This cookie recipe is great for whne you do not want to heat up the house by using the oven. They are my husband's favorite cookies.
INGREDIENTS
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract
DIRECTIONS
In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
Tuesday, May 26, 2009
Sugar-Free Peanut Butter, Oatmeal and Banana Cookies
* 1/3 cup peanut butter with no sugar
* 2 ripe bananas (overripe is fine)
* 1 tsp vanilla
* 2 tbsp soy milk with no sugar
* 2 ½ cups quick cooking or rolled oatmeal
* dash cinnamon (optional)
* 1/4 cup flour
In a large bowl, mash bananas with a fork until smooth. Add peanut butter, soy milk, vanilla and maple syrup and mix well. Add remaining ingredients and stir until well combined.
Drop spoonfuls of dough onto an ungreased cookie sheet and bake 13-16 minutes at 350 degrees, or until done.
Note: This recipe is only truly sugar-free if you used unsweetened peanut butter and unsweetened soymilk, so read the ingredients list and look for soy milk that says "Unsweetened" right on the label.
* 2 ripe bananas (overripe is fine)
* 1 tsp vanilla
* 2 tbsp soy milk with no sugar
* 2 ½ cups quick cooking or rolled oatmeal
* dash cinnamon (optional)
* 1/4 cup flour
In a large bowl, mash bananas with a fork until smooth. Add peanut butter, soy milk, vanilla and maple syrup and mix well. Add remaining ingredients and stir until well combined.
Drop spoonfuls of dough onto an ungreased cookie sheet and bake 13-16 minutes at 350 degrees, or until done.
Note: This recipe is only truly sugar-free if you used unsweetened peanut butter and unsweetened soymilk, so read the ingredients list and look for soy milk that says "Unsweetened" right on the label.
Drop Sugar Cookies
Ingredients
2 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon vanilla
1 large egg
2 tablespoons milk
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter or margarine
1/2 cup Crisco
Directions
Preheat oven to 350°F.
Sift dry ingredients, all except sugar, together.
Cream margarine, shortening and sugar until light and fluffy.
Add egg and vanilla.
Beat in dry ingredients until smooth.
Blend in milk.
Drop by tablespoon about 3 inches apart onto a greased cookie sheet.
Bake 10-12 minutes or until lightly browned.
2 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon vanilla
1 large egg
2 tablespoons milk
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter or margarine
1/2 cup Crisco
Directions
Preheat oven to 350°F.
Sift dry ingredients, all except sugar, together.
Cream margarine, shortening and sugar until light and fluffy.
Add egg and vanilla.
Beat in dry ingredients until smooth.
Blend in milk.
Drop by tablespoon about 3 inches apart onto a greased cookie sheet.
Bake 10-12 minutes or until lightly browned.
Sunday, April 5, 2009
Gluten-Free Chocolate Chip Cookies
Gluten-Free Chocolate Chip Cookies
¼ cup white sugar
½ cup brown sugar
½ cup butter
1 teaspoon vanilla
1 egg
1 cup white rice flour
¼ cup almond flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon guar gum
1 cup chocolate chips
Mix the ingredients in a food processor or mixing bowl. Add chocolate chips. Make little cookies. Bake at 350F for 6 minutes.
¼ cup white sugar
½ cup brown sugar
½ cup butter
1 teaspoon vanilla
1 egg
1 cup white rice flour
¼ cup almond flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon guar gum
1 cup chocolate chips
Mix the ingredients in a food processor or mixing bowl. Add chocolate chips. Make little cookies. Bake at 350F for 6 minutes.
Thursday, April 2, 2009
Sunflower Seed Butter Cookies Recipe
Great for Peanut Free schools!
Sunflower Seed Butter Cookies Recipe Ingredients
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 3/4 cup butter brought to room temperature
• 3/4 cup cold sunflower seed butter
• 2 large eggs
• 1 and 1/2 teaspoons vanilla
Directions
Preheat oven to 375 degrees.
Combine flour, baking soda, baking powder and salt in a medium mixing bowl.
In a separate large mixing bowl, beat together butter, sunflower seed butter, sugar, and brown sugar until they have a fluffy consistency. Add eggs and vanilla. Beat until combined.
Gradually add in flour mixture making sure to combine well after each addition. Wrap dough in plastic food wrap, and refrigerate for 3 hours.
Roll dough into tablespoon size balls and place on an ungreased cookie sheet. Approximately 12 cookies will fit onto an average cookie sheet.
Dip the back of a spoon into flour and press into each cookie to make them somewhat flattened. You may also use a fork to make a pattern on the top of the sunflower seed butter cookies.
Bake for approximately 10 minutes or until golden brown. You will want to watch the cookies closely and remove them from the oven when they look just a little underdone. You do not want to burn the bottoms of these tasty treats.
Cool for 1 minute then place cookies on wax paper or a cooling rack to cool completely.
Sunflower Seed Butter Cookies Recipe Ingredients
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 3/4 cup butter brought to room temperature
• 3/4 cup cold sunflower seed butter
• 2 large eggs
• 1 and 1/2 teaspoons vanilla
Directions
Preheat oven to 375 degrees.
Combine flour, baking soda, baking powder and salt in a medium mixing bowl.
In a separate large mixing bowl, beat together butter, sunflower seed butter, sugar, and brown sugar until they have a fluffy consistency. Add eggs and vanilla. Beat until combined.
Gradually add in flour mixture making sure to combine well after each addition. Wrap dough in plastic food wrap, and refrigerate for 3 hours.
Roll dough into tablespoon size balls and place on an ungreased cookie sheet. Approximately 12 cookies will fit onto an average cookie sheet.
Dip the back of a spoon into flour and press into each cookie to make them somewhat flattened. You may also use a fork to make a pattern on the top of the sunflower seed butter cookies.
Bake for approximately 10 minutes or until golden brown. You will want to watch the cookies closely and remove them from the oven when they look just a little underdone. You do not want to burn the bottoms of these tasty treats.
Cool for 1 minute then place cookies on wax paper or a cooling rack to cool completely.
Monday, March 23, 2009
Eggless Vanilla Cookie Recipe
Eggless Vanilla Cookies
1/2 lb. butter
1/2 c. sugar
1/2 tsp. vanilla
2 c. flour
1 tsp. water
Cream butter and sugar until fluffy. Add vanilla, flour and water. Blend well. Drop by spoonfuls onto greased cookie sheet. Bake at 375 degrees until light brown.
1/2 lb. butter
1/2 c. sugar
1/2 tsp. vanilla
2 c. flour
1 tsp. water
Cream butter and sugar until fluffy. Add vanilla, flour and water. Blend well. Drop by spoonfuls onto greased cookie sheet. Bake at 375 degrees until light brown.
Saturday, April 26, 2008
Spring Cookies
I got busy and made some spring inspired sugar cookies with buttercream frosting. I made butterfly cookies, flower cookies, snail cookies, and a few others. My little girls thought they were awesome.
Thursday, April 17, 2008
Tuesday, April 1, 2008
Tuesday, March 18, 2008
Making and Decorating Easter Cookies
A great video with tips on rolling your dough, making colored sugar cystals, and much more.
Monday, January 7, 2008
The Cookie Factory
That is exactly what I felt like this holiday season! I made 71 dozen cookies for local businesses. They were made Sunday-Thursday and delivered fresh every morning.
Check out the pictures of my decorated sugar cookies on my Suzie blog.
Check out the pictures of my decorated sugar cookies on my Suzie blog.
Monday, December 3, 2007
Soft Sugar Cookies
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup margarine, softened
1 1/2 cups white sugar
2 eggs
1 tsp vanilla extract
1 tsp almond extract ( or flavor of your choice)
Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the extracts. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks
1 teaspoon baking powder
1/2 teaspoon salt
1 cup margarine, softened
1 1/2 cups white sugar
2 eggs
1 tsp vanilla extract
1 tsp almond extract ( or flavor of your choice)
Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the extracts. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks
Monster Cookies
3 eggs
1 1/2 cups packed brown sugar
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon corn syrup
2 teaspoons baking soda
1/2 cup butter
1 1/2 cups peanut butter
4 1/2 cups rolled oats
1 cup semisweet chocolate chips
1 cup candy-coated milk chocolate pieces
Preheat oven to 350 degrees F (175 degrees C).
In a very large bowl, beat the eggs.
Add the remaining ingredients in order, mixing well.
Use an ice cream scoop to put on ungreased cookie sheet. Bake for 12 to 15 minutes.
1 1/2 cups packed brown sugar
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon corn syrup
2 teaspoons baking soda
1/2 cup butter
1 1/2 cups peanut butter
4 1/2 cups rolled oats
1 cup semisweet chocolate chips
1 cup candy-coated milk chocolate pieces
Preheat oven to 350 degrees F (175 degrees C).
In a very large bowl, beat the eggs.
Add the remaining ingredients in order, mixing well.
Use an ice cream scoop to put on ungreased cookie sheet. Bake for 12 to 15 minutes.
Saturday, December 1, 2007
Sugar Cookie Icing
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring
In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring
In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
Bourbon Balls
I first had these awesome cookies a few years ago at a Christmas Party. I have wanted to make them ever since. This is the year! I will be making a batch.
Bourbon Balls
Makes about 60
3 cups finely crushed vanilla wafers (about 75)
2 cups powdered sugar
1 cup finely chopped pecans or walnuts
1/4 cup cocoa
1/2 cup bourbon
1/4 cup light corn syrup
Powdered sugar
Mix crushed wafers, powdered sugar, pecans and cocoa. Stir in bourbon and corn syrup. Shape mixture into 1-inch balls. Roll in powdered sugar. Refrigerate in tightly covered container several days before serving.
Bourbon Balls
Makes about 60
3 cups finely crushed vanilla wafers (about 75)
2 cups powdered sugar
1 cup finely chopped pecans or walnuts
1/4 cup cocoa
1/2 cup bourbon
1/4 cup light corn syrup
Powdered sugar
Mix crushed wafers, powdered sugar, pecans and cocoa. Stir in bourbon and corn syrup. Shape mixture into 1-inch balls. Roll in powdered sugar. Refrigerate in tightly covered container several days before serving.
Gingerbread Cookies in a Jar
I love to give cookies in a jar as a gift for Christmas. They are a n inexpensive handmade gift and people love them. You can't go wrong.
Gingerbread Cookies in a Jar
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup packed brown sugar
1 gingerbread boy-shaped cookie cutter
Use a clean 1 quart jar and press each layer down firmly. Put in half of the flour along with the baking powder and baking soda. Add the spices and the remaining flour. Add the brown sugar last. Tie a ribbon around the top of the jar and attach the cookie cutter and the directions below.Attach these directions to the jar:Gingerbread CookiesEmpty jar of cookie mix into large mixing bowl. Mix thoroughly. Mix in 1/2 cup softened butter, 3/4 cup molasses and 1 or 2 eggs. Mix until completely blended. Cover and refrigerate 45 minutes. Preheat oven to 350°F. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes. Place cookies on lightly greased cookie sheet about 2" apart. Bake 10 to 15 minutes. Decorate with icing
Gingerbread Cookies in a Jar
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup packed brown sugar
1 gingerbread boy-shaped cookie cutter
Use a clean 1 quart jar and press each layer down firmly. Put in half of the flour along with the baking powder and baking soda. Add the spices and the remaining flour. Add the brown sugar last. Tie a ribbon around the top of the jar and attach the cookie cutter and the directions below.Attach these directions to the jar:Gingerbread CookiesEmpty jar of cookie mix into large mixing bowl. Mix thoroughly. Mix in 1/2 cup softened butter, 3/4 cup molasses and 1 or 2 eggs. Mix until completely blended. Cover and refrigerate 45 minutes. Preheat oven to 350°F. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes. Place cookies on lightly greased cookie sheet about 2" apart. Bake 10 to 15 minutes. Decorate with icing
Butterscotch Gingerbread Recipe
I have never made Gingerbread cookies before but wanted to give it a try. I found this recipe and went for it. They are soooo good. I give them two thumbs way up!
Butterscotch Gingerbread Recipe
1 small box butterscotch pudding mix (cook & serve)
1/2 cup butter, softened
1/2 cup brown sugar
1 egg
1 1/2 cup flour
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
Preheat oven to 350°. Cream pudding mix, butter and brown sugar in a mixing bowl. Beat egg in. Add dry ingredients and mix until blended. Roll out on floured board and cut with cookie cutters. Add candy buttons, cinnamon candy hearts or other decorations as desired. Bake for approximately 10 minutes and cool on baking sheet 5 minutes before removing to a cooling rack. Cookies may then be decorated with icing as desired. Makes appx. 12 large cookies, many smaller ones, depending on size of cookie cutters.
Butterscotch Gingerbread Recipe
1 small box butterscotch pudding mix (cook & serve)
1/2 cup butter, softened
1/2 cup brown sugar
1 egg
1 1/2 cup flour
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
Preheat oven to 350°. Cream pudding mix, butter and brown sugar in a mixing bowl. Beat egg in. Add dry ingredients and mix until blended. Roll out on floured board and cut with cookie cutters. Add candy buttons, cinnamon candy hearts or other decorations as desired. Bake for approximately 10 minutes and cool on baking sheet 5 minutes before removing to a cooling rack. Cookies may then be decorated with icing as desired. Makes appx. 12 large cookies, many smaller ones, depending on size of cookie cutters.
Thursday, November 29, 2007
Pecan Puffs
1 C Shortening
1/2 C Powdered sugar
2 1/4 C Flour
1/2 tsp Salt
1 tsp Vanilla
3/4 C Chopped pecans (or walnuts)Mix shortening and powdered sugar.Blend in Vanilla.Add flour, salt and pecans.Form into 1 inch balls and place on ungreased cookie sheet.Bake at 350 degrees for 12 -15 minutes.Roll in powdered sugar while still warm.
1/2 C Powdered sugar
2 1/4 C Flour
1/2 tsp Salt
1 tsp Vanilla
3/4 C Chopped pecans (or walnuts)Mix shortening and powdered sugar.Blend in Vanilla.Add flour, salt and pecans.Form into 1 inch balls and place on ungreased cookie sheet.Bake at 350 degrees for 12 -15 minutes.Roll in powdered sugar while still warm.
NEIMAN MARCUS COOKIES
NEIMAN MARCUS COOKIES
2 c Butter
1 ts Salt
2 c Sugar
2 ts Baking Powder
2 c Brown sugar
2 ts Baking Soda
4 Eggs
24 oz Chocolate Chips
2 ts Vanilla
1 (8-Oz) Hershey Bar, grated
4 c Flour
3 c Chopped nuts
5 c Blended Oatmeal
**Blended Oatmeal: Measure and blend in a blender to a fine powder.Cream butter and both sugars.Add eggs and vanilla.Mix together with flour, oatmeal, salt, baking powder, and baking soda.Add chips, candy and nuts.Roll into balls and place two (2) inches apart on a cookie sheet.Bake for six (6) minutes at 375 degrees.Makes 112 cookies.
2 c Butter
1 ts Salt
2 c Sugar
2 ts Baking Powder
2 c Brown sugar
2 ts Baking Soda
4 Eggs
24 oz Chocolate Chips
2 ts Vanilla
1 (8-Oz) Hershey Bar, grated
4 c Flour
3 c Chopped nuts
5 c Blended Oatmeal
**Blended Oatmeal: Measure and blend in a blender to a fine powder.Cream butter and both sugars.Add eggs and vanilla.Mix together with flour, oatmeal, salt, baking powder, and baking soda.Add chips, candy and nuts.Roll into balls and place two (2) inches apart on a cookie sheet.Bake for six (6) minutes at 375 degrees.Makes 112 cookies.
Sunday, October 14, 2007
Cranberry Pumpkin Cookies
These are the best fall cookies. To make them extra special top with a powder sugar glaze.
1/2 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg
1 cup solid pack pumpkin puree
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberries
1 teaspoon ground cinnamon
1 tablespoon orange zest
1/2 cup chopped walnuts
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
Bake for 10 to 12 minutes.
1/2 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg
1 cup solid pack pumpkin puree
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberries
1 teaspoon ground cinnamon
1 tablespoon orange zest
1/2 cup chopped walnuts
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
Bake for 10 to 12 minutes.
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