Magic Carpet Cookies

•1 cup soft butter
•½ cup sugar
•1 egg
•3 tsp. almond or vanilla flavoring
•2 ½ cups flour
•½ tsp. baking powder
•½ tsp. salt

Heat oven to 375 degrees. Cream well – butter, sugar, egg, flavoring. Stir dry ingredients together; blend in. Reserve half of dough. Roll rest into two rectangles, 12” x 6”, on heavily floured board. Cut each rectangle lengthwise into three strips. With spatula, carefully lift each strip onto ungreased baking sheet, placing about 1” apart.

With reserved dough, divide into 18 pieces. Roll each piece into a rope and place one rope down the center of one rectangle; another on each side of that rectangle. Repeat for all rectangles. Press rope down with your fingers or a fork so that they are adhered to the rectangle.

Bake for ten minutes, or until edges are light brown.  Cool on baking sheets.  Fill in between rows with sugar icing, jelly, or Nutella.  Carefully cut 1” diagonal pieces with sharp knife.  Yield 60-70 cookies

Christmas Eve Cookies

Sugar Free Pumpkin Cookies

In a power blender:
1/4 cup Instant Rice
1 cup Oats
2 oz Applesauce
1 t Soda
1/2 t Cinnamon
1/4 t Salt

In a large bowl:
2 T Oil
1/2 t Vanilla
1 beaten Egg
1/2 (15oz) can Pumpkin
Dry ingredients

With a teaspoon drop on cookie sheet. Bake at 350 for 15-20 minutes.

Pumpkin Cookies

In a power blender:
1/4 cup Instant Rice
1 cups Oats
1 t Soda
1/2t Cinnamon
1/4 t Salt

In a large bowl:
1/2 cup Brown Sugar
2 T softened Butter
1/2 t Vanilla

Add to bowl:
1 beaten Eggs
1/2 (15oz) can Pumpkin
Dry ingredients

With a teaspoon drop on cookie sheet. Bake at 350 for 15-20 minutes.

Chocolate Chip Oaties

1/2 cup Applesauce
1/4 cup Vanilla Rice Milk
1/2 tsp Vanilla
1 tbl  Inulin Prebiotic

1/4 cup Oats
1 tbl raisins
2 tbl Chia Seeds
2 tbl Protein Powder*
1/4 tsp Soda
1/4 tsp Salt

1/2 cup Quick Oats
1/4 cup Nuts (chopped)
1/4 cup Chocolate Chips

Preheat oven to 350º. In a large bowl mixed together the applesauce, rice milk, vanilla, and inulin. In a power blender, mix together the 1/4 cup oats, raisins, seeds, protein powder, soda, and salt. Add slowly to applesauce mixture. Knead in the oats, nuts, and chocolate chips. It will be the texture of play dough. Form into a large ball and divide into fourths. Continue dividing until you make 16 balls. Bake flatten balls for 20 minutes or until brown on bottom.

*Any protein powder will work, but I prefer Pea protein

Pumpkin Cookies

In a power blender:
1/2 cup Instant Rice
2 cups Oats
2 t Soda
1t Cinnamon
1/2 t Salt

In a large bowl:
1 cup Brown Sugar
1/4 cup softened Butter
1 t Vanilla

Add to bowl:
2 beaten Eggs
1 (15oz) can Pumpkin
Dry ingredients

With a teaspoon drop on cookie sheet. Bake at 350 for 15-20 minutes.
Ice with cream cheese frosting after they have cooled.

Cream Cheese Frosting
1 T butter
1/4 t Vanilla
4 oz Cream Cheese
1 cup Powdered Sugar

Cream Cheese Cake Cookies

1 box cake mix, any flavor
8 oz cream cheese, room temperature
1/4 cup butter, room temperature
1 large egg
1 t vanilla
1 bag (12oz) semisweet chocolate chips

Preheat oven to 375º, cream together butter and cream cheese. Add egg and vanilla, mix well. Stir in cake mix a little at a time until well blended. Add chocolate chips.

Bake 10 minutes, until edges are brown.

From www.justapinch.com

Gingerbread men Cookies

1 (3.5 oz) butterscotch pudding mix
1/2 c butter
1/2 c brown sugar
1 egg

cream together and add

1 1/2 c flour
1/2 tsp baking soda
1 1/2  tsp ginger
1 tsp cinnamon

Cover and chill 1 hour in frig.  Then roll dough out 1/8 inch and cut out.  Bake 350 degrees 10-12 minutes.

Oatmeal Cookies

1/2 c. sugar
1/2 c. B sugar
1 c. softened butter
1 c. flour
1/2 t. baking soda
1 large scoop of peanut butter (about 1/2 c)
2 c. quick oats

Mix together ingredients.  Roll into 1 inch balls and place on cookie sheet.  Mash each ball with a fork.  Bake at 350 for 15 minutes.

No Bake Cookies

2 cups sugar
1/4 cup butter
1/2 cup milk
1/3 cup cocoa
1 t vanilla
1/2 cup peanut butter
3 cups oats

Heat sugar, butter, milk, and cocoa on high until boiling. Hard boil exactly one minute. Remove from heat and in same pan add vanilla, peanut butter, and oats. Spoon onto wax paper immediately after combining all ingredients.

Holiday Cookies

3/4 cup granulated sugar
1/2 cup shortening
1 egg
2 cups Gluten-free All-purpose Flour
1/2 t salt
1/2 t baking powder
1 t xanthan gum
2 t vanilla or almond extract
2 T milk
Frosting

Beat sugar and shortening in large bowl with electric mixer 2 minutes or until fluffy. Beat in egg. Whisk flour blend, salt, baking powder, xanthan gum in medium bowl. Gradually beat into sugar mixture. Beat in vanilla and milk to make a soft dough. Divide dough in half, pat into discs. Wrap in plastic wrap and refrigerate at least 15 minutes.

Preheat oven to 350º, line baking sheets with parchment paper. Roll out dough between sheet of waxed paper until 1/4" thick. Cut out cookies. Transfer to prepared baking sheets. Bake 8-10 minutes or until edges begin to brown. Cool completely on wire racks. Frost cookies.

Buttermilk Cookies

1/2 cup shortening or butter
1 cup white sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoons baking soda
1/2 teaspoon salt
1/2 cup buttermilk or (1/2 c milk + 1/2T vinegar)
1 teaspoons vanilla extract
Icing

Preheat oven to 425 degrees. Grease cookie sheets. In a large bowl, cream together the shortening, and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the buttermilk. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 6 to 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely before icing.

Snowball Cookies

1 cup unsalted butter
1/2 cup confectioners' sugar
1 teaspoon vanilla or almond extract
1 T cornstarch
2 cups all-purpose flour

1 cup chopped nuts
1/4 teaspoon salt
For Rolling Cookies
1/3 cup confectioners' sugar
1 T cornstarch, sifted  with sugar

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Beat the butter and 1/2 cup of the confectioners' sugar until smooth and creamy. Add in extract and mix until combined.  Mix in the cornstarch, flour, nuts and salt. Mixing until just combined. Roll about 1 teaspoon of dough  into balls and place on prepared baking sheet. The cookies can be placed quite close together since they do not spread during the baking process. Bake in preheated oven for about 15 minutes – taking care not to over bake. Allow cookies to cool on baking pan until you are able to comfortably hold them in your hands.  Sift 1/3 cup confectioners’ sugar and 1 T cornstarch into a medium bowl. While cookies are still warm, roll them in confectioners' sugar. Place cookies on cooling rack, once they have cooled completely, roll them in confectioners' sugar again

Gingerbread Boys and Girls

3/4 cup packed dark brown sugar
1 stick butter or margarine, softened
2 large eggs
1/4 cup molasses
3 3/4 cups all-purpose flour, plus more for dusting work surface
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt

Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined. Add the eggs and molasses and mix until combined. Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter mixture and combine with a spoon or spatula. Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Allow the dough to sit at room temperature for about 15 minutes, until pliable. Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8-inch thick. Cut out with gingerbread boy and girl cookie cutters. You can re-roll the scraps. Using a spatula, transfer the cookies from the board to the prepared cookie sheets. Bake for 10 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool.

Icing:
1 cup confectioners' sugar, sifted
1 to 2 tablespoons milk
Food coloring, as desired

Combine the confectioners' sugar and milk. Divide the mixture into thirds; leave 1/3 white, and color 1/3 green and the final third red. Decorate piping eyes, mouths, buttons, and bow ties.

Chocolate Gooey Cookies

1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting

Preheat oven to 350 degrees F. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Custard Creams

1 stick (1/2 cup) unsalted butter
1/3 cup granulated sugar
1 cup all-purpose flour
8 tbsps corn starch
1 tsp vanilla extract
Cream Filling

Preheat the oven to 350°F. Cream together the sugar and butter until light and fluffy. Fold in the flour, corn starch and vanilla until you have a dough that you can roll out. Flour the surface and roll out your dough to a thickness of ¼ inch. Cut the dough into whatever shapes you want ensuring that you have an even number of each shape. Custard creams are traditionally square but I used a glass to cut my dough into small circles.
Place your biscuits on a baking tray lined with parchment paper and bake for 10 minutes until golden brown. Leave to cool for a couple of minutes before transferring to a wire rack. When the biscuits are cool, gently sandwich them together with a heaped teaspoon of the filling.

Cream Filling:
2/3 stick (1/3 cup) unsalted butter, room temperature
1 cup powdered sugar
2 tbsps corn starch
½ tsp vanilla extract

Cream the butter and vanilla together and gradually add the sugar and corn starch until you have something with the consistency of butter cream.

Golden Raisin Oatmeal Cookies

3/4 cup applesauce
1 cup unpacked dark brown sugar
1 egg
1t vanilla
1/3 cup whole wheat flour
1/3 cup white flour
1 t cinnamon
1/2 t baking soda
1/2 cup golden raisins
3 cups quick oats

Bake 350º  for 15 minutes

Farm Cookies

1 cup shortening
1 1/2 brown sugar
1/3 cup honey
2 eggs
2 t almond extract
1/3 cup lemon yogurt
3 1/2 cups flour
1 t baking soda
1 t salt
3 cups corn flakes
1/2 cup peanuts
1/4 cup wheat germ
1 cup grape nuts cereal
1/2 cup coconut

Bake 375º for 8-10 minuets

Sour Cream Cookies

1 cup butter
1 cup white sugar
1 cup brown sugar
3 eggs
1 cup sour cream
1 t vanilla
3 cups flour
1 t salt
1 t baking soda
1 t baking powder

Cream butter and sugar, about 2 mins. Add remaining ingredients.

Bake 8-10 minutes 375º

Almond Cookies

3 cups flour
1 T  baking powder
1/2 cup plain yogurt
2 eggs
1/4 cup sugar
1/4 cup brown sugar
3 T oil
2 t almond extract
1 t vanilla extract
1 t lemon juice
1/2 cup sliced almonds