Cookies

 

Rice Flour Snickerdoodle Cookies

3 cups of rice flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp baking powder
1 cup butter
2 eggs, beaten
1 cup sugar
2 tsp cream of tarter

Mix all ingredients together to form dough Roll dough into ½ tsp. balls and coat with a mixture of ½ c sugar and 1 tsp cinnamon. Place cookies several inches apart on an ungreased cookie sheet. Bake at 350 degrees 8-10 minutes. Allow to cool one minute before removing from cookie sheet. Makes about 100.

White Chocolate-Dipped Oatmeal-Cranberry Cookies

 

Colorful and Delicious!!!  I made these cookies for the Oatmeal Class for the Irvine Stake.  They make GREAT festive Christmas gifts for neighbors!!

Prep: 46 min.; Cook: 11 min. per batch

Editor's favorite; Gift idea; Make ahead

Yield: about 4 dozen

1  cup  butter or margarine, softened

1  cup  firmly packed light brown sugar

1/2  cup  granulated sugar

1  large egg

1  tablespoon  vanilla extract

2  cups  all-purpose flour

1  teaspoon  baking soda

1/2  teaspoon  baking powder

1/2  teaspoon  salt

2  cups  sweetened dried cranberries (we tested with Craisins)

1 1/2  cups  pecan pieces, toasted

1 1/4  cups  uncooked quick-cooking oats

3  (4-ounce) white chocolate baking bars, coarsely chopped (we tested with Ghirardelli)

3  tablespoons  shortening

Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg and vanilla, beating until blended.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in cranberries, pecans, and oats.

Drop dough by heaping tablespoonfuls 2" apart onto lightly greased baking sheets.

Bake at 375° for 9 to 11 minutes or until lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks to cool completely.

Microwave white chocolate and shortening in a medium-size microwave-safe bowl on HIGH 1 minute or until chocolate melts, stirring once. Dip half of each cookie into melted chocolate, letting excess drip back into bowl. Place dipped cookies on wax paper; let stand until firm.

*Variation:  Add a bag of white chocolate chips to the batter instead of dipping the cookies in melted white chocolate. 

Reduced-Sugar Oatmeal, Chocolate Chip, and Pecan Cookies

The mini-morsels disperse better in the batter, but you can use regular chocolate chips too.

Total: 1 hour, 26 minutes
Yield: Makes 3 dozen (serving size: 1 cookie)

1/4  cup  chopped pecans

1 1/4  cups  all-purpose flour

1  cup  uncooked regular oats

1/2  teaspoon  salt

1/2  teaspoon  baking powder

1/4  teaspoon  baking soda

3/4  cup  granular sweetener

1/2  cup  firmly packed brown sugar sweetener

1/3  cup  butter, softened

1 1/2  teaspoons  vanilla extract

1  large egg

1/3  cup  semisweet chocolate mini-morsels

Parchment paper

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

2. Whisk together flour and next 4 ingredients. Beat sugar sweeteners and butter at medium speed with an electric mixer until well blended. Add vanilla and egg, beating until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in toasted pecans and mini-morsels.

3. Drop dough by tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.

4. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool completely (about 20 minutes).

Note: We tested with Whey Low 100% All Natural Granular Sweetener and Gold Brown Sugar Sweetener. This variation is slightly more dense and has a chewier texture, but it's equally delicious

Coconut Oatmeal, Chocolate Chip Cookies

1 1/4 cups flour1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt1/2 cup sugar1/2 cup brown sugar1/2 cup unsalted butter1 egg1/2 teaspoon vanilla1 cup oats, old fashion
1 cup shredded coconut
1 cup semi-sweet chocolate chips
Preheat oven to 350. Sift together flour, baking powder, baking soda, and salt into a bowl. Cream together sugars and butter with a mixer. Add egg and vanilla and beat until smooth, about 2 minutes. Stir in oats and coconut. Add in chocolate chips. Shape to form 1 inch balls. Place on ungreased cookie sheet about 2 inches apart and bake 12 minutes or until tops are golden. They will still be soft, but don’t worry. They harden as they sit. 12 minutes was the magic number for me. NO longer!

Zucchini Brownies

1/2 c. vegetable oil

1 1/2 c. white sugar

2 t. vanilla extract

2 c. all-purpose flour

1/2 c. unsweetened cocoa powder

1 1/2 t. baking soda

1 t. salt

2 c. shredded zucchini (approx. ½ cup dried, reconstituted)

1/2 c. chopped walnuts (optional)

Frosting:

6 T. unsweetened cocoa powder

1/4 c. margarine

2 c. confectioners' sugar

1/4 c. milk

1/2 t. vanilla extract

Preheat oven to 350°F. Grease and flour a 9x13 inch baking pan.

In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Mashed Potato Cookies

1 1/4 c Potato pearls, blended
1 1/4 c Bisquick
1 c sugar
1 egg
1 stick butter, melted
1 tsp. coconut flavoring

Mix all together and bake at 325 degrees for 15 minutes or until brown at the edges.

Lemon Cake Mix Cookies with Bean Butter

1 Lemon cake mix

2 eggs

½ C. white bean puree

Preheat oven to 350 degrees. Mix all ingredients together. Drop onto a greased cookie sheet.  Bake 8-10 minutes. Cool until easy to touch. Dip tops of cookies into glaze. Let dry. Makes 3 doz.

Lemon Glaze

2 C. powdered sugar

¼ C. lemon juice concentrate

Mix all ingredients with a whisk until smooth.

Black Bean Brownies

2 C. cooked black beans
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup white sugar

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, and sugar; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes. When cool, frost with surprise chocolate fudge.