Mexican Wedding Cakes

• 1 Cup Butter (no substitutes)
• 1/2 Cup Powdered Sugar
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla
• 2 Cups all purpose flour
• extra powdered sugar to coat warm cookies after baking

Preheat oven to 400F.
Cream butter. Add powdered sugar gradually to butter. Blend in salt and vanilla. Slowly add flour blend until incorporated. Chill in refrigerator for 1 hour.  Roll into 1" balls (about 1 teaspoon dough). Form crescents from balls if you wish.  Bake on parchment lined pan for about 10 minutes or until the bottom edge just turns golden brown. Remove from baking sheet. Cool 10 minutes. Roll in powdered sugar.

Molasses Sugar Cookies

• 3/4 cup shortening
  
• 1 cup granulated sugar
• 1/4 cup molasses (sorghum, works just as well)
• 1 egg
• 1/2 teaspoon clove
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup granulated sugar for coating

Melt shortening and set aside to cool. In medium sized bowl mix baking soda, flour, cloves, ginger, salt and cinnamon.  In large bowl add 1 cup sugar, cooled shortening, molasses and egg mixing well after each ingredient is added. Slowly add dry ingredients mixing only until just blended. Refrigerate 1 hour.

Preheat oven to 375ºF

Form in to 1" balls (approximately 1 teaspoon). Roll in sugar, coating each ball before placing them 2" apart on greased, parchment lined or silicone lined baking sheet. Bake for 8-10 minutes. Cool on baking sheet for 1 minute until set. Remove to rack to cool completely. Makes 2-3 dozen.

Pistachio Pecan Cookies

• 1/2 cup powdered sugar
  
• 1/2 cup butter, (softened)
• 1/2 cup canola oil (I used melted, cooled, organic, virgin coconut oil)
• 1 teaspoon almond extract
• 2 eggs
• 1 small package instant pistachio pudding
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup finely chopped pecans.
• 1/4 cup sugar to coat (add 1 T green sugar sprinkles to add some extra bling)

 In medium bowl add flour, baking soda & salt. Set aside. In large bowl measure first 6 ingredients mixing well. Add dry ingredients in 3 parts mixing only until combined. Fold in pecans. Cover and refrigerate for at least 1 hour.

Preheat oven to 375ºF

Roll into 1" balls (about 1 teaspoon sized). Roll each ball in sugar to coat. Place on greased, parchment lined, or silicone lined baking sheet approximately 1" apart. Bake for 10 - 12 minutes or until the edges of bottom are just beginning to brown. Remove from oven and leave on baking sheet for a couple minutes to set. Remove to rack to cool completely. These are delicate, pillow like cookies. (Makes 3 to 4 dozen)

Cheery Cherry Cookies

• 1 cup butter, softened (no substitutes)
• 1 cup powdered sugar
• 1/2 teaspoon salt
• 2 teaspoons maraschino cherry juice
• 1/2 teaspoon almond extract
• 4-6 drops red food coloring
• 2 1/4 cups all purpose flour
• 1/2 cup chopped maraschino cherries

**OPTIONAL TOPPINGS:  1 Tablespoon Red sugar sprinkles mixed with 1/4 cup white sugar for rolling. Approximately 40 - 50 chocolate kisses (unwrapped) to press into each cookie after baking (this can cause the cookie to crack slightly so be careful not to push too hard) or  20 - 30 halved candied cherries to press into cookie before baking.

Preheat oven to 350ºF

In a large bowl cream butter. Add powdered sugar and salt. Mix scraping the sides of the bowl often. Add cherry juice, almond extract and food coloring. Gradually beat in flour. Stir in cherries. Do not chill this dough, it makes it hard to work with.

Using a teaspoon or my favorite scoop, shape into 1 inch balls [**roll each ball into the sugar mixture]. place 1 inch apart on greased, silicone lined, or parchment lined baking sheet. [**press 1/2 of a candied cherry into the center of each cookie] Bake on center rack of oven for 8-10 minutes or until the bottoms are just light brown. [**Remove from oven and immediately press a chocolate kiss into center of each cookie. It will crack around the edges so be careful not to press too hard. Let cool on cookie sheet for 2 minutes then move to rack until kisses are completely set] Allow to cool on pan for at least 2 minutes before moving to cooling rack.

Crunchy Chicka Cookies

• 1 cup whole wheat flour
• 1-1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1-1/2 cup chopped dates (craisins, dried cherries or raisins)
• 3 cups chopped walnuts
• 1 cup chopped pecans
• 1 cup peanuts
• 1/2 cup sesame seeds
• 1/2 cup wheat germ or flax seed
• 1 cup rolled oats
• 1/2 pound butter
• 1/2 cup peanut butter
• 1-1/4 cup packed brown sugar
• 2 eggs
• 1/4 cup milk

In large bowl combine the flour, baking powder, salt, cinnamon, and ginger. Add the dates and toss until coated with flour. Add the nuts, seeds, wheat germ and oats.
In another bowl, cream the butter and peanut butter, adding the brown sugar. Beat in the eggs, then the milk. Pour the wet over the dry mixture, stir by hand until the ingredients are thoroughly incorporated.
Preheat over to 350ºF. Drop by tablespoons onto a cookie sheet. With the back of a wet spoon, flatten the dough to 3/4 inch thick and bake approximately 12 minutes, or until lightly browned.

Cream Cheese Sugar Cookies

• 1½ cups sugar
• 1 cup unsalted butter
• 1 80z package cream cheese
• 1 egg
• 1 teaspoon vanilla
• ½ teaspoon almond extract
• 3 ½ cup unbleached flour
• 1 teaspoon baking powder

toIn a mixing bowl cream sugar, butter and cream cheese until fluffy. Add egg and flavorings, beat smooth. Stir together the flour and baking powder, add to creamed mixture and mix thoroughly. Chill dough. Roll out on surface dusted with a mixture of ½ powdered sugar and ½ flour.  Roll ¼ to ½ inch thick depending on your preference. Cut into desired shapes. Place on ungreased cookie sheet lined with parchment and bake in at 375° for 8-10 minutes, watching for the edges to just barely begin to brown. Cool and Frost.   This recipe can also be used for rolled, pressed or shaped cookies.  Brush with egg white to decorate cookies which are not iced.

Cut Out Cookie Icing 

• 2 cups powdered sugar
• 1 Tablespoons soft butter
• ¼  teaspoon vanilla
• ¼ teaspoon almond extract
• 1 egg white
• ¼ cup milk or heavy cream

Combine egg white and milk, set aside. Beat together powdered sugar, butter and flavorings. Add small amounts of the milk mixture until icing is spreading consistency. Tint with desired colors.

Banana Oatmeal Cookies

These are soft cake-like cookies that taste very much like Banana Bread.

• 3/4 cup all purpose flour
• 3/4 cup whole wheat flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/3 cup white sugar
• 1/3 cup brown sugar
• 1 ¼ cup soft butter flavored shortening
• 1 egg
• 3 large bananas, mashed
• 1 ¾ cup oatmeal
• 1/2 cup walnuts
• 1 cup chocolate chips

Preheat oven to 350ºF
In a med. bowl mix dry ingredients; flours, salt, baking soda and spices. In a large bowl beat shortening with sugars until creamy, add banana's and egg. Beat well. Mix in oatmeal.  Add dry ingredients and mix only until well combined. Fold in walnuts and chips. Drop by spoonfuls on baking sheet press slightly to flatten.
Bake in 350ºF oven for 15-18  minutes or until cookies are golden brown.
Store cooled cookies in refrigerator in an air tight container.

Cherry Brownie Bites

• 1/2 cup softened butter
• 1 cup white sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 (10 oz jar) maraschino cherries (drained, dried & chopped small)
• 1/2 cup chopped walnuts

Preheat oven to 350ºF.
In a medium bowl mix dry ingredients; flour, cocoa powder, salt, baking soda & baking powder.
In large bowl beat butter and sugar together.
Add egg and vanilla. Beat until well incorporated.
Add dry ingredients slowly and stir until smooth.
Fold in Cherries and walnuts.
Drop by teaspoons onto ungreased cookie sheet.
Bake about  8-10 minutes. Do NOT over bake.
(makes about 4-5 doz)
These cookies hold their shape while cooking. They should not spread.