Sour Cream Sugar Cookies

We got this recipe from Natalie Ogan.  And we love them.

1 ½ c shortening

2 c sugar

3 eggs

1 c sour cream

2 tsp vanilla

6 c flour

2 tsp baking soda

1 tsp baking powder

½ tsp salt

Mix all ingredients to form a sticky dough.  Roll out ¼ inch thick, using flour on counter and a rolling pin to prevent sticking.  Cut into shapes.  Bake 7 to 8 minutes at 350°.

Cool and frost.

Pumpkin Cookies

1 stick butter, slightly softened

1 cup sugar

1 egg

1 tsp vanilla

1 cup pumpkin

*beat these ingredients together

2 cups flour

1 tsp cinnamon

1 tsp baking soda

1 tsp salt

1 tsp baking powder

*mix dry ingredient together, then add to wet mixture

You can add chocolate chips, we do about half the time. They are amazing either way!

Drop by spoonfuls onto cookie sheet and back at 350 degrees for ten minutes (though I usually have to bake mine longer, I must make big cookies!)

Super Amazing Yummy Icing

melt 1 stick butter

add 1 cup brown sugar

*cook until sugar dissolves

add 1/4 cup milk and cook 3-5 minutes stirring frequently

*take off heat and cool for a couple of minutes

stir in 2-3 cups powdered sugar (I usually add 2 1/3 cups)

*if it gets a little to thick you can add some more milk. Keep stirring, the powdered sugar usually wants to clump together, but I am too lazy to sift my powdered sugar first, so I found if i just keep stirring it usually breaks up

Andes Mint Cookies

3/4 cups butter
1 1/2 cups brown sugar
2 Tbsp water
12 oz chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 tsp baking soda
1/2 tsp salt
2 boxes Andes Mints

Melt butter, sugar, and water. Add chocolate chips until melted. Pour into large mixing bowl and let cool 10 minutes. Using a mixer at high speed, add eggs. Reduce speed and add dry ingredients. Chill dough for 1 hour. Roll into small balls and place on foil lined cookie sheet. Cook at 350 degrees for 5-7 minutes. Remove from oven and place one Andes mint in center of each cookie. Let melt and spread over cookie.

Mrs. Fields Chocolate Chip Cookies

1 cup butter
1/2 cup sugar
1 1/2 cups brown sugar
2 eggs
2 1/2 tsp vanilla
3 cups flour
3/4 tsp salt
1 tsp baking powder
1 tsp baking soda
12 oz bag chocolate chips

Cream butter, sugars, eggs, and vanilla. Mix dry ingredients in a separate bowl (minus the chocolate chips). Add mixed dry ingredients to butter and sugar mixture. Add chocolate chips. Bake at 350 degrees for 8-9 minutes.

No Bake Cookies

1 stick of butter
2 cups sugar
1/2 cup milk
4 Tbsp cocoa
dash of salt
1/2 cup peanut butter (chunky)
3 packs quick oatmeal

Measure first 5 ingredients into a saucepan and bring to a full rolling boil (one which can't be stirred down). Boil for 1 minute. Remove from heat, stir in peanut butter, and add oatmeal quickly. Mix thoroughly. Working as quickly as possible, drop mixture by spoon onto wax paper or tin foil. Refrigerate.

Andes Mint Cookies

3/4 cup butter

1 1/2 cups brown sugar

2 Tablespoons water

12 oz chocolate chips

2 eggs

2 1/2 cups flour

1 1/4 tsp baking soda

1/2 tsp salt

2 boxes Andes mint cookies (or one 8.5 oz bag should be more than enough. It might even be enough for a double batch if you don't have a cuteness kid snatching a mint, or two or three, every time you turn around. I wouldn't know for sure.)

Melt butter, sugar, and water. Add chocolate chips until melted.

Pour into large mixing bowl and let cool 10 minutes. At high speed add eggs. Reduce speed and add combined dry ingredients. Chill dough for 1 hour. Roll into small balls and place on foiled-lined cookie sheet. Bake at 350 for 7-9 minutes. Place unwrapped Andes mint on top of each cookie as soon as you take it out of the oven. Spread around with a knife after mint has melted completely.