Lumberjack Cookies Recipes

Steps:

• Preheat oven to 350°F.
• Cream together the sugar and shortening.
• Add molasses and eggs.
• Mix well. Sift together the dry ingredients and stir.
• Put 1/4 cup sugar in a small bowl.
• Dip fingers into the sugar, then pinch off a piece of dough and roll into a 1-1/2-inch ball.
• Place dough balls on greased cookie sheet about 3 inches apart.
• Bake for 12 to 15 minutes. The dough will keep for a week or more in the refrigerator.

Steps:

• Preheat oven to 350. Cream sugar & shortening. Add molasses and unbeaten eggs. Mix well. Sift together the dry ingredients and stir into the wet. Put 1/4 c. sugar in a small bowl. Pinch off a ball of dough (or use a cookie scoop to portion the dough) and roll into shape/size of a walnut, roll in sugar. Place on greased cookie sheet and bake 350 for 12-15 min. You can also put these onto the cookie sheet and freeze to be baked later.

Steps:

• For the waffles: Put the butter in a small saucepan and cook over medium heat until deep golden brown. Transfer to a small bowl and let cool for 5 minutes.
• In a large bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda and salt until combined.
• In a medium bowl, whisk together the yolks until smooth. Add the whole milk, buttermilk and vanilla extract to the yolks and whisk until combined.
• In another medium bowl, whisk the whites until soft peaks form.
• Add the yolk mixture to the dry mixture, and fold in the brown butter until just combined. Some lumps in the batter are fine. Fold in the egg whites. Allow the batter to rest for 1 hour if time allows.
• Heat a waffle iron to high. Spray nonstick cooking spray on both sides of the iron. Ladle a level amount of batter into the waffle iron. Sprinkle blueberries on top of the batter in the waffle iron (see Cook's Note). Close the lid and cook until golden brown, about 7 minutes. Do not open the waffle iron until done. Repeat until all the batter and blueberries are used.
• For the bacon: Cook the bacon in batches in a cast-iron skillet over medium heat until crispy, 3 minutes. Flip and cook for another 3 minutes until caramelized and crispy.
• Meanwhile, whisk together the maple syrup, mustard and black pepper in a small bowl.
• Transfer the bacon to a baking rack. Liberally brush the top of the bacon with the maple syrup mixture and let sit for 8 minutes, if time allows; the bacon will really crisp as it cools.
• For the eggs: Melt 2 tablespoons butter in a nonstick sauté pan over medium-high heat. Carefully crack three eggs into the pan, season with salt and pepper and reduce the heat to medium. Cover the skillet with a lid for 1 to 2 minutes to "baste"; the yolk should still be runny. Remove from the pan and set aside.
• Repeat the process using the remaining butter and eggs.
• For the chorizo sausage: Heat the oil in a cast-iron skillet over high heat until smoking. Add the chorizo and cook until golden brown and just cooked through, about 3 minutes per side.
• Remove to a paper towel-lined plate and season with salt and pepper.
• To serve: Top each waffle with an egg, some of the bacon and sausage. Serve with ricotta and blueberry preserves and drizzle with maple syrup, if desired.

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and vanilla; mix well. Combine flour, cream of tartar, baking soda and salt; add to creamed mixture and mix well, scraping down sides of bowl as needed. Roll out on a floured surface to 1/8-in. thickness; cut with a shirt, head, tree and axe cookie cutters dipped in flour. Place 1 in. apart on ungreased baking sheets; re-forming and re-rolling dough as needed. Bake until edges are lightly browned, 8-10 minutes (do not overbake). Remove to wire racks to cool. , For frosting, in the bowl of a stand mixer fitted with paddle attachment, add meringue powder, cream of tartar and salt; stir to combine. Add cold water, vanilla and almond extract; gently mix until smooth and no lumps remain. Gradually add confectioners' sugar and beat on low until soft peaks form and frosting is glossy, 7-10 minutes. Divide into 5 portions; tint shades of red, green, brown, gray and desired flesh tone. If needed, add additional confectioners' sugar until stiff peaks form. Divide red, gray and flesh-tone portions in half; to 1 portion, add water, one tsp. at a time, until flood consistency is reached. Place frostings into piping bags fitted with #2 round piping tips., For Plaid Shirt Cookies: Using stiff red frosting, pipe shape of shirt around edge of cookie; fill center with flood-consistency red frosting, using toothpick to pop any bubbles if needed. Allow to dry until frosting is firm to the touch, several hours or overnight. To create plaid pattern, place stencil over cookie. Center pattern and ensuring stencil is secure; use airbrush gun with black edible ink or can of black color mist to spray lightly over stencil. Repeat until desired depth of color has been reached. Carefully remove stencil; allow the color to dry completely, 15 minutes to 1 hour. Repeat with remaining shirt-shaped cutout cookies, cleaning stencil as needed. Using stiff red and white frosting, pipe shirt details such as collar, cuffs, seams and buttons. Allow frosting to dry completely., For Lumberjack Head Cookies: Using stiff red frosting, pipe shape of hat; fill center of hat shape with flood-consistency red frosting. Allow to dry until firm to the touch, several hours or overnight. To create plaid pattern, place stencil over red hat portion of the cutout cookie. Center pattern and ensuring stencil is secure. Use airbrush gun with black edible ink or can of black color mist to spray lightly over stencil. Repeat until desired depth of color has been reached. Carefully remove stencil; allow to frosting to dry completely, 15 minutes to 1 hour. Repeat with remaining head-shaped cutout cookies, cleaning stencil as needed. Using stiff flesh-tone frosting, pipe shape of face; fill shape with flood- consistency flesh-tone frosting. Using stiff brown frosting, pipe shape of beard; using toothpick, create texture in frosting to resemble hair. Allow to dry completely, several hours or overnight. Pipe mustache and eyebrows with brown frosting. Pipe nose with flesh-tone frosting. Using small amounts of black and white frosting, pipe eyes. Pipe brim of hat and pom-pom details with stiff red frosting. Allow to dry completely., For Tree Cookies: Pipe stiff brown frosting for trunk. Use toothpick, create wood grain pattern. Allow to dry slightly, about 1 hour. Pipe dark green frosting to form branches; allow to dry completely, several hours or overnight. If desired, pipe stiff light green frosting partially over dark green frosting. Use a toothpick, create texture to resemble pine needles. Allow to dry completely , For Axe Cookies: Pipe stiff gray frosting in the shape of axe head; fill with flood consistency gray frosting. If desired, pipe lighter gray frosting to form beveled edge of axe; allow to dry, several hours or overnight. To form handle, pipe stiff brown frosting; using a toothpick to create wood grain pattern. Allow to dry completely. , Store cookie at room temperature in tightly sealed containers.

Steps:

• Preheat oven to 350°F. Lightly butter 2 heavy large baking sheets. Soak raisins in enough hot water to cover until soft, about 15 minutes. Drain; set aside.
• Mix flour, baking soda and slat in large bowl. Using electric mixer, beat butter and both sugars in another large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add dry ingredients; mix just until blended.Stir in nuts and raisins.
• Working in batches and using palms of hands, roll dough into 3/4-inch balls. Arrange on baking sheets, spacing evenly. Bake until cookies are golden brown, about 12 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely. (Can be prepared 2 days ahead. Store cookies in airtight container at room temperature.)