Vanilla dipped ginger snaps, Easy peppermint sugar cookies, Cranberry cookies


The first recipe is courtesy of Bob Cotter, who has become quite a cook since his retirement, and his sister-in-law Peggy Crossin. These are really good!
Vanilla dipped ginger snaps
2 C sugar
1-1/2 C vegetable oil
2 eggs
1/2 C molasses
4 C flour
4 tsp. baking soda
1TBS ground ginger
2 tsp. cinnamon
1tsp. salt
additional sugar for coating
2 12-oz. pkgs. vanilla chips
1/4 C shortening
Combine sugar and oil in mixing bowl. Add eggs one at a time, beating well after each addition. Stir in molasses. Combine flour, baking soda, ginger, cinnamon and salt in separate bowl. Gradually blend into molasses mixture. Shape dough into 3/4-inch balls and roll in additional sugar. Place balls on ungreased baking sheet about 2 to 3 inches apart. Bake at 350 degrees for 9 to 10 minutes or until cookie springs back when lightly touched. Cookies can be baked for as little as 6 to 7 minutes. Cool on wire rack.
Melt vanilla chips and shortening (solid) together in a sauce pan or double boiler over low heat, stirring until smooth. Dip each cookie halfway in the mixture. Place cookies on wax paper to cool. Makes 10 to 12 dozen.
Easy peppermint sugar cookies
1 roll (16.5 oz.) refrigerated sugar cookies
1-1/2 C white vanilla baking chips or semisweet chocolate chips
8 round hard peppermint candies, crushed (1/4 cup)
Heat oven to 350 degrees. In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour until well blended. Shape dough into 36 1-inch balls. Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 5 minutes.
In small microwavable bowl, microwave vanilla chips and 1 tablespoon vegetable oil uncovered on medium (50%) 2 to 3 minutes, stirring once halfway through microwaving, until melted. Stir until smooth. Dip half of each cookie into melted chips mixture, allowing excess to drip off; place on waxed or parchment paper-lined cookie sheets. Sprinkle each with about 1/2 teaspoon crushed candy. Let stand until set.
Cranberry cookies
1-1/2 C butter or margarine, at room temperature
2 C sugar
1 TBS grated orange peel
2 tsp. vanilla
3-1/4 C all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1-1/2 C dried cranberries
1-1/2 C sweetened flaked dried coconut
In a large bowl with a mixer on medium speed, beat 1-1/2 cups butter, sugar, orange peel, and vanilla until smooth. In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes. Mix in cranberries and coconut. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12 x 15-inch baking sheets.
Bake in a 350-degree oven until cookie edges just begin to brown, 8 to 11 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Saying: “The only time I ever enjoyed ironing was the day I accidentally poured gin in the steam iron.” – Phyllis Diller
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(Melanie Behrens –

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