Oatmeal Craisin Cookies

These have become one of my favourite oatmeal raisin cookies. 

 They are chewy and have a hint of spice.

I've added a handful of chopped dried cranberries in with the raisins for another layer of flavour.  

The dough needs a couple of hours in the fridge before placing on the pan so you can mix them ahead of time and have fresh cookies ready when the children get home from school.

• 3/4 cup butter or margarine
• 3/4 cup shortening
• 2 1/2 cups sugar
• 2 eggs
• 3/4 cup golden cane syrup ( I used Roger's)
• 1 1/2 cups oatmeal
• 4 teaspoons baking soda **
• 4 cups flour
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
•  1 cup chopped raisins 
• 1 cups chopped dried cranberries 

** I've had questions about the amount of baking soda in this recipe.  I wondered about it myself the first time I made it but the cookies turned out fine.  By all means try reducing the amount if it doesn't seem right to you.  Or you can reduce or eliminate the salt.  Let us know if you come up with a better ratio of baking soda.  We're always open to learning from our readers.

1. Mix butter, shortening and sugar together in a large bowl.
2. Add eggs one at a time, beating after each addition.
3. Add golden syrup and mix well.
4. Mix in oatmeal, baking soda, spices and salt.
5. Add flour, one cup at a time and mix well.
6. Add raisins and dried cranberries and mix again.
7. Cover cookie dough and refrigerate for several hours.
8. Scoop out cookies on to pan and roll each into a 1 inch ball.
9. Bake at 375 degrees for 10 - 12 minutes or until cookies are evenly browned and beginning to set.
10. Let cool on pan for 5 minutes and remove to racks or brown paper to cool.
11. Makes 8 dozen.

Spicy Dark Chocolate Cookies

These cookies with surprising ingredients are very tasty and have a nice after kick of spice to them. Enjoy them with a cold glass of milk or a cup of coffee. My sister Lana made them and shared them and the recipe with me.

Ingredients:
1/2 cup unsalted butter
6 oz. of semi sweet chocolate chips
1/2 cup light brown sugar
1/4 cup white sugar
2 teaspoons pure vanilla extract
2 large eggs
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon cinnamon
1 teaspoon chili powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8-1/4 teaspoon cayenne
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees.
Prepare 2 cookie sheets with parchment paper.

Melt the butter and chocolate together either on the stove top in a heatproof bowl over simmering water (whisking until glossy and smooth) or in the microwave in 25-second increments (whisking after each 25 seconds). Cool the chocolate mixture to room temperature.

In a stand mixer with the paddle attachment beat together the brown and white sugar, eggs and vanilla extract on low speed until mixed well. Pour in the cooled chocolate mixture and mix until combined.

In a separate bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne.

Add the dry ingredients to the chocolate mixture and mix on low speed until the flour is incorporated well.
Fold in the chopped walnuts.

Scoop 12 equal rounds of the cookie dough for each cookie sheet making 24 cookies in total (approx.1-1/2 tablespoons each)
Bake at 350 degrees for approximately 12 minutes.
Cookies should still be a little puffy and soft.
Immediately slide the full sheet of parchment paper with the cookies onto a cooling rack.
Cool and enjoy with a cold glass of milk.
Note: If you enjoy sweeter cookies you can increase the brown sugar to a cup.

Pistachio Cranberry Cookies

Looking out the window I see a beautiful covering of snow on the trees, and so that turns my thoughts to Christmas. I love to bake cookies and will share a festive cookie recipe today. I usually make quite a variety for Christmas and I like to fill plates with cookies and give them away to family and friends. If you want less sweetness in this cookie you can omit the white chocolate chips and double the amount of pistachios.

• 1 box/468 g yellow cake mix
• 1/2 small box of instant pistachio pudding and pie filling (approximately 1/3 cup)
• 2 eggs
• 1/2 cup oil
• 1/4 cup cranberries, chopped
• 1/2 cup pistachio nuts, shelled and chopped
• 1/2 cup white chocolate chips

1. In mixer, combine cake mix, pistachio pudding, eggs, and oil until just blended.
2. Stir in cranberries, pistachios and white chocolate chips.
3. Scoop rounded tablespoons of dough and place on parchment lined cookie sheets.
4. Bake in a 350º oven for 12 to 14 minutes, until edges start to become golden in color.
5. Allow to cool in cookie sheets for a few minutes, then transfer to a cooling rack.
6. Yield: 2 dozen

Shortbread Pecan Fingers

It is that time of year when I start baking for Christmas. It may feel early to some of you but hey it snowed here this weekend so I am ready to get started. This is a delicious crispy, melt in your mouth kind of cookie. They are one of my favorites on the Christmas cookie tray. They freeze well and can easily be made a few weeks in advance of serving. Dipping the tips in melted chocolate would be a pretty variation.
Looks like a plate ready for Santa.

Ingredients:

• 1 cup butter, softened
• 1/2 cup icing sugar
• 2 cups flour
• 1/2 teaspoon salt
• 1 cup pecans, finely chopped
• Additional icing sugar for sprinkling on cookies

Method:

1. Cream butter and icing sugar till well mixed.
2. Combine flour and salt and stir into creamed mixture.
3. Stir in pecans which have been finely chopped, this dough will be crumbly but will gather quite nicely into a ball as you can see in the photo.
4. Shape dough into 3" finger lengths. 
5. Place on parchment lined cookie sheets.
6. Bake in a 350º oven for 18 to 20 minutes or until lightly browned.
7. Cool cookies for 5 minutes, then dust with icing sugar over top. I used a sieve to do this.
8. Yield: 2 1/2 dozen

Chocolate Puffs

Oh what a treat it was when my parents would come home from grocery shopping and I would see Mom pulling a bag of chocolate puffs out of the cardboard box. Cardboard boxes were often used to carry home the groceries instead of paper bags. And of course these treats were doled out sparingly, oh how I treasured each bite.
These chocolate puffs are not even close to perfect in appearance as those bought ones were but they sure taste good.
When I cut one to show you what the inside of the cookie looked like, the chocolate shell cracked just like the bought ones did when cut in half. This is a small recipe so no worries about having to store them although I think they would freeze well.

• 1/2 cup flour
• 1/4 cup whole wheat flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 3 level tablespoons butter, softened
• 3 level tablespoons brown sugar
• 1 egg
• 6 large marshmallows, cut in half
• Strawberry jam
• 10 ounces semisweet chocolate, chopped, I used good quality chocolate bars, 5 oz of dark chocolate and 5 ounces of milk chocolate. You can use what you prefer. 

1. In a medium size bowl whisk together both flours, baking soda, baking powder, salt, and cinnamon. Set aside.
2. Using your mixer, cream butter and sugar until light, beat in egg.
3. Add flour mixture and mix till combined.
4. Drop by spoonfuls on a parchment lined baking sheet. Dip the bottom of a cup in flour and press down the cookies to flatten.
5. Bake in a 350º oven for 9 minutes.
6. Remove from oven and top each cookie with a dab of strawberry jam and place a marshmallow half on top.
7. Bake another 2 minutes till marshmallows have softened.
8. Remove cookies from oven and using a metal spatula gently press down each marshmallow. 
9. Allow cookies to cool.
10. For chocolate coating, place chopped up chocolate in a bowl set over a saucepan of hot simmering water. Stir until melted.
11. Place one cookie at a time in the chocolate, using a spoon cover the cookies with chocolate, lift up cookie with a fork and tap on the edge of the bowl to remove excess chocolate. Place cookies on a wire rack set over a baking sheet. Cool cookies in fridge 15 minutes to allow chocolate to harden. 
12. Yield: 1 dozen delicious puffs

Brown Sugar Cookies

This is a tried and true recipe from long ago.  My boys always enjoyed these cookies at their friends' home...and brought the recipe home for me one day. Though they are a year-round 'lunchbox' kind of cookie...I like to make them at Christmas-time as well.  Create patterns by pressing the dough flat with the bottom of a fancy glass (or a vase, in my case) dipped in sugar.  The sparkling sugar crystals add a festive touch!

Brown Sugar Cookies

• 1 cup melted butter
• 1 1/2 cups brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 1/2 cups flour
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder

1. Combine melted butter and brown sugar.
2. Add eggs and vanilla; beat until smooth.
3. Add flour, salt, baking soda and baking powder and stir until combined. Chill dough.
4. Form small balls of dough (3/4" diameter) and place on parchment lined baking sheet.
5. Press down with bottom of fancy tumbler dipped in granulated sugar.
6. Bake at 350°F for 8-10 minutes.
7. Remove from oven.  Leave on pans for several minutes; then transfer to wire rack to cool.
8. Yield: about 5 dozen cookies 

 

Pumpkin Molasses Cookies

Autumn is almost here and the pumpkins are ready for picking.
Pumpkin and molasses are a wonderful combo in these soft cookies. When my daughter brought me a taste of these cookies I knew I would be adding them to my list of favorite cookies.
Do you use canned pumpkin from the store or do you prefer to cook your own?

• 1/2 cup butter, room temperature
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 1/4 cup molasses
• 1/2 cup pumpkin, cooked and pureed
• 2 teaspoons vanilla
• 2 1/3 cups flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 2 teaspoons ground ginger
• Sugar for rolling cookies

1. Beat together butter and sugars until creamy.
2. Add egg, molasses, pumpkin, and vanilla, mix till well blended.
3. Whisk together dry ingredients and add to the creamed mixture just until combined.
4. Refrigerate dough for 1 hour.
5. Scoop tablespoons of dough, roll into balls, and roll in sugar. The dough is sticky so this part is a bit messy.
6. Place 2" apart on parchment lined baking pans.
7. Bake in a 350º oven for 10 to 12 minutes.
8. Let cookies cool on  baking pans for a few minutes, then transfer to a cooling rack to cool completely.

Oatcakes..and Date Filling

We discovered oatcakes when we visited Cape Breton. They are delicious served plain with tea or coffee. My sister and I decided to put date filling between the oatcakes and had a nice snack while travelling.
Another way to enjoy them, crumble on yogurt for a delicious breakfast.

• 1 cup flour
• 2 cups rolled oats
• 3/4 cup brown sugar
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup butter
• 1/4 cup hot water

1. Mix dry ingredients together, cut in butter until mixture is crumbly.
2. Add hot water and stir until mixture comes together.
3. Turn dough out on floured surface and roll to 1/2" thick.
4. Cut into squares and place on parchment lined pans.
5. Brush with milk and sprinkle with coarse white sugar.
6. Bake in a 375º oven for 10 minutes or until the edges are golden in color. Bake them a few minutes longer if you prefer them crispy. 
7. Yield: 9 oatcakes

* Someone asked for my date filling recipe so I will add it here.

• 1 pound package dates, chopped
• 2 small apples, peeled, cored and thinly sliced
• 1/2 cup brown sugar
• 1 cup hot coffee, I always use coffee but you may use water.

1. Cook on low heat until thick and apples are tender, stirring occasionally, approximately 10 minutes.
2. Add more coffee or water as needed.
3. Cool slightly before filling your cookies.

Gingerbread Cookies

Gingerbread cookies are always a hit with the younger crowd although I sure don't mind one with my coffee either. I used to bake these cookies when our children were younger and then later for the grandchildren. I thought it was time to bring back a few memories. These cookies are easy and fun to make.  As you place the cut dough on the pan you can move the body parts to give them a whimsical look. And decorate as elaborate or as plain as you want. I am not a 'fancy decorator' as can be seen in these photos but they make me smile anyway. These cookies are 'soft and chewy'. If you want crispy cookies roll the dough thinner, and bake a little longer.

• 3/4 cup butter, softened
• 2/3 cup brown sugar
• 2/3 cup molasses
• 2 tablespoons milk
• 1 teaspoon vanilla
• 3 cups flour
• 1 teaspoon baking soda
• 3 teaspoons cinnamon
• 3 teaspoons ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

1. Combine butter, brown sugar, molasses, milk, and vanilla. Mix until smooth.
2. Whisk together dry ingredients and stir into wet ingredients until well combined and dough forms into a ball.
3. Wrap up in waxed or parchment paper and refrigerate overnight.
4. Roll out dough, 1/4" thick on very lightly floured parchment paper, cut into gingerbread shapes. I used a 5" cutter.
5. Place on parchment lined cookie sheet and bake in a 350º oven for 10-12 minutes. 
6. Cool completely and decorate with your favorite icing. Allow to dry before packing into cellophane bags for gifts or into containers for freezing. I like to lay the cookies on a cookie sheet to flash freeze, once frozen they can be packed into containers for freezing without messing up the decorating.
7. Yield: 20 cookies

Whipped Shortbread

Love these little shortbread cookie nuggets! Pop one in your mouth and it just melts. You cannot stop at one,I know, I've tried. I've been making them for a number of years for Christmas and they never disappoint.

• 1 cup butter
• 1/2 cup icing sugar
• 1 1/2 cups flour

1. Whip butter and icing sugar together until creamy.
2. Slowly add in flour, then turn your mixer to the whip setting.
3. Whip mixture for 6 to 7 minutes scraping sides occasionally. Longer length of whipping time results in lighter shortbread.
4. Use a cookie press if you have one, or you can use a small cookie scoop or teaspoon and place cookie dough on parchment lined pans. You may decorate with sprinkles, coconut, or pieces of cherries. I prefer to leave them plain.
5. Bake in a 275º oven for 30 minutes.
6. They freeze well.

Corn Chip Cookies

I like trying different cookie recipes and I loved the results of this one. This recipe has corn chips as one of the ingredients which caught my attention. They are slightly chewy and crunchy, just perfect for coffee break.

• 1/4 cup butter
• 1/4 cup shortening
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup peanut butter, smooth or crunchy
• 1 egg
• 1 teaspoon vanilla
• 1 cup flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups corn chips, crushed
• 1/4 cup skor bits
• Sugar to roll in the cookie dough balls

1. Cream together butter, shortening, sugars, and peanut butter. Stir in egg and vanilla and mix well.
2. Whisk together dry ingredients and stir into creamed mixture until well blended.
3. Stir in crushed corn chips and skor bits.
4. Scoop approximately 1" balls of dough, roll in sugar, and place on a parchment lined cookie sheet.
5. Bake in a 350º oven for 12 minutes.
6. Yield: 2 1/2 dozen

Gumdrop Oatmeal Cookies

Gumdrop cookies are a favorite of mine. I haven't baked them in years and suddenly had a yearning for them. A great addition to a cookie platter. It was difficult finding baking gums, one store was still waiting on their order, another didn't carry them but finally I found a store that had them. You can use gumdrops but they are larger and will need to be cut up into smaller pieces.

• 1/2 cup butter
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 egg
• 1 tablespoon water
• 1 teaspoon vanilla
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups oats
• 1 1/2 cups shredded coconut
• 3/4 cups baking gums 
• Extra baking gums (optional)

1. Cream butter and sugars until creamy. Add egg, water, and vanilla. Mix well.
2. Add dry ingredients and stir until blended. Stir in 3/4 cup baking gums.
3. Roll into 1" balls and place on parchment lined baking sheet. Flatten slightly and place another baking gum on each cookie if you wish.
4. Bake in a 350º oven for 10 to 12 minutes just until edges start to look golden.
5. Yield: 3 1/2 dozen

Trail Mix Cookies

These cookies are perfect to take along on a hike, picnic, or road trip. They are filled with a delicious blend of nuts, coconut, and dried fruit. The addition of molasses and orange zest adds a nice touch. I found the recipe here . I adapted it to my liking.

• 3/4 cup butter, softened
• 2/3 cup sugar
• 1/4 cup molasses
• 1 egg
• Zest of a medium sized orange
• 2 1/4 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 cup large flaked oatmeal
• 1 1/4 cups trail mix, you can purchase trail mix or make up your own favorite mix.
• Coarse sugar for sprinkling on top of cookies.

1. Cream butter and sugar until light and fluffy. Add molasses and mix.
2. Stir in egg and orange zest until well blended.
3. In a separate bowl whisk together flour, baking powder, baking soda, salt, spices, and oatmeal. Stir into creamed mixture.
4. Add trail mix and stir until combined.
5. Scoop rounded tablespoon sized balls of dough and place on parchment lined pans.
6. Using the bottom of a glass dipped in coarse or granulated sugar, press down on each ball of cookie dough to flatten slightly. I sprinkled extra coarse sugar on top.
7. Bake in a 375º oven for 10 minutes. Don't over bake, you want soft and chewy cookies. If you want them more crisp bake them a few minutes longer.
8. Yield: 28 cookies

Loaded Chocolate Chip Cookies

Our family enjoys the original Toll House Cookies with some extras added. This time I reduced the sugar content, too.

Ingredients:

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1-1/2 cups semi-sweet chocolate morsels
• 1-1/2 cups chopped nuts
• 1-1/2 cups rolled oats
• 1 cup sweetened coconut flakes

Method:

1. Preheat oven to 375 degrees F.
2. Combine flour, baking soda and salt in small bowl.
3. Beat butter, brown sugar, vanilla in large bowl of mixer until creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Gradually beat in the flour mixture.
6. Beat in the oats and coconut.
7. Stir in the morsels and nuts.
8. Use cookie scoop to drop dough onto ungreased baking sheets.
9. Flatten each cookie scoop slightly with a fork.
10. Bake for 10 to 12 minutes or until golden brown.
11. Cool on baking sheets and then transfer to wire racks to continue cooling.

Yield: 48 cookies using medium cookie scoop.

Lactation Cookies

A dear friend of Mennonite Girls Can Cook, Rosella, shared this recipe for cookies that are a packed with good ingredients and especially good for mom's who are breastfeeding their infants. I made them for our daughter in law during her first week home after delivering our first granddaughter. We didn't have enough whole wheat flour on hand so I made them with a mix of whole wheat and all purpose flour. You can use 1-1/2 cups of whole wheat flour instead if you'd like. Thank you Rosella for sharing this recipe.

Ingredients:

• 3/4 cup whole wheat flour
• 3/4 cup all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 cup peanut butter
• 1/2 cup butter, softened
• 1 cup ground flax seed
• 3 tablespoons brewer's yeast
• 1/3 cup water
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 teaspoon vanilla
• 2 large eggs
• 1-3/4 cups rolled oats
• 2 cups chocolate chips
• 1 cup chopped nuts

Method:

1. Preheat oven to 350 degrees.
2. Combine flour, baking soda, salt and cinnamon in medium bowl.
3. In a large bowl of mixer beat peanut butter, butter, sugars, vanilla, brewer's yeast, ground flax seed, and water till creamy.
4. Mix in eggs one at a time till incorporated.
5. Gradually beat in the flour mixture.
6. Slowly mix in the oats.
7. Mix in the nuts and chocolate chips.
8. Place 1 tablespoon sized balls of the dough onto greased cookie sheets.
9. Press down with fork.
10. Bake for 12 minutes at 350 degrees.

I used a larger than 1 tablespoon scoop for the cookies I made and my yield was 2 dozen large cookies. Besides my daughter in law enjoying these cookies, my son and husband enjoyed them, too. We found the brewer's yeast in the bulk food aisle of the grocery store.

Pecan Pinwheel Cookies

These cookies started with a basic Butter Cookie Dough that could create a variety of cookies.

Ingredients:

• 1-3/4 sticks of unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 tsp. salt
• 1-1/2 tsp. vanilla extract
• 1 large egg
• 2 cups all-purpose flour
• 3 tablespoons soft butter
• 3/4 cup brown sugar
• 1/2 cup chopped pecans
• 1/2 teaspoon ground cinnamon

Method:

1. In large bowl, beat butter, sugar, salt and vanilla until smooth but not fluffy.
2. Beat in egg.
3. Add flour and mix until incorporated, using hands if needed.
4. Chill dough for one hour.
5. On floured parchment, roll half the dough into a rough rectangle about 10 x 8 inches.
6. Repeat with remaining half of dough.
7. Slide rectangles on parchment to baking sheet.
8. Refrigerate for 20 minutes.
9. Meanwhile mix 3 tablespoons soft butter, 12 cup chopped pecans, and 1/2 tsp. cinnamon in small bowl.
10. Spread half of this mixture over one of the rectangles of refrigerated dough and distribute well. 
11. With long side facing you, use parchment paper to help you roll into log.
12. Repeat for the second rectangle adding the rest of the filling.
13. Chill until firm.
14. Preheat oven to 350 degrees.
15. Cut logs into 1/4 inch slices.
16. Place on parchment-lined baking sheets.
17. Bake until lightly browned, 12-17 minutes.
18. Let cool on wire racks.

Makes 5-6 dozen cookies.

You can freeze one of the logs for future use if you don't need this many cookies at once. Just wrap them in parchment and put the log into a freezer safe zip loc bag until ready to bake.

Coconut Lime Biscotti

What's not to love about biscotti? These are crunchy and citrus flavored. If you want to make them any more special than they already are you could dip one end of each biscotti in melted chocolate. I dipped half in melted white chocolate and left the other half plain. They pair well with a cup of coffee or tea.
Package a few for gifts to bless someone or share with a friend coming for coffee.
Recipe adapted from Healthy Cooking.

• 3/4 cup sugar
• 1/4 cup canola oil
• 2 eggs
• 1/4 cup lime juice (2 limes)
• 1 teaspoon vanilla
• 1/2 teaspoon coconut extract
• 1 3/4 cup flour
• 2/3 cup cornmeal
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup flaked coconut
• 1 teaspoon lime zest
• Extra zest to sprinkle on top of dipped biscotti if you are dipping them.

1. In a medium sized bowl beat sugar and oil until blended.
2. Beat in eggs, lime juice, vanilla, and coconut extract.
3. Combine flour, cornmeal, baking powder, and salt, gradually add to sugar mixture. Mix well. Dough will be sticky.
4. Stir in coconut and lime zest.
5. Divide dough in half. With lightly floured hands shape each half into a 12" x 2" rectangle on a parchment lined cookie sheet.
6. Bake in a 350º oven for 20 to 25 minutes, until set.
7. Allow to cool. Once cool enough to handle, transfer to a cutting board and cut diagonally with a serrated knife into 3/4" slices.
8. Place cut side down on parchment lined baking sheets.
9. Bake 6 minutes on each side until golden in color.
10. Remove to rack to cool.
11. Once cool you can dip in melted white chocolate and sprinkle with a little lime zest or leave them plain.
12. Store in an airtight container.
13. Yield: 2 dozen biscotti

Pistachio-Coconut Cookies

These cookies are easy to make and would be fun for St. Patrick's Day as they turn out light green in color. It's a recipe that uses packaged cake mix and pudding mix.

Ingredients:
1 package white cake mix
1 package (4 serving) Jell-O instant pudding-pistachio flavor
1/2 cup oil
3 tablespoons water
2 eggs
1/2 cup chopped pistachios or nut of your choice
1/2 cup angel flake coconut (sweetened)

Preheat oven to 350 degrees.
Combine all ingredients in bowl.
Blend well.
Drop onto greased baking sheets or parchment lined sheets.
Bake at 350 degrees for 10 minutes or until lightly browned around the edges.
Store in tightly sealed container.
Makes about 3 dozen cookies.

Because of the size I chose for the dropper I only yielded 31 cookies from this recipe. It also took longer to bake them at the larger size and because I put two trays in the oven to begin with. My cookies were soft (the way I like them) with a nice blend of flavors. If you prefer a crispy cookie cook them a little longer.

Chai Tea Cookies

A wonderful cookie to enjoy with a cup of coffee or tea during the Christmas season. I used vanilla chai tea in this recipe but you could use any tea. Another unique cookie to add to the cookie tray. I think dipping the cookies in chocolate would be very good too.

• 1 cup butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons vanilla chai tea (2 tea bags)
• 1/3 cup sliced almonds

1. Cream butter until light colored, gradually add sugars mixing until creamy.
2. Add eggs, one at a time beating well after each addition. Stir in vanilla.
3. Whisk together dry ingredients. Open tea bags and whisk tea leaves into dry ingredients.
4. Combine creamed and dry ingredients until well blended. Stir in almonds.
5. Refrigerate dough for an hour, place half of the dough on a piece of waxed paper and shape into desired roll, repeat with the second half of the dough, the rolls can be round or rectangular. The dough is sticky, using a knife helps to shape the rolls. Roll up in waxed paper and freeze.
6. Freeze 4 hours, cut in 1/4" slices and place on parchment lined cookie sheets.
7. Bake in a 375º oven for 8 to 10 minutes until edges of cookies turn golden brown.
8. Yield: 3 1/2 dozen

Flashback Friday - Pinwheel Cookies

For flashback Friday I want to bring back my recipe for pinwheel cookies.  Snow has arrived and so my thoughts turn to Christmas baking. These cookies are a favorite at our house and are always on the bake list for Christmas. Store them in airtight containers and they will stay nice and soft. They freeze well.

• 1 cup butter
• 1 cup white sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 8 tablespoons cocoa (for half of the dough)

1. Cream butter, and sugars, add eggs, and vanilla, mix well.
2. Whisk together dry ingredients and stir into creamed mixture until blended.
3. Divide dough in half and stir in 8 tablespoons cocoa to one half of dough. 
4. Roll out both doughs and put one layer on top of the other one. I roll the dough on waxed paper so I can just turn one layer upside down on the other one. 
5. Cut dough in half and tightly roll each one up lengthwise ending up with 2 rolls.
6. Place rolls on cookie sheet and chill thoroughly in the freezer.
7. Slice 1/4" thick, place on parchment lined cookie sheets, and bake in a 375º oven for 10 minutes.
8. Cool and store in airtight containers.