DIRECTIONS
1. Pre-heat your oven to 325° F.
2. Whisk together the melted butter, milk and vanilla extract.
3. Stir in the entire contents of this package, until well combined.
4. If desired, add 1/3 C of additional ingredients, like chocolate chips or nuts.
5. Rest the dough on the counter for 10 minutes .
6. Drop 1-2 tablespoons of dough onto a lined cookie sheet.
7. Press slightly with your palm to flatten (flatten thin for crispy cookies).
8. Bake cookies 13-17 minutes. Cool and enjoy! Makes 12-18 cookies.
Use Directions above with the variations below to make the following Cookies:
- PEANUT BUTTER COOKIES: Add 1 Cup creamy or chunky Peanut Butter. Use the tines of a fork to flatten each cookie before baking.
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'SUGAR' COOKIES: If desired, replace the Butter with Coconut Oil or Shortening, and replace the Milk with Sour Cream. Add extract flavors of choice.
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SNICKERDOODLES: Make the 'Sugar' Cookie recipe. Before baking, top each cookie with a blend of Cinnamon & Sweetener.
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THUMBPRINT COOKIES: Use just 2 Tblsp of Butter and 2 Tblsp of Milk. Add 2 Tblsp of soft Cream Cheese. Add 1/2 t Almond Extract. Roll into balls and make a thumbprint hole in each to fill with jam.
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LEMON COOKIES: Replace Milk with Lemon Juice and 2 tsp Lemon Zest. Top with more Lemon Zest and Sweetener.
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GINGER SNAPS: Add 2 tsp each Cinnamon & Ginger to Mix. Omit Milk. Add 2 Tblsp Molasses or Yacon Syrup and 1 Tblsp of Water.
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OATMEAL COOKIES: Soak 1/2 Cup Coconut Flakes or Oats in 1/2 Cup Milk until soft. Add to Mix with 8 Tblsp (1 stick) melted butter.
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DOUBLE CHOCOLATE COOKIES: Use 1 Stick of Butter (8 Tblsp) and Water instead of Milk. Add 3 Tblsp Cocoa Powder. Add 1/3 Cup of Chocolate Chips and/or Walnuts, if desired.
