Coconut Rolled Sugar Cookies

INGREDIENTS

* 1 cup butter
* 1 cup white sugar
* 1 tablespoon milk
* 1 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 1 cup finely chopped red and green candied cherries
* 1/2 cup chopped pecans
* 1 cup flaked coconut

DIRECTIONS

1. In mixing bowl beat butter or margarine until softened. Add the sugar and beat until fluffy. Add the milk and vanilla and mix well.
2. Add the flour and beat until well mixed. Stir in the cherries and pecans.
3. Shape into three 7-inch long rolls. Roll in the coconut to coat.
4. Wrap in plastic wrap and chill for several hours or overnight.
5. Preheat oven to 375 degrees F.
6. Cut rolls into 1/4-inch slices and place on an ungreased cookie sheet. Bake about 12 minutes or until done. Remove to a wire rack and cool.

Snickerdoodle Cookies

INGREDIENTS:

2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1 c. shortening
1 1/4 c. sugar
2 eggs
1 tsp. vanilla

SUGAR MIXTURE:
2 tbsp. sugar
1 tbsp. cinnamon
1 tbsp. nutmeg

DIRECTIONS:

Combine first 4 ingredients. Cream sugar and shortening. Add eggs and vanilla, mix well. Add flour mixture, mix well. Take about 1 teaspoon of dough and dip in sugar mixture. Place about 2 inches apart on ungreased cookie sheets and bake at 400 degrees for about 10 minutes.

Snickerdoodle Cookies

INGREDIENTS:

2/3 c. flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt
1 c. butter
1 1/2 c. sugar
2 eggs
2 tbsp. sugar
2 tsp. cinnamon

DIRECTIONS:

Sift together flour, cream of tartar, soda and salt. Set aside. Cream butter and sugar until light and fluffy. Add eggs and beat well. Stir in flour mixture.
Combine sugar and cinnamon, roll teaspoon dough into balls then in sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake at 400 degrees 8 to 10 minutes. They will puff at first then flatten.

Snickerdoodles IV

INGREDIENTS

* 1 cup shortening
* 1 1/2 cups white sugar
* 2 eggs
* 2 1/2 cups all-purpose flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 cup white sugar
* 2 teaspoons ground cinnamon

DIRECTIONS

1. Preheat the oven to 400 degrees F (205 degrees C).
2. Mix the shortening , sugar, and eggs until creamy. Mix the flour, cream of tartar, baking soda and salt in another bowl. Blend the wet with the dry ingredients using a wooden spoon until well-blended.
3. Roll the dough into the size of small walnuts.
4. Prepare the cinnamon and sugar mixture by mixing the cinnamon and sugar.
5. Roll the cookie dough into the cinnamon and sugar mixture until coated and place onto an ungreased cookie sheet. Bake 6-10 minutes watching to make sure they don’t burn. They should be very lightly brown and still soft looking on top. When they cool, they will crack a little on top.

Whole Wheat Snickerdoodles I

INGREDIENTS

* 1/2 cup butter
* 3/4 cup packed brown sugar
* 1 egg
* 1 teaspoon vanilla extract
* 1 1/2 cups whole wheat flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon cream of tartar
* 2 tablespoons white sugar
* 1/2 teaspoon ground cinnamon

DIRECTIONS

1. Cream butter and sugar till fluffy. Add egg and vanilla. Beat well. Add dry ingredients.
2. Shape dough into 1 inch balls and roll in sugar cinnamon mixture. Place 2 inches apart on ungreased cookie sheets. Flatten slightly with a drinking glass.
3. Bake at 375 degrees F (190 degrees C) for 8-10 minutes.

Snickerdoodles III

INGREDIENTS

* 1 1/2 cups white sugar
* 1/2 cup butter, softened
* 1 teaspoon vanilla extract
* 2 eggs
* 2 3/4 cups all-purpose flour
* 1 teaspoon cream of tartar
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 2 tablespoons white sugar
* 2 teaspoons ground cinnamon

DIRECTIONS

1. Preheat oven to 400 degrees F (205 degrees C).
2. Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well.
3. Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.

SHORTBREAD COOKIES

Ingredients:

FIRST LAYER:

1/2 lb. butter
1/2 c. powdered sugar
2 c. flour
1/2 c. cornstarch

SECOND LAYER:

4 eggs
1 pkg. brown sugar
1 tbsp. flour
1/2 tsp. baking powder
2 tsp. vanilla
1 c. coconut
2 c. chopped walnuts

Directions:

Cream together butter, powdered sugar, flour and cornstarch. Spread or press in bottom of large cookie sheet with sides. Bake 15 minutes at 300 degrees. Have second mixture ready to spread on top as soon as shortbread comes from oven. Beat eggs and brown sugar until light. Add remaining ingredients. Bake at 300 degrees for 15 minutes at 350 degrees for 5 minutes. Cool and frost. Frosting: 1 cube butter, 1 pkg. powdered sugar, 1 tbsp. vanilla and 1 (8 oz.) pkg. cream cheese. Beat until fluffy and light.