Martian Cookies Recipes

MARTIAN COOKIES

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!

MARTIAN COOKIES (ZUCCHINI & LOTS OF OTHER STUFF!)

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.

MARTIAN SOUP

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

SUGAR COOKIE MARTINI

Steps:

• In cocktail shaker, add all ingredients except sprinkles. Shake until cold.
• Dip rim of martini glass into water then into sprinkles. Pour martini into glass; top with more sprinkles.

MARTIAN COOKIES

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!

MARTIAN MARSHMALLOWS

Steps:

• In a microwave, melt candy coating and shortening; stir until smooth. If desired, tint with food coloring., Insert one lollipop stick into each marshmallow. Dip marshmallows in melted candy coating, turning to coat; allow excess to drip off. Roll in colored sugar. Place a dab of melted candy coating onto assorted toppings; decorate faces as desired. Place on waxed paper; let stand until set.

BUTTER COOKIES (ST. MARTIN -- CARIBBEAN)

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream butter & sugar along with the vanilla extract, until mixture is fluffy & light.
• In a bowl, whisk together flour & salt, then, 1/2 cup at a time, add it to the butter mixture, beating well after each addition.
• Scoop dough onto the center of a large ungreased, 9-inch square baking pan, & using a spatula spread it out evenly.
• Bake the huge cookie on the center rack of the oven until firm to the touch & golden brown, about 35 minutes.
• Remove the pan from the oven & cut the 9-inch square cookie into 1 1/2-inch squares, making 36 smaller cookies.
• Place them on a wire rack to cool before eating.