Sugar Cookies

Ingredients

• 1 1/2 c sugar
• 1 cup shortening
• 2 eggs, unbeaten
• 3 T sour cream
• 1 t vanilla
• 1/3 t lemon extract
• 3 cups flour
• 1/2 t baking soda
• 1/2 salt

Directions

1. Gradually add sugar to shortening creaming until fluffy.

2. Beat in eggs one at a time.

3. Add sour cream, vanilla and lemon extract.

4. Combine flour, soda and salt.  Add to cream mixture.

5. Mix well, chill.

6. roll out small amounts at a time, very thin on light floured board.

7. Cut and place on an ungreased cookie sheet.

8. Sprinkle with regular or colored sugar.

9. Bake at 400 degrees for 6 to 9 minutes until golden.

(makes approx 6 medium sized cookies)

Chocolate Chip Cookies

This is the classic Toll House recipe.
It can't be beat!!!

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) choclate chips

Directions

1. Preheat oven to 375° F.

2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Peanut Butter Cookies

Dough can be made the night before... wonderful taste!!!

Ingredients

• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 butter, softened
• 1/2 peanut butter
• 1 egg
• 1 1/4 cup flour
• 3/4 t baking soda
• 1/2 t baking powder
• 1/4 t salt

Directions

1. Cream together butter for 2 minutes.  Add sugars, cream for 2 more minutes.  Mix in peanut butter and egg. 

2. Mix together all dry ingredients.  Stir into the sugar/butter mixture.

3. Wrap dough in plastic and refrigerate for at least 3 hours.

4. Preheat oven to 375 degrees.  Shape dough in to 1 1/4 inch balls.  Place about 3 inches apart on ungreased cookie sheet.  Flatten in crisscross pattern with a fork.  Bake until light brown, 9 to 10 minutes.  Cool on sheets for a minute; transfer to rack to completely. ** For chewier cookies, bake at 300 degrees for 15 minutes.