2009 Ahwatukee Foothills Cookie Book!

All year long we have asked for your family’s favorite cookie recipes. Not only did Ahwatukee Foothills residents offer up their recipes, they shared their family stories about these wonderful creations.

A part of the holidays is remembering the family traditions (baking and others) and starting new ones. We hope you find a new cookie recipe that becomes a tradition at your house!

All the recipes will be online at www.ahwatukee.com for you to save and print out for your own cookbook shelf. Happy baking!

• DOWLOADABLE PDF: Click here to get all the recipes in this downloadable PDF file
  • Note: This printable, full-color, 14-page PDF is a large file (21 MB). To download this to your personal computer, right click the link above, select 'save target as', and choose the location on your computer where you would like to save it... You will need a compatible version of Adobe Acrobat to view this file. Click this link to download the free Adobe software to make your computer compatible.

Old-Fashioned Sugar Cookies             

By Laura Moore

3 cups sifted flour                               

1 cup shortening

2  eggs

1 cup sugar
3 tbsp.milk
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. nutmeg

Preheat oven to 375 degrees.

Using a pastry blender, mix flour and shortening together until it looks like course oatmeal. Set aside.
In another bowl, combine eggs and sugar. Beat until light (about 5 minutes). Then add milk, soda, salt and nutmeg. Mix well and add to flour mixture.Beat until smooth.
Form into 2 or 3 balls and chill 1 to 2 hours. With a rolling pin, roll out cookie dough 1/4 inch thick onto wax paper. If dough is sticking, you may want to lightly flour (too much flour will dry out cookies).
Cut out cookies using cookie cutters of choice.
Place on ungreased cookie sheet and bake 8 to 12 minutes until golden.  Frost with icing of choice.

We have been baking these for years! We have lots of cookie cutters and can make every holiday special with our delicious sugar cookies!

Gumdrop Cookies

By Joanna Gillespie

Makes 4 dozen

The Gillespie family has enjoyed and made this time-honored recipe. It’s always a treat, especially at Christmas.

Cream together:

1 cup shortening or butter

1 cup granulated sugar

1 cup brown sugar

Mix in:

2 beaten eggs

1 tsp. vanilla

Add these sifted into the mixer:

2 cups flour

1 tsp. soda

1 tsp. baking powder

Stir in and mix:

1 cup oatmeal                          

1 cup coconut

1 cup pecans

1 cup gumdrops (small) (They come in mixed flavors and colors.)

Spoon 1 tbsp. of dough on greased cookie sheet, flatten with fork or squash with bottom of glass. Bake at 350 degrees for 10 to 12 min.

Love, Grandma Jo

Peanutty Pizza Cookie

From Massage Heights ‘ family recipes

When I used to make cookies, whatever kind I made, your dad was always hungry for a "different" kind. If I made peanut butter, he wanted chocolate chip. If I made chocolate chip, he wanted oatmeal. One day, I was talking with Mrs. Grenier about my problem and she gave me this recipe for Peanutty Pizza Cookies. Contains all 3 of the ingredients in one cookie! It was called a pizza cookie because it can be made into one huge cookie and baked on a round, pizza pan. I made regular cookies.

1 cup oleo

1 cup peanut butter (I use crunchy)

1 cup granulated sugar

1 cup firmly packed brown sugar

2 eggs

1 1/4 cups flour

1 tsp. baking soda

2 1/4 cups uncooked quick oats

1 cup M&M's or chocolate chips (I use semi-sweet choc chips)

Beat together oleo, peanut butter, granulated and brown sugars until light and fluffy.Blend in eggs. Add flour and baking soda. Mix well. Stir in oats and chocolate chips or M&M's. Drop by teaspoons full to make drop cookies. Bake 350 degrees for 10 to 12 minutes.

Award-Winning Soft Chocolate Chip Cookies

By Jacquelyn Baumann

Makes 72 cookies

Jacquelyn admits this recipe was found on the Internet, however, since its discovery her family has deemed it “THE BEST.”

4 1/2 cups all-purpose flour

2 tsp. baking soda

2 cups butter, softened

1 1/2 cups packed brown sugar

1/2 cup white sugar

2 (3.4 ounce) packages instant vanilla pudding mix

4 eggs

2 tsp. vanilla extract

4 cups semisweet chocolate chips

2 cups chopped walnuts (optional)

Directions

Preheat oven to 350 degrees. Sift together the flour and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Kauai Cookies

By Sally Reinertsen

Makes 3 1/2 dozen

1 pkg. white cake mix

2 eggs

1/3 cup vegetable oil

1 cup flaked coconut

1/2 cup semisweet chocolate chips

1/4 cup chopped macadamia nuts

Beat mix, eggs, oil, stir in coconut, chips and nuts. Roll into 1-inch balls. Place on cookie sheet. Bake at 350 degrees for 10 minutes.

Brownie-ettes 

By Marilyn Daggett

Makes 4-4 ½ dozen

1 can sweetened condensed milk (NOT evaporated milk; use Eagle Brand or similar)

1 large pkg. chocolate bits/morsels (11 to 12 oz  pkg.)

1/2 stick (4 oz.) butter

1 cup self-rising flour

1 tsp. vanilla (optional)

Oven at 350 degrees. Melt chocolate bits in a double boiler over low heat; add milk and butter. Stir together until well blended. Add flour and vanilla. Stir well. Drop by teaspoonfuls on lightly-greased cookie sheet. Make sure they are at least 2 inches apart. Bake for 7 minutes. Cool on baking sheet before removing. Makes 4 to 4 1/2 dozen. If the dough seems too runny, place in fridge for about 20 to 30 minutes to firm up for handling. Hint: I formed the dough into 1-inch balls (using a 1-inch scoop) for more uniformity. Just remember to give them lots of space to expand. They taste like brownies, crunchy on the outside and chewy on the inside.

Banana Split Cookies

By Kandis Jorstad

Makes about 2 dozen cookies.

1/2 cup unsalted butter / left at room temperature to soften

1/2 tsp. ground cinnamon

1/2 tsp. nutmeg

1/2 tsp. ground cloves

1/4 cup butterscotch chips

1/4 cup chocolate chips or chunks

1/4 cup cherry chips

1/4 cup walnuts

1 cup sugar

1 egg

2-3 mashed up bananas (about 1 cup)

1 tsp. of baking soda

2 cups flour

Pinch of salt

Preheat the oven to 350 degrees. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy. In the bowl, mix the mashed bananas and baking soda. Let stand for 2 minutes.

Mix the banana mixture into the butter mixture. Mix together the flours, salt and spices and sift into the butter and banana mixture and mix until just combined. Fold into the batter the chopped walnuts, cherry, chocolate and butterscotch chips.

Drop in 1-inch dollops onto parchment paper-lined baking sheet. Bake for 11 to 13 minutes or until nicely golden brown. Let cool. Enjoy!

Favorite Oatmeal Chocolate Chip Cookies

By Elizabeth Berry

1 pound butter or margarine

1 pound brown sugar

2 cups sugar

4 eggs

2 tsp. vanilla

18 oz. oatmeal, quick cook

1 3/4 cups flour

2 tsp. salt

2 tsp.baking soda

24 oz. chocolate chips

A Tbsp. of batter makes 9 1/2 dozen cookies.

Cream butter or margarine and sugars in mixing bowl until well blended, 2 to 3 minutes. Add eggs and vanilla and beat until well blended. Combine oatmeal, flour, salt and baking soda. Gradually add to creamed mixture. Mix in chocolate chips. Bake at 325 degrees for 14 to 18 minutes. Do not over bake.

“Mom’s” Cut-out Cookies

By Kris Gayhart

Makes 3 dozen cookies

This is a classic recipe that you can use year-round with assorted cookie cutters to match the season. My mom passed away 2 years ago, but I can sill feel her hand on my shoulder as I roll out the dough…

1/2 cup butter or margarine (softened)

1/2 cup sugar

1/2 tsp. baking soda

1 egg

Pinch of salt

2 tbsp. Milk

1/2 tsp. vanilla

2 cup all-purpose flour

Cream butter and sugar. Add egg and vanilla and mix until well blended. Sift dry ingredients (flour, soda, salt) together in a separate bowl. *Add flour alternately with milk to creamed mixture (this is a KEY step for this cookie dough). Chill (optional). Roll out dough on floured board to 1/4-inch thickness and cut out shapes with floured cookie cutters (decorate with sprinkles BEFORE baking or frost afterwards).

Bake at 375 degrees for 8 to 10 minutes. Give your mom a hug…

Sheryl’s Chocolate Chip Biscotti

By Sheryl Barlam

Makes 4-4 1/2 doz.

3 1/2 cups unbleached flour

1 tbsp. baking soda

1/2 tsp. salt

1 1/2 cups sugar

4 eggs (for low fat, use 2 eggs, 4 egg whites)*

2 tsp. vanilla

12 oz. (bag) chocolate chips

Preheat oven to 305 degrees (needs slow oven).

Combine eggs, sugar and vanilla in a small bowl. In a large bowl combine flour, salt and baking soda. Create valley with dry ingredients in large bowl and mix in eggs, sugar and vanilla. Stir in chips. Batter will be somewhat stiff.

Place batter on non-stick cookie sheets in logs 2 1/2 inches wide by 1/4- to 1/2-inch high and almost as long as the cookie sheet lengthwise.  There will be enough batter for 4 logs on 2 cookie sheets. The challenge is creating a smooth log. To do that, load batter on spatula (size of plum). With another spatula slide it onto cookie sheet. Continue forming until log is complete. Straighten out edges with side of spatula dipped in water. Smooth the top of the log with the back of a wet spoon.

To bake, place cookie sheets on oven racks in the middle of the oven.  Bake logs for 18 minutes; rotate cookie sheets and bake for another 18 minutes or until light golden brown. Gently loosen logs with a spatula.  Let cool for 10 to 15 minutes on cookie sheets.

On a cutting board slice logs on 45-degree angle to desired thickness.  Place sliced pieces (cut side up) on baking sheets and bake for 8 minutes. Turn baked pieces over and bake with the other up for another 8 minutes. Let cool and store in tightly-covered container.

If biscotti baked on a humid day seems soggy they can be lightly toasted to add some crunch.

Enjoy!

Chocolate Chip Cookies (no wheat flour)

By Tanya Keats (From: Gourmet Magazine)

Serves 4 dozen (pans)

1 cup vegetable shortening (preferably trans-fat-free), plus more for pan

2 cups, plus 2 tbsp. brown-rice flour

1 1/2 tsp. baking soda

1/2 tsp .salt

1 tsp. Xanthan gum

1 cup unrefined sugar

1/2 cup packed brown sugar

2 large eggs

1 tbsp. vanilla

12 oz. semi sweet gluten free chocolate chips (such as Tropical Source)

Whisk together flour, baking soda, salt and xanthan gum in a small bowl. Beat together shortening and sugar in a large bowl at high speed until pale and fluffy, 2 to 3 minutes. Add eggs (one at a time), beat in vanilla. Reduce speed and mix in flour mixture then stir in chips.

Lightly grease 2 large baking sheets. Make cookies on the smaller side for easier removal from sheets.

375 degrees for 8 minutes

"Old-Fashioned Sugar Cookies"

By Laura Moore

We have been baking these for years! We have lots of cookie cutters and can make every holiday special with our delicious sugar cookies!

3 cups sifted flour                               

1 cup shortening

2 eggs

1 cup  sugar
3 tbsp milk
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. nutmeg

Using a pastry blender, mix flour and shortening together until it looks like course oatmeal. Set aside.
In another bowl, combine eggs and sugar. Beat until light (about 5 minutes). Then add milk, soda, salt and nutmeg.  Mix well and add to flour mixture. Beat until smooth.
Form into 2 or 3 balls and chill 1 to 2 hours. With a rolling pin, roll out cookie dough 1/4-inch thick onto wax paper. If dough is sticking, you may want to lightly flour (too much flour will dry out cookies).
Cut out cookies using cookie cutters of choice.
Place on ungreased cookie sheet and bake 8 to 18 minutes at 375 degrees until golden. Frost with icing of choice.