Posts Tagged ‘Cookies’

Grace and I made gingerbread men tonight.  We’re decorating them tomorrow and leaving them out for Santa tomorrow night.  She is getting to be such a great helper in the kitchen.  She puts things in the trash and sink for me, pours ingredients in after I measure them and stirs the dry ingredients.  Of course, I’m sure she only helps out in the kitchen to get a sample of the dough……

Here’s our recipe for you.  We also made my butter cream frosting to decorate them with and colored it red and green.

Gingerbread Men:

2c Flour
1/2 tsp Salt
1/2 tsp Baking Soda
1 tsp Baking Powder
1 tsp Ground Ginger
1 tsp Ground Cloves
1 1/2 tsp Ground Cinnamon
1/2 tsp ground nutmeg

1/2 cup shortening
1/2 cup white sugar
1/2 cup molasses
1 egg yolk

Mix together flour, salt, baking soda, baking powder and spices in a mixing bowl.

In another bowl mix sugar, shortening, and molasses until fluffy.  Beat in egg yolk and add dry ingredients.

Roll out dough to 1/4″ thick and cut into gingerbread men.

Bake at 350 for 8-10 minutes on an ungreased cookie sheet.

Have fun decorating them!


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Here’s the recepie I use for Peanut Butter cookies.  They’re pretty quick and easy.  One thing I do, especially around the holidays is make the dough ahead of time and freeze it and set it out to thaw in the morning and bake it up.  It seems like I never have time to make and bake all in the same day 🙂

1 cup butter (2 sticks) softened
1 1/2 cups of peanut butter
2 eggs
1 1/2 cups packed brown sugar
1 cup granulated sugar
3 cups of all purpose flour
2 tsp of baking powder
1 tsp salt

Mix together butter, eggs, granulated sugar, brown sugar, and peanut butter.

In a seperate bowl, mix together flour, baking powder, and salt.

Combine flour mixture with the peanut butter mixture, the dough will be stiff.

Roll a heaping tablespoon of dough into a ball, place on the cookie sheet and use your fork to press the ball into a cookie, but not too thin.
Bake at 350 for 9-11 minutes.

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Where I work, everyone is absolutely in LOVE with these giant super soft sugar cookies with pink icing on them.  You can buy them at almost any coffee shop in this area.  We buy them frequently and share them since they are so large.  I’m not really a sugar cookie person, but THESE cookies, are YUMMY!

I decided that I wanted to try making them at home, so I looked around for some recipes and this one is VERY close to what we get at work.  The true name is “Uncle Seth Cookies” but most people just call them pink frosted cookies.

Grace was a very good helper, she unwrapped the butter, put in the eggs, poured in the milk and stirred the flour mixture into the batter with me.  She LOVES helping in the kitchen.

Here is the recipe:

1c Butter
2c White Sugar
4 Eggs
1c Milk
5c Flour
1/2 t. Salt
3 t. Baking Powder
1 t. Vanilla

Preheat your oven to 375 Fahrenheit and lightly grease your cookie sheets.

Cream the butter and sugar together.

Add eggs 1 at a time and mix well.

Stir in Milk and Vanilla

Sift flour, salt and baking powder together and stir it into the cream mixture until well blended.

Drop HEAPING spoonfuls on your cookie sheets and bake for 10-12 minutes.

Cool on wire racks before frosting.

These cookies are meant to be LARGE, approx 3″-4″ in diameter.

They cannot be rolled out, the dough is like a thick cake batter and these cookies will be cake like.  They are not very pretty on their own, which is why the pink frosting is used.  You can make your own icing by using my recepie for butter cream frosting and coloring it pink if you’d like to.  The most common around here is to use strawberry or cherry frosting on them.  (YUM!)  Today I used cherry frosting because I couldn’t find strawberry at the store.  They will not get brown on top, the bottom edges will start to get brown and they will bounce back to the touch, so you will know they are done. 

I took some to work and everyone LOVED them, even though I didn’t think they were as good as the ones we get at work, some people said that they were better.  I can’t wait to try them with strawberry or butter cream icing on them.


I made these again last week with 3 eggs (instead of 4), I used 7oz of milk instead of a full cup (8oz), and I used 1 1/2 teaspoons of vanilla, and I liked them A LOT better.  I also found the strawberry frosting at Wal-mart and they were delicious.  I’m making them for a lunch we’re going to next week.  I can’t wait to share them and see what everyone else thinks!

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