Quick and Easy Cookies by Food Storage Moms. Whole Wheat Sugar Cookies

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Mavis Ross
6 years ago
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1 Quick and Easy Cookies by Food Storage Moms Whole Wheat Sugar Cookies 1 cup softened butter (no substitute) 3/4 cup oil (I use vegetable oil) 2 cups sugar 2 tablespoons water 2 eggs 1/2 teaspoon Cream of Tartar 1 teaspoon sea salt 2 teaspoons vanilla 5 cups freshly ground hard white wheat flour or white bread flour 1. Preheat oven to 350 degrees 2. Cream all the ingredients together except the flour. Slowly add the flour until blended with heavy duty mixer or wooden spoon. 3. Use a cookie scoop (I used the purple-1/8 cup scoop) and place each scoop about two inches apart on greased cookie sheet. Next push the center of the cookies as illustrated below with a small glass bottom or tart pusher but not all the way through. I bake my cookies for 8-10 minutes. (***please note whole wheat takes longer to bake-9-10 minutes). Linda's Cream Cheese Frosting Frosts one cake or 36 cupcakes 1/2 cup butter-softened 1-eight ounce cream cheese softened 3 to 3-1/2 cups powdered sugar 1-2 teaspoons vanilla Cream the butter with the cream cheese and slowly add the powdered sugar to the thickness you desire. Add the vanilla until blended. You can make chocolate cream cheese frosting by substituting 1/4 cup cocoa with 1/4 cup of the powdered sugar in the recipe above.

2 The Best Chocolate Marshmallow Cookies in the World 1/2 cup softened butter (one cube) 1 cup sugar 1 egg 2 cups white flour or freshly ground hard white wheat 1/2 teaspoon sea salt 1/2 cup unsweetened cocoa 1/2 cup milk 1 teaspoon vanilla 3 Miniature marshmallows per cookie or 1/2 large marshmallow per cookie 1. Cream the butter, sugar, and egg. Add the remaining ingredients (not the marshmallows) and blend until smooth. The batter will be thick. Drop by teaspoons onto a greased cookie sheet. Bake at 350 degrees for about 8 minutes. Pull the pan out of the oven and carefully put three miniature marshmallows on each cookie gently, pressing them into the cookie. Bake an additional 2 minutes. Remove the oven and cool completely. Frost with chocolate cream cheese frosting recipe above.

3 Chocolate Chip Pumpkin Cookies 3 cups sugar 3 eggs 1-1/4 cups butter-softened 29 ounce can of 100% pure pumpkin (*not pumpkin pie mix) 6 cups white flour or freshly ground hard white wheat 3 Teaspoons baking soda 1/4 teaspoon cream of tartar 3 teaspoons cinnamon 1 teaspoon nutmeg 3 tablespoons chia (optional) 1-12 ounce package chocolate chips (I like the dark mini chips) 1. Cream the sugar, eggs, butter and the canned pumpkin until blended. Start adding the remaining ingredients except the chocolate chips to the creamed mixture above. When totally blended slowly add the chocolate chips. Drop by teaspoonful size scoops onto a greased cookie sheet. 400 degrees for minutes.

4 Chocolate Chip Cookies 1 cup softened butter 1 cup brown sugar packed 1/2 cup white sugar 2 eggs 2 teaspoons vanilla 2-1/2 cups bread flour 2 cups chocolate chips (12-ounce package) semi-sweet or milk chocolate 1. Preheat the oven to 375 degrees. 2. Cream the butter, brown sugar, white sugar, eggs, vanilla and baking soda. Gradually add the flour until blended. Fold in the chocolate chips. Grease the cookie sheets and spoon by teaspoon onto the cookie sheets. Bake for about 8 to 10 minutes. Remove cookies from the cookie sheets and cool on wire racks.

5 Chocolate Cookies with Andes Creme De Menthe Chips 2 cups flour 1/2 teaspoon sea salt 1/2 cup baking cocoa 1/2 cup of butter softened 1/2 cup milk 1 cup sugar 1 egg 1 tsp. vanilla 1-10 ounce package Andes Crème De Menthe Baking Chips 1. Pre-heat oven to 350 degrees. 2. Place all the ingredients into a bowl except for the baking chips. I used a hand mixer to blend the cookie mixture. Fold in the baking chips. 3. Scoop the cookie dough onto greased cookie sheets. I use a scoop that holds 1/8 cup or two tablespoons. Two spoons will work great. Bake the cookies for about minutes.

6 Peanut Butter Cookies with Chocolate Kisses 5 cups flour (I use bread flour-white) 3 teaspoons baking soda 1 teaspoon sea salt 2 cups butter-softened 2 cups peanut butter 2 cups white sugar 2 cups brown sugar 4 eggs 2 teaspoons vanilla 1 bag chocolate kisses-unwrapped (this is optional-cookies are yummy plain) 1. Preheat the oven to 375 degrees. Cream the butter, white sugar, brown sugar, soda, salt, peanut butter and vanilla. Gradually add the flour until blended well. Shape the dough into 1 inch balls and place on a greased cookie sheet. Bake minutes depending on the size of balls you make. After baking immediately add an unwrapped chocolate kiss to the center of each cookie. (This is optional)

Peppermint Meltaways

Peppermint Meltaways 1 cup butter, room temperature 1/2 cup powdered sugar 1/2 tsp peppermint extract 1 1/4 cups flour 1/2 cup cornstarch Cream the butter and powdered sugar together until light and fluffy.