Skillet Coconut Date Cookies 2 Squares of Butter 1 1/2 C Sugar 2 C Chopped Dates 2 Eggs Beaten 2 T Milk 1 tsp Vanilla 6-7 cups Rice Krispies 12 oz Pkg of Flakes Coconut On a 2 cookie sheet place about 2 cups of rice krispies ans set aside. Mix egg & milk and set aside. In electric frying pan place the butter, sugar and dates and stir while melting the butter. Stir while cooking at a low temperature of about 325 until the butter is melted and the dates start to soften and mixture bubbles. Add the egg/milk mixture slowly a little at a time while stirring quickly.
Blueberry Lemon Cookies 1 ½ cups Butter 1/2 cup Granulated White Sugar 1 1/2 cups Brown Sugar 2 boxes (3.4 oz) Instant Lemon Pudding, dry 4 eggs 2 teaspoons Vanilla 2 teaspoons Baking Soda 4 1/2 cups Flour ½ cup White Chocolate Chips Fresh or Frozen Blueberries- I just poke a few in the batter just before cooking. Glaze 4 T Butter 5 drops lemon essential oil (may be omitted) 4 cups powdered sugar Juice of 2 lemons 1 teaspoon lemon zest (may be omitted) Instructions Preheat oven to 350 degrees, adjust the oven racks to the middle position and line baking sheet with parchment paper. Whisk the flour, baking.
Frosted Pumpkin Cookies 2 C butter, softened 2 C sugar 2 t baking soda 2 t baking powder 1 t salt 1 t cinnamon 1 t nutmeg 2 eggs 2 t vanilla 1 (15 ounce) can pumpkin 4 C flour Beat butter till fluffy and slowly add sugar. Add eggs and mix well. Add pumpkin and mix well. Add all dry ingredients, except flour and mix well. Add flour slowly and mix well. Drop onto cookie sheet and bake at 350, for about 10 min. You will want them just starting to lightly brown around edges. Do not over cook. FROSTING: 1/2 C butter 1/2 C brown sugar 1/4 C.