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When you were a youngster (a long time ago for many of us), do you remember when the aroma of homemade cookies met you at the door when you came home from school?

You probably had a favorite cookie that you liked to eat warm from the oven with a tall glass of cold milk… to dunk the cookie into. Maybe it was a soft applesauce raisin cookie, a spicy gingersnap, an extra-crunchy refrigerator cookie, an oatmeal cookie studded with lots of raisins or a big chocolate chip cookie (which has always been our grandchildren’s favorite, and ours as well.)

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I know many of you have made the cookies I’ve mentioned, so today it’s cookies that you may not have made before. Try one or two…or more!

CASHEW-DATE COOKIES
1-1/2 c. flour
1/2 t. each, baking powder and salt
1/2 c. each, butter or regular margarine and packed brown sugar
1/4 c. honey
1 egg
1 t. vanilla
1 c. chopped dates
1-1/3 c. finely chopped cashews (you can use pecans if you wish)

In a small bowl, combine first 3 ingredients; set aside. In a medium bowl, cream together next two ingredients, beating until light and fluffy, using electric mixer at medium speed. Add next three ingredients, beating until blended. Stir dry ingredients into creamed mixture, mixing well. Stir in dates; cover and chill at least one hour.

Shape dough into balls, the size of a walnut. Roll balls into chopped nuts lightly, to coat. Place about two inches apart on greased baking sheets. Flatten each with bottom of drinking glass to 1/2 in. thickness. Bake at 400 degrees for 9-11 minutes or until lightly browned. Cool on wire racks. Makes about three dozen.

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This is a quick recipe to make based on a yellow cake mix.

COCONUT-NUTMEG COOKIES
1 regular-size pkg. yellow cake mix
1 c. flaked coconut
1/2 c. butter or regular margarine
1 t. nutmeg
1 egg, slightly beaten
2 T. water
In a large bowl, combine all ingredients, mixing well with a spoon. Drop mixture by teaspoonfuls, about 2 in. apart, on greased baking sheets. Bake at 350 degrees for 12-15 minutes, or until golden brown. Remove cookies onto wire racks to cool. Makes about three and a half dozen.

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NUT-RAISIN
COOKIES
1-1/2 c. flour
1/2 t. each, baking soda and salt
1/2 c. each, shortening and packed brown sugar
1/4 c. sugar
1 egg
1/2 t. vanilla
3 T. water
1/2 c. each, chopped walnuts and raisins
In a bowl, whisk together first three ingredients; set aside. In a large mixing bowl, using an electric mixer at medium speed, cream together next three ingredients. Add egg and vanilla; beat well. Add dry ingredients alternately with water to creamed mixture, stirring well after each addition. Stir in walnuts and raisins. Drop mixture by teaspoonfuls, about two inches apart, on ungreased baking sheets.
Bake 375º 10 minutes, or until golden brown. Remove from baking sheets; cool on racks. Makes about three dozen cookies.

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This recipe makes a big batch of cookies in six different flavors and textures.

SIX-IN-ONE
REFRIGERATOR
COOKIES
4 c. flour
1 t. baking powder
1/2 t. salt
2 c. butter or margarine (butter’s better)
1 c. each, sugar and packed brown sugar
2 eggs
1 t. vanilla
1/2 c. each, shredded coconut and finely chopped pecans
1 t. cinnamon
1/2 t. nutmeg
1 (1 oz.) square finely chopped red candied cherries

Mix together first three ingredients; set aside. In a large bowl, cream together next three ingredients until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating after each addition. Blend in vanilla. Gradually stir dry ingredients into creamed mixture, mixing well.

Divide dough into six (1 cup) portions. Add coconut into one part, pecans to second, nutmeg and cinnamon to third, chocolate to fourth, cherries to fifth. Leave sixth portion plain. Cover and chill in fridge for 40 minutes or longer.

Shape dough into 6 rolls, about 1-3/4 inch in diameter. Wrap tightly into plastic wrap or waxed paper and chill in fridge overnight. Cut rolls into 1/8 in. slices. Place rounds about one inch apart on greased baking sheets.

Bake at 375º for 10-12 minutes, or until golden brown. DON’T OVER BAKE. Remove from baking sheets; cool on racks. Makes 18 dozen.

Note: This recipe is easily cut in half. Don’t cut the rounds thicker than 1/8 in. thick or the finished cookies won’t be crisp. When I make refrigerator cookies, I shape the dough into a rectangle, wrap it and freeze it for about 3 hours. It’s much easier to cut this way.

Thought for the Day: When counting my blessings (we should every day), I hardly know where to begin. Give me a thankful heart this day. Amen.

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