Why wait for Christmas for your favorite cookies. Part 1

christmas

Healthy Oatmeal Cookies that disappear quickly. Combination of Quaker Oats Recipe and Alton Brown Recipe.
Ingredients:

    • 1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
    • 1/2 Cup(s) firmly packed brown sugar
    • 1/2 Cup(s) granulated sugar
    • 2 Eggs
    • 1 Teaspoon(s) vanilla
    • 1-1/2 Cup(s) Oat Bran
    • 1 Teaspoon(s) Baking Soda
    • 1 Teaspoon(s) ground cinnamon
    • 1/2 Teaspoon(s) salt (optional)
    • 2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
    • 1 Cup(s) raisins

    Preparation:

    Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined oat bran, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

    Crescent Moon Cookies

    Ingredients:

    1/2 cups powdered sugar
    1 cup Land O Lakes® Butter, softened
    1 1/2 teaspoons almond flavoring
    2 3/4 cups all-purpose flour
    1 teaspoon cream of tartar
    1 teaspoon baking soda
    powdered sugar
    Preparation:
    Combine powdered sugar, butter, egg and almond flavoring in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, cream of tartar and baking soda; beat at low speed until well mixed.

    Divide dough into quarters. Cover; refrigerate 1 hour.

    Heat oven to 375°F.

    Roll each quarter (keeping remaining dough refrigerated) into 4 (10-inch) ropes. Cut each rope into 4 (2 1/2-inch) pieces. Shape each piece into crescent. Place onto ungreased cookie sheets. Bake 8-10 minutes or until set. (Cookies do not brown.)
    Sprinkle remaining half with powdered sugar. Store between sheets of waxed paper in covered containers.

    Hazelnut Ball Cookies

    Ingredients:

    • 1 cup butter, softened
    • 1 cup powdered sugar, divided
    • 1 tsp. vanilla
    • 2 cups flour
    • 1 cup finely chopped hazelnut

    Preparation:

    • Heat oven to 350°F.
    • Beat butter, 1/2 cup sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour, beating on low speed after each addition until well blended. Add nuts; mix well.
    • Shape dough into 48 (1-inch) balls. Place, 1-1/2 inches apart, on baking sheets.
    • Bake 14 to 15 min. or until bottoms are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies, 1 at a time, in remaining sugar in small bowl until evenly coated; place on wire racks. Cool completely.
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