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Number 1, lemon cookie

 

INGREDIENTS

YIELDn 48 cookies

  • 1 1⁄2cups white sugar

  • 1⁄2cup shortening

  • 3large eggs

  • 1⁄2teaspoon vanilla extract

  • 1⁄2cup milk

  • 1teaspoon lemon extract

  • 3cups all-purpose flour

  • 1tablespoon baking powder

  • 1pinch salt

  • 2cups confectioners' sugar

  • 3tablespoons water

  • 1 1⁄2teaspoons lemon extract

 

 

 

 

DIRECTIONS

  • Preheat oven to 350°F.

  • Blend the white sugar and shortening until light.

  • Beat in the eggs, milk, vanilla and 1 teaspoon lemon extract.

  • Mix until well blended.

  • Combine the flour, baking powder and salt.

  • Add the flour mixture to the shortening mixture.

  • Mix until combined (the dough will be sticky).

  • Drop spoonfuls of dough onto parchment paper lined baking sheets.

  • Bake for 8-10 minutes.

  • Let cookies cool on cooling rack.

  • To make icing: combine the confectioner's sugar, water and lemon extract to taste.

  • Beat until smooth and make icing thick enough to spread on cooled cookies (add more sugar if needed).

     

     

     

     

     

     

     

     

     

     

 

 

 

 

INGREDIENTS

SERVINGS 42 YIELD

1 1⁄4cups peanut butter

  • 1⁄2cup butter, softened

  • 1cup granulated sugar

  • 1cup packed brown sugar

  • 3large eggs, beaten

  • 2teaspoons baking soda

  • 1teaspoon corn syrup

  • 3⁄4teaspoon vanilla

  • 4 1⁄2cups quick-cooking oats

  • 1(6 ounce) package chocolate chips

  • 1(6 ounce) package M&M's plain chocolate candy

 

 

 

 

DIRECTIONS

  • Heat oven to 350°.

  • Cream butter, peanut butter and the granulated and brown sugar together.

  • Add beaten eggs, baking soda, corn syrup and vanilla.

  • Mix well.

  • Stir in oats, chocolate chips, and M&M's.

  • Drop by rounded tablespoons onto greased cookie sheets.

  • Bake 12-15 minutes.

 

 

 

 

Number 2, Monster cookie

Number 3, Chocolate mint cookies

 

 

 

 

INGREDIENTS

SERVINGS 24

  • 3⁄4cup butter (not margarine)

  • 1 1⁄2cups packed brown sugar

  • 2tablespoons water

  • 12ounces semi-sweet chocolate chips

  • 2large eggs

  • 2 1⁄2cups flour

  • 1⁄2teaspoon salt

  • 1 1⁄4teaspoons baking soda

  • Andes mints candies, broken in half

 

 

 

DIRECTIONS

  • Heat oven to 350°F.

  • Over low heat, combine butter, sugar and water.

  • Heat until melted and add chocolate chips until partly melted.

  • Remove from heat and stir.

  • Pour into large mixing bowl.

  • Let stand 10 minutes to cool slightly.

  • Beat in eggs one at a time on high speed.

  • Reduce mixer to low speed and add flour, salt and baking soda.

  • Beat until well-blended.

  • Chill one hour (dough is almost liquid before chilling but hardens and is easy to shape after chilling).

  • Roll into balls, place two inches apart on parchment paper-lined baking sheets.

  • Bake for 10 minutes.

  • Place an Andes Mint half on top.

  • Allow to melt slightly and spread with a spoon.

 

 

 

 

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