Lemon Cookies

Lemon Cookies

Ingredients:

• 1 box (18.25 ounces) lemon cake mix
• 1 large egg
• zest and juice from 1 lemon
• 1 (8 ounce) container Cool Whip, thawed
• about 3/4 cup powdered sugar

See full instructions on : auntnubbyskitchen.blogspot.com

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Santa Cookies

Ingredients:

• 2 (6 ounce) packages white chocolate baking squares, chopped
• 1 (1 lb) package Nutter Butter sandwich cookies
• red sugar crystals
• 32 vanilla chips or 32 white chocolate chips
• 64 miniature semisweet chocolate chips
• 32 red-hot candies

Directions:

1. In a heavy saucepan over low heat, melt white chocolate, stirring occasionally.
2. Dip one end of each cookie into melted chocolate.
3. Place on wire racks.
4. For santa's hat, sprinkle red sugar on top part of chocolate.
5. Press one vanilla chip off-center on hat for pom-pom, let stand until set. Note: you can also use a mini marshmallow cut in half for the pom-pom.
6. Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered.
7. Place on wire racks.
8. With a dab of melted chocolate, attach semisweet chips for the eyes and a red-hot for the nose.
9. Place on waxed paper until chocolate sets.

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Ricotta Cheese Cookies

Ingredients:

• 2 cups sugar
• 1 cup margarine or 1 cup butter, softened
• 1 (15 ounce) container ricotta cheese
• 2 teaspoons vanilla extract
• 2 large eggs
• 4 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 1/2 cups confectioners' sugar
• 3 tablespoons milk
• colored sprinkles (red and green)

Directions:

1. Preheat oven to 350 degrees F.
2. In large bowl, with mixer at low speed, beat sugar and margarine or butter until blended.
3. Increase speed to high; beat until light and fluffy, about 5 minutes.
4. At medium speed, beat in ricotta, vanilla, and eggs until well combined.
5. Reduce speed to low.
6. Add flour, baking powder, and salt; beat until dough forms.
7. Drop dough by level tablespoons, about 2 inches apart,onto ungreased large cookie sheet.
8. Bake about 15 minutes or until cookies are very lightly golden (cookies will be soft).
9. With pancake turner, remove cookies to wire rack to cool.
10. Repeat with remaining dough.
11. When cookies are cool, prepare icing: In small bowl, stir confectioners' sugar and milk until smooth.
12. With small metal spatula or knife, spread icing on cookies; sprinkle with red or green sugar crystals.
13. Set cookies aside to allow icing to dry completely, about 1 hour.

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Cheesecake Cookies

Ingredients:

• 5 tablespoons butter, softened
• 1/3 cup brown sugar, packed
• 1 cup flour
• 1/2 cup sugar
• 1 (8 ounce) packet cream cheese, softened
• 1 egg
• 2 tablespoons milk
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla

Directions:

1. Heat oven to 350.
2. In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs.
3. Put 1 cup of the mixture aside for topping.
4. Press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes.
5. In another bowl combine sugar and cream cheese, mixing until smooth.
6. Thoroughly beat in egg, milk, lemon juice and vanilla.
7. Spread over the baked crust and sprinkle with remaining brown sugar mixture.
8. Bake for 25 minutes.
9. Let cool, then chill for at least 1 hour.
10. Cut into 16 squares; serve.

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Cookie-Crust Lemon Bars

Ingredients:

• 1 (18 ounce) roll refrigerated sugar cookie dough
• 3 eggs, slightly beaten
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup fresh lemon juice
• 2 teaspoons lemon extract
• 1 teaspoon lemon zest
• 1/4 cup powdered sugar

Directions:

1. Heat oven to 350°F
2. Slice cookie dough as directed on package. Arrange slices in bottom of ungreased 13x9-inch glass pan. With lightly floured fingers, press dough evenly in pan. (Even though the cookie dough is cold/just out of the fridge, pressing it down is pretty easy. It'll take the whole roll to cover the 13x9 pan).
3. Bake at 350°F for 15 to 20 minutes or until light golden brown.
4. In large bowl, combine eggs, sugar, flour and baking powder; blend well. Blend together lemon juice, lemon extract and lemon zest. Add lemon mixture to egg-sugar mixture, and pour over warm crust.
5. Bake at 350°F for an additional 20 to 30 minutes or until top is light golden brown. Cool completely. Sprinkle with powdered sugar; cut into bars.

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Proto Choco Cookies

Ingredients:

• 80 g buckwheat groats
• 60 g oatmeal
• 45 g nonfat yogurt
• 60 g chocolate whey protein powder
• 1 banana
• 15 ml unsweetened chocolate almond milk
• 30 g semi-sweet chocolate chips

Directions:

1. Pre-heat oven at 425f.
2. put the buckwheat, oatmeal and yogurt into a bowl and stir.
3. gradually add almond milk and continue stirring.
4. throw in the banana and keep stirring.
5. throw in the whey protein and keep stirring.
6. throw in the chocolate chips.
7. now dump your dough on a baking pan.
8. let it bake for about 20-25 minutes.

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Almond Heart Cookies

Ingredients:

• 1/2 cup Fisher® Slivered Almonds, ground
• 1 1/4 cups unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 1/3 cups all-purpose flour, plus additional flour for rolling the cookies
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup seedless raspberry jam
• powdered sugar (optional)
• Special Equipment
• 2 heart-shaped cookie cutters (or round, 1 1/2-inches and 3/4-inch)
• wax paper (or parchment)
• rolling pin
• 3 baking sheets

Directions:

1. Place almonds in a food processor and pulse until the almonds are ground. Set aside.
2. Whip butter in the bowl of an electric mixer fitted with a paddle attachment, until smooth. Add the sugar and continue mixing until the mixture becomes light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl from time to time so the butter and sugar are fully integrated and somewhat “fluffy.” In another bowl, combine and mix the flour, almonds, cinnamon, and nutmeg.
3. Because this dough has a good amount of butter, it needs no “resting” time and needs to be rolled fairly quickly. Lay 3 large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place 1/3 of the batter on each of the pieces of wax paper. Coat dough with a light layer of flour, and top with another piece of wax paper of the same length. Use your hands or a rolling pin to flatten the dough into a disk to make 3 dough “sandwiches.” Place two of them in the refrigerator and work with remaining disk of dough.
4. Preheat oven to 350°F Roll the first batch into as neat a shape as possible while keeping the waxed paper in place. Avoid creasing or cracking the dough as you roll it to about a 1/8-inch in thickness. When the first batch is rolled, refrigerate it and repeat the same process for the other two.
5. Remove the first rolled sheet from the refrigerator. Place it on a flat surface and remove the top layer of waxed paper. Spread a small amount of flour onto your work surface and invert the dough onto it. Carefully remove the second sheet of waxed paper. Cut as many 1 ½-inch hearts (or rounds) as possible. Reserve the scraps in the refrigerator. Arrange the cut cookies neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.
6. Cut a heart, with the smaller cutter, out of the center of half of all the cookies to create a heart outline. Roll the scraps in between two of the pieces of wax paper using the method indicated above and cut additional hearts, if desired. Waste dough? No such thing. Simply reroll all the scraps and refrigerate for a few minutes before cutting into additional cookies.
7. Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly for a few minutes before gently transferring them to a cooling rack. Put the raspberry jam in a bowl and whisk to remove large lumps.
8. Spoon about ½ teaspoon raspberry jam on each bottom and place a “top” heart on each. Dust with powdered sugar, if desired.
9. Note: Dough can be rolled without waxed paper if allowed to chill in the refrigerator for one hour prior to use.

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Wedding Cookies

Ingredients:

• 1 cup butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 2 1/4 cups sifted flour
• 1/4 teaspoon salt
• 3/4 cup chopped walnuts
• powdered sugar (for rolling baked cookies in)

Directions:

1. Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
2. Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
3. Chill dough if it seems too soft.
4. Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
5. Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
6. Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
7. NOTE: Forming dough into 1" balls will increase yield to 48 cookies.

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Reunion Cookies

Ingredients:

• 1/2 cup margarine
• 3 cups brown sugar
• 3 eggs
• 1/2 teaspoon vanilla
• 2 cups self-rising flour
• 2 cups chocolate chips
• 1/2 cup nuts

Directions:

1. Mix together melted margerine and brown sugar.
2. Add eggs, mix.
3. add vanilla and flour, mix.
4. Fold in chips and nuts.
5. Put in 13 x 9 inch greased pan.
6. Bake at 350 F for 20-30 minutes.
7. Cool completely.
8. Cut into bars about 1 inch each.

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Cream Cheese Cookies

Ingredients:

• 1 cup margarine
• 1 (3 ounce) package cream cheese
• 1 cup sugar
• 1 large egg yolk
• 1 teaspoon vanilla
• 2 1/2 cups flour

Directions:

1. Cream margarine and cream cheese, then add the sugar, egg yolk, and vanilla, and flour last.
2. I like to chill dough over night or at least several hours.
3. Roll out chilled dough and cut in desired shapes with your favorite cookie cutters.
4. Bake at 350° for 10 minutes.
5. Ice and decorate.

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Heavenly Ginger Cookies

Ingredients:

• 3/4 cup margarine, softened
• 1 cup white sugar
• 1/4 cup molasses
• 2 1/2 cups all-purpose flour
• 1/3 cup water
• 1 1/2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon nutmeg
• 1 tablespoon fresh ginger, chopped
• 1/4 teaspoon salt
• 3/4 cup raisins (optional)
• 2 tablespoons white sugar

Directions:

1. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
2. Stir in the molasses.
3. Mix the water and baking soda and stir.
4. Sift together the flour, salt, and dry spices; add gradually to the sugar-margarine mixture.
5. Gradually stir the sifted ingredients, along with the ginger and raisins, into the molasses mixture.
6. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
7. (The dough may be too soft to handle at this point- I suggest either adding a bit of flour, or refrigerating for 20 minutes[or even overnight]).
8. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
9. Bake at 350°F for 10-12 minutes.

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Cake Mix Cookies

Ingredients:

• 1 (18 1/4 ounce) box chocolate cake mix
• 1/2 cup vegetable oil
• 2 eggs
• 2 cups chocolate chips or 2 cups butterscotch chips or 2 cups peanut butter chips
• 1/2 cup chopped nuts (optional)

Directions:

1. Combine cake mix, oil and eggs in a bowl and mix well.
2. Stir in chips and nuts, if using.
3. Drop by teaspoons on ungreased cookie sheet and bake at 350 degrees for 8-10 minutes.
4. Upon removing from oven, let the cookies stand on sheet for two minutes, then cool on racks.

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Pumpkin Cookies

Ingredients:

• 3 eggs, well beaten
• 1 cup raisins
• 1 teaspoon vanilla
• 1 cup butter
• 1 cup brown sugar
• 1 cup white sugar
• 2 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 2 teaspoons baking soda
• 2 cups oatmeal
• 3/4 cup chopped pecans

Directions:

1. This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour.
2. Cream together butter and sugars.
3. Add flour, salt, cinnamon and soda and mix well.
4. Blend in egg-raisin mixture, oatmeal, and chopped nuts.
5. Dough will be stiff.
6. Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly.
7. Bake at 350 degrees for 10 to 12 minutes or until lightly browned.

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Oatmeal Cookies

Ingredients:

• 3 eggs, well beaten
• 1 cup raisins
• 1 teaspoon vanilla
• 1 cup butter
• 1 cup brown sugar
• 1 cup white sugar
• 2 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 2 teaspoons baking soda
• 2 cups oatmeal
• 3/4 cup chopped pecans

Directions:

1. This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour.
2. Cream together butter and sugars.
3. Add flour, salt, cinnamon and soda and mix well.
4. Blend in egg-raisin mixture, oatmeal, and chopped nuts.
5. Dough will be stiff.
6. Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly.
7. Bake at 350 degrees for 10 to 12 minutes or until lightly browned.

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Gluten Free Chocolate Chip Cookies

Ingredients:

• 1/4 cup softened margarine
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla
• 3/4 cup rice flour
• 3/4 cup soy flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup nestle chocolate chips

Directions:

1. By hand blend margarine, sugars, egg, & vanilla until creamy.
2. In a separate bowl blend flours, baking soda salt. Combine both bowls and mix well. Add chocolate chips and mix. Roll into balls.
3. Bake at 375° for 12-15 minutes on a lighty greased preheated cookie sheet.(Stoneware works best).

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Healthy No Bake Cookies

Ingredients:

• 3 tablespoons skim milk
• 1/3 cup sugar
• 1 tablespoon cocoa powder
• 1 1/2 teaspoons vanilla
• 1/3 cup crunchy peanut butter
• 1/8 cup wheat germ (heaping)
• 1 1/2 teaspoons ground flax seeds (optional)
• 1 cup quick oatmeal

Directions:

1. Heat milk, sugar and cocoa powder over high heat until boiling, stirring constantly.
2. Take off heat and stir in vanilla and peanut butter; stir until peanut butter has melted completely.
3. Stir in wheat germ and oatmeal.
4. Drop by large spoonfuls onto wax paper or eat immediately.
5. As I noted above, this recipe is VERY flexible. If you don't have wheat germ or flax seed, just use more oatmeal. The recipe above should work out just perfectly and does most of the time, but if your cookies come out crumbly, use less oatmeal next time. If they never set, use more oatmeal next time.

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Mocha Chip Cookies

Ingredients:

• 1 1/2 cups all-purpose flour
• 4 teaspoons Nestle Toll House baking cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter or 1/2 cup margarine, softened
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 5 tablespoons taster's choice pure instant coffee
• 2 tablespoons warm water
• 1 cup nestle toll house semisweet chocolate morsel

Directions:

1. Preheat oven to 350°F Lightly grease baking sheet.
2. Combine flour, cocoa, baking soda and salt in small bowl. Beat butter and sugars in large mixer bowl until light and creamy. Beat in egg and vanilla.
3. Combine Taster's Choice and water in small bowl; stir until coffee is dissolved. Add to sugar mixture; mix well. Gradually mix in flour mixture. Stir in morsels. Drop by rounded teaspoon onto prepared baking sheets.
4. Bake for 10-12 minutes or until edges are crisp. Remove to wire racks to cool completely.

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