Recipes for For Sale by Owner

In Order of Appearance


Peanut Butter Blossom Cookies

1 1/4 cup brown sugar
1/2 cup butter or butter-flavored shortening 
3/4 cup peanut butter (creamy or chunky)
1 egg
3 Tbsp. milk
1 Tbsp. vanilla
3/4 tsp. salt
1/2 tsp. baking soda
1 3/4 cups flour
1/2 cup white sugar for decoration
Bag of chocolate candy kisses, unwrapped


  1. Cream sugar, shortening, and peanut butter
  2. Mix in egg, milk, and vanilla
  3. Add salt, soda, and flour 
  4. Form dough into balls, roll into white sugar, and flatten slightly with fork
  5. Place on greased cookie sheet and bake at 350 degrees for 10-12 minutes
  6. Remove from oven and immediate press chocolate kiss into the middle. 


Mexican Wedding Cookies Cookies

1 cup (two sticks) butter, softened
1 cup chopped walnuts
2 1/2 cups flour, sifted
1/2 tsp. salt
2 tsps. vanilla extract
1 tsp. almond extract
2 Tbsp. milk 
3 cups powdered sugar, divided
Milk as needed


  1. Beat butter, flour, 1 cup powdered sugar, salt, extracts, and nuts
  2. Add more milk if needed, just enough so the dough sticks together
  3. Form dough into 1” balls and put on ungreased cookie sheets
  4. Bake at 350 degrees for 15 minutes or until top is pale gold.
  5. Cool four minutes, then roll in remaining powdered sugar. Store in airtight containers, sifting powdered sugar on bottom, in between layers of cookies, and on top.



3/4 cup butter or butter-flavored shortening 
1 cup brown sugar
2 eggs
1/4 cup molasses
2 1/4 cups flour
1/4 tsp. salt
1 tsp. baking soda
1/2 tsp. cloves
1 tsp. ginger
1 tsp. cinnamon
White sugar for dipping


  1. Cream shortening, sugar, then add egg, molasses, and mix well.
  2. Add flour, salt, soda, and spices, and mix well.
  3. Shape into small balls, dip the tops into white sugar, and place on ungreased cookie sheet
  4. Bake at 350 degrees for ten minutes. Do not over bake. 


Apple Cider Cookies

1 1/4 cups apple cider 
1 1/2 cups all-purpose flour 
1 teaspoon cream of tartar 
1/2 teaspoon baking soda 
1/2 teaspoon cinnamon 
1/2 teaspoon salt 
1/2 cup butter, softened 
1/2 cup white sugar 
1/4 cup packed light brown sugar 
1 large egg 
Optional: 1/3 cup grated apple

Dipping Mixture

3 Tbsp. white sugar

2 tsp. pumpkin pie spice


  1. Heat the cider in a pan until it comes to a boil. Reduce heat, and cook until syrupy and reduced to about 2 tablespoons; 10 to 15 minutes. Set aside to cool.
  2. Beat together flour, cream of tartar, baking soda, cinnamon, and salt
  3. Beat the butter with white and brown sugar in a separate bowl, 2 to 3 minutes or until fluffy.
  4. Beat in the reduced cider, egg and grated apple if desired.  (The mixture may look slightly curdled)
  5. Stir in the flour mixture
  6. For dipping mixture, stir together sugar and pumpkin pie spice in a small bowl
  7. Roll heaping tablespoons of dough into balls, (flour hands lightly if dough is too sticky) and roll into dipping mixture 
  8. Place balls on ungreased baking sheets. Bake at 375 degrees for 10-12 minutes, or until the edges are set but centers are still soft. 


Thumbprint Cookies

1/2 cup brown sugar
1 cup shortening, butter flavor
3 eggs, separated
1/4 cup water
1 1/2 tsp. vanilla
1/4 tsp. salt
2 cups flour
2 cups chopped pecans
1 cup jam
Optional; Instead of jam, substitute peanut butter, chocolate ganache, or Nutella.


  1. Beat sugar and shortening
  2. Add egg yolks, water, vanilla, & salt, then flour
  3. Beat egg whites until foamy
  4. Divide dough into 48 pieces, dip in egg white, then role in pecans.
  5. Place on greased cookie sheet and make a deep indentation with thumb
  6. Bake at 350 degrees for 10 minutes.
  7. Remove from oven, put small amount of jam in indentation, then bake 5-7 minutes longer.



Sour Cream Sugar Cookies

1/2 cup butter, softened
1 1/2 cup sugar
1 cup sour cream
2 eggs
1/2 tsp. salt
2 tsps. baking powder
1 tsp. vanilla
1/2 tsp. soda
4 ½ cups flour


  1. Cream sugar and butter, then add eggs and mix well.
  2. Add sour cream, salt, baking powder, vanilla, soda and flour and mix well
  3. Chill one hour
  4. Roll out dough 3/8” thick (approx. the thickness of a wooden spoon handle) and use cookie cutters to cut into shapes
  5. Put on ungreased cookie sheet and bake at 375 degrees for 10 minutes or until edges are lightly browned. 


Dawnelle’s Ultimate Chocolate Chip Cookie

1/2 cup brown sugar
1/2 cup white sugar
1/2 cup shortening
1 egg
1 1/2 Tbsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
3/4 cup flour
1 1/2 cups quick oatmeal
Chocolate chips
Vanilla or peanut butter chips
Coconut and/or chopped nuts


  1. Cream shortening and sugar, until smooth
  2. Add eggs, stir, then mix in vanilla, salt and soda
  3. Add sifted flour, then mix in oatmeal
  4. Stir in chips and coconut until fully coated.
  5. Drop by tablespoons onto ungreased cookie sheet.  Bake at 350 degrees for 12-15 minutes. Caution: Do not overbake!   


NOTE:  These cookies are fabulous, but if you’d like a healthier version, cut back slightly on shortening, using 1/4 to 1/3 cup, and decrease baking time by 1-2 minutes. You can also use substitute whole wheat flour for up to half of the white flour without much change in the final product.