Zebra Butter Cookies

Ingredients:
1-1/4 cups butter, softened
1 cup sugar
2/3 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon salt
1/4 cup baking cocoa

Preparation Instructions:In a large mixing bowl, cream butter and sugars. Beat in egg and vanilla. Combine flour and salt; gradually add to the creamed mixture. Divide dough in half. Add cocoa to one half; mix well. Roll each half between waxed paper into a 9-in. square. Cut both squares into three 3-in. strips. Cut the strips in half lengthwise to make six 4-1/2-in. x 3-in. rectangles. Place one cream-colored rectangle on a large piece of plastic wrap; top with a chocolate rectangle. Repeat layers twice. Wrap in plastic wrap and refrigerate for 2 hours. Unwrap and cut widthwise into eighteen 1/4-in. slices. Cut each slice with a horse-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 375 for 8-10 minutes or until edges are lightly golden. Let stand for 2 minutes before removing to wire racks to cool. Yield: 1-1/2 dozen
------------------------------------------

I also have just done squares. But this last time I made them, I did pinwheels! You just roll the dough out long and then roll it up, like a log! Put it in the fridge for 2 hours... then take out and slice! It works great! And tastes the same! :)

Peanut Butter Blossoms

Ingredients:
48 Hershey's Kisses Brand Milk Chocolates
1/2 cup shortening
3/4 cup Reese's Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Preparation Instructions:
1 Heat oven to 375°F. Remove wrappers from chocolates.
2 Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3 Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4 Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Chocolate Chip Cookies

Ingredients:
2 cups flour
1 cup oatmeal, finely ground (the little food processor does this nicely)
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
2 large eggs
1 bag chocolate chips

Preparation Instructions:
Preheat oven to 375 degrees.
Combine flour, baking soda, oatmeal and salt in small bowl. Beat butter, sugars and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoons onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Molasses Cookies

Ingredients:

1/2 cup butter

1/2 cup vet shortening

1 1/2 cups sugar

1/2 cup molasses

2 eggs

4 cups flour

1/2 tsp. salt

2 1/4 tsp. Baking soda

2 1/4 tsp. ground ginger

1 1/2 tsp. ground cloves

1 1/2 tsp ground cinnamon

Preparation Instructions:

Mix first five ingredients well and then stir in flour and spices, mixing well. (Dough will get very thick! Sometimes you have to turn the mixer off and hand beat it.)

Roll in small balls, roll in sugar and bake at 350 degrees for 8-10 min.

Do not over bake.

White Chip Chocolate Cookies

Ingredients:

1 cup butter
2 cups sugar
2 eggs
2 tsp. vanilla
2 cups flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp. salt
1 2/3 cup white chocolate chips

Preparation Instructions:
Preheat oven to 350 degrees.

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes. Allow cookies to cool on baking sheet 5 minutes before removing to a wire rack to cool completely.

Farm Style Oatmeal Cookies

Ingredients:
2 c. packed brown sugar
1 c. shortening
1/2 c. buttermilk
1 t. vanilla
4 c. oats
1 3/4 c. all-purpose or whole wheat flour
1 t. baking soda
3/4 t. salt
Raisins


Preparation Instructions: Mix brown sugar, shortening, buttermilk, and vanilla. Stir in remaining ingredients. Bake at 375 for 8-10 min. Immediately remove from pan. Makes 7 dozen.

Pecan Meltaways

Ingredients:

1/2 cup butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 tablespoon sugar
Dash salt
1 cup finely chopped pecans
confectioners' sugar

Preparation Instructions: 

In a large mixing bowl, cream the butter and cream cheese until light and fluffy. Beat in vanilla. Combine the flour, sugar and salt; gradually add to creamed mixture. Stir in pecans (dough will be crumbly).
Roll into small balls. Place 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 12-14 minutes or until lightly browned. Carefully roll warm cookies in confectioners' sugar; cool on wire racks or plate. When cool, roll once more in confectionners' sugar.

Sugar Cookies

Ingredients: 
1 c. sugar
1 c. powdered sugar
2 eggs
1 c. margarine
1 c. oil
1 tsp. Vanilla
4 c. flour
1 tsp. baking soda
1 tsp. cream of tartar
½ tsp. salt
½ tsp. lemon extract (optional)

Preparation Instructions: 
Cream first 6 ingredients. Add dry things and also flavoring. Roll in balls. Place on cookie sheet and press with glass dipped in sugar. Bake at 350 degrees for 10 minutes.