Pink Lemonade Cookies

Preheat oven to 350 degrees, rack in the middle position.

1/2 cup softened butter (1 stick)
1/2 cup white (granulated) sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg, beaten
1/3 cup frozen pink or regular lemonade concentrate, thawed
3 drops of liquid red food coloring
1 and 3/4 cups all-purpose flour (pack it down in the cup when you measure it

In the bowl of an electric mixer, beat the softened butter with the sugar until the mixture is light and fluffy.

Mix in the baking powder and the baking soda.  Beat until they are well combined.

Mix in the beaten egg and the lemonade concentrate.

Add 3 drops of red food coloring.

Add the flour a half-cup or so at a time, beating after each addition.

If the resulting cookie dough is too sticky to work with, refrigerate it for an hour or so.  Drop the cookies by teaspoonful, 2 inches apart, on an UNGREASED cookie sheet.

Bake the cookies at  350 degrees for 10 to 12 minutes or until the edges are golden brown.

Let the cookies cool on the cookie sheet for 2 minutes. Then use a metal spatula to remove them to a wire rack to cool completely.

Mini Macaroon Cookies

Preheat oven to325 degrees; rack in middle position.

14 ounce can sweetened condensed milk
2 tsp vanilla
2 7-ounce packages flaked coconut
2 cups mini chocolate chips (12 ounce package)

Chop coconut flakes finer in food processor with an on/off pulsing motion.

Prepare pans:
     Mini baking cups in mini muffin pans OR
     Mini muffin pans sprayed with PAM with flour OR
     Baking sheets lined with heavy duty foil and sprayed with PAM with flour

Empty sweetened condensed milk into a large mixing bowl. 
Add vanilla and stir in well.
Add coconut to bowl 1/2 cup at a time, stirring well after each addition.
Add mini chocolate chips.  Stir in thoroughly.

Baking cups -- drop some cookie dough inside with a teaspoon.  Press it down lightly with a wet fingertip.  Fill baking cups close to the top.

Baking sheet --  drop some cookie dough by rounded teaspoon onto cookie sheet. They'll look best if they're a little mounded on top.

Bake at 325 degrees for 15-18 minutes.  (Mine took 20 minutes.)  They're done when the coconut is toasted to a nice golden color on top.  Let the cookies cool for 2 minutes then remove them to a wire rack to cool completely.  Store in layers of wax paper in a storage container.  Make sure the cookies don't touch each other if they are not in mini baking cups.  They can be frozen.

Makes about 4 dozen.

Maryann's Sugar Cookies

1/2 c. shortening (Crisco)
1/2 c. butter or margarine
2 c. sugar
2 eggs
Cream together the above ingredients.

1 c. sour cream
1 tsp. vanilla
Blend into creamed mixture.

4 1/2 c. flour
1/2 tsp. baking soda
4 tsp. baking powder
1/2 tsp. salt
Sift together and add to above mixture. Refrigerate 1 - 2 hours for easier handling (dough is very gooey). Roll out at least 1/4 " thick on floured surface. Bake at 350 F. for 10 - 12 min.
Cool then frost with Cream Cheese Frosting.

Molasses Crinkles

3/4 cup shortening (Crisco)
3/4 cup sugar
1 egg
1/4 cup molasses
2 1/4 cup flour (wheat, white, or mixture)
2 tsp. baking soda
1/2 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground ginger

Mix shortening, sugar, egg, and molasses. Stir in dry ingredients. Roll into balls the size of walnuts. Roll tops in sugar. Place on ungreased baking sheet 2" apart. Bake at 350 F. for 10 - 12 min. Just until set. Recipe can be doubled.