Tickle your sweet tooth with some of these delicious, easy-to-bake cookies for home, your office or Santa.
Paleo-Friendly Shortbread Cookies
2013-10-31 09:33:13
Ingredients
- 2-1/2 cups blanched almond flour
- 1/4 teaspoon celtic sea salt
- 1/4 teaspoon baking soda
- 1 cup pecans, toasted and chopped
- 5 tablespoons agave nectar or honey
- 1/2 cup salted butter, melted or vegan shortening, melted
- 1 tablespoon vanilla extract
Instructions
- Heat the oven to 350 F. In a large bowl combine almond flour, salt, baking soda and pecans. In a smaller bowl, mix together agave, butter and vanilla.
- Mix wet ingredients into dry.
- Place dough in the center of a large piece of parchment paper and form into a large log approximately 2½ inches in diameter. Place in freezer for one hour, until firm, unwrap and cut into 1/8-inch thick slices. Place slices on a parchment lined baking sheet. Bake until lightly golden, 7-10 minutes. Cool and serve
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Mini Strawberry Sugar Cookie Sandwich with Strawberry Cream
2013-10-31 09:31:53
Serves 12
Total Time
40 min
Ingredients
- 1 (17.5-ounce) package sugar cookie mix
- 5 tablespoons butter, softened
- 1 egg white
- 5 tablespoons strawberry daiquiri mix, divided
- 2 cups powdered sugar
Instructions
- Heat the oven to 375 F.
- In a large mixing bowl, beat with a hand mixer the sugar cookie mix, butter, egg white, and 3 tablespoons strawberry daiquiri mix until all the ingredients are well incorporated and a dough is formed. Using a small ice cream scoop or tablespoon measure, drop the dough out in cherry size rounds onto a baking sheet. Bake until puffed, 7 to 9 minutes. Allow to cool slightly on the pan before transferring to a wire cooling rack to cool completely.
- In a small bowl, combine the powdered sugar with the remaining 2 tablespoons strawberry daiquiri mix and whisk until blended. The filling should have a thick consistency, but if it is too dry add a teaspoon or 2 of the daiquiri mix until the filling comes together. Spread a teaspoon of filling on the flat side of 1 of the cookies and sandwich with a second. Repeat with the remaining cookies and filling. Allow the filling to set before packaging.
Health Journal https://www.thehealthjournals.com/
Super Easy Snickerdoodles
2013-10-31 09:30:26
Serves 12
Total Time
30 min
Ingredients
- 1/2 cup butter or 1/2 cup margarine
- 3/4 cup sugar
- 1 egg
- 1 1/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Topping
- 1 tablespoon sugar
- 1 teaspoon cinnamon
Instructions
- Heat the oven to 375 F for a non-stick cookie sheet, or 400 F for any other pan.
- Cream the butter, then add sugar and mix.
- Sift the flour,salt, and baking powder into the mixture, add egg and mix well.
- In a separate bowl, mix the sugar and cinnamon for the topping. Shape the dough into walnut-sized balls and roll in topping mixture. Place about 2 inches apart on an ungreased cookie sheet.
- Bake for about 8-10 minutes.
Health Journal https://www.thehealthjournals.com/
Soft Ginger Molasses Cookies
2013-10-31 09:28:51
Serves 24
Total Time
50 min
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup margarine, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 2 tablespoons white sugar
- White cookie icing
Instructions
- Preheat oven to 350 F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before moving to a wire rack to cool completely. Decorate with vanilla cookie icing. Store in an airtight container.
Health Journal https://www.thehealthjournals.com/
Dark Espresso Cookies
2013-10-31 09:26:52
Serves 12
Total Time
35 min
Ingredients
- 1- 3/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1/4 cup medium-roast coffee grounds
- 1 tablespoon vanilla
Instructions
- Heat the oven to 350 F. Combine flour, baking soda and salt in a bowl, whisk together and set aside. Blend together in the bowl of a stand mixer (or in a large bowl with a hand mixer or whisk) softened butter and both white and brown sugar until well combined.
- Add into the butter and sugar mixture, both eggs, coffee grounds and vanilla and beat until smooth and glossy.
- Using a measuring cup, slowly incorporate the flour mixture into the butter mixture and blend until dough begins to form and pull away from the sides of the bowl.
- Move the dough to the fridge to chill while the oven preheats.
- Once the oven has pre-heated, remove the dough from the fridge and using a medium-sized (1½ T) cookie scoop, place cookie balls 2 inches apart on a non-stick cookie sheet.
- Bake for 10-12 minutes and remove cookie from oven, allowing to cool on the cookie sheet for an additional 5 minutes, then transfer to a wire cooling rack to finish.
Health Journal https://www.thehealthjournals.com/
Reduced Fat Peppermint Brownines
2013-10-31 09:25:00
Ingredients
- Trader Joe’s Reduced-Fat Brownie Mix
- 1 cup nonfat vanilla yogurt
- 1/4 cup dark chocolate morsels
- 5-10 peppermints, coarsely crushed
- 1/2 teaspoon peppermint extract (optional)
Instructions
- Prepare brownie mix with yogurt according to directions on box. Add splash of milk as needed to moisten batter. (Add peppermint extract to batter if desired.) Bake as directed and allow to fully cool. Slowly melt chocolate morsels on low heat. Drizzle chocolate on top of brownies and allow to cool slightly (but not harden). Sprinkle crushed peppermint pieces on top of brownie pan. Cut and serve.
Health Journal https://www.thehealthjournals.com/