COOKIES

 

 

NO BAKE OATMEAL COOKIES

Ingredients
2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Waxed paper
Directions
In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

COWBOY COOKIES

THESE ARE SOME OF THE BEST COOKIES EVER!
1 Cup butter
1 Cup sugar
1 Cup packed brown sugar
Cream together and add 2 eggs.
Add: 1 tsp vanilla, 1 tsp soda, 1/2 tsp salt, 1/2 tsp baking powder, 2 cups flour and 2 Cups oatmeal.
After all is blended add 2 Cups of chocolate chips & walnuts to taste.
Drop by large spoon on cookie sheet.
Bake at 350* 12-15 minutes. I baked mine about 10 minutes because I have a convection oven and they bake faster in a convection oven.
These are if a little under baked.PEANUT BUTTER & CHOCOLATE CHIP CREAM CHEESE COOKIES

1 can seamless crescent rolls (or pinch together seams on a regular can, or make your own with the recipe I posted before)
8 oz cream cheese, room temperature
1/3cup sugar
2 tsp vanilla
¾ C mixed peanut butter and chocolate chips
Beat sugar, cream cheese and vanilla together until smooth and creamy.
Unroll the crescent roll sheet onto lightly floured surface. . Stretch the dough out, I use a rolling pin to do this, then trim the edges to give it a good rectangular shape. A pizza cutter is great for trimming edges of dough. Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch. Sprinkle your chips on top of cream cheese – press them in lightly to aid in rolling. Roll the crescent sheet up tightly and wrap in cling wrap. Place in freezer for at least 2 hours it won’t get really solid as the cream cheese mix won’t freeze hard. When chilled preheat oven to 350°. Line a cookie sheet with parchment paper (prevents sticking and helps in cleanup).
Slice the crescent roll into 1/4" slices. They won’t keep the precise round shape, but that is fine!
Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
Cool on the parchment paper or wire rack

BAKED OATMEAL TO GO-- INSTEAD OF GRANOLA BARS!

2 eggs
1 teaspoon vanilla extract
2 cups applesauce, unsweetened
1 banana, mashed
6 packets of Sweetleaf Stevia or 1½ teaspoons stevia powder or use ½ cup honey
5 cups, Old Fashioned rolled oats {Bob’s Red Mill}
¼ cup flaxseed meal
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon salt
2¾ cups milk
Optional toppings: raisins, walnuts, chocolate chips
Preheat oven to 350 degrees. Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients. Finally pour in milk and combine. Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups. If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter. Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.

QUICKIE PEANUT BUTTER CUPS

16 oz semi-sweet or milk chocolate, chopped (or use chips)
2 Tablespoons unsalted butter, room temperature
1/3 cup confectioners sugar
1/2 cup creamy peanut butter
In a small glass bowl, heat half of the chocolate in the microwave for 30-60 seconds. Remove and stir well, put back in the microwave for 20 seconds, remove, stir well until smooth. If needed, re-heat in 10 second intervals until smooth.  AVOID over heating the chocolate, as it will burn and seize. Use Silicone Cupcake molds OR Line a muffin tin with foil cupcake papers. Spoon a small amount (about 2 teaspoons) of chocolate into the bottom of each paper. Tap the pan on your counter top to help smooth and spread the chocolate. Freeze for 15 minutes to harden the chocolate. Meanwhile, prepare the PB centers. In a small bowl, beat together peanut butter, butter and confectioners sugar until smooth and fluffy. Remove the pan from the freezer, spoon a TBS of PB Filling on to the chocolate layer, spread evenly. Return the pan to the freezer and allow to harden for about 15 minutes. Repeat the first step and melt the remaining chocolate in the same manner. Spoon the top chocolate layer over the peanut butter and return to freezer.

FRUIT COOKIE CUPS

Makes: 24 Mini-Cups
1 Package Pillsbury Refrigerated Sugar Cookie Dough
1 8oz package cream cheese, softened
1/4 cup sugar
1/2 tsp vanilla
Assorted Fruits, chopped to equal size
Preheat oven to 350 and grease a 24-count mini-muffin pan (or use liners) Slice sugar cookie dough into 24 equal parts, roll into a ball, and place in each muffin cup. Using your thumb, mold the sugar cookie dough into the shape of the muffin tin, ensuring they stay equal thickness. Bake at 350 for 10-12 minutes. Watch them!. Remove from oven when golden brown. They will be puffy, but will lose that upon cooling. Once cool, transfer to a serving platter, tray, etc. Mix the cream cheese, sugar, and vanilla extract together in a mixture. Pipe into the cooled cookies. Top with fruit.

CROCKPOT CHRISTMAS CRACK

1 16 oz jar(s)	unsalted peanuts
1 16 oz. jar(s)	salted peanuts
1 12 oz bag(s)	semi-sweet chocolate chips
1 12 oz bag(s)	milk chocolate chips
2 10 oz bag(s)	peanut butter chips
2 1 lb pkg	white almond bark or vanilla candy coating

Layer all ingredients in a large crockpot (starting with peanuts). Turn the pot on low, cover with lid, and leave sitting for 2 hours. Then, remove lid and stir to combine. Replace lid and leave sitting for another 30 minutes. Stir again and then spoon mixture on to wax paper or non-stick aluminum foil. Allow to harden for at least 1 hour. Enjoy

CHOCOLATE CHIP PUDDING COOKIES

Yields 36 cookies
1 cup (2 sticks) Butter, softened
3/4 cup Brown Sugar
1/4 cup White Sugar
1 small pkg Instant Vanilla Pudding mix
2 eggs
1 teaspoon Vanilla Extract
2 1/4 cups All-Purpose Flour
1 teaspoon Baking Soda
1 pkg ( 12 oz) Milk Chocolate Chips
Preheat oven to 375 degrees. Beat the butter, both sugars, pudding mix, eggs and vanilla in a large bowl. Beat until creamy and fluffy. Then slowly mix in flour and baking soda. Stir in chocolate chips.  Drop by tablespoonfuls, onto an ungreased cookie sheet. Bake for ONLY 9-10 minutes. Remove from oven and let cool about 10 minutes before eating.

ALMOND JOY COOKIES

1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds
Directions
Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

LOW FAT CRINKLE COOKIES

1 box lemon cake mix (any kind)
1 egg, lightly beaten
2 cups Cool Whip, thawed (8 ounce container)
½ to 1 cup powdered sugar
Preheat oven to 350.
In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!
Form dough into tablespoonfuls and roll in powdered sugar.
Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove....

REESE'S PEANUT BUTTER CUP RICE KRISPIES

Melt 4 peanut butter cups and 2 tablespoons of peanut butter in a pan with 3 tablespoons of butter add 6 cups rice krispies drop and cool on sheet or press into a buttered baking dish and when cool cut into squares.

OATMEAL CHOCOLATE PEANUT BUTTER NO-BAKE CANDY BARS

WAIT! These are HEALTHY! SHARE to save to your wall!
1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats (not instant)
1 1/4 cups mini chocolate chips
3/4 cup dried cranberries
In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted.Spread into a 9x13 pan. Refrigerate until hardened, about an hour.
Store in refrigerator.

CHOCOLATE CHIP PUDDING COOKIES

Yields 36 cookies
1 cup (2 sticks) Butter, softened
3/4 cup Brown Sugar
1/4 cup White Sugar
1 small pkg Instant Vanilla Pudding mix
2 eggs
1 teaspoon Vanilla Extract
2 1/4 cups All-Purpose Flour
1 teaspoon Baking Soda
1 pkg ( 12 oz) Milk Chocolate Chips
Preheat oven to 375 degrees. Beat the butter, both sugars, pudding mix, eggs and vanilla in a large bowl. Beat until creamy and fluffy. Then slowly mix in flour and baking soda. Stir in chocolate chips.
Drop by tablespoonfuls, onto an ungreased cookie sheet. Bake for ONLY 9-10 minutes. Remove from oven and let cool about 10 minutes before eating.

LOW FAT CRINKLE COOKIES

1 box lemon cake mix (any kind)
1 egg, lightly beaten
2 cups Cool Whip, thawed (8 ounce container)
½ to 1 cup powdered sugar
Preheat oven to 350.
In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky. Form dough into tablespoon full and roll in powdered sugar. Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove.

COOL WHIP COOKIES

1 box cake mix (any flavor- chocolate, red velvet, lemon, etc.), 1 tub Cool Whip (8 oz), 1 egg.
Mix ingredients. Drop spoonfuls into powdered sugar to coat. Bake at 350 for 12 mins cool before removing...

NO-BAKE PEANUT BUTTER RICE KRISPIES COOKIES

1 cup light corn syrup
1/2 cup granulated sugar
1/2 cup light brown sugar
1 1/2 cups salted peanut butter
2 teaspoons pure vanilla extract
4 cups Rice Krispies
Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.
Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.

CHOCOLATE OATMEAL NO BAKE COOKIES

1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3 1/2 C Quick cooking Oats
2 tsp. Vanilla
Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.

OREO BALLS

1 package Oreo Cookies
1 block cream cheese, softened
1 pack Cooking Chocolate (Hershey's Semi sweet chocolate chips the best)
Place Oreo Cookies in a bag/blender and smash/blend until it is the consistency of dirt.  Mix the softened cream cheese into the smashed oreos. Roll the mixture into balls. Melt chocolate in the microwave. Cover balls in chocolate then leave to set in the fridge.

APPLE PIE SNICKERDOODLE COOKIE BARS

One 16.5 oz tube of Pillsbury refrigerated sugar cookie dough
One 20 oz. can of apple pie filling
Cinnamon sugar (1/4 cup of granulated sugar & 4 teaspoons of ground cinnamon)
Press 2/3 of the cookie dough into the bottom of an 8x8 or 9x9 baking pan.
Sprinkle with 2/3 of the cinnamon sugar.  Spread the apple pie filling over the cookie base.
Take small amounts of the remaining cookie dough, flatten it slightly and place over the pie filling. It will not cover the pie filling completely.  Sprinkle with the remaining cinnamon sugar mixture. Bake in a 350* oven until the cookie dough is baked - mine took about 35-40 minutes. Allow bars to cool and cut into squares.

PEANUT BUTTER CHOCOLATE CHIP COOKIE DOUGH BITES

1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter (can use PB2 from gym to make healthier, check your labels)
1/4 cup (80 grams) honey (agave would be amazing too!)
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips
My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons . If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes. Yields about fourteen 1 1/2″ cookie dough balls.  *** Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter.

LAZY CAKE COOKIES -
1 box of yellow or white cake mix, 2 eggs beaten, 1 stick melted butter, 2C chocolate chips. Mix together and bake in 9X13 pan on 350 for 20 min. When cooled, cut into squares *Made this with my girls and OMG! too easy. **Edit Spray the pan with cooking spray for easy cutting and clean up. I used Butter Flavored Pam

CHOCOLATE CHIP COOKIE DOUGH BITES ~ NO EGG ~ EASY ~

1/2 cup butter
1/4 cup sugar
1/2 cup brown sugar
3 tablespoons of half and half
1 teaspoon vanilla
1 1/3 cup flour
2/3 cup mini chocolate chips
For the coating:
2 cups of chocolate chips (melted)
1 tablespoon shortening
Cream butter and sugar together.  Add remaining ingredients and mix well -- use your hands to get it together the best.  Roll into 1-inch balls.  Refrigerate until firm, about 30 minutes. Dip in chocolate, drizzle with chocolate or eat as is Let stand at room temperature for about 10 minutes before serving.
Store in the refrigerator.

SKINNY CHUNKY MONKEY COOKIES – these taste bad, not good.

 (Makes 30 cookies)
3 ripe bananas
2 cups old-fashioned oats
1/4 cup creamy peanut butter
1/4 cup unsweetened cocoa powder
1/3 cup unsweetened applesauce
1 tsp. vanilla extract
Preheat oven to 350°F. Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes. Freezing Directions:  Cool completely, then place cookies in a freezer bag. Seal, label, and freeze.

CHOCOLATE CHIP PUDDING COOKIES

Yields 36 cookies
1 cup (2 sticks) Butter, softened
3/4 cup Brown Sugar
1/4 cup White Sugar
1 small pkg. Instant Vanilla Pudding mix
2 eggs
1 teaspoon Vanilla Extract
2 1/4 cups All-Purpose Flour
1 teaspoon Baking Soda
1 pkg. (12 oz) Milk Chocolate Chips
Preheat oven to 375 degrees. Beat the butter, both sugars, pudding mix, eggs and vanilla in a large bowl. Beat until creamy and fluffy. Then slowly mix in flour and baking soda. Stir in chocolate chips.  Drop by tablespoonfuls, onto an ungreased cookie sheet. Bake for ONLY 9-10 minutes. Remove from oven and let cool about 10 minutes before eating.

PEANUT BUTTER COOKIES

1 box yellow cake mix
2 eggs
1/2 cup of oil
1 cup of peanut butter
Bake for 10 minutes at 350 for the easiest, most delicious peanut butter cookies ever

PEANUT BUTTER CHOCOLATE CHIP COOKIE DOUGH BITES

1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter (can use PB2 from gym to make healthier, check your labels)
1/4 cup (80 grams) honey (agave would be amazing too!)
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips
My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons. If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.
Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes. Yields about fourteen 1 1/2″ cookie dough balls.  Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter

CHOCOLATE CHIP PUMPKIN COOKIES

1 cup shortening
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1 (15 ounce) can pumpkin puree
4 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)
Preheat the oven to 375F. Grease cookie sheets. In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets. Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.

CHOCOLATE PEANUT BUTTER BARS

2 1/2 cups graham cracker crumbs
1 cup peanut butter
1 cup butter, melted
2 cups semisweet chocolate chips
2 3/4 cups confectioners' sugar
In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb
crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

COLOSSAL COOKIES

1/2 cup margarine, softened
1-1/2 cups white sugar
1-1/2 cups packed brown sugar
4 eggs
1 teaspoon vanilla extract
1 (16 ounce) jar crunchy peanut butter
2 1/2 teaspoons baking soda
6 cups quick cooking oats
1 cup semisweet chocolate chips
Preheat oven to 350F. 2 In a large bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and peanut butter. Mix in the baking soda, oats, and chocolate chips until well blended. Drop 1/4 cupfuls of dough 4 inches apart onto ungreased cookie sheets. Flatten with a fork to 2 1/2 inches in diameter. Bake for 10 to 12 minutes in preheated oven. Cool 1 minute on cookie sheet before transferring to wire racks to cool completely.

DOUBLE CHOCOLATE COOKIES

1 pound semisweet chocolate, chopped
2 cups all-purpose flour
1/2 cup Dutch process cocoa powder
2 teaspoons baking powder
1 teaspoon salt
10 tablespoons unsalted butter
1-1/2 cups packed brown sugar
1/2 cup white sugar
4 eggs
2 teaspoons instant coffee granules
2 teaspoons vanilla extract
Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside. In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals
and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up. Preheat the oven to 350F. Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies. Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow
cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

GOOEY CHERRY BARS

2 1/3 cups all-purpose flour
1/3 cup white sugar
3/4 cup butter, softened
2 eggs, lightly beaten
1 cup brown sugar
1/2 teaspoon vanilla extract
1-1/2 teaspoons baking powder
1 (10 ounce) jar maraschino cherries,
drained and juice reserved
1/2 cup chopped walnuts
2 1/2 cups confectioners' sugar
2 tablespoons butter
Preheat oven to 350F. Lightly grease a 9x13 inch baking dish. In a medium bowl, mix flour, white sugar and 3/4 cup butter until crumbly. Press into prepared pan. Bake in preheated oven 12 to 15 minutes, until light brown. In a food processor, combine eggs, brown sugar, vanilla and baking powder and process until smooth. Pour in cherries and walnuts and pulse until just chopped and incorporated, but not pulverized. Pour over crust. Bake 25 minutes, until center is set. To frost, cream together confectioners' sugar with 2 tablespoons butter and 4 tablespoons cherry juice until fluffy. Frost cooled dessert and cut into bars.

NORWEGIAN BUTTER COOKIES

3 1/2 cups all-purpose flour
1/2 teaspoon baking powder
Rounded 1/2 teaspoon salt
3 sticks (1-1/2 cups) unsalted butter, softened
1 cup sugar
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 large egg, lightly beaten
Preheat oven to 350 F.
Sift together flour, baking powder, and salt.
Beat together butter, sugar, and extracts in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 3 minutes. Add egg and beat well. Add flour mixture and mix at low speed until just combined. Quarter dough and put 1 piece into cookie press. Holding press slightly above ungreased baking sheets, squeeze out dough to form cookies (follow anufacturer's instructions), spacing them about 3 inches apart. Form more cookies with remaining dough in same manner. Bake cookies in batches in middle of oven until edges are golden, 10 to 15 minutes, then transfer with a metal spatula to racks to cool.

OATMEAL COOKIES

1 cup shortening
2 cups brown sugar
3 eggs
1 cup sour milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups rolled oats
1 cup chopped walnuts
1 cup raisins
1 cup semisweet chocolate chips
Preheat oven to 350F. Grease cookie sheets. In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and sour milk. Combine the flour, baking powder, baking soda, salt and cinnamon,
gradually stir into the creamed mixture. Finally, stir in the rolled oats, and your chioce of additions. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

PEANUT BUTTER COOKIES

1/2 cup shortening
1 1/4 cups packed light brown sugar
3/4 cup peanut butter
1 egg
3 tablespoons milk
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
Preheat the oven to 375F. In a medium bowl, cream together shortening, brown sugar, and peanut butter until smooth. Stir in egg, milk, and vanilla. Combine flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

RUSSIAN TEA CAKES

1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration
Preheat oven to 350F. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar.

SPRING BISCOTTI

1/4 cup butter
3/4 cup white sugar
1 tablespoon orange zest
1/2 teaspoon vanilla extract
2 eggs
1 egg white
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2 ounces white chocolate, chopped
1/2 cup dried cranberries
1 1/4 cups pistachio nuts
In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries, and pistachios. Cover, and chill for 30 minutes, or until dough is no longer sticky. Preheat oven to 325F. Line a baking sheet with parchment paper. Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet. Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a iagonal into 1 inch thick slices. Arrange on baking sheet. Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature

CHEWY GLAZED LEMON SUGAR COOKIES
1/2 cup salted butter, softened

1/2 cup granulated sugar + an extra 2 tablespoons
1 egg
1 teaspoon vanilla
1/2 teaspoon lemon extract
zest of 1 lemon
1 teaspoon baking powder
1 1/2 cups all purpose flour
for the glaze-
1 cup powdered sugar
1 tablespoon lemon juice

Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside. Cream butter and 1/2 cup sugar together in stand mixer until light and fluffy. Stir in egg, vanilla, lemon extra and lemon zest. Scrape sides and mix again. Stir in dry ingredients until just combined. Scoop onto prepared sheets and flatten slightly with the bottom of a cup dipped in the remaining 2 tablespoons sugar. Bake 8-9 minutes, cool 2 minutes and transfer to cooling rack.
Stir powdered sugar and lemon juice together until smooth. Drizzle over top of each cookie. After a few minutes, the glaze should dry and you can eat them ALL.