Three Ingredient Cookies Recipes

Steps:

• Position a rack in the center of the oven and preheat to 300 degrees F. Line a baking sheet with parchment.
• Pulse the nuts in a food processor until coarsely chopped.
• Beat the egg white in a medium bowl with an electric mixer until stiff peaks form, about 2 minutes. Gently fold in the sugar and nuts. Spoon leveled tablespoons of the batter onto the prepared baking sheet, about 12 cookies total.
• Bake, rotating halfway through, until golden brown, 25 to 30 minutes. Let cool completely on the baking sheet set on a wire rack.

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large mixing bowl combine the oats and banana and mash banana and mix until well incorporated.
• Add additional ingredients should you desire.
• Bake for 12 minutes.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mash bananas in a bowl with a fork until no lumps remain. Stir in oats and chocolate chips.
• Scoop small portions of batter onto a nonstick baking sheet.
• Bake in the preheated oven until golden brown, about 15 minutes. Cool for 2 to 5 minutes per serving.

Steps:

• In large bowl, beat softened butter and granulated sugar with spoon until well mixed. Stir in flour until moistened, using hands to mix if needed (dough will be crumbly). Knead 5 to 10 times or until dough is smooth.
• Divide dough in half; shape each half into a log, 5 inches long by 2 inches in diameter.
• Spread 2 tablespoons of the nonpareils or decorating sugar on plastic wrap; roll one log in nonpareils to cover. Repeat to cover remaining cookie log in nonpareils. Wrap dough logs tightly with plastic wrap. Refrigerate about 1 hour 30 minutes or until firm.
• Heat oven to 350°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. On ungreased cookie sheet, place slices 2 inches apart, reshaping if necessary.
• Bake 12 to 14 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 40 minutes.
• To make Powdered Sugar Icing Drizzle: In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Tint with food color. Drizzle over tops of cooled cookies. Sprinkle with nonpareils or decorating sugar. Let stand about 1 hour or until drizzle is set.