3 GINGER COOKIES FROM HEAVEN

Of all the cookies I make and bake this just happens to be the most requested recipe of all the others. Take these over the holidays to such places as nursing homes, sheriff and police offices, rescue squads, hospital waiting rooms, and any other locations that you can think of to spread some cheer. Believe me when I say that you could make a difference in others lives by such actions. Happy Thanksgiving everybody! Love to you all today and everyday.

3 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon salt
2 sticks unsalted butter, softened
1 1/2 cups sugar
1 big egg plus 1 egg yolk
1 tablespoon freshly grated ginger
2 tablespoons chopped candied ginger
1/3 cup molasses
coarse sanding sugar..or just plain old sugar if that's what you have on hand

Preheat oven to 350 degrees. Whisk together flour through salt; set aside.

Put butter and sugar into bowl of electric mixer fitted with paddle attachment; mix on medium high speed until pale and fluffy. Add egg and yolk, mix to combine. Mix in grated and candied ginger. Add flour mixture in batches, alternating with the molasses, beginning and ending with flour.

Roll dough into 1-inch balls. Coat with sugar. Space 2-inches apart on baking sheets lined with parchment paper. Bake, rotating once, until dark golden brown around edges, about 12 minutes. Do not over bake. Let cool on sheets for a few minutes; transfer to wire racks to cool.
Yield: 6 1/2 dozen

"If bitterness wants to get into the act, I offer it a cookie or a gumdrop."~James Broughton

ESKIMO COOKIES

I love these little cookies. No baking, just mix everything together and roll into little balls and store in refrigerator.

1 1/2 sticks butter at room temperature
3/4 cup sugar
1 Tbsp. water
1/2 tsp. vanilla
3 Tbsp. cocoa
2 cups oatmeal
confectioners sugar

In bowl, beat butter well with mixer. Add sugar, mix well. Add water, vanilla, and cocoa; mix well. Mix in oatmeal with wooden spoon. Shape into little balls and roll in confectioners sugar. Store in refrigerator.

“The Eskimos have 52 words for snow because it is so special to them; there ought to be as many for love!”

COCONUT-LIME THAI SNOWBALLS (Dated Dec. 9th, 2009)

Butter imparts a delicious melt-away texture to this popular wedding cookie reinvented with the vibrant Thai flavors of coconut and lime. Dusted with powdered sugar and coconut, these festive little cookies resemble snowballs and are sure to become a new holiday tradition.

1 cup (2 sticks) unsalted butter, softened
1 cup confectioners' sugar
2 Tbsp. lime juice
1 1/2 teaspoon finely grated lime zest
1/4 teaspoon salt
2 cups all-purpose flour
1 cup unsweetened shredded coconut

Coating:
1 cup unsweetened shredded coconut
1 cup confectioners' sugar, sifted
1 1/2 teaspoon finely grated lime zest
2 tablespoons cornstarch, sifted

Cooking Directions:
Preheat oven to 350ºF with racks in the lower and upper thirds.

Combine butter and sugar in a bowl. Using an electric mixer or wooden spoon, beat until light and fluffy. Add lime oil; beat to combine.

Gently fold in lime zest, salt, flour and coconut. Blend well.

Lightly flour hands and roll dough into small, approximately 1-inch balls and place about 1 1/2 inches apart on an ungreased baking sheet. Bake until puffy (not browned) and bottoms are just golden, about 15 minutes. Allow cookies to cool on baking sheets for about 5 minutes.

Meanwhile, combine coating ingredients in a quart or gallon size plastic bag. While cookies are still warm, toss them in the coating. Remove and transfer to wire rack to cool completely.

Yield: 4 dozen cookies

COOKS NOTE: Cookies bake best when the dough is placed on cool cookie sheets (heat causes the cookies to spread immediately and too much). Accelerate the cooling process by running tepid water over the back of your baking sheets. Dry thoroughly.

CHOCOLATE WALNUT EUPHORIA COOKIES

These cookies are a chocolate lover's dream come true. They would surely be a hit at a cookie exchange. Recipe is easily doubled.

12 ozs. semi-sweet chocolate chips ( I use Ghirardelli 60% cacao bittersweet)
3 Tbsp. butter
3/4 cup sugar
1 egg
1 1/2 tsp. vanilla
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 Tbsp. milk
1 1/4 cups walnuts, chopped

Preheat oven to 350 degrees. Melt half the chocolate chips in double boiler or in microwave until smooth. In separate bowl, beat butter, sugar, egg and vanilla until smooth. Sift together dry ingredients. Stir melted chocolate and milk in butter mixture. Mix in dry ingredients, then remaining chocolate chips and walnuts. Drop by teaspoonfuls onto ungreased cookie sheet and bake 8 minutes.
Yield: 3 dozen

"Chocolate, men, coffee - some things are better rich."-anon

CHIMNEY CORNER COOKIES

Serve these delicious spicy cookies to Santa Claus with a big glass of milk. He might not be able to get back up the chimney, but wouldn't he be a jolly old fellow to have around.

1 cup shortening
1 3/4 cup brown sugar-packed
1 tsp. salt
1 tsp. vanilla
1 tsp. mace
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cinnamon
3 eggs
2 3/4 cups of plain sifted flour
1 tsp. soda
2 Tbsp. milk
2 cups seedless raisins
1 cup chopped pecans

Combine first 9 ingredients in mixing bowl and beat well. Sift flour and soda together, add half of it to shortening mixture and blend well. Add milk, then remaining flour. Add raisins and nuts.
Measure out rounded tablespoons of dough on a baking sheet. Bake in 375 degree preheated oven for 12 to 15 minutes until just starting to turn golden around the edges.
About 4 dozen cookies.

"Be naughty - save Santa a trip."-anon

CRUNCHY GERMAN CHOCOLATE COOKIES (Dated Dec. 2nd, 2009)

I would like to dedicate this recipe to Lydia Cantrell Hoilman, who is sweeter than these cookies. Today is her Birthday and I want her to know much we all love her!

1 pkg. German chocolate cake mix with pudding
1 egg, slightly beaten
1 stick butter, melted
1 cup Rice Krispies cereal

Combine cake mix, egg, and butter. Add cerea; stir until blended. Shape dough into 1-inch balls. Place on lightly greased cookie sheets. Dip a fork in flour and flatten cookies in a crisscross pattern. Bake at 350 degrees for 10 to 12 minutes. Cool slightly; then remove to wire racks or a towel which is what I use in my house. Yield: 4 dozen

"Beauty is not in the face; beauty is a light in the heart." ~Kahlil Gibran

LEMON CRISPS

Do not let the fact that these cookies are made from a cake mix and only 3 other ingredients fool you. I have clients who have ate as many as a dozen in one setting and hide them from everybody else. I think that speaks for itself....

1 box lemon cake mix with pudding (has to be the 'pudding' one)
1 cup Rice Crispies cereal
1 stick butter, melted
1 big egg

Combine all ingredients, mixing well. Shape into 1-inch balls and place 2-inches apart on ungreased baking sheet. Bake at 350 degrees for 9 minutes and 9 minutes only! Cool on cookie sheets 1 minute; remove to wire racks or dish towels to cool.

WARNING: Extremely addictive.

Yield: 4 dozen

"Cookies are made of butter and love."~Norwegian Proverb

'CHIP ME UP SCOTTY' OATMEAL NUT COOKIES

This delectable cookie will have your mouth purring with satisfaction....butterscotch and chocolate chips pair up with oats and toasted pecans....imagine

1 1/2 sticks butter, room temp
1/4 cup Crisco
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups butterscotch or toffee chips
2 cups Ghirardelli chocolate chips
1/2 cup uncooked oats
1/2 cup chopped toasted pecans

Cream together butter and shortening with electric mixer until light and fluffy. Gradually add sugars, beating until blended. Add eggs and vanilla, beating until blended.
Combine dry ingredients; gradually add to butter mixture, beating well. Stir in chips, oats and pecans.
Drop dough by 2 tablespoonfuls onto lightly greased baking sheets. Bake in preheated 350 degree oven until golden around the edges. Allow to rest on cookie sheet for 2 minutes then remove to wire racks or dish towels to cool.
Yield: about 3 dozen

“Think what a better world it would be if we all, the whole world, had cookies and milk about three o'clock every afternoon and then lay down on our blankets for a nap.”~Robert Fulghum

OATMEAL RAISIN COOKIES WITH A TWIST

Delicious, high-in-fiber, low in fat...

1 1/4 old-fashioned oats
1/2 cup each of all-purpose flour, wheat germ, and sesame seeds
1/4 cup each of oat bran, golden raisins, minced dried apricots, and finely chopped dried figs
1 tsp. baking powder
1/2 tsp. salt
1 stick butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 tsp. vanilla
1 tsp. grated lemon zest
1 to 2 Tbsp. water
Combine oats through salt in bowl, stirring until well mixed.
In large mixing bowl, beat butter, brown, and granulated sugars with electric mixer until well blended. Add egg, then add vanilla and lemon zest. Add oats, if you think mixture is to dry, add the 1 to 2 Tbsp. water.
Drop dough by Tbsp. onto non-stick baking sheets. Flatten slightly with the bottom of a glass. Bake in preheated 375 degree oven, 10 to 12 minutes, just until slightly brown and beginning to turn golden around the edges. Allow to cool for about 3 minutes then remove with a spatula to dish towel to cool.

"A balanced diet is a cookie in each hand." ~Author Unknown

BROWNIE CHIP COOKIES

Cake mixes make great cookie recipes too. Here is one of my favorites. Can you think of anything better than an easy brownie chocolate chip pecan cookie to fill up your holiday cookie jar?

1 pkg. Ghirardelli Double Chocolate Brownie mix
2 eggs
1/3 cup canola oil
1 (6oz.) pkg. Ghirardelli 60% cacoa chocolate chips
1/2 cup chopped pecans

Combine brownie mix, eggs, and oil; beat until just smooth, about 50 strokes. Stir in chocolate chips and pecans. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake at 350 degrees for 10 to 12 minutes, no more. Cool just slightly, about 2 minutes, then remove to wire racks or a dish towel to cool completely.
Yield: Around 6 dozen.

"Friends Are Like The Chocolate Chips In A Chocolate Chip Cookie. They Make Everything Taste Better."~anon