FRANCISCAN SISTERS of Christian Charity

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1 FRANCISCAN SISTERS of Christian Charity FRANCISCAN SISTERS of Christian Charity

2 Peanut Butter Cookies 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup peanut butter 1/4 cup shortening 1/4 cup butter or margarine, softened 1 egg 1 1/4 cups flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Mix sugars, peanut butter, shortening, butter and egg in a large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm. Heat oven to 375 degrees. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar. Bake 9-10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack. -Holy Family Convent, Manitowoc, WI Peanut Butter Cookies 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup peanut butter 1/4 cup shortening 1/4 cup butter or margarine, softened 1 egg 1 1/4 cups flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Mix sugars, peanut butter, shortening, butter and egg in a large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm. Heat oven to 375 degrees. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar. Bake 9-10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack. -Holy Family Convent, Manitowoc, WI

3 Snickerdoodles 1 1/2 cups sugar 1/2 cup butter or margarine, softened 1/2 cup shortening 2 3/4 cups flour 2 teaspoons cream of tartar 1 teaspoons baking soda 1/4 teaspoon salt 1/4 cup sugar 2 teaspoons ground cinnamon Heat oven to 400 degrees. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Shape dough into 1 1/4 inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes or until set. Remove from cookie sheet to wire rack. -Holy Family Convent, Manitowoc, WI Snickerdoodles 1 1/2 cups sugar 1/2 cup butter or margarine, softened 1/2 cup shortening 2 3/4 cups flour 2 teaspoons cream of tartar 1 teaspoons baking soda 1/4 teaspoon salt 1/4 cup sugar 2 teaspoons ground cinnamon Heat oven to 400 degrees. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Shape dough into 1 1/4 inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes or until set. Remove from cookie sheet to wire rack. -Holy Family Convent, Manitowoc, WI

4 Toffee Chocolate Chip Cookies 1 cup (2 sticks) softened butter Add 2 1/2 cup flour 1 tsp baking soda 1 tsp salt Cream together 3/4 cup brown sugar 3/4 cup white sugar 1 tsp vanilla Add flour mixture. Fold chips into dough: 1 12 oz package semi sweet chips and 1 package (8 oz) Heath Bits o Brickle chips. Drop by rounded tablespoons on cookie sheets that are sprayed minutes 350 degrees till golden. Let stand 2 minutes on baking sheets, then remove to wire racks. Toffee Chocolate Chip Cookies Add flour mixture. 1 cup (2 sticks) softened butter Add 2 1/2 cup flour 1 tsp baking soda 1 tsp salt Cream together 3/4 cup brown sugar 3/4 cup white sugar 1 tsp vanilla Fold chips into dough: 1 12 oz package semi sweet chips and 1 package (8 oz) Heath Bits o Brickle chips. Drop by rounded tablespoons on cookie sheets that are sprayed minutes 350 degrees till golden. Let stand 2 minutes on baking sheets, then remove to wire racks.

5 Oatmeal Peanut Butter Cookies 3/4 cup flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter, softened 1/2 cup peanut butter 1/2 cup white sugar 1/2 cup packed light brown sugar 1 egg 1 teaspoon vanilla extract 1 cup quick cooking oats 3 tablespoons butter, softened 1 cup confectioners sugar 1/2 cup smooth peanut butter 2 1/2 tablespoons heavy whipping cream Directions In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well. In another bowl, combine the flour, baking soda, baking powder and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees for 10 minutes for until cookies are a light brown. To make filling: Cream 3 tablespoons butter or margarine with the confectioners sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches. Oatmeal Peanut Butter Cookies 3/4 cup flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter, softened 1/2 cup peanut butter 1/2 cup white sugar 1/2 cup packed light brown sugar 1 egg 1 teaspoon vanilla extract 1 cup quick cooking oats 3 tablespoons butter, softened 1 cup confectioners sugar 1/2 cup smooth peanut butter 2 1/2 tablespoons heavy whipping cream Directions In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well. In another bowl, combine the flour, baking soda, baking powder and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees for 10 minutes for until cookies are a light brown. To make filling: Cream 3 tablespoons butter or margarine with the confectioners sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

6 Chocolate Chip Cookies 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter 3/4 cup sugar 3/4 cup brown sugar 1 teaspoon vanilla (Mexican preferred) 2 large eggs 2 cups chocolate chips ( your choice of brand) 1 cup chopped walnuts Combine: flour, baking soda and salt in small bowl Beat: butter, both sugars and vanilla in large mixer bowl until creamy. Add 1 egg at a time, beat well between adding the eggs. Gradually beat in flour mixture. Stir: in chocolate chips and nuts. Drop: by rounded tablespoon onto ungreased baking sheets Bake: 9-11 min or until golden brown. Cool: on baking sheets 2 min; remove to wire racks to cool. -Chiara Convent, Manitowoc, WI Chocolate Chip Cookies 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter 3/4 cup sugar 3/4 cup brown sugar 1 teaspoon vanilla (Mexican preferred) 2 large eggs 2 cups chocolate chips ( your choice of brand) 1 cup chopped walnuts Combine: flour, baking soda and salt in small bowl Beat: butter, both sugars and vanilla in large mixer bowl until creamy. Add 1 egg at a time, beat well between adding the eggs. Gradually beat in flour mixture. Stir: in chocolate chips and nuts. Drop: by rounded tablespoon onto ungreased baking sheets Bake: 9-11 min or until golden brown. Cool: on baking sheets 2 min; remove to wire racks to cool. -Chiara Convent, Manitowoc, WI

7 Cherry Winks 1 cup sugar 3/4 cup shortening 2 tablespoons milk 1 teaspoons vanilla 2 1/4 cups flour 1 teaspoon baking powder 1/2 teaspoons baking soda 1/2 teaspoon salt 1 cup chopped pecans or walnuts 1 cup chopped dates 1/3 cup chopped maraschino cherries, well drained 1 1/2 cups crushed fine cornflakes 15 maraschino cherries drained and quartered. Heat oven to 375 degrees. Grease cookie sheets or use parchment paper. Combine sugar, shortening, milk, vanilla and eggs; beat well. Stir in flour, baking powder, baking soda, salt, nuts, dates and 1/3 cup chopped cherries; mix well. Cover dough with plastic wrap and refrigerate for easier handling (about minutes) Drop dough by rounded teaspoonfuls into cereal; thoroughly coat, form into balls. Place 2 inches apart on cookie sheets. Lightly press maraschino cherry piece into top of each ball. Bake at 375 degrees for minutes or until light golden brown. Cherry Winks 1 cup sugar 3/4 cup shortening 2 tablespoons milk 1 teaspoons vanilla 2 1/4 cups flour 1 teaspoon baking powder 1/2 teaspoons baking soda 1/2 teaspoon salt 1 cup chopped pecans or walnuts 1 cup chopped dates 1/3 cup chopped maraschino cherries, well drained 1 1/2 cups crushed fine cornflakes 15 maraschino cherries drained and quartered. Heat oven to 375 degrees. Grease cookie sheets or use parchment paper. Combine sugar, shortening, milk, vanilla and eggs; beat well. Stir in flour, baking powder, baking soda, salt, nuts, dates and 1/3 cup chopped cherries; mix well. Cover dough with plastic wrap and refrigerate for easier handling (about minutes) Drop dough by rounded teaspoonfuls into cereal; thoroughly coat, form into balls. Place 2 inches apart on cookie sheets. Lightly press maraschino cherry piece into top of each ball. Bake at 375 degrees for minutes or until light golden brown.

8 Start by doing what is necessary then do what is possible and you will find yourself doing the impossible. -St. Francis of Assisi Sister Julie Ann Sheahan, OSF or Facebook: FRANCISCAN SISTERS of Christian Charity Twitter: calledtobefscc Linkedin: SisterJulieAnn Sheahan Youtube Channel: CalledtobeFranciscan Instagram: Franciscan Sisters Start by doing what is necessary then do what is possible and you will find yourself doing the impossible. -St. Francis of Assisi Sister Julie Ann Sheahan, OSF or Facebook: FRANCISCAN SISTERS of Christian Charity Twitter: calledtobefscc Linkedin: SisterJulieAnn Sheahan Youtube Channel: CalledtobeFranciscan Instagram: Franciscan Sisters

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