The weekend is finally upon us! Why not indulge your sweet tooth and whip up some cookies? Check out the great recipes below from Recipes Remembered, a publication of the Star Journal that highlights three decades of readers’ recipes.

We welcome recipes from our readers, so if you have some favorites you’d like to share with others, we’d like to hear from you. Simply email your recipes to starjournal@jcpgroup.com. We’ll post new recipes each week, so log on to starjournalnow.com often.

Joyce’s Best-Ever Chocolate Chip Cookies
1 c. margarine
1 c. cooking oil
1 c. firmly packed brown sugar
31/4 c. flour
1 egg
1 c. quick-cook rolled oats
1 c. flaked coconut
1 c. Rice Krispies
2 c. chocolate chips
1 c. sugar
2 tsp. vanilla
1 tsp. salt
1 tsp. cream of tartar
Cream the margarine and oil. Stir in brown sugar, flour, egg, vanilla, salt and cream of tartar. Add oats, coconut, Rice Krispies, chocolate chips and sugar. Mix lightly. Drop by teaspoonfuls onto ungreased cookie sheets. Bake 12 minutes at 350o. Let cool slightly before removing from cookie sheets. Makes 8 dozen cookies about 21/2 inches in diameter.
Jill Kusek

Deluxe Sugar Cookies
1 c. butter or margarine, softened
11/2 c. confectioners’ sugar
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
21/2 c. all-purpose flour*
1 tsp. soda
1 tsp. cream of tartar
Granulated sugar
Mix thoroughly butter, confectioners’ sugar, egg, vanilla and almond extract. Blend in flour, soda and cream of tartar. Cover; chill 2 to 3 hours. Heat oven to 375o. Divide dough in half. Roll each half 3/16 inch thick on lightly-floured cloth-covered board. Cut into desired shapes. Sprinkle with granulated sugar. Place on lightly greased baking sheet. Bake 7 to 8 minutes, or until light brown on edge. Makes about 5 dozen 2 to 21/2-inch cookies. *If using self-rising flour, omit soda and cream of tartar.
Julie Bronson

Lemonade Cookies
1 c. softened butter
1 c. plus 1 T. sugar
2 eggs
3 c. flour
1 tsp. soda
6-oz. can frozen pink lemonade concentrate, thawed
1 T. grated lemon peel
Cream butter and 1 cup sugar. Add eggs. Combine dry ingredients and add to egg/butter mixture alternately with 1/2 cup of thawed concentrate. Drop on cookie sheet and bake at 400o for 8 to 9 minutes. Cool slightly and brush cookies with mixture of remaining concentrate. Sprinkle with 2 tablespoons sugar.
Kathy Schmidt