Recipes

[svli_2000]

How about some Fall inspired pumpkin cranberry cookies that are actually good for you?

INGREDIENTS:

• 1/4 cups organic pumpkin puree
• 1/2 cups almond butter
• 1/4 cups raw honey, melted
• 1 cup almond flour
• 1/2 cups dried cranberries, chopped
• 1/2 cups pecans, chopped
• 1 tsp pure vanilla extract
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg

INSTRUCTIONS:

• Preheat oven to 350F. Line large cookie sheet with parchment paper.
• In a large bowl combine pumpkin puree, almond butter, raw honey, and vanilla.
• In a separate small bowl combine almond flour, pumpkin pie spice and baking soda.
• Stir dry ingredients into the wet mixture. Fold in cranberries and nuts. Mix well for thick uniform texture.
• Using a tablespoon, spoon the mixture out and form a ball with your hands. Flatten to form into cookie shape, place on the baking sheet.
• Bake for 15 minutes or until edges brown. Avoid burning the bottoms.
• Allow to cool on baking sheet for 5 minutes, then transfer to cooling rack.

[lork]

This time of year I always make some Orange Slice Cookies. . .our local IGA has fresh orange slice candy at Christmas time, and it just seems perfect for the holidays!

ORANGE SLICE COOKIES

10 oz pkg of orange slice candy

1/2 cup flour

2/3 cup butter, soft

2/3 cup sugar

2/3 cup brown sugar

1 egg

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. soda

1 1/2 cup quick rolled oats

1 cup shredded coconut

Slice candy into small pieces and mix with 1/2 cup flour; set aside. Cream butter, sugars, egg and vanilla together. Sift dry ingredients together and mix into the creamed batter. Stir in oats, blending well. Fold in candy/flour mixture and coconut. Shape into balls and place 2 " apart on oiled cookie sheet. Bake at 350 degrees for 9 minutes.

[DiamondGirly]

These are yummy - you cut them into squares:

SALTED NUT CHEWS

CRUST:

1 ½ cups all-purpose or self-rising flour

2/3 cup firmly packed brown sugar

½ teaspoon baking powder

½ teaspoon salt

¼ teaspoon baking soda

½ cup margarine or butter, softened

1 teaspoon vanilla

3 egg yolks

3 cups miniature marshmallows

TOPPING:

2/3 cup corn syrup

¼ cup margarine or butter

2 teaspoons vanilla

12-oz. pkg. (2 cups) peanut butter chips

2 cups crisp rice cereal

2 cups salted peanuts

Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients except marshmallows until crumb mixture forms. Press into bottom of ungreased 13 x 9-inch pan

Bake at 350 degrees for 12 to 15 minutes, or until light golden brown. Immediately sprinkle with marshmallows and bake 1 to 2 minutes longer, or until marshmallows just begin to puff. Cool while preparing topping.

In large saucepan, heat corn syrup, ¼ cup margarine, 2 teaspoons vanilla and peanut butter chips, just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and nuts. Immediately, spoon warm topping over marshmallows, and spread to cover. Chill; cut into bars. (36 bars)

TIP: If using self-rising flour, omit baking powder, salt and soda.

[lolakimono]

How about Rice Krispy treats? You can fancy them up with holiday sprinkles, if you want.

[151949]

My mom invented this recipe , first make a recipe of tollhouse cookies , like if you were making choclate chip cookies , then instead of adding choc chips she would add coconut and crushed wheaties. Then drop on a cookie sheet and bake per the choc chip recipe. They are so chewy and delicious.

[Pook]

One of my favorites and you must get a generic sugar cookie mix that uses melted butter or margarine and not Betty Crocker as the taste is not the same. Mix according to directions and possibly add a bit of flour to make it less sticky. Wrap dough around either maraschino cherries or candied cherries and bake according to directions on cookie mix. I usually drizzle melted chocolate over each also. These are a cheat cookie that gets so many compliments and everyone is surprised how easy it is to make.

If someone brought rice crispy treats to a cookie exchange after I had gone through the trouble of baking one of my best recipes I surely would not be happy!!! They are not a cookie anyway!

Several years ago I was talked into a cookie exchange even though I bake over 300 dozen cookies each year but thought it would be a way to try some new recipes that others had made. I baked a complicated cookie that everyone loved but got sliced dough tollhouse cookies from refrigerated isle, tollhouse bar cookies made from same refrigerated isle dough cookies that were hard as a rock and burnt around the edges, peanut butter cookies with Hershey kisses on top that were made with cheap ingredients and had no real taste, slice and bake sugar cookies with a few sprinkles from refrigerated isle dough, etc. The idea of a cookie exchange is to get a variety of great looking and tasting cookies without having to bake so many kinds - not just to bring any old thing just to have something so you hopefully get some really good cookies made by others who bring the good ones!! There are easy cookies that are absolutely delicious without just slicing a refrigerator dough, etc. Only having to make one kind, gives you time to make something different and really good.

[dfyre]

These are not necessarily MY favorites, but of all the things I'm asked to bake, seems these are the overall favorites of everyone else! Actually, I'm glad because they are incredibly fast and easy to make and I always have all the ingredients on hand - really quick clean up as well. They won first prize in a Christmas cookies bake-off one year.

LACE COOKIES:

1 stick of melted unsalted butter (use a large saucepan to melt it in as you can mix everything in it - or microwave in a bowl)

then combine the following and mix with the butter:

1 C. oatmeal (I like old fashioned, but quick is fine as well)
1 C. sugar (some might like part white, part brown)
3 T. all purpose flour
1/2 tsp. salt

Add 1 egg and 2 tsp. vanilla

I use a small cookie scoop but a teaspoon will work - make sure to leave at least 4" between cookies! Bake on a PARCHMENT LINED cookie sheet at 350 for 6-8 minutes. Cool on parchment.

You can play a bit with the recipe - like adding finely chopped nuts or dipping one side in white or regular melted chocolate, but they are fine by themselves.

[Dorothy11]

On 11/23/2014 peachesncream said:

These are pretty and delicious, a special occasion cookie.

Cream Wafers:

http://www.bettycrocker.com/recipes/cream-wafers/a12c2f63-6bbd-402d-b67b-d99ae3d86aba

OMG - these have been my favorite since I was a kid. The recipe was in the original Betty Crocker Cooky Book. I still make them for special occasions.

My favorite chocolate cookie is Pierre Hermé and Dorie Greenspan's World Peace Cookies. They are very simple, but use really good chocolate!

http://www.epicurious.com/recipes/food/views/World-Peace-Cookie-360733