Deborah's Lime Cookies

5 cups flour

2 tsp baking powder

½ tsp sal

2 ½ cups sugar

1 ½ cups butter, soft

1 – 2 tsp lime zest (no substitutions)

2 tsp vanilla

½ tsp butter extract

4 eggs

(You'll need about 2 – 3 limes total for lime zest and juice.)

 

In a medium bowl, add flour, baking powder and salt. Set aside.

 

Beat together sugar, butter, lime zest, vanilla and butter extract until creamed. Add eggs, mixing between each, until well incorporated. (The longer you beat, the fluffier the dough.) Slowly add the flour mixture and combine well.

 

Divide the dough into thirds. Make into logs, roll in parchment paper (or wax paper) and refrigerate for at least one hour.

 

Slice dough into pieces about an inch thick. Place on cookie sheets lined with parchment paper. Flatten pieces to ¼ to ½ inch thickness using a spatula or rolling pin. (If you top with parchment paper first, it will keep the dough from sticking to the spatula or rolling pin. Or you can periodically spray the spatula with cooking spray.)

 

Bake on 350 for 9 – 10 minutes. Cookies will not brown.

 

 

Lime Frosting

 

4 cups powdered sugar

3 ½ tsp lime juice

½ tsp lime zest

3 TBSP corn syrup

1 T milk

½ tsp butter extract

½ tsp almond extract

1 tsp vanilla

 

Mix all ingredients together in a bowl with a spoon until smooth. It should be thick but gooey.

 

When cookies are completely cool, ladle a spoonful onto the center of cookie and spread in a circular motion. The frosting should spread but be thick enough not to spill over the side. Let the cookies sit for at least an hour in order for the frosting to harden/form a shell. Let them set overnight if you plan to stack them to store or transport. Otherwise the frosting won’t be hard enough and the cookies will stick to each other.

 

 

*D*: This is a recipe my mom and I created together. She made the base and I tweaked it with lime until I loved it. This recipe makes about 5 dz cookies. USE REAL LIMES! If you're like me, you don't have limes on hand, but you do not want to skimp to make this recipe. You'll want the real zest and fresh juice. I'm a big fan of lime juice from a bottle, but not for this. Trust me. And the zest adds these charming green specks in the frosting and they're beautiful.

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Minty Bells

2/3 c. brown sugar (packed)
1/3 cup of butter (I have only used real butter)
1 TB water
1 c. of semi sweet chocolate chips
1 1/4 cup flour
1 egg
1/2 teaspoon baking soda
1 package of Andes mints

On medium heat, stirring constantly, melt brown sugar, butter and water. Add chocolate chips and stir until melted. Remove from heat and let cool 10-15 minutes.  Then add flour, egg and baking soda.

Beat thoroughly.  Cover and chill 1 hour. Shape in balls (I use a cookie scoop) and bake on greased cookie sheet at 350 degrees for 8-10 minutes (they are better cookies soft rather than crunchy--my oven takes 10 min).  Remove from oven and while still on cookie sheet place an Andes mint (or part of one depending on how big your cookies are) on each cookie and gently press down.  Once it has melted use a knife to 'frost' each cookie with the melted mint and move to cooling racks.

Enjoy!

*D: Oh. My. Goodness. These cookies are DELICIOUS!!! You will want to double the batch - at least - every time. SO good.


Use real butter and semi-sweet chips for best results. Once the mint is melted onto the cookie, you can eat it. But, when the mint cools, it forms a bit of a hard frosting, and that is almost better.


Seriously, these are so good. Pin It

Amish Cookies

1 cup white sugar
1 cup powdered sugar
1 cup butter (2 sticks)
1 cup cooking oil
4 scant cups flour
2 eggs
1 1/2 tsp vanilla
3/4 tsp baking soda
3/4 tsp cream of tartar
1 1/2 tsp almond extract

Cream all wet ingredients. Addy dry ingredients. Add flour until it doesn't stick to the bowl. Chill. Roll into balls, dip in sugar and softly press with fork. Bake at 350 for 10 minutes. They will be very light, as if they are not done.

*D: Disclaimer: I have NO idea why these are called Amish Cookies. They might as well be called Almond cookies. Don't ask me, I just write the recipes as they come.

I made these last night and Tyler loves them. They have the consistency of a snickerdoodle, but the light cherry type flavor of almonds.

I got this recipe from a fellow volunteer in Ecuador, so this recipe is exactly how she gave it to me. I followed it, but I have a few notes. If you cream all the wet ingredients you get clumps of butter that don't cream in because the eggs and such are too slippery. What I will probably do in the future is cream the granulated sugar and butter, then add the rest of the wet ingredients, and then the dry. I added the flour last, but I don't think it's really all that necessary. I didn't add any more or less flour. Just the 4 cups, regardless of how it reacted to the edge of the bowl.

I used the cooking oil, but if someone wants to be brave and use applesauce and tell me how it is, I'd be interested to know.

I baked them for 10 minutes and pulled them out even though they didn't look done. I think 11 minutes is better, though.

Don't use too much dough. These are better smaller. They do plump a lot in the oven. Pin It

Scotcheroos

1 cup sugar
1 cup peanut butter
1 cup light corn syrup
6 cups crisp rice cereal
6 oz chocolate chips
6 oz butterscotch chips

Combine sugar and corn syrup. Heat to a boil over medium heat. Remove from heat. Stir in peanut butter. Pour over cereal. Press mixture into a buttered 9X13 dish. Melt chips together (approximately 3 minutes in the microwave). Pour over mixture in dish. Spread smooth. Refrigerate 15 minutes. Cut and serve.

*D: I also have another recipe that has you just put the first three ingredients in a pan together and heat until the sugar has dissolved. I have done it both ways and it works just fine. If you don't refrigerate, the chocolate will continue to be gooey/runny. If you cool the scotcheroos, the chocolate topping will be firm and delicious. These are my favorite treat! I could eat a whole pan if I had the stomach for it.


6 cups of rice cereal is about half a box, just FYI. Pin It

Mom's Five Chip Cookies

1 cup Crisco shortening or butter
2 eggs
2 1/4 c flour
1 tsp salt
1 tsp baking soda
3/4 c brown sugar
3/4 c white sugar
1 1/2 tsp vanilla
chips: butterscotch, milk chocolate, semi sweet chocolate, white chocolate, mini kisses or peanut butter or swirls or vanilla.

Beat together shortening and eggs. Add flour, salt and banking soda and mix. Add sugars and vanilla and mix. Stir in chips. Bake at 375 degrees for 8 - 10 minutes.



These cookies are absolutely a favorite in our house! My mom sent them to me while I was in Ecuador. Every time we go on a family trip Tyler says, "Are you going to make your mom's cookies?" I think there would be mutiny if I ever tried to make a different kind.


If you notice, there are no measurements for the chips. That's because I don't know how much is supposed to go in. I usually just pour in a bit of all the chips until it looks like there are enough. Maybe a fourth to a half a cup of each. And I usually just use whatever I have in my freezer for variety. That means my cookies are usually four chip: milk, semi-sweet, and white chocolate and butterscotch. Yes, I always have those kinds of chips on hand because Tyler loves cookies, and he loves these cookies.


The recipe says to bake for 8 - 10 minutes. I pull them out right at 8 minutes because I've found that even at 9 minutes they flatten out and turn crispy. So if you like flat, crispy cookies (and some people do!) then you can let them go for a little longer.


Enjoy! Pin It

Turtle Cookies

2 eggs
1 cup flour
3 TBSP cocoa
1 stick butter, melted
3/4 cup sugar
1 tsp vanilla

Mix ingredients and spoon into waffle iron. Cook until done. Sprinkle with powdered sugar and serve.


This is such a fun, delicious treat. They're so stinkin' easy to make (you don't even have to preheat the oven!) and boy are they good. They use and entire stick of butter...they have to be good! A word of caution: don't fill the waffle iron with dough like you would if you were making waffles. You just get giant chocolate waffles. Spoon a little amount in and you get fun "turtle" shaped cookies. Pin It

1-2-3 Peanut Butter Cookies

1 large egg
1 cup sugar
1 cup peanut butter

Mix ingredients together and bake on cookie sheet (tablespoon sized portions flattened with a fork) for 10-12 minutes at 350 degrees.

This has to be the easiest recipe ever created. And it was probably made easier by the fact that Tyler made them since I was a little under the weather. Have you ever seen an easier recipe? And it's quick and not to expensive either since it's mostly things you have on hand. Tyler used half creamy and half crunchy peanut butter and they were divine.


Thanks Hanna! Pin It