Lemon Crinkle Cookie

1/2 c. butter, softened
1 c. sugar
1/2 tsp. vanilla
1 egg
1 tsp. lemon zest
1 T. lemon juice
1/4 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
1-1/2 c. flour
1/2 c. powdered sugar (roll in prior to baking)

350*
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 transfering to cooling rack. 

Almond-Filled Cookie Cake

            
Crust:
2 2/3 c. flour
1 1/3 c. sugar  
1 1/3 c. butter
1/2 tsp. salt
1 egg     

 

Filling:

1 c. sliced almonds, toasted     

1/2 sugar

1 tsp. grated lemon peel

1 egg, beaten

                        

 Heat oven to 325°F. Place cookie sheet in oven to preheat. Grease 10 or 9-inch springform pan. In large bowl, blend all crust ingredients at low speed until dough forms. If desired, refrigerate dough for easier handling. Divide dough in half. Spread half in bottom of greased pan to form crust.

In small bowl, combine all filling ingredients; blend well. Spread over crust to within 1/2 inch of sides of pan.

Between 2 sheets of waxed paper, press remaining dough to 10 or 9-inch round. Remove top sheet of waxed paper; place dough over filling. Remove waxed paper; press dough in place. Top with whole almonds.

Place cake on preheated cookie sheet. Bake at 325°F. for 65 to 75 minutes or until top is light golden brown. Cool 15 minutes; remove sides of pan. Cool 1 hour or until completely cooled.

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Snickerdoodle Cookie

1 c. butter
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt

Roll into balls the toss in:
2 T sugar
2 T. cinnamon

400*   8-10 min. 

Almond Butter Cookies

1 c. butter
1/2 c. sugar
2 c. flour
1/4 tsp. salt
1 tsp. almond extract

form into ball (1 ") then roll in sugar

Stamp with a cookie stamp

350*  12-15 min. 

Citrus Shortbread Cookies

1/2 lb. butter, cut into small pieces
1/2 c. plus 2 T. sugar
2 tsp. each: lemon & orange zest, minced
2 tsp. orange flavored liqueur (optional)  I use a couple drops of orange oil to taste
2 c. flour
1/2 tsp. salt

Roll into cylinder and refrigerate 90 min.
Cut into slices

325*   16-18 min.

Apricot Oatmeal Cookie

3/4 c. snipped apricots
3/4 c. butter
1 c. brown sugar
1/2 c. sugar
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. baking soda
1 egg
1 tsp. vanilla
1 3/4 c. flour
2 c. rolled oats
1/2 c. walnuts

 Powdered sugar frosting:

1 c. powdered sugar plus enough milk (2-3 tsp.?) to drizzle

Cover apricots with boiling water.  Let soak for 5 min.  Drain. 

Bake 375*

10 min. on ungreased pan

Cranberry White Chocolate Cookies

2 1/2 cup flour
1 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1/2 cup butter, softened
1 1/3 cup sugar
2 large eggs
1 1/2 cup white chocolate morsels
1 package sweetened dried cranberries (6 oz.)

Combine flour, baking powder, salt and baking powder; set aside. Beat butter, sugar and eggs. Add flour mixture, cranberries and white chocolate.  Bake 350* for 10-12 minutes or until lightly browned on bottom.

Nana Sue's Choir Cookies

1 cup softened butter
3/4 cup granulated sugar
1 1/2 cup packed brown sugar
2 eggs
2 1/2 tsp vanilla
4-4 1/2 cup flour
3/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 1/2 twelve oz. bag semisweet chocolate chips

To make like Nana's choir cookies, roll dough into 4 oz. balls and cook 350* for 17 minutes. If making it this way the recipe makes 15 cookies.

Cowboy Cookies

1 cup butter or margarine, melted
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cup oatmeal
1 package chocolate chips

Beat sugars and butter until creamy then add eggs and vanilla. Add dry ingredients. Bake 350* for 9-11 minutes or until done.