Sunday, October 26, 2008

Pumpkin Chocolate Chip Cookies


INGREDIENTS
4 cups flour
4 tsps baking powder
2 tsps baking soda
1 tsp salt
2 tsps cinnamon
2 tsps milk
2 tsps vanilla
2 eggs
2 cups sugar
1 cup butter
1 can pumpkin
12 oz. chocolate chips

METHOD
Mix dry ingredients together. Mix sugar and butter together, add eggs blend together well. Mix in rest of ingredients. Drop by rounded teaspoon ful. Bake at 350 for 10-12 minutes.

Recipe from Aunt Bobbie

Oatmeal Cranberry Cookie Mix



INGREDIENTS
1/2 C flour
1/4 tsp. baking soda
1/4 tsp salt
1/4 C sugar
1/4 C packed brown sugar
1 C Old-fashioned oats
1 C walnuts
1/2 C shedded wheat, crushed
1/2 C dried cranberries
1/2 C butter, softened
1 egg
2 T. water
1/2 tsp. vanilla extract

METHOD
In a small bowl, combine the flour, baking soda and salt.
In a large bowl, beat egg, water and vanilla until blended.
Add all the dry ingredients and mix well.
Drop by rounded Tablespoons 2 in. apart on baking sheet.
Bake at 350 degrees for 10-12 minutes or until golden brown.

Yeild: 2 1/2 dozen

Peppermint Meltaways



INGREDIENTS

1/2 cup powdered sugar
1 cup LAND O LAKES® Butter, softened
1/2 teaspoon peppermint extract
1 1/4 cups all-purpose flour
1/2 cup cornstarch

GLAZE

1 1/2 cups powdered sugar
2 tablespoons LAND O LAKES® Butter,softened
1 to 2 tablespoons milk
1/4 teaspoon peppermint extract
2 to 3 drops red food color, if desired Candy canes or hard peppermint candy, crushed


METHOD
Combine sugar, butter and 1/2 teaspoon peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and cornstarch. Beat until well mixed. Cover; refrigerate until firm (30 to 60 minutes). Heat oven to 350°F. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely. Meanwhile, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color, if desired. Drizzle over cooled cookies. Immediately sprinkle with crushed candy. Yield: 4 dozen cookies
Recipe from Taste of Home Magazine