Lemon Crinkle Cookies

From LDSliving.com

Lemon Crinkle Cookie by Lauren Brennan from Hood River, Oregon.
Makes 2-3 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoon vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon baking powder
1/8⅛ teaspoon baking soda
1-½ cup all-purpose flour
½ cup 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.

Holiday Snickerdoodles

4 1/2 cups four 
1 tsp baking soda 
1 tsp. baking powder 
1 tsp. salt
¼ tsp. nutmeg 
2 tsp. cinnamon 
1 cup shortening 
4 Tbsp. soft butter 
2 cups sugar 
2 eggs 
2/3 C sour cream 
2 tsp. vanilla
Colored sugar
Mix butter and shortening. Add sugar until blended. Add eggs, vanilla, and sour cream. Combine dry ingredients and slowly add to the rest of the dough. Cover and refrigerate 30-60 minutes. Preheat oven to 350 and make dough into 1 ½ inch balls. Roll in colored sugar and cook about 15 minutes on a lightly greased pan. Cool 2 minutes on pan and move to rack to finish cooling.

Deluxe Pumpkin Drop Cookies

 

This is an updated version (and our new favorite) of the basic Pumpkin Drop Cookie Recipe. 
This makes a double batch.  If you don't need that many cookies,

1. Bake them anyway and take some to your neighbors, or 
2. Scoop out the remaining dough onto a cool cookie sheet lined with wax paper.  Pop them in the freezer and when they are set transfer them to a freezer bag to bake later.  Same temp and time, plus a minute or two.

Add the following ingredients to a large bowl or stand mixer, mix after each additional ingredient is added.
1 large can pumpkin
2/3 cup milk (may substitute water)
2 packages spice cake mix
1 cup quick oats
1 package semisweet chocolate chips  (reserve 1/4 cup or so for the end. Once I scoop out all the cookies I can scrape out 4-5 more cookies from the edges, and I sprinkle more chips in the bowl so they get some too.)

Drop by spoonfuls on lightly greased baking sheet. Bake for 15-17 minutes at 350 degrees.

Banana Oatmeal Chocolate Chip Cookies

Cream together:
   1 cup sugar
   3/4 cup margarine
Add
   1 egg and blend well

Mix dry ingredients in separate bowl:
   2 cups flour
   1 tsp salt
   1/2 tsp baking soda
   1/4 tsp nutmeg
   3/4 tsp cinnamon

Mash bananas with a fork to make 1 cup mashed bananas.

Alternately blend dry mix and bananas into cream mixture.  When done, fold in
   6 oz chocolate chips (1/2 a regular bag) and
   1 3/4 cups quick-cooking oatmeal

Drop by teaspoonfuls on lightly greased cookie sheet

Bake at 350 for 12-15 minutes. Edges should be light brown.

Eat one from each batch as you remove them to cooling rack. Hide a few to eat for breakfast tomorrow.

Coconut Macaroons

2 large egg whites

Pinch of salt

1 can (14 ounces) sweetened condensed milk

3 teaspoons imitation vanilla

4-5 drops almond flavoring

2 bags shredded sweetened coconut (14-ounces each)

·    In a medium bowl, whisk egg whites and salt until frothy, about 2 minutes. Stir in condensed milk, almond flavoring, and vanilla. Using a rubber spatula, fold in coconut until well combined.

·    Heat oven to 300 degrees.

·    Line 2 baking sheets with parchment paper or nonstick baking mats. Use a cookie scoop to form macaroons into 1 1/4-inch mounds about 1 inch apart.

Bake until macaroons are golden brown, about 20-30 minutes. Transfer to a cooling rack; let cool completely.  Drizzle with semi-sweet chocolate.   

Cake mix cookies

1 box cake mix
1/4 cup oil
1/4 cup applesauce
2 eggs
2-3 tbs water
chocolate chips or nuts, optional

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets

Use a liquid measuring cup to measure oil & applesauce, add 2 eggs, then fill to the 1 cup line with water (or applesauce?).

Mix liquids together then add to cake mix. Stir well. Fold in desired fillings.

Scoop the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Variation ideas:
add 2/3 cup oatmeal to any recipe
Chocolate/devils food cake with peanut butter chips
Chocolate/devils food cake, balled and rolled into powdered sugar to make crinkle cookies
Chocolate/devils food cake with mint chocolate chips
Chocolate/devils food cake balled with a rolo candy in the center of each cookie
Lemon cake mix with 1 tsp lemon extract, balled and rolled into powdered sugar to make crinkle cookies
White cake mix with butterscotch chips and toasted pecans
M&Ms
Caramel bits

Easter Egg cookies

Prepare cookie dough, dividing into equal parts. Tint each part with food coloring. Roll into long ropes, 1 inch in diameter. Lay them side by side, with a quarter inch space in between. Roll out to 1/4 inch, and cut with egg shaped cutters. Sprinkle with sugar. Bake as directed, thanks for the idea, Betty.

Mom's Sugar Cookies- Even Better than Before!

2 Cups Margarine or Butter
3 Cups Sugar
4 Eggs
2 teaspoons vanilla
2 teaspoons baking soda
1 teaspoon salt
8 cups flour
1/2 tsp baking powder

Cream the butter and sugar together. Add in the eggs one at a time, stirring after each addition. Cream well. Stir in vanilla. Mix salt, baking soda, baking powder into flour. Add flour into batter. Divide dough and form into flat disks. Wrap dough in plastic wrap and chill at least 1 hour. I usually chill overnight. This dough freezes beautifully. Roll dough out ¼ inch thick and cut into shapes. Bake at 350 degrees for 9-10 minutes. I bake until edges are slightly golden.

Pumpkin Chocolate Chip Drop Cookies

An easy, lower fat recipe, and yummy to boot!

Mix together:
1 package spice cake mix
1 small can pumpkin (or ½ of a large can which is 1 ¾ cups)

Add ½ package semisweet chocolate chips.

Drop by spoonfuls on lightly greased baking sheet. Bake for 15 minutes at 350 degrees.

Jello Spritz Cookies

Cream together:
1½ cups butter
1 cup sugar
1- 3 oz pkg raspberry (or any flavor) jello.

Beat together:
1 egg
2 tsp vanilla
Add to cream mixture

Mix separately:
3 ½ cups flour
1 tsp baking powder

Gradually blend flour mix into cream mix. Blend till smooth. Press cookies (with a cookie press) onto chilled cookie sheets. Bake at 400° for 7-10 minutes, till edges are barely golden brown.

Warning! This recipe makes a TON of little cookies. Try the half batch first:

½ Batch Recipe for Jello Spritz Cookies:

Cream together:
¾ cup butter
1/2 cup sugar
½ - pkg jello ( ¼ cup)

Beat together:
½ egg (yes, I am serious. Scramble an egg in a cup and use 2 Tbs of it.)
1 tsp vanilla
Add to cream mixture

Mix separately:
1 ¾ cups flour
½ tsp baking powder

Gradually blend flour mix into cream mix. Blend till smooth. Press cookies (with a cookie press) onto chilled cookie sheets. Bake at 400° for 7-10 minutes, till edges are barely golden brown.