any cookie or muffin recipes?

[Daisymae26]

does anyone have any really good soft cookie or muffin recipes?

 

[Meriweather]

* Exported from MasterCook *

Cinnamon Chip Muffins

Recipe By :Hershey's
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose biscuit mix
1/3 cup sugar
2 tablespoons vegetable oil
1 egg -- slightly beaten
1 cup cinnamon chips
2/3 cup milk

Heat oven to 400 degrees. Grease or paper-line 12 muffin cups (2 1/2").
Combine biscuit mix, sugar, oil, egg, cinnamon chips and milk in medium bowl just until moistened. Spoon batter evenly into prepared muffin cups.
Bake for 15-18 minutes or until muffin tops are browned. Cool slightly. Remove from pan.
Serve warm with butter.




* Exported from MasterCook *

Fresh Apple Cinnamon Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour
1/2 cup dry nonfat milk
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg
1/2 cup cold water
1 cup peeled apples -- finely chopped
1/4 cup melted butter
1/3 cup chopped nuts
1/4 cup firmly packed brown sugar

Combine flour, dry milk, sugar, baking powder, 1/2 teaspoon cinnamon and salt in large bowl.
Beat egg with water. Stir in apple and butter.
Add all at once to flour mixture. Stir just until moistened (batter will be very stiff).
Fill 12 buttered 2 1/2" muffin cups 2/3 full.
Combine nuts, brown sugar and remaining 1/2 teaspoon cinnamon. Sprinkle over each muffin.
Bake at 375 degrees for 15-20 minutes. Remove from pan immediately. Serve warm.


* Exported from MasterCook *

Banana Chocolate Chip Muffins

Recipe By enzey's
Serving Size : 18 Preparation Time :0:00
Categories : Breakfast Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- softened
1 1/4 cups sugar
2 eggs
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup bananas -- mashed (about 2)
1/2 cup miniature chocolate chips

Lightly grease 18 muffin cups. Set aside.
Preheat oven to 350º.
Cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
In a separate bowl, sift together flour, baking soda and cinnamon.
Stir into the bowl with the butter mixture and mix until just blended.
Fold in bananas and chocolate chips. Spoon batter into muffin pans.
Bake 15-18 minutes or until a toothpick inserted in center comes out clean.


* Exported from MasterCook *

Berry Patch Blueberry Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:30
Categories : Breakfast Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup oats
1 cup buttermilk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 egg
1/4 cup butter -- melted
1 cup fresh blueberries -- drained well
- or-
1 cup frozen blueberries -- thawed, drained well

Preheat oven to 400F.
Combine oats and buttermilk in small bowl. Set aside and let stand.
Combine flour, baking powder, soda, salt, brown sugar. Stir well.
Add egg and melted butter to oats.
Add dry ingredients and stir just until all is moistened . Gently fold in blueberries.
Spoon into muffin pan until three-quarters full each.
Bake for 17 to 20 minutes.



* Exported from MasterCook *

Chocolate Chip Cream Cheese Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- softened
1/4 cup butter -- softened
1 egg -- room temperature
1/2 cup cream
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup semi-sweet chocolate chips

Preheat oven to 400 degrees F. Lightly grease 12 muffin cups or use paper liners.
Beat cream cheese and butter together until fluffy.
Beat in egg, cream and vanilla.
Combine the flour, sugar, baking powder and salt.
Stir flour mixture into cream cheese mixture until flour is moistened.
Fold in chocolate chips.
Spoon batter into prepared muffin cups filling them 3/4 full.
Bake in preheated oven until tops are golden, about 20 minutes.



* Exported from MasterCook *

Oatmeal Carrot Muffins

Recipe By :Marg Johnson
Serving Size : 10 Preparation Time :0:00
Categories : Breakfast Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup rolled oats
1/2 cup raisins
1 cup skim milk
1/2 cup shredded carrot
1/2 cup sugar
1/2 cup brown sugar
1/4 cup oil
2 egg whites
1 teaspoon grated orange peel
1/2 cup flour
1/2 cup wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda

In large bowl, combine oats, raisins and milk. Stir well. Cover and refrigerate 2 hours or overnight.
Combine carrot, sugar, oil, egg whites and orange peel. Stir into oat mixture.
Combine dry ingredients. Stir in to batter until just moistened.
Coat muffin cups with non-stick spray or use paper liners. Fill cups 2/3 full.
Bake at 400 degrees F. for 20-25 minutes or until it tests done.



* Exported from MasterCook *

Pineapple and Carrot Muffins

Recipe By :Best of the Fares
Serving Size : 24 Preparation Time :0:00
Categories : Breakfast Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
2/3 cup oil
2 eggs -- beaten
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup crushed pineapple with juice
1 cup grated carrots

Place sugar, oil and eggs in large bowl and beat well.
Add flour, baking powder, baking soda, salt and cinnamon, mixing well.
Add vanilla, pineapple and grated carrots, mixing well.
Bake in greased muffin tins at 350 degrees F. for 25-30 minutes.

* Exported from MasterCook *

Sour Cream Muffins

Recipe By :Quick Cooking
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour
2/3 cup sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 cup sour cream
5 tablespoons butter or margarine -- melted
1 teaspoon vanilla extract
3/4 cup mint or semisweet chocolate chips

In a bowl, combine the first 5 ingredients.
In another bowl, combine egg, sour cream, butter and vanilla.
Stir into dry ingredients just until moistened. Fold in chocolate chips.
Fill greased or paper-lined muffin cups 3/4s full.
Bake at 350 degrees for 18-20 min. or until muffins test done. Cool for 10 min.; remove from pan to a wire rack to cool completely.

 

[Meriweather]

* Exported from MasterCook *

Soft and Chewy Peanut Butter Cookies

Recipe By :Mrs. Fields Cookie Book
Serving Size : 42 Preparation Time :0:00
Categories : Cookies Drop
Formed

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1/2 tablespoon baking soda
1/4 tablespoon salt
1 1/4 cups packed dark brown sugar
1 1/4 cups sugar
1 cup butter -- softened
3 large eggs
1 cup creamy peanut butter
2 tablespoons pure vanilla extract

Oven to 300 degrees.
In a medium bowl combine flour, baking soda and salt. Mix well with a wire whisk. Set aside.
In a large bowl blend sugars using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla, and mix at medium speed until light and fluffy.
Add flour mixture and mix at low speed until just mixed. Do not overmix.
Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2" apart. With a wet fork gently press a crisscross pattern on top of cookies.
Bake 18-22 minutes until cookies are slightly brown along edges. Transfer cookies immediately to cool surface with a spatula.


* Exported from MasterCook *

Soft Carrot Nut Molasses Cookies

Recipe By :The Brand Name Book of Baking
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Drop
Formed

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
3/4 cup margarine -- softened
1/2 cup light or dark molasses
1 egg
1/2 cup vanilla yogurt
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 cup shredded carrot
3/4 cup chopped walnuts
3/4 cup seedless raisins
1 1/4 cups confectioners' sugar
2 tablespoons water
chopped walnuts

Preheat oven to 375º. Grease and flour baking sheets.
In bowl, with electric mixer at high speed, beat sugar and margarine until creamy.
At medium speed, blend in molasses, egg and yogurt until smooth.
Combine flour, baking soda and cinnamon. Stir into molasses mixture with carrot, walnuts and raisins.
Drop dough by tablespoonfuls about 2" apart onto prepared baking sheets.
Bake for 8-10 minutes or until lightly browned. Cool on wire racks.
Blend confectioners' sugar and water until smooth. Spread icing over prepared cookies and sprinkle with
additional chopped nuts.



* Exported from MasterCook *

Soft Chocolate Chip Cookies II

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cookies Drop


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
1/2 cup shortening
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
2 cups all-purpose flour

Preheat oven to 350 degrees F.
Combine flour, baking soda and salt.
In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. Beat until creamy.
Beat in egg.
Gradually add flour mixture and mix well. Stir in chocolate chips.
Bake on ungreased cookie sheet for 8-10 minutes.
Note: I take them out of the oven before they start to turn dark!
Do not double this recipe, or they don't bake soft.
Can make this recipe for bars too. Spread dough into greased 9x13 inch pan.
Bake them at 375 degrees F for 15-20 minutes.



* Exported from MasterCook *

Soft Ginger Puffs

Recipe By :Best of Country Cookies
Serving Size : 96 Preparation Time :0:00
Categories : Cookies Drop
Formed

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine -- softened
3/4 cup sugar
3 eggs
1 cup molasses
8 ounces sour cream
3 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups raisins
1 1/2 cups chopped walnuts

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses and sour cream.
Combine flour, ginger, baking soda, allspice, cinnamon and nutmeg. Gradually add to creamed mixture.
Stir in raisins and walnuts.
Drop by teaspoonfuls 1" apart onto greased cookie sheets.
Bake at 375 degrees for 10-12 minutes or until the edges begin to brown. Remove to wire rack to cool.



* Exported from MasterCook *

Soft Gingerbread Cookies

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Rolled


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup molasses
1/3 cup packed brown sugar
1/3 cup water
1/8 cup butter -- softened
3 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon

In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth.
Combine the flour, baking soda, allspice, ginger, cloves and cinnamon. Stir them into the wet mixture until all of the dry is absorbed. Cover the dough and chill for at least 3 hours.
Preheat oven to 350 degrees F.
On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out into desired shapes.
Place cookies 1 inch apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Remove from the cookie sheets to cool on wire racks.




* Exported from MasterCook *

Soft Lemon Drops

Recipe By :Land 'o Lakes
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Drop


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1/2 cup butter -- softened
1/2 cup sour cream
2 eggs
2 teaspoons grated lemon peel
1/2 teaspoon lemon extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Glaze
1 cup powdered sugar
1 tablespoon lemon juice -- (1 to 2)

Heat oven to 350º.
Combine sugar and butter in large mixer bowl.
Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
Add sour cream, eggs, lemon peel and lemon extract;. Continue beating until well mixed (1 to 2 minutes).
Reduce speed to low. Add flour, baking powder and salt. Beat, scraping bowl often, until well mixed (1 to 2 minutes).
Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets.
Bake for 10 to 12 minutes or until lightly browned. Cool completely.
Combine powdered sugar and enough lemon juice for desired glazing consistency in small bowl.
Frost cooled cookies with glaze.



* Exported from MasterCook *

Soft Milk Chocolate Cookies

Recipe By :Baking for Gift Giving
Serving Size : 0 Preparation Time :0:00
Categories : Cookies Drop
Formed

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons cake flour
1/4 teaspoon cream of tartar
1/2 teaspoon salt
12 tablespoons unsaLted butter -- softened
5 tablespoons shortening
3/4 cup sugar
1/2 cup packed light brown sugar
1/4 cup packed dark brown sugar
1 extra large egg
1 extra large egg yolk
2 teaspoons vanilla extract
1/2 teaspoon almond extract
7 ounces milk chocolate -- coarsely chopped
1 1/4 cups sweetened coconut flakes
2/3 cup walnuts -- chopped

Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper.
Sift together the flours, cream of tartar and salt.
Cream the butter and shortening in the large bowl of an electric mixer on low speed for 5 minutes.
Add the sugars and beat for 3 minutes on moderate speed. Beat in the egg and egg yolk. Blend in the vanilla extract and almond extract.
On low speed, add the sifted mixture and mix until the particles of flour are absorbed. Stir in the milk chocolate, coconut and walnuts.
Drop 2 tablespoon-size mounds of the dough onto a lined cookie sheet, spacing the mounds about 2 to 2 1/2 inches apart.
Bake for 15 minutes, or until a light golden color. After 1 minute, transfer the cookies to cooling racks using a wide metal spatula. Cool completely.
Store in an airtight container.



* Exported from MasterCook *

Soft Molasses Cookies

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Drop
Formed

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
3/4 cup sour cream
1/2 cup light or dark molasses
1 egg
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
Sugar, if desired

Heat oven to 375º.
Beat sugar, the butter, shortening, sour cream, molasses and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except sugar.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes. Remove from cookie sheet to wire rack. Sprinkle sugar over cookies while still warm.



* Exported from MasterCook *

Soft Oatmeal Raisin Cookies

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies Drop


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup shortening
1/2 cup sugar
1 egg
3/4 cup rolled oats.
3 tablespoons milk
1 tablespoon white vinegar
3/4 cup sifted flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 cup chopped nuts
1/4 cup chopped raisins

Cream shortening. Add sugar and cream well.
Beat in 1 egg.
Stir in 3/4 cup rolled oats.
Combine milk and white vinegar in small cup.
Combine flour, salt, baking soda, spices nuts and raisins.
Add 1/2 of the flour mixture to the creamed mixture. Beat well.
Add milk mixture to creamed mixture. Beat well.
Add remainder of flour, cream well.
Drop onto ungreased cookie sheets by rounded teaspoonfuls.
Bake at 400 degrees for 10 to 12 minutes.



* Exported from MasterCook *

Soft Orange Frosted Cookies

Recipe By :The Ultimate Cookie Cookbook
Serving Size : 26 Preparation Time :0:00
Categories : Cookies Drop
Formed

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted butter -- at room temperature
1/3 cup confectioner's sugar
1 egg
1 1/2 cups all-purpose flour
1/2 cup cornstarch
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup fresh orange juice
1 teaspoon orange extract
Orange Frosting
6 tablespoons unsalted butter -- at room temperature
1 1/2 cups confectioner's sugar
1 tablespoon grated orange zest
2 tablespoons fresh orange juice
1/2 teaspoon orange extract -- optional

Preheat oven to 350 degrees. Lightly grease or spray cookie sheets.
Cream butter and sugar on medium speed until very light, about 5 minutes.
Beat in egg.
Whisk together flour, cornstarch, baking powder and salt. Add to batter.
Stir in enough orange juice to make a soft dough. Mix in orange extract.
Drop dough by tablespoonfuls onto cookie sheets 3" apart.
Press cookies lightly with a fork to flatten them slightly.
Bake in the center of the oven for 10-12 minutes, or until the cookies are firm to the touch and golden brown on the bottom. Remove to wire racks to cool.
Spread Orange Frosting on cooled cookies. Let frosting set before serving.
Store in airtight container.
Frosting: Cream butter and sugar until blended. Mix in orange zest and enough juice to make a smooth, spreadable frosting. If you like a more intense flavor, add the orange extract.
Use immediately, or refrigerate and beat again before using.
Cookies are sift but will firm up when they stand.



* Exported from MasterCook *

Soft Peanut Butter Cookies

Recipe By :Marg Johnson
Serving Size : 0 Preparation Time :0:00
Categories : Cookies Drop
Formed

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shortening
1 1/4 cups light brown sugar
3/4 cup peanut butter
1 egg
3 tablespoons milk
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt

Preheat the oven to 375 degrees F.
In a medium bowl, cream together shortening, brown sugar and peanut butter until smooth. Stir in the egg,
milk and vanilla.
Combine the flour, baking soda and salt. Stir into the peanut butter mixture until well blended.
Drop by rounded spoonfuls onto an ungreased cookie sheet.
Bake for 8 to 10 minutes in the preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


* Exported from MasterCook *

Soft Sugar Cookies

Recipe By :Quick Cooking
Serving Size : 72 Preparation Time :0:00
Categories : Cookies Drop
Formed

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Frosting
3 cups confectioner's sugar
1/4 cup butter -- softened
1 teaspoon almond extract
2 tablespoons hot water
food coloring -- optional

In a mixing bowl, cream butter and sugar. Beat in eggs, vanilla and almond extract.
Combine flour, cream of tartar, baking soda, salt and nutmeg. Gradually add to creamed mixture.
Drop by rounded teaspoonfuls 2" apart onto ungreased baking sheets.
Bake at 350 degrees for 8-10 minutes or until light brown. Remove to wire racks to cool.
For frosting: In a bowl, combine confectioner's sugar, butter, almond extract and enough water to achieve desired consistency. Tint with food coloring if desired.
Frost cookies.

 

[piratesmate]

I made Meriweather's Cinnamon Chip Muffin recipe a couple of weeks ago. They were awesome!!! I wasn't sure if we'd like them since they use Jiffy/Bisquick & muffins made with those tend to be kind of dry. No one here could taste the mix! I did have mini chips that I'd gotten in the bulk food aisle - not the full sized chips.

This is one of our favorite muffin recipes - for like a Saturday morning when I have the time.

ORANGE MUFFINS

1 orange
1/3 c fresh orange juice
1 egg
¼ c unsalted butter, softened
1½ c flour
¾ c sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
½ c raisins (or Craisins)

Grate rind from orange. Remove skin and pith and any large white pieces from orange. Cut orange into 6-8 sections, remove seeds. In blender, blend rind, orange, juice, butter & egg until soupy with butter in little bits. Toss in raisins & blend 2 - 3 seconds. Pour into mixing bowl. Sift together flour, sugar, powder, soda & salt. Combine with wet ingredients - combine only, do not mix or beat. Pour into greased muffin tins. Bake at 400 for 15 - 18 min. Yield: 12 If using craisins, soak first!!!

(I've made them without having actual oranges in the house, too. If omitting orange, use 1½ tsp orange rind & additional 1/3 cup orange juice.)

Cinnamon-Topped Oatmeal Muffins
1 c flour
¼ c sugar
3 tsp baking powder
½ tsp salt
1 c oats
½ c raisins
3 Tbl oil
1 egg
1 c milk

Topping:
2 Tbl sugar
1 tsp cinnamon
2 tsp sugar
1 tsp melted butter

Combine ingredients; stir until moist. Sprinkle with topping. (Double topping is better!) Makes a dozen. Bake at 425 for 15 minutes in greased or papered cups.

I made the softer version of these a couple years ago & prefer them to the "snap" version.

Luscious Lemon Snaps

2 ½ c all-purpose flour
1 ½ c white sugar
2 tsp baking soda
¼ tsp salt
2 Tbl lemon zest
¾ c vegetable oil
½ c fresh lemon juice
2 tsp vanilla extract

Preheat oven to 350. Grease cookie sheets. Stir together flour, sugar, baking soda, salt & lemon zest. Make a well in center & fill it with oil, lemon juice & vanilla. Stir until it forms a dough. Drop by teaspoonfuls ~ 2” apart. Bake for 10 to 12 minutes. Edges should be golden brown. For a softer cookie, bake for only 7 minutes. Cool on racks & store in an airtight container. Yield: 4 dozen

 

[cinmell]

Great recipes! Thank you for posting them.