Sugar Cookies

Melt in your mouth sugar cookies. Substitute peppermint extract for an especially delicious cookie. I make these every Christmas and they are usually gone within a few days. You can add colored sprinkles to the sugar at the end of the process to give the cookies a festive look.  Makes about 48 cookies.

Ingredients

  • 1 Cup White Sugar
  • 1 Cup Powdered Sugar
  • 2 Eggs
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 Sticks of Butter
  • 1 Cup Minus 1 Tbsp Vegetable Oil
  • 1 tsp Cream of Tartar
  • 1 tsp Lemon, Vanilla or Peppermint Extract
  • 4 Cups Flour

Directions

  • Combine all ingredients except for flour in a mixing bowl and mix thoroughly. Slowly mix in flour until well combined.
  • Refrigerate mixture for at least 2 hours.
  • Create 1 inch balls of dough and arrange on a cookie sheet.
  • Using the flat bottom of a tumbler glass, dip the bottom of the glass first into sugar and then use it to smash down the dough balls till they are about 1.5 inches in diameter and about 1/2 inch tall. more or less. Repeat to flatten all the balls.
  • Bake at 350F for 12-15 minutes or until outer edge of cookie is light golden brown.
  • Enjoy.

Aunt Pams Famous Pumpkin Pie

This recipe has been at the Luken cottage in Cedar Lake WI for Thanksgiving dinner for as long as I can remember. Myself and the entire family now refer to it as Aunt Pam’s Famous Pumpkin Pie. It is outstanding!

Just a minor variation from normal pumpkin pie recipes this one uses slightly less sugar and the addition of nutmeg does the trick. Enjoy!

Ingredients for 2 pies

  • 1 29OZ Can of pumpkin. (NOT Pumpkin Pie Mix, just plain 100% pumpkin)
  • 2 Cans Evaporated Milk
  • 4 Eggs
  • 2 Cups Sugar
  • 2 tsp Cinnamon
  • 1/2 tsp Ground Cloves
  • 1 tsp Salt
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Nutmeg
  • 2 9″ Pie Crusts (make your own or bye frozen to make life easier)

Directions

  • Preheat oven to 425F
  • Blend all ingredients except crust until thoroughly mixed
  • Pour batter evenly into the 2 pie crusts
  • Bake for 15 Minutes at 425F then turn heat down to 350F and continue to bake for an additional 45 minutes.
  • Allow to cool at least 1 hour prior to refrigerating or serving.