Directions:
MIx flour, ginger, cinnamon, baking soda, nutmeg, and salt ina lage bowl. Beat butter and brown sugar in a large bowl with electirc mixer on Medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or over night.
Preheat oven to 350 degrees F. ROll out douhg to 1/4-inch thickness on lightly floured surface. Cut into ginger bread man shapes witha 5 inch cookie cutter. Place 1 inch a apart on ungreased baking sheets.
Bake 8-10 minutes or until the edges of the cookies are et and just begining to brown. Cool on baking sheets 1-2 minutes. Remove to wire racks; cool completely. Decorate cookies as desired. Store cookies in airtight container up to 5 days.
Directions:
Ina large bowl, cream butter and sugar until light and fluffy. Gradually add eggs and vanilla. Mix well. Sift togehter flour, baking powder, and salt. Stir flour mixture into the butter mixtureuntil well blended. Refrigerate dough for three hours.
Prehaet oven to 350 degrees. Grease several cookie sheets. On a floured surface, roll out 1/2 the dough at a time to 1/8 inch thick. Cut dough into star shapes unsing a 3-4 inch star cookie cutter. Using a 1-2 inch star cookie cutter for center of half of the big stars. Sprinkle with colored sugar, put on the prepared cookie sheet about 1 inch a part and bake for 6-8 minutes. After cookies have cooled, spread 1 teaspoonof preserves in the center of each cookie that does not have a star cut out in the center. Place a cookie with the cut out on top of the layer of preserves. Pack cookies in a covered tin to preserve freshness.
2 cups all-purpose flour
1 cup quick cooking rolled oats, uncooked
1 teaspoon baking Soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 large egg, slightly beaten
1 teaspoon vanilla extract
1 cup canned pumpkin
1 cup semi sweet chocolate chips
Directions:
Preheat oven to 350F. Grease baking sheets. Combine flour, oats, baking soda, cinnamon and salt; set aside. Beat together butter and sugars until light and fluffy. Add egg and vanilla, mix. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate pieces. For each cookie, drop 1/4 cup of dough onto prepared baking sheet. Bake 20 to 25 minutes until firm and lightly browned.
Some of our previous cookie post:
White Chocolate Chip Cookies (Nestle)
Sugar Cookie Recipe from Allrecipes.com
These recipes are great for a cookie exchange, or just to pass out to neighbors and friends! Have fun and enjoy!
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