Sharre's Cookies

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Cookies

*Haystack Cookies* (No-bake cookies)
*Baby Ruth Cookies*
*Lollipop Cookies*
*Chewy Lemon Cookies*
*Rolled Oat Cookies*

Hay Stack Cookies (No-bake Cookies)

1/4 cup unsweetened cocoa

1/4 cup peanut butter

1-3/4 cup rolled oats

In medium saucepan mix sugar and cocoa. Add milk and butter. Bring to a boil over medium heat. Boil 1 minute.

Remove from heat; stir in peanut butter and oats.

Drop by teaspoonfuls onto foil lined sheet pan. Let stand until firm and cold.

Store in airtight container.

Baby Ruth Cookies

This is the cookie recipe found on the backs of Baby Ruth candy bars from the 1940's

˝ cup butter, softened

˝ tsp. vanilla

1-1/3 cup flour

˝ tsp. baking soda

2 Baby Ruth candy bars (2.1 oz. each), chopped

In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well.
Combine flour, baking soda and salt; add to the creamed mixture. Stir in candy bars.
Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350° for 10 minutes or until edges are lightly browned. Remove to wire racks to cool.
Yeild: 4 dozen.

Lollipop Cookies

Adults enjoy these cookies as much as the children do!

1 pkg any flavor cake mix

20 to 24 wooden sticks with rounded ends

1 tub frosting mix

Heat oven to 375°. Beat cake mix (dry), water and eggs in large bowl on low speed 30 seconds. Beat on high speed 2 minutes.

Drop dough by rounded tablespoonfuls 3 inches apart onto ungresed cookie sheet. Insert wooden stick 1˝ inches into edge of dough.

Bake 8 to 11 minutes or until puffed and almost no indention remains when touched. Cool 1 minute. Remove from cookie sheet. Cool on wire rack. Frost and decorate.

Yeild: 20 to 24 cookies

*Tip* Tie a small piece of ribbon around the stick to add a festive touch.

Chewy Lemon Cookies

1 tsp. baking soda

4 oz. cream cheese, softened

Ľcup (˝ stick)butter, softened

1 Tbs. grated lemon peel

1 tsp. lemon extract

Preheat oven to 350° F. Grease 2 baking sheets.

Mix together flour and baking soday.

Beat together sugar, cream cheese, butter, lemon peel, and lemon extract at medium speed until smooth. Beat in egg.

At low speed, beat in flour mixture, ˝ cup at a time, until well blended.

Drop batter by rounded teaspoonfuls onto prepared baking sheets, 2 inches apart. Using a fork, flatten each cookie slightly.

Bake cookies until edges are golden, 8 to 10 minutes. Transfer baking sheets to wire racks to cool slightly. Transfer cookies to racks to cool completely.

Rolled Oat Cookies

1 cup butter or margarine

1 cup packed brown sugar

3 cups quick-cooking oats

1-Ľ cups flour

Ľ tsp baking soda

In a mixing bowl, cream butter and sugar. Add water and vanila; mix well.

Combine dry ingredients; add to creamed mixture and mix well. Chill for 30 minutes.

Shape into two 1-˝-in. rolls; wrap tightly in waxed paper. Chill for 2 hours or until firm.

Cut into ˝-in. slices and place 2 inches apart on greased baking sheets. Bake at 375° for 12 minutes or until lightly browned. Remove to wire racks to cool.

Yield: about 3-˝ dozen cookies.

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