OLSH

Cookie Recipes

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  • Recipes for 2013 Legacy Gala Sisters Heavenly Favorites (48.6 KB)
  • Ginger Cookies

    1 cup sugar
    ¾ cup margarine or butter, softened
    ¼ cup molasses
    1 egg
    2 ¼ cups Pillsbury’s Best All Purpose or Unbleached Flour
    2 teaspoons soda
    ½ teaspoon salt
    1 teaspoon cinnamon
    ½ teaspoon cloves
    ½ teaspoon ginger
    ¼ teaspoon nutmeg
    Sugar

    In large bowl, cream sugar, margarine, molasses and egg until light and fluffy. Lightly spoon flour into measuring cup; level off. Stir in flour, soda, salt, cinnamon, cloves, ginger and nutmeg; mix well. Chill 1 hour.
    Heat oven to 350 degrees F. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 350 degrees F for 8 to 12 minutes or until set. (Cookies will puff up and flatten during baking.) Cool 1 minute; remove from cookie sheets. 4 ½ to 5 dozen cookies.

    Magic Cookie Bar

    Large sheet pan
    2 cups butter, melt in pan
    6 cups graham cracker crumbs; sprinkle over melted butter
    4 – 14 oz. cans sweetened condensed milk; pour over crumbs
    6 cups coconut – sprinkle
    4 cups chocolate chips – sprinkle
    4 cups nuts chopped – sprinkle last
    Bake at 350 degrees F for 25-30 minutes

    Vanilla-Butter Sugar Cookies

    1 ½ cups butter, softened
    1 ½ cups sugar
    2 eggs
    2 tablespoons vanilla extract
    4 cups all-purpose flour
    1 teaspoon salt
    1 teaspoon baking soda
    1 teaspoon cream of tartar
    FROSTING:
    1 ½ cups confectioners’ sugar
    3 tablespoons butter, softened
    1 tablespoons vanilla extract
    1 tablespoon milk
    Food Coloring, optional
    Colored sugar

    1. In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat well. Stir together dry ingredients; gradually add to creamed mixture until completely blended. Chill for 30 minutes.
    2. On a lightly floured surface, roll dough to a ¼-in. thickness. Cut with holiday cutters dipped in flour. Using a floured spatula, transfer cookies to ungreased baking sheets. Bake at 350 degrees for 10-12 minutes. Cool on wire racks.
    3. For frosting, combine sugar, butter, vanilla and milk; beat until creamy. Thin with additional milk to desired spreading consistency if necessary. Add a few drops of food coloring if desired. Spread frosting over cookies and decorate with colored sugar. Yield: 7 dozen (2 ½ inch cookies).

    Apricot Empanadas

    1 cup butter, softened
    1 8-oz pkg. cream cheese, softened
    2 cups all-purpose flour
    2 teaspoons grated lemon peel
    6 tablespoons apricot jam
    Cinnamon-sugar

    In a small bowl, cream butter and cream cheese until light and fluffy. Gradually beat in the flour and lemon peel. Shape dough into a ball. Cover and refrigerate overnight.
    Remove dough from the refrigerator 1 hour before rolling. On a lightly floured surface, roll the dough into a 17 ½ in. x 12 ½ in. rectangle; cut into 2 ½ in. squares. Spoon ½ teaspoon jam onto each square. Brush edges with water; fold pastry over filling, forming a triangle. Seal edges well with a fork.
    Place on greased baking sheets. Sprinkle with cinnamon-sugar. Bake at 300 Degrees for 10 minutes or until golden brown. Remove to wire racks. Refrigerate leftovers. Yield: 35 empanadas.

    Oatmeal Raisin Cookies

    2/3 cup sugar
    2/3 cup p.b. sugar
    1/2 cup butter
    ½ cup shortening
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1 teaspoon vanilla
    ½ teaspoon baking powder
    ½ teaspoon salt
    2 large eggs
    3 cups oats
    1 cup flour
    1 cup raisins, nuts, or chocolate chips

    Heat oven to 375 Degrees F.
    Beat all ingredients except oats, flour and raisins (medium speed). Stir in oats, flour and raisins.
    Drop by rounded T about 2 in. apart
    Bake 9-11 minutes or until light brown. Immediately remove to rack.
    Yield: about 3 doz.

    Thumbprint Cookies

    1 lb. butter or oleo
    1 cup brown sugar
    4 eggs (separated)
    4 c. cake flour
    1 tsp. vanilla
    1 lb. ground walnuts
    Strawberry preserves or any jelly

    Mix butter, sugar, egg yolks and vanilla with flour. Make 1 inch balls. Dip in slightly beaten egg whites. Roll in ground nuts. Place on ungreased cookie sheet. Bake 5 minutes at 375 Degrees F. Remove from the oven; make a small well (thumb print) in each ball of dough. Return to the oven to bake 20 minutes at 350 Degrees or until light brown. Cool. Fill each cookie with preserves or jelly.

    Lady Locks

    2 cups flour
    1 cup oleo – (2) sticks
    1 cup sour cream
    1 egg yolk
    3 dozen clothes pins

    Cut flour into oleo, as pie dough, add egg yolk, mix well, add sour cream; dough forms soft mixture. Refrigerate over night – roll dough ¼ inch thick – cut into 6 inch strips, wrap loosely on greased pins. Bake 350 Degrees for 15 minutes. Remove from pins immediately. Cool on racks, and fill.
    Filling
    ½ cup short
    ½ cup oleo – (1) stick
    1 cup sugar
    1 egg white
    2 t vanilla
    ½ cup hot milk
    Cream short and oleo, add sugar, beat well. Add egg white and vanilla, beating well add hot milk 1 t at a time, beat till creamy and smooth – do not boil milk – just hot. Roll in powdered sugar.
    DOUBLED – makes 17 dozen

    Coconut Macaroons

    2 ½ cups flaked coconut
    1/3 cup all-purpose flour
    1/8 teaspoon salt
    2/3 cup sweetened condensed milk
    1 teaspoon vanilla extract

    In a bowl, combine the coconut, flour and salt. Add milk and vanilla; mix well (batter will be stiff).
    Drop by tablespoonfuls 1 in. apart onto a greased baking sheet. Bake at 300 Degrees for 8 minutes or until golden brown. Remove to wire racks.
    Yield: 1 ½ dozen

    Peanut Butter Blossoms

    ½ cup shortening
    ½ cup peanut butter
    ½ cup granulated sugar
    ½ cup packed brown sugar
    1 teaspoon baking powder
    1/8 teaspoon baking soda
    1 egg
    2 tablespoons milk
    1 teaspoon vanilla
    1 ¾ cups all-purpose flour
    ¼ cup granulated sugar
    Milk chocolate kisses or stars (about 54)

    Preheat oven to 350 Degrees F. In a large mixing bowl, beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the ½ cup granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
    Shape dough into 1-inch balls. Roll balls in the ¼ cup granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm and bottoms are light brown. Immediately press a chocolate kiss into each cookie’s center. Transfer to a wire rack and let cool.

    Chocolate Chip Cookies

    1 cup sugar
    1 cup firmly packed brown sugar
    1 cup margarine or butter, softened
    2 eggs
    1 ½ teaspoons vanilla
    1 teaspoon baking soda
    1 teaspoon salt
    3 cups all-purpose flour
    12 ounces semi-sweet chocolate chips

    Place sugar, brown sugar, margarine, eggs and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat about 30 seconds. Stop and scrape bowl.
    Turn to Stir Speed. Gradually add baking soda, salt, and flour to sugar mixture and mix about 2 minutes. Turn to Speed 2 and mix about 30 seconds. Turn to Stir Speed and add chocolate chips, mixing about 15 seconds.
    Drop by rounded teaspoonfuls onto greased baking sheets, about 2 inches apart. Bake at 375 Degrees for 10 to 12 minutes. Remove from baking sheets immediately and cool on wire racks.
    Yield: 54 cookies

    Peanut Butter Cookies

    ½ cup granulated sugar
    ½ cup packed brown sugar
    ½ cup peanut butter
    ¼ cup shortening
    ¼ cup stick margarine or butter, softened
    1 large egg
    1 ¼ cups all-purpose flour
    ¾ teaspoon baking soda
    ½ teaspoon baking powder
    ¼ teaspoon salt
    Granulated sugar

    Mix ½ cup granulated sugar, the brown sugar, peanut butter, shortening, margarine and egg in large bowl. Stir in flour, baking soda, baking powder and salt. Cover and refrigerate about 2 hours or until firm.
    Heat oven to 300 Degrees.
    Shape dough into 1 ¼ inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in criss-cross pattern with fork dipped in granulated sugar.
    Bake 7 minutes or until light brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack. Yield: 2 ½ dozen cookies

    Lemon Angel Wings

    1 cup cold butter
    1 ½ cups all-purpose flour
    ½ cup sour cream
    1 teaspoon grated lemon peel
    10 tablespoons sugar, divided

    In a large bowl, cut butter into flour until crumbly. Stir in sour cream and lemon peel until well blended. Place on a piece of waxed paper; shape into a 4 ½ inch square. Wrap in plastic wrap and refrigerate for at least 2 hours.
    Cut dough into four 2 ¼ inch squares. Place one square on a piece of waxed paper sprinkled with 2 tablespoons sugar. Cover with another piece of waxed paper. Keep remaining squares refrigerated. Roll out dough into a 12-in. x 5-in. rectangle, turning often to coat with the sugar.
    Lightly mark center of 12-in. side. Starting with a short side, roll up jelly-roll style to the center mark, peeling paper away while rolling. Repeat rolling from other short side, so the two rolls meet in the center and resemble a scroll.
    Wrap well in plastic wrap and refrigerate. Repeat with remaining sugar. Place 2 in. apart on foil-lined baking sheets. Bake at 375 Degrees for 14 minutes or until golden brown. Turn cookies over; bake 5 minutes longer. Remove to wire racks to cool.
    Yield: 3 dozen.

    Buck-eyes

    1 jar (16 oz.) creamy peanut butter
    4 cups powdered sugar
    1 cup butter or margarine, softened
    1 pkg. (12 oz.) semisweet chocolate chips
    ½ block paraffin, chopped, optional

    In bowl, combine peanut butter, powdered sugar and butter. Beat until well blended and smooth.
    Roll mixture into 1-inch balls.
    Place on tray on baking sheet. Chill about 20 minutes.
    Melt chocolate (with paraffin, if used), in top of double broiler over simmering water.
    Using a wood pick or skewer, dip balls into chocolate to coat completely.
    Set on waxed paper-lined tray until hardened. Store in refrigerator.
    Yield: 64 (3 lbs.)

    Walnut Cookies

    2 cups all-purpose flour
    1 cup powdered sugar
    ½ cup cornstarch
    1 cup butter
    ½ cup chopped macadamia nuts or toasted walnuts
    1 egg yolk
    1 ½ teaspoons finely shredded orange peel
    2 tablespoons orange juice
    1 recipe Orange Frosting

    Preheat oven to 350 Degrees F. Combine flour, powdered sugar, and cornstarch. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in macadamia nuts. In a bowl, combine egg yolk, orange peel, and orange juice. Add egg yolk mixture to flour mixture, stirring until moistened. Knead dough in bowl until it forms a ball.
    Shape dough into 1 ¼ inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass in granulated sugar and flatten each ball to ¼-inch thickness.
    Bake for 12-15 minutes or until edges are set and surfaces are dry. Transfer to a wire rack; cool. Frost with Orange Frosting. If desired, sprinkle with additional finely chopped macadamia nuts.
    Orange Frosting: Combine 1 cup powdered sugar, 2 tablespoons softened butter, and ½ teaspoon finely shredded orange peel. Stir in 1 to 2 tablespoons orange juice to make spreadable. Yield: about 36 cookies

    Anise Knots

    ½ teaspoon salt
    3 large eggs
    ½ cup canola oil
    ½ cup whole milk
    ½ cup white sugar
    5 teaspoons baking powder
    3 teaspoons anise extract or 3 teaspoons anise flavoring
    3 cups all-purpose flour (could also be half cake flour half all purpose flour)

    Beat eggs with oil and sugar five minutes. Combine the milk and anise flavor. Combine the flour and salt and baking powder. Add dry ingredients into wet ingredients. Make a soft, very soft dough. Soft but not sticky. If you add too much flour they will be dry cookies. Roll pieces of dough into finger lengths, and widths, and make into an S shape. Bake on parchment lined cookie sheet. Bake 300 Degrees F for 5-7 minutes, just bottoms slightly golden. Tops should have no color. Frost with a glaze of powdered sugar, and anise flavor; drop of milk.