SUPER EASY, SUPER GOOD! Flourless Peanut Butter Cookies

Ingredients:
1 cup peanut butter, preferably natural peanut butter as it has no hydrogenated oil
1/2 cup brown sugar
1/4 white sugar
1 egg

Directions:
1. Preheat oven to 350 degrees
2. Combine ingredients and drop by spoonfuls on cookie sheet.
3. Dip wet fork into sugar and press fork on top of each cookie for classic peanut butter cookie shape and markings.

Bake for 8-12 minutes. Let cool. Makes one dozen.

You can also use Splenda in this recipe as sugar substitute. Probably only a half a cup.

Ethel's Sugar Cookies

These are old-school. Straight out of my mom's out-of-print Betty Crocker cookbook! I used to make these when I was little.

Note: A doubled recipe yields about 55 cookie-cutter cookies. I like to add lemon juice to the dough for a cool treat!

3/4 cup soft shortening part butter
1 cup sugar
2 eggs
1/2 tsp. vanilla and lemon
2 1/2 cups flour
1 tsp. baking powder
1 tsp. salt

1.) Beat sugar, eggs, and vanilla

2.) In small bowl, mix baking powder, salt, and flour together with spoon.

3.) Gradually beat flour into egg mixture until dough forms. You may have to use your hands.

Chill dough at least one hour

Roll out 1/8 inch thick and cut with cookie cutters. Sprinkle with sugar before baking.

400 degrees
6-8 minutes.

Chocolate Toffee Puffs

These are SO good! I just made them for the first time tonight! They're perfect and light and satisfy my chocolate craving without overdoing the richness. They're like mini chocolate meringues - kinda crunchy on the outside and soft and gooey on the inside. SO good warm out of the oven!

Rachel's Notes: I followed the recipe exactly except for the Heath Bars. I had a bag of already chopped Heath bars (found in the baking isle by the chocolate chips) so I measured just under 4 oz. in a measuring cup and used that.

Before beating the eggs I put the glass bowl in the freezer for 5 minutes. Makes stiff peaks form a heck of a lot faster! Enjoy!

Yield: 2 dozen cookies (serving size: 1 cookie)
Ingredients

* 4 large egg whites
* 1/3 cup granulated sugar
* 1 cup sifted powdered sugar
* 1/2 cup unsweetened cocoa (such as Hershey's)
* 2 (1.4-ounce) chocolate-covered toffee bars (such as Heath), crushed
* Cooking spray

Preparation

Preheat oven to 350°.

Beat egg whites in a large bowl with a mixer at high speed until SOFT peaks form. Gradually add granulated sugar, beating until STIFF peaks form.

Combine powdered sugar, cocoa, and candy bars in a small bowl, and mix well. Fold half of cocoa mixture into egg whites (egg whites will deflate quickly). Fold in remaining cocoa mixture until smooth. Drop the egg mixture by rounded tablespoonfuls onto baking sheet coated with cooking spray. Bake at 350° for 15 minutes (puffs will be soft in center).


Nutritional Information

Calories:
52 (24% from fat)
Fat:
1.4g (sat 0.9g,mono 0.5g,poly 0.1g)
Protein:
1.1g
Carbohydrate:
9.9g
Fiber:
0.7g
Cholesterol:
1.7mg
Iron:
0.3mg
Sodium:
19mg
Calcium:
7mg

Source: Recipe by Mary Knoblock - Myrecipes.com

Rachel's Favorite Big Soft Ginger Cookies

Ingredients

* 2 1/4 cups all-purpose flour
* 2 teaspoons ground ginger
* 1 teaspoon baking soda
* 3/4 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3/4 cup margarine, softened
* 1 cup white sugar
* 1 egg
* 1 tablespoon orange juice
* 1/4 cup molasses
* 2 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses (hint: spray your measuring cup with PAM before the molasses makes for easy cleanup). Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Easy Pumpkin Spice Cookies

2 spice cake mixes
2 bags chocolate chips
1 29 oze can 100% pumpkin

375 for 15-17 minutes

Can be halved.

Orange Slice Cookies

Master mix:
9 cups all-purpose flour
2 tsp baking soda
2 tsp salt
3 cups sugar
2 1/4 cup brown sugar

Combine flour, soda, and salt. Mix thoroughly with whisk.
Add both sugars.
(Keeps 3-4 months)

1/2 cup margarine, softened
2 1/4 cup master mix
1 egg
1/2 tsp orange extract
3/4 cup candied orange slices, chopped
1/2 cup finely chopped walnuts

Preheat over to 375.
Using two knives, a pastry blender, or a wire whisk, cut margarine into the master mix until the mixture resembles fine crumbs.

Add egg and orange extract and mix on low speed for 30 seconds to 1 minute allowing dough to fully blend.
Stir in orange candy and walnuts.

Drop dough in approximately 1" size balls onto greased cookie sheet.

Bake from 8-10 minutes.

Ghirardelli Ultimate Double Chocolate Cookies

1 bag (11.5 oz) 60% bittersweet chocolate chips
6 T. (3/4 stick) unsalted butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour
1/2 tsp. baking powder
1 bag (12 oz) semi-sweet chocolate chips
1 cup (4 oz) chopped walnuts

In double boiler over hot water, melt the bittersweet chocolate chips and butter.
In large bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate mixture.
In small bowl, stir together flour and baking powder; stir into chocolate mixture.
Gently mix in semi-sweet chocolate chips and walnuts.

Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long.
As dough will be very soft, use plastic wrap to hold dough in log shape. Wrap tightly.
Refrigerate at least 1 hour or until firm.

Preheat oven to 375.
Unwrap dough; with sharp knife, cut into 3/4-inch slices.
Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.
Bake 12-14 minutes or until shiny crust forms on top but interior is still soft.
Cool on baking sheet.

Dad's Oatmeal Cookies

3/4 cup butter or margarine
1/4 cup vegetable shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. ground cinnamon (heaping)
1/2 tsp. salt
3 cups oats

Preheat oven to 350 degrees.
Grease baking sheet.
Cream butter, shortening and sugars until light and fluffy.
Mix in eggs and vanilla.

Combine flour, baking powder, cinnamon and salt.
Add to creamed mixture.
Blend thoroughly.
Stir in oats.
Drop by level tablespoons 2 inches apart onto baking sheet.
Bake 11-13 minutes or until bottoms are lightly browned.
Let cool 1 minute before removing from baking sheet.

Paul's "Scripture Cookies" (Oatmeal Raisin)

Beat together:
3/4 cup butter
1/3 cup milk
1 1/2 cups sugar
2 eggs

Mix in:
2 cups flour
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. baking soda
3 cups oats
1 cup raisins

Bake at 350 for 15 minutes. Also good without raisins.