1. In a large bowl, with a mixer on medium speed, beat 1 cup butter
and sugar until smooth. Add egg yolk, liqueur, and orange peel and
beat until well blended.

2. In another bowl, mix 2 cups flour, baking powder, and salt. Add to
butter mixture; stir to mix, then beat until well blended. Gather dough
into a ball, divide in half, and flatten each portion into a disk;
wrap each tightly in plastic wrap and freeze until firm enough to roll
without sticking, about 30 minutes.

3. Unwrap dough. On a lightly floured surface, with a floured rolling
pin, roll one disk at a time to about 1/4 inch thick. With a floured,
2-inch round cutter, cut out cookies. Place about 2 inches apart on
buttered 12- by 15-inch baking sheets. Gather excess dough into a ball,
reroll, and cut out remaining cookies.

4. In a small bowl, beat egg white with 1 teaspoon water to blend.
Brush cookies with mixture and sprinkle or arrange about 1/2
teaspoon sliced almonds on each.

5. Bake cookies in a 325° until lightly
browned, about 15 minutes; if baking two sheets at once in one oven,
switch their positions halfway through cooking. Let cookies cool on
sheets for 5 minutes, then use a wide spatula to transfer to racks
to cool completely.

this is a oatmeal one a chewier one and one that is really healthy.Chewy Oatmeal Cookies

3/4 c butter or shortening
1 1/4 c brown sugar, firmly packed
1 egg
1/3 c milk
1 1/2 tsp. vanilla
3 cups oats, rolled
1 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1 c raisins
1 c walnuts, chopped

Heat oven to 375 F. Lightly grease cookie sheet with shortening.
Combine shortening, brown sugar, egg, milk, and vanilla; beat with
mixer on high speed to blend well. Combine oats, flour, baking soda,
salt and cinnamon; add to shortening mixture and combine until just
blended. Stir in raisins and nuts. Drop by rounded tablespoonfuls onto
greased cookie sheet, 2 inches apart. Bake for 10-13 min., or until
lightly browned.

Healthy Oatmeal Cookies

1 lb. Pitted dates
2 cups Water
1/3 cup Tahini (Old Fashioned Peanut Butter May be substituted)
1 cups Wheat germ
9 cups Old fashioned rolled oats
2 tsp. Baking powder
2 tsp. Baking soda
1/2 tsp. Salt
2 1/2 tsp. Vanilla
2 cups Chopped Nuts
2 1/2 cups Raisin

Heat over to 350F. Chop dates in food processor. Add part or all of the
water and blend until dates are pureed. Pour puree and any remaining
water into a very large mixing bowl. Add peanut butter and blend well.
Add wheat germ, oats, baking powder, baking soda, and salt and blend
well. Add vanilla while beaters are mixing the dough. Slowly blend in
nuts and raisins. Batter will be very stiff. Blend until all ingredients
are evenly distributed. Drop onto non-stick sprayed cookie sheet and
flatten with a floured fork. These cookies won’t spread so may be baked
close together. Bake 12 to 15 minutes. Store in refrigerator.

this for you i know you hate chocholate chip cookies but this is similar but not relaly chocolate chip. it is called the forgotten kiss cookies. i have another to.

FORGOTTEN KISS COOKIES

30 Hershey’s Kisses Milk Chocolate
2 egg whites
1/8 tsp. cream of tartar
1/8 tsp. salt
1 tsp. vanilla extract
2/3 cup white sugar

Heat oven to 375 degrees F. Grease cookie sheet. Remove wrappers
from kisses.

Beat egg whites with cream of tartar, salt, and vanilla in medium bowl
until soft peaks form. Gradually add sugar, one tablespoon at a time,
beating 4 to 5 minutes, or until stiff peaks form, mixture is glossy,
and sugar is dissolved.

Drop meringue by half teaspoons onto prepared cookie sheet; top with
chocolate piece. Cover chocolate piece with small teaspoon meringue,
making certain to completely cover chocolate. Place cookies in hot
oven. Turn off oven and allow cookies to remain overnight or until
oven has cooled completely.

another one for the young girl i’m sure you’ll love this. Ricotta Cookie

2 cups sugar
1 cup butter, softened
15 oz ricotta cheese
2 tsp vanilla
2 large eggs
4 cups flour
2 TBS baking powder
1 tsp Salt
1 1/2 cup powdered sugar
3 TBS milk
red and green sugar crystals

Preheat oven to 350. On low, beat sugar and butter until blended.
Increase speed to high, beat until light and fluffy, about 5 mins.
On medium, beat in ricotta, vanilla, eggs until combined. Reduce speed to low,
add flour, baking powder, Salt, beat
until dough forms. Drop by level Tablespoons about 2 ” apart on baking sheet.
Bake 15 minutes until very lightly golden (will be soft). Remove to rack to cool. Stir
powdered sugar and milk until smooth, spread on cooled cookies, sprinkle with sugars.
Dry completely.

PUMPKIN COOKIES

1/2 cup butter, softened
1 1/4 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups canned pumpkin
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Preheat oven to 375 degrees F (190 degrees C).
Cream butter and sugar, then add the eggs. Mix well. Add vanilla and pumpkin. Set aside.
Sift dry ingredients, then blend into the “wet” ingredients. Mix well.
Drop by heaping teaspoons onto a greased cookie sheet, bake for 10 – 15 minutes. Cool. Best eaten if you let them “ripen” for a day. Store in a sealed container.

this site has great cookie recipes i use a lot plus many other kinds of recipes you can trie .