S: Hanford Christian School 1st Grade Cookie Recipes 2011-2012
FC: First | Grade | Hanford Christian School 2011-2012
1: This book contains all of our favorite cookie recipes from the Hanford Christian School 1st Grade class.
2: Nate Diedrick | Peanut Butter Cookies | Ingredients: 1 cup Peanut Butter 1 cup sugar 1 egg Directions: Mix in a big bowl. Drop cookies on cookie sheet. Bake at 375 for 8-10 minutes.
3: Hay ride at the pumpkin patch | Nate
4: Ashlan Van Gronigen | Cake Mix Cookies | 1 box cake mix (any flavor) 1 large egg 1/4 cup water 1/4 cup oil (we use 1/4 cup applesauce instead and cut down the cooking time by a few minutes and temp by 10 degrees) 1 cup chocolate chips, oatmeal, M&M's, nuts, or raisins (anything you like in cookies) | Ashlan
5: Preheat oven to 350 (340 for applesauce instead of oil) Combine cake mix, egg, oil, and water and beat until blended. Stir in remaining ingredient(s). Drop by teaspoon about 1 inch apart on cookie sheet. Bake for 13-15 min or until done. Makes about 4 dozen:).
6: Simple Scones | From: Johnathan Thomas Ingredients: 2 cups all purpose flour 8 tbs unsalted butter frozen 1/3 cup sugar 1 tsp baking soda 1/2 tsp salt 1/2 cup raisins (or dried currants) 1/2 cup sour cream 1 large egg Directions: 1.Adjust oven rack to lower-middle position and preheat oven to 400 degrees. 2.In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins. 3.In a small bowl, whisk sour cream and egg until smooth. 4.Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) | Johnathan
7: 5.Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
8: Chocolate Chip Cookies Riley Calhoun | Drive to your favorite grocery store. Head over to the refrigerated section and grab the Pillsbury chocolate chip cookie dough. Cut the dough into pieces and bake according to the package directions. Enjoy!!
9: Eleanor Mackey | Peanut Butter/Oatmeal/Chocolate Chip Cookies | Combine 3 eggs 1 stick melted butter 12 oz. creamy peanut butter 1 cup brown sugar 1 cup sugar tsp salt tsp vanilla 2 tsp baking soda (This will be a gooey mixture.) | Then add: 4 cups gluten free oats 1 (12 oz) bag semi sweet chocolate chips (or m&ms) You’ll have to mix this with your hands because it’s really thick and stiff | Drop onto cookie sheet in the size you desire, they won’t expand. (I usually roll a heaping tablespoon into a ball and then pat it down to about inch on the cookie sheet). Makes about 30 cookies depending on the size. Bake at 350 for 10-12 minutes until golden
10: 4 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 cups LAND-O-LAKES Butter softened 1 1/4 cups sugar 1 1/4 cups firmly packed brown sugar 2 eggs 1 tablespoon vanilla 1 (12 oz.) package (2 cups) real semi-sweet chocolate chunks or chocolate chips Directions: Heat oven to 375 F. Combine flour, baking powder and baking soda in medium bowl. Set aside. Combine butter, sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chunks. Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 14 minutes or until light golden brown. (DO NOT OVERBAKE.) Let stand 1 to 2 minutes. Remove from cookie sheets. 26 Jumbo cookies TIP: For 2 1/2 inch cookies, drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 12 minutes or until light golden brown. 4 dozen cookies. | Chewy Jumbo Chocolate Chip Cookies Sam Duff
11: Picking pumpkins at the pumpkin patch | Sam
13: "Created With Purpose" (Theme for 2011-12) “But I have raised you up for this very purpose, that I might show you my power and that my name might be proclaimed in all the earth.” Exodus 9:16 | Tamara Aimufia | Sugar Cookies | Ingredients: 1 cup butter 1 1/2 cups sugar 2 eggs 2 3/4 cups flour Sugar for sprinkling on the top (optional) 1. Cream together 1 cup butter and 1 1/2 cups sugar. Add 2 eggs, beat until light and fluffy. Add 2 3/4 cups self rising flour to the creamed mixture. Chill for at least one hour in the refrigerator. 2. Roll the dough on a lightly floured flat surface to about 1/4 inch thickness. Use cookie cutters to cut into desired shapes. Sprinkle each cookie with a small amount of sugar if desired. | 3. Bake on ungreased cookie sheets or baking pans at 350 degrees for about 10 minutes. Remove immediately from cookie sheets with a flat spatula and place on a wire rack to cool. When cool, arrange cookies nicely on a large plate. 4. Serve as is or ice with butter cream frosting. Enjoy!
14: Raisin Pecan Oatmeal Cookies Maryn Gooding | Ingredients * 1 1/2 cups pecans * 1/2 pound (2 sticks) unsalted butter, at room temperature * 1 cup dark brown sugar, lightly packed * 1 cup granulated sugar * 2 extra-large eggs, at room temperature * 2 teaspoons pure vanilla extract * 1 1/2 cups all-purpose flour * 1 teaspoon baking powder * 1 teaspoon ground cinnamon * 1 teaspoon kosher salt * 3 cups old-fashioned oatmeal * 1 1/2 cups raisins Directions Preheat the oven to 350 degrees F. Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla. Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined. Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely. | Maryn
15: Lula Wamberg | Oatmeal Scotchies | 1 cup (2 sticks) butter or margarine, softened 3/4 cup granulated sugar 3/4 cup brown sugar, firmly packed 2 large eggs 1 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt (optional) 3 cups Quaker® Oats (quick or old fashioned, uncooked) 1 2/3 cups (11 oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels | Directions PREHEAT oven to 375 F. BEAT butter and sugars in large bowl until creamy. Add eggs and vanilla extract; beat well. Add combined flour, baking soda and salt; mix well. Add oats and morsels; mix well. DROP dough by level tablespoonfuls onto ungreased cookie sheets. BAKE 7 to 8 minutes for a chewy cookie or 9 to 10 minutes for a crisp cookie. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store tightly covered. | Lula
16: Press Cookies Ashlyn Walker | 1 1/2 cups unsalted butter, softened 1 cup white sugar 2 egg yolks 2 tablespoons water 3 3/4 cups all-purpose flour 1 pinch salt 1 tablespoon vanilla extract 2 egg whites 2 tablespoons water Directions Cream together the butter and sugar until light and fluffy. Mix in the egg yolks, 2 tablespoons water, flour, salt and vanilla. Chill the dough. Preheat the oven to 400 degrees F (205 degrees C). Fill the cookie press and shape the cookies on an ungreased baking sheet. Brush the top of each cookie with the egg whites mixed with 2 tablespoons of the water. Decorate as desired. Bake at 400 degrees F (205 degrees C) until the cookies are golden brown on top, about 10 minutes.
19: Frosted Pumpkin Bars AJ Bekedam | 4 eggs 1 cup salad oil (Wesson oil) 2 cups sugar 2 cups pumpkin 1/2 tsp. Salt 2 tsp cinnamon 1 tsp. Soda 2 tsp. Baking powder 2 cups flour 1 cup walnuts or almonds broken up (optional) Frosting: 3 or 4 oz. Cream cheese 1 stick butter 1 tsp. Vanilla 1 tsp. Milk 1 3/4 cup powdered sugar Beat eggs, salad oil and sugar until blended. Add all dry ingredients and mix only until blended. Pour into a greased cookie sheet pan. Bake at 350 degrees for 20-25 minutes until tooth pick test-no dough on toothpick- comes out clean Mix all frosting ingredients and spread on cooled bars. Can sprinkle nuts on top.
21: Lemon Cool Whip Cookies Marylu Kush | Ingredients * 1 (8 ounce) container frozen whipped topping, thawed * 2 eggs * 1 (18.25 ounce) package lemon cake mix * 1/3 cup confectioners' sugar for decoration Directions 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. 2. Beat together the whipped topping and eggs together. Add the lemon cake mix and continue to mix. Dough will be thick. 3. Drop by teaspoonfuls into a bowl of confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 8 minutes.
23: Chocolate Chocolate Chip Cookies Braden Hulett | * 2 1/4 cups flour * 1 teaspoon salt * 1 teaspoon baking soda * 2 sticks butter, softened * 1 cup granulated sugar * 1 cup packed brown sugar * 2 large eggs, beaten * 1 tablespoon vanilla * 1/2 cup unsweetened cocoa * 2 cups chocolate chips, 2 Hershey's chocolate bars, chopped or M&M'S * 1 cup chopped walnuts (optional) Directions Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly. For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack. For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled
24: Grandma Duyst Cookies (Almond Paste Cookies) Mrs. Tos 1 lb. almond paste 5 egg whites 1 box powdered sugar Mix almond paste with egg whites until smooth. Add box of powdered sugar. Put on parchment paper and bake at 325 for 14 minutes. Cool on parchment paper. | 1st grade | Braden enjoying edible pumpkin patches
25: Name | Snickerdoodles Mrs. Bommelje | 1 cup shortening 1 1/2 cup sugar 2 eggs 2 3/4 cup flour 2 tsp cream of tartar 1 tsp baking soda 1/2 tsp salt 2 tbs sugar 2 tbs cinnamon Preheat oven to 400. Cream together the shortening, sugar and eggs. Sift the dry ingredients together and stir into sugar mixture. Chill dough 2 hours. Roll chilled dough into balls about the size of walnuts. Roll each ball into mixture of 2 tbs sugar and 2 tsp cinnamon. Place 3 inches apart on greased cookie sheet. Bake 8-10 minutes. Makes about 5 dozen. | Ephesians 2:10 "For we are God's workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do."