Cookies - Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday, dealing with cookies. Here are six cookie recipes to help you through the day, including The Spiciest Gingerbread Cookies Ever and Classic Sugar Cookies. Enjoy!

OAT AND RAISIN COOKIES (GLUTEN-FREE)

This comes from The Vegan Society, and starts off, “These easy oat and raisin cookies are healthy, quick to make and taste great. Serves 12.”

To view this online, click here.

Ingredients

1 cup gluten-free oats

1 cup golden raisins

1 cup shredded coconut

2 bananas, mashed

1/2 cup coconut milk

Method

Preheat oven to 350 degrees and line a baking tray.

Combine all ingredients in a medium sized bowl.

Using your hands, form balls and place them on the prepared tray (the mixture will be running, so be careful).

Bake in oven for 15-20 minutes, or until cookies are brown and firm to the touch.

Leave to cool and enjoy!

GRANDMA'S PEANUT BUTTER COOKIES

This was one of my grandmother's recipes, along with the oatmeal cookie recipe that follows. You can find them in my e-cookbook, Off The Wall Cooking.





1/2 C butter

1/2 C peanut butter

1/2 C sugar

1 egg, well beaten

1 1/4 C flour

3/4 tsp. soda

1/2 tsp. baking powder

1/4 tsp. salt

Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.

GRANDMA'S OATMEAL COOKIES



Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking

1 C flour

1 C brown sugar

3 C quick cooking oatmeal (NOT the instant oats!)

1 C butter or margarine

1/4 C boiling water

1 1/2 tsp. baking soda

Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.

Oatmeal Cookie dough, taken from the freezer; showing first cuts before baking



Then cut down the center, like so:



Placed on parchment paper-covered baking sheet, for easier handling



CLASSIC SUGAR COOKIES

This is from The Food Network Kitchen. It begins, “These are the familiar cookies, with crispy edges and a slightly soft middle. Superfine sugar gives them their crunchiness. The small amount of baking powder ensures that they puff just a little without spreading too much and losing their shape.” Total Time: 3 hr 55 minutes; Inactive: 2 hr 45 minutes; Cook Time: 25 minutes.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/classic-sugar-cookies.html?oc=linkback.

Ingredients

Cookies:

2 1/2 cups all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon fine salt

3/4 cup superfine sugar

1 1/2 sticks (3/4 cup) unsalted butter, cut into small pieces, at room temperature

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

Royal Icing:

4 cups confectioners' sugar

1/4 cup meringue powder

Food coloring, optional

Decorating sugar, for topping, optional

Sprinkles, for topping, optional

Directions

Special equipment: cookie cutters in desired shapes

For the cookies: Whisk together the flour, baking powder and salt in a small bowl.

Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour.

Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.

Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with cookie cutters and arrange about 2 inches apart on the prepared baking sheets.

Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.

Gently gather any scraps of dough into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.

For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer on medium-high speed in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)

Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.

THE SPICIEST GINGERBREAD COOKIES EVER

This recipe from The Food Network Kitchen begins, “This gingerbread cookie is super-spicy from the very first bite. Molasses makes it chewy and white sugar rounds out the spices. Cayenne, allspice and a hefty dose of black pepper result in a complex, lingering heat that is surprising and pleasant.” Total Time: 5 hr 20 min; Prep: 1 hr 10 min; Inactive: 3 hr 40 min; Cook: 30 min; Yield: Eighteen 4-inch gingerbread people; Level: Intermediate

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/the-spiciest-gingerbread-cookies-ever.html?oc=linkback

Ingredients

3 cups all-purpose flour, plus more for dusting and rolling (see Cook's Note)

3 tablespoons ground ginger

1 tablespoon ground cinnamon

1 tablespoon freshly ground black pepper

1 teaspoon fine salt

3/4 teaspoon baking soda

1/2 teaspoon ground allspice

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon cayenne

1/4 teaspoon baking powder

1 stick (1/2 cup) unsalted butter cut into 1-inch pieces, at room temperature

3/4 cup granulated sugar

1/2 cup molasses

1 large egg

2 cups confectioners' sugar

1/4 cup meringue powder (egg white powder)

Cinnamon candies, such as Red Hots, chocolate chips, raisins or other candies for decorating

Directions

Make the cookies: Whisk together the flour, ginger, cinnamon, black pepper, salt, baking soda, allspice, nutmeg, cayenne, and baking powder in a medium bowl.

Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, about 3 minutes (scrape down the sides of the bowl, as needed). Beat in the molasses until combined, then the egg (the mixture will look curdled). Add the flour mixture and beat on low speed until the dough comes together. Divide the dough in 2 pieces, flatten each half into a disk and wrap each disk in plastic wrap. Refrigerate at least 2 hours or up to overnight.

Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.

Keeping one disk refrigerated, roll the other disk on a well-floured work surface to 1/4 inch thick, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking (If the dough looks crackly or breaks apart, press it back together from the outside edge in). Using cookie cutters, cut out gingerbread shapes as close together as possible. Pull away the extra dough around each shape then use a small offset spatula to transfer the shapes to the prepared cookie sheets, spacing them 1 inch apart. Reroll the scraps and cut out more cookies. Freeze the cookies until firm, about 15 minutes.

Bake the cookies, rotating the baking sheets from top to bottom and from front to back halfway through cooking, until they are slightly firm to the touch but not browned at the edges, about 12 minutes. Repeat the rolling, cutting and baking with the remaining dough disk.

Cool the cookies for 5 minutes on the baking sheet then transfer them to a cooling rack to cool completely, about 20 minutes (The cookies will continue to firm as they cool).

Make the icing: Combine the confectioners' sugar, meringue powder and 3 tablespoons water in a large bowl and beat with an electric mixer on low speed until the frosting thickens, trying not to incorporate too much air. (The icing should be pure white and thick, but not fluffy and bubbly.)

Scrape the icing into a resealable plastic bag and snip the corner to the desired size. Pipe the icing onto the cookies to decorate, as desired, sticking the candy onto the icing while it is still wet. Let the cookies stand at room temperature until the icing hardens, at least 1 hour.

Special equipment: a small offset spatula

FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES

This is from Dana Angelo White, MS, RD, ATC, a registered dietician and certified athletic trainer who writes for Very Well. Dana wrote, “Gluten-free baked goods can be dull and dry, but that’s certainly not the case for this tasty yet effortless gluten-free cookies. They feature nothing but simple ingredients and are high in hearty-healthy fats, plus they will satisfy cravings for both sweet and salty.

“Generally, peanut butter doesn't contain gluten, but not all manufacturers keep gluten out of their production plants. Make sure to choose a gluten-free peanut butter and since peanut butter is the star ingredient, be sure to use a good quality brand with a simple ingredient list.”

Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Yield: 24 cookies (111 calories each)

To view this online, click here.

Ingredients

1 cup smooth natural peanut butter

3/4 cup packed light brown sugar

1 large egg, beaten

1 teaspoon baking soda

1 teaspoon vanilla extract

1/2 cup mini chocolate chips

pinch of coarse sea salt

Preparation

Preheat oven to 350F.

Line a sheet pan with parchment paper or a silicone baking mat.

In a medium bowl, mix peanut butter and sugar until well combined.

Add egg, baking soda, and vanilla extract; continue to stir until all ingredients are well mixed.

Fold in chocolate chips.

Using a small ice cream scoop or tablespoon, measure 8 cookies onto the prepared sheet pan, leaving about two inches between each cookie.

Gently press to flatten each cookie slightly.

Bake for 6 to 8 minutes until puffed and spread out.

Remove from oven, then sprinkle lightly with sea salt.

Using a spatula, transfer to a wire rack to cool.

Once completely cooled, store in an airtight container for up to 2 days.

Ingredient Variations and Substitutions

You can inject different flavors into these cookies by replacing the vanilla extract with 1/4 teaspoon of almond extra or by swapping out the chocolate chips for finely chopped peanuts.

Cooking and Serving Tips

Mix the dough by hand using a sturdy spatula or use an electric stand mixer fitted with a paddle attachment. The cookies spread out quite a bit so its best to make 3 batches of 8 if using a standard half sheet pan. Using a small ice cream scoop is very helpful to make the cookies evenly sized so they will cook evenly.

Cookies!

This time of year, it seems most of us start thinking of gift-giving, and what could be easier than homemade cookies? Here are six cookie recipes to try your hand at for potential gift-giving. Enjoy!

PEANUT BUTTER AND JELLY SANDWICH COOKIES

This comes from PureWow, and begins, “We've been feeling a little nostalgic lately--maybe it's all this back-to-school business or something. That's why we transformed everyone's favorite childhood sandwich into a cookie. Unlike the sandwich, however, we don't just smoosh PB&J between two cookies, because where's the fun in that?” Makes about 1 dozen sandwich cookies in 1 hour 15 minutes.

To view this online, click here.

Ingredients

1 stick (8 tablespoons) unsalted butter, at room temperature

1 cup peanut butter

3/4 cup brown sugar

1/4 cup sugar

1 egg

1 teaspoon pure vanilla extract

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup jelly or jam (we like strawberry)

Directions

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, peanut butter, brown sugar and sugar on medium speed until light and fluffy, 4 to 5 minutes.

Add the egg and mix until fully incorporated. Add the vanilla extract and mix to combine.

In a medium bowl, whisk the flour with the baking soda and salt to combine. Add the dry ingredients to the wet ingredients and mix on low speed just until incorporated, 2 to 3 minutes.

Scoop 2 tablespoons cookie dough into a round on a prepared baking sheet and then flatten it slightly with your fingers. Repeat with the remaining cookie dough to make 24 cookies. Bake until the cookies are golden around the edges, 8 to 10 minutes.

Turn half the cookies over and place 1 mounded tablespoon of jelly in the center. Top each with another cookie and press down slightly. Store in an airtight container (up to two days) until ready to serve.

5 INGREDIENT PEANUT BUTTER CHOCOLATE CHIP COOKIES

This comes from Tablespoon.com. It begins, “Only five ingredients in these super chewy peanut butter cookies. Add some milk chocolate chips to put them over the top delicious.” Prep Time: 5 minutes; Total Time: 14 minutes; Servings: 12

To view this online, click here.

Ingredients

1 cup creamy peanut butter

1 cup firmly packed brown sugar

1 large egg

1 teaspoon baking soda

1/2 cup milk chocolate chips

Directions

Preheat oven to 350°F.

Mix all ingredients except chocolate chips.

When blended, mix in the chocolate chips.

Using your fingers, form 1 1/2 inch balls (dough will be very wet and sticky) and place onto an ungreased parchment lined cookie sheet. You don't want to make them too big because they do spread.

Bake for 9 minutes. Let the cookies sit on the cookies sheet for about 30 seconds to 1 minute before letting cool on a wire rack.

Makes around a dozen small cookies.

PUMPKIN ROLLOUT COOKIES

These are from a long-since-forgotten emailing list.

3/4 cups unsalted butter, softened

1/2 cup brown sugar, firmly packed

1 tbsp orange zest

1/2 cup canned or fresh cooked pumpkin

1 egg yolk

1 tsp pure vanilla

2-1/4 cups all-purpose flour

1/4 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

pinch Salt

Preheat oven to 375 degrees F.

In a large mixing bowl, combine with electric mixer the butter, brown sugar and orange zest. Add the pumpkin, egg yolk, and vanilla. Gradually add the flour and spices.

Mix with your hands to create a soft dough.

Wrap in plastic and refrigerate for 30 minutes.

Divide dough into two pieces.

Roll out each piece to 1/8-inch thickness on a floured surface.

Cut into shapes with cookie cutters.

Place on ungreased cookie sheet and bake for 10-15 minutes.

Decorate with favorite frosting and candies.

CHOCOLATE CHIP COOKIES

This comes from David Leite in The New York Times' cooking newsletter. David writes, “You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead: after assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don’t skimp on good chocolate, and the sea salt is not an option -- it’s the beacon at the top of this gorgeous treat.” Makes 1 1/ 2 dozen 5-inch cookies.

To view this online, click here.

Ingredients

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt

Preparation

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

PUMPKIN COOKIES WITH CREAM CHEESE FILLING

This comes from Diana Rattray, About.com's Southern Food expert. She writes, “If you're pressed for time, use purchased cream cheese frosting in place of the cream cheese filling.

“The pumpkin drop cookies are easy to prepare and bake, and the cream cheese icing makes the perfect filling.” Prep Time: 12 minutes; Cook Time: 12 minutes; Total Time: 24 minutes; Yield: Makes about 20 cookies

To view online, click here.

Ingredients

2 1/2 cups all-purpose flour

1 teaspoon baking powder1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

Dash nutmeg

4 ounces butter, softened

1/2 cup packed light brown sugar

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla

1/2 cup whole milk

3/4 cup canned pumpkin

Filling:

6 tablespoons butter, softened

4 ounces cream cheese, softened

1 teaspoon vanilla

2 cups powdered sugar

Preparation

Line baking sheet with a silicone mat or buttered parchment paper. Heat oven to 350°.

In a bowl, combine flour, baking powder, soda, salt, cinnamon, and nutmeg.

In a large mixing bowl with electric mixer, beat 4 ounces butter, 1/2 cup brown sugar, and 1 cup granulated sugar until light and fluffy. Beat in the eggs and vanilla until well blended. Slowly beat in the milk and pumpkin, then add dry ingredients, beating just until blended.

With a tablespoon or cookie scoop, drop onto the prepared baking sheets. Bake for 12 to 14 minutes, or until bottoms are lightly browned and tops are firm. Cool for about 5 minutes on the baking sheet then loosen the bottoms with a spatula and let them cool completely.

Combine the filling ingredients in a bowl with an electric mixer. Beat well until the filling is smooth. Frost the bottom of a cookie, then press the bottom of another cookie on the filling to make a sandwich. Repeat with remaining cookies. Makes about 18 to 20 filled cookies.

SPICED PUMPKIN-RAISIN COOKIES

This comes from Giada De Laurentiis of Giada At Home on the Food Network. Makes 23 to 26 cookies. Total Time: 40 min; Prep: 20 min; Cook: 20 min; Level: Easy

You can view this online at http://www.foodnetwork.com/recipes/giada-de-laurentiis/spiced-pumpkin-raisin-cookies-recipe.print.html?oc=linkback.

Ingredients

1 cup all-purpose flour

2/3 cup old-fashioned oats

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1/4 teaspoon ground allspice

3/4 cup raw sugar, plus additional for sprinkling

1/2 cup canned pumpkin puree

1/3 cup vegetable oil

1 tablespoon pure maple syrup

1 teaspoon vanilla extract

1/2 cup raisins

Directions

Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.

In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.

For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.

Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.

Diabetic Thursday - Cookies

Before I give you today's COOKIE recipes, I want to pass along an article from Diabetes Self-Management. Besides their magazine, they also have an emailing list, which provides quite a bit of good information. This article, written by David Spero, is titled Understanding Your HbA1c. According to David's page on Diabetes Self-Management, he has been a nurse for 32 years, and writes for both Diabetes Self-Management and Arthritis Self-Management. You can click here to read David's article.

And now, six cookie recipes to try out. Enjoy!

ALMOST SHORTBREAD COOKIES

Yield: 2 dozen cookies (24 servings)

Source: The New Family Cookbook for People with Diabetes

Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml

View online: http://diabeticgourmet.com/recipes/html/512.shtml

Ingredients

2 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 cup corn or canola oil

1 large egg

2 tablespoons sugar

1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees F. Prepare a cookie sheet with non-stick pan spray.

Combine all the ingredients and 1/4 cup water in a large bowl to form a soft dough. Refrigerate the dough 1 hour to chill. Roll or pat out 1/4 inch thick on a floured board.

Cut 2-inch rounds and place them 1 inch apart on the prepared cookie sheet. Bake for 15 to 20 minutes, until the edges are a light golden brown. Cool and store in an airtight container.

Nutritional Information Per Serving: Calories: 90; Protein: 1 g; Fat: 5 g; Sodium: 26 mg; Cholesterol: 9 mg; Carbohydrates: 9 g; Exchanges: 1/2 Starch, 1 Fat

HAZELNUT MACAROONS

Source: 1,001 Delicious Recipes for People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/294.shtml

Servings: 30 Cookies (1 per serving)

Ingredients

4 egg whites

1/8 teaspoon cream of tartar

1/4 teaspoon salt

1 cup sugar

1 cup canned sweetened coconut

1/4 cup hazelnuts or pecans, finely chopped

Directions

Beat egg whites, cream of tartar, and salt to soft peaks in medium bowl. Beat in sugar gradually, beating to stiff, shiny peaks. Fold in coconut; fold in hazelnuts.

Drop mixture by tablespoons onto parchment-or aluminum foil-lined cookie sheets. Bake at 300 degrees until cookies begin to brown and feel crisp when touched, 20 to 25 minutes. Cool in pans on wire racks.

Nutritional Information Per Serving: Calories: 44; Protein: 0.7 g; Fat: 1.4 g; Sodium: 25.6 mg; Cholesterol: 0 mg; Carbohydrates: 7.6 g; Exchanges: 1/2 Bread/Starch, 1/2 Fat

PEANUT BUTTER COOKIES

Yield: 24 cookies. Serving size: 2 cookies.

Source: Splenda

View online: http://diabeticgourmet.com/recipes/html/536.shtml

IngredientsV=

1/4 cup margarine, softened

1 cup creamy style peanut butter

1/4 cup egg substitute

2 tablespoons honey

1/2 teaspoon vanilla extract

1 cup Splenda Granular

1-1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions

Heat oven to 350F.

In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute.

Add egg substitute, honey and vanilla extract. Beat on high speed for approximately 1-1/2 minutes.

Add Splenda and beat on medium speed until well blended, approximately 30 seconds.

In small bowl, combine flour, baking soda and salt. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1 1/2 minutes. Mixture may be crumbly.

Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2 inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.

Nutritional Information Per Serving: Calories: 140; Protein: 3 g; Fat: 11 g; Sodium: 110 mg; Cholesterol: 0 mg; Carbohydrates: 9 g; Exchanges: Starch 1/2; Fat 2

APPLE OATMEAL RAISIN COOKIES

Yield: 4 dozen cookies


Serving size: 1 cookie

Source: Equal

Find this recipe at: http://diabeticgourmet.com/recipes/html/1254.shtml

Ingredients

1-1/4 cups Equal Spoonful or Granulated *

1 cup unsweetened applesauce **

1/2 cup firmly packed brown sugar

6 tablespoons stick butter, softened

1 egg

1/3 cup 2% milk

2 teaspoons vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1-1/2 cups quick or old-fashioned oats, uncooked

1 cup raisins

*May substitute 30 packets Equal sweetener

** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.

Directions

Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.

Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.

Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Carbohydrates: 11 g; Exchanges: 1 starch, 1 fat

CHOCOLATE CHIP COOKIES

Yield: Makes about 4 dozen cookies

Serving size: 1 cookie

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1083.shtml

Ingredients

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

1/3 cup Splenda Sugar Blend for Baking

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels

Directions

Preheat oven to 375F.

Combine flour, baking soda and salt in small bowl. Beat butter, sugar blend, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake 9 to 11 minutes or until golden brown. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.

Nutritional Information Per Serving: Calories: 110; Protein: 2 g; Fat: 7 g; Sodium: 85 mg; Cholesterol: 15 mg; Carbohydrates: 13 g

ITALIAN LEMON COOKIES

This recipe begins, “These delicate lemon cookies have excellent flavor and an interesting texture. They are perfect for adding variety to a cookie tray.” What do I say? Yum!

Yield: 27 Servings


Serving Size: 2 cookies

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1159.shtml

Ingredients

1/2 cup light butter

2 tablespoons vegetable oil

3/4 cup Splenda No Calorie Sweetener, Granulated

1 tablespoon vanilla extract

1/4 cup egg substitute

3 tablespoons lemon juice

1 tablespoon grated lemon zest

1 1/2 cups all-purpose flour

1/4 cup cornmeal

1 teaspoon baking powder

1/8 teaspoon nutmeg

Directions

Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside.

Blend together butter, Splenda Granulated Sweetener, and vanilla in a medium sized mixing bowl until butter is softened. Add egg substitute, lemon juice and zest. Mix briefly. Add flour, cornmeal, baking powder and nutmeg. Mix using a hand mixer on low speed (or by hand) until dough is formed. Do not over mix.

Remove dough from bowl and divide in half. Roll each half into a log approx. 1 inch thick in diameter. Cover with plastic wrap and freeze 1-2 hours, allowing dough to chill and become firm.

Remove dough from freezer, unwrap and cut into slices approximately 1/4 inch thick. Place cookies on prepared cookie sheet.

Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.

Nutritional Information Per Serving: Calories: 160; Calories from Fat: 60; Protein: 2 g; Fat: 7 g; Sodium: 55 mg; Cholesterol: 30 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 7 g; Carbohydrates: 19 g

Cookies!

This is a repeat from July 15, 2014's post. Enjoy!

Who doesn't love cookies, those wonderful little disks of sweetness? Enjoy!

MAPLE SANDWICH COOKIES

Prep Time: 15 Minutes; Cook Time: 10 Minutes; Ready In: 25 Minutes; Yields: 18 servings

Barbara Scacchi, who sent this to allrecipes.com, wrote, "Mom loves maple flavoring, so I created this recipe just for her. But the whole family loves these tasty cookies."

Ingredients:

1 cup butter or margarine, softened

3/4 cup packed brown sugar

1 egg yolk

2 cups all-purpose flour

sugar

Filling

1 1/4 cups confectioners' sugar

2 tablespoons milk

2 tablespoons butter or margarine, softened

1/2 teaspoon maple flavoring

Directions:

In a mixing bowl, cream butter and brown sugar. Beat in the egg yolk and flour; mix well. Shape into 1-in. balls. Dip the tops in sugar. Place sugar side up 2 in. apart on ungreased baking sheets. Flatten with a fork. Bake at 325 degrees F for 10-12 minutes or until golden brown. Remove to wire racks to cool. Combine filling ingredients in a small mixing bowl; beat until smooth. Spread on the bottom of half of the cookies; top with remaining cookies.

CHOCOLATE MAPLE COOKIES

Prep Time: 15 Minutes; Cook Time: 10 Minutes; Ready In: 25 Minutes; Yields: 24 servings

Sheree Gilpin, who submitted this to allrecipes.com, wrote"My aunt made these one year for Christmas, and my husband ate about a dozen. Since he liked them so much, I asked for the recipe and have made them often."

Ingredients:

1 1/4 cups shortening

1 1/2 cups packed brown sugar

5 eggs

1 teaspoon vanilla extract

1/2 teaspoon maple flavoring

2 1/2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

Frosting:

2 (1 ounce) squares semisweet chocolate

1 tablespoon butter (no substitutes)

1 1/2 cups confectioners' sugar

1/4 cup milk

Directions:

In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and maple flavoring. Combine flour, baking soda and salt; gradually add to the creamed mixture. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.

For frosting, melt chocolate and butter in a microwave or heavy saucepan. Add sugar and milk; mix well. Frost cooled cookies.

SEMOLINA SESAME COOKIES

This recipe comes from Seattle's Macrina Bakery. The recipe starts off, “These cookies are inspired by acclaimed baker Carol Field, who gathered a collection of wonderful regional recipes from bakers, grandmothers, and chefs on her travels through Italy. The essence of this recipe came from one of her books (I have them all!), and is so typically Italian. The semolina, a coarsely ground wheat flour used widely for making pasta, lends a beautiful crisp texture, and the sesame seeds make them a classic accompaniment to a sweetened shot of espresso. Buttery and not too sweet, they'll totally satisfy the 4 p.m. nosh need!” Makes eighteen 3-inch cookies

3/4 cup plus 2 tablespoons unbleached all-purpose flour

1/3 cup plus 1 tablespoon semolina flour

1/4 teaspoon kosher salt

7 tablespoons unsalted butter, at room temperature

1/3 cup plus 1 tablespoon sugar

1 large egg

1/4 cup sesame seeds

Position 2 racks in the center of the oven and preheat to 325°F. Line 2 rimmed baking sheets with parchment paper. Set aside.

Sift together the flours and salt in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, cream the butter and sugar. Start on low speed and increase to medium for a total of 5 to 8 minutes, stopping to scrape down the bowl with a rubber spatula as needed. The mixture will be light, fluffy, and pale. Add the egg and mix on low speed until fully incorporated, then scrape the bowl down again. Gradually add the dry ingredients mixing until they're just incorporated and the dough is smooth, about 1 minute. Be careful not to overmix: the cookies may become tough.

Turn the dough out onto a lightly floured work surface. Divide it into 4 equal pieces, then roll each piece into a 1/2-inch-wide rope. Use a ruler to measure and then cut the rope into 5-inch segments. Each segment will become a cookie. If the dough is too soft, chill for 10 minutes to make it easier to handle.

Lay each rope in an S shape, 1 inch apart, on the prepared baking sheets. Tuck the ends under and compress slightly. Chill the sheets in the freezer for 20 minutes to help the cookies hold their shape while baking. (You may also freeze the cookies at this point, covered tightly, for up to 1 week. Let them thaw for about 20 minutes before baking.)

Brush each cookie with a little bit of water and top with the sesame seeds. Bake for 18-20 minutes, or until the cookies are light golden brown. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Stored in an airtight container at room temperature, these cookies keep their great flavor for at least 1 week.

PUMPKIN POLKA DOT COOKIES

Yield: Makes about 4 dozen. Serving size: 1 cookie

View Online: http://diabeticgourmet.com/recipes/html/879.shtml

Source: Equal

Ingredients

1/2 cup stick butter, softened

1-1/4 cups Equal Spoonful*

3 tablespoons light molasses

1 cup canned pumpkin

1 egg

1-1/2 teaspoons vanilla

1-2/3 cups all-purpose flour

1 teaspoon baking powder

1-1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup mini semi-sweet chocolate chips

* May substitute 30 packets Equal sweetener

Directions

Beat butter, Equal and molasses until well combined. Mix in pumpkin, egg and vanilla until blended. Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips.

Drop by teaspoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 11 to 13 minutes or until light golden brown. Remove from baking sheet and cool completely on wire rack.

Store in airtight containers at room temperature.

Nutritional Information (Per Serving): Calories: 57; Protein: 1 g; Sodium: 51 mg; Cholesterol: 9 mg; Fat: 3 g; Carbohydrates: 7 g; Exchanges: 1/2 starch, 1/2 fat

PEANUT BUTTER COOKIES

This was one of my grandmother's recipes, along with the oatmeal cookie recipe that follows. You can find them in my e-cookbook, Off The Wall Cooking.

1/2 C butter

1/2 C peanut butter

1/2 C sugar

1 egg, well beaten

1 1/4 C flour

3/4 tsp. soda

1/2 tsp. baking powder

1/4 tsp. salt

Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.

GRANDMA'S OATMEAL COOKIES

Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking

1 C flour

1 C brown sugar

3 C quick cooking oatmeal (NOT the instant oats!)

1 C butter or margarine

1/4 C boiling water

1 1/2 tsp. baking soda

Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes

Diabetic Thursday

Is there anyone who doesn't love homemade cookies, fresh from the oven? Just because one is diabetic doesn't mean you have to give up everything. These cookies are from the Diabetic Gourmet website, so you know that they're safe for diabetics, as well as yummy. Enjoy!

ALMOST SHORTBREAD COOKIES

Yield: 2 dozen cookies (24 servings)

Source: The New Family Cookbook for People with Diabetes

Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml

View online: http://diabeticgourmet.com/recipes/html/512.shtml

Ingredients

2 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 cup corn or canola oil

1 large egg

2 tablespoons sugar

1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees F. Prepare a cookie sheet with non-stick pan spray.

Combine all the ingredients and 1/4 cup water in a large bowl to form a soft dough. Refrigerate the dough 1 hour to chill. Roll or pat out 1/4 inch thick on a floured board.

Cut 2-inch rounds and place them 1 inch apart on the prepared cookie sheet. Bake for 15 to 20 minutes, until the edges are a light golden brown. Cool and store in an airtight container.

Nutritional Information Per Serving: Calories: 90; Protein: 1 g; Fat: 5 g; Sodium: 26 mg; Cholesterol: 9 mg; Carbohydrates: 9 g; Exchanges: 1/2 Starch, 1 Fat

HAZELNUT MACAROONS

Source: 1,001 Delicious Recipes for People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/294.shtml

Servings: 30 Cookies (1 per serving)

Ingredients

4 egg whites

1/8 teaspoon cream of tartar

1/4 teaspoon salt

1 cup sugar

1 cup canned sweetened coconut

1/4 cup hazelnuts or pecans, finely chopped

Directions

Beat egg whites, cream of tartar, and salt to soft peaks in medium bowl. Beat in sugar gradually, beating to stiff, shiny peaks. Fold in coconut; fold in hazelnuts.

Drop mixture by tablespoons onto parchment-or aluminum foil-lined cookie sheets. Bake at 300 degrees until cookies begin to brown and feel crisp when touched, 20 to 25 minutes. Cool in pans on wire racks.

Nutritional Information Per Serving: Calories: 44; Protein: 0.7 g; Fat: 1.4 g; Sodium: 25.6 mg; Cholesterol: 0 mg; Carbohydrates: 7.6 g; Exchanges: 1/2 Bread/Starch, 1/2 Fat

PEANUT BUTTER COOKIES

Yield: 24 cookies. Serving size: 2 cookies.

Source: Splenda

View online: http://diabeticgourmet.com/recipes/html/536.shtml

IngredientsV=

1/4 cup margarine, softened

1 cup creamy style peanut butter

1/4 cup egg substitute

2 tablespoons honey

1/2 teaspoon vanilla extract

1 cup Splenda Granular

1-1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions

Heat oven to 350F.

In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute.

Add egg substitute, honey and vanilla extract. Beat on high speed for approximately 1-1/2 minutes.

Add Splenda and beat on medium speed until well blended, approximately 30 seconds.

In small bowl, combine flour, baking soda and salt. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1 1/2 minutes. Mixture may be crumbly.

Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2 inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.

Nutritional Information Per Serving: Calories: 140; Protein: 3 g; Fat: 11 g; Sodium: 110 mg; Cholesterol: 0 mg; Carbohydrates: 9 g; Exchanges: Starch 1/2; Fat 2

APPLE OATMEAL RAISIN COOKIES

Yield: 4 dozen cookies


Serving size: 1 cookie

Source: Equal

Find this recipe at: http://diabeticgourmet.com/recipes/html/1254.shtml

Ingredients

1-1/4 cups Equal Spoonful or Granulated *

1 cup unsweetened applesauce **

1/2 cup firmly packed brown sugar

6 tablespoons stick butter, softened

1 egg

1/3 cup 2% milk

2 teaspoons vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1-1/2 cups quick or old-fashioned oats, uncooked

1 cup raisins

*May substitute 30 packets Equal sweetener

** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.

Directions

Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.

Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.

Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Carbohydrates: 11 g; Exchanges: 1 starch, 1 fat

CHOCOLATE CHIP COOKIES

Yield: Makes about 4 dozen cookies

Serving size: 1 cookie

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1083.shtml

Ingredients

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

1/3 cup Splenda Sugar Blend for Baking

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels

Directions

Preheat oven to 375F.

Combine flour, baking soda and salt in small bowl. Beat butter, sugar blend, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake 9 to 11 minutes or until golden brown. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.

Nutritional Information Per Serving: Calories: 110; Protein: 2 g; Fat: 7 g; Sodium: 85 mg; Cholesterol: 15 mg; Carbohydrates: 13 g

ITALIAN LEMON COOKIES

This recipe begins, “These delicate lemon cookies have excellent flavor and an interesting texture. They are perfect for adding variety to a cookie tray.” What do I say? Yum!

Yield: 27 Servings


Serving Size: 2 cookies

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1159.shtml

Ingredients

1/2 cup light butter

2 tablespoons vegetable oil

3/4 cup Splenda No Calorie Sweetener, Granulated

1 tablespoon vanilla extract

1/4 cup egg substitute

3 tablespoons lemon juice

1 tablespoon grated lemon zest

1 1/2 cups all-purpose flour

1/4 cup cornmeal

1 teaspoon baking powder

1/8 teaspoon nutmeg

Directions

Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside.

Blend together butter, Splenda Granulated Sweetener, and vanilla in a medium sized mixing bowl until butter is softened. Add egg substitute, lemon juice and zest. Mix briefly. Add flour, cornmeal, baking powder and nutmeg. Mix using a hand mixer on low speed (or by hand) until dough is formed. Do not over mix.

Remove dough from bowl and divide in half. Roll each half into a log approx. 1 inch thick in diameter. Cover with plastic wrap and freeze 1-2 hours, allowing dough to chill and become firm.

Remove dough from freezer, unwrap and cut into slices approximately 1/4 inch thick. Place cookies on prepared cookie sheet.

Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.

Nutritional Information Per Serving: Calories: 160; Calories from Fat: 60; Protein: 2 g; Fat: 7 g; Sodium: 55 mg; Cholesterol: 30 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 7 g; Carbohydrates: 19 g

Cookies!

Who doesn't love cookies, those wonderful little disks of sweetness? Enjoy!

MAPLE SANDWICH COOKIES

Prep Time: 15 Minutes; Cook Time: 10 Minutes; Ready In: 25 Minutes; Yields: 18 servings

Barbara Scacchi, who sent this to allrecipes.com, wrote, "Mom loves maple flavoring, so I created this recipe just for her. But the whole family loves these tasty cookies."

Ingredients:

1 cup butter or margarine, softened

3/4 cup packed brown sugar

1 egg yolk

2 cups all-purpose flour

sugar

Filling

1 1/4 cups confectioners' sugar

2 tablespoons milk

2 tablespoons butter or margarine, softened

1/2 teaspoon maple flavoring

Directions:

In a mixing bowl, cream butter and brown sugar. Beat in the egg yolk and flour; mix well. Shape into 1-in. balls. Dip the tops in sugar. Place sugar side up 2 in. apart on ungreased baking sheets. Flatten with a fork. Bake at 325 degrees F for 10-12 minutes or until golden brown. Remove to wire racks to cool. Combine filling ingredients in a small mixing bowl; beat until smooth. Spread on the bottom of half of the cookies; top with remaining cookies.

CHOCOLATE MAPLE COOKIES

Prep Time: 15 Minutes; Cook Time: 10 Minutes; Ready In: 25 Minutes; Yields: 24 servings

Sheree Gilpin, who submitted this to allrecipes.com, wrote"My aunt made these one year for Christmas, and my husband ate about a dozen. Since he liked them so much, I asked for the recipe and have made them often."

Ingredients:

1 1/4 cups shortening

1 1/2 cups packed brown sugar

5 eggs

1 teaspoon vanilla extract

1/2 teaspoon maple flavoring

2 1/2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

Frosting:

2 (1 ounce) squares semisweet chocolate

1 tablespoon butter (no substitutes)

1 1/2 cups confectioners' sugar

1/4 cup milk

Directions:

In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and maple flavoring. Combine flour, baking soda and salt; gradually add to the creamed mixture. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.

For frosting, melt chocolate and butter in a microwave or heavy saucepan. Add sugar and milk; mix well. Frost cooled cookies.

SEMOLINA SESAME COOKIES

This recipe comes from Seattle's Macrina Bakery. The recipe starts off, “These cookies are inspired by acclaimed baker Carol Field, who gathered a collection of wonderful regional recipes from bakers, grandmothers, and chefs on her travels through Italy. The essence of this recipe came from one of her books (I have them all!), and is so typically Italian. The semolina, a coarsely ground wheat flour used widely for making pasta, lends a beautiful crisp texture, and the sesame seeds make them a classic accompaniment to a sweetened shot of espresso. Buttery and not too sweet, they'll totally satisfy the 4 p.m. nosh need!” Makes eighteen 3-inch cookies

3/4 cup plus 2 tablespoons unbleached all-purpose flour

1/3 cup plus 1 tablespoon semolina flour

1/4 teaspoon kosher salt

7 tablespoons unsalted butter, at room temperature

1/3 cup plus 1 tablespoon sugar

1 large egg

1/4 cup sesame seeds

Position 2 racks in the center of the oven and preheat to 325°F. Line 2 rimmed baking sheets with parchment paper. Set aside.

Sift together the flours and salt in a medium bowl.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, cream the butter and sugar. Start on low speed and increase to medium for a total of 5 to 8 minutes, stopping to scrape down the bowl with a rubber spatula as needed. The mixture will be light, fluffy, and pale. Add the egg and mix on low speed until fully incorporated, then scrape the bowl down again. Gradually add the dry ingredients mixing until they're just incorporated and the dough is smooth, about 1 minute. Be careful not to overmix: the cookies may become tough.

Turn the dough out onto a lightly floured work surface. Divide it into 4 equal pieces, then roll each piece into a 1/2-inch-wide rope. Use a ruler to measure and then cut the rope into 5-inch segments. Each segment will become a cookie. If the dough is too soft, chill for 10 minutes to make it easier to handle.

Lay each rope in an S shape, 1 inch apart, on the prepared baking sheets. Tuck the ends under and compress slightly. Chill the sheets in the freezer for 20 minutes to help the cookies hold their shape while baking. (You may also freeze the cookies at this point, covered tightly, for up to 1 week. Let them thaw for about 20 minutes before baking.)

Brush each cookie with a little bit of water and top with the sesame seeds. Bake for 18-20 minutes, or until the cookies are light golden brown. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Stored in an airtight container at room temperature, these cookies keep their great flavor for at least 1 week.

PUMPKIN POLKA DOT COOKIES

Yield: Makes about 4 dozen. Serving size: 1 cookie

View Online: http://diabeticgourmet.com/recipes/html/879.shtml

Source: Equal

Ingredients

1/2 cup stick butter, softened

1-1/4 cups Equal Spoonful*

3 tablespoons light molasses

1 cup canned pumpkin

1 egg

1-1/2 teaspoons vanilla

1-2/3 cups all-purpose flour

1 teaspoon baking powder

1-1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup mini semi-sweet chocolate chips

* May substitute 30 packets Equal sweetener

Directions

Beat butter, Equal and molasses until well combined. Mix in pumpkin, egg and vanilla until blended. Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips.

Drop by teaspoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 11 to 13 minutes or until light golden brown. Remove from baking sheet and cool completely on wire rack.

Store in airtight containers at room temperature.

Nutritional Information (Per Serving): Calories: 57; Protein: 1 g; Sodium: 51 mg; Cholesterol: 9 mg; Fat: 3 g; Carbohydrates: 7 g; Exchanges: 1/2 starch, 1/2 fat

PEANUT BUTTER COOKIES

This was one of my grandmother's recipes, along with the oatmeal cookie recipe that follows. You can find them in my e-cookbook, Off The Wall Cooking.

1/2 C butter

1/2 C peanut butter

1/2 C sugar

1 egg, well beaten

1 1/4 C flour

3/4 tsp. soda

1/2 tsp. baking powder

1/4 tsp. salt

Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.

GRANDMA'S OATMEAL COOKIES

Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking

1 C flour

1 C brown sugar

3 C quick cooking oatmeal (NOT the instant oats!)

1 C butter or margarine

1/4 C boiling water

1 1/2 tsp. baking soda

Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.

Cookies!

Who doesn't love cookies, especially home-made ones? These recipes are sure to please. Enjoy!

GRANDMA'S PEANUT BUTTER COOKIES

These were one of my Grandma Hallock's specialties. You can find it in my ebook (titled Off The Wall Cooking) from Amazon.com; the direct link to it is here.

1/2 C butter

1/2 C peanut butter

1/2 C sugar

1 egg, well beaten

1 1/4 C flour

3/4 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

Cream butter and peanut butter together. Add sugar gradually and cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder and salt together and add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.

GRANDMA'S OATMEAL COOKIES

Another one of Grandma Hallock's specialties. This can also be found in Off The Wall Cooking.

1 C flour

1 C brown suar

3 C quick cooking oatmeal

1 C butter or margarine

1/4 C boiling water

1 1/2 tsp. baking soda

Mix flour and brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil and place in freeze for several hours. Slice and bake at 375 degrees for 10 minutes.

CITRUS TRIO BUTTER DIPPING COOKIES

This recipe is from the Food Network's Melissa d'Arabian.

Prep Time: 30 min; Cook Time: 10 min; Level: Easy; Serves: approximately 80 cookies

Ingredients

1 cup unsalted butter

4 ounces cream cheese

1 cup sugar

3 tablespoons milk

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking powder

Dash salt

1 lime, zested

1 orange, zested

1 lemon, zested

Directions

Preheat the oven to 350 degrees F.

Add the butter, cream cheese and sugar to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. Add the milk and vanilla and mix until blended.

In a separate bowl, whisk together the flour, baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended. Divide the dough into 3 bowls, and gently stir in the different zests among the bowls, making 3 different citrus doughs.

Roll the dough into a long 1/2-inch in diameter rope by hand. Cut the dough into 2-inch lengths and arrange them on a cold ungreased cookie sheet. Bake for 12 to 14 minutes, or until golden brown.

Remove from the oven and let cool on the cookie sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive!

Cook's Note: To butter cookie purists: these are also delicious without the zest!

Vegan Variation:

1 cup margarine (2 sticks)

4 ounces vegan cream cheese

1 cup sugar

20 sprays imitation butter flavor (recommended: I Can't Believe it's Not Butter)

3 tablespoons soy milk

1 1/2 teaspoons vanilla extract

1 3/4 cups all-purpose flour

1 1/4 teaspoons baking powder

Dash salt

2 limes, zested

2 oranges, zested

2 lemons, zested

Directions

Preheat the oven to 350 degrees F.

Add the margarine, vegan cream cheese and sugar to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. Add the butter flavoring, soy milk and vanilla and mix until blended. (The mixture will look a little curdled at this point - scrape down the sides of the bowl.)

In a separate bowl, whisk together the flour, baking powder and salt. Using a hand mixer on low speed, gradually mix the flour mixture into margarine mixture, only until blended. Divide dough into 3 bowls, and gently stir in the different zests among the bowls, making 3 different citrus doughs.

Using a pastry bag, (or a plastic pastry bag, snip 1/4-inch off the corner) or a sturdy resealable plastic bag. Put 1 of the doughs in the bag and using a 1/4 or 1/2-inch tip, make 2-inch long strips 2-inches apart on a parchment paper lined cookie sheet. Bake until golden around the edges, (cookies spread very thin), about 8 to 10 minutes.

Remove from the oven and let cool on the cookie sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive!

Cook's Note: To butter cookie purists: these are also delicious without zest!

ANISE CUTOUTS

This was in an email list that I was on, years ago. Not sure whose recipe it is, but definitely yummy!

1/2 cup shortening

1 cup sugar

2 eggs

1 tsp vanilla

2 cups flour

2 tsp baking powder

1/2 tsp salt

1 tbsp aniseed

In a bowl, cream the shortening and the sugar. Add the eggs and the vanilla. Mix well. Combine the flour, baking powder, and the salt. Add to the creamed mixture. Stir in the aniseed. Chill for 2 hours or until the dough is easy to handle. On a lightly floured surface, roll the dough to 1/8 inch thickness. Cut with a 2 1/2 inch cookie cutter. Place 1 inch apart onto ungreased baking sheets. Bake at 325 F for 7-10 minutes. Cool on wire racks. Makes about 3 1/2 dozen

OLD-FASHIONED SOFT PUMPKIN COOKIES

From another email list, years back. This one indicates that it is from the Very Best Baking Kitchen.

Prep: 10 min; Cooking: 18 min; Cooling time: 2 min cooling ; Yields: 36 cookies

Ingredients

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 1/2 cups granulated sugar

1/2 cup butter (1 stick), softened

1 cup LIBBY'S® 100% Pure Pumpkin

1 large egg

1 teaspoon vanilla extract

Glaze (recipe follows)

Directions

Preheat oven to 350° F. Grease baking sheets.

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

Glaze:

Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

For a variation add 1/2 cup chocolate chips or nuts to the recipe. Remember to follow baking instructions before consuming.

Nutrition: Amount Per Serving (1 cookie): Calories 120; Total Fat 3g; Dietary Fiber .5g

WHITE CHIP COOKIES

One last emailing list; I think it was from Taste of Home.

1 pkg. (9 ounce) devil's food cake mix

1 egg

2 tablespoons baking cocoa

2 tablespoons cream cheese, softened

1 tablespoon milk

3/4 cup vanilla or white chips

In a small bowl, combine the cake mix, egg, cocoa, cream cheese, and milk until well blended. The Batter Will Be Thick. Stir in the chips. Drop by tablespoonfuls 2 inches apart onto a greased baking sheet. Bake at 350 F for 14-16 minutes or until a toothpick inserted comes out clean. Makes 1 dozen cookies.

Vegan Cookies

Cookies...COOKIES...COOKIES! We all love 'em (well, most of us do). But what happens if a cookie-loving person decides to go vegan? Have no fear. While cleaning out my email inbox, I happened to run across an old email from http://www.onegreenplanet.org/ with some of the best looking vegan cookies. These are holiday cookies, but there's no need to wait for a holiday to whip up a batch of them. And if you want to see all ten of the recipes on the email list, go to http://www.onegreenplanet.org/vegan-food/our-top-10-holiday-vegan-cookie-recipes/. Even if you're not a vegan, I have a feeling that you'll find something on here to make your cookie-lover happy.

CHOCOLATE-COVERED CHERRY COOKIES

Recipe by Nikki Haney: Blogger, The Tolerant Vegan

(makes about 24 cookies)

Ingredients:

1/2 cup Earth Balance Natural Buttery Spread

1 cup refined sugar

1/2 ripe banana, mashed

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon sea salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

24 dark morello cherries in syrup

1 cup semisweet chocolate chips

1/2 cup non-dairy vanilla milk

3 teaspoons morello cherry juice, from jar

Directions:

Preheat your oven to 350 degrees Fahrenheit

Place the Earth Balance Natural Buttery Spread and refined sugar in a large bowl. Mix on low-medium speed until fluffy. Add in the mashed banana and vanilla.

In a separate bowl, whisk together the all-purpose flour, cocoa, salt, baking powder and baking soda.

Add the dry ingredients to the wet ingredients, mixing on medium speed until fully combined. The cookie batter will be pretty thick.

Scoop the batter onto a baking pan and make a thumbprint in the center of each cookie. Scoop the cherries out of their jar and place one cherry in each thumbprint.

In a small pot over low heat, melt the chocolate chips and non-dairy milk, stirring constantly. Once melted, remove from heat and stir in the cherry juice. Spoon 1 teaspoon of the melted chocolate over top of each cookie.

Bake the cookies for 10-12 minutes. Remove the cookies from the oven, spoon another teaspoon of chocolate over each cookie and allow them to cool to room temperature.

GLUTEN-FREE PEANUT BUTTER COOKIES WITH DARK CHOCOLATE DRIZZLE

Ingredients

1 1/2 cups almond flour

1/4 teaspoon salt

1/2 cup organic sugar

1/2 cup Earth Balance Buttery Sticks, softened

1 teaspoon vanilla

1 cup peanut butter

1/2 cup vegan dark chocolate

Preparation

Preheat oven to 350 degrees.

Combine almond flour, salt, sugar, Earth Balance, vanilla and peanut butter in a bowl and beat with electric mixer until thoroughly blended. Form into 1″ balls and place on parchment paper lined baking sheet, 2 inches apart. Bake for 12-14 minutes until set and lightly browned. Cool.

Melt dark chocolate either in the microwave (for 45 seconds at a time, stirring in between until melted) or a double boiler, and drizzle on top of cookies.

SANDWICH COOKIES

Ingredients

Cookies1 1/4 cup all purpose flour

1/2 cup unsweetened cocoa

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon sea salt

1 cup organic cane sugar

3/4 cup Earth Balance, room temperature

Ener-G Egg Replacer for one egg (1 1/2 teaspoons egg replacer mixed with 2 tablespoons water)

Filling

1/2 cup Earth Balance, room temperature

2 cups confectioner’s sugar

2 teaspoons vanilla paste (or vanilla extract)

Preparation

Preheat the oven to 375 degrees F.

In a bowl mix flour, cocoa, baking soda, baking powder, salt, and sugar. Add the butter and Ener-G egg replacer. Mix until well blended dough.

For mini sandwiches, drop by teaspoons onto lined baking sheet. For bigger sandwiches, drop by tablespoons onto lined baking sheet. Use hand to flatten cookies. Bake cookies for 8-9 minutes. Cool on a rack.

While cookies are cooling, beat together softened Earth Balance and confectioner’s sugar at low speed. Add vanilla and mix at higher speed for about 2 minutes. Use a pastry bag and a small star or drop flower tip and pipe icing onto one cookie, and top with another cookie. Enjoy!