Tag Archives: cookies

Grandma Cree’s No Bake Cookies

6 Sep

Grandma Cree’s No Bake Cookies

Ingredients:

2 c sugar
¼ c butter
3 tbs cocoa powder
½ cup milk
3 cups oats
½ c peanut butter
1 tsp vanilla

Procedure:

Cook sugar, butter, cocoa and milk together and boil 1 minute. Remove from heat and add oats, peanut butter and vanilla. Stir together and drop by spoon fulls on wax paper.

18 cookies

 

 

 

 

 

 

 

 

1 per serving

Calories 184.6
Total Fat 5.4 g
Saturated Fat 2.4 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 2.2 g
Cholesterol 7.3 mg
Sodium 38.3 mg
Potassium 141.6 mg
Total Carbohydrate 40.7 g
Dietary Fiber 3.1 g
Sugars 22.6 g
Protein 2.9 g

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Gingerbread Cookies (House)

31 Aug

Gingerbread Cookies (house)

Ingredients:

Makes about 2 dozen cookie cutter houses, 4 dozen deer or trees, or 6 dozen men or use the dough to create your own walls and roof for your ginger bread house.

* 5 ½ cups all-purpose flour, plus more for dusting
* 1 teaspoon baking soda
* 1 ½ teaspoons salt
* 4 teaspoons ground ginger
* 4 teaspoons ground cinnamon
* 1 ½ teaspoons ground cloves
* 1 teaspoon freshly grated nutmeg
* 2 sticks (16 tablespoons) unsalted butter, room temperature
* 1 cup packed dark-brown sugar
* 2 large eggs
* 1 ½ cups unsulfured molasses

icing
gum drops
candy canes
red hots

Procedure:

1. Whisk together flour, baking soda, salt, and spices in a medium bowl.
2. Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
3. Preheat oven to 350 degrees.

4.On a generously floured piece of parchment, roll dough to a ¼ inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets, and freeze for 15 minutes.
5. Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes. (You can skip this step. It’s just helpful)
6. Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
7. Spoon icing into a pastry bag fitted with a very small plain round tip. Pipe designs on cookies or your house. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight). Cookies can be stored between layers of parchment in airtight containers for up to 1 week.

Let the children Decorate!! ;o)

Take a look: