Diabetic Applesauce Cookies Recipe

1/2 c. flour
1 tsp. cinnamon
1/2 tsp. soda
1/4 tsp. allspice
1/2 c. quick rolled oats
1/2 c. raisins
1/2 c. unsweetened applesauce
1 egg, beaten
1/4 c. shortening
2 tsp. vanilla
Optional: 1/4 tsp. orange flavoring, nuts

Mix moist ingredients first then add dry ingredients. Drop on greased baking sheet. Bake at 350 degrees for 8 to 10 minutes. Yield: 1 1/2 dozen.

Tags: cookie recipes, diabetic cookie recipes, diabetic applesauce cookies

Chocolate Chip Fudge Cookies

1 1/2 cups Semi-sweet chocolate chips
1/2 cups Butter or margarine
1 Egg
1/2 cups Sugar
1/2 cups Brown sugar (packed)
1 tsp Vanilla
1 2/3 cup Flour
1/2 tsp Baking soda
1/2 tsp Baking powder
1/2 tsp Salt
1/4 cup Milk
1 tsp Lemon juice
1/2 cup Chopped walnuts

In heavy saucepan, melt 1 cup of the chocolate chips with butter, stirring constantly. Beat egg with sugars and vanilla until creamy. Mix in the melted chocolate. Combine flour with baking soda, baking powder and salt. Combine milk with lemon juice and stir until thick. Add the dry ingredients into the chocolate mixture alternately with milk mixture. Stir in nuts and remaining chocolate chips. Chill dough for 1 hour. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees F for 8 to 10 minutes.

Tags: chocolate chip cookies, chocolate chip fudge cookies, cookie recipes

Cinnamon Twists Recipe

1 cup sugar

1/2 cup butter or margarine -- softened

2 teaspoons vanilla

1 egg

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

Heat oven to 375º. Beat sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Divide dough in half. Stir cinnamon into one half.

Shape 1 level teaspoonful each, plain and cinnamon dough, into 3-inch rope. Place ropes side by side; twist gently. Repeat with remaining dough. Place twists about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until very light brown. Remove from cookie sheet to wire rack.

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German Chocolate Bars

2/3 cup butter or margarine -- softened

1 package German chocolate

cake mix

1 (6 ounce) package semisweet chocolate chips (1 cup)

1 tub Rich & Creamy coconut pecan

ready-to-spread frosting

1/4 cup milk

Heat oven to 350º. Lightly grease rectangular pan, 13 H 9 H 2 inches. Cut butter into cake mix (dry) in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly. Press half of the mixture (2 1/2 cups) in bottom of pan. Bake 10 minutes.

Sprinkle chocolate chips over baked layer; drop frosting by tablespoonfuls over chocolate chips. Stir milk into remaining cake mixture. Drop by teaspoonfuls onto frosting layer.

Bake 25 to 30 minutes or until cake portion is slightly dry to touch. Cool completely. Cover and refrigerate until firm. Cut into 8 rows by 6 rows. Store covered in refrigerator.

Tags: cookie recipes, chocolate bars recipe, german chocolate bars

Oatmeal-Raisin Cookies

2/3 cup granulated sugar

2/3 cup packed brown sugar

1/2 cup butter or margarine -- softened

1/2 cup unsweetened applesauce

1/2 cup fat-free, cholesterol-free egg product

OR

2 eggs

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons vanilla

3 cups quick-cooking or old-fashioned oats

1 cup all-purpose flour

2/3 cup raisins

Heat oven to 375º. Mix all ingredients except oats, flour and raisins in large bowl with spoon. Stir in oats, flour and raisins.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to wire rack.

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Drop Sugar Cookies Recipe

4 cups Allpurpose flour
1 tbsp Baking powder
1/2 tsp Salt
1 tsp Ground cardamom or nutmeg
1/2 cup Unsalted butter (softened)
1 1/2 cups Sugar
2 Eggs
2 tbsp Milk
2 tsp Vanilla extract
Candy sprinkles (optional)

Preheat the oven to 350 degrees F. Mix together the flour, baking powder, salt and cardamom or nutmeg, set aside. In another bowl, beat together the butter and sugar until light and creamy. Beat in eggs, milk and vanilla extract. Stir in flour mixture until just blended. Drop dough by level tablespoonfulls on to lightly greased cookie sheets, flattening each just slightly with a fork. Decorate with candy sprinkles, if you desire. Bake for 12-15 minutes or until edges are lightly golden brown. Cool cookies on wire rack.

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Chocolate Sugar Cookies Recipe

3 Squares Unsweetened baking chocolate
1 cup Butter or margarine
1 cup Sugar
1 Egg
1 tsp Vanilla extract
2 cups Allpurpose flour
1 tsp Baking soda
1/4 tsp Salt
Additional sugar

Melt chocolate and butter in double boiler, stirring untli chocolate is melted and mixture is completely smooth. Stir 1 cup of sugar into the melted chocolate mixture, stirring until well blended. Stir in the egg and vanilla extract until well blended. Mix in the flour, baking soda and salt. Refrigerate dough for about 1/2 hour. Preheat oven to 375 degrees F. Shape the dough into 1 inch balls. Roll balls in the additional sugar. Place balls about 2 inches apart onto ungreased baking sheets. For crispier, flatter cookies, flatten dough balls with the bottom of a glass before baking. Bake for 8 to 10 minutes or until cookies are set. Remove from cookie sheets and allow to cool on wire racks

Tags: cookie recipes, chocolate cookies, chocolate sugar cookies

Chocolate-Mint Cookies Recipe

1 cup sugar

1/2 cup butter or margarine -- softened

1 teaspoon vanilla

1 egg

2 (1 ounce) squares unsweetened chocolate -- melted and cooled

1 cup all-purpose flour

1/2 teaspoon salt

Peppermint Frosting -- (recipe follows)

1/4 cup butter or margarine

2 tablespoons corn syrup

1 (6 ounce) package semisweet chocolate chips

Crushed hard peppermint candies, if

desired

PEPPERMINT FROSTING

2 1/2 cups powdered sugar

1/4 cup butter or margarine -- softened

3 tablespoons milk

1/2 teaspoon peppermint extract

Heat oven to 375º. Beat sugar, 1/2 cup butter, the vanilla, egg and unsweetened chocolate in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Flatten cookies with greased bottom of glass dipped in sugar. Bake until set, about 8 minutes. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool cookies completely.

Spread Peppermint Frosting over each cookie to within 1/4 inch of edge. Melt 1/4 cup butter, the corn syrup and chocolate chips over low heat, stirring constantly, until smooth. Spoon or drizzle mixture over each cookie; sprinkle with crushed candies.

PEPPERMINT FROSTING:

Mix all ingredients until smooth and of spreading consistency

Tags: chocolate mint cookies, cookie recipes, chocolate cookies, mint cookies

Caramel Apple Cookies

1 cup sugar

1/2 cup butter or margarine -- softened

1/2 cup shortening

1 1/2 teaspoons vanilla

2 eggs

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Red paste food color, if desired

About 24 wooden sticks with rounded ends

Caramel Glaze -- (recipe follows)

CARAMEL GLAZE

1 (14 ounce) package vanilla caramels

1/4 cup water

Heat oven to 400º. Beat sugar, butter and shortening in large bowl with electric mixer on medium speed, or mix with spoon. Stir in vanilla and eggs. Stir in flour, baking soda and salt. Stir in food color to tint dough red.

Roll dough 1/4 inch thick on lightly floured cloth-covered surface. Cut with 3-inch round or apple-shaped cookie cutter. Place 2 inches apart on ungreased cookie sheet. Insert wooden stick into side of each cookie. Bake 8 to 9 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Spread top third of each cookie (opposite wooden stick) with Caramel Glaze. Hold cookie upright to allow glaze to drizzle down cookie.

CARAMEL GLAZE:

Heat caramels and water in 2-quart saucepan over low heat, stirring frequently, until melted and smooth. If glaze becomes too stiff, heat over low heat, stirring constantly, until softened.

Tags: carmel apple cookies, cookie recipes, carmel cookie recipe, apple cookie recipe

Fortune Cookies Recipe

1/4 Cup Flour
2 Tablespoons Brown Sugar
1 Tablespoon Cornstarch
2 Tablespoons Cooking Oil
1 Egg White -- beaten stiff
1/4 Teaspoon Vanilla
3 Tablespoons Water

Combine flour, sugar, cornstarch, and oil. Fold in egg white. Add vanilla and water. In a small skillet (non-stick or lightly oiled), over medium heat, pour 1 tablespoon of batter, spreading it out into a 3" circle. Cook 4 minutes until lightly browned. Turn with spatula and cook 1 more minute. Remove from the pan, (Careful - it will be hot!) and place paper fortune strip in center of circle. Fold in half over the edge of a glass, then bend to form furtune-cookie shape. Hold until cool, or place in an egg carton to hold the shape until the cookies firm up.

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Lemon Cookies Recipe

1 package lemon cake mix

1/2 cup vegetable oil

2 eggs

1 tub Soft Whipped lemon

ready-to-spread frosting

OR

1 tub Rich & Creamy lemon ready-to-spread frosting

Heat oven to 350º. Grease cookie sheet. Mix cake mix (dry), oil and eggs in large bowl with spoon until dough forms.

Drop dough by teaspoonfuls onto cookie sheet. Bake about 8 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Frost.

Tags: lemon cookies recipe, free cookie recipes

Easy No Bake Cookies

2 cups Sugar
1/2 cup Butter
4 tbsp Cocoa powder
1/2 cup Evaporated milk
1/2 cup Peanut butter
3 cups Oats
1/2 tsp Vanilla extract
1/4 tsp Salt

Combine the sugar, butter, milk, salt and cocoa powder into saucepan, bring to boil for about 1 minute. Remove from heat. Stir in vanilla extract, peanut butter and oats. Mix well. Drop mixture by tablespoonfuls onto waxed paper.

Tags: no bake cookies, cookie recipes, easy cookie recipes

Diabetic Peanut Butter Cookies

1 c. flour
1/2 c. creamy peanut butter
1 egg
1 tsp. vanilla
1/4 tsp. salt
1 1/2 tsp. baking powder
1/2 c. water
1 tbsp. liquid sweetener
1/2 c. salad oil

Mix all together in a large bowl. Shape into balls and place on ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes.

Tags: diabetic cookies, peanut butter cookies, cookie recipes

Cherry Pinwheel Cookies

2 C All purpose flour
1/2 tsp Baking powder
1/2 tsp Salt
3/4 C Butter; softened
3/4 C Granulated sugar
1 large Egg
1 tsp Vanilla extract
1/2 tsp Almond extract
1/2 C Cherry preserves

Mix together flour baking powder and salt. In a separate bowl beat together egg and sugar. In a large mixing bowl at medium speed, mix until light and fluffy. Beat in egg mixture, vanilla and almond extracts, till well blended. Turn mixer to low speed and beat in dry ingredients into wet ingredients, just till combined. On a lightly floured piece of waxed paper roll out dough into a rectangle, about 9x12 inches.

Place dough on a cookie sheet. Cover and chill till firm, about 15 minutes. Uncover dough and spread the cherry preserves, evenly over the dough, leaving a 1/2 inch border. Starting from the shorter side, roll up the dough in a jelly-roll fashion. When done, wrap the roll in plastic wrap and freeze for 2 hours. Preheat the oven to 375. Spray 2 cookie sheets with nonstick cooking spray. Unwrap frozen cookie dough and slice into 1/4 inch thick pieces. Place onto cookie sheets. Bake until the edges are golden brown, about 12-15 minutes. Cool the cookie sheets for 1 minute, then transfer to a wire rack to cool completely.

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Christmas Ginger Cookies

6 c Flour
1 tb Baking soda
1 tb Ginger
1 t Clove
1 t Cinnamon
1 t Nutmeg
1/2 ts Salt
1 c Crisco
1 c Molasses
1 c Brown sugar
1/2 c Water
1 Egg
1 t Vanilla

Mix flour, soda, spices and salt. Beat shortening, molasses, sugar, water, egg and vanilla until well blended. Gradually beat in flour mixture. Will be soft. Divide into fourths. Pat each 1/4 into 1" thick round. Wrap in plastic and refrigerate at least 3 hours or up to 1 week. Roll on lightly floured surface to 1/8" thick, cut with gingermen cutters and bake at 350 degrees for 10-12 minutes. Cool slightly on cookie sheet, then transfer to wire racks to cool completely. Decorate with Royal Icing

Tags: christmas cookies, christmas cookie recipes, ginger cookies

Pumpkin-Spice Bars

4 eggs

2 cups sugar

1 cup vegetable oil

1 (15 ounce) can pumpkin

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 cup raisins

Cream Cheese Frosting -- (recipe follows)

1/2 cup chopped nuts

CREAM CHEESE FROSTING

1 (3 ounce) package cream cheese -- softened

1/3 cup butter or margarine -- softened

1 teaspoon vanilla

2 cups powdered sugar

Heat oven to 350º. Grease jelly roll pan, 15 1/2 H 10 1/2 H 1 inch. Mix eggs, sugar, oil and pumpkin in large bowl with spoon. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins.

Spread batter in pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost with Cream Cheese Frosting. Sprinkle with nuts. Cut into 8 rows by 6 rows. Store covered in refrigerator

Tags: pumpkin spice bars, cookie recipes, pumpkin recipes

Snickerdoodles Recipe

1/4 cup sugar

1 tablespoon ground cinnamon

1 1/2 cups sugar

1/2 cup shortening

1/2 cup butter or margarine -- softened

2 eggs

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

Heat oven to 400º. Mix 1/4 cup sugar and the cinnamon; set aside. Beat 1 1/2 cups sugar, the shortening, butter and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.

Shape dough into 1 1/4-inch balls. Roll in sugar-cinnamon mixture. Place about 2 inches apart on ungreased cookie sheet. Bake about 10 minutes or until centers are almost set.

Girl Scout Cookies Thin Mints

3 10 oz. bags Nestle Mint Chocolate Morsels
6 Tablespoons shortening
108 chocolate wafers

1. Combine mint chocolate chips with shortening in a large microwave safe glass or ceramic bowl. Heat on 50% power for 2 minutes, stir (with a plastic or wooden spoon), then heat for an additional minute. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30 second intervals until smooth.
2. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper lined baking sheet. Refrigerate until firm.

Makes 108 cookies

Peanut Butter Cookies

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup peanut butter

1/4 cup butter or margarine -- softened

1/4 cup shortening

1 egg

1 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Granulated sugar

Heat oven to 375º. Beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter, shortening and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt.

Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten slightly in crisscross pattern with fork or potato masher dipped into granulated sugar. Bake 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack

Lemon Bars Recipe

1 package lemon cake mix

1/3 cup butter or margarine -- softened

3 eggs

1 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

2 teaspoons grated lemon peel

1/4 cup lemon juice

Powdered sugar -- if desired

Heat oven to 350º. Mix cake mix (dry), butter and 1 of the eggs with spoon until crumbly; reserve 1 cup. Press remaining crumbly mixture lightly in bottom of ungreased rectangular pan, 13 H 9 H 2 inches. Bake about 10 minutes or until light brown.

Beat remaining 2 eggs, the granulated sugar, baking powder, salt, lemon peel and lemon juice with hand beater until light and foamy. Pour over hot baked layer. Sprinkle with reserved crumbly mixture.

Bake about 15 minutes or until light brown and set. Sprinkle with powdered sugar; cool. Cut into 6 rows by 5 rows.

Chocolate Chip Cookies

1 package butter pecan,

chocolate chip*, chocolate fudge, devil's

food,

German, chocolate or yellow cake mix

1/2 cup butter or margarine -- softened

1 teaspoon vanilla

2 eggs

1/2 cup chopped nuts

1 (6 ounce) package semisweet chocolate chips (1 cup)

Heat oven to 350º. Beat half of the cake mix (dry), the butter, vanilla and eggs in large bowl with electric mixer on medium speed until smooth, or mix with spoon. Stir in remaining cake mix, the nuts and chocolate chips.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to wire rack.

Amish Sugar Cookies

1 c Sugar
1 c Confectioner's sugar
1 c Butter or margarine; softened
1 c Oil
2 Eggs
1 ts Baking soda
1/2 ts Salt
1 ts Cream of tartar
1 ts Vanilla
4 1/2 c Flour
Colored sugar (opt)

Combine the sugars, butter oil and eggs, beat well. Add the remained ingredients, mix well. Refrigerate dough until well chilled (2 hours). Preheat oven to 375 F. Roll dough into balls and dip into granulated sugar. Place ona cookie shet and flatten with the bottom of a glass which has been dipped into the sugar, it keeps the dough from sticking. Bake for 10-12 minutes, or until lghtly browned around the edges.