Super Soft Sugar Cookies

These cookies will melt in your mouth!! You can substitute light cream cheese and sour cream for a slightly healthier version, but there's no getting past the two cups of sugar!

3/4 c. butter, softened
2 c. sugar
8 oz. cream cheese, softened
1 c. sour cream
3 eggs
1 tsp. vanilla
5 1/2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda

Cream butter, sugar and cream cheese in mixing bowl. Add sour cream, eggs and vanilla, beat until smooth. In a separate bowl, combine flour, salt and soda and then slowly add to cream mixture. Refrigerate for one hour. Roll onto floured surface and cut into desired shapes with cookie cutter.

Bake on greased cookie sheet at 350 degrees for 10-12 minutes, or until firm. Don't overcook! Bottoms should be a very light brown. Transfer to wire rack immediately and cool.

Frosting:
1 stick of real butter, room temp.
16 oz. powdered sugar
1-2 tsp. vanilla
evaporated milk

Whip butter and slowly add powdered sugar and vanilla. Add milk until desired consistency.

Gingersnaps

2 1/2 c. shortening
3 c. sugar
3/4 c. molasses
3 eggs

Cream together in a very large bowl. Then add:

6 c. flour
3/4 tsp salt
2 tsp baking soda
1 T. cinnamon
1 T. ground cloves
1 T. ground ginger

mix together very well. Chill dough in the refrigerator for several hours. Roll into 1 inch balls and then roll each ball into sugar. Flatten with the palm of your hand on a cookie sheet. Bake at 350 for 8-10 minutes.

Disneyland's Oatmeal Cookies

Disneyland’s Oatmeal Cookies

3 1/4 c Flour

1 T Baking powder

1 1/2 tsp Ground cinnamon

1 tsp Salt

1 tsp Baking soda

2 1/8 c Shortening

1 3/4 c Brown sugar packed

1 1/2 c Granulated sugar

3 lg Eggs

1 tsp Vanilla extract

4 c Rolled oats

2 1/2 c Dark raisins

Blend flour, baking powder, cinnamon, salt and baking soda in mixing bowl. Set aside until needed. Cream shortening with brown sugar and granulated sugar until fluffy. Beat in eggs and vanilla until smooth. Mix in reserved flour mixture until well blended, about 2 minutes. Add oats and raisins. Mix until blended, about 1 minute. Using ice cream scoop (size #24), scoop out cookie dough into 4 dozen large balls. Place about 6 balls on each lightly greased baking sheet, pressing down until about 1/4-inch thick and 3 inches in diameter. Bake at 350 degrees for 9 to 12 minutes or until browned. Cool slightly, then remove cookies from sheets and cool on racks. Recipe by: Disneyland via Los Angeles Times Per serving (excluding unknown items): 185 Calories; 10g Fat (47% calories from fat); 2g Protein; 23g Carbohydrate; 11mg Cholesterol; 99mg Sodium

Pumpkin Chocolate Chip Cookies

1/2 c. shortening
1 1/2 c. white sugar
1 egg
1 cup canned pumpkin
1 tsp vanilla
2 1/2 c. flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 c. or more chocolate chips

Cream ingredients. add dry ingredients. Bake at 350.