Chocolate Chip Zucchini Cookies

1 cup butter, softened

2 eggs

2 cups sugar

4 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups grated zucchini

2 cups chocolate chips

1 cup chopped nuts

Heat oven to 350 degrees. Cream butter and sugar. Add eggs, flour, baking powder, baking soda and salt. Add the zucchini, chocolate chips and nuts.

Drop the batter by rounded teaspoonfuls on greased cookie sheets, and bake until cookies are lightly browned on the bottom, 15 to 20 minutes. Makes 60 cookies

Vanishing Oatmeal Raisin Cookies

1/2 pound (2 sticks)margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teapoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt(optional)
3 cups Quaker Oats(quick or Old Fashioned, uncooked)
1 cup raisins
1 cup pecans(optional)
1/4 teaspoon nutmeg(optional)

Heat oven at 350 f.
Beat together margarine and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.

About 4 dozens.

Bar cookies: Bake 30 to 35 minutes in ungreased 13X9-inch metal baking pan.

This recipe is on the backside of oat's lid. I love this recipe because the cookie has a great texture, and not to sweet. Just right. The recipe does not call for pecans, but I always add pecans. I also add 1/4 teaspoon of nutmeg.

You can also substitute dried cranberries and walnuts for raisins and pecans.

Submitted by: Yvonne

Sand Tarts

1 cup butter

3/4 cup powdered sugar, sifted

2 cups flour, sifted

1 cup pecans, chopped

1 tsp. vanilla

powdered sugar

Cream butter and sugar. Add flour gradually and mix well. Add nuts and vanilla and mix. Roll in balls or creascents. Bake about 30-35 minutes or until lightly browned on ungreased cookie sheet. When done and slightly cooled, roll in powdered sugar.


Submitted by: Yvonne

This recipe is from the Pinata Cookbook by the Junior League of McAllen, Texas. Receipe was submitted by Mrs. Jerry McGilvray(Jane)

Pan de Polvo - Mexican Wedding Cookings

7 Cups of Flour
1 Pound of pure lard (Amour Brand)
1 Cup of Sugar
½ Cup of Cinnamon water

Mix flour and pure lard till well blended, like small peas.
Then make a hole or well in center of flour mixture. Add your grinded cinnamon sticks, sugar and cinnamon water and mix well till all is blended and not sticky. Roll out dough about ¼ inches use cookie cutter of choice and place on an un-greased cookie sheet.
Cook till light brown at bottom at 350 degrees for about 15-18 minutes use your judgment.
Remove and immediately dip in sugar/powder cinnamon.

Cinnamon Water
Make cinnamon water ahead and let cool. Take cinnamon sticks out and dry in paper towel then grind it till very fine.

TRADITION

It is a tradition for our family to serve cookies at all celebrations; birthday parties, baptisms, baby showers and holiday parties.

Submitted: Stephanie

Gingerbread Boys & Girls Cookies

1 ½ cups sugar
1 cup margarine or butter softened
1/3 cup molasses
1 egg
2 ¼ cups all purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ginger
2 teaspoons cinnamon

Frosting & Decorations

2 cups powdered sugar
1/3 cup margarine or butter, softened
½ teaspoon vanilla
1 to 2 tablespoons half-and-half or milk
Assorted candies, if desired

In large bowl, beat sugar and 1 cup margarine until light and fluffy. Add molasses and egg; blend well. Stir in all purpose and whole wheat flour, baking soda, salt, ginger and cinnamon; mix well. If necessary, cover with plastic wrap and refrigerate 1 hour for easier handling.

Heat oven to 350 F. On lightly floured surface, roll out 1/4 of dough at a time to 1/8 inch thickness. Keep remaining dough refrigerated.

Cut with floured 5-inch (or desired size) gingerbread boy and girl cookie cutters. Place 1 inch apart on ungreased cookie sheets. If desired, move arms and legs of unbaked cookies for different poses. Cut scraps of dough in hats, scarves, etc.; place on cookie sheet against or slightly overlapping cookies.

Bake at 350 F for 6 to 9 minutes or until set. Cool 1 minute. Remove from cookie sheets. Cool completely. In a medium bowl, combine powdered sugar, 1/3 cup margarine, vanilla and enough half-and-half for desired spreading or piping consistency; blend until smooth. Frost and decorate as desired. Let stand until frosting is set. Store in a loosely covered container.

Makes 2 ½ dozens

TRADITION

I usually make these at Christmas time. The kids love them and they love to help me decorate them. I like to place one boy or girl into a cellophane bag and tie the recipe and a bow for holiday treats!