Ann's Famous Gingerbread Cookies

I truly love this gingerbread cookie recipe. I usually try to make a big batch between Halloween and Thanksgiving, and then again at Christmas for gifts. It makes a crispy, light gingerbread, that melts in your mouth. roll the dough thin and decorate the men with raisins, red hotsa, and sugar sprinkles. The other cut-outs I just use sugar sprinkles in various colors. This recipe originally came from "Taste of Home" magazine about 14 years ago. Grandkids love these too!! They take a little time, but are worth the effort and sit back and enjoy the compliments-

1. 1 cup butter, softened


2. 1 cup sugar


3. 1/2 cup dark corn syrup


4. 1 teaspoon EACH ground cinnamon, nutmeg, cloves and ginger


5. 2 large Eggs, beaten


6. 1 teaspoon vinegar


7. 5 cups unbleached white flour (I use Pillsbury or King Arthur)


8. 1 teaspoon baking soda


9. Red hot candies, raisins and sugar sprinkles in assorted colors

In a large saucepan, combine the butter, sugar, corn syrup and spices; bring to a boil, stirring constantly. Remove from heat and cool to lukewarm. Stir in the eggs and vinegar. Combine the flour and baking soda; stir into sugar mixture to form a soft dough. chill for several hours. On a lightly floured surface, roll dough to a 1/4 inch thickness. Cut with floured cookie cutters and place on GREASED cookie sheets. Reroll scraps and cut them out also. Decorate with red hots, raisins and colored sugar sprinkles. Bake at 350 degrees for 8-10 minutes, until lightly browned. Remove to cooling racks. Makes about 5 dozen cookies.

Mrs. Hoener's chocolate cookies

The absolute best cookie ever!!! This recipe came from my Great Aunt Em Garbee. She, along with my grandmother and all of their sisters were WONDERFUL cooks. They had a tea every Christmas and these were always the favorites!! The icing calls for coffee but you can use cream too. To decorate, I use red and green sugars at Christmas, pink at Valentine's and you can leave plain. Hope you enjoy these as much as my family has in the past.

1. 1/2 cup Crisco shortening


2. 2 squares unsweetened chocolate


3. 1 cup brown sugar


4. 1/4 teaspoon salt


5. 1/2 cup evaporated milk


6. 1 large egg


7. 1 1/2 cups flour


8. 1/2 teaspoon soda


9. 1 teaspoon vanilla

Melt the chocolate. In a large bowl, cream the chocolate, sugar and shortening until fluffy and blended. Add egg and beat. Mix dry ingredients and add alternately with evaporated milk. Drop by 1/2 teaspoons on GREASED cookie sheet. These are small tea cookies but you can drop by teaspoons, just won't make as many. Bake at 350 degrees for 10-12 minutes. Remove to cooling racks and cool completely. When cool ice with the following: 3 Tablespoons of cocoa, 2 cups powdered sugar, 1 Tablespoon melted butter and enough hot coffee or cream to make a spreading consistency. After icing, sprinkle with colored sugars of your choice.

Mini Kisses Peanut Blossoms

This old favorite is still one of my family's favorites and particularly during Christmas. Use regular peanut butter, not organis types for this. I've tried it and it just doesn't taste right. Use Peter Pan, Jif or Skippy's, and watch these disappear!

1. 1/2 cup butter flavor shortening (I use Crisco)


2. 3/4 cup creamy peanut butter


3. 1/3 cup granulated sugar


4. 1/3 cup packed light brown sugar


5. 1 Large Egg


6. 2 Tablespoons of milk


7. 1 teaspoon vanilla extract


8. 1 1/2 cups unbleached flour ( I use Pillsbury or King Arthur)


9. 1 teaspoon baking soda


10. 1/2 teaspoon salt


11. Additionqal granulated sugar for rolling cookies in to bake


12. Bag of Hershey's kisses or 10 oz. bag of Hershey's mini kisses

Preheat oven to 375 degrees. Beat shortening and peanut butter in a large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar, beat until fluffy. Add egg, milk and vanilla and beat well. Combine flour, baking soda, and salt; gradually add to peanut butter mixture, beating until well blended. Shape dough into 1 inch balls. Roll in granulated sugar and place on UNGREASED cookie sheets. Bake 8- 10 minutes, or until lightly browned. Place Hershey kiss in middle of each cookie (or 2 mini kisses) and press down lightly. Remove cookies to cooling rack. Cool completely. Makes 3 1/2 to 4 dozen