Mother's Day Peanut Butter Bars
1/4 lb White Sugar
1/4 lb Brown Sugar
1 ea Egg
1/4 lb Butter
4 oz Peanut Butter
1 ts soda
1 ts vanilla
1/4 lb flour
1 c oatmeal
Frosting:
1 1/2 c powdered sugar
2 tb cocoa
1/4 c peanut butter
2 tb milk
1/2 ts vanilla
Blend together well the sugars, egg, butter, peanut butter, soda, vanilla, flour, and oatmeal.Spread evenly in pan. Bake at 350 degrees for 10 to 15 minutes or until done.
Spread with frosting.
For Frosting:
In a bowl whisk together the sugar and cocoa.
Heat peanut butter, milk and vanilla over low heat; add to dry ingredients.
Mother's Day Chocolate Chip Pecan Cookies
1 c Butter
3/4 c Sugar, granulated
3/4 c Brown sugar, packed
2 Eggs
1 ts Vanilla
2 3/4 c Flour
1 ts Baking soda
1 ts Salt
12 oz Bag chocolate chips
1 1/2 c Chopped pecans
Cream together the butter and sugars; add eggs one at a time, beating well after each addition. Add vanilla.Gradually add the flour, baking soda, and salt. Mix in the chocolate chips and pecans.
Cover cookie sheet with wax paper. Using ice cream scoop, drop cookies onto wax paper.Bake at 325 degrees for 15 to 18 minutes.
Spritz Cookies
2 c butter, room temperature
1 c sugar
1 ea egg
1 ts vanilla extract
3 1/2 c all purpose flour
1/2 c cornstarch
Preheat oven to 350 degrees F.Using electric mixer, cream butter and sugar until light and fluffy. Mix in egg and vanilla.
Add flour and cornstarch and mix just until blended.
Drop cookes onto ungreased baking sheets.
Bake about 10 minutes or until light brown and firm to the touch.
Transfer to racks and cool.
Mothers Day Lemon Love Notes
Crust:
1/2 c Butter
1/4 c Powdered sugar
1 c Flour
1 pn Salt
Filling:
2 ea Eggs
1 c Sugar
2 tb Flour
3 tb Lemon juice
1 ts Lemon rind; grated
1/4 ts Baking powder
Topping:
Powdered SugarFor the Crust:
Cream butter and powdered sugar. Add flour and salt.
Press into 8" x 8" inch pan. Bake crust at 350 degrees for about 20 minutes.For the Filling:
Combine the eggs, sugar, flour, lemon juice, lemon rind, and baking powder
Pour over hot crust. Bake 20 - 25 minutes.
Cool in pan. Sprinkle with powdered sugar topping. Cut in squares. Store in tin box between layers of wax paper until Mother's Day.
Angel Cloud Cookies
2 Egg whites; stiffly beaten
2/3 c Sugar
Dash salt
1 c Almonds; chopped
1 c Chocolate chips
Preheat oven to 350 degrees.Fold sugar, salt, almonds and chocolate chips into egg whites.
Drop by teaspoonfuls onto a well-greased cookie sheet.
Turn off the oven. Leave in the oven for 2 1/2 hours or overnight, but do not open oven door until time to remove.
Cinnamon Circles
1 c Butter softened
2/3 c Powdered sugar
1 ts Vanilla extract
2 c All purpose flour unsifted
2 ts Ground cinnamon
1/4 ts Baking powder
1/4 ts Salt
1 c Chocolate chips
In a large mixing bowl beat butter until smooth; gradually add sugar; beat until light and
fluffy. Beat in vanilla.In a medium bowl combine flour, cinnamon, baking powder, and salt. Add to butter mixture, beating until just combined; cover bowl. Chill dough until firm but not hard, about 30 minutes.
Preheat oven to 350 degrees.
Shape dough into 3/4 inch balls using 1 tablespoon dough for each.
Place on ungreased cookie sheets 2 1/2 inches apart. Using the bottom of a floured glass, press each ball into a 2" circle.
Bake until just golden around the edge, about 6 minutes. Do not over bake. Remove from baking sheets to a wire rack; cool completely.
In a small saucepan over very low heat melt chocolate chips, stirring constantly. Frost half of each cookie using a small spatula. Place on a rack to set. Refrigerate in a tightly covered container.
Mothers Day Cocoa Drops
3 Egg whites
1 c Light brown sugar
2 tb Vegetable oil
1 ts Vanilla
1 c Whole wheat flour
1/2 c Cocoa
1 ts Baking powder
1 ds Nutmeg
Preheat oven to 325 degrees F.Beat the egg whites until stiff. Gradually beat in the sugar, oil, and vanilla.
In a small mixing bowl, combine the flour, cocoa, baking powder, and nutmeg.
Fold into the egg white mixture to form a stiff dough.
Drop by rounded teaspoonfuls onto a nonstick baking sheet.
Bake for 10 minutes, or until the tops of the cookies feel set.
Cool on a rack, then store in an airtight container.
Coffee Drop Cookies
1 c Sugar
1/2 c Shortening
1 Egg, well beaten
2 c Flour
1/2 ts Baking soda
1/4 ts Salt
1 ts Baking powder
1/2 ts Cinnamon
1 ts Cloves
3/4 c Cold coffee
1/2 c Chopped raisins
1/2 c Chopped nuts
1 ts Vanilla
Cream together the shortening and sugar. Add egg and mix thoroughly.Sift together the flour, baking soda, salt, baking powder, cinnamon, and cloves.
Add alternately with coffee to wet mixture.
Add raisins, nuts, and vanilla; mix thoroughly.
Add additional flour if necessary to make a drop cookie dough.
Drop by teaspoonfuls onto well-greased baking sheet.
Bake at 400 degrees F. 10 to 15 minutes.
Mother's Day Sugar Cookie Hearts
1 c Butter; unsalted
1 c Sugar
2 Eggs
1 tb Vanilla
3 c Flour
1 ts Salt
1/2 ts Baking soda
Icing:
1 c Confectioners' sugar; sifted
2 tb MilkBeat the butter and sugar until light and fluffy. Blend in the eggs and vanilla; mix well.
Stir together the flour, salt and baking soda; mix into the sugar mixture until well blended. Chill for 2 hours.
Preheat the oven to 350 degrees.
Divide the dough into quarters. Roll out one quarter on a lightly floured surface to 1/8-inch thickness. Cut into heart shapes with a 2-inch cutter; place on an ungreased cookie sheet.
Bake for 5 to 8 minutes or until the cookies are barely browned at the edges. Cool on a wire rack.
For the Icing:
Mix together the confectioners' sugar and milk until smooth. Spread on the cookies.
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