Auntie Marys Cookies Recipes

Steps:

• Dough- combine all ingredients and knead well. (Elaine's method: Mixed moist ingredients quickly in food processor then added the flour to knead until it formed a ball. Put in fridge to rest up to 2 days,) Roll out and cut with a 2 inch round cookie cutter. Fill with potato, sauerkraut or fruit fillings. Place 1 tsp. filling on each piece, fold over and pinch edges together. Drop into boiling water for 7 to 8 minutes or until Pierogies float to the top. Remove from pot. Place in a large bowl and top with melted butter.
• Potato-Cheese Filling: Combine all ingredients and mash well together. Yield 4 dozen.
• Sauerkraut Filling: Cook sauerkraut approximately 20 minutes. Drain and press out water. Saute onion in butter until golden. Add sauerkraut, salt and pepper. Fry for 10 minutes. Cool before putting fillings into Perogies. Yield: 4 dozen
• Prune or Plum Filling: Boil fruit for 20 minutes. Drain and cool. Remove seeds and chop finely. Sprinkle with sugar. Put one plum or prune per pierogy.
• You can freeze the pierogies before boiling or after boiling. Freeze the pierogies on parchment in a single layer on a cookie sheet. After freezing put them in a container. Put parchment between layers so they don't stick together. Boil or fry them after thawing. Serve with sour cream, applesauce or gravy.

Steps:

• In a large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extract. Combine the flour, baking soda and cream of tartar; blend into the creamed mixture. Cover and chill for at least two hours.
• Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or colored granulated sugar.
• Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• 1. Preheat oven to 350ºF. Sift flour, ground ginger, baking soda, cinnamon, and salt together three times into a medium-sized mixing bowl.
• 2. Mix butter, Crisco, sugar, egg, and molasses in large mixing bowl.
• 3. Slowly incorporate dry mixture into wet mixture.
• 4. Form dough into little balls and place on lightly greased cookie sheets.
• 5. Bake in preheated 350ºF oven for 12-15 minutes.

Steps:

• 1. preheat your oven at 350 degrees In a large mixing bowl cream your butter, brown and white sugar. There is no need for a mixer on any part of this recipe.
• 2. add your eggs, pineapple and vanilla.
• 3. In another mixing bowl, blend your flour, soda, baking powder and salt. Gradually add the dry ingredients to the wet. Fold in your nuts.
• 4. Drop by spoonfuls on a lined cookie sheet with parchment paper. Bake for 12 to 15 minutes or until they start to brown.
• 5. Let cool on a cooling rack. Frost with pineapple butter cream frosting
• 6. Make your frosting
• 7. After your cookies are cooled frost a little or a lot! These cookies stay soft and are absolutely heavenly. The amount you get depends on if you want them big or tiny. "Enjoy"

Steps:

• Preheat the oven to 350 degrees. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 1/2 cups light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until fully combined. Add dry ingredients, and beat on low speed until combined.
• Drop batter in rounded teaspoons onto ungreased baking sheets about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies from pan to wire rack.
• In a small saucepan, combine remaining 1 cup light-brown sugar and cream. Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Add confectioners' sugar, and whisk until smooth. (If frosting thickens, thin with cream.) Add pecan pieces. Place cookies on a cooling rack over a lined baking pan. Spoon about 1/2 teaspoon praline mixture onto each cookie.

Steps:

• Beat together cream cheese and margarine until well blended. Add flour, mixing well. Shape into a ball, cover and chill for 2 hours.
• In saucepan over medium heat, cook sugar and milk, stirring occasionally until milk boils and sugar is dissolved. Add the ground nuts. Remove from heat and let cool until mixture is of spreading consistency.
• Roll out chilled dough on lightly floured surface to a rectangle about 18 X 12 inches. Cut in half lengthwise. Spread each piece with milk/nut filling and roll up like a jelly-roll, starting from the long side.
• Cut each roll in half. Place seam side down on ungreased cookie sheets (two on a baking sheet). Leaving roll's shape intact, cut into slices 1/2 inch thick almost to the bottom of the roll.
• Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes or till done. Remove from sheet and sprinkle with confectioners' sugar. Cool on racks. Cut cookies all the way through. Refrigerate or freeze. Re-sprinkle with confectioners' sugar before serving.
• Variations: A) In place of milk/sugar/nut filling, spread with ground filberts and red raspberry preserves. B) Before rolling, sprinkle chopped chocolate chips over milk/sugar/nuts filling.

Steps:

• Combine the flour baking powder, and salt in a medium bowl. Beat the butter, cream cheese, granulated sugar and brown sugar in a large mixing bowl at medium speed until light and fluffy. Add the egg and vanilla and beat until well blended. Beat flour mixture at low speed just until combined. Divide dough in quarters. Wrap each piece and refrigerate 2 hours or overnight. Combine the condensed milk and chocolate in a medium saucepan and cook over medium heat until chocolate is melted. Remove from heat and stir in the walnuts. Cool to room temperature. Preheat oven to 350F. Grease 2 cookie sheets. Roll each dough quarter on a well floured surface into a 10x6 inch rectangle. Spread one quarter of the filling lengthwise down the center of each rectangle. Fold the dough lengthwise in thirds over filling. With a metal spatula, transfer rolls seam side down to cookie sheets. Bake 20 minutes, until lightly browned. Transfer the rolls to a wire rack and cool completely. Sprinkle each roll with confectioners' sugar and cut into 12 triangles.