Page 118 - FLIPBOOK NEW

PUMPKIN ROCK COOKIES

Ingredients
1 ¼ flour 1/2 cup butter
1 teaspoon baking powder 1/4 cup brown sugar
1/2 teaspoon cinnamon 1 egg
1/4 teaspoon salt 1 cup pumpkin packed
1/4 baking soda 1/2 cup sugar

Instructions
Mix all ingredients in a large bowl. Drop by spoonful onto a greased cookie sheet.
Bake for approximately 18 minutes at 375 degrees until lightly browned. Makes
about 2 dozen cookies.

This recipe was used by Ron Wright in his classroom when he taught about the fall
season and pumpkins.

SOFT ORANGE COOKIES

Ingredients
1 cup sugar 2 cups flour
3/4 cup butter 1/2 teaspoon baking powder
2 tablespoons grated orange rind 1/2 teaspoon baking soda
1/2 cup orange juice 1/2 teaspoon salt
1 egg 1 teaspoon vanilla extract

Instructions
Combine sugar, butter, grated orange rind, orange juice, egg and vanilla extract and
mix at high speed for 2 minutes. Add flour, baking powder, baking soda, salt and mix
at low speed for 2 minutes. Drop by teaspoons onto cookie sheet. Bake at 440 degrees
for about 8-10 minutes. Makes about 3 ½ dozen.

FROSTING:
2 ½ tablespoons butter 1 ½ tablespoon orange juice
2 tablespoons grated orange peel 1 ½ cup confectioners sugar

CHOCOLATE CHIP OATMEAL COOKIES

Ingredients
1/2 cup butter 3/4 cup flour
6 tablespoons brown sugar 1/2 teaspoon baking soda
6 tablespoons sugar 1/2 teaspoon of salt
3/4 teaspoon vanilla extract 1 cup Quaker Oats
1 egg 2/3 cup semi sweet chocolate pieces

Instructions
Beat butter, brown sugar, sugar and vanilla till creamy. Beat egg and add to mixture.
Combine flour, salt and baking soda and add to mixture. Mix well and stir in oats and
chocolate pieces. Drop by teaspoon onto greased cookie sheets. Bake at 375 degrees
for about 8-10 minutes. Makes 3 dozen.

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