Dad's Lone Ranger Cookies

(makes 5 dozen)

1 1/6 cup margarine
1 cup brown sugar
1 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
2 eggs (1 at a time)

Cream above ingredients together, than add below.

2 cups flour
2 cups oatmeal
1 cup chocolate chips
1/2 cup chopped nuts
7 oz flaked coconut

Bake at 350 for 12 minutes.

Paradise Bakery Sugar Cookies

If you haven't been to Paradise Bakery when in the West, you are missing out!  I get one of these sugar cookies every time I get the chance.  I made these today and decided to add them here, since they are one of my favorites.  Typing this made me realize that I accidentally doubled the salt in today's batch.  I actually noticed they tasted 'salty,' but not so bad as to ruin them.  3 dozen 'salty' frozen dough balls now in the freezer for quick baking.  Oops!

This recipe was printed in the Arizona Republic on July 31, 2001.

1 cup granulated sugar
1 cup powdered sugar
2 cups shortening
3/4 teaspoon vanilla
1 large egg, beaten
4 1/3 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 tsp salt
sugar, for decorating

Directions:
1) Preheat oven to 375*.
2) In a medium bowl, cream together the sugars and shortening using an electric mixer.
3) Mix on slow speed 30 seconds, then scrape down the bowl with a spatula.
4) Increase speed to Medium and mix for 3 minutes.
5) Slowly add vanilla and beaten egg while mixing.
6) In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixtures to the mixing bowl, mixing on slow speed just until blended. Do not over mix.
7) Scoop with a cookie scooper, roll into balls, then roll in sugar.
8) Place directly on cookie sheet.  Flatten slightly with palm of hand.
9) Bake at 375* 8-9 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, edges do not brown.

The BEST Gingersnap Cookies in the World

I've died and gone to heaven.  These are SOOOOO good.

GINGERSNAP COOKIES
3/4 cup shortening
1 cup brown sugar
1 egg
1/4 cup molasses (by syrup in Walmart)
2 cups sifted flour
1/4 tsp salt
2 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1 tsp ground cloves

Combine shortening, sugar, and egg and beat until fluffy. Add molasses and beat well. Add dry sifted ingredients and mix well. Shape dough into balls and roll in granulated sugar. Bake at 350 for 10-11 minutes.  I liked to leave them in balls to bake, then slightly smash them down when they come out of the oven.  They are prettier than pre-smashing, which turn out really flat and less chewy.

PUMPKIN DIP
4 oz soft cream cheese
1/4-1/2 cup pumpkin pie filling (not pumpkin--I just added 1/4 tsp cinnamon and 1/8 tsp ginger to 1/2 cup of pumpkin, because that's what I had on hand)
2 cups powdered sugar

Beat well and chill until thickens.

Macaroons

4 cups coconut (a large bag of coconut contains ~5 cups)
1 cup sugar
3/8 tsp salt
7 tbsp flour
7 egg whites
1 1/2 tsp vanilla

Combine coconut, sugar, salt and flour in a medium size bowl.  Combine with a fork.

Lightly beat egg whites, then add egg whites and vanilla to bowl.  Mix with a fork until everything is well combined.

Line a baking sheet with parchment paper and drop tablespoon size dollops onto tray.  Bake for 30-32 min at 325, or until golden brown.  They will be crispy on the outside and chewy in the middle.  At this size (1 Tbsp ea) this recipe will yield 30 - 36 cookies.  Cool on wire rack.

Option: Dip half of each (cooled) macaroon into melted dark chocolate and place on parchment to cool.  Divine option.  Refrigerate in airtight container....if you don't each them all right off the cooling rack.