Walnut Cookies

Although this recipe is not gluten-free, my brain is already thinking about how to turn it into a gluten-free recipe one of these days. Fortunately, we aren't celiac and don't have to worry unduly over wheat but a recipe challenge remains a part of my future!

Walnut Cookies
1/2 cup butter, softened
1 cup granulated sugar
1 cup all-purpose flour
2 teaspoons vanilla extract
1 teaspoon grated orange zest
1/2 teaspoon ground cinnamon
1 cup finely chopped walnuts.

If you have time and are thinking ahead, before you chop the walnuts, toast them in a 350 degree oven until just fragrant, cool, and then chop. It really add a nice dimension to the cookie.

Preheat over to 300 degrees. Line baking sheets with parchment paper.

Cream the butter until it is light and fluffy. Add 1/4 cup of the sugar and continue to beat until well combined. Stir in the flour, vanilla, zest, cinnamon, and walnuts.

Drop by teaspoonfuls onto the prepared baking sheets about an inch apart to allow for spreading. Flatten slightly and bake for approximately 20 minutes or until golden. Transfer baked cookies to a wire rack set over another baking sheet and sprinkle with remaining sugar and let cool.

Banana Drama Cookies

I love drop cookies as they go together quickly and are almost always tasty,
moist little cakes of goodness. Save an overly-ripe banana by way of a cookie
ingredient and you have a win/win situation.

Banana Drama Cookies
1 cup granulated sugar
2/3 cups solid shortening
2 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup very ripe banana - well mashed
1 tablespoon freshly-grated lemon zest
1 cup chocolate chips - semisweet or milk chocolate, melted
2 1/2 cups all-purpose flour
2 teaspoons baking powder
Pinch salt
1/4 teaspoon baking soda

Preheat oven to 350 Degrees. Line baking sheets with parchment paper or used
vegetable oil spray.

Combine the sugar and shortening and beat until light and fluffy. Beat in the
eggs and extracts. Add bananas and melted chocolate.

Combine the dry ingredients and stir into egg/shortening mixture.

Use a cookie scoop or drop by rounded teaspoonsfuls about 1 1//2 inches apart on
prepared baking sheets. Bake for 8-10 minutes. Remove to cool completely on wire
racks.

Icing
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
Enough milk or cream to form a usable icing.

Topping ideas
Finely chopped peanuts
Candied cherries

Cereal Cookies

When my children were growing up, I often had to hide the 'good stuff' in items I knew they would eat. I almost always made the cookies they enjoyed and it gave me plenty of hiding places! One of my favorite ways was incorporating vitamin-enriched or high-fiber cereals in the cookies. They enjoyed the crunch and I relished the secret!

Cereal Cookies
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/4 cup solid shortening
1 cup granulated sugar
1 cup brown sugar, packed
1 eggs
2 teaspoons vanilla extract
1/2 cup dried cranberries or raisins
2 cups shredded coconut
2 cups of your favorite unsweetened breakfast cereal
1/4 cup chopped nuts

Preheat oven to 350 degrees. Either vegetable oil spray baking sheets or line them with parchment paper.

Stir together the first four ingredients.

In a mixing bowl, cream the shortening and sugars until light and fluffy. Add the eggs and vanilla, mixing in well. Stir in the rest of the ingredients.

Drop by teaspoonfuls about 1 1/2 inches apart on prepared baking sheets. Bake in preheated oven for approximately minutes or until lightly brown. Let set on baking sheets for a minute before moving them to finish cooling on racks.

Ideas . . .
Yes, you can reduce the dried fruit and add some chocolate chips.
Two teaspoons of freshly-grated citrus zest sparks up the taste.
Dip half the cookie in melted chocolate chips and let set on waxed paper.
Drizzle with a lemon glaze.