Cream Soda Cookie Quotes

…Sugar has become an ingredient avoidable in prepared and packaged foods only by concerted and determined effort, effectively ubiquitous. Not just in the obvious sweet foods (candy bars, cookies, ice creams, chocolates, sodas, juices, sports and energy drinks, sweetened iced tea, jams, jellies, and breakfast cereals both cold and hot), but also in peanut butter, salad dressings, ketchup, BBQ sauces, canned soups, cold cuts, luncheon meats, bacon, hot dogs, pretzels, chips, roasted peanuts, spaghetti sauces, canned tomatoes, and breads. From the 1980's onward manufacturers of products advertised as uniquely healthy because they were low in fat…not to mention gluten free, no MSG, and zero grams trans fat per serving, took to replacing those fat calories with sugar to make them equally…palatable and often disguising the sugar under one or more of the fifty plus names, by which the fructose-glucose combination of sugar and high-fructose corn syrup might be found. Fat was removed from candy bars sugar added, or at least kept, so that they became health food bars. Fat was removed from yogurts and sugars added and these became heart healthy snacks, breakfasts, and lunches.

Jaclyn’s Snickerdoodle Recipe Ingredients: 1-1/2 cups sugar 1/2 cup BUTTER, softened 1 teaspoon pure vanilla 2 eggs 2-3/4 cups flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons sugar 2 teaspoons ground cinnamon AND a secret ingredient! 1/4 teaspoon nutmeg (cookies are good without the nutmeg, but sooo good with it) Instructions: Heat oven to 350 degrees Fahrenheit. Combine first four ingredients and mix well In separate bowl combine flour, cream of tartar, and baking soda. Then mix into creamed mixture. Blend well to avoid flour clumps! Shape dough into 1-inch balls. Combine the 2 tablespoons sugar with the cinnamon and nutmeg. Roll each dough ball in the sugar mixture and place on a cookie sheet, leaving about 2 inches between cookies. Bake approximately 10 minutes. Remove from cookie sheet immediately and allow to cool. ENJOY warm or allow to cool. Serve with cold milk or hot beverage of your choice. These keep best in the refrigerator if they last more than a few minutes!!

Peacekeeper Christmas Spice Cookies 225g butter, softened 200g sugar 235ml molasses 1 egg 2 tbsp. sour cream 750g all-purpose flour 2 tbsp. baking powder 5g baking soda 1 tsp. ground cinnamon 1 tsp. ground ginger pinch salt 145g chopped walnuts 145g golden raisins 145g chopped dates In a large mixing bowl, cream the butter and sugar together. Add the molasses, egg and sour cream; mix well. Combine the flour, baking powder, baking soda, cinnamon, ginger and salt; gradually add to creamed mixture. Stir in walnuts, raisins and dates. Chill for 2 hours or until easy to handle. On a floured surface, roll out dough finely. Cut with a 21/2-inch round cookie cutter. Place on greased baking sheets. Bake at 325°F for 12–15 minutes. Cool completely.

Kenza’s Recipe for Ghoribas: (Makes about 50 small cookies) 2 eggs plus 1 separated egg ½ a tea glass of sugar ½ a tea glass of melted butter 3 large spoonfuls of honey 4 tea glasses of flour (Sift the flour with 1 teaspoon of bicarbonate of soda and 1 teaspoon of cream of tartar) A pinch of salt Zest of an orange In a big mixing bowl beat together the 2 eggs plus the white of the separated egg (keep the yolk aside for later) and the sugar. Add the butter, honey and orange zest and beat some more. Then carefully mix in the sifted flour until the cookie dough comes together, soft enough to be rolled into little balls between your hands. Put the balls of dough on to a buttered tray and brush with the beaten egg yolk. Bake in the oven for 10–15 minutes. Josie’s Journal – Tuesday 29th April, 1941 Maman had organised a meeting at our house this morning for ladies who were interested in supporting the work of the Committee for Assistance of Foreign Refugees.

Pumpkin Sugar Cookies Sugar Cookies just got better with a little pumpkin! This recipe creates soft, chewy, lightly spicy glazed pumpkin sugar cookies that are perfect for Fall! Ingredients: 1/2 cup softened butter 1/2 cup vegetable oil 1/2 cup pumpkin puree {canned pumpkin} 1 cup granulated sugar 1/2 cup powdered sugar 1/2 teaspoon vanilla 2 large eggs 4 cups all purpose flour 1/4 teaspoon baking soda 1/4 teaspoon cream of tartar 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg For the glaze topping: 3 cups powdered sugar 4 tablespoons water 1/4 teaspoon pumpkin pie spice Instructions Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes. While cookies bake, stir all ingredients together for glaze until smooth. Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving. OR eat them warm with lots of runny glaze.

MABEL’S CHOCOLATE CHIP PUDDING COOKIES Servings: 15 cookies INGREDIENTS • 2 ¼ cups (281g) all purpose flour spooned and leveled • 1 teaspoon baking soda • ½ teaspoon salt • 1 cup (2 sticks; 227g) unsalted butter, softened to room temperature (vegan butter works too) • ¾ cup (150g) light brown sugar packed • ¼ cup (50g) granulated sugar • 1 (3.4-ounce) package instant vanilla pudding mix • 2 large eggs room temperature • 1 teaspoon vanilla extract • 2 cups semi-sweet chocolate chips INSTRUCTIONS • Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside. • In a medium bowl, whisk together flour, baking soda and salt and set aside. • In a separate bowl with a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and white sugar on high speed until light and creamy, at least 3 minutes. Do not skip this step.  • Add the dry pudding mix, vanilla and eggs and beat on high for 2-3 minutes, until light and fluffy. • Slowly add half of the dry ingredients to the wet ingredients and turn the mixer on low speed to start so the flour doesn't get everywhere. Turn the mixer up to high speed and mix until combined. Add the rest of the dry ingredients and repeat until dough is just combined. Stir in the chocolate chips with a rubber spatula until incorporated. • Use a large cookie scoop or ¼ cup measuring cup to drop the cookie dough balls onto the prepared baking sheet. Bake for 10-12 minutes, or until slightly golden and just set on the top. Allow to cool on the baking sheet for two minutes then transfer to a baking rack to cool completely.

CRANBERRY SCONES Preheat oven to 425 degrees F., rack in the middle position. 3 cups all-purpose flour (pack it down in the cup when you measure it) 2 Tablespoons white (granulated) sugar 2 teaspoons cream of tartar (important) 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt ½ cup softened salted butter (1 stick, 4 ounces, ¼ pound) 2 large eggs, beaten (just whip them up in a glass with a fork) 1 cup unflavored yogurt (8 ounces) 1 cup sweetened dried cranberries (Craisins, or their equivalent) ½ cup whole milk Use a medium-size mixing bowl to combine the flour, sugar, cream of tartar, baking powder, baking soda, and salt. Stir them all up together. Cut in the salted butter just as you would for piecrust dough.   Hannah’s Note: If you have a food processor, you can use it for the first step. Cut ½ cup COLD salted butter into 8 chunks. Layer them with the dry ingredients in the bowl of the food processor. Process with the steel blade until the mixture has the texture of cornmeal. Transfer the mixture to a medium-sized mixing bowl and proceed to the second step.   Stir in the beaten eggs and the unflavored yogurt. Then add the sweetened dried cranberries and mix everything up together.   Add the milk and stir until everything is combined.   Drop the scones by soup spoonfuls onto a greased (or sprayed with Pam or another nonstick baking spray) baking sheet, 12 large scones to a sheet. You can also drop these scones on parchment paper if you prefer.   Once the scones are on the baking sheet, you can wet your fingers and shape them into more perfect rounds. (If you do this and there are any leftovers, you can slice them in half and toast them for breakfast the next morning.)   Bake the scones at 425 degrees F. for 12 to 14 minutes, or until they’re golden brown on top.   Cool the scones for at least five minutes on the cookie sheet, and then remove them with a spatula. Serve them in a towel-lined basket so they stay warm.   Yield: Makes 12 large and delicious scones.

225 g butter, at room temperature [16 tablespoons (2 sticks)] 250 g granulated sugar [1¼ cups] 150 g light brown sugar [¼ cup tightly packed] 1 egg 2 g vanilla extract [½ teaspoon] 240 g flour [1½ cups] 2 g baking powder [½ teaspoon] 1.5 g baking soda [¼ teaspoon] 5 g kosher salt [1¼ teaspoons] ¾ recipe Cornflake Crunch [270 g (3 cups)] 125 g mini chocolate chips [¼ cup] 65 g mini marshmallows [1¼ cups] 1. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. (See notes on this process.) 2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula. 3. Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated. 4. Using a 2¾-ounce ice cream scoop (or a ⅓-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not hold their shape. 5. Heat the oven to 375°F. 6. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be

Debbie’s Delicious Christmas Cookies Cookies – Ingredients List #1: 2-1/2 cups flour 1 cup white sugar ¼ tsp. salt 1 tsp. baking soda 2 tsp. cream of tartar *Mix dry ingredients in large bowl   Cookies – Ingredients List #2: 1 cup butter, softened 2 eggs 1 tsp. vanilla *Mix wet ingredients Directions: Preheat oven to 350 degrees Mix both wet and dry ingredients together. (You can also refrigerate dough so it “firms up.”) Roll cookie dough on floured surface.  Cut with cookie cutters. Place cookies on ungreased cookie sheet. Bake for 6 – 10 minutes (depending on thickness)  *You can add more flour if the mixture seems “doughy” Frosting ½ cup solid vegetable shortening ½ cup softened butter (not melted) 1 tsp. vanilla 4 cups powdered sugar 2 tbsp. milk food coloring Cream butter & shortening Add vanilla Slowly add sugar Add milk Beat on high until fluffy.  (This recipe will test your mixer.  I recommend using a heavy-duty mixer, but it is not required.  Just keep an eye on the mixer so it doesn’t overheat.) *You can also add a little extra milk, a tablespoon at a time. Separate frosting into bowls.  Add drops of food coloring until color desired is achieved. Frost cooled cookies.  Decorate with sprinkles, etc.

tsp. vanilla extract 1 c. shredded carrots 1 c. old-fashioned oats ½ c. sweetened coconut flakes ½ c. raisins For the frosting 1 oz. cream cheese at room temperature 1 c. powdered sugar 1 T. milk ¼ tsp. pure almond or vanilla extract Directions 1. Preheat the oven to 350ºF. Line a baking sheet with a Silpat baking mat or parchment paper, and set aside. 2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside. 3. In the bowl of a stand mixer, combine coconut oil and sugars, mix until smooth. Add egg and vanilla extract, and beat until well combined. Next, add the shredded carrots and peach puree. Mix until combined. 4. Slowly add flour mixture until just combined. Stir in oats, coconut, and raisins. 5. Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10–12 minutes or until

Here are seven categories of foods that should be avoided if pain and inflammation are a major symptom of your arthritis. 1. Animal Milk Products (Milk, Cream, Ice Cream, Cheese, Cottage Cheese, Yogurt) 2. Hydrogenated oils (Non-Dairy Creamer, Crackers, Cookies, Chips, Snack Bars) 3. Nitrates (Hot Dogs, Cold Cuts, Pepperoni, Sausage, Bacon, Liverwurst) 4. Processed Sugars (Candy, Soda, Bread, Bottled Fruit Juice, Cookies, Snack Bars) 5. Nightshades (Potatoes, Peppers, Tomatoes, Eggplant, Paprika) 6. Convenience Foods (French Fries, Onion Rings, Loaded Baked Potatoes, Fatty Burgers, Mexican Food, Pizza, Calzones, Stromboli) 7. Processed White Flour Products (Flour, Bread, Pasta, Pizza, Crackers, Pretzels, Donuts) Are you surprised?

Instructions: Heat oven to 350 degrees Fahrenheit. Combine first four ingredients and mix well In separate bowl combine flour, cream of tartar, and baking soda. Then mix into creamed mixture. Blend well to avoid flour clumps! Shape dough into 1-inch balls. Combine the 2 tablespoons sugar with the cinnamon and nutmeg. Roll each dough ball in the sugar mixture and place on a cookie sheet, leaving about 2 inches between cookies. Bake approximately 10 minutes. Remove from cookie sheet immediately and allow to cool. ENJOY warm or allow to cool. Serve with cold milk or hot beverage of your choice. These keep best in the refrigerator if they last more than a few minutes!!

cream butter, both sugars and eggs. Add vanilla and mix well. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and oats. Add flour mixture to butter mixture, mix until just moistened. Fold in coconut, cranberries, and pecans. Drop by spoonfuls onto ungreased cookie sheet about 2 inches apart. Bake for 12 to 14 minutes or until golden brown.

Mystery Cookies Preheat oven to 350 degrees F., with rack in middle position. ½ cup melted butter (1 stick) 3½ cups white sugar 2 beaten eggs (just whip them up with a fork) 1 can condensed tomato soup (the regular plain kind, not “Cream Of Tomato” or “Tomato with Basil” or anything else fancy—I use Campbell’s) 2 teaspoons cinnamon 2 teaspoons nutmeg (if you grind your own, use 1 teaspoon instead of 2) 2 teaspoons baking soda 2 teaspoons salt 2 cups raisins (either golden or regular) 2 cups chopped walnuts (measure after you chop them) 4½ cups flour (no need to sift) Microwave the butter in your mixing bowl to melt it. Add the sugar, let it cool a bit, and mix in the beaten eggs. Open a can of condensed tomato soup, add that to your mixing bowl, and then mix it all up. Stir in the cinnamon, nutmeg, baking soda, and salt. Then add the raisins and the walnuts, and stir. Measure the flour and add it in one-cup increments, mixing after each addition.   Let the dough sit for ten minutes or so. Drop the dough by teaspoons onto a greased or Pammed cookie sheet, 12 to a standard sheet. (If the dough is too sticky to scoop, you can chill it for a few minutes, or dip your teaspoon into a glass of cold water.)   Bake at 350 degrees F. for 10 to 12 minutes or until the cookies are golden brown on top. Let them sit on the cookie sheet for a minute or two (no longer or they’ll stick) , and then transfer them to a wire rack for complete cooling.   A batch of Mystery Cookies yields about 10 dozen. (I know that’s a lot, but they’ll be gone before you know it.) They’re soft and chewy and a real favorite.

Kenza’s Recipe for Ghoribas: (Makes about 50 small cookies) 2 eggs plus 1 separated egg ½ a tea glass of sugar ½ a tea glass of melted butter 3 large spoonfuls of honey 4 tea glasses of flour (Sift the flour with 1 teaspoon of bicarbonate of soda and 1 teaspoon of cream of tartar) A pinch of salt Zest of an orange In a big mixing bowl beat together the 2 eggs plus the white of the separated egg (keep the yolk aside for later) and the sugar. Add the butter, honey and orange zest and beat some more. Then carefully mix in the sifted flour until the cookie dough comes together, soft enough to be rolled into little balls between your hands. Put the balls of dough on to a buttered tray and brush with the beaten egg yolk. Bake in the oven for 10–15 minutes.

What’s cream of tartar.” “It’s an acid that’s used as a leavener. When it’s combined with baking soda, they produce carbon dioxide gas, which is the same thing that yeast in bread produces. It’ll make the cookies soft.

RUTH’S CASHEW CHRISTMAS COOKIES ½ cup butter 1 cup brown sugar, firmly packed 1 egg ½ teaspoon real vanilla 1/3 cup dairy sour cream ¾ teaspoon baking powder ¾ teaspoon baking soda ¼ teaspoon salt 2 cups sifted flour 1 – ¾ cups whole or halves cashew nuts, salted Preheat oven to 400 degrees Fahrenheit. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add sifted dry ingredients alternately with sour cream. Carefully fold in nuts. Drops by teaspoonful onto greased cookie sheet. Bake 10 minutes at 400 degrees. Cool and frost with butter frosting. Top each cookie with a cashew nut. Golden Butter Frosting: ½ cup butter 3 Tablespoons liquid coffee creamer or evaporated milk ¼ teaspoons real vanilla 2 cups sifted confectioners (powdered) sugar

•2½ cups flour •1 tsp baking soda •1 tsp salt •1 cup of vegetable oils (preferable 2 T sesame oil + canola oil to equal 1 cup) •¾ cup white sugar •¾ cup brown sugar •1 tsp vanilla extract •6 tablespoons of mayonnaise •12 ounces of whatever sort of chips you have in the house, or chopped up chocolate Cream the sugar and the oil, then beat in the mayonnaise. I promise the cookies will turn out fine, no matter how gross the mayo smells and

BLUEBERRY CRUNCH COOKIES Preheat oven to 350 degrees F., rack in the middle position.   1 cup melted butter (2 sticks, 1/2 pound) 2 cups white (granulated) sugar 2 teaspoons vanilla 1/2 teaspoon salt 1½ teaspoons baking soda 2 large eggs, beaten (just whip them up with a fork) 2½ cups flour (no need to sift—pack it down when you measure it) 1 cup dried sweetened blueberries (other dried fruit will also work if you cut it in blueberry-sized pieces) 2 cups GROUND dry oatmeal (measure before grinding)   Hannah’s 1st Note: Mixing this dough is much easier with an electric mixer, but you can also do it by hand.   Melt the butter in a large microwave-safe bowl for 1 minute on HIGH. Add the white sugar and mix it in thoroughly.   Add the vanilla, salt, and the baking soda. Mix it in well.   When the mixture has cooled to room temperature, stir in the beaten eggs. When they are fully incorporated, add 197 the flour in half-cup increments, stirring after each addition.   Mix in the dried blueberries.   Prepare your oatmeal. (Use Quaker if you have it—the cardboard canister is useful for all sorts of things.) Measure out two cups and place them in the bowl of a food processor or a blender, chopping with the steel blade until the oatmeal is the consistency of coarse sand. (Just in case you’re wondering, the ground oatmeal is the ingredient that makes the cookies crunchy.)   Add the ground oatmeal to your bowl, and mix it in thoroughly. The resulting cookie dough will be quite stiff.   Roll walnut-sized dough balls with your hands, and place them on a greased cookie sheet, 12 balls to a standard-size sheet. (If the dough is too sticky to roll, place the bowl in the refrigerator for thirty minutes and try again.) Squish the dough balls down a bit with your impeccably clean palm (or a metal spatula if you’d rather).   Bake at 350 degrees F. for 10 to 12 minutes or until golden brown on top. (Mine took 11 minutes.) Cool on the cookie sheet for 2 minutes, and then remove the cookies to a wire rack to cool completely.   Yield: 6 to 7 dozen unusual and tasty cookies, depending on cookie size.   Hannah’s 2nd Note: These cookies freeze well if you stack them on foil (like rolling coins) and roll them, tucking in the ends. Just place the rolls of cookies in a freezer bag,

Beaches & Cream Soda Shop (Disney’s Beach Club Resort) is home to the ultimate Walt Disney World ice cream treat. It’s called the Kitchen Sink and it serves four. The sundae contains eight scoops of ice cream. Other items in the creation include brownies, cookies, cake, banana, whipped cream, and, according to Disney, “every topping we have”. The colossal sundae is served in, you guessed it, a kitchen sink. Beaches & Cream also has other sundaes, and hand scooped ice cream by the cone or cup. Shakes, floats, and ice cream sodas are served as well.

IRISH POTATO COOKIES This dough must chill before baking. 1 and ½ cups white (granulated) sugar 1 cup salted butter (½ pound, 2 sticks), softened to room temperature 3 large eggs 2 teaspoons cream of tartar 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down in the cup when you measure it) 3 cups instant mashed potato flakes (I used Hungry Jack Original) 1 cup finely chopped walnuts (measure AFTER chopping) ½ cup powdered (confectioners’) sugar in a bowl for later Place the white (granulated) sugar in the bowl of an electric mixer. Hannah’s 1st Note: This recipe is a lot easier to make if you use an electric mixer. You can do it by hand, but it will take much longer. Add the softened butter and mix until the two ingredients are well combined and the mixture is light in color and fluffy. Add the eggs, one by one, beating after each addition. Add the cream of tartar, baking soda, and salt. Mix until everything is well combined. Add the vanilla extract and mix it in. Measure out the all-purpose flour in a separate bowl. Mix it into the sugar, butter, and egg mixture in half-cup increments at LOW speed, mixing well after each addition. Add the instant mashed potato flakes in half-cup increments, mixing well after each addition. Beat until everything is well incorporated. Mix in the chopped walnuts. Beat for at least a minute on MEDIUM speed until everything is thoroughly combined. Hannah’s 2nd Note: At this point, you can add several drops of green food coloring if you are making these cookies for St. Patrick’s Day. Try to achieve a nice pale green. Scrape down the sides of your mixing bowl and give your Irish Potato Cookie dough a final stir with a wooden spoon by hand. Prepare your cookie sheets by spraying them with Pam or another nonstick cooking spray, or covering them with parchment paper. Scoop out a small amount of cookie dough with a spoon from your silverware drawer and try to form a dough ball with your impeccably clean hands. If this is too difficult because the dough is too soft, cover your bowl with plastic wrap and refrigerate it for 30 minutes to an hour. (Overnight is fine too, but then don’t forget to shut off the oven!) When you’re ready to bake, preheat the oven to 350 degrees F., rack in the center position. While your oven is preheating, place the powdered sugar in a small bowl. You will use it to coat the cookie dough balls you will form. Form balls of cookie dough 1 inch in diameter with your impeccably clean hands. Roll the dough balls in the bowl of powdered sugar, one at a time, and place them on the cookie sheets, 12 dough balls to a standard-sized sheet. Flatten the dough balls a bit with a metal spatula or the heel of your impeccably clean hand. Bake at 350 degrees F. for 10 to 12 minutes, or until your cookies are golden around the edges. Take your cookies out of the oven and cool on the cookie sheet for 2 minutes and then remove them to a wire rack. If you’ve covered your cookie sheets with parchment paper, all you have to do is grasp the edges of the paper and pull them, cookies and all, onto the wire rack. Yield: Approximately 8 dozen tender and delicious cookies, depending on cookie size

I want to have a case of breads over there- whole wheat, rye- and English muffins, and cranberry-nut, blueberry-lemon, and white chocolate raspberry muffins over there. I want a table in the middle filled with nothing but cookies- the dark-chocolate-walnut-toffee ones, coconut macaroons, peanut butter drops with the little Hershey's Kisses in the middle, and sugar cookies. And then on the left, I'm thinking pies: apple, peach, and cherry daily, and maybe chocolate cream espresso for special occasions. Plus, I want to have a wall for all different kinds of specials. Maybe a certain bread- like Irish soda bread for St. Patrick's Day, fruitcake for Christmas, or challah bread for Passover- whatever.

Charlotte’s Jammy Biscuits Makes 5 dozen 1 cup shortening 1 cup granulated sugar 1 cup packed brown sugar 2 eggs ¼ cup sour milk or buttermilk 1 teaspoon vanilla 3½ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground nutmeg Blackberry, raspberry, or strawberry jam Preheat oven to 350 degrees Fahrenheit. In a large bowl, cream the shortening and the sugars. Add the eggs, milk, and vanilla; mix till smooth. Stir together the flour, baking powder, baking soda, salt, and nutmeg; stir into the creamed mixture. Cover and chill. On a floured surface, roll the dough to an 1/8-inch thickness. Use a cookie cutter to cut the dough into 1½-inch rounds. Place 1 teaspoon of jam each on half the rounds; use the remaining rounds to top the jam-topped rounds. Lightly seal the edges with a fork. With a sharp knife, cut shallow crisscross slits in the tops of the cookies, to allow the steam to vent during baking. Bake until golden, 10 to 15 minutes.

=Filled Cookies= 1 Cupful of Sugar 1/2 Cupful of Butter or Lard 1 Cupful of Milk 3 1/2 Cupfuls of Flour 2 Teaspoonfuls of Cream of Tartar 1 Teaspoonful of Soda 1 Tablespoonful of Vanilla Roll thin and cut with a cooky-cutter.

Caramel Filled Snicker Doodles 1/2 cup butter 3/4 cup sugar 1 egg 1 1/2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon nutmeg 1/4 teaspoon salt 2 tablespoons sugar 2 teaspoons cinnamon 2 dozen Hershey’s Rolo® caramels Cream butter and sugar. Add egg; beat until fluffy. Blend in flour, baking powder, baking soda, nutmeg and salt to make stiff dough. Shape into 1” balls. Cut or pull each ball apart and insert an unwrapped Rolo® in the center. Put the cookie back together. Mix 2 tablespoons sugar and 2 teaspoons cinnamon in a small bowl. Roll cookies in sugar mixture. Place on greased cookie sheet. Flatten with fork. Bake at 400 degrees F for 10 to 12 minutes.