Great cookie recipes to celebrate spring

Editor’s Note:

The Revelstoke Current’s invitation to post great cookie recipes is having its desired effect. We have received a couple of  recipes that sure sound delicious.You can try them out and see what you think. And we’d sure like to post more great recipes here in the days to come so please e-mail your favourite, along with a photos of the finished product!

Concrete signs of spring's arrival are — aside from the melting piles of dirty snow — still in short supply, but we can console ourselves with COOKIES! David F. Rooney photo

Krista’s recipe is mouth-watering. David F. Rooney photo

The following recipe comes from Krista Manuel at Sangha Bean and is a variation on her to-die-for Chocolate Chip-Oatmeal-&-Seeds Cookies.

1 cup butter
1.5 cups brown sugar
2 tsp vanilla
2 eggs
Beat these Ingredients together
2 cups whole wheat flour
2 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
Mix the dry and add to wet
Add to this
Lots of choc chips
1 cup oats
1 cup seeds/nuts
1/2 cup wheat bean
1/2 cup coconut flakes
1/4 cup honey
Form into balls and bake 375 degrees til brown (10-15 min)
Eat and enjoy!

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The Revelstoke Current's invitation to post great cookie recipes is having its desired effect. Kim McTaggart is the first Revelstokian to send in her favourite recipe and it sure sounds delicious.You can try it out and see but we'd sure like to post more great recipes here in the days to come. Kim McTaggart photo

The Revelstoke Current’s invitation to post great cookie recipes is having its desired effect. Kim McTaggart is the first Revelstokian to send in her favourite recipe and it sure sounds delicious.You can try it out and see but we’d sure like to post more great recipes here in the days to come. All recipes, with photos, will be posted in the Savage Delights Section. Kim McTaggart photo

This recipe came from the Hudson’s Hope School cookbook Our Favourite Recipes-2003. The recipe had been submitted by a lovely lady from our church named Anita McWilliams. She shared fascinating stories of her many years in that northern community; often over tea and cookies. I think of her every time I make them.

Gingersnaps

1 1/2 c. butter
2 c. sugar
1 c. molasses
2 eggs
4 c. all-purpose flour
2 tsp. ground ginger
1 tsp. cloves
1/2 tsp. cinnamon
2 tsp. baking powder
3 tsp. baking soda

Cream butter with sugar and molasses; add eggs and mix well. Sift dry ingredients together. Add to first mixture. Drop teaspoon of dough into granulated sugar; roll to coat. Place on cookie sheet and flatten with a fork. Bake at 350F for 10-12 minutes.

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