Hermits Cookies

1 cup butter, softened 1 1/2 cups white sugar 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground cloves 3 eggs 3 1/4 cups all-purpose flour 1 teaspoon baking soda 1 cup raisins 1/2 cup molasses 1/2 teaspoon salt 1/2 cup chopped walnuts Preheat oven to 325 degrees F (160 degrees C). Grease cookie sheets. In a large bowl cream together butter, sugar and spices. Beat in the eggs one at a time. Sift in the flour, baking soda and salt and stir until well blended. Stir in molasses and raisins. To make bar cookies: Spread mixture on cookie sheet and bake for 25 minutes. Cut into bars while warm and let cool on wire rack. To make drop cookies: Preheat oven to 375 degrees F (190 degrees C). Drop batter about 2 inches apart on greased cookie sheet and bake 12 to 15 minutes. Let cool on wire racks. Amount Per Serving  Calories: 121 | Total Fat: 5.1g | Cholesterol: 23mg Powered by ESHA Nutrient Database

Servings Per Recipe: 48

Amount Per Serving

Calories: 121

Total Fat: 5.1gCholesterol: 23mgSodium: 84mgTotal Carbs: 17.9g    Dietary Fiber: 0.5gProtein: 1.6g

Iced Pumpkin Cookies

2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 cup butter, softened 1 1/2 cups white sugar 1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract 2 cups confectioners' sugar 3 tablespoons milk 1 tablespoon melted butter 1 teaspoon vanilla extract Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency. Amount Per Serving  Calories: 122 | Total Fat: 3.2g | Cholesterol: 14mg Powered by ESHA Nutrient Database

Servings Per Recipe: 36

Amount Per Serving

Calories: 122

Total Fat: 3.2gCholesterol: 14mgSodium: 120mgTotal Carbs: 22.4g    Dietary Fiber: 0.5gProtein: 1.2g

Gluten-Free Recipes: Easter Story Cookies

1 cup pecan halves1 teaspoon distilled white vinegar3 egg whites1 pinch salt1 cup white sugarPreheat oven to 300 degrees F (150 degrees C). Place pecans in a resealable plastic baggie. Crush the pecans into small bits. Read John 19:1-3 Put 1 teaspoon vinegar into a medium bowl. Read John 19:28-30 Add egg whites to the vinegar. Read John 10:10-11 Sprinkle salt into the egg whites. Read Luke 23:27 So far, the mixture isn't very appetizing. Add 1cup sugar. Read Psalm 34:8 and John 3:16. Beat with mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Read Isaiah 1:18 and John 3:1-3. Fold in broken nuts. Drop by teaspoons onto parchment paper lined baking sheet. Read Matthew 27:57-60. Place cookies in the oven close the door and turn the oven off. Read Matthew 27:65-66. Go to bed. Read John 16:20 and 22. In the morning open the oven and take out the cookies. Read Matthew 28:1-9. Amount Per Serving  Calories: 65 | Total Fat: 3.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 24

Amount Per Serving

Calories: 65

Total Fat: 3.2gCholesterol: 0mgSodium: 23mgTotal Carbs: 9g    Dietary Fiber: 0.4gProtein: 0.9g VIEW DETAILED NUTRITION
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Cookies: Cocoa Oatmeal Cookies | Submitted By: C. McDonald

1 cup butter, softened1 cup packed brown sugar1/2 cup white sugar2 eggs1 teaspoon vanilla extract1 1/2 cups all-purpose flour1/3 cup unsweetened cocoa powder1 teaspoon baking soda1/2 teaspoon salt3 cups rolled oats1 cup raisinsPreheat oven to 350 degrees F (175 degrees C). Beat butter or margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, cocoa powder, baking soda and salt; mix well. Stir in oats and raisins, mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes, until cookies are almost set. Do not overbake. Cool 1 minute on cookies sheets, then move to wire racks. Cool - store tightly covered. Amount Per Serving  Calories: 107 | Total Fat: 4.5g | Cholesterol: 19mg Powered by ESHA Nutrient Database

Servings Per Recipe: 48

Amount Per Serving

Calories: 107

Total Fat: 4.5gCholesterol: 19mgSodium: 95mgTotal Carbs: 15.7g    Dietary Fiber: 0.9gProtein: 1.7g VIEW DETAILED NUTRITION
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Christmas Recipes: Cranberry-Pumpkin Cookies | Submitted By: Lucy Randall

1/2 cup butter, softened1 cup white sugar1 teaspoon vanilla extract1 egg1 cup solid pack pumpkin puree2 1/4 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt1 cup fresh cranberries1 teaspoon ground cinnamon1 tablespoon orange zest1/2 cup chopped walnutsPreheat 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. Amount Per Serving  Calories: 90 | Total Fat: 3.9g | Cholesterol: 13mg Powered by ESHA Nutrient Database

Servings Per Recipe: 36

Amount Per Serving

Calories: 90

Total Fat: 3.9gCholesterol: 13mgSodium: 131mgTotal Carbs: 12.9g    Dietary Fiber: 0.7gProtein: 1.3g VIEW DETAILED NUTRITION
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Reviewed on Oct. 21, 2008 by SoCal Wendy    These cookies are attractive, moist and delicious -- the perfect fall cookie. The fresh cranberries elevate the cookie to something truly different, perfectly tart. I'd avoid Craisins -- they are neither as pretty, moist nor tart. I sweetened the cookies and boosted the flavor with a 1/2 cup shredded coconut (if you don't like coconut, I'd add 1/4 cup of brown sugar) and added 1/8 tsp. of cloves and 1/4 tsp. nutmeg. I also substituted pecans because I prefer the taste to walnuts. I found there was no good substitute for the orange zest -- it adds a tremendous amount of flavor. Lastly, I drizzled the cooled cookies with powdered sugar mixed with milk, vanilla and cinnamon. Note that because much of the moistness of these cookies comes from pumpkin rather than butter or brown sugar, these cookies do not spread. As a result, round balls of dough will yield puffed golfball/haystacks as noted by another reviewer. To avoid this, when rotating my cookies at the halfway point of baking, I quickly flatten them down with a spatula (much easier than trying to flatten down sticky raw dough). By the time they finish baking, they are nicely puffed but in the traditional round, flat shape of a cookie. Was this review helpful? [ YES ]
32 users found this review helpful These cookies are attractive, moist and delicious -- the perfect fall cookie. The fresh... This cookie is absolutely delicious!!! It is everything it claims to be; light, fluffy, moist, and yummy. I like that I can taste the flavors of both the pumpkin and cranberry in this recipe. The sweetness is not overpowering, just enough. I'm a cookie maker, and this will definitely be added to my list of "go to" cookies. I did substitute whole wheat flour for the white flour (for health) and concentrated frozen OJ for the orange zest because I was too lazy to zest the orange. Also, I used my food chopper to chop the cranberries in batches. Not only was this easier, but the cranberries were more even distributed throughout the cookie. Still YUMMY!!! In the last 12 of the batch I added white morsels to trick my youngest daughter into eating them -- these were great too; still not too sweet. I already told my mom she needs to make these too. Was this review helpful? [ YES ]
31 users found this review helpful This cookie is absolutely delicious!!! It is everything it claims to be; light, fluffy,... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Valentine's Day: Wednesday Cookies | Submitted By: LuAnn Wagner

1/2 cup butter1 1/2 cups white sugar2 eggs1 cup sour cream1 teaspoon vanilla extract2 3/4 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon baking soda1 cup shortening1/4 cup milk2 egg whites1/4 cup all-purpose flour2 teaspoons vanilla extract1 pound confectioners' sugarIn a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla, then the sour cream. Sift together the flour, baking powder, salt and baking soda, stir into the creamed mixture. Cover and chill for at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Drop cookies by heaping teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Frost the flat side with icing when cool. To make the icing, combine the shortening, milk, egg whites, 1/4 cup of flour, vanilla and confectioners' sugar in a medium bowl. Mix on the high speed of an electric mixer until fluffy. The longer you mix, the fluffier it will be. Amount Per Serving  Calories: 128 | Total Fat: 6g | Cholesterol: 13mg Powered by ESHA Nutrient Database

Servings Per Recipe: 60

Amount Per Serving

Calories: 128

Total Fat: 6gCholesterol: 13mgSodium: 52mgTotal Carbs: 17.6g    Dietary Fiber: 0.2gProtein: 1.1g VIEW DETAILED NUTRITION
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Cookies: Apple Bars | Submitted By: S. Powell

1/2 cup melted butter1 cup white sugar1 egg1 cup all-purpose flour1/2 teaspoon baking soda1 teaspoon ground cinnamon1 cup apples - peeled, cored and finely diced1 cup chopped walnutsPreheat oven to 350 degrees F (175 degrees C). Grease and flour 8x8 inch baking pan. In a large bowl, mix melted butter with sugar and egg. Mix in flour, baking soda, and cinnamon, and then stir in apple and walnuts. Spread batter into prepared pan. Bake for approximately 40 minutes, or until a small knife inserted in the center comes out clean. Amount Per Serving  Calories: 137 | Total Fat: 6.2g | Cholesterol: 28mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 137

Total Fat: 6.2gCholesterol: 28mgSodium: 85mgTotal Carbs: 19.7g    Dietary Fiber: 0.5gProtein: 1.3g VIEW DETAILED NUTRITION
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Gluten-Free Recipes: Perfect Cashew and Peanut Butter Gluten-free Cookies | Submitted By: Catherine

1/2 cup brown sugar1/2 cup white sugar1 egg1/4 cup salted natural peanut butter1/4 cup cashew butter1/2 cup gluten free, casein free margarine1/2 teaspoon baking soda1/2 cup corn flour1/2 cup tapioca flour1/4 cup potato flourPreheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in the peanut butter and cashew butter. Combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the batter to form a dough. Roll the dough into teaspoon sized balls and place them 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Let cool on baking sheets for a few minutes before removing to wire racks to cool completely. Amount Per Serving  Calories: 122 | Total Fat: 6.7g | Cholesterol: 9mg

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Cookies: Banana Bread Cookies | Submitted By: Molly

1 cup butter flavored shortening1 cup white sugar2 eggs1 teaspoon vanilla extract1 banana, peeled and mashed2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt3 tablespoons butter1/3 cup confectioners' sugar1 tablespoon milk1 teaspoon vanilla extractPreheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. In a medium bowl, cream together shortening and white sugar until smooth. Beat in eggs, vanilla extract, and banana. Combine flour, baking soda, and salt; blend thoroughly into the shortening mixture to make a sticky batter. Drop by rounded tablespoons onto the prepared baking sheets. Bake 10 to 15 minutes in the preheated oven, or until lightly browned. In a medium bowl, blend butter, confectioners' sugar, milk and vanilla extract. Adjust amount of milk as necessary to attain a drizzling consistency. Drizzle over warm cookies. Amount Per Serving  Calories: 120 | Total Fat: 7.3g | Cholesterol: 14mg

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This is a wonderful recipe. Not too sweet, moist, fluffy and tasty. I halved this recipe, along with using margarine, and half whole wheat flour. I also added more banana. So good!! Oh- Also added pecans and walnuts!! But make alot, they disappear quickly. Another thing- No need for icing, just dust with powdered sugar, it will be all the sweetness you need. ****Edit:The only bad thing about these, is the tops get moist and soggy. Dont stack them on top of each other, they get very sticky. Was this review helpful? [ YES ]
12 users found this review helpful This is a wonderful recipe. Not too sweet, moist, fluffy and tasty. I halved this recipe,...

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St. Patrick's Day: Wednesday Cookies | Submitted By: LuAnn Wagner

1/2 cup butter1 1/2 cups white sugar2 eggs1 cup sour cream1 teaspoon vanilla extract2 3/4 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon baking soda1 cup shortening1/4 cup milk2 egg whites1/4 cup all-purpose flour2 teaspoons vanilla extract1 pound confectioners' sugarIn a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla, then the sour cream. Sift together the flour, baking powder, salt and baking soda, stir into the creamed mixture. Cover and chill for at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Drop cookies by heaping teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Frost the flat side with icing when cool. To make the icing, combine the shortening, milk, egg whites, 1/4 cup of flour, vanilla and confectioners' sugar in a medium bowl. Mix on the high speed of an electric mixer until fluffy. The longer you mix, the fluffier it will be. Amount Per Serving  Calories: 128 | Total Fat: 6g | Cholesterol: 13mg

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Cookies: Chocolate Mint Brownies | Submitted By: S. Hynek

1 cup white sugar1/2 cup butter, softened1 (16 ounce) can chocolate syrup4 eggs1 teaspoon vanilla extract1/2 teaspoon salt1 cup all-purpose flour2 1/2 cups confectioners' sugar1/2 cup butter, melted3 tablespoons creme de menthe liqueur1 cup semisweet chocolate chips6 tablespoons butterPreheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan. In a large bowl, mix together 1 cup of white sugar and 1/2 cup of butter until smooth. Beat in the eggs one at a time, then stir in the vanilla and chocolate syrup. Combine the salt and flour; mix into the batter just until blended. Spread the batter evenly in the prepared pan. Bake for 25 minutes in the preheated oven, until the brownies begin to pull away from the sides of the pan. Let cool. In a medium bowl, mix together 1/2 cup melted butter and confectioners' sugar until smooth. Stir in creme de menthe liqueur. Spread over the cooled brownies and allow to cool completely. Combine the chocolate chips and remaining butter in a microwave safe dish. Heat for 1 minute in the microwave, stir, then continue to heat at 30 second intervals, stirring each time, until melted and smooth. Spread over the top of the brownies. Allow to cool completely before cutting into 2 inch squares. Amount Per Serving  Calories: 598 | Total Fat: 27.5g | Cholesterol: 126mg

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