Spirited Essence Works

Christmas is almost here. One of my favorite parts of the season is all of the baking. There is nothing better than the smell of fresh baked cookies in the house. I have so many favorite cookie recipes it’s hard to choose. A couple staples of the holiday season are of course sugar cookies and oatmeal cookies. I adapted my sugar cookie recipe to make them slightly more fluffy. You could add raisins or nuts to the oatmeal cookies but it’s just my preference to have them simple. Hope your families have a beautiful and blessed Christmas! Happy Baking!

Holiday Sugar Cookies

Total Time: 1 hr 20 min
Prep: 40 min
Inactive: 30 min
Cook: 10 min
Yield: 24 cookies

Ingredients

3 1/2 cups sifted all-purpose flour
1/2 cup of French Vanilla Cake Mix
2 teaspoons baking powder
1 1/2 cups sugar
2 eggs
3/4 cup butter (1 1/2 sticks)
2 teaspoon vanilla

Preheat oven to 350 degrees F.

In a bowl, stir together flour, cake mix, and baking powder. In another bowl, beat butter with sugar until fluffy and light. Beat in eggs and vanilla. Stir in flour mixture, a third at a time to make a stiff dough. Divide dough into 4 pieces. Roll out a portion of cookie dough to 1/4 inch thick. Cut out shapes using cookie cutters. Place on lightly greased or nonstick cookie sheets. Bake until lightly golden, about 10 minute, rotating baking sheet halfway through cooking time. Cool completely on pans about 5 minutes, transfer to cooling racks.

Oatmeal Cookies

Total Time: 40 min
Prep: 30 min
Cook: 10 min
Yield: 36 Cookies

Ingredients

2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3 cups old-fashioned oats
1 cup All-purpose flour

Preheat oven to 375°F.

In large bowl, beat all ingredients except oats and flour with electric mixer on medium speed, or mix with spoon. Stir in oats and flour. On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack.

*****

Hope you enjoyed reading! Want to follow new blogs by me? Register at http://www.pressfetch.com to follow more of my blogs as well as others, rate my articles, and be able write your own stories.