Cheddar Bay's Cookie Jar


Cream: 1 c. butter,soft

Add & Beat until fluffy: 1/2 c. sugar

Beat In: 1 egg & 1/2 tsp. almond extract

Blend in: 2-1/4 c. sifted flour

Divide dough into thirds. Add red coloring to one, green coloring to another, and leave the third one plain. Fill cookie press with each color one at a time (or combine colors for a rainbow effect).

Form into desired shapes and decorate as you like. Bake at 350-degrees for 8-10 minutes.


1 c. butter, soft
3/4 c. brown sugar
1 egg yolk
1/2 tsp. vanilla
1/4 tsp. salt
2 c. flour

Cream butter in large mixing bowl. Gradually add sugar, beating until light and fluffy. Add egg yolk, vanilla and salt; beat well. Stir in flour. Chill for 1 hour. Press dough from cookie press onto ungreased cookie sheets. Bake at 350-degrees for 8-10 minutes. Makes 5 dozen.


2/3 c. Crisco
1-1/2 c. brown sugar
1 T. water
1 tsp. vanilla
2 eggs
1-1/2 c. flour
1/3 c. cocoa
1/4 tsp. baking soda
1 tsp. salt
2 c. chocolate chips

Heat oven to 375-degrees. Combine Crisco, brown sugar, water and vanilla in mixer bowl. Beat until blended. Beat in eggs. Combine flour, cocoa, soda & salt. Mix into creamed mixture until just blended. Stir in chips. Drop onto ungreased baking sheet. Bake at 375-degrees for 7-9 minutes. Don't overbake!


4 sq. unsweetened chocolate
1/2 c. oil
2 c. sugar
4 eggs, unbeaten
2 tsp. vanilla
2 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
1 c. powdered sugar

Melt chocolate in double boiler over hot water. Remove from heat; stir in oil & sugar. Beat in eggs (one at a time). Add vanilla. Sift flour with baking powder; stir; stir into chocolate mixture. Chill dough several hours.

Drop by teaspoonfuls into powdered sugar. Roll and shape into balls. Bake on ungreased baking sheet at 350-degrees for 10 minutes only. The baking gives a beautiful "crackling" effect to the powdered sugar on the cookie.


1 c. butter
2/3 c. sugar
1 tsp. vanilla
2 egg yolks
2-2/3 c. flour

Preheat oven to 375-degrees. Cream butter; slowly add sugar, beating well. Beat in yolks, one at a time. Stir in vanilla & flour, beating slowly with a wooden spoon to make a stiff dough. Pinch off enough dough to make 1-inch balls. Place 2-inches apart on ungreased baking sheet. Flatten to desired thickness. Bake for 10 minutes, or until pale brown. Remove while warm.


(You'll need a pizzelle iron, but they're not that expensive. And believe me, this is a recipe that you'll want to make again and again, so it's a small investment!)

3 eggs, beaten
3/4 c. sugar
3/4 c. butter, melted
1-1/2 c. flour
1 tsp. baking powder
2 tsp. vanilla
1 tsp. anise

Add and beat ingredients in order listed. Drop by rounded teaspoonfuls onto center of preheated grid. Close lid; clip handles together. Cook until steaming stops (about 30-60 seconds). Remove with fork. Cool on wire rack. Dust with powdered sugar. Store in airtight containter. Makes about 36.


1/2 c. powdered sugar
2 c. flour
1 c. margarine

Sift sugar and flour together; cut in margarine. Press into lightly greased 9x13-inch pan. Bake at 350-degrees for 25 minutes.


4 eggs
2 c. sugar
1/3 c. lemon juice
1/4 c. flour
1/2 tsp. baking powder

Beat eggs, sugar and lemon juice well. Stir in flour and baking powder. Pour over baked crust; bake at 350-degrees for 25 minutes. Sift powdered sugar over top. Score when warm; cut when cool.


(I'm very biased when it comes to my Mom's cooking! It seems everything she makes is "the best"! But these sugar cookies truly are. All five of her children looked forward to these as a special gift each Valentine's Day. Her powdered sugar icing is scrumptious! We still look forward to Valentine's Day each year because of these cookies!)

Cream together:

1/2 c. butter and 2 c. sugar

Add: 2 well-beaten eggs

Sift & add to the above:

2 c. flour
1/4 tsp. salt
2 tsp. baking powder

Chill dough overnight. Roll thin; cut with heart-shaped cookie cutters. Bake at 350-degrees for 6-8 minutes.

Powdered Sugar Icing

Mix together:

l lb. powdered sugar
2 T. soft butter

Add enough milk to mix (about 2 T.). Add 1 tsp. vanilla and a little red food coloring; mix well. Spread on cookies.


1st Layer:

1/4 lb. butter
1 c. flour
2 T. sugar
1 tsp. salt

Mix together and press into the bottom of a greased 8-inch square baking pan. Bake at 375-degrees for 12-15 minutes. Remove from oven; lower temperature to 275-degrees.

2nd Layer:

1-1/2 c. brown sugar
2 eggs, beaten
1/2 c. coconut
1/2 c. chopped pecans
1 tsp. vanilla

Mix together; spread evenly over 1st layer. Return to 275-degree oven; bake for 25-30 minutes. Cool; cut into small squares.


2 c. chopped nuts (opt)
1 c. soft butter
2 c. flour
1/2 c. powdered sugar
1/4 tsp. salt
1 tsp. vanilla

Cream butter and sugar in mixer at medium speed for 2 minutes. Add flour, salt, vanilla & nuts. Blend until mixed (mixture is stiff). Chill the dough.

Roll dough into marble-sized balls. Place on ungreased cookie sheet. Bake at 400-degrees for 8-10 minutes. WATCH CAREFULLY!

While still warm, roll in powdered sugar. Cool roll in powdered sugar once again.


1/2 c. margarine
1-1/2 c. graham cracker crumbs
12 oz. butterscotch chips
12 oz. chocolate chips
1 coconut
1 c. chopped nuts
1 can Eagle Brand milk

Melt margarine in a 9x13-inch pan. Layer ingredients in order listed, drizzling Eagle Brand milk over top. Bake at 300-degrees for 45 minutes to 1 hour.

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