FOR DROP COOKIES:

1/2 c. butter Crisco

1 c. sugar

2 eggs

2 tbsp. milk

1 tsp. lemon extract

2 c. sifted flour

1/2 tsp. soda

1 tsp. baking powder

1/2 tsp. nutmeg

1/2 tsp. salt

Mix together. Drop on cookie sheets by tablespoonfuls. Stamp each cookie with flat glass bottom dipped in sugar. Sprinkle with sugar. Bake at 350 degrees for 10 to 15 minutes.

FOR ROLL CUT OUT COOKIES:

1 c. flour

1/2 tsp. baking powder

1/4 tsp. soda

1 tsp. lemon extract

Add the above ingredients to drop cookie mixture. Roll 1/4″ thick between wax paper and refrigerate for several hours. Cut in desired shapes. Bake at 350 degrees for 10 to 15 minutes.

1/2 c. butter or shortening

1 tbsp. milk

1 tsp. baking powder

1/4 tsp. salt

1/2 to 3/4 c. sugar for tops of cookies

1 c. sugar

1 tsp. vanilla

1 egg

1 1/2 c. sifted flour

Bake at 375°F.

Use soft butter, beat in sugar, egg, milk and vanilla in butter. Sift salt, baking powder and flour together. Add to creamed mixture, mix thoroughly. Drop from a teaspoon 1 inch apart onto greased cookie sheets. Bake 8 minutes or until delicately brown. Remove from cookie sheets at once. Enjoy!

Cream well and add sugar gradually:

1/2 cup butter

1/2 cup Crisco

1 cup sugar

1/2 cup firmly packed brown sugar

Add to mixture and beat until creamed well:

2 eggs, unbeaten

2 tablespoons water

1 teaspoon vanilla

Sift together three times and blend in:

3 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

This dough may be refrigerated. Roll out and cut into desired shapes.

Bake at 350°F for 10-12 minutes.

2 c. flour

3/4 tsp. baking powder

1/2 tsp. salt

1/2 c. soft butter

1/2 c. sugar

1 tsp. vanilla

1/2 tsp. almond extract

1 egg

1 egg white, slightly beaten with 1 tsp. cold water

Sugar crystals

Grease baking sheets. Start oven 10 minutes before baking, 400 degrees. Mix flour, baking powder and salt. Cream butter; add sugar, creaming well. Stir in vanilla and almond extracts, then beat in egg until fluffy.

Add flour slowly, mixing well. Cover dough, chill at least 1 hour. Shape into balls (1 tablespoon each) and place on baking sheet. Press flat with tines of fork, twice. Brush lightly with egg white, sprinkle with sugar. Bake 10 minutes. Remove immediately to cake rack to cool. Yield: 2-3 dozen.

1/2 cup butter

1 cup sugar

2 eggs

1 tablespoon milk

2 teaspoons baking powder

2 cups flour

1 teaspoon vanilla

Cream together butter and sugar. Beat in eggs, one at a time, beating after each addition. Sift flour and baking powder.

Add half of the flour mixture, stir in milk and vanilla, then the remaining flour mixture. Mix only until combined.

Cooks Tip: Flour absorbs more or less liquid at different times of the year or due to humidity in the atmosphere or type or quality of the flour. You may need to adjust by adding more flour than is called for (or more liquid) to get the right consistency of dough for easy rolling. A general rule in all baking is to add a few tablespoons of flour at a time when your recipe is too sticky, or a few teaspoons water when your mixture is too dry or crumbly, until your mixture is just right for what you’re making.

Keep in mind that adding more flour will make a heavier and drier cookie, so add flour sparingly, only if needed. After refrigeration, more flour is absorbed and this can help make rolling out easier, too, which is why cookie dough is often refrigerated.

Wrap mixture in plastic wrap and refrigerate for 2 hours or more before rolling out 1/4-inch thick on a lightly floured work surface. Cut into shapes.

Sprinkle with sugar, cinnamon sugar or grated nuts, if desired.

Variations: Adjust the taste of the cookie dough as you prefer it; you may want to substitute lemon or orange flavoring for the vanilla extract, or various kinds of flavored liqueurs. Some vanilla brands bake off and leave behind little flavor; if you’re using one of these, or old vanilla, you may want to add 2 tsp. instead; you be the judge. Never use artificial vanilla – use only good quality brands.

Bake in a preheated 375°F oven for 10 to 15 minutes or until lightly golden on edges of cookies (depends on size). Decrease oven temperature if cookies are browning too quickly.

3 c. flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1 c. sugar

1 c. soft butter

1 slightly beaten egg

3 tbsp. milk

1 tsp. lemon

Sift together the flour, baking powder, salt and sugar; set aside. Cut butter until particles are very fine add egg, milk and lemon extract; blend thoroughly. Dough may be refrigerated. Roll out on board or counter that is lightly dusted with flour to 1/8 inch thickness, cut into desired shapes. Place on cookie sheets and bake at 400 degrees for 5-8 minutes.

1 c. shortening, softened

2 c. sugar

2 eggs

2 tsp. baking soda

4 tsp. baking powder

1/4 tsp. salt

1 tsp. vanilla

1 c. milk

5 c. flour

Cream together shortening, sugar and eggs. Mix in baking soda and powder, salt and vanilla. Add milk and flour alternately to creamed mixture. Bake at 350 degrees for 10-12 minutes.

COOKIE ICING:

6 tbsp. butter (room temp.)

2 tsp. vanilla

1 lb. confectioners’ sugar

4-5 tbsp. milk

Mix all ingredients together for 1 minute. Spread on cooled cookies.

1 lb. sweet unsalted butter

1 c. confectioners’ sugar

2 egg yolks

1 tsp. vanilla

4 1/2 c. flour, sifted

1 c. blanched chopped almonds

Confectioners’ sugar for top

NOTE: The trick to this recipe is in the beating, and a richer taste can be achieved if the almonds are browned first in a dry frying pan.

1. Cream butter until light in color and fluffy.

2. Add sugar and egg yolks, and beat well.

3. Mix rest of dry ingredients together except for 1 1/2 cups flour. Add almonds.

4. Knead for approximately 10 minutes, adding sifted flour gradually. When the dough comes away from the mixing bowl and doesn’t stick to your hands, the flour is enough and the dough is ready.

5. Taking about 1 1/2 tablespoons of the dough, form into any shape you’d like and place on ungreased cookie sheets. Bake at 350 degrees for approximately 25 minutes. Arrange on wax paper when removed.

6. Let cool partly and sprinkle generously with 10X sugar.

1 cup sugar

1 cup butter

1 teaspoon vanilla

1/2 teaspoon almond extract

1 egg

2 1/3 cups all purpose flour

1/2 teaspoon baking soda

Preheat oven to 375°F.

Beat together butter and sugar on low speed of mixer until light and fluffy. Stir in flavorings and egg. Mix. Stir in flour and baking soda.

Using a small cookie scoop or two spoons, shape dough into balls. Drop by teaspoonfuls onto ungreased cookie sheet, 2 inches apart. Press cookie down slightly to flatten using the bottom of a glass which has been dipped in sugar. Colored or white sugar may be used.

Bake for 9-11 minutes, just until cookies have set. Remove cookies to a wire rack to cool.

Variation: Substitute 1 1/2 cups confectioners’ sugar for the cup of sugar in above recipe. Cover and refrigerate 2 hours (or overnight). Roll dough out 1/4 inch thick on a lightly floured surface and cut out shapes. Sprinkle with colored sugars or frost. Bake on ungreased cookie sheets, 2 inches apart in a 375°F oven for 7-8 minutes, or until edges are lightly golden brown.

Tips: Do not overbake cookies; watch closely near the end of baking time. Bake on parchment paper for easy cleanup. Use two cookie sheets and have one ready to go into the oven as the first sheet cools (or just transfer parchment paper). For softer cookies, add a tablespoon of sour cream, yogurt or buttermilk.

Makes approximately 4 dozen cookies, depending on size.

1 3/4 c. flour

2 tsp. baking powder

1/4 tsp. salt

1/2 tsp. cinnamon

8 pkg. Equal

3/4 c. orange juice

7 tbsp. vegetable oil

1 egg

1/2 c. chopped walnuts or pecans

1/2 c. raisins

Preheat oven to 350 degrees.

Combine all ingredients and mix well. Drop by heaping teaspoons onto ungreased – no stick – cookie sheet. Bake 8 to 10 minutes until firm and lightly brown. Cool on wire rack.