Cranberry Hootycreek Cookies

The Cranberry Hootycreek recipe is on a ton of websites, and for good reason. It's delicious!!! I'm not sure where the recipe originates but it's very popular as a Christmas cookie in a jar recipe. Allrecipes.com has it at a 5 star rating with over 400 reviews. A 2003 version on food.com by Shaye, is the oldest version I discovered and is the same recipe we use here at our Texas hill country bed and breakfast. Most Versions will be the cookie in a jar version and vary slightly from the one we use here at the Inn Above Onion Creek. Try out this guest favorite cookie!

Ingredients:

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup softened butter

3/4 cup brown sugar

3/4 cup white sugar

2 eggs

2 teaspoons vanilla

1 cup rolled oats

1 cup dried cranberries

1 cup white chocolate chips

1 cup chopped nuts

Directions:

Combine flour, baking soda and salt.

Cream butter, then add sugars, eggs & vanilla.

Mix in flour mixture & oats, then cranberries, chips & nuts.

Drop by spoonfuls on greased cookie sheet.

Bake at 350 for 8-10 min.

Makes 3 doz. Cookies

Innkeepers Inn Above Onion Creek

Lemon Poppy Seed Cookies

These Lemon Poppy Seed Cookies are a great summertime cookie! The fresh lemon zest gives these cookies a bright yummy taste!

Ingredients:
2/3 cup granulated sugar
1/2 cup (1 stick) butter, softened
1 egg
1 1/4 cup all-purpose flour
2 teaspoons grated lemon peel
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon poppy seeds

Directions:
Pre-heat oven to 350 degrees. Beat granulated sugar and butter in large bowl until creamy. Beat in egg and lemon peel. Combine flour, baking soda and salt; gradually add to butter mixture. Beat in poppy seeds.

Drop dough by heaping teaspoonfuls and bake 11 to 12 minutes or until edges are lightyly browned. Makes about 2 dozen cookies.

Innkeepers Inn Above Onion Creek

Almond Ranger Cookies

Ranger cookies are a guest favorite here at the Inn Above Onion Creek. You can substitute different nuts to suite your taste. We often do almond or walnut versions here.

Ingredients:

1 cup butter

1 cup sugar

1 cup brown sugar

1 egg

1 cup canola oil

1 teaspoon vanilla

1 cup oats

1 cup corn flakes (crushed)

1/2 cup of shredded coconut

1/2 cup nuts

3 and 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

Directions:

Preheat oven to 325 degrees

Cream together butter and sugar. Add egg, oil, vanilla and mix well. Add coconut, oats, corn flakes, nuts and stir well. Add flour, baking soda and salt. Drop by teaspoon and flatten with fork. Bake for 15 minutes.

Innkeepers
Inn Above Onion Creek

Snickersdoodles

Here is a guest favorite cookie recipe we use frequently at the Inn Above Onion Creek.

SNICKERDOODLES

1 cup shortening
1 ½ cups sugar
2 eggs
2 ¾ cups all-purpose flour
½ teaspoon salt
2 teaspoons cream of tarter
1 teaspoon baking soda
2 tablespoons sugar
2 tablespoons cinnamon


Preheat the oven to 350. Cream together the shortening and sugar; add the eggs and beat well. Sift together the flour, salt, cream of tartar, and baking soda, and blend thoroughly with the creamed mixture. Chill the dough. Mix together the sugar and cinnamon. Set aside.

When the dough has chilled (about 1 hour), form it into 1-inch balls and then roll each in the cinnamon-sugar mixture. Place balls 2 inches apart on greased cookie sheets. Bake for 12 to 15 minutes or until set. Cookies will flatten and crack slightly during baking. Remove the cookies immediately from cookie sheets and place them on wire racks to cool. Yield: 40.





Innkeepers
Inn Above Onion Creek

Gingersnap Cookies

It's Gingersnap season at the Inn Above Onion Creek Bed and Breakfast. Here is our favorite Gingersnap recipe.


Ingredients:

1 cup sugar
2 cups flour
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
½ teaspoon ground cloves
¾ cup vegetable shortening
¼ cup molasses
1 egg, slightly beaten
Sugar

Mix first 7 ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in molasses and egg.

Preheat oven to 350°. Shape dough into 1-inch balls and roll in sugar. Place 2 inches apart on ungreased cookie sheets and bake for 10-15 minutes. Remove from oven promptly. Cool on sheets a few minutes; then remove cookies to wire rack.

Yield: 4 1/2 dozen

Innkeepers
Inn Above Onion Creek

Oatmeal Currant Cookies

Oatmeal Currant Cookies

1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs, beaten
1 teaspoon vanilla extract
1½ cups flour
1 teaspoon soda
1 teaspoon ground nutmeg
1½ teaspoon ground cinnamon
½ teaspoon salt
1 cup chopped pecans and/or currants
3 cups uncooked oatmeal (quick type)

Cream shortening and sugar. Add eggs and vanilla; beat well. Combine flour, soda, nutmeg, cinnamon, and salt and add to creamed mixture, a small amount at a time; mix well. Add nuts and oatmeal and chill dough. Roll into balls about the size of a small walnut. Bake at 350 degrees for about 10-12 minutes.

Peanut Butter Cookies

Peanut Butter Cookies
By: Barbara Murray

½ cup shortening, softened
½ cup peanut butter
½ cup granulated sugar
½ cup brown sugar
1 egg
1 ¼ cups flour
½ teaspoon baking soda
¼ teaspoon salt

Mix shortening, peanut butter, sugars, and egg thoroughly. Blend all dry ingredients together. Add dry mixture to creamed mixture. Chill dough for at least 1 hour.

Roll dough into balls the size of large walnuts. Place 3 inches apart on a lightly greased baking sheet. Flatten balls with a fork dipped in flour…crisscross.

Bake at 375 degrees for 10-12 minutes.

Makes 3 dozen cookies.