The great GFF Cookie Exchange

Snickerdoodles:

Ingredients

* 1/2 cup butter, softened
* 1/2 cup shortening
* 1 1/2 cups white sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 2 3/4 cups all-purpose flour
* 2 teaspoons white vinegar
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 3 tablespoons white sugar
* 3 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, vinegar, soda, and salt. Shape dough by rounded spoonfuls into balls ((NOTE:: Mix the dry and wet ingredients, then combine them. If you don't do this, the dough becomes very sticky. The trick in the following recipe helps this to a degree, short of adding more flour)).
3. Mix the 2 tablespoons sugar and the cinnamon. Tear off a small ball, put it in a zip-lock baggie with the cinnamon & sugar, then shake to get it coated. Repeat to cover a greased pan.
4. Bake 10 minutes. Remove immediately from baking sheets.

These things are like crack. I've made 'em for years, and the sweet-toothed folk in my family demand them rather regularly

I love 'em as well, but the following recipe is one I'm hooked on.

Gingerbread Cookies:

Ingredients

* 2 1/4 cups all-purpose flour
* 2 teaspoons ground ginger
* 1 teaspoon baking soda
* 3/4 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3/4 cup margarine, softened
* 1 cup white sugar
* 1 egg
* 1 tablespoon water
* 1/4 cup molasses
* 2 tablespoons white sugar

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.
3. Place the mixing bowl in the fridge for about half an hour. This stops the dough from being so damn sticky. After that, shape dough into walnut sized balls, and coat them with the 2T of sugar using a zip-lock baggie (see above recipe). Place the cookies onto a cookie sheet, and flatten slightly.
4. Bake for 10 minutes in the preheated oven.

Most amazing jew boots