Lebkuchen

by Nancy

2 1/2 c. flour
7/8 c. almond flour
2 t. ground ginger
1 t. ground cinnamon
1/2 t. baking soda
1 t. baking powder
pinch of ground cloves
pinch of grated nutmeg
pinch of black pepper
1/3 c. butter
7/8 c. honey
1 lemon...grated zest

Icing
3/4 c. powdered sugar
1 egg white, beaten

350ºF for 15 min.

Combine dry ingredients and set aside.  Heat the honey and butter in a pan over low heat until butter melts, then pour into the dry ingredients along with the lemon zest.  Mix well.  Cover and leave to cool.

Roll dough into about 30 balls, a little over an inch in diameter, then flatten each one slightly.  Place on trays lined with parchment paper and then bake.

When cookies are cool, dip the top of each cookie into the icing mixture, then let dry before storing.

Pfeffernusse

by Nancy

4 c flour
1 t. baking powder
1/2 t. baking soda
1 t. ground white pepper
1 t. cinnamon
1/2 t. cardamom
1/2 t. ginger
3/4 t. salt
3/4 c. butter, softened
1 1/4 c. packed brown sugar
2 eggs
3/4 c. finely chopped almonds (optional)

Combine dry ingredients and set aside.  In separate bowl, beat butter and sugar together.  Add eggs one at time, beating well after each addition.  Stir in dry ingredients 1/2 c. at a time.  Add almonds.
Roll into 1 inch balls and arrange 1 inch apart on ungreased baking sheet.  Cool and store in airtight container for 3 days to mellow flavors.

Paying homage to our German roots....

350ºF for 11-14 minutes

Double Chocolate Raspberry Chunk Cookies

by Kathleen Provow

2 c. flour
1 1/3 c cocoa powder
1 t. baking soda
1 1/4 c. softened butter
1 1/2 c. packed brown sugar
1/2 c. sugar
2 eggs
1 T. vanilla
1 bag dark chocolate chips or equivalent
1 1.25 oz bag freeze dried raspberries

1.  Sift dry ingredients together
2.  Cream butter and sugars together, then add eggs and vanilla,  Mix well.
3.  Mix in dry ingredients
4.  Add in chocolate chips
5.  Smash raspberries a bit so they are in pieces and then add.
6.  Refrigerate dough until it is cold
7.  Shape into balls, then bake on ungreased baking sheet for 10-11 minutes at 350ºF.

Carolyn's Chewy Double Chocolate Cookies

2/3 c. shortening or butter
1 1/2 c. packed brown sugar
1 T. water
1 T. vanilla extract
2 eggs
1 1/2 c. flour
1/3 c. baking cocoa
1/2 t. salt
1/4 t. baking soda
2 c. semisweet chocolate chips
1/2 c. chopped walnuts or pecans

Preheat oven to 350F.
Cream together shortening and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in vanilla. 
Mix together flour, cocoa, baking soda and salt, then stir into the creamed mixture.
Mix in chocolate chips and nuts.
Drop teaspoonfuls onto ungreased cookie sheet.

Bake 8-9 minutes.  Cookies will be soft. 

Benjamin's Favorite Peanut Butter Bars

by Benjamin

Ingredients:

1 Cup Butter ( 2 sticks)

2 C Graham cracker crumbs

2 C powdered sugar

1 1/2 C peanut butter

for topping:

1/4 C peanut butter

2 C chocolate chips

1. Combine first 4 ingredients in a large mixing bowl. Mix until well combined and smooth. Spread evenly into a 9X13 pan

.

2. Combine topping ingredients in a microwave safe bowl. Cook for 30 seconds at a time, and stir after each interval until melted and smooth. Spread on top of peanut butter layer.

3. Place in freezer for 15-20 minutes. After cutting, keep in refrigerator

Recipe notes-----   to create cracker crumbs, place crackers in sealable bag and hand Benjamin a rolling pin. Watch with fear as he pounds them into smithereens. Be sure to stand well back. Safety glasses may be advised.  Great recipe for kids -- its quick, and doesn't require any cooking.

Rosie's Applesauce Cookies

by AWHC

1/2 lb. butter

1 c. brown sugar

1 c. granulated sugar

2 eggs

1 c. applesauce

4 c. flour

2 t. baking soda

1 t. salt

2 t. cinnamon

2 t. nutmeg

1 c. raisins

Cream butter and sugars.  Stir in eggs and applesauce.  Mix flour, baking soda, salt and spices and add to first mixture.  Beat until smooth.  Stir in raisins.  Drop cookies onto cookie sheet and bake at 350ºF. for 5-7 minutes.

Welsh Cakes (Griddle Cookies)

by Nancy and Jana

3 1/2 c. flour

1 1/2 t. baking powder

1/2 t. baking soda

1 c. sugar

1 t. salt

1 t. nutmeg

1 c. shortening

1 egg

1/2 c. milk

raisins or currants to taste

Cut shortening into dry ingredients.  Add egg and milk.  Mix and then roll about 1/4 inch thick.  Cut into squares with a knife (or use a round cookie cutter to make circles).  Cook on hot, dry griddle until brown and then flip over and cook other side.

~This recipe was brought with some of Cache Valley's Welsh pioneer emigrants when they came to this country.  It remains a favorite of staff and visitors at the American West Heritage Center where the cookies are cooked on a griddle over an open fire.

Sugarless Cookies

By Florence Mae Jensen Freeman

2 c. raisins

1 c. chopped dates

1 c. chopped apples

2 c. water

Boil together for 3 minutes.  Then add:

2/3 c. shortening

1 t. vanilla

In another bowl combine:

4 eggs, beaten

3 c. flour

2 t. soda

1 t. cinnamon

1/2 t. cloves

1 t. nutmeg

1/2 c. chopped nuts

Add the 2 mixtures together.  Refrigerate at least 2 hours or overnight.  Drop with spoons on greased cookie sheet.  Bake at 350ºF. for 10 minutes.  Cookies must be refrigerated.  Extras can be store in freezer.

~Florence was diabetic and always on the lookout for good diabetic recipes.  This is the best cookie recipe she ever found.

Spritz Cookies

by Roma

1 c. shortening

3/4 c. sugar

1 egg

2 1/4 c. flour

1/2 t. baking powder

dash of salt

1 t. almond extract

Cream shortening, adding sugar gradually.  Add egg unbeaten and beat well.  Add dry ingredients and extract.  Fill cookie press and form cookies on ungreased cookie sheet.  Bake at 375ºF. for 6-7 minutes.  Makes about 5 dozen.

S'mores Bars

by Bethany

8-10 graham crackers

1 box fudge brownie mix

2 cups mini marshmallows

1 cup semi sweet chocolate or butterscotch chips

2/3 c. chopped peanuts (optional)

Arrange the graham crackers in the bottom of a 9 x 13 pan with the non-stick spray on it.  Make the brownie mix according to the directions on the box and pour it over the graham crackers.  Bake at whatever temperature and time the brownie box says.  (Usually 350ºF. for 25-30 minutes).  Sprinkle with marshmallows, chips, and peanuts and bake 5 more minutes until marshmallows are golden brown.  WATCH CAREFULLY THE WHOLE TIME OR THE MARSHMALLOWS WILL BURN!

Raisin-filled Oatmeal Bars

by Ruby Viola Kotter Freeman

Mix:

2 c. oatmeal

2 c. flour

1 t. salt

1 t. soda

Combine:

1 c. brown sugar

1 c. melted shortening

1 egg

1 t. vanilla

Combine shortening mixture and flour mixture into dough.  Divide into 2 parts.  Cover bottom of baking pan with thin layer of dough.  Press flat with ball of hand.

Filling:

Boil together

1 c. chopped raisins

1/2 c. water

1/2 c. sugar

Spread filling over thin dough layer.  Crumple remainder of dough over the top and bake at 350ºF. until brown.  Do not overbake.  Remove from oven and cool 15 minutes.  Cut into squares.  You may dip each square in powdered sugar if you like.

Orange Coconut Balls

by Kathleen 

1 large box of vanilla wafers

6 oz. orange juice concentrate, thawed

1/2 c. melted butter

1/2 c. chopped nuts

1 lb. powdered sugar

1 bag of coconut

Crush the wafers.  In a large bowl, mix the nuts and crumbs together.  Mix in the powdered sugar.  Pour in the orange juice concentrate and melted butter and mix well.  Roll into balls and then roll the balls in the coconut.  Refrigerate until hard.

No Bake Cookies

by Nancy and Elverda

2 c. sugar

1/2 c. butter or margarine

1/2 c. cocoa

1/2 c. milk

1/2 c. peanut butter

4 c. oatmeal

1 t. vanilla

Combine sugar, margarine, milk and cocoa and bring to a rolling boil.  Boil 1 minute and turn off heat.  Stir in remaining ingredients.  Mix well.  Drop by spoonfuls onto wax paper.  Let cool.

~No Bake Cookies are probably a favorite of every child who loves to learn to cook!

Molasses Cookies

by Ruby Viola Kotter Freeman

1 c. sugar

1 c. water

2 eggs

1 t. baking soda

1 c. shortening (or 1/2 c. margarine and 1/2 c. oil)

2/3 c. molasses

4 c. flour

2 t. cinnamon

1 t. nutmeg

1 t. ginger

Mix all dry ingredients.  In separate bowl, beat sugar and shortening, then add eggs and water.  Mix with dry ingredients.  Bake at 400ºF. for 8-9 minutes.

Frosting:

1 c. brown sugar

1/3 c. canned milk

1 T. butter

1 t. vinegar

pinch salt

powdered sugar to desired texture

Put brown sugar, milk and butter on stove and boil until dissolved.  Add vinegar, salt and powdered sugar.  Frost cookies.

Mincemeat Cookies

by Ruby Viola Kotter Freeman

1 c. shortening

2 c. sugar

3 eggs, well-beaten

4 c. flour

1 c. mincemeat

1 t. baking soda

1/8 t. ginger

1 t. cloves

1 t. nutmeg

1/2 t. salt

1/2 c. chopped nuts

Cream shortening and sugar.  Add eggs and some of the flour.  Mix well and add mincemeat.  Combine remaining flour and spices.  It should be the consistency of rolled dough.  Add nuts and drop on greased cookie sheet.  Bake at 375ºF for 12 minutes.  Make 96  three inch cookies.

Filled Cookies

by Ruby Viola Kotter Freeman

Dough:

2 c. sugar

1/2 c. butter or margarine

1/2 c. Crisco (vegetable shortening)

2 t. vanilla

5 t. baking powder

5 c. flour

1 c. milk

2 eggs

Cream sugar and shortening, add eggs, milk, vanilla, then flour and baking powder.  Roll out real thin and cut into circles about 3-4 inches across.  Put 1 t. raisin filling on half the circles.  Cover with remaining circles and pinch edges together.

Filling:

1 lb. raisins

water

2 t. cornstarch

1/2 c. brown or white sugar

Grind raisins and cover with water.  Cook and thicken with remaining ingredients.  Stir constantly.  Cook until thickened and then cool.  

Bake finished cookies at 400ºF. for 15 minutes.

~I thought these cookies filled with delicious raisins were about the best cookies I ever tasted when I visited Grandma's house.