COOKIE RECIPES

GINGERBREAD COOKIES 

2 1/2 cups flour

3/4 tsp salt

1/2 cup sugar

1/2 tsp baking soda

1/4 tsp nutmeg

1/2 cup mola

1/2 cup soft butter

1/4 cup hot water

mix dry ingredients in a large bowl.  Add molasses, butter and hot water.  Mix with electric mixer until smooth and refrigerate two hours.  Cut dough into thirds and work with 1/3 at a time, keeping the remaining dough refrigerated.  Roll to 1/4" thickness on floured board and cut with our gingerbread cookie cutters (or your choice of design).  Bake on ungreased cookie sheets for 9 minutes at 375 degrees.  Cool two minutes on baking sheet before moving to cookie rack.  This dough is a little sticky.  Add a bit more flour if your prefer.

NEVER FAIL SUGAR COOKIES (A GREAT RECIPE FOR COMPLEX COOKIE CUTTERS)

6 cups flour

3 tsp baking powder

2 cups butter

2 cups sugar

2 eggs

2 tsp vanilla (or any flavor you like)

1 tsp salt

Cream butter and sugar until light and fluffy.  Add eggs and vanilla.  Mix well. Mix dry ingredients, add a little at a time to butter mixture.  Mix until flour is completely incorporated and dough comes together.  Chill 1 to 2 hours.  Roll to desired thickness, cut into shapes with our Copper Cookie Cutters. Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or just until beginning to turn brown around edges. This recipe makes up to 5 dozen 3" cookies.  YUMMY.

CHERRY-ORANGE SUGAR COOKIES

These were a big hit at the Cookie Club party.  My  son wasn't too wild about them, but the ladies definitely wanted the recipe.

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 large egg
3 T. orange juice
Zest of 1 large orange, grated
1/2 teaspoon vanilla extract
1/2 cup minced, dried cherries (food processor works great if you freeze them first)

  Combine flour, baking powder, and salt.  Stir to blend.
In a mixing bowl beat the butter and sugar until creamy. 
Mix in the egg, orange juice, zest, and vanilla extract.  Mix thoroughly.
Stir in the flour mixture and minced cherries.  Stir until all ingredients are mixed.
Refrigerate for 2 hours or overnight. (You can freeze the dough for up to 2 weeks)
Preheat oven to 350 degrees.
Roll dough and cut into desired shapes (try our carrot or pumpkin 
cookie cutters  for this recipe)

Orange flavored royal icing  is great on these cookies, but a vanilla buttercream or cream 
cheese frosting would be nice too.

Dog Biscuits

3 1/2 Cups Flour
2 Cups Whole wheat flour
1 Cup Rye flour
1 Cup Cornmeal
2 Cups Cracked wheat
4 Teas. Salt
1/2 Cup Dry milk
1 Egg
1 pk Dry yeast (1 T)
1 pt Chicken stock

Ingredients not generally available may be found at health food stores. Dissolve yeast in 1/4 c warm water. Add chicken stock and pour into dry ingredients. Knead for 3 minutes, working into a stiff dough. Roll dough into a 1/4 in. thick sheet and cut with cookie cutters (cutters shaped like dog biscuits are available). Bake in 300 degree oven for 45 minutes, then turn oven off and leave biscuits in oven overnight. In the morning the biscuits will be bone hard.Note: This dough is extremely stiff to work with, but the end product is excellent.

If your dog is a vegetarian, try this recipe:

Vegan Dog  Treat Recipe

9 cups whole wheat flour
1 cup nutritional yeast
1 Tbsp. salt
1 Tbsp. garlic powder

Mix dry ingredients. Add approximately 3 cups water. Knead into a pliable dough. Roll out to 1/8" thickness. Cut into desired shapes. Bake for 10-15 minutes at 350°F. (Important: After turning off oven, leave biscuits in the oven overnight or for an 8-hour period so they become hard and crunchy.)

STAINED GLASS COOKIES

1 C. Margarine

1 C. Shortening

1 C. Sugar

1/4 C. Honey

2 Eggs

2 tsp Vanilla

5 C. Flour

1 tsp Baking Soda

1 tsp Salt

Mix margarine, shortening, sugar, honey, eggs and vanilla.  Add flour, soda and salt then chill the dough overnight.  Roll out on waxed paper.  Cut shapes with our cookie cutters.  Cut our areas for "windows". Place cookies on a well-greased cookie sheet.  Bake 4 to 5 minutes at 350 degrees.  Remove from oven, fill the openings with crushed hard candies or whole lifesavers.  Bake another 4 to 5 minutes until candies are melted and cookes are just turning tan aroung the edges. Let cookies cool for 5 minutes before removing from cookie sheet.  Suggest you use our angel, church, cross, heart or any of our Christmas ornament cutters.

Above recipes are from Leslie's kitchen and friends...enjoy and please submit your own for inclusion in our recipe section!