Brysons Sugar Cookies

1 pound Butter (softened)
3 Eggs
2 cups Sugar
2 tsp Vanilla
2 tsp Lemon Extract
6 Cups Flour
1 tsp Soda
1 tsp Salt

Use Betty Crocker Lemon Frosting

Cream Sugar and Butter, add eggs, vanilla, lemon.  Mix well.  Add Dry ingredients.  Refridegerate for at least 1 hour.  Roll out, cut bake 375 degrees for 8-10 minutes.  let Cool completely.  Frost

Chocolate Chip Cookies (cornstarch)

• 1 1/2 cups  unsalted butter, softened
• 1 1/2 cups packed dark brown sugar (I used light and it was great)
• 1/2 cup white sugar
• 2 large eggs
• 1 Tablespoon and 1 teaspoon vanilla extract
• 4 cups flour 
• 2 teaspoons cornstarch (you can use up to 4 teaspoons for a more fluffy cookie, I just like mine to hold shape) 
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 package Milk chocolate chips

Directions:

Preheat oven to 350°F  Prepare 2 cookie sheets for cooking (I use Parchment paper)

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. The cookie dough will be thick. Add the chocolate chips and mix.  Use medium size cookie scoop scoop to put cookies on sheets.  I then use the back of a spoon to slightly press down the top of the cookie.  Bake for 10-12 minutes or until just golden.  Remove from oven and let sit on pan for 5 minutes. Serve with Milk!

I've found that over mixing cookies makes them less desirable.  Some say that you should mix cookies by hand and not in a mixer.  I however like to cream the butter and the sugar, add the wet ingredients and then change to the cookie attachment, just don't over mix when adding the dry ingredients and chocolate chips.

Adapted from a recipe found on Sallysbakingaddiction.com

Snickerdoodles (Soft and chewy)

INGREDIENTS
1 cup butter softened
1¼ cup white sugar
1 egg
1½ tsp vanilla extract
3 cups flour
1½ tsp baking powder
¼ tsp salt
¼ cup sugar
1½ tsp cinnamon

Instructions:
In your  mixer cream together butter and sugar until light and fluffy.
Add in egg and vanilla and mix until combined.
In a separate bowl combine dry ingredients - flour, baking powder and salt, and mix to combine.
Slowly add flour mixture to butter mixture, mixing well between each addition.
Mix cinnamon and sugar together and place on a plate.
Measure dough with a ¼ cup measure and roll into balls. Roll each ball to coat well in the cinnamon sugar mixture and place on a cookie sheet lined with parchment paper.
Bake at 350 degrees F for 12-15 minutes or until the center is just set.
Let cool 2 minutes then cool on a wire rack.

No bake cookies (evaporated Milk version)

Ingredients:

2 cups white granulated sugar

1 stick butter (1/2 cup)

1/2 cup evaporated milk

1 teaspoon vanilla

2 1/2 tablespoons cocoa

1/2 cup peanut butter Smooth or chunky)

3 cups old-fashioned oats

Instructions:

1. In a medium saucepan, combine all ingredients except peanut butter and oats and cook over medium heat. Let boil for 5 minutes, stirring constantly.
2. Put wax paper on a cookie sheet or the counter. To make sure the cookies come off you can spray the wax paper lightly with cooking spray.
3. Remove from heat and stir in peanut butter and oats.
4. Spoon out quickly onto wax paper. Cookies will harden as they set.

Cinnamon Breakfast Muffins

1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Topping (option: cut topping in half*)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

Preheat oven to 350F.

In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT overmix; overmixing will ruin the texture of the finished muffins. Also? Don't overmix the batter. Finally, don't overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.

For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar.

Marshmallow Frosting

Ingredients:

4 large egg whites
1 Cup ordinary sugar (white or brown)
1 pinch of salt
1 tsp vanilla essence
Place all ingredients except the vanilla essence into a bowl which you can place over a pot of simmering water, or use a double boiler.
Whisk the egg white mixture constantly over simmering water until the sugar dissolves and the mixture is hot to the touch.  About 5 min.
Pour the mixture into a bigger bowl and beat with an electric mixer for 3 minutes. Add the vanilla while beating. After 3 minutes, the mixture will be lovely and fluffy.
Bosch or Kitchen Aid mixer works well.
I love using disposable piping bags – or you could even use a plastic bag without a nozzle, I simply piped straight out the end of the piping bag directly onto the cupcakes.

Linda's Sugar Cookies

By: Wendy Connors From Linda Connors

1 cup butter
1 cup sugar
2 eggs
1 Tbsp. milk
1/2 tsp almond flavoring
1/2 tsp salt
1 tsp. baking powder
3 1/2 cups flour

Cream butter, sugar; add eggs; add other. Thin as necessary with milk. Roll out leaving at least 1/4-1/3 inch thick, cut with cookie cutters. Don't over bake. Frost as desired. Back 375 degrees 8-9 minutes.

Hershey Kiss Peanut butter cookie 2

1c brown
1c confectioner sugar
1c white
3c peanut butter
3 eggs

Bake 350 Degrees for 10-15 minutes!

*You can do them with more confectioner's sugar if you like a really solid cookie. I also use a small scoop to form these and just put the flat side down on the cookies sheet-no rolling and rolling!

Sugar Cookies

Recipe By: Henke Family Favorite

Ingredients
1/2 Cup Butter
2 Cups Flour
3/4 Cup Sugar
1/4 tsp Salt
1 Egg
1/2 tsp Baking Powder
1/2 tsp Vanilla
1/2 tsp Baking Soda
1/2 tsp Orange Extract
2-3 Tbsp Milk

Frosting:
2 Cups Powdered Sugar
1/2 Cup Unsalted Butter
1/4 tsp Orange Extract
1/8 tsp Vanilla Extract
Food Coloring as desired

Directions
Preheat Oven to 375 degrees. Cream Butter and sugar, add egg, vanilla and Orange extracts and mix well. Add Dry ingredients add milk if too thick.
Roll out on floured wax paper and cut using cookie cutters. Bake on greased pan for 10-14 minutes until light golden around the edges, do not over cook for best results.
Frost and serve or they freeze well for a few weeks.