Cookie Exchange

Peanut Butter Blossom Cookies

Sherrie Waite

1 cup sugar

1 cup brown sugar, packed

1 cup butter or margarine

1 cup creamy peanut butter

2 eggs

¼ cup milk

2 tsp vanilla

3 ½ cups flour

2 tsp. baking soda

1 tsp salt

2 ~ 6 oz pkg of chocolate kisses or chocolate star drops

Cream sugar, brown sugar, butter and margarine. Beat in egg, milk and vanilla. In a separate bowl stir flour, soda and salt. Stir into egg mixture, mix well. Shape into 1 inch balls and roll in additional granulated sugar if desired. Place on un-greased coke sheet. Bake at 375 for 9-10 minutes. Immediately press kisses into hot cookies. Cool makes 5-6 dozen.

Snickerdoodles

Suzanne Christensen

1 C butter

1 ½ C sugar

2 eggs

2 ½ C flour

½ tsp salt

1 tsp baking soda

2 tsp cream of tarter

¼ C sugar

2-3 tsp. cinnamon

Cream butter and sugar. Add eggs. Mix well. Add salt, baking soda, cream of tarter and last flour. Put in refrigerator with lid for 1 hour.

Preheat oven to 400 degrees.

Mix ¼ C sugar and cinnamon together.

Shape cookies into a ball. Roll shaped dough in the sugar cinnamon mixture. Place on cookie sheet.

Cook for 10 minutes.

Ginger Crinkles

Amy McLaughlin

6 Tablespoons Margarine (I usually use butter)

½ cup granulated sugar

½ cup brown sugar, firmly packed

2 egg whites

¼ cup molasses

2 cups all-purpose flour

½ tsp. salt

2 tsp. baking soda

1 tsp. cinnamon

½ ginger

½ tsp. ground cloves

Beat margarine, sugars, egg, and molasses with electric mixer (the mixture will look curdled). Sift or stir all dry ingredients together; add to molasses mixture and mix well. Cover and chill dough (this is important – dough will be too sticky to handle if not well chilled.) Form into small balls, using about 1 ½ tsp. of dough. Roll in sugar and place on a cookie sheet that is lined with parchment or lightly greased. Bake at 375 degrees for 8-10 minutes. Do not overbake or they will lose their chewy texture. Cool, store in an airtight container. Makes 4 dozen. 1 gram of fat each.