Soft Gingersnaps

Soft Gingersnaps (or Ginger Bends, says my dad, because they’re too soft to “snap”)

These are one of the best cookies ever. Ever. Soft and yummy. They do work your mixer so use a stand mixer or make them to blow out your hand mixer to get a stand mixer.

4 cups flour                        1 ½ cups cooking oil

4 tsp. soda                          2 c. sugar

1 tsp. salt                             2 eggs

2 Tbsp. ginger                    ½ c. molasses

2 tsp. cinnamon

Sift dry ingredients together and set aside. With beater, blend together thoroughly the oil, sugar, eggs, and molasses. Stir in dry ingredients until blended. Refrigerate for 1 hour. Form into balls, using 1 tsp. dough for each. Roll in granulated sugar and bake on ungreased baking sheet at 350 for 8 minutes. Cool on rack. Makes 4 dozen cookies.

Variation: Roll chilled dough ¼-inch thick. Cut with cookie cutters. Decorate with slices of gumdrops, candy corn, red cinnamon candies, etc. for features; then bake. They really are a hit!

from my Aunt Margie

{sour cream sugar cookies}

1 c. shortening
1 c. sugar
1 c. sour cream
3 eggs beaten
1 tsp. vanilla
1/2 tsp. almond extract
3 c. flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda

bake @ 325 degrees for 8 minutes

meringue kisses

Ingredients:
3 eggs whites
1 tsp vanilla or almond extract (mint is good too)
1/4 tsp cream of tarter
Dash of salt
44 kisses
Food coloring (optional)

Directions:
In a mixing bowl, beat egg whites, vanilla/mint/almond extract, cream of tarter and salt; on medium speed until soft peaks form. Gradually add sugar, 2 Tblsp at a time, beating on high until stiff peaks form, about 5-8 minutes. If desired, divide batter in half and fold in food coloring.
Drop by rounded Tblsp 1 1/2 inches apart onto lightly greased baking sheets. Press chocolate kiss into the center of each cookie and cover it with meringue using a knife.
Bake at 275 degrees for 30-35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. Store in an airtight container.
From the Taste of Home Ultimate Cookie Collection

(Instead of using spoons and knives to drop the meringue, I use a pastry bag with a large star tip. In my opinion it works much better and is much less messy than using utensils.)

andes mint cookies

Ingredients:
¾ c. butter
2 T. water
2 c. chocolate chips
2 ½ c. brown sugar
½ t. salt
2 eggs
1 ¼ t. baking soda
1 lb. Andes Mints

Directions:
In a large saucepan, on low heat, cook butter, sugar and water until the butter melts.
Remove from heat and stir in chocolate chips until melted. Pour into a large mixing bowl and let cool for 10 minutes.
Add eggs and dry ingredients and mix well. Chill in refrigerator for 1 hour.
Roll dough into balls and place on a greased cookie sheet. Bake for 10 minutes at 350 degrees.
Remove from oven and place a mint on top of each cookie. Let stand for a few minutes so it can melt and then swirl with a fork.
Let cookies cool so mints become firm.
A friend of mine gave me this recipe, not sure where she acquired it.

Orange Log Cookies

I'm sure most of you have seen this recipe made with strawberry, chocolate or lemon cake mixes but I tried Orange cake mix and put chocolate chips in it and it tastes like the orange chocolate logs you can buy at Christmas time. These cookies are super easy and really soft.

Orange Log Cookies

1 pkg. Orange Cake Mix
2 eggs
1/4 cup oil or 1 sq. melted margarine

1 pkg. chocolate chips

Mix together. You may have to use your hands to finish mixing it together. Batter will be a dry batter. If sticky, mix in a little flour until not sticky. Add 1/2 to whole pkg. of chocolate chips. Roll into small balls and crisscross with a fork. Never add water. Bake at 350 degrees for 8 minutes or longer until not shiny anymore. You can use strawberry or lemon cake mix and leave out the chocolate chips or use a chocolate cake mix.