Now that I know when my surgery is, I was able to write up a list of things I need to get done before it happens. One of the things I want to accomplish is to make some cookies and brownies. If I can successfully hide them in the freezer, I can dig them out to treat the kids when they help out around the house (well that is my hope anyway).
I know chocolate chip cookies go over well but I want to do something different too. So after digging around in my recipes, I found some good summer cookie recipes. I thought I would share them with everyone.
Soft Lemonade Cookies
1 cup butter or margarine, softened
1 cup sugar
3 cups flour
1 tsp baking soda
6 oz frozen lemonade concentrate, thawed and divided
Preheat oven to 400 degrees. In a large bowl, cream the butter and sugar, add the eggs. Combine the flour and baking soda, sifting once. Add to the creamed mixture alternately with 1/3 cup of the lemonade concentrate. Mix well. Drop by rounded tsp onto ungreased cookie sheets. Bake for 8 minutes. Remove to wire racks to cool. Brush cookies with remaining lemonade concentrate and sprinkle with additional sugar while still warm. Cool.
Lemon Snap cookies
1 lemon cake mix
4 oz cool whip
Mix first three ingredients well in a large bowl. Keep mixing until it sticks together. The dough will be very sticky. Using a cookie scoop or two spoons, shape into balls and roll in powdered sugar. Bake at 350 degrees on a greased cookie sheet for about 10-12 minutes depending on size of cookies. (sometimes they turn out quite doughy but good).
2 cups semisweet chocolate chips
3/4 cup butter
1-1/2 cups sugar
1/4 cup water
2 tsp vanilla
1-1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1-1/2 cups chopped walnuts
Place chocolate chips in blender container. In a pan, bring to a boil the butter, sugar and water. Pour mixture into blender and whip for a few seconds until chocolate is melted. Beat in eggs and vanilla until blended. Pour mixture into a bowl and sir in the remaining ingredients. Spread batter into a greased 9x13 pan and bake in a 325 oven for about 50 minutes or until a cake tester inserted in center comes out clean. Cool and cut into squares.
Fingers crossed that I will get some of these tasty treats into the freezer. Then fingers crossed that they stay hidden for awhile!