Cookie Recipes

We had an open house for other library staff this past Tuesday and pretty much stayed on a "cookie" theme for our munchies.  Although there was quite a selection of store brought varieties (Wegmans and Keebler being predominant) we also had a nice selection of "made from scratch" cookies.  Which resulted in a bunch of "do you have the recipe?" questions.

Since what we do is answer questions.... here you go:

• Mushroom Cookies (made by Amy). 
• Peanut Butter Blossoms -with the Hershey Kiss. (made by Ann)
• Laura Bush's Oatmeal Chocolate Chunk Cookies (made by Sarah)
• Oatmeal Scotchies (made by Helen)
• Soft Snickerdoodles (made by Helen)
• Coffee Crisps (made by Janet:  variation of a recipe from the book "Cookies at the Academy', from the series California Culinary Academy, 1987, ISBN 1-56426-035-6)
• 1 ¾ cups flour 
• ¼ teaspoon each salt, baking soda, and baking powder 
• 1 tablespoon powdered or granulated instant coffee 
• ½ cup butter or margarine 
• ¼ cup vegetable shortening 
• ½ cup each sugar & packed brown sugar 
• 1 ½ teaspoon vanilla extract 
• 1 egg yolk  
• 3 tablespoons (approximately) granulated sugar
1. In a bowl stir together flour, salt, baking soda, baking powder, and instant coffee to blend thoroughly, set aside. Preheat oven to 375ºF. 
2. In mixer bowl combine butter and shortening; beat until fluffy. Add sugars and beat until well blended. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating until just well combined. 
3. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased baking sheets. Dip a flat-bottomed glass in granulated sugar, and use it to flatten each cookie to a thickness of about 1/4 inch. 
4. Bake 10 to 12 minutes until cookies are golden brown and feel firm when touched lightly. Let stand on baking sheets for 1 to 2 minutes, then transfer to wire racks to cool. 
5. Yield about 3 dozen 3-inch cookies
   
• Lemon Sugar Crisps (made by Barbara)
• ½ cup butter 
• ½ cup shortening 
• 1 cup sugar 
• 1 egg 
• 2 tsp lemon juice 
• ¼ tsp lemon extract 
• 1 1/8 cup flour 
• ¾ tsp baking powder 
1. Cream together butter, shortening and sugar. 
2. Add egg, lemon juice and lemon extract 
3. Stir in flour and baking powder 
4. Shape into ball 
5. Flatten with glass dipped in sugar (can add some yellow food coloring to sugar) Bake at 400F for approximately 8 minutes
6. yield 24-36 cookies