Honey Cookies

You have never had a cookie like this!! This is a recipe that has been a family treasure for years, my step-mom has makes them every holiday season. One year when i was little I remember not asking for presents but asking for Honey Cookies!! Yep - they are that Good!!

INGREDIENTS:
1/3 cup soft shortening

1/3 cup sugar

1 egg

2/3 cup honey

1 tsp vanilla

2 3/4 cups flour

1 tsp soda

1 tsp salt

DIRECTIONS:

Mix shortening, egg, sugar, honey and vanilla. In a seperate bowl blend flour, soda, salt and then slowly add into batter.

Chill dough - at least an hour if not overnight.

MAKING THE COOKIES:

Roll 1/4" inch thick on a lightly floured surface. Use your favorite cutters and cut out and place on cookie sheet. I usually keep half the dough in the fridge since the dough does get rather warm while working with it which usually means a sticky mess!

Bake at 375 for 6 minutes - adjust time for larger cookies :)

ICING:

I've always down sifted powdered sugar with butter..adding 1/4 tsp of milk (or cream) at a time, then flavoring with vanilla/almond or lemon extract! I don't really have measurements.. just start with very little liquid to your sugar and only add till you get the right consistency.

Now Martha Stewart recommends:

Makes 2 1/3 cups

• 1 box confectioners' sugar (1 pound)
• 5 tablespoons meringue powder, or 2 large egg whites

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.

There is also this cool tutorial on some ways to decorate cut-out cookies:

http://www.bakegreek.com/how-to-ice-a-bakegreek-cookie/

Secret Recipe Chocolate Chip Cookies

These are really yummy and so easy to make!

Prep time: 10 minutes | Bake Time: 16 to 18 minutes

1/2 cup rolled oats, regular or quick (quick if you don't ground)

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 tsp salt

1/4 tsp cinnamon

1 cup (2 sticks) butter, softened- not melted

3/4 cup firmly packed brown sugar

3/4 cup granulated sugar

2 tsp vanilla extract

1 tsp lemon juice

2 eggs

3 cups semisweet chocolate chips (or chopped dates or raisins)

1 1/2 cups chopped walnuts

DIRECTIONS:

1. Preheat oven to 350 degrees. Cover 2 baking sheets with parchment paper. Place rolled oats in blender or food processor and process until finely ground. Combine ground oats, flour, baking soda, salt, and cinnamon in a mixing bowl.
2. In another bowl, cream butter, sugars, vanilla and lemon juice together using an electric mixer. Add eggs and beat until fluffy.
3. Stir the flour mixture into egg mixture, blending well. add the chocolate chips and nuts to the dough and mix well. Using 1/4 cup of dough for each cookie, scoop round balls with an ice-cream scoop and place 2 1/2 inches apart on prepared baking sheets.
4. Bake until cookies are lightly browned. 16-18 minutes. Transfer to a wire rack to cook completely. Store in a sealed container to keep them soft and chewy.

Tip: The lemon juice in this recipe helps to activate the baking soda, producing a softer chewier cookie.

The Ultimate Healthy Cookie

This was from my friends neighbor, I have made them once, actually pretty good but a little expensive the first go around getting all the ingredients together!

INGREDIENTS

1/3 Cup brown rice flour

1/3 cup amarynth flour (or unenriched flour)

1/3 cup oats

1/2 cup fresh ground (or finely chopped) almonds (or whatever nut you have)

3 Tbsp fresh ground flax seed

1/2 cup raw honey or Agave Nectar

1 egg

2 Tbsp extra virgin, cold pressed coconut oil ( or butter)

1/2 cup organic apple sauce

1 tsp baking soda

1/4 tsp salt

3 tsp cinnamon

Options: You may add to these anything your heart desires: walnuts, dried coconut, raisins, cranberries, carob chips, grated carrot, chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees
2. Mix dry ingredients in one bowl (rice flour, amarynth flour, oatmeal, ground nut, ground flax, baking soda, salt, cinnamon) and mix the wet ingredients (honey, oil/butter, apple puree, egg) in a second bowl.
3. Now mix them all together
4. Place on cookie sheet (they will double in diameter in oven)
5. Bake for 20 minutes until golden and appear dry.

Doubletree Chocolate Chip Cookies

INGREDIENTS:
3 cups all-purpose flour
3/4 cup old-fashioned (rolled) oats
3/4 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups butter
1 1/2 cups granulated sugar
3/4 cup firmly packed brown sugar
4 large eggs
2 1/2 teaspoons vanilla extract
1 teaspoon lemon juice
3 cups semisweet chocolate chips
1 1/2 cups chopped walnuts

DIRECTIONS:

Preheat oven to 350*F

In a medium bowl, combine flour, oats, baking soda, salt and cinnamon. Set aside.

With an electric mixer, cream butter in large bowl. Add both sugars and beat on medium for 2 minutes. Add eggs one at a time, beating well after each addition. Add lemon juice and vanilla; mix well. Stir in flour mixture, mixing well. Add chocolate chips and nuts and stir to just combine.

Drop by 1/4 cupfuls on non-stick baking pans, 2 to 3 inches apart. Bake for 13 to 15 minutes or until lightly browned around the edges. Cool; transfer to wire racks and cool completely. Store in tightly sealed container.
Makes 3 dozen.

from boosbakery.blogspot .com

Chai Spice Girls

Prep: 25 minutes
Chill: 3 hours
Bake: 12 minutes

ingredients

• 2 spiced chai-flavored tea bags
• 3 cups all-purpose flour
• 2 tsp. pumpkin pie spice
• 1-1/2 cups butter, softened
• 1 cup sugar
• 2 egg yolks
• 2 Tbsp. molasses
• 1 recipe Powdered Sugar Icing

directions

1. Remove tea bag contents (3 teaspoons); discard bags. In medium bowl combine tea, flour, and pumpkin pie spice; set aside.

2. In large mixing bowl beat butter on medium to high 30 seconds. Add sugar; beat until light and fluffy. Beat in egg yolks and molasses. Beat in as much of the flour mixture as you can; stir in remaining flour. Divide dough in half. Cover and refrigerate about 3 hours or until easy to handle.

3. Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper. On lightly floured surface, roll half of the dough at a time until 1/4-inch thickness. Cut dough with 4-inch gingerbread girl cutters.

4. Bake 12 minutes or until edges are lightly browned. Cool on cookie sheets 2 minutes. Transfer to rack to cool completely. Decorate with Powdered Sugar Icing. Makes 18 to 20 cookies.

5. Powdered Sugar Icing: In medium bowl combine 1-1/2 cups powdered sugar, 1/2 teaspoon vanilla, and 4 teaspoons milk. Stir in additional milk, 1 teaspoon at a time, until piping consistency.

6. To Store: Layer cookies between waxed paper is covered airtight container. Store at room temperature up to 3 days or freeze up to 3 months.

nutrition facts

• Calories308,
• Total Fat (g)16,
• Saturated Fat (g)10,
• Monounsaturated Fat (g)4,
• Polyunsaturated Fat (g)1,
• Cholesterol (mg)64,
• Sodium (mg)112,
• Carbohydrate (g)39,
• Total Sugar (g)22,
• Fiber (g)1,
• Protein (g)3,
• Calcium (DV%)2,
• Iron (DV%)7,
• Percent Daily Values are based on a 2,000 calorie diet

Peanut Butter Carrot Cookies

Ingredients

• 1/2 cup butter
• 1/2 cup packed brown sugar
• 3/4 cup white sugar
• 1/2 cup peanut butter
• 1 egg
• 1/4 cup milk
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 2 cups rolled oats
• 1 cup grated carrots
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cream together the margarine, brown sugar, white sugar, and peanut butter.
3. Add in the egg and the milk. Sift together the flour, salt and baking soda and stir in. Stir in oats. Add in the carrots and chocolate chips. Drop by teaspoon onto cookie sheets and bake for 15 minutes.

Sugar Cookie Icing

Ingredients

• 1 cup confectioners' sugar
• 2 teaspoons milk
• 2 teaspoons light corn syrup
• 1/4 teaspoon almond extract
• assorted food coloring

Oatmeal Toffee Cookies

Ingredients

• 3/4 cup butter, softened
• 1/2 cup packed light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups rolled oats
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 2 cups toffee baking bits

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
2. In a medium bowl, cream together the butter and brown sugar. Stir in the egg and vanilla until smooth. Sift together the flour, salt and baking soda, stir into the creamed mixture. Then stir in the rolled oats. Finally, stir in the chopped candy bar pieces.
3. Drop dough by rounded tablespoons onto the prepared cookie sheets, and flatten slightly. Bake for 10 to 18 minutes in the preheated oven. Cookies will have a dry appearance when finished baking.

Chocolate Cookies

Ingredients

• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 2 cups brown sugar
• 6 tablespoons white sugar
• 2 eggs
• 4 teaspoons vanilla extract
• 1 (12 ounce) bag chocolate chips

Directions

1. Preheat an oven to 300 degrees F (150 degrees C).
2. Gently mix the flour, baking powder, baking soda, and salt with a fork in a bowl. Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine.
3. Divide the dough into 24 3-tablespoon-sized balls. Flatten the balls to about 1/4-inch thick onto a baking sheet.
4. Bake in the preheated oven until the edges are golden, 15 to 17 minutes. Allow the cookies to cool on the baking sheet until the centers begin to set, about 20 minutes.