COOKIES

Chocolate Chip Cookies

1 cup butter
1 cup brown sugar
½ cup white sugar
2 eggs
2 capfuls of vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 package (500 g.) of chocolate chips

1) Mix the butter, brown sugar and white sugar together. Stir and delump
2) Add the eggs and vanilla. Mix
3) Add the baking soda and salt to the flour and slowly stir it into the batter
4) Flour chips first with a little flour, then add the package to the batter, Mix well
If too watery , add more flour
5) Cook at 350 degrees F for 7-10 mins on tin foil lined cookie sheets

Giant Lemon Sugar Cookies

1 cup butter, softened

1 ½ cups sugar
½ cup brown sugar
2 large eggs
1 ½ tsp grated lemon zest
2 tbsp lemon juice
3 cups flour
1 tsp baking soda
¼ tsp salt
¼ tsp cream of tartar
4 tsp coarse sugar

1) Preheat oven to 350 F. In a large bowl, cream butter and sugars until light and fluffy.
Beat in eggs. Beat in lemon zest and juice. In another bowl, whisk flour, baking soda,
salt and cream of tartar, gradually beat into creamed mixture.
 2) Shape ¼ cupfuls of dough into balls. Place 6-inches apart on greased baking sheets.
Flatten to ¾ inch thickness with bottom of a measuring cup. Lightly brush tops with
water, sprinkle with coarse sugar.
3) Bake until light brown, 12-15 mins. Remove from pans to wire racks to cool completely.
Store in airtight containers.

Coconut Cookies
( a cross between a coconut macaroon and a chewy butter cookie) – Martha Stewart

1 pkg (14 oz) sweetened shredded coconut

1 cup sugar
½ tsp salt
¼ tsp baking powder
½ cup chilled butter, cut into small pieces
1 large egg
1 tsp vanilla
1 ½ cups flour

1) Preheat oven to 350 F. Set aside 2 loosely packed cups of coconut on a plate. Place
remaining coconut in a food processor along with sugar, salt, and baking powder.
Process until finely ground. Add butter, and process just until no lumps remain. Add
egg and vanilla, process just until smooth. Add flour, pulse until a crumbly dough begins
to form, scraping sides of bowl as needed. Do not overmix.
2) Forming 5 or 6 at a time, scoop level tablespoons of dough, and place in reserved
coconut. Roll into balls, coating with coconut
3) Arrange balls, about 2 inches apart, on baking sheets. Bake until lightly golden, 23 to 25
mins. Cool on baking sheets 1 to 2 mins, transfer to a wire rack to cool completely.

Lemon Sugar Cookies

1 cup butter, softened

2 cups sugar
2 large eggs
2 tsp grated lemon zest
2 tsp lemon extract
4 cups flour
1 tsp baking soda
1 tsp salt
1 cup buttermilk

1) Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after
each addition. Beat in lemon zest and extract. In another bowl, whisk together flour,
 baking soda and salt, add to creamed mixture alternately with buttermilk, beating well
after each addition. Cover and refrigerate at least 2 hours
2) Preheat oven to 375 F. Drop by tablespoonfuls 2-inches apart onto ungreased baking
sheets. Bake until lightly browned, 7-10 mins. Remove to wire racks to cool.

The Best Soft and Chewy Snickerdoodle Cookies

2 tsp cinnamon
1 cup butter, softened
2 tsp vanilla
1 cup sugar
1/3 cup brown sugar
2 eggs
3 cups flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
Cinnamon Sugar mix:
¼ cup sugar
1 tbsp cinnamon

1) In a small bowl, mix together the ingredients for the cinnamon sugar mix until evenly
incorporated. Set aside.
2) In a large mixing bowl, whip the butter with vanilla until light and fluffy
3) Add the sugar and brown sugar and mix until well incorporated
4) Add the eggs and stir until thoroughly incorporated.
5) Using a sift add the flour, cream of tartar, cinnamon, baking soda and salt and sift into
the dough. Combine until evenly mixed
6) Cover with plastic wrap and chill
7) Preheat oven to 375 F.
8) Using your hands roll dough into ping pong sized balls
9) Dip the dough into cinnamon sugar mixture and roll around covering the dough ball
completely
10) Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 mins.
Allow to cool and serve.

Fresh Raspberry Lemon Cookies with Glaze

8 Tbsp (1 stick) butter, softened

1 cup sugar
Zest from 1 lemon
1 tbsp fresh lemon juice
1 large egg
2 cups flour
¼ tsp salt
¼ tsp baking powder
¼ tsp baking soda
¾ cup frozen raspberries, still frozen
Glaze:
3 tbsp fresh lemon juice
1 ½ cups powdered sugar, or more
Fresh raspberries to garnish

1) Preheat oven to 350 F. Line a baking sheet with parchment paper. Don´t get the
raspberries out of the freezer yet, leave them in until the very last minute.
2) In a large bowl or stand mixer, beat the butter for 1-2 mins, scraping the sides and
bottom. Add the sugar and lemon zest and beat well, another 1-2 mins until fluffy.
3) Add 1 tbsp lemon juice and the egg. Beat well.
4) Add 2 cups flour but don´t mix yet. Use a small spoon to stir the baking powder, baking
soda and salt into the flour. Beat until almost combined. (it will form a dough but there
might still be streaks of flour)
5) Get the raspberries out of the freezer. Measure out ¾ cup onto a cutting board and
chop roughly with a sharp knife. You want each raspberry to be at least chopped in half
but not much more than that. Break up any big clumps. Carefully stir the raspberries
into the dough with a spatula. Don´t over mix. If you mix too much the dough will turn
all pink, you want streaks.
6) Shape 6-8 cookies on the prepared pan, at least 2-inches apart. (you should have about
15 cookies in total)
7) Bake at 350 F for 14-15 mins. Keep the remaining dough in the freezer until you can
bake it.
8) Make the glaze: In a small bowl combine 3 tbsp fresh lemon juice (about 1 lemon) and
the powdered sugar. Add more lemon juice or powdered sugar to get the consistency
you want. Use a spoon to glaze the cookies. Let the frosting set at room temp. Top
each cookie with a fresh raspberry.

Cherry Icebox Cookies

(makes about 6 dozen)

1 cup butter, softened

1 cup sugar
¼ cup packed Brown sugar
1 egg
¼ cup maraschino cherry juice
4 ½ tsp lemon juice
1 tsp vanilla
3 ¼ cups flour
½ tsp baking soda
½ tsp cinnamon
¼ tsp cream of tartar
½ cup chopped walnuts
½ cup chopped maraschino cherries

1) In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, cherry
juice, lemon juice and vanilla. Combine dry ingredients, gradually add to creamed
mixture and mix well. Stir in nuts and cherries.
2) Shape into four 12-inch rolls, wrap each in plastic wrap. Refrigerate for 4 hours or until
firm.
3) Unwrap and cut into ¼ inch slices. Place 2 inches apart on ungreased baking sheets.
Bake at 375 F for 8 to 10 mins or until the edges begin to brown. Remove to wire racks
to cool.

Gingerbread Cookies

¾ cup butter, softened

¾ cup packed brown sugar
1 egg
¾ cup cooking molasses
4 ½ cup flour
2 tsp ground ginger
1 tsp cinnamon
¾ tsp baking soda
½ tsp ground cloves
¼ tsp baking powder
1 pinch salt

1) In a large bowl, beat butter with brown sugar until fluffy, beat in egg and molasses.
2) In a separate bowl, whisk together flour, ginger, cinnamon, baking soda, cloves, baking
powder and salt, stir into molasses mixture in 3 additions, blending with hands and
kneading to combine.
3) Divide into thirds, shape into flat rectangles. Wrap each and refrigerate until firm, about
2 hours.
4) Between parchment paper, roll out each rectangle to ¼ inch thickness. With floured
gingerbread person, snowflake or other shape of cutter, cut out cookies. Arrange, 1 inch
apart, on parchment paper-lined baking sheets.
5) Bake in 325 F oven until firm to the touch and light golden on edges, about 15 mins.
Transfer to racks, let cool completely.
Decorate as desired with piped icing, candies, sanding sugar, etc…