Recipe(tried): Cookie Recipes for Hope/Va

Hope, this Snickerdoodle recipe is very easy and very good. Just watch them carefully if you like chewy centers like I do. They will get hard if you don't take them out at the right time. If you type a certain kind of cookie in the search box you will find tons. I originally found the Chocolate Chip recipe posted by LoriD./Fl some time back. Be sure to use the light brown sugar if you like a soft and chewy cookie. They are excellent. With both recipes I use a cookie scoop that is equivalent to a measuring Tablespoon.

If you have trouble with cookies, consider doing some bar cookies. Or "fancy-up" some brownies using the miniature muffin tins. When they are done, immediately place a miniature Reese's Peanut Butter Cup or Rolo in the center of each. If you like lemon, there's a simple recipe using a lemon cake mix and Cool Whip - I think I posted it before in response to someone's request.

This is a repeat of an earlier post. I love Beth Sigworth’s version of an old standard that I found on cookierecipe.com. Crispy edges and chewy centers. I think the difference might be the combination of butter and shortening. Key is not to overbake! Very quick, simple, everyone loves them, and your kitchen smells wonderful! Makes approx. 3 to 4 dozen, depending on size.

MRS. SIGG’S 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 F.
2. Cream together butter, shortening, 1-1/2 cups sugar, the eggs, and the vanilla. Blend in the flour, cream of tartar, soda, and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon in a custard cup. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets (I always use parchment paper).
4. Bake 8 to 10 minutes or until set, but not too hard (you tend to think centers are not done). Remove immediately from baking sheet.
Makes approx. 3-4 dozen, depending on size.

Beth’s Chocolate Chip Cookies

2/3 cup butter-flavored shortening
2/3 cup butter, softened
1 cup white sugar
1 cup packed light brown sugar
2 eggs
1 tablespoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped pecans (optional)
2 cups semisweet chocolate chips

Directions
1 Preheat oven to 375 degrees F (190 degrees C).
2 Mix thoroughly the butter-flavored shortening, sweet cream butter, sugars, eggs, and vanilla. Stir in remaining ingredients.
3 Use a measuring tablespoon to round dough into balls. Don't roll the balls, just make them rounded. Place onto ungreased baking sheets, bake 10 to 12 minutes, or until centers are set and very lightly browned. Don't overbake. Cool 2-3 minutes before removing from baking sheets. Makes 5 -6 dozen