Prize Cookies Recipes

Steps:

• Preheat oven to 425 degrees. Sift together flour, salt, soda. Cream butter and sugar until fluffy. Add eggs beat until smooth. Smooth. Stir in mincemeat. Gradually add flour mixture and mix well. Cook at 425 degrees for 10 minutes (or 350 for 15 min.)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar until fluffy. Add the eggs one at a time, beating after each addition. Sift together the flour, baking soda and salt; stir into the creamed mixture. Finally, stir in the mincemeat.
• Drop dough by teaspoons onto the prepared baking sheets. Bake 8 to 10 minutes in the preheated oven. Remove from baking pans to cool on wire racks.

Steps:

• 1. PRE HEAT OVEN TO 375F. IN LARGE MIXER BOWL, BEAT SHORTENING AND SUGAR UNTIL FLUFFY. ADD EGGS, BEAT WELL. STIR TOGETHER DRY INGREDIENTS: GRADUALLY ADD TO SHORTENING MIXTURE. MIX WELL. STIR IN MINCEMEAT. DROP BY ROUNDED TEASPOONFULS, 2 INCHES APART, ONTO GREASED BAKING SHEETS. BAKE 8 TO 10 MINUTES OR UNTIL LIGHTLY BROWNED. *** NOTE DO NOT OVER COOK THEY WILL GET TO DRY.. THEY ARE TO BE MOIST.. THIS IS A CAKE LIKE COOKIE

Steps:

• 1. With electric mixer beat the margarine/butter until light and fluffy. Mix in the powdered sugar, until all blended, then the flour. Mixture will get crumbly.
• 2. Stop mixer and gather dough into a large ball. It should easily pull away from the bowl and feel soft and tender.
• 3. Sprinkle a large piece of waxed paper with a bit of powdered sugar. Set dough on paper, top with another piece of waxed paper and pat down to a flatter level. Refrigerate for about 30 minutes.
• 4. When cooled, divide into smaller sections, and roll down a section at a time between waxed paper to about 1/4" thick. Cut into desired shape with a butter knife that has been dipped into powdered sugar for ease of cutting.
• 5. Place cut cookies onto cookie sheet covered in parchment paper. I prefer air-filled baking sheets or crockery type (Pampered Chef) as opposed to teflon coated. Bake at 350 for 20 min or until edges are just golden. Teflon sheets may bake faster so watch the time.

Steps:

• In a medium bowl, stir together flour, baking soda, spices and salt, set aside.
• In a large bowl, beat shortening with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until mixture is combined, scraping sides of bowl occasionally.
• Beat in egg and molasses until combined. Add flour mixture 1/2 cup at a time till fully mixed. Cover and chill 1 to 2 hours or until dough is easy to handle.
• Place granulated sugar in a small bowl. Shape dough into 1-inch balls. Roll balls in sugar to coat.
• Place about 1 1/2 inches apart on lightly greased cookie sheets. Bake in 350* oven for 8-10 minutes or until bottoms are light brown and tops are puffed, do not overbake.
• Cool on cookie sheets for 2 minutes. Transfer to wire racks and let cool.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Steps:

• Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
• Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
• In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.
• Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
• Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.