So here is one for the sugar-free folks. I myself like sugar but my stepmom is diabetic so this one is for her.

INGREDIENTS:

• 1/4 cup shortening
• 3 tablespoons sugar substitute with
• aspartame (such as Equal packets)
• 1 egg
• 1/2 teaspoon vanilla extract
• 2 tablespoons skim milk
• 1 1/4 cups cake flour
• 1 (1 ounce) square unsweetened chocolate, melted

DIRECTIONS:

Cream shortening. Add sugar substitute, egg, vanilla and milk and blend well. Add half the flour, mix well and stir in chocolate and the rest of the flour. With cookie press, press onto an ungreased cookie sheet. Use hands and make small ball if you do not have press. Putting flour on your hands, this keeps dough from sticking. Press down with fingers on top of each cookie.

Bake at 350 degrees F (175 degrees C) for 20 minutes.

These are dangerous!

Ingredients:

• 1 C butter, softened
• ½ C sugar
• 2 t vanilla
• 2 C all purpose flour
• ½ t salt
• 2 C finely chopped pecans
• Confectioners’ sugar (in a bowl)

Directions:

Preheat oven to 350.

Spray a baking sheet with nonstick cooking spray. I skip this step and use parchment paper. In a medium bowl, beat butter and sugar at medium speed with a mixer until creamy, then add vanilla and mix in.
In a large bowl, combine flour, salt and pecans. Gradually add to butter mixture and beat until combined.
Rub hands in flour. Roll dough into 1-inch balls and place on prepared baking sheets. Bake for 15 to 20 minutes or until edges are lightly brown. Let sit 2 minutes on cookie sheets. Remove from cookie sheets and roll in confectioners’ sugar then place on cooling racks to cool.

I love fresh eggs! Note the lovely brown color!

Ingredients:

• ½ C Butter
• 1 ¼ C Sugar
• 2 t Vanilla
• 2 eggs
• 2 oz unsweetened Chocolate, melted and cooled
• 2 C All Purpose Flour
• 2 t baking powder
• ½ t salt
• 2 T milk
• ½ C chopped pecans or other nuts (Optional)
• Confectioners’ Sugar

Directions:

Preheat oven to 350.

In a large mixing bowl, cream butter and sugar until light and fluffy; add vanilla then beat in eggs and melted chocolate.
Stir in dry ingredients alternately with milk. Stir in chopped nuts.

Shape dough into 1” balls. Roll balls in confectioners sugar and place on a lightly greased cookie sheet about 2 inches apart.






Bake for 14 to 16 minutes or until cookies are firm in the center.






Remove from baking sheets and cool on rack. Sprinkle with additional powdered sugar if desired.




Makes about 4 dz. cookies

I baked my husband a chocolate pie this weekend and it called for 4 egg yolks. I could not waste the whites so I pulled out a recipe I had for Macaroons.

These where almost better than the pie! Light as air and oh so delectable!

Ingredients

• 2 egg whites room temperature
• 1 t Vanilla
• Pinch of salt
• Less that 1/8 t Cream of Tartar
• 2/3 C Sugar
• 1 1/3 C Flaked Coconut

Directions
Preheat oven to 325.
Beat the egg whites, Vanilla, salt and Cream of Tartar until soft peaks form. Gradually add small amounts of sugar and beat well until all sugar added. Fold in the Coconut. Drop onto parchment paper that is placed on cookie sheets by rounded spoonfuls. Bake until lightly browned, about 20 minutes.

These I have been making since I was a little girl. They are a great cookie, not super sweet, makes a large quantity and stores well! Great for gifting also!

Ingredients

• 1 C Shortening
• 2 C Sugar
• 3 Eggs – beaten
• 1 t Vanilla
• 1 C Sour Cream
• 5 C Flour
• 3 t Baking Powder
• 1 t Salt
• ½ t Baking Soda
• 1 ½ C Walnuts – chopped

Preheat oven to 350

In a large bowl, cream shortening and sugar; then add in eggs, vanilla, sour cream and mix well. In a medium bowl sift together the flour, baking powder, salt, baking soda. Add flour mixture to the creamed mixture and blend well. Stir in the walnuts. Drop by spoonfuls onto cookie sheet.

Mix up in a small bowl, 3 T Sugar and 1 t cinnamon. Grease the bottom of a flat glass, dip in sugar mix and then press onto dropped cookies. Bake 12 to 15 minutes until edges are lightly brown.

Makes 6 dozen.