AUBURN UNIVERSITY, Ala.—Raise your hand if you like cookies! It’s safe to assume that few people dislike a sweet treat. Cookies are great to make for gatherings, but they’re also great things to make with children and grandchildren on a weeknight or over the weekend. Try these delicious cookie recipes from The Auburn Cookbook.

Honey Drop Cookies

• ¼ cup corn-oil margarine
• One clean, uncracked egg
• ¾ cup honey
• 2 tablespoons skim milk
• 2 cups all-purpose flour
• ¼ teaspoon salt
• ½ cup chopped pecans
• ½ cup chopped raisins
• Butter-flavor vegetable cooking spray
• ½ cup chopped candied pineapple (optional)

Directions

Cream margarine by beating it until it is smooth and fluffy. In a small bowl, beat egg and add honey and milk. Mix well. Add honey mixture to margarine; stir until well blended. In another bowl, combine flour, baking powder and salt. Stir, then add pecans, raisins and pineapple. Stir until all nuts and fruits are well coated with flour. Gradually add flour mixture to creamed mixture, mixing well after each addition. Coat a baking sheet with cooking spray. Drop dough by teaspoonfuls onto baking sheet. Bake at 375°F for about 10 minutes. Remove the cookies from the pan with a spatula and cool on a wire rack.

Pro tip. If candied pineapple is not available or preferred, increase the amount of raisins to 1 cup.

Sand Tarts

• 2/3 cup corn-oil margarine
• 1/3 cup confectioners’ sugar
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 1 cup chopped pecans
• 1/3 cup granulated sugar

Directions

Cream margarine and confectioners’ sugar by beating until margarine is smooth and fluffy and then gradually add sugar, beating well after each addition. Continue beating until light and fluffy. Add vanilla to creamed mixture. Then gradually add flour, mixing well after each addition. Add pecans and stir. Form dough in small balls and place about 2 inches apart on an ungreased baking sheet. Bake at 350°F for 20 minutes. Cool them slightly and roll in granulated sugar. Cool on a wire rack covered with absorbent paper.

Pro tip. Cookies may be rolled in 1/3 cup confectioners’ sugar instead of granulated sugar.

Crisp Lemon Wafers

• ¾ cup corn-oil margarine
• ¾ cup sugar
• One clean, uncracked eggs
• ½ teaspoon vanilla
• ½ teaspoon lemon extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1/3 cup evaporated skimmed milk
• 1 tablespoon grated lemon rind
• ½ cup sugar

Directions

Cream margarine and sugar by beating margarine until smooth and fluffy and then gradually add ¾ cup sugar, beating well after each addition. Continue beating until light and fluffy. Add egg, vanilla and lemon extract and beat thoroughly. Mix together flour, baking powder and soda. Gradually add flour mixture and milk, alternately, to creamed mixture by first adding some flour and then some milk, mixing well after each addition. Continue until all is added, beginning and ending with flour. Cover dough and chill for 2 hours. Mix grated lemon rind with ½ cup sugar. Shape dough into balls, using a teaspoon as a measure. Roll balls in sugar mixture. Place balls about 2 inches apart on an ungreased baking sheet. Bake at 350°F for 8 to 10 minutes or until lightly browned on the bottom. Wafers will spread while baking. Remove immediately and cool them on a wire rack covered with absorbent paper. Store when completely cool.

More Information

For more information and additional recipes, visit www.aces.edu.