Sugar cookies!!!

So blame it on my pregnancy but I woke up this morning and immeditaly wanted cookies. I couldn't decide on what kind so I made three!! I needed to kill a few hours before the Patriot game anyway! Baking is alwaya a great way to calm my nerves!

These sugar cookies! Are some of the best sugar cookies I have ever had! They taste just like subways cookies!! Soft, moist, and chewy!! Oh so good!!

INGREDIENTS
1 1/4 cups white sugar
1 cup butter
3 egg yolks
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar



DIRECTIONS
Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.
Cream together sugar and butter. Beat in egg yolks and vanilla.
Add flour, baking soda, and cream of tartar. Stir.
Form dough into walnut size balls, roll in sugar and place 2 inches apart on cookie sheet. Don't flatten. Bake 10 to 11 minutes, until tops are cracked and just turning color.

I do think the next time I make these I might use just a tad bit less flour! I taste just a hint of flour--but agian they are good!!

Mrs. Sigg's Snickerdoodles

I got this recipe from All recipe's! It has over 1600 reviews with a 5 1/2 star rating! They turned out great! They have great flavour and are super chewy!

INGREDIENTS
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon


DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 minutes, or until set but not too hard. Remove immediately from baking sheets.

Chewy Peanut butter cookies!

This cookies are so moist and chewy I can't stop eating them!! They were even still so soft the next day when cookies tend to get a bit dry. Definitely a keeper!! My Dh asked me to add chocolate chips to half the batch!

INGREDIENTS
1/2 cup margarine
3/4 to 1 cup peanut butter
1/2 cup white sugar
3/4 cup packed brown sugar
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon vanilla



DIRECTIONS
Mix margarine, peanut butter, sugar, vanilla and egg. Stir in baking powder, baking soda, salt and flour. I combine all the dry ingredients and then gradually add it to the peanut butter mix.
Chill dough for several hours or overnight. I usually only chill for a few hours.
Roll dough into 1 1/4 inch balls. Place 3 inches apart on lightly greased baking sheet. Flatten crisscross style with a fork dipped sugar. (Don't worry when you flatten and they seem small they expand as they are cooking.
Bake for 8 to 9 minutes at 375 degrees F (190 degrees C). DON'T OVERCOOK!!! It's the key to them staying moist and soft. They will seem a little like they are done when you take them out. They will set as they cool. Cool them on a cooling rack as soon as you can take them off without messing them up.