Lemon bars

Lemon Bars
Crust:
1/3 cup butter or margarine, softened
1/4 cup powdered sugar
1 cup all-purpose flour
Topping:
2 eggs
1 cup sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1/2 tablespoon lemon extract
1/2 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar
In a mixing bowl, cream together butter and sugar. Add flour; beat until crumbly. Pat into an ungreased 8 inch square baking pan. Bake at 375 degrees for 15 minutes. Meanwhile, for topping, combine eggs, sugar, flour, lemon juice, extract, baking powder and salt in a mixing bowl; beat until frothy. Pour over hot crust. Bake at 375 degrees for 18 to 22 minutes, or until light golden brown. Cool in pan on a wire rack. Dust with powdered sugar.
Makes 1 1/2 dozen.

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Wishing cookies

Wishing Cookies
1 cup butter or margarine, softened
1 1/2 cups sugar
1 egg
2 tablespoons light or dark molasses
1 tablespoon water
1/2 to 1 teaspoon grated orange peel
3 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Icing:
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk
In a mixing bowl, cream together butter and sugar. Add egg, molasses, water and orange peel; mix well. Combine flour, baking soda, cinnamon, ginger and nutmeg; gradually add to creamed mixture. Cover and chill for at least 2 hours. On a lightly floured surface, roll dough to 1/8 inch thickness. Cut into stars or desired shapes with a 2 1/2 inch cookie cutter dipped in flour. Place 1 inch apart on ungreased baking sheets. Bake at 375 degrees for 6 to 8 minutes, or until edges are lightly browned. Remove to wire racks to cool. For Icing, combine powdered sugar, vanilla and enough milk to achieve a drizzling consistency. Use ising to decorate cookies as desired.
Makes about 6 dozen.

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Sugar cookies

Sugar Cookies
3/4 cup butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 to 3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Additional sugar, optional
Powdered Sugar Cookie Frosting (see below)
In a mixing bowl, cream together butter and sugar. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Chill dough for 1 hour, or until easy to handle. On a lightly floured surface, roll the dough to 1/4 inch thickness. Cut with 2 1/2 inch cookie cutters dipped in flour. Using a floured spatula, place cookies 1 inch apart on greased baking sheets. Sprinkle with sugar if desired. Bake at 375 degrees for 8 to 10 minutes, or until lightly browned. Remove to wire racks to cool. Frost cookies if desired.
Note:
If you are in a hurry, simply sprinkle with granulated sugar or colored sugar before baking rather than frosting the baked cookies.
Makes 6 to 7 dozen.

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Molasses Spice Cut Outs

Molasses Spice Cut Outs
1 cup butter or margarine, softened
1 1/2 cups sugar
1 cup light or dark molasses
1/2 cup cold coffee
6 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Icing:
1 envelope unflavored gelatin
3/4 cup cold water
3/4 cup sugar
3/4 cup powdered sugar
3/4 teaspoon baking powder
1/2 teaspoon vanilla extract
In a mixing bowl, cream together butter and sugar; beat in molasses and coffee. Combine the flour, baking soda, salt and spices; gradually add to molasses mixture; mix well. Chill dough for 1 to 2 hours, or until easy to handle. If needed, add additional flour before rolling. On a lightly floured surface, roll dough to 1/4 inch thickness. Cut with 2 1/2 inch cookie cutters dipped in flour. Place 1 inch apart on ungreased baking sheets. Bake at 350 degrees for 12 to 15 minutes, or until edges are firm and bottoms are lightly browned. Remove to wire racks to cool. For traditional gingerbread men, use icing to add features as desired. To prepare icing, combine gelatin and water in a small saucepan; let stand for 5 minutes to soften. Add sugar. Heat and stir over very low heat until the gelatin and sugar dissolve. Transfer to a mixing bowl. Add powdered sugar; beat until foamy. Add baking powder and vanilla; beat until very thick, about 10 minutes.
Makes 7 to 8 dozen.

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darina

it is me darina. hi everyone
it 3 am here
im wake
cant go to sleep
no like the dark
no like sleepin in the dark
we gots tha radio on
and nitro is snugling wif us
i like wen he comes be by us
it feels safe
carol anne let me hav two oreos
i love them
thay ar mint kind
yum yumy
anyone lik oreos? wat kin yu lik?
i like all kin of cookies
actuly i love all sweets haha
liz says wat kid doesnt
haha liz is funy
wel i gotta go now
i fink bigs want read for a whil
love you all
darina ballerna i six

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Old fashioned gingersnaps

Old Fashioned Gingersnaps
3/4 cup butter or margarine
1 cup sugar
1 egg
1/4 cup light or dark molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/4 teaspoon salt
Additional sugar
In a mixing bowl, cream together butter and sugar. Add egg and molasses; beat well. Combine flour, baking soda, cinnamon, cloves, ginger and salt; gradually add to the creamed mixture; mix well. Chill dough until easy to handle. Roll into 1 1/4 inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for about 10 minutes, or until edges are firm and the surface cracks. Remove to wire racks to cool.
Makes about 4 dozen.

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Oatmeal raisin cookies

Oatmeal Raisin Cookies
1 cup shortening
1 cup sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups old-fashioned or quick-cooking oats
1 cup raisins
1 cup coarsely chopped pecans, optional
In a mixing bowl, cream together shortening and sugars. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Combine flour, baking soda, salt and cinnamon; gradually add to creamed mixture. Stir in oats, raisins and pecans. Shape into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 10 to 11 minutes, or until golden brown. Do not overbake. Remove to wire racks to cool.
Makes 3 1/2 dozen.

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