Candy Cane Cookies

1 C. Butter, softened
1 C. Shortening
2 C. Confectioner's Sugar (this is powdered sugar)
2 Eggs
3 tsp. Almond Extract
2 tsp. Vanilla
5 C. Flour
2 tsp. Salt
Red Food Coloring (I only add enough to make it dark pink)
3 Peppermint Candy Canes (crushed)

Heat oven to 375 degrees.  Mix thoroughly butter, shortening, confectioner's sugar, egg, and flavorings.  Blend in flour and salt.  Divide dough in half; blend food color into one half. (Or make all the dough red and use the icing to make it striped.)

If using two colors of dough, shape about 1 teaspoon dough from each half into a 4-inch rope.  For smooth, even ropes, roll them back and forth on board or countertop.  Place ropes side by side; press together lightly and twist.  Complete cookies one at a time.  Place on ungreased baking sheet.  Curve top down to form curve of cane.
Bake 9-11 minutes or until set and very light brown.  Cool.

Frost with cream cheese frosting and sprinkle with crushed candy canes.  These freeze well.

Frosting:  1/2 C. butter, softened, 8 oz. cream cheese, softened, and enough powdered sugar to make a thick frosting.  (about 3-4 cups), 1 teaspoon vanilla, and 1 teaspoon almond.  Mix until smooth.

Makes between 2-3 dozen depending on the size of cane.

{ MONSTER COOKIES }

INGREDIENTS:

• 1 cup margarine, softened
• 2 cups white sugar
• 2 cups packed brown sugar
• 3 cups peanut butter
• 6 eggs
• 1 1/2 teaspoons corn syrup
• 1 1/2 teaspoons vanilla extract
• 4 teaspoons baking soda
• 9 cups rolled oats
• 1/2 pound candy-coated milk chocolate pieces
• 1/2 pound semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the margarine, white sugar, brown sugar, and peanut butter until smooth. Beat in the eggs, two at a time, then stir in the corn syrup and vanilla. Mix in baking soda and oats until well blended. Stir in the chocolate candies and chocolate chips. Roll dough into 2 inch balls, and place 3 inches apart on an ungreased cookie sheet. Flatten slightly with a fork.
3. Bake for 12 to 15 minutes in the preheated oven. Cool on cookie sheets for a few minutes, before transferring to wire racks to cool completely.               

Super Yummy and makes TONS!!! I usually freeze some or share. Or...I have good intentions of doing those but eat them all instead! ha ha.

{ Mrs. Field's Chocolate Chip Cookies }

INGREDIENTS:

2 cubes butter, softened

1 1/4 C. White Sugar
1 C. Packed Brown Sugar
2 Eggs
1 tsp. Vanilla
3 C. Flour
3/4 tsp. Baking Soda
3/4 tsp. salt
1 C. Chopped Pecans (optional)
2 C. Chocolate Chips

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DIRECTIONS:


Preheat oven to 350 degrees.

Beat butter and sugars (white & brown), then add eggs and vanilla. Whip 3-4 minutes. Add dry ingredients; Continue to beat with mixer. Add nuts and chips with spoon.

Bake at 350 for 10 minutes.

Do not overcook

Cool for 5 minutes before removing from cookie sheet

Hoey's Pumpkin Cookies

1 Cup Shortening
3 Cups Sugar
3 eggs
1 Can of Pumpkin (small)
4 1/2 Cups Flour
2 tsp Soda
2 tsp Baking Powder
2 tsp Salt
2 tsp Cinnamon
2 tsp Nutmeg
2 tsp Vanilla
1 pkg. Chocolate chips

Bake 10-14 min at 375