By Kelly Bogard

Hi, all! I hope you are enjoying this most wonderful time of year. Here at TFB we are busy working on finishing up 2013 and starting a great 2014. As Christmas approaches next week, we are taking a few minutes to share with each other.

This week, I wanted to bring y’all something from some of the great people I work with. I was able to round-up a few special cookie recipes, along with one of my favorites, to share. So with full hearts and soon to be full bellies, I bring you Peanut Butter cookies from Penny, Oatmeal Raisin cookies from Jessica, and my favorite, Cinnamon Jumbles. From all of us at Texas Table Top, enjoy!

Crowd-Pleasing Peanut Butter Cookies

By Penny Cox

I am the youngest in a family of seven children. Us kids would get together to help mom make sweets for Christmas and birthdays. As a young girl, one of my favorite cookies to make was peanut butter because rolling dough into balls and then smashing them down with a fork was just as much fun as eating these tasty cookies warm out of the oven with a glass of milk.

This peanut butter cookie recipe makes 100 cookies. So, invite family and friends over to your house to bake cookies and to have a ball and a smashing good time!

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Recipe: Crowd-Pleasing Peanut Butter Cookies

Summary: Perfect when baking for a crowd

Ingredients

Cookie Exchange

  • 2 cups margarine, softened
  • 2 cups granulated sugar
  • 2 cups brown sugar
  • 4 eggs
  • 2 cups crunchy peanut butter
  • 3 tsp. baking soda
  • 1 tsp. salt
  • 5 cups flour
  • 2 tsp. baking powder
  • 2 tsp. vanilla

Instructions

  • Preheat oven to 350 degrees.
  • In a large bowl, cream margarine and sugars together. Add peanut butter and unbeaten eggs and mix well.
  • Combine all dry ingredients together and then add—a little at a time—to the creamed mixture, stirring to blend together. Now add the vanilla and mix well.
  • Roll dough into balls using about 2 teaspoons for each cookie and place on a greased cookie sheet. Press with a sugar-dipped fork.
  • Bake for 10 to 15 minutes.

Baking time (duration): 1 hour(s), 0 minutes

Number of servings (yield): approx. 8 dozen

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Favorite Oatmeal Cookies

By Jessica Domel

For as long as I can remember, my grandmother has always had a set of cookie jars, filled almost to the top, on the counter in her kitchen. They were set far enough back on the counter that the little kids couldn’t reach cookies without an adult’s help, but close enough that the kids in middle school on up could sneak some when they needed a sugar fix.

When I was old enough to walk and carry on a conversation, grandma’s cookies became part of a semi late night snack my grandfather and I would have. He called it “tea and crumpets,” except there was very rarely tea, and I never knew what a crumpet was. We’d sit at a little table in the kitchen and eat them like we were royalty in pajamas.

The cookies no longer make their appearances during tea and crumpet time. Instead, they serve as an afternoon or mid-morning pick me up for my dad when he’s working out at the farm. He’ll stop by my grandmother’s, and she’ll bring him some coffee or a soda and cookies or another treat so they can snack and visit. Although he’ll always eat what she brings him, I’ve learned over the years that one of his favorite treats is grandma’s oatmeal raisin cookies. They’re my favorite, too!

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Recipe: Favorite Oatmeal Cookies

Summary: Classic homemade goodness made with love

Ingredients

Cookie Exchange

  • 1 cup shortening
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 ½ cups flour
  • 3 cups rolled oats
  • ¾ cup raisins

Instructions

  • Preheat oven to 350 degrees.
  • Cream shortening.
  • Add sugars and beat well.
  • Add eggs, vanilla.
  • Stir in dry ingredients (flour, baking soda, salt).
  • Add oats and raisins and mix well.
  • Drop by spoonful onto greased cookie sheet ( I spray with cooking spray).
  • Bake for 10-15 minutes.
  • Take out when slightly underdone.
  • You may also add nuts (about ¾ chopped).

Baking time (duration): hour(s), 45 minutes

Number of servings (yield): approx. 5 dozen

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Cinnamon Jumbles
By Kelly Bogard

Growing up I can remember making these cookies a couple of times of year with my mom. Always soft and a little chewy, they were perfect warm with a cold glass of milk. I never really knew where the recipe came from–just that is was on an old stained card my mom would pull out of her harvest gold recipe box.

To my surprise, when I asked her for the recipe the other day, I had to explain what cookies I was asking for. All I could think was, “How could she forget my favorite cookie?” But sure enough she figured out what I was talking about and quickly set me straight. See, for years, I have been calling them by the wrong name. They are not Snickerdoodles, but Cinnamon Jumbles. No matter what they are called, they are still my favorite.

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Recipe: Cinnamon Jumbles

Summary: Soft little pillows sprinkled with love

Ingredients

Cookie Exchange

  • ½ cup shortening
  • 1 cup granulated sugar
  • 1 egg
  • 3/4 cup buttermilk
  • 1 tsp. vanilla
  • 2 cups flour
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1/4 cup sugar
  • 1 tsp. cinnamon

Instructions

  • Cream shortening, sugar and eggs. Beat well.
  • Stir in buttermilk and vanilla. Set aside.
  • Stir together flour, baking soda and salt in a separate bowl.
  • Mix the wet and dry ingredients together.
  • Chill dough for at least one hour.
  • Preheat oven to 400 degrees.
  • Mix together remaining sugar and cinnamon.
  • Drop by spoonful onto greased cookie sheet.
  • Sprinkle with cinnamon-sugar mixture.
  • Bake for 8-10 minutes.
  • Take out when set, but not brown.

Baking time (duration): hour(s), 30 minutes

Number of servings (yield): approx. 4 dozen

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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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