Mother's day Cookies


"Eye" Love Mom Cookies


  • 1-1/4 cups firmly-packed brown sugar
  • 3/4 cup creamy peanut butter
  • 1/2 cup Crisco Shortening
  • 3 tbsp milk
  • 1 tbsp vanilla
  • 1 egg
  • 1-3/4 cups all-purpose flour
  • 3/4 tsp baking soda
  • 3/4 tsp salt


     1/2 cup semi-sweet Hershey's Chipets

  • 3/4 cup raspberry jam, or flavour of choice
  • 1 cup icing sugar
  • 1 to 2 tbsp milk
  • Food colouring
Cooking Instructions
  1. Preheat oven to 375F. Place sheets of foil on countertop for cooling cookies
  2. Combine brown sugar, peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
  3. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
  4. Wrap dough in plastic wrap. Refrigerate 3 to 4 hours or overnight. Keep refrigerated until ready to use.
  5. Shape rounded measuring tablespoonfuls of dough into ovals. Pat top smooth. Place 2 inches apart onto ungreased baking sheet. Indent slightly in center with finger.
  6. Bake one baking sheet at a time at 375F for 8 to 10 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
  7. For decoration, place Hershey's Chipets in a heavy resealable plastic sandwich bag. Microwave at 50% (MEDIUM) power for 1 minute or until melted, checking every 30 seconds. Knead bag until smooth. Cut tiny tip off corner of bag. Squeeze to pipe design of outline of eye and eyelashes onto cookies. Drop teaspoons of jam into center of each "eye" for pupil.
  8. Combine icing sugar and milk. Stir until smooth. Add additional icing sugar if icing is too thin. Add a few drops of food colour, a few drops at a time, to achieve the desired colors. Place icing in pastry bags fitted with small round writing tip. Alternatively, place in small resealable plastic bags. Cut tiny tip off corner of bag. Squeeze to pipe on designs for cookies, as desired.

    Makes: About 3 dozen cookies


Berry Berry Streusel Bars


  • 1 1/2 c Quaker Oats, uncooked -- (quick or old-fashioned)
  • 1 1/4 c All-purpose flour
  • 1/2 c Brown sugar, firmly packed
  • 3/4 c Margarine or butter; melted
  • 1 c Fresh or frozen blueberries
  • 1/3 c Raspberry or Strawberry Preserves
  • 1 ts All-purpose flour
  • 1/2 ts Grated lemon peel (optional)

Heat oven to 350 F.

Combine oats, flour, brown sugar and margarine; mix until crumbly. Reserve 1 cup for topping; set aside.

Press oat mixture onto bottom of ungreased 8 or 9-inch square baking pan.

Bake 13 to 15 minutes or until light golden brown. Cool slightly.

In medium bowl, combine blueberries, Raspberry Preserves, flour, and lemon peel; mix gently. Spread over crust. Sprinkle with the reserved cup of oat mixture, patting gently.

Bake 20 to 22 minutes or until light golden brown. Cool completely; cut into bars. Store tightly covered.

Mother's Day Chocolate Chip Pecan Cookies

      1 c  Butter
    3/4 c  Sugar, granulated
    3/4 c  Brown sugar, packed

     2    Eggs
      1 ts Vanilla
 2 3/4 c  Flour
      1 ts Baking soda
      1 ts Salt
     12 oz Bag chocolate chips
  1 1/2 c  Chopped pecans
Cream together the butter and sugars; add eggs one at a time, beating well after each addition.  Add vanilla.

Gradually add the flour, baking soda, and salt.  Mix in the chocolate chips and pecans.
Cover cookie sheet with wax paper.  Using ice cream scoop, drop cookies onto wax paper.

Bake at 325 degrees for 15 to 18 minutes.


Spritz Cookies

2 c  butter, room temperature
      1 c  sugar
      1 ea egg
      1 ts vanilla extract
  3 1/2 c  all purpose flour
    1/2 c  cornstarch
Preheat oven to 350 degrees F.

Using electric mixer, cream butter and sugar until light and fluffy. Mix in egg and vanilla.

Add flour and cornstarch and mix just until blended.

Drop cookies onto ungreased baking sheets.

Bake about 10 minutes or until light brown and firm to the touch.

Transfer to racks and cool.

Mother's Day Special cookies

1 1/2 cups flour
3/4 cup caster sugar
1/2 teaspoon salt
1/4 cup sweetened condensed milk
1 cup chopped nuts
1/2 teaspoon vanilla extract
1/2 cup butter or margarine (softened)

Sift together flour, 1/2 cup of the caster sugar and salt. Stir in the condensed milk, vanilla and butter. Blend well and fold in chopped nuts. Allow to chill well.

Preheat oven to 375 degrees F (190 degrees C).

Roll the dough pencil thin and form in a round or crescent shape. Arrange cookies on a baking tray.

Bake on the top shelf of the oven for 12 minutes until set. Do not allow the cookies to brown too much. Let the cookies cool on the baking tray, but while still warm roll them in the leftover powdered sugar.

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