Pistachio Cookies

Pistachio Cookies

Based on a recipe from Yamina Belaachia. You may substitute pistachios for pecans if you want.

2c flour

1c (2sticks) butter

1c finely chopped pistachios

½ c powdered sugar

½ tsp salt

1 tsp vanilla

¼ tsp almond extract

Combine all ingredients, mix well, wrap the dough and refrigerate for a couple of hours. Make crescents (rolling and shaping by hand) and place them 1 to 2 inches apart on a cookie sheet lined with parchment paper. Bake at 375 for 12 to 15 minutes.

Roll cookies in powdered sugar when cooled.

CHERRY ALMOND BLONDIES

CHERRY ALMOND BLONDIES

Melt together in a large pot:
1 stick butter
2 cups brown sugar
remove from heat and let cool slightly

In a small bowl stir 2 eggs with a fork

Add eggs to brown sugar/butter mixture

Add:
2 tsp baking powder
1 tsp salt
1 tsp almond extract
1/2 tsp vanilla

Stir until just blended, then add:
1/2 slivered almonds
1/2 cup dried cherries (chopped)
1/4 - 1/2 cup chocolate chips (optional)

Stir until just blended, then add:
2 cups flour

Pour into 13"x 9" greased baking pan.

Bake at 350 for about 40 minutes or until toothpick shows blondies are done.

Cool before cutting.

Watermelon Cookies

Watermelon Cookies
Adapted from a recipe in the book: Friendship Gifts of Good Taste

Combine and set aside:
5 Cups flour
2 tsp baking powder
1/2 tsp salt

Cream together:
1 cup margarine, softened
1/3 cup canola oil
1/2 cup butter flavored crisco
2 cups sugar

Add:
2 eggs
1/2 of a .125 fl oz bottle of watermelon candy flavoring (can get at a candy supply shop)

Transfer 1 1/3 creamed mixture to another bowl and dye it green.
Add: 1 2/3 cups flour mixture and knead into a soft dough. Shape dough into a ball and wrap it in waxed paper; refridgerate for at least 1 hour.

Tint remaining mixture red; add remaining flour and knead into a soft dough. Divide in half and make 2 logs with flat bottoms. Wrap in waxed paper and refridgerate at least one hour.

On a lightly floured surface roll out the green dough into 2 rectangles large enough to cover the red logs.

Brush curved side of red dough with egg white.

Wrap green dough around red logs, trimming to fit as necessary.

Refridgerate covered logs for at least one hour.

Slice into 1/4 inch thick slices. Place chocolate Jimmies or other small black decorating candies on the cookies, gently pressing into the surface.*

Bake at 350 degrees for 10 - 12 minutes cool completely on wire racks.

* You may opt to add your seeds with dyed decorating icing after cookies have completely cooled. Let icing harden before storing cookies.

SNICKERDOODLES

Snickerdoodles

Mix:
2 Sticks margarine
1 ½ cups sugar
2 eggs

Add:
2 ¾ cups flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt

Chill Dough at least 2 hours
Scoop into walnut-sized balls
Roll in cinnamon sugar (see below)

Cinnamon Sugar:

2 Tbs sugar and 2 tsp cinnamon

TRIPLE CHOCOLATE ALMOND COOKIES

Triple Chocolate Almond Cookies
(Adapted from a recipe by Melinda Gassman)

Mix in bowl:
1 cup brown sugar
1 cup white sugar
2 sticks margarine

Add:
3 large eggs
2 tsp almond extract
1 tsp vanilla extract

Add:
1 bag milk chocolate chips
1 bag semi-sweet chocolate chips

Add:
½ cup dark cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp cinnamon
3 cups flour

Pack dough in cookie scoop, flatten dough slightly, roll in granulated sugar. Bake at 375 for 9-10 minutes. Cool on cookie sheet.

BASIC COOKIES

Basic Cookie Recipe

Cream together:
2 sticks margarine
1 cup sugar
1 cup brown sugar

Add 2 eggs

Add chocolate chips, (or any other kind of chips or raisins at this time)

Add:
1 tsp vanilla
(optional ½ tsp cinnamon)
1 tsp salt
1 tsp baking soda
2 ½ - 3 cups flour

Drop onto cookie sheet and bake at 350 for 8 – 12 minutes

Optional add ins: ½ cup oatmeal, ½ cup cocoa powder

LEMON COOKIES

Lemon Cookies

Cream together:

2 cups butter Crisco
3 cups sugar

Add 4 eggs one at a time (beat mixture between each egg)

Add:
1 TBS lemon extract
2 tsp orange extract
4 tsp cream of tartar
2 tsp baking soda
1 tsp salt
5 cups flour

Chill dough at least 2 hours.
Roll dough balls into sugar
Bake at 350 for 10 minutes

CRANBERRY WHITE CHOCOLATE COOKIES

Cranberry White Chocolate Cookies
(Adapted from a recipe by Melinda Gassman)

Mix in a bowl:
2/3 cup margarine, melted and cooled
1 ½ cups brown suger, firmly packed
2 TBS honey

Add and mix well:
1 large egg
1 tsp vanilla

Stir in:
1 cup dried cranberries (Craisins)
¾ cup white chocolate chips

Add:
2 cups flour,
½ cup regular oats
½ tsp baking soda
½ tsp salt
½ tsp cinnamon

Bake 12 -15 minutes at 325

BLONDIES

Blondies
(Based on a recipe from Shelley Stewart)
Pre-heat oven to 325

Melt 1 cup brown sugar with ¼ cup butter; let cool slightly
Beat and add 1 egg
Add: 1 cup flour, 1 tsp baking powder, ½ tsp salt, ½ tsp vanilla
Stir in enough chocolate chips, butterscotch chips and nuts to total 1 ½ cups. *
Spread in a greased 8x8 pan.

Bake at 325 for 25 minutes; let cool before cutting.

Optional : add 1/2 cup shredded coconut

Peanut Butter Cookies

Peanut Butter Cookies

Combine:
2 sticks margarine
1 cup brown sugar (packed)
1 cup sugar

Add:
2 eggs
1 tsp salt
1 tsp baking soda
1 tsp vanilla

Add:
1 bag chocolate chips (milk or semi sweet) *

Add:
2 cups peanut butter (I like chunky but you can use creamy)
3 cups of flour (1 at a time)

Drop cookies from scoop onto cookie sheets, flatten slightly with palm. Press fork across top to get ridges.

Bake @ 375 for 10 minutes
remove cookies to cooling rack

* omit chocolate chips and press a hershey kiss onto fresh-out-of-the-oven cookies