ROSEMARY COOKIES

Libba says:

(with a little drama and a lot of Southern drawl): 

THIS IS A WONDERFUL COOKIE!  It is GREAT to have with WINE, or even with ICE CREAM!  This is one of my FAVORITE recipes. I CANNOT get enough.  EVERYONE loves them!  We FIRST tasted these when our friend, JESSIE, brought them as a hostess present.  It IS my friend, CAROL WALKER’S RECIPE though, and she will tell you!  HA! HA!  My friend, LINDA, makes them ALL the time.  She HAD to have the recipe after she had one bite.  This recipe is a circular motion!  HOPE that EVERYONE who tries one will enjoy AND will know that their new FRIENDS in TENNESSEE sent it to them -- and PLEASE!!!!  PASS THEM ON (and CLAIM them as YOUR OWN!!!)  Love, Libba 

1 c. butter

1 c. oil

1 c. sugar

1 c. confectioner’s sugar

2 eggs

1 tsp. vanilla

1 tsp. cream of tartar

4 c. flour

2 tbsp. chopped fresh rosemary OR 2 tsp. dried

Combine ALL ingredients, except rosemary, in mixer bowl.  Mix thoroughly. You may need to add a little more flour, if dough appears sticky - add 1 tbsp. at a time. Add rosemary and gently mix into the batter. Form into small balls and place on an ungreased cookie sheet. Flatten with the bottom of a glass dipped in sugar. Bake at 375 degrees. Bake for 10 mins. or until cookies are pale golden brown and firm to the touch. Makes 6-8 doz. Note: If you want a great plain sugar cookie – just omit the rosemary.

HAMBURGER COOKIES

1 stick butter

2 c. sugar

1/2 c. milk

1/4 c. cocoa

1/2 c. peanut butter

3 c. quick oatmeal 

Bring butter, sugar, milk and cocoa to a boil.  Remove from heat and add peanut butter.  Pour this mixture into a large mixing bowl containing oatmeal; stir to mix all ingredients.  Drop by spoonfuls onto wax paper and cool.  The cookies will look just like little hamburgers.

Cora says:

These are the only cookies I remember my mother making, other than chocolate chip.  And why not!  No baking required and the ingredients are always on hand.  We came up with the rather misleading name the first time we saw them cooling on wax paper.  Who knew they would really be good for you, as cookies go, with all that oatmeal!

DIANNA'S CHOCOLATE CHIP OATMEAL COOKIES

2 c. margarine, softened 

2 c. sugar

2 c. brown sugar, packed 

4 eggs 

2 tsp. vanilla 

6 c. rolled oats (not quick cooking) 

3 c. flour 

2 tsp. baking soda 

1 tsp. salt 

12 oz. semi-sweet chocolate chips 

2/3 c. chopped pecans 

Cream margarine, sugars, eggs and vanilla. Combine oats, flour, soda and salt; stir into creamed

mixture. Add chocolate chips and nuts. Bake at 375 degrees on greased cookie sheets for 12 mins.

Makes 7-9 dozen.

CORA'S CLASSIC SHORTBREAD

(Baked in a Brown Bag Designs Shortbread Pan*)

1/2 cup butter at room temperature

1/3 cup powdered sugar (unsifted)

1/2 teaspoon vanilla

1 cup flour (unsifted)

Cream the butter until it is light. Cream the powdered sugar, then the vanilla. Now work in the flour. Knead the dough on an unfloured board until nice and smooth. Spray the shortbread pan very lightly with a non-stick vegetable oil spray. Firmly press the dough into the shortbread pan. Prick the entire surface with a fork, and bake the shortbread right in the pan at 325 degrees for about 30-35 minutes, or until lightly and evenly  browned. Let the shortbread cool in its pan for about 10 minutes before loosening the edges with a knife and flip the pan over onto a wooden cutting board. If the shortbread does not come right out, tap one edge of the pan. Cut the shortbread into serving pieces while it is still warm.

*Shortbread may also be baked in round or square baking pans, following the same general directions. Remember to cut large shape into individual cookies while shortbread is still warm.