Butterscotch Gingerbread Cookies Recipe
Ingredients
- 1 cup butter, softened
- 1 cup packed brown sugar
- 2 eggs
- 3 cups all-purpose flour
- 2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix
- 3 teaspoons ground ginger
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
Directions
- In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs. Combine the flour, pudding mixes, ginger, baking powder and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
- On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with lightly floured cookie cutters. Place 1 in. apart on ungreased baking sheets.
- Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired. Yield: about 2 dozen.
Nutrition Facts: 1 cookie equals 194 calories, 8 g fat (5 g saturated fat), 38 mg cholesterol, 144 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.
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sweet trees cookies
Ingredients
- 3/4 cup butter, softened
- 1 cup packed brown sugar
- 1 egg
- 3/4 cup molasses
- 4 cups all-purpose flour
- 3 teaspoons pumpkin pie spice
- 1-1/2 teaspoons baking soda
- 1-1/4 teaspoons ground ginger
- 1/4 teaspoon salt
- M&M's miniature baking bits
- 3/4 cup vanilla frosting
- 1/4 cup confectioners' sugar
- Green food coloring, optional
Directions
- In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, pumpkin pie spice, baking soda, ginger and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
- On a lightly floured surface, roll dough to 1/8-in. thickness.
- Cut with a floured 3-in. tree-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Gently press baking bits into half of the cookies.
- Bake at 325° for 8-10 minutes or until edges are firm. Remove to wire racks to cool completely.
- In a small bowl, combine frosting and confectioners' sugar until smooth; tint green if desired. Spread over the bottoms of plain cookies; top with decorated cookies. Store in the refrigerator. Yield: 2 dozen.
Nutrition Facts: 1 cookie (calculated without M&M's miniature baking bits) equals 236 calories, 8 g fat (4 g saturated fat), 24 mg cholesterol, 174 mg sodium, 39 g carbohydrate, 1 g fiber, 2 g protein.
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mouse shape cookies
Ingredients
- 2/3 cup semisweet chocolate chips
- 2 cups chocolate wafer crumbs (about 40 wafers), divided
- 1/3 cup sour cream
- 36 red nonpareils
- 1/4 cup sliced almonds
- 18 pieces black shoestring licorice (2 inches each)
Directions
- In a microwave, melt chocolate chips; stir until smooth. Stir in 1 cup crumbs and sour cream. Cover and refrigerate for 1 hour or until easy to handle.
- For each mouse, roll about 1 tablespoon chocolate mixture into a ball, tapering one end to resemble a mouse. Roll in remaining chocolate crumbs to coat. Position nonpareils for eyes, almond slices for ears and licorice pieces for tails. Yield: 1-1/2 dozen.
Nutrition Facts: 1 cookie equals 135 calories, 5 g fat (2 g saturated fat), 3 mg cholesterol, 89 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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Yummy Cracker Snacks Recipe
Ingredients
- 96 butter-flavored crackers
- 1 cup creamy peanut butter
- 1 cup marshmallow creme
- 2 pounds milk chocolate candy coating, melted
- Holiday sprinkles, optional
Directions
- Spread half of the crackers with peanut butter. Spread remaining crackers with marshmallow creme; place creme side down over peanut butter crackers, forming a sandwich.
- Dip sandwiches in melted candy coating, allowing excess to drip off. Place on waxed paper-lined pans; refrigerate for 15 minutes or until set. If desired, drizzle with additional candy coating and decorate with sprinkles. Store in an airtight container. Yield: 4 dozen.
Nutrition Facts: 1 piece equals 170 calories, 10 g fat (6 g saturated fat), trace cholesterol, 89 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.
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Peppermint Biscotti Recipe
Ingredients
- 3/4 cup butter, softened
- 3/4 cup sugar
- 3 eggs
- 2 teaspoons peppermint extract
- 3-1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup crushed peppermint candies
FROSTING:- 2 cups (12 ounces) semisweet chocolate chips
- 2 tablespoons shortening
- 1/2 cup crushed peppermint candies
Directions
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff).
- Divide dough in half. On an ungreased baking sheet, shape each portion into a 12-in. x 2-1/2-in. rectangle. Bake at 350° for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.
- In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti; sprinkle with candy. Place on waxed paper until set. Store in an airtight container. Yield: about 3-1/2 dozen.
Nutrition Facts: 1 serving (1 each) equals 121 calories, 5 g fat (3 g saturated fat), 24 mg cholesterol, 63 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.
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Gingerbread People Recipe
Ingredients
- 6 tablespoons butter, softened
- 3/4 cup packed dark brown sugar
- 1/2 cup molasses
- 1 egg
- 2 teaspoons Spice Islands® pure vanilla extract
- 1 teaspoon grated lemon peel
- 3 cups all-purpose flour
- 3 teaspoons ground ginger
- 1-1/2 teaspoons baking powder
- 1-1/4 teaspoons ground cinnamon
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- Icing and candies of your choice
Directions
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, egg, vanilla and lemon peel. Combine the flour, ginger, baking powder, cinnamon, baking soda, salt and cloves; gradually add to creamed mixture and mix well. Divide dough in half. Refrigerate for 30 minutes or until easy to handle.
- On a lightly floured surface, roll out each portion to 1/4-in. thickness. Cut with a floured 4-in. gingerbread boy cookie cutter. Place 2 in. apart on greased baking sheets. Reroll scraps.
- Bake at 350° for 7-9 minutes or until edges are firm. Remove to wire racks to cool completely. Decorate as desired. Yield: 2-1/2 dozen.
Nutrition Facts: 1 cookie (calculated without decorations) equals 99 calories, 2 g fat (1 g saturated fat), 12 mg cholesterol, 88 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
