Category Archives: Cookies

Gingerbread Boy Cookies


  • 1/2 cup butter, cubed
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 2 teaspoons white vinegar
  • 1 egg, beaten
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt



  1. In a saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly. Remove from the heat; cool to lukewarm. Stir in egg. Combine the flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough.
  2. Divide dough into thirds. Shape each portion into a disk; wrap in plastic wrap. Refrigerate for at least 2 hours or until easy to handle.
  3. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. gingerbread boy cookie cutter. Place on greased baking sheets. Bake at 375 degrees F for 7-9 minutes or until edges are firm. Remove to wire racks.






German Chocolate Thumbprint Cookies 

Approx.  5 dozen Prep/Total Time: 1 Hr. 30 Min.


1 box German Chocolate cake mix

2/3 c flaked coconut

1/4 c vegetable oil

2 eggs

1 can coconut pecan frosting

1/4 c flaked coconut


Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, 2/3 cup coconut, the oil and eggs with spoon until dough forms. Chill at least one hour.

Shape dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Press the end of a wooden spoon handle in the center of each cookie to make indentation, but do not press all the way to the cookie sheet. Fill each indentation with frosting.

Bake 8 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks.  Cool completely, about 15 minutes. Store in an airtight container. Yield approx. 5 dozen.

Gooey Butter Cookies

Original recipe makes 2 dozen


1 (8 ounce) package cream cheese

1/2 cup butter, softened

1 egg

1/4 teaspoon vanilla extract

1 (18.25 ounce) packageyellow cake mix

1/4 cup confectioners’ sugar


Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1inch balls and roll the balls in the confectioners’ sugar. Place 1 inch apart onto an ungreased cookie sheet.

Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.



3 eggs

1 1/2 c brown sugar

1 c white sugar

1 tsp, vanilla

1 tsp. light corn syrup

2 tsp. baking soda

1/2 c butter

1 1/2 c peanut butter

4 1/4 c quick oats

1/4 lb M ‘n’M’s

1/4 lb. chocolate chips


Preheat oven to 350 degrees.

In a very large bowl, beat the eggs.

Add remaining ingredients in order, mixing well.

Use an ice cream scoop to put on parchment paper lined cookie sheet.

Bake for 10-12 min.

Makes approx. 6 dozen