BIG SOFT GINGER COOKIES

3/4 cup butter (no substitutes), softened
1 cup sugar
1 egg
1/4 cup molasses
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

Additional sugar

In a mixing bowl, cream butter and sugar. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture. Roll into 1-1/2 -inch balls, then roll in sugar. Place 2 inch apart on ungreased baking sheets. Bake at 350o F for 10-12 minutes or until puffy and lightly browned. Remove to wire racks to cool. Yield: 2-1/2 dozen.

HAZELNUT SHORTBREAD COOKIES

1 1/4 Cup Hazelnuts with Skins (about six ounces), toasted

1 1/4 Cup all purpose flour

1/2 Cup plus 2 Tablespoons sugar

1 1/4 sticks (10T) unsalted butter, melted and cooled

Preheat oven to 350 degrees, and butter and flour two 8" round cake pans. In a food processor grind fine the hazelnuts with the flour and sugar, add the butter, and blend the mixture until it is combined well.

Press half the dough evenly onto bottom of each of the pans, cut through each round of dough with a small knife to score 16 wedges, and bake the shortbread in the middle of the oven for 20 minutes, or until pale golden brown.

While the cookies are still warm, cut through them again and let cool IN the pans on a rack. Invert onto plates slightly smaller than the pans.

GERMAN OATMEAL LACE COOKIES

2/3 c. quick-cooking rolled oats

1/4 c. all-purpose flour

1/4 tsp. salt

1/4 tsp. each ground cloves and ground ginger

1/2 c. sugar

1/2 c. butter (1 stick)

2 Tbs. whipping cream

In a small pan, combine all ingredients. Cook over medium heat, stirring, until mixture begins to bubble. Remove from heat and stir well. Drop dough, 1 level teaspoonful at a time, onto lightly greased baking sheets (they must be flat, not warped), allowing 3 or 4 cookies per sheet.

Bake in a 375-degree oven for 5 to 7 minutes or until evenly browned (bake only one sheet at a time if you wish to shape cookies; they cool quickly). Place baking sheet on a rack and let cookies cool until firm enough to lift from pan with a spatula but still soft enough to shape, less than a minute. (For flat cookies, leave cookies on baking sheets until firm, then transfer to racks and let cool completely.)

To shape cookies, wrap them around metal pastry tubes or cones that are least 1/2 inch in diameter (or make your own cones from several thicknesses of foil). Let cool on racks, then remove forms. Or drape cookies over horizontally suspended wooden spoon handles or a broomstick and let stand until completely cool. If cookies become too stiff to shape, you can restore their flexibility by returning them briefly to the oven. Store airtight.

BUTTER CRISPS


1 cup butter or margarine

1 (4 ounces) package cream cheese

1 cup white sugar

1 egg

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1/2 teaspoon baking powder



1. Cream together the butter and cream cheese. Gradually add sugar and egg continue beating until blended.

2. Add flour and baking powder gradually to butter/cream cheese mix. Chill dough 1-2 hours.

3. Roll out on floured board and cut in desired shapes. Bake approximately 12 minutes or until light brown at 350 degrees F (175 degrees C). Frost with desired frosting.

CHOCOLATE CHIP AND PEANUT COOKIES

1/2 c butter or margarine, softened

1/2 c sugar

1/4 c brown sugar, packed

1 egg

1 t vanilla

1 c flour

1/2 t salt

1/2 t baking soda

1 pkg (6 oz) (1 cup) semisweet chocolate chips

1 c peanuts

Cream butter and sugars; add egg, and vanilla, and beat until light and fluffy. Sift together flour, salt, and baking soda; stir into creamed mixture; blend well. Add chocolate chips and peanuts, and stir by hand.

Drop from teaspoon about 2 inches apart on a greased cookie sheet. Bake at 3750 for 12 - 14 minutes. Remove from sheet immediately. Makes 3 dozen cookies.