Drop Cookies




 

Peanut Butter Cups

Peanut Butter Cups

Land O' Lakes Cookies and Bars
Prep Time: 20 min.
Makes: 4 dozen

1/2 c. sugar
1/2 c. packed brown sugar
1/2 c. softened butter
1/2 c. creamy peanut butter
1 egg
1/2 tsp vanilla extract
1 1/4 cup flour
3/4 tsp. baking soda
1/4 tsp. salt
13 oz. pkg. miniature peanut butter cups, unwrapped

Heat oven to 350°F. Spray miniature muffin pan with nonstick cookingspray. Combine sugars, butter and peanut butter on med. speed untilcreamy. Add egg and vanilla, mix well.

Reduce speed to low, add dry ingredients and mix well. Shape dough into 1 balls. Place each ball into prepared muffin cups. Bake 11-13 min. till lightly browned. Remove from oven, press peanut butter cup in
center of each cookie. Let cool 30 min. Remove from pan.
Cool completely.

Milky Way Peanut Butter Cookies

Serving Size  : 36

1/2 c. sugar
1/2 c. brown sugar
1/2 c. butter or margarine
1 tsp. vanilla extract
1/2 c. peanut butter
1 egg
1 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3 dozen bite sized Milky Way bars

Cream together sugar, brown sugar, butter, vanilla, peanut butter and the egg. Add in flour, baking powder and salt. Wrap 1 heaping tsp. of dough around a bite sized Milky Way candy bar.

Bake at 350° for 13-16 min. Let cool 5 min. before removing from pan.

Recipe By     :Jen Braun

1 1/2 c.  flour
1 tsp. soda
1 tsp. hot water
1 tsp. salt
1 c. shortening
3/4 c. white sugar
3/4 c. brown sugar
2 eggs
1 c. pecans and almonds chopped
1/2 pkg. chocolate chips
1/2 pkg. butterscotch chips
2 c. rolled oats
1 tsp. vanilla

Mix soda with hot water Cream sugar with shortening, add eggs and vanilla.

Then add water, soda mixture. Stir together. Sift together, flour and salt then add rolled oats. Gradually add dry ingredients chocolate chips and nuts to wet mixture, until nicely blended. Drop by teaspoon on a greased cookie sheet. 350° for 10 - 12 minutes or until golden brown cool slightly before moving.

Newsgroups: alt.cookies.yum.yum.yum

From: gramma
Newsgroups: alt.cookies.yum.yum.yum
 

Five Spice Apple Cookies

3/4 c. brown sugar; firmly packed
3/4 c. sugar
1 tsp. vanilla
1 c. margarine; softened
2 c. all-purpose flour
2 eggs
1 tsp. salt
1 tsp. baking soda
1/4 tsp. all spice
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cardamom; optional
1/4 tsp. nutmeg
2 c. rolled oats
1 c. shredded apple; (one medium)

Heat oven to 375ºF.  Lightly grease cookie sheets.  In large bowl,
beat sugar, brown sugar and margarine until light and fluffy.  Add
vanilla and eggs; blend well.  Lightly spoon flour into measuring
c.; level off.  Stir in flour, baking soda, salt, cinnamon, allspice,
cardamom, ginger and nutmeg; mix well.  Stir in oats and apple.

Drop by rounded teaspoonfuls 2 inches apart onto prepared cookie
sheets.  Bake for 9-11 minutes or until light golden brown.  Cool
1 minute; remove from cookie sheets.  Makes 4 dozen cookies.

Contributor: Audrey Wiens - Stone Mtn. Safaris - N.B.C. Guides
Source: Recipes from the Kitchens and Camps of the Guide Outfitters
of British Columbia
 
 

3 c. white sugar
1 3/4 c. butter or shortening
3 tsp. baking soda
6 1/2 c. all-purpose flour
2 c. buttermilk
4 eggs
2 tsp. cream of tartar

Cream sugar, butter or shortening and eggs. Add cream of tartar, baking soda and flour alternately with buttermilk.
Drop by teaspoons on floured cookie sheets. Bake at 425 °.

1 c. butter; or margarine
1 c. sifted confectioner's sugar
1/4 tsp. salt
1/2 tsp. vanilla
2 c. sifted all purpose flour
1 tbs. brandy
1 c. black walnuts; finely chopped

Cream butter, sugar, salt, and vanilla together till fluffy.  Stir in the flour.  Add brandy and chopped nuts; mix well.  Shape into 3/4 inch balls using about 1/2 tbs. dough per cookie; place on ungreased cookie sheet.  Bake in a slow oven (325ºF) about 20 minutes, or until lightly browned.  Makes about 6 dozen cookies.

Source: Better Homes and Gardens - Cookies and Candies - 1966
 

2 c. sifted flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1 1/2 ground cloves
1 c. Crisco shortening
1 1/2 c. brown sugar
2 eggs, beaten
2/3 c. sour milk (add lemon juice)to regular milk
1 1/3 c. rolled oats
1 c. raisins
1 c. chopped nuts

Sift first 5 ingredients,cream shortening and sugar,add eggs,beat until smooth.
Add dry ingredients in small bowl amounts alternatively with milk,(you can do this by hand.)
Stir in last 3 ingredients drop by teaspoonfuls onto a greased cookie sheets.

Bake at 350 until golden.
Yield --4 dozen

1 c. butter or margarine
1 1/2 c. firmly packed brown sugar
2 eggs
2 c. sifted flour
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
3 c. Heartland Natural cereal (plain, coconut or raisin)
6 oz. pkg. semi-sweet
chocolate pieces (optional)

Cream butter or margarine and sugar until light and fluffy. Add eggs one at a time, beating after each addition.
Sift dry ingredients together. Add gradually. Add vanilla.
Stir in Heartland and chocolate. Drop by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake in 400° oven for 10 to 12 minutes. Makes about 5 dozen cookies.

Delightful little cookies that add a wonderful atmosphere to any afternoon tea. They have a delicate lavender flavor that is not overpowering at all! My first batch of these cookies disappeared before it had a chance to cool! submitted by: Diane Dahnert
 

5/8 c. butter
1/2 c. white sugar
1 egg
1 tbs. lavender flowers
1 1/2 c. all-purpose flour
decorative sugar, optional
lavender flowers, optional
 

1  Preheat oven to 350 ° F .

   Grease cookie sheets.

2  Cream together the butter and sugar. Beat the egg, and
   blend into the butter and sugar. Mix in the lavender
   flowers and the flour. Drop batter by teaspoonfuls onto
   cookie sheets.

3  Bake 15 to 20 minutes, or until golden. Remove cookies
   to cooling racks, and sprinkle with decorative sugar
   and additional lavender flowers if desired.

Makes 2 1/2 dozen

Alisa Bangerter
Presented: 6/9/98

1 c. brown sugar
1/2 c. butter or margarine
1 egg
1/4 c. buttermilk
1 tsp. root beer extract (concentrate)
1 3/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt

Cream together brown sugar and margarine. Add egg. Add buttermilk and root beer extract and mix well. Combine flour, baking soda, and salt. Add the dry ingredients to the root beer mixture and mix well. Drop by teaspoonfuls onto a greased cookie sheet at least 2 inches apart. Bake at 350 ° for 7-8 minutes.
Remove to cooling rack and brush with glaze while cookies are still hot.

Root Beer Glaze:

2 c. powdered sugar
1/3 c. butter or margarine
1 1/2 tsp. root beer extract (concentrate)
2 tbs. hot water

Mix all ingredients together well. Brush on the tops of the hot cookies. Serve with vanilla ice cream. Makes approximately 4 dozen cookies.

Note: To make maple cookies, substitute maple flavoring in this recipe in place of the root beer extract.

1/2 c. butter or margarine
3/4 c. honey
1 egg
2 c. whole wheat flour
1 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. ground cloves
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 c. grated zucchini
1 c. rolled oats
1 c. raisins or chopped dates

Cream margarine with honey. Add egg and beat well. Sift flour with soda, cinnamon, cloves, nutmeg and salt. Add
flour mixture alternately with zucchini to egg mixture.
Stir in oats and raisins. Drop by teaspoons onto greased  baking sheets. Bake at 375°F for 10 to 12 minutes.

1 c. shortening
1 egg
1 vanilla
1 c. cooked, mashed yams
2 c. flour
1/4 tsp. allspice
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 c. raisins

Preheat oven to 350°.
Combine dry ingredients.
Cream shortening, eggs and vanilla. Add yams and mix well. Add mixture to dry ingredients. Stir in raisins.
Drop by rounded spoonfuls, 1 1/2" apart on greased cookie sheets.
Bake for 12 min. or until cookies are lightly browned.
 

Recipe By     : International Sampler Cookbook
Serving Size  : 96

6 egg yolks
1 c. shortening
2 c. sifted flour
1 c. sugar
2 tbs. cinnamon
Confectioners' sugar

Beat egg yolks and shortening in bowl until well blended. Add sifted dry ingredients gradually, mixing well after each addition. Shape into small balls. Place 1" apart on greased cookie sheets. Press lightly to flatten.
Bake at 350 ° for 8-10 min. or until light brown. Roll in
confectioners' sugar.

1/2 c. shortening
1 1/2 c. brown sugar
1 tsp. baking soda dissolved in 1/3 c. hot water
3 eggs
1 1/2 c. raisins
1 tsp. cinnamon
3 c. flour

Mix, drop on cookie sheet and bake at 375° F for 10 minutes.

Quick Chocolate Macaroons

24 cookies

1 square Unsweetened Chocolate
1 and 1/3 c. Coconut
1/3 c. sweetened Condensed milk
1/2 tsp. vanilla

Heat oven 350 °.
Melt chocolate in microwave on high 1-2 minutes or till almost melted,stirring after each minute. Stir until chocolate is completely melted.
Stir in coconut, condensed milk and vanilla. Drop from teaspoonfuls, 1 inch apart on well greased cookie sheets.
bake 10  to 12 minutes or until set. Immediately remove from cookie sheets to cool on wire racks.

Pumpkin Cookies with Penuche Frosting

Recipe By     : Pillsbury Best Cookies Cookbook
Serving Size  : 62
 
 

1/2 c. sugar
1/2 c. packed brown sugar
1 c. butter or margarine -- softened
1 c. canned pumpkin
1 tsp. vanilla
1 egg
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
3/4 c.  chopped nuts

FROSTING

3 tbs. butter or margarine
1/2 c. firmly packed brown sugar
1/4 c. milk
1 1/2 c. powdered sugar

Preheat oven to 350°.
In a large bowl, combine sugar, 1/2 c. brown sugar and 1 c. butter; beat until light and fluffy. Add pumpkin,vanilla and egg; blend well. add flour, baking powder, baking soda,cinnamon and salt; mix well. Stir in nuts. Drop dough by rounded teaspoonfuls 2" apart onto ungreased cookie sheets.

Bake for 10-12 min. or until light golden brown around edges. Immediately remove from cookie sheets. Cool 15 min. or until completely cooled.

Meanwhile, in med. saucepan, combine 3 tablespoons butter and 1/2 c. brown sugar; bring to a boil. Cook over med. heat for 1 min. or until slightly thickened, stirring constantly. Cool 10 min. Add milk; beat until smooth.
Beat in enough powdered sugar for desired spreading consistency. Frost cooled cookies.

Potato Chip Cookies

1 c. margarine
1/2 c. sugar
1 tsp. vanilla
1 c. crushed potato chips
1 c. flour

Preheat oven to 350 °. Mix margarine, sugar and vanilla.  Add potato chips and stir in flour. Form small balls from mixture and place on ungreased cookie sheet. Press balls flat with bottom of glass that has been dipped sugar. Bake 16-18 minutes.

Pecan Logs

Serving Size  : 100

1 c. butter or margarine -- room temperature
1 c. confectioners' sugar
1/4  tsp. salt
2 tsp. vanilla
1 tbs. water
2 c. flour
2 c. pecan halves -- chopped fine

Oven to 350 °. Have cookie sheets ready.
Beat butter, 1/4 c. sugar, salt, vanilla and water in a large bowl with electric mixer until fluffy. Stir in flour and nuts until blended. Shape rounded teaspoonfuls into logs about 1 1/2" long and 1/2" in diameter.
Place 1/2" apart on ungreased cookie sheets. Bake 12-15 min. until bottoms are lightly browned. Remove to wire racks to cool completely. Roll in the remaining confectioners' sugar to coat.

1 can (15 oz.) sweetened condensed milk
1/2 c. creamy or chunky peanut butter
2 c. fine graham cracker crumbs
1/2 c. chopped dates or 1/2 c. chocolate chips

Preheat oven to 350 °. Blend milk and peanut butter until smooth. Mix in cracker crumbs and dates. Drop by teaspoon 1 inch apart on lightly greased baking sheet. Bake 12-15 minutes or until set. Makes 3 dozen cookies.

Peanut Butter Oatmeal Ranch Cookies
 

Serving Size  : 36   Cookies
 

3/4  c.  whole wheat flour
3/4  c.  flour
1/2  tsp.  baking powder
1      c.   oats
1      c.   packed light brown sugar
1/2  c.   butter -- softened
1/2  c.   creamy peanut butter
1/4  c.   honey
2      large eggs
2      tsp. vanilla extract
1      c.  raisins
1/2  c.  sunflower seeds

Preheat oven to 300 °.
In a med. bowl combine flours, baking powder and oats. Mix will. Set aside.
In a large bowl beat sugar and butter with an electric mixer at med. speed to form a grainy paste. Blend together the peanut butter, honey, eggs and vanilla. Scrape down sides of bowl.
Add the flour mixture, raisins and sunflower seeds. Blend at low speed just until combined. Do not over mix.
Drop by rounded tablespoons onto ungreased cookie sheets, 2" apart.
Bake for 23-25 min. until bottoms turn golden brown. Immediately
transfer cookies to a cool, flat surface.

1 c. peanut butter(creamy or chunky)
1 c. sugar
1 large egg
1 tsp. baking soda.

Mix all ingredients together. Using a teaspoon, scoop out a
teaspoonful of dough, roll into a ball and place them 1-2 inches apart on an ungreased cookie sheet.Flatten cookies with the tines of a fork in a crosshatch pattern.

Bake ar 350° for 8-10 minutes or 'til lightly browned.

Orange Slice Cookies

1 c. shortening
1 c. brown sugar, packed
1 c. white sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cold water
3 c. flour
1 tsp.  salt
2 c. rolled oats
1 c. coconut
1 c. orange slices, cut into small pieces

Cream shortening and sugars. Add eggs, vanilla, sodas and water. Mix, add flour, baking powder and salt. Mix. Fold in oats, coconut and orange pieces. Bake at 350° for approximately 12 minutes.
 

Serving Size  : 24

1/2  c. baking cocoa
1/2  c. hot water
1/2  c. shortening
1 1/2 c. sugar
2 eggs
1 tsp. vanilla extract
2 2/3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 c. buttermilk

FILLING

3 tbs. flour
dash salt
1 c. milk
3/4  c. shortening
1 1/2  c. confectioners' sugar
2 tsp. vanilla extract

In a small bowl, combine cocoa and water; mix well. Cool for 5 min.
In a mixing bowl, cream shortening and sugar. Add cocoa mixture, eggs and vanilla; mix well. Combine dry ingredients. Add to creamed mixture alternately with buttermilk; mix well. Drop by rounded tablespoonfuls 2"
apart onto greased baking sheets. Flatten slightly with a spoon. Bake at 350 ° for 10-12 min. or until firm to touch. Remove to wire racks to cool.
In a saucepan, combine flour and salt. gradually whisk in milk until smooth; cook and stir over med-high heat until thick, 5-7 min. Remove form heat. Cover and refrigerate until completely cool.
In a mixing bowl, cream shortening, sugar and vanilla. Add chilled milk mixture; beat 7 min. or until fluffy. Spread filling on half of the cookies; top with remaining cookies. Store in refrigerator.

Old Fashion Soft Molasses Cookies

6 c. all purpose flour
1 tsp. baking powder
1 1/2 tsp. ginger
1/2 tsp. cinnamon
1 tsp. salt
1 c. lard
2 c. brown sugar
3 eggs
1 c. dark molasses
1 tsp. baking soda
1 1/2 c. hot water

Combine first 4 ingredients and mix well cream together lard and brown sugar.
Add eggs 1 at a time beating well after each addition. stir in molasses. stir in the first 4 ingredients and then add the = combined soda and water. Mix thoroughly. Drop by heaping teaspoonfuls  onto greased baking sheets and sprinkle with granulated sugar. Bake at  375 for 8-10 min. makes about 8 dozen.

Oatmeal Ranger Cookies

1 c. white sugar
1 c. brown sugar
1 c. butter or margarine
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 c. oatmeal
2 c. cornflakes
1/2 c. golden raisins or dates
1/2 c. coconut or chocolate chips

Preheat oven to 350F °. Cream together well sugars and butter. Beat in eggs and vanilla.In another bowl, sift together flour, soda and salt.
Add to creamed mixture. Add flakes and oatmeal and mix well. Add raisins or dates and coconut or chips.Drop by teaspoonfuls onto oiled cookie sheets. Bake 8 to 10 minutes. Makes large batch and keeps well.

1-1/4 c. margarine, softened
2 c. sugar
2 eggs
2 tsp. vanilla
2 c. flour
3/4 c. Hershey's cocoa
1 tsp. baking soda
1/2 tsp. soda
1/2 c. chocolate chips

Cream margarine and sugar in large bowl. Add eggs and vanilla and blend well. Combine flour, cocoa, soda and salt;blend into creamed mixture. Stir in chocolate chips.

Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 ° F. for 8-9 minutes.

Outrageous Chocolate Chippers

1/2 c. sugar
1/3 c. brown sugar, packed
1/2 c. butter or margarine, softened
1/2 c. peanut butter, creamy
1/2 tsp. vanilla
1 egg
1 c. flour
1/2 c. quick cooking oats
1 tsp. baking soda
1/4 tsp. salt
1 pkg. (6 oz.) chocolate chips

Preheat oven to 350 ° F. Beat sugars, butter,peanut butter, vanilla, and egg in a medium bowl until creamy and well blended. Mix in flour, oats, baking soda and salt. Stir in chocolate chips.Drop dough by rounded tablespoonfuls about 2"apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet.

Oatmeal Raisin Chews

Recipe By     : Mrs. Fields Cookie Book
Serving Size  : 36   Cookies

2 1/4  c. flour
1/2  tsp. baking soda
14 tsp. salt
1 c. quick cooking oats
1 c. packed dark brown sugar
1/2 c. white sugar
1 c. unsalted butter -- softened
2 tbs. honey
2 tsp. pure vanilla extract
2 large eggs
1 1/2 c. raisins
1/2 c. walnuts -- chopped, optional

Preheat oven to 300 °.

In a med. bowl combine flour, soda, salt and oats. Mix well with wire
whisk and set aside.
In a large bowl blend sugars with electric mixer set at med. speed. Add
butter and mix to form a grainy paste. Scrape down sides of bowl, then
add honey, vanilla and eggs. Mix at med. speed until light and fluffy.
Add flour mixture, raisins and walnuts, and blend at low speed just until
combined. Do not over mix.
Drop by rounded tablespoons onto ungreased cookie sheets, 1 1/2" apart.
Bake for 22-24 min. or until cookies are light golden brown. Immediately
transfer cookies with a spatula to a cool flat surface.

Oatmeal Applesauce Cookies

Recipe By     : 1001 Cookie Recipes
Serving Size  : 48 Cookies
 

1/2  c.  flour
1/2  tsp. baking soda
1 1/2  tsp. ground cinnamon
 1  tsp. ground allspice
 1/4  tsp. salt
 1/4  c. vegetable oil
 1   large egg
 1/2  c.  unsweetened applesauce
 1/2  c. rolled oats
 1/2  c. golden raisins

Preheat oven to 375 °. Lightly grease cookie sheets.
Combine flour, baking powder, spices and salt.
In a large bowl, beat the oil and egg together. Beat in the applesauce.
gradually blend in the dry ingredients. Stir in the oats and raisins.
Drop by spoonfuls 1 1/2" apart onto the prepared cookie sheets.
Bake for 10-12 min., until lightly colored. Transfer to wire racks to cool.

1 egg
1 c. sugar
1/4 c. sour milk
2 tbs.. shortening, melted
2 c. sifted flour
1 tsp. soda
1/2 tsp. salt
1 tsp. vanilla
Raisins

Mix egg, sugar, shortening and sour milk.Sift dry ingredients.Gradually add to creamed mixture. Add vanilla . Drop by teaspoon onto a greased cookie sheet. Put 6 raisins on each cookie. Two for eyes -one for nose- and three for the mouth.
Bake at 350 ° for 8-10 minutes.
Yield: 3 dozen

Molasses Elephant Cookies

Recipe By     : Jo Anne Merrill
Serving Size  : 40
 

4 c. all-purpose flour
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. baking soda
1/4 tsp. salt
1/2 c. vegetable shortening
1 c. sugar
3 large eggs
1 c. light molasses
1/4  c. cider vinegar

Sift together the flour, cinnamon, ginger, baking soda and salt.Set aside.

Place shortening, sugar and eggs in a large mixing bowl. Use an electric mixer set at medium speed to cream mixture until smooth and fluffy. Use low speed to beat in molasses and vinegar.Cover tightly and refrigerate 1 hour or more.

Drop dough by tablespoonfuls, 3 inches apart, onto lightly greased cookie sheets. Just before baking, make a face or design with raisins or small pieces of dates on each cookie.

Bake in preheated 375° oven for 10-12 minutes or until set when lightly touched.
Remove from cookie sheets and place on wire racks to cool completely.

Yield: about 40 large cookies.

Recipe By     : 1001 Cookie Recipes
Serving Size  : 48

4 1/2 c. flour
1/2 tsp. baking soda
2 c. honey -- warmed
1 c. vegetable shortening
3 large eggs
1 c. prepared mincemeat

Preheat oven to 350 °. Lightly grease cookie sheets.
Combine flour and baking soda.
In a large bowl, beat the honey and shortening. Beat in the eggs. gradually blend in the dry ingredients. Stir in the mincemeat.
Drop by spoonfuls 1 1/2" apart onto cookie sheets.
Bake for 12-15 min. until lightly colored. transfer to wire racks to cool.

M & M Party Cookies

Recipe By     : M & Ms
Serving Size  : 72

1 c. shortening
1 c. packed brown sugar
1/2  c. sugar
2 tsp. vanilla
2 eggs
2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
1 1/2 c. M & M plain chocolate candy

Blend shortening and sugars in a large bowl. Beat in vanilla and eggs. Sift remaining dry ingredients together; add to sugar-egg mixture, blending well. Stir in 1/2 c. candy. Drop by teaspoonfuls onto ungreased cookie
sheet, decorate tops with remaining candy. Bake at 375 °oven for 10 min. Remove cookies; cool completely.

Recipe By     : 1001 Cookie Recipes
Serving Size  : 60

1 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. vegetable shortening
1 1/2 c. sugar
2 large eggs
1/4 c. fresh lemon juice
2 tsp. lemon extract
1 c. rolled oats
1 c. raisins

Preheat oven to 350 °. Lightly grease baking sheets.
Combine the flour, baking soda and salt.
In a large bowl, cream the shortening and sugar. Beat in the eggs. Beat in the lemon juice and lemon extract. gradually blend in the dry ingredients.
Fold in the oats and raisins.
Drop the dough by spoonfuls 1 1/2" apart onto the prepared pans.
Bake for 12-15 min. until lightly colored. transfer to wire racks to cool.
 

                   - - - - - - - - - - - - - - - - - -

NOTES : Chopped nuts may be added to this dough. If you substitute undiluted lemon juice concentrate for the fresh lemon juice, the cookies will have a more tart flavor.
 

Lemon Delights

Serving Size  : 72
1 c. butter or margarine -- softened
1 c. sugar
3 ounces cream cheese -- softened
1 egg -- separated
3 tbs. lemon juice, bottled
1 tsp. vanilla
1/4  tsp. salt
2 1/4 c. flour
2 c. finely chopped nuts

                        Lemon Cheese Filling
 

Combine all ingredients except for egg white, flour, nuts and filling. With
mixer, beat until well blended. Beat in flour. Wrap dough in plastic wrap.
Chill at least 1 hour.
Shape into 1" balls. With mixer, beat egg white lightly. Dip balls in egg
white; roll in nuts. Place 2" apart on ungreased cookie sheets. Press thumb
deep into center of each; fill with lemon cheese filling.
Bake at 375 ° for 10 min. or until filling is set. Cool slightly;
remove from baking sheets. Store tightly covered in refrigerator.
Lemon Cheese Filling: Beat 3 ounces cream cheese, 1/4 c. sugar, 1 egg
yolk, 1 tablespoon lemon juice and 1 drop yellow food coloring, if desired,
until well blended and smooth.

Krispy Cookies

1 c. shortening
1 c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
2 c. flour
1/2 tsp.  baking powder
1 tsp.   baking soda
1/2 tsp. t. salt
2 c. rolled oats
2 c. Rice Krispies
1 c. shredded coconut

Cream shortening and sugars; add eggs one at a time.  Beat thoroughly; add vanilla.  Sift dry ingredients.  Stir in oats, Rice Krispies and coconut.
Drop from teaspoon onto greased cookie sheet.  Bake 10 minutes at 375°.
Remove and cool.  Yield: 4 dozen

Key Lime Cookies

Serving Size  : 60

1/2 c. butter or margarine -- softened
1 c. sugar
2 tsp. grated key lime peel
1 egg -- lightly beaten
1/2 c. key lime juice -- strained
3 c. flour
1/2 tsp. cinnamon
4 tsp. baking powder

Preheat oven to 375 °. Cream together the butter, sugar and lime peel.Beat in the egg and lime juice. In a separate bowl, sift the flour, baking powder and cinnamon together. Beat dry ingredients into batter mixture. Drop by teaspoonfuls onto an ungreased baking sheet. Bake for 10 min. or until very lightly browned.Remove immediately to cooling rack.

Jelly Cookies

3/4 c. lard
2/3 c. sugar
1 egg
1 tsp. vanilla extract
1 tsp. almond extract
2 c. flour
1/2 tsp. baking powder
Jelly

Combine all ingredients except jelly.  Beat with an electric mixer at medium speed until well blended.  Drop from teaspoon onto ungreased cookie sheet.
Make a slight indention in center of each cookie and fill with jelly.  Bake 15 minutes at 350 °.  Yield: 3 doz.

Honey Sand Balls

Recipe By     : Better Homes and Gardens
Serving Size  : 48

1 c. butter -- softened
1/2  c. sifted powdered sugar
2 tbs. honey
2 c. flour
3/4 c. chopped walnuts
1 tsp. vanilla
1/4 tsp. salt
sifted powdered sugar

In a large mixing bowl beat together butter, 1/2 c. powdered sugar and honey. Add flour, nuts, vanilla and salt; mix thoroughly, using hands, if necessary. shape into 1" balls. Place 1 1/2" apart on a greased cookie sheet.
Bake 325 °for 14-16 min. until cookies are barely tinged with brown.
While cookies are still warm, roll them in powdered sugar. Cool. Roll cookies in powdered sugar again.

Guess Again Cookies

3/4  c.   margarine
1  c.   brown sugar
1/2 tsp.  baking powder
2  c.    rice krispies
1  small can  coconut
1  c.   nuts
1   c.   sugar
1/2 tsp.   salt
1  tsp.  baking soda
2  c.   flour
4 eggs
1  c.  oatmeal

Have butter melted.Mix all ingredients.Drop by teaspoon on ungreased cookie sheet.Bake about 10 minutes at 350° .Remove from pan while hot.
Makes about 80 cookies. Recipe may be doubled or cut in half.

Low fat Fudgy Chocolate Cookies

Recipe By     : Fat Free Living 3
Serving Size  : 30

2 tbs. low fat margarine
2 tbs. fat free margarine
3/4  c. sugar
1 1/4  c. brown sugar
2 tsp. vanilla
3/4  c. egg substitute
2 1/4  c. flour
1/2  c. unsweetened cocoa powder
2 tsp. baking powder
powdered sugar
 

Preheat oven to 325 °.
Lightly spray cookie sheets with nonstick cooking spray.
In a large bowl, combine margarines, sugar, brown sugar, vanilla and egg
substitute; blend until smooth.
In a separate bowl, combine flour, cocoa and baking powder; mix well.
Add flour mixture to margarine mixture, and stir until blended.
Drop dough by rounded tablespoonfuls onto cookie sheets, and bake for 14 min.
Cool cookies, then roll in powdered sugar to coat.
 

Fresh Orange Cookies

Recipe By     : Pillsbury Best Cookies Cookbook
Serving Size  : 72

COOKIES

1 1/2 c. sugar
1 c. butter or margarine -- softened
1 c. sour cream
2 eggs
4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2/3  c. orange juice
3 tbs. grated orange peel

FROSTING

1/4  c. butter or margarine -- melted
2 c. powdered sugar
1 tbs. grated orange peel
3 tbs. orange juice

Heat oven to 375 °. In large bowl, combine sugar and 1 c. butter; beat until light and fluffy. Add sour cream and eggs; blend well. Add all remaining cookie ingredients; mix well. Drop dough by rounded teaspoonfuls onto greased cookie sheets.
Bake 8-11 min. or until edges are light golden brown. Immediately remove from cookie sheets.
Meanwhile, in small bowl, combine all frosting ingredients, adding enough orange juice for desired consistency. Frost warm cookies.

Recipe By     : Eating Well

Serving Size  : 12

1/3 c. cake flour
1/3 c. granulated sugar
2 large egg whites
2 tbs. confectioners' sugar
2 tbs. vegetable oil, preferably canola
1 tbs. butter -- softened
1 tsp. almond extract
pinch of salt

Preheat oven to 300°.

Very lightly oil 2 nonstick baking sheets or lightly coat them with nonstick cooking spray.
In a food processor, combine all of the ingredients and process until smooth.  Drop 6 scant tablespoonfuls of the butter onto a prepared baking sheet, placing well apart from each other on the sheet. (Set the remaining ingredients on the side.)

With a small spatula or the back of a spoon,spread each spoonful into a 3 1/2 inch circle.  Bake until quite golden,10-15 minutes.  Have a small bowl and a muffin tin ready.

Remove the baking sheet from the oven.With a think spatula, carefully release the cookies but leave them on the baking sheet.Return the sheet of cookies to the oven to soften for 1 minute. Open the oven door but leave the cookies inside to remain pliable in the warmth of the oven.
Remove 1 cookie at a time from the oven. Lay a fortune in the center of a cookie and roll into a tube, overlapping the edges slightly. Holding the ends, fold the cookie in half down over the rim of the bowl to form the traditional fortune cookie shape.

Immediately transfer the cookie to the muffin tin to keep it from opening as it cools. Repeat with the remaining cookies.  Spread and bake the remaining batter, and form cookies as directed above.

Dutch Spice Cookies

Recipe By     : General Mills
Serving Size  : 36
 

1 1/2 c. Bisquick® baking mix
1/2  c.  sugar
1/2  tsp. ground cloves
1/2  tsp. ground allspice
1/2  tsp. ground cinnamon
1/4  c. butter or margarine -- softened
1  egg
1/2  c. raisins -- chopped
Glaze frosting

Preheat oven to 350 °.
Mix all ingredients except glaze thoroughly. Shape dough into 1" balls.
Place about 2" apart on ungreased cookie sheet. Flatten to about 1/4" thickness with greased bottom of glass dipped in sugar. Bake until edges are light brown, 8-10 min.; cool. Drizzle with glaze.

Glaze: Mix 1 c. powdered sugar, 1/4 teaspoon vanilla and 4-5 teaspoons
milk until smooth and of desired consistency.

                   - - - - - - - - - - - - - - - - - -

NOTES : Cookies can be wrapped and frozen up to a month.

Cream Cheese Cookies

1/2 c. butter
6 oz. cream cheese, softened
2 3/4 c. flour
1 1/2 c. brown sugar
1 c. chopped pecans
2 tbs. milk
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda
2 eggs

Heat oven to 375 ° F.  Mix butter and cream cheese.  Stir in remaining ingredients.Drop dough by rounded teaspoonfuls about 1 inch apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched, about 8-10 minutes.Immediately remove from cookie sheet; cool. Frost with a caramel frosting if desired.

Cracker Jack Cookies

Makes 90 cookies

2 sticks margarine (1 c.)
1 c. white sugar
1 c. brown sugar
2 beaten eggs
1 tsp. baking powder
1 tsp. baking soda
1 1/2 c. flour
1 c. coconut
2 c. oatmeal
3 c. rice crispies
1 c. chocolate chips (optional)

Mix in order given, and bake at 350 ° for 10 - 12 minutes.

Cowboy Cookies

1 c. shortening
1 c. sugar
1 c. brown sugar
2 eggs -- beaten
1 tsp.  vanilla
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 c.  quick cooking oats
1 c.  Rice Krispies®
1 c. coconut

Cream shortening and sugars. Add beaten eggs and vanilla. Mix well. Mix dry ingredients and add to creamed mixture. Stir in the oatmeal, rice krispies and coconut. Form into small balls and place on cookie sheets. Bake at 350 ° for 16-18 min.

Cotton Candy Cookies

Yield: 36 cookies

3        egg whites (beaten stiff)
2 tbs. granulated sugar replacement or granulated fructose
2 tsp.   orange oil (or your favorite oil)
1 tsp.   orange rind (grated)
 

Beat sugar replacement, orange oil and rind into the stiff egg whites. Drop onto lightly greased cookie sheets. Bake at 325 °for 8 to 10 minutes. Remove from pan immediately.

Cornmeal Cookies

Recipe By     : 1001 Cookie Recipes
Serving Size  : 72

2 2/3  c. flour
1 c.  yellow cornmeal
1 tsp. baking powder
1 tsp. ground nutmeg
1/4 tsp. salt
1 c. vegetable shortening
1 1/2  c. sugar
2 large eggs
1 tsp. fresh lemon juice
1/2  c. raisins -- chopped fine

Preheat the oven to 400 °. Lightly grease cookie sheets.
Combine flour, cornmeal, baking powder, nutmeg and salt.
In a large bowl, cream the shortening and sugar. Beat in the eggs, one at a time. Beat in the lemon juice. Gradually blend in the dry ingredients. Fold in the raisins.
Drop the dough by spoonfuls 1 1/2" apart on cookie sheets.
Bake for 8-10 min., until lightly colored. Transfer to wire racks to cool.

Recipe By     : 1001 Cookie Recipes
Serving Size  : 60

2 c. flour
2 tsp. baking powder
1 c. butter -- room temperature
1 c. sugar
1 c. packed brown sugar
2 large eggs
1 tbs. Amaretto
2 c. cornflakes
1 c. flaked coconut
powdered sugar

Preheat oven to 375 °.
Combine flour and baking powder.
In a large bowl, cream the butter and two sugars. Beat in the eggs. Beat in the Amaretto. Gradually blend in the dry ingredients. Fold in the cornflakes and coconut.
Pinch off walnut size pieces of dough and roll into balls. Place 1 1/2" apart on ungreased cookie sheets.
Bake for 10-12 min. , until lightly colored. Transfer to wire racks to cool, then sprinkle with powdered sugar.

Recipe By     : 1001 Cookie Recipes
Serving Size  : 36

2 tbs. flour
1/4  tsp.  baking powder
2 large egg whites
pinch cream of tartar
pinch salt
2 c. shredded coconut

Preheat oven to 350°. Line 2 baking sheets with parchment paper.
Combine flour and baking powder.
In a large bowl, beat the egg whites until foamy. Beat in the cream of tartar and salt and beat until the mixture holds its shape. Gradually blend in the dry ingredients. Fold in the coconut.
Drop by level teaspoonfuls 1" apart on prepared sheets.
Bake 12-15 min., until lightly colored. Transfer to wire racks to cool.

Civil War Recipe-- Ginger Snaps

3/4 c. butter
1 c. sugar plus a bit for sprinkling
1/4 c. molasses
1 egg, beaten
2 c. wheat flour, lumps and worms removed*
1/2 tsp. salt
1 tsp. ground cloves
1 tsp. ground ginger
1 tsp. cinnamon
3 tsp. baking soda

Heat oven to 350 ° (medium hot.) Mix butter and sugar with fork until
light and creamy looking. Add molasses and egg and mix again. In another
bowl mix flour, salt, cloves, ginger,cinnamon and baking soda and mix
thoroughly; add a bit at a time of the flour mix to the main bowl until all is
mixed well. Pinch off a wad of dough and roll between your palms until it
is shaped into a ball, about 1 1/2 inches diameter. (You can try coating
your hands with flour for this step to keep dough from sticking, but it
probably will anyway.) Put balls onto cookie sheet about 3 inches
apart, as they will spread out a lot while baking. Squish down slightly on
each ball with bottom of a clean c. or your hand then sprinkle tops with
sugar. Bake until brown and crisp, about 10 minutes per sheet.

*I'm not being gross.This is the actual Civil War recipe.Food preservation wasn't quite up to modern standards as we know them.

Chocolate Oatmeal Cookies

2 c. sugar
4 tbs. cocoa
1 tsp. vanilla
1/2 c. milk
1/2 c. butter
3/4 c. peanut butter
3 c. oats (I prefer quick-cook but any are fine)

Bring the first 5 ingredients to a boil and remove from heat. Add peanut butter and oats; mix well. Drop by tsp. on to wax paper. Let cool until set.

Children's Cookies
 

Cream:

1 c. shortening with
1 c. brown sugar and
1 c. white sugar

Add and mix:

2 eggs slightly beaten
1 tsp. baking soda
1 tsp. baking powder
2 c. flour
1 c. oatmeal
1 c. coconut
1 c. rice krispie cereal

Form into balls and flatten. Bake at 375° F for 8-10 minutes.

Chewy Oatmeal Trail Mix Cookies

Prep Time: 15 min.
Makes: 3 dozen
Source: Crisco

3/4 c. butter flavored shortening
1 1/4 c. packed brown sugar
1 egg
1/3 c. milk
1 1/2 tsp. vanilla extract
2 1/2 c. quick cooking oats
1 c. flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1 c. semi-sweet or milk chocolate chips
3/4c. raisins
3/4 c. coarsely chopped walnuts, pecans or peanuts
1/2 c. sunflower seeds

Heat oven to 375°F. Cream shortening and brown sugar. Add egg, milk and vanilla. Combine flour, oats, baking soda, cinnamon and salt. Mix into creamed mixture. Stir in remaining ingredients. Drop by teaspoonfuls 2”
apart on greased cookie sheets. Bake 10-12 min. Cool on sheets for 2 min., then remove to rack.

Chewy Chocolate Oatmeal Cookies

Prep Time: 20 min.
Makes: 4 dozen
Source: Hershey's® Chocolate Lover's Cookbook

1/2 c. melted butter
1/2 c. cocoa
14 oz. sweetened, condensed milk
2 beaten eggs
2 tsp. vanilla extract
1 1/2  c. quick cooking oats
1 c. all-purpose biscuit baking mix
1/4 tsp. salt
10 oz. pkg. white chips
10 oz. pkg. peanut butter chips

Heat oven to 350°F. Stir together butter and cocoa until smooth. Stir in remaining ingredients until well blended. Let batter rest 10 min. Drop by heaping teaspoonfuls onto greased cookie sheet. Bake 7-9 min. or until tops begin to dry. Do not over bake! Cool 5 min. on sheet. Remove to rack to cool completely.

Butterballs

Recipe By     : 1001 Cookie Recipes
Serving Size  : 36

1  c.  butter -- room temperature
1/2  c. powdered sugar
2  c. flour
1 1/2  c.  shredded coconut
Powdered sugar for rolling

Preheat oven to 350 °.
In a large bowl, cream the butter and powdered sugar. Gradually blend in
the flour. Fold in the coconut.
Break off walnut sized pieces of dough and roll into balls. Roll in powdered sugar and place 1" apart on ungreased cookie sheets.
Bake for 18-20 min., until lightly colored. Roll in powdered sugar again and transfer to wire racks to cool.

Butter Pecan Cookies

3 c. biscuit mix
1/3 c. pecan pieces
1 c. pitted dates
2 egg whites
1/3 c. warm water
2 tsp. vanilla
1/2 c. butter
fruit sweetened jam
pecan halves (optional)
 

Preheat oven to 350 °.
Use a blender or food processor to chop pecan pieces until finely ground.
Sift biscuit mix, and stir in the pecans. Set aside. Use blender or food processor to puree dates, gradually adding egg whites and warm water. Beat several minutes until creamy. Melt butter, and then stir in date cream and vanilla. Fold liquid ingredients into biscuit mix. Stir only until blended.
On an ungreased cookie sheet, form dough into cookies 1/4" thickness by 2" diameter. Press a thumb print into the middle of each. Decorate each cookie with 1/4 teaspoon of jam and/or a pecan half. Bake at 350° for 7-10 minutes until touches of light brown can be seen. Makes 3 dozen cookies.

Butter Cookies - Simple butter cookies

Makes 2-3 dozen cookies

1/2 c. unsalted butter, at room temperature
1/2 c. granulated sugar
1 1/2 c. white flour
1 large egg
1 tsp. vanilla extract
1 1/2 tsp. baking powder

Beat the butter with the sugar.
Add the egg and vanilla and beat until you get a uniform mixture.
Mix the flour and baking powder and gradually blend them into the
mixture. When you're done,you should have a rather sticky dough.
Shape the dough into balls, about 1 inch in diameter. Roll them  in  sugar
and  place them on an ungreased cookie sheet, leaving about an inch of
space  between  cookies,  so that they don't stick together when they
expand.

Bake in preheated oven at 350°. F  for  20 minutes.
Remove from oven, let them cool for a  while, and start eating right away.

Black Walnut Cookies
Farm Journal's Country Cookbook

1/2 c. shortening
3/4 c. sugar
1 egg
1/2 tsp. vanilla
2 c. sifted flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. baking soda
1/2 c. dairy sour cream
1/2 c. chopped black walnuts

Cream shortening and sugar until light and fluffy. Beat in egg and vanilla.
Sift together dry ingredients. Add to creamed mixture alternately with sour cream. Stir in walnuts. Drop by teaspoonfuls about 2" apart onto greased baking sheet. Press flat with bottom of drinking glass, dipping glass into sugar before pressing each cookie. Bake in moderate oven (375°) 9 to 12 minutes.
Remove cookies and cool on racks. Makes 4 1/2 dozen.

Big Brownie Oatmeal Drops

Recipe By     : Woman's Day 4/20/99
Serving Size  : 32

1    1 lb. 6.5 oz  pkg. box brownie mix with syrup pouch
1  1/2  c.  uncooked oats -- regular or quick
1   c.  walnuts -- optional

Heat oven to 350°.  Lightly grease cookie sheets.

Mix all ingredients until well blended.  cover and let stand 30 minutes for oats to absorb liquid.  Drop rounded tbs. 1 1/2 inches apart on cookie  sheets.

Bake 10-12 minutes until tops look crackled and satiny.  Remove with spatula to a wire rack to cool.

Banana Oatmeal Cookies

Serving Size  6 dozen

1 c. sugar
2/3 c. butter -- or shortening
2 eggs
3/4 c. mashed bananas
1/2 tsp. vanilla
1/2 tsp. lemon juice
1 1/2  c. rolled oats -- * see note
2 c.  flour
3/4 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/2 c. nuts -- ** see note

* Do not use instant oats.
** Use pecans, walnuts, or your choice of nuts, chopped.

Sift flour, soda, baking powder and salt together. Cream together sugar and shortening. Beat in well beaten eggs. Stir in the vanilla, lemon juice, and banana.
Add rolled oats and nuts to flour mixture, alternately with banana mixture, mixing well after each addition. Stir in nuts.
Drop by teaspoonfuls onto greased baking sheet and bake in preheated 350° oven 15 to 18 minutes, or until golden.

Makes about 6 dozen cookies.

Banana Nut Cookies

Recipe By     : Mrs. Fields Cookie Book
Serving Size  : 48

2 2/3 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1  c. light brown sugar -- firmly packed
1/2 c. sugar
1 c.  butter -- softened
1 large egg
1 tsp. creme de banana OR   pure banana extract
3/4 c. mashed bananas
12  ounces semisweet chocolate chips
1  c. chopped walnuts
 

Preheat oven to 300°.

In a medium bowl combine flour, soda and salt. Mix well with a wire whisk.
Set aside.
In a large bowl with an electric mixer blend sugars at med. speed. Add
butter and mix to form a grainy paste, scraping down sides of bowl. Add
egg, liqueur and banana, and beat at med. speed until smooth.
Add the flour mixture, 1 c. chocolate chips and the walnuts, and blend at
low speed until just combined. Do not over mix.
Drop by rounded tablespoons onto ungreased cookie sheets, 2" apart.
Sprinkle cookies with chocolate chips, 6-8 per cookie. Bake 25-27 min. or
until edges begin to brown. transfer immediately to a cool surface with a
spatula.

Apple-Raisin Drops
 

2 c. flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2  tsp. ground nutmeg
1/4  tsp. ground cloves
1/2  tsp. salt
1/2  c.  vegetable shortening
1 c. packed light brown sugar
2 large eggs
1/4  c. milk
1 1/2  c. diced, peeled apples
1 c. golden raisins
1/2  c. chopped walnuts

Preheat oven to 350 °. Grease cookie sheets.
Combine flour, baking powder, spices and salt. In a large bowl, cream the
shortening and brown sugar. Beat in the eggs and milk. Gradually blend in
the dry ingredients. Fold  in the apples, raisins and nuts.
Drop dough by spoonfuls 1 1/2" apart onto the prepared baking sheets.
Bake for 12-14 min., or until lightly colored. Transfer to wire racks to
cool.

Apple Oatmeal Cookies

Serving: 4 dozen

2 1/2  c. flour
1 c. quick cooking oats
1/2 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground cloves
2 tsp. grated lemon rind
1 c. packed dark brown sugar
3/4  c. butter -- softened
1 large  egg
1/2 c. unsweetened applesauce
1/2 c. honey
1 c. apple -- peeled and chopped
1 c. raisins

                        Topping
1/2  c.           quick cooking oats

Preheat oven to 300 °.
In a med. bowl, combine flour, oats, salt, soda, cinnamon, cloves and lemon peel. Mix well with a wire whisk. Set aside.
Cream sugar and butter together in a large bowl using an electric mixer.
Add egg, applesauce and honey and beat at med. speed until smooth.
Add flour mixture, apples and raisins and blend on low speed until just
combined. Do not over mix. Dough will be quite soft.
Drop by rounded tablespoons onto ungreased cookie sheets, 1 1/2" apart.
If you wish, sprinkle the cookies with oats. Bake 23-25 min. or until
bottoms are golden.

Amy Grant's Mud Puddles

Cookies
1/4 c. Butter
1 (11.5-ounce) package (2 c.) milk chocolate chips*
1 (14 ounce) can sweetened condensed milk
1 1/2 c. all-purpose flour

Glaze
1 c. powdered sugar
1/2 tsp. vanilla
2 to 4 tsp. milk or water

Heat oven to 350°.
Melt butter and chocolate chips in 2 quart saucepan over
low heat, stirring constantly, until smooth (5 to 10 minutes). Remove from heat. Add condensed milk and flour; stir until smooth.
Shape rounded teaspoonfuls of dough into 1 inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or just until set.
(DO NOT OVER BAKE.) Cookies may appear slightly under baked. Cool
completely.
Meanwhile, combine powdered sugar and vanilla in small bowl. Gradually
stir in enough milk for desired glazing consistency. Drizzle over cookies.

*Substitute semi-sweet real chocolate chips.

Coconut Raisin Cookies--old recipe

1 c. soft unsalted butter
1 tsp. vanilla
1  1/2 c. brown sugar, well packed
2 eggs, well beaten
2  1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. coconut
1 c. raisins
1 c. chopped nuts (I like pecans but walnuts or a combination of both are good)

Cream butter and vanilla-add the brown sugar gradually beating after each addition. Add eggs beating until fluffy. Mix flour, soda and salt then add to the butter mixture. Mix until well blended. Add coconut, raisins and nuts-blend in well. Drop by tbs. onto ungreased cookie sheet. Dip a flat bottom glass in granulated sugar then flatten the cookies slightly. Dip the glass in the sugar for each cookie. Bake 375°for about 8 minutes or until golden brown. Do not over bake.  Makes about 5 dozen.

Butterballs--old recipe

1 c. unsalted butter,softened
1 c. powdered (10X sugar) sifted
1/2 tsp. salt
1  1/2 c. ground pecans
1 tbs. vanilla
2 c. all-purpose flour

Cream butter, gradually add sugar and salt., mixing well. Add nuts and vanilla,mix well. Add flour gradually making sure to mix well. Shape dough into small balls  and place onto ungreased cookie sheet. Bake at 325°15-18 minutes.
DO NOT BROWN the cookies. Roll in additional powdered sugar while the cookies are still warm. Makes about 4 1/2 dozen.
 
 
 
 

Bar Cookies	Refrigerator Cookies
Brownies	Rolled Cookies
Cake Mix Cookies	Shortbread
No Bake Cookies

 
 
 

 

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