Brazilian Lemon Sugar Cookies

Preheat oven to 375 degrees                                     

1 c sugar

1 Tbs. lemon oil*

 Put sugar in a small bowl, pour in lemon oil and mix with a fork. Set aside to use later.

 1 c (2 sticks of unsalted butter)

1 cup sugar

1 large egg

 Cream butter and sugar and when light and fluffy, add egg and continue beating until it is light and fluffy again.

Zest of 3 lemons

Juice of 1 lemon

1Tbs lemon extract

 Add to creamed ingredients

Sift together:

2 ½ c all purpose flour

½ tsp baking soda

¼ tsp salt

 With mixer at slow speed, add the dry ingredients, scraping the sides of the bowl.

 Using a 7/8 oz scoop, drop a ball of dough in the sugar - lemon oil mixture. Roll the ball around until coated with sugar. Roll into a neat ball and place on a sprayed cookie sheet. Leave plenty of room between cookies. Take a flat bottom glass and flatten until about 3/8” thick. Sprinkle with the sugar – lemon oil mixture.

Bake in a 375 degree oven for 9 minutes. Cool on a rack.

 * Lemon oil is best but you could substitute lemon extract. Lemon oil is available on line from   https://www.lorannoils.com/

Brownies

1 1/2 C. Flour
2 C. Sugar
3/4 C. Cocoa
1 t. Salt
1 C. Shortening
4 Eggs
2 t. Vanilla

Mix all ingredients well.  Place in 9x11 greased and floured (or spray with cooking spray) cake pan.  Bake at 350 for 30 Minutes.
 

D.L.

Root Beer, Chocolate Chip Cookies

2 C. Sugar
2 C. Brown Sugar
1 lb. Butter Unsalted
4 Eggs
1 1/2 tsp. Baking Soda
2 tsp. HOT Water
1 TBS Watkins Root Beer Extract
6 C. Flour
18 oz. Chocolate Chips
Pinch of Salt

Pre-Heat Oven to 350
Bring butter to room temperature, mix in mixer until smooth. 
Add sugar and Brown sugar in mixer, cream until well blended. 
Add slightly blended eggs and 1 TBS extract, mix in mixer. 
Add 2 cups flour and 1 1/2 tsp baking soda, 2 tsp HOT water, mix. 
Mix in remaining 4 cups of flour add 18 oz. chocolate chips, mix with mixer or by hand.
Use a #48 scoop or tablespoon to place cookies on greased or parchment paper cookie sheet pan. 
Place in preheated oven for 11-12 minutes.  Recipe makes approximately 6 dozen.
Donald Fanning, Watkins Associate

	Best Peanut Butter Cookies EVER!

1 Cup peanut butter
1/2 Cup butter
1/2 Cup white sugar
1-1/4 Cups all-purpose flour
1 Egg
3 Tbs. milk
1 tsp. vanilla extract
3/4 tsp. baking powder"
1/4 tsp. salt
1/2 Cup packed brown sugar

Directions:
1. With an electric mixer, cream butter, sugars and peanut butter. 
When thoroughly mixed, beat eggs and vanilla into the creamed mixture.

2. Sift together flour, salt and baking powder. After sifting, add flour mixture into the creamed mixture.
When thoroughly combined, mix in 3 tablespoons of milk.

3. Roll dough into balls, place onto ungreased cookie sheet. Press each ball once with fork tines. Bake in preheated 375 degrees F (190 degrees C) oven for about 10 minutes.
 

                         Snickerdoodles

1 C. Shortening
1 ½ C. Sugar
2 Eggs
2 ½ C. Flour
2 TSP. Cream of Tarter
1 TSP. Soda
½ TSP. Salt

Cream together until fluffy the shortening, sugar, and eggs
Sift together the flour, ream of tarter, soda, and salt. Add to cream mixture and blend thoroughly. 
Chill dough for 1 hour. 
Form chilled dough into balls about 1/2" thick in diameter. 
Roll balls into mixture of 2 tsp. sugar and 1 tsp cinnamon. 
Bake at 375 for 10 - 12 minutes.

G.N

Armadillo Bombs

½ c unsalted butter

1 c sugar

1 c dark brown sugar (packed)   

1 2/3 c peanut butter

½ tsp vanilla

3 eggs

½ c of Hershey’s Special Dark Cocoa

2 c all purpose flour

1 6 oz. package of baking raisins finely chopped

½ c chopped walnuts

¾ cup of mini chocolate chips

¾ cup of butterscotch chips chopped to be about the size of the mini chips

 4 ½ c or old fashioned rolled oats

2 tsp baking soda

Technique:

1)     cream butter and the sugars until light and fluffy

2)     add peanut butter and continue creaming until smooth

3)     add vanilla, eggs and cocoa and beat until smooth

4)     slowly add flour (at this point, if you can switch to a bread hook on your mixer it will make mixing easier.)

5)     Add the raisins, nuts, chocolate chips and butterscotch chips ( you may have to stir these in with a wooden spoon)

6)     Mix in the oats and baking soda with a wooden spoon. The dough should be very stiff.

7)     Take a rounded tsp of the dough and roll into a ball. Roll the ball between your hands so that it is tapered and 2 to 3 inches long. Place on a sprayed cookie sheet and bend them into a crescent shape so that they look like you-know-what.

8)     Bake in a preheated 350 degree oven for about 10 minutes. Cool on a rack.

9)     Test bake 4 or 5 of them to see if they hold their shape. If they flatten out, dump the dough on a breadboard and kneed in more flour to stiffen the dough. Test bake again. Cookies should be firm and not doughy in the middle 

Macho Pnut Cookies

½ c unsalted butter

½ c white sugar

½ c dark brown sugar (packed)             

1 c peanut butter

1 egg

1 tsp. vanilla

 1 ¼ c all-purpose flour

¾ tsp. baking powder

¼ tsp. salt

 3 Tbs. heavy cream

½ c chopped salted peanuts

½ c mini chocolate chips

 Technique:

1.    With an electric mixer, cream butter and sugar. When light and fluffy, add peanut butter and mix thoroughly. Add egg and vanilla and beat a little more.

2.    Sift together flour, salt and baking powder and add at a slow speed. Add heavy cream and mix a little more.

3.    Stir in nut chips and chocolate chips.

4.    Spray a cookie sheet with Pam and wipe off lightly with a paper towel. Use a 7/8 oz. scoop and drop onto the cookie sheet. Do not mash down.

5.    Bake in a preheated 375 degree oven for approximately 14 minutes.

I would recommend making a trial baking of a few cookies to find the right time. When cool, the cookies should be soft, but not raw in the thick middle.