Chocolate Chip Cookies
2¼ cups unsifted flour
1 teaspoons baking soda
1 teaspoons salt


½ cup shortening
½ cup butter
½ cup granulated sugar
1 cup brown sugar
1 teaspoons vanilla extract
2 eggs
1 12oz. package choclate chips

Mix the flour, baking soda, and salt in a bowl, set aside. In a large bowl, cream the butter, shortening, sugars, and vanilla. Then lightly mix in the eggs. Add the flour mixture, then add the choclate chips. Drop teaspoon fulls onto ungreased cookie sheet
Bake at 375° F for 13 to 15 minutes (depending on how large your cookie is and how crunchy you like it). I time it for a little darker than golden brown on the top. Leave these on the tray for 8 to 10 minutes after removing from the oven to let them finish cooking.


Grandma Jean's Oatmeal Raisin Cookies

1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla


1½ cups flour
½ teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 cups oats
¾ cup raisins
¾ cub Craisins

Mix the flour, baking soda salt, and cinnamon in a bowl, set aside. In a large bowl, cream the butter & sugars & vanilla. Gently mix in the eggs. Add the flour mixture, mix well, add the oatmeal and then the raisins. (For a great variation try substituting Craisins® for raisins)
Bake at 350° F for 13 to 15 minutes depending on how you like your cookies, and leave them on the tray for a few minutes to cool.

We lived next door to Grandma Jean and Grandpa Russ (adopted) for 10 years and learned to love these cookies.


Peanut Butter
1 cup butter
1 cup peanut butter
1 cup brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla


3½ cups flour
2 teaspoons baking soda
½ teaspoon salt

Mix flour, baking soda and salt. Cream the shortening and sugars, then mix in the eggs. Add in the flour mixture and mix until the dough balls up and cleans the sides of the bowl. Roll dough into 1 inch balls, flatten, then press a fork into the top to form the traditional cross-hatch pattern. Place on ungreased baking sheet about 2 inches on center.
Bake at 375° F for about 12 to 13 minutes.


Snickerdoodles
1 cup shortening
1½ cups sugar
2 eggs


2¾ cups flour
1½ teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt

Topping
3 tablespoons granulated sugar
1½ tablespoons cinnamon

Mix flour, cream of tartar, baking soda and salt. Cream the shortening and sugar, then lightly mix in the eggs. Add in the flour mixture and mix until the dough balls up and cleans the sides of the bowl. Roll dough into ¾ inch balls, roll in topping mixture and place on ungreased baking sheet about 2 inches on center.
Bake at 375° F for about 12 to 13 minutes. If you want the cookie to be soft on the inside, undercook them a little bit today - they'll tend towards crunchier as they cool off.


Molasses Crinkles
¾ cups shortening
¾ cups butter
2 cups sugar
2 eggs
½ cup molasses


4 cups flour
4 teaspoons baking soda
½ teaspoon salt
2 teaspoons cinnamon
1½ teaspoon cloves
1½ teaspoon ginger

White granulated sugar for topping

Mix flour, baking soda, salt, cinnamon, cloves, and ginger. Cream the butter, shortening, sugar, then mix in the molasses. Then lightly mix in the eggs. Add the flour mixture and mix until the dough balls up and cleans the sides of the bowl. Roll into 1 to 1¼ inch balls, and dip the top in sugar, and place onto ungreased baking sheet .
Bake at 350° F for 12 to 13 minutes


Russian Teacakes (aka Mexican Wedding Cakes)
1 cup butter
½ cup powdered sugar
2 teaspoons vanilla
2 cups unsifted flour
¼ teaspoon salt
2 cups FINELY chopped walnuts

Powdered sugar for coating

Cream shortening, sugar, and vanilla together until creamy. Mix flour and salt, then add to shortening mixture. Mix in nuts. Shape into ½ to ¾ inch balls. Place on ungreased baking sheet. Bake at 350° F for 15 minutes. Remove from oven and quickly roll the hot cookies in the powdered sugar. Let them cool and roll again in the powdered sugar.

I've had people refer to these cookies as `crack` they're so addictive. I learned to love these while working a summer/winter job with caterer.


Thumbprint Cookies
1 cup shortening
½ cup brown sugar
2 eggs SEPARATED


2 cups flour
1½ cup very finely chopped filberts
rasberry jam

Beat butter and sugar together until creamy. Add egg yolk and a dash of salt. Stir in flour and beat until smooth. Roll into ¾ to 1 inch balls, and dip into lightly beaten egg white. Roll in chopped nuts.With your finger or a mellon baller (not your thumb, despite the name), make a small depression in the top of each cookie and fill with rasberry or strawberry jam or preserve - preferably homemade.
Bake at 350° F for 15 minutes
These cookies (and the Russian Teacakes above) are Winter Solstice favotires. My friends and co-workers have come to expect these in December


Blueberry Pie Cookies

  • Ingredients for Almond Crumbles and Crust
    1 cup sliced almonds
    1¾ cup all-purpose flour
    ½ cup granulated sugar
    ½ cup brown sugar
    1 tsp grated fresh lemon zest
    ½ tsp cinnamon
    ½ tsp salt
    12 tbsp unsalted butter, softened
    2 large egg yolks
    1 tsp pure almond extract

  • Ingredients for Blueberry Filling
    1 tsp lemon zest
    2 tsp fresh lemon juice
    ½ cup dried blueberries
    ½ cup blueberry preserves
    Rather than the dried and preserved blueberries, I use canned blueberries and drain the water

  • Directions for Almond Crumbles and Crust
    Preheat on convection bake mode at 350° F.
    Toast almonds in a single layer in a shallow baking pan,
    stirring once, until golden brown, 3 to 5 minutes. Cool completely.
    Pulse flour, sugar, 1 teaspoon lemon zest, cinnamon, and salt
    in a food processor until combined, then add butter and pulse until
    mixture resembles a coarse meal. Add egg yolks and almond extract,
    process until mixture begins to just come together in a clump.
    Transfer 1 ¼ cups packed dough to a bowl and stir in almonds
    (some almonds will break) for almond crumble topping.
    Gather remaining dough into a ball. Generously butter or spray with cooking spray,
    bottoms and sides of a nonstick mini-muffin pan with 24 (&frac18 cups).
    Press 1 tbsp dough into bottom and up sides of each muffin cup. Chill until dough is firm, about 15 minutes.

  • Directions for Blueberry Filling
    Stir lemon zest, 2 tsp lemon juice, dried blueberries
    and blueberry preserves in a small bowl.
    Spoon a rounded teaspoon of blueberry mixture
    into each dough lined muffin cup.
    Crumble one rounded teaspoon almond topping evenly into each cup.
    Bake on convection bake mode at 350° F. until toping is deep golden brown
    and filling is bubbling, about 25 minutes. Cool completely in muffin pan on a rack.
    Loosen edges carefully with a small knife, and then carefully remove from pan.

    If you like the cookies, send me a note - thanks!