Lime  Tea  Cookies

 

 

 

 

INGREDIENTS:

2 teaspoons lime juice

2 teaspoons lime zest

1/3 cup milk

1/2 cup butter, softened

3/4 cup granulated sugar

1 egg

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

 

 

GLAZE

 

2 tablespoons lime juice

1/4 cup white sugar

 

Combine lime juice and sugar.

Brush on to cooled cookies.

 

 

 

DIRECTIONS:

 

Preheat oven to 350 degrees.  

 

Combine the 2 teaspoons of lime juice with the milk, let stand for 5 minutes.

 

In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy.

Beat in the egg, then stir in the lime zest and milk mixture.

 

Combine the flour, baking powder and baking soda and blend into the creamed mixture.

 

Drop by rounded spoonfuls on to ungreased cookie sheets.

 

Bake for 8 to 10 minutes in the preheated oven, until the edges are light brown.

 

Allow cookies to cool on baking sheets for 5 minutes before transferring

to a wire rack to cool completely.

 

Brush Glaze on to cooled cookies.

 

 

Yields 2 Dozen

 

 

 

 

 

Oatmeal  Cookies

 

 

 

 

INGREDIENTS:
 

3/4 cup margarine, softened

1 cup granulated sugar

1/2 cup brown sugar, firmly packed

2 large egg whites, slightly beaten

1 teaspoon vanilla extract 

1 teaspoon baking soda

1 teaspoon ground cinnamon

  1/4 teaspoon ground nutmeg

1 1/2 cups uncooked oats

1 cup raisins

 

 

 

DIRECTIONS:

 

Preheat oven to 350 degrees.

 

In a large mixing bowl, beat margarine and sugars until light and fluffy.

Add egg whites.

 

In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg.

Add to sugar mixture.

 

Stir in oats, raisins and vanilla.

Chill 1 hour.

 

Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet.

 

Grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough.

Continue, leaving adequate space between cookies.

 

Bake for 10 minutes in preheated oven.

 

Place on wire racks and cool completely.

 

 

Yields  4 Dozen

 

 

 

 

 

Whipped  Shortbread  Cookies

 

 

 

 

INGREDIENTS:

1 cup butter, softened

1 1/2 cups all-purpose flour 

1/2 cup confectioners sugar   

1/2 cup red maraschino cherries, quartered

 

1/4 cup chopped nuts (walnuts or pecans)

 

 


DIRECTIONS:

 

Preheat oven to 350 degrees.  
 

In a large bowl, combine butter, flour, and confectioners sugar.

With an electric mixer, beat for 10 minutes, until light and fluffy.

 

Spoon onto cookie sheets, spacing cookies 2 inches apart.

 

Place a piece of maraschino cherry on to the middle of each cookie.

Lightly sprinkle tops with chopped nuts.

 

Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the

cookies are lightly browned.

 

Remove from oven, and let cool on cookie sheets for 5 minutes,

then transfer cookies on to wire racks to cool.

 

 

Yields  3 Dozen

 

 

(Store in an airtight container, separating each layer with waxed paper.)

 

 

 

 

 

             

   

    

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