Anise Cookies

Ingredients:

• 4 eggs, separated
• 2 cups confectioners' sugar
• 1 pinch salt
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tablespoon ground anise seed
• 1 tablespoon cold water

Directions

1.Beat egg whites with water until stiff.

2.In a large bowl, beat egg yolks with sugar, salt, and vanilla until creamy. Fold egg whites into yolks using a wire whisk. Sift flour and anise into the bowl, and gently stir together with the whisk. Mix will look lumpy.

3.Put dough into decorating bag with round large tip, and press 1 inch rounds onto sheet. Let cookies sit out overnight at room temperature to dry.

4.The next day, cover cookies with a sheet of parchment paper, and bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cookies are done when bottom is light brown, but tops are still almost white. Cool.

5.Store in container for 2 to 3 weeks in a cool place to mellow and to turn soft. You can add a slice of bread or a piece of apple to help soften the cookies.

Nutritional Information

Amount Per Serving Calories: 80
Total Fat: 0.8g
Cholesterol: 28mg

Pecan Pie Cookies

COOKIE

• 1 cup firmly packed brown sugar
• 3/4 cup Land O'Lakes butter, softened
• 1 egg
• 1 tsp vanilla
• 2 cups all-purpose flour
• 1 tsp baking powder

FILLING

• 1 cup chopped pecans
• 1/2 cup firmly packed brown sugar
• 1/4 cup Land O'Lakes gourmet heavy whipping cream
• 1 tsp vanilla

Heat oven to 350 degree.  Combine all cookie ingredients except flour and baking powder in large bowl.  Beat at mdm speed til creamy.  Reduce speed to low; add flour and baking powder.  Beat til well mixed.

Shape dough into 1 1/4" balls.  Place 2" apart onto ungreased cookie sheets.  Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.

Combine all filling ingredients in small bowl; fill each cookie with 1 rounded tsp filling.  Bake for 8-12 mins or til lightly browned.  Cook 1 min; remove from cookie sheets.

3 dozen cookies

Quakers Best Oatmeal Cookies

• 1 1/4 cup (2 1/2 sticks) margarine or butter softened
• 23/4 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 tsp vanilla
• 1 1/2 cup all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt (optional)
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3 cups Quaker Oats (quick or old fashioned)

Heat oven to 375 degrees.  Beat together butter and sugars til creamy.  Add egg & vanilla, beat well.  Add combined flour, baking soda, salt and spices; mix well.  Stir in oats; mix well.  Drop by rounded tablespoonfuls onto ungreased cookie sheet.  Bake 8-9 mins.  4 1/2 dzn.

Chewy Brownie Cookies

• 2/3 cup Crisco
• 1 1/2 cups packed brown sugar
• 1 tbsp water
• 1 tsp vanilla
• 2 eggs
• 1 1/2 cup all purpose flour
• 1/3 cup unsweetened baking cocoa
• 1/4 tsp baking soda
• 1/2 tsp salt
• 2 cups semi-sweet chocolate chips

Heat overn to 375 degrees.  Combine Crisco, brown sugar, water and vanilla in a large mixing bowl.  Beat at medium speed of mixer til well blended.  Beat eggs into creamed mixture. Combine flour, cocoa, baking soda and salt.  Mix into creamed mixture at low speed just until blended.   Stir in chocolate chips.  Drop by tablespoons 2" apart onto cookie sheet.  Bake 7-9 mins til set.  Do not overcook.  3 dzn.

Choc-Oat-Chip Cookies

• 1 cup margarine or butter, softened
• 1 1/4 cups packed brown sugar
• 1/2 cup sugar
• 2 eggs
• 2 tbsp milk
• 2 tsp vanilla
• 1 3/4 cup all-purpose flour
• 1 tsp baking soda
• 2 1/2 cups oats (quick or old fashioned)
• 1 12 oz pkg semi-sweet chocolage chips

Heat over to 375 degrees.  Beat together butter and sugars til creamy.  Add eggs, milk, vanilla, beat well.  Add combined flour, baking soda, mix well.  Drop by rounded teaspoonfuls onto ungreased cookie sheet.  Bake 9-10 mins.  About 5 dzn.

Chocolate Peanut Butter Cookies

• 1 1/2 cup light brown sugar, packed
• 1 cup butter
• 1 1/2 cup peanut butter
• 1 egg
• 2 tsp vanilla
• 2 cup flour
• 1 tsp baking soda
• 1 cup chocolate chips

In a large mixing bowl, cream butter and sugar til light and fluffy.  Beat in peanut butter, egg and vanilla.  Thoroughly blend flour and baking soda.  Gradually add to creamed mixture.  Fold in chocolate chips.  Refrigerate dough for 1 hr.  Preheaet oven to 350 degrees.  Shape dough into 3/4" balls.  Place on ungreased cookie sheets 3" apart.  With bottom of glass, press each ball into a cookie 1 1/2" around.  Bake for 15-20 mins til brown.