Recipes

Several of you have asked for my recipes for the cookies I made. Here they are:

Snickerdoodles

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

1. Preheat oven to 400 degrees
2. Cream together butter, shortening, 1 1/2 cups sugar, eggs, and vanlla. blend in the flour, cream of tartar, soda, and salt. Shape dough by rounded teaspoonsfuls into balls.
3. Mix together 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake in the preheated oven for 8 to 10 minutes or until set but not too hard. Remove immediately from baking sheets; cool on wire racks. Yield: 5 dozen.

Big, Soft Ginger Cookies

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter or margarine, softened (I did 1/2 and 1/2...never bake with just butter)
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

1. Preheat oven to 350 degrees. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside
2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto ungreased baking sheets and flatten slightly (I didn't flatten..just rolled in balls and placed on tray).
3. Bake in the preheated oven for 8-10 minutes. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely. Yield 2 dozen.