Molasses Sugar Cookies
Submitted by Jamie Sides, copy editor
(From her grandmother Pat Lockwood's recipe)

Melt and cool:
? cup
shortening
? cup margarine

Add:
1 cup
sugar
¼ cup molasses
1 egg
Sift together and add:
2 teaspoons
baking soda
2 cups flour
½ teaspoon cloves
½ teaspoon ginger
1 teaspoon cinnamon
½ teaspoon salt

Preheat oven to 375°. Mix ingredients well by hand and chill for 30 minutes. Form into 1-inch balls, roll in granulated sugar, and place on baking sheet. Bake for 8 to 10 minutes. The cookies will crinkle while baking. Makes 3 dozen.



Oatmeal Toffee Cookies
Submitted by Betsy Semple, project coordinator
(Reprinted from MarthaStewart.com)

1½ cups all-purpose flour
1 teaspoon baking soda
1 cup unsalted butter, room temperature
¾ cup granulated sugar
¾ cup light brown sugar
1 egg
1 teaspoon pure vanilla extract
1½ cups oatmeal
1 cup dried cherries
1 cup bittersweet chocolate, coarsely chopped
1 cup toffee pieces (ounces)

1. Heat oven to 350°. Sift together flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.

2. Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.

3. Divide dough into 3 equal portions, and using plastic wrap, roll into logs approximately 1½ inches in diameter. To bake, cut logs into ¾-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven and transfer to a baking rack to cool. Makes about 2 dozen 3-inch cookies.