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Pistachio Lime Cookies

3 cups sugar
1/2 cup lime zest, about 6 to 8 limes
4 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups (4 sticks) unsalted butter, cut into 1-inch cubes, chilled
6 ounces shelled pistachios
5 egg yolks
2 teaspoons vanilla extract
1/8 teaspoon natural almond extract
3/4 cup fresh lime juice
Preheat oven to 350 degrees F.
In a food processor work bowl, add sugar and lime zest. Process until sugar and zest are well mixed, about 20 seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lime sugar in a separate bowl for later use.
Add flour, baking powder and salt into food processor and pulse briefly to mix. Add cold butter into food processor with flour mixture and 3 ounces of the pistachios. Process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 seconds. Add remaining pistachios and mix briefly, about 5 seconds. Pour this mixture into the sugar and lime mixture in the large mixing bowl and set aside.
In a medium bowl, mix egg yolks, vanilla extract, almond extract, and lime juice together.
Using an electric mixer with a paddle attachment, pour in the lime/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lime juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.
Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lime sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick. Bake the cookies until slightly browned, about 15 minutes. Remove the parchment paper with the cookies from the tray to a cooling rack and cool.

Chocolate Mint Cookies


2 2/3 c All-purpose flour
1/2 ts Baking soda
1/4 ts Salt
1/2 c Unsweetened cocoa powder
3/4 c Light brown sugar; packed
2/3 c White sugar
1 c Salted butter; softened
3 lg Eggs
1 ts Pure mint extract
10 oz Mint chocolate chips

Preheat oven to 300-degrees. In a medium bowl combine flour, soda, salt
and cocoa powder. Mix well with a wire whisk and set aside.
In a large bowl blend sugars with an electric mixer at medium speed.
Add butter and beat to form a grainy paste. Scrape sides of bow, then add
eggs and mint extract. Beat at medium speed until light and fluffy. Add
the flour mixture and chocolate chips, and blend at low spead just until
combined. Do not overmix Drop dough by rounded tablespoonsfuls onto
ungreased cookie sheets, 1-1/2 inches apart.
Bake for 19-21 miuntes. Immediately transfer cookies with a spatula to
a cool, flat surface.

Old Fashioned Oatmeal Cookies

I love these cookies, thin and crispy with a little chewiness in the middle. They will keep forever in an airtight container.

Pre-heat the oven to 350.

Mix together 1/2 cup butter (softened but not melted)
1/2 cup white sugar
1/2 cup brown sugar

When well mixed, beat in one egg, and 1 teaspoon vanilla and 1 Tablespoon whole milk.

Add:
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Beat this mixture smooth, and then add:
1 cup oatmeal
1 teaspoon orange rind

Beat well.

Drop onto lightly greased cookie sheet. If they don't immediatly spread out, use a fork to spread them, or add a little more milk to the mixture. These cookies should bake up thin.

Bake until light brown. (Sorry, I don't remember how long this is, but not too long.)

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Jesus Cookies (created by a band kid, named because they're so good it's as if Jesus made them.(Sorry if it offends.))

Approximately 40 oreos (generic works too)
8oz Cream Cheese (possibly 1 or 2oz more, but you won't need the extra until later)
2oz White Chocolate

First crush the oreos up (I recommend a food processor). Put the oreos into a medium-large bowl. Then put the cream cheese (only the 8oz right now) in with it. Stir/mash (I say this because it's not all that easy and it sticks to the blades of a mixer). If you find that it is as mixed as possible, but there is still some oreo that is not mixed, then add the extra cream cheese. Shape into ball (or shapes, whatever floats your boat) and place onto a cookie sheet. Refrigerate for at least one hour. Take them out. Melt the white chocolate, and then dip the oreo/cream cheese balls/shapes in it. Refrigerate for at least an hour longer. And there you have it! TIP: make sure that you keep them cold otherwise they will "melt" and look greasy and become soft.