Thanksgiving Cookie Recipes

1 c. sugar
1/2 c. butter (room temperature)
1/2 cup shortening
1 1/2 tsp. vanilla flavoring
2 eggs
2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
Red food color (optional)
Approximately 2 dozen wooden sticks
Caramel Glaze (recipe follows)

Caramel Glaze:

1 (14 oz) package caramels (vanilla)
1/4 c. water

Preheat oven to 400 degrees. Mix first three ingredients in large bowl on medium speed or stir by hand. Add in vanilla and eggs. Blend in flour, baking soda and salt. Add food coloring to make dough red. On lightly floured, cloth covered surface, roll dough one-quarter inch thick. Cut dough with 3 inch round or apple cookie cutter. Arrange 2 inches apart on ungreased baking sheet. Insert stick in side of each cookie. Bake approximately 8 minutes or until edges are golden brown. Cool for approximately two minutes and put on wire rack. Cool completely. Spread top 1/3 of each cookie with Caramel Glaze icing. Allow icing to drizzle down cookie by holding cookie upright.
Caramel Glaze Directions:

Combine caramels and water in a 2-quart saucepan and cook over low heat stirring continuously until smooth. If glaze is too stiff, stir constantly over low heat.

1/2 c. butter (room temperature)
1/2 c. shortening
1/2 c. firmly packed brown sugar
1/4 c. granulated sugar
2 1/4 c. flour
1 tsp. salt

Preheat oven to 300 degrees. Mix first four ingredients in large bowl on low to medium speed, or mix by hand with spoon. Add flour and salt. Dough will be crumbly and dry, use hands to completely mix. On a lightly floured surface, roll prepared dough into a 15 x 7 1/2 inch rectangle. Cut into 1 1/2 inch squares. On an ungreased baking sheet, place squares approximately 1 inch apart. Bake 25 minutes or until set. The shortbread will brown little and shape will not change during cooking process. Remove to wire rack.

1 c. brown sugar (firmly packed)
1/2 c. vegetable shortening
1 tsp vanilla flavoring
1 egg
1/2 applesauce
2 c. flour
2 c. your favorite granola (your favorite)
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 375 degrees. Beat together the first four ingredients with mixer on low to medium speed or mix by hand. Fold in applesauce and rest of remaining ingredients. Drop mixture by rounded tablespoons 2 inches apart on an ungreased baking sheet. Bake approximately 11 – 12 minutes until cookie springs back once touched in center. Let cool on sheet for a few minutes before removing onto wire racks.

1 cup raisins
1/2 cup dates (chopped)
2 eggs
1 cup water
1/4 cup margarine
1 tablespoon sugar substitute (liquid)
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 cup flour
1 teaspoon baking soda

Combine together in a saucepan the dates, raisins and water. Boil mixture for several minutes, making sure to stir constantly. Allow to cool. Cream together the margarine with eggs, add the sugar substitute and vanilla extract. Sift together ground cinnamon, flour and baking soda. Add dry ingredients to creamed mixture. Beat well and allow to chill for several hours in refrigerator. Drop by teaspoonfuls onto greased baking sheets. Bake at about 350 degrees F for 10 – 12 minutes. Makes about 48 cookies.

2 eggs, beaten
1/3 cup margarine
1/2 black dates (finely chopped)
1 1/2 cup crisp rice cereal
1/2 cup nuts (chopped)
1 teaspoon vanilla extract

Combine eggs, margarine, and dates. Cook over low heat, stirring constantly. Boil for 2 minutes. Remove from heat and add cereal, nuts, and vanilla. Cool. Shape into balls. Makes 3 1/2 dozen.

1/2 cup softened margarine
1 teaspoon liquid sweetener
2 teaspoon water
1/2 teaspoon vanilla extract
1 beaten egg
1 cup plus 2 tablespoon flour
1/2 teaspoon soda
1/2 teaspoon salt
1/2 cup dates (chopped)
1/2 cup nuts (chopped)

Cream the butter, sweetener, water, vanilla and beaten egg together in a mixing bowl. Sift the dry ingredients before adding to wet mixture. Bake on lightly greased cookie or baking sheets for 10 – 12 minutes at 375 degrees F.