Gingerbread Cookies Recipe

1 cup packed brown sugar

1/3 cup shortening

1 1/2 cups dark molasses

2/3 cup cold water

7 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon salt

1 teaspoon ground allspice

1 teaspoon ground cloves

1 teaspoon ground cinnamon

Creamy White Frosting -- (recipe follows)

CREAMY WHITE FROSTING

4 cups powdered sugar

1 teaspoon vanilla

5 tablespoons half-and-half

Food color, if desired

Beat brown sugar, shortening, molasses and water in very large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except Creamy White Frosting. Cover and refrigerate about 2 hours or until firm.

Heat oven to 350º. Lightly grease cookie sheet. Roll one-fourth of dough at a time 1/4 inch thick on lightly floured surface. Cut with floured gingerbread cookie cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Remove from cookie sheet to wire rack. Cool completely. Frost with Creamy White Frosting.

CREAMY WHITE FROSTING:

Mix all ingredients until smooth and spreadable

Tags: cookie recipes, gingerbread cookie recipe

Diabetic Fudge Brownies Recipe

2/3 c. flour
1/2 tsp. baking powder
2 eggs, beaten well
1/2 c. melted butter or oil
1/2 c. Fudge Sweet, softened
1/2 c. Fruit Sweet
1 tsp. vanilla
1/2 c. walnuts, chopped

Sift flour and baking powder; set aside. Blend the eggs, butter or oil, Fudge Sweet, Fruit Sweet and vanilla. Add the flour mixture and blend thoroughly. Add walnuts. Pour mixture into greased and floured 8"x8" baking pan. Bake at 350 degrees for about 15 minutes, until cake springs back at a light touch. Doubled recipe will fit into double size cookie pan.

Tags: diabetic cookies, cookie recipes, diabetic fudge recipes, brownie recipes

Cherry Cookie Pizza Recipe

Crust
1 1/3 c margarine (softened)
2 egg whites (whipped)
2 T skim milk
2 tsp vanilla
4 C unbleached flour
1 1/2 C granulated sugar
2 tsp baking powder

Topping
16 oz. fat-free cream cheese (softened)
1/4 Cup powdered sugar (sifted)
21 oz. cherry pie filling (chilled)

Preheat oven to 350. Prepare a 12″ pizza pan with cooking spray and flour; set aside. To prepare crust, combine margarine, egg white, milk, and vanilla in a mixing bowl. In another mixing bowl, combine flour, granulated sugar, and baking powder. Mix wet ingredients with dry ingredients just until moistened. On a lighty, floured surface, roll dough into a 12" circle. Press into prepared pizza pan. Bake for 7 minutes or until golden brown. Cool. To prepare topping, combine powdered sugar and cream cheese. Spread over cooled cookie crust to within 1/2" of edge. Spoon cherry pie filling over cream cheese layer. Chill and then cut into wedges before serving.

Tags: cookie recipes, cherry cookies, cookie pizza recipes, cherry cookie pizza

Caramel Candy Bars Recipe

1 (14 ounce) package vanilla caramels

1/3 cup milk

2 cups all-purpose flour

2 cups quick-cooking or old-fashioned oats

1 1/2 cups packed brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 cup butter or margarine -- softened

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

1 cup chopped walnuts

Heat oven to 350º. Heat caramels and milk in 2-quart saucepan over low heat, stirring frequently, until smooth; remove from heat.

Mix flour, oats, brown sugar, baking soda and salt in large bowl with spoon. Stir in egg and butter until mixture is crumbly. Press half of the crumbly mixture in ungreased rectangular pan, 13 H 9 H 2 inches. Bake 10 minutes.

Sprinkle chocolate chips and walnuts over baked layer. Drizzle with caramel mixture. Sprinkle with remaining crumbly mixture; press gently into caramel mixture. Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Loosen edges from sides of pan. Cool completely. Cut into 8 rows by 4 rows

Tags: cookie recipes, carmel recipes, carmel candy bars, free cookie recipes