F o c u s

S e r i e s

cookie jar classics

Choice recipes from Company’s Coming cookbooks

Jean Paré

Cover: Decadent Chocolate Chippers, page 8 Back cover left: Gingersnaps, page 40 Back cover right: Sugar Cookies, page 46 Above left: Hazelnut Cookies, page 10 Above right: Peanut Blossoms, page 38 Page 1 left: Paintbox Cookies, page 44 Page 1 right: Wartime Cookies, page 24

foreword
Chocolate chip, gingersnap, coconut, butterscotch—everyone has a favourite cookie. For some it’s sugar cookies, so simple to decorate whatever the season, while others love the icebox kind, complete with memories of grandmother’s kitchen. These classic and updated treats from the library of Company’s Coming are perfect for bake sales and instant pick-me-ups, and they’re all here in this useful book. It may sound counter-intuitive, but for busy bakers, the freezer is an essential appliance. Mix up an extra batch of dough, double-wrap half and freeze for up to three months to bake later. Well-sealed baked cookies can be frozen for six to eight months. (The exception is macaroons, with a limit of two to three months.) Just make sure that any icing on cookies is completely dry, and that you layer them between waxed paper in an air-tight container. That way, you’ll never run out of these delicious cookie-jar classics.

Copyright © Company’s Coming Publishing Limited All rights reserved worldwide. No part of this book may be reproduced, stored in a retrieval system or transmitted in any form by any means without written permission in advance from the publisher. In the case of photocopying or other reprographic copying, a license may be purchased from the Canadian Copyright Licensing Agency (Access Copyright). Visit www.accesscopyright.ca or call toll free 1-800-893-5777. In the United States, please contact the Copyright Clearance Centre at www.copyright.com or call 978-646-8600. Brief portions of this book may be reproduced for review purposes, provided credit is given to the source. Reviewers are invited to contact the publisher for additional information.

Library and Archives Canada Cataloguing in Publication Paré, Jean, date Company’s Coming cookie jar classics / Jean Paré. (Focus series) Includes index. ISBN 978-1-897069-42-4 1. Cookies. I. Title. II. Title: Cookie jar classics. III. Series: Paré, Jean, date- Focus series. TX772.P268 2007 641.8’654 C2007-901547-6 Published by­­ Company’s Coming Publishing Limited 2311 – 96 Street Edmonton, Alberta, Canada T6N 1G3 Tel: 780-450-6223 Fax: 780-450-1857 www.companyscoming.com Company’s Coming is a registered trademark owned by Company’s Coming Publishing Limited
We acknowledge the financial support of the Government of Canada through the Book Publishing Industry Development Program (BPIDP) for our publishing activities.

Printed in China

cookie jar classics 1

pecan chip cookies
Pecans give these delicious chocolate chip cookies extra crunch, but even without nuts, these are fabulous. For chewy cookies, make sure you don’t overbake. Hard margarine (or butter), softened Brown sugar, packed Granulated sugar Large eggs Vanilla extract All-purpose flour Baking powder Baking soda Salt Semi-sweet chocolate chips Chopped pecans 1 cup 1 1/2 cups 1/2 cup 2 1 1/2 tsp. 2 1/2 cups 1 tsp. 1 tsp. 1/2 tsp. 2 cups 1 cup 250 mL 375 mL 125 mL 2 7 mL 625 mL 5 mL 5 mL 2 mL 500 mL 250 mL

Cream first 3 ingredients in large bowl. Add eggs 1 at a time, beating well after each addition. Add vanilla. Beat until smooth. Combine next 4 ingredients in medium bowl. Add to margarine mixture in 2 additions, mixing well after each addition until no dry flour remains. Add chocolate chips and pecans. Mix well. Drop, using 1 tbsp. (15 mL) for each, about 2 inches (5 cm) apart onto greased cookie sheets. Bake in 350°F (175°C) oven for about 10 minutes until edges are golden. Let stand on cookie sheets for 5 minutes. Remove cookies from cookie sheets and place on wire racks to cool. Makes about 84 cookies.
1 cookie: 87 Calories; 4.7 g Total Fat (2.6 g Mono, 0.6 g Poly, 1.4 g Sat); 5 mg Cholesterol; 11 g Carbohydrate; trace Fibre; 1 g Protein; 64 mg Sodium

2

cookie jar classics

Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www.companyscoming.com

com .companyscoming.2 g Total Fat (3. Stir until no dry flour remains. Add cooking oil. about 2 inches (5 cm) apart onto greased cookie sheets. Add next 5 ingredients.7 g Poly. 60 mg Sodium 4 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www. 13 g Carbohydrate.orange and carrot cookies Carrot cake isn’t the only way to enjoy Bugs Bunny’s favourite veggie. Beat until smooth. 1 cookie: 111 Calories. Remove cookies from cookie sheets and place on wire racks to cool. packed Cooking oil Grated carrot Finely chopped pecans Finely chopped pitted dates Orange juice Grated orange zest All-purpose flour Baking powder Salt 1 1/3 cup 1/3 cup 1/2 cup 1/3 cup 1/3 cup 1 tbsp. 1 tsp. 6. Mix well. 1 g Fibre. Large egg Brown sugar.5 g Sat). Makes about 18 cookies. These chewy cookies are packed with good-for-you ingredients that will keep nibblers going till suppertime. Drop.1. 0. 1 75 mL 75 mL 125 mL 75 mL 75 mL 15 mL 5 mL 250 mL 5 mL 1 mL Beat egg and brown sugar in large bowl until thick and pale. 12 mg Cholesterol. Combine remaining 3 ingredients in small bowl. 1 cup 1 tsp.6 g Mono. Add to carrot mixture. using 1 rounded tablespoonful for each. 1 g Protein. Bake in 350°F (175°C) oven for about 15 minutes until golden. 1/4 tsp. Let stand on cookie sheets for 5 minutes.

1/2 tsp. Makes about 60 cookies. Mix well.1 g Sat). trace Fibre. 3/4 cup Cream margarine and brown sugar in large bowl. (15 mL) for each. All-purpose flour Baking powder Baking soda Salt Chopped walnuts 1 3/4 cups 2 tsp. 1 g Protein. 1 g Protein. 0. packed Large egg 1/2 cup 1 cup 1 125 mL 250 mL 1 2 250 mL 5 mL 425 mL 10 mL 2 mL 1 mL 175 mL Unsweetened chocolate baking squares 2 (1 oz. Add to chocolate mixture in 2 additions. 47 mg Sodium 6 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www. Add walnuts. Stir until smooth.chocolate chews Warm.5 cm) apart onto greased cookie sheets. Stir well. Drop. chocolatey cookies and a glass of cold chocolate milk—bring them on and watch the smiles appear! Hard margarine (or butter). until almost melted. Add sour cream and vanilla. Do not overheat. softened Brown sugar. mixing well after each addition until no dry flour remains. Let stand on cookie sheets for 5 minutes. chopped Sour cream 1 cup Vanilla extract 1 tsp. stirring often.9 g Poly. Add to margarine mixture. Heat chocolate in small heavy saucepan on lowest heat. Add egg. Bake in 375°F (190°C) oven for 10 to 12 minutes until edges are set.9 g Total Fat (1. 5 mg Cholesterol. 1.. using 1 tbsp.com .7 g Mono. 8 g Carbohydrate. 1 cookie: 66 Calories.companyscoming. Remove from heat. Remove cookies from cookie sheets and place on wire racks to cool. Beat well. 3. 1/4 tsp. 28 g. each). Combine next 4 ingredients in small bowl. about 1 inch (2.

8 g Sat). about 2 inches (5 cm) apart onto greased cookie sheets. 1 g Fibre. 3 cups 2 cups 250 mL 375 mL 2 5 mL 500 mL 60 mL 5mL 4 mL 750 mL 500 mL Cream butter and brown sugar in large bowl. mixing well after each addition until no dry flour remains.companyscoming. Remove cookies from cookie sheets and place on wire racks to cool.3 g Poly. 0.4 g Mono. 3/4 tsp. 1 at a time. Let stand on cookie sheets for 5 minutes. Mix well. Beat until smooth. the chunks of melting chocolate in these fabulous cookies are squishy and irresistible. 4. Drop. 2. (25 mL) for each. 1 cookie: 105 Calories. softened Brown sugar. 2 g Protein. using 1 1/2 tbsp. beating well after each addition. Add to butter mixture in 2 additions. Add chocolate chunks and walnuts. Combine next 4 ingredients in small bowl. Add eggs.8 g Total Fat (1. Heaven! Butter (or hard margarine). packed Large eggs Vanilla extract All-purpose flour Cornstarch Baking soda Salt Semi-sweet chocolate chunks Coarsely chopped walnuts 1 cup 1 1/2 cups 2 1 tsp. 2 cups 1/4 cup 1 tsp.com .decadent chocolate chippers Served fresh from the oven. 16 mg Cholesterol. 15 g Carbohydrate. Makes about 36 cookies. Bake in 350°F (175°C) oven for 10 to 15 minutes until golden. 78 mg Sodium 8 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www. Add vanilla.

Add egg and vanilla. packed Large egg Vanilla extract All-purpose flour Baking powder Baking soda Salt 1/2 cup 1 cup 1 1/2 tsp. 1 g Protein. mixing well after each addition until no dry flour remains. using 2 tsp. 0. 1 cookie: 62 Calories. Beat in icing sugar and liqueur. Add hazelnuts and sour cream. until golden. trace Fibre. Makes about 72 cookies. 2/3 cup toasted (see Tip. Pipe icing onto cookies. softened Brown sugar.9 g Total Fat (1. 8 g Carbohydrate. 1. about 1 inch (2.hazelnut cookies Golden hazelnut cookies with spirals of icing on top.2 g Poly. Beat well. Let stand on cookie sheets for 5 minutes. stirring often. Hazelnut Icing: Melt butter in small saucepan on medium. 1 cup 2 tbsp. Delicious! Butter (or hard margarine). 125 mL 250 mL 1 2 mL 500 mL 4 mL 4 mL 1 mL 150 mL 75 mL 50 mL 250 mL 30 mL Coarsely chopped hazelnuts (filberts). adding more icing sugar or liqueur if necessary until spreading consistency. Drop. 1/4 tsp. Remove from heat.5 cm) apart onto greased cookie sheets. (10 mL) for each. 9 mg Cholesterol. 2. Mix well. 2 cups 3/4 tsp. Cream butter and brown sugar in large bowl. Bake in 375°F (190°C) oven for 10 to 12 minutes until edges are golden. page 64) Sour cream 1/3 cup HAZELNUT ICING Butter (or hard margarine) Icing (confectioner’s) sugar Hazelnut liqueur 3 tbsp. Spoon icing into piping bag fitted with small writing tip or small resealable bag with tiny piece snipped off corner.companyscoming. Remove cookies from cookie sheets and place on wire racks to cool completely.4 g Sat). 3/4 tsp. Combine next 4 ingredients in small bowl. Add to butter mixture in 2 additions.2 g Mono.com . Makes about 1/2 cup (125 mL) icing. 48 mg Sodium 10 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www.

Combine next 3 ingredients in small bowl. 250 mL 25 mL 15 mL 10 mL 12 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www. 6 g Total Fat (1. Remove cookies from cookie sheets and place on wire racks to cool completely. Let stand on cookie sheets for 5 minutes. (15 mL) for each. Chocolate Icing: Beat all 4 ingredients in small bowl. Mix well. softened Granulated sugar All-purpose flour Cocoa.companyscoming. Butter (or hard margarine). about 1 inch (2. 1 g Protein.2 g Poly. 0. 2 tsp. trace Fibre.com .chocolate coconut cookies Cocoa in both the cookie and the icing will have chocolate lovers cheering. 82 mg Sodium 3/4 cup 1/3 cup 1 1/2 cups 2 tbsp.9 g Sat). 1/4 tsp.5 cm) apart onto greased cookie sheets. 14 mg Cholesterol. Pipe icing onto cookies. Spoon icing into piping bag fitted with small writing tip or small resealable bag with tiny piece snipped off corner. mixing well after each addition until no dry flour remains. Makes about 30 cookies. sifted if lumpy Butter (or hard margarine). 1 cookie: 107 Calories. softened Cream butter and sugar in large bowl. This no-egg cookie dough will have a shortbread consistency. Makes about 1/3 cup (75 mL) icing. 3. Add to butter mixture in 2 additions. Add cereal and coconut. sifted if lumpy Salt Cornflakes cereal Medium unsweetened coconut. 1 tbsp.5 g Mono. page 64) CHOCOLATE ICING Icing (confectioner’s) sugar Milk Cocoa. adding more icing sugar or milk if necessary until spreading consistency. 13 g Carbohydrate. Bake in 350°F (175°C) oven for 10 to 12 minutes until edges are set. 1 cup 1/3 cup 175 mL 75 mL 375 mL 30 mL 1 mL 250 mL 75 mL 1 cup 1 1/2 tbsp. toasted (see Tip. using 1 tbsp. Drop.

companyscoming. 1 g Protein.2 g Sat). Bake in 350ºF (175ºC) oven for 10 to 12 minutes until edges are set. 101 mg Sodium 14 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www.6 g Total Fat (2. Drop. 1. (15 mL) for each. easy enough to make often and give away.com . 0. 11 g Carbohydrate.9 g Poly. Remove cookies from cookie sheets and place on wire racks to cool. 0 g Fibre. Let stand on cookie sheets for 5 minutes. so you’ll quickly gain new friends! Large egg Cooking oil Box of chocolate cake mix (2 layer size) Water White chocolate chips 1 1/2 cup 1 1/4 cup 1 cup 1 125 mL 1 60 mL 250 mL Beat egg and cooking oil in medium bowl until combined. 5 mg Cholesterol. Add chocolate chips. Add cake mix and water. 4.3 g Mono. about 2 inches (5 cm) apart onto greased cookie sheets. Fast enough to bake for old friends who drop by.friendship cookies A box of cake mix and a handful of ingredients is all you need. Beat until just moistened. using 1 tbsp. Makes about 48 cookies. Mix well. 1 cookie: 85 Calories.

1/4 tsp. Good luck—their spicy aroma is sure to bring any hermit out of hiding! For an update. Add eggs 1 at a time. mixing well after each addition until no dry flour remains. 1. 3 cups 1 tsp. using 1 1/2 tbsp. 1/2 tsp. 114 mg Sodium 16 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www. 1/2 tsp. Mix well. about 2 inches (5 cm) apart onto greased cookie sheets. leave out the raisins and add the same amount of dried cranberries or chopped dried apricots. Remove cookies from cookie sheets and place on wire racks to cool. 1 g Fibre. 1 cup 1 cup 2/3 cup 250 mL 375 mL 3 5 mL 750 mL 5 mL 5 mL 5 mL 2 mL 2 mL 1 mL 250 mL 250 mL 150 mL Cream margarine and brown sugar in large bowl. Let stand on cookie sheets for 5 minutes.2 g Poly. Beat until smooth. 13 mg Cholesterol.5 g Total Fat (3 g Mono.companyscoming. Add to margarine mixture in 3 additions. Add remaining 3 ingredients. (25 mL) for each. 5. 1 cookie: 130 Calories. Add vanilla. Hard margarine (or butter). Drop. Combine next 7 ingredients in medium bowl. Makes about 48 cookies. Bake in 375°F (190°C) oven for 6 to 8 minutes until golden. softened Brown sugar.hermits An old favourite. 1 tsp.com . 1 tsp. The name comes from the fact that they taste even better if they’re hidden for a day or two after baking. 2 g Protein. packed Large eggs Vanilla extract All-purpose flour Baking powder Baking soda Ground cinnamon Ground nutmeg Salt Ground allspice Chopped pitted dates Raisins Chopped walnuts (or your favourite nuts) 1 cup 1 1/2 cups 3 1 tsp. 19 g Carbohydrate. 1 g Sat). beating well after each addition.

14 mg Sodium 2 2/3 cup 1 tsp.4 g Sat). using 2 tsp. Egg yolks (large) Granulated sugar Grated lime zest Flaked coconut Egg white (large) Add coconut. trace Fibre.coconut lime macaroons These light. Let stand on cookie sheets for 5 minutes.com . Remove cookies from cookie sheets and place on wire racks to cool. Fold into coconut mixture until no white streaks remain. about 2 inches (5 cm) apart onto parchment paper-lined cookie sheets.1 g Poly. 1. 7 g Carbohydrate. 14 mg Cholesterol. 1 3/4 cups 1 2 150 mL 5 mL 425 mL 1 Beat first 3 ingredients in large bowl for about 5 minutes until thick and pale. Stir well. 0. 18 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www. golden clusters are chewy on the inside and crunchy on the outside. Drop. 1. If the macaroons stick to the cookie sheet.2 g Mono. Makes about 30 cookies. (10 mL) for each. 1 cookie: 44 Calories. Beat egg white in small bowl until stiff peaks form. trace Protein.8 g Total Fat (0. return them to the warm oven for a minute before trying to remove them.companyscoming. Bake on centre rack in 300°F (150°C) oven for 20 to 25 minutes until golden.

Let stand until set. Drop.3 g Sat). until butterscotch chips are almost melted. Mix well. 1 g Protein. trace Fibre. 36 mg Sodium 20 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www. stirring often. 1 cookie: 53 Calories. Stir until smooth. (30 mL) for each. 0. 8 g Carbohydrate. Butterscotch chips Smooth peanut butter Cornflakes cereal Chopped pecans (or walnuts) 1 cup 3 tbsp. Do not overheat. 2.butterscotch cookies No need to turn on the oven for these crunchy treats. using 2 tbsp.com . Remove from heat.6 g Poly. onto waxed paper-lined cookie sheets. Makes about 30 cookies.3 g Mono. Add cereal and pecans. trace Cholesterol. 0. 3 cups 1/2 cup 250 mL 50 mL 750 mL 125 mL Heat butterscotch chips and peanut butter in large heavy saucepan on lowest heat.4 g Total Fat (1.companyscoming.

2. Add remaining 3 ingredients. Add to margarine mixture in 2 additions. mixing well after each addition until no dry flour remains. Hard margarine (or butter). Combine next 3 ingredients in small bowl. Add vanilla.oatmeal chip cookies The blend of chocolate. 0. 17 g Carbohydrate. (30 mL) for each. beating well after each addition. 7 mg Cholesterol. Bake in 350°F (175°C) oven for 8 to 10 minutes until golden. oatmeal and coconut make these a cookie-jar favourite.com . Remove cookies from cookie sheets and place on wire racks to cool. 6. packed Large eggs Vanilla extract All-purpose flour Baking powder Baking soda Quick-cooking rolled oats Semi-sweet chocolate chips Medium unsweetened coconut 1 cup 2 cups 2 1 tsp. 2 cups 1 tsp. 1 g Fibre. using 2 tbsp. Makes about 60 cookies.9 g Mono. 61 mg Sodium 22 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www. 2 g Protein. about 2 inches (5 cm) apart onto greased cookie sheets. Let stand on cookie sheets for 5 minutes. 1 cookie: 126 Calories.companyscoming. Add eggs 1 at a time. 2 cups 2 cups 3/4 cup 250 mL 500 mL 2 5 mL 500 mL 5 mL 2 mL 500 mL 500 mL 175 mL Cream margarine and brown sugar in large bowl.5 g Sat). softened Brown sugar. 1/2 tsp. Beat until smooth. Mix well. Drop.2 g Total Fat (2.5 g Poly.

5 g Total Fat (2. when sugar was scarce. Flatten with fork. 79 mg Sodium 24 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www. 1/8 tsp. Combine remaining 5 ingredients in medium bowl.5 g Poly. 4. Makes about 36 cookies. 1 g Protein. 0. Add to margarine mixture in 3 additions. people substituted pudding powder and created these gems. 6-serving size Granulated sugar Large egg Vanilla extract Quick-cooking rolled oats All-purpose flour Baking powder Baking soda Salt 3/4 cup 1 1 tbsp. 1 1/2 cups 1 cup 1/4 tsp. Arrange about 2 inches (5 cm) apart on greased cookie sheets.5 cm) balls. Add egg and vanilla. 6 mg Cholesterol. trace Fibre. 1 cookie: 79 Calories. 1 1 tsp.com .8 g Mono. 0. Hard margarine (or butter). softened Box of butterscotch (or caramel) pudding powder (not instant). Bake in 375°F (190°C) oven for 10 to 15 minutes until golden. 175 mL 1 15 mL 1 5 mL 375 mL 250 mL 1 mL 1 mL 0. mixing well after each addition until no dry flour remains. 1/4 tsp. Let stand on cookie sheets for 5 minutes.9 g Sat).5 mL Cream first 3 ingredients in large bowl. During the Second World War.companyscoming. Beat well. 9 g Carbohydrate.wartime cookies Some cookies are born out of necessity and become classics. Remove cookies from cookie sheets and place on wire racks to cool. Roll into 1 inch (2.

Let stand on cookie sheets for 2 minutes. Arrange about 2 inches (5 cm) apart on greased cookie sheets.companyscoming. Add chocolate bar pieces. using 2 tsp.7 g Sat). 1 g Protein. Remove cookies from cookie sheets and place on wire racks to cool. 39 g. 10 mg Cholesterol. Makes about 48 cookies. 17 mg Sodium 26 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www. Mix well. 0.com . each). trace Fibre. coarsely chopped 2 1/4 cup 1 3 2 60 mL 1 3 Beat eggs and cooking oil in medium bowl until combined. with outstanding results. 2 g Carbohydrate.4 g Poly.9 g Mono. Roll into balls. Add cake mix. Bake in 350°F (175°C) oven for about 10 minutes until tops are cracked.2 g Total Fat (0. 0. 2. chewy inside—so good! Large eggs Cooking oil Box of devil’s food cake mix (2 layer size) Chocolate-covered buttery toffee bars (1 1/2 oz.chocolate crunch cookies Easy to make.. Crispy outside. Stir until combined. 1 cookie: 69 Calories. (10 mL) for each.

Add remaining 3 ingredients. 1 g Fibre. 4. Beat until smooth. mixing well after each addition until no dry flour remains. (15 mL) for each. using 1 tbsp.6 g Total Fat (2. 1/2 cup 1/2 cup 1/2 cup 2 400 mL 125 mL 5 mL 425 mL 5 mL 2 mL 125 mL 125 mL 125 mL Beat eggs and brown sugar in large bowl until thick and pale. Add cooking oil and vanilla. covered. 0. sweet white chocolate chips and earthy unsalted peanuts makes this a fabulous-tasting cookie.4 g Mono. 1. Remove cookies from cookie sheets and place on wire racks to cool. 1 cookie: 107 Calories. Roll into balls. Large eggs Brown sugar.2 g Poly. Arrange about 2 inches (5 cm) apart on greased cookie sheets. 1 g Protein. 16 g Carbohydrate. Makes about 42 cookies. Combine next 3 ingredients in small bowl. 1/2 tsp.com . packed Cooking oil Vanilla extract All-purpose flour Baking powder Baking soda Dried cranberries Unsalted peanuts White chocolate chips 2 1 2/3 cups 1/2 cup 1 tsp. 1 3/4 cups 1 tsp. 33 mg Sodium 28 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www.cranberry chip cookies The combination of tart cranberries. Mix well. Chill. Let stand on cookie sheets for 5 minutes. Add to egg mixture in 2 additions.8 g Sat).companyscoming. for 1 hour. 11 mg Cholesterol. Bake in 350°F (175°C) oven for about 15 minutes until golden.

Remove cookies from cookie sheets and place on wire racks to cool. 3. mixing well after each addition until no dry flour remains. softened Smooth peanut butter Large eggs Liquid honey Vanilla extract Quick-cooking rolled oats All-purpose flour Sultana raisins Unsweetened medium coconut Natural wheat bran Chopped walnuts (or your favourite nuts) Unsalted. 125 mL 125 mL 2 250 mL 5 mL 750 mL 375 mL 250 mL 250 mL 175 mL 125 mL 125 mL 5 mL 5 mL Cream margarine and peanut butter in large bowl. 3 cups 1 1/2 cups 1 cup 1 cup 3/4 cup 1/2 cup 1/2 cup 1 tsp. Arrange about 2 inches (5 cm) apart on ungreased cookie sheets. Bake in 375°F (190°C) oven for about 12 minutes until golden.nutri-cookies Tell the kids they can have cookies for breakfast—they’ll love it! Good as a between-activities snack when you’re on the go. Roll into balls. 4 mg Cholesterol. Beat until smooth. beating well after each addition. 59 mg Sodium 30 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www.1 g Sat). 1 cookie: 74 Calories. Let stand on cookie sheets for 5 minutes. Combine remaining 9 ingredients in medium bowl.3 g Mono. 2 g Protein.5 g Total Fat (1. Add eggs 1 at a time. 1 tsp.com . Hard margarine (or butter).companyscoming. Add to margarine mixture in 3 additions. Makes about 96 cookies. Add honey and vanilla. using 1 tbsp. 0. Flatten slightly.9 g Poly. (15 mL) for each. roasted sunflower seeds Baking soda Salt 1/2 cup 1/2 cup 2 1 cup 1 tsp. 1 g Fibre. 10 g Carbohydrate. You can leave out the sunflower seeds and add 1/4 cup (60 mL) wheat germ as a variation. 1.

trace Fibre. cut up Instant coffee granules. Remove from heat. Try having just one! Hard margarine (or butter). Cookies will be soft. Bake in 350°F (175°C) oven for 10 to 12 minutes until tops are cracked. Combine next 3 ingredients in medium bowl. 1/3 cup 125 mL 250 mL 175 mL 3 7 mL 2 15 mL 500 mL 7 mL 2 mL 75 mL Cream first 3 ingredients in large bowl. 1 cookie: 98 Calories. Remove cookies from cookie sheets and place on wire racks to cool.9 g Mono. Add to chocolate mixture in 2 additions. Add eggs 1 at a time. covered. 16 g Carbohydrate. Add to margarine mixture.com . Heat chocolate and coffee granules in small heavy saucepan on lowest heat. Add vanilla. 15 mg Cholesterol. Makes about 42 cookies. 75 mg Sodium 32 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www. until chocolate is almost melted.0 g Sat). softened Brown sugar.5 g Total Fat (1. Mix well. Let stand on cookie sheets for 5 minutes. Stir until smooth.companyscoming. beating well after each addition. packed Granulated sugar Large eggs Vanilla extract Unsweetened chocolate baking squares (1 oz. each).mocha crinkles These tantalizing cookies are the perfect blend of coffee and chocolate.3 g Poly. Do not overheat. 28 g. Chill. 1/2 tsp. Arrange about 2 inches (5 cm) apart on greased cookie sheets. stirring often. 0. 2 cups 1 1/2 tsp. mixing well after each addition until no dry flour remains. for at least 2 hours. 3. crushed to fine powder All-purpose flour Baking powder Salt Granulated sugar 1/2 cup 1 cup 3/4 cup 3 1 1/2 tsp. 2 1 tbsp. Roll balls in second amount of granulated sugar in shallow dish until coated. Beat until smooth.. 1. 1 g Protein. Roll into 1 1/4 inch (3 cm) balls.

Bake in 375°F (190°C) oven for about 10 minutes until edges are golden.4 g Sat). 10 g Carbohydrate. 1 cup 3/4 cup 2 175 mL 125 mL 125 mL 2 2 mL 300 mL 250 mL 2 mL 2 mL 1 mL 250 mL 175 mL 2 Cream first 3 ingredients in large bowl. each). 7 mg Cholesterol. 56 mg Sodium 34 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www. 0. Add to margarine mixture in 2 additions. packed Granulated sugar Large eggs Vanilla extract Quick-cooking rolled oats. 1 g Fibre.. Remove cookies from cookie sheets and place on wire racks to cool.com .7 g Mono. mixing well after each addition until no dry flour remains. Combine next 5 ingredients in medium bowl. Roll into 1 1/4 inch (3 cm) balls. 1. 1/4 tsp. 1 cookie: 84 Calories. Arrange about 2 inches (5 cm) apart on greased cookie sheets.6 g Poly. 1/2 tsp. softened Brown sugar. Add remaining 3 ingredients. beating well after each addition. processed in blender for 10 to 15 seconds All-purpose flour Baking powder Baking soda Salt Semi-sweet chocolate chips Chopped pecans Sweet chocolate baking squares (1 oz. Let stand on cookie sheets for 5 minutes. 28 g. Mix well. Beat until smooth. 1 g Protein.famous cookies Bring a plate of these oatmeal cookies studded with pecans and chocolate chips to your next potluck or fundraiser and watch them disappear—like celebrity guests. 1 1/4 cups 1 cup 1/2 tsp. Makes about 60 cookies. they show up and quickly vanish! Hard margarine (or butter). 5 g Total Fat (2.companyscoming. grated 3/4 cup 1/2 cup 1/2 cup 2 1/2 tsp. Add eggs 1 at a time. Add vanilla.

Roll into 2 inch (5 cm) balls. 2 cups 1 tsp. 1 g Fibre. 2 1/3 cups 8 250 mL 250 mL 250 mL 2 10 mL 500 mL 5 mL 5 mL 2 mL 575 mL 8 1/4 cup 60 mL Cream first 3 ingredients in large bowl. Combine next 4 ingredients in small bowl. Arrange about 4 inches (10 cm) apart on greased cookie sheets.giant toffee bar cookies These often don’t make it from the cookie sheet to the cookie jar! You can make smaller cookies by rolling out smaller balls. 1 cookie: 204 Calories.. Flatten balls to 1/2 inch (12 mm) thickness. Mix well. Add vanilla. 9. Add rolled oats and chocolate bar pieces. Bake in 375°F (190°C) oven for 10 to 12 minutes until golden.8 g Poly. Let stand on cookie sheets for 5 minutes. 29 g Carbohydrate. Hard margarine (or butter). 1/2 tsp.companyscoming. 1 tsp. packed Granulated sugar Large eggs Vanilla extract All-purpose flour Baking powder Baking soda Salt Quick-cooking rolled oats Chocolate-covered buttery toffee bars (1 1/2 oz. Dip flat-bottomed glass into second amount of granulated sugar. each). beating well after each addition. 0.com . 168 mg Sodium 36 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www. 39 g. Beat until smooth. 3 g Protein. but they’ll take less time to bake. dipping glass in granulated sugar as necessary. softened Brown sugar. Add to margarine mixture in 2 additions.8 g Mono.3 g Sat).2 g Total Fat (3. Add eggs 1 at a time. mixing well after each addition until no dry flour remains. coarsely chopped Granulated sugar 1 cup 1 cup 1 cup 2 2 tsp. Makes about 36 cookies. 1. Remove cookies from cookie sheets and place on wire racks to cool. 17 mg Cholesterol.

softened Smooth peanut butter Brown sugar. 12 g Carbohydrate. 1/3 cup 54 125 mL 125 mL 125 mL 125 mL 1 30 mL 5 mL 425 mL 5 mL 2 mL 75 mL 54 Cream first 4 ingredients in large bowl. Bake in 375°F (190°C) oven for about 10 minutes until golden. Makes about 54 cookies.companyscoming. Roll balls in second amount of granulated sugar in same small bowl until coated.com . Immediately place 1 chocolate kiss on top of each cookie.5 cm) balls.4 g Sat). packed Granulated sugar Large egg Milk Vanilla extract All-purpose flour Baking soda Salt Granulated sugar. 4. 1/2 tsp. Press down until cookie cracks around edge. 0.2 g Mono. Combine next 3 ingredients in small bowl. Add next 3 ingredients. 84 mg Sodium 38 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www. 1 tsp. 1. approximately Milk chocolate kisses.6 g Poly. 1 cookie: 90 Calories. Arrange about 2 inches (5 cm) apart on ungreased cookie sheets. Mix well. And who can resist the combination of chocolate and peanut butter? Hard margarine (or butter). 1 3/4 cups 1 tsp. Remove cookies from cookie sheets and place on wire racks to cool. Roll into 1 inch (2. mixing well after each addition until no dry flour remains. trace Fibre. approximately 1/2 cup 1/2 cup 1/2 cup 1/2 cup 1 2 tbsp.peanut blossoms Chocolate centres make these awesome blossoms look a bit like flowers. Let stand on cookie sheets for 5 minutes. 2 g Protein.4 g Total Fat (2. Add to peanut butter mixture in 2 additions. 5 mg Cholesterol. Remove from oven.

2 g Poly. trace Fibre. 0. 0.1 g Mono. Roll balls in second amount of sugar in small bowl until coated. 1 cookie: 45 Calories.4 g Sat). 2 tsp. 62 mg Sodium 40 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www. Bake in 350°F (175°C) oven for about 10 minutes until just set. approximately 3/4 cup 1 cup 1 1/2 cup 2 1/2 cups 2 tsp. Let stand on cookie sheets for 5 minutes. Combine next 5 ingredients in medium bowl.companyscoming. Add egg and molasses. Remove cookies from cookie sheets and place on wire racks to cool. 2 mg Cholesterol. Beat well. otherwise you’ll end up with cookies with no “snap”. Arrange about 2 inches (5 cm) apart on greased cookie sheets.5 cm) balls.gingersnaps Good gingersnaps have a bit of a bite to them.com .7 g Total Fat (1. 1. 1 tsp. trace Protein. Roll into 1 inch (2. mixing well after each addition until no dry flour remains. 7 g Carbohydrate. 1/2 tsp. Makes about 90 cookies. Make sure your ground ginger and cinnamon are fresh. softened Granulated sugar Large egg Fancy (mild) molasses All-purpose flour Baking soda Ground ginger Ground cinnamon Salt Granulated sugar. Add to margarine mixture in 2 additions. Hard margarine (or butter). 1/4 cup 175 mL 250 mL 1 125 mL 625 mL 10 mL 10 mL 5 mL 2 mL 60 mL Cream margarine and first amount of sugar in large bowl.

1 g Sat). 5. Remove cookies from cookie sheets and place on wire racks to cool. Pressed for time? Divide the dough into smaller portions. packed Granulated sugar Large eggs Golden corn syrup Vanilla extract Quick-cooking rolled oats Candy-coated chocolate candies Semi-sweet chocolate chips Baking soda 1 cup 3 cups 3 cups 2 cups 6 1/2 tbsp. Arrange about 2 inches (5 cm) apart on greased cookie sheets. Mix well. using 2 tbsp. Let stand on cookie sheets for 5 minutes. Hard margarine (or butter). bake what you need and freeze the rest in a double layer of plastic wrap.2 g Total Fat (2. beating well after each addition. Roll into balls. 9 cups 1 cup 1 cup 4 tsp.4 g Mono. 1 cookie: 108 Calories. 1 g Poly.big batch rainbow chip cookies Got a bake sale coming up? This recipe makes about 13 dozen flourless cookies! Use an extra-large bowl or roasting pan to mix these. Bake in 350°F (175°C) oven for 7 to 8 minutes until golden.com . Add eggs 2 at a time. 250 mL 750 mL 750 mL 500 mL 6 7 mL 7 mL 2. this recipe can be doubled.companyscoming. Beat until smooth. 78 mg Sodium 42 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www. 1 g Fibre. 8 mg Cholesterol. 14 g Carbohydrate. 1/2 tbsp. (30 mL) for each. softened Smooth peanut butter Brown sugar. Add corn syrup and vanilla. Flatten slightly. 1.25 L 250 mL 250 mL 20 mL Beat first 4 ingredients in extra-large bowl until light and creamy. Makes about 156 cookies. Add remaining 4 ingredients. But if you’re in a real baking mood. 3 g Protein.

12 g Carbohydrate. Makes about 72 cookies. Knead enough food colouring into each portion of dough until desired shade (see Tip. 6 mg Cholesterol.9 g Total Fat (1.6 g Sat). Cut out shapes with lightly floured 2 inch (5 cm) cookie cutter. Choose different colours to suit the occasion. Twist gently into 1 rope. Hard margarine (or butter). 0. Divide dough into 4 or 5 equal portions. Add eggs 1 at a time.com . Beat until smooth.1 L 44 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www. Arrange shapes about 2 inches (5 cm) apart on greased cookie sheets. Repeat with remaining dough. 0. mixing well after each addition until no dry flour remains. Add to margarine mixture.3 g Poly. trace Fibre. Stir hot water into baking soda in small dish. 83 mg Sodium 1 cup 1 1/2 cups 2 1/4 cup 2 tsp. but DON’T twist them before you roll them out. just lay contrasting ropes next to each other. Bake in 350°F (175°C) oven for 8 to 10 minutes until set. You can play with the number of ropes you use at one time. 1 1/2 tbsp. Roll out on lightly floured surface to 1/4 inch (6 mm) thickness.8 g Mono. 4 1/2 cups 250 mL 375 mL 2 60 mL 10 mL 25 mL 15 mL 1. Divide each portion in half.companyscoming. beating well after each addition. Add flour in 4 additions. page 64). 1 tbsp. 2. softened Granulated sugar Large eggs Liquid honey Vanilla extract Hot water Baking soda All-purpose flour Paste food colouring (see Tip. Let stand on cookie sheets for 5 minutes.paintbox cookies Every cookie looks different in this recipe. Roll out scraps to cut more shapes. 1 g Protein. Add honey and vanilla. 1 cookie: 77 Calories. Mix well. Lay a few different coloured ropes on top of each other. Roll out each portion into 16 inch (40 cm) long rope. Remove cookies from cookie sheets and place on wire racks to cool. page 64). assorted colours Cream margarine and sugar in large bowl. For striped cookies.

0. 2 cups 1 tsp. versatile cookie to use with whatever cookie cutters you have on hand. Shape each portion into flattened disc. Roll out dough on lightly floured surface to 1/8 inch (3 mm) thickness.4 g Sat). Remove cookies from cookie sheets and place on wire racks to cool. dragées and decorating sugar. trace Fibre.2 g Mono. 175 mL 175 mL 1 5 mL 500 mL 5 mL 5 mL 1 mL 1 mL Cream margarine and sugar in large bowl. Arrange shapes about 2 inches (5 cm) apart on greased cookie sheets. 3 mg Cholesterol. Roll out scraps to cut more shapes. softened Granulated sugar Large egg Vanilla extract All-purpose flour Baking soda Cream of tartar Salt Ground cardamom (optional) 3/4 cup 3/4 cup 1 1 tsp. 1.companyscoming. trace Protein.8 g Total Fat (1. mixing well after each addition until no dry flour remains. Discard waxed paper from 1 disc. Beat well. For a “sweet” birthday party activity. 1/4 tsp. Chill for at least 6 hours or overnight. Let stand on cookie sheets for 5 minutes. Add to margarine mixture in 2 additions.2 g Poly. 1/4 tsp.com . have the kids decorate them to take home as party favours. Add egg and vanilla. 4 g Carbohydrate. Repeat with remaining disc. 1 cookie: 35 Calories. gels. Hard margarine (or butter). Makes about 84 cookies. 0. Use your favourite coloured icing.sugar cookies A very good. Divide into 2 equal portions. 1 tsp. Combine remaining 5 ingredients in small bowl. Wrap each with waxed paper. 43 mg Sodium 46 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www. Cut out shapes with lightly floured 2 inch (5 cm) cookie cutter. Bake in 350°F (175°C) oven for about 10 minutes until edges are just golden.

Remove from heat. 26 g Carbohydrate. 10 mL Lemon juice 1 tsp.companyscoming. Spread about 1 tsp. Add vanilla. Bake in 350°F (175°C) oven for about 10 minutes until golden. Cut out circles with lightly floured 2 1/2 inch (6. Press edges together with fork to seal.2 g Sat). beating well after each addition. Cool. (5 mL) raisin mixture evenly on half of circles. raisin mixture and sugar. mixing well after each addition until no dry flour remains. for decorating Combine first 5 ingredients in medium saucepan. Beat until smooth.6 g Mono. 1. Combine next 3 ingredients in medium bowl. Remove cookies from cookie sheets and place on wire racks to cool. stirring occasionally. 2 g Protein. Arrange about 2 inches (5 cm) apart on greased cookie sheets. Add to margarine 48 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www. Let stand on cookie sheets for 5 minutes. 0. 1 g Fibre. Sprinkle cookies with sugar. Boil gently for 5 minutes. 5 mL Hard margarine (or butter). 5 mL Salt 1/2 tsp. 1 cookie: 161 Calories. Divide into 2 equal portions. leaving 1/4 inch (6 mm) edge.com . Place remaining circles on top of raisin mixture.6 g Poly. Repeat with remaining dough portion. Roll out scraps to cut more circles. 136 mg Sodium 1 1/2 cups 375 mL 2 2 1 tsp. Cream margarine and second amount of sugar in large bowl. 5 mL All-purpose flour 3 1/2 cups 875 mL Baking soda 1 tsp. Excellent with ice cream for dessert! Coarsely chopped 1 1/4 cups 300 mL raisins Granulated sugar 1/2 cup 125 mL Water 1/2 cup 125 mL Cornstarch 2 tsp. Bring to a boil on medium. 2 mL Granulated sugar. 12 mg Cholesterol. 5.raisin-filled cookies Get your fill of raisins with these scrumptious treats. Roll out 1 portion on lightly floured surface to 1/4 inch (6 mm) thickness.4 cm) round cookie cutter.8 g Total Fat (3. Makes about 36 cookies. softened Granulated sugar Large eggs Vanilla extract 1 cup 250 mL mixture in 3 additions. Add eggs 1 at a time. Carefully cut 1/2 inch (12 mm) “X” in top of each cookie.

Arrange slices about 2 inches (5 cm) apart on ungreased cookie sheets.4 g Poly. 1 g Protein. Spoon glaze into piping bag fitted with small writing tip or small resealable bag with tiny piece snipped off corner. As a variation. Remove cookies from cookie sheets and place on wire racks to cool completely. Makes about 1/4 cup (60 mL) glaze. Discard waxed paper from 1 log. Chill for at least 6 hours or overnight. 0. Leave out the lemon glaze. with a lovely citrus glaze drizzled on top. beating well after each addition. adding more lemon juice or icing sugar if necessary until pourable consistency.com . 53 mg Sodium 50 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www. Repeat with remaining log. Mix well. mixing well after each addition until no dry flour remains. Cut into 1/4 inch (6 mm) slices.lemon icebox cookies Deliciously crisp. Wrap each log with waxed paper.7 g Sat). 0. Makes about 60 cookies. Shape each portion into 8 inch (20 cm) long log. Beat until smooth. 3 cups 1/2 tsp. 1 – 2 tbsp. Add eggs 1 at a time. Hard margarine (or butter). Pipe glaze onto cookies. Combine next 3 ingredients in medium bowl. Bake in 375°F (190°C) oven for 7 to 10 minutes until edges are golden. softened Granulated sugar Large eggs Grated lemon zest All-purpose flour Baking powder Salt LEMON GLAZE Lemon juice Icing (confectioner’s) sugar Drop of yellow liquid food colouring (optional) 1 cup 3/4 cup 2 1 tbsp. Add food colouring. Let stand until set.5 g Total Fat (2. 1/2 cup 1 250 mL 175 mL 2 15 mL 750 mL 2 mL 1 mL 15 – 30 mL 125 mL 1 Cream margarine and sugar in large bowl. chill. Lemon Glaze: Stir lemon juice into icing sugar in small bowl. 1/4 tsp. Divide into 2 equal portions.2 g Mono.companyscoming. Add to margarine mixture in 3 additions. Instead. 3. 7 mg Cholesterol. cut and bake as directed. slightly flatten the logs to create square logs. Add lemon zest. 9 g Carbohydrate. 1 cookie: 70 Calories. trace Fibre. dip half of each cookie into melted chocolate and let set on waxed paper. Let stand on cookie sheets for 5 minutes.

companyscoming.4 g Poly. 1/3 cup 125 mL 250 mL 1 5 mL 375 mL 60 mL 5 mL 2 mL 1 mL 75 mL Cream butter and brown sugar in large bowl. 1/2 tsp. toasted (see Tip. softened Brown sugar. Butter (or hard margarine). page 64) 1/2 cup 1 cup 1 1 tsp. 7 mg Cholesterol. 34 mg Sodium 52 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www. 0. 1 1/2 cups 1/4 cup 1 tsp.7 g Mono. Add egg and vanilla.3 g Total Fat (0. Cut into 1/4 inch (6 mm) slices. Add to butter mixture. packed Large egg Vanilla extract All-purpose flour Sesame seeds. Chill for at least 3 hours.com . 1. Bake in 350°F (175°C) oven for about 12 minutes until edges are golden. You can doublewrap the logs and freeze them for fresh-baked cookies any time—make sure to thaw the dough for 30 minutes before slicing. 1/4 tsp. 6 g Carbohydrate. Let stand on cookie sheets for 5 minutes. 1 cookie: 48 Calories.1 g Sat). toasted (see Tip. trace Fibre. 2. Wrap each log with waxed paper. Slightly flatten both round logs to create squared logs. Combine next 5 ingredients in small bowl. buttery cookies with ginger and sesame seeds. Press logs firmly into second amount of sesame seeds to coat all sides. Divide into 2 equal portions.sesame ginger cookies Tasty. page 64) Baking powder Ground ginger Salt Sesame seeds. Discard waxed paper from 1 log. Arrange slices about 2 inches (5 cm) apart on greased cookie sheets. Mix well. Makes about 64 cookies. Beat well. Remove cookies from cookie sheets and place on wire racks to cool. Repeat with remaining log. 1 g Protein. Shape each portion into 8 inch (20 cm) long log.

9 mg Cholesterol. Cut oat mixture in half. Add egg and vanilla.5 cm) apart on greased cookie sheets. mixing well after each addition until no dry flour remains. 1 cup 1/2 cup 1/2 cup 1/4 cup 1/2 tsp.4 g Sat). 2 g Protein.com .2 g Total Fat (2. Cut each half crosswise into 12 pieces. for a total of 24 pieces. 108 mg Sodium 54 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www. 1. 1/4 tsp. 0. Add to margarine mixture in 2 additions. Remove cookies from cookie sheets and place on wire racks to cool. Beat well. 1 cookie: 94 Calories.companyscoming. 125 mL 125 mL 1 5 mL 250 mL 125 mL 125 mL 60 mL 2 mL 2 mL 1 mL Cream margarine and brown sugar in large bowl. Chill for 1 hour. 5. Press evenly into waxed paper-lined 8 x 8 inch (20 x 20 cm) pan. 1 g Fibre. Let stand on cookie sheets for 5 minutes. softened Brown sugar. Arrange pieces about 1 inch (2. Makes 24 cookies. 1/2 tsp.6 g Poly. Combine remaining 7 ingredients in medium bowl. Invert onto cutting board. packed Large egg Vanilla extract Quick-cooking rolled oats Medium sweetened coconut Whole wheat flour Natural oat bran Baking soda Ground cinnamon Salt 1/2 cup 1/2 cup 1 1 tsp. Bake in 350ºF (175ºC) oven for about 10 minutes until golden.9 g Mono. 11 g Carbohydrate. Discard waxed paper.oatmeal dippers Cookie monsters will love dipping these delights into applesauce or pudding! Hard margarine (or butter).

Add eggs 1 at a time. Beat well.2 g Poly. Add egg white. trace Fibre. 500 mL 125 mL 5 mL 1 mL 60 mL 75 mL 2 1 125 mL 5 mL Measure first 4 ingredients into large bowl.3 g Total Fat (0. Turn out onto lightly floured surface. 9 mg Cholesterol. 1/4 tsp. Arrange slices about 2 inches (5 cm) apart on 2 ungreased cookie sheets. Turn slices over. Cut log diagonally with serrated knife into 1/2 inch (12 mm) slices. Remove cookies from cookie sheets and place on wire racks to cool.com . Let stand on cookie sheet for about 15 minutes until cool enough to handle. 1 cookie: 46 Calories. Mix until soft dough forms. Stir. switching position of pans at halftime. Cut each slice in half.8 g Mono.banana bread dunkers Pack a few of these low-fat banana biscotti along for the morning coffee break. Knead 6 times. 7 g Carbohydrate. Be careful: you may have to share! All-purpose flour Whole wheat flour Baking soda Salt Hard margarine (or butter). 1/4 cup 1/3 cup 2 1 1/2 cup 1 tsp.3 g Sat). Turn oven off. Bake in 350ºF (175ºC) oven for about 30 minutes until golden. Beat well. Set aside. Cream margarine and brown sugar in medium bowl. Shape into 16 inch (40 cm) long log. Make a well in centre. packed Large eggs Egg white (large) Mashed banana (about 1 large) Vanilla extract 2 cups 1/2 cup 1 tsp. softened Brown sugar. Flatten slightly. 0. beating well after each addition. Makes about 48 cookies. 1 g Protein. 56 mg Sodium 56 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www. Let stand in oven for about 30 minutes until dry and crisp. Add banana and vanilla. 0.companyscoming. Add to well in flour mixture. Bake on separate racks in 275ºF (140ºC) oven for 10 minutes. Place on greased cookie sheet. 1.

Roll up tightly.6 g Mono. Chill for 30 minutes. Combine next 3 ingredients in medium bowl. Place dough on baking sheet. Remove cookies from cookie sheets and place on wire racks to cool. mixing well after each addition until no dry flour remains. Makes about 60 cookies. Beat well. 1 g Sat).almond jelly swirls Fruit jelly spirals through these sugar cookies. 1/2 cup 1 tsp. 2 g Total Fat (0. Heat and stir on medium for about 3 minutes until bubbling. Chill for at least 3 hours. Wrap tightly with plastic wrap. to eye-catching effect. 1/3 cup 125 mL 250 mL 1 50 mL 2 mL 650 mL 2 mL 1 mL 125 mL 5 mL 75 mL Cream butter and sugar in large bowl. Bake in 375°F (190ºC) oven for 12 to 14 minutes until edges are golden. Stir jelly into cornstarch in small saucepan. covered. trace Fibre. Remove from heat. using waxed paper as guide. Add next 3 ingredients. 7 mg Cholesterol. Cover each portion with plastic wrap.companyscoming. Divide into 2 equal portions. Butter (or hard margarine). softened Granulated sugar Large egg Milk Almond extract All-purpose flour Baking powder Salt Blackcurrant jelly (or blackberry jam) Cornstarch Finely chopped sliced almonds. Roll out 1 portion of dough between 2 sheets of waxed paper to 8 x 12 inch (20 x 30 cm) rectangle. until cooled completely. 28 mg Sodium 58 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www. 8 g Carbohydrate. 2 2/3 cups 1/2 tsp. jelly mixture and almonds. 1/4 tsp.com . Arrange slices about 2 inches (5 cm) apart on greased cookie sheets. Repeat with remaining portion of dough. toasted (see Tip. Press seam against roll to seal. Spread half of jelly mixture evenly over dough to edge. Remove top piece of waxed paper. 1 g Protein. page 64) 1/2 cup 1 cup 1 3 tbsp. 1/2 tsp. Chill for at least 6 hours.2 g Poly. 0. from short side. Cut rolls into 1/4 inch (6 mm) slices. 1 cookie: 54 Calories. Let stand on cookie sheets for 5 minutes. Add to butter mixture in 2 additions. Let stand. jelly roll-style. Sprinkle with half of almonds.

Add flour. Knead for 5 minutes. Press dough into greased 12 inch (30 cm) pizza pan. 1/2 cup 125 mL 175 mL 1 5 mL 375 mL 250 mL 250 mL 125 mL 300 mL 125 mL Crust: Cream margarine and brown sugar in large bowl. Turn out onto lightly floured surface. in order given. 13. 1 g Fibre.com .7 g Sat).4 g Total Fat (5. but it’s such a fun party dessert! Or put it in a pretty box as a welcome gift. Add egg and vanilla. 4. 25 mg Cholesterol. Immediately arrange candies on top. Cuts into 16 wedges. Pour condensed milk evenly over top. 5 g Protein. Topping: Sprinkle first 3 ingredients. this won’t fit into a cookie jar. evenly over crust. softened Brown sugar. forming rim around edge. 127 mg Sodium 60 cookie jar classics Reprinted from Cookie Jar Classics © Company's Coming Publishing Limited www. Cool completely in pan. Mix until no dry flour remains. 47 g Carbohydrate.companyscoming. Bake in 350°F (175°C) oven for about 20 minutes until crust is golden. 1 wedge: 321 Calories. 0. CRUST Hard margarine (or butter).8 g Mono. Beat well. 1 1/2 cups 1 cup 1 cup 1/2 cup 11 oz. packed Large egg Vanilla extract All-purpose flour TOPPING Milk chocolate chips Miniature marshmallows Finely chopped pecans (optional) Can of sweetened condensed milk Candy-coated chocolate candies 1/2 cup 3/4 cup 1 1 tsp.9 g Poly.crowd-pleasing cookie pizza OK.

...............................34 Friendship Cookies...... Orange and......6 Chocolate Coconut Cookies...........................................8 Dippers..................................32 Crowd-Pleasing Cookie Pizza......58 Lemon Glaze........20 Carrot Cookies............................... 26 Chocolate Icing.....................56 Famous Cookies............ Mocha... 12 Decadent Chocolate Chippers......34 Friendship Cookies..................................48 Sesame Ginger Cookies...............................................50 Icing................... ............................. Crowd-Pleasing Cookie............ Giant...... 10 Jelly Swirls............ ...................... 12 Coconut Cookies................................ 12 Chocolate Crunch Cookies. 24 62 cookie jar classics cookie jar classics 63 ........................... ...32 Chocolate Chews......8 Chocolate Chocolate Chews............4 Chip Cookies Big Batch Rainbow Chip Cookies.6 Chocolate Coconut Cookies.........44 Peanut Blossoms........ Almond Jelly...................60 Decadent Chocolate Chippers...... .............................32 Nutri-Cookies......60 Rainbow Chip Cookies. Crowd-Pleasing.............36 Wartime Cookies.....................8 Famous Cookies...........54 Orange and Carrot Cookies....... 10 Hazelnut Icing.....50 Lemon Icebox Cookies....... 26 Chocolate Icing.......... 42 Cranberry Chip Cookies......54 Dunkers........ 14 Oatmeal Chip Cookies... Chocolate........................................40 Glaze.................................................................................. Big Batch.56 Big Batch Rainbow Chip Cookies........................... 18 Cookie Pizza............ Lemon....... 18 Mocha Crinkles.. .............................. ......38 Pecan Chip Cookies.......... 28 Crinkles....34 Friendship Cookies.................................... Lemon........ 52 Gingersnaps..... ..............recipe index Almond Jelly Swirls...... 16 Icebox Cookies........2 Pizza........................................... 12 Icing........................4 Paintbox Cookies....... 18 Macaroons...................... 10 Hermits......................22 Oatmeal Dippers........... 42 Raisin-Filled Cookies.................. 42 Butterscotch Cookies.... ...........................8 Famous Cookies......... ...........30 Oatmeal Chip Cookies........ Sesame....... ...................... Coconut Lime........... .................... Decadent Chocolate..... ........ ........................... Coconut..................... Hazelnut.... Banana Bread... 12 Coconut Lime Macaroons......... 28 Decadent Chocolate Chippers..................... 12 Chocolate Crunch Cookies..58 Banana Bread Dunkers.............60 Cranberry Chip Cookies....46 Swirls........... 52 Sugar Cookies. .......50 Lime Macaroons......22 Pecan Chip Cookies...................... 14 Giant Toffee Bar Cookies...... Oatmeal.................... Almond....................... Chocolate............36 Ginger Cookies.....58 Toffee Bar Cookies.................................................................... 14 Mocha Crinkles...50 Hazelnut Cookies...........2 Chippers......................

unless otherwise stated. For small amounts. until golden. Nutrition Information Guidelines Each recipe is analyzed using the Canadian Nutrient File from Health Canada. poultry and fish. (57 – 85 g) cooked weight (without bone)— approximately the size of a deck of playing cards. It can be purchased at craft or cake decorating stores. stirring or shaking often.com 64 cookie jar classics Visit us on Facebook Jean Paré’s granddaughter. only the first ingredient or first amount is analyzed. visit our website: www. For these reasons. • If more than one ingredient is listed (such as “butter or hard margarine”). • Cooking oil used is canola oil. otherwise recipe times or cookie shapes may be changed by a too-hot cookie sheet. stirring often. Bake in 350°F (175°C) oven for five to 10 minutes. place ingredient in an ungreased shallow frying pan. Visit the Cooking At Home blog. Asian Cooking • Apple Appeal • Berries & Cream • Chilled Thrills • Cranberry Cravings • Easy Roasting • Fab Finger Food • Lemon Lime Zingers • Shrimp Delicious • Simmering Stews • Simply Vegetarian • Sips • Skewered • Steak Sizzle • Sweet Dreams • Tomato Temptations • Warm Desserts • Zucchini Zone Coming in 2011 Whole Grain Recipes Kids Snack ‘n’ Bake For a complete listing of our cookbooks. unless otherwise stated. Finding good food colouring: Paste food colouring gives a wider variety of vivid colours. Amanda Lovig Hagg. For larger amounts. • Milk used is 1% M. Heat on medium for three to five minutes.Collect all of these Focus Series titles topical tips Cooling cookie sheets: It’s a good idea to cool cookie sheets between batches.companyscoming.” “optional” or “for garnish” are not included in the nutrition information. the serving size per person is based on the recommended 4 oz. until golden.. or if a range is given (1 – 2 tsp. seeds or coconut: Cooking times will vary for each type of nut—so never toast them together. spread ingredient evenly in an ungreased shallow pan. the count of saturated. • For meat. Toasting nuts. (113 g) uncooked weight (without bone). which is based on the United States Department of Agriculture (USDA) Nutrient Database. • Ingredients indicating “sprinkle. Eliminating food colouring stains: To avoid staining your hands with the food colouring. which is 2 – 3 oz. . (milk fat). shares her Company’s Coming Recipes with you. monounsaturated and polyunsaturated fats may not add up to the total fat content. wear disposable plastic gloves when kneading. • The fat in recipes and combination foods can vary greatly depending on the sources and types of fats used in each specific ingredient.F. 5 – 10 mL).

As part of our Focus Series. Guaranteed Great!™ UPC focus series suggested retail $4. bake sales and homemade presents. every recipe in this collection of favourite cookies from Company’s Coming is kitchen-tested. as always.99 EAN . beautifully photographed and.cookie jar classics Cookie monsters large and small will love these timeless treats—ideal for snacks.