Easy Cookie Recipes

1/2 c. peanut butter
1/2 c. shortening
1/3 c. firmly packed brown sugar
1/3 c. honey
1 egg
1 3/4 c. flour
3/4 tsp. baking soda
1/2 tsp. baking powder
8 dozen pretzel sticks
8 dozen pretzel twists

Mix together the first five ingredients in bowl on medium to low speed or stir by hand. Gradually add flour, baking soda and powder. Cover and refrigerate until firm, approximately two hours.

Preheat oven to 350 degrees. Form chilled dough into 1 inch balls (note, mixture will be sticky). On an ungreased baking sheet, place 2 pretzel twists side-by-side with the bottoms (resembling the wings) touching. Put ball of dough on center of pretzels and slightly flatten. Snap two pretzel sticks in half and press three of them gently into dough to resemble stripes on bee. Break the remaining pretzel piece in half. Put pieces into end of shaped dough for antennae. Bake for 12 minutes until light brown. Remove immediately to wire rack.

2 c. brown sugar (packed)
1/2 c margarine or butter (room temperature)
1/2 c. shortening
1/2 c. milk
2 eggs
3 1/2 c. flour
1 teaspoon baking soda
1/2 teaspoon salt
Light Brown Glaze (recipe below)

Light Brown Glaze Ingredients:

4 c. confectioners sugar
1/2 c. butter or margarine (melted)
2 tsp vanilla flavoring
2 – 4 tb milk

Heat oven to 400 degrees. Mix first five ingredients in bowl on low to medium speed or stir by hand. Gradually add the flour, baking soda and salt.

Form dough into rounded tablespoons approximately 2 inches onto ungreased baking sheet. Bake 10 minutes or cookies are firm to touch. Allow to cool 2 minutes then transfer to wire rack. Cool entirely and drizzle with Light Brown Glaze.

Light Brown Glaze Directions:

Combine all ingredients together and mix until spreadable and smooth.

1/4 c. butter
1/4 c. dark corn syrup
2 tb and 2 tsp brown sugar
1 tsp brandy
6 tb flour
1/4 tsp ground ginger
4 c. fresh berries (strawberries and raspberries)
2/3 c. melted raspberry jam

Preheat oven to 350 degrees. In a 1 1/2 quart saucepan, heat to boiling the butter, corn syrup and brown sugar stirring continually; remove promptly from heat. Mix in the brandy. In separate bowl, mix together the flour and ginger. Gradually add to syrup mixture. Form dough into large teaspoonfuls approximately 5 inches apart onto greased baking sheets. Bake for 3 – 4 minutes until cookies have expanded into 4 to 5 inch circles and are lightly browned. Watch cookies carefully as they will burn easily.

Let cookies cool for 2 minutes then remove from baking sheets. Immediately shape cookies over a drinking glass approximately 2 – 2 1/2 inches in width. Let it cool completely. Should cups be to hard to shape, place back in oven and allow to soften for approximately 1 minute. Fill each cup with fresh berries and drizzle lightly with melted jam.

1 c. brown sugar (firmly packed)
1/2 c. butter (room temperature)
1/2 c. shortening
1 tb grated ginger or 1 tsp ground ginger
2 eggs
1 c. ripe mashed bananas
1.4 c. milk
3 c. flour
1 tsp baking powder
3/4 tsp salt
Confectioners sugar, optional

Preheat oven to 375 degrees. Mix first five ingredients in large bowl at medium speed or stir with spoon. Carefully blend in banana and milk. Stir in flour, baking powder and salt. Place dough by rounded tablespoons onto ungreased baking sheet approximately 2 inches apart. Bake 10 minutes or until cookie is firm when touched in center. Remove from baking sheet to wire rack and sprinkle with confectioners sugar while warm if desired.

1 c. brown sugar (firmly packed)
1/2 c. granulated sugar
1/2 c. butter (room temperature)
1/2 c. ripe mashed banana
1 egg
2 1/2 c. flour
1 cup yellow cornmeal
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 c. sugar (topping)
1/2 tsp ground cinnamon (topping)

Preheat oven to 375 degrees. Grease baking sheet. Mix first five ingredients in large bowl on medium speed or stir by hand. Add in the flour, cornmeal, baking powder, salt and 1 tsp of cinnamon. Mix the topping ingredients together in a small bowl. Make dough into 1 1/4 inch balls and place 3 inches apart on baking sheet. With a fork dipped into the topping mixture, slightly flatted in crisscross pattern the cookie. Bake 10 minutes or until golden brown. Remove immediately to wire rack.

1 1/2 cups flour
1/2 cups butter (room temperature)
1/3 cups confectioners sugar
2 tbs milk
1/2 tsp vanilla
7 oz almond paste
Almond Glaze Recipe (recipe below)
Sliced almonds (for garnish, optional)

Almond Glaze Ingredients:

1 cup confectioners sugar
1/2 tsp almond flavoring
4-5 tsp milk

Preheat oven to 375 degrees. Mix top five ingredients on low to medium speed stir by hand. Slice almond paste in 1/2 inch pieces, and cut each piece into quarters. Form dough into 1-inch balls and surround each with almond paste. Roll gently and place each ball approximately 1 inch apart on ungreased baking sheet. Bake for 10 to 12 minutes or until bonbons are set and bottom is lightly browned. Move to wire rack and cool completely. Dip the top of bonbons into the Almond Glaze. Top with sliced almonds.

Almond Glaze Directions:

Combine all ingredients until spreadable and smooth.

3 egg whites
1/4 teaspoon almond flavoring
3 cups Rice Krispies
1/2 teaspoon cream of tartar
2 teaspoons sugar substitute
1/4 cup shredded coconut

Beat the egg whites with mixer until they are foamy, add in the cream of tartar. Continue beating til stiff but not dry. Add almond flavoring and sugar substitute. Beat all until blended. Fold in coconut and cereal. Drop by teaspoonfuls on a lightly greased baking sheet. Bake at 350 F for 12-15 minutes or until lightly brown. 3 cookies equal to 1 exchange of fruit. Yields 2 dozen