Traditional favorites and some newer tasty options:
Jumbo Banana Cookies by Mikie Dumire
1/2 cup shortening
1/2 cup butter, softened
1 cup white sugar
1 cup mashed bananas
1/2 cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup chopped walnuts
2 1/2 cups confectioners’ sugar
2 tablespoons butter, softened
1/4 cup evaporated milk
1/4 teaspoon vanilla extract
Mix together shortening, 1/2 cup butter, white sugar, eggs, bananas, vanilla, 1/2 cup evaporated milk and vinegar till light and creamy.
In a separate bowl mix together flour, baking soda, and salt. Add to other mixture. Add nuts.
Chill one hour in refrigerator.
Drop by teaspoonful on greased cookie sheet about two inches apart. Bake at 375 degrees F (190 degrees C) for about 15 minutes. Let cool then frost them.
To Make Frosting: Mix confectioners’ sugar with soft butter or margarine, evaporated milk, and vanilla. Beat until soft. Spread on tops of cooled cookies.
Chai Sugar Cookies by Laurie Little (“They come out crisp on the outside and chewy on the inside with the wonderful Chai spice flavor.” Great for dunking.)
2 ¼ cups unbleached white flour
½ tsp baking soda
1 tsp baking powder
1 ½ cups granulated sugar (plus 1/3 cup for rolling)
2 ounces cream cheese (cut into small pieces)
1/2 tsp each: ground cinnamon, ground ginger, ground cardamom, and ground cloves
2 pinches of black pepper
6 Tbsp salted butter, melted and still warm
1 Tbsp milk
1 tsp vanilla extract
Grease two cookie sheets and set aside.
Preheat oven to 350 degrees.
Whisk flour, baking soda, and baking powder together in a medium bowl. Set aside.
Place 1 ½ cups sugar and cream cheese in a large bowl. Pour warm butter over sugar and cream cheese and whisk to combine. Add spices and pepper.
Add egg, milk, and vanilla, combine.
Add flour mixture forming a dry dough that forms into balls when shaped with your hands. Roll dough into 24 balls and then roll in reserved 1/3 cup sugar.
Place dough balls on prepared cookie sheets and bake 10-12 minutes or until cookies crack and are lightly browned on the bottom. I like them a little underdone to create the crisp on the outside but chewy on the inside cookie.
Transfer to a cooling rack and cool to room temperature. Makes 2 dozen
Ginger Crinkles by Lori Mullenax
2 cups flour
3 tsp. baking soda
1 tsp. ginger
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
3/4 cups shortening
1 cup sugar
1/4 cup molasses
Sift flour with soda, ginger, salt, cinnamon and cloves; set aside. In large bowl of mixer at medium speed, add 1 cup sugar to 3/4 cup shortening; beat until light (about 5 min.)
Blend in egg, 1/4 cup molasses at low speed. Beat in flour mixture; chill dough in refrigerator for 1 hour. Shape in 1 inch balls and roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake 8-10 minutes at 350 degrees.
Eggnog Cookies by Lori Mullenax
1/2 cup (1 stick) real unsalted butter, softened
1 cup sugar
1 tsp. vanilla extract
1/4 tsp. rum extract
dash of ground nutmeg
2 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 – 1 cup eggnog
2 – 3 tablespoons unsalted butter, softened
3 1/2 cups confectioners’ sugar
1/4 cup eggnog
1/2 teaspoon vanilla extract
In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg, vanilla and rum extract. Combine flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with eggnog and mix well. Start by adding a 1/2 cup of eggnog and if you feel that the dough is too thick you can add up to 1 cup.
Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets.
Flatten down the cookie dough just a bit and bake at 375 degrees F for 10-12 minutes or until edges are lightly browned. Watch them closely they may not take the full 10 minutes, depending on your oven.
The cookies are done when they are golden brown around the edges but still light in color on top. Test the cookies with a toothpick to make sure they are done. Let the cookies cool on the baking sheet for 5 minutes then remove to a cooling rack, cool completely and frost.
Chocolate Chip Cookie Pizza by Lori Mullenax
1 tube chocolate chip cookie dough
1-8 oz. package cream cheese, softened
1/3 cups sugar
2 cups cold half-and-half cream
1 small package instant chocolate pudding mix
1/4 cup chopped pecans or walnuts
Press cookie dough onto an ungreased 12 inch pizza pan. Bake at 350 degrees for 13-16 minutes or until center is set and cookie is lightly browned.
Cool for 5 minutes; gently run a flexible metal spatula under crust to loosen. Cool completely.
In a small bowl, beat cream cheese and sugar until blended. Spread over crust. In a large bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese mixture; sprinkle with nuts.
Refrigerate until serving.