Chocolate  Chip






1 2/3 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt   

3/4 cup butter, softened

3/4 cup packed brown sugar 

1/3 cup granulated sugar

1 egg

1 teaspoon vanilla extract 

2 cups semi-sweet chocolate chips






Preheat oven to 375 degrees.  


Sift together the flour, baking powder, and salt; set aside.


In a medium bowl, cream together the butter, brown sugar, and granulated sugar until smooth.

Beat in the egg and vanilla.

Gradually stir in the sifted ingredients, then stir in the chocolate chips.


Drop by rounded tablespoonfuls onto ungreased cookie sheets.


Bake for 8 to 10 minutes in preheated oven.


Allow cookies to cool on baking sheet for 5 minutes

 before transferring to a wire rack to cool completely.


Yields 3 Dozen






Peanut  Butter  Cookies






3/4 cup peanut butter

1/2 cup butter or margarine, softened

1/2 cup brown sugar, firmly packed

1/2 cup granulated sugar

1 large egg 

1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt


granulated sugar  






Preheat oven to 350 degrees.  


In medium mixing bowl, beat together peanut butter, butter, brown sugar,

1/2 cup granulated sugar, egg and vanilla until creamy.


Blend in flour, baking soda and salt.



Refrigerate at least 1 hour.


Form dough into 24 balls, each about 2 inches in diameter.

Arrange about 2 inches apart on two cookie sheets.


Flatten with fork dipped in granulated sugar to form criss-cross pattern.


Bake in preheated oven for 10 to 12 minutes or until light golden brown.


Cool on wire racks.



Yields 3 Dozen






Shortbread  Cookies






1 1/2 cups (3 sticks) butter, softened

1 pkg. (8 oz.) cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract 

3 cups all-purpose flour

1/4 cup  powdered sugar




Preheat oven to 350 degrees.  

Beat butter, cream cheese, granulated sugar and vanilla in large bowl

with electric mixer on medium speed until light and fluffy.

Gradually add flour, beating until well blended after each addition.


Shape dough into 1 inch balls.

Place 2 inches apart, on ungreased baking sheets.


Bake 15 minutes or until bottoms of cookies are lightly browned.


Remove to wire racks; cool completely.


Sprinkle with powdered sugar just before serving.



Yields 7 Dozen



(Store in tightly covered container at room temperature.)








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