Poppy Seed Cookies

1 cup unsalted butter -- softened
1 cup sifted confectioner's sugar
1/4 cup poppy seeds
1 teaspoon vanilla extract
1 1/2 teaspoons grated lemon zest
2 cups all-purpose flour
1/4 teaspoon salt

Cream butter in a large mixing bowl, using an electric mixer. Add sugar and beat until light and fluffy. Beat in vanilla, then add poppy seeds, lemon zest, flour and salt. Stir until dough is very well mixed. Turn dough out on a work surface and form into 2 or 3 rough logs, about 1 1/2 to 1 3/4 inches in diameter. Wrap the logs in wax paper and refrigerate for 30 minutes or until firm enough to shape into smooth, even rolls of about the same diameter or slightly less. Rewrap the rolls in wax paper and refrigerate for another hour or two, or put into heavy plastic bags to freeze. Preheat the oven to 375 degrees. Remove the rolls from the refrigerator one at a time; place on a cutting board and cut into slices just under 1/4-inch thick. Arrange the slices on ungreased cookie sheets about 1 inch apart and bake in the middle of the oven for 8 to 10 minutes or just til the edges turn golden. Transfer the cookies to racks to cool.
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Bannana Chip Cookies

2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
1 cup chocolate chips
1/2 cup walnuts
1 cup mashed bananas

Beat butter, sugar and eggs until light. Add bannanas and vanilla and mix well. Mix in flour, salt, baking powder and soda until well blended. Stir in nuts and chocolate chips. Drop by spoonfulls onto greased cookie sheets. Bake at 350* for 10 to 12 minutes.
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Misty Mint Cookies

2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 cup butter
1 egg
1 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon peppermint extract
1/2 cup sour milk

Cream butter, add sugar and egg, beat well. Add rest of ingredients and mix well. Bake at 350* for 10 minutes.
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Almond Biscotti

1 cup sugar
1/2 cup butter -- melted
3 tablespoons brandy
1 teaspoon vanilla
1 teaspoon almond extract
1 cup almonds -- chopped
3 eggs -- large
3 cups flour
1/2 tablespoon baking powder
1/4 teaspoon salt

Preheat oven to 350~. Mix sugar with butter, brandy, vanilla, almond extract, nuts and eggs. Mix well. Stir in flour, baking powder and salt. Form into a long loaf(or loaves), place on a cookie sheet and bake for 20-30 minutes or until firm and softly cakelike. Remove from oven and let cool slightly. When cool enough to handle, slice into 1/2 inch diagonal slices and return to cookie sheet. Bake for 15-25 miutes, turning once, until both sides are brown-flecked and toasted. Cool thoroughly and store in an airtight jar.
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Gingerbread Biscotti

1 cup almonds -- blanched
3/4 cup sugar
1/4 pound butter
1/2 cup molasses -- dark
4 pieces ginger -- candied, minced fine
3 Eggs
3 cups flour
1/2 tablespoon baking powder
1 tablespoon cinnamon -- ground
1 teaspoon nutmeg -- ground
1/2 teaspoon cloves -- ground
1/2 teaspoon allspice -- ground

Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside. In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition. In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. On two greased 12x15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet. Bake in a 350 F. oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking. Let loaves stand on baking sheets until cool to touch, then cut into long, 1/2-inch thick diagonal slices. On baking sheets, arrange slices close together with a cut side down. Return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking.
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White Chocolate Oatmeal Cookies

1/2 cup butter -- softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 1/2 cups flour
1 1/2 cups oatmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1 cup white chocolate -- chopped
1 cup almonds -- chopped

Beat butter and sugars together till light. Add egg and vanilla and beat. Add the rest of ingredients and mix well. Drop by spoonfuls on baking sheet. Bake at 350* for 10 to 12 minutes.
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Man Sized Cookies

2 cups raisons
1 cup water
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon allspice
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
3/4 cup butter
3 eggs
1 cup sugar
4 cups flour-or more
1 cup chopped walnuts (optional)

Boil raisin's in 1 cup of water till almost dry. Put aside to cool. In a large bowl cream butter & sugar together, add beaten eggs & blend well. Sift dry ingredients together, gradually add to butter mixture. Add raisins with water [nuts] and combine thoroughly. Drop from spoon onto cookie sheet.The bigger the spoon the bigger the cookie. Experiment.
BAKE in 350 F. oven for 15 to 20 minutes.
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Chocolate M&M Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cocoa
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1/2 cup butter
2 large eggs
2 teaspoons pure vanilla extract
2 cups M&M's peanuts

Preheat the oven to 350 degrees.
Cream butter and add sugars. Beat until light. Add eggs and beat well. Stir in cocoa a bit at a time until well blended. Add the vanilla and the dry ingredients and mix to incorporate.
Add the M&M's, this will be a very stiff batter. Drop by spoonfulls or form with your hands, try to get 3 or 4 M&M's in each cookie. Bake for about 15 minutes.

Notes: The kids will love these!
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Chocolate Almond Biscotti

2 1/4 cups flour
1/3 cup cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 pound butter -- softened
1 cup sugar
2 eggs -- large
1 teaspoon vanilla
1/2 teaspoon almond extract
1 tablespoon amaretto (optional)
1 cup blanched slivered almonds
1 cup semi-sweet chocolate chips

Combine the flour, cocoa, baking powder and salt. Beat the butter and sugar until light and fluffy. Beat in the eggs, vanilla and almond extracts. Mix in the flour mixture in stages, stir in the slivered almonds and chocolate chips.
Shape the dough into two logs 3 inches wide and about 12-14 inches long. Place on an ungreased baking sheet 3 inches apart. Bake at 350°F for 20-30 minutes.
Cool slightly, cut into 3/4 inch diagonal slices and re-bake for 10 minutes on each side to dry and crisp them. Cool on a wire rack and store in an air tight container.
Notes: I always drizzle white chocolate on mine!
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Blue Rinestone Heel Cookies

3 eggs
2 cups sugar
1 1/2 cups brown sugar
1 1/4 cups peanut butter
1 1/2 teaspoons vanilla
1 cup butter
1 cup flour
3 teaspoons soda
4-5 cups oatmeal
1 bag chocolate chips -- (12 oz.)

Cream eggs and sugar. Add butter, peanut butter, and vanilla. Stir in flour and rest ofingredients. Bake 8 min. at 350.
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Invisable Oatmeal Cookies

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter (softened to room temperature)
1 cup brown sugar (packed firmly)
1 1/2 cups quick cooking oats
2 large eggs (lightly beaten)
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup raisins
1 cup dates (chopped)
1 cup pecans (chopped)

Sift together flour, baking powder, salt, cinnamon, and nutmeg until well blended . In a separate bowl, stir softened butter with brown sugar until well mixed.
Stir sifted dry ingredients into butter-sugar mixture. Stir in dry oats and beaten eggs. Add vanilla and almond extracts.Mix thoroughly. Stir in raisins, chopped dates, and chopped pecans.
Mix well until batter is firm. Drop about 1 heaping teaspoon about 2 inches apart onto a greased cookie sheet. Bakeat 350* for 18 minutes in oven until golden brown.
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Pecan Carmel Cookies

1 cup butter
1 cup sugar
1 cup brown sugar -- firmly packed.
2 large eggs
2 1/4 cups flour
3/4 cup cocoa
1 teaspoon baking soda
2 teaspoons vanilla
1 cup chopped pecans
1 tablespoon sugar
1 package chewy carmels in milk chocolate or caramilk choc bars

BEAT: softened butter at med speed until creamy, add sugars, beating well, add eggs, beating well. COMBINE; flour, cocoa, and baking soda; add to butter mixture,beating well, stir in vanilla and 1/2 of the pecans.
Cover and chill 1 hour. COMBINE: IN A SEPERATE BOWL, remaining 1/2 cup pecans and 1 tablespoon of sugar; set aside.
PRESS: 1 tablespoon cookie dough around each chocolate coated carmel, forming a ball, Dip one side of each ball in pecan mixture; and place pecan side up , 2 inches apart on ungreased cookie sheet.
BAKE: at 375 for 8 minutes ( cookies will look soft ) Cool on baking sheet one minute, remove to wire racks to continue cooling. Makes 4 dozen......these are so good!!!.
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Peanut Butter Chocolate Chip

1/2 cup butter -- plus 2 tablespoons
1/2 cup peanut butter -- plus 2 tablespoons
3/4 cup firmly packed brown sugar
1/2 cup sugar
1 Egg
1 teaspoon vanilla
1/4 cup milk
1 1/2 cups All-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups old-fashioned oats -- uncooked
1 package semisweet chocolate chips -- 12 ounce

Heat oven to 375'F. Beat butters and sugar until fluffy. Beat in egg, milk and vanilla. Add combined flour, baking soda and salt; mix well.
Stir in oats and chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 15 minutes.
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Mom's Cookies

2 cups raisins
1 cup water
3/4 cup margarine
2 cups sugar
3 eggs
1 teaspoon vanilla
4 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice or cloves
1 cup walnuts -- chopped

Boil raisons in water for 5 minutes, put aside to cool. Cream together the margarine, sugar, eggs and vanilla. Add the cooled raisons and water.
Sift dry ingredients together and add to the butter raison mixture. Mix well, add the walnuts and bake at 350* for 10-15 minutes.
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Ginger Snaps

1 1/2 cups margarine
2 cups sugar
1/2 cup molasses
2 eggs
4 cups flour (or more)
4 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon cloves

Cream margarine and sugar together. Add eggs and beat well. Add the rest of the ingredients and mix well. Roll into balls, but do not flatten. Dip half of cookie into sugar and place sugar side up on a cookie sheet. Bake at 400* for 15 minutes.
This makes a lot of cookies, about 100!
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Christmas Jewels

1 1/2 cups flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon nutmeg
1/2 cup butter
1/4 cup brown sugar
1/3 cup sugar
1 egg
1/2 teaspoon vanilla 1/2 cup candied pinapple 2 tablespoons almond slivers

Cream butter and sugar, add egg and mix well. Add all the other ingrediants. Mix well. Put into a wax paper lined loaf tin. Freeze overnight. Slice crosswise and bake at 350* for 10 to 12 minutes.
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Thumbprint Cookies

2 large eggs
3/4 cup butter -- softened
3/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
2 cups flour
1 1/2 cups walnuts -- finely chopped
1/2 cup jam (your favorite kind)

Preheat oven to 350*. Grease large cookie sheet. In a large bowl, beat eggs lightly. Remove 3 tablespoons of beaten egg to small bowl for later use.
Add butter, sugar, vanilla, almond extract and salt to eggs. Beat until evenly mixed. Add flour and mix until blended. Make small balls about a teaspoonfull, and dip in egg then roll in walnuts.
Place on cookie sheet about 2 inches apart. Make an indent with your thumb in each cookie. Bake about 20 minutes or until golden brown.
Immediately put about 1/4 teaspoon of your favorite jam in the indent. Then let them cool on a wire rack, then enjoy!
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Fruit Cake Cookies

1 cup raisins
1 cup candied cherries -- chopped
1 cup candied pineapple -- chopped
1 cup brazil nuts -- chopped
1/2 cup golden crisco
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Combine friut and nuts, mix well. Cream shortning, sugar egg and flavorings on medium speed until light and creamy. Combine flour, soda and salt.
Add to creamed mixture, beating on low till blended. Stir in fruits. Mix well. Drop on to greased baking sheet. Bake at 350* 10-12min. or until golden.
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Cream Cheese Christmas Cookies

1 cup butter
1 package cream cheese 8 oz.
1 cup sugar
1/2 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon salt
1/2 cup pecans(finely chopped)
red and green sugar crystals
pecan halves

In a large bowl, cream butter and cream cheese. Add sugar and vanilla; with electric mixer at medium speed, beat until light and fluffy.
In medium sized bowl, combine flour and salt; gradually add to creamed mixture, beating until well blended. Stir in chopped pecans. Cover bowl with plastic wrap and refridgerate for 15 minutes.
On four sheets of aluminun foil, shape dough into four 6 in. rolls, 1 1/2 inches in diameter. Wrap each roll tightly in foil and refridgerate over night.
Preheat oven to 325*. Line cookie sheets with foil. Remove rolls of dough from fridge one at a time. Coat each roll with red or green sugar crystals; cut dough into 1/4 in. slices.
Place on prepared cookie sheets; top each cookie with a pecan half. Bake for 15 min to 18 min, or until bottom of cookie is lightly browned when lifted.
These look so nice for Christmas.
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Mincemeat, Coffee and Spice Drops

1 cup soft shortening
2 cups firmly packed brown sugar
2 eggs
1/2 cup cold coffee
3 1/2 cups sifted enriched flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
2 cups well drained mincemeat

Cream shortening; gradualy beat in sugar and eggs and beat thoroughly. Stir in cold coffee. Sift together flour, soda, salt, nutmeg, and cinnamon and stir into creamed mixture. Stir in Mincemeat.
Chill at least 1 hour. Drop rounded teaspoons about 2 inches apart onto lightly greased baking sheet. Bake in hot oven(400 degrees F,) until set (when touched lightly with finger, almost no imprint remains), about 8 to 10 minutes.

I made some carmel icing for these.
Just put 2 tablespoons butter, 1/4 cup cream and 1/2 cup dark brown sugar in a sauce pan. Bring to a boil and them remove from heat. Stir in 1 teaspoon of vanilla and beat in enough icing sugar to get the right consistency.
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Light Sugar Cookies

3 tablespoons margarine -- softened
2/3 cup sugar
1 egg
1 tablespoon lemon juice
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 tablespoons sugar

Cream softened margarine; gradually add 2/3 cup sugar, beating at medium speed of an electric mixer until well blended. Add egg and lemon juice; beat well. Combine flour, baking soda, and nutmeg; gradually add to creamed mixture, beating well. Shape dough into 26 balls; roll in remaining 2 tablespoons sugar. Place 2 inches apart on ungreased cookie sheets, and pat each portion into a 2-inch circle. Bake at 375 deg for 9 minutes. Cool on wire racks. Yield: 26 cookies
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Ice-Box Cookies

1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
3 1/2 cups flour
1 cup walnuts -- choppedv 1 teaspoon vanilla

Preheat oven to 350*F. Cream together butter and sugars, beat in eggs. Add the remaining ingredients and mix well. Make into 4 noodles and wrap in wax paper. Freeze the noodles until you are ready to bake cookies. Slice about 1/4 inch thick and place on cookie sheets. Bake for 10 to 12 minutes.
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Quick Oat Cookies

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg beaten
1 1/4 cups quick-cooking oats
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup flaked coconut
1/3 cup chocolate chips
1/2 cup raisons or walnuts

Preheat oven to 350*F. Cream together butter and sugars until fluffy. Beat in egg, add remaining ingredients and mix well. Drop by spoonful onto ungreased cookie sheets allowing 1 inch space between cookies. Bake for 12 to 14 minutes or until golden brown.
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Dee's Blondie Cookie Bars

1 1/2 cups brown sugar, packed
1/2 cup melted butter
2 eggs -- beaten
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup white and dark chocolate pieces

In a large bowl, combine brown sugar, butter, eggs and vanilla until well blended. Combine flour, baking powder and salt; add to brown sugar mixture. Stir in both chocolates and combine well. Spread into a greased 13x9 baking pan. Bake at 350* for 18 to 20 minutes or until a tooth-pick inserted in the center comes out clean. Cool and slice into bars.
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Click on the album above to see more of the cookies that I bake!

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Cream-Cheese Cookies

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