Favorite Cookie Recipes


Apple Oatmeal Cranberry Cookies In a large bowl with mixer, beat margerine and sugar until fluffy.  Add flour, baking soda, cinnamon, vanilla, salt and eggs.  Beat until blended, occasionally scraping bowl with spatula.
With a spoon, stir in apples, oats, cranberries and nuts.
Drop by teaspoonfuls on ungreased cookie sheet.
Bake at 350º F for 20 to 25 minutes or until golden.

back to top


Chocolate Chip Cookies Cream together shortening, sugars, eggs and vanilla until light and fluffy.  Sift together flour, soda, and salt; stir into creamed mixture.  Add chocolate chips and nuts; mix well.

Drop by teaspoonfuls about 2 inches apart on a lightly greased baking sheet.

Bake at 375º F.  for about 10 minutes or until lightly browned.

Makes about 3 ½ dozen cookies.

back to top


Crazy Colored Spritz Cookies Preheat oven to 400º F.  Thoroughly cream butter and sugar.  Add egg, milk, vanilla and almond extracts.  Beat well.  Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough.  Do not chill.  Divide dough.  Add to each section enough food coloring to achieve color desired.  I find kneading it with my hand gives the best result (wear a rubber glove or your hand will be the color you are using.)  Place dough into a cookie press (you can put more than one color in the press to get multi color cookies) and press cookies onto an ungreased cookie sheet.  Bake at 400º F. oven for 6 to 8 minute or until edges are lightly browned.  Remove from sheet, cool on rack.

Make approx. 6 dozen cookies.

back to top


Espresso Cookies 1. Dissolve 1 ½ Tbls. coffee in hot water in large bowl.  Add butter, shortening, sugars and egg.  Beat with an electric mixer on medium speed until fluffy.  Beat in flour, baking powder, 1 teas. coffee, cinnamon and salt at low speed.

2. Divide dough in half.  Shape each half into a roll, 10 inches long.  Wrap each roll in plastic wrap and refrigerate for 30 minutes.

3. Prepare espresso coating on large plate.  Roll each roll of dough in the coating (reserve remaining coating).  Rewrap in plastic wrap and refrigerate at least 30 minutes more.

4. Heat oven to 375?.  Cut each roll into 3/8-inch slices.  Place about 2 inches apart on ungreased cookie sheets.  Sprinkle with remaining coating.  Press coffee beans into cookies.  Bake 8 to 10 minutes or until edges are light brown.  Cool slightly; remove from cookie sheet to wire rack.

Makes about 4 ½ dozen.

Espresso Coating

½ cup granulated sugar
2 teas. instant espresso powder

Mix ingredients together.

back to top


Lemon Almond Cookies Preheat oven to 350º F.

Beat butter and sugar in large bowl with mixer on high speed until fluffy.  Beat in remaining ingredients except flour and garnish until well blended.  On low speed beat in flour until just blended.

Drop by rounded teaspoonfuls 1 ½ inches apart on an ungreased cookie sheet.  Sprinkle with almonds or sugar.

Bake 10 to 12 minutes or until edges are lightly browned.  Cool on cookie sheet 1 minute before removing to wire rack to cool completely.

Store in airtight container at room temperature.

Makes approx. 44 cookies.

back to top


Peanut Butter Kisses Cookies Blend shortening, brown sugar, peanut butter, egg, milk and vanilla well.
Add flour, baking soda, and salt.  Blend well.
Shape into small balls, roll in white sugar and place on an ungreased cookie sheet.
Bake at 375º F for 10 to 12 minutes or until lightly browned.
Press a candy kiss into each cookie immediately when removed from oven.
Let sit until completely cool.

back to top

Last updated July 8, 2001
Return to recipe index
Return to main page
Send me e-mail