Thanksgiving Cookie Recipes

2 cups Maple syrup
3 Egg whites (stiffly beaten)
1 tbsp Sherry
1/2 cup Powdered sugar
2 cups Walnuts

Boil the maple syrup for about 10 minutes, then pour over the egg whites. Over hot water, stir mixture until thick. Stir in the sherry and powdered sugar. Add in chopped walnuts. Use a pastry tube to pipe onto buttered and floured cookie sheets. Bake at 325 degrees for 15 minutes.

1 3/4 cup Flour (sifted)
3/4 tsp Baking soda
1 tsp Salt
1 tsp Ground cinnamon
1/4 cup Milk
1 Egg (beaten)
1 tsp Maple flavoring or extract
1/2 cup Shortening
1 cup Sugar
1 cup Crispy rice cereal
1/2 cup Chopped nuts
1 1/2 cups Crispy rice cereal

Preheat the oven to 350 degrees F. Grease cookie sheets well. Sift together flour, baking soda, salt and cinnamon. In separate bowl, combine the milk, egg and maple flavoring or extract. In another bowl, cream together shortening and sugar until fluffy. Add the dry ingredients and liquid ingredients into the shortening-sugar mixture alternately, a little at a time. Stir only until all of the dry ingredients are well moistened. Fold in 1 cup of the crispy rice cereal and the nuts. Drop by rounded teaspoonfuls into additional rice cereal until coated. Place on greased cookie sheets and bake for approximately 15 minutes. Remove from pans and allow to cool.

2 1/4 cups Flour
1 cup Sugar
3/4 cup Butter (softened)
3/4 cup Applesauce
1 Egg
1 tsp Pumpkin pie spice
1/2 tsp Baking soda
1/2 tsp Salt
1 cup Raisins
1/2 cup Walnuts or pecans (chopped)

Frosting:

4 cups Powdered sugar
1/2 cup Butter (softened)
3 to 4 tbsp Milk
1/2 tsp Maple extract
Raisins for garnish

Preheat your oven to 375 degrees F. Grease baking sheets. In large mixing bowl, combine flour, sugar, butter, applesauce, the egg, pumpkin pie spice, baking soda and salt. Beat ingredients on low speed for 2-3 minutes until well mixed. Scrape bowl often. Stir in cup of raisins and nuts. Drop by rounded teaspoonfuls of dough, approximately 2 inches apart onto the greased baking sheets. Bake for 10-12 minutes, until lightly browned. Remove cookies from the baking sheets right away and let sit on wire racks to cool completely.

Frosting directions:

To make the frosting, combine powdered sugar, butter, milk and maple extract in a small mixing bowl. Beat on medium speed, for 3-4 until a light and fluffy consistency. Spread frosting over well cooled cookies. For garnish, set 2 raisins on the top center of each cookie.

1 cup Brown sugar (packed)
3/4 cup Butter (softened)
1/2 tsp Vanilla extract
1/2 tsp Maple extract
1 Egg
1 1/2 cup Flour
3/4 tsp Baking powder
3/4 tsp Baking soda
1/4 tsp Salt
1 cup Dates (finely chopped)
1/2 cup Chopped nuts (pecans or walnuts work best)

In large bowl, beat together brown sugar and butter until light and fluffy, then add vanilla and maple extract and the egg; blending well. Gently spoon the flour into a measuring cup, leveling off. Stir in flour, baking powder, baking soda and the salt; mixing well. Then stir in dates as well as nuts. Cover dough with plastic wrap and chill in refrigerator for 1/2 hour to an hour for easy handling.

After the dough is chilled, preheat the oven to 350 degrees. Take dough out of refrigerator and shape into 1 inch balls. Place balls 2 inches apart on ungreased baking sheets. Bake at 350 degrees F for 9-12 minutes or until lightly golden browned.

1/2 cup Shortening
1 cup Sugar
1 cup Canned pumpkin
1 tsp Vanilla extract
2 cup All-purpose flour
1 tsp Baking powder
1 tsp Baking soda
1 tsp Ground cinnamon
Dash Salt
1 cup Raisins

Frosting:
2 tbsp Butter
1 1/2 cup Confectioner’s sugar
2 tbsp Milk
1 tsp Vanilla extract

In mixing bowl, cream together shortening and sugar. Add pumpkin and vanilla extract. Combine flour, baking powder, baking soda, cinnamon and the salt, add to the creamed mixture, mixing well. Fold in raisins. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F for 12 to 14 minutes or until lightly golden browned. Cool completely on wire racks. To make frosting, melt butter in saucepan on low heat. Stir in the sugar, milk and vanilla until smooth. Frost the cooled cookies. Makes about 3 dozen.

1 1/2 sticks butter — at room temperature
2/3 cup packed light brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 cup canned or cooked fresh pumpkin puree
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 Pinch salt
2 1/2 teaspoons pumpkin-pie spice
1 cup chocolate chips
1 cup chopped walnuts or pecans

Preheat oven to 375 degrees. In a large bowl beat together butter, brown sugar, eggs and vanilla until light. Beat in pumpkin. Add flour, baking powder, baking soda, salt and pumpkin-pie spice, beating until blended. Stir in chocolate chips and walnuts. Drop teaspoonfuls of batter 2 inches apart on ungreased baking sheets. Bake until edges are golden, 10 to 12 minutes. Transfer cookies from baking sheets to a wire rack and cool. Yield 6 to 7 dozen 1 1/2-inch cookies.

1/2 c Butter/margarine, softened
2 Eggs
1/2 ts Lemon extract
2 1/2 c All purpose flour
1/2 ts Salt
1 c Walnuts, chopped
1/4 c Butter/margarine, softened
2 tb Milk
1 1/2 c Firmly packed brown sugar
1 c Pumpkin, cooked and mashed
1/2 ts Vanilla extract
1 tb Baking powder
2 ts Pumpkin pie spice
1 Maple frosting recipe
2 1/4 c Powdered sugar, sifted
3/4 ts Maple extract

Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and flavorings. Combine flour, baking powder, salt, and pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in walnuts. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375F for 12 minutes. Cool on wire racks. Frost with Maple Frosting. Yield: 7 1/2 dozen.

Maple Frosting

Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well.

1 1/4 c Honey
1/2 c Shortening
2 lg Eggs
1 1/2 c Cooked pumpkin puree ***
2 1/2 c All purpose flour
4 ts Baking powder
1 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Salt
1 1/2 c Raisins
1 1/2 c Chopped pecans or walnuts

Cream 3/4 cup of the honey with shortening. Add eggs one at a time,beating well after each. Combine the pumpkin with remaining 1/2 cup honey and add to egg mixture. Stir together flour, baking powder, cinnamon, nutmeg and salt. Gradually stir flour blend into pumpkin mixture. Fold in raisins and nuts. Chill batter for 30 minutes. Drop by teaspoonsful onto a greased cookie sheet. Bake at 375 deg.for 15 to 20 minutes until lightly browned. 4 to 5 dozen NOTE: If a spicer cookie is desired, use canned pumpkin pie filling in place of plain pumpkin.

2 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1 cup brown sugar
1/2 cup sugar
3/4 cup butter
1 egg
1 cup pumpkin
1 tsp vanilla extract
1 cup raisins
1/2 cup walnuts (chopped)

Preheat oven to 300 F. Blend together brown and white sugar and butter. Add in egg, pumpkin and vanilla, mix in the dry ingredients, then stir in nuts and raisins. Drop by spoonfuls onto baking sheet. Bake 20-25 minutes.