Cowgirl Cookies

Ingredients

· 1 1/2 cups flour

· 1 1/2 teaspoons baking powder

· 1 1/2 teaspoons baking soda

· 1 1/2 teaspoons cinnamon

· 1/2 teaspoon salt

· 1 1/2 sticks butter (6 ounces, 12 Tbsp), at room temperature

· 3/4 cup white sugar

· 3/4 cup brown sugar

· 1 1/2 large eggs*, beaten

· 1 1/2 teaspoons vanilla extract

· 1 1/2 cups chocolate chips (we used white chocolate chips in pink, green, or white)

· 1 1/2 cups old fashioned rolled oats

· 1 cup chopped pecans

DIRECTIONS:

1 Preheat oven to 350°F with racks in upper and lower third. Line two large baking sheets with parchment paper.

2 In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

3 Place butter in a standing electric mixer and beat on medium speed until smooth and light, about 1 minute. Slowly add in the white sugar and brown sugar, and beat to combine, about 2 more minutes. Add half the eggs, beat, and then add the other half and beat again. Add the vanilla extract and beat again.

4 Lower the speed of the mixer to low and slowly add the flour mixture, until just combined. Add the chocolate chips, oats, and pecans, mixing until just combined.

5 Drop about 1/4 cup lumps of the dough onto the prepared cookie sheets, separated by 3 inches to allow for enough room for the cookies to spread as they cook. Bake for 7 to 9 minutes, then rotate the cookie sheets front to back and top to bottom, and bake for an additional 7 to 9 minutes. Note that if you are using a dark baking sheet, it will absorb more heat, and you won’t need as much baking time. Also, the top rack will bake more quickly because heat rises.

6 Remove from oven and let cool on the baking sheets for 5 minutes. Then remove the cookies to a rack to cool completely.

You’ll likely need to work in batches, depending on the size of your oven and your baking sheets.

Nutter Butter Reindeer Cookies

• Nutter Butter Cookies
• Candy Eyes
• Pretzel Tiny Twists
• Red M & M Candies
• Black Licorice Rope
• White Tube Frosting

1. Use a knife to cut the rounded bottom off the tiny twist pretzels.
2. Use white frosting as the “glue” to assemble your reindeer.

Applesause Squares

Ingredients

• 1/2 cup butter
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup raisins
• 1 1/2 cups applesauce
• 1/2 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F . Grease one 8×8 inch baking pan.
2. Cream butter, sugar, eggs and vanilla; beat well.
3. Blend in cinnamon, flour, baking soda and salt; add raisins, nuts and applesauce. Mix well.
4. Place batter into the prepared baking pan and bake at 350 degrees for 30 minutes. Cut into squares and serve.

Peanut Butter Cookies for Diabetics

• 1 Cup of Peanut Butter (creamy or chunky)
• 1 Cup of Splenda
• 1 Large Egg
• 1 tsp. Baking Soda

Preheat oven to 350 degrees

(This recipe does not contain any flour)

Grease or spray baking sheets. Mix peanut butter and sugar with mixer until well combined.  Beat egg into peanut butter mixture and then add baking soda. With level teaspoons of dough, roll and place about 1 inch apart on baking sheets. Flatten with fork so they are about 1-1/2 inches in diameter.

Bake cookies in the middle of the oven until puffed and pale golden brown for approximately 10 minutes. 

Makes approximately 2 dozen cookies.

Lemon Cookie Bars

• 1 Cup Flour
• 1/2 Cup Powdered Sugar
• 1 Cup Butter
• 4 Large Eggs
• 1/3 Cup Sugar
• 1/3 Cup Lemon Juice From Concentrate
• 1/4 Cup Flour
• 1/2 tsp. Baking Powder
• 2 Tbsp. Powdered Sugar

Preheat oven to 350 degrees.

In a large bowl combine the 1 cup of flour, 1/2 cup of powdered sugar and butter. Pat into the bottom of a pan. Bake for 20-25 minutes or until it turns lightly brown.
In a second large mixing bowl beat the eggs, granulated sugar and lemon juice with a wire whip until well blended.
Stir in the 1/4 cup of flour and 1/2 tsp. of baking powder and pour over top of the baked crust. Return to the oven and bake an additional 20-25 minutes.
Remove from oven and sprinkle with 2 Tbsp. of powdered sugar.

Royal Scone Smackdown

• 2 cups flour
• 4 teaspoons baking powder
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 4 tablespoons butter
• 2 eggs
• 1/3 cup cream, or milk and water in equal parts

1. Mix and sift flour, baking powder, sugar and salt.
2. Work in butter with tips of fingers; add eggs well beaten (reserving a small amount of unbeaten egg white) and cream.
3. Toss on a floured board, pat and roll to three-fourths inch in thickness.
4. Cut in squares, brush with reserved white, sprinkle with sugar, and bake in a hot oven (around 425 degrees) 15 minutes.

Love Bites

ingredients

 

• 1 cup butter-flavor shortening
• 1-1/2 cups sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 tablespoon coffee-flavor liqueur or milk
• 1 teaspoon vanilla
• 2-1/4 cups all-purpose flour
• 2 tablespoons instant coffee crystals
• 48 milk chocolate kisses with stripes or almonds

directions

 

1. Beat shortening in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup sugar, baking powder, and salt. Beat until mixture is combined, scraping side of bowl occasionally. Beat in egg, liqueur, and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator about 1 hour or until easy to handle.
2. Preheat oven to 350F. Lightly grease cookie sheets; set aside. Shape dough into 1-inch balls. Combine remaining 1/2 cup sugar and coffee crystals. Roll dough balls in sugar mixture. Place balls 2 inches apart on prepared cookie sheets.
3. Bake in preheated oven about 10 minutes or until tops are cracked and sides are set; do not let edges brown. Immediately press a chocolate kiss into the center of each cookie. If desired, while chocolate is still warm, swirl it gently using your finger or with a knife. Transfer cookies to wire racks and cool completely. Makes 48 cookies.
4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

Guinness Brownies

• 4 eggs
• 3/4 Cup sugar
• 8 oz. bittersweet chocolate (chopped so it melts better)
• 4 oz. white chocolate (chopped so it melts better)
• 6 Tbsp. unsalted butter
• 3/4 Cups all-purpose flour
• 3/4 Cup baking cocoa
• 1 1/4 Cups Guinness stout
• Powdered sugar for dusting

Preheat the oven to 375° 

 Butter an 8-inch-square pan. Mix eggs and sugar. Beat until light and fluffy. In a medium saucepan over medium heat, melt the bittersweet chocolate, white chocolate and butter, stirring until smooth. Remove from heat and beat into the egg mixture. Slowly add the flour and cocoa together and beat into the chocolate mixture. Whisk in the Guinness. Pour into the baking pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out almost clean.

Remove from the oven and let cool on a wire rack. To serve the brownies dust with powdered sugar.

Big Valentine Cookie

• 1 package (16 or 18 ounces) refrigerated cookie dough (any variety, such as Chocolate Chip, Chocolate Chunk, Chocolate Chip & White Fudge, Peanut Butter Chocolate Chip, Reduced Fat Chocolate Chip, or Sugar Cookie Dough)
• Decorator icing (optional)
• Valentine candies (optional)
• Melted chocolate (optional)

1. SHAPE an entire package of cookie dough into heart shape on greased baking sheet. (Note: Be sure dough is well-chilled before shaping.)
2. BAKE according to package directions, adding 3 to 4 minutes to the baking time on the package. Cool on baking sheet for 1 minute; carefully loosen cookie with spatula. Cool on baking sheet completely.
3. DECORATE with candies, icing and melted chocolate.

Candy Cane Twists

• 1 package (18-ounce) refrigerated sugar cookie dough, room temperature
• 1/2 cup all-purpose flour
• 1/2 teaspoon peppermint extract
• 1/2 teaspoon red food coloring

Preheat the oven to 375 degrees F.

Cut the roll of cookie dough in half. Put the halves in separate large mixing bowls. In 1 bowl, thoroughly mix 1/4 cup of the flour and the peppermint extract into cookie dough. In the second bowl, add the remaining 1/4 cup flour and enough food coloring to make a red dough. Mix well with gloved hands until the color is well blended.

Divide the white and red dough into 24 pieces each, (for a total of 48 pieces). Roll each piece into a rope 8 inches long and about 1/4-inch in diameter.

To shape candy canes, arrange 1 rope of each color side by side on parchment lined cookie sheets. Gently twist together and shape into a candy cane. Repeat with the remaining pieces, spacing the cookies about 2 inches apart. Bake until edges are very lightly browned, about 10 minutes. Remove from the oven and let rest, about 5 minutes, before transferring the cookies to racks. Gently remove them from the cookie sheets with a long metal spatula and cool on cooling racks