Jam Thumbprint Cookies

Basic Cookie Dough:

2 1/2 cup softened butter
1 cup sugar
5 cups flour
1/4 tsp. salt
1 tsp. almond extract

Icing:

1 cup powdered sugar
1/4 cup butter
1 tsp. vanilla
1 T. milk

Shape dough into 1 inch balls, place on cookie sheet. Press center of cookie dough down using the bottom of a 1 teaspoon measuring spoon. May need to dip in flour to prevent sticking. Place a spoonful of jam in each indentation. Bake at 350 for 8-10 minutes. Remove from oven. Cool slightly and drizzle with powdered sugar icing.

Recipe from Laura. 

Moroccan Kidney Bean and Chickpea Salad

1 small garlic clove, chopped
1 tsp. salt, divided
1/2 olive oil
1/4 cup lemon juice
2 tsp. cumin
1/4 tsp. cinnamon
2 (15 oz.) cans dark red kidney beans, rinsed
15 oz. can chickpeas/ garbanzo beans
1 cup finely diced carrot
1 1/2 cups chopped fresh parsley
1/2 cup chopped fresh mint (optional)

Sprinkle garlic with 1/2 tsp. salt and mash with the side of a fork to form a paste. Scrape the paste into a large bowl. Add the remaining 1/2 tsp. salt, oil, lemon juice, cumin and cinnamon, and whisk to combine. Stir in the kidney beans, chickpeas, carrot, parsley and mint. Serve at room temperature or cold. If making ahead, add mint just before serving. Serve with couscous or quinoa.

Recipe from Laura.

Grandma's Oatmeal Cookies

1 c. margarine (I use butter)
2 1/2 cups sugar
1 cup molasses
4 eggs
4 1/2 to 5 cups flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
4 cups oats
raisins

Cream butter and sugar. Add eggs and molasses. Sift dry ingredients and add. Mix in oats; add extra flour if needed. You don't want them too stiff or too sticky. Bake at 400 for 8-10 minutes.

Recipe from Grandma Farrell. She made them often when we would go to her house or to the cabin.