Chocolate Chip Cookies

Ingredients:

• 1 cup butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups flour
• 1 tsp baking soda
• 2 tsp hot water
• 1/2 tsp salt 
• 2 cups semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10-12 minutes in the preheated oven, or until edges are nicely browned.

Adapted from: http://allrecipes.com/recipe/10813/best-chocolate-chip-cookies/

Russian Tea Cookies

Ingredients:

• 1 cup butter
• 1 teaspoon vanilla extract
• 6 tablespoons confectioners' sugar
• 2 cups all-purpose flour
• 1 cup chopped walnuts
• 1/3 cup confectioners' sugar for decoration 

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
3. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

From: http://allrecipes.com/recipe/10192/russian-tea-cakes-i/

Cream Cheese Icing

Ingredients

3 ounces of cream cheese, softened
2 tbsp of butter, softened
1 tsp vanilla
2 1/2 cups of powdered sugar
milk

Directions

• Mix cream cheese, butter, and vanilla
• Slowly add powdered sugar a little bit a t a time until mixed
• Beat in milk a little at a time until reaching spreading consistency

Cinnamon Rolls

Ingredients

4 1/2 - 4 3/4 cups of flour
1 package active dry yeast
1 cup of milk
1 cup mashed, cooked potato
1/3 cup butter, diced
1/2 cup of sugar
1 tsp salt
2 eggs
1 cup packed brown sugar
2 tbsp ground cinnamon
1/4 to 1/2 cup butter, softened
icing

Directions

Using a stand mixer:

• Combine 1 1/2 cups of the flour and the yeast
• In a medium saucepan on medium heat combine milk, mashed potato, 1/3 cup of butter, sugar, and salt until warm (120F to 130F) and the butter almost melts
• Add to flour mixture along with eggs
• Beat on high speed for 3 minutes
• With dough hook, mix in the remaining flour
• Knead with the dough hook for 3 minutes until it is smooth and elastic

Let rise 45 - 60 minutes until double in size (Check with the two finger test: Gently press two fingers into the surface of the dough. If the indentations remain, the dough has risen enough. If not, let it go another 15 minutes, then recheck.)

• Punch down dough and then turn out onto a lightly floured surface
• Cover and let rise 10 minutes
• Lightly grease a 9x13 pan
• Mix together brown sugar and cinnamon filling
• Roll dough into a 18x12 rectangle (18 inches long, 12 inches high)
• Spread the butter generously over the dough
• Sprinkle the filling generously over the dough
• Roll up so you have a 18 inch long roll
• Pinch the seams to seal
• Cut into 12 rolls and arrange in the greased pan

Let rise 30 minutes (At this point they can be refrigerated overnight for the next morning. Cover with greased saran wrap. Let stand for 30 minutes prior to baking.)

• Preheat oven to 375F
• Bake rolls for 25-30 minutes or until golden brown and done in the center
• Cool to warm and serve with icing

From: Better Homes and Gardens Cook's Secrets

Pie Crust

Ingredients

1 cup of salted butter, diced and frozen
1 1/4 cup of flour
1/4** cup of very cold almost frozen water

Directions

• Add flour and butter to a food processor 
• Using the blade attachment, pulse until mixture resembles course crumbs
• Slowly add water, a little at a time until it holds together
• Wrap in plastic and refrigerate at least 4 hours
• Roll out on a floured surface. The key to this is to not overwork it. Handle and roll as little as possible.

Makes one 9 inch shell

*note* you can use it right away, but it is much more buttery and flaky if chilled.
** Depending on moisture, you may need more or less than this. Watch the dough.

Snickerdoodles

Ingredients

1 1/2 cups of flour
1/2 tsp baking soda
1 tsp cream of tartar
1/8 tsp salt
1/2 cup butter
3/4 cup of sugar
1/2 tsp vanilla
1 egg
1/4 sugar
2 tsp cinnamon

Directions

Preheat oven to 400F

• Mix together flour, baking soda, cream of tartar, and salt. 
• Add butter, sugar, vanilla, and the egg until mixed
• In a separate bowl, mix 1/4 cup of sugar and cinnamon
• Roll dough into balls (ping pong sized) and roll in sugar/cinnamon mixture
• Bake for 8 - 10 minutes

Cookie Glaze

Ingredients

Powdered Sugar
Butter
2 - 3 tsp milk
1 tsp lemon
1 tsp vanilla