Cookies

Lemony Bliss Cookies

1 stick of butter, softened
1 1/2 cup sugar
2 eggs
1/4 cup lemon juice
1 tbs freshly grated lemon zest
1/2 teaspoon baking powder
2 1/2 cups all-purpose flour
Powdered sugar

Preheat oven to 350 degrees. Prepare baking trays with parchment paper.

Cream together the butter and sugar together until blended. Add eggs, one at a time and mix well. Mix in lemon juice and zest.

Once mixture is well blended, add baking powder and flour. Stir into a good batter.

1/2 cup butter (softened)
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 1/2 cup mashed cooked Butternut squash
2 1/2 cup all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 cup dried currants
1 cup roasted almonds (or pecans)
1/4 tsp ground allspice
2 1/2 tsp baking powder

Preheat oven to 375 degrees.

In large mixing bowl, cream together butter and sugars until fluffy. Beat in eggs and squash.

1 cup softened butter
1 1/2 cups of brown sugar
2 eggs
3 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 cup flaked coconut
1 1/2 cups fresh diced rhubarb

If you care to frost your cookies, you will need these additional ingredients:
3 oz. softened cream cheese
1 tbs softened butter
1 1/2 cups confectioner's sugar
3 tsp vanilla extract

Preheat oven to 350 degrees.

In mixing bowl, cream butter and brown sugar together, then beat in the two eggs.

1 cup margarine
1/2 cup powdered sugar, sifted
2 cups flour, sifted
1 tsp vanilla
1/3 cup walnuts or pecans, finely chopped
Powdered sugar

Cream together margarine and powdered sugar. Add flour, vanilla and nuts and mix well. Shape dough into walnut-sized balls. Place on an oiled cookie sheet and bake at 350 degrees for 15 minutes or until they begin to brown. Cool for 5 minutes and roll in powdered sugar.

1 cake mix (lemon or chocolate)
2 cups cool whip (thawed)
1 egg

Mix together, roll into balls, roll in powdered sugar.
Bake 350 for 10 minutes.

Comments: These are awesome! Quirky on the baking time, so watch it close!

1/2 cup shortening
1-1/4 cups brown sugar
2 eggs
1-1/2 cups cooked, mashed pumpkin
1/2 teaspoon salt
1/4 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2-1/2 cups flour
4 teaspoons baking powder
1 cup raisins
1 cup chopped nuts
1 teaspoon lemon extract

1 1/2 sticks (3/4 cup) salted butter, softened.
1/2 cup confectioner's sugar
2 large egg yolks
1 tsp vanilla extract
1 1/2 cups flour
1 cup any fruit jam

Preheat oven to 325 degrees.

In a medium bowl, cream butter with electric mixer at medium
speed. Add sugar and beat until smooth. Add egg yolks and
vanilla, and beat at medium speed until light and fluffy. Add the
flour and blend at low speed until thoroughly combined.

1 c. shortening
2 1/2 c. flour
1 c. crunchy peanut butter
1 tsp. baking powder
1 c. brown sugar
1 1/2 tsp. soda
1 c. white sugar
1/2 tsp. salt
2 eggs

Mix shortening, peanut butter, sugars and eggs real well. Sift dry
ingredients together and add to creamed mixture. Roll dough into walnut
size balls. Place on cookie sheet and flatten, crisscross, with a fork.
Bake in 375 degree oven for 10 to 12 minutes. Makes about 6 dozen cookies.

NOTE: Bake 12 minutes for crispy, 8-9 minutes for soft cookies.

2 cups Flour
1 cup Quick oats, un-cooked
1 tsp Baking soda
1 tsp Cinnamon
1/2 tsp Salt
1 cup Butter or margarine;softened
1 cup Brown sugar, packed
1 cup Granulated sugar
1 egg; slightly beaten
1 tsp Vanilla
1 cup Libby's solid-pack pumpkin
1 cup Semi-sweet morsels

Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt; set aside.

Cream butter; gradually add sugars, beating until light and fluffy.

Add egg and vanilla; mix.

2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups blended oatmeal (blend in a blender to a fine
powder)
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1- 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)