Soft Lemon-Ginger cookies

A very lovely cookie recipe from my friend, Ada Clark. When I was going thru breast cancer treatment, she made me a big plate of cookies and brought them to me. What a treat!!! She makes the best cookies. Can use these in the summer with a bowl of ice cream or as a holiday treat!! Different and soooo good!

1/2 cup butter, softened(Can use butter flavor Crisco at high altitudes so they don't spread)
1 cup brown sugar
1 Egg
3 TBLS. sour cream
1/2 teaspoon lemon extract
1/2 teaspoon vanilla
2 cups + 2 TBLS. flour
1 teaspoon soda
1 teaspoon cream of tartar
1 teaspoon ginger
1/4 teaspoon salt
grated rind of one lemon

Cream butter and brown sugar. Beat in egg, sour cream, and flavorings. Combine 5 dry ingredients and gradually add to creamed mixture. Mix in lemon rind. Drop by rounded teaspoonfuls, 2 inches apart on an ungreased cookie sheet, flatten slightly. Bake in 350 degree oven for 10-12 minutes or until lightly browned. Remove to wire rack to cool. Yield- about 2 dozen cookies

Good for you cookies with everything

These healthy cookies are also delicious!! My husband loves them and they use brown sugar instead of white sugar, too. I got this recipe form my favorite magazine "Taste of Home", but have a couple of revisions. First it does not make 6 dozen like it says, but rather 4 1/2 dozen also, if you are chocolate people, you can add 1/2 cup mini chocolate chips, they are good too. So bake up a batch and watch the kids dig in for seconds!

• 1 cup butter- flavor shortening


• 1 cup creamy peanut butter


• 2 cups packed brown sugar(I use light)


• 4 Egg whites(save yolks for something else)


• 1 teaspoon vanilla extract


• 2 cups unbleached flour(I use King Arthur or Pillsbury)


• 1 teaspoon baking soda


• 1/2 teaspoon baking powder


• 2 cups crisp rice cereal


• 1 1/2 cups chopped nuts(I like pecans)


• 1 cup flaked coconut


• 1 cup quick-cooking oats

In a large mixing bowl, cream the shortening, peanut butter, and brown sugar until light and fluffy. Beat in the egg whites and vanilla. Combine the flour, baking soda and baking powder: gradually add to the creamed mixture and cream well. Stir in the cereal, nuts, coconut and oats.

Drop by rounded tablespoonfuls 2 in. apart on ungreased baking sheete. Flatten with a fork, forming a crisscross pattern. Bake at 375 degrees for 7-9 minutes. Remove to wire racks to cool. Yield 4 1/2 dozen-