Can You Have Too Many Cookie Recipes? Of Course Not So Add These to Your Files

We all love cookies and most of us have lots of cookie recipes in our files. But hey, why not add a few more? These are yummy favorites around here and I think you will like them, too! I love spending time in the kitchen and fortunately three of my grandchildren do, too. We do a lot of cookie and cupcake baking especially. Here are some of our favorites. Grandma's Kisses are simple, easy meringue cookies, Basic Freezer Sugar Cookies get their name from freezing the dough 3 hours, and the Coconut-Oatmeal-Raisin Cookies are a tasty basic recipe with the sweetness and crunch of coconut.

GRANDMA'S KISSES
3 egg whites
1 cup sugar
1 tsp vanilla

Preheat oven to 250 degrees.

Lightly grease a couple of baking sheets; set aside.

Beat the egg whites until soft peaks form. Gradually add the sugar and vanilla while continuing to beat until the sugar is completely dissolved and the egg whites form stiff peaks.

Drop meringue by rounded teaspoons onto the prepared cookie sheets. Bake at 250 degrees for 15 minutes. Turn off the heat and leave in the oven for several hours to dry.

NOTE: A drop or two of food coloring may be used, if desired. Add when adding the vanilla.

BASIC FREEZER SUGAR COOKIES
1 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
4 tbsp butter, softened
2/3 cup sugar
1 tsp vanilla extract
1 large egg white
Nonstick cooking spray

Combine the flour, baking soda, and salt together in a small bowl; set aside.

In large mixer bowl beat the butter at medium speed until light and fluffy. Gradually add the sugar to the butter, continuing to beat until well-blended. Add the egg white and vanilla; beat well. Add the flour mixture and stir until well combined.

Turn the dough out onto waxed paper and shape into a 6-inch log. Wrap log up in waxed paper and freeze for 3 hours or until very firm.

Preheat the oven to 350 degrees.

Cut the dough log into 24 even slices. Spray baking sheet/sheets lightly with the nonstick cooking spray. Place the slices 1-inch apart on the baking sheet. Bake at 350 degrees for 8 to 10 minutes. Remove cookies from the baking sheet and cool on wire racks.

Yield: 2 dozen cookies

COCONUT-OATMEAL-RAISIN CRISPIES
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/4 cup butter, softened
1/2 cup shortening
3/4 cup packed brown sugar
3/4 cup sugar
1 tsp vanilla
2 eggs
2 cups rolled oats
1 1/2 cups raisins
3/4 cup shredded coconut

Preheat oven to 350 degrees.

In a small bowl combine the flour, baking soda, baking powder, and salt; set aside.

In a large bowl, using an electric mixer, beat the butter, shortening, brown sugar, and sugar until light and fluffy. Add the eggs and vanilla; beat until smooth, about 1 minute. Add the flour mixture; beat about a minute until blended. Stir in the oats, raisins, and coconut until blended into the dough. Drop by rounded teaspoonfuls about 2-inches apart on ungreased nonstick baking sheets. You should have 3 sheets of 12 cookies each.

Using a the bottom of a glass that has been dipped in sugar, flatten each cookie slightly. Bake until lightly browned and crisp, about 10 minutes. Cool slightly on pan then remove to wire racks to cool completely.

Yield: 3 dozen cookies

Variations: If you prefer, replace the raisins with chocolate chips or use a cup of one and half cup of the other.

Enjoy!