Lemon cookies

Ingredients:½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar
Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes. Makes 2-3 dozen (closer to 2) recipe from Lauren Brennan via Lisa Evans

Candy Cane Kiss Cookies

Candy Cane Kiss Cookies
Recipe by Our Best Bites

1/2 c. butter-flavored shortening
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
optional: 1 tsp peppermint extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 12 ounce bag dark chocolate chips
48 Hershey’s Candy Cane Kisses, unwrapped (one 10 ounce bag)

Preheat oven to 350.

Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

To prevent cookies from flattening out, refrigerate dough for 30-60 minutes.  Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake until just set, but centers are still soft, about 8 minutes. Remove from oven and allow to cool for 1-2 minutes. Use a metal spatula to transfer cookies to cooling rack.  Top each cookie with an unwrapped Candy Cane Kiss.  Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.

Yield: 4 dozen cookies

Chocolate Crackle Cookies

1 Devils Food Cake Mix
2 Eggs Lightly Beaten
1 Tbsp Water
1/2 C oil
1/4 C Flour
Powdered Sugar

Combine ingredients and mix with spoon.  Shape into ball and roll in powdered sugar.  Place on greased cookie sheet.  Bake at 375 degrees for 8-10 minutes.

Oreos

1 Devil's Food Cake Mix
3/4 C Shortening
2 Eggs
 Mix and roll into small balls.  Bake on ungreased cookie sheet at 350 degrees for 5-8 minutes.  Allow to cool and fill with frosting.
1/2 C Powdered Sugar
8 oz. Cream Cheese
1/2 C Margarine
1 tsp. Vanilla

Oatmeal Cookies

3/4 C Butter
1 3/4 C Flour
1 C Brown Sugar
1/2 C Sugar
1 Egg
1 tsp Baking Powder
1 tsp Vanilla
1/4 Baking Soda
1/2 tsp Cinnamon
1/4 tsp Cloves
2 C Oats
1 C Chocolate Chips
Bake at 375 degrees for 10-12 minutes.

Peanut Butter Chocolate Chip Cookies

1/2 C Butter Softened
1/2 C Peanut Butter
1/2 C Sugar
1/2 C Brown Sugar or 1/4 C Honey
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 Egg
1/2 tsp Vanilla
1 1/4 C Flour
1/2 to 1 T Milk (Just enough to make the dough smooth and creamy)
1/2 to 1 C Semi-sweet Chocolate Chips

In a large mixing bowl beat butter and peanut butter with mixer on medium to high for 30 seconds.  Add the granulated sugar, brown sugar, baking soda, and baking powder.  Beat until combined, scraping sides of bowl occasionally.  Beat in the egg and vanilla until cimbined.  Beat in as much of the flour as you can with the mixer and stir in remaining.  Add milk to make dough moist and creamy.  Add chocolate chips and mux till just incorporated.  If necessary, cover and chill about 1 hour until easy to handle.
Heat oven to 375 degrees.  Drop cookies by scooping them out of bowl and dropping them in small balls on greased cookie sheets.  Bake 7-9 minutes or until bottoms are light brown.  Cool.
Makes 36

Lemon Crinkle Cookies

½ cups Butter, Softened
1 cup Granulated Sugar
½ teaspoons Vanilla Extract
1 whole Egg
1 teaspoon Lemon Zest
1 Tablespoon Fresh Lemon Juice
¼ teaspoons Salt
¼ teaspoons Baking Powder
⅛ teaspoons Baking Soda
1-½ cup All-purpose Flour
½ cups Powdered Sugar
Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
Reduce baking time by 2 minutes for dark, non-stick pan.

Sugar Cookies

Sugar Cookies1 cup real butter (no substitutions!) at room temperature
1 cup sugar
1 egg (make sure to use a large or extra large egg)
1 1/2 teaspoon almond extract (or other flavor of your choice, like vanilla)
3 C flour, lightly spooned into measuring cups and leveled (don’t scoop it!)
1 1/2 teaspoon baking powder
1/2 teaspoon salt
Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.
In a separate bowl combine flour, baking powder and salt. A very important note: It’s important to correctly measure your flour or you will end up with a dry, crumbly dough. Never, ever use your measuring cup to scoop up the flour. Use a regular sized spoon and spoon the flour into the cup and then level it off with a knife.
Slowly add the flour mixture to the butter mixture and mix until completely combined.
Chill the dough in the fridge for about an hour, or use this great tip to make things easier:
When your dough is made, instead of putting it in the fridge, immediately roll between 2 sheets of waxed or parchment paper and then place on a flat surface in the fridge. Chill for about 20-30 minutes and then start cutting it out. This way it chills faster and the bonus is that you don’t need to add extra flour to roll it out. If you don’t use this tip, proceed as follows:
When you’re ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.

Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like themreally and slightly chewy, about 8-9 minutes does it. If you like them slightly crisp and buttery, then go for 10-12.

Pumpkin Chocolate Chip Cookies

1 C Pumpkin
3/4 C Sugar
1/2 C oil
1 Egg
2 C Flour
2 tsp. Baking Powder
1 tsp Cinnamon
12 tsp Salt
1 tsp Baking Soda
1tsp Milk
1 C Semi-Sweet Chips
1 tsp Vanilla
Heat oven to 375. Disolve soda in milk and set aside.  In a large bowl add pumpkin, sugar, oil, and egg.  Stir.  Add flour, baking soda, cinnamon, salt, and baking soda to mixture.  Mix Well.  Stir in chocolate chips and vanilla.  Spoon onto cookie sheet and bake 10-12 minutes.

Oatmeal Chocolate Chip Cookies

1 C Butter or Margarine, softened
1 C Brown Sugar
1/2 C Sugar
1 tsp. Vanilla Extract
2 Eggs
2 C Flour
1/2 tsp Salt
2 tsp Baking Powder
2 C Quick Oats
12 oz. Semi-sweet Chips
Heat oven to 350.  In a large mixing bowl, cream butter and sugar until light and fluffy.  Mix in eggs and vanilla.  Sift together flour, baking powder, and salt.  Add to creamed mixtrue.  Blend Thouroughly.  Stir in quick oats and chocolate chips.  Mix well.
Drop by tablespoon onto ungreased cookie sheets and bake 10-12 minutes.