Been using my daughter’s room to store all the baked goods, and she’s going to be coming home Sunday.

Hope she doesn’t mind her room smelling like cookies…

And it’s lovely. Absolutely one of the most delicate flavors ever.

I see lavender extract too. Thanks for the link.

It’s much quieter on this board, with just the teakettle simmering on the stove, the smell of baking in the air, and far from the sound of guns.

Yield: about 5 doz. cookies

Ingredients:
2.5 Cups all-purpose flour
1.5 tsp. baking POWDER
0.75 tsp. salt
1 tsp. cinnamon
0.25 tsp. nutmeg
1 Cup sugar
0.75 Cup vegetable oil
2 large/ex. large eggs
1 tsp. vanilla extract
granulated sugar
colored sugars, if desired

Instructions:
Sift together flour, baking powder, salt, cinnamon & nutmeg; set aside. Combine sugar and oil; add eggs, one at a time, and vanilla, beating well after each addition. Add flour mixture all at once. Blend thoroughly and beat well until mixture forms a smooth, shiny, sticky dough. Shape dough into about 0.5” diameter balls. Roll in granulated sugar and put on lightly greased cookie sheet. Bake in preheated 375° F oven for 10-12 min., until golden on the bottom.

If color is desired, blend colored sugar with granulated white sugar for rolling. Colored sugar alone comes in grains too large to stick by itself.

Be sure to scrape any sugar off the cookie sheet between batches, as it will caramelize and burn, giving the cookies a nasty taste.

Cookies may also be flattened before baking either between lightly floured hands or by pressing them flat with an object while on the sheet.
Cookies may be scored with a fork to make lines on them, if desired.
Flattened cookies should be sprinkled with sugar after being placed on sheet. Colored sugars need not be blended with white for sprinkling.

Recipe PDF Here.

It’s a chocolate chip cookie recipe. The Key Lime version is my wife’s experiment. These are very good cookies, and you can make someone gain half a pound by simply throwing one at them. The Key Lime Extract we get from OliveNation.com. We couldn’t find it at the regular stores. This stuff is powerful, and the first time I tried to substitute it for vanilla, I stopped at half the normal dose. Your mileage may vary.

I do it because my wife can’t be on her feet very long.

One favorite around here is roll-out stamped shape cookies using a lemon dough recipe with almond white frosting and decorations (my Mom’s recipe). This is an even bigger pain in the butt to make, but in recent years our daughter has been making them and presenting us with a batch for Christmas. Yay!

I’ll trade you a recipe for cookies we call Cinnamon Buttons, based on their shape. (They also contain nutmeg.) They’re the molded variety: roll into little balls, roll in sugar, place on a baking sheet, and in 12 minutes they form little half-spheres of cake-like goodness. No dairy, and the shortening is vegetable oil. They also travel well.

We send those, classic chocolate chippers, and rolled sugar cookies (mostly green and red dinosaur shapes) to the local power plant for the boys and girls who work on Christmas. No alcohol and no glaze or confectioner’s sugar to get all over the instrument panels.

That is so awesome you know your way around the kitchen. I wish baking gave me the pleasure it used to.

I absolutely love getting baked goods for Christmas.

Great job…and I am envious.