Aunt Marys Cookies Recipes

GREAT AUNT MARY'S GINGER COOKIES

Steps:

• 1. Preheat oven to 350ºF. Sift flour, ground ginger, baking soda, cinnamon, and salt together three times into a medium-sized mixing bowl.
• 2. Mix butter, Crisco, sugar, egg, and molasses in large mixing bowl.
• 3. Slowly incorporate dry mixture into wet mixture.
• 4. Form dough into little balls and place on lightly greased cookie sheets.
• 5. Bake in preheated 350ºF oven for 12-15 minutes.

AUNT MARY DILLON'S PRALINE COOKIES

Steps:

• Preheat the oven to 350 degrees. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 1/2 cups light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until fully combined. Add dry ingredients, and beat on low speed until combined.
• Drop batter in rounded teaspoons onto ungreased baking sheets about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies from pan to wire rack.
• In a small saucepan, combine remaining 1 cup light-brown sugar and cream. Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Add confectioners' sugar, and whisk until smooth. (If frosting thickens, thin with cream.) Add pecan pieces. Place cookies on a cooling rack over a lined baking pan. Spoon about 1/2 teaspoon praline mixture onto each cookie.

MARY'S SUGAR COOKIES

Steps:

• In a large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extract. Combine the flour, baking soda and cream of tartar; blend into the creamed mixture. Cover and chill for at least two hours.
• Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or colored granulated sugar.
• Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

AUNT MARY'S COOKIES

Steps:

• Place sheets of waxed paper onto a work surface.
• Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.
• Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.

AUNT MARY'S PINEAPPLE DROP COOKIES

Steps:

• 1. preheat your oven at 350 degrees In a large mixing bowl cream your butter, brown and white sugar. There is no need for a mixer on any part of this recipe.
• 2. add your eggs, pineapple and vanilla.
• 3. In another mixing bowl, blend your flour, soda, baking powder and salt. Gradually add the dry ingredients to the wet. Fold in your nuts.
• 4. Drop by spoonfuls on a lined cookie sheet with parchment paper. Bake for 12 to 15 minutes or until they start to brown.
• 5. Let cool on a cooling rack. Frost with pineapple butter cream frosting
• 6. Make your frosting
• 7. After your cookies are cooled frost a little or a lot! These cookies stay soft and are absolutely heavenly. The amount you get depends on if you want them big or tiny. "Enjoy"

AUNT MARY'S SHORTBREAD

Steps:

• Beat the sugar and butter with a spoon until creamy. In three batches, sift and mix the flour into the sugar-butter mixture. Mix well, until fluffy. (my Aunt Mary uses a wooden spoon for mixing, but you can use electric beaters).
• Pat the dough flat onto a greased cookie sheet, covering about 3/4 of the pan (I pat the dough into neatly formed rectangular shape). Puncture the dough at regular intervals with a fork. Refrigerate for at least 2 hours.
• Cut into 15 pieces per pan (1 inch wide). Bake 1/2 hour at 300-325°F Let cool.