12 Days of Cookies "Peanut Butter Cookies" Day 6

 

 

Ummm, it's looking like the "12 Days of Cookies" is turning into something like the "20 Days..."

 

What can I say?

 

"Life" is full.

 

:)

 

Though I made these last year on "Day 5", it wasn't a recipe from the greatest cookbook in the world...

 

My Great Aunt Anna Mary (nickname: "GA") compiled this cookbook that she gifted me when Sugar and I flew out West a few years back to meet her and Great Uncle Bob, run the Phoenix Half Marathon, and tour the Grand Canyon for his traditional birthday trip.  She's a gem and I love her dearly. 

 

It's my "go to" for just about everything.  GA's mastery of the English language and writing skills shines through this marvelous work.

 

Did I mention these cookies were outstanding??  Been a long time since I ate a cookie made with Crisco.

 

Peanut Butter Cookies

 

Ingredients

3/4 C shortening

1 C white sugar

1C light brown sugar

1 C peanut butter

2 eggs, beaten

1 t baking soda

1/4 t salt

2 1/2 C flour

1/4 C water

 

Directions

Cream shortening with sugars.  Add peanut butter, mix well.  Add eggs, mix.  Mix together soda, salt, flour and add alternately with 1/4 cup water.  bake at 375 degrees for 10 minutes.

 

*Yields 3 1/2 dozen.

    

"12 Days of Cookies"Chewy Coconut-Macadamia Nut Cookies" Day 5

 

 Even Sugar,
 

the man from another world, who doesn't like many sweets, including chocolate, like I said, the weirdo from another planet, really liked today's cookie.

 

 Whip up a batch and see what the hoopla is all about!

 

 

 

Chewy Coconut-Macadamia Nut Cookies

 

 

Ingredients 

 



1 cup butter or margarine, softened                        

3/4 cup granulated sugar                        

3/4 cup packed brown sugar                        

1 teaspoon vanilla                        

2 eggs                        

2 1/4 cups Gold Medal™ all-purpose flour                        

1 teaspoon baking soda                        

1 teaspoon ground cinnamon                        

1/2 teaspoon salt                        

1 cup old-fashioned or quick-cooking oats                        

1/2 cup coconut                        

                           

1/2 cup coarsely chopped macadamia nuts                        

Directions

• 1 Heat oven to 375°F. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in flour, baking soda, cinnamon and salt until well blended. Stir in oats, coconut and nuts.
• 2 On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
• 3 Bake 8 to 10 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.

*These cookies freeze well and thaw quickly. Seal the cookies in an airtight container, and freeze them for up to 2 weeks. Let the cookies stand at room temperature for 30 minutes before serving.

**Compliments of Betty Crocker.

"12 Days of Cookies"Cranberry-White Chocolate Cookies" Day 4

 

 

I'm still here!

 

Sorry for the two-day ditch.

 

The girls

and I

we're invited to a Christmas Party.

I know- YAAAAAAY!!!!

 

Couldn't quite swing baking for the party AND the cookies- on top of not just the ins-and-outs of Homemaking, but the additional work involved in decorating, planning, buying, etc., etc. for the holidays.

Chucked that Superwoman cape- which is crafted from kryptonite, they just don't tell you that- long ago. 

Only purpose it served was to weigh me down and cause unnecessary stress.

Anyhow, I digress.

On with today's cookie...

Cranberry-White Chocolate Cookies

 

Ingredients

 

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1/2 cup butter, softened

• 1 1/3 cups sugar
• 2 large eggs
• 1 1/2 cups white chocolate morsels
• 1 (6-ounce) package sweetened dried cranberries

Preparation

Combine flour and next 3 ingredients; set aside.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
Add flour mixture to butter mixture gradually, beating at low speed until blended. Stir in white chocolate morsels and cranberries.
Drop cookie dough by heaping tablespoonfuls onto lightly greased baking sheets.
Bake at 350° for 10 to 12 minutes or until lightly browned on bottom. Remove to wire racks to cool completely.

Yields appx. 3 dozen

*Compliments of MyRecipes.com.

 



"12 Days of Cookies" Original Nestle Toll House Chocolate Chip Cookies" Day 3

 

You absolutely cannot beat an

ORIGINAL

NESTLE

TOLL

HOUSE

CHOCOLATE

CHIP

COOKIE,

PERIOD.

 

Just ask The Punk.

 

Who happens to be growing up waaaaaaaay to fast...

 

 

 

Original Nestle Toll House Chocolate Chip Cookies

 

{*Be warned!  This recipe makes 5 dozen!  I cut it in half and got the more manageable 2 1/2 dozen.}



Ingredients

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) Nestle Toll House Semi-Sweet Chocolate Morsels 

 

Instructions

 

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

"12 Days of Cookies" Toffee-Chocolate Chip Shortbread" Day 2

 

Introduced myself to shortbread during last year's "12 Days of Cookies."

An instant love was born.

Thus, I couldn't hold out any longer and made a batch.

HOWEVER, there's a twist.

I found a shortbread recipe that incorporates two of my FAVES: chocolate AND toffee!!!!!

 

Drumroll please...

DELISH!

  

Toffee-Chocolate Chip Shortbread

Ingredients

• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour

• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips
• 1/2 cup toffee bits

Preparation

1. Preheat oven to 350ºF and line a rimmed baking sheet with parchment paper. Using an electric mixer on medium-high speed, cream together butter, confectioners' sugar and vanilla until smooth. Stir in flour and salt just until a dough forms. Fold in chocolate chips and toffee bits.
2. Using your hands, roll dough into 1-inch balls. Place on prepared baking sheet, 1 inch apart, pressing down lightly on each one with a moistened palm.
3. Bake until cookies are firm and just golden around edges, 12 to 14 minutes. Place baking sheet on a wire rack for 5 minutes, then transfer cookies to rack to cool. Repeat with remaining dough. Store cookies in an airtight container at room temperature for up to 3 days.
 

Nutritional Information

Amount per serving

Serving Size: 2 cookies

• Calories: 222
• Fat: 14g
• Saturated fat: 8g
• Protein: 2g
• Carbohydrate: 22g
• Fiber: 0.0g
• Cholesterol: 26mg
• Sodium: 114mg 

Yields 2 dozen cookies              

*Compliments of myrecipes.com  

 

 

 

 

 

 

 

 



"12 Days of Cookies" White Chocolate Oatmeal Lace Cookies" Day 1

Got some good news,and some bad news.

Which you want first?

The bad?

Yeah, me too.  Better to get the ugly out of the way ASAP- AND can end on a positive note.
So here goes...
 

I can't remember what the final cookie was that I baked in last year's "12 Days of Cookies."
 

I KNOW...

 

I remember putting it off this time last year, for one reason or another, until, well, I guess I just forgot about blogging it.

 

 ME TOO...

 

 

Enough with the drudgery already though!

Now to the hippity-hoppity SUPERCALIFRAGILISTIC news...

 

the OFFICIAL launching of this year's "12 Days of Cookies!!!!!!!"

 

 

And this time, I won't forget that uber-important twelfth day!!!

 

 

 

          White Chocolate Oatmeal Lace Cookies

Ingredients:

• 1/2 cup sifted all-purpose flour (for GF Bob's Red Mill all-purpose GF)
• 1/2 cup granulated sugar 
• 1/2 tsp cinnamon
• 1/4 tsp baking powder
• Pinch of salt
• 1/2 cup old-fashioned oat*
• 1/4 cup unsalted butter, melted
• 2 tbsp 1% milk
• 2 tbsp honey
• 1 tsp vanilla extract
• 5 oz white chocolate, melted  
• 1/4 cup colored sprinkles

*For gluten free be sure to check the labels.

Directions:

Preheat oven to 375°F. Line two baking sheets with Silpats or parchment paper; set aside.

In a medium bowl, combine the flour, sugar, cinnamon, baking powder, salt, and oats; set aside.

In the bowl of a stand mixer, combine melted butter, milk, honey, and vanilla. Mix until smooth. Slowly add in the dry ingredients and mix to combine.

Drop 1 level teaspoon of batter onto prepared baking sheets leaving space in between, placing only 12 cookies on each sheet because the cookies will spread in the oven.

Bake for 7-9 minutes. Remove from oven and let cookies cool on baking sheets for 2 minutes. Carefully transfer cookies to a wire rack and cool completely.

Melt the chocolate in a microwave safe mug 30 seconds, stir then repeat another 30 seconds at a time until the chocolate is melted. Careful not to overheat to prevent scorching.

Dip 1/3rd of the cookie into the melted chocolate, then into the sprinkles. Place on a tray lined with wax paper to harden.

Servings: 23 • Size: 2 cookies • Old Points: 2 • Weight Watcher Points+: 2 pt
Calories: 84 • Fat: 4 g • Carb: 12.5 g • Fiber: 0 g • Protein: 1 g • Sugar: 9 g
Sodium: 8.5 mg • Cholest: 6.5 mg

Recipe compliments of Skinnytaste.com



 



 



12 Days of Cookies "Pecan Sandies" Day 11

Ok.

I admit,

after making today's cookie I had to turn to Google to find out more about these light, flavorful concoctions!

Had never heard, nor obviously attempted, to bake a "sandie".

Yes, I have been living under a rock.

This delicious shortbread will definitely find its way back into my oven again. :)

 

 

Pecan Sandies

Ingredients
1 C butter
1/2 C powdered sugar
1/2 tsp vanilla
1/2 tsp almond extract
2 C All-Purpose flour
1/4 tsp salt
1 C pecans, crushed, chopped

Directions
Preheat oven to 325 degrees.

In a bowl, beat butter until creamy; then beat in sugar, vanilla and almond extracts until fluffy.  Mix in flour, salt and 1/2 C nuts until blended. 

With floured hands, form dough into 1" balls.  Roll balls in remaining nuts; place 1 1/2" apart on light greased baking sheets.  Flatten with fork tines dipped in flour to 1 1/2-2" across. 

Bake for 20-25 minutes or until lightly brown.

Yields appx. 2 1/2 dozen.

12 Days of Cookies "Cherry & Oatmeal Cookies" Day 10



Nothing like the whir of a KitchenAid mixer!

 

Cherry & Oatmeal Cookies

 

Ingredients

1/4 C (1/2 stick) butter

1/2 C light brown sugar

1 egg

1/4 C sour cream

1 tsp vanilla extract

3/4 C all-purpose flour 1/4 tsp baking soda

Pinch of salt

1/4 tsp ground cinnamon

1/2 C oatmeal

1 C (5 oz.) dried cherries

 

 

Directions

Preheat oven to 350 degrees.  In a large bowl, beat the butter and sugar together.  Add the egg. 

 

Beat in the sour cream and vanilla extract.

 

Stir in the dry ingredients and cherries.

 

Drop spoonful's of the mixture on a non-stick baking sheet.  Bake for 12-15 minutes.  Cool for 5 minutes before removing from the sheets.

 

Store in an airtight container for 5-7 days.

 

These are scrumptious!  Tangy, tart and sweet all at the same time!

 

12 Days of Cookies "Carrot Cookies" Day 9

In the event you didn't catch the huge change in the title, allow me to point it out: I subtracted 19 days of cookies.

Yes, I too am breathing a sigh of relief.

My waistline is happier for sure. ;)

While I have no doubt I could have pushed through for the entire 31, my gut's telling me that's just too much sugar for too consistent a period of time.  Am not out to rival the guy who ate nothing but McDonald's for 30 days!!

And my brain's pointing out that the joy will eventually start to wane, to be replaced by dread.  Something along the lines of, "Good grief.  I've got to make the day's cookies before I can go to bed."

I want this to become a tradition my family and I revisit with excitement and anticipation every year.  Furthermore, it allows a little wiggle room in when I do the 12 days, rather than having to start December 1st and stop December 31. 

And I have to admit, the play on words- "12 Days of Christmas Cookies"- really appeals to the linguistic lover in me.  

 

Now without further ado, the day's cookie post...

 

No, I lay no claims to fortune telling, prophecy, or any type of omnipotence: I'll leave that to our one true God.

But I bet I know what you're thinking...

"Carrot Cookies??  She's done flipped her lid.  I let the "Banana & Coconut combo go by with nary a word.  But carrots?  This is just too much!!"

Am I right??

;)

All I can say is, who would have thought "carrot" and "cake" would have gone so well together??

I got one word for ya...

 

Mmmmmm.

A cup o' joe is a wonderful accompaniment to this cookie. 

 

 

Carrot Cookies

 

Ingredients

 

Cookies

1 C shortening

1 egg

1/2 tsp salt

2 tsp baking powder

3/4 C sugar

1 small can carrots, mashed

1 tsp vanilla

2 C flour 

 

Frosting

1/2 tsp orange peel

1/4 tsp orange juice

3 Tbs powdered sugar

 

 

Directions

 

Cookies

Preheat oven to 400 degrees  Mix all ingredients thoroughly.  Drop on greased cookie sheet by teaspoonfuls.  Cook 10 minutes and transfer to wire rack upon pulling from oven.  Allow to cool for 10-15 minutes before frosting. 

 

Frosting

Mix all three ingredients in a small bowl.  Adjust powdered sugar and orange juice as needed to achieve a semi-thick frosting.  Drizzle on cookies. 

 

Yields appx 3 dozen





12 Days of Cookies "Banana & Coconut Cookies" Day 8

One of the aspects of the "12 Days of Cookies" I'm enjoying the most is the opportunity to try a wide variety, and styles, of cookies.

From snaps to drops, and combos like today's pairing of banana and coconut, my taste buds are riding high!

 

 {Note: These cookies are wheat-free and have no added sugar, getting their incredible sweetness naturally from the bananas and dates.}

 
Banana & Coconut Cookies
 

Ingredients  

3 ripe bananas

1 C (5 oz.) pitted dates (with being quite sticky and elastic, I used my Ninja blender to dice them)

1 1/2 C rolled oats

1/2 C flaked coconut

1/3 C canola oil

1 tsp vanilla extract

 

Directions

Preheat oven to 350 degrees.

 

Mash the bananas and chop the dates fine.  Mix all ingredients in a bowl together and put to one side for 15 minutes.

 

Drop teaspoonfuls onto a non-stick baking sheet and bake for 20 minutes.

 

Store in an airtight container and eat within 24 hours, or refrigerate up to 3 days.

12 Days of Cookies "Lemon Snaps" Day 7

I can hardly believe we're a week deep into the cookie fun!

 

 

Besides some very late nights, elbow deep in dough trying to get to the bottom of the bowl who knew most of the recipes would make 3 to 4 dozen!!, have found immense pleasure in tackling this project.

 

Today's cookie was made with love with my Sugar in mind;

 

 whom has an unusual sweet tooth.

He favors off-the-beaten-path flavors like the main ingredient in today's cookie, lemon.

 

But doesn't like chocolate all that much.

I KNOW!!!

UNFATHOMABLE!!

Imagine MY being a chocolate fiend reaction!

I'm thinking their has to be a defective gene somewhere.

I pray to God it wasn't passed down to any of our children.

  

 

Lemon Snaps

 

Ingredients

1/2 C butter

2/3 C sugar

2 tsp lemon peel, grated

1 egg

1 3/4 C All Purpose flour

1/2 tsp salt

1/4 tsp baking soda

1/4 tsp cream of tartar

3 TBLS lemon juice

1 TBLS water

1/2 C finely shopped almonds

1/2 C powdered sugar

 

Directions

Preheat oven to 350 degrees.

In a bowl, beat the butter, sugar, and lemon peel until fluffy.  Beat in egg until fluffy.  Combine the flour, salt, baking soda, and cream of tartar in a separate bowl.  Mix the lemon juice and water in another bowl.  Add in the flour mixture alternately with the lemon juice mixture.  Mix just until blended.  Stir in nuts.

With floured hands, form dough into 1" balls; place 1" apart on ungreased baking sheet.  Bake for 15-18 minutes or until very light brown and firm to touch.  Cool 5 minutes than move to a wire rack and cool an additional 5 more minutes.  Then gently shake a few at a time in a small bag of the powdered sugar.  Cool completely.  Freeze if desired between sheets of wax paper (dust with powdered sugar again before serving).
Yields appx. 3- 3 1/2 dozen





12 Days of Cookies "Apple Cider Ginger Cookies" Day 6

 

Christmas is my absolute favorite holiday of the year,

 

 

for a myriad of reasons.

 

 

One of those is my annual "Gal Pals ONLY Christmas Party".

 

Last year's was a resounding success,

(NOTE: No, mySamuelson was not in attendance- remember, NO testosterone! ;)  This pic was taken at the end of the night- minus a few who had to leave early- just in time for him to photo bomb after returning from a movie with Dad.)

 

with a whole lotta smiles

 

 

 

and  much laughter.

Per the party's tradition, attire was casual.

 And the Ornament Exchange a barrel of fun.

 

 

You know what, though?

Somehow nobody got a picture of the spread of cookies from our Cookie Exchange!! 

Than again, they didn't grace the table all that long. ;)

 

With being such a pretty cookie, as well as one of mine and mySamuelson's faves, it demands its turn in the spotlight.  

 

Enjoy!

 

 

Apple Cider Ginger Cookies

                        Ingredients:

                        2 ¼ cups all-purpose flour           

                        ¾ t salt               

                        1 T ground ginger

                        2 t baking soda                                 

                        1 t cinnamon       

                        1 t ground allspice

                        1 t ground cloves                            

                        1 large egg          

                        1 t vanilla extract

                        1/3 cup apple butter                                                    

                        1 ¼ cups packed dark brown sugar

                        12 T (1 ½ sticks) unsalted butter, room temperature      

 

                        Directions:

                        In a bowl whisk together flour, baking soda, salt, cinnamon, ginger,

                        allspice, and cloves; set aside.  Using an electric mixer, cream butter and

                        brown sugar until light and fluffy, about 2 min.  Add egg, vanilla, and

                        apple butter and mix until just combined.  Stir in the flour mixture in two

                        batches, beating each addition on low speed until just incorporated; cover

                        and refrigerate dough for 1 hr.

                        Heat oven to 350 degrees Fahrenheit.  Line 2 baking sheets with

                        parchment.  Form chilled dough into 2-tablespoon-size balls (you can use

                        a 1 ½-inch cookie scoop), then roll in the red sugar to coat.  Place balls on

                        prepared baking sheets 2 inches apart.  Bake until lightly browned around

                        the edges, 10-12 min.  Cool on the baking sheet for 5 min; transfer to a

                        wire rack to cool completely.  Store at room temperature up to 1 week.

                       

                        Yields: 3 1/2 dozen 







12 Days of Cookies "Peanut Butter Cookies" Day 5

A classic...
 

Peanut Butter Cookies

 

Ingredients

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/2 cup (1 stick) sweet butter

1/2 cup sugar

1/2 cup light brown sugar

1 egg

1 cup (8 oz) crunchy peanut butter

Pinch of salt

 

Directions

Sift the flour and baking soda together.  In a separate bowl, beat the butter and sugars until soft and creamy.  Combine the egg, flour mixture, peanut butter, and salt.  Add the butter and sugar mixture and mix until smooth.

 

Wrap the dough in foil or parchment and refrigerate for at least 2 hours, preferably overnight.

 

Preheat the oven to 325 degrees.

 

Shape the dough into 1 1/4-in. balls and place them 2 in. apart on a baking sheet.  Flatten slightly with a fork.  Bake 15 minutes or until golden.

 

Remove from the oven and allow to cool.  Store in an airtight container for up to 5 days. 

 

Makes 2 dozen.

 



 



12 Days of Cookies "Two Hundred Fifty Dollar Cookie Recipe" Day 4

Neiman Marcus

 Two words synonymous with posh, extravagant and rich if there ever were two!

$1M watches.

$250,000 Private Dinner for 10

(Click here for 9 of their most lavish, impractical gifts for 2013.) 

 

Definitely fare for the wealthy!

 

Until now that is.

 Thanks to my Great Aunt Anna Mary, us commoners are now privy to one of their recipes!!!

And it cost someone $250!

Yep, you read me write! ;)

250 buckaroos for a cookie recipe!!!

No, my Great Aunt isn't wealthy, in worldly terms that is.

She was given the recipe from a friend, whom I believe obtained it from a friend, who procured it from a friend...

Somewhere back there is either a person with a large bank account, or someone desperate for a new cookie recipe!

I just couldn't let this one pass by.

My curiosity got the better of me,

 "WHAT in the world does a two hundred and fifty dollar cookie taste like??"

 

I'm not telling.

:)

 

Make a batch and judge for yourself.

;)

 

(Note: For those not aware, the darker a stone gets, the more non-stick it becomes.  Have had this one for 8 years now and can attest to the truth in that statement.  It's not pleasing to the eye, for sure, but the stomach finds the fruit of its labor quite appetizing!)

 

 

Two Hundred Fifty Dollar Cookie Recipe 

(As you can see, the recipe makes a large batch- yielding a supposed 112 cookies!  I cut it into a third and came out with 3 1/2 dozen.  I listed my adjustments in parentheses, off to the side of each ingredient.  Measuring was a bit of a challenge, especially the 1.3 eggs.  In that case, I used one egg and a few teaspoons of the egg white of another.  It also helps to have a kitchen scale that weighs in ounces.  Mine was my saving grace for the Hershey Bar and chocolate chips.)

 

Ingredients

5 C blended oatmeal (1.6)

2 C butter (.6)

2 C sugar (.6)

2 C brown sugar (.6)

4 eggs (1.3)

2 tsp vanilla (.6)

2 C flour (.6)

1 tsp salt (.3)

2 tsp baking powder (.6)

2 tsp baking powder (.6)

24 oz chocolate chips (8)

18 oz Hershey Bar (grated) (.6)

3 C chopped nuts (your choice) (1)

 

Directions

Preheat oven to 375 degrees.

Measure oatmeal and blend in a blender to a fine powder.

Cream butter and both sugars.  Add in eggs and vanilla, mix well.  Mix together flour, oatmeal, salt, baking powder, and baking soda and add to the wet mixture.  Blend well.  Stir in chocolate chips, Hershey Bar and nuts.  Roll into balls (I made 1 1/2 inch balls) and place two inches apart on a cookies sheet.  bake for 13 1/2 minutes.  Cool on a wire rack.



12 Days of Cookies "Frosted Cranberry Orange Drops" Day 3

Today's recipe comes from my beautiful Great Aunt Anna Mary.

She is an AMAZING woman, with being a phenomenal cook just one of the many attributes that make her so special.

 

Fifteen years ago she compiled every recipe she could think of, as well as what her file box contained, into a treasure trove of a cookbook she dubbed "From Grandma's Table".  Some of the recipes are hers, and others not.  When she knows the source, she gives credit accordingly.  It's a treasure trove of dishes that sparkle with yumminess and heritage.  These cookies were the first recipe I tried from her cookbook- and I WAS NOT disappointed!!  Cranberries and oranges pair so well with one another-especially in a baked good. 

 

 

 

And whatever you do, DON'T skip the homemade icing!

 



 

The orange juice adds just the right amount of acidity to the ultra sweetness of the powdered sugar, creating an icing that, well, is pretty much icing on the cake cookie! ;)

 

 

 

 

 

Frosted Cranberry Orange Drops

 

Ingredients

2 1/2 C All Purpose flour

3/4 C sugar

1/2 C fat-free sour cream

1/2 C butter, softened

1/4 C honey

2 eggs

1/2 tsp baking soda

 1/2 tsp salt

1 tsp vanilla

1 C dried cranberries

2 tsp grated prange peel

 

Directions

Heat oven to 350F.  In large mixing bowl, combine all cookie ingredients except 1 C of the flour, cranberries and orange peel.  Beat at medium speed, scraping bowl often until smooth (1-2 minutes).  By hand, stir in remaining flour, cranberries and orange peel until well mixed.  Drop dough by teaspoonful's onto lightly greased cookie sheets.  Bake 10-15 minutes or until lightly browned.  Cool completely.

 

Frosting

1 1/2 C powdered sugar

2 tsp butter, melted

1-3 Tbls orange juice

 

In a small, deep bowl, stir together sugar and butter.  Stir in enough orange juice to make desired consistency for icing.  Frost cooled cookies.

 

*A little slice of heaven!!



12 Days of Cookies "Pumpkin Cookies" Day 2

 

Was THRILLED when mySamuelson approached me this evening and asked if he could help make tonight's cookie.

 

 

You see, with being at 10's backdoor, he's starting to identify more with "Dad"- 

as it should be.

 

 

Thus, I try to never allow an opportunity to spend time with this awesome kid, whose had my heart since March 4, 2004 at 3:07 p.m., pass by.

Pumpkin Cookies
*A wholesome, healthy cookie low in fat.

Ingredients
3/4 cup pumpkin puree
1/2 cup fat-free plain yogurt
1 tsp vanilla extract
2 cups All-Purpose flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp baking soda
3/4 cup light brown sugar

Directions
Preheat oven to 350F.  Grease baking sheet.  Mix together pumpkin puree, yogurt, and vanilla.

In a separate bowl sift the flour, spices, and baking soda.  Add the sugar.  Stir the dry ingredients into the pumpkin mixture gradually, and blend until smooth. (See "NOTE" below)

Drop spoonfuls onto baking sheet 2 in. apart.  Bake 12-15 minutes until firm.  Cool on wire racks.

When completely cool, store in an airtight container for 4-5 days.

Makes appx. 2 dozen

{NOTE: These are a cake-type cookie.  The batter comes out quite thick and sticky, so I highly recommend using a spoon to scoop and drop on the baking sheet. If you plan on handling the dough- perhaps to shape it once it's been dropped- try spreading a bit of vegetable oil on your hands.  It's a great non-stick solution to handling sticky dough.  With the intent of thinning it out and experimenting, I did add a fourth a cup of Skim milk to the last batch I cooked.  It affected nothing other than the cosmetic appearance- the taste remained the same, full of spice!  Yummy!!