Rosemary Lemon Cookies - Feeding the Flock 23

½ cup butter flavored Crisco
1¼ cup sugar
2 eggs
3 cups flour
1 tsp baking soda
1 tsp cream of tartar
¼ tsp salt
2 tbsp. lemon juice
1 tbsp. fresh lemon balm leaves
1 tbsp. fresh rosemary leaves

Preheat oven to 375°.

Mince the lemon balm and rosemary leaves.

Cream together Crisco and sugar and beat until fluffy.  Add eggs, lemon juice and leaves and beat until well blended. 

Combine flour, baking soda, cream of tartar and salt, and mix well then add to creamed mixture and blend well.  Dough will be thick. 

Use a small ice cream scoop to drop on ungreased cookie sheets. 

Bake at 375º for 14 minutes.  YIELD: 4 dozen

YUM.

Check out the Raccoons

Coffee Spiced Cookies

I am married to the cookie monster and he likes to raid the cookie jar late at night.  I am forever trying to find a cookie recipe that he likes and is not too sweet.  This one is a definite keeper because not only are they good with a glass of milk at midnight;  they are the perfect addition to coffee in the morning.

¾ cup vegetable shortening

¾ cup granulated sugar

1 egg

¼ cup molasses

½ cup strong black coffee

2 ½ cups all purpose flour

2 tsp baking soda

1 tsp ginger

1 tsp cinnamon

½ tsp ground cloves

Cream together vegetable shortening and sugar in mixing bowl; add egg and mix well.  Combine flour, soda and spices together and add to creamed mixture alternately with coffee (may need a little more or little less coffee) until stiff dough is formed.  Drop by small ice cream scoops on ungreased cookie sheet and bake at 375º for 8 minutes.  Remove immediately and cool on wire racks.  Yield 3½ dozen or so.

© Crackerberries 2011