Lemon Drop Cookies

I found this recipe on a bottle of Crisco Vegetable Oil and made only a few slight changes. You can find the original recipe online here.

The cookies are very light in flavor and texture. One of the changes I made was to use lemon juice instead of lemon extract. Perhaps the extract would have given it a stronger flavor. Either way, these cookies will melt in your mouth.

Lemon Drop Cookies

Ingredients:
2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/4 cup solid vegetable shortening (i.e. Crisco)
1/2 cup milk
1 egg
2 teaspoons lemon juice

Frosting:
2 cups powdered sugar
1/3 cup solid vegetable shortening
1/4 cup warm milk
1-1/2 teaspoons lemon juice

Preheat oven to 375 degrees and spray cookie sheets with baking spray.

In a large mixer bowl, combine the flour, sugar, and baking powder. Beat in shortening on low speed until completed mixed. Add egg, milk, and lemon juice and mix until blended.

Using small cookie scooper, scoop dough onto prepared baking sheet. Bake 10-12 minutes. Cookies should be lightly browned. Cool completely on cookie sheet on wire rack.

To make the frosting, beat the above ingredients. Add more milk if a thinner consistency is desired. Spread on top of cooled cookies.

Yields: about 2-1/2 dozen cookies

Chocolate Butterscotch Chewies

You can substitute caramel topping for the butterscotch topping in these cookies.

Chocolate Butterscotch Chewies

 

Ingredients:
1-3/4 cup oats
1-3/4 cup flour, divided
3/4 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons butter, melted
1-1/2 cup chocolate chips
1/2 cup butterscotch chips
3/4 cup pecans, chopped (or pecan chips)
1 cup butterscotch topping

Preheat oven to 350 degrees and spray a 13 x 9 pan with cooking spray.

In large bowl, combine oats, 1-1/2 cup flour, brown sugar, baking soda, and salt. Melt butter and stir into oat mixture.

Reserve one cup of oat mixture. Press remaining mixture in bottom of pan. Bake 12-15 minutes.

Sprinkle with chips and pecans. Mix butterscotch topping with remaining 1/2 cup flour. Drizzle over chips. Sprinkle with reserved oat mixture. Bake 18-22 minutes.

Cool in pan on wire rack. Refrigerate until firm.

Chocolate Ice Cream Cups

Here's a fun little way to serve up some ice cream this summer.

Chocolate Ice Cream Cups

Ingredients:
ice cream
Hershey kisses
Mini muffin cup liners


Place the Hershey kisses in a microwave-safe bowl. You'll need about three kisses for each mini muffin cup. Melt the chocolate until smooth.


Using a clean paintbrush, coat the inside of a mini muffin cup liner with the melted chocolate. Refrigerate mini muffin cups until chocolate hardens.


When you are ready to serve, peal the mini muffin cup liner off the chocolate. Use a large cookie scooper to scoop ice cream into the cup. Serve immediately or freeze.