Sunshine Cookies Recipes

SUNSHINE COOKIES

Steps:

• Cream butter and honey.
• Add egg and vanilla and mix well.
• In separate bowl mix dry ingredients. Slowly add to honey mixture. Beat until smooth.
• Stir in raisins, coconut and sunflower seeds.
• Drop by teaspoonfuls onto ungreased cookie sheet.
• Bake at 350 for 10 to 12 minutes until golden brown.

PEANUT BUTTER SUNSHINE COOKIES

Steps:

• HEAT oven to 350 degrees F. Coat baking sheet lightly with no-stick cooking spray.
• BEAT shortening, peanut butter and sugar in large bowl of electric mixer at medium speed until well blended. Beat in marmalade, eggs and vanilla.
• COMBINE flour, baking powder and salt in medium bowl. Mix into shortening mixture at low speed until just blended. Stir in butterscotch chips. Drop rounded teaspoonfuls of dough 2 inches apart onto baking sheet.
• BAKE 10 to 12 minutes, or until lightly browned. Cool 2 minutes on baking sheet. Remove to cooling rack.

AUNT SALLY COOKIES

Steps:

• In a large bowl, cream together 1 cup white sugar and shortening until smooth. Stir in the egg yolks and molasses. Combine the flour, cream of tartar, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the sour milk. Cover and chill for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/8 inch thickness. Cut into rectangular shapes (I like to use a Spam can). Place cookies 1 inch apart onto an ungreased baking sheet.
• Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Remove from baking sheets to cool on wire racks.
• To make the frosting, combine 1 1/2 cups sugar, vinegar, water and marshmallows. Mix well and place over a pot of simmering water. when the marshmallows have melted, stir in the egg whites. Remove from heat and beat with an electric mixer for 7 minutes. Stir in the vanilla and confectioners' sugar until well blended. Frost cooled cookies.

OATMEAL SUNSHINE COOKIES

Steps:

• In a large mixing bowl, cream the butter.
• Add in the sugar and beat with an electric mixer on medium speed until mixture is light and fluffy.
• Add in egg; beat well.
• In another bowl, combine the flour, baking soda, and salt.
• Add dry mixture to the creamed mixture; stir to mix.
• Add in rind, juice, oats, raisins, and pecans; stir to combine.
• Drop cookie dough by rounded teaspoonfuls onto a greased baking sheet.
• Bake at 350° for 10-12 minutes or until lightly browned.
• Let cool a couple minutes on cookie sheet, then transfer to a cooling rack to continue cooling.