Cream together 1 c butter and 1 1/2 c sugar.

Add 2 beaten eggs, 1+ t. vanilla, 1/4 t. almond extract.

Dissolve 1/2 t. baking soda in 3 T sour cream.

Add 3 c flour

Roll 1/8″ thick on floured surface. Cut with floured circle.

Bake at 350 degrees for 8 to 10 minutes — NOT until brown.

Icing: Use “Icing for Sour Cream Cookies”

3/4 c butter-flavored crisco
1 1/4 c packed brown sugar
1 egg
1/3 c milk
1 1/2 t vanilla
3 c quick oats
1 c flour
1/2 t baking soda
1/2 t salt
1/4 t cinnamon
1 cup raisins
1 cup chopped walnuts

Heat oven to 375. Grease baking sheets.

Combine butter, brown sugar, egg, milk, and vanilla in large bowl.

Combine oats, flour, baking soda, salt, and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts.

Drop by tablespoonfuls of dough 2 inches apart onto baking sheets.

Bake one baking sheet at a time at 375 for 10 to 12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

1 pkg angel food cake mix
1 1/2 t almond extract
1/2 c diet strawberry soda
7 oz pkg coconut

Mix together all ingredients. Drop by teaspoons on cookie sheet, covered with foil or sprayed. Bake 10-12 minutes at 350. Remove cookies from sheet while still warm.

Makes 3 dozen cookies.

1 c butter
1 t vanilla
1 t soda
1 t baking powder
1 c sour whipping cream
6 c flour
2 c sugar
3 eggs
1/2 t salt

Mix all together well, chill.

Roll out, cut, and bake at 425 for 5-7 minutes.

2 sticks butter
3/4 c powdered sugar
1 T vanilla
1/2 t salt
3 c flour
16 oz white chocolate chips
1/2 c finely chopped nuts

Mix well, shape into balls on ungreased cookie sheet. Bake 10-12 minutes at 375. Sift powdered sugar over hot cookies.

1 c butter buds
2 egg beaters
1 c sugar or 1/2 c sugar + 6 packs sweet-n-low
1 t cinnamon
1 c brown sugar
1/2 t nutmeg
1 c brown sugar
2 t vanilla
1/2 t baking powder
1 t baking soda
2 c flour
2 c quick oatmeal
2 c rice krispies
1 c grape nut cereal
1 c raisins (optional)

Cream together butter, sugar, eggs. Add flour, cinnamon, nutmeg, making powder, and soda. Stir in remaining ingredients.

Spray cookie sheet, bake at 350 for 10-13 minutes.

Makes 6 dozen.

Beat:
2 c oil
2 tsp baking soda
3 c sugar
2 c buttermilk or sour milk
4 eggs

Add:
6 c flour
6 t baking powder
4 t vanilla

Drop by tablespoon on ungreased cookie sheet. Bake at 400 for 6-8 minutes. Sprinkle with sugar.

Makes 5 dozen.

1 package frozen puff pastry dough, defrosted and divided
1/2 c sugar
2 c chocolate or white chips
3 t vegetable shortening

Heat over to 375, lightly grease cookie sheet

Roll 1 sheet of dough on lightly sugared surface to 10×12.

Fold long sides to center, fold in half lengthwise to forn 12x 2 1/2″ strip. Lightly press edges together to seal. Cut dough crosswise into 1/4″ slices, fold slightly. Dip in sugar. Place slices 2″ apart on prepared cookie sheet.

Bake 8 to 10 minutes, rotate half way. Bake until golden brown. Cool completely. Dip half in chocolate, let dry completely before storing.

Makes 4 dozen cookies.

1 c butter, softened
4 t brown sugar substitute
1/4 c Splenda
2 eggs
1 1/2 t vanilla
1 1/2 c whole grain wheat flour
1 t baking soda
2 t cinnamon
1/2 t salt
3 c old fashioned dry oatmeal
1 1/2 c diced Golden Delicious apples
3/4 c chopped walnuts

Heat oven to 350.
Beat butter and sugar substitutes.
Add eggs and vanilla, beat well.
Add flour, baking soda, cinnamon, and salt. Mix well.
Stir in oats, apples, and walnuts.

Drop by rounded tablespoons onto ungreased cookie sheet. Use back of spoon to partially flatten cookies.

Bake 10 minutes.

Calories: 83
Fat: 6g
Saturated Fat: 3 g
Carbs: 7g
Fiber: 1g
Protein: 2g