Spice and Pumpkin Cookies

These pumpkin cookies are good to enjoy all year long. No need to wait for pumpkin season when you can use pumpkin puree. You can substitute the butterscotch chips with chocolate chips in this recipe.
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. salt
8 tbsp. butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 cans (15 oz.) pumpkin puree
1 large egg
1 tsp. vanilla extract
6 oz. butterscotch chips
1/4 cup sugar mixed with 1 tsp. cinnamon

1. Preheat oven to 375°F.

2. In medium bowl, combine flour, baking soda, baking powder, pumpkin pie spice and salt; mix well.

3. In large bowl, combine butter, granulated sugar and brown sugar. Beat with electric mixer on high speed until fluffy. Beat in pumpkin and egg until blended. Beat in flour mixture until smooth. Stir in vanilla extract. Fold in butterscotch chips. Chill 2 hours.

4. Drop by teaspoonfuls onto baking sheets. Dip finger into cinnamon sugar and lightly flatten each cookie.

5. Bake 15 minutes or until firm. Cool 2 minutes.

Yield: 3 3/4 Dozen Cookies

Cooking Times
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Inactive Time: 2 hours
Total Time: 2 hours and 40 minutes

Oven Temperature: 375°F

Nutrition Facts
Serving size: 1 serving (46.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 3837.36
Calories From Fat (24%) 930.18
% Daily Value
Total Fat 105.97g 163%
Saturated Fat 62.68g 313%
Cholesterol 469.33mg 156%
Sodium 4680.29mg 195%
Potassium 1224.82mg 35%
Total Carbohydrates 706.82g 236%
Fiber 51.83g 207%
Sugar 208.19g
Protein 35.78g 72%

Article Source: ArticlesBase.com – Spice and Pumpkin Cookies

Learn more:

1. Spice Cookies That are Suitable for Most Diabetics
2. Quick And Easy Cookie Recipes: Drop Sugar Cookies And White Chip Apricot Oatmeal Cookies
3. Pumpkin Seeds – Pumpkin Seeds, How to Prepare, Roast and Store
4. Sweet Treats Perfect for the Lunchbox, Oatmeal Raisin Cinnamon Cookies
5. Delicious Bar Cookies – Triple Layer Chocolate Bars And Cranberry Coconut Bars

As we all try to cut back on expenses, nights out are becoming nights in. For something different, invite your friends over for a dessert bar and coffee. Rent a movie, find one on the TV, play games or work jigsaw puzzles. Bake a few goodies and set them out with plates, napkins, and silverware. Let your guests help themselves. Serve coffee, decaf flavored coffee, and offer hot teas and/or hot chocolate. Ice water is also a good idea. Freeze leftover desserts to use later with family meals. Anything that won’t freeze well, can be divided up and sent home with guests. You will be a hit with your friends! Here are some recipe ideas for your dessert bar. The Macadamia Butter Cookies with Dried Cranberries are sure to wow your guests. Dont like cranberries? Use blueberries. The Decadent Chocolate Mud Pie will impress any chocolate lovers in the group and Apricot Coffee Cake is perfect with coffee. If there are diabetics in your group, serve our Pecan Tarts (you might want to serve them whether or not there are diabetics in your group! Just change the brown sugar Splenda Blend to 1/3 cup regular brown sugar.)

MACADAMIA BUTTER COOKIES WITH DRIED CRANBERRIES

2/3 cup macadamia nuts
1/2 cup granulated sugar
1/2 cup light brown sugar
1 tsp vanilla extract
1 egg
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground nutmeg
1/2 cup sweetened dried cranberries, chopped
1 tbsp granulated sugar

Preheat oven to 375 degrees.

Place nuts in a food processor and process until smooth, scraping down sides of bowl once during the process, to make macadamia butter. Combine the macadamia butter, 1/2
cup granulated sugar and the brown sugar in a large mixing bowl. Beat mixture at medium speed until blended. Add the vanilla and egg to the mixture and beat well. Combine the flour, baking soda, salt, and nutmeg, whisk to blend well. Add the flour mixture to the sugar mixture; beat at low speed just until combined. Stir in the cranberries. Chill dough for 10 minutes.

Divide the dough into 30 equal pieces and roll into balls. Place the 1 tablespoon of granulated sugar into a small bowl. Lightly press each ball into the sugar then place ball, sugar side up, on a parchment covered baking sheet. Gently press the top of each ball with a fork. Dip the fork in water and gently press each top again to form a criss-cross pattern (like peanut butter cookies). Bake at 375 degrees for 9 minutes or until golden brown. Remove cookies from the cookie sheets and cool on wire racks.

DECADENT LAYERED MUD PIE

3 squares semi-sweet chocolate, melted
1/4 cup canned sweetened condensed milk
1 chocolate crumb pie crust
1/2 cup chopped pecans
2 cups cold milk
2 pkgs (4-serving size each)Chocolate Instant Pudding and Pie Filling Mix
1 tub (8 oz) frozen whipped topping, thawed

Mix melted chocolate and sweetened condensed milk until well blended. Pour into crust and sprinkle the chopped pecans over the top. Pour milk into a large mixing bowl and add the pudding mixes. Beat with wire whisk for 2 minutes or until well blended. Spoon 1 1/2 cups of the pudding over the pecans in the crust. Add 1/2 of the whipped topping to the remaining pudding and stir with the wire whisk until well blended. Spread over the pudding mix in the crust. Spread the remaining whipped topping over the top of the pie. Chill 3 to 4 hours before serving.

APRICOT COFFEE CAKE

1 box white cake mix
1 pkg instant vanilla pudding mix (4-serving size)
1 cup sour cream
4 eggs, beaten
3/4 cup apricot preserves
small jar maraschino cherries, chopped

TOPPING:

1 cup sugar
1 tsp cocoa
1 cup chopped pecans or toasted almonds

In a large mixing bowl, mix together the cake mix, pudding mix, sour cream, eggs, apricot preserves and cherries. Grease and flour a Bundt pan. Pour half the cake mix mixture into the pan. Top with half the topping mixture. Repeat the process with the other halves. Cut a knife through the batter to make a swirl. Bake in a 350 degree oven for 35 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Options: Make a simple glaze of powdered sugar and milk mixed together until of drizzle consistency. Drizzle over the top of the cake and top with maraschino cherry halves and chopped nuts, if desired.

PECAN TARTS

1 stick butter

3 oz cream cheese

1 cup flour

1 cup pecans, chopped

1/4 cup + 2 tbsps Splenda Brown Sugar Blend

1 egg

dash of salt

1 tsp vanilla

Preheat oven to 350 degrees.

Mix together butter, cream cheese, and flour. Make 24 equal sized balls out of this dough mixture. Put each ball into a mini-muffin tin cup and press into bottom and onto the sides. Mix together the pecans, brown sugar, egg, salt, and vanilla. Fill dough cups. Bake at 350 degrees for 15 to 20 minutes.

Article Source: ArticlesBase.com – Invite Your Friends Over for a Dessert Bar

Learn more:

1. Quick and Easy Dessert, Shortcut Warm Banana Chocolate Crepes
2. Tasty American Dessert Recipes
3. Oh so Good Old Fashion Praline Wafer Dessert
4. Old Fashion Apple Dessert Recipes: Mom’S Apple Dumplings And Apple Cheddar Cheese Dessert
5. Chocolate Valentine’s Day Recipes

One of the easiest things to learn in the kitchen is baking cookies. Most of us learned to bake cookies as kids. I vividly remember my mother allowing me to “help” her…God bless her for her patience…bake cookies. I was so excited when I was allowed to take on the project on my own. I remember coming home from a junior high home economics class with my chocolate chip cookie recipe in hand. I couldn’t wait to tell her how excited I was to make these for my family. She looked at my recipe and asked if I was planning to do that now. Of course I was. She looked around her perfectly clean kitchen, I realized later that she had just cleaned the kitchen and mopped the floor, and told me I should get right to it. Then she told me I needed to remember I would have to clean up my mess. (Treat her kindly for me, God. She deserves it!) So have patience with your youngsters and get them in the kitchen and let them help you make these cookies. Someday you will be gone, but they will always have the memories of these times spent with you…even when they are grandparents themselves!

OATMEAL RAISIN CINNAMON COOKIES

1 cup butter, softened
1 cup light brown sugar, packed
1/3 cup granulated sugar
2 eggs
1 1/2 tsps vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
2 1/2 cups quick cooking oats
1 pkg (10 oz) cinnamon chips (I prefer HERSHEY’S)
3/4 cup raisins

Preheat oven to 350 degrees.

In a medium mixing bowl, beat together the butter, brown sugar, and granulated sugar until creamy. Add the eggs and vanilla; beat well. In a small bowl, combine the flour and baking soda. Add to the butter mixture, beating well. Stir in the oats, cinnamon chips, and raisins. The batter will be stiff. Drop by heaping teaspoons onto ungreased cookie sheets. Bake 10 to 12 minutes or until lightly browned. Cool 1 minute on the cookie sheet before removing to cool completely on wire racks.

Yield: Approximately 4 dozen

Article Source: ArticlesBase.com – Sweet Treats Perfect for the Lunchbox, Oatmeal Raisin Cinnamon Cookies

Learn more:

1. No Sugar Added Oatmeal Cookies for the Diabetics and Dieters
2. Quick And Easy Cookie Recipes: Drop Sugar Cookies And White Chip Apricot Oatmeal Cookies
3. Sweet Treats From The Amish
4. Recipe for Cut Out Cookies Perfect for Valentine’s Day, Christmas and Other Holidays + Date Bars
5. Tempting Sweet Treats: Peanut Butter Caramel Bars and Ten Minute Fudge