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

Mini Kisses Peanut Blossoms

This old favorite is still one of my family's favorites and particularly during Christmas. Use regular peanut butter, not organis types for this. I've tried it and it just doesn't taste right. Use Peter Pan, Jif or Skippy's, and watch these disappear!

1. 1/2 cup butter flavor shortening (I use Crisco)


2. 3/4 cup creamy peanut butter


3. 1/3 cup granulated sugar


4. 1/3 cup packed light brown sugar


5. 1 Large Egg


6. 2 Tablespoons of milk


7. 1 teaspoon vanilla extract


8. 1 1/2 cups unbleached flour ( I use Pillsbury or King Arthur)


9. 1 teaspoon baking soda


10. 1/2 teaspoon salt


11. Additionqal granulated sugar for rolling cookies in to bake


12. Bag of Hershey's kisses or 10 oz. bag of Hershey's mini kisses

Preheat oven to 375 degrees. Beat shortening and peanut butter in a large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar, beat until fluffy. Add egg, milk and vanilla and beat well. Combine flour, baking soda, and salt; gradually add to peanut butter mixture, beating until well blended. Shape dough into 1 inch balls. Roll in granulated sugar and place on UNGREASED cookie sheets. Bake 8- 10 minutes, or until lightly browned. Place Hershey kiss in middle of each cookie (or 2 mini kisses) and press down lightly. Remove cookies to cooling rack. Cool completely. Makes 3 1/2 to 4 dozen

Holiday Sugar cookies

I've had this recipe since I was a young bride. It is a little different than your usual sugar cookie recipe, with the addition of nutmeg and the way the eggs are added. It makes wonderful crisp cookies which you can sprinkle with colored sugars only or ice. What a fun way to spend an afternoon with kids or grandkids. My kids all like these iced and still as grownups fight over the colors they want to use to ice them, but I love the crisp, nutmeg taste of them with sprinkles only.

• 2 Egg yolks




• 1/2 cup sugar




• 1 cup UNSALTED sweet butter, softened




• 1 cup sugar




• 2 Egg whites




• 1 teaspoon baking soda




• 1 teaspoon cream of tartar




• 1/2 teaspoon ground nutmeg




• 1/4 teaspoon salt




• 1 teaspoon vanilla




• 3 1/2 cups unbleached flour(I use King Arthur or Pillsbury)

Beat egg yolks and 1/2 cup sugar until thick and lemon colored, reserve. In a large bowl, cream butter and 1 cup sugar until light and fluffy; beat in egg whites(batter may look curdled). Mix in egg yolk mixture you reserved, baking soda, cream of tartar, nutmeg, salt and vanilla, gradually add flour. Cover and refrigerate for an hour or 2. The dough gets really hard if left overnight in the frig, but just put it out about an hour before you use it, to warm it a little and it is fine. Heat oven to 375 degrees. Roll out dough on lightly floured pastry cloth or board to a scant 1/4 inch if using sprinkles and a heavier 1/4 inch if icing, so cookies won't break. Cut into shapes(Valentine hearts, Halloween shapes,Christmas) . Place on GREASED cookie sheets and sprinkle with colored sugars, if not icing. Bake until light brown, 8 to 10 minutes. Cool on racks. If icing, put confectioners sugard in small bowls and add cream or milk to desired consistency(not too runny) and then color with food coloring or Wilton icing pastes/gels. Spread on cooled cookies and decorate with sugars, etc.