Grannys Brown Rice Cookies Recipes

Steps:

• In a large mixing bowl, stir together brown rice flour, salt, ground pecans, and dark seedless raisins.
• In a small mixing bowl, whisk together maple syrup, melted unsalted butter, egg, and vanilla extract.
• Add wet ingredients to dry, and mix until well combined.
• Cover bowl, and refrigerate for 12 hours--or overnight.
• When dough is ready to bake: preheat oven to 350 degrees.
• Lightly grease 2 baking sheets.
• Shape cookie dough into 1 inch balls and place on prepared baking sheets; then flatten each dough ball with the bottom of a juice glass dipped in brown rice flour. (Cookies can be placed close together--baking will not change their size.).
• Bake for 12 to 15 minutes, or until cookies are light brown underneath (tops will not brown much).
• Transfer finished cookies to wire racks to cool before serving.

Steps:

• Cream butter and sugar until light and fluffy. Beat in egg, corn syrup, orange zest and cold water. In another bowl, whisk together flour, baking soda, cinnamon, ginger and cloves; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate at least 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut into desired shapes with a cookie cutter. Place 1 in. apart on greased baking sheets. Decorate as desired. Bake until lightly browned, 6-8 minutes. Remove from pans to wire racks to cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, stir together 2 cups flour, oats, brown sugar, salt and baking soda. Mix in melted butter until evenly distributed. Press half of the mixture into the bottom of the prepared pan.
• Bake for 10 minutes in the preheated oven, until lightly toasted. Remove from the oven and immediately sprinkle with chocolate chips. Let stand. In a small bowl, mix the caramel topping with the remaining flour; drizzle evenly over the chocolate chips. Sprinkle the remaining crust mixture evenly over the caramel layer and press down lightly.
• Bake for 15 more minutes in the preheated oven. Allow to cool completely before cutting into squares.

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before dissolving back into the mixture.
• Sift in the flour and baking soda, then fold with a spatula to combine. (Be careful not to overmix, as the gluten in the flour to toughen resulting in cakier cookies.)
• Fold in the chocolate chips.
• Chill the dough for at least 30 minutes or, for a more intense, toffee-like flavor and deeper color, chill overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto the prepared baking sheet, leaving at least 4 inches (10 centimeters) of space between cookies and 2 inches (5 centimeters) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown. Top each cookie with a pinch of sea salt as soon as they come out of the oven, then let cool completely.
• Serve with a glass of milk.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place ground beef and onions in a large, deep skillet. Cook over medium high heat until beef is evenly brown. Drain any excess fat.
• Add the soup, rice, tomatoes, garlic powder, thyme, oregano and sugar. Mix well and cook over medium heat for 10 minutes. Place in a 9x13 inch casserole dish.
• Top with cheese slices and bake for 15 to 20 minutes or until cheese is bubbling and browning.

Steps:

• Mix cream cheese and butter well in large bowl until well blended and creamy.
• Add in flour slowly, beating well after each addition. Roll dough into 1-inch balls and wrap well in cellophane. Store in fridge overnight.
• Preheat oven to 350 degrees F (180 degrees C).
• Roll out dough balls flat and place a 1/2 teaspoon full of the jam in the center. Fold sides over and place on ungreased cookie sheet.
• Bake for 13-15 minutes until brown and the jam starts to bubble hard. Cool for 3 minutes and place on cooling rack. Sprinkle with powdered sugar if desired.

Steps:

• In a mixing bowl, cream together sugar and butter until fluffy.
• Add eggs and vanilla; beat well.
• Stir together dry ingredients; gradually add to creamed mixture until completely blended.
• Cover and chill for at least 30 minutes.
• On a lightly floured surface, roll dough to 1/4-inch thickness.
• Cut with various shaped cookie cutters dipped in flour.
• Transfer cookies to ungreased cookie sheet.
• Bake at 350° for 10-12 minutes.
• Cool on wire racks.
• Frosting: Mix together sugar, butter, vanilla and milk until desired degree of spreading consistency; add milk if you want thinner frosting.
• Add food coloring to obtain desired color.
• Spread frosting over cookies and decorate with sprinkles.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, sugar, salt, nutmeg and egg yolk. Add the flour a little at a time until mixture is stiff.
• Place onto floured board and knead lightly until the dough begins to crack. Roll out 1/4 inch thickness and cut into desired shapes.
• Place on un-greased cookie sheet, decorate with colored sugar crystals and maraschino cherries.
• Bake for 10 minutes or until golden brown.