Resman Recipe Book

Resman Recipes

By All of You!

Thank You! To our amazing team, This cookbook is a testament to the creativity and heart that make us who we are. Each recipe shared reflects your traditions, stories, and love for food, turning this project into something truly special.

Thank you for contributing and for making this collection so meaningful.

We hope these recipes bring joy to your kitchens and remind you of the incredible team we’re all a part of.

Cookies

BEST CHOCOLATE CHIP COOKIES

Cyndi Santos

Ingredients 1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 large eggs 2 teaspoons vanilla extract 1 teaspoon baking soda 2 teaspoons hot water ½ teaspoon salt 3 cups all-purpose flour 2 cups semisweet chocolate chips 1 cup chopped walnuts

Directions

are your butter is softened, and your eggs Gather your ingredients, making sure room temperature. r, white sugar, and es F (175 degrees C). Beat butte Preheat the oven to 350 degre th. smoo until bowl large mixer in a brown sugar with an electric Beat in eggs, one at a time, then

stir in vanilla

Dissolve baking soda in hot wate Stir in flour, chocolate chips,

r. Add to batter along with salt.

and walnuts.

Drop spoonfuls of dough 2 inche Bake in the preheated oven until Cool on the baking sheets brief completely.

s apart onto ungreased baking

sheets.

edges are nicely browned, abou

t 10 minutes.

ly before removing to a wire rack

to cool

PECAN PIE COOKIES

Cal Richardson

Ingredients Cookie Base The roll of pecan pie cookies is being played by an actual pecan pie

1/2 cup unsalted butter, softened 1 large egg yolk 1 tsp vanilla extract 1 cup all-purpose flour

1/3 cup granulated sugar

1/4 tsp salt

Pecan Filling

1/4 cup brown sugar, packed 1/4 cup corn syrup or maple syrup 1tbsp unsalted butter, melted 1/2 cup finely chopped pecans 1/4 tsp vanilla extract

Directions

Line a baking sheet with parchment paper Preheat your oven to 350°F (175°C). or lightly grease it. lated sugar until her the softened butter and granu In a mixing bowl, cream toget smooth and fluffy. ed. Gradually add the la extract until fully incorporat Mix in the egg yolk and vanil s. soft dough form flour and salt, mixing until a them on the prepared of dough into balls and place ons porti ed n-siz Roll tablespoo . apart s inche 2 t abou d baking sheet, space of a spoon Press your thumb or the back create a well for the filling. into the center of each ball to d butter, chopped syrup (or maple syrup), melte corn r, suga n Combine the brow well combined. until Mix . bowl l smal a in ct pecans, and vanilla extra Spoon about 1/2 teaspoon of the Bake for 10-12 minutes, or until edges.

pecan mixture into the center

of each cookie.

the cookies are lightly golden

around the

NONNA’S OATMEAL COOKIES

Tina Landi

Ingredients

erature 1⁄2 Cup Unsalted Butter, room temp 3⁄4 Cup Brown Sugar 1⁄4 Cup White Sugar

1 Large Egg make sure they’re labeled 2 1⁄2 Cups Quick Cooking Oats( e cookie) n-fre glute a want you if e, gluten-fre 1⁄2 teaspoon Baking Soda 1⁄2 teaspoon Kosher salt ar vanilla boosts the 1 1⁄2 teaspoons Vanilla (Madagasc flavor)

Optional Ingredients

Directions

1 teaspoon Cinnamon ) pieces and chopping them by hand 1⁄2 Cup Walnuts ( I prefer large s berrie Cran Dried 1⁄4 Cup chocolate) 1⁄4 Vanilla Baking Chips (not white

Preheat oven to 350 degrees. Line your Cream butter and all sugars toget

baking sheet with parchment paper

her. Add in Vanilla

ld look light and t four minutes. The mixture shou Mix on a medium speed for abou ed. blend until speed um medi on nue to beat fluffy. Add the egg and conti well until bowl the to er Salt and Cinnamon Add the Oats, Baking Soda, Kosh , salt and cinnamon together soda g bakin oats, the ine blended. Recipe tip: I comb dients to the Butter, . Then I slowly add these ingre in its own bowl and mix by hand Vanilla, Sugar and Egg bowl.

Baking dients (Walnuts, Cranberries and If you are using the Optional Ingre well blended. until mix and bowl the into Chips), add them g sheet. There is no put the cookie do onto the bakin Using a small scoop or spoon, batter will spread nicely The . down them h smas or need to form them into a ball,

while cooking. center still looks a outside edges are brown but the Bake for 11 minutes or until the bit underdone.

Jillisa Shutt

FROSTED SUGAR COOKIES

Ingredients

Cookies

3 cups flour 1 cup Crisco (solid) 3 tbsp Sour Cream 1 cup granulated sugar 2 Eggs 1 tsp baking soda ½ tsp salt 1 tsp vanilla extract

Icing

1cup softened butter (unsalted) 3 cups powdered sugar 1 tsp milk 1 ½ tsp vanilla extract

Directions Preheat oven to 350 degrees Mix flour and Crisco with pastr Mix sour cream, sugar, eggs,

y blender

baking soda, salt, and vanilla

Mix sugar mixture to flour mixt

extract

ure

Chill the dough for 2 hours, then

form into balls and drop on cook

Bake cookies for 8-10 minutes While cookies are baking mix festive flare.

ingredients for the frosting. Use

ie sheet.

food coloring for a

Jillisa Shutt

GINGERBREAD COOKIES

Ingredients 3 cups all-purpose flour 1 tsp. ground cinnamon r, ground nutmeg and ½ tsp. each of ground ginge ground cloves 1 tsp. baking soda 1 cup margarine ½ cup molasses n sugar ¾ cups firmly packed light brow 2 tbsp. water

Directions Sift flour, spices, and baking soda in

medium bowl; set aside.

large bowl with sses brown sugar, and water in Beat together margarine, mola mixer until combined. to incorporate mixer on low speed. Scrape sides Gradually add flour mixture with all ingredients. h into wrap in plastic wrap. Flatten doug Divide dough into quarters then rectangles.

Refrigerate for 2 hours or overn

ight

On a floured surface remove plast inch thick pieces.

Use 3 ½ inch cookie cutters to

create gingerbread or any fun

Arrange on nonstick baking sheet Bake for 9 minutes or until set. sheets and cool completely.

Decorate with icing and cand

ic wrap from dough and roll out

dough into ¼

shapes!

, 1 inch apart.

Remove cookies from sheet cook

ies!

ie

CHOCOLATE STAR COOKIES

Jillisa Shutt

Ingredients

cup granu ½ cup granulated sugar and ½ set aside ½ cup brown sugar ½ cup soften butter (unsalted) ½ cup creamy peanut butter

lated sugar to

1 egg 1 ¾ cup flour 1 tsp baking soda ½ tsp salt ½ tsp vanilla extract 2 tbsp milk es 1 10.5 oz bag chocolate star candi

Directions Preheat oven to 375

Cream ½ cup granulated sugar, brown peanut butter, egg, and milk

sugar, vanilla extract, butter, creamy

Sift flour, baking soda and salt Slowly incorporate into sugar

mixture until well blended

Form dough into round balls and

roll each in remaining granulated

sugar

Bake for 8 minutes Once removed from the oven, cookie

press down one chocolate star

in the middle of each

SERIOUSLY PEANUT BUTTER COOKIES

Tina Landi

Ingredients

t use a natural PB, 1 Cup Creamy Peanut Butter. Don’ super smooth the recipe works best if the PB is 1⁄2 Cup White Sugar

1 Large Egg ar vanilla boosts the 1 1⁄2 teaspoons Vanilla (Madagasc flavor)

Directions Preheat oven to 350 degrees. Line your

and blend until well combined.

Place all items in a mixing bowl

Scoop out the dough using a

baking sheet with parchment paper

scoop or spoon and roll them

Place the cookie dough ball on

into a ball

the lined baking sheet

Use a fork and press a criss-cros

s pattern into each cookie doug

Bake for 11 minutes or until the

outside edges are set and firm

Allow the cookies to cool on the

baking sheet before removing

h ball

BANANA BREAD COOKIES

Ingredients 2 c. old-fashioned or quick oats 2 ripe bananas 1 tsp vanilla 2 tsp cinnamon 1.5 tsp baking powder ~ 1.5 Tbsp stevia, to taste

Sylvia Moore

(not "instant")

Optional Ingredients

0.5 tsp pumpkin pie spice nuts, dried fruits, etc

Directions Preheat oven to 350 degrees Blend oats in blender until powd

ered

Mash bananas Add stevia, cinnamon, baking powdered oats

powder and (optional) pumpkin

Add vanilla and (optional) dried

pie spice to

fruits/nuts to mashed bananas

5. If there are dry 4 into wet ingredients from Step Mix dry ingredients from Step h sticks together. doug until time a at water 1 Tbsp bits of oat flour remaining, add n to dollop spoo large cooking spray and use Spray cookie sheet with nonstick ps dollo e shap batter onto cookie sheet; dry at the center. minutes, or until cookies seem Bake at 350 degrees for 9-12

GREAT GRANDMA LENA’S ITALIAN CREAM CHEESE COOKIES

Melissa Tomarelli

Ingredients

full fat 1 8oz. package of cream cheese, Don’t use real butter, it 2 bars margarine or oleo (1/2 lb.) melts 2 ¼ cups of all purpose flour g (my family likes the 3 cans Solo Pie & Cake Fillin s, Nut and Poppyseed filling y cherr and apricot, almond t Grandma) are traditional to my Italian Grea 2 Tbsp. milk

Roll out mixture

1 cup powder sugar 1 cup all purpose flour

Directions

Making the Dough all together using electric mixer or stand Mix cream cheese, flour and margarine rate overnight. Can be made and refrige and wrap plastic in dough mixer.Wrap . ahead days 3-4 to left in fridge up Cooking the Cookies Preheat oven to 350 degrees

ioned above, to ce using the roll out mixture ment Roll out dough on a hard surfa really. Kind of like a pie crust not but , thick inch ¼ to More 1/8 – ¼ inch thick. thick. inch squares.

Cut dough into 2 inches by 2 square. to 1 teaspoon to center of each Add filling, about ½ teaspoon Dab a little milk on opposite corne Bake on ungreased cookie sheet Once baked, remove from cook

You can sprinkle with powdered

rs and pinch together.

in preheated oven for 20 minu

tes.

ie sheet and let cool on wire rack.

sugar to make them pretty!

Melissa Tomarelli

FROSTED SUGAR COOKIES Part 1: The Cookies

Ingredients

1 cup Butter, really soft but not 1 ½ cup sugar 3 eggs 2 tsp. vanilla extract 3 ¾ cups all-purpose flour 1 ½ tsp. baking powder

melted

1 tsp. salt

Directions

powder and salt. Mix this together and In a separate bowl, add the flour, baking aside. set sugar together mixer bowl, cream butter and In another large bowl or stand vanilla ure is good and mixed up. Add mixt the until time a at one adding eggs . more and mix a little at a time until all is added.

Add the flour mixture a little bit Cover mixture and refrigerate

for at least 30 minutes.

Preheat oven to 350 degrees.

On a clean and floured hard surfa

ce, roll out the dough to about

¼ inch thick

a ungreased cut out the shapes and place on Using any cookie cutter you like puff up. and cook to e spac inch 1 t cookie sheet. Give them abou y light with only a tes. Cookies should still be prett Bake each tray for 10-12 minu any. little browning on the edges if cookie sheet and from ve remo to la spatu thin Use a cool. to rack place on wire

FROSTED SUGAR COOKIES

Melissa Tomarelli

Part 2: The Frosting

Ingredients

2 bags confectioners sugar re 1 ½ sticks butter, room temperatu 1 -2 tbsp. milk Dash of clear vanilla Dash of salt Assortment of gel food coloring ations for cookies Assorted sugar colors and decor

Directions

with an electric mixer, add all the In a stand mixer bowl or very large bowl ng and milk. colori food the out g leavin ients, ingred is thick but milk at a time until the frosting Mix well adding a little bit of rubber spatula and get the very a with bowl the e scrap to spreadable. Be sure bottom so all sugar is mixed in. s for each color.

Separate the frosting into bowl n or rubber and mix thoroughly with a spoo Add food coloring to each bowl spatula.

butter knife or off touch, spread frosting using a Once the cookies are cool to the the cookies and then onto ing frost get to bags g set spatula. You can also use pipin smooth out using a knife. cookies as it will ns. I like to add sugar to all the Add colored sugar and decoratio them easier to store. make to bit, little a ing frost the harden up plastic wrap. ht containers or wrapped with Cookies should be stored in airtig

NO BAKE OATMEAL COOKIES

Sheryl Joiner

Ingredients

2 cups sugar 3 cups old fashioned oats 1/2 cup milk 1/2 cup peanut butter 1/2 cup butter 1tsp vanilla 2-3 tbsp cocoa powder

Directions Combine sugar, butter, milk, cocao with Bring to boil, stirring often for

exactly 1 1/2 minutes

Remove from heat & stir in pean Drop by teaspoon-fuls onto wax Make the cookies a couple days time and rest!

Most country people love these

a pinch of salt in a medium saucepan.

ut butter. Add oats & vanilla.

Stir well to combine

paper & let cool until hardened

before an event because they

, city folk, you're on your own!

will be better with

3 INGREDIENT PEANUT Ash Rube BUTTER COOKIE

r

Ingredients 1 cup peanut butter 1 cup sugar 1 egg

butter cookie recipe This isn’t my recipe, but it’s my favorite peanut . It’s also gluten and it’s so easy and simple that it’s hard to improve peanuts, so it’s great free and tree nut free, with the only allergen is for a potluck. Also, they are stupidly easy to make.

Directions Mix ingredients together.

Form into balls.

Press onto lined cookie sheet marks.

with a fork for those traditiona

Bake at 350 for 10 minutes (only That’s it, really!

8 if your oven runs hot!)

l peanut butter cookie

SCOTCHAROOS

Melissa Pace

Ingredients as needed 1 tablespoon unsalted butter, or 1 ½ cups peanut butter 1 cup light corn syrup 1 cup white sugar 6 cups crisp rice cereal ½ cup semisweet chocolate chips ½ cup butterscotch chips

Directions Gather all ingredients. Generously butter

a 9x13-inch baking pan; set aside

pot; cook and stir , and sugar together in a large Mix peanut butter, corn syrup mixture to a boil. Remove pot Bring . melts r butte ut pean over medium heat until from the heat.

Stir in rice cereal until well comb Transfer mixture into the prepa

ined

red pan and pat it down with butte

rscotch chips in a medi Melt chocolate chips and butte low heat; stir until smooth.

red hands

um saucepan over medium-

Spread over top of bars.

Cool completely, about 20 minu

tes, before cutting into 24 squa

res.

BRYCE’S SECRET COOKIE RECIPE

Ingredients

Bryce Swihart

have it and neither do any My own mother in law doesn't that have all but held me up ing grow of my closest friends and my family hostage for it

Directions

Bon Appetit!