AUTUMN SPICE COOKIES
I love molasses and spice together in many baked goods. Sometimes though, there is a bit too much molasses that overwhelms the experience. This new recipe of mine is light on the molasses and fairly generous with a variety of spices. The result is a light brownish tan cookie bursting with the tastes of the Fall Season. These are...
Provided by Garrison Wayne
Categories Cookies
Time 45m
Number Of Ingredients 15
Steps:
- 1. In a large mixing bowl, place all ingredients, except flour and powdered sugar. Mix well with hand mixer or use your stand mixer with paddle.
- 2. Add flour and mix just until incorporated.
- 3. Make balls from dough about 1 1/4 inch. Roll balls in powdered sugar and place up to 12 at a time on an ungreased cookie sheet.
- 4. Bake in a 375 degree oven ( 350 for convection) for about 10 minutes. Remove from oven and cool completely on rack before storing in airtight container. Makes about 28 cookies.
AUTUMN HARVEST COOKIES
An oatmeal-raisin cookie with a twist.
Provided by ramie7224
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 42
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
- In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
- Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 114 calories, Carbohydrate 14.3 g, Cholesterol 20.5 mg, Fat 5.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 3 g, Sodium 61.1 mg, Sugar 6.9 g
EGGLESS AUTUMN SPICE COOKIES
A mildly spicy cookie made without eggs. I am allergic to eggs, so I love cookies that come out great without the eggs. If you wish to make them with eggs, reduce the maple syrup to 1/4 cup and add one egg. These go great with a cup of coffee or milk. While they are baking, the whole house smells like Autumn. They are a lightly crunchy cookie.
Provided by sally skellington
Categories Dessert
Time 33m
Yield 18-24 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Mix flour, baking soda, ginger, cloves, cinnamon, and salt. Set aside.
- Cream butter and sugars until fluffy.
- Add maple syrup, blend.
- Slowly add the dry ingredients, mix well.
- Drop a tablespoon at a time in the reserved sugar, coat and roll in to a ball.
- Place on parchment lined cookiesheet at least an inch apart.
- Bake for 12-14 minutes or until lightly golden brown.
- Cool on a wire rack.
- Store in a sealed bag.
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- Iced Pumpkin Cookies. "For someone who has never liked pumpkin much these cookies are just pure danger! Not only was the wonderful 'fall' aroma through the house, but the cookies are extremely tasty!"
- Glazed Apple Cookies. "We can't get enough of these cookies! They store very well. I used butter instead of shortening. They are very soft and cake-like."
- Salted Caramel Chocolate Chip Cookies. "Absolutely delicious! I made these with a friend. Instead of regular chocolate chips and caramel candies, we used chocolate chips with caramel inside, as it's much more contained.
- Oatmeal Peanut Butter Cookies III. "These are the best! I used a melon baller to scoop the dough — helped make them more uniform in size. And for cryin' out loud, MAKE THE FILLING!!
- Oatmeal Raisin Cookies I. "These cookies are the best especially if you love chewy cookies!!! I've never gotten so many compliments on cookies before.
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