recipes

Lemon Cornmeal (a Martha recipe with a few changes)
Mix 1and 3/4 c. flour with 1 c. yellow cornmeal and 1/2 tsp. salt.
In another bowl, cream 1 c. unsalted softened butter with 2/3 c. sugar.
Add zest from 2 fresh lemons and 1 tsp. fresh lemon juice.
Mix for at least 2 minutes on medium high speed.
Add 1 egg and mix and then 1 egg yolk and mix again.
Add 1 tsp. vanilla extract.
Gradually add the flour mixture and beat until combined.
You can pipe this onto greased or parchment lined pans using a pastry bag and 1/2 in. star tip or you can be
lazy like me and use a cookie gun.
Bake at 350 degrees until edges are very light brown: 8-15 minutes- depending on the size and thickness of
your cookies.

Snickerdoodles (Does anyone know how they got this name?) from Betty Crocker
Heat oven to 400 degrees.
1/2 c. butter
1/2 c. shortening
1 1/2 c. sugar
2 eggs
2 3/4 c. all purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
Cream first 4 ingredients.
Mix in next 4.
Shape into small balls - 1 generously rounded tsp. per each.
Mix 2 Tbl. sugar and 2 1/2 tsp. cinnamon.
Roll balls in mixture and place 2 inches apart on ungreased cookie sheet.
Bake for 7-8 minutes until set and bottoms are light brown.

Pumpkin-Oatmeal Raisin Cookies- **I just tried these with chocolate chips instead of raisins and they
are excellent!
I got this recipe from the Nestle site VeryBestBaking.com and modified it slightly
2 1/4 c. all purpose flour
1 1/2 c. old fashioned oats
1 tsp. baking soda
1 1/4 tsp. cinnamon
1/2 tsp. salt
1 c. margarine or butter
1 c. packed brown sugar
1 c. granulated sugar
1 c. pumpkin
1 large egg
1 tsp vanilla extract
3/4 c. raisins
Optional 3/4 c. chopped walnuts
Preheat oven to 350 degrees.
Lightly grease baking sheets.
Combine first 5 dry ingredients.
In separate bowl, cream butter and sugars until fluffy. Add pumpkin, egg and vanilla. Mix well. Combine with dry
mixture and stir in raisins. Drop by rounded teaspoon onto sheets and bake for 10-12 minutes or until edges are
light brown and centers are set. Makes about 48 cookies.

Lemon Crisps
(I got this recipe from my mother- Thanks Mom!)
1 3/4c. flour
3/4 tsp. baking soda
dash salt
3/4 c. vegetable shortening (kind of disgusting, but necessary)
1 c. sugar
2- 4oz. packages of instant lemon pudding
3 eggs
(I would add lemon peel and my mother suggested some lemon juice as well, if you want to cut the sweetness a
bit. Good plan.)
Mix dry ingredients. Cream sugar, shortening, and pudding mix- beat until light and fluffy. Add eggs and beat.
Add flour mixture and beat. Roll into walnut-sized balls and put on lightly greased baking sheets. I semi-flattened
mine with a cookie press and baked at 375 degrees (or whatever my oven decided to heat to at the time!) for 8
minutes.

Big Soft Ginger Cookies
I got this recipe years ago from a magazine. The only thing I change is to be generous when measuring the
spices.... and of course, triple the recipe.
2 1/4 c. flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3/4 c. margarine
1 c. sugar
1 egg
1/4 c. molasses
2 Tbs. sugar
Combine first 6 ingredients and set aside.
In large mixing bowl, beat margarine on low to soften.
Gradually add 1 c. sugar and beat until fluffy.
Add egg and molasses and beat well.
Stir in dry ingredients.
Roll into walnut-sized balls and roll in 2 Tbs. sugar to coat.
Place 2 1/2 inches apart on ungreased cookie sheets.
Bake at 350 for 10 minutes. Cookies should be light brown and still puffed. Let stand for 2 minutes before
removing from sheet. Store tightly covered. (They get even better after a few days.) Makes approx. 2 doz

Peppermint Meringues
2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 c. sugar
approx. 1/4 tsp. peppermint extract (I just dumped some in)
approx. 1/2 c. mini semi-sweet chocolate chips (again with the dumping)
Green food coloring
Beat egg whites until foamy. Add salt & cream of tartar. Beat until it forms soft peaks. Continue to
beat while adding sugar 1tbs. at a time. When mixture is stiff and glossy, beat in peppermint extract
and green food coloring. Spoon into a sealable plastic bag and cut a 3/4 inch hole in the corner.
(If you're feeling particularly Martha-like, before you put the meringue in the bag, you can cut a small
hole in the corner and put a small star cake decorating tip into the opening and make fancy "kisses".
Very little effort, but impressive-looking) Squeeze meringue in the shape of small "kisses" on to an
ungreased foil-lined cookie sheet. Push several mini chips into each kiss.
Bake at 225 degrees for 2 hours. Cool and remove from foil. Makes about 3 dozen. Store in an airtight
container. Another option is to eliminate the chocolate chips and food coloring and sprinkle crushed
candy canes on top of the kisses before baking.

Fairy Drops- Very shortbread-like. From an old "Better Homes and Gardens"
4 1/2 c. flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt.
1 c. butter
1 c. sifted powdered sugar
1 c. sugar
1 c. cooking oil
2 eggs
2 tsp almond extract
colored or plain sugar (optional)
In a medium bowl stir together first 4 ingredients.
In a large mixing bowl, beat butter until smooth, add both sugars, beat until fluffy. Add oil, egg and extract-
beat just until combined. Gradually add dry ingredients and beat until combined. Cover and chill (the dough)
for at least 30 minutes.
Roll into small balls (approx a rounded teaspoon size). Dough will be soft. Place on ungreased cookie sheet.
With your hand, the bottom of a juice glass, or a fun cookie stamp, gently flatten to 1/4 inch thick. Sprinkle with
plain sugar if you'd like...or red or green sugar for the holidays or pink or yellow for spring...
Bake at 350 degrees for 10-12 minutes or until edges are very light brown...barely beige really.
Makes 55-60 cookies.