Jerralee's Chocolate chip cookies

Jerralee went off to college and came back with the best chocolate chip cookie recipe we have ever had. So good!

1/2 cup shortning
1/2 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla

Mix wet ingredients first. Mix dry Ingredients in seprate bowl:

2 1/2 cup flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda


Mix all ingredients together, add 1 cup chocolate chips
Bake at 350 for 8-10 min

Peanut butter Cookies

I've looked High and low for a great PB cookie recipe and I finally found it.
These are soft and chewy and melty if you add PB chips. They also intensify the peanut flavor

1 1/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup creamy peanut butter
1/2 cup (1 stick) unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
peanut butter chips
sugar for sprinkling, optional

INSTRUCTIONS
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Combine the flour, baking soda and salt in a medium bowl. Set aside.
In the bowl of a stand mixer, beat the peanut butter, butter and both sugars, until light and fluffy. Add in the egg and vanilla.
Gradually add in the flour mixture on low speed. Stir until dough forms. add 1 cup peanut butter chips
Using a large cookie scoop (about 1 heaping tablespoon of dough), drop rounded balls of dough onto prepared cookie sheet. Leaving space for spreading. (For a sparkle look, I like to sprinkle the tops of the dough with extra granulated sugar — but it’s totally optional.)
Bake for 10 to 12 minutes, or until edges are slightly browned, and remove from oven. Let cool for 5 minutes on cookie sheets before transferring cookies to a wire rack to cool completely.
Store in an airtight container for up to 5 days…but they won’t last that long.

Lemon Cookies

1 and 3/4 cups flour
1/2 teaspoon baking soda
1 tablespoon lemon zest (about 1 small lemon)
1/2 cup butter (room temperature)
1 cup sugar
1 egg
1 teaspoon vanilla
2 tablespoons lemon juice
Glaze
2 cups powdered sugar
2 tablespoons lemon zest
1/3 cup lemon juice
INSTRUCTIONS
Preheat oven to 350 degrees
Prepare a cookie sheet with a non-stick spray, or parchment paper, set aside
In a medium bowl whisk the flour, baking soda, salt, and lemon zest.
In large mixing bowl beat the butter for a few seconds, add the sugar and mix until light and fluffy. Add in the egg, vanilla, and lemon juice. Mix until fully combined.
Continue mixing while you add in the dry ingredients. Mix until fully combined.
Drop cookie dough by the spoonful onto the prepared cookie sheet. Bake until light golden on edges, approximately 12- 14 minutes. Remove from oven, let cool on the cookie sheet about 5 minutes and then remove to continue cooling on a wire rack.
Once cooled prepare the glaze by whisking the powdered sugar, lemon juice, and lemon zest together until well combined. Spoon onto the top of the cookies. Allow to sit and dry, glaze will harden.
Store cookies in airtight container at room temperature. Enjoy!

Carrot Cookies

My grandma Baker used to make carrot cookies when I was little and even though I haven't been able to find her exact recipe..this one does the trick for me

3/4 cup butter

1 cup sugar

1 cup cooked mashed carrots

1-3/4 cup flour

1 tsp. baking powder

pinch of salt

2 tsp. vanilla

Mix butter, egg and carrots, sift together flour, baking powder, salt. combine both mixtures. Drop by spoofuls on cookie sheet. Bake at 350 for 12 minutes. let cool and frost them

Lemon Frosting:

2 cups powdered sugar

squeeze of lemon

milk

2 tablespoons melted butter

food coloring - to make orange

Mix on high speed with mixers til you get the right consistancy for spreading