High Tea Lemon Cookies - 2010 Stake RS Conference

2 cups butter, room temperature*
2/3 cup powdered (confectioners') sugar
1 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 cups cornstarch**
Lemon Frosting (see recipe below)

* Very important - please read! You must use room temperature butter (not softened or melted butter). I get emails from bakers saying that their cookies turn out all crumbly. It usually turns out that they have not used room temperature butter. I, personally, make these cookie every year for our Spring Teas. The recipe is correct. These cookies are always the favorite at our teas. NOTE: If you live in a high humidity area, check out comments below. ** Yes, this is correct - use 1 1/2 cups cornstarch.

Preheat oven to 350 degrees F. In a large bowl, beat butter until creamy looking. Add powdered sugar; mix until light and fluffy. Add lemon zest and vanilla extract; beat well. Add flour and cornstarch into butter mixture and mix well until well combined. NOTE: At first the dough will look dry - but don't worry, as the dough slowly comes together as you mix it and the butter melts into the dry ingredients.

Do not refrigerate this dough, as the butter will harden and make the dough unmanageable for rolling to a ball. Using your hands, roll cookie dough into 1-inch balls. Place onto ungreased cookie sheets and bake 15 minutes or until bottoms are light brown. Remove from oven, carefully remove from baking sheet, and cool on wire cooling racks (when warm the cookies are delicate). Yields 6 dozen cookies. When cookies have cooled, spread Lemon Frosting onto top of cookies.

Lemon Frosting:
This recipe makes enough for a double batch of cookies.

1/3 cup butter, room temperature
1 teaspoon grated lemon zest
1/3 to 1/2 cup freshly squeezed lemon juice
4 cups powdered (confectioners) sugar

In a medium bowl, combine butter, lemon zest, lemon juice, and powdered sugar; stir until well mixed. NOTE: Additional lemon juice may be needed to get the frosting thin enough. NOTE: After making many batches of Lemon Frosting, I now thin the frosting with additional lemon juice or water and dip the top of the cookie into it. This technique is much faster and easier.

Nauvoo Gingerbread Cookies (Scovil Bakery) - Sunni West

This is the recipe of the old fashioned gingerbread cookies given as part of the tour for the Scovil Bakery in Old Nauvoo. These cookies freeze well and are softer and more flavorful after freezing.

1 c sugar
1 c sorghum or molasses
3/4 c oil or lard
1/2 c hot water
2 eggs
1 t baking soda
2 t cinnamon
1/2 t salt
2 t ginger
6-7 c white flour
2 eggs

1. Combine sugar, sorghum and oil. Rinse sorghum from cup with hot water.
2. Add 2 eggs.
3. Mix together the following: soda, cinnamon, ginger, salt and flour.
4. Combine the two mixtures.
5. Refrigerate dough overnight.
6. Roll out and cut with cookie cutter.
7. Bake at 350° for 10 minutes.

Serves 5
40 min / 30 min prep

Brownie Cookies - Julie Vistaunet

The recipe is from the back of the Baker's Unsweetened Chocolate box:

Soft & Chewy Chocolate Drops Recipe Rating: Prep Time: 20 min Total Time: 1 hr 20 min Makes: 5 doz. or 30 servings, two cookies each Nutrition Information Kraft Kitchens Tips Ratings and comments

Cookies 4 squares BAKER'S Unsweetened Chocolate 3/4 cup (1-1/2 sticks) butter 2 cups sugar 3 eggs 1 tsp. vanilla 2-1/2 cups flour Glaze 1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.) 6 squares BAKER'S Semi-Sweet Chocolate

COOKIES: Preheat oven to 350°F. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Cover and refrigerate 1 hour or until dough is easy to handle. SHAPE dough into 1-inch balls; place, 2 inches apart, on lightly greased baking sheets. BAKE 8 min. or just until set. (Do not overbake.) Let stand on baking sheet 1 min.; transfer to wire racks. Cool completely. GLAZE**: Place frozen whipped topping and semi-sweet chocolate in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is shiny and smooth, stirring after 1 min. Let stand 15 min. to thicken. Spread over cookies. Let stand until glaze is set. **I improvised on the glaze, and whatever I did can never be reproduced again

Carol's Chocolate Chip Cookies (With Peanut Butter)

Cream:

1 Cup White Sugar (can replace with 1 Cup Splenda)

2 Cups Dark Brown Sugar

1 ¾ Cups Crisco Butter Shortening (I use 1 ¾ sticks)

¼ Cup Peanut Butter (Instead of 2 cups of Shortening)

Mix In:

4 Eggs

2 tsp Baking Soda

2 tsp Salt (I use 1 ½ or so)

2 tsp. Vanilla

Mix In:

4 ½ Cups Flour

Stir In:

1 ¼ large packages of Chocolate Chips (I use milk Chocolate)

Drop plum size ball of dough on greased baking sheet and Bake at 350 for

10-12 minutes until lightly browned but not crisp.