CHRISTMAS

COOKIES:
50 Christmas Cookies
Recipes
BY
KATYA JOHANSSON

For More Cookbooks Visit:

www.katyajohansson.com
Copyright 2016 by Katya Johansson.
All Rights Reserved.

Table of Contents
1. Russian Tea Cakes
2. Snicker Amazing Doodles
3. Tasty Cane Cookies
4. Bake Christmas Tasty Cookies
5. Delicious Sugar Cookies
6. Tasty Snowball Cookies
7. Peanut Butter Cookies
8. Macaroon Cookies
9. Chocolate Cookie Cups
10. Christmas Snickerdoodles
11. Raspberry Cookies
12. Mexican Wedding Cookies
13. Sugar Cutouts
14. Spiced Shortbread Cookies

15. Fruitcake Cookies

16. Chocolate Cookies
17. Snowballs Cookies
18. Ginger Cookies
19. Cinnamon Cookies
20. Chocolate Shortbread Cookies
21. Chocolate Chip Cookies
22. Fudge Crinkles
23. Snickerdoodle Tasty Cookies
24. Peanut Butter Cookies
25. Oatmeal Cookies
26. Whipped Shortbread Cookies
27. Almond Spritz Cookies
28. Snowball Best Cookies
29. Butter Cookies
30. Molasses Cookies
31. Russian Tea Cakes
32. Coconut Macaroons

33. Tasty Cinnamon Cookies

34. Christmas Tasty Macarons
35. Almond Tea Cookies
36. Cream Cheese Spritz
37. Cheesecake Snickerdoodles
38. Kringle Crinkles
39. Peppermint Pattie Chocolate
Cookies
40. 3-Ingredient Cookies
41. Cake Mix Cookies
42. Biscoff Cookies
43. Cinnamon Best Cookies
44. Pumpkin Butterscotch Cookies
45. Sugar Best Cookies
46. Pecan Tasty Cookies
47. Hazelnut Sandwich Cookies
48. Oatmeal Best Cookies
49. Pecan Balls Cookies

50. Oat Cookies

1. Russian Tea
Cakes

Ingredients
1 cup spread or margarine,
mellowed
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal
universally handy flour
3/4 cup finely slashed nuts
1/4 teaspoon salt
Powdered sugar

Method
1. Heat broiler to 400F.
2. Mix margarine, 1/2 cup powdered
sugar and the vanilla in large bowl.
Blend in flour, nuts and salt until
batter holds together.
3. Shape batter into 1-crawl balls. Put
around 1 crawl separated on
ungreased treat sheet.
4. Bake 10 to 12 minutes or until set yet
not brown. Expel from treat sheet.
Cool marginally on wire rack.
5. Roll warm cookies in powdered
sugar; cool on wire rack. Come in
powdered sugar once more.

2. Snicker
Amazing Doodles

Ingredients
1/2 cups sugar
1/2 cup spread or margarine, relaxed
1/2 cup shortening
2 eggs
2 3/4 cups Gold Medal
universally handy or unbleached
flour
2 teaspoons cream of tartar
1 teaspoon baking pop
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon

Method
1. Heat broiler to 400F.
2. Mix 1/2 cups sugar, the margarine,
shortening and eggs in large bowl.
Mix in flour, cream of tartar, baking
pop and salt.
3. Shape batter into 1/4-creep balls.
Blend 1/4 cup sugar and the
cinnamon. Move balls in cinnamonsugar blend. Put 2 crawls separated
on ungreased treat sheet.
4. Bake 8 to 10 minutes or until set.
Expel from treat sheet to wire rack.

3. Tasty Cane
Cookies

Ingredients
1 cup sugar
1cup spread or margarine, mellowed
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint separate
1egg
3 1/2 cups Gold Medal
universally handy flour
1teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food shading
2tablespoons
finely
pounded
peppermint confections
2 tablespoons sugar

Method
1. Stir together 1 cup sugar, the
margarine, milk, vanilla, peppermint
concentrate and egg in vast bowl.
Mix in flour, baking powder and salt.
Separate batter down the middle.
Mix food shading into 1 half. Cover
and refrigerate no less than 4 hours.
2. Heat stove to 375F.
3. Stir together peppermint sweet and 2
tablespoon sugar; put aside.
4. For every sweet stick, shape 1
adjusted teaspoon mixture from every
half into 4-creep rope by moving
forward and backward on floured
surface. Put 1 red and white rope one
next to the other; press together softly

and curve. Put on ungreased treat

sheet; bend top of treat down to
frame handle of stick.
5. Bake 9 to 12 minutes or until set and
light brown. Quickly sprinkle
confection blend over cookies. Expel
from treat sheet to wire rack. Cool
totally, around 30 minutes.

4. Bake Christmas
Tasty Cookies

Ingredients
1/2 cup margarine
1 bundle (10 oz) smaller than normal
marshmallows
20 drops green fluid food shading
3/4 cup white vanilla baking chips
5 cups Whole Grain Total oat
56 red cinnamon confections

Method
1. In substantial microwavable bowl,
microwave spread uncovered on
High 30 seconds to 1 minute or until
liquefied. Include marshmallows;
hurl to coat. Microwave uncovered
on High 1 minute 30 seconds to 2
minutes, mixing like clockwork, until
marshmallows are totally softened
and blend is all around mixed.
2. Stir in green food shading to desired
shade of green. Add white vanilla
baking chips to marshmallow blend,
and mix until softened, microwaving
an extra 30 seconds if important.
3. Stir in oat until equitably covered.
4. Drop 1/3 cup of oat blend on waxed

paper-lined treat sheet. Utilize lubed

hands to frame into wreath shape. Put
4 red cinnamon confections on
wreath to improve. Rehash with
staying oat blend and confections.
Refrigerate 15 minutes before
serving.

5. Delicious Sugar
Cookies

Ingredients
cup sugar
2/3 cup vegetable oil
2 teaspoons baking powder
2 teaspoons vanilla
teaspoon salt
2 eggs
2 cups Gold Medal generally
useful flour
Extra sugar, if desired
Red and green natural product
seasoned gelatins, if desired

Method
1. Heat stove to 400F. In huge bowl,
blend 3/4 cup sugar, the oil, baking
powder, vanilla, salt and eggs with
spoon. Mix in flour.
2. Drop batter by teaspoonful around 2
creeps separated onto ungreased treat
sheet. Squeeze base of glass onto
batter to oil, then dunk into extra
sugar; press on balls until 1/4-crawl
thickness. Plunge base of glass onto a
wet paper towel, then dunk into dry
gelatin; press onto mixture. Rehash
until desired shading shows up.
3. Bake 8 to 10 minutes until light
brown. Expel from treat sheet to wire
rack. Cool totally.

6. Tasty Snowball
Cookies

Ingredients
1/4 cup finely pulverized peppermint
confections (12 confections)
cup powdered sugar
1 cup spread, diminished
1/3 cup powdered sugar
1/4 cup finely pulverized peppermint
confections (12 confections)
1 teaspoon vanilla
2 1/4 cups Gold Medal generally
useful flour
teaspoon salt

Method
1. Heat stove to 325F. Blend 1/4 cup
pounded confections and 1/4 cup
powdered sugar; save. Blend
margarine, 1/3 cup powdered sugar,
1/4 cup smashed confections and the
vanilla in medium bowl. Blend in
flour and salt.
2. Shape batter by level measuring
tablespoonful into balls. Put around 2
crawls separated on ungreased treat
sheet.
3. Bake 12 to 15 minutes or until set yet
not brown. Quickly expel from treat
sheet; come in saved confection
blend. Cool totally on wire rack.
Come in confection blend once more.

7. Peanut Butter
Cookies

Ingredients
1 pocket (1 lb 1.5 oz) Betty
Crocker nutty spread treat blend
3tablespoons vegetable oil
1tablespoon water
1egg
Sugar

Method
1. Heat stove to 375F. In medium
bowl, mix treat blend, oil, water and
egg until mixture frames.
2. Shape batter into thirty-six 1-creep
balls; come in sugar. Put 2 crawls
separated on ungreased treat sheets.
3. Bake 10 to 12 minutes or until light
brilliant brown. Quickly squeeze 1
chocolate in focal point of every
treat. Expel from treat sheets. Cool
totally, around 20 minutes. Enhance
as desired utilizing remaining
Ingredients.

8. Macaroon
Cookies

Ingredients
1 pocket (1 lb 1.5 oz) Betty
Crocker sugar treat blend
1/2 cup spread or margarine,
diminished
1egg
1cup chipped coconut
1 2/3cups white vanilla baking chips
1/2 teaspoon coconut separate
1teaspoon shortening

Method
1. Heat broiler to 375F. In vast bowl,
blend treat blend, spread, egg,
coconut, 1 cup of the baking chips
and the concentrate until batter
frames. Drop batter by adjusted
teaspoonful 2 crawls separated onto
ungreased treat sheet.
2. Bake 9 to 11 minutes or until brilliant
brown around edges. Cool 1 minute
before expelling from treat sheet;
cool totally, around 20 minutes.
3. In little microwavable bowl,
microwave remaining 2/3 cup baking
chips and the shortening on High 30
to 60 seconds or until blend can be
mixed smooth. Shower over cookies;

sprinkle with sugars as desired.

9. Chocolate
Cookie Cups

Ingredients
1 pocket (1 lb 1.5 oz) Betty
Crocker nutty spread treat blend
3 tablespoons vegetable oil
1 tablespoon water
1 egg
36 Snickers minis (11.5-oz pack),
unwrapped
1/4 cups Betty Crocker Rich and
Creamy chocolate icing (from 16-oz
container)
Betty Crocker Holiday treat
styles, if desired

Method
1. Heat broiler to 375F. In huge bowl,
blend treat blend, oil, water and egg
until delicate mixture shapes.
2. Shape mixture into 36 (1-crawl)
balls, around 2 teaspoons every;
squeeze 1 ball into each of 36
ungreased smaller than normal
biscuit cups. Squeeze 1 Snickers
minis into focal point of mixture in
every cup.
3. Bake 8 to 10 minutes or until edges
are light brilliant brown. Cool in
container 10 minutes. Expel from
dish to cooling rack to cool totally.
Spoon icing into beautifying sack
fitted with star tip. Pipe icing on top

of every treat cup. Enhance with

stylistic layouts.

10. Christmas
Snickerdoodles

Ingredients
1 pocket (1 lb 1.5 oz) Betty
Crocker sugar treat blend
2 tablespoons Gold Medal
generally useful flour
1/3cup spread or margarine, relaxed
1 egg
1/4 cup sugar
1 teaspoon ground cinnamon

Method
1. Heat stove to 375F. In large bowl,
blend treat blend, flour, spread and
egg until mixture shapes.
2. Shape mixture into 1-creep balls. In
little bowl, blend sugar and
cinnamon. Move balls in sugarcinnamon blend. Put 2 creeps
separated on ungreased treat sheets.
3. Bake 11 to 12 minutes or until set.
Cool 1 minute. Expel from treat
sheets. In the event that desired,
move highest points of warm cookies
in extra sugar-cinnamon blend. Cool
totally, around 20 minutes. Enrich as
desired utilizing icing.

11. Raspberry
Cookies
Ingredients
3/4 cup spread or margarine,
diminished
1/2cup sugar
1teaspoon vanilla
1box (4-serving size) Jell-O
raspberry-seasoned gelatin
1egg
2cups Gold Medal generally
useful flour

2tablespoons yellow treat sprinkles

Method
1. In vast bowl, beat margarine, sugar,
vanilla, gelatin and egg with electric
blender on medium speed, or blend
with spoon. On low speed, beat in
flour.
2. Shape batter into 1/4-creep balls.
Cover and refrigerate 60 minutes.
3. Heat stove to 375F. On ungreased
treat sheets, put balls around 2
creeps separated. With sharp blade,
make 6 cuts in top of every ball
around three-fourths of the path
through to make 6 wedges. Spread
wedges separated somewhat to frame
blossom petals (cookies will
partitioned and level as they heat).

Sprinkle around 1/8 teaspoon yellow

confection sprinkles into focal point
of every treat.
4. Bake 9 to 11 minutes or until set and
edges start to brown. Cool 2 to 3
minutes. Expel from treat sheets to
cooling rack. Cool totally, around 15
minutes.

12. Mexican
Wedding Cookies

Ingredients
1 cup powdered sugar
2cups
spread
or
margarine,
diminished
2teaspoons vanilla
4 1/2cups Gold Medal generally
useful flour
1cup finely cleaved nuts
1/2teaspoon salt
Extra powdered sugar

Method
1. Heat stove to 400F. In vast bowl,
blend 1 cup powdered sugar, the
margarine and vanilla. Mix in flour,
nuts and salt until mixture holds
together.
2. Shape batter into 1-creep balls. Put
around 1 crawl separated on
ungreased treat sheet.
3. Bake 10 to 12 minutes or until set yet
not brown. Come in extra powdered
sugar while warm. Cool totally on
wire rack, around 30 minutes. Come
in powdered sugar once more.

13. Sugar Cutouts

Ingredients
2 cups generally useful flour, in
addition to additional for tidying
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted spread, mollified
1 cup sugar
1 huge egg, room temperature
1 teaspoon unadulterated vanilla
concentrate

Method
1. Whisk together flour, baking powder,
and salt in a bowl. Beat together
margarine and sugar with a blender
on medium-rapid until pale and soft.
Beat in egg and vanilla. Diminish
speed to low and slowly include
flour blend until consolidated. Shape
mixture into a circle and wrap in
plastic. Refrigerate until firm yet
malleable, no less than 30 minutes or
up to 3 days.
2. Preheat broiler to 325 degrees.
Exchange half of mixture to a softly
floured bit of material; move to just
shy of 1/4-creep thick. Exchange
batter on material to a baking sheet

and stop until firm, 30 minutes.

Rehash with other portion of mixture.
3. Line 2 baking sheets with material.
Utilizing a specialty cut and the
layout (or a treat cutter), cut out
cookies and space 2 crawls
separated on material lined baking
sheets. Refrigerate until firm, around
15 minutes.
4. Prepare until brilliant on edges, 12 to
15 minutes. Let cool totally on sheets
on wire racks.

14. Spiced
Shortbread
Cookies

Ingredients
1/2 c. (1 stick) chilly unsalted
margarine, cut up, in addition to
additional for container
1/2 c. entire wheat flour, spooned
and leveled
1/2 c. pressed dim brown sugar
1/4 tsp. Fit salt
3/4 tsp. ground ginger
1/4 tsp. ground cinnamon

Method
1. Margarine a 9-crawl cake dish, line
base with material paper; spread
material. Put flour, sugar, salt, ginger,
and cinnamon in the bowl of a food
processor and heartbeat to join, 3 to
5 times. Include margarine and
heartbeat until blend looks like wet
sand, 40 to 50 times.
2. Squeeze blend equitably into
arranged container. Prick mixture,
leaving a 1-crawl fringe, with the
tines of a fork; solidify 30 minutes.
3. Preheat broiler to 350F. Prepare
until set and simply starting to brown
around the edges, 30 to 35 minutes.
4. Put container on a wire rack and

quickly utilize the handle of a

wooden spoon to press a scallop
design into the edge of shortbread
and a sharp blade to score into 16
wedges. Cool 10 minutes. Run a
blade around the edges of the
shortbread to relax; upset onto a wire
rack to cool totally. Cut along scored
lines utilizing a sharp blade.

15. Fruitcake
Cookies

Ingredients
1 3/4 c. cake flour, spooned and
leveled, partitioned
1 tsp. baking powder
1/2 tsp. baking pop
1/4 tsp. Genuine salt
1/8 tsp. ground cinnamon
Pinch ground nutmeg
1/2 c. cleaved toasted pecans
1/2 c. cleaved pistachios
1/2 c. (1 stick) unsalted spread, at
room temperature
1 c. stuffed dim brown sugar
1 large egg, at room temperature
1/2 tsp. unadulterated vanilla
concentrate, isolated
1 c. finely cleaved Maraschino

fruits, very much drained

1/4 c. finely cleaved sugar coated
pineapple
1/2 c. confectioners' sugar
1/2 tsp. schnapps
1 to 2 tsp. milk

Method
1. Preheat stove to 350F with the racks
in the upper and lower thirds. Line
two baking sheets with material
paper. Whisk together 1 cups flour,
baking powder, baking pop, salt,
cinnamon, and nutmeg in a bowl.
Hurl pecans and pistachios with
residual cup flour in a different
bowl.
2. Beat margarine and brown sugar on
medium speed with an electric
blender until light and feathery, 1 to 2
minutes. Include egg, beating until
fused. Beat in 1 teaspoon vanilla.
Diminish blender speed to low and
step by step include flour blend,

beating just until joined, 1 to 2

minutes. Blend in nuts (and any flour
staying in bowl), fruits, and
pineapple until uniformly joined.
Scoop batter (about tablespoon
every), 2 crawls separated, on
arranged baking sheets. Heat, turning
sheets part of the way through, until
brilliant brown around edges, 14 to
16 minutes. Cool on baking sheets on
wire racks for 10 minutes; evacuate
to the racks to cool totally.
3. Whisk together confectioners' sugar,
liquor, remaining teaspoon vanilla,
and 1 teaspoon milk (include an extra
teaspoon of milk if coating is too
thick). Shower over cooled cookies.
Let sit, at room temperature, until

coating is set, around 30 minutes.

16. Chocolate
Cookies

Ingredients
3 1/2 c. generally useful flour,
spooned and leveled
1 c. granulated sugar
1 c. light brown sugar
2 tsp. baking powder
1 tsp. Genuine salt
1/2 tsp. baking pop
1/2 tsp. moment coffee powder
1 c. cocoa powder
3/4 c. canola oil
3/4 c. chocolate-hazelnut spread
2 large eggs, at room temperature
1
tsp.
unadulterated
vanilla
concentrate
1/2 c. coarsely cleaved mixed
chocolate

1 c. coarsely cleaved
hazelnuts
2 tsp. chipped ocean salt

toasted

Method
1. Preheat broiler to 350F with the
racks in the upper and lower thirds.
Line two baking sheets with material
paper. Whisk together flour, sugars,
baking powder, salt, baking pop, and
coffee in a bowl.
2. Beat cocoa, oil, hazelnut spread, and
cup warm water on low speed
with an electric blender until joined,
around 30 seconds. Include eggs,
each one in turn, beating until
consolidated after every expansion.
Beat in vanilla. Blend flour blend
into cocoa blend just until joined.
Blend in chocolate and hazelnuts.
3. Scoop cookies (around 2 tablespoons

every), 3 creeps separated, on

arranged baking sheets. Sprinkle
cookies with ocean salt. Prepare,
pivoting sheets part of the way
through, until dry around the edges,
12 to 14 minutes. Cool baking sheets
on wire racks for 10 minutes, then
evacuate to the racks to cool totally.
Rehash with outstanding mixture.

17. Snowballs
Cookies

Ingredients
2 1/2 c. universally handy flour,
spooned and leveled
1/4 c. cocoa powder
2 tsp. baking powder
1/4 tsp. Genuine salt
3/4 c. unsalted spread (1/2 sticks), at
room temperature
3 c. confectioners' sugar
1 tbsp. red food shading
1
tsp.
unadulterated
vanilla
concentrate
1 tsp. white vinegar

Method
1. Preheat stove to 350F with racks in
the upper and lower thirds. Line two
baking sheets with material paper.
Whisk together flour, cocoa, baking
powder, and salt in a bowl.
2. Beat spread and 1 cups
confectioners' sugar on medium
speed with an electric blender until
smooth, 1 to 2 minutes. Diminish
blender speed to low and bit by bit
include flour blend, beating just until
joined, 1 to 2 minutes. Include food
shading, vanilla, and vinegar;
increment blender speed to medium,
and beat just until mixture is brittle
and holds together when squeezed,

15 to 20 seconds.
3. Squeeze mixture into balls (around 2
tablespoons each). Put balls, 1 crawl
separated, on arranged baking sheets;
solidify 10 minutes. Prepare,
pivoting sheets part of the way
through, until dry around the edges,
15 to 18 minutes. Cool on baking
sheets on wire racks 5 minutes.
4. Put
remaining
1

cups
confectioners' sugar in a bowl.
Working each one in turn, delicately
hurl warm cookies in sugar to coat.
Return cookies to baking sheets to
cool totally; hold remaining sugar.
When cool, hurl once more, in
groups, in outstanding sugar.

18. Ginger Cookies

Ingredients
1/2 c margarine
1/4 c olive oil
3/4 c sugar
1/3 c molasses
1 beaten egg
1 c white flour
1 c entire wheat flour
2 tsp baking pop
1/4 tsp salt
2 tsp cinnamon
1 tsp cloves
2-3 tsp ginger (Eve adores ginger,
however the level of zest you utilize
is an individual inclination)

Method
1. Preheat the broiler to 375 F. Cream
the margarine, oil, and sugar. Include
molasses and egg. Beat well. In a
different bowl, filter dry Ingredients.
2. Add to creamed blend. Blend well.
Move into balls, around one crawl in
breadth. Put on a treat sheet and heat
for 7 minutes.

19. Cinnamon
Cookies

Ingredients
1 tsp. ground cinnamon
tsp. ground ginger
tsp. ground allspice
c. coarse sugar

Method
1. Preheat stove to 375 degrees F.
2. With blender on medium-rapid, beat
spread, cream cheddar, sugar,
cinnamon, ginger, allspice and salt
until velvety. Beat in egg yolk and
vanilla, scratching drawback of
bowl. With blender on low speed,
beat in flour just until joined.
3. Stack around 1/3 of hitter into treat
press. Squeeze cookies onto
substantial treat sheet, dispersing
around 2 creeps separated. Sprinkle
with coarse sugar.
4. Heat 12 to 18 minutes or until
profound brilliant brown around
edges. Cool on treat sheet on wire

rack 10 minutes. With spatula,

exchange cookies to rack to cool
totally. Rehash squeezing, baking and
cooling with outstanding mixture.

20. Chocolate
Shortbread
Cookies

Ingredients
1 cup margarine
1/2 cup sugar
2 cups flour
1 teaspoon vanilla
6 ounces chocolate chips, softened

Method
1. Cream spread and sugar, include
flour and vanilla.
2. Pinch of 1/2" wads of mixture, come
in sugar and place on treat sheet.
3. Utilize the tines of a fork to smooth
cookies.
4. Prepare at 350F for 12-15 minutes.
5. Expel from baking sheet, cool 10-15
minutes.
6. Dunk half of every treat into softened
chocolate.
7. Chill to set chocolate.

21. Chocolate Chip

Cookies

Ingredients
2 1/4 cups flour
1 teaspoon baking pop
3/4 cup pressed brown sugar
1/2 cup margarine, mellowed
1/2 cup shortening
1/4 cup sugar
1 (4 ounce) bundle moment vanilla
pudding
1 teaspoon vanilla concentrate
1/8 teaspoon almond remove
2 eggs, beaten
2 cups chocolate chips

Method
1. Preheat stove 350 degrees.
2. Consolidate flour and baking pop.
3. In an large bowl beat brown sugar,
sugar, margarine, shortening, pudding
blend, vanilla, and almond extricate.
4. Blend until all around mixed.
5. Include eggs and blend well.
6. Beat in the flour blend.
7. Mix in chocolate chips.
8. Drop by adjusted teaspoonful and
prepare 10-12 minutes.

22. Fudge Crinkles

Ingredients
1 (18 1/4 ounce) box fallen angel's
food cake blend (Betty Crocker
Super Moist recommended)
1/2 cup vegetable oil
2 substantial eggs
confectioners' sugar or granulated
sugar, for rolling

Method
1. Preheat stove to 350.
2. Mix (by hand) dry cake blend, oil
and eggs in a substantial bowl until
batter shapes.
3. Tidy hands with confectioners' sugar
and shape mixture into 1" balls.
4. Move balls in confectioners' sugar
and place 2 crawls separated on
ungreased treat sheets.
5. Heat for 8-10 minutes or until focus
is JUST SET.
6. Expel from skillet following a
moment or somewhere in the vicinity
and cool on wire racks.

23. Snickerdoodle
Tasty Cookies

Ingredients
1 cup margarine
1/2 cups sugar
2 substantial eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking pop
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon

Method
1. Preheat broiler to 350F.
2. Blend margarine, 1/2 cups sugar and
eggs completely in a substantial
bowl.
3. Consolidate flour, cream of tartar,
baking pop and salt in a different
bowl.
4. Mix dry Ingredients into spread
blend.
5. Chill batter, and chill an ungreased
treat sheet for around 10-15 minutes
in the ice chest.
6. In the interim, blend 3 tablespoons
sugar, and 3 teaspoons cinnamon in a
little bowl.
7. Scoop 1 creep globs of batter into the

sugar/cinnamon blend.
8. Coat by delicately moving chunks of
batter in the sugar blend.
9. Put on chilled ungreased treat sheet,
and heat 10 minutes.
10. Expel from skillet quickly.

24. Peanut Butter

Cookies

Ingredients
1 cup nutty spread
1 cup sugar
1 egg

Method
1. Preheat stove to 350 degrees.
2. Consolidate all Ingredients in a
bowl.
3. Blend until all around joined.
4. Frame into 1" balls.
5. Prepare at 350 until brilliant brown.

25. Oatmeal
Cookies

Ingredients
3 eggs, well beaten
1 cup raisins
1 teaspoon vanilla
1 cup spread
1 cup brown sugar
1 cup white sugar
2 1/2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking pop
2 cups oats
3/4 cup hacked pecans

Method
1. This is a vital initial step that makes
the treat: join eggs, raisins and
vanilla and let remain for 60 minutes.
2. Cream together spread and sugars.
3. Include flour, salt, cinnamon and pop
and blend well.
4. Mix in egg-raisin blend, oats, and
hacked nuts.
5. Batter will be solid.
6. Drop by piling teaspoons onto
ungreased treat sheet, or move into
balls and level somewhat.
7. Prepare at 350 degrees for 10 to 12
minutes or until delicately browned.

26. Whipped
Shortbread
Cookies

Ingredients
1 cup spread, mollified
1/2 cups generally useful flour
1/2 cup icing sugar or 1/2 cup
powdered sugar
1 teaspoon vanilla concentrate
(optional)
1/4 cup red maraschino cherry
1/4 cup green maraschino cherry

Method
1. Preheat broiler to 350 degrees F.
2. In a blending dish and utilizing an
electric blender, join spread, flour,
icing sugar and vanilla concentrate;
blend until blend is a smooth
consistency.
3. Plan treat sheets with material paper.
4. Spoon out mixture onto material
lined treat sheets by teaspoonful or
by tablespoons for bigger cookies,
dispersing
around
2
crawls
separated.
5. Cut maraschino fruits into quarters
and place one piece amidst every
treat, rotating with red and green
fruits.

6. Heat in preheated 350 F stove for 13

to 15 minutes or until base of cookies
are daintily browned, DO NOT
OVERBAKE.
7. Expel from broiler and let cool on
treat sheet for around 5 minutes.
8. Exchange onto wire racks to get done
with cooling.
9. Store in a container with a top and
separate every layer with wax paper.

27. Almond Spritz

Cookies

Ingredients
3/4 cup sugar
1 egg
2 1/4 cups filtered flour
1/8 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon almond remove
food shading

Method
1. Cream shortening, including sugar in
bit by bit.
2. Include unbeaten egg, filtered dry
Ingredients, enhancing and a couple
drops of food shading. Blend well.
3. Fill treat press. Shape cookies on
ungreased treat sheets utilizing the
tree plate. Beautify with minor multihued sprinkles.
4. Heat at 400F for 6-8 minutes. Cool
just somewhat and expel from treat
sheet to cooling rack.

28. Snowball Best

Cookies

Ingredients
1/2 cup spread
2 tablespoons sugar
1 teaspoon vanilla
3/4 cup cleaved pecans
1 cup flour
1/4 teaspoon salt (or less)
Powdered sugar, saved

Method
1. Cream margarine until light.
2. Include every single other fixing,
with the exception of the powdered
sugar.
3. Blend well.
4. Shape into 1" balls and place on a
lubed treat sheet.
5. Prepare at 350 degrees 15 minutes.

29. Butter Cookies

Ingredients
8 ounces unsalted spread
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoons unadulterated vanilla
concentrate
1 huge egg yolk
2 cups generally useful flour

Method
1. Beat the margarine, sugar, salt and
vanilla together until smooth and
velvety.
2. Blend in the egg yolk until very much
joined, scratching down the sides of
the bowl in any event once.
3. Include the flour and blend just until
joined.
4. Rub onto a softly floured load up and
manipulate a couple times, just until
the batter smooths out.
5. Turn onto a sheet of plastic wrap and
move into a log, wrap up and
refrigerate for a few hours or stop.
6. Before baking, preheat the broiler to
325F.

7. Line your baking sheets with

material.
8. Cut the mixture into cuts around 1/8"
thick and place them on the sheets
around a creep separated (they won't
spread in particular, however they
require air room around every treat).
9. Heat until JUST starting to turn
brilliant around the edges, around
16-18 minutes.

30. Molasses
Cookies

Ingredients
3/4 cup shortening (3/4 cup rectify
sum)
1 cup stuffed brown sugar
1/2 cup white sugar (saved for
covering crude mixture balls)
1 large egg
1/2 cup molasses
2 1/2 cups universally handy flour
1/2 teaspoon salt (see note beneath)
2 teaspoons baking pop
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
1 teaspoon nutmeg

Method
1. Cream together shortening and brown
sugar.
2. Blend in egg and molasses and blend
well.
3. Overlay in dry Ingredients and blend.
4. Cover and chill till firm (1-2 hours).
5. Preheat stove to 350.
6. Move batter into little balls and
come in white sugar.
7. Put on delicately lubed treat sheet.
8. Prepare at 350 for 9-10 minutes.
9. Leave on sheet one moment until set.

31. Russian Tea

Cakes

Ingredients
1 cup spread or 1 cup margarine,
diminished
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups generally useful flour
1/4 teaspoon salt
3/4 cup finely hacked nuts
powdered sugar

Method
1. Warm broiler to 400 degrees F.
2. Beat margarine, 1/2 cup powdered
sugar and the vanilla in large bowl
with electric blender on medium
speed, or blend with spoon.
3. Blend in flour and salt.
4. Blend in nuts.
5. Shape mixture into 1-creep balls.
6. Put around 2 crawls separated on
ungreased treat sheet.
7. Heat 8 to 9 minutes or until set
however not brown.
8. Promptly expel from treat sheet;
come in powdered sugar.
9. Cool totally on wire rack.

32. Coconut
Macaroons

Ingredients
14 ounces sweetened chipped
coconut
14 ounces sweetened dense milk
1 teaspoon immaculate vanilla
concentrate
2 additional substantial egg whites,
at room temperature
1/4 teaspoon genuine salt

Method
1. Preheat the stove to 325 degrees F.
2. Consolidate the coconut, dense milk,
and vanilla in a vast bowl.
3. Whip the egg whites and salt on
rapid in the bowl of an electric
blender fitted with the whisk
connection until they make mediumfirm pinnacles.
4. Deliberately crease the egg whites
into the coconut blend.
5. Drop the hitter onto sheet container
fixed with material paper utilizing
either a 1 3/4-creep distance across
frozen yogurt scoop, or 2 teaspoons.
6. Prepare for 25 to 30 minutes, until
brilliant brown.

7. Cool on wire racks.

33. Tasty
Cinnamon Cookies

Ingredients
1 cup sugar
1/2 cup spread
1 huge egg
1 teaspoon vanilla
1/2 cups flour
1/2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
cinnamon sugar

Method
1. In a blender bowl, cream together
sugar and margarine; beat in egg and
vanilla.
2. Join flour, cinnamon, baking powder
and salt.
3. Add to margarine blend.
4. Mix well.
5. Cover and refrigerate 2 hours or till
sufficiently firm to move into balls.
6. Shape mixture into little balls around
3/4-creep in width.
7. Come in cinnamon sugar to coat.
8. Set cookies 1-crawl apart on
delicately lubed treat sheets.
9. Heat at 350 for 10 minutes or till the
edges are delicately browned.

10. Cool marginally on dish, then

evacuate to racks to cool totally.

34. Christmas
Tasty Macarons

Ingredients
1 c. fragmented almonds
2 c. confectioners' sugar
3 large egg whites
tsp. salt
7 drop green fluid food shading
tsp. almond separate
4 oz. self-contradicting chocolate

Method
1. Preheat broiler to 300 degrees F.
Line 2 large treat sheets with
material paper.
2. In food processor with blade edge
joined, handle almonds and 1 cup
sugar until finely ground and
powdery, sometimes scratching dish
with elastic
spatula.
Include
remaining
sugar;
beat
until
consolidated. Exchange to substantial
bowl.
3. In blender bowl, with blender on
medium speed, beat egg whites and
salt until delicate pinnacles shape.
Beat in food shading and almond
separate. Increment speed to high and

beat just until hardened (however not

dry) tops frame when mixers are
lifted. With elastic spatula, overlay
egg whites into almond blend until
mixed. Hitter will be simply
pourable and sticky.
4. Exchange hitter to baked good pack
fitted with 1/2-crawl round tip.
Holding pack around 1/2 creep
above material, pipe 1-crawl rounds
dispersed 1/2 creeps separated
(hitter will spread). Let stand 20
minutes.
5. Heat, one treat sheet at once, 18 to 19
minutes or until bubbles around
bases of macarons are firm to the
touch yet tops are not browned. Cool
on wire rack. Rehash with second

treat sheet.
6. At the point when cookies are cool,
spread chocolate on bottoms of half
of macarons, utilizing around 1/2
teaspoon for each. Beat each with
another macaron, base side down.
Let remain until chocolate solidifies,
around 45 minutes.

35. Almond Tea

Cookies

Ingredients
1 Recipe Cream Cheese Spritz
5 oz. ambivalent chocolate
c. almond fragments

Method
1. Preheat stove to 375 degrees F.
2. With blender on medium-rapid, beat
margarine, cream cheddar, sugar and
salt until smooth. Beat in egg yolk
and vanilla, scratching drawback of
bowl. With blender on low speed,
beat in flour just until consolidated.
3. Exchange batter to large funneling
pack fitted with vast open star tip.
Pipe mixture into 2-crawl sign on
treat sheets, 2 creep separated.
Rehash as essential.
4. Heat 12 to 18 minutes or until
profound brilliant brown around
edges. Cool on treat sheet on wire
rack 10 minutes. With spatula,

exchange cookies to rack to cool

totally.
5. Brush closures of cooled prepared
cookies with liquefied clashing
chocolate. Plunge chocolate closes
into little bowl of finely slashed
almonds. Let remain until chocolate
sets, around 3 hours.

36. Cream Cheese

Spritz

Ingredients
1 c. margarine
1 bundle full-fat cream cheddar
1 c. sugar
tsp. salt
1 vast egg yolk
1 tsp. vanilla concentrate
2 c. universally handy flour
Food shading

Method
1. Preheat broiler to 375 degrees F.
2. With blender on medium-fast, beat
spread, cream cheddar, sugar and salt
until rich. Beat in egg yolk and
vanilla, scratching drawback of
bowl. With blender on low speed,
beat in flour just until consolidated.
Tint with food shading as desired.
3. Stack around 1/3 of hitter into treat
press. Squeeze cookies onto
substantial treat sheet, dividing
around 2 crawls separated.
4. Prepare 12 to 18 minutes or until
profound brilliant brown around
edges. Cool on treat sheet on wire
rack 10 minutes. With spatula,

exchange cookies to rack to cool

totally. Rehash squeezing, baking and
cooling with outstanding mixture.

37. Cheesecake
Snickerdoodles

Ingredients
1/2 c. (1 stick) Butter, mollified
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/3 c. pumpkin puree
1 tsp. vanilla concentrate
1/2 tsp. baking powder
1 tsp. baking pop
2 c. flour
1/2 tsp. salt
1 tsp. cinnamon
3/4 tsp. nutmeg
1 tsp. cinnamon-sugar

Filling
4 oz. cream cheddar, mellowed
2 tbsp. sugar
1 tsp. vanilla concentrate

Method
1. Preheat stove to 350 degrees F. Line
two huge baking sheets with material
paper.
2. Make treat batter: Whisk together
flour, salt, baking pop, baking
powder cinnamon and nutmeg in a
medium
bowl
until
equally
consolidated. In a different huge
bowl, consolidate spread and sugars.
Beat until light and cushy. Include
egg, pumpkin and vanilla and blend
until
uniformly
consolidated.
Progressively, include the dry
Ingredients and blend until simply
consolidated. Cover mixture with
plastic wrap and refrigerate until

marginally firm, around 30 minutes.

3. Make cheesecake filling: Combine
cream cheddar, sugar and vanilla in a
little bowl. Blend well until the
blend is smooth. Cover with plastic
wrap and refrigerate until marginally
firm, around 30 minutes.
4. Make cookies: Scoop about a
tablespoon of the treat mixture and
smooth into a level, hotcake like
circle. Spoon about a teaspoon of the
cheesecake filling in the middle.
Shape another tablespoon of treat
batter into a level circle and place on
top of filling. Pinch the edges
together to seal, then roll the filled
mixture into a ball. Come in
cinnamon-sugar and place on baking

sheet. Rehash until all batter is

utilize, dispersing the cookies around
2" separated. Smooth the treat
mixture balls marginally with your
hands.
5. Heat for 10-15 minutes, until the tops
begin to break. Lay on baking sheets
for no less than 5 minutes before
exchanging to a wire rack to cool
totally.

38. Kringle
Crinkles

Ingredients

RED
DOUGH

VELVET

1 box red velvet cake blend

1/3 c. canola or vegetable oil
2 eggs

GREEN
DOUGH

VANILLA

1 box white cake blend

1/3 c. canola or vegetable oil
2 eggs
1 tsp. vanilla concentrate (optional)
8-10 drops green food shading

TO
DECORATE
COOKIES
1 c. powdered sugar

Method
1. Preheat the stove to 350F.
2. For the red velvet treat batter: Stir
the cake blend, oil and eggs together
until joined in a huge blending dish.
Put aside.
3. For the green vanilla batter: Pour the
cake blend, oil, eggs and food
shading into another blending dish.
Blend until consolidated.
4. Put both sorts of batter in the ice
chest to chill for 20-25 minutes. At
that point, add the red velvet batter to
the green vanilla mixture, winding
the two together utilizing your hands,
plying the two sufficiently only to
make a whirled, marbled impact.

5. Roll the batter into 1-crawl balls,

then come in powdered sugar. Put
around 2 crawls separated on a
material lined baking sheet and
prepare for 8-10 minutes, or until
cookies have straightened and the
middle is no more drawn out gooey
or jiggly when you move the baking
sheet.

39. Peppermint
Pattie Chocolate
Cookies

Ingredients
1 box chocolate cake blend
1 tsp. baking powder
2 huge eggs
1/2 c. canola oil
14 York Peppermint Pattie Minis
Sprinkles, for enlivening

Method
1. Preheat stove to 350 degrees F and
line two baking sheets with material.
In a substantial bowl, whisk together
cake blend and baking powder. In
another bowl, whisk together eggs
and oil. Add wet Ingredients to dry
and
blend
until
completely
consolidated.
2. Utilizing your hands, frame little
bundles of mixture. Level a ball, then
place a Peppermint Patty in the
middle and overlay batter over to
totally cover. Exchange to baking
sheet and rehash with outstanding
mixture (you ought to have enough for
around 14 cookies).

3. Sprinkle with sprinkles and heat until

cooked through, 8 to 10 minutes. Let
cool somewhat on baking sheet, then
exchange to a wire rack to let cool
totally.

40. 3-Ingredient
Cookies

Ingredients
1 stick salted spread, in addition to 2
tbsp.
1/3 c. sugar
1 c. flour
Sprinkles (optional)

Method
1. Preheat the broiler to 325F.
2. Utilize an electric blender to cream
the sugar and margarine, whipping
the two until the spread is practically
white and the blend is light and soft,
practically like a somewhat dirty
icing.
3. Blend in the flour.
4. Shape the cookies into 1-creep balls,
putting them around 2 crawls
separated on a baking sheet. Level
them into a circle shape in case
you're finishing with sprinkles before
baking.
5. Heat for 15-17 minutes, or until the
edges of the cookies are daintily

brilliant.

41. Cake Mix

Cookies

Ingredients
1 box vanilla cake blend
1 tsp. baking powder
2 substantial eggs
1/2 c. canola oil
1/2 c. Sprinkles

Method
1. Preheat stove to 350 degrees F and
line two baking sheets with material.
In a vast bowl, whisk together cake
blend and baking powder. In another
bowl, whisk together eggs and oil.
Add wet Ingredients to dry and blend
until completely consolidated.
2. Include sprinkles and mix until
blended in (the more you mix, the
more the hues will recolor the
mixture).
3. Utilizing your hands, frame little
bundles of batter and exchange to
arranged baking sheets.
4. Prepare 7 to 9 minutes. Let cool
somewhat on baking sheet, then

exchange to a wire rack to let cool

totally.

42. Biscoff
Cookies

Ingredients
1/2 c. (1 stick) unsalted margarine,
mellowed to room temperature
1/2 c. granulated sugar
1/2 c. pressed light brown sugar
1 vast egg in addition to 1 extra egg
yolk
2 tsp. vanilla concentrate
1/2 c. Biscoff spread
2 1/4 c. generally useful flour
1 tsp. baking pop
1/2 tsp. ground cinnamon
1 tsp. cornstarch
1/2 tsp. salt
1/4 c. semi-sweet chocolate chips

Method
1. In a large bowl utilizing hand-held
blender or stand blender fitted with
oar connection, beat margarine for 1
minute on medium speed until totally
smooth and
velvety.
Include
granulated sugar and brown sugar
and beat on medium-rapid until
cushioned and light in shading. Beat
in egg, egg yolk, and vanilla
concentrate on fast. Rub drawbacks
and base of bowl as required. On
rapid, beat in Biscoff spread.
2. In a different bowl, whisk flour,
baking pop, cinnamon, cornstarch,
and salt together until consolidated.
On low speed, gradually blend into

wet Ingredients until joined. Change

to fast and beat in chocolate chips.
The treat batter will be somewhat
sticky. Cover batter firmly with
aluminum thwart or plastic wrap and
chill for no less than 3 hours and up
to 3 days. Chilling is obligatory for
this treat mixture. I generally cool
mine overnight.
3. Expel treat batter from icebox and
permit to sit at room temperature for
20 minutes- - if treat mixture chilled
longer than 3 hours, let it sit at room
temperature for around 30 minutes.
This makes treat mixture less
demanding to scoop and roll.
4. Preheat stove to 350 degrees F. Line
two vast baking sheets with material

paper or silicone baking mats.

5. Scoop and move wads of mixture,
around 1/2 tablespoons of batter
each, into balls and place on baking
sheets.
6. Prepare cookies for 9 to 10 minutes.
Make certain to pivot skillet a few
times amid prepare time. Heated
cookies will look to a great degree
delicate in focuses when expelled
from stove. Permit to cool for 5
minutes on treat sheet. Exchange to
cooling rack to cool totally.

43. Cinnamon Best

Cookies

Ingredients
1 lb. Sugar treat mixture
1/4 c. brown sugar
2 tsp. ground cinnamon
1 c. confectioners' sugar
2 tsp. entire milk

Method
1. Warm broiler to 350 degrees F and
line two baking sheets with material
paper. Separate sugar treat batter
down the middle and roll each divide
into large -creep thick rectangles.
2. In little bowl, join brown sugar and
ground cinnamon. Sprinkle rectangles
with sugar blend and firmly move up
each into tight log. Cut into -crawl
thick cuts and exchange to arranged
baking sheets. Prepare until softly
brilliant, 12 to 14 minutes.
3. Let cool on sheets 5 minutes before
exchanging to wire racks to cool
totally.
4. In
little
bowl,
consolidate

confectioners' sugar with entire milk

and sprinkle over cooled cookies.

44. Pumpkin
Butterscotch
Cookies

Ingredients
2 c. flour
1/2 tsp. baking powder
1 tsp. baking pop
1/2 tsp. salt
2 tsp. ground cinnamon
2 eggs
1 c. sugar
1/2 c. vegetable oil
1 c. canned pumpkin puree
2 tsp. vanilla concentrate
1 c. butterscotch chips
1 c. semi-sweet chocolate chips

Method
1. Preheat stove to 325 degrees. In a
medium bowl, join flour, baking
powder, baking pop, salt, and
cinnamon. Blend until very much
mixed.
2. In the bowl of an electric blender,
consolidate eggs and sugar, and beat
on medium-high until smooth and
pale, around 1 minute. Beat in the oil,
pumpkin
puree,
and
vanilla
concentrate and blend until all
around consolidated. Turn the
blender down and gradually mix in
the flour blend until simply fused.
With an elastic spatula, delicately
overlap in the butterscotch and

chocolate chips.
3. Utilizing a medium-sized frozen
yogurt scoop, put hills of treat batter
on a treat sheet fixed with material
paper, around 2 creeps separated.
(The cookies will spread.) Allow to
heat around 15 minutes, until the
cookies are springy to the touch.
Permit to cool.

45. Sugar Best

Cookies

Ingredients
1 c. margarine (no substitutions)
c. sugar
1 large egg
1 tbsp. vanilla concentrate
3 c. universally handy flour
tsp. baking powder
tsp. salt
Elaborate Frosting (optional)
Coarse sugar precious stones, silver
drages, occasion stylistic layouts
(optional beautifications)

Method
1. Preheat broiler to 350 degrees F. In
substantial bowl, with blender on
low speed, beat spread and sugar
until mixed. Increment speed to high;
beat until light and smooth. On low
speed, beat in egg and vanilla. Beat
in flour, baking powder, and salt until
mixed.
2. Isolate batter into 4 level with
pieces; smooth every piece into a
circle. Wrap every circle with
plastic wrap and refrigerate 1 hour
or until mixture is sufficiently firm to
roll. (On the other hand put mixture
in cooler 30 minutes.)
3. On daintily floured surface, with

floured moving pin, move 1 bit of

mixture 1/8 creep thick. With floured
3-creep to 4-crawl treat cutters, cut
mixture into however many cookies
as would be prudent; wrap and
refrigerate trimmings. Put cookies, 1
creep separated, on ungreased huge
treat sheet.
4. Prepare cookies 10 to 12 minutes or
until gently browned. Exchange
cookies to wire rack to cool. Rehash
with
outstanding
batter
and
trimmings.
5. At the point when cookies are cool,
get ready Ornamental Frosting, on the
off chance that you like; use
alongside sugars and confections to
embellish cookies. Put cookies aside

to permit icing to dry totally, around

60 minutes. Store in firmly covered
container (with waxed paper
between layers if enriched) at room
temperature up to 2 weeks, or in
cooler up to 3 months.

46. Pecan Tasty

Cookies

Ingredients
1 c. pecans
2 tbsp. unsalted spread
1 c. light brown sugar
1 substantial egg
1 tsp. vanilla concentrate
c. generally useful flour
tsp. baking powder
1 pinch salt
Liquefied mixed chocolate

Method
1. Preheat stove to 350 degrees F. Line
baking sheets with material paper.
2. In food processor, finely cleave
pecans. In bowl, with blender on low
speed, beat spread and brown sugar
until all around mixed. Beat in egg
and vanilla. Include flour, baking
powder, and salt; beat until mixed.
Blend in pecans.
3. Spoon player by storing measuring
teaspoonful onto arranged baking
sheets, separating around 3 creeps
separated. Heat 6 minutes. Give
cookies a chance to cool on baking
sheet 5 minutes or until firm;
evacuate to wire rack to cool totally.

4. Dunk one edge of cookies into

dissolved chocolate. Put on waxed
paper; let remain until set. Store in
sealed shut container, between sheets
of waxed paper, up to 1 week.

47. Hazelnut
Sandwich Cookies

Ingredients
Fundamental Cookie Dough
1 c. hazelnuts
c. hazelnut-chocolate spread

Method
1. Plan Basic Cookie Dough.
2. Preheat broiler to 350 degrees F.
With hands, shape mixture by level
measuring 1/2 teaspoons into balls.
Put balls, 2 creeps separated, on
ungreased vast treat sheet. Plunge
base of level bottomed glass in sugar
as required; use to press every ball
into 1-crawl round. Sprinkle half of
the rounds with hazelnuts. Prepare
cookies 9 to 10 minutes or until
edges are brilliant brown. Exchange
to wire rack to cool. Rehash.
3. Gather sandwich cookies: Spread
level sides of plain cookies with 1/2
teaspoon hazelnut-chocolate spread.

Beat each with a nut-covered treat,

best side up, squeezing softly.
4. Store cookies in firmly fixed
container, putting sheets of waxed
paper between layers, at room
temperature up to 1 week or in
cooler up to 3 months.

48. Oatmeal Best

Cookies

Ingredients
c. light corn-oil spread (60 to
70% fat)
1 c. dull brown sugar
2 large egg whites
1 large egg
2 tsp. vanilla concentrate
1 c. generally useful flour
1 c. fast cooking oats
1 c. brilliant raisins
1 tsp. baking powder
tsp. salt

Method
1. Preheat stove to 375 degrees F.
Spray large treat sheet with nonstick
cooking spray.
2. In large bowl, with blender at low
speed, beat corn-oil spread and
brown sugar until mixed. Increment
speed to high, beat until all around
consolidated, around 3 minutes. At
low speed, include egg whites, egg,
and vanilla, beat until smooth.
3. With spoon, blend in flour, oats,
raisins, baking powder, and salt until
consolidated.
4. Drop
mixture
by
stacking
tablespoons, around 2 creeps
separated, on treat sheet. Level batter

into 3-creep rounds (mixture will be

exceptionally soggy and sticky - for
less demanding forming, utilize
somewhat wet hands). Prepare
cookies 16 to 18 minutes or until
brilliant. With flapjack turner,
evacuate cookies to wire racks to
cool.
5. Rehash until all player is utilized.
Store cookies in firmly covered
container.

49. Pecan Balls

Cookies

Ingredients
1 Recipe Cream Cheese Spritz
1 c. pecans
1 c. confectioners' sugar

Method
1. Preheat stove to 375 degrees F.
2. With blender on medium-rapid, beat
spread, cream cheddar, sugar,
pecans, and salt until velvety. Beat in
egg yolk and vanilla, scratching
drawback of bowl. With blender on
low speed, beat in flour just until
joined.
3. Utilize little (1 tablespoon) treat
scoop, shape batter into balls and
place on treat sheet, 2 creep
separated.
4. Heat 12 to 18 minutes or until
profound brilliant brown around
edges. Cool on treat sheet on wire
rack 10 minutes. With spatula,

exchange cookies to rack to cool

totally.
5. Roll cooled heated cookies in 1 cup
confectioners' sugar.

50. Oat Cookies

Ingredients
c. entire wheat flour
c. universally handy flour
c. granulated sugar
tsp. ground cinnamon
1 pinch genuine salt
1 c. brisk cooking oats
1 c. unsweetened destroyed coconut
c. walnuts
c. brilliant raisins
c. dried cranberries
c. pepitas (pumpkin seeds)
c. unsalted margarine
3 tbsp. nectar
tsp. baking pop
3 tbsp. boiling water

Method
1. Warm stove to 350 degrees F and
line 2 baking sheets with material
paper.
2. In a large bowl, whisk together the
flours, sugar, cinnamon, and salt.
Include the oats and coconut and hurl
to join. Overlap in the walnuts,
raisins, cranberries, and pepitas.
3. In a little pot, liquefy the spread and
nectar. In a little bowl, consolidate
the baking pop and boiling water,
then add to the margarine blend (it
will get to be foamy).
4. Make a well in the focal point of the
oat blend, pour in the spread blend
and blend to consolidate.

5. Utilizing wet hands, frame the blend

into 15 balls (around 1/4 cup each)
and put on the readied sheets,
dispersing
them
1/2
creeps
separated. Tenderly press every ball
down so it is 1/2 crawl thick and
heat until brilliant brown, 16 to 17
minutes. Let cool totally on the
baking sheets.