I found this recipe on the back of a Pillsbury box and thought I would give it a shot...heck, it only won some grand prize by some big hot-shot in a cooking contest, so I though it was definately worth my efforts to whip up...and you will too!
1 package Lemon Cake Mix (1 lb. 2.25 oz.)
1 cup rice cereal
1/4 cup softened margarine
1/4 cup plain nonfat yogurt
1 egg
Preheat oven 350F
Mix all ingredients in a large bowl, blend well
Form into 1" balls
place 2" apart on ungreased cookie sheets
Bake for about 12 minutes or until edges are light brown
Makes about 52 small, VERY tasty cookies
1 c shortening 1 tsp baking soda 1 1/2 c sugar 2 eggs
1/4 tsp sugar 2 3/4 c sifted flour 2 tsp cream of tartar 2 tsp cinnamon
Steps:
Preheat oven 400 degrees F.
Mix shortening, sugar, and eggs thouroughly. Blend flour, cream of tartar, soda and salt. Stir into shortening mixture.
Shape dough into 1" balls. Roll in mixture of 2 tbsp sugar and cinnamon.
Place 2" apart on ungreased baking sheet and bake 8-10 minutes.
Ingredients:
1/4 c shortening 1 c packed brown sugar 1/2 c granulated sugar 1 egg
1/4 c water 1 tsp vanilla 1 c flour 1 tsp salt
1 tsp cinnamon 1/2 tsp soda 1 c raisins 3 c oats
Steps:
Preheat oven 350 degrees F.
Mix thoroughly shortening, sugars, egg, water and vanilla. Stir in remaining ingredients.
Drop dough by rounded spoonfuls 1" apart onto greased baking sheet.
Bake 12-15 minutes or until almost no imprint remains when touched by a finger.
Immediately remove from baking sheet. Makes about 5 dozen.
Betty Crocker
Ingredients:
1 c butter or margarine, softened 2/3 c powdered sugar 1 egg
1 tsp grated lemon peel 1 tsp vanilla 1/2 tsp almond extract
2 1/3 c flour 1/2 tsp baking powder
1 egg yolk beaten with 1 tbsp water 24 whole blanched almonds
Steps:
Preheat oven 350 degrees F.
In large bowl, combine butter, sugar, egg, peel, vanilla, and almond extract.
With an electric mixer, beat at medium speed until light and fluffy. Add flour and baking powder; beat at low speed until soft dough forms.
Shape dough into 1" balls. Place balls 2" apart on an ungreased cookie sheets. Flatten balls with bottom of drinking glass, wiping glass with damp cloth to prevent sticking.
Lightly brush tops of cookies with egg yolk mixture. Press an almond into the center of each cookie.
Bake for 13-15 minutes, or until edges are light golden brown.
Cookies: A Cookie Lover's Collection
Ingredients:
1 1/2 c granulated sugar 1 c canned pumpkin 1/2 c butter or margarine, soft
1 egg 1 tsp vanilla 2 3/4 c flour
1 tsp baking powder 1 tsp baking soda 1 tsp ground cinnamon
1/2 tsp ground nutmeg 1/2 tsp salt 1 8oz. package chopped dates
Steps:
Heat oven 375 degrees F.
Lightly grease cookie sheets and set aside.
In large bowl, combine granulated sugar, pumpking, 1/2 c butter, the egg, and 1 tsp vanilla. Beat at medium speed with an electric mixer until well blended. Add flour, baking powder, baking soda, cinnamon, nutmeg and salt. Beat at low speed until soft dough forms. Stir in dates.
Drop by spoonfuls 2" apart onto prepared cookie sheets. Bake for 10-12 minutes or until set.....for frosting:
Ingredients:
3/4 c packed brown sugar 1/4 c butter or maragarine, soft 1 1/4 c powdered sugar
1 to 2 tbsp half-and-half 1 tsp vanilla 1/2 c finely chopped pecans
Steps:
In 1 quart saucepan, combine brown sugar and 1/4 c butter. Cook over medium heat until butter is melted and mixture is smooth, stirring constantly. Remove from heat.
Add remaining frosting ingredients. Stir until smooth. Spread frosting evenly on cookies and sprinkle tops with pecans.
Cookies: A Cookie Lover's Collection