Martian Cookies Recipes

Steps:

• Preheat the oven to 350.
• Beat the butter until soft.
• Add the sugar and beat until fluffy.
• Add the eggs& vanilla and beat it all well.
• In another bowl mix the flour, cinnamon, baking soda and salt.
• Using a mixer on low add the flour mixture to the butter mixture.
• Beat until blended.
• Use a spoon to add the rest of the ingredients.
• Drop onto an ungreased cookie sheet and bake for 10-12 minutes or until they are brown.

Steps:

• Toast bread in a toaster. With a star-shaped cookie cutter, cut out star shapes from the toast.
• Peel and cut each potato into 1-inch chunks. Place potatoes in a 3-quart pot and cover with water. Cook over medium-high heat until the potatoes are almost done, adding spinach (and spinach liquid if using frozen) the last 5 to 10 minutes of cooking time. Remove pan from heat and drain, reserving cooking liquid.
• Puree in batches in a blender (make sure each batch has some spinach, potatoes, and enough milk and cooking liquid to blend). Pour batches into a large pot or bowl. When finished, mix well and add salt and pepper to taste. Add more liquid if you would like a thinner soup.
• Serve with sour cream or ketchup swirled into the soup with a spoo

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl beat butter until soft, add sugar, and beat until fluffy. Add egg and vanilla, beat well.
• In a medium bowl stir together flour, cinnamon, baking soda, and salt. With mixer on low speed, gradually add four mixture to butter mixture, beat until well mixed. With a wooden spoon, stir in oats, zucchini, walnuts or pecans, chocolate and butterscotch pieces.
• Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool sheets and then cookies on a cooling rack. ENJOY!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl beat butter until soft, add sugar, and beat until fluffy. Add egg and vanilla, beat well.
• In a medium bowl stir together flour, cinnamon, baking soda, and salt. With mixer on low speed, gradually add four mixture to butter mixture, beat until well mixed. With a wooden spoon, stir in oats, zucchini, walnuts or pecans, chocolate and butterscotch pieces.
• Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool sheets and then cookies on a cooling rack. ENJOY!

Steps:

• Rim: wet the rim of a martini glass with simple syrup and dip into cinnamon sugar several times to ensure coverage; set glass aside.
• Drink: add Irish cream, Goldschlager, schnapps, Jagermeister, and light cream to a cocktail shaker filled with ice; shake moderately.
• Strain into prepared glass.
• Garnish with 3-5 skewered raisins.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl beat butter until soft, add sugar, and beat until fluffy. Add egg and vanilla, beat well.
• In a medium bowl stir together flour, cinnamon, baking soda, and salt. With mixer on low speed, gradually add four mixture to butter mixture, beat until well mixed. With a wooden spoon, stir in oats, zucchini, walnuts or pecans, chocolate and butterscotch pieces.
• Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool sheets and then cookies on a cooling rack. ENJOY!

Steps:

• Shake with ice until very cold and frothy.
• Strain into a chilled, graham cracker rimmed cocktail glass.
• Dust with nutmeg.

Steps:

• Preheat oven to 350 degrees F. Generously butter two baking sheets, or line them with parchment paper.
• Combine the butter and sugar in a mixing bowl; beat until light and fluffy. Beat in sour cream and egg.
• In a separate bowl; whisk together the flour, baking powder, and salt. Gradually beat the dry ingredients into the butter mixture until they are well combined.
• Stir in currants and lemon zest.
• Drop heaping teaspoonfuls of dough about 1 1/2 inches apart onto prepared baking sheets. Bake until cookies are puffed and golden around the edges, about 20 minutes.
• Let cool 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.