Vanishing Oatmeal Raisin Cookies

This is an all-time family favorite.

Vanishing Oatmeal Raisin Cookies

1 Cup butter, softened
1 Cup brown sugar
1/2 Cup white sugar
2 eggs
1 teaspoon vanilla
1&1/2 Cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 Cups old fashioned oats
1 Cup raisins
1/2 cup chopped walnuts (if desired)

Preheat oven to 350 degrees. Beat together butter and sugar until creamy. Add eggs and vanilla. Beat well. Add combined flour, soda, cinnamon, nutmeg and salt. Mix well again. Stir in oats, raisins and walnuts if using. Drop by large teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Do not overbake.

Lavendar Heart Cookies

I got this recipe from "The Great Big Cookie Book," by Hilaire Walden. I made them for my friend and former co-worker, Florence, when she came to my house for tea. They were beyond delicious! I will definitely be making them again... and again and again!

 Lavender Heart Cookies
Makes 16-18

Ingredients:
1/2 cup unsalted butter (I ended up having to add another Tablespoon or so to get the dough to stick together.)
1/4 cup granulated sugar
1&1/2 cups all purpose flour
2 Tablespoons fresh lavender florets or 1 Tablespoon dried culinary lavender, roughly chopped
2 Tablespoons superfine sugar for sprinkling (I used regular granulated sugar)

Method: Cream together the butter and sugar until fluffy. Stir in the flour and lavender and bring the mixture together in a soft ball. Cover and chill for 15 minutes.

Preheat the oven to 400 degrees F. Roll out the dough on a lightly floured surface and stamp out heart cookies using a 2-inch heart-shaped cookie cutter. Place on heavy baking sheet and bake for about 10 minutes, until golden.

After removing from oven, sprinkle with sugar then leave the cookies standing for 5 minutes to set. Using a metal spatula, transfer carefully to wire rack. Cool completely. Can be stored in airtight container for up to one week.

   

Snickerdoodles

Our 4-year-old son is like his mama when it comes to loving cinnamon, nutmeg, ginger, pumpkin and all the rest. I asked him what kind of cookies he wanted today and he said "cinnamon." So, here's the Snickerdoodle recipe I used.

Ingredients:
1/2 cup butter
1&1/2 cups sugar
1 teaspoon vanilla extract
2 eggs
1/4 cup milk
3&1/2 cups flour
1 teaspoon baking soda

Coating: 5 Tablespoons sugar and 2 Tablespoons cinnamon

Method:  Preheat oven to 375 degrees. Beat butter with mixer until light and fluffy. Add sugar and vanilla and beat again. Add eggs, beat, then add milk. Sift dry ingredients (except cinnamon and sugar coating) and stir into butter mixture to blend. Refrigerate for 15 minutes. Roll into 1-inch balls. Roll cookies in coating. Place 2 inches apart on cookie sheet and bake for about 10 minutes.