:: The Cookie Recipe Blog ::

1 cup Shortening
1 cup Brown sugar
1 cup Honey
1 tsp Baking powder
1 tsp Baking soda
1 tsp Cinnamon
3 cups Flour
3 cups Oats
2 Eggs

Preheat oven to 350 F. Cream shortening, sugar, honey, and eggs. Stir in remaining ingredients. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 F for 10 to 12 minutes.

10 tb Unsalted butter
1/3 cup Honey
1/3 cup Milk
1/4 tsp Almond extract
2 1/2 cups Almonds (sliced)
3/4 cup Light brown sugar (packed)
3 cups Flour
1 tsp Ground cinnamon
3/4 tsp Baking powder
1/4 tsp Baking soda
1/2 tsp Salt

Almond glaze Ingredients:
1 cup Confectioners’ sugar
1/2 tsp Almond extract
6 tsp Water

Melt butter in a saucepan. Stir in honey, milk and almond extract. Set aside mixture to cool. Combine half of the almonds and the brown sugar in a food processor. Process until mixture resembles a coarse meal. Add cooled butter mixture to the processor mixture. Process until smooth and creamy. Then add flour, cinnamon, baking powder, baking soda and salt. Processor until mixture is combined. Scrape into a bowl. Stir in the remaining almonds. Line a 9 x 9 x 2 inch square baking pan with plastic wrap. Pat dough in to pan. Place in freezer until firm, about 30 minutes. Heat oven to 350 F. Spray cookie sheets with nonstick vegetable oil spray. Remove the firm dough from pan. Starting at any side, cut 1/4 inch slices. Arrange on the prepared baking sheets, placing them 1/2″ apart. Bake in a 350 F oven for 18 minutes or just until golden. Transfer to wire racks to cool. Drizzle with almond glaze. To make glaze: Combine confectioners sugar and almond extract in small bowl. Slowly add in 6 teaspoons of water while stirring or just enough for a thin consistency.

1 1/2 cups Flour (sifted)
1/2 tsp Baking powder
1/2 tsp Salt
1/2 cups Butter
2/3 cups Sugar
3 Egg yolks
1 tsp Vanilla
5 tbsp candy sprinkles

Sift together the flour, baking powder and salt. In another bowl, cream together butter and sugar. Add egg yolks and vanilla. Beat until light and fluffy. Mix in sifted dry ingredients. Shape into 1 inch balls. Push your thumb through center of each ball and shape dough into a ring. Dip top of each ring in decorating candies. Place on lightly greased baking sheets. Bake at 375 F for 10 to 12 minutes or until golden brown. Remove from baking sheets and cool on wire racks.

4 Squares unsweetened baking chocolate (melted)
3/4 cup butter or margarine (melted)
3 egg whites (whipped)
1 tsp Vanilla
1 cup Flour
1 cup Walnuts (optional)

Preheat oven at 350 F. Prepare a 13 x 9 inch baking pan with cooking spray lined with foil. In medium saucepan melt chocolate and butter until chocolate is completed melted. In mixing bowl combine sugar and flour. Add egg whites, vanilla, and walnuts until well blended. Mix with chocolate and butter mixture. Spread into prepared pan. Bake for 30 to 35 minutes. Cool in pan. Refrigerate for 30 minutes for easy cutting. Lift out of pan. Invert onto back of pan and remove foil. Invert onto a cutting board. Cut into shapes with a cookie cutter and decorate.

2/3 cup shortening
1 1/2 cup brown sugar
1 tbsp Water
1 tsp Vanilla
2 Eggs
1 1/2 cup All-purpose flour
1/3 cup Unsweetened baking cocoa
1/2 tsp salt
2 cups semisweet chocolate chips

Preheat oven to 375 F. Combine shortening, light brown sugar, water and vanilla in mixing bowl. Beat at medium speed until well blended. Beat the eggs into creamed mixture. Combine flour, cocoa, baking soda and salt in another bowl. Mix into creamed mixture at low speed until just blended. Stir in chocolate chips. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 375 F for 7 to 9 minutes, or until cookies are just set. Let cool before serving or storing.