Grandma Sprague's Zucchini Cookies

no eggs in this cookie

Beat together:

1 Cup Oil                                                    2 Cups Brown Sugar

2 tsp. Vanilla                                               2 Cups Grated zucchini

Sift together:

4 cups Flour                                                2 tsp. Soda

2 tsp. Baking powder                                  1 tsp. Salt

1 tsp.Nutmeg                                               1 tsp. Cinnamon 

1/2 tsp Ginger                                             

Combine both mixtures beat until smooth:

Add   

1 Cup chopped nuts                                      1 Cups Raisins soften in hot water.

Mix and then Drop by tsps. onto lightly greased cookie sheet.

Bake @ 350 for 10 to 15 minutes. Can add chocolate chips.

Frost.

Triple Chocolate Chip Cookies

1 Package Ghirardelli Triple Chocolate Brownie mix

¾ cups flour

1/3 cup butter

1/3 cup water

1 egg

Preheat oven to 350 Degrees Prepare cookie sheet by lightly greasing.

Mix flour with brownie mix in medium bowl. Melt butter and add to water and egg pour into mix and beat with mixer until all dry ingredients are moist.

Spoon onto cookie sheet and cook for 8 to 15 minutes. 

Avon Sugar Cookies

Avon Sugar Cookies

1 cup softened butter or margarine

1 1/2 cups confectioner's sugar

1 egg

1 teaspoon vanilla

1/2 teaspoon almond extract

2 1/2 cups all purpose flour

1 teaspoon baking soda

Mix thoroughly butter, sugar, egg, vanilla, and almond extract. Blend in flour and baking soda. Cover; chill 2-3 hours.

Heat oven to 375. Divide dough in half. Roll each half 1/4 inch thick onlightly floured clothcovered board. Cut into desired shapes. Place on lightly greased baking sheet. Bake 7-8 minutes or until light brown on edge. Yeidls approx. 4 dozen 2 -2 1/2 inch cookies. * If using self-rising flour; omit soda

Special Icing

1# confectioner's sugar

1 large egg white water

Beat confectioer's sugar into egg white, adding 1 tablespoon water or enough to produce a fairly thick frosting.

Nutmeg Logs

This is by far my favorite Christmas cookie. They are little bites of eggnoggie heaven!

Cookie:
1 C butter
3/4 C sugar
1 1/4 t nutmeg
1 egg
2 t rum extract
2 t vanilla
3 C flour

Cream butter and sugar. Add nutmeg, egg and extracts. Mix thoroughly. Sift flour and measure into cream mixture. Shape into 1/2" X 3" logs.

Bake at 350 for 15 mins.

Frosting:
1/4 C soft butter
3 C powdered sugar
1 t vanilla
1 t rum extract
2 T milk

Mix together. Spread on cookie logs. Run a fork thru the frosting to resemble bark. Sprinkle with nutmeg.

Psst...I cheat and buy Pilsbury frosting (since it's dairy-free) and add the rum. Also, this time I used my cake decorating tool to frost them - it made it so quick and easy...and pretty.

Pumpkin Chocolate Chip Cookies

I love Pumpkin Chocolate Chip cookies. This is a really quick and easy recipe. It makes a ton. Usually we will make one batch and hand them out to quite a few neighbors during the holidays.



Ingredients:

1 (15oz) can Libby's canned pumpkin
1 box Spice cake mix
1 (12ox) package chocolate chips



Directions:

Preheat oven to 350.
Mix together cake mix and pumpkin until well combined. Add chocolate chips to mix.
Drop cookies on greased baking sheet or ungreased stone.
Bake for 10-12 minutes.

The Best Lemon Cookies in the World

My favorite visiting teacher always brings me a treat. These are my favorites. Very soft and so delicious. I usually eat the whole plate of cookies by myself.

Lemon Cake Mix
8oz. Cream Cheese
1 Egg
1/2 stick of Butter 0r Margarine
2 Tbsp Lemon Juice

Mix all ingredients together and chill in the fridge for 30 minutes. Roll into 1" balls and roll in powdered sugar.

Bake at 350 for 12 minutes
You will see them slightly crack and have a light brown tint.

Lavender Lemon Tea Cookies

This is a Recipe that Tamara Sprague sent me. I have wanted this recipe all summer and She finally came through, I love her art of cooking

2 Tbsp. lavender flowers, crushed
2 c. soft unsalted butter
1 1/3 c. sugar
2 tsp. vanilla
½ tsp. lemon extract
2 c. pastry flour, sifted
¼ tsp. salt

In mixer with paddle attachment, add lavender & sugar. Mix well. Add butter, then vanilla & lemon extract. Cream together well. Sift in flour & salt; mix until combined. Refrigerate 1-2 hrs.
Roll ¼” thick. Cut out (I like hearts or scalloped edge circles) & put onto ungreased cookie sheet to chill. Bake at 325° for 12-14 min. until edges are just brown.

Icing:
2 c. powdered sugar
4 Tbsp. lemon juice
4 Tbsp. corn syrup

Add lemon juice & corn syrup to powdered sugar, mixing well. Spread on cooled cookies.