Granny's Old-Fashioned Apple Cookies
1/2 cup butter
1-1/3 cups brown sugar
1 egg
1/4 cup apple juice
2 cups flour
1/2 tsp. ground cloves
1 tsp. ground cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 cup apples, chopped and peeled
1 cup chopped nuts
1 cup raisins
Glaze
1/2 cup powdered sugar
1 Tbsp. butter
2 Tbsp. apple juice
Cream butter and sugar. Add egg and apple juice; beat well. Combine flour, cloves, cinnamon and add to creamed mixture. Add apples, nuts, and raisins. Drop onto greased cookie sheet. Bake at 375ºF for 13 minutes. Combine powdered sugar, softened butter and apple juice to make glaze of spreading consistency. Makes 3 dozen.
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Granola Trail Mix Cookies
from the Stark Inn Bed and Breakfast
1/2 stick unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup light brown sugar
1/4 cup white granulated sugar
l large egg
1/2 tsp. baking soda, dissolved in 1 Tbsp. of warm water
1/2 cup plus 2 Tbsp. all-purpose white flour
1/2 tsp. vanilla
1-1/2 cups of granola (either store bought or homemade)
1/2 cup flaked coconut
6 oz. semi-sweet chocolate chips
1/2 cup raisins
1/2 cup peanuts
In a bowl cream the butter and the shortening with the sugars. Beat in the egg, the baking soda mixture, the four, the salt, and the vanilla. Stir in the granola, coconut, chocolate chips, raisins and the peanuts. Drop rounded tsp. of the dough about 4 inches apart onto a greased cookie sheet. With a fork flatten and spread each mound into a round (about 3" in diameter). Bake cookies in batches in the middle of a 350º F. oven for 7 Minutes and then check till golden brown. Transfer them with a metal spatula to racks, and let them cool. Makes about 30 cookies.
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Hawaiian Cookies
1 cup sugar
1 cup brown sugar
1 cup shortening
2 eggs
1/4 tsp. salt
1 tsp. vanilla
1 cup drained, crushed pineapple
1 cup chopped nuts
1 cup coconut
4 cups flour
2 tsp. baking powder
1 tsp baking soda
Beat sugars and shortening until creamy. Add eggs; beat well. Add pineapple, nuts and coconut. Sift flour, baking powder, salt, and baking soda and add vanilla, mix well. Drop by teaspoonfuls onto ungreased baking sheet. Bake 12 minutes at 350ºF.
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Hawaiian Drop Cookies
2 cups sifted flour
2 tsp. baking powder
1/2 tsp. salt
2/3 cup shortening
1-1/4 cup sugar
1 egg
1/2 tsp. vanilla
3/4 cup well drained crushed pineapple
1/2 cup finely shredded coconut, optional
Sift together flour, baking powder and salt. Cream shortening, sugar and extract thoroughly. Beat in egg until mixture is fluffy, blend in pineapple and dry ingredients. Drop by teaspoonfuls on ungreased cookie sheet 3 inches apart. Bake at 325ºF. about 20 minutes. Cookies are better stored 24 hours.
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Heavenly Hawaiian Macadamia Nut Cookies
2-1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 cup halved macadamia nuts
1 pkg. white chocolate chips
1-1/2 tsp. vanilla
Mix flour with soda and salt; set aside. Beat butter, sugars, vanilla and eggs until fluffy. Add dry ingredients. Blend well. Stir in nuts and chips. Drop by tsp. on ungreased cookie sheet, 2 inches apart. Bake at 375ºF. for 10 minutes or until light golden brown. Do Not Overcook! Makes about 6 dozen.
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Hermits
1/2 cup butter, softened
1 cup packed brown sugar
1 large egg
1/2 cup nonfat sour cream
1-1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1-1/4 cups raisins
Glaze:
1/2 cup powdered sugar
1-2 Tbsp. skim milk
Preheat oven to 400ºF. Lightly grease two cookie sheets or cover with parchment paper. In large bowl, cream butter and sugar until smooth. Add egg and beat until light. Mix in sour cream. In medium bowl, combine flour, baking soda, salt, cinnamon, nutmeg, cloves an allspice. Add to creamed mixture, mixing until dough is smooth. Stir in raisins. Drop dough onto prepared cookie sheets by rounded teaspoonfuls about 2" apart. Bake 8-10 minutes or until cookies feel firm when touched in the center; DO NOT overbake. To make glaze, mix powdered sugar and milk in small bowl. Brush glaze over hot cookies. Slide cookies on paper onto countertop to cool, or lift with spatula onto wire rack. Makes 4 dozen.
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Holiday Mini Chip Treasure Cookies
1-1/2 cup graham cracker crumbs
1/2 cup all purpose flour
14 oz. can sweetened condensed milk
1/2 cup butter softened
1-1/3 cup sweetened coconut flakes (mounds if possible)
1 cup Hershey's mini kisses milk choc. or use mini chocolate chips
1-1/3 cup (10 oz. pkg.) Holiday Mini Bits
Heat oven to 375ºF. Stir together graham cracker crumbs, flour and baking powder and set aside. Beat sweetened condensed mil and butter until smooth; add reserved crumb mixture, mixing well. Stir in coconut, mini kisses and Holiday Bits. Drop by rounded Tbsp. onto ungreased cookie sheet. Bake 8-10 min or until lightly browned. Cool 1 min; remove from cookie sheet to wire rack. Cool completely. Makes about 3 dozen.
VARIATION: If desired, add 1/2 cup chopped walnuts along with the Holiday Bits.
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Homemade Vanilla Wafers
from "Mom’s Big Book of Baking"
3/4 cup flour
1/2 cup cake flour (NOT self-rising)
1 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, softened
3/4 cup sugar
1 large egg + 2 egg yolks
2 Tbsp. vanilla
Preheat oven to 400ºF. Combine flours, baking powder and salt in medium bowl. Cream butter and sugar together in large bowl with electric mixer on medium speed until fluffy, 2-3 minutes. Add whole egg, yolks and vanilla and beat until smooth. Stir in flour mixture until just combined. Place bowl in refrigerator for 10 minutes (or up to 6 hours) to let dough firm up. Drop batter by rounded teaspoonfuls onto parchment-lined baking sheets, leaving about 2” between each cookie. (Cookies may be placed next to each other on parchment-lined baking sheets, frozen, transferred to zip-top plastic freezer bags and stored in freezer for up to 1 month. Frozen cookies may be placed in the oven directly from the freezer and baked as directed.) Bake until edges have browned and tops are set, 6-8 minutes. Remove from oven and let firm up on baking sheet for 2 minutes. With metal spatula, transfer cookies to wire rack to cool completely. Cookies will keep in airtight container 2-3 days. Makes about 3 dozen small cookies.
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Jumbo Candy & Nut Cookies
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter, softened
2 eggs
1 Tbsp. vanilla
2 cups flour
1-1/2 cups quick-cooking oats
1 tsp. baking soda
1/2 tsp. salt
16 oz. (2 cups) M&Ms
1 cup coarsely chopped peanuts
Heat oven to 350ºF. In large mixer bowl, combine sugar, brown sugar, butter, eggs and vanilla. Beat at medium speed, scraping bowl often, until light and fluffy, 2-3 minutes. Reduce speed to low. Add all remaining ingredients except candy and peanuts. Continue beating, scraping bowl often, until well mixed, 2-3 minutes. By hand, stir in candy and peanuts. Drop dough by scant 1/4 cupfuls 2" apart onto greased cookie sheets. Bake 13-16 minutes or until light golden brown. Makes 2 dozen.
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Lace Oatmeal Cookies
1 cup quick oats (regular work also, btw)
1 cup sugar
1 tsp. salt
1/4 tsp. baking powder
3 Tbsp. flour
Combine the above. Add in:
1/2 cup melted butter (or margarine, but not shortening)
1 tsp vanilla
1 beaten egg
Refrigerate overnight. (Or you can freeze for 2 hours and it works fine). Drop small amounts on foil lined cookie sheet (parchment paper works better). Bake at 325ºF for about 11 min. Cool and peel off the foil.
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Laura Bush's Governor's Mansion Cowboy Cookies
3 cups all-purpose flour
1 Tbsp. baking powder
1 Tbsp. baking soda
1 Tbsp. ground cinnamon
1 tsp. salt
1-1/2 cups butter, at room temperature
1-1/2 cups granulated sugar
1-1/2 cups packed light-brown sugar
3 eggs
1 Tbsp. vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (8 ounces)
Heat oven to 350ºF. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake in 350 oven 17-20 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies to rack to cool. Makes about 3 dozen cookies.
NOTE: For 6 dozen smaller cookies, use 2 Tbsp. dough for each. Bake at 350ºF. for 15-18 minutes.
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Lemonade Cookies
Lemon Mixture:
3/4 cup strained lemon juice
3/4 cup sugar
2 Tbsp. light corn syrup
1 Tbsp. finely grated lemon peel (zest), colored part only
Cookies:
3 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
16 Tbsp. unsalted butter, softened
1 cup sugar
2 large eggs
1/3 cup reserved lemon mixture (see above) for finishing cookies
sugar for sprinkling
Fifteen minutes before baking, adjust oven racks to upper and lower thirds and preheat to 400ºF. Line baking sheets with parchment paper. Prepare lemon mixture: Combine juice, sugar and corn syrup in medium non-reactive saucepan and bring to simmer over medium heat, stirring occasionally. When all sugar is dissolved, remove pan from heat and cool mixture to room temperature. Stir in grated peel. This mixture can be prepared 1 day in advance, but no longer. The zest will make the mixture bitter if is stays in too long. Set aside 1/3 cup lemon mixture for finishing cookies. Prepare cookie batter: In bowl, combine flour, baking soda and salt; stir well to mix. In bowl of standing electric mixer fitted with paddle attachment, beat butter and sugar until combined. Beat in eggs, one at a time, beating smooth after each addition. Lower speed and beat in half flour mixture, lemon mixture (don't add reserved 1/3 cup at this point), then remaining flour mixture. Remove bowl from mixer and give batter final mixing with large rubber spatula. Drop rounded teaspoonfuls of batter 3 to 4 inches apart on prepared baking sheets. Bake cookies about 8 to10 minutes, or until they spread and rise, they should be lightly golden. Slide papers off pans onto racks and immediately brush cookies with reserved lemon mixture. When cool, sprinkle with granulated sugar. Detach cookies from paper and store between sheets of parchment or wax paper in tin or plastic container with tightly fitting cover.
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Lemonade Cookies #2
1 cup margarine
1 cup sugar
2 eggs
3 cups flour
1 tsp. baking soda
6oz. can frozen lemonade, thawed and divided
Mix margarine and 1 cup sugar. Add eggs, one at a time. Combine flour and baking soda. Stir into margarine mixture alternately with 1/2 cup lemonade concentrate. Drop by tsp. on ungreased cookie sheets. Bake at 400ºF. for 7-8 minutes till lightly browned. Brush cookies with rest of lemonade and sprinkle with sugar. cool on rack.
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Lemon Butter Wafers
from "The Last Suppers," by Diane Mott Davidson
3/4 cup butter
1 cup sugar
2 large eggs
1-1/4 cups sifted flour
2 Tbsp. very finely minced lemon zest
1/3 cup ground almonds
In large bowl of electric mixer, beat butter until smooth. Add sugar, beating until creamy. Beat in eggs, scraping down sides of bowl. Add flour, beating just until combined. Add lemon zest and almonds, stirring until well incorporated. Cover bowl with plastic wrap and place in refrigerator until well chilled, at least 3 hours. Preheat oven to 350ºF. Butter nonstick cookie sheet. Using 1/2 tablespoon measure, spoon out level 1/2 tablespoons of chilled cookie dough onto cookie sheet, placing them 3" apart. Bake about 10 minutes or until cookies have just flattened and are lightly browned around the edges. Cool on racks. Makes 5 dozen.
NOTE: It is best to grind the almonds and mince the lemon zest in a small electric grinder such as a coffee grinder. The result is superior to that obtained with an ordinary food processor.
VARIATION: Spread 1 Tbsp. seedless raspberry jam on the bottom of one cookie, then place the bottom of another cookie on top.
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Lemon Cream Cookies
1/2 cup shortening (yellow Crisco)
4 oz. cream cheese, softened
1 Tbsp. milk
1 cup sugar
1/2 tsp. lemon flavoring
1/2 tsp. lemon peel, finely grated with no pith
1 cup flour
1/2 cup chopped nuts (pecans are good)
In a large mixing bowl, cream together the shortening, cream cheese, and milk with electric mixer on medium, until well blended. Beat in sugar, lemon extract, and peel. Mix in flour. Stir in nuts. Drop spoonful of dough two inches apart on ungreased baking sheet. Bake 10 minutes in preheated 375ºF oven on ungreased baking sheet. Remove to cooling rack. Makes about 3 dozen cookies.
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Lemon Crinkles
1 lemon cake mix
2 cups frozen whipped topping, thawed
1 large egg
1/2 cup sifted powdered sugar
Preheat oven to 350ºF. In a large bowl combine cake mix, whipped topping and egg until well mixed. Drop Tbsp. of dough into powdered sugar and roll to coat. Place cookies on a greased or parchment lined cookie sheet two inches apart. Bake approximately 7-10 minutes until light golden, or just until set, but not browned. Cool slightly before removing from cookie sheets.
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Lemon Delight Cookies
1/2 cup butter
1 cup sugar
2 beaten eggs
1/3 cup sour cream
3/4 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. lemon extract
1/2 tsp. vanilla extract
2 1/4 cup sifted flour
In a bowl blend butter and sugar. Beat in eggs and sour cream. Add remaining ingredients. Using a teaspoon, form individual cookies on greased cookie sheets. Bake at 350ºF. for 12 minutes until lightly browned. Remove sheets to a rack. Let stand 2 minutes. With a greased spatula, remove cookies carefully. Yields 3-1/2 dozen.
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Lemon Doodles
2-1/2 cups flour
1-1/2 cups sugar
3/4 cup flaked coconut
1 cup butter, softened
2 eggs
1-1/2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. grated lemon peel
1 Tbsp. lemon juice
Heat oven to 400ºF. In large mixer bowl, combine all ingredients. Beat at low speed, scraping bowl often, until well mixed, 2-4 minutes. Drop dough by rounded teaspoonfuls 2" apart onto cookie sheets. Bake 7-10 minutes or until edges are lightly browned. Makes 4 dozen.
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Lemon Drop Cookies
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup butter
1 cup sugar
2 eggs
2 Tbsp. lemon juice
2 Tbsp. grated lemon peel
Halved candied cherries or pecans, optional
Sift together flour, baking powder, salt. Set aside. In a large bowl beat together eggs butter, sugar until fluffy, add lemon juice and peel. Stir in flour mixture, mix until smooth. Chill one hour before using. Preheat oven to 350ºF. and lightly grease baking sheet. Drop dough by rounded tsp. about 2” apart. Gently press cherry or pecan in center if desired. Bake 10 to 12 min or until golden. Remove to wire rack. Makes around 3 dozen.
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Lemon Drop Cookies #2
3 eggs
l/2 cup milk
2 tsp. lemon extract
l/2 cup sugar
l/2 cup vegetable oil
3 cup flour
8 tsp. baking powder
Preheat oven to 350ºF. With electric mixer on medium speed, beat eggs, milk, lemon extract, sugar, and oil until well blended. Add flour and baking powder, mix on lower speed just until blended. The dough should be soft and sticky. Lightly dust the dough and your fingers with a little additional flour. Drop dough from a tsp. onto a lightly greased cookie sheet, spacing cookies 2" apart. Bake 8-10 minutes or until lightly browned. Remove cookies from cookie sheet onto wire racks. Cool. Frost with lemon frosting. Makes about 50 cookies.
Lemon Frosting:
6 cup powdered sugar
2 tsp. lemon extract
1-2 tsp. lemon zest
l/2 cup water
In an electric mixer on medium speed, beat all ingredients until smooth. Using a metal spatula, frost the tops of the cookies. The frosting will drip down the sides and coat the cookies. Dry the frosted cookies on racks. Store in airtight container.
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Lemon Drops
1/2 cup butter
3/4 cup sugar
4 tsp. grated lemon peel
1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1 egg
1/2 cup sour cream
1/3 cup lemon juice
2 cups flour
Lemon glaze
1/4 cup granulated sugar
2 Tbsp. lemon juice
Beat butter on medium-high for 30 seconds. Add sugar, lemon peel, baking powder, baking soda, and salt. Beat until combined. Beat in egg, sour cream, and lemon juice. Beat in as much flour as possible with the mixer, then stir in the rest of the flour. Drop dough by slightly rounded tsp. on ungreased sheet. Bake at 375ºF. about 8 min. or until tops are firm. Transfer to a wire rack, and brush warm cookies with lemon glaze. Cool.
For a creamier glaze, try this: Whisk together 6 Tbsp. powdered sugar, 2-1/2 tsp. heavy whipping cream and 2 tsp. lemon juice until smooth. Apply to cookies after they have cooled.
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Lemon Firecrackers
from Jo Ann
2 sticks butter, room temperature
1/2 cup sugar
1 tbsp lemon juice
2 tbsp grated lemon peel
1 egg
2-1/4 cup flour
1 tsp. cayenne powder
1/4 tsp. salt
1/4 tsp. baking soda
Preheat oven to 400ºF. Cream together the butter and sugar until light and fluffy. Add the lemon juice, lemon peel, and egg; beat well. Sift together the flour, cayenne powder, salt, and baking soda. Beat dry ingredients into the butter mixture. Drop dough by rounded Tbsp. onto an ungreased cookie sheet. Bake for 8 minutes or until cookies are lightly browned.
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Lemon Fruit Drops
3/4 cup oil
2 eggs
1 pkg. Pillsbury Plus lemon cake mix
2 cups rolled oats
1 cup chopped nuts
1 cup chopped dates
1 cup chopped, peeled apples
Heat oven to 350ºF. Grease cookie sheets. In large bowl, beat oil and eggs 2 minutes at medium speed until well mixed. Blend in cake mix at low speed until smooth. By hand, stir in remaining ingredients. Drop by tablespoonfuls 2: apart onto greased cookie sheets. Bake 10-15 minutes or until lightly browned around edges. Makes 4 dozen.
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Lemon-Lime Cookies
1 cup sugar
2/3 cup shortening
1 Tbsp. grated lemon peel
2 Tbsp. lemon juice
2 tsp. grated lime peel
1 Tbsp. lime juice
1 egg
1-3/4 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
Lemon-Lime Frosting, below
Heat oven to 375ºF. Beat sugar, shortening, lemon peel, lemon juice, lime peel, lime juice and egg in large bowl with electric mixer on medium speed. Stir in flour, baking powder, baking soda and salt. Drop dough by rounded tablespoonfuls about 2" apart onto ungreased cookie sheet. Bake 11-13 minutes or until edges are golden brown. Cool 1-2 minutes; remove from cookie sheet to wire rack. Cool completely. Frost with Lemon-Lime Frosting. Makes 2 dozen.
Lemon-Lime Frosting: Mix 2 cups powdered sugar, 2 Tbsp. softened butter, 1 tsp. grated lime peel, 1 Tbsp. lemon juice and 2-3 tsp. water until smooth and spreadable.
VARIATION: For Orange Cookies, substitute 2 Tbsp. grated orange peel for the lemon and lime peels and 1/4 cup orange juice for the lemon and lime juices in the cookie dough. Substitute 1 tsp. grated orange peel for the lime peel and about 2 Tbsp. orange juice for the lemon juice and water in the frosting.
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Lemon Mace Cookies
1/2 cup butter
2 cups flour
1 cup sugar
1/2 cup sour cream or buttermilk
1 egg
2 tsp. lemon peel
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. ground mace
Lemon Glaze, below
ground mace
In a large bowl, beat the butter on medium/high speed approx. 30 seconds or till softened. Add approximately half the flour to the butter. Add the next 7 ingredients, beat on low speed until thoroughly combined, scrape sides of bowl as needed. Beat on medium speed for 1 minute. Beat in remaining flour. Drop by rounded teaspoonfuls, 2” apart onto greased cookie sheets. Bake at 350ºF for 8-10 minutes, till edges are lightly browned. Cool cookies on wire racks. While still warm, brush with Lemon Glaze, sprinkle with mace. Makes about 3 dozen.
Lemon Glaze: In a small bowl, stir 1/4 cup sugar and 2 Tbsp. lemon juice together.
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Lemon Oatmeal Cookies
6 Tbsp. butter, softened
1 cup sugar
1 large egg
3 Tbsp. lemon juice
2 tsp. grated lemon zest
1-3/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup quick-cooking oats
Preheat oven to 375ºF. Cover two large cookie sheets with parchment paper or grease lightly. In large bowl, mix butter and sugar together until creamy. Add egg, lemon juice and zest; blend well. In another bowl, stir together flour, baking powder and salt. Stir into creamed mixture. Stir in oats until well mixed. Drop rounded teaspoonfuls of dough onto cookie sheets, about 1" apart. Bake 13-15 minutes or just until cookies begin to brown. Cool on wire rack. Makes 3-1/2 dozen.
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Lemon Poppy Seed Cookies
2 cups all-purpose flour
1/2 tsp. baking soda
1-1/2 tsp. freshly grated lemon zest
1 tsp. ground coriander
2 Tbsp. poppy seeds
3/4 cup salted butter, softened
1 cup white sugar, superfine is best
2 large egg yolks
1 large whole egg
1-1/2- tsp. pure lemon extract
Preheat oven 300ºF. In a medium bowl, combine flour, baking soda, lemon zest, coriander and poppy seeds. Mix well with a wire whisk and set aside. In a large bowl cream butter and sugar with electric mixer at medium speed until mixture forms a grainy paste. Scrape down sides of bowl, then add yolks, egg and lemon extract. Beat a medium speed until light and fluffy. Add the flour mixture and mix at low speed just until combined. Do not overmix. Drop by rounded Tbsp. onto ungreased cookie sheets, 2 inches apart. Bake for 23-25 minutes until cookies are slightly brown along edges. Immediately transfer cookies with a spatula to a cool surface.
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Lemon Teacakes with Lemon Glaze
Glaze:
1-1/2 Tbsp. butter, melted and cooled
1/2 tsp. vanilla
1 tsp. grated lemon rind
2 Tbsp. lemon juice
2 Tbsp. milk
pinch of salt
2 cups sifted powdered sugar
Cookies:
1-3/4 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, room temperature
3/4 cup sugar
1 tsp. grated lemon rind
1/2 cup buttermilk
Make glaze: In large bowl, stir together butter, vanilla, lemon rind and juice, milk and salt. Add powdered sugar; beat until very smooth. Press a piece of plastic wrap directly onto the surface of the glaze, to prevent a crust from forming. Set aside until the cookies are baked. Preheat oven to 350ºF; grease 1-2 baking sheets. In small bowl, stir or whisk together flour, baking powder, baking soda and salt. In large bowl, cream butter and sugar. Add egg and lemon rind; beat well. Add flour mixture and buttermilk alternately, in 3 parts, blending well after each addition. Drop dough by scant tablespoons, 1-1/2" apart, onto prepared baking sheet. Bake 12-14 minutes, until pale tan with light brown edges. Immediately transfer to wire racks and allow to cool a couple of minutes. While still very warm, spread abut 1/2 tsp. of the glaze on each one. Let cookies finish cooling on racks; glaze will set as cookies cool. Makes 3-1/2 dozen.
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Lemon Tea Cookies
1/2 cup milk
1 tsp. finely shredded lemon peel
2 tsp. lemon juice
1-3/4 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter
3/4 cup sugar
1 egg
3/4 cup sugar
1/4 cup lemon juice
Stir together milk and 2 tsp. lemon juice; set aside. Stir together flour, baking powder, baking soda and salt. In large mixer bowl, beat butter and 3/4 cup sugar until fluffy. Add egg and lemon peel; beat well. Add flour mixture and milk mixture alternately, beating until well mixed. Drop by rounded teaspoons onto ungreased cookie sheet. Bake at 350ºF for 12-14 minutes. Meanwhile, stir together 3/4 cup sugar and 1/4 cup lemon juice until well combined. Remove cookies from oven and immediately brush with lemon juice mixture. Cool. Makes 4 dozen.
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Lemon Whippersnappers
from my friend, Barb, whose grandmother got the recipe from the side of a cake mix box!
18-oz lemon cake mix
9 or 10-oz Cool Whip, thawed
2 eggs, beaten
1/2 cup sifted powdered sugar
Combine cake mix, Cool Whip, and eggs in a large bowl. Stir until well mixed. Drop by teaspoonfuls into powdered sugar (dough will be soft); roll to coat. Place dough balls 1-1/2" apart on greased cookie sheet. Bake at 350º for 10-15 minutes or until delicately browned. Remove from cookie sheet and cool. Makes about 4 dozen.
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Maple Drop Cookies
2 cups brown sugar
1 cup butter
3 beaten eggs
1-1/2 tsp. maple flavoring
3-1/2 cups flour
1 tsp. soda
1/4 tsp. salt
3/4 cup milk
Frosting:
1/4 cup butter
2 tbsp. water
1 beaten egg
2-1/4 cups powdered sugar
1 tsp. maple flavoring
Mix cookie batter. Bake 10 minutes at 375ºF. To make frosting: Brown butter; add water, beaten egg, powdered sugar and maple flavoring. Frost cooled cookies.
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Maple Nut Drop Cookies
1-3/4 cups flour
1/4 tsp. soda
1/4 tsp. salt
1/2 cup brown sugar
1/2 cup butter-flavored Crisco
1 egg
1/4 tsp. maple flavoring
1/4 tsp. vanilla
2 cups pecans
Cream Crisco and sugar. Add egg; mix well. Add sifted dry ingredients. Add flavoring and nuts and drop by teaspoonfuls onto greased cookie sheet. Bake at 350ºF. for 10 to 12 minutes. Dribble a maple flavored glaze over top of cookies.
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Maple Oat Chewies
from "Pillsbury's Best of the Bake-Off Cookbook"
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter, softened
1 Tbsp. molasses
2 tsp. maple extract
2 eggs
1-3/4 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
2 cups rolled oats
2 cups crisp rice cereal
Heat oven to 350ºF. Grease cookie sheets. In large bowl, beat sugar, brown sugar and butter until light and fluffy. Add molasses, maple extract and eggs; blend well. Add flour, baking powder, cinnamon and salt; mix at medium speed until well blended. Stir in rolled oats and cereal. Drop by heaping teaspoonfuls 2" apart onto greased cookie sheets. Bake 8-12 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets. Makes 5 dozen.
NOTE: If desired, add 1 cup butterscotch chips with the rolled oats and cereal.
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Maple Pecan Cookies
1/2 cup shortening
3/4 cup sugar
1 egg, beaten
1-1/2 cup flour
1 tsp. baking powder
1 tsp. maple flavoring
Dash of salt
Cream all ingredients. Add 1/2 cup chopped pecans. Drop by spoonfuls on baking sheet. Bake at 350ºF. for 10 minutes.
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Marbled Mocha Drops
2-1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup butter
2/3 cup granulated sugar
2/3 cup firmly packed light brown sugar
1 large egg
1 tsp vanilla extract
2 Tbsp. instant coffee granules, dissolved in 1 Tbsp. of water
3/4 cup coarsely chopped nuts
1/4 cup unsweetened cocoa powder
12 oz. M&M's chocolate mini baking bits
Preheat oven to 350ºF. In a small bowl, combine flour, baking soda and salt; set aside. In a mixing bowl, cream together butter and sugars until light and fluffy; add egg, vanilla and dissolved coffee granules. Blend in flour mixture and nuts. Remove half of the dough to a small bowl. Blend cocoa powder to the dough remaining in the mixing bowl. Stir in M&M's chocolate mini baking bits into the two dough's by folding together just enough to marbleize, about 4 strokes. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 10 to 12 minutes just until set; do not overbake. Cool 1 minute on cookie sheet; remove to wire rack until completely cooled. Store in tightly covered container. Makes about 2-1/2 dozen cookies.
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Meltaway Cookies
1 cup butter or margarine
1/2 cup sifted powdered sugar
1 tsp. vanilla or almond extract
2-1/4 cups flour
1/4 tsp. salt
Preheat oven to 400ºF. Mix butter, sugar and vanilla thoroughly. Measure flour and salt into a bowl, blend into butter mixture. Drop onto cookie sheet. Bake for 8 minutes. While warm, dip in powdered sugar.
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Melt-in-Your-Mouth Shortbread
1 cup butter or margarine
1/2 cup powdered sugar
1/2 cup cornstarch
1 cup flour
1/8 tsp. salt
1/2 tsp. vanilla
Cream butter until consistency of whipped cream. Sift dry ingredients together and add gradually to butter, beating after each addition. Add vanilla. Drop on baking sheet. Bake at 300ºF. for 20 to 25 minutes. A piece of candied cherry may be placed on top before baking.
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Mini Chip Brownie Cookies
2 cups (12 oz.) Hershey’s mini chips, divided
1/4 cup butter, softened
2/3 cup sugar
1 egg
1-1/2 tsp. vanilla
1/2 cup flour
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup chopped nuts, optional
Melt 1 cup of the mini chips in small, heavy saucepan over very low heat, stirring constantly. Cream butter and sugar in small mixer bowl until light and fluffy. Beat in egg and vanilla. Add melted chocolate; blend well. In separate bowl, combine flour, baking powder and salt. Blend into chocolate mixture. Stir in remaining 1 cup mini chips and nuts, if desired. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350ºF. for 8-10 minutes or until almost set. Cool slightly on cookie sheet. Remove from sheet; cool on wire rack. Makes about 16 cookies.
Pan recipe: Spread batter into greased 9” square pan. Bake at 350ºF. for 30 minutes. Cool; cut into bars.
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Mini Chip Sour Cream Cookies
2/3 cup shortening
1-1/3 cups sugar
2 eggs
1 cup sour cream
1 tsp. vanilla
3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups (12 oz.) semisweet chocolate mini chips
Cream shortening and sugar in large mixer bowl until light and fluffy. Blend in eggs, sour cream and vanilla. In separate bowl, combine flour, baking powder, baking soda and salt; blend into creamed mixture. Stir in mini chips. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350ºF. for 10-12 minutes or until very lightly browned. Cool slightly on cookie sheet. Remove from sheet; cool on wire rack. Makes 3 dozen.
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Mini Chip Sugar Cakes
2/3 cup butter, softened
1-1/2 cups packed brown sugar
1 cup sugar
2 eggs
2 tsp. vanilla
4 1/2 cups flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup buttermilk or sour milk*
2 cups (12 oz.) miniature chocolate chips
1 cup chopped walnuts, optional
frosting, optional
decorations, optional
Cream butter and both sugars in large bowl until light and fluffy. Add eggs and vanilla; beat well. In separate bowl, combine flour, baking soda, baking powder and salt. Add alternately with buttermilk to creamed mixture; beat well. Stir in mini chips and nuts, if desired. Drop by level quarter cupfuls onto greased cookie sheet. Bake at 350ºF. for 12-14 minutes or until lightly browned. Frost and decorate, if desired. Makes 3 dozen.
NOTE: To sour milk, use 1 Tbsp. vinegar plus enough milk to equal 1 cup.
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Mini Chip Sugar Cookies
1/3 cup butter
3/4 cup sugar
1/2 cup packed brown sugar
1 egg
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup buttermilk or sour milk
1-1/2 cups semisweet chocolate mini chips
Cream butter, sugar and brown sugar in large mixer bowl until light and fluffy. Add egg and vanilla; beat well. Combine flour, baking soda, baking powder and salt; add alternately with buttermilk to creamed mixture. Stir in mini chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350ºF for 10-12 minutes or until lightly browned. Remove from cookie sheet; cool on wire rack. Makes 3 dozen.
NOTE: To sour milk: Use 1-1/2 tsp. vinegar plus milk to equal 1/2 cup.
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Mini Monster Cookies
3 eggs
1 cup granulated sugar
1 cup brown sugar
1-1/4 cup peanut butter (creamy or crunchy)
1/2 cup Crisco
2 tsp. baking soda
1 tsp. vanilla
3-1/2 cup quick oats
M&M's milk chocolate mini baking bits
mini chocolate chips
In mixing bowl, combine eggs, sugars, peanut butter, Crisco, baking soda, and vanilla. Add oats, a little at a time. Add M&M's and chocolate chips to suit your taste. Drop by rounded spoonful on ungreased cookie sheet. Bake at 350ºF. Until light brown (8-10 minutes) . Allow cookies to "set" for a moment or two before removing from pan.
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Mint Chocolate Chip Cookies
from Chris
2 cups flour
3/4 cups unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 cup unsalted butter at room temperature
1 cup light-brown sugar, packed
3/4 cup sugar
2 eggs
2 tsp. vanilla
2 cups mint chocolate chips or semi sweet chips ** If using semisweet chips, add 1/4 tsp. mint extract
Glaze:
3/4 cup powdered sugar
2 drops mint extract
3 1/2 tsp. water
Heat oven to 375ºF. Sift together flour, cocoa powder, baking soda and salt into a medium bowl. Beat butter in large bowl until creamy. Add brown sugar; beat until fluffy. Beat in eggs one at a time. Beat in vanilla. On low speed, beat in flour mixture. Gently fold in chips. Drop by heaping teaspoonfuls about 2 inches apart, onto ungreased baking sheets. Bake 9-11 minutes, until crisp. Cool on sheet for 2 minutes. Transfer to rack.
Glaze: Beat together sugar, mint extract and water in small bowl until smooth. Transfer to plastic food storage bag; snip off corner. Drizzle over cooled cookies. Let stand until glaze is set.
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Mocha Chocolate Chips
2 cups flour
2-3 Tbsp. instant coffee powder
1 tsp. baking soda
1 tsp. salt
1 cup butter, cut into chunks
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp. vanilla
1 lb. chocolate (bittersweet, milk, white or a combination), cut in larger-than-chip-size chunks
Whisk flour, coffee powder, baking soda and salt together in medium bowl to blend; set aside. Put butter in bowl of mixer fitted with paddle attachment and beat on medium speed until butter lightens in color. Add granulated sugar and beat 30 seconds, just to blend. Add brown sugar and beat another 30 seconds. Add eggs one at a time, beating for a minute after each addition. Mixture should be light and fluffy; if necessary, beat 1 minute more. Add vanilla and beat
until blended. With mixer on low, add dry ingredients, mixing only until they are incorporated. Remove bowl from mixer and clean paddle and sides of bowl with rubber spatula. Add chocolate chunks and stir with spatula to distribute equally. Wrap dough in plastic and chill several hours or overnight to firm. Preheat oven to 350ºF. Line two heavy-duty baking sheets with parchment paper. (If you do not have heavy-duty baking sheets, double up the pans - these cookies need heavy sheets so their bottoms don't burn.) Drop dough onto lined sheets by heaping
tablespoonfuls, leaving at least 2" between cookies. Bake 10-12 minutes, rotating pans halfway through baking, until center is just baked - they'll still be soft to the touch. Transfer to wire racks to cool to room temperature. Makes 4 dozen.
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Mocha Truffle Cookies
1/2 cup margarine
1/2 cup chocolate chips
1 tbsp. instant coffee crystals
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 tsp. vanilla
2 cup flour
1/3 cup cocoa
1/2 tsp. baking powder
1/4 tsp. salt
1 cup chocolate chips
In large saucepan, melt margarine and 1/2 cup chocolate chips over low heat. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in sugars, eggs and vanilla. In a medium mixing bowl, combine flour, cocoa, baking powder, and salt. Stir in coffee mixture. Stir in 1 cup chocolate chips. Drop dough by rounded Tbsp. onto lightly greased cookie sheets. Bake in a 350ºF oven for 10 minutes. Let cool 1 minute before removing from cookie sheet. Makes 30 cookies.
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