June Cleaver Club Christmas Cookies & Candies Recipes

2 ¼ c. flour

2 t. ground ginger

1 t. baking soda

¾ t. cinnamon

½ t. ground cloves

¼ t. salt

¾ c. margarine (softened) or Butter flavored Crisco or half of each

1 c. sugar

1 egg

¼ c. molasses

additional 2 T. sugar

In large bowl, combine flour, ginger, soda, cinnamon, cloves, and salt. Set aside. In another mixing bowl, cream margarine or shortening and sugar together. Beat until fluffy. Add egg and molasses. Beat well. Combine with dry ingredients. Blend well.

Roll into 1 ½ inch balls. Roll balls in sugar and place on ungreased cookie sheet about 2 inches apart. Bake at 350 about 10 minutes or until light brown and still puffed. Let stand 2 minutes. Transfer to cooling rack.

2 ¼ c. flour

2 t. ground ginger

1 t. baking soda

¾ t. cinnamon

½ t. ground cloves

¼ t. salt

¾ c. margarine (softened) or Butter flavored Crisco or half of each

1 c. sugar

1 egg

¼ c. molasses

additional 2 T. sugar

In large bowl, combine flour, ginger, soda, cinnamon, cloves, and salt. Set aside. In another mixing bowl, cream margarine or shortening and sugar together. Beat until fluffy. Add egg and molasses. Beat well. Combine with dry ingredients. Blend well.

Roll into 1 ½ inch balls. Roll balls in sugar and place on ungreased cookie sheet about 2 inches apart. Bake at 350 about 10 minutes or until light brown and still puffed. Let stand 2 minutes. Transfer to cooling rack.

Mom's Old Fashioned Soft Sugar Cookies (KyKate)

3 1/4 c. sifted all-purpose flour
1 t. baking soda
1/2 t. salt
1/2 c. sour cream
1/2 c. soft butter
1 1/3 c. sugar
1 egg, unbeaten
1 1/2 t. vanilla OR 1 tsp. nutmeg

Preheat oven to 400º. Sift together flour, soda, and salt. Combine in a large bowl, sugar, egg and flavoring. Add sour cream. Add flour mixture gradually and beat about 2 minutes. Refrigerate for 1 hour. Roll out on lightly floured surface to 1/4" thickness. Sprinkle with sugar and gently roll the rolling pin over the sugar. Cut out. Bake 12 min or until golden brown. I found that I prefer mine baked closer to 10 minutes for a soft cookie. I used the vanilla extract. For icing I used canned vanilla icing and sprinkles..

Sour Cream Cookies (from a lady I used to work with at the post office)

1 c. sour cream

3 c. flour

1 ½ c. sugar

½ c. butter, softened (no substitutions)

½ t. baking powder

½ t. baking soda

1 T. vanilla

1 t. salt

2 eggs, beaten lightly

Cream butter and sugar; add eggs and vanilla. Blend well. Add dry ingredients. Blend well. Fold in sour cream and stir gently. Drop onto lightly greased cookie sheet. Bake at 350 for 8 to 10 minutes. You can frost them if you want, but they are great as is.

White Chocolate Cherry Chunkies (Paula Deen)

1 c. butter, softened
1 c. packed brown sugar
1 c. granulated sugar
2 large eggs
1 t. vanilla extract
3 c. all-purpose flour
1 t. baking soda
1/2 t. salt
2 T. milk
1 c. chopped macadamia nuts
1/2 c. candied cherries
1 1/2 c. white chocolate chunks

Preheat oven to 375 degrees F. In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside. Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined. In another bowl, combine nuts, cherries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.

White Chocolate Cranberry Oatmeal Cookies (jdawn)

1 c. butter, at room temperature (2 sticks; use butter only)
1 c. firmly packed brown sugar
1 c. granulated sugar
2 eggs
1 t. vanilla
2 c. all-purpose flour
1 t. baking powder
1/2 t. salt
1/4 t. baking soda
1 1/2 c. old-fashioned oatmeal, uncooked
1 lb. white baking chips or chopped white chocolate (I use a 12 oz bag)
2 1/4 cups dried cranberries (I use a 12 oz. bag)

Preheat oven to 350 degrees. Cream butter and sugars together. Add eggs and vanilla; beat well. In a separate bowl, combine flour, baking powder, salt, baking soda and oatmeal. Add to butter mixture and mix well. Stir in white chocolate and dried cranberries. Drop by spoonfuls onto ungreased cookie sheet. Bake for 12 to 13 minutes, or until very lightly browned. Cool on cooling rack. Note: These cookies have a high ratio of baking chips and cranberries to dough. If you prefer a less sweet cookie, reduce the amount of baking chips. (they are fine with the reduced amounts of cranberries and chocolate chips).

12 oz. semisweet chocolate chips

1 pkg. slivered almonds (precooked ones, not raw)

1 c. finely chopped walnuts

1 lb. butter (no substitutions)

2 c. sugar

Combine butter and sugar in cast iron skillet (must be cast iron). Cook over medium, stirring constantly until it reaches the desired shade of brown. I like the color of brown sugar. Stir in almonds. Spread in greased 9 x 13 pan. Melt chocolate chips. Spread over toffee mixture. Sprinkle with walnuts. Chill at least a couple of hours. Break into pieces. Depending on how long you cook the toffee part, it will be either chewy or crunchy. The longer you cook it, the crunchier it gets.