Cookies

Every so often I like to use applesauce instead of butter or margarine (or oil) when making baked goods such as cookies or muffins. In addition to cutting down on my fat intake, the texture of the cookies or muffins made with applesauce tend to be no different than those made with butter or margarine.
Also, I found there really is no appreciable taste difference between cookies or muffins made with applesauce vs. cookies or muffins made with butter or margarine (or oil). To my mind, opening a can or jar of applesauce is easier than melting butter or margarine (no oily mess in the measuring cup to clean up).
I’ve experimented with substituting applesauce for butter or margarine (or oil) in other recipes, too. They all seem to come out palatable and presentable.


Peanut butter fudge topped chippers

1/4 c. peanut butter chips
1/2 c chocolate whipped ready to spread frosting (from 12-oz container)
1 pkg. (16 oz.) pillsbury ready to bak refrigerated chocolate chip cookies.

Heat oven to 350
in saucepan, melt peanut butter chips over low heating, stirring occasionally. Remove from heat. Stir in frosting. Cool about 10 min until firm enough to shape.

On ungreased large cookie sheet, place cookie dough rounds.
bake 10-14 min or until golden brown. Meanwhile, shape peanut butter mixture into 24 (3/4-inch) balls.

Immediately press 1 ball into center of each hot cookie on cookie sheet. Cool 2 min; remove from cookie sheet to cooling rack.
makes 24 cookies

1 cookie cals 120
cals frm fat 60
total fat 6 g


Gingerbread boy huge cookies

For huge cookie pan- available at bed bath and beyond
pan can also be used for refrigerated cookie dow, refrigerated pizza dough and rice cereal treats.

5 1/2 c. flour
1 tsp. ground nutmeg
1 tsp. salt
1 c. solid vegetable shortening
1 c. sugar
2 tsp. ground ginger
2 tsp. ground cinnamon
1 1/2 c. molasses (cooking isle or by the pancake syrup)
1 tsp. ground cloves
2 eggs beaton

pre-heat oven to 325. Throughly mix flour, soda, salt and spices.
Melt shortening in a large saucepan. Cool slightly. Add sugar, molasses and eggs; mix well.
Add 4 cups of the dry ingredients and mix well.

Turn mixture onto a lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make a firm dough. Divide dough into 2 equal parts (recipe makes 2 giant cookies) Spray pans with vegetable pan spray. Press dough portion into the pan. Bake 23-25 min. Cool in pan on rack for 5 min. Turn pan over to release. Cool completly. Decorate with icing, colorful candy.

notes: you may freeze the cookies to conserve freshness and softness. Wrap in saran wrap or huge ziploc bags. wrap with tinfoil and carefully place flat on a cookie sheet in the freezer. Get out a few hours before decorating.
Do not wash pans in dishwasher

refrigerated cookie dough, pizza dough or rice krispie treats.
spray pans with vegetable pan spray. Prepare dough following recipe directions. Bake according to pkg. directions.
Also works great with cookie mixes
Rice krispies- just press mixture into pan and let it set.






Chocolate Bar Surprise Cookies
Any combination chopped HERSHEY'S (KIT KAT'S) and REESE'S candy bars to make 2 cups
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup chopped nuts(optional)
Directions:1. Heat oven to 350°F. Remove wrappers from candies. Cut each candy into 1/2-inch pieces; set aside.2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in candy pieces and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.3. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

KISSES Candy Corn Pixies
Ingredients:
1/4 cup (1/2 stick) butter or margarine, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Yellow and red food colors
48 HERSHEY'S KISSES Brand Candy Corn Flavored Candies
Powdered sugar
Directions:1. Beat butter, granulated sugar, eggs and vanilla in large bowl until well blended. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until blended.2. Place about 3/4 cup dough in each of three separate bowls. Add yellow food coloring to one bowl, mixing until color of dough is uniform and close to color of candy piece. Tint another bowl orange using yellow and red food coloring. Cover; refrigerate doughs about 1 hour or until firm enough to handle.3. Heat oven to 300° F. Remove wrappers from candies. Taking a small pinch of dough from each bowl, shape dough into 1-inch balls. Roll in powdered sugar. Place 2 inches apart on ungreased cookie sheet.4. Bake 14 to 16 minutes or until edges are set. Cool about 2 minutes; press candy piece into center of cookie

Girl Scout Samoa Cookies
6 tablespoons butter
1/2 cup sugar
1/2 cup light corn syrup
1/2 of 14−oz can sweetened condensed milk
1/2 tsp. vanilla
4 cups toasted coconut
1 cup semi−sweet or milk chocolate chips
In 2−quart saucepan over medium−low heat, combine butter,
sugar and corn syrup. Heat to a full boil, stirring constantly
with a wooden spoon. Boil 3 minutes, stirring constantly.
Slowly pour in sweetened condensed milk, stirring constantly.
Continue cooking over low heat until candy thermometer reaches
220−228 degrees. Remove from heat. Stir in vanilla. Beat until
creamy. Immediately stir in toasted coconut and mix well.
Spoon mixture by teaspoonfuls into circular mounds onto
buttered waxed paper. Flatten slightly and with the end of a
wooden spoon poke a small round hole into the center of each
cookie. Cool completely.
Melt chocolate chips and drizzle thinly in stripes over
cookies and let chocolate harden at room temperature. Store
in airtight container.

Girl Scout Mint Cookies
1 box Devil's Food Cake Mix
2 Eggs
2 Tbl. Water
2 Tbl. Cooking Oil
1/2 Cup Cocoa
1 pkg. Chocolate Chips
2−3 drops Wilton's Candy Mint Flavoring
Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil,
and cocoa. You will need to blend this together well, this will be a
very sticky mess. Let stand for 20 minutes, and then shape into very
small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part,
and smash down flat. You will need to spray a large spoon with Pam to
make them flat. Bake for about 8 minutes. Let cool until they reach
room temperature.
Heat chocolate chips in either the microwave, or in a double boiler.
When completely melted add a couple drops of the mint flavoring.
Be carefull not to add too much, it is a powerfull flavoring.
You can either spread the melted chocolate on the cookies,
or you can dip the cookies into the chocolate.

Snicker Doodles
2 3/4 c sifted flour
1/2 tsp salt
3 tsp baking powder
1 c soft butter
4 tsp cinnamon
1/2 c sugar
Mix and sift flour, baking powder and salt. Cream butter, add sugar gradually and cream till fluffy. Add beaten eggs and mix. Add sifted dry ingredients gradually and then mix and chill in fridge/ Mold dough into small balls. Using 1 tbsp. of dough for each ball. Roll in mixture of sugar and cinnamon. Bake about 2 inches apart on a un-greased baking sheet on 400 for 10 min.


Lemon cookies
1 pkg. Duncan Hines moist deluxe lemon supreme cake mix
2 eggs
1/3 c vegetable oil
1 tbsp lemon juice
3/4 c flaked coconut
Confectioners sugar
Preheat oven to 375 grease baking sheets
Combine cake mix, eggs, oil and lemon juice in a large bowl. Beat on low speed until well blended. Add coconut. Shape dough into 1 inch balls. Place 1 inch apart on pan. Bake for 6-7 min or until lightly browned. Cook for 1 min on baking sheets then remove. Sprinkle confectioners sugar.
You can frost cookies with 1 c. confectioners sugar mixed with 1 tbsp lemon juice instead of sprinkling with confectioners sugar.
Makes 3 dozen cookies


Oatmeal Brownies
1 1/2 c oats
1 c M&M miniature baking bits
1/2 c flour
1/2 c packed brown sugar
1/2 tsp soda
1/2 c butter melted
1 pkg. fudge brownie mix
In bowl combine all ingredients except brownie mix. Mix well, Set aside 1 cup for topping. Pat the remaining mixture into a greased 13x9 pan. Prepare brownie mixture according to pkg. directions. Spread over the crust. Sprinkle with the reserved oat mixture. Bake at 350 for 25-30 min. or until the center comes out clean with a toothpick.


Butter Scotch Brownies
1 pkg. brownie mix
1 c butterscotch chips
Mix brownie mix according to pkg. directions.
Add butterscotch chips.
Bake according to pkg. directions.

DEE'S FAVORITE COOKIE
1 C Raw cane sugar
1 1/4 C Brown sugar
3/4 Butter
1/4 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Vanilla
3 Large eggs
1/2 C Water
1 1/4 C Bread flower
1 1/4 C Whole wheat flour
1 1/4 C Dee's Cereal
1/2 C Milk chocolate chips
1/3 C Butterscotch chips
1/3 C White chocolate chips
Preheat oven to 350° Cream together cane sugar, brown sugar, butter, baking soda, salt and vanilla. Beat on high for 5 minutes. Add all remaining ingredients and beat on slow for two minutes. Drop onto a ungreased cookie sheet. Bake for 10-11 minutes. Cool one minute on cookie sheet before removing to wire rack to cool completely. Servings: 40Yields: 40 Cookies


Very soft Sugar Cookies
1 c shortening
1 1/2 c sugar
3 eggs beaten
4 1/2 c flour
3/4 tsp salt
1 tsp vanilla
1/2 tsp soda
1 tsp lemon extract
Cream shortening, Sugar. Add eggs, vanilla, lemon extract. Mix well. Add flour, salt and soda then mix again. Chill dough for 20 to 30 min. Roll out and cookie cut any shapes. Bake 350 for 8 min.


Chocolate chip Cookies
From the kitchen of Vickie Stokes
2/3 c shortening
1 c sugar
2 eggs
3 1/2 c flour
1 tsp salt
2/3 c. butter softened
1 c brown Sugar
2 tsp vanilla
1 tsp soda
1 12 oz. choc Chips
Heat oven to 375. Mix shortening, butter, sugar’s, eggs and vanilla. Stir remaining ingredients. Drop by the tsp. 2 inches apart on a un-greased baking sheet. Bake for 8-10 min. or until they barely start to brown. (do not over bake) Cool slightly before removing from baking sheet.


Lemonade Cookies
1 6 oz. can frozen lemonade thawed
1 c. sugar
1 tsp. baking soda
2 eggs
3 c. flour sugar to sprinkle on top
Preheat oven to 400. In a mixing bowl beat butter on medium speed for 30 seconds. Add the 1 cup sugar and the baking soda . Beat until mixed. Beat in eggs and 1/2 cup of the lemonade. Beat in as much of the flour as you can. Stir in any remaining flour with a wooden spoon. Drop dough by teaspoons 2 inches apart on un-greased baking sheet. Bake for 6 to 7 min. or until lightly brown on the edges. Cool before removing from baking sheet for about 1 min. Brush hot cookies lightly with remaining lemonade: sprinkle with Sugar then let cool.


Pumpkin Cookies
1 c Shortening
1 c Pumpkin
2 c sifted flour
1 tsp baking soda
1 c raisins or chocolate chips
1 c sugar
1 egg
1 tsp cinnamon
1/2 tsp salt
Cream shortening and sugar, add egg and mix. Add pumpkin and then add dry ingredients. Stir in with a spoon raisins or Chocolate chips drop by the tsp bake 350 for 15-20 min ice if desired.


Double Tree Hotel Chocolate Chip Cookies
2 cups flour
1/2 tsp. baking soda
1/4 tsp salt
1 cup oats (uncooked)
3/4 cup sugar
3/4 cup Dark Brown sugar
1 cup butter, softened
2 large eggs
2 tsp. vanilla
1 tsp. lemon juice
12 oz. chocolate chips
1 1/2 cup walnuts
Preheat oven to 375 degrees. Lightly grease cookie sheets.
Place the butter in a large bowl and cream lightly with an
electric mixer. Add the sugars and beat on medium speed for
about 2 minutes. Add the eggs, one at a time, beating well
after each addition. Add the vanilla and lemon juice and mix
well. In a separate bowl, stir together the flour, oatmeal,
baking soda, and salt. Add to the creamed butter mixture and
stir well to blend. Add chocolate chips and walnuts and stir
to combine. Using a 1/4 cup measure or a 2−oz ice cream scoop,
drop the batter on the cookie sheets, leaving 2 −3 inches
between each cookie. Bake for 13 − 15 minutes or until lightly
browned around the edges. Remove from the cookie sheets and
cool on wire racks.
Double