Lemon Drop Cookies

1 cup Shortening
2 cup White sugar
1/4 cup Lemon juice
1/2 cup Water
1 tsp Baking soda
1 tsp Cream of Tartar
3 cups Flour

Beat the shortening for about 30 seconds to soften. Add sugar, continuing to beat until mixture is light and fluffy. Combine the lemon juice with the water. Combine all dry ingredients. Alternately mix the wet and dry ingredients together with the shortening mixture, mixing well. Drop dough by spoonfuls onto greased cookie sheets. Bake at 450 F for 8 to 10 minutes.

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Apricot Filled Cookies

2 1/2 C All purpose flour
1/2 tsp Baking powder
1 C Salted butter (softened)
1 C Sugar
1 large Egg
2 tsp Vanilla extract
1 C Apricot preserves

Preheat oven to 300 degrees. Mix together flour and baking powder and mix well. Set aside. Cream together butter and sugar. Add egg and vanilla and beat on medium until smooth. Add flour mixture and blend on low until well blended. Dough should be firm. Scoop tablespoons of dough, roll into 1 inch balls and place on ungreased baking sheets about 1 inch apart. Using your thumb or a small melon baller, make a depression in center of each ball, creating a well. Do not go all the way through dough to cookie sheet. Fill center well with apricot preserves. Bake 20-25 minutes until light golden brown. Transfer to cool flat surface.

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Chocolate Cherry Drop Cookies

1 C Sugar
1/2 C Butter (softened)
1 Egg
2 oz. Unsweetened chocolate (melted)
1/3 C Buttermilk
1 tsp Vanilla
1 3/4 C All-purpose flour
1/2 tsp Baking soda
1/2 tsp Salt
2 C Chopped maraschino Cherries

Frosting
2 oz Unsweetened chocolate
2 tb Margarine or butter
3 tb Water
2 c Powdered sugar;

Heat oven to 400 degrees. Mix, sugar, margarine, egg, chocolate, buttermilk and vanilla. Stir in flour, baking soda, salt and cherries. Drop dough by rounded teaspoonfuls about 2 inches apart into ungreased cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains when touched; cool. Frost with Chocolate Frosting.

To make frosting: Heat chocolate and margarine over low heat until melted; remove from heat. Stir in water and powdered sugar until smooth. Makes 4 1/2 dozen cookies.

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Cherry Pinwheel Cookies

2 C All purpose flour
1/2 tsp Baking powder
1/2 tsp Salt
3/4 C Butter; softened
3/4 C Granulated sugar
1 large Egg
1 tsp Vanilla extract
1/2 tsp Almond extract
1/2 C Cherry preserves

Mix together flour baking powder and salt. In a separate bowl beat together egg and sugar. In a large mixing bowl at medium speed, mix until light and fluffy. Beat in egg mixture, vanilla and almond extracts, till well blended. Turn mixer to low speed and beat in dry ingredients into wet ingredients, just till combined. On a lightly floured piece of waxed paper roll out dough into a rectangle, about 9×12 inches. Place dough on a cookie sheet. Cover and chill till firm, about 15 minutes. Uncover dough and spread the cherry preserves, evenly over the dough, leaving a 1/2 inch border. Starting from the shorter side, roll up the dough in a jelly-roll fashion. When done, wrap the roll in plastic wrap and freeze for 2 hours. Preheat the oven to 375. Spray 2 cookie sheets with nonstick cooking spray. Unwrap frozen cookie dough and slice into 1/4 inch thick pieces. Place onto cookie sheets. Bake until the edges are golden brown, about 12-15 minutes. Cool the cookie sheets for 1 minute, then transfer to a wire rack to cool completely.

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Lemon Blossom Cookies

2 cups Butter
1 1/2 cups Powdered sugar
1/4 cup Lemon juice (fresh squeezed)
4 cups Flour
Finely chopped nuts
Fruit preserves
Nut halves

Cream together butter and sugar. Add lemon juice and beat well. A little at a time, add the flour, mixing well. Allow to chill for about two or three hours. Preheat the oven to 350 degrees F. Shape the dough into 1 1/4″ balls. Roll balls in nuts. Place balls one inch apart onto greased cookie sheets. Press thumb into the center of each dough ball and fill with preserves or nut halves. Bake for about 15 minutes, or until lightly golden brown.

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S’mores Cookie Bars

1/3 cups Unsalted butter (softened)
1/3 cup Vegetable shortening
2/3 cup Brown sugar (firmly packed)
1 Egg
1/2 tsp Vanilla extract
1 cup Graham cracker crumbs
2/3 cups All purpose flour
1/4 tsp Salt
6 tbsp Whipping cream
9 oz. Milk chocolate candy bars (chopped)
1 cup Mini marshmallows

Preheat oven to 350 degrees F. Grease a 9×13″ baking pan. Combine softened butter, vegtable shortening, brown sugar, egg and vanilla extract in medium mixing bowl. Beat at medium speed until well blended. Combine the graham cracker crumbs, flour and salt together, and add to creamed mixture, mixing at low speed until blended. Spread the dough evenly into greased pan. Bake for about 15 minutes or until edges are lightly browned and the middle is set but still slightly soft. Allow to cool completely. Make topping by placing cream in a heavy saucepan, bringing to a simmer. Remove cream from heat, stirring in chocolate pieces until melted. Stir in the marshmallows. Spread mixture evenly over the cooked crust. Refrigerate until firm before slicing into bars.

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No Bake Strawberry Cookies

These cookies have no strawberries in them, they are just made to look like strawberries. Still tasty though!

1/4 lb Butter or margarine
1/2 cup Sugar
1 Egg (beaten)
4 ounces Dates (chopped)
1/2 cup Flour
1/4 tsp Salt
1/2 tsp Vanilla extract
1/2 cup Nuts (chopped)
1 1/4 cup Rice krispies cereal
Red sugar
Green icing

Heat butter, sugar, egg and dates for 5 minutes in a saucepan over low-medium heat. Add in flour a little at a time, mixing well, and let cook for an additional 5-7 minutes. Remove mixture from heat, then stir in salt, nuts, vanilla extract and crispy cereal, mixing well. Avoid letting mixture get cold. Shape dough into strawberry shapes. Place dough in a plastic bag with red sugar and shake to coat cookies with the sugar. Use green icing to create the strawberry stem.

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Yogurt Stack Cookies

1 cup sugar
1/2 cup butter or margarine (softened)
1/2 cup shortening
1/2 cup plain yogurt
1 egg
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Yogurt Frosting (recipe below)
1/3 cup fruit preserves (any flavor)

Yogurt Frosting Ingredients:

1 cup powdered sugar
2 tablespoons plain yogurt
1 tablespoon butter or margarine (softened)
1/4 teaspoon vanilla extract

Beat sugar, butter and shortening in large bowl with electric mixer on medium speed, or mix with spoon. Stir in yogurt and egg. Stir in flour, baking powder, baking soda and salt. Cover and refrigerate about 2 hours or until firm. Heat oven to 375º. Roll half of dough at a time 1/8″ thick on lightly floured surface. Cut into 2″ rounds. Place 2″ apart on ungreased cookie sheet. Bake 6 – 8 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely. Prepare Yogurt Frosting. Spread 1 cookie with 1/2 teaspoon frosting. Top with second cookie; spread with 1/2 teaspoon preserves. Top with third cookie. Repeat with remaining cookies, frosting and preserves. Store tightly covered in refrigerator.

Yogurt Frosting Directions:

Mix all ingredients until smooth and spreadable.

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Sunshine Cookies

1 cup sugar
1/2 cup butter or margarine (softened)
1/4 cup shortening
1/2 teaspoon almond extract
2 egg yolks
1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Heat oven to 400º. Beat sugar, butter, shortening, almond extract and egg yolks in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients. Roll half of dough at a time 1/8″ thick on lightly floured surface. Cut into desired shapes with 3″ cutter. Place about 1″ apart on ungreased cookie sheet. Bake 6 to 8 minutes or until very light brown. Immediately remove from cookie sheet to wire rack.

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Sunflower Cookies

1 cup sugar
1/2 cup butter or margarine (softened)
1 teaspoon vanilla extract
1 egg
1 1/3 cups all-purpose flour
1 cup old-fashioned or quick-cooking oats
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted sunflower nuts
1/4 teaspoon yellow food color

Beat sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, oats, baking powder and salt. Divide dough into one-third and two-thirds portions. Stir sunflower nuts into one-third dough. Stir food color into two-thirds dough. Shape sunflower dough into two 3/4″ rolls, 8″ long. Divide yellow dough in half. Pat each half into rectangle, 8 x 4 inches, on lightly floured surface. Top each rectangle with roll of sunflower dough. Wrap yellow dough around roll of sunflower dough. Press edges together. Wrap and refrigerate about 2 hours or until firm. Heat oven to 350º. Grease cookie sheet. Cut rolls into 1/4″ slices.

Place about 2″ apart on cookie sheet. Cut slits in outer yellow edge about every 1/2″ to shape tips of petals. Bake 8 – 10 minutes or until light brown. Remove from cookie sheet to wire rack.

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