Cranberry Chip Cookies

Makes: 2-3 dozen

1 3/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
4 T. butter, at room temperature
1 c. sugar
1 tsp. vanilla
2 eggs
3/4 c. unsweetened applesauce
1 c. quick or old-fashioned oats
1 c. chocolate chips
2/3 c. dried cranberries

Stir together flour, baking soda, salt and pumpkin pie spice; set aside. In a medium bowl or stand mixer, beat the butter on medium speed until smooth. Add the sugar and vanilla and beat for 3-4 minutes. Beat in the eggs; mix well then beat in applesauce. Stir in flour mixture until moistened, then stir in oats, chocolate chips and cranberries. Batter will be stiff. Place by tablespoonfuls on greased cookie sheets about 2 inches apart. Bake at 375 degrees for 14-16 minutes or until cookies are golden brown. Do not overbake; cookies will remain soft. Transfer to cooling racks. Store in airtight container.

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Tips: These were nice, soft chewy cookies that my whole family enjoyed. Since I bake at high altitude your cookies may have a slightly different look or texture if you bake closer to sea level. My cookies were soft and had almost a cake-like texture. I also shared this recipe at Balancing Beauty & Bedlam's Tasty Tuesday & Somewhat Simple's Strut-Your-Stuff Thursday.

Recipe adapted from Baking in America: Traditional and Contemporary Favorites from the Past 200 Years

Resurrection Cookies

Making cookies with your children to teach the true meaning of Easter!
These are to be made the night before Easter.

1 c. whole pecans
1 t. vinegar
3 egg whites
Pinch of salt
1 c. sugar
Zipper baggie
Wooden spoon
Tape
Bible

Preheat the oven to 300 degrees (this is important - don't wait until you're half done with the recipe).

1. Place the pecans in the baggie and let the kids beat them with the wooden spoon to break them into pieces. Explain that after Jesus was arrested, he was beaten by the Roman soldiers.

Read John 19:1-3

2. Put the vinegar into a mixing bowl. Let each child smell the vinegar. Explain that when Jesus was on the cross and he became thirsty, he was offered vinegar to drink.

Read John 19:28-30

3. Add the egg whites to the vinegar. The eggs represent life. Explain that Jesus gave his life so that we could have life.

Read John 10:10-11

4. Sprinkle a little salt into each child's hand and let them taste it. Put the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers and the bitterness of our own sin.

Read Luke 23:27

5. So far the ingredients are not very appetizing. Add the sugar. Explain that the sweetest part of the story is that Jesus died because he loves us. He wants us to know and belong to him.

Read Psalm 34:8 and John 3:16

6. Beat the egg whites with a mixer on high speed for 12 to 15 minutes, until stiff peaks form. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus.

Read Isaiah 1:18 and John 3:1-3

7. Fold in the broken nuts. Drop by teaspoons onto a wax paper-covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus body was laid to rest.

Read Matthew 27:57-60

8. Put the cookie sheet in the oven, close the door and turn the oven off.

9. Give each child a piece of tape to seal the door. Explain that Jesus' tomb was sealed.

Read Matthew 27: 65-66

10. Go to bed. Explain that they may feel sad to leave the cookies in the oven overnight and that Jesus followers were in despair when the tomb was sealed.

Read John 16:20-22

11. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus followers were amazed to find his tomb empty.

Read Matthew 28:1-9

Tips: These cookies are a great way to give a hands-on lesson about the meaning of Easter to your kids. Last year I used mini chocolate chips instead of pecans because my daughter is allergic to nuts. Honestly, unless you have a nut allergy I would not recommend the chocolate chips. The cookies come out a bit like candy and just as sweet so the added sweetness of the chocolate chips made them a bit over the top in the sugar department. I don't know that we finished that many of them but the lesson of the cookies far outweighs the cost of the ingredients.

Recipe from my MOPS group.

I also shared this recipe at A Southern Fairy Tale, Blessed With Grace, Life as MOM, 8 Muddy Boots, Simply Sweet Home & The Grocery Cart Challenge.

Grasshopper Bars

Makes: 3 dozen bars

1 pouch (17.5 oz.) Betty Crocker double chocolate chunk cookie mix
1/3 c. oil
2 T. water
1 egg
---------
1 tub (16 oz.) cream cheese or vanilla frosting
1/4 t. mint extract
3 drops green food coloring
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1 square (1 oz.) unsweetened baking chocolate
1 T. butter

In a large bowl, stir together cookie mix, oil, water and egg. Press into bottom of greased 13 x 9 pan. Bake at 350 degrees for 15 minutes. Cool 10 minutes. In a medium bowl, mix frosting, mint extract and food coloring. Spread over bars. In a small microwavable bowl, microwave baking chocolate and butter, uncovered, on high for 30 seconds; stir until smooth. Drizzle over frosting. Refrigerated 30 minutes or until set. Cut into bars. Store covered in refrigerator.

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Tips: My daughter picked this recipe out of a Betty Crocker Magazine that has wonderful pictures of each cookie. It was fun to make with her (she's 3) because she could press the cookie mix into the pan, help me spread the frosting and help drizzle the chocolate glaze. These bars are very sweet so a small piece goes a long way. You can almost always find a print or online coupon for the Betty Crocker cookie mix. As always, I used my KitchenAid Stand Mixer to do all the mixing work. I also shared this recipe at All the Small Stuff's Tuesdays at the Table & Diary of a Stay at Home Mom's Cooking Thursday.

Recipe from Betty Crocker Cookies & Bars Magazine

Snickerdoodles

Makes: 3 1/2 - 4 dozen

1 1/2 c. sugar
1 c. butter, softened
2 eggs
2 3/4 c. flour
2 t. cream of tartar
1 t. baking soda
1/4 t. salt
1/4 c. sugar
1 T. cinnamon

In a large bowl, beat 1 1/2 cups sugar, butter and eggs with an electric mixer on medium speed until well mixed. Stir in flour, cream of tartar, baking soda and salt until mixed. In a small bowl, mix 1/4 cup sugar and cinnamon. Shape dough into 1 1/4-inch balls. Roll each ball in the cinnamon-sugar mixture. Place 2-inches apart on ungreased cookie sheet. Bake at 400 degrees for 8-10 minutes or until set. Immediately remove cookies from cookie sheet to cooling rack.

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Tips: These snickerdoodle cookies were so yummy! My daughter helped me make them and it was nice because she could take the balls and roll them in the cinnamon-sugar mixture all by herself. Since we live at 5,300 feet in altitude, I often have to change baking recipes. For these cookies I used 1 1/3 cups of sugar and 2 tablespoons less butter. The cookies were the right texture but still flattened out a bit more than I would have liked. The next time I bake these I will also add 1-2 extra tablespoons of flour. I made things easier for myself by using my KitchenAid Stand Mixer and my cookie scoop to make sure the balls were the right size.

Recipe from Betty Crocker Cookies & Bars Magazine

Jam Stripe Cookies

Makes: 3-4 dozen

3/4 c. butter, softened
2/3 c. sugar
1 egg
1 t. vanilla
2 c. flour
1/2 t. baking powder
1/2 t. salt
1/3 c. raspberry jam

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough into four equal portions; shape each into a 12-in x 3/4-in log. Place the logs 4 inches apart on two lightly greased baking sheets. Make a 1/2-inch depression down the center of each log; fill with jam. Bake at 350 degrees for 15-20 minutes or until lightly browned. Cool 5 minutes; cut diagonally into 3/4-inch slices with a plastic knife. Remove to wire racks to cool completely.

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Tips: These cookies are like a shortbread with a jam center. The easiest way to make the logs is to first roll each into a ball then start rolling the ball out into a breadstick-like shape. Do follow the instructions to use two cookie sheets. I chose to ignore that fact and my logs got very close to each other and were a bit difficult to move apart from each other once they were done. Anytime I have to cream butter and sugar, I always appreciate having my KitchenAid Stand Mixer to do the work for me. I also shared this recipe at We are THAT Family's Works-For-Me Wednesday.

Recipe from my MOPS (Mothers of Preschoolers) cookie exchange.

Coconut Butterballs

Makes: 2-3 dozen

1 c. butter, softened
1/4 c. powdered sugar
1 t. vanilla
2 c. flour
1 1/2 c. flaked coconut
Additional powdered sugar

Cream butter until light. Gradually add powdered sugar and vanilla. Mix in flour until blended. Stir in coconut. Shape into 1" balls. Place on an ungreased cookie sheet and refrigerate about 15 minutes. Bake at 350 degrees for 15 minutes or until light brown. While warm, roll in additional powdered sugar.

Check my coupon resources page to save money when you make this recipe!

Tips: These are great Christmas cookies especially if you make plates of cookies for friends or neighbors. They don't spread much so I fit all the cookies on one large cookie sheet. I also shared this recipe at Life as MOM's Ultimate Recipe Swap.

Recipe from my mom, Kay. This was a recipe my grandma made every year at Christmas.

Chocolate Chip Cheese Bars

Makes: 16 bars

1 tube (16.5 oz.) refrigerated chocolate chip cookie dough
1 package (8 oz.) cream cheese, softened
1/2 c. sugar
1 egg

Cut cookie dough in half. For crust, press half of the dough into the bottom of a greased 8-inch square baking pan. In a mixing bowl, beat cream cheese, sugar and egg until smooth. Pour over crust. Crumble remaining cookie dough over top. Bake at 35o degrees for 35-40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Refrigerate leftovers.

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Tips: This is a quick, easy dessert to whip up when you need something chocolaty for your family or a potluck. You can also substitute 2 cups of homemade cookie dough for the store bought cookie dough. I also shared this recipe at Harrigan Howdy's Recipe Share Party.

Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes

Spritz Cookies

Makes: 3 dozen

3/4 c. butter, softened
3/4 c. sugar
1 egg
2 t. vanilla
2 c. flour
1/4 t. baking powder

With electric mixer, beat butter. Gradually add sugar. Beat about 5 minutes until light & fluffy. Add egg & vanilla; beat well. In separate bowl, mix flour and baking powder. Add to butter mixture in 3 stages. Roll into small balls and flatten or use a cookie gun. Bake at 350 degrees for 10-12 minutes on an ungreased cookie sheet. Cool on wire rack.

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Tips: These cookies are best using a cookie press. I like to choose designs that allow me to put a chocolate chip or M&M in the middle for an added touch. If you are making these for a specific holiday, it is fun to use holiday colored candies. Don't forget that most cookie presses come with holiday themed shapes (ie. tree or wreath for Christmas, heart for Valentine's) so just add a drop or two of food coloring to make your hearts red or your trees green. If you do not have a cookie press, then use a flat ended glass dipped in sugar to flatten the cookies. I also shared this at Life as MOM's Recipe Swap.

Recipe from my friend, Alicia.

High Altitude Chocolate Chip Cookies

Makes: 4-5 dozen 1 c. (2 sticks) butter, softened 1 c. sugar 1/2 c. brown sugar 3 eggs 2 t. vanilla 3 c. flour 1 t. salt 1 t. baking soda 12 oz. chocolate chips Cream together butter and sugars. Mix in eggs and vanilla. In a separate bowl, combine flour, salt and baking soda. Mix dry ingredients into wet ingredients. Stir in chocolate chips. Drop by tablespoonful onto a cookie sheet. Bake at 350 degrees for 12-15 minutes. Let cool for 5 minutes then transfer to a wire rack. Tips: I know not everyone lives above 3500 feet but if you do you need a high altitude cookie recipe if you want them to come out right. (I know this from experience.) These are also just a delicious cookie that your family and friends will love. Recipe from my friend, Linda (who saved me after the first time I tried to make chocolate chip cookies with a regular recipe at 6500 feet.)

Cake Mix Cookies

Makes: 3 dozen

1 package (18.25 oz.) cake mix, any flavor
1/2 c. oil
2 eggs
1 c. add-ins of your choice

Mix cake mix, oil and eggs together. Stir in add-ins. Place by spoonful onto cookie sheets and bake at 350 degrees for 12-15 minutes. Cool on wire rack.

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Tips: A lot of people might already know this cookie trick but it is one of the easiest, fastest and tastiest ways to make cookies. Some of my favorite combinations are chocolate cake with butterscotch chips, yellow cake with chocolate chips and lemon cake with walnuts. One hint: don't try to use cake mixes that call for anything other than eggs, oil and water when making a cake. I tried to make these cookies once with a cake mix that called for additional butter and the cookies did not come out quite right.

Recipe from my aunt, Rosanne.

Chocolate Almond Biscotti

Makes: 1 1/2 - 2 dozen

2 c. flour
1 c. sugar
1 t. salt
1 t. baking powder
1/2 c. cocoa powder
1 egg
1 egg white
1 1/2 t. almond extract
1 t. vanilla
1 c. chocolate chips
1/4 c. almonds, sliced or slivered

Mix wet and dry ingredients in separate bowls. Slowly add wet mixture into the dry mixture bowl. Add water by tablespoonful (usually about 4-5 T.) until all ingredients stick together. On a greased cookie sheet, form into a flattened loaf. Bake at 350 degrees for 30 minutes. Take the loaf out of the oven, cut into 1-inch thick biscotti and lay flat on the cookie sheet. Continue baking for 10-15 minutes. Cool on wire rack.

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Tips: This biscotti is a little bit of work, but when you consider the cost of store-bought biscotti its worth your time. These are great to make for the holidays and include in a gift basket with coffee or other cookies. You can also melt some chocolate chips and drizzle them over the top once they have cooled. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap, Life as MOM's Ultimate Recipe Swap & We are THAT Family's Works-for-Me Wednesday.

Recipe from by best friend, Jennifer.

Sugar Cookies

Makes: 4 dozen

1 c. butter (2 sticks), softened
1 c. sugar
2 eggs
1 t. vanilla
3 c. flour,
1/2 t. baking soda
1 t. salt
Small dish with 3-4 T. flour

In a large bowl, beat butter and sugar until fluffy. Beat in eggs and vanilla. Combine flour, baking soda and salt; stir into sugar mixture. Place in plastic wrap and chill for 30 minutes. Remove from refrigerator and make into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Take a flat bottomed glass, dip it in the dish of sugar and press the cookie balls flat. Top with colored sugar crystals or sprinkles, if desired. Bake at 375 degrees for 12-14 minutes or until just slightly browned.

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Tips: The original recipe called for the cookie dough to be rolled out and then cut with cookie cutters. While this produces very cute cookies, no matter how much flour I used on the counter and the rolling pin I could not get the dough to stop sticking. So I adapted the recipe and it worked just fine ... without all the frustration. I also shared this recipe at A Southern Fairytale's Mouthwatering Mondays.

Recipe adapted from C & H Sugar

Oatmeal Raisin Cookies

Makes: 4 dozen

1 c. (2 sticks) butter, softened
1 c. brown sugar
1/2 c. sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour (1 3/4 c. for high altitude)
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt (optional)
3 c. uncooked oats, quick or old-fashioned
1 c. raisins

Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon and salt. Add to wet mixture and mix well. Stir in oats and raisins. Drop by rounded tablespoonful onto greased cookie sheet. Bake at 350 degrees for 11-13 minutes. For bar cookies, bake 30-35 minutes in ungreased 13 x 9 metal pan.

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Tips: This is just the Quaker Oats recipe for Oatmeal Raisin Cookies, but it's a classic. If you (or your kids) are not a fan of raisins, like me, this recipe is great with dried cranberries or chocolate chips in place of the raisins. I also shared this recipe at 11th Heaven's Homemaker Mondays.

Recipe from Quaker Oats.