Rachel Adams
Sugar cookies, oh soft and decorated too!

Every year I make sugar cookies and seem to misplace the recipe. I called my granny and got this recipe. It's been enjoyed for years in my life. I am so glad that I can pass the cookie tradition down to my son who loves to help me cook and bake. Now if I can get him over that he can't eat dough or when they come right out the oven we will be great!

3/4 C. shortening or 6 Tbsp. of shortening and 6 Tbsp. butter soft (I do the half & half)
1 C. sugar   2 eggs  1 tsp. vanilla 2 1/2 C. all purpose flour
1 tsp. baking powder 1 tsp.salt

Combine the first 4 ingredients in a blender until well combined. Pour remaining ingredients into the wet mixture and mix till a ball of dough forms....about 5 mins or so. This is done quicker if you have a stand mixer. Chill the dough for an hour.

Heat the oven to 325 degrees. Roll dough out to desired thickness and cut out shapes. If the cutter seem to stick place in a little flour first then cut. Place on ungreased baking sheet and bake no more than 8 min.

Note: These will look like they are not done but trust me they are. When you bake them this way they are still nice and moist.
Rachel Adams
                            Don't you just want to gobble them up???

I got this recipe from the food guy that lets you made brand named recipes at home. I have to admit that these are better than the store bought ones and it makes more of them too! Hubby and son can't seem to get enough this cookie. The trick to keeping them super moist is the molasses...shhhh

1 lb. of butter ( 4 sticks of butter), softened 2 eggs 2 Tbsp. molassess 2 tsp. vanilla 1/3 C. water 1 1/2 C. sugar 1 1/2 C. brown sugar ( I use light) packed 1 tsp. baking powder
1 1/2 tsp. baking soda  1 tsp. salt  5 C. flour  2 pkgs. of chocolate chips or chunks

1. Preheat oven 375 degrees
2. Cream butter, eggs, molasses, vanilla, and water in med. size bowl.
3. In large bowl sift together sugars, baking powder, baking soda, salt and flour.
4. Combine wet mix with dry mix. Add Chocolate chips.
5. Shape dough into 1-in. balls and place them 1-in. apart on a greased baking sheet. I use a small cookie scoop so all my cookies are the same size.
6. Bake 8 min or until light brown around the edges. I let mine sit on the pan for 5 min to cool a bit before removing to cool completely.
Rachel Adams
  The only cookies worth not having to bake!

This is a new family tradition ever since I made them the first time in North Carolina. My Granny and me call them preacher cookies, but most everyone knows them as no bakes. Everything is done on the stove and then you use your fridge that easy.

2 C. sugar  1/2 C. milk  1/4 C. butter,3 Tbsp. baking cocoa powder
3 C. quick cooking oats  1 tsp vanilla  1 C. peanut butter creamy/crunchy your choice

Mix the first 3 ingredients in a large saucepan and boil for no more than a 1 min. Remove from heat and stir in remaining ingredients. If it seems a little soupy add more oats. Stir till everything is well combined. On wax paper drop cookie mix by Tablespoon full. Once done then place in the fridge overnight to set the cookie up. If you need to set them quick you can also put them in the freezer for about 30 min, then transfer to airtight container and store in the fridge until time you serve them.
Rachel Adams
             Something about chocolate brownies and coffee....mmmm

I had a sever craving for brownies to fix this awful situation....I made some from scratch and OMG they were good and moist and straight from the oven. I have to thank Betty Crocker and their cookie book from 1986.

2 squares unsweetened chocolate 1/3 C. shortening  1 C. sugar 2 eggs 1/2 tsp vanilla 3/4 C. all purpose flour  1/2 tsp. baking powder  1/2 tsp. salt  1/2 C. chopped nuts (optional)

Heat oven to 350 degrees. Heat chocolate and shortening in 2 quart sauce pan over low heat until melted; remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in a well greased baking pan 8x8x2-in. Bake until brownies begin to pull away from sides of pan, 30-35 min; cool. Cut into 1-in. squares.

Note: If your not eating these in one sitting, wrap up in tinfoil or put in a ziplock baggie. They will dry out if they sit out overnight not covered up. You can reheat in a mircowave for about 5-10 sec. to get them to be soft and chewy again.
Rachel Adams
                                                       So dainty and oh soo good!

These are my most favorite cookies ever! Eache year my granny made these bitesized gems for me and they are like little clouds of perfection rolled in powdered sugar. I know I can't eat just one, so here is the recipe from my favorite cookbook comapny Goose Berry Patch.

Goose Berry Patch CookBook Old Fashioned Christmas
Page: 156

2 1/2 C. flour     3/4 C. powder sugar/confectioner's sugar  1-2 drops of anise 1 C. butter, soft  1 1/2 tsp. vanilla extract   1/4 tsp. salt

Cream butter, and add remaining ingredients. Mix until you have a stiff dough. Chill in refrigerator for 3 hours...no more than 3 hours or the dough will get a little hard to work with. Roll into balls about 1-in. in diameter, and bake on a greased cookie sheet at 350 degrees for about 10-12 min. When almost cooled roll in powdered sugar. When ready to serve roll in powder sugar again.
Rachel Adams
                                                I borrowed this from I think taste of home.

What is it about Christmas that gets the baker in all of out and baking lots of Christmas goodies? I do it every year....around the 2nd to 3rd week of December I start baking like a mad hatter to get the cookies, pie and pumpkin cheesecake made.

This year is a little different for us. I am baking to keep my mind preoccupied because my little girl is in hospital and this will be the first Christmas that she is most likely not going to be with us because she is in the hospital.

So in my madness that is me being a foodie I have been baking a different batch of cookies each day with my son/sou chief. We have made chocolate chip cookies that I have posted here already, I will also be making peanut butter blossoms which are also posted here on the blog from last year. We have made some new ones too...such as Oatmeal peanut butter cranberry and snowballs. I will post these recipes and pictures as well.

If I fall a little behind forgive me and understand that I miss my followers but my mind is on my daughter and I will post as soon as I can. The reason of the season is family and right now mine is split between here and Seattle children's.