Cookies

Rakel's Oatmeal Cookies
These are the cookies my mom made when she wanted freshly made cookies but didn't have time to bake. These are super-easy and quick, yet deliciously "home-made".

1 egg
1/2 cup sugar
1 stick butter, melted
2 cups oatmeal + 1 tablespoon flour + 1/2 teaspoon cinnamon
Beat the egg and sugar with wooden spoon till a little fluffy. Add the flour, oatmeal, cinnamon, and butter. Stir until evenly mixed. Put spoonfuls of batter on a cookie sheet lined with baking parchment. Bake for 15-18 minutes in 350°, or until the edges are getting brown. (Makes 20 cookies.)
If you don't have baking parchment, get some. I used to make these on a greased cookie sheet, and they always stuck, but they just slide off the parchment. - Lately I've started adding a handful of chopped peanuts and a heaping teaspoon of hot chocolate mix (Steven’s or Ghirardelli) after everything else is in. Mix well. Really yummy.

Rakel's Almond Cookies
These are my go-to cookies for Pesach.

5 oz. whole almonds with skinson, ground (about 1 cup)
1 teaspoon cinnamon
1 1/2 deciliter sugar
2 egg whites
Mix almonds and cinnamon. Beat the whites until soft peaks form. Add sugar and beat until peaks form. Fold in the almonds. Put spoonfuls of batter onto cookie sheet lined with baking paper. Bake for 12-16 minutes in 375°.

Lemon Bars
1/2 cup butter
1 cup flour
1/4 cup powdered sugar
Small pinch salt
2 eggs
1 cup granulated sugar
3 1/2 tablespoons flour
4 tablespoons lemon juice
Grated rind of 1 lemon
Combine the first four ingredients in the food processor and process until coarse granules form. Pour them into bottom of an unbuttered 8x8 pan and pat them down till they feel solid. Bake for 15 minutes at 350°.
While the crust is baking, whisk together the rest of the ingredients. Pour over the crust and continue baking at 350° for 15-20 minutes, or until the lemon mixture is firm and a toothpick comes out clean. Cool a little. Sprinkle with powdered sugar before serving. Cut into 16 squares. These are nice if served while still a little warm, but they are fine the next day, too.

Chocolate Chip Cookies
2 1/4 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup softened butter (2 sticks)
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
1 cup chocolate chips
1 cup pecan pieces
Mix flour, salt, and baking soda. Beat butter, sugar, and vanilla until creamy. Beat in the eggs. Add the flour mixture and stir to mix well. Mix in chocolate chips and pecan pieces. Drop by teaspoonfuls onto a cookie sheet and bake 10-12 minutes in 350°.
Mix together the rest of the ingredients. Pour over the crust and bake at 350° for 20 minutes, or until the lemon mixture is firm. Sprinkle with powdered sugar. Cut into 12 squares.

Marjatta's Oatmeal Cookies
2/3 cup sugar
2/3 cup melted butter
1 1/3 cup oatmeal
1 tablespoon flour
Mix the oatmeal and the sugar. Add the slightly cooled melted butter. Put spoonfuls of batter on a greased cookie sheet. Bake for 8-10 minutes in 350°.

Sugar Cookies
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
1 egg
1/4 cup milk
1/2 teaspoon vanilla
Mix flour, baking powder, and salt. Cream butter and sugar; add egg. Add milk and valilla together with flour, alternating. Chill overnight. Roll out, cut into desired shapes. Bake 8 minutes in 350°.