Lemon Oatmeal Cookies

 

• 2 sticks of butter, softened to room temperature
• 2 cups sugar
• 2 large eggs, room temperature
• zest of three lemons
• juice from three lemons
• 2 ¾ cups all-purpose flour
• 1 cup of oatmeal
• 2 teaspoons baking powder
• ¼ teaspoon salt
• Additional sugar to dip cookie in before baking.

1. In a large mixing bowl, cream together butter and sugar. 
2. Beat in eggs, lemon zest, and lemon juice to the mixture.
3. Add baking powder and salt.  Mix well.
4. Add oatmeal and mix well.
5. Add flour and mix well.
6. Chill for 30 minutes. 
7. Preheat oven to 375 degrees.
8. Line a cookie sheet with parchment paper.
9. With a medium cookie dough scoop, get dough and make into balls. 
10. Flatten each ball into a round cookie.
11. Dip in sugar.
12. Place on the parchment paper.
13. Bake 12 at a time on the bottom oven rack for 10 minutes or until edges of cookies are light brown.
14. Remove and allow to cool for 10 minutes.  Place on racks to finish cooling.
15. Makes about 36 cookies.

 

 

Sydney's Chocolate Kiss Peanut Butter Cookies

 

By Sydney 12/12/03

A kiss in each cookie. This makes a lot (36) of them.

• 2 sticks butter
• 2/3 cup chunky peanut butter
• 1 cup light brown sugar
• 1 cup white sugar (plus some extra to the side for sprinkling)
• 2 eggs
• 2 teaspoons vanilla
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3 cups flour
• 1 bag of Hershey Milk Chocolate kisses

1. Cream butter and peanut butter together.
2. Gradually add sugar and brown sugar, beating at medium speed until fluffy.
3. Add eggs and vanilla and beat well. 
4. Combine dry ingredients.  Mix well.
5. Add dry ingredients.  Mix well.
6. Shape into 1 ½ balls.  Place on parchment lined aluminum air bake cookie sheet. 
7. Squash with a fork.
8. Sprinkle sugar on the tops.
9. Bake at 350 degrees for 14 minutes. 
10. Remove sheet and place kiss on top of each cookie.
11. Let cool for 3 minutes.
12. Transfer cookies with a spatula to a cooling rack.
13. Repeat as many times as needed.   
14. Eat rest of kisses as needed, popping one into Paw Paw’s mouth every once in a while.

 Tip:  Most cookies break less if you use a flexible spatula. 

Sugar Cookies

Sugar Cookie Recipe

Please note, this is a great tasting cookie recipe. The frosting recipe is not included. Use your own favorite. But if you are needing a sugar cookie in which the shape of the cookies hold the sharp definition of the details, this will not work. But if you are just wanting great taste, this recipe is wonderful.  Thanks to my aunt, Maxine Hooper, for the basic recipe ingredients.  I have updated the instructions to include using parchment or a silicone baking sheet on top of your cookie sheet.

• 2 ½ sticks of butter
• 1 cup sugar
• 3 Tablespoons milk
• 2 beaten eggs
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 3 cups of flour
• extra sugar for sprinkling

1. Cream sugar and butter together.
2. Add milk, beaten eggs, and vanilla and mix well.
3. Add baking soda, salt, and cream of tarter and stir well.
4. Add the flour a little at time, mix well by hand, but don't use a mixer. Overmixing could result in a tough cookie.
5. Form three balls of dough and return to the mixing bowl.
6. Cover the dough and refrigerate overnight.
7. Preheat the oven to 375 degrees Fahrenheit.
8. Line cookie sheets with parchment or a silicone baking sheet.
9. Roll out dough in small batches. (Keep the rest of the dough refrigerated until needed.)
10. Cut into rather small cookies. You can also use larger use larger cookie cutters, but you will need to increase baking time.
11. Use a food lifter (like Rachel Ray uses) to transfer cut cookies for baking.
12. Leave plenty of room between cookies as these spread a bit.
13. Sprinkle extra sugar on the cookies before baking.
14. Bake 375 degrees for 6 minutes for small cookies (longer for larger cookies). They should appear just beginning to brown slightly at the edges.
15. Remove from the oven.
16. Cool three minutes on the pan before removing.
17. Transfer to racks to continue cooling.
18. After cookies are cooled, frost and decorate as desired.

Macaroons

• 1—14 oz. bag shredded coconut
• 7 oz. Eagle sweetened condensed milk (½ of a can)
• Maraschino cherries (optional)

1. Preheat oven to 350 degrees.
2. Line cookie sheet with parchment paper or a silicone baking mat.
3. In a mixing bowl, mix the two ingredients until well combined.
4. Using a one tablespoon cookie scoop, scoop the mixture and put on the cookie sheet about an inch apart. Make sure the cookie is well packed when placed on the sheet. These cookies do not spread much.
5. Press maraschino cherries into cookies if desired.
6. Bake 16 minutes. Check to see if tops are browned. If not pretty enough, turn the boiler on and watch until they are. Do not leave them. Things will happen quickly. It should not take more than a minute or two.
7. Remove and allow to cool 5 minutes. Then transfer to cooling racks.
8. Enjoy. 

Molasses Ginger Cookies

• ½ cup butter
• 1 cup sugar
• ½ cup molasses
• 1 egg
• 1 ½ teaspoon baking soda
• 1 Tablespoon hot water
• 1 ½ teaspoons white vinegar
• ½ teaspoon vanilla
• ½ teaspoon ground ginger
• ½ teaspoon cinnamon
• 2 ¼ cups flour
• Extra sugar for sprinkling

1. Let the butter slightly soften. (Cut the butter stick in 8 pieces and wait about 10 minutes.)
2. Cream the sugar with the butter.
3. Stir in the molasses and egg.
4. Dissolve the baking soda in the hot water. Add to the mixture and stir.
5. Add vinegar and stir.
6. Add vanilla, ginger, and cinnamon. Stir.
7. Stir in the flour gradually until completely mixed, but be careful not to overstir. (Overstirring can ruin the chewy texture of the of the cookie.)
8. Cover the bowl and chill, preferably overnight, but at least 4 hours.
9. Preheat oven to 350 degree.
10. Line cookie sheet with a silicone baking sheet or parchment paper.
11. Make nickel marble sized balls of dough and place on the sheet. These cookies are small, but spread considerably, so I only baked 15 (3 x 5) at a time.
12. Return the dough to the refrigerator.
13. Slightly flatten the balls and sprinkle with some extra sugar.
14. Bake on the oven center rack for 12 minutes.
15. Remove and cool for 5 minutes.
16. Transfer to racks to continue to cool.
17. Let the cookie sheet completely cool between batches.
18. Repeat the baking process until all cookies have been baked.

Serve and enjoy.

Magic Cookie Bars

½		cup butter, melted
1 ½		cups graham cracker crumbs
1		6 oz. Package semi-sweet chocolate morsels
1		14 oz. can sweetened condensed milk
3/4		cup coconut
1		Cup chopped nuts

1.	Melt butter and mix in the graham cracker crumbs.
2.	Press the mixture into the bottom of an 11x13 pan.
3.	Drizzle the sweetened condensed milk over the top.
4.	Sprinkle with the chocolate and chopped nuts.
5.	Sprinkle with the coconut.
6.	Bake for 25 minutes at 350 degrees F (325 for glass dish).
7.	Remove from oven and let cool for about 20 minutes before cutting.
8.	I think these are best the second day.