Chocolate Gobs

I have 4 brothers and these cookies are their favorite, hands down.  I have many fond memories of my mom having these coming out of the oven when we arrived home from school.

Chocolate Gobs

2 cups sugar

1 cup shortening

2 eggs

2 t. vanilla

8 T. cocoa

4 cups flour

2 t. soda

1 ½ cups milk

Cream sugar and shortening. Add eggs and vanilla. Add sifted dry ingredients alternately with milk. Drop on greased cookie sheet with a teaspoon (rounded). Bake @ 350° for 15 minutes. Spread filling between two cookies, bottom sides together.

Filling

1 cup margarine

1 pound powdered sugar

4 Tablespoons of flour

4 teaspoons of milk

4 teaspoons of vanilla

Cream ingredients together. Spread between cookies.

Ginger Cream Cookies

These yummy cookies are comfort food for my daughter Emily.  
I believe she likes the process of making them as much as she does eating and sharing them.  She makes them often and we all enjoy the results!

Ginger Cream Cookies

Cream:
3/4 cup shortening

2 cups sugar
3/4 cup butter

Add and continue to cream:

2 eggs
1/2 cup molasses

Add & mix:

4 cups flour

2 Tablespoon of ginger, powdered

4 teaspoons baking soda

2 teaspoon cinnamon

1 teaspoon salt

Roll into balls. Roll in sugar if desired.

Bake @ 350° for 9-11 minutes.
Use silpat or parchment paper to line cookie sheet.

Cool on wire rack. Store in cookie jar.

Yard Sale Cookies

I love to go to yard sales in the summer or really any time of the year! One day when out and about we happened to purchase some yummy little cookies.  We liked them so well that we went back and bought all the rest and asked for the recipe.  They obliged, and here it is.

Yard Sale Cookies

1 devils food cake mix
2 eggs
1/2 cup shortening
1, 8oz. package of cream cheese

1 store bought can of vanilla frosting

Pre-heat oven to 350°. Mix first four ingredients. Roll dough into smallish balls, maybe 3/4 of an inch-ish. Bake 8-10 minutes.  Cool. stick 2 together with frosting.

Any flavor of cake and frosting may be used.

Gingersnap Dip

I don't remember where or when I acquired this tasty recipe, but it's fun to serve in a little hollowed out pumpkin.

Gingersnap Dip

8 oz. cream cheese (softened)

8 oz cool whip

1 cup powdered sugar

2 teaspoons pumpkin pie spice

Mix together well.  Serve with gingersnaps, ginger cream cookies {see recipe on this blog}, or even plain old graham crackers.

*Mini chocolate chips are a fun addition, but I like it best plain.

Karen Rae's Chocolate Chip Cookies -- Big Batch

1 cup soft butter (NOT melted, and it must be REAL butter)

1 ½ cups sugar

1 ½ cups brown sugar

Cream together

Add

3 eggs

2t vanilla

4 cups flour (a little less in summer)

2 t. baking soda

1 t. salt

Chocolate chips and nuts: as many or few as you choose of each. Any flavor.

Bake @ 350° for 10 minutes.

**For a smaller batch cut ingredients in half, but use 2 eggs.