Lemon Cherry Cookies

1/2 cup (1 stick) butter, room temperature
1/2 cup vegetable oil 
1 cup sugar
2 eggs
1 tablespoon lemon extract 
1 teaspoon baking powder 
1 teaspoon baking soda
1/2 teaspoon salt
11/2 cups dried tart cherries
3 cups all-purpose flour 

1. Preheat the oven to 370°F/188°C. If using regular (nonstick) cookie sheets, line with parchment paper.

2. Combine the butter, vegetable oil, sugar, eggs, lemon extract, baking powder, baking soda, and salt in a large mixing bowl. Mix well, preferably with an electric mixer, occasionally scraping the sides of the bowl. Add the dried cherries, mix well, then add the our and mix until well blended.

3. Using a 11/2-inch cookie scoop or a rounded teaspoon, scoop out the dough and place about 1 inch apart on the cookie sheets.

4. Bake for 15 to 17 minutes, until the edges are golden. Transfer to a wire rack and let cool.

Makes about 31⁄2 dozen cookies 

Bizcochos (Mexican Christmas Cookie)

1 pound lard (Morrel is best) Can also use Crisco Shorting if you desire!
1 cup sugar
2 eggs
6 cups flour
3 tablespoons baking powder
1 teaspoon salt
3 teaspoons anise (liquid)

Topping:
½ cup sugar
1 teaspoon cinnamon

Cream lard and sugar in a large bowl until fluffy. Add eggs and anise and mix well. Then combine all dry ingredients and add to creamed ingredients. Mixing by hand is best.

Dough should be soft enough to roll out. Add a little bit of water or red wine if dough is too dry. Separate dough into four balls for easier handling. On a lightly floured surface, roll out dough to about ¼ inch in thickness. Using a sharp knife or pizza cutter (easiest), cut into diamonds by slicing vertically in 1 inch lines then diagonally. Reuse excess dough.

Bake at 350 on a cookie sheet for about 10 to 12 minutes or until golden brown. Remove cookies from baking sheet and place in sugar and cinnamon mixture and toss by hand until well coated right away. This way mixture will stick to cookies.

 

Raspberry Cheesecake Cookie

8 tablespoons unsalted butter (1 stick), softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
3/4 teaspoon vanilla
1 tablespoons heavy cream
1/2 teaspoon baking soda
1/4 teaspoon salt plus an extra 1/8 tsp
3 tablespoons cornstarch
1 1/3 cups flour
2/3 cup lightly salted macadamia nuts, barely chopped
4-5 ounces white chocolate, cut into chunks
1/2 cup (more or less) fresh raspberries , washed and dried

1. Preheat oven to 375 degrees F.

2. Cream butter and both sugars with an electric mixer. Beat in eggs, vanilla and cream, then beat in baking soda, salt and cornstarch. Add flour and stir just until blended. Stir in nuts and white chocolate. Drop dough by rounded tablespoons onto a parchment lined baking sheets.

3. Carefully slice raspberries into halves or quarters – this will vary, depending on how much raspberry you want in your cookies and how large your raspberries are. Gently press pieces of raspberry in cookie dough rounds.

4. Bake for 12-13 minutes. Transfer to a wire rack to cool.

Makes 2 dozen