Sugar Yolkies

This recipe makes a wonderful sugar cookie with a unique, light & airy texture.  They can be crispy or slightly chewy depending on how long you bake them.  A great way to use up leftover egg yolks!

6 egg yolks

1/2 cup brown sugar
1/2 cup white sugar
1/2 cup shortening or lard
1/4 cup butter
1 teaspoon lemon extract*
1-3/4 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder

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Preheat oven to 350 degrees F.

Sift together flour, salt, baking soda and baking powder and set aside. Cream together shortening, butter and sugar.  Beat in egg yolks and lemon extract, then mix in dry ingredients.  Chill dough at least an hour.  Roll dough into balls, then roll in white sugar and place on cookie sheet.  Flatten cookies with bottom of a glass that has been dipped in sugar.

Bake for 7-12 minutes or until a delicate golden brown (be careful not to over bake).

*Can substitute 1 teaspoon vanilla or almond extract

Moroccan Cookies

My good friend Pat learned to make these beautiful cookies while living
in Morocco. They have an unusual taste and texture—somewhat like puffy shortbread.

• 3/4 CUP BUTTER
• 1-1/4 CUPS OIL
• 1-1/2 CUPS SUGAR
• 5 CUPS FLOUR
• 1-1/4 TSP ACTIVE DRY YEAST

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Beat butter, oil and sugar together until smooth and fluffy. Mix in flour and yeast (use your hands to knead together).

Pinch off pieces of dough and roll lightly between palms of hands until the shape of a slightly flattened ball (like a fat flying saucer). Dough will be slightly dry, so forming the right shape may take a little practice. Add a little more oil if dough is too difficult to work with.

Place on cookie sheet and bake at 325 degrees for about 25 minutes. Cookies should be lightly browned on the bottom with a white, crackly top.

Cherry Valentine Cordials

Pretty cookies for your sweetheart!

• 1 CUP SOFT BUTTER OR MARGARINE
• 1 CUP POWDERED SUGAR
• 2 TSP MARASCHINO CHERRY JUICE
• 1/2 TSP ALMOND EXTRACT
• A FEW DROPS RED FOOD COLORING
• 2-1/4 CUPS FLOUR
• 1/2 TSP SALT
• 1/2 CUP MARASCHINO CHERRIES, DRAINED AND CHOPPED
• 48 CHOCOLATE KISSES, UNWRAPPED

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Preheat oven to 350 degrees.

In large bowl, combine butter, powdered sugar, cherry juice, almond extract and food coloring; blend well. Stir in flour and salt. Add cherries; mix well.

Form dough into 1” balls. Place two inches apart on ungreased cookie sheets. Bake at 350 degrees for 8-10 minutes or until lightly brown around the edges. Immediately top each cookie with a chocolate kiss. Remove from cookie sheets.

Makes approximately 48 cookies.

Pinky's Famous Oatmeal Cookies

These were the “staple” cookie when I was growing up.

My mother must have made thousands—and we never got tired of them.

• 1 CUP BUTTER OR MARGARINE*
• 1-1/2 CUPS WHITE SUGAR
• 2 EGGS
• 1/2 TEASPOON VANILLA
• 2-1/2 CUPS FLOUR
• 1 TSP BAKING SODA
• 2 CUPS QUICK OATS
• 1 CUP RAISINS

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Preheat oven to 325 degrees.

Cream butter until soft, add sugar and beat well. Beat in eggs and vanilla. Add flour and baking soda and mix well. Mix in oats and raisins (if dough is too stiff, use your hands to mix**).

Roll dough into balls and place on cookie sheet. Flatten each cookie with the tines of a fork, making a criss­cross pattern.

Bake at 325 degrees for 10-15 minutes or until they begin to brown.

Variations:

If desired, add 1/2 cup chopped nuts.
My husband doesn’t like raisins, so sometimes I substitute toffee bits or butterscotch chips (not as healthy, but very good!).

*The original recipe (that Pinky used to develop this recipe) called for shortening, plus 1/4 tsp salt.

**This is an old recipe, hence the instructions to use your hands, not an electric mixer!

Albert's Favorite Oatmeal Cookies

Similar to Pinky's recipe, but softer and chewier.   Very popular at my house.  Albert ate fourteen.

• 1 CUP BUTTER
• 1 CUP WHITE SUGAR
• 1 CUP BROWN SUGAR (FIRMLY PACKED)
• 2 EGGS
• 2 TEASPOONS VANILLA
• 2  CUPS FLOUR
• 1 TSP BAKING SODA
• 1 TEASPOON BAKING POWDER
• 1/2 TEASPOON SALT
• 3 CUPS OATS (QUICK OR OLD-FASHIONED OR A MIXTURE OF BOTH)
• 1 CUP RAISINS

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Preheat oven to 350 degrees.  Grease cookie sheets (or line with parchment paper).

Cream butter until soft, add sugars and beat well. Beat in eggs and vanilla.  Mix flour, baking powder, baking soda and salt together in a separate bowl, then stir (don't beat) into butter mixture.  Mix in oats and raisins.

Roll dough into generous balls and place on cookie sheet. Press cookies with fingers to flatten slightly.

Bake or 11-12 minutes or until cookies are golden.

Wheat Germ Snickerdoodles

If you prefer whole-wheat, this is the snickerdoodle for you!

• 1 CUP BUTTER, SOFTENED
• 1-1/2 CUPS BROWN SUGAR
• 2 EGGS
• 1 TEASPOON VANILLA
• 1/2 CUP WHEAT GERM
• 2-1/2 CUPS WHOLE WHEAT FLOUR
• 2 TEASPOONS BAKING POWDER
• 1/2 TEASPOON SALT
  

• 1/2 CUP BROWN SUGAR
• 1 TEASPOON CINNAMON

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Preheat oven to 400 degrees.

Cream butter and brown sugar together until light and fluffy. Beat in the eggs, one at a time. Blend in the vanilla and wheat germ.

Sift together flour, baking powder, and salt and stir into creamed mixture.

Combine the 1/2 cup brown sugar and cinnamon in a small bowl.

Shape dough into balls the size of walnuts, and roll in the cinnamon-sugar mixture. Place 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes or until completely set. Cool on a wire rack.

Makes 4-6 dozen cookies.

Snickerdoodles

Still favorites after all these years--kids love them!

• 1/2 cup shortening
• 1/2 cup butter or margarine, softened
• 1-1/2 cups sugar
• 2 eggs
• 2-3/4 cups Flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
  

• 2 tablespoons sugar
• 2 teaspoons cinnamon

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Preheat oven to 400 degrees.

Beat together 1-1/2 cups sugar, shortening, butter and eggs. Blend in flour, cream of tartar, soda and salt, and mix thoroughly.

Combine the 2 tablespoons of sugar and cinnamon. Shape dough into balls the size of walnuts, and roll in the cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake for 8-10 minutes or until completely set. Remove
from sheet immediately and cool on wire rack.

Makes 4-6 dozen cookies.

Mexican Wedding Cakes

I’ve never had these at a wedding,

but they’re a favorite at Christmastime!

• 1 CUP BUTTER OR MARGARINE
• 1/2 CUP POWDERED SUGAR
• 1 TSP VANILLA OR ALMOND EXTRACT
• 2 CUPS FLOUR
• 1/4 TSP SALT
• 3/4 CUP FINELY CHOPPED NUTS
• ADDITIONAL POWDERED SUGAR FOR ROLLING

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Preheat oven to 400 degrees. Beat together butter, powdered sugar and vanilla. Work in flour, salt and nuts until dough holds together. Shape dough into 1-inch balls. Place on un­greased cookie sheet.

Bake 10-12 minutes or until set but not brown. While warm, roll in powdered sugar. Cool. Roll in sugar again.

Makes approximately 4 dozen.