocoa, sugar, vanilla and egg until mixture thickens to a custard-like consistency.
Mix together graham crackers, coconut, and nuts. Then add to the first mixture. Put in 9 x 13 pan.Chill.
Whip 1/2 c. butter, milk, instant vanilla pudding mix, powdered sugar. Spread on top of base. Refrigerate.
Melt chocolate chips; add any amount (between 1 T and a cube) of butter. Pour over top. Chill.

Mrs. Field's Chocolate Chip Cookies

Preheat oven to 400°F
5 cups old fashioned oats (uncooked))
2 c. butter (softened)
2 c. packed brown sugar
2 c. sugar
4 large eggs
2 tsp. vanilla
4 c. flour
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
2 12-ounce package semisweet chocolate pieces
1 8-ounce milk chocolate bar grated
3 c. walnuts, chopped (optional)
1. Blend oats in blender to a fine powder.
1. In large bowl, with mixer, cream butter and both sugars until light and fluffy. Beat in eggs and vanilla.
3. In another bowl, combine oatmeal powder, flour, salt, baking powder, and baking soda. Add oat mixture to butter mixture; beat until just blended. With wooden spoon, stir in chocolate pieces.
4. Roll dough by rounded tablespoon into balls, place two inches apart on ungreased cookie sheets. Bake 12-15 minutes until golden brown.
Makes 9 dozen cookies (recipe may be halved)

Lemon Squares

From: Kay Hinton
For crust:
Mix together:
1 cup soft butter
1/2 cup powdered sugar
2 cups flour
dash salt
Put in a 13 x 9 pan.
Bake crust at 350°F for 15 minutes.
For filling
Mix:
4 eggs, beaten
2 c. sugar
1/4 c. flour
6 T. lemon juice
Pour filling over the baked crust. Bake at 350°F for 25 minutes.

Hello Dolly Bars

From: Dorothy Gabrielsen
1/2 c. melted butter
1 c. graham cracker crumbs
1/2 c. sugar
Mix together above ingredients and press into 10 x 10 pan.
1 c. coconut
1 sm. Pkg. chocolate chips
1 sm. Pkg. butterscotch chips
1 c. nuts
1 c. Condensed milk poured over all layers.
Bake 350°F for 30 minutes
Double recipe to fill 9 x 13 pan.

Coconut Macaroons

These are probably my favorite cookie. YUM! I got the recipe from a Book Club luncheon.
(These are really very simple...the instructions below are just very detailed!)
1 C. sugar
4 large egg whites
6 Tbsp. flour
3 C. coconut
Glaze:
6 oz bitter sweet chocolate [chocolate chips work great]
1 t. vegetable oil
1. Preheat oven to 350̊F. Line one or 2 baking sheets with parchment paper. [you can use foil, but decrease oven temperature to 325̊ and see altered bake time below]
2. Using whisk, vigorously stir the sugar, egg whites, and flour together in a medium-sized bowl. Then stir in the coconut.
3. Using a melon baller, or a mini cookie scoop, or a tablespoon, scoop mounds of the mixture onto the prepared baking sheets, placing them 2 inches apart. Bake until the edges and tops just begin to turn golden, about 7 ½ - 8 minutes [11-12 minutes if using foil]. Cool completely on baking sheets.
4. When the cookies have cooled, prepare the glaze: Melt the chocolate in the top of a double boiler placed over simmering water. Stir in the oil. [or microwave 30 seconds, let stand a little bit, stir, microwave 15-20 seconds, sit and stir, repeat if necessary until almost melted. Stir until completely melted]
5. Place chocolate mixture in a small deep bowl, and dip the bottom of each cookie in the glaze. Set them upside down (they will tip) on a plate or rack, and refrigerate for 1-2 hours [or freeze if ya cant wait!]
6. If you plan to snack on them the first day, place the cookies on a plate,. After that, layer the cookies in an airtight container, using plastic wrap, parchment, or waxed paper between the layers, and store in the refrigerator for a couple of days or in the freezer for up to 2 weeks. Bring to room temperature before eating.

Cherry Dance Bars

(These are my family’s favorite dessert. I got this recipe at a dance from a friend in our first married ward at BYU. I forgot to ask for the recipe’s name, thus the title)
From: Joan Morris
1 3/4 c. sugar
1 c. butter
4 eggs
1 tsp. Vanilla
3 c. flour
1 ½ tsp. Baking powder
½ tsp. Salt
1 can cherry pie filling
nutmeg
cinnamon
Cream butter and sugar till light and fluffy. Add eggs and vanilla and beat well. Add dry ingredients and stir till blended. Spread half of the dough in an ungreased 9 x 13 pan. Spread pie filling over dough, sprinkle with nutmeg and cinnamon. Drop remaining dough over pie filling from a teaspoon. Bake at 350°F for 45 min. Glaze with powdered sugar, milk, vanilla, glaze.