Blend first four ingredients until creamy. Beat in egg, milk and vanilla. Sift flour, soda, and salt; add to creamed mixture and blend well. Chill. Shape into 1-inch balls. Roll in sugar and place on cookie sheet. Bake at 375 for 8 min. Top each cookie with a kiss, pressing into dough, return to oven and bake 2-5 min. longer. Makes 2 dozen cookies.
Mix sugar, pumpkin, shortening, and eggs. Stir in soda, baking powder, salt, flour, and spices. Mix in chocolate Chips. Drop by teaspoons on cookie sheet. Bake 375° 11 min.
PUMPKIN SPICE CAKE COOKIES (Mary Cherrington)
36 ounces spice cake mix (2 18oz. dry cake mixes)
29 ounces canned pumpkin (the large size can)
1 (12 ounce) bag chocolate chips
Mix cake mixes and pumpkin together until moist. Add chocolate chips. Bake at 375 degrees for 12-15 minutes. I have used whatever cake mixes I had on hand (such as one white and one German chocolate) and then added ½ tsp cinnamon, ¼ tsp cloves, ¼ tsp nutmeg.
RICE CRISPY TREATS by Michelle Miskin
Melt peanut butter and corn syrup in microwave for 1 minute. Stir in sugar and put back in microwave for 1-2 minutes. Add cereal and press in greased square baking dish. Melt chocolate in microwave for 1 minute. Stir. If needed, melt chocolate in 30 second intervals in microwave until it is melted. Spread melted chocolate over cereal mixture.
Snickerdoodles by Joyce Miskin
1 cup shortening (or half margarine/half shortening)
1 ½ cup sugar
2 ¾ cup flour
2 tsp. cream of tartar or 2 tsp. baking powder
1 tsp. soda
¼ tsp. salt
2 Tbsp. sugar and 2 tsp. cinnamon (mix together)
Cream shortening and sugar; add eggs and cream again. Add sifted dry ingredients and mix well. Shape dough into 1 inch balls and roll in cinnamon sugar. Bake at 350 degrees for 8-10 min. on non-greased baking sheet.
SNICKERDOODLES by Michelle Miskin
Preheat oven to 400. Cream butter, shortening, and 3/4 cup sugar, egg, and vanilla. Blend in flour, cream of tartar, soda and salt. Shape dough into rounded spoonfuls. Mix 2 tbsp sugar and cinnamon. Roll balls in mixture. Place two inches apart on ungreased baking sheets. Bake 8-10 minutes on until set (but not too hard). Remove immediately from baking sheets.
Snickerdoodlesby Lisa Blau
1/2 cup butter flavored Crisco
1/2 cup butter
2 cups sugar
1 tsp vanilla
1/2 tsp almond extract
1/4 cup milk
1/2 tsp baking soda
1.2 tsp salt
1/2 tsp cream of tartar (scant)
3 3/4 cups flour
Cream Crisco, butter, sugar. Add remaining. Make soft plops of dough (I use an ice cream scoop) and drop into the following mixture and cover by shaking or rolling.
5 tbsp. sugar
2 tsp ground cinnamon¶
Bake at 375 for 8-10 minutes. Allow to cool for about 5 minutes on cookie sheet before removing.
Mix first three ingredients until creamy. Stir in vanilla and sour cream. Add all other ingredients, except flour, to mixture. Add flour until not sticky. Knead if needed. Cook at 350 until done.
TIGER COOKIES by Lynda Campbell
1 cup semi-sweet chocolate chips
3 cups sugar frosted flakes, crushed
2 cups sifted flour
1 tsp. baking soda
1/2 tsp. Salt
1 cup soft margarine
1 cup sugar
1 tsp. vanilla
Melt chips over low heat. Cream butter and sugar. Add eggs and vanilla and beat well. Add dry ingredients. Fold in frosted flakes. Marble chocolate through batter. Drop on ungreased baking sheet. Bake at 375 for 12 minutes.
WHITE CHOCOLATE CHIP W/ MACADAMIA COOKIES by Cherri Hart
Mix first until light & fluffy